Here’s a delicious red pepper hummus recipe, unique indeed because it’s sesame seed free!
We like our hummus with a texture quite thick, which is why homemade we always pick!
- 3 cans or cartons of pre-cooked chick peas
- 1/2 a red pepper
- 25ml of fresh lemon juice
- 1/2 teaspoon cumin
- 3 garlic cloves.
- 1 teaspoon black pepper
- 1/2 teaspoon of salt
- 1 tablespoons olive oil
- 120 ml water
- 1 teaspoon salt
Have your chick peas ready to go…
And measure out your lemon juice ready to flow…
…into the jug with your cumin too…
And half of a red pepper washed right through.
You’ll need to peel and give your garlic cloves a chop…
…and into the jug with the oil you pop….
All of the ingredients into your blend ready to whir!
And in 30 seconds your hummus is ready to stir!
Here’s something different, simple and yum,
That’s warm & filling for your very hungry tum.
Take you Split Peas and give them a good rinse and sort through
Put them in a pan adding 3 cups of water to every 1 cup of Peas too.
Bring to a boil, reduce heat and simmer for 30-40 minutes or so.
And whilst cooking have the diced onions in a pan ready to go…Give them a good glug of oil & season with your favourite herbs and spice,
Keeping it simple we thought just salt, and mixed pepper would be nice.
Then when the onions are soft and the lentils all done
Add them to your blender and for the best bit of fun….
Whizz the mixture around until you achieve this great mash yellow and bright…
…And use a circular food mold to create a wonderful neat sight!
With a little garnish on top you’re good to go!
A quick delicious tasting side dish so simple you’d never know!
Why not try different shapes too using your cookie cutters!
– Mixed Herbs/Salt & Pepper
– Plamil Organic Mayo
Preparation Time: 10 minutes + (Chilling time if you prefer to eat it cold)
Cooking Time: 30 minutes
Here is our recipe for our favourite side potato salad,
And today we’re sharing with you another recipe ballad.
Peel potatoes, cut into chunks and put to the side…
Cook in your steamer for 30 minutes – take a look inside…
Whilst your waiting create some onion diced…
And a couple of celery stalks all washed and sliced…
Cucumber quartered slices is a lovely addition,
providing an extra source of good green nutrition.Now to make the delicious mayo dressing…
With a tablespoon of water, herbs and seasoning there’s no messing… 😉
Then mix the mixture, give it a whisk and a good shake!
This dressing is really simple and easy to make!
Add a little more water if the consistency is too thick,
You don’t want it lumpy it’ll make you feel sick!
Then pour over the steamed potatoes, that dressing all creamy…
And mix it all up to make a side salad that tastes dreamy… 👌
And there we have a delicious potato salad mix,
Perfect for your afternoon lunch salad fix!
White Peeled Potatoes
Sesame seed Oil
2-3 Organic Limes
Here’s a fine way to eat your Sunday Roast Pots sprinkled with lime slices, ground pepper and sesame seeds – lots and lots!
Just quarter the potatoes, drizzle with oil, seeds and slices of lime
And leave on 180 degrees for about an hour of time.
And voila! They should have soft centres, and crispy edges a little brown,
And there you have without a doubt the most delicious Roasties in town!
Salt and Pepper
Here’s a simple recipe that’s colourful and neat
Ladies and gentleman – let’s turn up the Beet!
Soak Butterbeans over night in a large pot
We use our soak and strain bowl we love it a lot!
Then rinse and wash the beans and slowcook in a pan
Or buy ready cooked organic butter beans if you can.
Mash the butter beans and season as you wish,
And put them aside in a small separate dish.
Do the same with the carrots and beetroot too,
Make sure they’re all seasoned and mashed right through.
We used lemon juice, some pepper and salt from the sea,
You might add some cayenne pepper too if you like it spicy.
Mix the beet, beans and carrots together in a bowl and mix,
Add seasoning then blend, stir, taste and repeat to fix.
Then when your mixture is just right fill up your burger press
Which makes thick burger size portions that won’t look a mess!
It works just like a stamp you fill it at the top
Then turn over and press down and out burgers pop!
Press them down onto a greaseproof paper lined tray
Beautiful Pink Bean Beet and carrot burgers HOORAY!
Then place them in the oven on a medium heat
When they are golden and crisp they are ready to eat!
It usually takes about 30 to 40 minutes to make,
Make sure to flip them half way when you bake.