Aqua Fava Hummus

Trying to cut the calories and keep the protein up – the answer is aqua fava!

The liquid the beans and chickpeas come in their tin with. 

It made way more than I needed, so you might want to halve the recipe. Or not!

This makes around 1.5L of hummus. So when I say “it’s a big batch” I really mean it!

Do not Drain! Reserve the aqua fava (I used around 1/2 to 3/4 cup) 

420g tin of chick peas

400g tin of fagioli or butter or cannolini beans
Add to a food processor

4 heaped dessert spoons of pure tahini

1 cup of strained fresh lemon juice

1 tablespoon of paprika

2 tablespoons of freshly minced garlic

1 tablespoon of salt
Turn on the food processor. 

Slowly drizzle in the aqua fava. 

Add 4 teaspoons of pure olive oil (for flavour)
Blend until smooth and luxurious. I usually do this for a good 5 minutes to make sure the hummus is super smooth. 
Serve at room temperature or warm

Ideal with pita.

I like to serve it with a drizzle of olive oil and a sprinkle of dukka or zaatar. 

You can also serve it Israeli style – warm, a couple of tablespoons of whole chickpeas, a big heap of tabbouleh – and some pita or falafel too!

Mmmmm… delicious. 
Make Hummus. Not war!

Zoodle Salad

This recipe was made by our amazing ladies in the school canteen… well, this is my attempt to recreate it.


(serves 1)

1 small or 1/2 large zucchini – made in to zoodles

1/4 broccoli

1/4 cauliflower

1/4 tin of Chickpeas

1/2 cup Baby spinach leaves

1 teaspoon/drizzle Pomegranate molasses

1/2 teaspoon Ground coriander

1/2 teaspoon Ground cumin

1 tablespoon Lemon Juice

Olive Oil – drizzle to bake, drizzle to dress

1 teaspoon Sesame seeds


Roast the broccoli and cauliflower – place in a tray, sprinkle with cumin and coriander and olive oil. Bake for 15 minutes.

In a bowl mix all the ingredients together. In a smaller bowl make the dressing of pomegranate molasses, lemon juice, and olive oil. Drizzle over 10 minutes before serving.

Simple. Easy. Delicious!

You will need

1 head of cauliflower 

Stock (cubes or powder of your choice)

1 teaspoon of butter

1/2 cup of finely sliced leek

4 heaped teaspoons of sour cream

Salt and pepper

Olive oil

Spring onion to garnish
Sautée the leeks in butter

Add the cauliflower

Cover with stock

Summer till soft

Remove from the heat

Add the sour cream

Use food processor/blender/stick blender until smooth

Serve with salt, pepper, a drizzle of olive oil, and garnish with finely sliced spring onion

A twist on my classic recipe…

The berries are a nice way to cut though the rich, chocolately flavour. 

1.5 blocks of cooking chocolate (I use Lindt 70%)

175g salted butter

3/4 cup brown sugar 

1.5 tsp vanilla extract

3 large eggs

1/2 cup plain flour
1/2 bag milk chocolate chips

1/2 bag dark chocolate chips

1 cup frozen berries


Preheat oven 150degrees

Melt chocolate and butter in a metal or glass bowl over a simmering pot of water until smooth and glossy.

Remove from heat and stir in sugar.


It is very important you let this cool for 1hr.


Stir in eggs and vanilla.

Fold in flour with a wooden spoon.

Then add the chocolate chips.

Gently fold in the berries so that they remain whole. 

scoop into brownie pan – approx 20cm x 30cm – lined with baking paper.


Bake for 1hr.

Cool for at least 1hr so that the chocolate can solidify.

Cut into 3cm cubes after the brownies have cooled.

Makes approx 18-24

A yummy dinner – though it isn’t very pretty…

1/2 cup of cooked Brown rice

2 Scrambled eggs

50g Danish feta, crumbled 

1 Fresh tomato, chopped

1 tsp Basil, shredded

1 tsp Coriander, shredded 

A few drops of sesame oil

A tablespoon of soy sauce 

A splash of Tabasco 

Method: mix in a bowl and eat. It’s that easy. It is not an elegant dish, but it was rather tasty. 

* Next time I’d probably add 1/4 cup of peas and some steamed broccoli to up the veggie content…


Preheat oven to 160c

1 and 1/2 cups packed brown sugar (dark brown is even better)

2 squares of 70% dark Lindt chocolate 

125g salted butter, melted

2 eggs, lightly beaten

1 teaspoon vanilla extract

1 and 1/2 cups self raising flour 

1/2 cup slivered almonds, toasted

200g milk choclate drops

200g dark chocolate drops

In a heat proof bowl – place over a saucepan of boiling water. 

Melt butter, sugar, vanilla, 2 squares of Lindt chocolate. 

Allow to cool to room temperature. 

Fold through all other ingredients. 

Pour in to a brownie pan, lined with baking paper. 

Bake for 18 minutes. Turn oven off. Leave to rest in the oven for 10 minutes before leaving to cool on the bench for an hour or two. 

Turkey, barley, leek soup

A great way to use left over Xmas turkey.


 1kg left over turkey in bite sized chunks

 1 brown onion, finely chopped

 1 leek, halved lengthways, thinly sliced

2 spring onions, chopped

 1 large carrot, peeled, finely chopped

 1 small fennel bulb, finely chopped (including fronds)

 2 celery sticks, finely chopped

 2 garlic cloves, crushed

 4 fresh flat-leaf parsley stems

 2 fresh thyme sprigs

 1 dried bay leaf

 1 teaspoon dried black peppercorns

 1/2 cup (100g) pearl barley

Massel chicken style stock

 1/2 cup flat-leaf parsley, finely chopped for serving

*optional, add a punnet of Swiss brown mushrooms. Sliced. 

Put the turkey aside.

Add all other ingredients to a large pot. Cover with boiling water and add the appropriate amount of stock.

Boil for 30 minutes.

Add the turkey.

Summer until the barley is tender and the turkey is succulent.

Serve with the freshly chopped parsley.