My names Baba… BabaGanush

When I was 19 I had the amazing experience of living in Israel for 9 months. Travelling the whole country from the Golan heights to Eilat , I have hundreds of stories and a million memories.

I spent alot of time in Jerusalem, staying in the Old City for most of it, trying all the traditional food on offer and some of the not so traditional, one place I remember was Bonkers Bagels, freshly made bagels smothered with lox and cream cheese or smeared in Chatzilim typically known as Babaganush or Eggplant dip.

Coming back to New Zealand trying store bought Babaganush after Babaganush I lost all hope of ever finding the smokey slightly tangy creamy dip… until I made my own.

The memories of coming home at 1am after nights of drinking sweet kosher wine or some sort of alcohol that could quite possibly have been petrol, stopping off to get a tub of Babaganush and some slightly stale bagels to help soak up some of the 100%proof … ah to be 19 again.

You don’t have to be an eggplant lover to like this dip, like I said, it is smokey, garlicky, lemony and creamy and oh do delicious!

Babaganush

4 Eggplants

1-4 Cloves Garlic

2-3 Lemons juiced

3-5Tbs Tahini

Prick the Eggplants all over and place on open flame till they start to blacken- the longer you leave them the more smokey the end dip will be. Place on a rack over a tray in the oven till the Eggplants are deflated and soft, remove from the oven and cover the tray with tinfoil or cling film for 10min. Once the Eggplants have cooled a bit remove the flesh from the chard skin and place in a food processor.

Depending on your tastes add remaining ingredients till you have reached a lovely balance and a creamy consistancy, at this stage the dip is Vegan.

You can leave the dip as is or add in some optional: Natural yoghurt, Mayonaise, Sour cream.

These give a more mellow flavour and make the dip go futher.

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Pucker up

I thought I might do some nice baking for Mr Lid. So I asked what his favourite was, seeing as he is not the biggest sweet tooth I was not surprised by his answer. Lemon slice.

Well he didn’t specify lemon slice- he just said ‘something with lemon’ gee oh so helpful!

So my mission today was to make my darling husband a healthy Lemon slice, coconut flour instead of regular flour, coconut oil instead of butter and honey instead of sugar- the result is an amazingly tart Lemon slice that is to die for. With subtle hints of coconut that goes so well with lemon, and honey… yum fresh honey- no sore throats in this house!

Lemon Slice

Base:

2Tbs Coconut oil melted

1/2 cup Coconut Flour

2 Eggs

1Tbs Honey

Pinch of Salt

Mix everything together in a mixer or by hand- just make sure there are no lumps in the coconut flour.

Press into a small square tin lined with baking paper.

Bake 10min at 180c

While the base is baking start the curd.

Lemon & Honey Curd:

4 Eggs

1/4 cup Honey- you can add more if you want a sweeter curd

Zest 1 Lemon

1/2cup Lemon juice (about 2-3 lemons)

6Tbs melted Coconut oil

1/2 Sheet leaf gelatine- soaked in cold water

Put Lemon juice and coconut oil in a pot and bring to a simmer.

While it is heating up whisk remaining ingredients together.

Once Lemon juice mix has started to simmer whisk in egg mix- continue whisking till the mix thickens and bubbles.

Taste- add more honey if needed. Stir in soaked gelatine till dissolved.

Pour onto Base and let set.

(I like sheet gelatine but you could use 1tsp powdered gelatine if you like.)

This is a great Lemon curd recipe, just omit the gelatine and pour into a sterile jar ready to eat on toast, or for a dip with fruit, or just with a spoon.

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This is a lovely site I found the Lemon curd recipe on…

 http://www.thenourishinggourmet.com/2009/05/tangy-lemon-curd-honey-sweetened-and-dairy-free.html