Hummus (chickpea dip)
Guacamole (avocado dip)
Baba Ganoush (aubergine dip)
Category Archives: Food
Hummus (chickpea dip)
Finally, a perfect opportunity arose to use the half kilo of palm sugar I had bought some time ago and generally found too sweet for my liking.
I was going to take part in a 5 km run followed by a picnic to celebrate our running club’s fifth anniversary and the idea of making flapjacks sounded appropriate; firstly because they require a lot of sugar, and secondly because they were not known where I live in Poland so I thought it would be something new for my running mates to try out.
I’ve never been to the Carribean but the idea of jerk chicken, which was new to me, had been following me around for awhile, until I decided to give it a go.
This is not the first time I have tried to make kopytka/gnocchi and it’s probably not the last time it didn’t quite work out as expected..
The recipe instructed me to use :
1 kilo of potatoes cooked and THEN peeled
300 grams plain flour
and some grated parmezan cheese, some of which I added to the mixture (about 80 grams) and the rest was sifted over my homemade tomato sauce on the gnocchi.
So I improvised a bit; in addition to the one kilo of potatoes I added one large sweet potato (cooked and THEN peeled). I then decided that since the sweet potato weighed over half a kilo, I should add a bit more flour and another egg.
Aghh! I think that is where I got it wrong.
“It can’t be healthy, it’s too tasty!”…Mirek’s verdict on my dish
My version of baked sweet potato, stuffed with tomatoes and black bean mush….
Yes, what’s the use of having all these delectable cookery books on my kitchen shelf when I resort to browsing the internet for ‚something different‘?
Well, it does occasionally serve a purpose such as my discovery yesterday of these three, or is it four? young men presenting with poise as well as humour their takes and ideas for dishes which look easy to make and all packaged in a presentation that rarely goes beyond five minutes.
These are the young men I am refering to and this is the dish I then proceeded to make (minus the potatoes) and, hey, that fat really did crackle at the end!
I experimented with a small piece to practice and added a large cup of water before roasting it at 160c for two hours. My oven plays up a bit and I think the temperature was a bit higher. Ideally I would have roasted it on a slightly lower temp and then left it in a wee bit longer, but the skin was just as cracking as I could have wanted it to be. Delicious. Preferably served with a shot of vodka to go along, just to help melt that fat..
we ate it too fast and I didn’t get a chance to take a photo of what it looks like inside. Next time.