This is proof that you don’t need much to turn out a brilliant finger licking entree. 3 basic ingredients and a simple mixer (food processor) is all this needs.
My introduction to hummus was courtesy a friend who loved mediterranean food. It was one rainy Sunday when we were sitting on wicker chairs with blue upholstery, within a really delicately designed sparkling white restaurant when this appetiser arrives. Tucked into the dip were crispy lavash. Chickpeas delicately rested on the fine edge of the hummus. Slit green chillies, paprika and lemon juice glistened against a well of olive oil. It seemed to pretty to destroy, and yet I had no control over my fingers. They dug into the hummus spoon after spoon…
I succumbed…succumbed to the need of making my food healthier. Boiled potatoes are fine, but those gorgeous soft on the inside and crispy on the outside, thrice-cooked-potato chips no way…So whenI cooked up thisdelicious cheese stuffed chicken burger(made with chicken that has been steeped in hot water to knock of the fat, yeah yeah the things I do to keep the fat away) I just had to make homemade baked crisps to go with it.
My love for feta knows no bounds…and its such a versatile ingredient! Toss it with watermelon and basil and u have a superb fresh summer salad, mix it with peaches and bacon and you have a warm winter salad, bake it with dates and you have a mind blowing dish at hand…do I need to go on…
If there is one dish that has managed to light up every single guests eye and plaster a smile on it, it is this one…a simple roll, baked to perfection. A crisp exterior, a sweetened centre and a gooey soft pillowy bite! Wait till your guests take a bite, hear the ‘ooohhhhssss’ and ‘ahhhhssss’ and ‘yyyyyuuuuummmms’ and take a bow.:) You have not just hit the sweet spot, but have become every man’s favourite chef (read person) and every woman’s envy. Enjoy the feeling.
For the last couple of weeks, I’ve been on a make-a-new-salad-a-day kind of regime. Some of these recipes have found their way here and the others were gobbled up before I could take any pictures. This Watermelon, Feta, Lychee and green salad was hidden in the cooler were a good part of a hot summer afternoon…and this helped the flavours develop. Try it.
As a child, I loved these fried crispy circles that I would devour layer by layer. What was even more exciting was to get the one entire ring out without it breaking midway and the tiniest ring was tried onto the little finger as a finger ring. And the name well, that was another story. We call the bird sparrow a Chakli in India! My sis and me had this ever lasting joke, we’d always tell our mom to fry sparrows for our snakes (snacks) and would giggle about our carnivorous lifestyle…but that’s all a good 30 odd years ago. These memories do however light up the tiring moment when you standing on your feet for two and three hours frying up these crispy bites.
Let’s not beat around the bush here, diet food is not always fun. And no matter how many recipe sites I go to or posts I surf through, I don’t usually find a recipe that brings a smile to my lips the way French Fries does! Why does diet food always need to be bland and uninspiring?
When I started off cooking for my diabetic husband knocking processed foods, carbs, fats and sugars was a priority. Salads became a must have. Then came the ordeal of making greens interesting and innovative. I mean how many kinds of salads can you make?
This, for me, is a sauce from heaven. There is so much you can do with it. Slap it on some fresh fish before you grill it or bake it, add it to cottage cheese and cook it in a thick-bottom pan or cook it with potato straws to create a mind-blowing starter. The Sweet Chilli Garlic Sauce has always been my last-minute super sauce to charge up any meal. Yup, I’m known to throw some of it onto chicken popcorn too!
You could buy this sauce in any super market, but I prefer to make my own, for the only reason that the ready-made sauces are loaded, and I do mean LOADED, with sugar. When you make your own, you need to make sure it is cooled before you store it in an air-tight bottle and refrigerate it. Shelf life for a home-made sauce, without preservatives, is about 15 days.