By Dar

How To Make Hummus

Hummus Recipe. A very popular and traditional middle eastern food. Great as an accompaniment to a meal, or as a dip. Enjoy our Hummus recipe.

You will need	Units:                     Metric                     US Imperial                     UK Imperial
250 g chickpeas , presoaked over-night 150 ml tahini 1 tbsp lemon juice 1 ltr water salt ½ tsp cumin ½ tsp paprika 3 tbsp olive oil 1 tbsp parsley , chopped 1 lemon juiced ½ green chilli , chopped 2 bowls 1 saucepan with a lid 1 spoon 1 whisk 1 blender	Preparation Time: 10 minutes Cooking Time: 1 hour 30 minutes

1. Step 1: You will need…

2. Step 2: Soak the chickpeas

   Take a large bowl and put in the chickpeas. Then, pour over enough water to cover the chickpeas and an additional 2 cm more. Leave to soak overnight. In the morning they will look plump and swollen.

3. Step 3: Cook chickpeas

   Place a saucepan on the hob and add the chickpeas with their water. Then, add a little more water and turn on to a high heat. As the chickpeas begin to simmer, a foam will rise to the top, skim off this foam into a bowl with a spoon and discard. Then, turn down the heat to a very slow simmer and cover with the pan lid leaving an opening. Cook for an hour and a half, adding more water through out the cooking if needed. Once cooked the chickpeas should be plump and soft. You should be a able to squash them with a spoon.
4. Canned chickpeas can be used if you are short of time, however they will not be as flavoursome.

5. Step 4: Make the hummus

   Place two spoonfuls of the chickpeas into a bowl and set aside for later on. Then spoon the remaining chickpeas into a blender. Put the lid on and purée until it becomes a fairly smooth paste. Repeat the process until all the chickpeas are used. Then, spoon the blended paste into a bowl.
6. Really authentic humus is made in a bowl with a pestle!

7. Step 5: Finish the Hummus

   Take the juice from the squeezed lemon and add it to the bowl of blended chickpea paste. Add in the tahini, season with salt and whisk well. Then, add a little water to moisten the mixture. Whisk again until it is all well combined.
8. Check that the amounts of salt and lemon juice are to your liking.

9. Step 6: Make chickpea garnish

   Add the paprika to the bowl with the reserved chickpeas. Follow with the cumin, the tablespoon of lemon juice, the olive oil, the chopped green chilli, the chopped parsley and some salt. Then mix it all together.

10. Step 7: Serve and enjoy

    Place two big spoonfuls of hummus onto a serving plate. Then, using the back of the spoon, spread the humus around in swirls creating a hollow in the middle. Then, place the chickpea garnish in the centre. Your hummus is now ready.
11. It can be served with fresh pitta bread, a drizzle of olive oil and baba ganoush.
12. A versatile vegetarian dish, Hummus goes with almost anything. It will keep in the fridge for 2-3 days in a sealed container.

By Dar

How To Make Chocolate Cake

This simple chocolate sponge cake recipe is rich and chocolatey. Learn how to make our perfect chocolate cake recipe.

Step 1: You will need:	Units:                     Metric                     US Imperial                     UK Imperial
200 g caster sugar 200 g softened butter 4 medium eggs, beaten 170 g self-raising flour 30 g cocoa 1 tsp baking powder 2 tbsp milk 200 ml double cream 50 g butter 3 tbsp clear honey 200 g dark chocolate

1. Step 2: Mix

   Heat oven to 190C/fan 170C/gas 5, 375F. Butter two 20cm (8 in) sandwich tins and line with non-stick baking paper.

2. Step 3: Bake

   In a large bowl, beat together 200g softened butter with 200g caster sugar, 4 eggs, 170g flour and 30g cocoa powder until you have a smooth, soft batter.
   Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until the top is a beautiful golden colour. The cake should spring back when you press it. Turn it onto a cooling rack and leave to cool completely.

3. Step 4: Frosting

   For the fudge frosting, heat 200ml double cream until it just begins to boil. Take it off the heat and add 50g butter, 3 tablespoons honey and 200g dark chocolate, which has been broken into pieces. Leave the mixture for five minutes so the chocolate melts, then stir it briefly to combine all the ingredients - don't over-mix it or it will lose its shine.

4. Step 5: Ice

   Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate.
   
   

By Dar

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How To Make Stir-Fried Vegetables

Sir-Fried Vegetables recipe. Simple but tasty and nutritious. An easy way of introducing a hearty vegetable dish into your cooking.

Step 1: You will need …	Units:                     Metric                     US Imperial                     UK Imperial
1 small red pepper, sliced 1 small green pepper sliced 1 small yellow pepper sliced 1 red onion, sliced 3 carrots, cut into matchsticks 100 g small florets of broccoli 100 g celery, sliced 100 g cabbage, shredded 200 g green beans, diagonally sliced 2 tbsp chopped ginger 5 tbsp vegetable oil salt and pepper 3 garlic cloves, sliced tongs 1 large frying pan or wok	Serves: 4 Preparation Time: 30 minutes Cooking Time: 5 minutes

1. Step 2: Heat pan and oil

   Place the frying pan or wok on a very high heat. When very hot add the oil and heat it up.

2. Step 3: Fry the ingredients

   When the oil is almost smoking, add the onions and carrots. Stir well and allow them to sweat for a minute. Add the ginger and garlic and cook for a further minute. Next add the green beans, broccoli, celery, green pepper, red pepper and yellow pepper. Cook for two minutes, stirring occasionally. Finally add the cabbage, season with salt and pepper and give it a final stir. Leave to cook for two minutes more before removing from the heat.

3. Step 4: Serve

   Serve immediately whilst hot as an attractive side dish or a vegetarian main course

By Dar

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How To Make Asian-Style Lemon Chicken

Asian-Style Lemon Chicken Recipe. A flavourful oriental chicken dish which can be served with rice or a crisp, green salad. Try our Asian-Style Lemon Chicken recipe.

Step 1: You will need...

Units:                     Metric                     US Imperial                     UK Imperial

1 large egg, beaten 1 tsp Asian seasoning 4 chicken breasts, cut into strips 65 g cornstarch 45 ml chicken stock 90 ml lemon juice 1 chilli, chopped 2 tbsp soy sauce 1 tbsp dark brown sugar 2 tsp lemon zest 3 tbsp peanut oil 1 ½ tsp cornstarch, dissolved in 1 tbsp water 2 tsp ginger, minced 1 garlic clove, minced 3 scallions, diagonally sliced 1 tbsp toasted sesame seeds a handful of fresh coriander, chopped 1 bowl 1 spoon 1 wok 1 wooden spoon 1 slotted spoon 1 paper towels

Serves: 4 Preparation Time: 25 minutes Cooking Time: 30 minutes

1. Step 2: Coat the chicken

   Take the chicken slices and dip them into the cornstarch one at a time. Next, bathe them in the egg wash and shake well to remove any excess. To complete the coating, put them back into the cornstarch leaving them lightly dusted and then place to one side.

2. Step 3: Make the sauce

   In a bowl combine the chicken stock, lemon juice, soy sauce, brown sugar, lemon zest and the chopped chilli. Mix the ingredients together vigorously and then set aside.

3. Step 4: Heat the oil and fry the chicken

   Put the oil in the wok and heat over a medium-high temperature until hot. Add the pieces of chicken in small batches and fry, turning them until they become crispy. Remove the chicken using a slotted spoon and place it onto paper towels to absorb any excess oil.

4. VIDEOJUG TIP

   You may have to add more oil with each batch so don't forget to let it reheat before frying again.

5. Step 5: Discard the oil

   Taking care, discard nearly all of the oil remaining in the wok, leaving just a little for cooking the remaining ingredients. Then place the wok back on the stove to reheat the oil.

6. Step 6: Add the ginger, garlic and lemon sauce

   First add the ginger and the garlic and stir-fry for 30 seconds then while still stirring, add the lemon sauce we prepared earlier and bring it to a boil.

7. Step 7: Add the remaining ingredients

   Pour in the cornstarch dissolved in water and cook until the sauce thickens. Put the chicken in the wok and stir-fry until it is warmed and glazed with the sauce. This takes about 2 mins. Add the remaining ingredients and remove from the heat.

8. Step 8: Serve

   This tasty dish can be served with rice or a crisp, green salad.

By Dar

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How To Make Singapore Noodles

Singapore Noodles Recipe. This mild spicy dish is both quick and easy to make and is guaranteed to bring a touch of the orient to your dining table. Savour our Singapore Noodles recipe.

Step 1: You will need

Units:                     Metric                     US Imperial                     UK Imperial

150 g rice noodles soaked in cold water for at least 15 minutes prior to cooking 12 shrimps peeled 150 g pork, cubed (chicken will do as well) 30 ml rice wine or white wine 2 tbsp soy sauce 2 tbsp fish sauce ½ tbsp brown sugar 1 tbsp corn starch 60 ml vegetable oil ½ onion sliced 1 handful bean sprouts ½ red pepper sliced 1 spring onion sliced 2 cloves garlic minced 2 eggs whisked 1 ½ tbsp curry powder salt and white pepper few sprigs of coriander for garnish 1 wok 1 wooden spoon tongs 1 tray 1 slotted spoon

Serves: 2 to 4 Preparation Time: 20 minutes Cooking Time: 40 minutes

1. Step 2: Marinate the shrimp and pork

   Combine the pork and shrimp into the same bowl and add the soy sauce, the fish sauce, the rice wine, and the corn starch. Mix together thoroughly and leave it to marinade for at least 10 minutes.

2. Step 3: Cook the marinated shrimp and pork

   Add a little vegetable oil to the already hot wok. Add the pork and shrimp with as little of the marinade as possible and cook for a minute or two.
3. When everything is more or less cooked, add the marinade, continue to cook for a few seconds more and then remove the pork and shrimp from the wok. Place it onto a tray while leaving the wok on the heat.

4. Step 4: Cook the vegetables

   Now add a more little oil to the wok and introduce the onions, cooking them for a half minute or so. Next, add the red pepper, garlic, spring onions, bean sprouts and stir. Cook together briefly and remove from the heat.
5. Place the vegetables on the tray beside the pork and shrimp.

6. Step 5: Cook the egg and the noodles

   Again, add a little oil to the hot wok. Add the egg and stir briskly. Now add the noodles (without adding the water) and stir. Next, combine the curry powder, sugar, season with salt and pepper and stir again.

7. Step 6: Combine the other ingredients

   Finally, add the vegetables, the shrimp and the pork to the wok. Toss everything together, cooking just enough to blend the flavours and warm everything through.

8. Step 7: Garnish and serve

   There is nothing left to do except to garnish your creation with a little coriander and serve. It makes a whole meal in itself so there's no need to worry about side-dishes. Just enjoy!

By Dar

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How To Make Spanish Style Garlic Chicken

Spanish Style Garlic Chicken recipe. This recipe for garlic chicken will impress your friends with your expertise in Spanish cuisine. The best part is that it is extremely simple to make!

Step 1: You will need:	Units: Metric US Imperial UK Imperial
1 whole chicken , cut into 8 pieces 1 tsp cumin 1 tsp paprika 2 tbsp flour 8 cloves of garlic , minced 6 tbsp olive oil 15 g butter 100 ml white wine 240 ml chicken broth 2 tbsp sherry 2 tbsp parsley , chopped salt and pepper 1 tray 1 set of tongs 1 saucepan	Serves: 4 Preparation Time: 10 minutes Cooking Time: 1 hour

1. Step 2: Coat the chicken

   To the bowl of flour add the cumin and paprika and season with salt and pepper. Mix it together then sprinkle the seasoned flour over all the chicken pieces. Coat them well on both sides.

2. Step 3: Brown the chicken

   Heat the oil and the butter in the saucepan. Add the chicken pieces and brown them on all sides, in batches if need be. Remove them and set them aside.

3. Step 4: Cook the chicken

   Whilst the last batch is browning, add the garlic, white wine and the stock. Transfer the other browned chicken pieces back into the pan. Bring it to a simmer, cover and let it cook for about 45 minutes over a low heat.

4. Step 5: Remove and serve

   After 45 minutes, the chicken should be thoroughly cooked but still tender and juicy. Remove the pan from the heat. Just before serving add the sherry and sprinkle over the parsley. Give it a little shake to make sure that everything is coated in the wine and herb. It is now ready to be served. Have it with potatoes or rice and a tomato salad