Thursday, 14 June 2012
Stick all of those things in a food processor and whiz around until it is smooth. Add more water for a thinner humus. I added a half teaspoon of cumin but didn't write it on the big board. Serve in a bowl garnished with chopped cilantro, a drizzle of olive oil and a crack of black pepper. Scoop with pita. Tahini is really important for good humus, don't bother with poor substitutes.
This hummus is the closest to store bought I've made so far, and better than almost every other homemade humus I've tried. The lemon juice balances the richness of the olive oil and tahini nicely. With this dish, a little garlic goes a long way, especially the next day. Not bad for five minutes work.
|Fry that chicken!|
|Wrap it up!|
Wednesday, 13 June 2012
|I made three friends with this salad.|
How you cut salad ingredients is important. If you make the pieces too large or small they will be difficult to eat or end up on the bottom. I've found slicing red pepper half a centimetre and then cutting those slices in 3cm sticks is ideal. I like my tomatoes in wedges, about ten for a vine tomato, but half wedges work well too. Avocado should be pre-sliced into one centimetre cubes and then scooped out with a spoon. Only use avocado in a salad when it is perfectly ripe, when a squeeze of the bulbous bottom gives slightly. If you use cucumber, they are best in quarter circles. Feta is good cubed, but looks and coats better when crumbled. Leave the dressing until the last minute to prevent the greens from getting soggy. I prepare it in a shot glass and leave it aside until eating time. Pesto and mustard are both great additions to the house dressing.
|Simmer all for 20-30 min, strain and jar.|
This recipe is to make a root beer syrup. I mix it with carbonated water to make pop, but you could also dilute it and ferment it with yeast for a true root beer. I had a rough time finding all the ingredients for this. It ended up that the only place around to get everything was the occult shop. It turns out the worker there makes root beer herself and already knew exactly what I needed. I wonder if using a cauldron makes it taste better.
Mix your dry ingredients, mix your wets and combine. Add chocolate/peanut butter chips and combine. Pour into two buttered loaf pans and bake for 40 min at 350 degrees or until the tops are golden brown and a toothpick comes out clean.
I gave this to a friend for her birthday last week. She and the other people at the party loved it, claiming it was, "out of this world" and "best birthday cake ever!" It should have been no surprise that peanut butter and banana go so well together. I just can't work out why I hadn't heard of this sooner. Not even on pinterest.
|Banana bread tastes better when baked in glass.|
Brown up some sliced sausage, add extra garlic & thyme to the tomato sauce from the previous post, mix in cooked gnocco sardo (or any other good sauce pasta of your choosing), a hand full of spinach, and you should get something like this:
|Spicy Italian fennel & pork sausage meat balls with spinach and pasta in a|
garlic and thyme tomato sauce.
|Serve with freshly ground black pepper and a small mountain of Parmesan cheese.|