My Baba Ganoush

It's an odd thing cooking a whole aubergine, but then again, it's pretty satisfying. Baga Ganoush is quite straight forward, tasty and healthy - however it's a bit of an effort too! Most recipes will ask for tahini, but I prefer to use peanut butter as it's less strong. One aubergine doesn't go very far, and then it's gone in a flash. So if you're making this dip for a lot of people, try double or tripling the quantities. 

Ingredients (makes a small bowl)

- 1 whole aubergine, washed

- 1 small clove of garlic

- 4 sprigs of mint, stalks removed and leaves kept

- a few drops of sesame oil

- 1/2 tbsp smooth peanut butter 

- juice of half a lemon

- salt and pepper

1. Turn the oven to 200c and cover a baking tray with greaseproof paper. Place your aubergine in the oven for 40-50 minutes, turning occasionally. *Some recipes say to prick the aubergine first, but this makes it harder to peel when it's cooked*

2. When the aubergine is charred and flattened slightly, take it out of the oven and peel off the skin.

*The aubergine will let off some water*

3. The water needs to be removed to form a smooth creamy texture. Put the aubergine in a sieve and push out the water with a spoon.

4. Mix all the ingredients in a blender until smooth.

 

Sprinkle with pomegranate seeds to add a little colour.

Paprika Houmous

Ingredients (serves 8-10)

- 2 x 400g soft boiled chickpeas and 1/3 juice from each tin

- juice from 1 lemon

- 1 tsp paprika

- 1 garlic clove

- 1 small tbsp peanut butter

- 1 tsp chilli oil

- rapeseed or olive oil

- salt and pepper

1. Blend everything in a mixer and gradually add the olive oil until nice, creamy consistency forms. Season to taste and add more chilli oil or chilli flakes (if you like it spicy). 

If you're interested in trying some other chickpea dips, scroll down to find my previous posts. Team this dip with the pitta bites below and you've got yourself a good party nibble or snack.

Sardine Pate and Herby Pitta Bites

It's super easy and quick to make your own dips, and your friends always appreciate the effort. I tried making this pate for the first time, and it's great. Packed with Omega 3 from the sardines, however the fish isn't too overpowering. Accompanied with these delicious and quick herb pitta bites, any dip or pate will taste scrumptious. 

Sardine and Thyme Pate (Serves 8-10)

- 3 x 45g tin of sardines in olive oil (oil and bones get involved)

- 140g unsalted butter, softened

- 2 cloves of garlic

- 2 tsp fresh or dried thyme leaves

- juice of half a lemon

- 2 tsp grated lemon zest

- salt and pepper

1. Simply blitz everything in a food processor until smooth and season with salt and pepper.

Herby Pitta Bites (serves 4)

- 3 wholewheat pittas, cut through the centre to make thin pittas

- rapeseed or olive oil

- mixed herbs such as basil, thyme and rosemary

- salt and pepper

1. Firstly set the grill to medium/high and let it heat up for 10 minutes. 

2. Place the pittas on a flat oven tray, drizzle them with oil, and sprinkle with the mixed herbs. Season well before putting them under the grill for around 10 minutes. Occasionally check that they aren't burning.

3. When they are nicely browned, remove them from the oven and cut them roughly. They can be eaten hot or cold.

These are a great accompaniment for any dip.

Sundried Tomato and Basil Houmous

This is a super easy recipe. I have used peanut butter as an alternative to tahini, as I feel it gives a smoother, softer flavour. Plus, peanut butter lasts for ages and is always stocked up in my lader.

Ingredients (makes one large ramekin)

 - 400g tin of soft chickpeas (I like to use TRS Asia Boiled Chickpeas) with 1/3 chickpea juice

- 140g sundried tomatoes, drained (from a jar)

- 2 tsp smooth peanut butter

- 1/2 chilli, deseeded

- 8 basil leaves

- 1 clove of garlic

- juice of 1/2 a lemon

- 2 tbsp olive oil

- poppy seeds to serve (optional)

- salt and pepper

1. Blend all the ingredients in a food processor or using a hand blender. 

2. Sprinkle with poppy seeds and a sprig of basil. 

Homemade Rye Soda Bread with Turkish Inspired Broad Bean, Yoghurt and Dill Dip

This soda bread is super easy, and once you have all the ingredients, you'll be able to make it every week - saving yourself lots of pennies. No kneading or faff...so it takes very little time.

Ingredients for the Soda Bread (roughly 14 slices)

- 8oz rye flour or brown flour

- 4oz white flour or gluten free white flour

- 2oz oatmeal

- 1/2 tsp cream of tartar

- 1 tsp bicarbonate of soda

- 1 tsp salt

- 1 tsp brown sugar

- half a 500ml natural yoghurt pot (250g), the rest filled with milk to the brim

- a handful of mixed seeds (like pumpkin, sunflower and linseeds - mixed inside or sprinkled on top)

- poppy seeds for sprinkling (optional)

1. Start by pre heating the oven to 205°c.

2. Mix all the dry ingredients together in a bowl and then add the yoghurt and milk. Stir well until fully combined.

3. Pour the mixture into a large-ish greased loaf tin (I use a non-stick rubber one which doesn't need greasing), and cook at 205°c for 10 minutes.

4. After 10 minutes, turn the heat down to 185°c and cook for a further 35 minutes. 

5. To check that the loaf is ready, take it out of the oven and tap it's top. If it's firm, remove it from the tin, and pat its bottom. If the bottom sounds hollow when tapped, its ready to cool down on a wire rack and serve as and when you want it. 

This dip is extremely easy, as well as being super healthy. Frozen broad beans are sold in most supermarkets and taste pretty good too. Great with toasted soda bread!

Broad Bean, Yoghurt and Dill Dip (serves 4)

- 250g thick yoghurt

- a handful of broad beans

- 1 tbsp olive oil

- a few sprigs of dill, chopped

1. Simply cook your broad beans in boiling water until soft, then cool them down with cold water.

2. Put the yoghurt into a bowl and sprinkle with the cold broad beans. Pour over the olive oil, top with chopped dill and finish off with salt and pepper. 

Broad Bean, Coriander and Chilli Houmous Dip

This morning was spent picking runner beans from my mum's vegetable garden, and I thought I ought to make something delicious for lunch. I love it when you get half way through making something, only to realise that you don't have all the ingredients you want, because it calls for a little experimentation. From this slight blip, I concocted a new, exciting, and very healthy dip recipe. This has a kick, so if you're susceptible to spice, add less chilli

 Ingredients (makes two pots)

- 400g tin soft boiled chickpeas (I use TRS Boiled Chick Peas) with 2/3 chickpea water

- 2 handfuls of cooked broad beans (with skins)

- 1/2 a large clove of garlic

- juice of half lemon

- juice of half a lime 

- 1/2 a fresh chilli

- a handful of fresh coriander (stalks included)

- a good glug of olive oil

- pepper

1. Place all the ingredients into a blender or food processor and blitz for a few minutes.

2. If the mixture is too thick, add a little more olive oil or lemon juice.

3. Sprinkle with flaked almonds, linseeds or poppy seeds to make it look pretty and serve how you wish. I'd like to try this smothered on pumpernickle bread and topped with smoked salmon.

Mackerel Pate with a Twist - Dairy Free

I like to think the red pepper and rocket is a big enough twist. This pate is pure goodness, packed with healthy ingredients and flavour - perfect to impress your parents and friends.

Ingredients (makes a lot - roughly 12 people as a starter)

- 3 small packaged mackerel fillets (or 2 medium ones)

- 1/4 red pepper

- 1 handful rocket

- 3 tbsp whizzed up coriander

- juice of half a lemon

- salt and pepper

1. Put all the ingredients into a food processor and blend until and smooth paste forms. 

Serve with oatcakes, bread or pumpernickel. 

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