I’ve been coveting my neighbours fig tree. It’s steadily ripening fruit keeps peeking over the fence and flirting with me! I’m always amazed when I see fig trees in the UK adorned with fruit. I always associate them with much warmer climates, like my friends […]
If there was aquafaba mousse last week then you may have guessed that there would be hummus this week! This is a lovely fresh, zesty tasting version of hummus, which is absolutely perfect for summer picnics, barbeques or just plain old snacking. It’s also very […]
Homemade hummus is such a quick and easy thing to make and it’s super-simple to tweak the flavours to suit your own taste, whether you want something classic and traditional or something a little different like this one with a spicy zingy kick!
I roast my garlic by just popping a few cloves into the oven when I’m cooking other things, so that I don’t have to turn the oven on for just the garlic but otherwise it should take 15-20 minutes at 170°c, until it becomes soft, sweet and caramelised.
If you haven’t got the time or the inclination to roast the garlic then you can use 1 clove of raw garlic instead, although this will give a slightly stronger garlic flavour.
2 cloves roasted garlic (see note above)
1 can chickpeas, drained
2 tbsp olive oil
juice of 2 limes
1 tbsp tahini
1 – 1 1/2 tsp chipotle powder (depending on how spicy you like things)
water and seasalt to taste
Put everything apart from the chipotle, salt and water in blender and pulse until everything is smooth. Add the chipotle and salt to taste, a teaspoon of spice is usually enough for me but you can add a little more if you like. Use a splash of cold water to thin out the hummus to your preferred consistency. Serve with warm pitta bread and crudites.
I love an egg white based cocktail but they aren’t the kind of thing that you can make all the time, unless you’re also going to make custard all the time (or something else to use up all those leftover egg yolks). Some people are also a bit put off by the idea drinking raw egg white in a cocktail, or you might simply want a vegan alternative.
Whatever the reason, I urge you to give this cocktail a go. It’s got such a lovely velvety texture from the aquafaba and lots of refreshingly tropical flavour from the mango and lime.
Make the mango puree by simply blending the flesh of a very ripe mango until it’s completely smooth, it shouldn’t need any extra sweetening.
35ml aquafaba (the water from canned chickpeas)
15ml simple syrup
15ml lime juice
35ml gin (I used Cotswold)
30ml mango puree
Shake the aquafaba for a minute on its own in a cocktail shaker, this helps to aerate it. Add the remaining ingredients and plenty of ice and vigorously shake again. Strain into coupe shaped glasses, garnish and serve.
So you’ve heard of lemon drizzle cake right? Well soak cake is what happens when you make a little too much delicious drizzling syrup and don’t want to waste any of it! Seriously, this cake is literally drenched in deliciously fragrant, sweet, sticky syrup. Because […]