A spanner in the works with the manuscript for RICE PUDDING IN A DUVET; my editing sucks! I could go ahead and “publish and be damned,” but I’ve come this far and want to offer you the best that I can. So, please wait a little while longer for supper to be served! I’ll be in the kitchen reading huge tomes on grammar and punctuation. Thank you to the wise ladies in the writer’s group for stopping me from hopping over the fence at the lowest point!
I can offer you some great hummus to dip into and nibble-on while I’m pulling my hair out though. This recipe has evolved over the years, especially since being in Australia and seeing all the myriad things that they confidently chuck into their hummus. Be bold and inspired! So much more fun than being cautious about using colons or semi-colons!
HEATHER’S (or is it Heathers?) HUMMUS:
Soak 250 g chick peas, well covered in cold water, in a large saucepan overnight. Boil, skim the scum off and simmer for about two hours on a low heat. (If you are not a goddess, or if you are reading about grammar and punctuation, then open three tins of chick peas) Drain and then place 5 tablespoons of greek yoghurt, 2 tablespoons of tahini, 5 peeled garlic cloves, 1 red chilli, 2 teaspoons of sea salt and a third of the chick peas in a food processor and blend on high. Feed-in the extra chick peas and the juice of 2 lemons and blend. Check the mixture and adjust seasonings to taste, I like to add fresh coriander at this point and blitz it just a little. Add more yoghurt and olive oil to get to a perfect creamy consistency. Spoon the hummus into bowls with a generous splash of green virgin olive oil, a dusting of cayenne, one black olive plopped in the middle and a sprinkling of chopped coriander. Serve with crudités or slices of warm pitta bread.
I’ll get a photo to you asap!