Piknik sezona: namazi za zelenjavo na žaru

Prejšnji vikend smo imeli doma uradno otvoritev piknik sezone. Razlog za to je bil precej dober: praznovanje izdaje novega albuma banda, katerega član so tudi moj oča. Demolition group. S člani skupine in z njihovo glasbo sem odraščala, ampak v mojih očeh nikoli niso bili neke zvezde. Prej družina. Ampak verjetno sem potrebovala čas, da odrastem, zadevo vidim bolj objektivno in se zavem pomena njihovega dela.

Skratka, piknik je bil uspeh. Čudovit dan, odlična družba in dobra hrana!

Navadno je na piknikih fokus na meso. K sreči tokrat nisem bila osamljeni primerek vegetarijanstva in je bilo na mizi tudi obilje meat free zadev. Kar se mene tiče, je za piknik tako ali tako najbolje slediti mezze principu, kot temu pravim sama. Majhne posodice, polne svežih in barvitih prilog, ki pospremijo glavno zvezdo (i.e. po navadi meso), in rešijo problem z vegiji in mesojedci. In tako sem razmišljanje o prilogah za zelenjavo na žaru končala s temi tremi:

Grški jogurt z limono, meto in pasto iz črnih oliv

Sestavine:

• 1 kg grškega jogurta
• skorjica 5 bio limon
• 1 – 2 žlički soli
• šopek mete
• 80 g črnih oliv
• 6 žlic olivnega olja

potrebujemo: sterilna gaza

Priprava:

1. Grški jogurt odcedimo: cedilo obložimo s sterilno gazo, vanj stresemo grški jogurt, postavimo v hladilnik in pustimo, da se odceja vsaj en dan. Jogurt bo postal bolj čvrst in kremast.
2. Naslednji dan odcejeni grški jogurt zmešamo s soljo in skorjico 4 bio limon.
3. Olive zmešamo z olivnim oljem in v možnarju zmeljemo v pasto. Lahko pustimo tudi večje delce oliv.
4. Jogurt damo v posodico, okrasimo s pasto iz črnih oliv. Naribamo skorjico 1 limone in okrasimo z lističi mete. Pokapljamo z olivnim oljem.

Čičerikin namaz s pečeno papriko in orehi

Sestavine:

• 10 -12 podolgovatih rdečih paprik
• 1 pločevinka čičerike
• 2 pesti orehov
• 1 strok česna
• 6 žlic limoninega soka
• 2 žlički mletega koriandra
• 1 – 2 žlički soli
• okrasitev: feta, lističi koriandra ali petršilja, olivno olje

Priprava:

1. Paprike naložimo v namaščen pekač in pečemo v pečici na 200°C dokler niso mehke in zapečene. Lahko jih tudi spečemo na žaru. Pustimo, da se ohladijo in odstranimo kožice.
2. V multipraktik dodamo pečene paprike, odcejeno čičeriko, orehe, česen, limonin sok, mleti kotiander in sol. Zmešamo v gladek namaz.
3. Okrasimo s feto in svežimi začimbami ter pokapljamo z olivnim oljem.

Humus iz belega fižola in mandljev

Sestavine:

• 1 pločevinka belega fižola
• 3 velike žlice mandljevega masla (lahko nadomestimo s 3 pestmi mandljev)
• 1 majhna žlička soli
• 6 žlic limoninega soka
• 3 – 4 žlice vode
• ½ stroka česna
• 1 žlička orientalske kumine (Cuminum cyminum) – po izbiri
• okrasitev: avokado, olivno olje, brusnice ali granatno jabolko, sezam

Priprava:

1. Mandljevo maslo pripravimo tako, da vsaj 400 g mandljev zmeljemo v multipraktiku ali blenderju na najvišji hitrosti, dokler se ne začno ločevati olja in nastane kremasto maslo. Mandljevo maslo lahko nadomestimo tudi s 3 pestmi mandljev.
2. Vse sestavine damo v multipraktik in na najvišji hitrosti zmeljemo v gladek namaz. Vodo dodamo glede na gostoto, ki jo želimo.
3. Okrasimo z rezinami avokada, koščki suhih brusnic ali granatnim jabolkom, pokapljamo z olivnim oljem in potresemo s sezamom.

 

Be good! Enjoy in sunny days!

DG – U tvojim očima

Hummus upgrade

If you have some hummus left or just want to make some healthy and delicious sandwiches, here’s a good one! Use my sweet potato hummus recipe, add couple of slices of avocado and tomatoes, sprinkle with black sesame seeds and enjoy this light and savory snack!

Sweet potato hummus

Since you can not buy neither go to the Lebanese to have some, you have to learn how to make it on your own. Luckily! Hummus is a rare treat at my place. Except if you’re in Ljubljana and you go to the best Falafel in the town. Anyway, apart from a classic, a sweet potato hummus is a must.

Everyone is talking about superfood these days. But they are leaving out one of the most important ones. Chickpeas are a great source of protein and carbs to give you energy. They have a low glycemic index (which is great for diabetics) and are rich in fibers. Normally making hummus from the scratch involves soaking the chickpea for couple of hours, but if you’re in a rush, the canned one will do either.
And what’s the trick to make a really silky and smooth hummus? According to Jerusalem, after soaking, the drained chickpeas should be sautéed with baking soda for a few minutes, before dumping in the water to cook them through.

Why sweet potato? It adds a nice flavor… It must be the sweetness. My grandma was always saying that adding something sweet to your vegetable dishes will enhance the flavors. I has a lower glycemic index than regular potatoes – around 50, more fibre and there’s approx 23 g of carbs in 100 g of sweet potato. There are many different varieties, but normally you’ll find purple, white or orange sweet potatoes. I like the orange ones the best, but it’s true that the choice depends on the purpose and preparation.

Cumin seeds (Cuminum cyminum) are often confused with caraway (Carum carvi). In slovenian cumin stands for carvi. So the real cumin is something that is hard to find here. I always get mine when traveling. In hummus you need to add the real cumin seeds. I’m also using black cumin seeds (Nigella sativa) to garnish which are actually not related to cumin.

Ingredients:

• 1 big sweet potato (approx 200 g)
• 240 g chickpea
• 2 Tbsp tahini
• 2 medium garlic cloves
• 1/2 lemon juice
• 2 Tbsp olive oil
• 1 big tsp freshly ground cumin
• salt
• pepper
• black cumin seed and olive oil to garnish

Preparation:

1. Cut sweet potato in two, add some oil, salt, pepper. Bake in skins at 220°c until soften.
2. This step only if using dried chickpeas
3. Remove potatoes from skins.
4. Put all ingredients in food processor and mix at high speed.
5. Transfer in a large bowl, make a hole for olive oil and garnish with black cumin seed.
6. Serve with pita bread or wholegrain sesame crackers. Carrots work well too.