The Guardian Cook supplement, August 26, 2017

  • One tomato salad - four ways: popped chickpeas and Israeli spice

    One tomato salad - four ways: popped chickpeas and Israeli spice (page 2)

    from The Guardian Cook supplement, August 26, 2017 The Guardian Cook supplement, August 26, 2017 by Anna Jones

    • Categories: Salads; Main course; Summer; Israeli; Vegan; Vegetarian
    • Ingredients: tomatoes; red chillies; canned chickpeas; dried chillies; cumin seeds; coriander seeds; shallots; sumac; parsley
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Notes about Recipes in this book

  • Ricotta, lemon and olive oil ring cake

    • debkellie on September 28, 2018

      Easy, moist cake.. but boring. Needs some sort of drizzle or syrup/icing to enhance flavour.

    • ALawson25 on May 25, 2021

      A good way to use up leftover ricotta. Agree with the other comment about a drizzle, could add a lemon icing. The texture of the crumb was very good though. Made in my loaf tin (900g tin) but took waaaay longer than 50 mins.

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  • Published Aug 26 2017
  • Format Magazine
  • Page Count 16
  • Language English
  • Countries United Kingdom

Publishers Text

Cook is a Saturday supplement to The Guardian newspaper; it includes food and drink features and recipes.