I made this recipe up after seeing “halloumi kibi” on The Gate’s menu. I googled some tikka recipes to find one that sounded right and worked out the rest.
It’s delicious – enjoy!
Ingredients
For the kebabs
Two large courgettes
One red onion
250g pack of halloumi
For the marinade
1 1/2 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp chilli [...]
We’ve done a couple of batches of this, and are giving a few jars as Christmas presents. It’s gorgeous, especially with strongly flavoured cheeses such as Stilton, hard goats’ cheeses (such as the Ribblesdale “Superior Goats”, Northumberland Cheese Co.’s Elsdon or Brinkburn, cheddar.
The original recipe was from BBC Good Food. I’ve adapted it to include [...]
We had masses of green tomatoes this year. Becs made jam, and I made some green tomato chutney. Can’t remember where I got the recipe from but this tastes amazing!
Ingredients
2.25kg (ish) green tomatoes
500g onions
25g salt
250g raisins
250g sultanas
25g fresh ginger
4 red chillies
500g demerara sugar
500ml pickling vinegar
Wash and finely chop the tomatoes, cutting out the hard bit [...]
This is another Lebanese-style dish that I’ve been making for a few years but not got around to posting. Even if you don’t like aubergines, you’ll like this as the cooking removes the chewy texture you tend to associate with aubergines.
I really like it cold the day after, as the flavours come out even more. [...]
This yummy, hot and tangy soup is zero rated on the Weight Watchers scale. It’s also incredibly easy to make.
4 large red peppers, deseeded + roughly chopped
1 onion chopped
One garlic clove, squished /chopped
Tablespoon of tomato puree
1.5l of stock
Salt
Grated rind and juice of a large lime
Either fresh red chilli, chilli powder or chilli for cheats in [...]
After extolling the virtues of the Pisco sour upon my introduction to them in Chile, I have been meaning to put up the recipe for them.
First, though, it seems that getting Pisco in the UK might be tricky. I’ve tried in a couple of off licenses now (Thresher and Oddbins) and neither stock it. I’m [...]
Makes carrots a bit more interesting.
A pound of carrots
Clove of garlic (crushed)
Two teaspoons of cumin
Tablespoon of red wine vinegar
Half a teaspoon of harissa
Salt
Peel the carrots, roughly chop and boil for about 15-20 mins until soft. Drain them, then add the rest of the ingredients. Mash well until you get a rough paste. Chill and serve [...]
This is like hummous, except that it uses aubergines instead of chick peas.
Three good-sized, firm aubergines
Juice of one lemon
One or two garlic cloves
Two tablespoons of tahina
Salt
Olive oil
You really need a food processor for this, too.
Make some little slices in the skin of the aubergines, and oven roast them for 30-40 minutes (180C), or until you’re [...]
This recipe was made up by Becs after a moment of inspiration. Thin slices of aubergine are used instead of pasta to create the ‘cannelloni’, and the pate above is used as the filling. It does very well on the WeightWatchers points system.
Four good-sized, firm aubergines
Spinach and goats cheese pate (as per this recipe)
Medium sized [...]
This is just one variation of many possible for this classic mezze dish.
Tin of chick peas, drained (or soak/cook an equivalent amount of dried ones – cheaper but more hassle!)
Juice of one lemon
One or two garlic cloves
One or two tablespoons of tahina (sesame seed paste, available in most supermarkets these days. We like Cypressa the [...]
