Posts Tagged ‘lemon juice’

Gluten-free roasted courgette hummus

Zucchini, courgette, baby marrow… whichever name you choose I love this little green vegetable. Zucchini comes from the Italian word zucchino, while courgette is the French term. Growing up in the UK the term I recall was baby marrow but they all refer to the same green summer squash. But to the recipe. Now I love hummus, but sometimes I am not able to tolerate legumes, and so I was rather thrilled to find this recipe for Roasted Courgette Hummus. Naturally gluten-free of course.

IMG_1996r

Ingredients

  • 500 grams courgettes, cut into chunks
  • Oil for roasting
  • ¼ cup fresh lemon juice
  • ¼ cup tahini
  • 2 cloves garlic
  • 4 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ tablespoon ground cumin

Directions

Preheat oven to 180 degrees.

Toss the courgette in a light coating of oil. Season. Roast until golden brown and soft.

Placed courgette in a food processor along with the remaining ingredients.

Puree until smooth.

Leave to infuse for an hour.

I served this with gluten-free Life Bake Seed Crackers and yes I confess, a small sprinkling of parmesan because it just takes it to another level. I have made this without the tahini and less olive oil and it still tastes great.

This recipe is taken from the Real Meal Revolution, the book made famous Prof by Tim Noakes. I do not follow his diet, nor do I believe there is one diet that fits all. That said I do love a couple of the book’s recipes (noticeably those minus the liberal use of cream and butter). I can tolerate cream and butter in a dessert as a treat, but not in a weeknight’s dinner! As a coeliac also born with lactose intolerance dairy consumption is something I have to manage very carefully, and if I unfortunately do eat some hidden gluten then lactose intolerance kicks in. So no I am not making courgette and garlic gratin with 250ml of cream and 100 grams of butter, but the courgette hummus yes I’ll take that! The origins of hummus seems to be a little murky, the chickpea originating somewhere between the Mediterranean and the Middle East.  It is an Arabic word and so it does seem fitting that the best hummus I have ever ever eaten was in Dubai (it was life changing it was that good). But for now until I can return to the Middle East, I will go with this courgette hummus.

 

Pretty and pesto

This weekend I felt like pasta and one of my favourite sauces is a simple pesto. That said, with additives and who knows what else sometimes being added, one has to be quite vigilant in terms of what one actually buys (plus some pesto seems to have walnuts in which, for some reason, can bother me). So right now I have two trusted options:

Option 1 – raw pesto from Free Food

Made with extra virgin olive oil, filtered water, basil, almonds, garlic, lemon juice and kalahari salt; this is a gluten-free, dairy-free, additive and stabilizer free pesto. If you eat dairy then you can just your own parmesan as so desired.  Free Food has a small restaurant and deli just off Corlett Drive where you can find deli items, frozen meals, soups, salads, gluten-free pasta, vegan burgers, gluten-free pizza bases/wraps and so much more (including the odd dessert). The menu changes every 2 weeks but you can always find the pesto and other great things in the deli section. Free Food is gluten/what, dairy, sugar, preservative and animal free. Many more postings on this shop to come!

1406550643

Photos originally from freefood.co.za

Visit http://www.freefood.co.za for more or visit them at the corner of Corlett Drive and Delta Street (opposite BMW).

Option 2 – make it yourself!

I was recently watching Siba’s Table (starring Siba Mtongana) on the Home Channel and she made a chicken pesto penne dish, and I was inspired by this to make my own pesto as well.

Find the original recipe here at http://www.foodnetwork.co.za.

For the pesto:

  • 200g fresh basil
  • 2 cloves garlic crushed
  • Salt and freshly ground pepper
  • 100g pine nuts, toasted
  • 100g Parmesan cheese, grated
  • 1 green chilli, deseeded
  • 160ml olive oil
  • Parmesan shavings, to serve
  • Fresh basil, to serve

1. To make the pesto: place the pesto ingredients in a food processor, except for the olive oil. Blend until smooth and well combined. Add the oil in a thread like motioning until you have a thick pesto.

2. Transfer to a sterilized jar and cover with a layer of oil to seal. Store in the fridge until needed.

How simple is that? I do not add the chilli myself not being a lover of spicy food so that is up to you.

With both these options I know exactly where the products have come from and what the ingredients are, which for me, is the most important thing… and they taste pretty good as well!