Pomegranate #2 – Quick dip!

Girls night in? Afternoon snack? Buffet lunch? This is your recipe!

Stunning in colour and taste, very quick to make, stress free preparation = more time time to ENJOY what really matters!

150g soft goat cheese
250g ricotta
Seeds of 1/2 pomegranate
1 bunch of chives
1 tbsp runny honey
2 tbsp red wine vinegar
(Found on BBC Good Food website)
  • Mash the goat’s cheese and ricotta together in a bowl
  • Roughly spread over a large plate
  • Wash and prepare the pomegranate seeds (read tips here) and chives
  • Scatter chives and seeds over the goat’s cheese and ricotta and set aside until ready to serve
  • Stir together the honey and vinegar –  drizzle over the plate just as you serve it
  • Serve with crusty bread, thin crisps, bread sticks or toasted rye bread

Chick Pea Heaven – Hummus

Another favourite in our household is hummus…or should I write houmous, hommos, humos, hoummos?!?! Never quite understood which is the correct one….doesn’t matter…it tastes great!

It is barely made before it is snatched – usually when the children come home from school – and gobbled up with crudites…(silly fancy word for raw vegetables!)

I used to buy it until my mum visited and insisted on making it at home. I thought she was mad, well she is a bit, but then she got cracking and it was to die for. I still buy it, but sometimes, as a treat, I make it. It is very satisfying seeing the children tucking away at something I know is full of goodness and knowing exactly what they are eating – plus no hidden ingredients!

What better food than the chickpea? Full of iron, folic acid and protein as well as being high in dietary fiber and low in fat, it truly is a natural source of health. I am only beginning to experiment but am finding there are so many ways to cook them – falafel being another favourite!!!

The measurement lovers in this world will have to bear with me on this one as it sort of is a splash here and a splash there..and then a lot of tasting and seasoning as you go. I like my hummus quite strong, garlicy, and spiced, others prefer it plain and less salty. Taste as you go – maybe with a glass of white wine in your hand – quite a nice way to spend a morning or afternoon!

1 tin of cooked chickpeas
Preserve half of the liquid from the can
Juice of 1 lemon
1 tsp cumin
3 tsp sesame oil
2 tsp sea salt
1 crushed clove of garlic
1 tbsp olive oil

  • Put the chick peas in a food processor (or large pestle and mortar)
  • Add about 1/3 of the liquid from the tin (not too much as hummus should never be runny – it is easier to add liquid later than try to take it away….), the cumin, the garlic and 1 tsp salt
  • Pour in half the lemon juice and 2 tsp sesame oil
  • Combine, pulse, stir….how does it look? Feel? Put a spoon into it and have a taste. What is missing? Is it too dry?
  • This is where you have to be the judge of what is good! I would add more salt and sesame oil, and then the olive oil to make it nice and smooth.

You might like it more coarse, less salty… play!

When I am not letting children attack it I add paprika and chilli – just a bit – and usually, for presentation purposes, sprinkle with paprika and a few chick peas as well as drizzle some olive oil over the top…I serve it either with raw veggies or bread sticks – or both!