Hummus

Hummus

Prep Time10 mins
Total Time10 mins

Ingredients

  • 15 oz can of chickpeas or 1 1/2 cups (250g) cooked chickpeas
  • 1/4 cup (60ml) fresh lemon juice (1 large lemon)
  • 1/4 cup well-stirred tahini
  • 1 small garlic clove, minced
  • 2 tbsp (30ml) extra-virgin olive oil, plus more for serving
  • 1/2 tsp ground cumin
  • 2-3 tbsp (30-45ml) water
  • Dash ground paprika, for serving
  • Salt to taste

Instructions

  • In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more, making the hummus smooth and creamy.
  • Add the olive oil, minced garlic, cumin and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scraping the sides and bottom again, then process another 30 seconds or until well blended.
  • Open, drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process until thick and quite smooth for 1 to 2 minutes.
  • Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
  • Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

Cinnamon Tortillas

Cinnamon Tortillas

A quick but delicious snack, a great way to use up leftover tortilla or just fill up empty tummies after a day at school.
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: Snack
Cuisine: Mexican
Keyword: breakfast, cinnamon sugar, munchies, quick snack, snacks, tortilla
Servings: 4 people

Ingredients

  • 8 tortillas
  • 4 floz oil

Cinnamon Sugar

  • 2 tsp cinnamon powder
  • 4 tbsp caster sugar

Instructions

Getting ready to cook

    Preparing the tortillas

    • Place the tortillas on a chopping board in a pile.
    • Cut the tortillas into triangles.
    • Put oil into a deep frying pan, no more than 1/3 full. Heat it up to 350°F
    • Carefully place 4 or 5 triangles in the hot oil, turn over after 20 seconds, lift out after another 20 seconds.
    • Place on kitchen paper, set on a wire rack.
    • Move quickly to the bowl of cinnamon sugar.

    Preparing the cinnamon sugar

    • Mix the sugar and cinnamon together in a bowl, I like to use a hand whisk. Once it is a consistent shade, it is ready to use.
    Mum’s Scones (Biscuits)

    Mum’s Scones (Biscuits)

    Mum’s Scones (Biscuits)

    Ingredients

    • 8 oz Plain Flour (All Purpose)
    • 1 tsp Bicarb of Soda
    • 2 tsp Cream of Tartar (If you have soy milk, only use 1 tsp)
    • 2 oz Butter (chilled)
    • 5 oz Milk and Water Mix
    • 1 pinch Salt

    Instructions

    • Mix and sieve flour, bicarb, cream of tartar and salt.
    • Rub in butter to resemble breadcrumbs.
    • Add liquid until all combined and ?
    • Cut into squares, use a cutter, etc.
    • Place a baking sheet and back for 10 minutes max. (Less for small ones) in over at 400 degrees. You can add 4 oz strong cheese after 2. Yields 12 large/ 24 small
    Tiki Snack Mix

    Tiki Snack Mix

    Tiki Snack Mix

    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins

    Ingredients

    • 8 Thick Slices of Meaty Bacon
    • 3 cup Salted Peanuts
    • 4 Candied Pineapple Rings (cut into 1/3" triangles)
    • 2 tbsp Sesame Seeds
    • 1 tbsp Low Sodium Soy Sauce
    • 1 tbsp Honey
    • 1/4 tsp Cayenne Pepper

    Instructions

    • Preheat the oven to 350 degrees. Arrange the bacon in a single layer on a rack set over a large rimmed baking sheet. Bake for 30 minutes, until bacon is crisp. Drain on paper towel and cut into ½ inch strips.
    • In a bowl, toss bacon with the peanuts, pineapple, sesame seeds, soy sauce, honey and cayenne. Spread on a rimmed baking sheet and bake for 20 minutes, stirring once until bacon is brown.
    • Season the mix with salt and stir occasionally until cool. Serve and enjoy. A delicious snack for parties or family night in front of the TV. *Tip: If you are allergic to peanuts, swap them out for another nut.
    Chocolate and Peanut Butter Protein Bars (or Balls)

    Chocolate and Peanut Butter Protein Bars (or Balls)

    Chocolate and Peanut Butter Protein Bars (or Balls)

    Ingredients

    • 1 cup Oats
    • 1/3 cup Honey
    • 1/2 cup Natural Peanut Butter
    • 1 cup Shredded Coconut
    • 1 Square of Milk or Dark Chocolate
    • 2 Scoops of Chocolate Protein Powder

    Instructions

    • Combine all the ingredients in a large bowl. Mix together with a spoon.
    • Roll into balls and place on a plate covered in wax paper.
    • Top the plate with aluminum foil and place balls in refrigerator for 30 minutes before consuming.
    Rosemary Bread

    Rosemary Bread

    Rosemary Bread

    Ingredients

    • 1 3/4 cup Water at 80 degrees Farenheit
    • 1/4 cup Olive Oil
    • 2 1/2 tsp Salt
    • 5 cup Bread Flour
    • 1/3 cup Fresh Rosemary
    • 2 3/4 tsp Yeast (Dry Active)

    Yields 2 pounds

      Instructions

      • Combine all the ingredients in a mixer with the dough hook (or mix by hand) until it is one ball, slightly sticky with nothing on the bowl.
      • Prove until double in size (about 45 minutes).
      • Knock back-shape into rolls or place in bread tin. Leave to cool for 30 minutes.
      • Bake in a hot oven, 450-475, 10 minutes for rolls, 40-45 minutes for loaf. **It should sound hollow when knocked on base