Hummus

by | Nov 22, 2018 | Condiments, Lunch Recipes, Munchies, Snack Recipes

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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.

Curried Parsnip Soup

by | Mar 11, 2018 | Dinner Recipes, Lunch Recipes, Munchies

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Curried Parsnip Soup

Ingredients

  • 1 tbsp Vegetable Oil
  • 1 tbsp Butter
  • 1 Red Onion (chopped)
  • 3 Parsnips (chopped)
  • 2 Garlic Cloves (crushed)
  • 2 tsp Garam Masala
  • 1 1/2 tsp Chili Powder
  • 1 tbsp Plain A.P. Flour
  • 3 3/4 cup Vegetale Stock

Instructions

  • Heat oil and butter until melted, add onions, parsnips, garlic and sauté for 5-7 min, stirring until soft.
  • Add spices and cook 30 seconds, sprinkle flour in, mix well for 30 seconds. Stir in stock, lemon rind and juice.
  • Reduce heat and simmer for 20 minutes.
  • Blend the soup to the chunkiness you want. (You can reserve some of the chunks for add after to a smoother soup)
  • Season to taste.

Lemon-Scented Broccolini

by | Mar 11, 2018 | Lunch Recipes, Munchies

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Lemon-Scented Broccolini

Ingredients

  • 24 oz Broccolini (washed and chopped)
  • 1 cup Water
  • 4 Strips of Lemon Peel
  • 1 pinch Salt

Instructions

  • Place broccolini in a large, microwavable bowl. Add 1 cup of water and tuck lemon peel in and around the broccolini.
  • Cover with plastic wrap and microwave for 5 minutes on high.
  • Remove from microwave, drain and add a little salt, if desired.

Pear, Peach, Mozzarella, and Parmesan Salad

by | Mar 11, 2018 | Lunch Recipes, Munchies

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Pear, Peach, Mozzarella, and Parmesan Salad

Ingredients

  • 25 ml White Wine Vinegar
  • 1 tbsp Whole Grain Mustard
  • 1 tbsp Dijon Mustard
  • 75 ml Olive Oil
  • 1 tbsp Honey
  • 4-6 Handfuls of Mixed Salad Leaves
  • 6 Peaches (cut into segments)
  • 6 Pears (cut into long strips)
  • 6 Balls of Mozzarella (cut into chucnks)
  • 50 g Parmesan Shaved

Instructions

  • To make the salad dressing, put the vinegar, whole grains and Dijon mustard in a bowl and mix with a hand-held blender. Pour the olive oil in a steady stream, blending continually until the dressing reaches a thick consistently. Add the honey.
  • Place the salad leaves into a large bowl and pour in a little of the dressing. Mix to ensure all the leaves are covered then add the peaches, pears and mozzarella.
  • Divide the salad into 4 bowls and arrange Parmesan shavings on top of each drizzle with a little more dressings and serve.
Sweet and Sour Chicken

Sweet and Sour Chicken

by | Mar 11, 2018 | Dinner Recipes, Lunch Recipes, Munchies

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Sweet and Sour Chicken

Ingredients

Main

  • 4 1/2 oz Rice
  • 2 tsp Vegetable Oil
  • 7 oz Skinless Chicken Breast (cut into bite size pieces)
  • 1 Carrot (cut into matchsticks)
  • 1/2 tsp Finely Grated Ginger
  • 3 1/2 oz Canned Pineapple (drained, cut into chunks)
  • 2 Spring Onions (sliced thinly on the diagonal)

Sauce

  • 2 tbsp Ketchup
  • 2 tbsp Rice Wine Vinegar
  • 2 tsp Caster Sugar

Instructions

  • Cook the rice according to pack instructions. Drain and keep warm.
  • Meanwhile, mix all the sauce ingredients together in a jug with the pineapple juice and set aside.
  • Heat a wok with the oil. Dip the chicken pieces in the soy sauce and then coat with cornflour.
  • Add to the hot oil in batches. Cook for 3-4 minutes, turning until golden and just cooked. Set to the one side.
  • Add the carrot and peppers to the pan and cook for 2 minutes to soften slightly. Add the ginger and garlic and cook for 30 seconds. Tip the sauce into the pan, stir for 1 minute, until bubbling and everything is glossy.
  • Add the chicken, pineapple chunks and spring onions and heat it all through. Serve with the rice. (I love brown rice)

Jacket Potatoes (Also known as Baked Potatoes)

by | Mar 11, 2018 | Dinner Recipes, Lunch Recipes, Munchies, Snack Recipes

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Jacket Potatoes (Also known as Baked Potatoes)

Ingredients

  • 1 - 2 Potatoes

Instructions

Microwave Method

  • Choose medium-sized potatoes - scrub, then piece skins in several places.
  • Wrap in paper towel individually.
  • Cook on full power 5-6 minutes for 1 potato and allow an extra 2 minutes for each additional potatoes.

Oven Method

  • Heat oven to 425/220 degrees. Wash and dry potatoes.
  • Prick the potato skins in several places.
  • Place rock salt in the base of the roasting tin, place potatoes on top and bake for 1- 1 ½ hours. To test if they are ready, insert a skewer easily in and out.