Archive for May, 2019

May 13

Roasted red pepper hummus

SERVES 2

Ingredients

  • 1 cup dry chickpeas (aka garbanzo beans),* picked over to remove any stones
  • 2 red bell peppers, quartered, stemmed, seeded and ribs removed
  • Juice of 1 lemon (about 3 tbsp)
  • 1/4 cup tahini paste 1 clove garlic, whole or roughly chopped
  • 2 tbsp extra-virgin olive oil, plus additional for drizzling, optional
  • 1/2 tsp coarse sea salt

Preparation

  1. To a large saucepan, add chickpeas and cover with water. Let soak for 8 to 24 hours, or until they almost double in size. (QUICK-SOAKING TRICK: Instead of soaking overnight, bring chickpeas to a boil in a pot of water; boil for 1 minute. Remove from heat and set aside to soak in hot water, covered, for 1 hour.)
  2. After chickpeas have soaked, drain and cover again with water. Bring to a boil on medium-high. Boil for 1 minute, then reduce heat and simmer, partially covered, until chickpeas are tender, 2 hours.
  3. Meanwhile, position oven rack 5 inches below heating element and preheat broiler to high. On a foil-lined baking sheet, place pepper quarters, skin side up, and broil until skins of peppers are blistered and charred, 10 to 12 minutes. Remove peppers from oven and place in a resealable plastic bag; set aside to steam for 10 minutes. Remove peppers from bag and gently peel off and discard the blackened skin. Finely chop one of the pepper quarters and set aside for garnish. Coarsely chop remaining peppers and set aside.
  4. In a food processor, process lemon juice and tahini for 1 minute, scraping down sides of bowl halfway through. Process for the full minute to ensure mixture is creamy and smooth. Add garlic, 2 tbsp oil and salt; process for another minute or until no lumps remain and mixture is very smooth.
  5. Drain chickpeas. To food processor, add chickpeas and blend for 1 minute, scraping down sides of bowl after 30 seconds. Add coarsely chopped peppers and process until smooth. Continue processing, scraping down bowl as necessary, until mixture is well blended and smooth. Add 1 to 2 tbsp water and blend until mixture is creamy. Top hummus with reserved finely chopped red pepper and drizzle with additional oil (if using). Serve immediately or refrigerate in a covered container for up to 5 days. If hummus thickens, stir in 1 tbsp water before serving.

https://www.cleaneatingmag.com/recipes/roasted-red-pepper-hummus

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Posted in Dips/Sauces, Vegan

May 13

Avocado hummus

Ingredients

  • 1 1/2 cups cooked chickpeas (or 1 15-oz BPA-free can, drained and rinsed)
  • 1 large avocado, pitted and peeled
  • 1/4 cup fresh lime juice
  • 2 tbsp olive oil
  • 1 large clove garlic, roughly chopped
  • 1/2 tsp sea salt
  • 1/4 tsp ground cumin
  • 1/8 tsp ground cayenne pepper

Preparation

In a food processor, combine all ingredients. Purée until completely smooth. Transfer to a serving dish and serve with crudités such as sliced zucchini, carrots and jicama. Refrigerate in a sealed container up to 5 days.

 

https://www.cleaneatingmag.com/recipes/avocado-hummus-recipe

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Posted in Dips/Sauces, Vegan

May 13

Hummus

SERVES 8

Ingredients

1 1/4 cups dry chickpeas, picked over to remove stones

6 tbsp fresh lemon juice

¼ cup tahini paste

3 tbsp extra-virgin olive oil

2 cloves garlic, whole or roughly chopped

¾ tsp coarse sea salt

 

Preparation

1. To a large saucepan, add chickpeas and cover with water. Let soak for 8 to 24 hours, or until they have almost doubled in size. (QUICK-SOAKING TRICK: Instead of soaking overnight, bring chickpeas to a boil in a pot of water; boil for 1 minute. Remove from heat and set aside to soak in hot water, covered, for 1 hour.)

2. Drain and cover again with water. Bring to a boil on medium-high. Boil for 1 minute, then reduce heat and simmer, partially covered, until chickpeas are tender, about 2 hours.

3. In a food processor, process lemon juice and tahini for 1 minute, scraping down sides of bowl halfway. Process for the full minute to ensure mixture is creamy and smooth. Add oil, garlic and salt; process for another minute or until no lumps remain and mixture is smooth.

4. Drain chickpeas. To food processor, add chickpeas and blend until smooth. adding 1 to 2 tbsp water to reach desired consistency. Refrigerate in a covered container for up to 5 days. If hummus thickens, stir in 1 to 2 tbsp water, or as needed.

 

https://www.cleaneatingmag.com/recipes/classic-hummus-recipe

 

VARIANTS –

PEA HUMMUS

SERVES 4

Ingredients

  • 1½ cups green peas, blanched and drained
  • 1¼ cups store-bought or homemade plain hummus (about 10 oz)

Preparation

1. In a food processor, blend together peas and hummus until smooth; transfer to bowls.

2. Pile on toppings. Serve with radishes, whole-grain crackers or your choice of dipper.

https://www.cleaneatingmag.com/recipes/pea-hummus-bowl-recipe

 

SWEET POTATO HUMMUS

SERVES 4

Ingredients

  • 2 cups roasted, peeled and mashed sweet potato*
  • 1¼ cups store-bought or homemade plain hummus (about 10 oz)
  • ⅛ tsp ground cayenne pepper, optional
  • ¼ tsp dried oregano

Preparation

1. In a food processor, blend sweet potato, hummus, cayenne (if using) and oregano until smooth; divide among serving bowls.

2. Pile on toppings. Serve with vegetable chips, or your choice of dipper.

CRISPY LEEKS: Toss 1 leek, cut into matchsticks, with 1 tbsp olive oil and 1 tbsp tapioca starch. Bake at 375ºF until crispy, 10 to 12 minutes.

https://www.cleaneatingmag.com/recipes/sweet-potato-hummus-bowl-recipe

 

BLACK BEAN HUMMUS

SERVES 4

Ingredients

  • 2 cups unsalted BPA-free canned black beans, drained and rinsed
  • 1¼ cups store-bought or homemade plain hummus (about 10 oz)
  • 2 tsp fresh lemon or lime juice
  • ½ tsp ground chipotle powder

Preparation

1. In a food processor, process beans, hummus, lemon juice and chipotle until smooth; divide among bowls.

2. Pile on toppings. Serve with pita chips, tortilla chips, jicama slices or your choice of dipper.

https://www.cleaneatingmag.com/recipes/black-bean-hummus-bowl-recipe

 

 

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Posted in Dips/Sauces, Vegan, Vegetarian

May 13

Raspberry Cookies ‘n Cream Cookies

MAKES 18

3/4 cup (175g) butter, softened
3/4 cup (150g) sugar
1/2 cup (100g) brown sugar
1 medium egg
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
7 oz. (200g) Oreos, crushed
1 cup (100g) fresh raspberries

1. Add the butter and sugars to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix in well. Mix the flour with baking soda, baking powder, and salt and then add to the mixing bowl and mix until just combined. Crush the Oreos finely, add to the bowl and mix in. Add the raspberries and gently fold in – the more you crush the raspberries, the softer the dough gets, so work gentle and quick. Place in the fridge for about 1 hour.

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Use a cookie scoop or two tablespoons and place portions of dough with enough space in between on the baking sheet (between 6-8 max.) – the cookies spread a lot. Bake for 10-12 minutes. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough. The cookies can be stored in the fridge up to three days.

 

Raspberry Cookies ‘n’ Cream Cookies

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Posted in Snack

May 13

Soft and Chewy Lemon Cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1-1/2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice (Here’s how to juice a lemon the easy way!)
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 4 teaspoons coarse sugar

Step 1: Prep Ingredients

Start by preheating your oven to 350°. Then, in a large bowl, cream the butter and sugars together until the mixture is light and fluffy. Beat in eggs, then the lemon zest and juice. In another bowl, whisk together the flour, baking soda, salt and cream of tartar. Finish the dough by gradually beating the dry ingredients into the creamed mixture.

Editor’s Tip: Want a stronger lemon flavor? Add 1/2 a teaspoon of lemon extract to give your batter a boost.

Step 2: Form the Dough

To make an oversized cookie you need to use a lot of dough! Shape 1/4 cupfuls of dough into balls and place them six inches apart on greased baking sheets. Use a drinking glass or the bottom of a measuring cup to flatten the cookies to a 3/4-inch thickness. Lightly brush the top of each cookie with water, then sprinkle with coarse sugar. (Get our guide to the different types of sugar here.)

Editor’s Tip: Instead of greasing your baking sheets, try lining ’em with parchment paper for perfect cookied every time.

Step 3: Bake Cookies

Pop the baking sheets in the oven and bake until the lemon cookies are a light brown, about 12-15 minutes. Let them rest for a few minutes before moving them to wire racks to cool completely.

Editor’s Tip: Avoid over-baking the cookies. The centers may look a little underbaked, but the moment the edges are set and just barely showing color, it’s time to take these beauties out of the oven. The centers will finish baking on the pan as the cookies cool.

You can store any leftovers—although we doubt there will be any—in airtight containers at room temperature. Your cookies will stay fresh and soft for up to a week.

 

Ham & Swiss Stromboli

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Posted in Snack

May 13

Gluten Free Vegan Thin Mint Cookies

MAKES 40

Ingredients

COOKIES

  • 1/2 cup vegetable shortening
  • 1/3 cup coconut oil
  • 1 cup coconut palm sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon mint extract
  • 1 3/4 cups gluten-free flour (such as Cup-4-Cup)
  • 1 cup unsweetened cocoa powder
  • 1/2 cup powdered sugar
  • 1 teaspoon kosher salt

COATING

  • 2 1/2 cups vegan dark chocolate chips
  • 1 tablespoon coconut oil
  • 1 teaspoon mint extract

 

Step 1

Prepare the Cookies: Beat together shortening, coconut oil, and coconut palm sugar in the bowl of a stand mixer, until smooth and combined, about 1 minute. Add vanilla and mint extract; beat just until combined.

Step 2

Whisk together flour, cocoa powder, powdered sugar, and salt in a separate medium bowl until fully combined. Gradually add flour mixture to shortening mixture, and beat on low speed until combined, scraping down sides of bowl as needed.

Step 3

Transfer dough to a work surface, and form into a 12-inch log with a 2-inch diameter. Wrap in plastic wrap and chill until firm, about 2 hours.

Step 4

Preheat oven to 350°F. Remove dough log from refrigerator, and slice into 1/4-inch round cookies. Place on a baking sheet lined with parchment paper; bake in preheated oven until cookies are dry to the touch, 8 to 10 minutes. Remove from oven, and let cookies cool on a wire rack.

Step 5

Prepare the Coating: Combine chocolate chips, coconut oil, and mint extract in a microwavable bowl. Microwave on high at 30 second intervals, stirring between each interval, until completely melted. Using a fork, dip each cookie in the melted chocolate, and coat completely. Using the fork to hold the cookie, tap until all excess chocolate has dripped off. Transfer cookies to a drying rack lined with parchment paper, then transfer rack to refrigerator until cookies are fully hardened, about 20 minutes.

 

https://www.cookinglight.com/recipes/vegan-thin-mint-cookies

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Posted in Snack, Vegan

May 13

Chicken tikka

Ingredients

  • 800g chicken breasts
  • 150g natural yoghurt
  • 50g unsalted butter
  • 40g chopped fresh ginger
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp red chilli powder, plus extra if required
  • ¼ tsp turmeric
  • 2 limes, juice only (or 1 lemon)
  • 2 tbsp tomato puree
  • ½ tsp garam masala powder
  • 50ml oz oil
  • Salt and white pepper, to taste

Method

  1. For the chicken tikka, cut the chicken into cubes large enough to be skewered (about 4cm/1½in cubes). Rub salt and pepper into the chicken and set aside.

  2. In a blender, add half the yoghurt and all the remaining tikka ingredients. Blend to a smooth paste. Transfer to a large bowl and whisk in the remaining yoghurt. Taste to check for spiciness and add more chilli if preferred.

  3. Mix the chicken in the yoghurt mixture. Cover with cling film and, if possible, leave the chicken to marinate in the fridge overnight, or at least 4–5 hours.

  4. To cook the chicken, either preheat a grill to medium-high or prepare a barbecue. (If there is no other option you can use an oven set to its highest temperature.) Thread the chicken pieces onto metal skewers.

  5. Grill the chicken for 8–10 minutes, basting occasionally with the yoghurt marinade. To check the chicken is cooked through, take one of the largest pieces and cut in half. If there is no sign of pink and the juices run clear the chicken is cooked.

Alternatively, can cook on griddle pan.

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Posted in Chicken, Indian, Main

May 12

Mum’s Tarte au citron/Lemon tart

PASTRY

150g plain flour

1.5 level tsp castor sugar

90g butter/margarine

3-4 tsp water (as required)

1 egg yolk

Pinch of salt

 

FILLING

Finely grated zest and juice of 2 lemons (roll them first)

1 * 142ml carton double cream

175g castor sugar

4 large eggs

 

GLAZE

Juice of 1 large lemon, strained

3 tbsp (3 * 15ml) icing sugar

1tsp (1 * 15ml) arrowroot

1 tbsp (1 * 15ml) gin

 

TO SERVE

Thinly sliced lemons (decoration)

Pouring cream (to serve)

 

Place all pastry ingredients (except water) in food processor and whizz til mixture represents breadcrumbs. Then add water 1 tsp at a time til forms a ball/comes together. Wrap in clingfilm and chill for 20mins. Alternatively make pastry according to own preferred method and chill for 20 mins.

Meanwhile, in a mixing bowl, whisk all lemon filling ingredients together.

Roll out dough very thinly between 2 large pieces of clingfilm and use to line a 24cm loose-bottomed tart tin. Prick bottom of pastry with fork and chill for further 20 mins.

Preheat oven to 190C. Line base with foil and rice and bake blind for 15 mins.

Remove foil and rice, brush pastry with beaten egg and bake for further 15 mins.

Reduce oven temperature to 160C.  Pour lemon filling into pastry shell whilst on oven shelf and cook for 20-30 mins until just set.  Leave to go cold.

For glaze, mix glaze ingredients together (except gin) and cook in small pan over gently heat until thickened.

Stir gin into glaze and spoon glaze over tart. Leave to cool then decorate with lemon slices.

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Posted in Bakery, Dessert

May 12

Fish cakes

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Posted in Fish/seafood, Main

May 12

Gluten free pancakes

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Posted in Breakfast, Brunch

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