burnt toast

Category: Nibbles

October 15, 2012

More dip

It is time my friends. Time for what you may ask. I will turn my head and stare whistfully into the distance, and in a husky voice I will answer: It is time… for some dip. The original, the fabulous, the guilt-free-because-it-contains-chickpeas-and-tahini-and-that-stuff’s-supposed-to-be-good-for-you dip. Yes. Hummus. “Oh hummus!” you scoff. “I can go and buy a big tub of that at the supermarket! You surely don’t want to make it now, do you?!” Well, yeah?! Is there anything easier than making hummus? I think not. So stop being lazy and chuck that half-eaten tub of beige Super Organic, Gluten Free and Taste Free plust 20% Extra sludge and hop in the kitchen for approximately ½ a minute.

Hummus

1 can chickpeas, with 1/3 of the liquid reserved

1 big garlic clove, halved

2 Tbsp tahini

½ lemon, juice

2-3 Tbsp olive oil

¾ tsp ground cumin

a splash of soy sauce (umami that stuff up)

salt and pepper

ground paprika, more ground cumin and sesame seeds (optional)

Now. Take above mentioned ingredients (minus the optional ones), and place them in a blender, or in a jug, and wack out your hand held blender. Blend until desired consistency and or flavour is reached. You know, add more lemon juice if you like it zingy, more salt if you’re like me. Transfer to a bowl and add decorative dustings of paprika, cumin and sesame seeds, or, if you’re too impatient, grab a bag of tortilla chips and demolish.

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September 14, 2012

Coriander

I have an affinity to add coriander to pretty much everything I cook. I can’t help it, coriander haters, it is just so that I can have more and you have to sit there sulking. Get over your hate for that green leafiness and direct it at something that needs your hate more, like sweet mayonnaise (seriously, who came up with the genius idea to put sugar in it? Did some housewife one day go: Man I really want dessert but all I have is mayonnaise…or maybe it was her husband who thought she was making custard and after having a taste, threw in a kilo of caster sugar…we can only speculate. And hate.). I promise you’ll love it one day.

I love it in Thai- and Indian curries, atop cheesy nachos, especially in salsas, in zingy guacamole and in good old pumpkin soup. And in this pesto. Inspired by the Woolworths dip section, minus the preservatives, citric acid, food acid, lactic acid and any other sort of acid they can get a hold of. Dangerous stuff I’m telling you.

Make this if you’re over pesto, if you want to jazz up your evening apéro selection of chips and dip, or if you just really want to give coriander another chance.

Thai Style Pesto

2 bunches of coriander, roots, stems, leaves, roughly chopped

4cm knob ginger, grated

2 garlic cloves

1 stick lemongrass, finely sliced

2 kaffir lime leaves, finely sliced

½ chilli, finely sliced

1 lime, grated rind and juice

80g roasted cashews, plus an additional handful of chopped cashews, to stir in at the end for texture

4+ Tbsp olive oil

salt

Blend the lot with a handheld blender in a measuring cup or jug until smooth, adding more oil as needed.

Use immediately or transfer to a jar and cover with olive oil. This will keep for about 1 week in the fridge.

I love this as a dip, with crisp pita wedges, with fried eggs on toast,or with rice noodles, some freshly chopped mint and a sprinkling of crispy-fried shallots.

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August 15, 2012

Frittata time

In all honesty, I’m not much of a frittata fan. Too much egg and too much undercooked/bland/boring veg. Its name has been over-used, as an unimaginative solution for hungry vegetarian lunch-seekers. However, my neighbours of all people can cook frittata. Oh and cook it they can. They are the reason I gave it another chance, and regret it I did not.

The ingredients list is quite long, but to me the ingredients are all vital to the success of a tasty frittata.

I was close to making this with only 7 eggs. But I couldn’t. I don’t like that number, especially when it concerns eggs.

Gourmet Frittata

¼ jap pumpkin, diced into 2cm cubes

1 regular-sized kumara, diced into 2cm cubes

6 garlic cloves, roughly chopped

2 sprigs rosemary, picked and chopped

1 large onion, sliced

1 Tbsp each of soy sauce and honey

1 handful of fresh parsley, finely chopped

1 handful basil, finely chopped

8 sundried tomatoes, finely chopped

1 handful grated parmesan cheese, plus more for sprinkling on top

1 Tbsp sour cream

2 tsp Dijon mustard

1 tsp stock powder

black pepper

8 eggs

21 (just kidding – a handful is fine) pitted kalamata olives, halved

2oog feta, in 1cm cubes

8 cherry tomatoes, halved

more green herby stuff for decoration

First of all, preheat the oven to 200°C and combine the pumpkin, the kumara, the garlic, the rosemary, some seasoning and a few tablespoons of olive oil in a baking dish and roast for 20-30 minutes until tender. Remove and cool slightly.

In the meantime, fry the onion in a saucepan until soft. Add the honey and soy and let it caramelize nicely. Remove from heat.

In a medium sized bowl, combine the herbs, sundrieds, cheese, sour cream, mustard, seasoning and eggs and whisk until combined. Add the roasted veggies and the onion and mix. Transfer into a lined, 25x25cm square baking dish. Top with the set aside parmesan, the olives, feta and cherry tomatoes, and put it back into the oven for 30 minutes until set.

Let it cool, and top it with chopped herbs and cut into squares, stars or rectangles, whatever may tickle your fancy.

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August 15, 2012

Dip that thing.

I love tapas. Mezze. Antipasti. Amuse-bouches. Nibbly finger food. The variety, the mix and match nature of it all. Calling this my favourite dip would be like favouring a child, so instead what I will say is this: This is my favourite dip of the sour cream and caramelised onion category. And I love it with all my heart.

Caramelised Onion Dip

2 medium onions, finely chopped

2 garlic cloves, crushed

2 Tbsp soy sauce

1 Tbsp honey

250g sour cream

1 Tbsp mayo (because mayo makes everything taste good. In a secret, subtle sort of way)

1 1/2 tsp dijon mustard

chopped parsley

Combine the onions, a splash of water and a glug of oil in a small frypan and cook on a low heat with the lid on until onion has softened. Remove lid and continue cooking, on a higher flame now, until liquid has evaporated and onions are beginning to go light brown. Add the soy and the honey and stir until dark and sticky and caramelised. Cool slightly.

Combine the onion with the sour cream, mayo, and mustard. Adjust the seasoning, then transfer to a bowl and top with the chopped parsley to make it look pretty.

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