Ever wondered why your homemade Hummus didn’t taste like the stuff you eat when dining at a Middle Eastern Restaurant? I’m sure all my Middle Eastern friends who read this will laugh at me… it actually took me about 9 months to test, try and research to finally find the most AUTHENTIC recipe. Honestly!! I would ask anyone I could and they would give me some recipe using canned chickpeas… I mean, there won’t no cans of chickpeas in the old days. I wanted the most original and best recipe I could find.
So here goes.
1 1/2 cups Dried Chickpeas
4 Garlic Cloves
1/2 cup Tahini
1-2 Tbsp Olive Oil
2- 2 1/2 Lemons (taste as you go)
1 tsp Salt
1 tsp Cumin Powder
2-3 Tbsp Chilled Water
1/2 tsp Bi Carb Soda
Soak and cover chickpeas overnight
Boil chickpeas in water with 1/2 tsp bicarb soda until soft
In a processor add all ingredients. Taste and add a little more of what you desire… could be garlic, cumin, lemon juice.
Serve with a drizzle of Olive Oil, Paprika and flat bread.
Ps: the will give me 3 contains worth. I freeze 2 of them and thaw when needed. I’m our family we go through one a week. So I make a fresh batch every 3 weeks! X
In my household I continuously have an internal debate over how to get a full amount of fruit and veggies into my babies bellies. My take on a Minestrone Soup has been a crowd pleaser in our home and ticks off so many vegetables it has me feeling all the warm and comforting feels as I watch everyone slurp it up!
2 brown onions diced
2 cloves of garlic
2 bay leaves
3 celery stalks sliced
2 large carrots diced
1 large sweet potato diced
3 (or 2 large) zucchini’s diced
3 tins of organic crushed tomatoes
A few stalks of kale shredded (or beans, spinach)
2 litres of my vegetable broth
250g peeled button mushrooms
2 400g tins of Cannelloni Beans (washed)
2 sprigs of rosemary roughly chopped
Parmesan cheese to serve
Salt and pepper to taste
Fry onions and garlic with Rosemary for 3 minutes.
Add carrots and celery for 3 minutes.
Transfer all ingredients (except beans) into a slow cooker and cook on a slow setting until done.
Too with more filtered water if too thick.
Once done add your washed beans for another 20 minutes.
Serve with Parmesan on top and fresh crusty Sourdough.
Entertaining for Breakfast doesn’t have to be a stressful event. In fact it is probably the best time to entertain. You’ve got the most energy of the day, it doesn’t take all day to prepare and guests don’t stay on until all hours of the night. Speaking honestly here, what sells it for me is it’s probably the most cost effective meal to entertain.
If you follow my little blog or instagram you’ll probably know just how often I say that the key to a relaxed, happy hosting experience is to prepare beforehand. I like to think outside the box for breakfasts. Things that aren’t your usual ‘bacon and eggs’ or croissants… oh wait, let’s be real here! Nothing beats a fresh baked croissant. But if you want your guests to feel totally spoilt think of a few easy things that will work together. An easy example is my cute little menu this morning as we entertained 6 adults and 8 children.
It looked like this:
Breakfast grazing board
Israeli Shashuka served with fresh sourdough.
Champagne and fresh Orange Juice
Passion fruit Kombucha
Really friends it was so simple to do. Once we put the kids to bed last night we set the table, I cooked up the shashuka to a point where I know the next day all I had to do was fry the eggs in the delicious mixture. As for a grazing board… I’m sure most of you have made them in your time. But this was really fun. Hop onto Pinterest and literally type the words in. You’ll be met with a wealth of ideas to create your own style. Finally I wanted to have something ready for upon arrival. Something that took a few seconds to put together and gave a wow factor. And here the recipe (embarrassingly) is!!
500g organic plain coconut yoghurt (or any type you like)
Slices of fresh figs.
1/3 cup Organic honey
1/3 cup Organic granola or muesli
Keep fresh fig slices aside. Mix other ingredients.
Place a fig gently into the mould. Build the mixture around it, place one more sliced fig into the mould. Completely fill mixture to the top.
Serve on a platter of your choice with scattered nuts and a drizzle of honey.
Alrighty, this is a winner of an idea. You can place the paste in a jar and throw a ribbon around it… or maybe not even go that far. And BOOM, a delicious homemade gift! Or keep it in the fridge for a week to use. Alternatively, this is my favourite. Freeze it up in your ice cube trays! That is the perfect portion to add into the pan to make a fast curry. I have made curry’s a lot more involved and they have been out of this world but for a weeknight meal, who has the time! Below are a few of my top picks. Remember this is a quick meal and perfect for the winter go to’s! I haven’t been able to find any recipe or play on a few that beats Jamie Olivers Red Curry. Look it up and add this to your curry repertoire.
Green Curry Paste
2-4 Large green chillies (the little ones are super hot!).
1 tsp black peppercorns
1 small Brown Onion
1 tbs Garlic
Small Bunch of Coriander leaves including their stalks
2 tsp grated Lime peel
Juice of 1 Lime
1 tsp salt
2 tsp ground Coriander
1 tsp ground Cumin
1 tsp Lemongrass
1 tsp peeled Ginger
2 tsp Fish Sauce
1 tsp ground Tumeric
1 tsp oil
Yellow Curry Paste
I once made this paste for friends with 40 dried chillies!!!! Oh my, I nearly died when we cooked with it. So let’s say a few less and you might get the kids on board also.
10 small dried red Chilli’s. Soak chillies in a bowl for 3 minutes.
A good pinch of Salt
4 cloves of Garlic
1 lemongrass stalk. Peel off the outer layer and cut off the hard ends.
6 inch piece of Ginger, peeled, roughly chopped.
2 tsp of Fish Sauce
2 tbps Curry Powder
1 tbsp Coriander Seeds
1 tsp Tumeric
1 tsp Cumin
1/2 cup to 3/4 cup of water.
Blitz Everything, adding a little more oil, salt, juice, chilli to taste. Play around with each recipe and make it your own!