Tag Archives: puree

Avocado Hummus With Coriander and Lemon

27 Mar Avocado Hummus

Avocado Hummus

We are coming to the end of the Hass avocado season here now and I can’t believe I haven’t shared a recipe with you using my favourite fruit/vegetable yet. Avocados are excellent for helping to lower cholesterol, keeping  your heart healthy, preventing cancer and alleviating symptoms of arthritis.

Avocados on TreeThey are still cheap and plentiful here at the market so I bought a kilo on Sunday. One of my favourite recipes using avocado is this Tricolor Baked Avocado. If you’ve never tried avocado cooked you should, it’s surprisingly delicious.

avocados

This is new recipe to me and I have to say it is definitely a keeper. Two of my favourite dishes fused together in a bowl.  It’s a hummus and guacamole hybrid. It shouldn’t work but it does, brilliantly. And it’s quick, easy, healthy and addictive.

Perfect for a snack or late night supper when you can’t be bothered with anything complicated.

Avocado Hummus

Avocado Hummus Recipe

Serves 2-3, vegan, gluten-free. Adapted from Kiran Tarun

  • 200 g cooked chickpeas (drained & rinsed)
  • 1 large avocado (I used 2 mini ones)
  • 1 large clove garlic
  • 3 Tbsp tahini
  • juice of 1 lemon
  • a big handful of fresh coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp chipotle chilli sauce (optional)
  • salt & black pepper
  • olive oil

Put all the ingredients into a food processor (or use a stick blender) with a splash of olive oil and puree until smooth. You can add more oil if you need to get the right consistency. Taste and check seasoning.

Avocado Hummus

Serve with raw veggies or toasted pita for dipping. You could try making your own flour tortilla or flatbread crackers by brushing them with oil, cutting into triangles with scissors, sprinkling with cumin, salt & pepper and baking at 125C for about 10 minutes until crispy.

Or just spread it on some wholemeal toast, sprinkled with sea salt. Heaven.

Avocado Hummus

If you are a bit of a hummus freak like me. Have at look at this Authentic Creamy Hummus and this Roasted Beetroot Hummus too.

Enjoy!

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The Almost Perfect Deliciously Smokey Baba Ghanoush Recipe

21 Oct Baba Ghanoush

Unbelievably, this is the first time I have posted a Baba Ghanoush recipe. I love it – it is definitely one of my favourite things to eat but until recently I had not been happy with my own attempts a recreating the deliciously creamy smokiness of the excellent Baba (or mutabal) at my favourite Lebanese restaurant in Malaga.

Seeing this unusual aubergine growing by the side of the road featured in the picture below (no rude comments about its big nose please) and the incredibly cheap piles of gorgeous deep purple, brushed magenta or even lilac ombre specimens on sale at the market was encouragement enough for me to give it another go.

The key to really good baba is the smokiness. This usually comes from cooking the aubergines directly over an open flame until the skin is blackened and the flesh inside is very soft and collapsing when you squeeze it with tongs. The smoky flavour comes from the charred skin that permeates the flesh of the aubergine transforming it into one of the most delicious things on this earth. This is where my problem lies, I don’t have gas hob. I have a silly beep beep beep induction hob which is admittedly much easier to clean.

Or so he tells me.

I had read recipes before saying that you could get the same effect by grilling (or broiling US) them under a hot grill for 70 minutes. 70 minutes?! The idea of leaving something under a hot grill for 70 minutes scared me to death because I knew I would wander off and forget about them completely. So do you know what I did? I bought smaller aubergines. Genius I know. Instead of using 3 large aubergines that the recipe calls for, I use 6 or 7 baby ones. It’s so much quicker and I am less likely to burn the house down in the process.

The traditional way, if you have a gas hob, is to line underneath the burners with some aluminium foil, prick the aubergines all over with a sharp knife (you can use 3 large or 6 or 7 baby ones) then lay them directly on the flames, turning occasionally with tongs to make sure they are blackened on all sides and collapsingly soft inside. If you don’t have gas like me the recipe below comes  a very close second. Whatever you do don’t use roasted aubergines, the flavour will be very disappointing and nothing like the real thing.

Baba Ghanoush Recipe

Serves 4 as a snack with flatbread or crudities. Vegan, gluten-free. Adapted from Nigel Slater

  • 6 or 7 small aubergines (mine were about 15 -18 cm long from the tip of the stalk to the bottom)
  • 2 large cloves garlic, crushed
  • the juice of a small lemon
  • 2 or 3 heaped tbsp tahini paste
  • 3 or 4 tbsp olive oil
  • salt & black pepper
  • parsley or mint leaves to garnish
  • sesame seeds to garnish

Prick the aubergines all over with a sharp knife and cook under a hot grill (or over a gas flame), turning once the skin is blackened. Keep turning and leaving it to blacken on all four sides. The skin should be blackened and charred on all sides and the flesh inside very soft and collapsing when you pick it up with tongs.

Leave until cool enough to handle, cut them in half lengthways and scrape out all of the flesh including any that is sticking to the skin (this is where all the flavour is). It doesn’t matter if some of the blackened skin gets into the bowl too this will be great for flavour.

Puree with a stick blender with the rest of the ingredients until just smooth (or still a little bit chunky) and then taste. Adjust the lemon juice, salt and tahini to your liking. To serve, drizzle with a little olive oil and scatter over some parsley or mint leaves and a few sesame seeds.

This is gorgeous served straight away still warm or at room temperature with some toasted flatbread or crudites for dipping.

This is one of the recipe from my first Vegetarian Mezze Cookery Workshop that I hosted yesterday at Pepe Kitchen in Benalmadena, Malaga. I would like to thank all of the lovely people who turned up to learn to cook and eat some of my favourite food, I really enjoyed it and hope you did too.

My next course is a Healthy Baking Workshop on Saturday 17th November when we will be making (and eating) tarts and  quiche made with spelt flour olive oil pastry, healthy sweet and savoury muffins including my favourite cherry tomato, pesto & goat’s cheese muffin made using wholemeal spelt flour and olive oil. Also my signature healthy breakfast or tea loaf made with flax seeds, oats, dates, raisins, honey and sunflower seeds. Hope to see you there…

Smashed Broad Bean Dip with Fresh Mint, Garlic, Manchego and Lemon

27 May Broad Bean Dip

This is just a quick and easy recipe that I wanted to share with you because it is perfect for this time of year. When you can’t be bothered to cook anything complicated but want something fresh and delicious to munch on. This is it.

I found the recipe in a pile of newspaper and magazine clippings that The Washer Up’s dad, Jim had sent me from England. He cuts anything food and drink related out of the Sunday papers and saves them up to send over. It’ s very handy for keeping up with what’s going on over there.

The original recipe used 500 grammes of podded broad beans, I didn’t have anywhere near that many so I have adjusted it to suit. It’s one of those things where you can taste it as you go and add more garlic, lemon or mint to your taste. 

If you have young broad beans that are still very small and bright green you can use them raw. If not you can blanch the podded beans for two minutes then squeeze the bright green peas out of the pale jade skins and you’re good to go. I know that squeezing broad beans may sound boring bit it’s actually quite a therapeutic thing to do sitting outside in the early evening sipping a glass of mint tea or even a Mojito. It’s worth it just to see that beautiful bright green paste when you’ve done.

Smashed Broad Bean & Mint Dip

Serves 2-3 as a snack, vegetarian, gluten-free. Adapted from Eat Your Veg

Prep time 15 mins

  • about 200 gr broad beans (podded weight)
  • 1/2 clove garlic
  • 1 tsp salt
  • 5 mint leaves
  • 2 tbsp olive oil (or more)
  • 50 gr grated manchego (or pecorino/parmesan)
  • a squeeze of fresh lemon juice
  • bread to serve, toasted flatbread/baguette/ciabatta or wholemeal toast

Blanch the broad beans (unless very young, tiny & bright green) for two minutes in boiling salted water, drain and then squeeze the bright green peas out of the pale green cases.

In a mortar & pestle, crush the garlic and 1/2 tsp salt to a paste. Add the mint leaves and pound again to a paste. Add a handful of the broad beans and grind to a paste. Add more beans and continue pounding until you get a slightly chunky textured puree.

Drizzle in the olive oil and mix well then add the cheese, lemon juice and season with salt and black pepper. Taste and adjust lemon, mint salt as necessary. Serve on/with toasted bread and drizzle with a little more olive oil.

Sit back and enjoy this fresh and delicious seasonal treat, I’m off to make some more, it’s addictive. Thanks Jim.

A Really Good Hummus Recipe

9 May Hummus Bi Tahineh

At last, I’ve found an authentic tasting hummus recipe that comes somewhere close to replicating the gorgeous hummus at my favourite Lebanese restaurants. Sure, I can make a half decent tasty hummus, have been making it for years, but I have never been to get anywhere near to the creamy smooth addictiveness of the professionals. Until now that is.

The purists out there are going to say that it’s not authentic because I didn’t use dried chickpeas that I soaked overnight. They would be right and next time I will. If I remember. That’s the problem you see, I am never that organised. I have the best of intentions but it never seems to happen.

That is what is so great about this recipe, it is fabulous even if you don’t do the soaking overnight thing. The secret to the smooth and creaminess is that you rub the skins off of the chickpeas. I’d never heard of that before. It makes such a difference to the texture and flavour of the finished product. It is lighter in colour, much creamier, smoother and less bitter. It is a little bit of a faff but so worth it for the end result, I promise.

Hummus Bi Tahine (Chickpeas with Tahini) Recipe

Serves 3-4 as a snack, vegan, gluten-free. Adapted from Desert Candy

Prep time: 20-25 mins with cooked chickpeas. If using dried chickpeas see the original recipe here

  • 1 tin/jar (400 gr) cooked chickpeas, drained and rinsed
  • 1/4 tsp salt
  • 2 cloves garlic
  • 4 tbsp tahini
  • 4 tbsp fresh lemon juice
  • olive oil, cumin, sesame seeds to serve

Place the drained and rinsed chickpeas in a saucepan and cover them with water by at least an inch. Gently rub the chickpeas against each other with your hands in the pan. Do this for a few minutes. Skim off any visible skins from the top.

Bring to a boil then lower the heat and simmer for about 15 minutes until the chickpeas are very soft. Check by squishing one between your fingers, it should squish very easily. Remove from the heat and skim off any more visible skins but keep the cooking liquid as you will need it later.

 I actually removed the chickpeas from the cooking liquid with a slotted spoon and slipped any remaining skins off of the chickpeas. Fiddly but worth it.

Place the garlic and salt in a mortar and pestle and smush to a paste (you can also do this in a mini chopper). Add the tahini & lemon juice to a processor with the garlic & salt paste and blend until smooth and light coloured. Then add the skinned chickpeas and blend until very smooth. Thin the hummus to the desired consistency with the cooking liquid a tablespoon at a time. Taste and season with more salt as required.

To serve, swirl the hummus onto a deep plate or shallow bowl, drizzle with a little olive oil. Finish with a sprinkling of cumin/paprika and a few sesame seeds.

Use warmed flatbreads, raw carrots, salted crisps (so wrong but so right) or even clean fingers when you run out of everything else, to carry the hummus to your happy mouth and smile.

Restaurant Review and Recipe: Muhammara – Roasted Pepper and Walnut Dip

6 Jan Muhammara

This is my version of the Muhammara (or hammara) roasted red pepper & walnut dip I had at the fantastic Lebanese restaurant in Malaga, Samarkanda.

Everything that we ordered was amazing. The hummos was the creamiest I have ever tasted and the baba ghanoush (or mutabak) had that deliciously intense smokiness that I can never replicate at home because I don’t have a gas hob to burn the aubergines over an open flame. The tabouli salad was heavy on the herbs, just how I like it and the cheese briwat (like a samosa) heavenly. The falafels were really good but a step to far I think. We ordered too much as usual, I got a bit excited and wanted everything.

This was the first time I had tried Muhammara in a restaurant. I have made it myself before and used it to stuff these Muhammara & Feta Cigars (gorgeous). Samarkanda’s muhammara was much sweeter than mine and it was lovely because of it. They had used cinnamon and I was desperate to get home and try it, none of the recipes I had seen used cinnamon but it made such a difference t o the flavour.

Continue reading

Wholemeal Persimmon Pancakes with Maple Syrup and Persimmon Sauce

6 Nov Pancakes, Syrup & Persimmon Sauce

Persimmons aren’t the prettiest looking things. That coupled with the fact that the name for them in Spanish is caqui and you can understand why I wasn’t that bothered about trying them.

We also had a bit of a disaster last year with them. We were out walking the dog and, because I was intrigued by them, I asked  The Washer Up to pick a few to take home. He did, and put them in his jacket pocket until we got home. Continue reading

Indian Spiced Smashed Pumpkin

7 Oct Spiced Smashed Pumpkin

I’ve found a new blog that I love, it’s called Veg Recipes Of India. There are so many things that I want to make I didn’t know where to start. The first recipe that captured my soul, and my stomach though, was this one. It’s real name is Kaddu Sabzi but I couldn’t resist The Smashing Pumpkins reference.

Continue reading

South American Bean Cakes with Arepa Bun and Tomato Chilli Salsa

19 Apr Brazilian Bean Burger

 As promised, here is what to make with the rest of that can of kidney beans. I first made this recipe for Brazilian Bean Croquettes last summer during the World Cup. I decided I was going to make a lunch and dinner every day from the countries that were playing in the afternoon or evening game. It was quite a challenge especially being vegetarian but I really started to enjoy it and we ate some amazingly diverse food. From Cape Malay Samoosas, Jollif Rice from Ghana, German potato pancakes but the most memorable were these Bean Cakes from Brazil.

I have adjusted the original recipe slightly because it included breadcrumbs. As you know I am going gluten-free this month so no breadcrumbs for me. I used chickpea flour instead to coat the cakes but the breadcrumbs definitely give it extra crunch, so you decide.

To keep with the South American theme I wanted to try making Arepas. Arepas are a kind of bread pattie made from a special type of cornmeal. They are very popular in Venezuela, Columbia and the rest of Latin America. They can be grilled baked or fried and are usually stuffed or topped with cheese, eggs, meat or fish. Not that I needed any encouragement to try making these but the packet of the cornmeal is irresistable.

How cute? I actually bought the packet without realising it was for making Arepas just because I like the design. It’s not normal corn flour or cornmeal its precooked. Just look out for this packaging. You can’t miss it.  It’s really easy to make the arepas you just add hot water and salt to the corn meal and bring it together to form a stiff dough. Cut it into four then roll them into balls.

Wet your hands with some more hot water and roll the ball in your palm until smooth. Then press it out into a disc shape. Using more hot water (to glue it)  if it starts to crack at the edges.

To cook them I just heated a little oil in a frying pan and cooked them for 6 -7 minutes turning occasionally until they have what the Latin Americans call a cara (face).  And they really do develop a face, it’s hilarious…

I may have had the heat a little too high, but you get the idea.  Take them out of the pan and then keep them warm/continue cooking them for five or 10 minutes in the oven. Then slice like an English muffin. You can fill them with whatever you like but these bean cakes are great topped with a spicy tomato chilli salsa & some mashed avocado with lime juice.

Add some leaves and the spicy bean cake and you have a delicious vegan, gluten-free  Brazilian burger in a bun. Sometimes you need this kind of food. The kind of food you eat with your hands in front of the football. Or is it just me?

Brazilian Bean Cakes

makes 4 small cakes enough for 2 people, vegan, gluten-free

  • about 300 gr red beans, rinsed and drained
  • 4 or 5 tbsp tomate frito (tomato puree, passata)
  • 1 tbsp olive oil
  • salt & black pepper
  • 1 small onion, finely chopped
  • 2 tbsp chickpea flour plus extra for dusting
  • 1 red chilli, deseeded & chopped
  • 2 tsp dried oregano
  • a handful of chopped fresh coriander

Blend the beans and tomate frito (puree/passata) in a bowl or food processor. Heat the oil over a medium high heat and fry the onion with a pinch of salt until well browned (5- 8 minutes).  Stir the chickpea flour into the onions then add the bean puree, oregano, chilli, coriander and season well with salt & black pepper.

Cook until the mixture holds it’s shape and comes together. Cool, covered in the fridge then shape into 4 patties. Put some chickpea flour on a flat plate and roll and dust the cakes with the flour while shaping them. (You can also roll in flour, egg & breadcrumbs if you want) Then put them back in the fridge to chill.

Heat 2 or 3 tbsp olive oil in a large frying pan over a medium heat and cook until browned on both sides. About 3 minutes a side.

Arepa Buns

makes 4, vegan, gluten-free

  • 300 ml hot water
  • 1/2 tsp salt
  • 225 gr masa harina flour (precooked corn flour see photo above)
  • about 1 tbsp oil for frying

Mix the flour and salt in a large bowl and gradually add the hot/warm water, mixing with a wooden spoon to form a stiff dough. Leave to stand for 5 minutes.

Preheat the oven to 200 C. Knead the dough for a couple of minutes then cut into four and roll into balls. You may need to wet your hands with some more hot water to make it easier. Flatten the balls with the palm of your hands into discs about 3 inches in diameter about 3/4 inch thick. Use the hot water to smooth out any cracks around the edges.

Heat the oil in a large frying pan over a medium heat and fry the arepas for about 6-8 minutes turning 3 or 4 times until they are golden & crispy and have a cara, face. Drain on paper towels then put in the oven for 5 – 10 minutes while you cook the bean cakes.

Tomato Chilli Salsa & Avocado Puree

enough for 4 bean cake arepas, vegan, gluten-free

  • 1/2 onion, chopped
  • 1 tomato, chopped
  • 1 red chilli, chopped
  • 1 small clove garlic/ young garlic green parts, chopped
  • 2 tbsp vinegar
  • 1 tbsp olive oil
  • the juice of 1/2 lime
  • a handful of fresh coriander, chopped
  • 1 tbsp tomate frito (tomato puree/passata)
  • salt & black pepper

Blend everything together in a bowl or processor. Check seasoning and add more salt/lime juice/olive oil if necessary.

  • 1 small avocado
  • the juice of 1/2 a lime
  • salt & black pepper
  • chilli oil

Put everything in a bowl and mash together with a fork. Taste for seasoning.

To serve cut the arepa through the middle, spread tomato chilli salsa on one side and the avocado puree on the other. Put the bean cake in the arepa, add some leaves, close, squash down and devour, trying not to get tomato salsa down your front…..!

Cauliflower Souffle with Brie and Rosemary

8 Jan

This is all part of my cauliflower education. I used to hate it. A hideous, watery, childhood cauliflower cheese is the culprit I think. Thanks to The Washer Up, who persuaded me to reaquaint myself with it, I now love its delicate flavour, texture and versatility. With the addition of a little rosemary it takes on a very grown up and elegant disguise quite unlike any childhood packet cheese sauce memories…..

You start by making a cauliflower puree which can also be used as a base for soups, stirred into a risotto, as a sauce for pasta with spice toasted breadcrumbs or as a side dish. Scallops with bacon & cauliflower puree is a classic combination. The puree works really well with curry flavours added to it as well as the more traditional nutmeg & rosemary I am using for this recipe.

Cauliflower Souffle with Brie & Rosemary

makes 4 small individual souffles, vegetarian

  • 1 head cauliflower, cut into florets. This makes more puree than you need for this recipe but you can use it for other things (see above)
  • 1 or 2 tbsp milk
  • salt & pepper 1/2 tsp each
  • freshly grated nutmeg ( about 1/4 tsp)
  • 1/2 tsp finely chopped fresh rosemary leaves
  • a pinch of cayenne pepper
  • about 125 gr brie, cubed
  • 3 or 4 tbsp finely grated parmesan
  • 25 gr butter
  • 40 gr plain flour
  • about 165 ml milk (I used goat’s milk)
  • 3 eggs, separated
  • butter & flour for greasing dishes/ramekins

Put the cauliflower florets in a large pan of boiling, salted water and cook until very tender about 10-12 minutes. Drain, transfer to a large bowl or food processor, add 1 or 2 tbsp milk, the nutmeg, rosemary, salt & pepper and blend with a stick blender (or process) until very smooth. Leave to cool slightly.

Preheat the oven to 200 degrees. Butter 4 small souffle dishes/ramekins and put in the fridge. Heat the butter, over a medium heat until melted and cook  gently until slightly brown(not burnt). Dump in all of the flour and whisk it into the butter, it will go into a sandy paste. Whisk and cook out the flour for another minute or so then gradually start adding the milk, bit by bit, whisking all the time and cook until it thickens. Remove from the heat and stir in the cheeses, egg yolks & pinch of cayenne pepper. Take about 220ml (1 cup) of the cauliflower puree and put it in a large bowl then stir in the cheese/egg mixture combining everything well. Butter the souffle dishes a second time and put back in the fridge. (This ensures they don’t stick when rising).  Whisk the egg whites in a cold bowl to stiff peaks, take 1 large spoonful of the whites and mix it into the cheese mixture to loosen it. Check for seasoning, add more salt if necessary. Then, carefully & gently, fold in the rest of the egg whites with a spatula a bit at a time until just incorporated. (Don’t over mix). Take the souffle dishes out of the fridge, flour the insides and gently scrape the souffle mix into the dishes, just to the top. Run you thumb all around the inside of the rim to take the mix away from the edge. (This helps it rise evenly).

Bake in the preheated oven for 15-17 minutes until well risen & golden on top. Do not open the oven before then!

Have your serving plates dressed with a green salad, ready to go, before you get the souffles out of the oven so you can serve them immediately, to a standing ovation…..!

Please don’t be scared about making souffles. If you follow this recipe it is a really simple, impressive and delicious starter or lunch dish. By double buttering and flouring the dishes they will not stick and running your thumb around the inside of the rim lets them rise evenly and beautifully. You just have to be organised, confident and ready to serve straight away.

Such an elegant dish, a million miles away from watery cauliflower cheese!

You can also serve these as a Twice Baked Souffle. I made four so we had two for lunch and the other two I cooked at the same time and left to cool. When they were cool I easily removed them from the souffle dishes wrapped them in cling film and put them in the fridge. To serve just preheat the oven to 200 degrees and cook for about 15 minutes to heat them through.

They don’t puff up as much but this may be an easier option for entertaining. You can make them beforehand and just heat them up when you need to, they are just as delicious and moist inside. I kept mine in the fridge for two days before reheating them again and they were still fantastic.

Butter Bean Puree with Stuffed Roasted Peppers

7 Jan

It’s all about the Butter Bean Puree. You can serve it with whatever you like. Think about a mix between hummus & mashed potato and you’re almost there. It is comfort food heaven for me. The beans are pureed with roasted garlic, lemon juice, olive oil & rosemary and served hot, like a beany, garlicky mash. They are the perfect accompaniment to any Italian, Spanish, Greek or Middle Eastern dish. Or just eat it on its own from the bowl with a big spoon….

Butter Bean Puree with Stuffed Roasted Peppers

serves 2 vegetarian

  • 1 jar/can butter beans, rinsed well (about 400 gr)
  • 3 or 4 cloves garlic, unpeeled
  • a small sprig fresh rosemary, chopped, (about 1/2 tsp)
  • the juice of 1/2 a lemon, maybe more
  • about 4 tbsp extra virgin olive oil
  • salt & black pepper
  • 2 large red peppers
  • some leftover risotto/couscous/quinoa whatever you have
  • about 50 gr crumbled feta
  • 1/2 tsp dried oregano
  • some breadcrumbs
  • olive oil & rosemary to garnish

Preheat the oven to 200 degrees. Slice the tops off of the peppers, cut out the seeds and pull out any white membrane. Stuff the peppers with the risotto (or whatever you are using), top with the crumbled feta and sprinkle with oregano. Put the peppers in a foil lined baking tin with the unpeeled garlic cloves. Sprinkle the breadcrumbs over the feta and drizzle the tops & garlic with olive oil. Bake the peppers in the preheated oven for 35 – 40 minutes but take the garlic cloves out after 15 minutes. 

Put the rinsed beans, lemon juice and rosemary in a bowl then squeeze the roasted garlic out of their skins into the bowl as well. Drizzle with 1 or 2 tbsp of extra virgin olive oil and blend with a stick blender or in a food processor. Drizzle in the rest of the oil while blending until you have reached a kind of sticky mashed potato consistency. Season well with salt & black pepper, taste and add more lemon juice if you want. Add more olive oil if you want it more liquidy. Heat the bean puree in a pan and serve drizzled with olive oil & a sprig of rosemary garnish.

Or serve alongside the stuffed roasted peppers…

This Butter Bean Puree is quicker, easier and, dare I say it, more delicious than mashed potato. A really great side dish to do when entertaining, or just for yourself, you may not want to share it…!

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