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.
Preheat your oven to 180℃ and spray a 21cm x 28cm ovenproof dish with cooking spray. Line a large baking sheet with baking paper and set aside. Place a saucepan on medium-high heat and add the butter. Add the onion and cook until soft. Add the garlic and stir-fry for one minute. Now add the broccoli and cook for 2-3 minutes, stirring every now and then. Take the saucepan from the heat and tip the broccoli mixture into a large mixing bowl. Add the flour, salt, baking powder, eggs, milk and grated mozzarella and mix it through with a spatula. Pour the mixture into the ovenproof dish and sprinkle the parmesan cheese over. Bake in the oven for 35 minutes. Remove the dish from the oven and place on a cooling rack for 10 minutes. Slice the broccoli into squares and place them on the lined baking sheet. Bake in the oven for another 15 minutes. Remove the slices from the oven and serve warm.
1 roll butter puff pastry egg wash: 1 egg and 15ml water beaten together 3 large tomatoes 3 ripe plums 15 thyme leaves 15ml honey 250g flavoured cream cheese (I used chive flavour)
Preheat your oven to 200℃ and line a baking sheet with baking paper. Lay the pastry on the baking paper and cut a 1,5cm strip off each side. Brush the pastry with some egg wash and lay the strips onto the pastry border. Prick the inside of the pastry with a fork and refrigerate for 30 minutes. Cut the tomatoes and plums into wedges and place in a mixing bowl. Drizzle with the honey, season with salt and pepper and scatter the thyme leaves over. Brush the entire pastry sheet with the rest of the egg wash. Now spread the cream cheese onto the inside block of the pastry, using the back of a spoon. Arrange half the tomato and plum mix onto the cream cheese. Bake the tart in the oven for 30 minutes. Top the warm tart with the remaining tomato and plums and season once more. Serve slightly warm.
Also called Scallion Flatbread or Green Onion Flatbread, these tiny breads are flaky with a crispy outside and wonderfully soft inside. Easy and very straightforward to make!
250g flour 160g HOT water sunflower oil
30ml sunflower oil 30ml flour 2,5ml salt 40g green onion/scallion, chopped
Add the flour to a mixing bowl and pour in the hot water. Stir with a spatula/spoon until no more flour can be seen. Combine the mixture into a rough-looking dough with your hands. Cover the dough with plastic wrap and set aside for 15 minutes. Uncover and knead by hand until it becomes smooth. Rub a thin layer of oil over the dough as well as on the work surface. Roll the dough into a rectangle of about 43cm x 33cm. Add the 30 ml sunflower oil, flour and salt tot a small mixing bowl and mix together. Brush the mixture over the rolled dough and sprinkle the green onion over. Roll the dough, from the short side, into a log that is not too tight. Cut into 4 equal pieces. Stand a piece on its cut side, press it down with your hand to flatten slightly and then roll out into a 13cm diameter circle. Repeat with the remaining 3 pieces of dough. Place a frying pan over medium heat and pour a small amount of oil into it. Wait for the pan to heat up and place the breads in the pan if you can fit all of them. You may also cook 2 breads at a time if space is a problem. Place a lid on the pan and cook the flatbread for 3 minutes. Flip them over and cook for another 2 minutes until done. Serve while warm.
750g cooked and mashed sweet potato (about 4 medium sweet potatoes) 125ml self-raising flour 1 X 375ml can of Corn kernels, drained (you may substitute with cooked corn) 125ml pumpkin seeds 1 egg 2,5ml salt 2,5ml cinnamon 63ml brown sugar vegetable oil to fry
Add all the ingredients to a large mixing bowl and mix through. Place a heavy bottom pan onto medium-high heat and cover the bottom with vegetable oil to heat up. Scoop a tablespoonful of the mixture into the pan and fry for 2-3 minutes before flipping and frying the other side for another 2-3 minutes. Do not overfill your pan as you want the sweet potato to caramelise and fry to a golden, crisp outside. Keep going until all the mixture is used. Serve the cakes with a dollop of yoghurt and honey.
250g tenderstem broccoli, blanched 200g streaky bacon 1 large / 2 small avocado pear, pitted and peeled 60ml peanuts, toasted
Blue Cheese Dressing: 60ml sour cream 60ml mayonnaise 60ml milk 100g blue cheese, crumbled 15ml parsley, chopped 15ml lemon juice a pinch of salt
Preheat your oven to 200℃ and line a baking sheet with baking paper. Place the bacon on the baking sheet and bake in the oven until crispy. Arrange the blanched broccoli, bacon and sliced avocado on a serving platter.
For the dressing: Add all the ingredients to a jug and whisk together to amalgamate.
Drizzle the dressing on the salad and sprinkle the peanuts over before serving.
about 1,8 litre chicken or vegetable stock 15ml + 30ml butter 10ml vegetable oil 1 onion, finely chopped 3 cloves of garlic, minced 3 x 250ml butternut, cubed 500ml arborio rice 125ml white wine 125ml parmesan cheese, grated 30 sage leaves, chopped
Pour the stock into a saucepan and bring it to a simmer. Reduce the heat to low. Put another saucepan on medium heat and add 15ml butter and the vegetable oil. Add the onion and cook for 2 – 3 minutes. Add the garlic and cubed butternut and cook until the butternut begins to colour around the edges – about 7 minutes. Add the 30ml butter and the rice and stir through to coat the rice for about 2 minutes. Add the white wine and cook until most of it is absorbed by the rice. Add about 250ml (a cup) of the hot stock to the rice and stir continuously until most of the stock is absorbed. Add the remaining stok 250ml at a time but allow the rice to absorb the liquid before adding more. Stir the risotto often and cook until the butternut is tender – about 25 minutes. Stir in the parmesan and sage and season with salt and pepper. Serve hot!
This is one of the easiest and tastiest side dishes you will ever make and as a bonus, you will have one bowl and one jug to clean! You may prepare this dish the day before you want to serve it and simply heat it up when needed.
Preheat your oven to 180℃. Add the pumpkin purée, flour and sugar to a mixing bowl and stir to combine. Add the melted butter, cream and egg to a wide-mouthed jug and whisk together. Pour the wet ingredients into the pumpkin mixture and mix to a batter. Stir in the chopped nuts. Grease a ceramic pie dish and pour the mixture into it. Add the sugar and cinnamon to a small bowl and mix. Sprinkle onto the pie surface. Bake the pie for 1 hour, until set. Serve warm.
This bread has a moist texture and is absolutely perfect for a topping of tomato, salad, cucumber and avocado. Easy to make and it will prettify your table!
Sprinkle the yeast onto the water and give it a good stir. Add the flour, salt, beetroot and oil to the bowl of a stand mixer fitted with the dough hook and mix on low speed for one minute. Add the yeast mixture and mix/knead for another 3 minutes. At this stage you want a dough that comes loose from the sides of the bowl. If the dough is too soft to come together in a ball, add a handful of flour and allow your machine to incorporate it. Keep adding small amounts of bread flour until the dough just comes together in a kneadable dough. Add a few drops of vegetable oil to a clean mixing bowl and cover the sides and bottom with a thin layer. Now add the dough to the bowl, cover with plastic wrap/a bag and put aside to rest for an hour. Preheat your oven to 210℃. Take the dough from the bowl, gently knock it back and shape it into a round. Place on a baking sheet lined with baking paper. Cover the bread with a clean tea towel and rest for another 20 minutes. Bake the bread for 30 minutes. Cool completely before cutting.
If you would like to “decorate” your bread as in the image below, follow the following guidelines: Once you have knocked back the dough, cut about a third of the dough from the rest. Shape the larger quantity dough into a ball and place it in a small, deep cake tin. Brush the surface with a small amount of water. Roll the rest of the dough to a 1cm thickness and cut into strips about three centimetres wide. Roll each strip into a coil and place onto the dough ball. Stand for 20 minutes before baking.
My Whisk and I 