Tag Archives: Lemon juice

Christmas Recipes…Tahini Paste and Hummus recipes.

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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( 1 cup), then into the mini blender, 2/3 tbsp Olive oil, add the oil gradually and a few quick whizzes, scrape down the sides, another splash of Olive oil and another scrape, a  bit more oil and a quick whizz until you get your desired consistency 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

 

Home Style Cream Cheese

Wow, this is so easy and I cannot always get cream cheeses here unless I go into town so this recipe is ideal for me and no nasties which make it even better…Thank you, Reena, for sharing this recipe

Cook With Reena!

In India Cream Cheese is not available in all local markets.  This has less  shelf life. So after buying it has to be consumed fast.  This ingredient is mostly required in European cuisine. In my family it is required frequently. So thought of giving a trial a home made version of Cream Cheese recipe.

Believe me, this is super easy and super hit recipe. Prepare it as you require it, consume it fresh and that’s it.

Yields 50 gm cream cheese

Ingredients:

  1. Premium Full fat milk- ½ ltr
  2. Lemon juice – 1 tblspn

Tools required:

  1. Blender or small grinder
  2. Muslin cloth and a strainer
  3. Glass jar for storing

Method:

Heat the milk. When it reaches almost boiling point, simmer the gas flame. Pour the lemon juice and keep stirring. The milk will curdle and green liquid will be seen and the curdled milk will float over the green liquid. If …

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How to make your own Buttermilk.

There is more than one way to make buttermilk…Firstly I will show you the original way afterwards I will show you a quick n easy substitute. Also a non-dairy option. This shows you how to make buttermilk for the delicious buttermilk bread pictured.buttermilk-bread1

Let’s Cook! 

Ingredients:

A cup of raw fresh milk.

Allow the milk to sit covered on the kitchen top for 2/3 days until it has clabbered.

N.B: THE TERM “CLABBERED” means unpasteurised milk which has turned sour over time, the milk thickens or curdles into a thick yoghurt like texture with a strong, sour like flavour.

Put a 1/4 of a cup of the clabbered milk into a pint mason jar, add a cup of fresh milk. Note: This does not have to be raw milk.

Cover, shake to mix and let it sit at room temperature until it has clabbered again.

Repeat this step called sub-culturing several times until the milk clabbers in a 24hr period.

Now taste a little bit it should be thickened and have a tart but not bitter taste.

To make a quart of buttermilk with this culture add 6 ounces of culture to the jar and fill with fresh milk.

Cover, shake and sit at room temperature until it has clabbered.

Refrigerate, it is now ready to use.

I love that word clabbered…but we can’t all get raw milk like I can here so never fear Carol is here…lol

If you find a recipe which requires buttermilk,  and you don’t have any buttermilk..then try this… To a cup of milk add either lemon juice or vinegar.

To 1 cup of milk add 1tbsp lemon juice, let it sit for 2 minutes and it is ready to use. If you want 2 cups then it’s 1 tbsp plus tsp of lemon juice it doesn’t require 2 tbsp to curdle the milk.

It won’t be as thick and creamy as true buttermilk and is not suitable for dressings.

But is perfect for pancakes, bread recipes, any baked recipes asking for buttermilk.

You must use this mixture within an hour of making as it will not keep.

Non- Dairy -Option: 

1/4 cup of Almond Milk plus 3/4 cup of almond milk yoghurt plus 1/2tsp of vinegar.

Stir well, stand 2 mins and ready to use in your favourite baking recipes.

 

That’s it for now enjoy making your buttermilk recipes …Have fun 🙂

 

Coleslaw

 

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Picture Source: Pixabay

There are so many permutations of this dish and all wonderful in their own way…Our version, 5 ingredients plus mayo and you have a beautiful slaw to eat with anything…

I add no sugar as carrots and apples have their own natural sweetness.

So….Lets Cook!

 Shred half a white cabbage or red or half and half.

Peel and quarter at least one apple and then slice thinly.

Grate or dice a carrot.

Put in Bowl, add some mayo,  pinch of salt, freshly ground black pepper and a good squeeze of fresh lemon juice.

Keep in the fridge until you are ready to serve. It will keep in the fridge maybe covered until the next day but I just make it as I want it so easy to make enough for 1 or 10.

 

Enjoy!