Edgeware is giving away to one lucky Mother Thyme winner a prize
pack of their graters and Better Zester!
Not exact matches
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes
of a box
grater (2 cups
packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower
1 pound carrots, trimmed, peeled, and coarsely grated on the largest holes
of a box
grater or the fine grating blade
of food processor (about 3 lightly
packed cups total)
Tangy Shredded Cabbage SaladAdapted from Ruta Kahate via SFGate.com, 6/8/07 Serves 4 2 cups tightly
packed, shredded green cabbage (use the large holes
of the
grater) 1 small serrano chile, seeded and minced2 tablespoons fresh lemon juice, or more as needed1 teaspoon salt1 / 2 teaspoon sugar1 tablespoon canola oil1 / 2 teaspoon mustard seeds Instructions: In a medium bowl,...