Spice infused salt!
Spice infused? What to cook with spice infused salt? Salt with wild garlic, salt with licorice, salt with chili or salt with wild berries, there are so many different types around. Light sauces and dips are in vogue. I love light aperitifs or starters as well.
What about Edamame with wild garlic salt or eggplant chickpea spread with berry infused salt? Both variations are great in taste! Licorice salt will be perfect for bread made with spelt flour. When cooking vegan and vegetarian dishes, then salt and spices are main ingredients giving the meals a special twist. The Chef’s Handyman team favorites the Edamame aperitif with wild garlic infused salt! Please have a try.
Spelt flour bread with licorice salt
Chef’s Handyman, Spelt Bread
For the dough, combine 1 kg or 32 oz. of spelt flour, 1 fresh yeast, 1 tbsp. of sugar, 3 tbsp. of licorice salt and 3 tbsp. of olive oil. Add one after the other 2 cups of lukewarm water. It depends on the flour if more or less water is needed. Knead well. Place the dough into a bowl. Cover the bowl with a humid tea towel. Allow the dough to double in size for 1 hour. Take the dough out and cut in two pieces. Form two loafs. Prepare the baking sheet with parchment paper. Place the loaf on the baking sheet. Sprinkle with flour. Bake in oven at 220°C or 425°F for 20-30 minutes or until baked through. Take them out and cool on wire rack.
Chef’s Handyman tip: Serve the bread slices with avocado. Spice with licorice salt and black pepper. Elder jam spiced with licorice powder and a dash of licorice salt will give a special taste. To be on the sweet side, serve the bread with elder jam for breakfast.
Shopping list for two spelt breads: 32 oz. spelt flour, 1 packet of liquid yeast or fresh yeast or powdered yeast, 3-4 tbsp. licorice salt, 1 tbsp. sugar, 3-4 tbsp. olive oil, 2 cups lukewarm water
Edamame beans spiced with berry or wild garlic salt
Chef’s Handyman Edamame with Spice Infused Salt
Edamame for aperitif will be a light and delicious starter. Spiced with a selection of spice infused salt will diversify the aperitif. I also prefer Edamame in view of calories.
Shopping list for 4 Edamame aperitifs: 4 cups of Edamame, different salt
Eggplant chickpea spread
Chef’s Handyman, Eggplant Chickpea Spread
To make eggplant chickpea spread, cut 2 eggplants in half. Place them in an oven-save form. Sprinkle the eggplants with olive oil and salt. Roast in oven at 200°C or 400°F for 50 minutes or cooked through. Take them out and cool the slices. When cooled remove the skin. Place the pieces into a tumbler. Add a half can of chickpeas, 4 tbsp. of olive oil and 1 tbsp. of ras el hanout. Blend all ingredients. Season the spread with salt and black pepper. Place the spread into a bowl. Garnish with berry salt, herbs and pomegranate seeds. Sprinkle with olive oil.
Serve the spread for aperitif with bread or as dip with vegetable sticks.
Shopping list for 4 serves: 2 eggplants, 1 canned chickpeas, spice infused salt, ras el hanout, olive oil, black pepper, 1 pomegranate, herbs
Have a great weekend, yours Chef’s Handyman team.
