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Lebanese style Salad

  BLACK LIME AND BEAN SALAD INGREDIENTS 2 x 400g (14oz) cans of 3-bean mix, drained (Fresh or dried if possible) 1 x 400g (14oz) can of unsweetened corn kernels, drained (Some may prefer to omit) 15 green beans, trimmed and cut into 3cm/1½in pieces (or 1 cup defrosted frozen green beans) 1 avocado, cut

Baked Fish with Tahini Sauce

Serves 4-6 1 cup Tahini clove garlic, crushed juice of 1 lemon 1/2tsp soy sauce 1/8 tsp cayenne pepper 4-6 fish fillets 1 tbsp olive oil 1-2 large onions, sliced 1 tbsp parsleys, chopped 1/2 lemon, cut into wedges   Preheat oven to 200 degrees Celsius. Combine first five ingredients in a blender, process until

Tahini Soup

Serves 4-6 2 carrots 2 potatoes 1 white 1 sweet. 2 leeks bunch of celery I tbsp parsley 1 cup Tahini ginger/pepper 2 tbsp oil 1 tbsp flour Any fresh vegetable from the garen   Dice all vegetables. Heat oil in a saucepan and add the flour. Mix until browned. Add plenty of hot water,

Carrot Soup

  KUMQUAT AND LENTIL SOUP INGREDIENTS (4 people): – 250 gr of split red lentils (Masoor Dhal), – 2 carrots, – 1 onion, – 1 heap of sweet kumquats (a dozen), NB1 – 1 tbsp of olive oil INSTRUCTIONS 1) Soak the lentils for at least 6 hours and rinse them well; 2) When the

CLASSIC HUMMUS

Original At http://daa.asn.au/for-the-public/smart-eating-for-you/recipes/browse/ Preparation time: 5 min minutes Serving size: 6 Ingredients 1 cup of fresh peas, rinsed and drained 1 clove garlic, crushed 1/2 teaspoon ground cumin 1 tablespoon lemon juice 1 tablespoon tahini 1 tablespoon extra virgin olive oil 2 tablespoons water, optional Vegetable sticks, to serve Crisp homemade oven-baked whole grain pita

Lentil Hommus

  RED LENTIL HUMMUS INGREDIENTS 1 cup water 1/2 cup red lentils 1 clove garlic (finely chopped) 1 tablespoon tahini 1/4 of a lime (juice only) INSTRUCTIONS Place water and red lentils in a medium sized saucepan and bring to the boil on high heat. Once boiling, put on low heat until the majority of

Hummus

  CAULIFLOWER HUMMUS INGREDIENTS 1 small cauliflower, cut into florets 4 garlic cloves, left inside of skin 2 tablespoons olive oil 2 tablespoons tahini 2 tablespoons additional olive oil 1 tablespoon lemon juice ½ teaspoon oregano ½ teaspoon dried parsley ½  teaspoon ginger ½ teaspoon ground black pepper ¼ teaspoon cumin ¼ teaspoon paprika INSTRUCTIONS

Tahini Sauce

1 clove of garlic Ginger to taste 3/4 cup Tahini 1/2 cup lemon juice 1/2 cup finely chopped parsley Crush garlic, add ginger, and mix to paste. Mix in tahini and beat in lemon juice. Gradually mix in enough water to make mixture the desired thickness, add herbs and spices to taste.   TAHINI SAUCE

Baba Ghannoj

2 large eggplants 3 cloves garlic 3 tbsp olive oil 2 tbsp lemon juice 1/2 cup Tahini 1/2 tsp ground cumin 1 tsp ginger   Roast eggplant at 180 of until soft. Remove skin, blend with remaining ingredients. Serve chilled as a dip or salad on a bed of raw spinach leaves with olives, capsicum