Recipes for people who don’t like recipes.

January 27, 2010 § Leave a comment

I’m someone who doesn’t like recipes. Measuring and weighing and timing just kills the fun of cooking for me, and i prefer to look at and taste the food to see what needs to be added, or how much longer it will take. This may be why i still have trouble boiling an egg…

Anyway, i often make fresh basil pesto to put through pastas or on pizzas or wraps, as well as delicious garlicky, lemony hummus, and i wanted to post the recipes. Unfortunately though, i make them differently every time, so instead i’ll post loose guidelines that you can play with and alter as much as you like, and impress people with your homemade condiment prowess.

Hummus/hommus/hummos/hummous/hmmmm…mus.

1 can chickpeas, drained

generous tablespoon of tahini

1 clove garlic, or 1.5 tspns minced garlic

1/4 cup lemon

1/2 tspn ground cumin

salt/pepper

olive oil

PULVERISE IN A BLENDER

Notes and variations:

* I also add some lemon zest to give it more flavour. NEVER skimp on lemon.

* Be careful with the Tahini quantity – you can easily have too much as it is quite a strong flavour.

* I haven’t tried it yet, but i think roasting the garlic beforehand would give a really delicious sweet flavour.

* Can also add greek-style plain yogurt to give a lighter taste.

Basil Pesto

a crud-load of basil (i really don’t know how much, perhaps 2 cups?)

pine-nuts, around 2 tablespoons

tspn of garlic, or 1 small clove

small amount of parmesan cheese, 1 -2 spoonfuls

olive oil – enough so the mixture is wet, but don’t go overboard

BLEND

And apologies for the vaguest recipe ever!

Easy pesto meal:

*Roast small pieces of pumpkin, red capsicum and eggplant in the oven until nice and brown and caremelised; cook up some spelt, gluten free or wholegrain pasta; drain, and stir through pesto until coated; mix in roasted vegetables; add some crumbled fetta and mind the drool.


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