Category Archives: Hummus

Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food – ‘H’ is for Honey, Hamburgers, Hummus, Herbs, Haggis and Hoisin Sauce

The letter H…Honey and all things nice…I hope you enjoy this post as much as I enjoyed writing it…xx.

Smorgasbord Blog Magazine

Welcome to the series from Carol Taylor, the wonderful A – Z of Food and I am looking forward to expanding my knowledge of wonderful ingredients across the food groups, spices and herbs over the year.

Welcome to this week’s Culinary trawl through the alphabet and it is the letter H.

The choices on what to showcase were many and I had quite a hard time deciding which ones to feature. Otherwise, you could be looking at something akin to War and Peace and we all want peace in our kitchens don’t we?

Honey: Also known as the… Nectar of the Gods.

Where do I get my honey? Well, my first bottle, I was sitting on the beach with my sundowner, fending off the ever-present sellers of touristy bits and bobs, when a man appeared carrying a very heavy-looking bucket. What did he have? Well, I had to look…

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Hummus 3 ways…Traditional, Beetroot and Apricot Hummus.

Christmas Recipes Hummus 3 ways (1)

My Christmas Recipes today are for hummus three ways and homemade Tahini paste… I had always bought my hummus it has only been since I have lived here and not being able to buy hummus that I investigated how to make it…The other factor was the extortionate cost of Tahini paste. To say I was amazed at how easy and quick it is to make is an understatement…this picture has the date and was my very first batch so I have been making it for a few years now…I think I  need to update my photo next time I make it…

Tahini Paste

How to make your very own Tahini paste/butter..it is so quick and easy and the cost of a packet of sesame seeds is virtually pennies against the cost of a store-bought jar of tahini paste and no nasties….

Let’s Cook!

Into the kitchen, a quick toasting of the Sesame Seeds, then into the mini blender, 3 tbsp Olive oil, and a quick whizz, scrape down the sides, another tbsp Olive oil and another scrape, a  bit more oil and a quick whizz and viola your  Tahini Paste is now made and ready to use. How easy is that?

Next step…Hummus.

  • 3 tbsp Tahini Paste
  •  2 tbsp fresh Lime Juice and blitz in the food processor
  • 1 can of chickpeas, drained and the juice (Aquafaba) reserved and put in the fridge to chill
  • 2 tbsp Olive Oil or Aquafaba Juice
  • 1 clove Garlic,
  • half tsp ground Cumin
  • half to one tsp salt to season

Put the tahini paste and the Lime/lemon Juice in the food processor or liquidiser and blitz.

Add half of drained, rinsed can of chickpeas and again blitz 1-2 mins.

Add the other half of Chick Peas and blitz again 1-2 mins.

Add garlic and cumin if using and the oil/aquafaba juice to loosen hummus.

Taste and season…

Put in a suitable container or serving bowl drizzle with tbsp Olive Oil and sprinkle with  Paprika.

Voila, it’s now ready to eat with Sliced pitta bread or cut up vegetables of your choice.

This will keep up to 1 week in the fridge.

To make a change add beetroot or apricots.

Beetroot Hummus.

To the Hummus recipe above add 250 gm cooked beetroot and reduce tahini paste to  2 tbsp. You may want to add more seasoning as beets have quite a strong flavour but it makes a lovely change from a traditional hummus and looks so pretty.

Apricot Hummus.

hummus-1058000_640

  • 3 tbsp olive oil, more for serving
  • Salt to season
  • 1 cans chickpeas, drained and rinsed
  • 2 tbsp  tahini
  • 2 tbsp lime/ lemon juice
  • 1 tbsp chopped garlic
  • 1/2 cup finely chopped apricots.
  • A sprinkle of paprika or red pepper flakes to serve or sesame seeds if you don’t like the heat.

Combine 3/4 cup aquafaba water, 3 tbsp. oil, the chickpeas, tahini, lemon/lime juice, garlic, apricots and 1/4 tsp. salt in a blender or food processor and puree until smooth. Transfer to a serving bowl, drizzle with some more oil and a sprinkle of paprika pepper,  red pepper flakes or sesame seeds.

Serve with pitta bread or cut vegetables or to add a bit of spice quarter your pitta bread and separate into two halves Make a little paste in a small bowl with 5 tbsp  olive oil, 3/4 tsp salt, a good tbsp of red pepper flakes or seasoning of your choice put the pits pieces smooth side up on two baking trays brush the tops with the oil and bake at 425 F until crisp  about 7 mins …

These are really nice, crispy with a touch of spice and lovely with hummus.

Enjoy!

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great week xx

 

 

 

 

 

Egyptian Lamb Flatbreads

This recipe is a family favourite and a real treat for us as lamb where we live now is very hard to find…It could be made with other meat I just think lamb has that specail taste in this recipe which the other meats don’t quite give or it may just be the fact I don’t have lamb very often so savour the taste even more…Enjoy!

Retired? No one told me!

Lamb is very expensive here and a treat for us…Monday we had a lovely butterflied shoulder and had some leftovers ..cold lamb is not very nice so decided to make some flat bread..a first time for me and I was really pleased with how they came out..very quick and easy to make and use the leftover lamb. Hence my Egyptian Lamb flatbreads.

Egyptian lamb flat breads (2)

Ingredients:

Flat Bread:

flat-bread-easy-recipe Flat breads

  • 1/2 cup water.
  • 1/4 cup of milk
  • 2 cups flour.
  • 1 tbsp Baking Powder.
  • 2 tbsp oil
  • 1/2 tsp salt.

Filling Mix:

  • 300 gm leftover cooked lamb…can use beef, pork or chicken.
  • 1 lemon finely zested.
  • juice half lemon.
  • 2 tsp black pepper.
  • 1 tsp oregano or marjoram.
  • 1 tsp dried thyme
  • I tsp Paprika.
  • 1 tbsp cumin seeds, toasted.
  • 2 eggs beaten.
  • 1 tsp sea salt….I always use Himalayan salt.
  • 4 Spring onions finely sliced.

Let’s Cook!

To make flatbreads.

Sift dry…

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Christmas Recipes…Tahini Paste and Hummus recipes.

christmas-1695531_1920

It’s getting closer it will soon be Christmas and it looks like the Uk may have a white Christmas they have had a bit of snow and in some areas a good few inches…Snow looks so lovely when it is fresh and untrodden..Don’t you think???

My Recipe today is for hummus. and homemade Tahini paste… I had always bought my hummus it has only been since I have lived here and not being able to buy hummus that I investigated how to make it…The other factor was the extortionate cost of Tahini paste. To say I was amazed at how easy and quick it is to make is an understatement…this picture has the date and was my very first batch…I think I  need to update my photo next time I make it…

Tahini Paste

How to make your very own Tahini paste/butter..it is so quick and easy and the cost of a packet of sesame seeds is virtually pennies against the cost of a store-bought jar of tahini and no nasties….

Let’s Cook! 

Into the kitchen, a quick toasting of the Sesame Seeds, then into the mini blender, 3 tbsp Olive oil, and a quick whizz, scrape down the sides, another tbsp Olive oil and another scrape, a  bit more oil and a quick whizz and viola your  Tahini Paste is made.

How easy is that?

Next step…Hummus

Hummus

Combine 3tbsp Tahini Paste with 2tbsp fresh Lemon Juice and blitz in food processor.

Add 2tbsp Olive Oil,1 clove Garlic, half tsp ground Cumin and a half to one tsp salt and blitz.

Add half of drained, rinsed can of chickpeas and again blitz 1-2 mins. Add the other half of Chick Peas and blitz again 1-2 mins.

Put in a suitable container or serving bowl drizzle with tbsp Olive Oil and sprinkle with  Paprika.

Voila, it’s now ready to eat with Sliced pitta bread or cut up vegetables of your choice.

This will keep up to 1 week in the fridge.

That’s it for today…I am going to take a break now as it has gone midnight here and I am still typing away…

Until tomorrow…Nite Nite xx

 

Egyptian Lamb Flatbreads

Lamb is very expensive here and a treat for us…Monday we had a lovely butterflied shoulder and had some leftovers ..cold lamb is not very nice so decided to make some flat bread..a first time for me and I was really pleased with how they came out..very quick and easy to make and use the leftover lamb. Hence my Egyptian Lamb flatbreads.

Egyptian lamb flat breads (2)

Ingredients:

Flat Bread:

flat-bread-easy-recipe

Flatbreads

  • 1/2 cup water.
  • 1/4 cup of milk
  • 2 cups flour.
  • 1 tbsp Baking Powder.
  • 2 tbsp oil
  • 1/2 tsp salt.

Filling Mix:

  • 300 gm leftover cooked lamb…can use beef, pork or chicken.
  • 1 lemon finely zested.
  • juice half lemon.
  • 2 tsp black pepper.
  • 1 tsp oregano or marjoram.
  • 1 tsp dried thyme
  • I tsp Paprika.
  • 1 tbsp cumin seeds, toasted.
  • 2 eggs beaten.
  • 1 tsp sea salt….I always use Himalayan salt.
  • 4 Spring onions finely sliced.

Let’s Cook!

To make flatbreads.

Sift dry ingredients together. Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins…. if that and formed a ball. If it is too sticky add little more flour. Divide into 8 pieces. Flatten with the heel of the hand and roll out very thin.

My first attempt at this and I didn’t roll mine out thin enough to start with.

Heat pan and cook 2/3 minutes each side turn over with tongs or fish slice and done… finito..ready to fill…easy peasy.

flat-bread-uncooked-esy-recipe

 

Lamb Filling:

Chop lamb into rough little chunks and pieces. Put in large bowl with lemon zest and squeeze half of the lemon juice into the mix. Add all your spices, the eggs, salt and pepper and most of the spring onions..retain some for garnish. Mix together thoroughly.

Layout flatbreads and cover half with filling, then fold over and press together. You get half-moon shape.

Get 2 large baking trays rub one with Olive oil Lay flatbreads on an oiled tray, lightly rub other tray and pop this on top of flatbreads. Put trays into the preheated hot oven and cook 6-8 minutes. This way the flatbread will get lovely and crispy on top. If you have small trays you may need to do in batches.

Depending on the size of flatbreads cut in two …I left mine whole as I served individually( see picture) and not on a large serving plate but for a party or just because you want to….. serve on one dish with Houmous… Just as a little note it was my young grandson(11) who arranged these on the plate for me…didn’t he do well?

Ehyptian-lamb-flatbreads

.Recipe  for hummus can be found on a previous blog ..published June 18th ..titled ..If you think sunshine brings you happiness, then you haven’t danced in the rain.

https://blondieaka.wordpress.com/2015/06/18/if-you-think-sunshine-brings-you-happiness-then-you-havent-danced-in-the-rain/

The yoghurt dip was made with some chopped mint, good squeeze lemon juice and a pinch of salt.

Scatter over reserved onions, sprinkle with little cumin. Serve with lemon/ lime wedges.

Voila ………… Eat and enjoy!

A lovely carrot hummus…and Tahini Recipe.

Hummus is so addicting, a wonderful taste and colour doesn’t that just  talk to you and  say eat me?

via Preshana’s Roasted Carrot Hummus — The Recipe Hunter     

If like me Tahini paste costs a ridiculous amount of money as it is imported then here is the recipe to make your own and it is so easy you will never buy Tahini Paste again.

Enjoy!