1 x 400g tin chickpeas 30ml tahini 2 cloves garlic, minced 15ml lemon juice 5ml salt 150g beetroot, cooked and cubed 5 beets, cooked and sliced about 0.5cm thick 100g feta cheese 50g pistachio nuts, roughly chopped balsamic vinegar
Drain the chickpeas and add it to a liquidiser. Add the tahini, garlic, lemon juice, salt and cubed beetroot and blitz until smooth. Set aside. Arrange the sliced beetroot on a serving plate. Place dollops of the beetroot hummus on the slices, crumb the feta over and scatter over the pistachio. Drizzle the salad with balsamic vinegar and serve.
3 onions, chopped 2 cloves of garlic, minced 6-8 chicken breast, cut into small pieces 15ml chicken spice 15ml turmeric 10ml salt 375ml cooked rice 250ml frozen peas
Place a large pan on medium-high heat and add some oil to it. Add the onions and fry until translucent. Add the garlic and stir-fry for one minute. Add the chicken pieces and sprinkle over the chicken spice, turmeric, salt and a few grindings of pepper. Place a lid on the pan and cook for 10 minutes. Add the rice and cook, stirring every now and then for another 10 minutes. Add the peas and cook for 5 minutes or so until warm. Serve a fresh tomato salad.
Scone layer: 60ml vegetable oil 15ml sugar 100ml milk 1 egg 1 x 400g tin of corn kernels 250ml flour 1,2ml salt 8ml baking powder 30ml thyme leaves, chopped
Place a large saucepan on medium-high heat and pour in some vegetable oil. Add the onion and carrots and cook until the onions are soft. Add the garlic and stir-fry for one minute. Add the tomato paste, minced beef and aubergine and stir to break up the mince. Pour in the stock, add the thyme and salt and simmer for 30 minutes or until the mixture is dry. Spoon the beef mixture in to a 28cm x 21cm ceramic dish and set aside.
Preheat your oven to 180℃. Add the vegetable oil, sugar, milk and egg to a mixing bowl and whisk together. Add the corn kernels, mix through and set aside. Sift the flour, salt and baking powder into a mixing bowl. Scrape the corn mixture into the bowl and add the thyme leaves. Mix through – you will have quite a stiff dough. Spoon the scone mixture on to the beef mixture and spread it out evenly with the back of a spoon. Bake in the oven for 45 minutes until golden brown. Serve the pie with a garden salad on the side.
Preheat your oven to 200℃. Cut 4 pieces of baking paper to more or less 30cm x 30cm. Place a portion of hake in the centre of each paper square and season with salt and pepper. Add the sweet peppers, olives, capers and peppadews to a small bowl and mix through. Divide the mixture equally and spoon onto the fish. Squeeze the juice of a quartered lemon over. Bring the two opposite sides of the paper together and fold over twice. Now twist the ends to enclose the filling. Place on a baking sheet and bake for 15 minutes. Serve the fish in its paper parcel.
My Whisk and I 