If you are looking for a quick and easy chicken recipe for a mid-week dinner or perhaps for Father’s Day, then you’ve come to the right page. Chicken is something that could become very boring to eat and I try to find ways to make …
There’s something so satisfying about pulling together a quick dish that doesn’t require too much fuss or effort. Inasmuch as I love my KitchenAid mixer, sometimes, I just prefer a recipe that allows me to give it a (much needed) rest. This easy zucchini cake …
Hummus can quite likely be considered one of the perfect snacks out there. It’s delicious, it’s filling and it’s considered healthy being packed full with all that protein and fibre. Eat it with some carrots, sourdough-discard crackers or with a spoon and you’ll have… well, a perfect snack.
Most hummus recipes have at their base the same core ingredients – chickpeas (a.k.a. garbanzo beans), tahini and some spices. You can add your favourite herbs to “own it”.
Here’s what you’ll need to make it:
Here’s my take on it:
- Food processor
- Measuring cups and spoons
- 1 cup chickpeas pressure cooked OR one can of chickpeas, drained and rinsed
- ⅓ cup lemon juice to taste
- 3 tbsp olive oil plus a drizzle extra for garnish
- ¼ cup tahini up to ⅓ to taste
- 2 bulbs garlic finely chopped
- 1 tsp cumin
- 2 tsp paprika or as much as needed for garnish
- salt and pepper to taste
- ⅛ cup water as needed to loosen consistency of the hummus
- Blend the tahini, lemon juice and garlic until well combined. Make sure there are no chunky bits the blade may have missed.
- With the processor running, drizzle in the oil and blend until well combined.
- Stop the processor and scrape down the sides as needed. Add the chickpeas, cumin, salt and pepper.
- Process until well combined. If needed, stop the processor and mix everything together with a spatula. Taste and add a little more lemon, salt, pepper as needed. Blend for another minute or two until you achieve a creamy consistency to your hummus.
- Add a half teaspoon more olive oil and a tablespoon or two of water at a time if the mixture is too thick.
- Place in your fave bowl and garnish with some paprika and a drizzle of oil.
- Serve immediately. If any remains, it can keep in the fridge for a day or two.
Here’s how I ate it!
If you gave this recipe a try, drop me a comment and let me know how it went!
Until next recipe, happy baking/ cooking/ eating!
Are you anything like me? You go to the supermarket and buy a whole bunch of healthy greens with the intention of making some sort of green shake or a delicious salad and when you get home… well when you get home, you toss the kale/ swiss chard/ arugula etc etc in the crisper and only remember it when a weird smell starts coming from the bottom of the fridge?
Well, I’m glad I’m not alone! I was about to go back down that route once more when I remembered that I did have a recently purchased and now neglected air fryer that could make some crunchy, salty kale chips in no time at all.
Here’s the recipe:
- Air Fryer
- Small knife
- 1 bunch kale
- 2 tbsp olive oil
- 1 tsp flaky sea salt to taste
- Wash and thoroughly dry the kale leaves
- Remove the spine of the leaves and discard
- Tear the leaves in bite sized pieces
- Add the oil, a little at a time, and toss to ensure that all of the pieces are well coated
- Sprinkle on the salt and toss to incorporate
- Add a layer to the air fryer tray and cook for 4 minutes at 375. (My air fryer is small so I had to do mine in batches)
- Pour into a bowl and enjoy!
These really hit the spot – they satisfied my craving for something crunchy and salty and I didn’t feel guilty afterwards! Win/ win!
I hope you give this super easy recipe a try – if you do, let me know in the comments.
I think it was back in the nineties when I first was introduced to tiramisu while on my lunch break in a tiny Italian restaurant on the South Coast. I’d never heard about it and after being told what it was made up of, I was intrigued. I’d call myself a “trier” and I count new foods among the things I’d make a go at before rejecting out of hand.
And boy, am I glad I tried this delectable dessert! In true form, I ate that thing almost every day for two weeks straight – no kidding! I eventually weaned myself off of it and ate it ever so often, but my love for it never faded.
Over the years, I’ve made it myself once or twice, and on each occasion it was a major fail. The cream either split or it never quite set up. I gave up and just kept to buying it whenever I stumbled on it while eating out.
Fast forward to yesterday when the mood to eat some tiramisu hit me hard. I had the ladyfingers in my pantry but no mascarpone cheese. Luckily, it was our allotted day out to shop and I grabbed the last two tubs that were on the fridge.
I can’t remember the other recipes that I used that were fails, but I’m glad that I found this one that proved to be a success. Here’s what I used to make this one. Traditionally, this dessert has in some alcohol but I left it out and it still was awesome.