Well, I never thought Saimir would take some of what we discuss about food on board, but he did. One day last week he wanted to know what he could have for his dinner so I suggested savoury pancakes with some filling. He said he had all the ingredients to make the pancakes and would like to use his new frying pan. So I gave him some options as to the filling and he said he could get some onions, peppers and cheese. Back he came the next day and boy oh boy. Here was this young lad with puffed out chest and heels rising off the carpet, proudly announcing that he had made the most delicious pancakes he had ever eaten.
So, I thought I could share this for all those hungry students out there as this is very simple and easy to make. The ingredients are as in my previous blog for pancakes made by Yeliz and Suzy but without the sugar. He sautéed the onions and peppers in a little bit of butter and said he added some dried parsley and oregano, salt and pepper to taste. He only made 5 pancakes but he said the 2 first ones did not even hit the plate but went straight down his gullet. Greed satisfied to some degree, he then layered the onion and pepper mixture onto the pancakes in layers with some sliced cheddar cheese.
We are so glad that we have set him well on the path to cook for himself with his flying or is it frying ceramic pan.
Last week I was making a concotion with chickpeas, spinach and chorizo and decided to ‘save’ some freshly cooked chickpeas to make hummus. I love it with coriander but did not have any, so I made it with black olives. Here is the very precise recipe (I’ve measured everything) and this time I did not forget to take pictures !!!
2 cups/420 g cooked chickpeas
2 garlic cloves, crushed
1/2 tsp cumin powder
1/2 tsp paprika
1 tsp salt
7 tbsp olive oil
7 tbsp warm water
1/2 cup/135 g olives (106 g pitted olives)
1 1/2 lime juice
1-2 tbsp sesame seeds or tahini
The main ingredient of this recipe are the chickpeas (also called ‘garbanzo beans’ … ‘garbanzo’ been actually the name of the chickpeas in Spanish). I always use my pressure cooker for cooking beans, lentils and chickpeas soaking them the night before. Make sure you don’t add salt to your pulses until they are almost cooked as that makes the cooking process longer, in this case I did not add salt at all as that ingredient is added during the preparation of the hummus. If you prefer buy a can of ready cooked chickpeas (410 g chickpeas in a can, I think). Mix all the ingredients with a hand mixer and vary the consistency by adding more or less oil and water. Taste it while you make it so you add more or less of the spices, garlic and lime juice to suit your taste! You can make the basic hummus without the black olives, or vary the classic recipe by adding coriander leaves or roasted pepper. I have also tried hummus with pumpkin and with beetroot, both are sweeter than the classic version. Most of the recipes I have read use tahini, I usually have sesame seeds at home so I tend to use that ingredient instead (toasting the seeds a bit in a hot pan), after all tahini is a paste made of sesame seeds. Enjoy it and if you try other alternative ingredients to make a special hummus share your recipe with us !