I just need to bake...
First of all, there's not going to be any picture because a brown lump isn't exactly photogenic...
Second disclaimer: I made this for lunch. Yup. I love breakfast food and I can eat it at any time of day.
I've got a thing for chocolatey food and I've read loads of blog posts about people making dessert-like oatmeal. I didn't feel like using a recipe, and I thought of trying to make a slightly more natural version: ground peanuts & dark chocolate...
I ended up adding a spoon each of peanut butter and nutella, and a bit of honey and maple syrup (why choose?)
I think it could have been sweeter, but I did use the 'growing oatmeal bowl trick' and that turned out well. Essentially you cook the oatmeal with a large amount of liquid-- about a cup each of milk and water for 1/2 cup of oatmeal and you cook it slightly longer. The end result is a huge bowl of oatmeal... I'm not complaining.
I know the subheading is a little random, but that's the first thing that popped into my head as I typed 'Hummus' (mmmmm...)
I realise this isn't some revolutionary recipe, but I've actually never made hummus before. I made a batch with my grandma and so here's a list of hummus-making tips I learnt from her and my mum:
1. Let the chickpeas soak for ages... at least overnight
2. Boil the chickpeas for a long time so they're super soft
3. Don't add too much olive oil. Keep tasting and once you can taste the oil, don't add more or you'll overpower the chickpeas. If it needs more liquid, add water
4. Start with a little bit of garlic and add more as you taste, if necessary
5. Some chili flakes or Italian seasoning tastes nice
6. A couple of spoons of cumin powder is the perfect addition
7. You can use a coarse or a smooth food processor- whatever type of hummus you prefer
8. Chop or snip some fresh coriander over the top and gently stir it in
9. Do. not. add. too. much. salt. Salty hummus is just not yum...
I swear, I can just eat spoonfuls of hummus plain... What's your favourite way to have hummus?
Leave a comment here or on the Chocolate Tulip facebook page.
Last week I was horrendously snowed under with work and things like our CAS fete and exams, so I never managed to cook something. But whenever that happens I make sure to make up for it the next week, so I have to cook 2 things this week.. a.k.a. today and tomorrow since I'm going away on Saturday.
This first dish is a creation I came up with the other day. I like trying to come up with a dish that has a good balance of food, simple ingredients, loads of nutrients and nothing processed. I had planned to make the base with baguette, but my mum and sister had made a bunch of cheese pretzels (with grated cheese in the batter, not the runny filling) for the fete and my dad had made some croutons with them the other day which tasted great, so I used those instead. I discovered my love for sauteed aubergine when I made the aubergine and feta muffins and I kept eating aubergine out of the pan...
This was super easy and I'm pretty please with how it came out. My intention was to sprinkle some lentils over the top, but I ended up buying a packet of sprouts, which were really not to my taste. My mum didn't mind them, but I had to take mine out, so I leave it up to you.
By the way, this is flexible recipe: swap the vegetables for mushrooms, zucchini, kale, broccoli, anything you like. But I like the taste of these ones and they sauté quickly and deliciously. You can also change the cheese to any other crumbly one like ricotta or feta and use baguette or country bread for the bottom. Even regular bread would work, come to think of it.
See? It's endless :)