Honest Cooking contributor Michelle Tchea shares a delicious recipe from her latest cookbook My Little SoHo Kitchen.
By Michelle Tchea
Counting down to Christmas? With New York hitting record breaking statistics with over 53 million tourists hitting the streets of Manhattan by the end of 2013 – scourging around the city for last minute gifts is probably not a good idea – that’s if you want to keep you sanity.
I attempted to brave the crowds to see Mariah Carey sing her gloriously joyous Christmas Carol, All I want for Christmas and watched the magical lighting of Rockefeller Center Christmas Tree with great anticipation … yet in between taking hundreds of photos for families near the tree (feeling the Christmas spirit) and drinking sugary Starbucks Christmas drinks….I’m officially looking for new recipes for my Holiday season of parties, parties, parties.
With the release of my third book, My Little SoHo Kitchen (Marshall Cavendish Publishers), I would love to help brighten up the Holiday season with some delicious recipes. I’ll be running a few recipes over the next few days leading up to Christmas and New Year.
Keep your eyes peeled for delicious, yet totally simple recipes for unexpected guests. For those of you with a tiny kitchen – like me – don’t let space dictate what you make this Holiday season. Being a little creative and drawing on my inspirations from the five boroughs of New York – the book fature my favorite recipes – from My Little SoHo Kitchen – to yours.
Grab My Little SoHo Kitchen in all good bookstores and online (Amazon, Book Depository ). Other locations include Barnes&Noble, New York: McNally Jackson Books http://www.mcnallyjackson.com/, Cookbook co. Cooks http://www.cookbookcooks.com/
Appetizers are so important to any party – the most important tip is not to let your guests make a mess of your apartment!
So in an effort to not lose friends after they have dropped crumbs on your wooden floor or smeared their sticky paws on your new white leather couch – here is my favorite Middle Eastern recipe that will melt away your winter blues.
- Canned chickpeas 400 g (14 oz), drained
- Peanut butter 2 heaped Tbsp
- Cumin a pinch
- Garlic 2 cloves, peeled and crushed
- Lemon juice from 1–2 lemons
- Olive oil 3 Tbsp
- Water as needed
- Salt to taste
- Ground black pepper to taste
- Cauliflower 280 g (10 oz), cut into florets
- Olive oil a drizzle
- Garlic 3 cloves, peeled and minced
- Mix of cumin, sumac and garlic powder 1 tsp
- Lemon zest from 1 lemon
- Lemon juice from ½ lemon
- Parsley a few leaves
- Preheat oven to 220C (425F).
- Prepare roasted cauliflower. Mix all ingredients, except parsley, on a baking tray. Bake for about 25 minutes, until lightly toasted. You may need to turn the cauliflower florets once halfway through to make sure they are evenly browned. Stir in parsley.
- In the meantime, prepare hummus. Place chickpeas, peanut butter, cumin, garlic and lemon juice in a food processor. As it blends, stream olive oil, followed by just enough water to get a smooth consistency. Season with salt and pepper and scoop onto serving plates.
- Garnish with roasted cauliflower and serve with warm pita bread.