…Martha fricking Stewart. A little sloppy-Joe in consistency, but tastes damn fine – so much so that it got two avid meat fans reaching for bun number two. Served it up with the usual melted, sharp cheddar and salad.
This burger recipe is multifaceted however, a discovery made upon making too much mix for three people. So with the left-overs we made small, falafal-sized balls, lightly fried them and made some darned fine pitta filling, served up with home-made houmous and spicy tomato ketchup.
Fried quinoa balls with houmous and salad
The houmous consisted of:
- 2xcans chickpeas
- 4xcloves of garlic
- 2xtbsps tahini
- 2xtps cumin seeds
- Olive oil
- salt and pepper
- Rinse the chickpeas and put in blender
- Add the pealed cloves garlic, cumin seed, a squeeze of the lemon, the tahini and a drizzle of the oil
- Blend it up
- Add more oil according to how you want the texture – smoother = more oil
- Season to taste, adding more lemon/cumin/pepper/tahini/salt and pepper as so desired
If you don’t have a blender it is possible to pummel the chickpeas and associated ingredients in a pestle and mortar. You won’t get the same consistency but still the same idea.
Salad lunch with sesame seeds
Pittas were assembled with a generous layer of houmous, finely chopped red onion, cucumber, red pepper, rocket, the fried quinoa balls, yoghurt and spicy ketchup. Pittas, houmous and salad made a superb lunch the following day as well.
What better way to begin a food blog, than with some food. Clearly I’m not offering food right now for eats, just the stuff you see in photos rather generously accompanied by details on how to make it.
Fried Courgette and Aubergine
Let’s call this one “Fried&Floured, Courgette&Aubergine & a little bit of everything else”. Let’s also call it less of a name and more of a description.
- 2 x courgettes
- 1 x aubergine
- White flour
- 2 handfuls of rocket
- Slice up courgette and aubergine.
- Lay out and salt both sides.
- Rinse the salt.
- Dry on kitchen roll/towel.
- Season white flour with cumin, corriander, pepper.
- Coat each slice.
- Fry each slice in a pan (1cm veggie oil approx) until golden.
- Lay out on kitchen roll.
Then serve with rocket, houmous, yoghurt (obviously minus this for a vegan version) and chilli sauce or whatever you fancy/have laying around.
This happened to use up a lot of left-overs out of the fridge, so was really quick and was promptly woofed down by two hungry Londoners. Not to mention I’d already eaten a slice of cake upon arriving home. It’s a new thing, dessert first.
We’re diversifying the freezer by means of introducing more things (other than soup) to it. This meal brought about that revelation, so I thought it only fitting to title this post as such.