It is hot here. The weather forecast keeps promising us rain... tomorrow. It's always "tomorrow". And it stays this way. In my quest for summer recipes that don't turn my kitchen into a sauna, I have turned to dips. I made a little more variety than usual as we had guests yesterday. There was the trusty guacamole, as well as the eggplant caviar, and then some more. I made another trusty preparation, almond tapenade from this blog, translated here for your convenience.
1/2 cup almond butter
1/2 cup green olives, pitted
Rinse the olives in running water, mix everything together. You can add more or less almond paste depending on your taste. If the tapenade is a little too thick, add a dash of olive oil.
Then I got a little bit more experimental, and I tried my hand at something I'd never done before : humus. I only had a can of chick pas. I'd have preferred the dry kind (as the humus turned out a bit salty for my taste), but well... you do with what you have.
Vegan humus
1 can chick peas (garbanzo beans)
1 cup oat cream
1 clove garlic
2 tbsp chopped fresh coriander (okay, it was frozen coriander, my usual seller wasn't at the market lately)
1 tbsp tahini
Blend together using your mixer until smooth.
I was not so convinced right out of the bowl, the taste was better after few hours in the fridge. A lot better, considering how many servings the guests took.
Lastly I was craving something with salmon. But I had no smoked salmon, could not find any at the store I went to, and the smoked salmon spread recipe I had involved fresh cheese anyway.This is were I got very experimental, and I must say, it worked !
Tuna-hazelnut spread
1 1/2 cup whole hazelnuts
1 can tuna (8 oz or so)
1 cup oat cream
1/2 oat milk
In a mixing bowl, blend the hazelnuts into a fine power. Keep blending and let the hazelnut power get a little warm. Add the rest of the ingredients and keep blending until you get a smooth cream.
I served everything with grilled spare ribs, sticks of red bell pepper, cucumber, endive and fresh bread. It was very good and I had leftovers for the next day. I will definitely keep tweaking the humus and tuna recipes, I'm sure they can be improved. I'll edit this post if I turn to a better version.
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