Thursday, 3 October 2013

Summer Update!

Have enjoyed a busy summer!

Lots of sun, cooking and dejunking!

Black Bean Salsa/Salad

black beans 400 gram Carton
red onion
red pepper
red and green chillies
lemon juice
lime juice
ground black pepper

Dice all the vegetables and mix in with the carton of black beans
Add the lemon and lime juice, season.

Baba Ganoush (Aubergine Dip)

Aubergines 2-3
Tahini 1-2 tsp
Greek yogurt 1000 ml
olive oil
cumin tsp
lemon juice
salt and ground black pepper
pomegranate seeds to garnish

Hold the aubergines over a naked flame if you access to one.
If not just put them on a roasting tray in the oven for about 45 minutres or until the skin is wrinkled.
Peel of the skin or cut in half and scoop out the fles.
Mash the aubergine or use a blender to get a nice smooth consistancy.
Add the cumin, lemon juice, tahini and yogurt and stir together.
Add a dash of olive oil  so not too thick a mixture.
Season and scatter with pomegranate seeds for a beautiful pink colour.

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