Hummus on toast #128

Hummus is one of the easiest and tastiest stuff you can serve and it goes with almost everything so if you´re preparing a buffet or need an idea for something for your guests to snack on then look no further since Hummus is loved by more or less everybody.

I use canned chickpeas for my recipe but if you like to boil you´re own then that´s fine but personally I don´t think it´s worth the effort if you´re gonna turn it into a dip in the end. I also put some smoked paprika on top when serving that is optional, it can also be replaced by some cayenne if you like a bit of heat. The tahini paste can be found in middle eastern stores but can be excluded if you can´t find it. The Hummus should be dominated by the chickpeas and all other ingredients should be used as seasoning.

Hummus on toast

canned chickpeas
tahini paste (sesame seed paste, can be excluded)
garlic
lemon juice
cumin
olive oil
salt, pepper
smoked paprika powder
parsley (for garnish)
smoked paprika (for garnish)
white bread

Open and remove the liquid from the chickpeas, add tahini paste, peeled garlic, lemon juice, cumin, olive oil, salt and pepper and blend until smooth. Adjust the taste with more seasoning if needed. Toast the bread and put a spoonful of Hummus on top, add some chopped parsley and sprinkle some smoked paprika on top.

Grilled mackerel with lemon & tomato salsa #113

Mackerel is not something I cook a lot, usually I buy smoked ones but fresh ones are great too but the taste and texture is quite different in comparison to white meat fishes. Make sure you don´t grill it for to long because once it´s dry it won´t be good. And if you´ve just bought some smoked mackerel then don´t worry, I´ve got a recipe for that too, just click here!

Grilled mackerel with lemon & tomato salsa 

fresh mackerel fillets

lemon

tomato

paprika

cucumber

parsley

olive oil

salt, pepper

De bone the mackerel and brush it with some olive oil, season with salt and pepper. Dice all vegetables very finely and combine, season with salt, pepper and a little bit of olive oil. Cut of the skin of the lemon and cut out the fillets and add to the salsa. Squeeze out the juice of the lemon into to salsa. 

Get your grill as hot as you can and grill the mackerel fillets, start with the skin side and flip it over when it starts to get cooked half way through. The skin have a tendency to stick (at least on my grill) but this can be solved using a thin spatula and loads of cursing, fortunately this won´t keep it from tasting great. Good luck!

Chicken skewers with smoked paprika and mint yoghurt #108

What makes this taste really good is the Spanish smoked paprika powder I picked up during vacation, with a little luck you can find it in a good grocery store otherwise search online because the taste is great and can be used for all lot of stuff.

Chicken skewers with smoked paprika and mint yoghurt

wooden skewers
chicken breast
dried Provencal herbs
smoked paprika powder
Greek yoghurt
olive oil
fresh mint
lemon juice
salt, pepper

Soak the wooden skewers in water, this will keep the skewers from burning and it won´t split a easily. Cut the chicken breast in stripes, about 3-5 pieces for each breast is usually a good size. Combine the chicken with olive oil, smoked paprika powder and the dried Provencal herbs and let marinate for an hour.

Meanwhile chop the mint and combine with the yoghurt and season with salt, pepper and lemon juice. Then thread the chicken on the skewers and grill or fry in a pan. If the skewers are to long to fit in the pan you can fry them without the skewers and add them after frying. Fry until cooked through and serve immediately.

Vietnamese spring rolls with sesame seeds & soy dipping sauce # 73

Vietnamese spring rolls works great as a tapas or appetizer, fill it with whatever you like. These ones are filled with cucumber, paprika, spring onion and roasted sesame seeds but feel free to add or replace any of it. Most fillings work fine but crunchy vegetables and shellfish are my favorites.

Vietnamese spring rolls with sesame seeds & soy dipping sauce

Vietnamese spring roll paper

spring onion

paprika

cucumber

sesame seeds

sweet chili sauce

Japanese soy

sesame oil

Cut the vegetables lengthwise, roast the sesame seeds in a dry pan until golden. Combine the vegetables with a little bit of sesame oil and the seeds. 

Dip the spring roll paper one at the time in almost boiling water, remove and place on a cutting board. Place the vegetables in the center of the paper and carefully roll the paper around the vegetables. Using a sharp knife trim the edges of the roll and cut the roll into bite size pieces. Combine sweet chili sauce with a dash of soy and some sesame seeds.