Flatbread goes great with a number of toppings - pictured is flat bread and goat cheese
Hello and welcome to all about food. This week is all about food for sharing, so grab some friends, get into the kitchen and give it a go!
I’m having some friends over to my new flat this weekend; it’s not for dinner, (I’m renowned for being a terrible cook!) more for drinks and snacks. I know that they’ll be expecting crisps and dips but I would like to offer them something more. Have you any easy recipes for some tasty bites that could impress (and shock!) my friends?
Good on you! I’m all for people making an effort and amazing their friends with the results! Truth be told I suspect you’re probably a dab hand in the kitchen but you’re playing yourself down so that even the littlest bit of effort on your part will result in your praises being sung all around the city! But I’m happy to aid and abet so here are some recipes – home made flat bread and a couple of dips to accompany it!
Cumin Flatbread, Houmous and Fresh Tomato Chutney
400g self-raising flour, plus extra for dusting
1 tbsp cumin seeds, toasted
300 ml natural yogurt
Heat your grill to medium and dust a baking sheet with a little flour. Mix the flour and cumin seeds in a bowl, then season. Stir in the yogurt and one hundred ml of water. Mix well to form a soft dough.
Divide it into eight equal pieces, then shape into circles or ovals about half a centimetre thick. Dust lightly with a little flour. Grill on the baking sheet for three to five minutes on each side until golden and puffed.
Serve warm with dips either cut into strips or left whole to be torn as needed!
400g tin of chickpeas
1 tbsp tahini paste
1 tsp ground cumin
½ tsp chilli powder
Juice of 1 lemon
1 tbsp olive oil
2 cloves of garlic
A pinch of salt
Open and drain the chickpeas reserving a little of the liquid. Tip into a food processor and whizz with a little of the water until smooth. Add the tahini, ground cumin, chilli powder, roughly chopped garlic, lemon juice, olive oil and a good pinch of salt and blend again (you may need to add a little more water). Serve drizzled with olive oil and sprinkled with a little paprika.
6 large vine-ripened tomatoes
1 large red onion, finely diced
2 handfuls of fresh coriander, finely chopped
1 tbsp olive oil
1 tsp cumin seeds
Halve the tomatoes, remove the seeds, chop the flesh and place in a sieve over a bowl so the excess juices can drain away.
Place the onion and coriander into a bowl. Heat the oil and fry the cumin seeds for a minute or until fragrant and popping, then tip them into the bowl. Mix in the tomatoes, cover and chill. Add some salt just before serving (salt draws moisture out so do not add before).
Check out www.gingergirl.ie for my aubergine dip, raita and tabbouleh recipes which will all work really well at a party with the flat bread recipe or, to save time, pitta bread!
Gingergirl aka Helen Keown is an artisan food producer who produces a range of handmade luxury jams, preserves and chutney’s made from local, seasonal or organic ingredients. Helen’s produce is available nationwide from independent food emporiums and is also available at selected food delis across Europe.
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