1 can drained chickpeas
Juice of 1/2 a lemon
+- 1/4 cup extra virgin olive oil Continue reading
1 can drained chickpeas
Juice of 1/2 a lemon
+- 1/4 cup extra virgin olive oil Continue reading
1 can chickpeas
1 large roasted red pepper( I used the bottled version in brine)
2 tbsp lemon juice or more Continue reading
I love hummus and in the UK there was a huge array of dips in the supermarkets and at least five types of hummus, of which coriander was my favourite. Can’t you tell? I use it a lot! When we first bought our house here, nearly seven years ago, the supermarkets didn’t seem to stock anything, but this year I have seen as many as four different Greek dips! Even better was when I found some Tahini in the foreign section It was an exciting time!
This is the snack on top of the crackers or biscuits and a glass of wine, open a can of smoked mussels, don’t forget the Camembert or Brie cheese and cut open some delicious ripe figs…and whalaa…you have your own snack platter combo! Cheers! Continue reading
A friend of a friend’s makes an amazing 7-layer dip that we’ve had at a few parties now (she’s a fantastic personal chef, so it’s a high bar to aspire to!). We wanted to have a lazy lunch today that we could leave out on the table all day and just pick at it every now and again. So we tried to copy her idea and came up with this:
1 pkg cream cheese
1 onion, diced
1 tbsp minced garlic
About 1/2 cup ground beef
1 tin refried beans
1 jar salsa of your liking
1 cup shredded cheddar
1/2 bushel green onions, chopped
1 avocado, diced
This is basically a layering job. All you have to cook is the onion in a bit of butter, then add the garlic and beef, season with salt, pepper, and chili spice and sauté until browned. I put it together in a very large casserole dish so that the layers will be nice and thin. You can make this hot or mild by changing out the salsa or adding cayenne to the beef.
First, spread the cream cheese across the bottom of the dish. Top with the beef mixture, then the refried beans. Then spread the salsa over that and finally top with cheese and half of the green onions (or maybe jalapeños if you like it hot!). Bake at 350°F until its bubbly, and then top with the remaining green onions and avo when it comes out of the oven.
Serve with tortilla chips and fresh veggies like carrot sticks.
Easy, extremely tasty, and perfect for all-day grazing.
Prepared, tried and tested by: Corlea Smit made it up
2 egg yolks
1 T lukewarm water
1 t Djion mustard
1/2 cup sunflower oil
1/2 t lemon juice
Sea salt and freshly ground black pepper
1. In a small food processor, blitz the egg yolks with the water until the mixture is light in colour.
2. Add the Dijon mustard, then pour in the oil, in a slow, steady stream, while the processor is still running, ensuring the oil is well incorporated after each addition.
**Finish off with the lemon juice and season to taste. Check the consistency of the mayonnaise – if it seems too thick, add a bit of water and mix.♫
Source: Woolworths recipes
Seen posted by: Bon Appetit Met Rita
1kg cod or haddock or hake steam, drain and flake,
1 large onion finely chopped,
1/2 bunch chopped parsley,
3 slices of bread blitzed into crumbs,
pinch of nutmeg,
1 tbls butter.
Mix together and form into balls and fry till golden brown both sides.
Prepared, tried and tested by Faye Abrahams
1 can garbanzo beans, drained, liquid reserved
1/2 teaspoon ground cumin
2 tablespoons lemon juice
3 cloves garlic, minced
Salt & pepper to taste
Place all ingredients in a bowl and blend thoroughly.
Add a bit of the reserved bean liquid to reach the desired consistency: I find it takes at least 3+ tablespoons of the liquid.
You can add red pepper flakes for heat and colour, or serve in layers with a red chili sauce. Or just sprinkle with paprika before serving.
And that’s it!
It doesn’t look all that impressive in the photo, but it tastes fantastic.
I don’t miss the tahini at all!
Source: combination of online recipes
Prepared, tried and tested by: Corlea Smit
3lt soya milk
150ml lemon juice
pinch of salt
50gr chopped chives
50gr chopped walnuts
Boil soya milk in a big pot up to 90•C, then pour the lemon juice, add a pinch of salt, chives and walnuts, cover the pot with its lid and let it set for at least 30mins, so the milk can curdle. After 30 mins place a muslin in a colander over a large bowl, ladle the curds into the colander and allow them to drain for about 2-3 hours.
Transfer the drained curds, still in their muslin, to a basket cheese mould, set on two chopsticks on a baking tray and leave for further 4 hours. To store transfer the cheese mould to an airtight container and keep in the fridge for up to 5 days.
1 tablespoon butter
1 medium sweet onion, about 1/2 pound, peeled and sliced
28g cider vinegar
1 tablespoon prepared mustard
salt and pepper to taste
567 to 680g (3 medium) zucchini, unpeeled, cut into 3″-long stick
1 tablespoon salt
50g coarse, dry bread crumbs (e.g., panko)*
50g freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs
olive oil spray
113g egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten
*For a gluten-free version of this recipe, use gluten-free bread crumbs.
1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
2) Once the onions are a medium brown, remove from the heat and add the vinegar.
3) Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.
5) To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
6) Combine the Panko, Parmesan, and pizza seasoning; set aside.
7) Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
8) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
9) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
10) Serve immediately, with sweet onion dip.
Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.
5 oz vanilla ice cream (about 1 large scoop)
1 ½ oz heavy cream, cold
1 shot amarula cream liqueur
Cocoa powder or chocolate shavings, to garnish
Place all of the ingredients in a blender. Blend well. Pour into a glass and garnish with a sprinkle of cocoa powder or chocolate shavings (or fruit, if desired).
To kick it up a notch, add a little vodka, brandy or cognac. This will thin it out so it’s more like a cocktail, and also cut some of the sweetness.
DOM PEDRO SHAKE:
4 scoops vanilla ice cream
1 cup milk
2 shots Amarula Cream Liqueur
Combine in a blender and blend until smooth. Pour into a glass.
Source: Internet – cannot remember to site
1 cup vegetable broth
¾ cup extra-virgin olive oil
¾ cup balsamic vinegar
6 tablespoons honey
3 teaspoons Dijon mustard
3 teaspoons mayonnaise
3 teaspoon lemon juice
Kosher salt and freshly ground black pepper
For the glaze:
In a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper.
Cook over low heat until the glaze is reduced by half. Sorry, I cannot say how long this took to reduce, all I know it took quite some time, but it’s because I made the original recipe x 3 (the above = 3 times the original recipe), but well worth the time.
Serve over the grilled vegetables or as a dipping sauce.
2 small garlic gloves, chopped
1/2 tsp salt
540 ml can chickpeas, drained and rinsed
1/2 cup olive oil
1/4 cup water
2 tbsp lemon juice
1 tbsp tahini
1/4 tsp hot-red-chili flakes
1/4 tsp cumin
Whirl garlic and salt in a good processor.
Add chickpeas, oil, water, lemon juice, tahini, chili flakes and cumin.
Continue whirling intil hummus is very smooth
Spread onto 4 salad plates, leaving a well in centre. Top with spiced lamb with pine nuts, if desired.
The key to make it creamy is letting the food processor run for 30 seconds to 1 minute
Source: An old Chatelaine magazine
125 ml Pyotts VitaSnack Wholewheat Crisps, coarsely crushed
30 ml olive oil
10 ml fresh thyme leaves
10 ml fresh rosemary needles
45 ml basil leaves, finely chopped
125 g butter
1 small onion, chopped
10 ml garlic, finely chopped
250 g chicken livers, cleaned
45 ml brandy (optional)
90 ml sour cream
salt and freshly-milled black pepper, to taste
In a frying pan, toss the Pyotts VitaSnack crumbs in the olive oil until golden. Transfer to a bowl, stir in the herbs and set aside until required.
To make the pâté, heat a spoonful of butter in a pan and add the onion. Sauté until golden then add the garlic. Cook for a few seconds then transfer to a processor. Heat a few more spoonfulls of butter in the pan and add the chicken livers. Cook for a few minutes until just done – even still pink inside if you prefer. Add the brandy and set alight. Allow flames to subside then continue to cook briefly until the liquid has nearly evaporated. Remove from heat and stir in the cream. Add the livers to the onion in the processor and add the remaining butter. Process until smooth then season well with the salt and pepper.
Line a suitably-sized bowl with cling film and spray the film with non-stick spray. Spoon the pâté into the bowl and cover with the overlapping film. Place in the fridge to chill and firm, about 4 hours.
To serve, turn the pâté out onto a plate and sprinkle the top and sides with the crumbed herb mixture.
Serves 4 – 6.
A lighter, smoother, more grown-up guacamole
Servings: Makes about 3 cups
2 ripe avocados, pitted, peeled
½ cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 tablespoons finely chopped fresh cilantro, plus leaves for serving
2 tablespoons finely chopped fennel fronds, plus more coarsely chopped for serving
Tortilla chips (for serving)
Process avocados, sour cream, vinegar, oil, 2 Tbsp. cilantro, and 2 Tbsp. fennel fronds in a food processor until mixture is very smooth, light, and thick. Season with salt.
Transfer avocado cream to a small bowl and top with cilantro leaves and more fennel fronds. Serve with chips.