A quick and easy list of ingredients that just get blended together.
- 1 pack of Chickpeas (save some of the juice or use water if too thick when blending)
- squeeze of small lemon
- 1/4 to 1/2 clove of garlic
- 1 spring onion
- 1 dessertspoon of Mayo
- 1 dessertspoon Olive Oil (approx)
- 1 tablespoon Tahini – (optional) – nice without)
- Season to taste with:
- cayenne pepper/or fresh chilli
- ground white pepper
- fresh or dried parsley and/or coriander
- salt to taste
- Blend 90% of the chickpeas with the lemon juice, garlic, olive oil and Tahini, and seasoning to blend well
- Add the remaining chickpeas and blitz for a short while for adding texture
- Garnish with slices of chili, a slither of lemon and a sprinkling of paprika
NOTE: Having a few chunky bits in the hummus is actually quite nice so don’t blend the last lot of chickpeas too much
The pasta I was going to cook this sauce for had exceeded the sell by date, I hadn’t realised until the sauce was almost done, so I toasted some ciabatta instead, ditched the pasta and served the chicken sauce on the toasted ciabatta, with grated cheese on top. This is a dish I would Def do again.. much lighter than eating it with pasta.. and really really tasty,
- 1 red pepper diced into small cubes, sautéd with olive oil and butter and salt and chilly seeds
- 1 desert spoon of sweet chilli sauce
- 1 soup bowl of small cubed cooked chicken
- 1 pot of Delmaine pomodoro sauce
- Grated cheese to serve
- 1 large ciabatta roll – serves 2
- Heat the oil and butter in a frying pan
- Add the diced red pepper salt and chilly seeds and cook till tender
- Add about a tablespoon of water (or two, or wine even) so that when the diced cooked chicken is added it has some tasty juices to absorb
- Add chicken and cook until all juices soaked up
- Add a little pomodoro sauce and stir in well, when hot add the remainder of the sauce and heat through.
- When the sauce is reduced to a thick consistency spoon onto toast, smother with grated cheese
- Meanwhile toast the ciabatta, and grate the cheese and serve
I Went to the “Friends of Kanaha” July the 4th party yesterday which in the States was what they call a pot luck party. Everyone brings a dish, any dish.
I brought my Guacamole and it was a hit! I promised the recipe to someone there, so here it is.
It takes just as long to prepare as it does to take the ingrediants out of the fridge, add them to the bowl and mash them all together.
- 2 ripe Hass Avocadoes
- 1 heaped dessert spoon of Best Mayonaisse
- 1 teaspoon of fresh lemon juice
- 1 bunch of finely chopped chives (or a teaspoon of grated sweet onion, Maui Onion perhaps)
- 2 teaspoons of Gardinis Ceasure dressing (optional, but adds a great touch to the final flavour)
- 1 pinch of salt
- 1/4 (or less) of very, VERY finely chopped Habanero chilli (to taste) for that smokey flavoured kick.
- 2 tablespoons of crumbled feta cheese for the final texture
- Add all the ingredients (except for the Feta Cheese) into a large bowl and mash with a fork or potatoe masher (even put in a blender if preferred) until creamy.
- Stir in the feta cheese at the end
- If not served immediately, store in as small a dish as possible, cover with cling film so no air can get to the surface of the mixture (lay the cling film on the mix)
- Store in the fridge or on ice until ready to serve
Serve with fingers of cut vegetables or rice or corn chips.
Tip, try not to touch the chilli with your fingers while chopping and wash the knife carefully after use.
These a delicious, a tasty appetizer, fast to make and eaten even faster.
- 6 large Frozen shrimp (with tails)
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1/4 teaspoon iodized sea salt
- 1/3/teaspoon paprika (to redden sauce)
- 1 finely chopped fresh chilli
- 1 sprig of finely chopped tarragon
- Melt butter in a pan with the oil (using a pan just large enough to lay in all the shrimp flat)
- add the chopped chilli and saute until softened
- add the seasoning, paprika, and tarragon
- Stir well and when on really hot and bubbling add the shrimp into the sauce
- Cook on med-high until shrimp turn pinkish (about 3 mintues)
- Turn shrimp over and cook for one more minute.
- Serve immediately or leave to cool and add as a garnish to a salad
Use this sauce (with or without the shrimp) as a topping or garnish for baked white fish..
Absolutely delicious served with beer or Gin and Tonic..
- 2 teaspoons of olive oil
- Handful of Walnuts
- Handful of Pistachios
- Handful of Hazel Nuts
- Handful of Cashews
- Handful of almonds
- 1/4 teaspoon salt
- 1/4 teaspoon Cayenne Pepper (use sparingly)
- 1/2 teaspoon Paprika
- 1 spring of Rosemary leaves (very finely chopped)
- Heat a frying pan and when hot add the nuts and toss in the oil to coat
- Sprinkle on the Cayenne and paprika and rosemary and roast on high, turning all the time, until they just begin to brown.
- Be careful not to let it begin to smoke, turn down if necessary
- Turn out onto paper towels to cool until just warm to the touch
- Serve with cocktails, wine or beer.
This is a great party snack and a great dip
Buy one large round Camembert cheese
- Remove the Camembert from its box and wrapping
- Wrap in Foil and bake at 180 for about 20 minutes
- Remove from oven, place back in box, open foil and tear away surplus foil
- Cut diagonals into surface of cheese to encourage dipping
Serve with chunks of french bread and garnish with caramelized onions or red current sauce