Fooding and Wining Together
Fooding and Wining Together
Introducing A Better Way of Baking Baking Mixes Bran Rusks Buttermilk Rusks Triple Chocolate Brownies Breakfast Pancakes Choc-Chip Cookies Crunchies Granola Bars No-Bake Oats Cookies ‘Romany Creams’ Wheatfree Baking Mixes Wheatfree Baking Mixes Bran Rusks Breakfast Cookies Breakfast Pancakes Triple Chocolate Brownies Crunchies Granola Bars …
From WWII to my kitchen table. This a healthy, wholesome nibble when you are looking for something to fill that four o’clock spot. Anzac slices originated during the second world war. They were sent with the Australian and Nieu-Zealand soldiers (ANZAC forces) to the front. There is no need to take out your electric mixer, a wooden spoon and a thrifty forearm will do.
Flavour Herbs and spice Spice profile Life is about flavour Acidity The tartness kick Acid profile Tart but not sour Fresh Made from scratch Fresh profile Fresh is better Floor Main starch base Floor profile Base or starch Frugal Living better Frugal profile How …
I looked at this recipe and thought: You gotta be kidding! A raw, cold avocado pasta sauce? Made with very little ingredients?
But the two ripe Has avocados were winking at me. Either this or avo toast for breakfast. And I am delighted that I did it. The entire recipe took as long as the pasta took to cook. 8 minutes. Talk about fast food, all ye junkies! Cannot be better than this.
The secret of this recipe is freshness. I had a good bag of fresh basil – with some spectacular thick stalks. I had two perfectly ripe avocado. I had bought fresh garlic this afternoon. And I had excellent extra virgin olive oil from Italy. (Never, but never skimp on your olive oil!)
The one thing I learned from my grocer is to buy Has avocado. For some reason, they ripen from the centre out, which means that when it is soft to the touch, it is perfectly ripe. Other avocado apparently do the opposite. It ripens inwards, which means that when soft, it is still unripe in the centre. Also, the Has has a smaller pip and more flesh, which is what you want here.
The pasta is equally important. Buy good quality imported Italian pasta. It will easily cook “al dente” – “with a bite” – which is soooo much better than cooking something that suddenly falls apart and becomes a stodgy mess. You need bite here, trust me. I used large penne for this dish, as I wanted surface area to cover with all that creamy green goodness. For me, spaghetti woudl not have worked as well, but you are welcome to try. Post some feedback on how it worked out.
There is another recipe – pickling your own bell peppers – that has a delicious pickling liquid recipe. However, this recipe focuses on the peppers. Someone asked me recently why I buy a box of peppers at a time. Well, as a box costs …
After a comment by my daughter that everything I cook in my vegetarian journey is Indian, I decided to do something fresh and delicious. And not Indian. Well, almost. I did make an accompanying dal Tadka as a meat replacement. But the inspiration came from a chickpea recipe.
So, looking at recipes and finding that most of the high rated ones were in fact Indian, I found an interesting recipe in cookieandkate.com (lovely website). This sparked a few ideas which matched the content of the pantry. A quick trip to our favourite Lynnpark Market, and I had some fresh dill, spectacular rocket and a lovely variety of fresh paprika chilies of various types, shapes and sizes.
What I loved about the recipe I read was the dressing of olive oil, garlic and lemon juice. Sounded fresh and tasty. Also, when added in similar proportions, it made a wonderful silky emulsion.
I decided that the star of the dish should be the chickpea. Wonderfully meaty and chewy, but sometimes lacking in taste, this was a great way to elevate it.
The ingredients are simple and humble – chickpea, black beans, celery, cucumber, paprika chilies and dill. Together, they hugged and sang a few football songs. For the meat eaters, add a simple minced beef recipe. For the Indian lovers, add a dal Tadka. The one thing that just works very well is to squeeze some lime quarters over the dish.
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