dips

Byessar- Moroccan broad bean dip

(Stephanie Alexander’s recipe)

dip
1 kg broad beans, shelled = 300g beans
2 cloves garlic, chopped to a paste
1 teaspoon freshly chopped oregano
1 teaspoon ground cumin
150ml extra-virgin olive oil
salt
freshly ground black pepper

garnish
1 teaspoon paprika
½ teaspoon chilli powder
½ teaspoon ground cumin
1 tablespoon extra-virgin olive oil
3 spring onions, finely chopped


Boil beans in lightly salted water for 15 minutes until quite tender.
Drain through a colander set over a bowl and reserve the cooking water.
Tip (*less than) ½ cup cooking water into a blender.
Add beans, garlic, oregano, cumin, oil, salt and pepper and blend.
If too thick, pour in further cooking water and blend again to a smooth puree, stopping and scraping the mixture once or twice.
Taste and adjust the seasonings. Transfer puree to a flat, rustic looking bowl.
To garnish, mix paprika, chilli powder and cumin with oil and dribble a pattern
onto the puree. Scatter with spring onion.

*Cathy’s note: add small amount of cooking water at a time.
Makes a lot, about 600ml. Halve recipe to make one 300 ml bowl of dip.
Great with toasted Turkish bread, or raw vegetables.

Deb woods recipe for broad bean dip?
take the outer shell off the broad bean, there is a really nice centre.
pound them in a pounding bowl ( don't cook them)
add some olive oil and crushed garlic and pound more.
eat.

salads

NIcola's Rice Salad

NIcola gave this to us at Christmas Time
3 cups of cooked Basmati Rice
small cubes of tasty cheese
one small cucumber
bacon fried and chopped
3 tablespoons of oil
one tablespoon lemon juice
half tsp lemon rind
half tsp mustard
mint, basil or parsley
other options: cooked broad beans or spring onion
tomatoes and fetta

well it was very nice.

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Brown rice salad

3 cups cooked brown rice
1 small onion finely chopped
1/3 cup pecans or walnuts
1/4 cup of french dressing
3 bacon rashers cooked and diced
1/3 cup parsley

I got this off Nicola too.

pale slices

Lemon slice
Preheat oven to 180c
melt 110 grams of butter in a mixing bowl by microwave technology
add:
1 cup of gluten free Self raising flour
3/4 cup castor sugar
1 cup of coconut

Then add two eggs slightly beaten. ( I always throw them into a corner of the bowl and then beat them a little before mixing them in with the rest.
prepare a slice tin by ripping off some good quality baking paper and placing it ove r the tin. Pour the mixture in and spread it around with the knife. Difficult. Some contortions and your tongue poking out of your mouth sometimes assists. Bake until light brown then while hot, ice with lemon icing.
You make this by melting a dob of butter in the mocrowave and then adding icing sugar and lemon juice till you get enough.

Raspberry Shortcake
One of my favourites when I was a child was raspberry shortcake from that special book that my Nanna gave me.
Then I didn't have it for four years after being diagnosed with the sillileaks disease.Then I realised that his lemon slice base above would suit it perfectly. I cooked the base first for twenty minutes, then whipped it out of the oven and spread over it some raspberry jam and then whipped up an egg with some castor sugar and coconut and spread it over the top and back into the oven.
yummy and just like the original!