Salt-free BABA GHANOUSH

September 18, 2021 / Lyn Jones / 0 Comments

by: Three Many Cooks (low salt cooking)

Serves: Makes a scant quart
INGREDIENTS
  • 2 medium eggplants, pricked with a fork
  • ½ cup packed parsley leaves
  • 2 garlic cloves
  • 3 Tab lemon juice
  • 1 Tab smoked paprika, plus a little extra for sprinkling
  • 2 tsp ground cumin
  • ¼ cup each: tahini and olive oil, plus a little extra olive oil for drizzling
INSTRUCTIONS
  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Place eggplants on a rimmed baking sheet and roast until fork tender, 30 to 40 minutes. When they’re cool enough to handle, peel eggplants, using a spoon to scrape any flesh that sticks to the skin.
  2. Mince parsley and garlic in a food processor. Add eggplant and remaining ingredients and process until smooth. Transfer to a bowl and sprinkle with a little smoked paprika and drizzle with a little olive oil and serve.
NOTES
Serve with warm pita or pita chips. If salt is not an issue, season dip to taste.

 

 

 

PEACH OR PEAR CLAFOUTIS (COBBLER)

September 22, 2014 / jonesd / 0 Comments

PEACH OR PEAR CLAFOUTIS (COBBLER)
This batter, with equal proportions, is perfectly suited to juicy fruits: apricots, peaches or nectarines for a summer recipe, pears for an autumn clafoutis.

2/3 cup finely ground almonds
2/3 cup organic dark brown sugar
2/3 cup rice flour
3 eggs
1 cup rice milk
3 pears or 4 peaches, peeled & sliced

Preheat the oven to 218°C FF, oil a glass or earthenware cake or loaf pan.
Combine the almonds, sugar & rice flour in a bowl. Add the eggs and mix while adding the rice milk, a little at a time. Fold the fruit into the batter, pour into the prepared pan and bake for 30 minutes.

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