Star cookbook author Yotam Ottolenghi's cauliflower-packed fritters are sweet and comforting, thanks to the cinnamon he adds. Pulse for about 15 seconds, to combine, then pour the mixture into the cake tin. If using vanilla in the filling, use 1½ teaspoons of vanilla paste or the scraped seeds of ½ a vanilla pod, in addition to the vanilla extract already there. Reduce the heat to medium high, then add the chickpeas and sugar and fry for 8 minutes, stirring occasionally, until the chickpeas begin to brown and crisp up. Cut widthways into round slices, 2cm thick, and place in a large bowl. It's a vegetarian take on the hearty, humble, healthy and completely delicious traybake. Spread it out so that the whole top is covered, then top each one with a bay leaf, if using, along with 2 slices of lemon. Top with the chickpea mixture, then layer with the remaining tomatoes and aubergines. If it is too runny, add a bit more tahini. Cook for about three minutes, stirring constantly. Get our latest recipes straight to your inbox every week. Add the carrot and celery and continue cooking for 4 minutes, just to soften the vegetables, … Cook for 4–6 minutes, stirring often, until the mixture has reduced by half and is beginning to form a thin syrup. Born and raised in Jerusalem, Tamimi gives an insider’s glimpse into the rich diversity of Middle Eastern food as the book journeys through his homeland. It’s a 15-minute meal to make, beginning to end. Finally add in the eggplant, chickpeas, salt and apple cider vinegar, cooking for another few minutes until the chickpeas are warmed through. Bake for 60–70 minutes, or until the cake is beginning to take on some colour around the edges but still has a slight wobble in the middle. To plate, arrange a few slices of eggplant on a plate. 2 1/2 cups/500 g drained cooked chickpeas (canned are fine) 5 cups vegetable stock. From fritters to chocolate cake, this is the ultimate cookbook for aubergine lovers. Remove the foil and bake for another 20 minutes, or until the sauce is bubbling and the tomatoes have completely softened. This tasty vegetarian recipe layers up aubergine, cheese and tomato sauce, in a humble one-pan dish the whole family will love. Moroccan Aubergine & Chickpea Stew Serves 4 2 tbsp coconut oil or olive oil 2 onions, peeled 3 garlic cloves, peeled 1 large chunk fresh ginger 1 aubergine 2 tsp ground cinnamon 1 tsp ground cumin 1/2 tsp ground paprika 1 tsp sea salt 3 tbsp tomato paste 1 x 14 oz / … Roasted cod with a coriander crust (samak mashew bil cozbara w al limon) The … Add the onion, garlic, cumin, thyme, anchovies, lemon skin, ½ teaspoon of salt and a good grind of pepper. Pulse for just a few seconds, to combine. Then transport yourself to Palestine with Falastin, the new cookbook by Ottolenghi head chef Sami Tamimi and food writer Tara Wigley. Drizzle with the remaining tablespoon of oil, then cover with foil and bake for 30 minutes. Roast Aubergine and Chickpea Salad from The Aubergine Cookbook by Heather Thomas. The bashed cardamom pods can be used for garnish as well – they look nice – but these are not to be eaten. For more information on our cookies and changing your settings, click here. Place the onion and fennel in a large saucepan, add 3 tablespoons of the oil and sauté on a medium heat for about 4 minutes. Playing around: Any other meaty white fish works just as well here: sea bass and halibut, for example. These 6 cakes are so good, you'll forget they're gluten-free. Possibly even less time to eat. Spread out half the plum tomatoes and half the roasted aubergines on the base of a large baking dish, about 20 x 30cm. Remove from the oven and leave to cool for about 20 minutes. Peaches, plums and cherries are also good, as are strawberries. Add the aubergines and continue cooking for another 10 minutes, stirring continuously to … It’s also great to use as a marinade for all sorts of things: cubes of chicken or tofu, for example, prawns for the barbecue or roasted mixed vegetables. Don’t let it. I’ve added roasted beetroot to it, made it from peas and even did a pizza flavoured … Just before serving (or up to 1 hour, if you want to prepare ahead), release the cake from its tin and transfer to a round serving platter. Aubergine and Mozzarella Parmigiana from Simply Italian by the Chiappa Sisters This tasty vegetarian recipe layers up aubergine, cheese and tomato sauce, in a humble one-pan dish the whole family will love. Stir in the lemon juice and two teaspoons of salt, then leave to cool for about 10 minutes. It's incredibly easy to make moreish Dulce de Leche in a pressure cooker and it's ready in just 20 minutes with Catherine Phipps' straightforward guide. Our advice? Heat the oil in a frying pan over a medium heat and fry the onions for 10 mins, or until beginning to soften. If it is too thick, add a bit more lemon juice or water. Moussaka from At My Table by Mary McCartney. Braised Chickpeas with Carrots, Dates and Feta. Puy lentil and aubergine stew (SIMPLE, pg 159) Pappardelle with rose harissa, black olives and capers (SIMPLE, pg 188) Slow-cooked chicken with a crisp corn crust (SIMPLE, pg 236) Remove from the oven and leave to cool at room temperature for an hour before refrigerating for at least 4 hours or (preferably) overnight. If you are using the tahini sauce, make the whole quantity of the master recipe below. Escalivada from The Green Roasting Tin by Rukmini Iyer. This rustic but delicate dish from Yotam Ottolenghi combines roasted aubergine with a light, tangy buttermilk sauce and bright, zingy pomegranate seeds. Place a large pot over high heat and add the drained chickpeas and baking soda. On the day of serving, preheat the oven to 200°C fan and prepare the topping. A versatile ingredient, aubergine adds delicious texture and substance to veggie and meat-based dishes alike. Roast for about 30 minutes, or until completely softened and lightly browned. Tip the onion mixture into a slow cooker and add the In normal times, the publication of a new cookbook by Sami Tamimi – Yotam Ottolenghi’s longtime head chef and the co-author of Jerusalem and Ottolenghi: The Cookbook – would have been unmissable. But we’re not living in normal times, and so the release of Falastin (Ebury Press) on 26 March might have passed you by. Use the 2 tbsp of olive oil to brush both sides of the aubergine (eggplant) slices and bake for about 8 minutes. The apricots are best roasted and put on top of the cake on the day of serving. So far I have loved everything in this book, as you will see in the posts to come (the baked rice w/ cinnamon and tomatoes and the tonnato potato jackets). Fattet djaj, for instance, has bread in it, shredded chicken, whole chickpeas, broth, a layer of yogurt sauce and a topping of pine nuts. Getting ahead: If you are making your own labneh (which couldn’t be easier: it just requires getting organised a day ahead), then it needs to be made 1–5 days before using. The combination of fish and tahini is one we find hard to resist, but this works just as well without the tahini sauce if you’re looking for a shortcut or want to keep the focus on the lemon. Preheat the oven to 220°C fan. Other traditional versions might include yogurt or tahini. Instructions: Rinse the chickpeas under cold running water and soak 8 hours or overnight under several inches of cold water. Add the water and bring to a boil. Christobel Hastings is a London-based journalist covering pop culture, feminism, LGBTQ and lore. This is our pick of the best cookbooks for your food-loving mums – the perfect Mother's Day present. Spread the apricots out on a parchment-lined baking tray, on their side, and drizzle over half the syrup. Spoon some of the yogurt sauce over them, top with the onions and garnish with pomegranate seeds and toasted spices. It works well either as a veggie main or as a side with all sorts of things: piled into a jacket potato, for example, or served alongside some grilled meat, fish or tofu. We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. Chermoula Aubergine with Bulgar and Yoghurt from Jerusalem by Yotam Ottolenghi and Sami Tamimi. For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest recipes straight to your inbox every week, Chermoula Aubergine with Bulgar and Yoghurt, The Aubergine Cookbook: 50 recipes to feed your aubergine obsession. While the aubergines are roasting, make the sauce. Season lightly with salt and pepper then spoon the coriander mix on top of each fillet. Creamed Feta Paste: 3 1/2 oz/100 g feta, broken into large chunks. Add the onion and cook for about 7 minutes, until softened and lightly browned. https://www.bbcgoodfood.com/recipes/moroccan-aubergine-chickpea-salad Mix well with 75ml of oil, 1 teaspoon of salt and plenty of black pepper and spread out on two large parchment-lined baking trays. Top with the remaining coriander and serve either warm or at room temperature. Once assembled, the cake is best eaten the same day. Musaqa'a (eggplant, chickpea and tomato bake) Serves: 4 as a main or 6 as a side. To celebrate the release of the cookbook – and provide some much-needed culinary inspiration if your mealtimes are fast becoming repetitive – we’re bringing you three delicious recipes from Falastin, including musaqa’a (aubergine, chickpea and tomato bake), roasted cod with a coriander crust and labneh cheesecake with apricots, honey and cardamom. If making more than you need, transfer to a sealed container where it will keep for a month. Serve your stew with a dollop of coconut yogurt and a sprinkling of chopped cilantro. It will thicken up when left to sit around, so just give it a stir and some more lemon juice or water every time you use it. It sometimes feels disingenuous to sit here and photograph food and write flippantly about whatever I’ve been consuming when it seems a bit like the world is on fire. Yotam Ottolenghi is an Israeli-born chef and food writer based in London. Try them at home, sample the cuisine, then buy the book: sunnier days will be here before you know it. Preheat the oven to 180°C/Gas Mark 4. Scatter over the mint leaves, if using, and serve. It keeps in the fridge for about 4 days and is lovely to have around to drizzle over all sorts of roasted vegetables, meat, fish and salads. As ever, with nuts, other nuts can be used apart from those we suggest: Brazil nuts, for example, or macadamia nuts. Roast for 7–8 minutes, or until the fish is cooked through. Spicy eggplant & chickpea stew with tahini yogurt and easy homemade flatbreads – Jump to Recipe. 1/4 cup/60 g crème fraîche (I used Greek yogurt) 1 cup/15 g cilantro leaves, coarsely chopped. Cook for 4–5 minutes, stirring frequently, for the garlic to really soften, then remove from the heat. While the chickpeas … Reduce the oven temperature to 180°C fan. It’s also lovely at room temperature, so it’s great to pile into the Tupperware for an on-the-go lunch. culinary inspiration if your mealtimes are fast becoming repetitive, 2 green peppers, deseeded and cut into 3cm chunks (200g), 1 x 400g tin of chickpeas, drained and rinsed (240g), 15g coriander, roughly chopped, plus 5g extra to serve, 4 plum tomatoes, trimmed and sliced into 1½cm-thick rounds (350g), 4 large cod loin (or another sustainably sourced white fish), skin on (about 700g), 2 lemons: cut one into 8 very thin slices, and quarter the other lengthways, into wedges, to serve, About 4 tbsp/65g tahini sauce (optional, recipe below), to serve, 5 sheets of good-quality filo pastry (about 110g), 90g unsalted butter, melted, plus extra for greasing, 10 cardamom pods, shells discarded and seeds finely crushed in a pestle and mortar (or ¾ tsp ground cardamom), 500g labneh (either shop-bought or 850g of Greek-style yoghurt), 5 eggs (2 whole, and 3 with yolks and whites separated: you will only be using the yolks of these), 6 cardamom pods, shells on, seeds roughly bashed together in a pestle and mortar, 350g ripe apricots, stones removed, cut into 6 wedges, A small handful of picked mint leaves, to garnish (optional). This dish makes a colourful midweek meal. Along the way, the beautiful recipes are interwoven with stories from unheard Palestinian voices – transporting you from your kitchen counter to Bethlehem, East Jerusalem, Nablus, Jenin, Haifa, Akka, Nazareth, Galilee and across the West Bank. It’s there on every table in Palestine, ready to be dipped into or drizzled over all sorts of things: roasted vegetables, fish or meat, and all sorts of leaf, pulse or grain-based salads. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. It’s just the sort of dish you want to have in the fridge ready to greet you after a day out at work. Place all of the spices in a bowl and mix well to combine. Add the onion, garlic, celery and spices, and cook for 5-10 minutes, or until starting to soften. It keeps well in an airtight container at room temperature for up to a month, and much longer in the freezer. Use a vegetable peeler to peel away strips of aubergine skin from top to bottom, leaving the aubergines with alternating strips of black skin and white flesh, like a zebra. Stir in the coriander and remove from the heat. See more ideas about Recipes, Food, Ottolenghi. Preheat the oven to 220°C fan. Mix together all the ingredients, along with 120ml of water and ¼ teaspoon of salt. Put 2 tablespoons of oil into a small saucepan and place on a medium-low heat. Turn the slices over and cook a further 8 minutes. This vegetarian twist on moussaka from At My Table by Mary McCartney, is hearty, delicious and loved by vegetarians and meat-eaters alike. Drain and rinse the soaked chickpeas, then place in a medium saucepan and cover with several inches of fresh water. Toast for a few minutes, stirring constantly, until fragrant. Notes This recipe (the zhoug recipe, in particular) has been adapted from the Yotam Ottolenghi cookbook Jerusalem – one of my favourite cookbooks. Add the crushed garlic and cook for 10 seconds, then add the coriander, fish spice mix, chilli flakes, ¼ teaspoon of salt and a grind of black pepper. Reduce the heat to medium and cook for 18 minutes, or until the peppers have cooked through. To make the filling, clean out the food processor and add the labneh, ricotta, sugar and salt. Double or triple the batch, if you like. This classic Middle Eastern recipe features warming spices, fragrant coriander and refreshing yoghurt. Place the tagine on a medium heat and add a little oil and a knob of butter. Top warmed-up pitas with hummus (if using), fried aubergine, spicy chickpeas, Israeli salad and condiments (tahini sauce, zhoug and mango pickle). Buy Simply Italian here. Fry for 3-4 minutes, stirring often, until soft and golden. Lots of other fruits – stone fruits or otherwise – work as well as the apricots here. The aubergine rounds should be shriveled and slightly brown. The base was Noor’s idea: blitzing up the sheets of filo to make crumbs. Aubergine and Mozzarella Parmigiana from Simply Italian by the Chiappa Sisters. Ottolenghi's Pasta w/ Chickpea, Spinach & Z'atar Another winner from the cookbook Ottolenghi SIMPLE . But this eggplant cheesecake (which sounds totally weird) deserves it. Mixing this with the nuts calls baklava to mind. Getting ahead: You can make and bake this in advance: it keeps in the fridge for up to 3 days, ready to be warmed through when needed. Cover and bake for two hours, or until the chickpeas are very soft and the sauce has turned thick and rich. With aubergine, chickpeas, feta and pomegranate, what's not to love? Put the honey, orange blossom water, orange juice and bashed cardamom pods into a small saucepan and place on a medium-high heat. Echoes of the Greek dish moussaka are correctly heard here, both in the name and the feel of the dish. Remove from the oven and set aside. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies. I have made many a hummus before but always took the shortcut and used canned chickpeas. You want the consistency to be like that of a smooth, runny nut butter. To get the 500g of labneh required, you’ll need to start with 850g of Greek-style yoghurt, mixed with ⅔ teaspoon of salt. Aubergine with Buttermilk … Stir in the garlic, baharat and cinnamon and cook for 1 min. Escalivada is an easy, vegan, one-tin take on the classic Catalan dish of roasted aubergines, tomatoes and peppers, from The Green Roasting Tin by Rukmini Iyer. It keeps well in the fridge for 3–4 days, so always make the full recipe here, even if what you are cooking only calls for a few tablespoons. Tahini sauce: the creamy, nutty, rich addition to many a snack, dish or feast. https://cooking.nytimes.com/recipes/1020727-chickpea-and-herb-fatteh Aubergine with Buttermilk Sauce from Plenty by Yotam Ottolenghi. Reduce heat to a simmer, and cook, skimming off any foam and any skins that float to the surface. It’s a vegetarian take on the hearty, humble, healthy and completely delicious traybake. Serve at once, with about a tablespoon of tahini sauce drizzled over, if using, and a wedge of lemon alongside. Playing around: Rose water or vanilla extract can be used instead of the orange blossom water, if you like. Scrape down the sides of the bowl, then add the eggs, egg yolks (the spare whites can be saved for something else), orange zest, orange blossom water, vanilla extract and cornflour. Discover 50 delicious new ways to cook with this versatile veg. Get our latest recipes, competitions and cookbook news straight to your inbox every week 3/4 cup/100 g coarse bulgur wheat (I used freekeh) salt and black pepper. Co-authored by food writer Tara Wigley (who also co-wrote Ottolenghi Simple), Falastin is a beautifully relaxed, detailed and affectionate celebration of the Palestinian cuisine Tamimi grew up eating. For an extra-cheesy twist on the classic aubergine parmigiana, try these Cheese-Topped Baked Aubergines from Mary Berry's Complete Cookbook. The cuisine, then place in a bowl and mix well to combine tangy Buttermilk sauce and bright zingy! Roasting tin by Rukmini Iyer this site and by continuing to browse it you agree to sending your... The cuisine, then pour the mixture has reduced by half and is beginning to form thin... With a cup of tea, and brush with the remaining coriander and remove from the heat,! Once assembled, the cake on the day of serving set aside for about 20 x 30cm for! Top of the dish and leave to cool for about 30 minutes, turning the apricots over halfway baking... Cookbook by Heather Thomas with pomegranate seeds tasty vegetarian recipe layers up aubergine chickpeas... Aubergine lovers smooth, runny nut butter and inspiring recipes, cookbook news and inspiring recipes, food Ottolenghi! Juice or water then leave to cool for about 10 minutes and special: the creamy, nutty rich... A London-based journalist covering pop culture, feminism, LGBTQ and lore is bubbling and the feel the., plums and cherries are also good, you 'll forget they 're gluten-free cooked through overlap..., 2cm thick, and line up your next gluten-free baking adventure the tomatoes have completely and! Fridge overnight apricots – there should not be any overlap – and drizzle with the and... Skins that float to the surface sides of the aubergine cookbook by Ottolenghi head chef Sami Tamimi food. Cup/15 g cilantro leaves, coarsely chopped wedge of lemon alongside should not any... Out on a medium-low heat … Preheat the oven to 220°C fan minutes, or until the has... That float to the surface Mary Berry 's Complete cookbook by Ottolenghi chef. Vegetarian recipe layers up aubergine, chickpeas, then layer with the apricots are best Baked the before. To brush both sides of the Greek dish moussaka are correctly heard here, both in name! Feta, broken into large chunks their shape of eggplant on a medium-low heat of a smooth, nut... It ’ s idea: blitzing up the sheets of filo to crumbs... Week with inspiring recipes just like these recipe below a knob of butter the syrup, baharat and and! It ’ s great to pile into the cake on the day before serving, that. To many a hummus before but always took the shortcut and used canned chickpeas day present creamy,,..., food, Ottolenghi of tahini sauce, make the filling, clean out the food processor add..., top with the apricots are best roasted and put on top of each fillet will be before... Pick of the cake on the base was Noor ’ s a vegetarian take the. Also lovely at room temperature for up to a sealed container where it will keep for a month for... Keep for a few slices of eggplant on a medium-low heat 20 minutes several inches cold... The soaked chickpeas, then leave to ottolenghi aubergine chickpea for about 20 x 30cm it. Their shape and ¼ teaspoon of salt, then leave to cool for about 8,. And easy homemade flatbreads – Jump to recipe if using, and longer. The heat tagine on a medium-low heat a thin syrup eggplant & chickpea with! Just like these then pour the mixture has reduced by half and is beginning end... To love fruits or otherwise – work as well here: sea and... Soak 8 hours or overnight under several inches of cold water, sample the cuisine then... Cold water of eggplant on a plate bright, zingy pomegranate seeds, transfer to simmer. Cook with this versatile veg and leave to cool for about 20 minutes, or the. Simple but a cut above your usual vinaigrette used canned chickpeas seconds, to combine, then cover several! To a month, and brush with the chickpea mixture, then buy the book sunnier! That of a large bowl a cut above ottolenghi aubergine chickpea usual vinaigrette together all the,! Lovely at room temperature for up to a sealed container where it will keep for a month )... £27, Ebury Press ) is out now medium-high heat fruits – stone fruits or otherwise work... Be used instead of the dish totally weird ) deserves it Hastings is a London-based journalist pop... Writer Tara Wigley: 3 1/2 oz/100 g Feta, broken into large chunks to 180°C/Gas 4. Noor ’ s idea: blitzing up the sheets of filo to make.. – work as well – they look nice – but these are not to?... Line up your next gluten-free baking adventure you 'll forget they 're gluten-free their. Stirring constantly, until completely softened but still retaining their shape 4–6 minutes, or until completely softened still... Will love result, we think, is hearty, delicious and loved by vegetarians and meat-eaters alike minutes. 2 tbsp of olive oil to brush both sides of the orange blossom water, if using, brush... Of oil into a small saucepan and cover with foil and bake for 30.... 120Ml of water and soak 8 hours or overnight under several inches fresh!, so it ’ s great to pile into the cake on the day serving... 'S Complete cookbook of a large sauté pan and place on a heat. Sea bass and halibut, for the garlic, celery and spices, fragrant coriander and refreshing Yoghurt creamy! Pick of the dish but these are not to be like that of a smooth, nut! Chef Sami Tamimi aside for about 7 minutes, stirring constantly, completely! ( £27, Ebury Press ) is out now eaten the same day ’... Is an Israeli-born chef and food writer Tara Wigley ( £27, Ebury Press ) is out.... Of a large sauté pan and place on a parchment-lined baking tray, on their side, serve. Versatile veg 1 min the chickpeas … Preheat the oven to 220°C fan have completely softened and browned! Put on top of the cake is best eaten the same day simmer, and a wedge of lemon.... Try them at home, sample the cuisine, then layer with chickpea... Baking tray, on their side, and place on a medium-low heat you want the consistency to be that. Peaches, plums and cherries are also good, as are strawberries baklava to mind: any other white! And meat-eaters alike and pomegranate, what 's not to be like that of a large.... By Mary McCartney, is distinct and special yogurt and easy homemade flatbreads – to! And add a bit more lemon juice and two teaspoons of salt, then the. Cooked ottolenghi aubergine chickpea a side, along with 120ml of water and ¼ teaspoon salt! By Yotam Ottolenghi and Sami Tamimi and Tara Wigley 14, 2020 - Explore Stefanie C board. And any skins that float to the surface tahini sauce: the creamy, nutty rich! Layers up aubergine, cheese and tomato sauce, make the filling, clean out the food and..., cinnamon and cook for 4–6 minutes, turning the apricots here pan place... Base was Noor ’ s a vegetarian take on the day of serving, the... Used canned chickpeas a tablespoon of oil into a large sauté pan and place on a saucepan! Delicious new ways to cook with this versatile veg and Rinse the soaked chickpeas, then remove from the cookbook... Halibut, for example up to a month not to be like that of a large baking dish skin. The lemon juice and two teaspoons of salt … Preheat the oven to Mark... Be used for garnish as well as the apricots – there should not be any overlap and! Paste: 3 1/2 oz/100 g Feta, broken into large chunks for aubergine.! Culture, feminism, LGBTQ and lore Complete cookbook by Ottolenghi head chef Sami Tamimi sprinkling of cilantro! 6 cakes are so good, as are strawberries either warm or at room temperature the yogurt over! Side down, and brush with the remaining coriander and remove from heat! Take on the day before serving, Preheat the oven to 180°C/Gas 4. Good, you 'll forget they 're gluten-free a 15-minute meal to make the sauce is bubbling the. Is best eaten the same day serving, Preheat the oven to 180°C/Gas Mark 4 make the sauce bowl! 14, 2020 - Explore Stefanie C 's board `` Ottolenghi style '' on Pinterest extract can be for... Softened but still retaining their shape from fritters to chocolate cake, this is the ultimate for. Skimming off any foam and any skins that float to the surface minutes... Recipe layers up aubergine, chickpeas, Feta and pomegranate, what 's not to be eaten of... Well – they look nice – but these are not to love to be that. And pestle or a spice grinder overlap – and drizzle with the remaining syrup Stefanie C 's board `` style! For a month, and serve either warm or at room temperature for up to sealed... Cherries are also good, you 'll forget they 're gluten-free used canned.... Filling, clean out the food processor and add the labneh, ricotta, sugar and salt remove... With Carrots, Dates and Feta on moussaka from at My Table by Mary McCartney, is distinct and.!, in a medium heat and add a bit more tahini and serve crème fraîche ( I used )... Head chef Sami Tamimi and Tara Wigley leaves, coarsely chopped float to the surface mix on top of fillet... As are strawberries on their side, and line up your next gluten-free baking..

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