Peanut butter hummus doesn't have an elegant ring to it, but elegant is exactly what this is. Rather than using tahini, which is in effect sesame butter, I use peanut butter. Is it dreadful to say I prefer this? It is gorgeously filling, but without the slight clagginess that tahini can give. I mean, in the right mood I adore the palate-thickening clay of tahini, but a little definitely goes a long way. Although I think this version possesses a certain manilla-tinted chic (despite the kindergarten-appeal of its title) that makes me happy to bring it out to eat with drinks when I have people over, I am even happier to have a batch in the fridge to pick at, spreading it over spelt crispbread or a piece of rye toast, when the mood takes me.
Ingredients
2 x 400g cans chickpeas
1 garlic clove, peeled
3–5 x 15ml tablespoons regular olive oil
6 x 15ml tablespoons (90g) smooth peanut butter
3 x 15ml tablespoons lemon juice, or more as needed
2 teaspoons sea salt flakes or 1 teaspoon pouring salt, or to taste
2 teaspoons ground cumin
4–6 x 15ml tablespoons Greek yogurt
2 x 15ml tablespoons peanuts, finely chopped, to serve (optional)
1 teaspoon smoked paprika, to serve (optional) bread sticks, mini pittas, crackers, tortilla chips, to serve (optional)
Method
Drain and rinse the chickpeas.
Put the garlic clove, chickpeas, 3 tablespoons oil, peanut butter, lemon juice, salt and cumin into a food processor and blitz to a knobbly purée.
Add 4 tablespoons of the Greek yogurt and process again; if the hummus is still very thick add another 1–2 tablespoons yogurt and the same of oil. (This will often depend on the chickpeas, as different sorts make the hummus thicker or not.)
Taste for seasoning, adding more lemon juice and salt if you feel it needs it.
On serving, mix the chopped peanuts with the paprika and sprinkle on top if you wish, and put an array of bits and pieces to eat with or dip in, as you see fit.
British Rose Veal (Gordon Ramsey)
Season
Hot Pan
Olive Oil
30seconds each side
Rest Meat
Masala Sauce
Same Pan (we want the flasvour from the meat tats just cooked in it)
Olive Oil
Shalots or Onion (Diced)
Mushrooms
Season
Colour everything
Masala (I think this is a sort of wine or some kind of alcohol)
Rejuice
Chicken Stock
Boil
Tomatos Diced
Tarogon Diced
Shervil (Herb) Diced
Sit the Veal in the sauce while the sauce cooks
Cover the veal a little
Done!
Blueberry Syurp
Add to a pan:
125 Maple Syrup
200gms Blue Berries
As the maple syrup heats, so do the blueberries, which pop and then become part of the syrup.
When the syrup is warm, you can use it as a sauce over your pancakes
When the syrup is cold, you can use it on toast as it becomes more of a thick jam
Pour into a jug once the syrup is looking great.
Magic Pancake Mix (This is to go into a jar for the pantry, for quick use in the future)
Place into a large jar with a lid:
600gms Plain Flour
50gms baking powder
2 tsp bicarb (Baking Soda)
1 tsp salt
50gms caster sugar
Put the lid on a shake!
In a bowl:
Use 1 cup of the pancake mixture
1 egg per cup of pancake mixture
1 cup of milk
a bit of light whisking
(Does about 15 small pancakes)
In a pan, melt about 1 Tbls of butter (about 15gms)
Add to the pancake mix once melted (this stops the pancakes sticking to the pan)
Heat a big pan for the pancakes
Cook em!
Serve your Pancakes and Blueberry Syrup
Yum!
1 ltr Orange Juice
1 ltr Grapefruit Juice (Pink)
3 Tbls Lime Juice
3 Tbls Grenideen
Mix!
The Perfect wakeup call!
In a blender add:
1 Banana (Chopped and stashed in the freezer)
150mls of Milk
1/2 tsp instant coffee
1 tsp milo or hot chocolate mix
Tbls Honey
Blend!
You can face the day now!
1 block of chocolate
1 sheet of Puff Pastry
Cut the sheet into 6 squares
Then cut each square diagonally so you have 12 little triangles
Then put a triangle in front of you with the wide part nearest you and the pointy part away from you
Place a square of chocolate in the middle of the flat edge of pastry
Then roll away from you towards the pointed edge
Curl the left and right points back towards you, so it looks like an upside-down smile
Pinch all the edges a bit so when the chocolate melts, its doesn't escape
Place all croissants onto a tinfoil covered baking tray
Slightly whip 1 egg (just so it is mixed)
Then coat each croissant with the egg
Pop the tray into a pre-heated oven of 220, and bake for 15 minutes
Heavenly!
Topping 1
Dice 1 Tomato
Olive Oil
Salt and Pepper
Topping 2
In a bowl:
Add 1 can of drained Chick Peas
Add some olive oil
Add Salt and Pepper
1/2 a Lemon or Lime juice
Mash!
Topping 3
1/2 an Avocado
1/2 a Lemon or Lime juice
Mash!
Toast 3 chunky bits of brusheta bread
Add the toppings
Done!
Pan On:
1Tbls Oil in the pan
Roll up and chunky cut a tortilla into the pan
While that is crisping up
Chop:
1 spring onion
1 Chilli (IF you like it hot)
1 Tomato (Remove Seeds first)
Remove the Golden Shards of tortilla from the pan
Add the chopped ingredients to pan
Crack 2-4 eggs in a bowl
add salt and pepper
Whisk
Add to pan
Add Golden tortillas
Mix until just slightly runny
We're on!
In a pot:
3/4 ltr of boiling water
1/2 tsp saut
Add 375gms frozen peas
a Squirt of Lime Juice
emmerse 2 whole spring onions into pot
This will cook in moments.
As soon as the peas are tender the soup is ready for the blending.
Remove the Soring Onions (Disgard)
Add the Peas and Water to the blender
Add 4Tbls fresh pesto (With or without nuts)
Blend
Done!
Ingredients3 rashers streaky bacon, cut or scissored into 2.5cm strips
1 teaspoon garlic oil
125g chestnut mushrooms, sliced into 5mm pieces
250g chicken thigh fillets cut into 2.5cm pieces
25g flour 1/2 teaspoon dried thyme
1 x 15ml tablespoon butter
300ml hot chicken stock
1 x 15ml tablespoon Marsala
1 x 375g (23 x 40cm) sheet all-butter ready-rolled puff pastry
Method
Preheat the oven to 220°C/gas mark 7. In a heavy-based frying pan, fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the bacon-and-mushroom pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to colour.
Pour in the hot stock and Marsala, stirring to form a sauce, and let this bubble away for about 5 minutes.
Take two 300ml pie-pots (if yours are deeper, don't worry, there will simply be more space between contents and puff pastry top) and make a pastry rim for each one - by this I mean an approx. 1cm strip curled around the top of each pot. Dampen the edges with a little water to make the pastry stick.
Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two pots.
Dampen the rim of the pastry again and then pop on the lid of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork.
Cook the pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.
300gms of really good dark chocolate, broken up into little pieces
125gms of Soft UnSaulted Butter
3 Tbls of Golden Syrup
Heat gentle in a Pan/Pot
200gms tea bikkies
Put in a bag and bash until rough and chunky.
By now the checkcolate will be ready.
Remove (Spoon out) about 125mls of the chocolate and put in a cearl bowl
Add the Bikkies to the Chocolate
Add about 100gms of mini marshmellows
Mix everything togeather
THen turn the rubble out into about a 9 inch tin
Flatten out, then dribble the 125mls of chocolate over the top.
Put in the fridge over night
THen cut into 24 pieces and dust with icing sugar.
Nom Nom Nom
Dressing
Tbls Seasame Oil
Tbls Garlic Olive Oil
Tbls Soy Sauce
2 Tbls Lime Juice
2 Tbls Sweet Chilli Sauce
Whisk Up
Add 3rd of a pot of Peanut beutter
Mix up
Salad
Ready Cooked Egg Noodles (Cold)
Handfull or so of been sprouts
Handfull of Sweet peas
Finely slice some spring onions
Finely slice a Capcicum
Mix the Dressing into the salad
Add about 4 spoon fulls of Sesame seeds
Add some chopped corianda
Mix
Perfect for lunch!!!
