August 27th, 2012
It took 4 attempts in the past 6 months but I finally mastered the art of making houmous. I am slightly embarrassed to admit I failed 3 times in a row, since it’s just a matter of blending cooked chickpeas, right? But, there is a trick! Ridiculously obvious once you have found the recipe that enlightens you on that small step in the process. So dear ladies and gentlemen, do NOT, under NO circumstances whatsoever, through away the cooking liquid while draining the chickpeas. You will actually need some to get the right consistency and to avoid a dry chickpea puree and a broken blender (=the third attempt).
200 g chickpeas soaked overnight
3 tablespoons of olive oil
juice of 1 lemon
1-2 garlic gloves
2-3 tablespoons of tahini paste (picture above)
salt and pepper for seasoning
Rinse the chickpeas and place in a large saucepan. Add 2 liters of cold water and bring to a boil. Reduce the heat to a gentle simmer and cook for about 1,5 to 2 hours or until the skins are tender. Remove from heat, season with salt and pepper. Drain the chickpeas, keeping aside the cooking liquid (AHA!) and blend in a food processor with a little cooking liquid to help the chickpeas on their way. When smooth, add the lemon juice, garlic, tahini and olive oil. Taste for seasoning.
Does it come as a surprise that’s it’s the Moro cookbook that showed me the way to the perfect hoummous? It’s the ideal starter for a long hot summer diner and it can be served in many different ways. Try with ground lamb, cinnamon and pinenuts, in the mix with a mached avocado and fresh cilantro or plain with some refreshing cucumber. How do you like to eat yours?
all pictures by elisabeth for aestheticshelter.com
December 5th, 2011
One should never take oneself too seriously but there is one thing i am extremely serious about: food. I used to eat cereals all day every day. A bowl, a spoon and milk…I didn’t need much more. Once in a while I would dare to make pasta, but that was about it. That and a lot of eating out. Until the day i met a man with serious cooking skills. That man turned out to become my boyfriend; making me lovely homecooked meals day in day out…and after about a year…I started cooking…out of sheer pure quilt. Ah, guilt…thank God for guilt!
So my first post on food is an ode to the book that learned me how to cook: The Moro Cookbook by Sam and Sam Clark. I will never thank my friend Franzi enough to have bought it as birthday gift. Not only are the recipes one by one lovely explosions of flavor but the book itself is as much as a little gem. The photographs, layout, font and paper are all in sync. Flicking through it is a feast for the eyes. My picture doesn’t do it justice. I strongly advice you to get your own copy: great meals guarenteed!
pictures by elisabeth for aestheticshelter