Baked Ricotta on Toast

Recipe courtesy of Easy Living Magazine

Baked ricotta on toastServes: 4  –  Prep time: 12 mins   –   Cook time: 10 mins
Cals per serving : 336   –   Fat: 20g

Ingredients:  175g (6oz) ricotta; 1 egg, beaten; 1 egg yolk; 4 tbsp cream; 50g (1 ¾ oz) Parmesan, freshly grated; 4 slices rustic white bread or ciabatta, split; 2 tbsp baby basil leaves; ready-prepared grilled peppers or sun-blush tomatoes, to serve.  Rocket leaves, to serve.

  1. Heat the oven to 190oC (gas mark 5). Combine the ricotta, egg, yolk, cream and Parmesan in a small bowl. Season with a little salt and freshly ground black pepper.
  2. Spread this mixture on the slices of bread.
  3. Transfer to a baking tray and bake for 8-12 minutes, or until the cheese has puffed and is golden.
  4. Scatter with the basil and serve alongside the grilled peppers or tomatoes. Serve with rocket leaves.

Tip: The topping mixture can be made and chilled for up to 1 hour before cooking if desired.

Fast Humous

humousThis recipe is courtesy of Easy Living Magazine

Prep time : 5 mins   –   No cooking   –   Total Cals : 212   –   Fat : 15g

Ingredients: 400g (13oz) tin chickpeas; Juice of 1 lemon; 2 garlic cloves, crushed; 1 tsp paprika; 1 tsp ground cumin; 100ml (3 ½ fl oz) tahini (sesame seed paste); 2 tblsp extra virgin olive oil

  1. Drain and rinse the chickpeas and place in a blender along with the remaining ingredients.
  2. Blend until smooth and season well with salt and pepper.
  3. Taste the mixture as your go and add more spices if necessary.
  4. Serve with carrot sticks and pitta bread.
Tahini:

#humous #chickpeas #tahini

Falafel

Falafel

This recipe is courtesy of Easy Living Magazine

Makes : 26  –   Prep time : 15 mins plus soaking  –  Cook time : 20 mins

Cals per Falafel: 80 cals;   Fat : 5g

Ingredients:  250g (8oz) chickpeas, dry and uncooked; ½ onion, chopped; 2 cloves garlic; 1 bunch parsley, chopped; 1 bunch coriander, chopped; ½ tsp salt; ½ tsp chilli powder; 1 tsp cumin; ½ tsp ground coriander; ½ tsp baking powder; 500ml (16 fl oz) vegetable oil, for deep-frying; ½ tsp ground or crushed sumac

  1. Soak the chickpeas in water overnight (for at least 6 hours), then drain the water.  In a food processor, grind the chickpeas on a low speed, slowly adding the onion, garlic, parsley and coriander until the mixture is coarsely ground.
  2. Remove half of the mixture from the food processor and set aside.  Re-grind the remaining part for an extra few minutes or until smoother than the other half.  Mix the smooth and coarse portions together.
  3. Mix the salt, chilli powder, cumin, ground coriander and baking powder together.  Add this to the chickpea mixture.  Add a little water if needed – the mixture may be a bit crumbly, but this is fine.  It is now ready for frying.
  4. In a pot or wok, heat the oil.  This will be used to deep-fry the falafel.  Use two tablespoons to mould the falafel.  Fill one tablespoon with the mixture, then use another spoon on top to shape it.
  5. Slowly drop the falafel into the hot oil, and repeat.  Cook each side for roughly 2 minutes (until it turns brown).  Remove from the oil onto a colander or place on top of a paper towel to soak up any surplus oil.  Sprinkle with sumac and enjoy while hot (it’s good served with humous)

Sumac:

Middle Eastern cook book: