Hummus

Hummus is available in every supermarket, but when I first learnt to make it, while we were living in Israel in the late 1970s, that wasn’t the case.

This recipe is quick and easy and, like anything homemade, much cheaper than the bought variety. With tahini and canned chickpeas in the pantry you can whip up a batch any time, as the other ingredients such as lemon juice, garlic and olive oil are part of most people’s everyday supplies. I’ve been using canned chickpeas for quite some time. They’re so convenient but, if preferred, by all means soak and cook some dried ones.

While hummus makes a delicious dip to serve with drinks, it’s also good as a spread in sandwiches, instead of butter, or as a component in several of the recipes on this blog, such as Roasted Veggies with Hummus or Baked Eggplant with Hummus Lentils and Pine Nuts.

Hummus keeps in the fridge for up to a week, but if preferred why not make half the recipe first time.

2 cans chickpeas, drained
1 tsp salt
4 cloves garlic, crushed
2/3 cup tahini paste, stirred
¼ cup lemon juice
¼ cup olive oil
Garnish: (optional)
Chopped parsley
Toasted pine nuts
Extra virgin olive oil
Paprika

Place chickpeas in food processor with remaining ingredients. Process, adding enough water to give the consistency of a dip. Keep in the fridge, covered, until needed.

To serve, add a little water if Hummus has become too stiff, then spread in a swirl onto a shallow dish and decorate with chopped parsley, toasted pine nuts, paprika and a drizzle of olive oil. The garnish is optional, but it looks and tastes great. Serve at room temperature with pita bread, crackers or raw vegetables such as carrots, cucumber and cauliflower.

 

Makes about 3 cups

Roasted Cauliflower and Prawn Salad

This delicious salad was served by friends who have a house in Mittagong. It’s from Janelle Bloom, guest cook at The Cook’s Cooking School in Bowral and was published in the Oct/Nov 2018 edition of the Southern Highlands of Australia magazine Highlife.  A perfect lunch on its own or as part of a buffet.

¼ cup skinned hazelnuts
2 cauliflowers
2 Tbs olive oil
1 tsp ground turmeric
2 tsp ground cumin
1 tsp fennel seeds, bruised
½ tsp ground cinnamon
1 cup flat-leaf parsley leaves
4 spring onions, thinly sliced
1kg king prawns, peeled and deveined
Salt and freshly ground black pepper
Dressing:
3 Tbs extra virgin olive oil
1 Tbs apple cider vinegar
1 tsp Dijon mustard
Small clove garlic, crushed
1 tsp caster sugar
Salt and pepper to taste

Preheat oven to 200°C. Place hazelnuts in a dry frying pan and stir over moderate heat until lightly toasted. Roughly chop. Slice cauliflowers about 2 cm thick and place in a large bowl. Add the oil and spices, salt and pepper and mix to coat well. Arrange in one layer in a roasting pan lined with baking paper. Bake for 15-20 mins or until golden brown and just tender, turning once during cooking time.

Place all ingredients for dressing in a jar with a lid and shake well. Cut the cauliflower slices into smaller fork-sized pieces and arrange in serving dish. Scatter with the spring onions and hazelnuts. Drizzle with the dressing, then toss gently to combine. Top with the prawns and parsley and sprinkle with coarsely ground black pepper.

Serves 4

Five Favourite Sandwich Fillings

Everyone likes a good sandwich made with good quality bread and a tasty filling. When offered a mediocre sandwich – the sort you get in hospitals or on planes – I would sooner say no thanks.

I don’t eat a lot of bread, so when I do it has to be worth it. While I’m usually a grainy bread kind of person, I think some sandwich fillings go better with white bread. Egg sandwiches for example. For those who are gluten-intolerant there are quite a few gluten-free options available in supermarkets and bakeries.

These are my five favourite sandwich fillings. They’re not OMG, amazing, wow recipes. Just old-fashioned  fillings I’ve been making for decades to serve at weddings, christenings, funerals, birthdays and other gatherings. Put a plate down at a party and see how fast they disappear. I haven’t put quantities because it depends on how many sandwiches you’re making.

The salami sandwich is a bit more rustic and harder to eat delicately while continuing to make polite conversation, so it’s probably best reserved for family lunches. I have a few more favourite fillings – rare roast beef with cold roasted veggies, smoked salmon with cream cheese, capers and onion and prawns with mayo and lettuce. But these five are the ones I make the most. For the family leave the crusts on the bread. To make them daintier for entertaining cut them off and cut the sandwiches into fingers, triangles or squares.

Homemade mayonnaise is a staple in our fridge.  I use it instead of butter when making sandwiches and it forms the base of other delicious sauces such as Seafood and Tartare. But if preferred, butter the bread before filling the sandwiches. All the fillings are mixed except for the Salami and Cheese, which is layered. Garnish the plates with some fresh herbs or nuts. In the tuna photo the bread has been lightly toasted.

Tuna
Canned tuna, drained
Finely chopped celery
Finely chopped red onion
Enough mayonnaise to bind (preferably homemade)
Salt and freshly ground black pepper, to taste

Salami and Cheese
Sliced salami
Sliced Swiss cheese
Rocket Leaves
Sun dried tomatoes
Red onion, thinly sliced (optional)
Mayonnaise to “butter” the bread

Curried Chicken
Cold roast chicken, diced
Fruit chutney, chopped a bit if too chunky, bought or homemade
Finely chopped spring onion or chives
Enough mayonnaise to bind (preferably homemade)
Curry paste or powder to taste (mix into the mayo)
Salt and freshly ground black pepper, to taste

Chicken and Walnut
Cold roast chicken, diced
Finely chopped celery
Finely chopped walnuts
Finely chopped spring onion
Enough mayonnaise to bind (preferably homemade)
Salt and freshly ground black pepper, to taste

Egg and Chive
Hard boiled eggs, roughly mashed with a fork
Finely snipped chives (lots) – use scissors
Enough mayonnaise to bind (preferably homemade)
Salt and freshly ground black pepper, to taste

 

Spinach Dip in Cob Loaf

This is an old-fashioned recipe from the 1970s which still works today.

450-500g round Cob loaf, plain or covered in sesame seeds
250g cream cheese, at room temperature
300ml sour cream
1 packet French Onion Soup Mix
250g frozen chopped spinach, thawed, drained and squeezed
Chopped fresh herbs

Preheat oven to 170°C. Remove 3-4 cm from the top of the loaf. Remove the bread from the centre of the loaf leaving a 1.5 cm edge. Cut this into pieces suitable for dipping and cut the “lid” up also.

Mix cream cheese with sour cream, onion soup mix and spinach. Fill the bread shell with the dip and place on a baking tray. Place the bread pieces all around in one layer. Bake for 20-30 mins or until bread pieces are golden and the top of the dip is also golden. If bread pieces are ready earlier than dip remove them from the oven.

Serve while warm, garnished with the chopped herbs.

 

Layered Fruit Jelly

This dessert can be made with fresh or frozen fruit, or a mixture of the two and is popular with all ages. Quantities will depend on the size of your mould. Mine holds 1½ litres and I used raspberries, mangoes, blueberries and kiwi fruit.

1-2 cups green fruit, such as seedless grapes or cubed kiwi
1-2 cups purple fruit, such as seedless purple grapes or blueberries
1-2 cups cubed orange fruit, just as mango or peaches
1-2 cups red fruit, such as raspberries, stoned cherries or strawberries
2 packets of jelly mix (I used yellow but you could use red or orange)
1 rounded tsp gelatine powder

Layer the fruit in the jelly mould, starting with a layer of green fruit, then purple and so on until the mould is completely full of fruit. My jelly mould holds 1½ litres or 6 cups. The jelly will fill in the gaps.

Make up both jelly mixes, using slightly less than the packet says and mixing in the powdered gelatine. My jellies each called for 450 mls of water (half boiling and half cold) which makes a total of 900 mls of liquid. I mixed the two packets with a total of 750 ml boiling water and mixed in the gelatine.

Pour jelly carefully into the mould, filling to the top. Refrigerate overnight. To serve, dip the mould briefly in very hold water then invert onto a large serving platter.

Serves 8-10

Green Bean Salad

This is an adaptation of a recipe by Yotam Ottolenghi called Four Lime Green Bean Salad.

His original recipe (which you can easily find online) is no doubt delicious, but I didn’t have any kaffir lime leaves or Iranian ground lime. I increased the amount of broad beans and peas to make equal quantities of all three vegetables.

A perfect addition to the New Year buffet or to accompany leftover Christmas Ham and Turkey.

500g fresh green beans
500g packet frozen broad beans (or use fresh, shelled)
500g frozen peas
Dressing:
Zest and juice of 1 lime or ½ lemon
3 Tbs olive oil
1 clove garlic
½ cup fresh coriander leaves
½ cup fresh mint leaves
1 long green chilli, deseeded
1 tsp salt
Garnish:
Black sesame seeds
2-3 tsp Za’atar spice mix
A few coriander leaves
1 long green chilli, deseeded and finely chopped (optional)

Top and tail beans then cook in boiling salted water for 3 mins. Drain, refresh with cold water and drain again. Cook broad beans in boiling water for 2-3 mins then drain and remove the outer shells and discard. Cook peas in boiling water for 2-3 mins then drain. Place both beans and the peas in a large serving dish.

Place all ingredients for the dressing in food processor and process till smooth. Pour over the beans and mix well. Garnish with a sprinkling of black sesame seeds, spice mix, coriander leaves and, if liked, the extra green chilli.

Serves 6

Substitutions: if you don’t have any Za’atar spice mix, experiment with a few of your favourite spices or spice blends

Cooking for the Festive Season

With just a week left until Christmas here are some suggestions for sweet dishes to prepare ahead or make on the day. There are a few more options including savoury dishes for Christmas and New Year entertaining here.

I would like to take this opportunity to wish all my readers a happy holiday season and a healthy, happy and successful New Year.

Traditional Christmas pudding.
Gluten-free Christmas pudding.

Quick individual Christmas puddings.

Traditional Christmas cake

Labneh with Summer Berries.

Raspberry and Peach Trifle.

Berry Meringue Ice Cream Slice.

Pavlova. 

Quick individual “cheat” pavlovas. 

Roasted Pears with Goat’s Cheese, Honey, Rosemary & Pecans

This is a delicious way to serve pears as a savoury side dish or light lunch.

4-6 ripe pears
Goat’s cheese (the soft variety)
Olive oil
Honey or Maple syrup
Chopped pecan nuts
Rosemary sprigs
To serve:
Green salad leaves
Salad dressing
Maldon salt flakes

Preheat oven to 180°C. Line a baking sheet with baking paper. Slice pears vertically – don’t peel or core. Arrange on baking sheet, then drizzle with a little olive oil and honey or maple syrup. Sprinkle with a few rosemary sprigs. Bake for 20-30 mins or until golden around the edges.

Serve on a bed of lightly dressed salad leaves. Top the pear slices with the goat’s cheese and nuts.

Serves 4-6

 

 

Foie Gras with Rocket, Beetroot & Caramelised Onions

Whenever we’re In France I buy a few tins of Bloc de Foie Gras de Canard. We declare them as we go through Customs and have never any problems getting them into Australia. Saved for special occasions, six cans last us a year or more.

This salad makes a light lunch or a substantial starter and is a good way to make one can of foie gras serve four or even six at a pinch.

1 can (150g) bloc de foie gras de canard
2-3 small beetroot
1 large onion, halved then thinly sliced
Extra Virgin Olive Oil
Salt and freshly ground black pepper
1 Tbs balsamic vinegar
4 handfuls rocket, washed and spun dry
Salad dressing
2 Tbs pine nuts, lightly toasted
To serve:
Hot buttered toast

Preheat oven to 180°C. Peel beetroot, then thinly slice using a mandolin or slicing attachment on food processor. Mix about 30 slices with a drizzle of oil and a pinch of salt and arrange on a shallow baking tray lined with baking paper. Place in the oven and immediately turn temperature down to 100°C. Cook until they are crisp. This shouldn’t take long as they are so thin, but keep an eye on them.

Heat a Tbs oil in a frying pan and cook the onion for 15 mins over low heat until soft but not brown, stirring often. Add balsamic and continue to cook for a few minutes until caramelised. Transfer to a bowl and wipe out the pan. Cut the rest of the beetroot slices into julienne strips. Heat a Tbs oil in the frying pan and stir fry the beetroot for 10 mins or until al dente. Cool.

Mix rocket with a little salad dressing or some oil and vinegar and arrange on four serving plates. Divide the onion between the plates, then the stir-fried beetroot (you may not need it all) and the beetroot crisps.

Divide the foie gras, cut into thin slices, between the plates, top with a few toasted pine nuts, then drizzle a little oil around the edge of each plate. Serve with hot buttered toast.

Serves 4

Variations: instead of beetroot use fresh or dried figs, or marinated/preserved figs; instead of pine nuts use walnuts or pecans.

 

 

Den Bosch Lemon Pudding

Den Bosch is one of the oldest cities in the Netherlands. We spent a couple of days there recently and one night had tapas for dinner at a wine bar.

The food was very good and the waitress was kind enough to give me the recipe for the dessert. I have a cheesecake recipe which is very similar to this, but the addition of a little vinegar really makes a difference. The method is also slightly different.

1½ cups (375 ml) whipping cream
1 can condensed milk
Grated rind and juice 2 large lemons
2-3 tsp white wine or cider vinegar, to taste
4-5 plain or ginger biscuits
slivers of lemon rind to garnish

Whip cream with electric beaters until thick then continue whipping while you add the condensed milk, lemon rind and juice and vinegar. I used a Kenwood standing mixer, but you can use hand held beaters.

Spoon into 8-10 small glasses. Chill several hours or overnight. Garnish with crushed biscuits and lemon rind.

Serves 8-10

Variation: Fold through the pulp of 3-4 passionfruit before spooning into glasses.