Sunday, February 7, 2016

Heavenly Hummus Wrap with Homemade Hummus Recipe

Heavenly Hummus Wrap with Homemade Hummus
Heavenly Hummus Wrap with Homemade Hummus

Total Time: 20 min | Prep: 5 min | Cook: 15 min
Yield: 2 servings (plus additional hummus and vinaigrette)
Level: Easy



1 tablespoon butter or olive oil
1/2 red onion, sliced


Three 14.5-ounce cans chickpeas, rinsed and drained
1/3 cup plus 1 tablespoon tahini
1/2 teaspoon ground cumin, or more to taste
3 cloves garlic, chopped, or more to taste
1/2 lemon, juiced
1 tablespoon olive oil
Balsamic Vinaigrette:
3/4 cup olive oil
1/4 cup balsamic vinegar
Salt and freshly ground black pepper

1 large spinach tortilla
1 jarred roasted red pepper, sliced
3 canned artichoke hearts, halved
2 cups mixed salad greens
1/4 cup crumbled feta cheese
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For the onions: Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly, stirring occasionally, until soft and deep golden brown, 10 to 15 minutes. Set aside and let cool slightly.

For the hummus: Meanwhile, combine the chickpeas, tahini, cumin, garlic, lemon juice and some salt in a blender. Pulse until the mixture becomes somewhat smooth and combined, but do not over-mix. Add 1/2 to 1 cup cold water as needed to facilitate blending and reach the desired consistency. Add the olive oil and pulse a few more times just to incorporate. Taste and add more cumin, salt or garlic if needed. Pour the hummus into a bowl and stir to ensure it's combined. Serve immediately, or refrigerate for up to 3 days.

For the balsamic vinaigrette: Shake together the oil, vinegar and some salt and pepper in a Mason jar. This makes more than you'll need for 1 wrap; store the rest in the fridge and use for another salad.

For the wrap: Grill the tortilla on a grill pan over medium heat just until it has grill marks on the outside, 1 minute. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable, with just a little bit of color! Let the tortilla cool slightly.

To assemble the wrap, spread about 1/4 cup of the hummus down the middle third of the tortilla. Arrange the cooked onions and roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in 1 tablespoon of the balsamic vinaigrette, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens. Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend and chow down!

Recipe courtesy of Ree Drummond

SHOW: The Pioneer Woman
EPISODE: Healthy 16-Minute Meals

Tuesday, February 2, 2016

Fish and pumpkin tagine recipe

Fish and pumpkin tagine picture
Fish and pumpkin tagine

Try this quick and easy fish and pumpkin tagine.



1 tablespoon olive oil
1 brown onion, chopped
2 garlic cloves, crushed
1 tablespoon ground ginger
2 teaspoons ground turmeric
1 cinnamon stick or quill
400g can crushed tomatoes
1 1/2 cups (375ml) chicken stock
500g pumpkin, peeled, cut into wedges
4 (200g each) large ling fillets, halved
1 cup (120g) frozen peas
2 cups (400g) couscous
1/3 cup parsley leaves
2 tablespoons slivered almonds, toasted


Step 1 Heat oil in a large deep frying pan over medium heat. Add onion and cook for 5 mins or until soft. Add garlic, ginger, turmeric and cinnamon and cook, stirring, for 30 seconds or until fragrant. Add tomato, stock and pumpkin and simmer, covered, for 10 mins or until pumpkin is just tender. Season with salt and pepper.

Step 2 Place fish over the pumpkin mixture and cook, covered, for 10 mins or until fish is just cooked through. Add the peas and cook, covered, for 2 mins or until peas are tender.

Step 3 Meanwhile, place couscous in a large heatproof bowl and cover with 2 cups (500ml) boiling water. Cover and set aside for 5 mins to absorb. Separate the grains with a fork.

Step 4 Divide couscous among serving plates. Top with tagine and sprinkle with parsley and almonds to serve.

Coles - 01 May 2015

Cauliflower steaks with fattoush recipe

Cauliflower steaks with fattoush picture
Cauliflower steaks with fattoush

For a vegetarian alternative. try this spiced cauliflower steak served with Middle Eastern inspired fattoush salad.

To Prep 0:15 | To Cook 0:20 | INGREDIENTS 13 | DIFFICULTY EASY | SERVINGS 4


2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
3 teaspoons mild paprika
2 small cauliflowers, cut into 2cm slices lengthways
120g pkt toasted pita bread
3 vine-ripened tomatoes, cut into wedges
1 Lebanese cucumber, chopped
1 green capsicum, chopped
1 small red onion, cut into thin wedges
1 cup flat-leaf parsley leaves
1 cup mint leaves
2 tablespoons lemon juice, extra
2 tablespoons extra virgin olive oil, extra


Step 1 Combine the oil, lemon juice and paprika in a bowl. Add the cauliflower and turn to coat. Heat a large frying pan over medium heat. Cook cauliflower, in 2 batches, for 5 mins each side or until golden and tender.

Step 2 Meanwhile, place the bread, tomato, cucumber, capsicum, onion, parsley, mint, extra juice and extra oil in a large bowl. Season and toss to combine.

Step 3 Serve salad with cauliflower steaks.

Coles - November 2015

Monday, February 1, 2016

Beef kebabs with couscous and chickpea tabouli recipe

Beef kebabs, couscous and chickpea tabouli picture
Beef kebabs with couscous and chickpea tabouli

Cooked in 10 minutes, this dish of spiced beef kebabs and flavoursome tabouli makes midweek meals easy on the chef and the wallet.

To Prep 0:20 | To Cook 0:10 | INGREDIENTS 11 | DIFFICULTY EASY | SERVINGS 4


1 lemon
190g (1 cup) couscous
250ml (1 cup) boiling water
2 teaspoons olive oil
400g beef rump steak, excess fat trimmed, cut into long thin strips
2 teaspoons ground cumin
1 x 400g can chickpeas, rinsed, drained
2 tomatoes, coarsely chopped
2 shallots, ends trimmed, thinly sliced
1/2 cup fresh mint leaves, coarsely chopped
1/2 cup fresh continental parsley leaves, coarsely chopped


Step 1 Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Juice the lemon.

Step 2 Place the couscous in a large heatproof bowl. Combine the water and oil, and add to the couscous. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.

Step 3 Meanwhile, thread the beef onto 8 skewers. Sprinkle the kebabs with the cumin.

Step 4 Add the lemon zest, lemon juice, chickpeas, tomato, shallot, mint and parsley to the couscous. Toss until well combined.

Step 5 Heat a barbecue grill over medium-high heat. Add the skewers and cook for 3 minutes each side for medium or until cooked to your liking. Divide the skewers and couscous tabouli among serving plates and serve.


Energy 1685kJ
Fat saturated 2.00g
Fat Total 7.50g
Carbohydrate sugars g
Carbohydrate Total 46.00g
Dietary Fibre 7.50g
Protein 35.00g
Cholesterol mg
Sodium mg

Australian Good Taste - January 2009 , Page 41
Recipe by Heidi Flett

Photography by Rob Palmer

Sunday, January 31, 2016

Chicken Kofta with Cheese Recipe

Chicken Kofta with Cheese Picture


1 medium potato
4 large chicken fillet
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon coriander
1/2 teaspoon cardamom

For filling
10 cubes creamy cheese
1/2 cup mushroom, minced
2 tablespoons chopped parsley

For frying
Corn oil

For coating
2 large eggs
1/2 teaspoon salt
black pepper to taste
2 cups bread crumbs


In a deep saucepan put the potatoes and cover with water. Put the potatoes over medium heat until cooked. Peel the potatoes and set aside.

Bring the meat grinder and use the disk with small holes. Chop potatoes and chicken in a deep dish. Add salt, pepper, oregano, basil, and cardamom. Mix with your hands until well combined.

Take a little of the dough between your hands and roll into medium-sized balls.Place one table spoon of filling into the middle of each kofta ball then close the dough and form it like a finger.

Whisk the eggs with a fork, add salt and black pepper. Dip well the meatball fingers (kofta) in egg mixture on both sides. Coat the meatballs with bread crumbs with a little pressure on it in order to let the bread crumbs stick on kofta.

Heat the oil in a skillet over medium heat. Place several fingers of kofta and fry in oil until golden brown. Drain on paper towels. Fry the rest of the fingers. Serve hot.

Saturday, January 30, 2016

Umm Ali with Chocolate Recipe - How to make Umm Ali with Chocolate

Umm Ali with Chocolate Recipe
Umm Ali with Chocolat


Puff pastry dough
1 1/2 liter milk 
1/3 cup unsweetened cocoa
sugar to taste
1/2 cup almonds, sliced
1 cup hazelnut, crushed
1 tsp cinnamon
200 grams Chocolate
250 ml Cream
2 bags chocolate balls


Preheat the oven to 200 C.

Put the pastry dough on a baking sheet, using a fork make some holes in it then bake it in the oven.

Heat milk then add cocoa and sugar. Stir until the sugar milts then add cinnamon.

Cut the pasty dough and place it in a Pyrex pan. Add almonds, hazelnut then add a layer of hot milk.

Add another layer of pastry dough, the rest of milk and add your favorite chocolate on the top.

Mix some milk with cream. Spread on the top.

Bake in preheated oven for 10 minutes. Remove it and garnish with chocolate balls. Serve hot.

Friday, January 29, 2016

Mshabak (Egyptian Recipe)



5 tbsp starch
5 tbsp flour
2 tbsp sunflower oil
1 tsp yeast
warm water
oil, for frying

For sugar syrup
2 cups sugar
1 cup water
2 tbsp rose water
half lemon juice
Orange food color (optional)


Mix the sunflower oil, flour, yeast and starch.

Add water gradually and mix until you get a thick dough.

Place the dough in a mold open from the buttom and pour it over a saucepan filled with hot oil and fry in the rings shape.

Deep fry until golden brown in color, and turn to fry both sides.

Dip immediately in cold sugar syrup and turn occasionally to make sure that all sides are dipped with syrup.

Serve hot.

Preparation of sugar syrup

Put the sugar and water on the fire to boil and then add lemon and rose water and you can add the orange food color

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