I LOVE garlic and I LOVE herbs, so what better combination than Herby garlic butter. This has become a staple in our house to quickly make garlic bread, or my favourite add it to mash potatoes, on top of grilled salmon or even mix a little bit through greens!
Store it in the fridge and use within 2 weeks or in the freezer and use within 3months!
Drain the chickpeas and pour them into a saucepan. Top with water until chickpeas are covered. Bring the chickpeas to a boil and then reduce to a simmer for 10mins. This step is optional, but makes for the creamiest hummus!
Drain the chickpeas through a colander with a jug beneath it to capture ½ cup of the cooking water.
Add your chickpeas, tahini, and cooking water to the food processor. Processes for 1min until smooth and then add in remaining ingredients and process on high for 2mins until creamy!
Serve with crunch pita chips.
To prepare the pita chips:
Preheat the oven to 170Lightly spray the pita breads with spray oil and then sprinkle with zaartar. Bake in the pita chips straight on the wire oven wracks for 7-10min until golden and crunchy. Allow cooling for 5min and then using your hands break them up into rough chips.
Notes
*(or 1tsp sesame seeds, 1 tsp cumin, 1 tsp oregano, salt and pepper if you can’t find zaatar in your local supermarket!)
I was cooking dinner with my sister one night and we had run out of pretty much everything – potatoes and sweet potatoes. So we didn’t know what to have with our fish.
Enter the carrot fries. This is my sisters creation and I still make it all the time! Super simple and tasty!
A little sweet, a little spicy, a little salty. The perfect balance for a delicious snack, finished off with an amazing (and simple) yoghurt dipping sauce!
Course Side Dish, Snack
Keyword carrots, Chips, Yoghurt
Prep Time 10minutes
Cook Time 30minutes
Servings 4people
Ingredients
500gcarrots
2tsppaprika
1tspcumin
1tspgarlic powder
½tspchili powder
Salt and Pepper
1tbspoil
Mint Yoghurt
2/3cupyoghurt
1tspcumin
Juice of ¼ lime
½cupmint leavesloosely packed
Instructions
Preheat oven to 200Cut carrots in to long chips and then place on a large baking tray. Sprinkle spices over the carrots and then drizzle with oil. Use your hands or tongues to mix the carrots around so they are evenly coated.
Roast carrots in the oven to 25-30min.
Meanwhile make the mint yoghurt. Combine the yoghurt, cumin, lime juice and finely chopped mint leaves in a small bowl. Allow to sit for 10min before serving.
Preheat the oven to 200C and line a large baking tray.
Cut the potatoes into long chips and then place in a saucepan. Pour in 1 cup of vinegar and 2 cups of water. Ensure that all potatoes are covered in liquid. Bring to the boil and then reduce to a simmer for 5-7min or until a knife just goes through the potatoes.
Drain the potatoes and then spread them out on the baking tray. Drizzle with remaining 2tbsp of vinegar and then sprinkle with salt.
Bake the potatoes in the oven for 30mins or until golden.
Cook the quinoa per packet instructions and then set aside to cool completely.
Cut the Peaches in half and then carefully remove the stone. This works best with ripe, but still firm peaches! Then slice the peach halves into 4-6 wedges each.
Use a vegetable peeler to cut the cucumber into thin ribbons.
Then add the halved cherry tomatoes, mixed leaves, cucumber and peaches to the quinoa. Crumble feta on top and drizzle with half juice of a lemon and 2tbsp olive oil.
Food and Nutrition are my absolute jam and bringing them to you is an easy, bite sized way is what I live for!
I am the clumsiest person you will ever meet, often finding myself on the floor – usually a result of tripping over my own feet. This might have something to do with the fact that I am 6’3 (or 190cm) aka a giant amongst most of my friends.
I love to make a mess in the kitchen, writing isn’t really my thing, but I have vowed to get better so that I can share my journey and passion with all you of amazing people!!
