I absolutely love this HOMEMADE HUMMUS WITH CHILLI OIL! I always make double and freeze a portion, it is simple to make with tinned chickpeas but I prefer to use the dried as they give a chunkier result. It’s much cheaper to use dry peas but, of course, you need to soak them and cook for some time so factor this into your timings. If you prefer you can omit the chilli oil and just have it plain.
You can eat it in myriad ways; straight from the bowl, as a snack/appetizer on small crackers or scooped up with a crunchy lettuce leaf such as Little Gem, with flatbread as part of a mezze type meal, with BBQ meat in a warm pitta bread & all sorts of salady like offerings…………I could go on..
These little tartlets look impressive with light puff pastry cases and a creamy filling and, take my word for it, they are quite delicious to eat.
Serve as a starter or light lunch with a crunchy salad and crusty bread. If you are catering for vegetarian for your Christmas dinner these can be served with all the trimmings. The little cases could be used for all sorts of tartlets. Try other fillings such as roasted peppers & tomatoes or caramelized onions just remember that the filling must be cooked before you put it into the cases. Pair your filling with any sort of melting cheese such as Brie or Camembert Continue reading “CREAMY GRUYERE & LEEK & WALNUT TARTLETS”
This smoked trout mousse can be served as an elegant starter or it’s perfect for a light lunch. It can be made with smoked mackerel which is much more economical (and has a stronger flavour) but for a special occasion, the trout is lovely. It’s a handy recipe to have as you can make it a few days ahead, indeed the flavour develops so this is preferable anyway or you can freeze it. Serve with warm melba toasts. Splendid.