beetroot, apple and walnut scones.
I am not serving hummus for dinner much but E and Sylvia are going through hummus like it is going out of fashion. Sylvia was not keen on my beetroot version but once we finished a regular tub she grudgingly ate some. E was more complimentary - once I had added more salt to compensate for my unsalted chickpeas. He also loves it with tabasco.
no knead focaccia and vegies.
Wellness Weekends, which is all about sharing healthy recipes. Adding the vegies to the dips and burgers made them lighter than usual. I am linking a bit early but it is weekend food - and I highly recommend you check out Ricki's stylish new site design.
On a slightly related note, I have also been fascinated lately by some interesting recipes using unusual ingredients. Here is a choice selection below together with some of my more unusual recipes.
Unusual recipes from Green Gourmet Giraffe:
- Banana curry
- Banana and spinach au gratin
- Beetroot and rhubarb soup
- Berry good guacamole
- Gado gado with marmalade
- Green apple and white chocolate salad
- Kraut rock cupcakes (chocolate and sauerkraut)
- Polenta sticks with rhubarb dipping sauce
- Savoury beetroot, carrot, chocolate and goats cheese muffins
Unusual recipes from other bloggers:
- Carrot and oat porridge - My Funny Little Life
- Cheese and haggis scones - Makey Cakey
- Chocolate caramel salted-popcorn ice cream - Belleau Kitchen
- Chocolate dessert cheez - Annie of An Unrefined Vegan
- Dark chocolate and rhubarb brownies - Utterly Scrummy Food for Families
- Green tea and Shetland seaweed ice cream - Elizabeth's Kitchen
- Lentil bread - Awaken your Tastebuds
- Strawberry brie and basil grilled cheese - Joanne from Eats Well With Others
- Strawberry caprese salad - Closet Cooking
- Strawberry sushi - Thyme Bombe
- Thai Carrot Rhubarb Soup - Laurie Constantino
- Tomato sauce chiffon cake - Months of Edible Celebration
Adapted from Nigella.com
4 small to medium beetroot, roasted til soft and then peeled
2 cups cooked chickpeas
1/3 cup tahini
1/4 cup olive oil
1/4 cup lemon juice, or to taste
4 small cloves garlic, or to taste
salt to taste (I used 1 and 1/2 tsp salt because my chickpeas were unsalted)
tabasco, black pepper or cayenne pepper, to taste
Puree all ingredients in a food processor until smooth. This took me a few minutes with scraping down the sides a few times. Check seasoning and adjust to your tastes. Keep in the fridge in an airtight container.
Adapted from Anja's Food
3 tbsp ground linseeds (flax meal)
6 tbsp boiling water
1/2 large cauliflower, broken into florets
1 large carrots, chopped into chunks
1/2 small onion (mine was brown but red would be better)
1 garlic clove
1 handful fresh parsley leaves
2 tbsp sesame seeds
2 tbsp pumpkin seeds
1 tbsp lemon juice
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp yellow mustard powder
1 1/2 tsp sea salt
good pinch black pepper
1/2 cup almond meal
1 to 1 1/3 cups dried wholemeal breadcrumbs (or more almond meal)
rice bran oil for frying
Mix ground linseeds and water and set aside to thicken slightly. Pulse cauliflower, carrot, onion, garlic and parsley in food processor until coarsely ground. Add sesame seeds, pumpkin seeds, lemon juice, cumin, smoked paprika, mustard powder, salt and pepper. Pulse just enough so everything is incorporated. Transfer to a mixing bowl and stir in almond meal and breadcrumbs. It should hold together when you take a handful.
Take a handful of mixture and shape into a flat burger. Repeat with remaining mixture. I made about 12 but the last few were much smaller. Heat about 0.5cm of oil in a frypan and fry burgers in batches until golden brown. Keep burgers warm in a moderate oven until all are done. They are very fragile when hot out of the pan or oven so it is best to let them sit for or 10 minutes before serving.
On the Stereo:
Let no man steal your thyme: the Shelagh McDonald collection