Kitchen Therapy


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Baba Ganoush

IMG_7900.JPGThis week we are cooking Baba Ganoush with Cook the Book Fridays.
A group that cooks from My Paris Kitchen by David Lebovitz.
I’ve never made baba ganoush before.
I’ve always liked eggplants, I grew up eating a lot of grilled eggplant with garlic.
I also have a deep love of all things tahini.
So for me this dish was a total success.
Grilled eggplant, tahini paste, garlic, lemon, parsley, olive oil, cayenne pepper, cumin and salt blitzed together to make this earthy, healthy dip that has a good hit of spice.
We added it to our dinner plate instead of the horseradish we usually serve this with and it went wonderfully. Everyone loved it and I will definitely make this again.
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To read more thoughts on this dish, head over to the Cook The Book Fridays group.


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Artichoke Dip with Rosemary Oil

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Friday was the last day of school. Two weeks of school holidays have just begun!
I made this week’s recipe for Cook the Book Fridays as kids and mums were coming and going from our house (the pleasures of living across the road from the school!)
The plan was to have it with grilled salmon for dinner.
I love artichoke dip… but apparently, so does everyone else!
That’s my son climbing the kitchen bench to get to it!

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After everyone started to dwindle away, I realised there wasn’t much dip left.
I wasn’t even sure we had enough for dinner as it disappeared quickly with the crackers and breadsticks I put out with it.
What surprised me the most was that the kids liked it as much as the grown ups.

artichoke2I really had no preconceived notion as to how things were going to work out for dinner.
I figured I’d put out the grilled bread, the dip and the gorgeous grilled salmon and let everyone work it out for themselves.
And it worked beautifully…

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This dip not only proved to be delicious with simple crackers, but also combined perfectly with the salmon, making a very satisfying dinner.
* We all stank on garlic the next day – but no one cared.
**The rosemary oil was wonderful – except for the bit where I decided to leave it blending by itself in my small hand blender and it vibrated off the bench and splattered vibrant green rosemary oil over… pretty much everything. It was just another one of those things that makes life interesting.
***I was sick for about 2 weeks so being able to make this (a week late) with all the chaos and mess that went along was a beautiful thing ­čÖé
****I can’t wait to read what the rest of the Cook the Book Fridays group thought of this dish!

 


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Hummus with Grilled Vegetables

This was the perfect recipe to come to home after a week away in Queensland.

Chickpeas.
Tahini.
Garlic.
Lemon.

And if you like it a little spicy, add a dash of cumin or chilli powder.
(Or hungarian paprika like I did)

I grilled some chicken strips to make chicken and hummus wraps for dinner.

 

Then I started to think about how good some grilled zucchini would be with that wrap.
And some eggplant.
And mushrooms.
And wouldn’t it be great to dip some asparagus spears straight into the hummus.
Just for the heck of it!

 

Dinner was amazing!
Dorie Greenspan’s hummus recipe was a hit!

I am looking forward to reading what the rest of the French Fridays with Dorie group thought!