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….
Roti Jala
Here’s our second attempt a Roti Jala with a new and different cup (spouts on side) and a different recipe. The Malaysian chicken curry recipe that accompanied it will follow shortly. Roti Jala Save Print Author: Craig Mitchell Recipe type: Main Cuisine: Asian Serves: Lots! Ingredients 600 g Plain Flour ½ tsp Salt 6…
Ricotta Gnocchi with Scampi Tails
Thanks to some friends I’ve discovered this simple and tasty way to make gnocchi. 550 ricotta, strained in a cloth 100g “00” flour 1 egg 1/2 tsp fresh grated nutmeg 1 cup grated parmesan cheese 1 handful chopped mixed herbs – basil, thyme, parsley, sage
Barbecued Eggplant
Home-grown eggplant on the Webber. Just a bit of salt and olive oil, but the charcoal flavour makes it brilliant. So simple.
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