All posts by nickhinson565

Autumn Recipes

Baba Ganoush Dip

Baba Ganoush is a creamy, smoky, and irresistibly delicious
dip that has been enjoyed for centuries. Originating from the
Levant region, this dish is a celebration of simple ingredients
—roasted aubergine, garlic, lemon (all grown by ALFI at its
plots this season!) and tahini —transformed into a velvety
masterpiece. Its name, which loosely translates to “pampered
father,” hints at the indulgent nature of this dish, which is
perfect as a dip, spread, or side.

Ingredients

2 large aubergines (about 2 pounds total)
 3 tablespoons tahini (sesame paste)
 2–3 tablespoons fresh lemon juice (adjust to taste)
 2 cloves garlic, minced or grated
 2 tablespoons extra virgin olive oil (plus more for garnish)
1 teaspoon ground cumin
½ teaspoon smoked paprika (optional, for extra smokiness)
Salt, to taste

Method
Roast the Aubergine
Preheat your oven to 425°F (220°C).
Prick the aubergine a few times with a fork to allow
steam to escape.

 Place the aubergine on a baking sheet lined with
parchment paper or foil.
Roast for 40–50 minutes, turning occasionally, until
the skin is charred and the flesh is soft. Alternatively,
for a more authentic smoky flavour, you can char the
aubergines directly over a gas flame or grill.
Cool and Peel
Remove the aubergines from the oven and let
them cool for 10–15 minutes.
Once cool enough to handle, peel off the charred
skin. Discard the skin and place the soft flesh in a colander to drain excess liquid for about 10 minutes. This
step helps prevent the dip from becoming watery.
Blend the Ingredients
Transfer the drained aubergine flesh to a mixing
bowl or food processor.
Add tahini, lemon juice, garlic, olive oil, cumin,
smoked paprika (if using), and a pinch of salt.
Mash with a fork or blend until smooth, depending
on your preferred texture. Taste and adjust seasoning,
adding more lemon juice, salt, or tahini as needed.
Serve
Transfer the Baba Ganoush to a serving bowl.
Drizzle with olive oil and garnish with chopped
parsley or a sprinkle of smoked paprika.
Enjoy
Serve with warm pitta bread and fresh vegetables (like
cucumber, carrots, or bell peppers), or as part of a
mezze platter.

Spring Recipes

Easy sage and onion stuffing

Cooking time 25 to 30 mins
Serves 4-6
Ingredients
4 large onions
10 sage leaves
125g of breadcrumbs
40g butter
Salt and pepper to taste
1 egg
Can make it without egg and butter if preferred.

Method
Peel the onions and simmer them for 5 minutes, remove.
Put the sage to simmer for 2 minutes.
Chop both finely.
Add the bread, seasoning and butter.
Work together with the yolk of an egg.
Place on greased greaseproof paper or make into golf ball sized
balls and put on a greased baking tray.
Bake until crisp and golden brown. A dab of butter on each ball
will accelerate this.
Cook in a preheated oven about 25 to 30 mins at fan 200 C.
Serve while still warm.

Winter Recipes

Carrot and Coriander Soup

Ingredients

1 tablespoon vegetable oil
1 onion (sliced)
450g carrots (1lb) peeled and sliced
1 teaspoon ground coriander
1.2 litres (2 pints) vegetable stock
Large bunch fresh coriander, roughly chopped
Salt and freshly ground pepper

Method

Heat the oil in a large frying pan and add the onions and carrots. Cook for 3-4 mins until starting to soften.
Stir in the ground coriander and season with salt and pepper. Cook for one minute.
Add the vegetable stock and bring to the boil. Simmer for 10-15 minutes or until the vegetables are soft.
Whisk with the hand blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve.