Thursday, September 2, 2010

Snack Time

A good thing about this whole everything free diet is that you are encouraged to eat very regularly. I'm a bit of a grazer so getting snacks right has taken up more of my brain power then you care to know.

The perfect snack is of course hummus (homous, hommous, whatever). High protein, yadi yada. I've been turning out some great hummus lately. The organic tahini is lovely and smooth and mixed through well (no oily or dry bits). Lots of zizzing in the processor has made the hummous light and creamy with just a little grainy bite in it. Perfect. I followed the advice of a Lebanese friend and did a BIG batch of chickpeas in the pressure cooker then froze them in batches. Easy Peasy ready to go for soups and dips.

But, the other one I've been doing is making my own dukkah (is that how you spell it). Alas, I am, as you will discover, very bad at following recipes. As I result, I could teach you a lot of lessons about what not to do in the kitchen. I've learnt the hard way. I like to think that learning the hard way teaches you about why things do what they do, but I think reading a good recipe book would do more for that. So the following is my recipe which is nothing at all like the recipe I followed but I did record what I did quite well so if it turned out OK I could do it again.

I'd already lightly roasted some macadamias (yes, I've already wandered far from any recipe).

Zizz them - but not for too long as it will turn to paste.

Toast some coriander seeds
(and you should do your cumin seeds here too, but I already had some).

Grind 'em up.

Mix with lightly toasted sesame seeds, smoked paprika and salt.
Ready to go.

I like it stirred into yoghurt for a different dip. And apparently it's good on hard boiled eggs.


150gm lightly toasted Macadamia nuts
100gm lightly toasted sesame seeds
15gm roasted cumin seeds
15gm roasted coriander seeds
10gm smoked paprika
salt to taste.

Put the macadamias in the food processor till it looks like gravel. Grind the cumin and coriander to a fine powder. Add the rest of the ingredients together and salt to taste.

You can pretty much do everything to taste as it's easy to just add a bit of this or that and keep tasting.

For the yoghurt dip I add about 1tbsp of mix to a 1/3 cup of yoghurt and stir through. Sprinkle some on top if you want pretties.

And for Kami who requested the recipe for delicious rhubarb muffins with sugar AND gluten, they go like this.

150g self raising flour
pinch of salt
100gm caster sugar
1tsp vanilla extract
125ml milk
3tbsp melted butter
1 egg.
3 stalks rhubarb chopped into small chunks
4tbsp caster sugar
1/2tsp cinnamon

Mix, flour, salt and sugar together. Add vanilla, milk, butter and egg and beat until smooth. Mix fruit through. Spoon into muffin trays.
Mix extra sugar and cinnamon together and sprinkle on top of the muffins. Bake at 180 (350F) until risen and turning golden. Let cool slightly before turning onto a wrack.


1 comment:

  1. That looks really good. I'm going to have to try that!!