The Peripatetic Chef!
The Peripatetic Chef has been traveling! Ah ha. I will share some recipes from some of my favorite meals from this and other trips.
HUMMUS BI TAHINI (Chunky Style)
8 oz dried chickpeas
½ cup fresh lemon juice
3 large cloves garlic
1 ½ teaspoons salt
½ cup tahini
paprika or chopped parsley or chopped coriander or pine nuts
Soak the chickpeas overnight in plenty of cold water to cover. Drain, put into saucepan with fresh water and boil for two hours. Drain peas, reserving liquid and set aside a handful for mashing. Puree chickpeas in blender adding some of the cooking liquid if needed. Mash some chickpeas by hand for a chunkier hummus. Mix in lemon juice to taste. Crush the garlic and salt to taste. Add the garlic to chickpeas. Add tahini and ix well. The flavor should be tangy, garlicky, with a consistency of thick mayonnaise. Add lemon juice, salt or water if needed. Spread on a plate and pour olive oil over the surface. Garnish with herbs or nuts. Serves 6-8. (Unless you invite me over in which case I can polish off half on my own, no problem.)
SAVOURY ZUCCHINI PANCAKES
2 cups grated zucchini
1 onion, grated
¼ teaspoon freshly ground black pepper
¼ teaspoon salt
½ cup whole wheat or gluten free flour
oil for frying
Wash but do not peel zucchini, then grate on a coarse grater. Combine in a bowl with the onion, beaten egg and seasonings. Stir in flour. In a large heavy-based frying pan heat just enough oil to film the base on the pan and when hot, put in the mixture in large spoonfuls. Spread mixture with back of spoon to from a well shaped pancake about 4 inches across. Cook over medium heat until golden brown. Turn with spatula and brown other side. Drain on paper towels and fry remaining mixture, adding more oil to pan if needed. Makes about 8 small pancakes.
ZUCCHINI WITH TOMATO AND GARLIC
6 medium zucchini
2 tablespoons butter or oil
2 cloves garlic, crushed
2 ripe tomatoes, peeled and diced
salt and freshly ground pepper
2 tablespoons finely chopped parsley
Wash zucchini and cut off ends. Do not peel but cut in fairly thick rounds. Heat butter or oil in a heavy-based saucepan and fry the garlic on low heat. add the tomatoes and stir well, add zucchini and season with salt and pepper. Cover and cook on low heat fro about 15 minutes or until zucchini is tender. Stir occasionally and add a little water if mixture is dry. Serve hot, sprinkled with chopped parsley.
Charmaine Solomon, Charmaine Solomon’s Complete Vegetarian Cookbook (Australia: Cornstalk Publishing, 1990), 4.
 Ibid., 135.
 Ibid., 132.