Sunday, January 19, 2014

red pepper hummus

There is always some extra space in my heart for one more roasted pepper recipe.
This one is ‘originally' recommended to quickly prepare when guests surprise you. No guests this time, only me. I was hungry and there was only some cream cheese left in the fridge. Half empty package of cream cheese with doubtable freshness. It was time for storecupboard SOS.
Actually this recipe is from a section storecupboard sos, Nigella Express or how to cope when there's no time to go shopping. But I used 'storefreezer' SOS as well, as I always have flame-roasted red peppers in the freezer. You just pop the bag of frozen peppers in hot boiling water and they will be ready for use in no time.
This recipe is easy to make and veeeeery tasty. It's a variation of hummus, so you will need a can of chickpeas as well.

350g roasted red peppers
410g can chickpeas
1 tsp paprika
30ml cream cheese (or a bit more, I used all that I had which was about 3 full tbsp)
2 tbsp olive oil
minced garlic (1/2 clove)
one tsp lemon juice
salt to taste

Put all the ingredients in a food processor and mix until smooth, until you get hummus like paste. Taste and add more lemon juice and salt if needed. 

That’s it, that is all you need to do to get silky red hummus. You can either spread hummus on crackers or on toast, or you can use it as a dip.  

Not only I nursed myself that night, I treated myself next morning..  and there is more left in the fridge, if those unexpected guests arrive.

Sunday, January 12, 2014

antioxidant ice cream

pomegranate ice cream

Heavy fog for almost a week. And it disappeared without a trace. Now, again, we can see blue, clear sky and absorb stripes of sunlight.

Leave the windows open, let 'fake' summer in!

Seduced by all this or in other words intoxicated by the sun, I was hungry for ice cream. Heated body and soul sought for an instant calmer. 

No fuss, creamy sunny delight with a hint of winter.
juice of one pomegranate
80g icing sugar
250ml whipped cream
2tbsp lime juice

Combine pomegranate juice, icing sugar and lime juice, whisk to dissolve sugar. Whip the cream till you almost reach soft peaks. Then add pink liquid to it and whisk again, but now until soft peaks. Spoon the ice cream into the airtight container and freeze overnight.

Homemade ice cream is usually eaten at home. So, be a good neighbor, spread a joy. Take winter accessories, don’t forget ice cream, go on a terrace and fully enjoy!

Amazing recipe supplied by amazing Nigella.