Archives for October 2011
I make mine in my sandwich press (one with flat plates) for a few minutes until golden and the cheese has melted.
You’ll find that the mozzarella cheese goes a little bit chewy, so be careful when you bite into it.
I was after something quick and tasty to cook for lunch today so this is what I made.
There are lots of recipes out there for Humous (as well as lots of ways of spelling it!) This is the one that I use;
1 x 400g tin Chick peas, drained and rinsed
½tsp (2.5ml) Sea Salt (or to taste)
3 cloves of Garlic, peeled
4 tbs (60ml) Tahini paste
1 Lemon, juiced
¼tsp (1.25ml) Cayenne pepper (or to taste)
2-4tbs Soured cream
And this is how easy it is to make…
1. Place all of the above into a food processor, apart from the soured cream, and blitz to a smooth paste (this takes a few minutes).
2. Stop the processor after each minute or so and scrape down the sides to ensure that it is all evenly blended.
3. Adjust the lemon juice, salt and Cayenne pepper to your personal taste; adding a little more if necessary. This mixture will still be quite thick.
4. Mix in a couple of tablespoons of soured cream and blend further.
5. Continue to add the soured cream, a tablespoon at a time, and then blend until you achieve the right consistency. Personally I like it to ‘blob’ off the spatula.
6. Serve with hot toasted pitta breads or vegetable sticks such as carrots, celery, peppers etc.
9oz (250g) Plain Flour
2tsp (15ml) Baking powder
1½tsp (7.5ml) mixed spice
4oz (110g) Granulated sugar
5 floz (140ml) Milk
3floz (90ml) Corn oil
6oz (170g) Apple, chopped
1oz (25g) Sultanas
1oz (25g) Walnuts, chopped (optional)
2-3tbs (30-45ml) Soft brown sugar
Juice of one lemon
Oven temperature 190C / Gas Mark 5
Ok let’s cook!
1. Into a large bowl, mix the flour, baking powder, salt, mixed spice and sugar together.
2. In a separate bowl/jug mix your egg, milk and oil.
3. Mix together until just combined. Do not beat and don’t worry if there’s a small lump or two. Just make sure that all the flour mix is combined.
4. Stir in the chopped apple & sultanas.
5. Don’t worry that this mixture seems a little dry as the apples will release some liquid as they’re cooked.
6. Pour your mixture into a greased traybake tin (or disposable foil traybake tray). Alternatively, divide between 12 large muffin cases/wraps.
7. Sprinkle the top with the walnuts (if using) and then the sugar.
8. Bake for 20-25 minutes or until golden brown and cooked.
9. Allow to cool and then mix the lemon juice with enough icing sugar to make quite a thick icing. Drizzle randomly over the top of the cooled cakes.
These can be served still warm from the oven or left to cool. They’re also lovely warm topped with custard or ice cream.