Last week, I made my first ever roast chicken. Yes, you read that right. For some reason, I always found the concept of roast chicken daunting. I also thought that it’s easy to stuff the whole thing up, and that you could easily end up with bird biltong, or alternatively, Salmonella poisoning. (more…)
I discovered this course from Jess the other day, and just had to share it. Join Sarah Graham and Yuppiechef for an awesome course called ‘The Art of Baking’.
I’ve been spending my spare time watching the lessons, and doing the quizzes and have found it so helpful and interesting. Throughout the course, you learn to make different things like cake, cookies or bread, and in the process, you learn about the art of baking, along with interesting tips and tricks.
You can take your time with each lesson, and there is no limit on how long it takes you – you don’t even have to make the recipes taught.
Check it out. I think I deserve a noddy badge because I got 100% in the first quiz. BOOM.
My mom sent me this recipe from her Fairlady magazine (October 2013 issue), and I decided to give it a bash. I am a HUGE fan of Mediterranean cuisine, and this 6-step Falafel recipe was so easy, and DELICIOUS that I just had to share it.
2 x 400g tinned chickpeas, rinsed & drained
2 garlic cloves
1/2 red onion, finely chopped
1 cup breadcrumbs
1/2 tsp bicarbonate of soda
1 tsp baking powder
1 tbsp flour
2 tsp cumin, ground
2 tsp coriander, ground
1/2 tsp dry chilli flakes
10g flatleaf parsley, chopped
10g coriander, chopped
Sea salt and black pepper
Vegetable oil for shallow frying
Step 1: Place the drained chickpeas in a food processor and blitz until smooth.
Step 2: Add the remaining ingredients to the pureed chickpeas in the food processor, season well and blitz again until combined.
Step 3: Place the pureed mixture into a bowl, shape into small balls and place on a lined baking tray. The mixture will seem quite dry – but it came together nicely when shaping.
Step 4: Heat a frying pan with oil, fry the falafel in batches for 2-3 minutes on each side until golden brown and cooked through. Drain on paper towel.
Step 5: Heat up your pitas – you can use a griddle pan, oven or even a microwave (read the instructions on your pita bread pack).
Step 6: To serve, place a dollop of tzatziki inside a pita, then add the falafel balls. I also spread some hummus inside my pita. Garnish with fresh mint and parsley. Smash in face.
If this isn’t a girl loving her falafel, then I don’t know what is.