Red Pepper and Paprika Hummus

A delicious accompaniment to celery and carrot sticks, sliced red, green and yellow peppers, smeared on a sandwich base or merely sitting along side a mouth-watering salad bowl, this is so easy to make and you can make it as crunchy or as smooth as you like.

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Dawn: This is so simple and tasty to make…I’ve been nibbling on celery sticks dipped into this gorgeous burnt orange coloured yummyiness as I’m writing this recipe!

Ingredients

 200g chickpeas, drained

 1 red pepper, washed, de-cored and slices

 3tps of oil (sunflower used here and you can use extra virgin olive oil, if you prefer and have it in)

 2tbsps of tahini

 1tsp ground paprika

 Salt and pepper to season

 Method

  •  Place all the ingredients in a food processor and blitz them together until they are a consistency you prefer.
  •  Season and serve.

 Dawn: It really is this simple! Try it and see for yourselves.

Andrew: I don’t mind if I do! Thanks, Dawn.

Dawn: Simple to prepare and make food, packed with taste and goodness. The aspect I like the most about preparing and making food is I know exactly what ingredients have gone into everything. Often, the ingredients will make a much larger quantity than if I’d bought a similar product in a shop and my recipes are full of tasty deliciousness that mass produced food is all too frequently lacking.

For more easy-to-make recipes, follow the Love Food team at www.forfoodlovers.wordpress.com either via email (your email address is safe and we take privacy very seriously) as well as daily doses of food insights, inspirational ideas and thoughts, and the odd cat photo or two on Twitter @Love_Food_UK. Love Food are also on  Facebook and Mumsnet, too. And let us know what you cook and how it goes, please: we love to hear from you.

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Tasty Courgette and Mixed Peppers Tortilla

Not to mistake this Spanish tortilla with the Mexican wheat flour or corn tortilla that’s an unleavened circular flatbread, this version is based upon an omelette and usually consists of onions and potatoes, with other ingredients being used if and when required.

DSCI3503Dawn: Yes, and in this recipe, I’ve omitted the potatoes and opted for courgette and mixed peppers. This simple recipe makes a great tapas dish to serve at a picnic or add to a salad at home while also making for a nut!ritious lunch box addition and a tasty mid-afternoon snack – a great, all-round favourite at the Love Food HQ!

Ingredients

Serves 4

1tbsp vegetable oil

1 Large onion, peeled and finely chopped

1 Red pepper, washed, cored and sliced

1 Yellow pepper, washed, cored and sliced

1 Courgette, washed and sliced

7 eggs, beaten

1tsp Oregano (fresh or dried: if former, washed and finely chopped)

Salt and pepper

 Method

  • Preheat the oven to gas mark 5, 190°C electric.
  • Pour the oil into a large frying pan that’s safe to put in the oven, and heat the oil on a medium heat hob, adding the onion and stirring frequently to avoid the onion sticking to the pan.
  • Next, add the mixed peppers stirring them for 5 minutes as you watch them begin to soften in texture. Add the sliced courgette and cook for a further 5 minutes, stirring as the ingredients cook.
  • Add the oregano and stir this herb into the mixture. Next, add the beaten eggs swishing them around the pan to make sure all the ingredients are covered in this glistening yellow loveliness. Season with salt and pepper.
  • Cook on the hob until the mixture looks to be setting and you can lift the tortilla away from the pan base with a flat spatula.
  • Place the pan in the pre-heated oven and cook until the tortilla has risen, is golden brown and set.

Dawn: If you prefer, you can finish cooking the tortilla under a medium heated grill and do make sure that you watch it as it cooks to avoid it burning.

  • Cut the tortilla into 8 even pieces and serve either warm or as a cold dish with a salad of your choice.

Dawn: Another simple to make and easy to follow recipe from Love Food! Let me know how you get on with any of the recipes on this website, please. 

For more recipes from the Cooking Dynamo, follow @Love_Food_UK on Twitter and follow this blog www.forfoodlovers.wordpress.comYou’ll also find us on Mumsnet Bloggers Network and Foodies100…oh, and did I mention Facebook at www.facebook.com/lovefood.forfoodlovers? See you there for more fab recipes and food chat!

Green Salad and Pear with Mint Dressing

Salads – you can conjure any conceivable version when you allow your imagination to run riot!

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Dawn: This is a simple green salad that is great as a side dish or main meal. 

Ingredients

Serves 2

Salad:

10-12 Iceberg lettuce leaves, washed and chopped

A large handful of spinach, washed and chopped

1 Green pepper, washed, cored and sliced

2 Celery sticks, top and tailed, washed and chopped

1 Pear, washed and sliced

A few fresh basil leaves (or 1 tsp dried basil)

Salt and pepper to season

Dressing:

6-8 tbsps Natural low fat yoghurt

1 tsp Fresh mint leaves, washed and finely chopped

A squirt of fresh lemon (optional)

Method

  • Put all the salad ingredients in a large bowl and mix together. Season.
  • Put all the dressing ingredients into a small dish and mix together until combined. Pour over the green salad and serve.

Dawn: There you have it! A simple recipe that is ideal on a summer’s day or as a side dish to a winter’s dinner.

What’s more, if you don’t have fresh mint then use a ready-made mint sauce: it tastes refreshing and is super quick…it’s what I call a “Cook’s Cheat Tip”!

And don’t forget to make a batch of your very own homemade natural yoghurt over at “How to Make Natural Yoghurt“!

For more economical and tasty food recipes, follow this blog – www.forfoodlovers.wordpress.com and scoot over to Twitter @Love_Food_UK for regular food chat as well as finding the cooking sensation over on Facebook (come ‘Like’, please). Oh, not forgetting the fab MumsNet Bloggers Network, too!