Tag Archives: toast

Everybody Eat the Dinosaur.

18 Oct

I’m sorry, I really couldn’t resist. Following my foray into lyric appropriation a few posts back, I thought I’d repeat myself with an equally as admirable switcharoo. Genius.

Well at least I think so.

I apologise for the lack of posts recently. Despite claims from friends who shall remain anonymous (for now) that my blog is pure crap (I choose to think this is sarcastic), I know you’ve all missed me. However my life has become a constant whir of overdue uni work and an endless torrent of rental applications and, admittedly, I’ve barely any time to feed myself, let alone write about it. I’m living off carrots and muesli bars, people. Cue melancholy violins.

However all this frenzied mania has been somewhat relieved by a recent addition to my constantly growing collection of (often useless) kitchen appliances. The bread machine, ice cream maker, tofu kit and I have just welcomed a brand-spanking new blender to our brood. And what a change it has made.

I’ll be honest and say that I’ve only really made one thing with it so far, due to a new found obsession with chickpeas. I’ve probably had hummus for the past five days straight (with aforementioned carrots) but am in no mindset to stop. It’s just so easy and takes less time than two-minute noodles – which, for me, always take at least ten.

As well as the blender, I’ve also acquired a dinosaur-shaped sandwich cutter, courtesy of my dear flatmate who thought it would be the ultimate birthday gift. Thank you, dear friend. It was.

Dinosaur-shaped sandwich cutter!

We’ve decided that everything will be dinosaur-shaped – sandwiches, biscuits, fried eggs, dumplings… You name it, we’ll cut it. So dumplings might be a bit difficult, but it does create the ideal accompaniment to hummus – dinosaur-shaped Turkish bread chips. Yeah, you wish you were as cool as us.

 

Hummus and dinosaur-shaped chips.

Hummus with (Dinosaur-Shaped) Turkish Chips

Serves 2

Hummus:

1 400g tin chickpeas, drained

1 TBSP tahini

1-2 cloves garlic (depending on your preference and whether or not you need to venture out into the general public afterwards)

1 TBSP lemon juice or white vinegar

1/2 cup extra virgin olive oil

salt

Turkish chips:

1 loaf Turkish bread

extra virgin olive oil

salt

1. Fit the blender with the chopping blade.

2. Place the chickpeas, tahini, garlic and lemon juice or vinegar in the bowl of a food processor.

3. Pulse until everything is well combined.

4. With the motor running and everything blending, add the olive oil in a steady stream until the mixture resembles a thickish paste. Season with salt to taste.

5. Remove the bowl from the machine and place the hummus into a serving bowl.

6. Refrigerate for 30 minutes.

7. Meanwhile, make the (dinosaur-shaped) Turkish chips.

8. Preheat the oven to 200C.

9. Split the Turkish bread in half like you would a bread roll, so there’s a top and bottom. Sorry, this is the best explanation I can muster.

10. Cut each half into smaller triangles (or dinosaurs) and place on a baking tray. You may need to do a few batches.

11. Brush with olive oil and sprinkle with salt.

12. Bake in the oven for around 10-15 minutes or until crisp.

13. Remove from the oven and leave to cool.

14. Serve with the hummus.

*NOTE: Hummus is one of those things where everyone has a preference: more garlic, less lemon and so on. Feel free to change the recipe to your liking.

Cheap and Cheerful Chickpeas. Alliteration. Love it.

1 May

Picture this: there’s barely anything in the cupboard, the only thing in the fridge is a jar of tomato paste, a tin of chickpeas left over by my flatmate and a container of mouldy spaghetti that’s been there since we moved in six months ago.

It’s lunch time. It’s raining outside. I can’t really get to the supermarket. Or more, I don’t want to. Despite my penchant for cooking I’m also quite lazy.

I’m thinking I might have to succumb to 2-minute noodles and soy sauce with a side of sliced up carrot. Hey, I’ve (regrettably) done it before.

But wait, what’s that? A limp bunch of continental parsley from the other night’s dinner party? An onion? A clove of garlic?

It’s a recipe for a good lunch, that’s what.

I made this recipe for myself and it was the perfect amount for one person. But here I’m making it for two – after all, sharing is caring (and an ultimately cheaper grocery bill).

The 4-bean version

Cheapest Chickpeas on Toast

1 TBSP olive oil
Half a brown onion, finely chopped
2 cloves of garlic, finely chopped
1 TBSP dried mixed herbs
One tin of chickpeas, drained
2 TBSP tomato paste
½ cup flat-leaf parsley, roughly chopped
Salt and pepper to taste
2 slices of bread
Butter (optional)

1. Heat oil in a frying pan
2. Add onion and garlic and fry until soft and glassy
3. Add dried mixed herbs and stir through
4. Add chickpeas and stir around for a few minutes
5. Add tomato paste and stir through until everything’s warm and starting to smell good
6. Season with salt and pepper
7. Stir through parsley for a few seconds
8. Toast your bread and butter it if you want (I take the cheaper option and leave it plain)
9. Spoon the chickpea mixture onto the toast and presto, lunch for two for less than $3.

I’ve also done this recipe with tinned beans – you can use any kind. I’ve also added left over grated parmesan and omitted the parsley. It’s really up to you what you put in it. I invite you to invent.