Hummus

Many people just go buy something ready made food items from the shops, like hummus, pickled onions, chutneys, pizza bases etc.  Personally, I prefer making things from scratch.  I can control what ingredients I use, how much of each thing I add and I know its fresh! No preservatives, additives, flavourants, colourants or anything other ingredient that starts with an E, ends with a number and looks like it belongs in a chemistry lab.  I know what I have made hasn’t been sitting on a self for months and it was made in China with ingredients imported from South America.

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Roasted Brinjal and White Bean Salad

My first Meat-Free Monday of the year could not have been any better.  I was browsing through the latest Woolworths Taste Magazine (one of my favourite food magazines) and came across this amazing salad recipe: Roasted brinjal (also called eggplant or aubergine) and yoghurt salad with white bean puree, coriander dressing and pomegranate molasses.

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Admittedly though, I was a bit sceptical about the pomegranate molasses.  Every element of this salad is delicious individually; the brinjals are beautifully roasted complementing the sumac, the white bean puree can be used as a dip or eaten right out the blender, the coriander dressing is refreshing and even the pomegranate molasses tasted good.

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Char-grilled Baby Leeks

I have been a bit quiet the last few days, not because I have forgotten about cooking or Pinch of Salt but because I have had my wisdoms removed.  All four! So I have been feeling quite sorry for myself, all swollen, slightly bruised and sore.  I am also very tired of eating soup, smoothies, custard and yoghurt! Usually I love soup but now all I want is something crunchy or chewy and anything that requires me to chew.

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Orange Polenta Cake with Chocolate Icing

I don’t really like cake.  I know, I am used to the look of shock on most peoples faces when I say that.  However, it is the truth.  Even as a young child, I always chose ice cream for my birthday over cake.IMG_4157  This is also coupled with the fact that I am a bang average baker, however I like the challenge of baking a cake so I am sure you will see more cakes in the future (successful or not). And the question of who is going to eat these cakes? Luckily I have a friend nearby who comes to taste test my cake attempts with me and she always leaves with at least 2 or 3 extra slices.  Doug is also a terrific eater so I can always count on him to have a couple of slices.

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