I know. This is supposed to be “wordless”. But as this isn’t Wednesday, I have given myself permission to add a few words.
The first time that I made the twisted rings for BBD#30, we were sorry they were so large. It made it difficult to cook them on the barbecue because two trays were required. (Read more here .) So this time, I made smaller rings and fit them all onto one tray.
I love making these rings! They’re SO easy to shape!
I used sesame seeds for half the rings and kalonji (nigella seeds) for the other half. And we love the smaller rings!! But we can’t decide which seed covering we like better. What do you think? Here’s the recipe:
Kalonji (Nigella sativa) I love these little black seeds that taste vaguely of onion. I would also love to see the beautiful blue flower growing in our garden. I’ve planted the seeds and am still waiting… I have my fingers crossed.
It’s not easy to eat twisted rings with crossed fingers, but I’m not going to let that stop me…. Tomorrow, we plan to eat the rings with Montforte ash goat cheese and fresh strawberry compote, made from ripe Ontario strawberries, of course. (Thanks to wscwong for these lovely photos of Monforte’s goat cheese. If you squint sideways at the first photo, you can almost imagine that the bread is a twisted sesame ring and the honey is strawberry compote. Please do click on the images to see the actual photos.)
Please read more about kalonji:
- kalonji (aka nigella seed) in Onion Pilau (SiR I) (includes recipe for pilau and information about kalonji)
- naan with kalonji (nigella seeds) (includes recipe)
- Richters – Nigella
- Gernot Katzer’s Spice pages – Onion Seeds (Nigella sativa)
- Plants for a Future – Nigella sativa
- wikipedia: Nigella sativa
This post is partially mirrored on The Fresh Loaf.
I wanted to taste the world. However, being a medical student on a budget…traveling the globe isn’t really an option. Which is why I was so happy to take over Regional Recipes…a monthly blog event in which we cook from a different country each month!
The deadline for posting Greek food is 30 June 2010. For roundups and information on how to participate, please read the following: