Baba Ganoush/ Eggplant and Tahini Dip

Eggplant and Tahini Dip - BabaGanoush

This is a tasty dip which is not only easy to make, but improves if made a day or two in advance. 

To make this you need

• 1/2 cup tahini (roasted sesame paste)
• 1 1/4 teaspoons coarse salt
• 3 tablespoons freshly-squeezed lemon juice
• 3 cloves garlic, peeled and smashed
• 1/8 teaspoon chilli powder
• 1 tablespoon olive oil
• a half bunch picked flat-leaf parsley or coriander leaves
• 3 medium-sized eggplants

Preheat the oven to 190C or Gas Mark 5. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft. Remove from the oven and let it cool.

Peel off the skin and discard. Puree the eggplant in a blender with the other ingredients until smooth. Taste, and season with extra salt and lemon juice if you want. Chill for a few hours before serving. 

I usually drizzle with a little olive oil and serve it with toasted bread or pitta triangles. This can keep in the fridge for up to 5 days! 

Healthy Beef Stir Fry

Healthy Beef Stir Fry

Really simple. Really healthy. Really tasty. What more could you ask for? Perfect served with plain white rice.

• 3 pieces of steak meat (or any good lean meat)
• green pepper/capsicum
• 4 spring onions
• 2 tablespoons of vegetable oil
• 2 tablespoon soya sauce
• 1 tablespoon cornflour
•  4 tablespoons vinegar (I use whatever I have, not specific)
• 1/2 teaspoon sugar
• 1 1/2 cups water 
• Black pepper to taste
• Salt to taste

So chop up about 3 beef steaks into cubes. In a wok, fry spring onions and pepper in the oil. Add the chopped beef and fry on a low heat. 

While that is cooking, grab another pot, add the soya sauce, cornflour , vinegar and sugar (mix these together and add the water) stirring over a medium heat. It should thicken a little. 

When the beaf is cooked (when you dont see any more of its juices), pour the sauce over it and stir for another few minutes. Add salt and pepper accordingly. 

There you have it, simple and tasty, and you get some greens in there too :)

Raspberry and White Chocolate Scones

Raspberry and White Chocolate Scones

For those of you who enjoy a nice scone for tea, this lovely raspberry and white chocolate scone is a must try.  I first tasted it in the canteen in work, and from there pleaded with the chef to give me the recipe, and he did.. Go on, try it for yourself :)

• 1 kilogram self raising flour
• 1/2 teaspoon baking powder
• 250G caster sugar
• 250G margarine
• 2 small eggs
• frozen raspberry's
• 500 ml milk
• 3 small bars of white chocolate grated

Simply mix all your dry ingredients with the margarine into a fine bread crumb. 

Add the eggs and milk gradually to a form a soft dough. 

Press the frozen raspberry's on top of the dough and fold together quickly. 

Cut out and place in a preheated oven 180 C or Gas 4. Bake for 20/25 minutes. 

Really nice eaten hot..spread with butter.. Mmmmmm

PITTA BREAD

Pitta Bread 

Pitta Bread is traditional in many Middle Eastern and Mediterranean cuisines. Its served in just about every meal. From dipping into humus and other other dips, to making delicious sandwiches in the pocket. Yum, nothing beats freshly baked bread. So, lets do this!

• 31/2 cups plain flour

• 1  tablespoon quick rising yeast

• 1 teaspoon of sugar

• 1 1/2 cups of warm water

• 1/2  tablespoon of salt

• 2 tablespoons of vegetable oil

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Place the flour in a bowl with the salt. Now add the yeast water. Pour in the remaining water (1 cup) and mix with a wooden spoon. 

Place the dough on a floured surface and knead for 10-15 minutes til the dough is no longer sticky. 

Coat the dough with the oil and place in the bowl. Leave it to rest for a few hours (say 3-4 hours). It should have doubled in size by then. 

Preheat the oven to 260 C or Gas Mark 9. Oven needs to be really hot for this. Place the baking tray you will use to bake your pittas in the oven too. 

In the meantime, pinch off about 10 balls of dough. Place on a floured surface and leave it to relax for another 10 minutes. 
Using a rolling pin, roll out each ball of dough into flat discs- about 5 inches across and 1/4 inch thick. Bake each disc for 4 minutes about 2 minutes on either side.  

DE Deeeen, your bread is done and ready to be eaten :) Bon apetit.

On a side note, pittas can be frozen if you do not want to eat them straight away.