Posted in sauces and Dips, Veggies, tagged chick peas, Food, garlic, healthy dips, healthy recipes for dips, Hummus, lemon juice, Sesame seed oil, spreads and dips, tahini paste on May 11, 2013 |
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Adapt or die is something our Highveld woman knows all to well.
It is not uncommon for us to substitute ingredients as you never find ingredients you need in our shops.
Because I love Hummus so, so much I had to alter the original recipe a bit as it is such a waste for me to buy a huge bottle of tahini to only use 2 tbsp every time I make hummus. Because just how much tahini can one eat, right?
I’ve replaced the Tahini paste and Olive oil with Sesameaseed oil as Tahini is made of sesame seeds, at least the Sesame seed oil last longer in my pantry as I can use it in my stir fry’s ever so often.
The fat content of this recipe is much lower as I only use 3 tbs of sesame oil. Keep refrigerated and use within a week.
1 glove of garlic
3 tbsp Sesame seed oil
2 tbsp lemon juice (freshly squeezed is the best!)
1 can chickpeas, rinsed
+- 2tbsp water
Salt and black pepper to taste
In a blender chop the garlic, sesame seed oil, and lemon juice. Add the chickpeas and pulse for +- 1 minute.
Add +- 2 tbsp of water to the mixture and pulsate for another 1-2 minutes.
The water makes the hummus more creamier since we have reduced the oil in the recipe.
Season with salt and pepper and enjoy with crackers, instead of butter on pita’s or sandwiches or as a dip for raw veggies.
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Do you have any idea how good home-made tomato ketchup can be!
I’m an advent fan of Jamie Oliver’s cooking. I mean what is not the like, the bloke is funny, charming, good-looking and he can cook! (I still love Gordon Ramsay more but that’s mainly for my weird obsession with the man…I find him strangely attractive).
Jamie always impress with his home-made recipes and this Tomato ketchup is one of them.
The only ingredient I couldn’t find was a fennel bulb (countryside, do I need to explain!). Off course it is virtually impossible for me to follow a recipe so I did add 40 g of tomato puree right at the end where you cook the sauce before pouring it into your bottles, use it don’t use it.
Make sure you have two hours to spend in the kitchen.
Don’t skip the part where you have the sieve the sauce twice, you will be amazed how many tomato seeds are still left in the sauce.
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Posted in Potatoes, Salads, sauces and Dips, tagged cooking, Crushed Potatoes, Cucumber, Food, recipes, Salad, Salsa Verde on December 13, 2011 |
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Salsa Verde – I don’t know why I have never tried this before! it is simply delicious.
This Salsa Verde recipe included eggs which were not to bad but next time I will make it without the eggs as the Salsa Verde is soooo good on its own.
You are welcome to add more olive oil, mine is the skinnier version!
For the Salsa Verde
1 heaped teaspoon capers
50 ml olive oil
1 tbs rice vinegar
5 mint leaves
a handful of fresh parsley
1 garlic glove
Salt and pepper to taste
1/2 tsp of castor sugar (optional)
In a food processor mix all above ingredients untill finely chopped.
Take two hard boiled eggs, mash it up and mix in with the Salsa Verde sauce.
For the cucumber Salad
Peel and grate 1 large cucumber. Add 2 tsp of fructose or 1 tsp sugar and 2 tbs of rice / white vinegar. Season with salt and a lot of white pepper.
Keep in the fridge until dishing up and transfer to smaller bowl draining all the access juices.
For the Crushed potatoes
Boil a medium size potato until soft. Place on a baking tray. Use your potato masher and crush the potato flat.
Season with Salt and pepper, or any other spices you fancy. Sprinkle with Mozzarella cheese and bake at 200 degrees until golden brown.
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