Roast Cauliflower & Spiced Honey Carrots with Whipped Hummus
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I sometimes say “This dish is going on the Cafe Menu” – which means that if I were ever to start a cafe, this dish would be on the menu. I’ve gathered together three of Yotam Ottolenghi’s ideas and added a bit.
Serves 2 people.
Whipped Hummus
I’m not even sure if Ottolenghi uses this term, but others do. The idea is that the hummus is smooth and creamy.
The simplest thing is to follow Ottolenghi’s advice here. The secret is to use dried chickpeas and use the bicarb of soda to help get rid of the hulls.
NOTE: Save 2/3 cup of the whole, cooked chickpeas (see below).
Carrot and Cauliflower
Divide 1/4 of a small to medium cauliflower into florets. Mix with 1 tbsp olive oil and 1/2 tsp salt.
The carrots are part of a recipe from his book Plenty More. Just buy it. The book is fantastic….
Cajun Chicken Salad
This worked really well, despite my initial doubts. Chicken marinated in lime juice and coriander leaves, then fried in cajun spices. Salad of radicchio leaves, red onion slices, cherry tomatoes, sliced snow peas, mandarin slices, radish slices, home-made feta, baby basil leaves. Orange juice squeezed over the top. Sea salt. Drizzled with orange-infused balsamic vinegar…
Brioche Buns
I’ve finally made decent brioche thanks to this recipe. My previous attempts have involved different recipes with a lot more butter. These were pretty perfect with Vietnamese pork and slaw.
Freekeh and Lentil Salad
Although it’s only spring, the weather has been warm enough to start making salads, and in the last year or two I’ve loved playing around with salads. This is relatively simple, colourful and healthy. 2/3 cup freekeh, cooked as per instructions 2/3 cup brown lentils, simmered with some salt for about 15 mins until crunchy…
Spaghetti Puttanesca
I’ve been making pasta for years but only recently learned how to make it much better, thanks to Giorgio Locatelli’s “Made in Italy“. This spaghetti has 3 1/2 cups of flour, 3 eggs, 2 egg yolks and some salt. The trick is to knead the dough for 10 minutes after it is all combined, and…
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