I liked the idea of this one as it doesn't need cooking and its far too hot to cook today. I chose to make this one also, as I have a lot of breadcrumbs from the rolls I made yesterday that where to crusty to eat, as I forgot to take them out before the bread!
115g bread to make breadcrumbs
2 small carrots, grated
1 small onion
2 tsp tomato puree
1 tsp yeast extract
2 tbsp of fresh parsley
3 tbsp of hot water
In a food processor make your bread into breadcrumbs. Put into a large bowl. Then add the walnuts to the food processor and whizz them into powder. Add to bowl. Then peel the onion and put onion in the food processor and whizz to chop finely. Add to bowl. Grate the carrots and chop the parsley and add to bowl. Dissolve the tomato puree and yeast extract in a cup with 1 tbsp of hot water, then pour over mixture. Add 2 more tbsp water to the cup to get the last bits of flavour and pour over mixture. Mix with a spoon and press down to a pate texture with the back of a spoon. Put in the fridge for 2 hours.
Although I like this, next time I will cook the onions as the taste of raw onions is very strong!
115 whole-wheat bread (I used granary)
115g red lentils
285 ml water
2 tbsp veg oil (I used 1 rapeseed and 1 olive oil)
1 tbsp tahini
1 tsp dried rosemary (I used mixed herbs)
1/2 tsp dried thyme (I used mixed herbs)
pinch of nutmeg (I used mixed spice)
1 tbsp finely chopped parsley (I forgot to go and get some out of the garden, so missed this out)
1 tbsp miso (I used soya sauce)
Break bread up and cover with water and leave to soak.
Cook lentils in water for 15 mins.
Chop onion and saute in oil for 5 mins
Add onions to lentils. Drain bread and squeeze out water. Add to lentils and onions.
Stir in tahini, herbs, spice and cook over low heat for 5 mins.
Stir in parsley and miso/soya sauce.
Turn into a oiled bread pan and bake for 30 mins at 350F/180C/Gas 5.
Cool. Enjoy on sliced bread of crackers.
I also made bread today, so this pate was served on slices of homemade bread.
Fry onion and garlic in the oils. Add rest of ingredients and bring to boil. Simmer for 20 minutes stirring often, so as not to stick to frying pan and adding extra water or stock as needed. Sprinkle with black pepper and fresh parsley to serve.
As I was in a hurry to get them in the oven I only did enough for one, as there was only me eating anyway. I did intend to make double and add the rest to vegetable stock to make a roasted vegetable soup which my auntie gave me the idea for. So will try this next time. This is what I used.
1 red onion chopped
1 sweet potato, cubed
2 squirts garlic paste
olive oil to drizzle over
1/2 tsp chilli powder(could of used more)
fresh chives, chopped
fresh sage, chopped
hot water (next time I will use hot vegetable stock)
Put the vegetables on a oven tray and drizzle oil over. Sprinkle with chilli and herbs and mix.
Roast at 200C/400F/Gas 6 for 20 mins.
After 10 minutes put couscous in a bowl and add hot water and leave covered for about 10 minutes. Fluff up the couscous, add lemon and black pepper and top with roasted veg and serve whilst still warm.
Don't know if this would be moroccan enough to be classed as a dish for the eat uk eating around the world food recipes. Must work on some of those recipes, so many dishes to try!
4 carrots, chopped (about 250g)
1 tbsp olive oil
1/2 small red onion
1 garlic clove, chopped
1 tsp cumin
1 tbsp orange juice
sprinkle of black pepper
Adjust spices to suit.
Steam carrots until tender. Fry onion in oil. Blend all ingredients, cool and then use as a sandwich filling or on crackers. To make it into a dip, add an extra tablespoon of orange juice. If you make it into a dip, when you wanted a sandwich filling, add breadcrumbs to thicken. The dip does look orange, my picture is a big dark!
50g pearl barley
1 tablespoon lemon juice
2 tablespoon orange juice
1 tsp cider vinegar
1/2 red onion sliced
1/2 cucumber, chopped
1/2 yellow pepper chopped
Cook barley for 30 mins. Cool, then add other ingredients.