Recipe: Ratatouille Cassoulet

Both ratatouille (surprisingly hard to spell) and cassoulet are my favourite French dishes. They are such good comfort food and so versatile. This recipe is my hybrid mix to the two and is vegan. I used aubergine as the main part of the "meat" of the dish but I think adding a courgette and some red pepper would make it even better (and maybe get another portion out if it). I served it with herby mashed potato but quinoa, bulgar wheat or crusty bread would be equally good.

I think that both ratatouille and cassoulet are both best made in an oven proof pan (Le Creuset to be truly French but any will do!) and slow cooked for as long as possible - this way the tomato sauce develops such a deep savoury flavour. Make sure to check halfway through and top up with water if needed.

Makes 3-4 portions

Ratatouille Cassoulet:
1/2 medium red onion
3 cloves of garlic
1/2 large aubergine
1 can cannellini or haricot beans (or 70g dried cannellini or haricot beans soaked over night in water and cooked)
2 sundried tomatoes
Handful of dried mushrooms
1 medium carrot
1 tin chopped tomatoes
1 tbsp tomato puree
3 tsp sunflower or olive oil
1/2 tsp red wine vinegar
1/4 tsp cumin seeds
1/2 tsp dried Herbs de Provence
1/4 tsp paprika
1/2 tsp salt
1 bay leaf
500ml water
Fresh herbs - e.g. tarragon, thyme, rosemary, oregano

1. Set the oven to 180℃ in preparation for the oven proof pan. 
2. Place the pan on a medium heat with 2 tsp of the oil and add the red onion roughly sliced. Once translucent add the garlic cloves crushed with the cumin seeds. Next add the aubergine sliced with the remaining tsp of oil.
3. Once the aubergine is cooked through add the carrot grated, chopped sundries tomatoes and dried mushrooms. Next add the Herbs de Provence, paprika and bay leaf. Add the chopped tomatoes, tomato puree and water. Bring to a simmer.
4. Simmer for 5 minutes then add the salt and red wine vinegar. If using fresh herbs add the now before placing in the oven for 1 hour. After 30 minutes carefully remove the pan from the oven with oven mitts, give it a stir and top up with water if needed.
5. After a total of 1 hour in the oven it is ready to eat - as mentioned above serve with mashed potato, crusty bread, quinoa or bulgar wheat.

L xx

Recipe: Vegan Mushroom Stroganoff

Today Harry and I went for a walk in Leigh Woods with the aim of foraging mushrooms and sloes - we failed this but Harry did success in sliding down a muddy bank! I did laugh a little too much. Getting to Leigh Woods means crossing the Clifton Suspension Bridge, which I enjoy every time.

Clifton Suspension Bridge 

 

Oatly, oat cream

After our walk we were both craving mushrooms and comfort food, so I decided to make a stroganoff. I made one a couple of weeks ago using sour cream (non-vegan) it was really yummy. This time I had to make it vegan. The trick was Oatly, oat cream. Harry and I think it was actually better than the non-vegan version - less rich but the nutty mushroom taste comes through more. It is also healthier and cheaper than sour cream per 100ml. I definitely recommend oat cream to any one, vegan or not.

Vegan Mushroom Stroganoff:
250g chestnut mushrooms (sliced)
1 small red onion (chopped)
2 cloves of garlic (crushed)
200ml oat cream
1 tsp paprika
1/2 tsp sea salt
1 tsp corn flour (optional)
Pinch of ground nutmeg
Black pepper
Olive oil
1 tbsp fresh thyme leaves

1. Add a good glug of olive oil to a large flat pan and heat on a medium heat. Add the red onion and cook until softened, then add the garlic and mushrooms.
2. Once the mushrooms are cooked through turn the heat down and add the paprika, salt, nutmeg and a good twist of black pepper, distribute well.
3. With the heat still low add the oat cream and combine. If a little watery mix up the corn flour with a little water in a cup then add to the pan. Turn the heat up to medium and allow to heat through.
4. Add the thyme and a little more pepper. All done!

Goes well with a mix of brown and white rice. 

L xx

Recipe: Vegan Chocolate Flapjack

Tidy house, tidy mind. New blog design, new ideas!

November is my favourite month, as pretty much anyone who knows me will know all too well, as from the beginning of October onwards I am constantly talking about Autumn. November is proper Autumn, unlike October which is not dark or cold enough. My favourite night all year is Bonfire night - give me fireworks over easter any day. 

November is also World Vegan month. This summer I became a Vegan for a month, mainly to try and see if I could do it. Not only did I manage (it can be pretty tricky if your used to being able to eat anything you like) but really enjoyed it. I have decided to give it another go - the fact that November is World Vegan month was purely accidental, I had no idea it was until I met up for lunch with my Vegan friend Ali who mentioned it. 

This recipe is for Vegan Chocolate Flapjack. Many people seem to think that Vegans only eat grass and tofu. This recipe can hopefully prove that that is not true. Inspiration was taken from myfussyeater. I substituted the date syrup for golden syrup - but you can use date syrup alternatively. The coconut oil acts like butter making the flapjack soft and chewy. I am definitely going to be making these again.

Vegan Chocolate Flapjack:

100g oats

3 tbsp desiccated coconut

2 tbsp ground flaxseed

2 tbsp nut butter (e.g. peanut, almond, cashew)

3 tbsp coconut oil

3 tbsp golden syrup

For the topping -

100g vegan dark chocolate

1 tbsp coconut oil

1. Set the oven to 180℃ and line a baking tin or dish.
2. In a large bowl mix together the oats, coconut and flaxseed.
3. In a saucepan heat the nut butter, coconut oil and golden syrup until completely melted and combined. Pour the molten mixture over the oat mixture and mix together well.
4. Pack the mixture into an even layer in the baking tin or dish and put in the oven for 15 mins.
5. After 15 mins the edges should be brown and the middle will be soft. Take out of the oven and leave to cool.
6. Once cool, melt the vegan dark chocolate and coconut oil in a saucepan and pour over the flapjack still in the baking tin or dish. Top will extra desiccated coconut, dried berries or nuts and again leave to cool (if you can wait you can put it in the fridge or freezer, or just eat it).

I recommend keeping them in the fridge so as to keep the coconut oil solid. 

L xx

Recipe: Lemony courgettes with polenta

I was supposed to go to a BBQ at the Dental School this afternoon but I have had a migraine brewing since this morning, and it is bound to set in as soon as I feel like having fun. So to try an ease the disappointment of not going to the BBQ I made this dish. Its light and summery but also good comfort food.

Polenta is great; it's cheap and easy - as well as looking a lot more impressive than it actually is. Not everyone will like it as it does have a unique taste. I remember having polenta as a child and hating it but now its really growing on me. If its not your thing you can swap it for cous-cous or pasta.

Estimated cost per portion: £0.86
Estimated calories per portion: 330

Makes 2 portions

Lemony courgettes with polenta:                         
1 large courgette
1/2 medium red onion
5/6 cherry tomatoes or 2 medium tomatoes
1/2 juice and zest of a lemon or 1/2 preserved lemon
1 tsp crushed chilli
Salt and pepper
2 tbsp sunflower oil

100g polenta
400ml water
A good knob of butter (approx. 1 tbsp)
1 tbsp rapeseed or olive oil

1. Add the sunflower oil in a large frying pan or griddle pan and start to heat on a medium to high heat.
2. Slice the courgette and lay out in the pan so that each one is flat. The oil should sizzle as you add them. Turn every minute until nicely browned on each side and when done place on a plate covered with a piece of kitchen towel (this will mop up any extra oil). I had to do several batches to avoid overcrowding the pan.
3. Roughly chop the red onion so as to get nice chunky sliced. Once the courgettes have been done turn the heat down to medium and add the red onion, making sure you stir so as to avoid them sticking.
4. Half the cherry tomatoes (or if using medium tomatoes roughly chop) and add to the pan once the onion has just gone transparent. Give a good stir but try not to break up the tomatoes. Add the courgette back in along with the crushed chilli, lemon juice and zest (or roughly diced preserved lemon) and salt and pepper. Keep the heat low until the polenta is ready.
5. Now onto the polenta: in a large sauce pan bring the 400ml of water to the boil then turn the heat right down and slowly add the polenta - making sure you are stirring or whisking all the time. The polenta will begin to thicken really quickly, when you have a good consistency turn the heat off and add the butter, rapeseed (or olive) oil and season well with salt and pepper.

Ready to serve!

L xx

Recipe: Oh my, Pickles

Pickles are my new favourite thing. I used to think they were something you only turned to when there was nothing else to eat and really desperate. Pickling is a great way to preserve food and to use up left over jam jars. This recipe is for pickled radishes and are great in salads (or by them selves!) The radishes turn an almost neon pink and taste amazing. Credit to the recipe comes from Cookie + Kate, who has also managed to photography them much better than I could.

Bonus pictures of sunny Clifton - it is so pretty.

Pickled Radishes:
1 bunch radishes
3/4 cup white wine or cider vinegar
3/4 cup water
3 tbsp honey or maple syrup
2 tsp salt
1 tsp chilli flakes
1/2 tsp whole mustard seeds
Optional others: garlic, black peppercorns, fennel seeds, coriander seeds

1. Thinly slice the radishes - a mandoline is perfect, but a sharp knife will do the job well too. Pack the slices into the chosen sterilised jar (instructions on how to sterilise jars can be found here) and top with the chilli flakes, mustard seeds and chosen others. 
2. Add the vinegar, water, honey and salt to a small saucepan and bring to the boil. Pour this mixture over the radishes in the jar and put the lid tightly on.
3. Leave to cool to room temperature before putting in the fridge. The pickles can be eaten straight away but taste best after the first few days.

Recipe: Basic Bread

So Harry and I have been making bread for quite a while. It is so easy and much cheaper to make yourself - also the bread tastes so much better than shop brought. All you need is an oven, a mixing bowl, a baking sheet or loaf tin and a pair of hands.

Here is my preferred recipe, altered from Hobbs House Baker Brothers recipe, found here. You can substitute in pretty much any type of flour. The loaf I made today was a mixture of Stonegound smoked flour and Spelt flour - purely because there were the only one we had left! I used a rectangular proving basket and baked the bread on a baking sheet.

Bread recipe:

560g flour

10g salt

5g (1tsp) dried yeast

300ml tepid (just warm) water

1tbsp honey

20ml (2tbsp) rapeseed or olive oil

1. Set the oven to 220℃ or as hot as it will go. Lightly oil or flour your loaf tin or proving basket.
2. Measure out the water in a jug, add the honey and yeast. Stir until there are no clumps of yeast and the honey has dissolved.
3. Mix the flour and salt together in a large mixing bowl and add the oil.
4. Add the water-yeast mixture to the flour in the mixing bowl. Stir until well combined.
5. Put a little flour on you hand and the kitchen surface and knead the dough for 20 minutes (or if you are lucky enough to have an electric mixer set it to low and leave for 10 minutes). When the dough is smooth and elastic place it back in the bowl and cover with cling film or a tea towel. Leave for 1 hour (or until it has doubled in size).
6. Tip the dough out on the surface and shape to fit your loaf tin or proving basket. Gently transfer the dough to the proving basket or loaf tin and leave for another hour (or until it has doubled in size).
7. If using a proving basket, tip the dough onto a lined baking sheet. Slash the top of the loaf with a sharp knife and pop it in the oven. 
8. Check after 10 minutes and continue baking for approx. 30 minutes until the bottom of the loaf sounds hollow when tapped. 
9. Turn the loaf out of the tin or transfer from the baking sheet to a wire rack. Leave for a least 10 minutes to cool before slicing.

Turned out onto surface after first rise

Finished prove in proving basket

Enjoy! 

L xx

Recipe: Chicken and Mushroom Pie

Pies make great comfort food and a good distraction when you are supposed to be working. For this recipe I decided to use sweet potato mash on top in the place of pastry and I think it works really well. I love sweet potato and use them in the place of "ordinary potato" whenever I can.

Estimated cost per portion: £1.55
Estimated calories per portion: 356

Makes 2/3 portions.

Ingredients:

• 2 medium sweet potatoes
• 2 chicken breasts
• 150g (1 pack) of baby button mushrooms or any other mushrooms
• 1 medium red onion
• 2 cloves of garlic
• 142ml of single cream
• 1 tbsp of plain flour
• 1 tbsp of olive oil
• 1 handful of fresh thyme (torn into pieces)
• 1 handful of fresh curly leaf parsley (torn into pieces)
• Salt and pepper to taste

Directions:

1. Pre-heat the oven to 190 deg. centigrade.
2. Peel and chop the sweet potatoes into small chunks. Cover with water and set to boil in a large saucepan. When the chunks are soft to a mashing consistency ~ 10 mins, drain and return to the pan. Add a small pinch of the thyme and parsley and season with a little salt and pepper. Mash with a potato masher and set to one side.
3. Wash the mushrooms and cut into halves. Finely slice the red onion and garlic. Cut the chicken breasts into bite-sized pieces.
4. In a large wide pan heat the olive oil then when hot add the onion and garlic. Stir all the time and then once the onion has become translucent add the chicken. Sear the chicken pieces on each side so that the outsides are cooked. Then add the mushrooms, thyme and parsley. Once the mushrooms are cooked through turn the heat down.
5. With the heat turned down mix the plain flour into the chicken and mushrooms. Add the cream and stir until a thick sauce is formed. Season with salt and pepper.
6. Transfer the chicken and mushroom mixture into an oven proof pie dish. (I used a Le Creuset shallow casserole dish which can be used on the stove top and in the oven). Spoon the mash on top and use a fork to spread it out evenly over the top and use to fluff up the surface. 
7. Pop in the oven and cook for 20-30 mins.
8. Eat and enjoy! Nice with Lea & Perrins

L xx

Recipe: Walnut Pesto

So things have been pretty busy for the past few weeks. The elective protocol was due in and we had our Oral Medicine exam. Thankfully I passed the exam despite the fact that I was off uni for the entire week as I managed to catch a horrible cold. I suppose it is good to know that I can still pass an exam without revising for the two days before! Although I don't think I'll plan on it being a regular occurrence.

This recipe is for homemade walnut pesto. It is really delicious. Pesto is so easy to make as long as you have a blender - any will do, even a stick blender which you use to make soup works really well. Pesto is also really expensive to buy, especially fresh. However if you make it in batches it is much cheaper and luckily it freezes well. Traditionally pesto is made with pine nuts, fresh basil, garlic, olive oil, parmigiano-reggiano and pecorino - but I decided to leave out the cheese and substitute the pine nuts for walnuts.

Estimated cost per portion: £0.15
Estimated calories per portion: 88

Ingredients; Makes roughly 12 small portions (to just coat the pasta) or 6 larger portions

• 4 cloves of garlic
• One 28g pack of fresh basil
• 40g of shelled walnut halves
• 100ml of olive oil
• Ground black pepper and salt to taste

Directions;

Its's so simple steps aren't needed. Put all the ingredients into the blender and blend together! 

I divided my batch into half - one in the freezer and the other in the fridge. It will last for ages in the fridge as long as a little layer of olive oil is kept onto. After every time you use it you just top the oil up.

Walnut pesto and halloumi sandwiches are king.

L xx

Recipe: Homemade spicy baked beans

So the first week of term has been and gone. It managed to achieve the unusual combination of both dragging and going too fast. The infamous elective protocol was looming overhead but I have managed to almost finish my first draft - draft as it will then be sent to my supervisor only to probably come back needing to be re-written. I'm just not very good at writing... I guess due to the fact that I have had very little practice. As I did mainly science subjects at school I think the longest thing I have ever written was 2000 words long. Harry is busy revising for his (almost) final exams ever! Thats a really scary thought and I say the best of luck to all of you doing the same!

This recipe is for homemade baked beans which are far better than those you get out of a tin and very easy to make.

Estimated cost per portion: £0.47
Estimated calories per portion: 137

Ingredients:

• 1/2 brown onion
• 3 cloves of garlic
• 1 tin of cannellini beans (drained and washed with cold water)
• 1 tin of chopped tomatoes
• 1/2 yellow pepper
• 2 inch long piece of a chorizo ring (optional)
• 1 tbsp olive oil 
• 1 tsp harissa 
• 1 tsp garam masala
• 1/2 tsp salt
• Ground black pepper to taste
• Fresh basil (if wanted)

Directions:

1. Dice the onion, garlic, yellow pepper and chorizo. Add the onion and garlic to a large pan (with a lid) with the olive oil and fry on a high heat until translucent. Then add the harissa, garam masala, yellow pepper and chorizo.
2. When the spices have been incorporated evenly and the chorizo has just started to weap a bit of colour add the cannellini beans and chopped tomatoes. Fill the tomato tin with cold water and add to the pan. Add the salt and pepper. Mix well and pour a little more olive oil on the top.
3. Turn the heat down low, put the lid on and simmer for 20 mins.
4. After the 20 mins remove the lid and stir. If it feels too liquid turn the heat up and continually stir until you have your preferred sauce consistency.

I ate my first portion with a baked sweet potato but you can eat them with pretty much anything. Pasta, rice, toast, bread, potato... 

L xx

Recipe: Tomato and Red Lentil Soup

Happy New Year!

I hope everyone had a brilliant Christmas and has had a good start to the New Year. One of my resolutions this year is to write the blog more - yes, the same resolution I had last year... hopefully my guilty feeling of not doing so last year will spur me on this year. So I just returned from a week away skiing - with a day to spare before uni begins once again. So far during this spare day the following have been completed; two massive loads of washing, setting up my new iMac (christmas pressie to myself), a massive food shop, cleaned and tidied my room, uploaded photos from the holiday and dinner made. Still to do includes writing my elective protocol and watching Sherlock.

This recipe is for a hearty and warming soup. It is so easy to make, cheap and delicious.

Estimated cost per portion: £0.42
Estimated calories per portion: 256

Ingredients:

• 6 medium tomatoes
• 3 cloves of garlic
• 1 medium brown onion
• 150g red lentils
• 2 tsp vegetable stock
• 3 tbsp olive oil
• 1 tbsp half-fat crème fraîche (optional)
• 1/2 tsp crushed chillies
• Small handful of fresh basil leaves
• 1 tsp black pepper
• 1 tsp sea salt flakes
• 1/4 tsp garam masala
• 1 litre (4 cups) boiling water

Directions:

1. Pre-heat the oven to 190ºc. Roughly chop the tomatoes and place them in an oven dish with the whole garlic cloves, basil leaves, pepper, salt, crushed chillies and 2 tbsp of the olive oil. Roast in the oven for 30 mins.
2. Once the tomatoes are roasted add the remaining olive oil to a large pan and put on a medium heat. Dice the onion and fry in the oil until translucent - then add the tomatoes from the roasting pan. Make sure that you get all the juices, garlic and basil. Turn the heat down low and mix together.
3. Add the lentils, stock, garam masala and boiling water. Simmer for 20-30 mins or until the lentils are cooked. 
4. Once the lentils are cooked use a stick blender to blend the soup until smooth but with texture. Add the crème fraîche and a little extra olive oil if wanted.

Tomatoes, garlic, basil and oil before roasting

Tomatoes, garlic, basil and oil after roasting

L xx

Recipe: Honey and Ginger Fairy Cakes with Lemon Buttercream

I made these for a party and there were very much a success! So here is the recipe:

Makes 24 fairy cakes.

Ingredients:
For the cakes -

• 4 eggs
• 250g Margarine
• 250g Caster sugar
• 250g Self-raising flour
• 1 tsp Baking powder
• 1 tsp Ground ginger
• 3 tbsp Honey
• 1 tbsp Stem ginger (finely diced)
• Grating of nutmeg

For the buttercream - 

• 175g Butter
• 350g Icing sugar
• Zest of 2 lemons
• 2 tsp Lemon juice

1. Pre-heat the oven to 200 deg. and set up a cupcake tin with cases.
2. Cream together the margarine and sugar until pale and fluffy.
3. Beat the eggs in a separate jug and add them bit-by-bit to the margarine-sugar mixture. Beating all the time. You can add a little of the flour to help prevent curdling.
4. Once all of the egg has been incorporated add the flour and baking powder. Beat this in well then add the ground ginger, nutmeg, stem ginger and honey. The mixture should be thick but will drop into the cupcake cases; if it is a bit thick then add a dash of milk.
5. Half fill each cupcake case then bake for 10-15 mins. They should be a golden brown and when poked with a skewer it should come out clean. When done cool on a wire rack.
6. To make the buttercream, blend together the butter, icing sugar, lemon zest and juice. 
7. Once the cakes have cooled (they must be cool or the buttercream will melt!) cut a circle in the top off each cake. Take the cut out circle and cut it in half. Fill each vod with the butter cream (you can use a piping bag and star nozzle if wanted or just dollop it in) and rearrange semi-circles like butterfly wings. 
8. Finally! Dust with icing sugar! Done! 

L xx

Recipe: Leftover chicken tagine

I was craving middle eastern food - more specifically the holiest of spice mixes harissa. Harissa is warming and comforting at the same time as being exciting and spicy!

I created this as a way to use up some leftover chicken and is a mix between tagine and ratatouille.
Makes 2 portions for the very hungry or 3 normal portions.

Ingredients:

• Half a large courgette (chopped into semi-circles)
• Half a large aubergine (chopped into semi-circles)
• 1 medium onion (roughly chopped)
• 2 garlic cloves (crushed)
• Large handful of cooked chicken (about one chicken breast worth)
• 400g carton of chopped tomatoes
• 4 dried apricots (halved)
• 1 tablespoon of sunflower oil
• 1 tablespoon of olive oil
• 1 tablespoon of harissa (paste or dried is fine)
• 1 teaspoon of cumin seeds
• 1/2 teaspoon of sweet paprika
• Salt and pepper to season

1. Begin by placing the aubergine on a plate on top of a piece of kitchen roll and sprinkle with salt. This draws moisture out of the flesh and means that less oil is needed.
2. Add the sunflower oil to a large sautéing pan or casserole dish. Turn the heat to medium and fry the onions till just browning. 
3. Tip in the courgette and aubergine. Add the harissa, cumin seeds and paprika. Stir well.
4. Pour in the chopped tomatoes, apricots and cooked chicken. Now add the garlic. 
5. Add the olive oil, turn the heat down low and cover. Let it simmer for 30-40 minutes until the courgette and aubergine are tender.

I had this with cous-cous (with a little chopped coriander) and caramelised flaked almonds. The almonds were a random last minute addition but the crunchiness worked really well with the soft aubergine and courgette.

Estimated cost per portion: £1.07

L
xx

Recipe: Mini quiches

I made four of these mini quiches for my lunches, a whole one was a good size. Each one was around 5 inches across but can size tin or dish would be fine to use, you just need to make sure that the sides are not too high - around an inch is a good height. I got mine from the seconds section of ikea!

I can't remember exactly what I put in them... some thing on the lines of this -

Ingredients:

For the pastry (can't remember the proprotions... sorry!) -

• Plain flour
• Butter
• Water
• Pepper
• Nutmeg

For the filling - 

•  2 eggs
• Single cream
• Cheddar cheese
• Feta cheese
• Black olives (sliced roughly)
• Broccoli (cut into bitesized pieces)
• Smoked bacon 

Basically make the pastry, roll it out and bake blind till golden coloured. Then fry the broccoli and bacon with a little oil til the bacon is crispy then put into the pastry cases. Add the feta and olives. Then beat the eggs and single cream together. Add the cheddar and season with lots of pepper. Pour this over the mixture in the pastry cases to fill them up. Don't let it overflow otherwise they will be hard to remove. Cook in the oven till golden on-top. 

Really sorry I can't remember any proportions - I didn't weigh anything out... and sorry I can't remember any timings or oven temperatures either... But you get the basic idea!

L xx

Recipe: Lemon, Lime and Basil biscuits

It took me two tried of this recipe. The first time I followed a basic recipe that I found online - unfortunately they didn't work. They tasted great but were essentially a pile of mush...

1st time fail :(

So the second time I decided to not use a recipe at all and just make it up... and it worked really well! The final result -

Beautiful! 

Ingredients:

• 100g butter
• 60g icing sugar
• 40g brown sugar
• 140g plain flour
• 1/2 zest of a lemon and lime
• 1/2 juice of a lemon and lime
• Handful of fresh basil leaves (chopped)
• Drop of vanilla essence

The making:

Squash ball sized

1. Preheat the oven to 180 degrees celsius.
2. Cream the butter and sugars together, until smooth and creamy. Then sieve increments of the flour into the mixture, making sure you mix all the time. When fully incorporated the dough should be quite stiff.
3. Add the zests, juices, basil and vanilla. Mix till well distributed. 
4. Squish the dough together with your hands (it should feel like play-dough). Roll it in a mixture of extra plain flour and icing sugar on a clean surface till it feels less squidgy.
5. Tear off sections and roll into balls the size of a squash ball. Place these on a baking sheet (with greaseproof paper) with plenty of space between them. Gently squash them down. 
6. Cook for around 20 mins until golden brown. Then allow to cool on a wire rack (or oven rack as I use).

Recipe: Hummus

I had a hummus craving and I went to sainsburys and it wasn't on special offer. Its a sad story, but don't worry there is a happy ending!

After discovering that Hummus is outrageously expensive I decided that I would make my own - it was possibly the easiest thing I have ever made and tastes so much better than the stuff you buy. Also you can pretty much add whatever you like in terms on flavouring and make as much or as little as you like.

Ingredients:

• 1 can chickpeas (or dried chickpeas soaked over night)
• 1 clove of garlic
• 1 tsp tahini (I didn't know what it was till last year... its sesame seed paste)
• 2 tbls olive oil
•  squirt of lemon juice (I didn't have any so left it out and it tasted fine, but of course it would be better with it)
• Salt (to taste)
• Pepper (to taste)

Simply put all of the ingredients into a blender or use a bowl/jug with a hand blender/potato masher and mush them all together. You can make it as smooth or as crunchy as you like. It should keep for around 3 days in the fridge and around 1 month in the freezer. If it looks a little dry when you resurect it you can just add some more oilve oil and it will live again!

I put a small handful of chopped parsley in mine but you can put in pretty much anyting you fancy to flavour it (or eat it plain!).

Here are some examples I came up with;

• harissa
• garam masala
• lemon juice
• pistachios
• LOTS of pepper
• dried chilli
• coriander

I just remebered about the resurant I went to in London a few years ago. Its called "Hummus bros" and all they serve is hummus with different toppings and pitta breads. If your looking for somewhere quick and healthy then I highly recommend it. Here is the link to their website.

Enjoy!