Crisp Chickpea Patties with Tahini Sauce

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After meat last night it was definitely a vege night tonight.   Not everyone likes tahini (can’t for the life of me figure why) but if you happen to be one like Mr MWCED then perhaps a yoghurt and dill sauce would be a great alternative.

 

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Tahini Sauce

  • 1/3 cup tahini paste
  • 1 garlic clove chopped very finely
  • 2 tablespoons fresh lemon juice (about 1/2 a lemon)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 to 6 tablespoons lukewarm water
  • ½ teaspoon cumin
  • 1 tablespoon chopped fresh parsley

Add tahini paste, garlic, lemon juice, salt and olive oil into a bowl. Mix together. It will get quick thick. Then slowly add water a tablespoon at a time until the sauce is the consistency that you want.   Then add cumin (or any other seasoning you’d like) and parsley. I think I might add some chilli next time. Be prepared to want to taste a lot of it.  Unless of course you are like Mr MWCED who wouldn’t even taste it. Oh well, more for me.

And then onto the patties.

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Crispy Chickpea Patties

  • 1/3 cup (75 mL) extra virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp (5 mL) ground cumin
  • 1/4 cup (60 mL) chopped fresh parsley
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1 egg
  • 1/4 cup (60 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper

Open can of chickpeas, rinse and drain. Put chickpeas into a blender and mix until a paste.   Put onion, garlic and cumin in a pan and cook until onion is tender. Add to chickpeas with parsley, egg, flour and seasoning. Mix well and make into small patties.   This made around 8 patties.   Shallow fry in oil until browned on each side, around 3 minutes each side.   Drain on paper towels. At this stage you can pop into fridge until you want to cook.   Put into a warm oven for around 10 minutes to heat through (my oven was at 180 C).

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I was thinking of making a salad,  but decided instead to cook some brown rice.   When the rice was ready I threw in some spinach and mixed it through until it began to wilt.  Then added chopped red pepper and green onion.   It was Very Good.

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Well that was certainly a dinner plate of healthy goodness.  And delicious.   Perfect.

Comfort Food – Lasagna

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Yesterday was a rainy old day and a bit cold as well.   It was still before lunch time but I just knew that I wanted lasagne,  in fact I think I knew the previous night when I bought some pork mince from the supermarket.  Not like me to crave meat,  but for some reason that’s what happened.   Instead of a recipe I am just going to put up some pictures of the process.  Most of us know how to make lasagna,  and there are plenty of recipes online,  I’m sure you will find something that gets the tastebuds going.

First,  cut up some onions and sweat in a pan.

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Add some chopped garlic, celery and parsley.

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Mmmm,  it will be smelling good………

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Add in a can of chopped tomatoes with juices and also a few tablespoons for tomato paste

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Cook this down until thick and the vegetables have gone very soft.   Season with salt and pepper to taste.      In another pan brown off some pork mince,  when it has changed colour slosh in some wine (mine was a Viognier that happened to be open), heat up and then add in some chopped veges.   Ours were some more chopped onion,  carrot and courgette.  Cook for around 10 minutes until meat is cooked through.

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Add most of the tomato sauce in with the meat.  Keep back around 1/2  a cup.

Choose your dish, put a little olive oil on the bottom the pan and then cover bottom with some of the tomato sauce.   Cover this with a layer of lasagne.  I cheated and used bought pasta,  usually make my own which I think is way better, but sometimes short-cuts are just fine!

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After adding the lasagne sheets,  I then used a bit of the tomato paste, and then covered it with some meat (around a third).

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Then place some baby spinach on top of the meat.    Layer again with lasagna sheets and repeat a couple of times.   My lasagne was 3 layers.

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i used the last of the tomato sauce on top layer of the lasgne sheets and then put a bit of parsley and some grated parmesan.   What I have omitted to tell you before now is that I also made a bechamel sauce (with grated mozzarella and parmesan).   This will now be used to cover the dish.

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And then some more parmesan.   Oh boy,  I was looking forward to seeing this baby cooked and ready to eat!

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And here it is straight out of the oven…..ready to go onto the table with a green salad.

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And the creamy, gooey inside view………  Enough for leftovers!

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Potato and Onion Tart with Walnut Parmesan topping

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What to cook? It’s Sunday night. Don’t feel like meat, but know that Mr MWCED will want something a little substantial after soup last night. I settled on this tart because we had the ingredients and I found one recipe that suggested a walnut and parmesan topping, which is perfect because we have a new round of walnuts and will need to start using them. Ok so I cheated and used prepared pastry, you could make your own of course.

This will make four tarts, we ate 2 and can freeze the other 2. As no-one else is going to say it I will have to, “they were delicious”. I could have cut into another – but held back – after all I need to make sure there is something in the freezer for Mr MWCED when I go tripping off to Brisbane next weekend.

This makes 4 pies.

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1-1/4 sheet ready rolled shortcrust pastry sheet
3 onions finely sliced, sweat in 20g butter
1/2 teaspoon brown sugar
3 small potatoes finely sliced
1/2 cup finely chopped spinach
1 tsp fresh thyme leaves finely chopped
salt and cracked black pepper
20g finely grated parmesan
2 eggs lightly beaten
1/4 cup sour cream you could use cream, but we never buy cream so this was what we had in the fridge
50g walnuts
1/4 cup grated parmesan

1. Put walnuts onto an oven tray and bake at around 180 Celsius for around 10 minutes. Take out of oven and cool. Blitz in the food processor, or finely chop and add parmesan. Set aside.
2. Prepare pastry – put into pie molds and place in fridge for around 20 minutes.
3. Heat butter in pan and sweat onions for around 15 minutes. Add brown sugar. Add potatoes and cook for another 15 minutes – until potatoes are soft – this will depend on how thin you slice them! Also add thyme at this point and salt and pepper to taste. Once the onions and potatoes have carmalised then take from heat and cool.
4. Break eggs and add to bowl with sour cream and parmesan. Mix until well combined.
5. Take pie molds out of fridge. Add spinach to bottom of pies, then fill with potato and onion mix.
6. Fill carefully with the egg and sour cream mix, try not to get liquid on outside of pastry (but don’t fret too much if a little liquid goes outside of the pastry – just not too much – otherwise the pastry won’t become nice and crusty)
7. Top with the walnut and parmesan mix.
8. Place in oven and cook until pastry and topping is crisp and egg mixture is no longer runny. Can be between 15 and 30 minutes – depending on your oven.
9. Carefully take out of molds and serve with a crisp green salad.

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Yowzer, these were Very Delicious. I think they are a Winner. And they might just get me out of Jail while I swan around in Brisbane next week and Mr MWCED has to stay at home.