daveb: recipes

top secret humous recipe · Sep 22, 01:02 pm

ingredients

garbonzo beans (1 can)
tahini paste (1/4 cup)
cumin (1/2 tsp)
paprika (1/2 tsp)
salt (1 tsp)
pepper (1 tsp)
lemon juice (2 lemons)
olive oil (1/4 cup)
roasted garlic cloves (4-6)

process

start by throwing a small handful of salt, olive oil and about 4-6 garlic cloves in a oven proof small container and baking at 350 C for about 25 minutes.

in the mean time combine all ingredients in a food processor, but only put half your can of garbonzo beans (chick peas) into the food processor.

when your garlic is roasted, somewhat cooled (but not cold) toss that into the food processor and then add the rest of the garbonzo beans. mix for a good 5 minutes – longer than you’d think. the roasted garlic takes a while to get fully whazzed in.

i use a lot of lemon juice, and add in a little extra tahini paste typically. finding a good quality tahini, organic garbonzo beans, ripe lemons and good olive oil will improve the taste significantly. i also like to use a strong paprika to give it a reddish speckled colour.

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roasted beets · Oct 2, 04:03 pm

small beets are best, but whatever you’ve got taste delicious! – chop beets into 1/2 inch sections, or whatever you find mouth sized. – put beets in a piece of wide tin foil – add 3-4 tbs of Olive Oil (sprinkle over liberally) – add 2-4 cloves of crushed garlic – add 4-5 tbs of balsamic vinegar

wrap up in foil, ensuring it’s sealed (very messy if not)
toss in the oven at 375, or on your bbq at medium heat for 45 min.

turn over half way through if possible.

if you don’t have tin foil, you can use a small roasting pan instead – as long as it has a cover. if you use a roasting pan try tossing the beets (turning them over in the oil and balsamic) half way through the roasting.

beets should be soft but not mushy.

enjoy!

.dave

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baked beetroot with balsamic vinegar, majoram and garlic · Nov 17, 08:00 am

1lb of raw beetroots, preferably golf-ball sized. scrubbed
10 cloves of garlic, peeled and squashed.
1 handful of fresh majoram or sweet oregano, leaves picked.
salt and freshly ground black pepper
10 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil

preheat the oven to 200 C / 400 F. tear off around a meter and a half of kitchen foil and fold it in half to give you a double thickness. if you can only get larger beetroots half them to speed up their cooking time, otherwise use them whole. place them in the middle of the foil with the garlic and marjoram, season generously with salt and freshly ground pepper, then fold the sides into the middle. before you seal the foil, add the vinegar and olive oil. scrunch the foil together to seal at the top. place in the preheated oven and cook for around 1 hour, until tender.

this is ideal on the bbq, but the oven will warm up the house nicely in winter.

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thai peanut sauce · Nov 16, 07:12 pm

ingredients:

1 cup coconut milk
1 T red curry paste
1 T satay or chili paste
2 T creamy peanut butter (not the natural kind)
2 T honey
2 T lime juice
1 T rice vinegar
1/2 t salt
1 t garlic salt (optional)
1 t fish sauce (optional)

instructions

get a small saucepan. pour the coconut milk into the pan and begin warming. as coconut milk heats up, add ingredients from top to bottom – ensuring you stir well during the process.

sauce should warm to near boiling. bubbling is fine – the sauce can boil to reduce.

keep sauce moving, and hot until it thickens (about 15-20 min).

serve hot on rice, chicken, or cool for a dipping sauce.

finish with chopped peanuts.

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french bread - v2 · May 24, 10:08 pm

the second batch turned out less freakish.

but still tasty.

i employed a recipe i found from a jesuit cookbook recommended by mike. next i’m on to the big book of bread.

i used lemon juice this time.

and yes brock – you can join the club.

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