I have been cleaning my kitchen for a few days now. Not only the regular cleaning with some soup and a dishcloth. I’m trying to get rid of ingredients I don’t use too often, they only take space in my cabinets. I tend to stock up on things that I believe to need for the moment, only to realize 6 month later that I never used them. I have rice paper, some supplements I thought I needed, flours of every possible kind and so on. It’s handy to have everything nearby; makes it possible to be spontaneous in cooking on a daily basis. Especially since I’m residing in the outback (well that was an exaggeration but anyway, you get the point). Most of the things come in handy but some don’t. And this leaves me with the cleaning. This is not a regular cleaning; I refuse to throw anything edible away. Instead I focus everything on that ingredient. If I have some rice paper I never use, I make rice wraps for 5 days in a row. A bit boring but you also get ridiculously creative. If left with one ingredient you try your best to make something good out of it if you’re eating it in a row. So this week has been one of those weeks.
One thing that I have too much of is dried nettles. Don’t get me wrong, I love nettles; it’s not something I’m trying to get rid of. It’s just that I have to damn much. They are super easy to dehydrate (as long as you were able to pick them without any burns), just let them lay on some fabric like a sheet or something and they will dehydrate in a few days. It’s easy to fill up jar after jar with dried nettles / powder. Fresh they are optimal for soups etc. but in the powder form they are harder to find a purpose for. You can mix them into smoothies, since they are said to be super healthy, or bake them into bread. But my favorite use is in pancakes and in waffles. Last night I made waffles. Here is my savory version. With a baba ganoush, some quick-pickled beets and a great olive sprinkle that I got from the peeps over at serious eats.
- ½ tbsp chia seeds, ground + 4 tbsp water
- 120 g oat flour
- 120 g quinoa flour
- 2½ tsp aluminum-free baking powder
- ½ tsp sea salt
- 4 tbsp powdered nettles
- ¼ cup oil
- 1½ cups warm almond milk
- Mix the dry ingredients.
- Add the wet ones. Mix, it should be lika a thick running batter, if not, add some more water.
- Heat the waffle iron. With a kitchen towel, add some oil to the iron. Heat until slightly browned.
- 2 eggplants
- 2 cloves of garlic, minced
- 2 tbsp juice from 1 lemon
- 2 tbsp tahini
- 4 tbsp olive oil
- A bunch of chopped fresh parsley
- Sea salt to taste
- Some mint
- Split the eggplants lenghtwise. Broil the them for up to an hour in the oven with some oil on top. They should be really muchy.
- In a food process mix everything (I like when the skin is still in the mix). Season to taste.
- Peeled beet
- Apple cider vinegar
- Soak in vinegar and salt.
- Simmer for 2 min.
Assemble to your liking. Happy weekend!