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HAW TO MAKE HUMUS

Haw to make Hummus ? Gluten wheat Dairy Free

Cold or hot (for hot, just put hummus in safe bowel and put in oven for 5 minuets)You could serve hummus as a base and you choose a topping to go on it(hot or cold topping). For example, you could have hummus with chicken, beef or hummus with mushrooms, beans. All hummus dishes perfect with pitta bread .Be adventurous

By Hakki Kati(mimosa Head chef )

Hummus

Serves 4

cold & Hot starter or main course with topping

Cooking and Preparation

20 minutes Preparation, 1-1.5 hours cooking

Suitable for

V,ve, Gu, Df

Ingredients

2 cups dried chickpeas or 1 cans organic chick peas(500gr)

1 tsp sea salt

3/4 cup tahini

3 gloves fresh crushed garlic

1 fresh lemon juiced

1/4 cup extra virgin olive oil

1/4 cup water

Handful freshly chopped Parsley

Handful freshly chopped Mint

Handful freshly chopped dill

1 teasp Dried Mint

1/2 teasp Chile flakes pepper

To serve

Cold or hot (for hot, just put hummus in safe bowel and put in oven for 5 minuets)You could serve hummus as a base and you choose a topping to go on it(hot or cold topping). For example, you could have hummus with chicken, beef or hummus with mushrooms, beans. All hummus dishes perfect with pitta bread .Be adventurous .

Method

1. Poor the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.

2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.

For easy hummus use organic cans chick peas (pre-coked) wash until water transparent

3. Wash the chickpeas well and put them in a large pot. Cover with water; add the rest baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.

4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.

5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the Humus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.

Serve with extra virgin olive oil and chopped parsley.Don't forget you could use toping with your hummus

n:Contains nuts v:suitable for vegetarians ve:sutiable for vegan

Gu:Gluten wheat free Df:Dairy Free

STUFFED PEPPERS(BIBBER DOLAM)

Haw to make Stuffed Peppers ?

Gluten wheat Dairy Free

Turkish Name:Biber Dolma
By Hakki Kati(mimosa Head chef )



Stuffed Peppers(Biber Dolma)

Serves 4
Cold Vegetarian, Vegan starter or main Course

Cooking and Preparation

30 minutes Preparation, 30 minutes Cooking

suitable fo

n,v,ve,Gu,Df

Ingredients

150ml/5fl.oz. Olive oil
4 Onions, finely chopped
2 tbsp Pine Nuts 50g/2oz Long Grain Rice or easy cook rice
2 Tomatoes, 1 finely chopped
Sea Salt
1 heaped tbsp Sultanas
4 medium Green and 4 Red Peppers ( Sweet Peppers ) Handful freshly chopped Parsley Handful freshly chopped Mint 1 teasp Dried Mint
1 teasp Cinnamon
1/2 teasp Black Pepper
1/2 teasp Allspice 1tbsp Lemon Juice Boiling Water

To serve

cold or hot

if you are not vegan or haven't any Dairy allergy it will be nice with Plain yogurt

Method

1. Heat the oil in a medium saucepan, add the onions and nuts, mix well then reduce the heat, cover and cook for about 5 minutes or until the onions are softened, stirring occasionally.

2. Remove the lid, raise the heat a little and stir for a few minutes until the nuts brown.

3. Add the rice and the finely chopped tomato and mix well. to the pan and stir a couple of times to coat the rice.

4. Add the sea salt, boiling water, and sultanas, mix well, reduce the heat to low and cook for 10 minutes, stirring from time to time.

5. Meanwhile, cut the remaining tomato into quarters then thinly slice and set aside.

6. Cut out the stalks from the Peppers, remove the seeds and sprinkle the insides with a little sea salt.

7. Add the parsley, mint, cinnamon, black pepper and allspice and the lemon juice to the rice mixture, stir and continue to simmer for a further 10 minutes.

8. Fill the prepared capsicums with the rice mixture, arrange the sliced tomatoes over the top of each then place upright in a large saucepan.

9. Gently pour in enough boiling water to come about 7.5cm/3-inches up the sides of the peppers, cover the pan with a lid and cook over a low heat for 30 minutes.

10. Carefully pour off the water and allow the peppers to cool before serving.

n:Contains nuts v:suitable for vegetarians ve:sutiable for vegan
Gu:Gluten wheat free Df:Dairy Free

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