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Whole Wheat Lavash With Hummus Two Ways…

March 25, 2013 by TheWhiteRamekins

Whole Wheat Lavash With Hummus 2

It’s been a while, you would have come across a savory recipe here. I know, being a dessert person, I have a strong affinity for the sweet goodies either baked or non-baked. But it doesn’t mean that I don’t devour on savories  I love to cook and share my food with my friends and family. And you know, when it is about get-together or even small chit-chats, you just can’t survive on dessert. Of course, dessert is something which we want to sum up our meal with. But we all need some munchies to appreciate the desserts better in the end. I would make dips and spreads for my chips platter. I would make gorgeous salads to along with the creamy pasta. But I would never make my own chips or crackers.

Whole Wheat Lavash With Hummus 4

But recently, I got this inspiration from one of my blogger friend Sangeeta, who brought us scrumptious and hearty whole grain crackers, during one of our blogger’s potluck dinner. And she was kind enough to bring the tangy and zingy orange and chilly marmalade to go along with them. While I munched on those wholesome crackers throughout the evening, I decided to give them a try.

Whole Wheat Lavash With Hummus 1

It took me some time to bake them though. I flipped through the pages of  the cookbooks I have and surfed through the internet and finally settled down to the revered Julia Child’s.  Her recipes for whole wheat crackers sounded amazingly simple and it was indeed a breeze baking them. Just a handful of ingredients and such light, crisp and flavorful results! I served the lavash with hummus, for which I made two versions, one good old classic version and another one with roasted beetroots and few mint leaves. I baked one third of the recipe mentioned in the book, Baking With Julia. Wish I had baked the whole recipe because the crackers disappeared sooner than I had believed!

Whole Wheat Lavash With Hummus 3

Lavash Crackers

Ingredients

1 tsp white sesame seeds
1 tsp black sesame seeds
1 tsp nigella seeds
1/2 tsp coarse salt
1 cup whole wheat flour
1/2 tsp salt
1/2 cup warm water
1 tsp olive oil

Instructions

  1. Mix sesame seeds, nigella seeds and coarse salt together and keep aside.
  2. In a bowl mix all the remaining ingredients and kneed to form a smooth dough ball.
  3. Divide the dough into two halves, cover with a damp kitchen towel and let them rest for about 30 minutes.
  4. Preheat the oven at 230 degree Celsius and grease two baking sheets.
  5. Dust the work surface with four. Taking one half of the dough at a time, roll into a very thin rectangle, trying to roll into an even thickness.
  6. Gently roll up the dough around your rolling pin and unroll into the baking sheets.
  7. Using a pizza cutter or a sharp knife, cut the dough into small rectangles. There is no need to separate the rectangles at this time, as they will separate from each other eventually, once they are baked.
  8. Brush the rectangles with water and sprinkle the seeds mixture over the top and put them in oven to bake for 2 to 3 minutes, depending upon the size of the crackers. Remove the tray from the oven, once the crackers are golden.
  9. Once the crackers come out of the oven, some will already be crisp and others will crisp in the air.
  10. Store the crackers in an airtight container, once completely cooled.

Whole Wheat Lavash With Hummus

Hummus

Ingredients

2 cup boiled chickpeas
4 tbsp tahini
4 tbsp lemon juice
1/2 cup of liquid from boiling of chickpeas
6 cloves of garlic
4 tbsp extra virgin olive oil
1 tsp salt
1/2 cup roasted beetroot puree
handful of fresh mint leaves

Instructions

  1. Mix all the ingredients except beetroot and mint leaves in the jar of a liquidizer or food processor and puree them together to make a nice smooth paste.
  2. Pour half of the puree into a serving bowl and drizzle with extra virgin olive oil.
  3. Keeping remaining half into the food processor, add the beetroot and mint leaves to make a smooth puree.
  4. Transfer the puree into another serving bowl. Adjust the salt, as needed. Drizzle with extra virgin olive oil and garnish with few sprigs of mint leaves and enjoy with the crackers.

Filed Under: Savory Tagged With: beetroot, food, homemade hummus, hummus, wholewheat lavash

Daring Bakers | Empanadas…go veggie

September 27, 2012 by TheWhiteRamekins

Beginning every month, I eagerly wait for the Daring Baker’s challenge to be announced soon on their portal. Some new exciting recipe, which is to be tried and published. But ironically, there’s already so much to be picked up before I can start thinking about it.

And then the procrastination starts, hoping to finish the challenge as early as possible. Though that early moment never comes. Sometime I feel, that this delaying of things kind of gives me a real challenge in disguise. Finishing the challenge on a busy weekday a midst long maddening working days in office, prioritizing the mundane chores at home makes it a bit more daring. And I feel I have started liking it this way.

Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!

I was feeling a bit relieved that this time I will be doing a savory recipe. It is not often that you see a savory recipe here.  I went for the the filling of a humble mix of vegetables, chickpeas and some fresh homemade ricotta. The creamy ricotta gave a body to the humble vegetables like eggplants, red peppers and shallots which I put in to them. For ricotta, I used David Lebovitz recipe.

Ingredients

Empanada Dough

3 cups plain flour
1 1/2 tsp sea salt
200ml water
1 tsp white vinegar
1 egg
60g margerine, corsley grated

Filling

2 medium eggplant, cut into 2cm chunks
4 tbsp olive oil
2 shallots, peeled & finely diced
2 cloves garlic, grated
2 cup chickpeas, boiled and coarsly mashed
1 tsp cayenne
1 cup fresh ricotta
1 small handful coriander leaves, chopped
milk, for glazing

Instructions

For dough:

  1. Place flour and salt in a mixing bowl. Make a dam in the centre and add the remaining ingredients.
  2. Stir until well combined and then turn onto a lightly floured bench top.
  3. Knead for 3-5 minutes until the dough looks like a nice smooth ball or until you get sick of it.
  4. Cover tightly with cling wrap and allow to rest in the refrigerator for at least an hour but preferably 2.
  5. Divide the dough in half and roll out on a lightly floured surface until it is large enough to cut out 6 circles approx 14cm diameter.
  6. Using a saucer or small plate as a guide, cut out 6 circles.
  7. Repeat with the remaining dough.
  8. Preheat oven to 250C. Take empanada circles and place 2-3 tbsp filling {recipe follows} in the centre of each.
  9. Using a pastry brush (or your fingers) brush a little milk around the edge of half the circle.
  10. Fold dough over to form a half moon and roll the edges together to form a good seal.
  11. Brush milk over the surface of each and transfer to 2 trays lined with baking paper and generously sprinkled with flour.
  12. Reduce oven to 230C (450F) and bake for 20minutes or until golden. Serve hot with mint and coriander yogurt dip.

For filling:

  1. Heat a large frying pan over a medium heat. Add oil and allow to warm up then add eggplant cubes and stir fry until golden and starting to soften.
  2. Add onion and peppers and continue to cook until they are soft. Stir through chickpeas and cayenne and season to taste.
  3. Allow to cool. Stir though crumbled ricotta and coriander.

Filed Under: Pastry, Savory Tagged With: daring bakers, empanadas, food, homemade ricotta, vegetarian

Weeknights Tacos

September 6, 2012 by TheWhiteRamekins

There are weekends when I have all the time in this world to cook that single dish or meal, spending couple of hours browsing through various cookbooks, internet, blogs that inspire, to find that one chosen recipe. And going through that involving quest, with me moves my laptop and a cup of coffee from couch to kitchen counter to the chair in the balcony to couch again.

Such liberty of time I have at my expense some of the times. But those days come very rarely. And I long for them to come soon. That’s another story, that it happens once in a while. Mostly it’s me running around, trying to complete various unfinished procrastinated tasks which pile up during the maddening weekdays.

And in a desperation to  finish those chores, so that they do not get buried down by the upcoming ones, I sometime forget about the nutritional value of the meals I am having.

And very recently, a friend of mine made me realized that all this stress because of long working hours is making me deprived of my daily nutrition intake. Mulling over the subject, I went to stock up the groceries for the week to come. And when I was at the checkout counter, my trolley was full of all the fresh produce of this season; fruits, vegetable, herbs etc.

This fresh and healthy recipe for tacos is what I am leaving you with right now, which I prepared  for a midweek dinner, using all those simple yet wonderful ingredients. It was so simple to put up and so delicious to devour that you get to realize that keeping good care of yourself is not that tough. Filling, dressing and the garnish can be as varied as you like.

Ingredients

fresh flour or corn tortillas
avocado (cubes or slices)
tomatoes, chopped
sour cream or creme fraiche
1 cup freshly boiled beans of your choice
2 lime, zested and juiced
1 small onion, chopped
1/2 cup cilantro, chopped
1 jalapeno, membranes and seeds removed, minced
2 cloves of garlic, minced
4 tablespoons olive oil
1 tbsp salsa sauce
fresh ground pepper
pinch of salt

Instructions

  1. In a bowl, mix chopped onions, tomatoes, cilantro, olive oil, lime juice, garlic, jalapenos, zest, pepper and salt and set aside.
  2. On a hot griddle, heat up the tortillas on both sides for 2 minutes each.
  3. Fill up each tortilla with beans, sour cream, salsa sauce, avocado, fresh salsa {made in previous step}, roll them up and serve immediately.

Filed Under: Salads, Savory Tagged With: food, healthy fast food, salsa, tacos

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Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

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