Tag Archives: party

Roasted Beetroot Hummus with Toasted Flatbread Crackers

1 Jan

Roasted Beetroot Hummus

Happy New Year Hummus!

Surprisingly, my most popular (or most visited) post of 2012 was this traditional hummus recipe. I don’t know why but if you search for Hummus or Hummus recipe in Google it’s right up there on the first page. Consequently I get loads of traffic from search engines. I should really learn how this all works. Maybe that should be my New Year’s resolution.

Baby Beetroot

The trouble is I’m too busy doing what I enjoy doing, which is cooking, to want to spend more time on the computer. So it’s probably not going to happen, but you never know. If someone had told me at the start of 2012 that by the end of the year I would be teaching Vegetarian Cookery Workshops at a cookery school in Spanish I would laughed in their face.

Roasting Beetroot

Speaking of which, this beautifully sweet, deliciously deep magenta coloured dip, is one of the dishes from the Middle Eastern inspired Christmas party menu workshop that I hosted in December. It formed part of a festive jewel coloured mezze that we all devoured with a glass of pink cava after everything was prepared. I will be sharing more of those recipes with you over the next few weeks.

Roasted Beet Hummus

I bought some little organic baby beets from the market which roasted in about 30-35 minutes but if you can only get larger ones, cut them in half or quarters and roast until they are tender all the way through. This could take up to an hour depending on their size. Use gloves when you rub the skins off, if you don’t want fuchsia fingers.

Roasted Beetroot Hummus Recipe

Serves 6-8 as a dip. Vegan, Gluten-Free

  • about 600 g beetroot
  • olive oil
  • salt & black pepper
  • thyme

Trim off the leaves, leaving about 2 inches of stalk attached and leave the root on. Cut into halves or quarters if large. Preheat the oven to 200 C and line a baking tray with baking paper. Lay the beets on the tray, drizzle with olive oil, season with salt & black pepper and some fresh or dried thyme leaves. Roast until tender all the way through. 30 mins to an hour depending on size. Leave to cool then cut off the stalks and roots and rub the skins off with kitchen paper.

  • 400 g cooked chickpeas (1 tin/jar) drained & rinsed
  • 4 Tbsp olive oil
  • 3 Tbsp tahini
  • 2 Tbsp fresh lemon juice
  • 2 small cloves garlic, chopped
  • 2 tsp ground cumin
  • salt & black pepper
  • sesame seeds & fresh dill for garnish (optional)

Roughly chop the beetroot and put half of it along with half of the chickpeas in a food processor and blend until finely chopped, scraping down the sides as necessary. Add the rest of the beetroot (saving some finely chopped for garnish) and the rest of the chickpeas and blend again to a paste, scraping down the sides.

Add the olive oil, tahini, lemon juice, cumin, salt & black pepper and blend to a smooth paste. Taste and adjust seasoning as required. Serve topped with some finely chopped beetroot, sesame seeds, a drizzle of olive oil and a sprig of fresh dill, if using.

Beetroot Hummus

Toasted Flatbread Crackers Recipe

vegan

  • lavash flatbread or soft flour tortillas
  • olive oil
  • salt & pepper
  • cumin
  • sumac (if available)

Preheat the oven to 125 C. Brush your lavash or tortillas with olive oil, sprinkle over some cumin, sumac (if using), salt & black pepper.

Using scissors, cut the lavash/tortillas into triangles and place on the baking tray(s). Cook for 10-15 mins until slightly golden and crispy, keep an eye on them. Leave to cool slightly (they will crisp up a bit more) and serve immediately with the hummus.

These crackers are also great served with Baba Ghanoush, Muhammara or even Guacamole.

Beet Hummus & Flatbread Chips

Happy New Year Everyone!!

imagesCAFT0O3W

Watermelon, Feta and Mint Salad with Pistachio and Parsley

5 Jun

I know it may be a little early in the season for watermelon where you are, or it may even be getting on for winter but I got a baby watermelon in my organic veg box this week. Look how cute it is.

Look, I put it next to a lemon for you so you can see how small it is. Watermelon is one of the ingredients in my favourite summer salad and it is definitely feeling a lot like summer here so this is what I made with it.

Watermelon, Feta & Mint Salad with Pistachio & Parsley

Serves 2, vegetarian, gluten-free. Adapted from Nigella Lawson

  • 1/4 small red onion, very finely sliced
  • the juice of half a lemon
  • 400 g watermelon, rind & most of the seeds removed then cut into approx. 4 cm triangles
  • 100g Greek Feta cheese
  • a handful of fresh parsley leaves, left whole
  • 5 or 6 fresh mint leaves, finely chopped
  • 8 black or purple olives, halved & stoned
  • black pepper
  • extra virgen olive oil
  •  a handful of shelled pistachios, roughly chopped
  • lemon wedges to serve

Put the finely sliced red onions in a small bowl and cover with the lemon juice. Leave to soak while you make the rest of the salad. This makes the flavour less harsh and turns them a pretty magenta colour.

Place the watermelon triangles in a beautifully random arrangement on your serving dish/plates. Cut or break  the feta into similar sized pieces as the watermelon and scatter them amongst the watermelon. Tear off sprigs/leaves of parsley and do the same. 

Tip the bright pink onions and their juices over the salad, add the olives, drizzle with a little olive oil and top with the chopped pistachios and a grinding of black pepper. Serve with extra wedges of lemon if you like.

This is me sending some much needed sunshine in the form of this beautiful salad to all the people in the UK celebrating the Queen’s Jubilee in the cold and rain.

This is my 93-year-old Grandad at a Jubilee garden party yesterday. He is wearing ski gloves, a shawl and a blanket over his legs. This is the 4th of June by the way, a typically English summer’s day!!

Sending you some sunshine Grandad, Enjoy!!

French Red Potato Salad with Spring Onions, Garlic and Fresh Herbs

25 May

This is what I made with the gorgeous red baby new potatoes that I bought at the market on Sunday. I also roasted some with garlic, rosemary, olive oil , salt and pepper.

They were really lovely too. I roasted them for about 45 minutes I think until they were crispy and slightly caramelised with the garlic.

This potato salad is not rich and drenched in mayonnaise. There’s a time and a place for those but this is a lighter more elegant take on the classic. The warm potatoes are tossed with white wine and veg stock and then left to absorb all of the liquid. Wine-soaked potatoes, am I good to you or what?

You then toss it in a vinaigrette and throw in the spring onions, spring garlic and loads of fresh herbs. You can eat it warm or at room temperature, with a glass of that white wine that you have already opened.

French Potato Salad with Spring Onions, Garlic & Fresh Herbs

Serves 2-3 as a side dish, vegan, gluten-free. Adapted from Barefoot Contessa

Prep time: 10 mins, Cooking time 20 mins Resting Time 10 mins

  • 500 gr baby new potatoes, red, white or a combination
  • 1 tbsp good white wine, one you would/will drink
  • 1 tbsp veg stock
  • 1+1/2 tbsp Champagne vinegar or sherry vinegar
  • 1/4 tsp dijon mustard
  • 1 tsp salt
  • 1/4  tsp black pepper
  • 5 tbsp extra virgen olive oil
  • 2 spring onions/scallions, finely chopped
  • 2 spring garlic (they look like spring onions), finely chopped
  • a handful of fresh parsley, finely chopped
  • a few sprigs of fresh thyme leaves, finely chopped
  • 5 or 6 mint leaves, finely chopped
  • 6 or 8 basil leaves, rolled and finely shredded

Put the whole washed potatoes in a large pan of boiling salted water and cook for about 20 minutes (or longer if larger) until just cooked through. Drain in a colander, cover with a tea towel and leave to steam for 10 minutes.

Put the wine and stock in a medium bowl and cut the warm potatoes in half or quarters into the bowl. It doesn’t matter if they crumble and start to break up. That’s what mine did and it was lovely. Toss in the liquid and leave it to soak in before proceeding.

In a small bowl, whisk together the vinegar, mustard, 1/4 tsp salt and a few grindings of black pepper. Slowly drizzle in the olive oil and continue to whisk to make an emulsion. Pour this over the potatoes, add the spring onions, garlic and herbs and season well with salt & pepper. Gently toss everything together until evenly distributed. Taste for seasoning.

Serve warm or at room temperature as part of a buffet or as a side dish with whatever you like.  It would be perfect for a Jubilee party or barbecue too.

Bon Appetit!!

Rosemary and Garlic Baked Camembert with Honey Glazed Pear and Almonds

17 Apr

This dish was inspired by a picnic lunch we enjoyed at the Bramon Wine Estate just outside Plettenberg Bay. Bramon Wine Estate is a boutique vineyard and it is the first and only Estate that far East of the Western Cape.

Their flagship Sauvignon Blanc wine is called The Crags which is the name of the “town” where the Wine Estate is situated. You couldn’t really call it a town though. It consists of a petrol station and a shop. Which is why it is such a pleasant surprise to find this beautiful place just off the main road. They also have two sparkling Sauvignon Blanc Cap Classiques. I went for the 2008 sparkling ” a  refreshingly clean palate with vibrant mousse and an exciting, limey, zesty lingering finish”. It was one of the best sparkling wines I have tried in a long time.

So I had another glass. As you do.

In the summer they offer a picnic lunch amongst the vines. It is a really special feeling to be drinking the wine that is growing all around you. It is a relaxed, informal dining experience (in a really good way). You order your drinks and then get a list of the foods available. You trick the boxes next to what you would like to order and then give it back to the very capable waiting staff. Sit back relax, enjoy your drink and the beautiful surroundings while your picnic is freshly prepared for you.

We chose the mini baked camembert with honey figs and nuts, a beautiful plaited bread with rosemary and sea salt, green fig preserve, avocado and parmesan crisp salad, fresh pesto with mixed herbs and almonds, sundried tomatoes and a creamy hummus.

There is a monkey park and a bird sanctuary very near to the Wine Estate, so in a very organised fashion we went to Bramon in the morning to book a nice table in the vines for lunch at 1pm and then went off to Monkeyland for the rest of the morning. You get a guided walking tour around the forest that is very informative for kids and adults. More than 450 primates live and free-roam around the forest. It is an amazing feeling to be that close to so many different types of monkeys and lemurs that are living in a natural habitat. 

After lunch we went to Birds of Eden which is the largest free flight bird aviary in the world. It is a great way to spend a a couple of hours, there are 3500 birds out in the open. You walk up wooden walkways that snake their way through ruins and waterfalls up into the canopy of the trees. It is a stunning place.

And again you get so close to them.

Monkeyland and Birds of Eden are next to each other so you can buy combination tickets for both, which is what we did. With an excellent lunch at Bramon in between of course. Which brings me back to the food.

I contacted Bramon to get the recipes for the baked camembert and the rosemary plaited bread. The gave me the camembert but then told me that the bread recipe was a secret! I can understand it of course, it was very good.

So I made my own version of the bread using spelt flour which I flavoured with roasted garlic and rosemary. It was lovely, especially dipped into the oozing  baked camembert.

I will give you the bread recipe in my next post but for now here’s the baked camembert. I used pears rather than figs because figs aren’t in season here yet and I had some in my fruit bowl.

 I also studded the cheese with sliced garlic and rosemary sprigs before baking it because we used to serve it like that when it was on the menu at the restaurant. It’s something I saw Jamie Oliver do somewhere that makes such a difference to the flavour.

Rosemary & Garlic Baked Camembert with Honey Glazed Pear & Almonds

serves 2, vegetarian, gluten-free

Prep time: 5 mins Cooking time: 30-35 mins

  • 1 boxed camembert (250 gr) wooden box is best but card is fine
  • 1 clove garlic, peeled and finely sliced
  • a few tops of fresh rosemary
  • olive oil

Preheat the oven to 180C, remove the paper wrapping from around the cheese and put it back in the box. Make little slits all over the top of the cheese with a sharp knife and push in the slices of garlic and rosemary tops.

Drizzle with a little olive oil and bake for 30-35 minutes until soft and melting inside. Meanwhile make the honeyed pear and almonds.

Honey Glazed Pear & Almonds

serves 2, vegetarian, gluten-free

  • 1 pear, cored and sliced into 12 wedges
  • a squeeze of lemon juice
  • 1/2 tsp finely chopped fresh rosemary
  • a drizzle of olive oil
  • a handful of whole toasted almonds (I used salted)
  • salt & black pepper
  • about 1 tbsp honey (rosemary honey if possible)

Toss all the ingredients apart from the honey together in a small bowl until evenly coated. Heat up a small frying pan over a medium high heat and throw in the pear & almond mix. Brown/caramelise slightly on both sides before adding the honey and stir to coat the pears.

Cook until the pears are soft but not mushy and remove from the heat.

Serve the warm honey glazed pear and almonds with the baked camembert and a nice bread for dipping. Or wait for my Roasted Garlic & Rosemary Braided Spelt Loaf in my next post…

For more information about the Bramon Wine Estate visit their webste here.

Enjoy!!

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