This simple recipe uses ingredients you likely have on hand. The je ne sais quoi that makes this hummus so creamy and addictive is twofold: First, we poach the garlic for seven minutes before puréeing it and adding it to our chickpea mix, which takes away its bite but none of its flavour. Second, we pass the hummus through a sieve, ensuring the smoothest of textures.
Метка: Gluten-free
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Israeli Couscous Salad
There are countless variations on this country’s national salad staple. Salad in Israel is an important part of every meal, and despite the endless ingredient combinations, chopping techniques, bright garnishes and final touches, some things do remain definitive: It’s always made with raw vegetables (and usually includes cucumber, tomato and onion), is served at room temperature, and tastes best when eaten as soon as it’s made (so toss it together right before you tuck in!). We gave ours a two-in-one twist: In addition to the mixture of juicy tomato, cool cucumber, bell pepper, raw red onion, cilantro, mint, lemon and oil, we added Israeli couscous and pine nuts, boosting it into satisfying main-course territory.
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Marinated Mushrooms
All party spreads need at least one kind of pickles, and these can be whipped up in a flash. By cutting the mushrooms nice and thick, you keep them in toothsome chunks that sit pretty on a tear of fresh pita. Make this recipe the morning of party day, or even a couple of days before. The Provençal twist, with red bell pepper, fresh thyme, coriander seeds and white wine vinegar, brings a ray of French sunshine into the mix.
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Rouille Sauce
No bouillabaisse is complete without rouille, a garlicky, saffron- (and sometimes tomato-) based mayonnaise spread on crusty baguette for dipping.
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Gluten-Free Pistachio, Raspberry and White Chocolate Tart
Gluten-Free Pistachio, Raspberry and White Chocolate Tart
