The power of chickpeas is incredible. The peas in itself form the base for hummus - one of the most delicious things on this planet, but also put well to use in salads, stews and soups. The “chickpea water” or better known as aquafaba is an excellent replacement of egg white making it possible to veganize a whole bunch of desserts (such as this vegan chocolate mousse!) and other dishes. In this vegan aioli, chickpea and water join forces to become aioli, one of the best dips in the world!
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It's fermentation time! I have a long history with pickles... they are amazing with "ossenworst" (ground beef sausage), on a burger or as a condiment for cheese. You name it. In the Netherlands we are the most familiar with dill pickles often pickled in a vinegar-salt-sugar mixture with some dill, this makes the pickle sweet-sour. But there is a whole pickle-world waiting to be discovered. You can pickle pickles with basically any herb, making it fitting for any cuisine you'd like. Garlic-dill pickles are a staple in Jewish cuisine. But as said, pickles are a canvas for many herbs; chili, mustard seeds, juniper, onion...
Last week I made a beautiful focaccia ! A tricolore of 1) tomato and goat cheese, 2) nectarine and rhubarb and 3) grilled aubergine in yoghurt sauce (store bought). AMAZING!
The secret to the fluffiness of focaccia, and basically all other yeast-based breads, is to put the yeast in a cup with lukewarm water and 2 teaspoons of sugar. In five minutes you’ll have a fizzy substance that will make your dough go like boom! |
AuthorThis is the realm of ChefdaLuz. Find your way through my food fantasies via the categories below. From classics to new takes - you'll find it all! Picture perfectI'm very curious to see how my recipes turn out when made by you... Show me your creations via the gram!
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