Skip to main content

Humus and Bruschetta

Humus (Chick Pea Dip)

1 can (540ml/19 fl oz) of chick peas/garganzo beans or can substitute with Cannelli Beans to make a Bean dip
2 tsp of crushed garlic
2 -3 Tbsp of fresh lemon juice ( you can adjust this to your taste, don't be afraid to put some of it first, blend then taste to see if you need more)
1 Tbsp Sesame Oil

1/4 - 1/2 cup Olive oil
Salt & Pepper
Paprika

Put Beans, garlic, lemon juice, and sesame oil into food processor and blend until pureed. With process running, drizzle in Olive oil, enough until mixture smooths out to a consistency you like. Add 1/2 Tsp Salt and fresh ground pepper. Then scoop out into serving container, then sprinkle paprika and drizzle some fresh olive oil. Let sit for an hour or two to let the flavours meld, or serve immediately.

Brushetta

Your favourite loaf of rustic bread or bagette
Olive Oil
Garlic Clove

Slice your bread about 1/2 thick on the bias, then place on baking sheet to broil until golden brown, approx. 5 - 10 min depending on your oven/broiler. Then remove and take the garlic clove and gently rub over the toasted side, essentially grating hte garlic over the toast. Then brush a thin layer of olive oil over each piece of toast and put under broiler for 1 min just to heat up the garlic/oil to bring out the aroma, then Serve!

Post a Comment

Popular posts from this blog

Cranberry Shortbread Cookies

I revised an old recipe I had to freshen up the holiday classic of making shortbread cookies. I simply fell in love with the dough... ice cream like texture flecked with ruby red dried cranberries.... hmmm maybe La Casa Gelato could make a new flavour of gelato to add to their 208+ flavours...












Photography by *kaishin*


So, you'll need the following to get started:
2 cups sifted flour
1 tsp baking powder
¼ tsp salt
1 cup unsalted rm temp. butter
½ cup confectioner's (powder) sugar
½ cup chopped dried cranberries
1 Tbsp flour (to coat cranberries)
In a small bowl sift flour, baking powder, and salt. Set aside.

In medium bowl, cream butter with electric beater on high, until ver soft and creamy. Then add sugar and beat until completely smooth. On low speed, gradually add dry ingredients in, scrapping bowl with spatula and beat until smooth.
Mix the Tbsp of flour into the chopped cranberries, this is to prevent them from clumping up in the dough mixture. Then put cranberries into dough …

Balsamic Vinegar Pancakes

Photos posted by Kaishin Chu © 2009.

I created this recipe a few years back while we vacationed in Tofino in a log cabin. I had hoped to make buttermilk pancakes (a recipe originally developed in my college days), but we couldn't find any buttermilk to purchase at the local little market on our way into town. Since I often adapt recipes in lieu of missing ingredients, so in this case seeing that I had brought a container of strawberries macerating in balsamic vinegar, I thought I would use the vinegar with milk to create something similar to buttermilk. I figured it couldn't hurt.


Photos posted by Kaishin Chu © 2009.

The breakfast turned out amazing, the pancakes were fluffy yet substantial, moist and full of flavour, esp. with maple syrup... After the meal, the idea for a proper recipe was set forth. Last year, I dreamt up another delectable recipe using balsamic vinegar left over from macerating fruit, to make panna cotta... I'll save that recipe to share with you for ano…

moving to a new space

After having wanting to make the jump with my blog going onto the next phase for quite a few months, I've finally done it! The .dash of food. blog has a new web address now :) You can see the changes over at www.dashoffood.com! Hope you enjoy your visit there, and please update your RSS reader with the new feed address as well. For those subscribing to the feeds by email updates, I will shortly update the feed link, so you shouldn't have to do anything to continue receiving the email updates from the new site.

Thank you for following along my sporatic adventures in and outside the kitchen. With the update of the site, I hope to become better at posting more often and making your visits and reads worthwhile.