Cream cheese, oh, cream cheese… soo thick, so creamy, so cool, so perfect when spread thickly on a toasted bagel. Those were the days… I could easily use one package of cream cheese on one toasted bagel. However, if people were watching, I’d have half a bagel with half the package. I certainly didn’t dilly dally with a smearing of cream cheese on bagels. Continue reading
One of my favorite spreadable cheeses used to be Boursin with black pepper. Most of it would go directly into my mouth from the foil wrapper, but on special occasions (read, when I could wait), it would make its way onto a cracker, thickly spread in all its glory. Continue reading
This dairy-free cheeze is pretty similar to garlic and herb boursin, and is a great alternative if you’re vegan or given up dairy. It’s soft, creamy, garlicky, with a vaguely sweet undertone. It’s perfect on its own, or spread thickly on crackers. Continue reading
A homemade dairy-free mozzarella may sound a little daunting dfor someone who has given up dairy. Will it taste like real mozzarella? Will it even come anywhere close? Will it be a waste of ingredients? Normally, I wouldn’t even think about trying to make such a thing, but the photo on vedged out convinced me. Continue reading
I love hummus. It’s creamy, smooth, delicious and packed full of protein (isn’t that the in thing these days?) This version is awesome because it’s free of tahini (ground sesame seeds). The secret is using some of the bean juice from the tin. Continue reading
One day I ran out chickpeas (garbanzo beans) when I wanted to make hummus, so used black beans instead. I’ve not gone back since!
I’m normally a stickler when it comes to names of foods, that is, their name normally defines what they are made from, for example, hummus is traditionally made from chickpeas, and any other similar spread is not hummus. So, hummus SHOULD be made with chickpeas, carpaccio should be thinly sliced raw meat or fish, not vegetables, pesto should be made with basil not coriander (cilantro) etc etc. You get my gist… So, to be politically correct, I could call this black bean spread/dip, Continue reading
So I… sorry, we finally did it. What? Made strawberry jam. It’s been something I’ve always wanted to make, and now we have! We’ve made strawberry jam three times, and since jam moves so fast in my house, it’s not as if it will go to waste.
Initially it was Hang, who got me into making jam. She advised me that it was easy and very simple. However, I think I must have written down the instructions wrong or something, because she said it would only take 15 minutes. Ours was bubbling away for about an hour. Had we put it on low, we’d been there a day later! We were so bored of stirring and waiting, Continue reading
I hate to say it, but I never tasted guacamole until I moved to the US. I used to eat avocados in the UK, but I never had guacamole. I can’t even remember when it was the first time I tried it. A few times after that, I used to purchase the guacamole kits from Trader Joes, which included a plum (roma) tomato, two avacodos, cloves of garlic, jalapeno pepper, shallot and a lime. I used to just pop everything into a food processor, season with salt and pepper and jobs-a-good-un.
That was until I made it very recently. My food processor had packed up, and my new one was on the way to me. I know you can make chunky guacamole, but I’d never tried it. I thought Continue reading
I’m pretty new to nut and seed butters available in the US. Until a couple of years ago, I’d only tried peanut butter – the others simply weren’t available in the UK.
I’ve now made my own peanut, cashew, almond and coconut butter. I wanted to sample sunbutter (from sunflower seeds) and cheated, by buying it from PCC at $6.99 for an organic jar. It just reminds me not to go grocery shopping on an empty stomach! When I do, I can easily add $40 onto my bill! Anyhow, when I got home, I ripped the jar open and Continue reading
A hummus with no beans I hear you cry. Am I mad? Probably – but I’m not mad for making this no-bean hummus. If you try it, I promise I won’t call you mad – just let me know how much you enjoyed it.
It’s smooth, slightly sweet and garlicky, yet being light and fresh at the same time. I had to stop myself eating the whole batch with carrot sticks when I whipped up this batch! Hmm… I wonder what’s going to feature in J’s packed lunch tomorrow… Continue reading
Something wonderful happens when you add roasted red peppers to a plain hummus recipe. It’s slightly sweeter and has a different dimension to it altogether – truly delectable. Although I’m pretty sure I’ve never seen a roasted red pepper hummus in the Mediterranean.
It goes well in sandwiches as a Continue reading
We used to love Nutella. So much so, that one Christmas, my brother-in-law bought us a humungous jar (3 kg, 6.6 lb) from Luxembourg. Let’s say that jar didn’t last very long!
When we relocated, we ceased to consume it. The Nutella available in the Americas contain modified palm oil, whereas the European variant contains vegetable oil. I would have liked to say that the European stuff is better, but sadly, it’s not. I was blissfully ignorant of the ingredients at the time. Continue reading