I love making meals out of whatever I have in the cupboard and fridge, although whenever I watch the market challenge on masterchef I never envy the people who are doing it under that much pressure!
Tonight I used up various bits of veg and herbs we had in the fridge as well as the remaining greek yoghurt and harissa – Dinner was harissa baked chicken, tzatziki, middle-eastern slaw, spiced cauliflower cous cous (and plenty of @balticbakehouse sourdough!)
Never thought I’d see the day (especially not in our house) but it turns out there is such a thing as leftover hummus…
After making a big batch of it at the weekend, we still had a sizeable bowl of it left in the fridge today. So after a bit of googling, I decided to take inspiration from other food blogs and create a speedy baked falafel recipe from the leftovers.
Simply mixed the hummus with a little flour, beaten egg, baking powder and seasoning then roasted in the oven on baking paper for 25-30 minutes until cooked through and golden. They aren’t the prettiest of things but they tasted really nice. I ate them with a mixed leaf salad, pickled red cabbage, fresh tzatziki and what was left of the never ending hummus!
Had such a lovely Sunday afternoon listening to the radio with a glass of wine and preparing this meal for my boyfriend and his friend! A perfect Sunday for me.
Roasted Chicken Thighs with Harissa & Chickpeas, Sweet Potato Wedges with Polenta & Sumac, Cumin Roasted Whole Cauliflower with Green Tahini Sauce.
Tahini & Pistachio Dark Chocolate Brownies. The savoury taste of sesame in the tahini goes so, so well with chocolate – the same way peanut butter does!
I love making brownies and these are one of my favourite recipes so far. Definitely up there on my list for a supper club dessert and/or future market stall!
I watched the first episode of Tom Kerridge’s new series this week, and really liked the look of his healthier ‘chicken nugget’ which were simply turkey escalopes lightly coated in egg and breadcrumbs and then pan fried.
So I decided to make my own version using chicken breasts and served with a Middle Eastern slaw, made with finely sliced cabbage, red onion and courgette in a creme fraiche, lemon and tahini dressing with fresh herbs, and some good old sweet potato wedges!
As I won’t be spending New Year’s Eve with my family, I hosted a pre New Year supper for them to celebrate the end of a great year!
Welcome Drinks: Pomegranate Fizz
Little Meze: Za’atar Spiced Pitta Chips, Tahini & Garlic Yoghurt with Mint, Olives & Sundried Tomatoes, Muhummara
Bigger Meze: Lamb Tagine with Prunes, Pomegranate & Pistachio, Baked Garlic Rice with Roasted Cherry Tomatoes, Charred Broccoli & Cavolo Nero with Chilli & Cumin, Flatbreads
Sweet Meze: Individual Cranberry Mousse, Chocolate Orange Truffles
I saw a recipe for this in @thetimesmagazine recently and couldn’t resist trying it out for myself with some additions – fresh thyme, cumin, paprika and toasted chestnuts.
Tonight I’ve made this delicious vegetable the centrepiece of the dinner table, accompanied by leftover Sunday roast turkey (there was so much – a small crown has provided 6 generous portions!) which I’ve dressed with a tahini yoghurt dressing & pomegranate seeds, and served with a simple spinach, tomato and red onion salad.