Thermomix Kalinti (Moroccan Bread)

Ingredients:

1. 210gm of chickpea flour (click on LINK on how to make your own chickpea flour)
2. 1 teaspoon of seasalt
3. 250gm of filtered water
4. 40gm oil
5. 2 large eggs
6. 1 stalk of spring onion (chopped into 2cm in length)

---------------------------------------------------

1. Place the chickpea flour and salt into the TMX jug.

2. Set 5 seconds/speed 8.5.

3. Add the water.

4. Set 15 seconds/speed 6.

5. Add the eggs and oil.

6. Set another 15 seconds/speed 6.

7. Heat a wok/frying pan on medium heat.

8. Pour a ladle of batter and cook until golden brown on one side. Flip over and do the same.

9. Cook until all batter is used up.

10. Serve hot.

Bon appetit!

Thermomix Ground Chick-Peas (Garbanzo Beans)

500gm of chick peas

1. Place 250gm inside jug.

2. Slowly increase speed to 8.5. Grind 35 to 40 seconds. If you want it to be finer, add another 10 to 15 seconds.

3. Voila! You have your own home-made chick-pea flour.

Chickpeas Pita

Ingredients:

1. 500gm of organic high protein flour
2. 270gm of chickpeas (grounded into fine flour) (I used a food processor)
* Not everything will be grounded into fine flour. I am fine with that as it will give the pitas a crunchy texture.
3. 1 teaspoon of sea-salt
4. 3 stalks of spring onions (scallions) (finely chopped)
5. 1 big onion (chopped finely)
6. Dry yeast (1 tablespoon)
7. 1 teaspoon of brown sugar
8. 1 cup of warm water

--------------------------------------------

1. In a small bowl, mix the warm water, sugar and dry yeast. Stir and leave aside for about 15 minutes until the mixture becomes foamy.

2. In a large mixing bowl, mix the flour, grounded chickpeas, sea-salt, spring onions, big onion and the yeast concoction. Knead into a smooth dough. (*Add more water if not enough. And if too mushy, add more flour.)

3. Place aside and cover the bowl with a cling film for about 1 hour until it doubles in size.

4. Knock the dough back down and split the dough into golf-ball sizes.

5. Flatten the dough into round, flat pieces.

6. Preheat oven at 240C.

7. Place the flattened pieces of dough onto a baking tray lined with baking paper.

8. Bake for about 15 minutes.

9. Serve when it is warm.

Bon appétit!

Grounded chickpeas flour.

Before baking.

Yummy-licious pita!

A Halloween Fried Rice!

I was too tired to blog last night and here I am one day late! Oh well, better late than never.

A few days before Halloween, I did a Halloween pumpkin fried rice for Joel.

Here's the recipe:

Ingredients:

1. 1 pumpkin (Mine was from the garden and it wasn't very big. You can also use a big pumpkin.)
2. 4 cups sushi rice (Cooked on the day before and kept in the freezer)
3. 6 home-made chick-pea patties
4. Sunflower oil
5. 1/2 bulb of garlic
6. Sea-salt

-------------------------------------------------

1. First of all, cut off the top of the pumpkin so that it looks like a little pot with a lid.

2. Then put this in the oven and bake for about 20 minutes at 200C. Bear in mind that the top part will be cooked faster and you would need to take it out from the oven after 10 minutes. (Make sure that the 'handle' of the pumpkin lid is facing upwards. Refer to the picture below)

3. Once it has soften, scoop out the pumpkin and set aside in a bowl.

4. Set aside the pumpkin.

5. Heat up a wok/frying pan.

6. Slice the 1/2 bulb of garlic into thin slices.

7. Drizzle some sunflower oil onto the heated wok/frying pan.

8. Throw the garlic in and fry until slightly browned.

9. Mash the home-made chick-pea patties until they resemble bread crumbs.

10. Pour the chick-pea crumbs into the wok/frying pan and fry until fragrant.

11. Add the rice and the scooped-out-pumpkin-meat and mix all ingredients thoroughly.

12. Add sea-salt to taste. Continue frying for about 5 minutes.

13. Scoop the rice into the pumpkin and close the lid.

14. Serve warm.

Bon appétit!

Yes, my pumpkin did not look scary at all! I totally suck at carving. I should have asked Miss MCS for some tips!!!

The little young man totally enjoyed his dinner and told me that this was the best dinner EVER! That made my day. The hard work was worth it.

Home-Made Chick-Pea Patties!

For this recipe, I did not cook the chick-peas after soaking them.

Ingredients:

1. 500gm chick-peas
2. 3 big onions (skin peeled)
3. 1 bulb of garlic (skin peeled)
4. 1/2 of sunflower oil
5. Sea-salt
6. Brown sugar
7. 1/2 cup of organic all-purpose flour
8. 3 large eggs

-----------------------------------------------------------

1. Soak the chick-peas for 8 hours or overnight in the fridge. Alternatively, you need not soak the chick-peas but instead pour boiling water over it and wait for one hour. The peas will swell.

2. Rinse the peas.

3. Blend the peas, garlic and onions.

4. Pour the blended mixture into a large bowl.

5. Add about 3/4 tablespoon of sea-salt and 1 tablespoon of brown sugar, 1/2 cup of sunflower oil and organic all-purpose flour and the 3 large eggs.

6. Mix the mixture thoroughly.

7. Preheat the oven at 210C.

8. Shape the chick-pea mixture into fist sized patties.

9. Lay them on a baking sheet which is placed on a baking tray.

10. Bake for approximately 30 minutes.

11. Once it is browned and a wonderful aroma wafts through the kitchen, the chick-peas are done.

12. Allow to cool.

Patties ALL DONE!

Home-Made Falafels

Falafel is a traditional Arab food. It basically is a deep-fried ball or patty made from ground chickpeas, lava beans or both.

I made some amendments to the traditional falafel recipe. And I used only chick-peas. Spices (such as cumin and coriander) are used heavily in the traditional falafel. I can't use spices, thus I replaced them with garlic and onions. Falafels are deep fried. I baked mine.

When chick-peas are used, they are not cooked prior to use. But I cooked mine. You can experiment with either way.

Ingredients:

1. 500gm of chick-peas
2. 2 large carrots (peeled and cut into small chunks)
3. 2 large big onions (peeled and sliced into halves)
4. 1 clove of garlic (peeled)
5. 1 cup of all organic all-purpose flour
6. Sunflower oil
7. Sea-salt
8. Brown sugar
9. 3 large eggs (beaten)
----------------------------------------------------------

1. Soak the chick-peas overnight or for about 8 hours.

2. If you need some tips on cooking the chick-peas, click here. If you want to use them raw, skip this step.

3. By using a blender or food processor, blend the chick-peas, the carrots, big onions and garlic.

4. Pour the blended mixture into a large bowl.

5. Add the 1 cup of organic all-purpose flour, 2 teaspoons of sea-salt, 1 tablespoon of brown sugar, 1/2 cup of sunflower oil and the beaten eggs into the blended mixture and mix thoroughly.

6. Preheat oven at 210C.

7. Line 2 baking trays with baking paper.

8. Using a small soup ladle, scoop up the mixture and fill up the trays with blobs of the mixture. Use the back of the ladle to flatten the mixture.

9. Bake the two trays of falafels for about 1/2 hour. Once they are browned and a very wonderful aroma fills the air, you will know that it is done!

10. Allow to cool before serving.

Bon appétit!

Chick-Pea Minced Chicken Dish

Ingredients:

1. 200gm of cooked chick-peas
2. 500gm of minced chicken (marinate with sea-salt and 1 teaspoon of sunflower oil)
3. 5 large old potatoes (skin peeled and sliced thinly)
4. Garlic (sliced thinly)
5. Sunflower oil
6. Sea-salt
7. Sugar

--------------------------------------------------------

1. To cook the chick-peas, click here.

2. Heat a wok.

3. Once the wok is heated up, drizzle some sunflower oil over it.

4. Add the garlic and stir fry until slightly browned.

5. Add the potatoes and cover the work. Stir occasionally until softened.

6. Then add the minced chicken and make sure it is thoroughly cooked.

7. Break the minced chicken into fine pieces.

8. Add the cooked chick-peas, sprinkle some sea-salt and sugar and mix all the ingredients throughly.

9. Serve hot with rice.

Bon appétit!

We had this dish with brown rice!

Low-Salicylate Snacki-li-cious Snack!

Ingredients:

1. 500g of chickpeas/garbanzo beans
2. 2 teaspoons of sea-salt
3. Sunflower oil

----------------------------

1. Wash and soak the chickpeas/garbanzo in a bowl of water overnight.

2. Pour the water away and boil the chickpeas until they have softened.

3. Drain the water away and dry the chickpeas/garbanzo beans until they are almost 100% dried.

4. Preheat the oven at 190C.

5. Pour them on a large baking tray and spread them out.

6. Pour the sea-salt and drizzle sunflower oil over the chickpeas/garbanzo beans and mix them thoroughly until all are covered in salt and oil.

7. Bake them for about 30 to 40 minutes.

8. They will be cooked when they have turned into dark, golden brown. Make sure they do not burn!

9. This dish will be done once the chickpeas/garbanzo beans are crunchy!

10. You can store them in an airtight container. But trust me, with a snack this delicious, it won't stay in the container for long!

Bon appétit!

Low-Salicylate Side Dish

I have loved chick peas since I was a child. My mom would buy packets of them, and I would eat them ALL BY MYSELF!!!! Haha!!

The ones sold outside have spices and curry leaves. Which is what makes them yummy! It's a different story now. Spices and curry leaves are definitely out but the chick-peas aren't.

So here is my low-salicylate recipe of home-made steamed chick peas!!!!

Ingredients:

1. 500gm of raw organic chick peas

2. 1 teaspoon of sea-salt

3. 3 cups of water

---------------------------------------------

1. Soak the chick peas overnight in the fridge. If you do not soak them overnight, you will end up with VERY hard chick peas.

2. Boil a pot of water and add the sea-salt in it. Add the chick peas and boil for about 2 hours (or until the chick peas soften).

3. Drain the water from the chick peas.

4. Serve them warm!

Bon appétit!

*YUMMY!*