Ingredient experiments – Pomegranate molasses: Bulgur and Cauliflower Salad with Pomegranate Molasses Dressing

Caroline

Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers’ Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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4 Responses

  1. Joan says:

    Hi Caroline,I stumbled across your blog by chance (as is the case with many of the best things in life!) and think that we are indeed kindred spirits: we have a love for food and books/books and food (not sure of the pecking (no pun intended) order!I was really interested in your Morocco chronicles: I love Morocco, all things Moroccan and especially Moroccan food.A hint for your Dibbs rumman (Arabic for pomegranate molasses): use them as a dipping sauce for gently spiced kofta… buon appetito (I live in Italy).All the bestJoan

  2. Caroline says:

    Thanks for your kind words Joan! Have you any favourite Italian cookbooks that you would recommend? The Silver Spoon came out here last Christmas and was being talked about as the be-all and end-all of Italian recipe selections. The Boyfriend gave me a copy of Marcella Hazan’s The Essentials of Classic Italian cookery for my birthday – I’m really looking forward to getting some time to read it. And thanks for the new tip on using pomegranate molasses. I’ve used the dressing that I describe above a couple of times since and it’s really good with lentils too.

  3. barbara says:

    I serve a pomegranate dressing with roast vegies and also a mix of yoghurt and parsley alongside. It all goes well together.

  4. Caroline says:

    That sounds really good, Barbara. And I rarely need an excuse to serve yoghurt with dinner! I’ll definitely check out your recipe.

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