Category: Recipes


May
2013

Daisy’s Staple Hummus

categories: Recipes

I’ve been making hummus for many years now. It is a great dish to make tons of and store. It is also a great dish to bring out when guests are around, or when you’re too tired to cook, or when you’re so hungry after work you’d eat chocolate or some sugary bad thing (this is so much better!).

Tip: Keep a stock of gluten-free crackers.

Below is a basic, tried-and-true recipe. Feel free to experiment: add ingredients such as roasted peppers, curry powder, caramelized onions, chilli, etc. to spice things up!

Ingredients

  • 1 can of organic chick peas or garbanzo beans
  • 2-3 cloves garlic
  • 1 tablespoon organic tahini (brown unhulled is best)
  • 1 lemon
  • 5 tablespoons olive oil
  • Salt and pepper to taste

You’ll need a blender or food processor for this. Blend tahini and juice from one large lemon. Make sure smooth. Add garlic, salt and pepper. Continue to blend. Add olive oil.

Finally, add the chickpeas and blend. You may want to add some water from the can if you like it slightly more liquid. If you want, you can buy raw chickpeas and boil them yourself. Cheaper and healthier but quite time consuming.

And there you have it! 🙂

Peace,

Daisy


Apr
2013

Pantry staples: Pasta

categories: Eating In, Gluten-Free Products, Recipes

The increase in trendy diet fads in Malaysia has some benefits for the urban celiac. Supermarkets now stock a variety of gluten free pantry staples, including pasta. For years, most celiacs with working taste buds have avoided gluten free pasta for its unfortunately gluggy, cardboard-like texture. However, the recent influx of new brands to the market has changed this.

The brands found supermarkets here are Orgran, De Bole, San Remo and Dove’s Organic Farm. I try to avoid corn, unless it is organic as something like 80% of corn is genetically modified. So far, the Dove’s Organic Farm Brown Rice Pasta (available in penne or linguini) has the best texture and closest feel to wheat pasta. Luckily, it’s easily found at Cold Storage supermarkets. Outside of Malaysia, I’m a big fan of the Italian brand, Riso Scotti. Unfortunately, I’ve yet to find a brand for Lasagne sheets (that aforementioned gluggy texture problem) so I still use zucchini and eggplant to replace the pasta sheets.

One of my favorite pasta dishes is carbonara. Unlike the super rich, cream-laden version you find in many cafes, the Italian kitchen version uses eggs to create the slippery texture.

Pasta Carbonara

Ingredients

For the pasta, use approximately 75g per person and prepare according to instructions on the packet.

60g Pancetta (the label should say gluten free)*

1 tbsp olive oil

2 eggs

1/2 cup each of Parmesan and Pecorino cheese grated.

Method

Put the pasta to cook in salted, boiling water.

In a large pot, sautée the pancetta in oil until it is crisp and remove from pan. Leave the oil in the pot off the heat.

Beat eggs together with the grated cheese.

When pasta is cooked, drain and reserve 1/4 cup of pasta water.

Return the pot with the pancetta oil to a low heat and add the pasta and cooked pancetta. Stir through, coating the pasta well with the oil.

Turn heat to the minimum and add the egg and cheese mixture. Mix slowly to ensure the pasta is well coated and remove from stove. The residual heat of the pasta will cook the egg.

Taste and salt a little if needed.

*Bacon or pancetta makes everything taste better unless you are a vegetarian so feel free to leave this out and substitute with three cloves of garlic sautéed in 2 tablespoons olive oil.

Kiss kiss,

Bubbles