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Beetroot can be used as a food colouring and this is what made my beetroot hummus such a vibrant colour. Of course, it added taste as well to the chickpeas. Skip ahead to the recipe for Beetroot Hummus The very first smartphone I owned would fall in today’s stable of android phones. After 20 months … Continue reading Beetroot Hummus
Skordalia is a thick purée common to Greek cuisine and is usually made by combining crushed garlic with potatoes, almonds or even stale bread. I have been making a white bean skordalia to serve as a replacement for mashed potatoes with our casserole style dishes. Head straight on to the recipe for White Bean Skordalia ♥ In 2012 I … Continue reading White Bean Skordalia
Chickpeas or as they might be known where you live, garbanzo beans, are part of the legume family. They are high in protein and are traditionally used to make hummus. These have been cultivated in the Middle East for the past 7 500 years and you will always find a tin of them in my pantry. … Continue reading Chickpea And Tomato Tartlets
There are many reasons I chose to make the Home Made Baked Beans from scratch. But the main reason was that I really do not like the smell of the tomato sauce in the store bought canned beans. A long time ago, Dave asked me to do a delivery for him at a canning factory. … Continue reading Home Made Baked Beans
I am one of those people who loves to snack. I have a few snacks during the day, in between breakfast, lunch and dinner. Usually it is a piece of fruit or a handful of nuts and every now and then I have a small chunk of cheese. I have read over a few blogs … Continue reading Recipe For Roasted Chickpeas
When Dave and I barged the Midi Canal in France we started our journey In Toulouse. I made Dave eat cassoulet for dinner on our first night so that he could compare the one made in Castelnaudary. Cassoulet is a dish traditional to the Languedoc-Roussillon region in southern France. No one is quite sure where cassoulet … Continue reading Cassoulet
This black bean salsa can be made using tinned beans. Or you can cook them from scratch. I loathe the word diet, and really believe that a change to our eating thoughts and plans make a far better long term difference than dieting. Here are a few hints and tips: have your first meal within … Continue reading Black Bean Salsa
When I was 16 I went to Israel with a group of friends. We were very lucky to be left to our own devices most evenings. While we were in Jerusalem we would go from the hostel at Mount Scopus every night, into the Old City. I loved the freedom but all the time we … Continue reading Felafel
Can childhood obesity be ascribed to 'bad' parenting, or is it a sign of modern times? It seems that nowadays, children are much chubbier than I can remember when Dave's children were younger. A few years ago I had a client who came to me because her three year old child ate nothing but chips. … Continue reading Hummus | Made With Tinned Chickpeas
I have eaten chickpeas in the form of hummus and felafels since my visit to Jerusalem. Every night we would go into the city and our bus would stop outside this felafel joint. Being a vegetarian at the time, this really suited me. I would start my evening out with a felafel with all the … Continue reading Chicken With Chickpeas And Sugar Snap Peas
I am submitting this recipe for Broad Fava Bean And Pea Farfalloni to Presto Pasta Nights, which is being hosted this week by Kirsten - From Kirsten's Kitchen To Yours I wanted to write a series of recipes to submit to a magazine for consideration and started with the concept of doing pasta recipes. But, … Continue reading Broad Fava Bean And Pea Farfalloni
To me, no summer salad is complete without sprouts. When I was in primary school, one of my closest friends was Italian. Lunches at her house were always a treat of pizza home made by her Nonna. Her Zia (Aunt) was forced to stay at home, and she was a vegan. This was my first … Continue reading Sprouts For Salads
Being chosen as a Foodbuzz 24x24 Gulf Ambassador for Foodbuzz was really great. As it states on their website: Foodbuzz: 24 meals in 24 hours. Showcasing posts from 24 Foodbuzz Featured Publisher bloggers, the monthly Foodbuzz 24 highlights unique meals occurring around the globe during a 24-hour period. "From San Francisco to Sydney, Feast on it!" … Continue reading Foodbuzz 24×24: Not A Masqued Ball