20 COOKERY
Beetroot Hummus With Crisp Pitta Bread
Another delicious recipe from Denise Phillips For more recipes and inspiration visit my website: www.jewishcookery.com
21 JULY 2022
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Hummus of all flavours and toppings is very popular. This recipe of beetroot and chickpeas produces a wonderful vibrant mauve colour and it is also very nutritious. It is incredibly quick to make and for me one of those store cupboard recipes that I can produce for a Friday night dinner starter or when a healthy nosh is required whatever the time of the day! If you are not a fan of beetroot, try cooked carrots, peas or butternut squash. Preparation Time: 5 minutes Cooking Time: 5 minutes. Serves: 6
Ingredients 175g cooked beetroot – drained 400g tin chickpeas 1 garlic clove –peeled and roughly chopped 1 handful of fresh basil Juice of 1 lemon 5 tablespoons olive oil Salt and freshly ground black pepper – to taste To make the Biscuit Base 1) Roughly chop the beetroot and drain and rinse the chickpeas. 2) Place in the food processor with the garlic, lemon juice, olive oil and basil. 3) Whiz together until fairly smooth and season to taste. 4) Toast the pitta bread for 5 minutes or until just golden. Cut into wedges.
The chicken soup alternative in Summer BY DENISE PHILLIPS
There may be a few hot days on the way when the highly variable British weather makes it just TOO hot for chicken soup as a starter for Friday night dinner - despite its ‘sacred’ tradition. Cold soup is an option but for many this is not popular, so below are some more palatable options, some tasty suggestions, either new or a modern twist on an ‘old’ favourite to make it a little more exciting. However, do be careful not to overdo portion size - you don’t want your guests to fill up on these ‘starters’ and then be too full to enjoy their main course and dessert. Salads –To include -Israeli with pomegranates, beetroot – marinate with vinegar, mustard, honey and olive oil or, roast and stir in fresh dill and caramelised onions, feta cheese and or walnuts. broccoli salad with cranberries, cashew nuts, sunflower seeds, tomato salad with herbs, capers and olive oil Hummus – be creative with this very popular dip. Add different flavours and toppings - try roasted red peppers, butternut squash puree, caramelised onions, avocado, shiitake mushrooms, roasted spicy lamb strips, lemon and toasted pine nuts, pomegranates, za’atar and parsley Guacamole – add different toppings like chopped tomatoes, chilli, garlic, parsley and fresh coriander leaves
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Baba ghanoush and tahini dips – also add garnishes to make them more attractive like fresh herbs and spices Smoked salmon platter using toppings of black pepper, fresh dill and lemon, olives and smoked paprika or try my new recipe vodka & Beetroot cured smoked salmon Vegetarian chopped liver Crudité platter My South African friends are great fans of herring –why not make a platter to include schmaltz, pickled and chopped herring with apples, mustard and dill dressing Bang bang chicken – cooked shredded spicy peanut chicken which can be enjoyed Tacos – filled with smoked salmon, roasted vegetables, black beans, avocado, roasted red peppers, aubergines, courgettes, sweet corn, green or red lentils, mushrooms, sweet potatoes, smoked tofu Frittata squares – cooked omelette with potatoes, red peppers, tomatoes, and herbs. I hope you will be adventurous and try some of my suggestions. Do let me know how you get on? Email me denise@jewishcookery.com Any leftovers are great for Shabbat lunch too.
