Dill-y hummus and pitta chips


Dill works really well in hummus, I discovered this summer when I thought of trying it for a dinner party. It went down really well with my friends and especially with my best friend Emma who liked it so much she urged me to make it again a few days later when cooking at her house.

Dill-y hummus, serves 4-6

1 can (400 g) good quality chickpeas

100-150 ml nice olive oil

1 1/2 – 2 tbsp tahini

1/2 -1 lemon, the juice only

1 medium garlic clove

1 pot or a large bunch dill

plenty of salt and black pepper

Rinse the chickpeas and pour into a food processor bowl. Add 100 ml olive oil, 1 1/2 tbsp tahini, the garlic and the juice of 1/2 lemon. Mix for a good while until you have a smooth paste. Add salt and pepper and taste. Add more oil, tahini, lemon juice, salt and pepper – whatever you think is needed. Add the dill and mix again. Season to taste and adjust the flavours once more if needed. Place in fridge until serving. Keeps for 5 days in the fridge.  

Pitta chips, serves 4

5 pitta bread

olive oil

salt, black pepper

Cut the pitta breads into smaller pieces using a pair of scissors. Place on a parchment lined baking tray and drizzle with olive oil. Add salt and pepper (and any other seasoning you might like) and place in 200C oven for approx 10 minutes (until golden and crispy). Serve immediately.

Simple summer fair: halloumi, tzatsiki, fried courgette and pitta


London, 32 degrees, muggy. Monday evening, having worked past 7pm and a hot tube journey home.

Then it’s bliss to come home, wash hands and face and start preparing a quick supper from whatever is available in the fridge.

Fry some courgettes with chilli, fry some halloumi until crisp and golden, whip up a batch of tzatsiki and put a pitta in the toaster. Easy peasy. And so very nice.

This is my kind of summer food. No effort – full enjoyment.

Fried courgettes with chilli, serves 1-2

1 medium, firm courgette

1 tbsp olive oil for frying

1 tsp aleppo pepper 

salt, black pepper

Wash the courgette and slice as thinly as you possibly can. Heat up the oil in a frying pan on medium-low heat. Add the courgettes to the pan and fry slowly on low heat. Be careful as not to brown, but make sure they soften. Add the chilli and fry for about 10 minutes in total. Season.

Tzatsiki, serves 2-3

300 ml thick Greek yoghurt

5-6 cm cucumber

1 large garlic clove

1 tbsp extra virgin olive oil

salt, black pepper

Grate the cucumber and squeeze the liquid out of it. Add the cucumber to a bowl and stir in the toghurt. Add pressed garlic, olive oil, salt and pepper. Leave to develop its flavours for about 20 minutes before serving.

Slice the halloumi and fry on high heat in some oil until golden on both sides. Serve with toasted pitta. 

Dinner with the girls: pulled pork with pitta and aioli

Last Sunday was a girlie day back home spent with my best friends Emma and Malin. Our male friend Linus also joined us for the first part which was lunch/brunch so he got to pretend to be a girl for the day.

Actually we are not the girliest of girls so the conversation involved golf, football and handball among other things so I don’t think Linus suffered too much.

After our lunch and a brisk walk in the cold, Linus left and us girls went back to Emma and chilled out.

Emma wanted pulled pork for supper so I prepared that before we went outside and it smelt really nice by the time we got back to her flat. We then cooked together to prepare the rest. I instructed Malin to make aioli and Emma did the salad and grated root veg for the slaw. We also made a big batch of guacamole to have with nachos. It was the first time I served pulled pork with pitta and aioli but I highly recommend it as it was a great combo.

After all that food we had to sit back on the sofa, continue chatting and keeping one eye on the Masters. It was a lovely day and I do hope we get the chance to have one again soon. It is not always easy for us to meet up as we live in different places (countries even) and work different hours. But when we do meet up we always have a great time!

Guacemole, serves 6

5 small avocados

3 tbsp creme fraiche

juice from 1 lime

1/2-1 tsp Worchestershire sauce

tabasco, to taste

salt, white pepper

Mush up the avocados with a fork, add creme fraiche and lime juice. Season to taste witth Worchestershire sauce and tabasco, finish off with salt and pepper.

Aioli, serves 3

1 egg yolk

ca 150 ml mild rapeseed oil (or other neautral oil)

1,5 garlic clove, pressed

1-2 tsp lemon juice

salt, white pepper

Place the yolk in a mixing bowl and add the oil drop by drop while whisking away. After a while you can add the oil abit faster but take care. Once the oil is incorporated, add the garlic and lemon, season to taste with salt and pepper.

Weekday wonders: cheesy mini burgers with tzatsiki in pitta

Found this post and realised it wasn’t published when it was suppose to be, some time in January. It is a great weekday supper though, so here we go:

It is Monday and back to work. For me, the best way to stay at good spirits on a Monday is definitely to eat something nice in the evening, but still something quite speedy so I have time to watch something good on TV or catch up with my friends.

These quick little burgers are tasty and filling, and is lovely paired with homemade tzatsiki, some baby spinach and toasted pittas. If you’re really hungry, why not put some potato wedges in the oven as well?!

To season the mince I used a spicy sea salt from Halen Môn which I crushed in my pestle and mortar before adding it to the mince mix, but feel free to use any spices you like, just make sure you season the mince enough. Just shape the mince to little burgers, fry them in butter and oil in a hot frying pan while the tzatsiki is developing its flavours and you pop the pittas in the toaster.

Beef mini burgers, serves 2

300 g beef mince

1 1gg

50 ml breadcrumbs

2 tbsp water or cream

3 tsp Halen Môn spicy salt or another spice blend + salt

cheddar cheese in slices

Mix egg, breadcrumbs, spices, salt and water/cream in a bowl and let the mixture swell for a few minutes before adding the mince. Incorporate thoroughlly. Shape the mince to small burgers and fry them in a mixture of butter and oil in a frying pan. First on high heat then on medium heat. Place half a slice of cheese on each burger while they are in the pan, so the cheese melts. 

Serve with the following:


Pittas, toasted

Baby spinach or other lettuce