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


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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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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