Home' Northern Outlook : October 10th 2012 Contents 14 NORTHERN OUTLOOK, OCTOBER 10, 2012
unit 4 812-816 main north road, Belfast
Monday to Friday 10am to 5pm
MainN thR d
D roch Street
3 WEEKS ONLY
Monday Oct 8th to Friday Oct 26th
ALL NEW ZEALAND MADE BY SHALIMAR KNITWEAR LTD
SALE AT LORRAINE LABAN KNITWEAR SHOP
$5 DAHLIAS - 80 VARIETIES
$5 HOSTAS - 50 VARIETIES
$5 LANDSCAPE SHRUBS
GROW YOUR OWN
FRUIT TREES ALL REDUCED
BUY FROM THE SPECIALIST
$ .95 3FOR
PRICE PAEONY ROSES
$15 RHODOS • $3.95 FUCHSIAS
HERITAGE TOMATO PLANTS
FREE OPEN DAY
Ashley River/Rakahuri Regional Park
Ashley River Picnic Area, Milton Ave, Rangiora
Official opening of the Park by Environment
Canterbury at 10.30am, following by a mass
bike ride for all ages.
Lots of fun for everyone:
• MTB riding on the new Rakahuri Trail
• Guiding MTB tours in the new Rakahuri MTB Park
• Children's activities in the picnic area
• Guided walking tours to learn about the birdlife
• Environment displays and local recreation info
• MTB skills demonstrations and bike displays
• BMX racing action • Sausage sizzle
Everything is connected
Sunday, 14 October, 10am -- 1pm
Humble chickpea a winner
Chickpeas are a great source of protein. Whether you want to add them to a salad to replace meat and add great texture and flavour, or whip up some
hummus, they are wonderfully versatile.
Chickpea, feta and tomato Salad
Home made: Hummus is super easy to make.
Super delicious: Chickpea, feta and tomato salad.
1 cup dried chickpeas
1G2 cup tahini
Juice of 1 lemon
4 large garlic cloves
1G2 tsp cumin powder
1 Tbsp + 1G4 tsp baking soda
Pour the chickpeas over a large plate. Go over them and look for damaged grains, small
stones, or anything else you would rather leave out. Wash the chickpeas several times, until
the water is transparent. Soak them in clean water overnight with one tablespoon of baking
soda. The next day, wash and soak them again in tap water for a few more hours. The grains
should absorb most of the water and almost double their volume.
Wash the chickpeas well and put them in a large pot. Cover with water and add the rest
of the baking soda. Do not add salt.
During the one to one-and-a-half hours it takes for the chickpeas to cook until soft (they
should squash between your fingers) switch the water. This allows you to remove the peels
and foam floating in the cooking water.
When the chickpeas are done, sieve the grains and keep the cooking water.
Put the chickpeas into a food processor and grind well. Leave to chill a little while before
Add the tahini, lemon juice, garlic and cumin and continue blending until you get the
desired texture. If the hummus is too thick, add some of the cooking water. It should be
thinner than the actual desired texture.
Serve with good olive oil and chopped parsley.
1 small red onion, peeled
1-2 fresh red chillies, deseeded
2 handfuls ripe red or yellow tomatoes
Juice of 2 lemons
Extra virgin olive oil
Sea salt and freshly ground black pepper
1 x 410g jar or tin of chickpeas, drained, or around 4 large handfuls of
soaked and cooked chickpeas
A handful of fresh mint, chopped
A handful of fresh green or purple basil, finely ripped
200g feta cheese
Finely slice red onion and chillies, roughly chop tomatoes and mix
together in a bowl. Dress with the juice of one-and-a-half lemons and
about three times as much good extra virgin olive oil. Season to taste.
Heat the chickpeas in a pan, then add 90 per cent of them to the bowl.
Mash up the remaining chickpeas and add these as well. They will give
a nice creamy consistency. Allow to marinate for a little while and to be
served at room temperature. Just as you're ready to serve, give the salad
a final dress with the fresh mint and basil. Taste one last time for
seasoning; you may want to add the juice from your remaining lemon
half. Place on a nice serving dish and crumble the feta cheese over.
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