Archive for March, 2009



Drain and rinse a 400g can of chickpeas and whiz in a food processor with a teaspoonful of ground cumin, a garlic clove, juice of a lemon and a tablespoon of olive oil to make a smooth paste.


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Fry a chopped onion and garlic clove until soft, add a can of drained chickpeas, a teaspoon each of ground cumin, coriander and baking powder and finely chopped fresh coriander. Mash together with a fork and make into small cakes. Fry until golden.

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Tofu, Mango and Sesame Salad


400g/14oz tofu

2 tablespoons sesame seeds

1 head oakleaf lettuce

1 large, ripe mango

2 tablespoons soya sauce

Freshly ground black pepper

3 tablespoons sesame oil

2 tablespoons lemon juice

125ml/4fl oz cream

1-2 teaspoons fresh root ginger

2 teaspoons clear honey

1 tablespoon snipped chives


Cut the tofu into 1cm/halfinch slices and put them on a clean, folded tea towel.

Cover with a board, weigh it down and leave for about 15 minutes.

Meanwhile, toast the sesame seeds in a pan over moderate heat, turning frequently.

Separate the oakleaf lettuce into leaves, wash and shake dry.

Peel the mango, cut the flesh into thin strips and discard the stone.

Drizzle half the soya sauce over the tofu slices and sprinkle with pepper.

Heat 1 tablespoon of the sesame oil in a pan and fry the tofu slices, seasoned side down, for about 5 minutes.

Pour over the remaining soya sauce and season with pepper again.

Turn the tofu and fry for a further 5 minutes.

Beat together 1 tablespoon of the remaining oil and half the lemon juice.

Toss the salad leaves in this mixture and arrange in a salad bowl.

Mix together the cream, the remaining oil and lemon juice, the ginger, honey and chives to make a dressing, and pour over the salad.

Arrange the mango slices on top and scatter over half the sesame seeds.

Dice the tofu, arrange it in the bowl, and sprinkle over the remaining sesame seeds.

 Recipe from RTÉ Food

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Adzuki Burgers


175g/6oz adzuki beans, soaked overnight and simmered until very soft or 2 tins of beans

3 sticks celery (about 75g/3oz), finely chopped

175g/6oz onion, finely chopped

2 cloves garlic, crushed

175g/6oz carrot, washed and grated

175g/6oz breadcrumbs

Fine sea salt and freshly ground black pepper, to season

2 eggs, beaten

Oil for frying


Drain the beans well and mix in a bowl with the remaining ingredients, stirring in the eggs last.

Form into patties, and fry for a few minutes on each side, over moderate heat, until the vegetables have softened and the burgers are nicely browned.

Serve with brown rice and a green salad for an inexpensive yet substantial meal.

Recipe from RTÉ Food

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