Platter

For the Roasted Butternut Squash:

2 cups Butternut Squash (Peeled and Chopped)
1 Tbsp Olive Oil
1 tsp Smoked Paprika
1/2 tsp Cayenne Pepper
1/4 tsp Sea Salt
1/4 tsp Ground Black Pepper

For the Hummus:

2 Tbsp Lemon Juice (Freshly Squeezed)
2 Cloves Garlic (Crushed)
1 Can Chickpeas
1/3 cup (80g) Tahini
4 Tbsp Cold Water
1/2 tsp Sea Salt
1/2 tsp Cumin
2 Tbsp Olive Oil

Preheat the oven to 200°C
Add the chopped butternut squash to a mixing bowl along with the olive oil, smoked paprika, cayenne pepper, sea salt and ground black pepper and toss everything together until the butternut is well coated.
Roast for 30 minutes.
While the butternut is roasting, squeeze the fresh lemon juice and add it to a bowl along with the crushed cloves of garlic and let the fresh garlic soak in the lemon juice.
When the butternut is cooked, let it cool a little and then add it to the food processor along with the lemon juice and garlic, chickpeas, tahini and 2 Tbsp of the cold water.
Process until chunky.
Add in the sea salt, cumin, olive oil and remaining 2 Tbsp of cold water and process until smooth.
Serve it topped with a drizzle of olive oil, a sprinkle of black sesame seeds and smoked paprika and some fresh chopped parsley.

Ingredients
1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
1/4 cup (60 ml) fresh lemon juice (1 large lemon)
1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe
1 small garlic clove, minced
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons (30 to 45 ml) water
Dash ground paprika or sumac, for serving

DIRECTIONS

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.How-to-Make-Hummus-Recipe-Step-3

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

Pickled vegetables

1 cup vinegar, such as white, apple cider, or rice
125 ml water
1 tablespoon kosher salt, or 2 teaspoons pickling salt
60 ml sugar


Mix well. Add your veg! Let stand will keep  for 3 weeks

Chocolate fudge Cake
Ingredients
100g dark chocolate
10g cocoa
100g butter
2 eggs
70g caster sugar
50g plain flour
½tsp baking powder

Method
Lightly butter six ramekins.

Melt the Chocolate add butter then remove from the heat and mix well together.

Whisk together the eggs and sugar. Once the mixture is pale, creamy and fluffy, fold into the chocolate. Add the flour, cocoa and baking powder and continue to fold until nice and even.

preheat the oven to 210ºC.

Cook for 6-8 mins until the tops resemble biscuits and are just beginning to crack.

Serve warm in the ramekins. Delicious with strawberries and fresh lightly whipped double cream.
[17:13, 2/11/2021] Nico: Ingredients
1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
1/4 cup (60 ml) fresh lemon juice (1 large lemon)
1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe
1 small garlic clove, minced
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons (30 to 45 ml) water
Dash ground paprika or sumac, for serving

DIRECTIONS

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.How-to-Make-Hummus-Recipe-Step-3

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.