And yes, it's as simple as it sounds:
big sea salt flakes, honey of your choice and unsalted butter.
Not exact matches
Denise — The recipe calls for «2 teaspoons flaky
sea salt, such as Maldon, or less of a finer one» — flaky
sea salts are very light and in
bigger flakes; 2 teaspoons of flaky
salt yields much less saltiness than 2 teaspoons of a finer one.
I like to wilt
big handfuls in olive oil or ghee, with chilli
flakes,
sea salt and plenty of pepper.
The next steps to a great salad is to toss the leaves gently by hand with the best olive oil available; add a pinch of
sea salt flakes and a
big squeeze of fresh lemon juice and the purslane is ready to serve.
Case in point: These cookies with
big chunks of bittersweet chocolate and
flakes of
sea salt turn a traditional chocolate chip cookie on its head.
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil
sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili
flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4
big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.
INGREDIENTS for the panna cotta: 4 cups of rhubarb (5 - 8 stalks depending on how
big they are), green tops discarded, red - ish parts diced 1/2 cup of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon of
sea salt 1 vanilla bean, scraped (or 1 tablespoon of vanilla extract) 14oz can of full fat coconut milk 2 tablespoons of agar
flakes for the strawberry coconut crunch: 3/4 cup of frozen strawberries 1 teaspoon of vanilla 1/4 teaspoon of
sea salt 2 tablespoons of maple syrup 2 tablespoons of brown rice syrup 1 cup of thick coconut
flakes 1/2 cup of rolled oats garnish: several mint leaves (chopped or whole)
Heaps of bittersweet dark chocolate chunks, gooey white chocolate chips, and crunchy macadamia nuts all playing off that sweet nuttiness of the brown butter, and finished with
big flakes of Maldon
sea salt.
Big flakes of
sea salt add a nice crunch of saltiness to the caramel and temper the dish's sweetness.»