Tag Archives: recipe

Day 23 – Chickpea Fritters

Another food I quite like is humous, on everything. It’s made from pureed chickpeas mixed with various other things and is something I really want to try freshly made. However, my new kitchen isn’t finished yet and as such my lovely Mr Ken Wood the mixer is still in his box. His day will come.

So, what else is there that you can make with chickpeas? Especially when they are three tins for a pound in the store. Easy, quick and simple – chickpea fritters. Almost like a vegetarian burger perhaps.


200g/7oz canned chickpeas, drained and rinsed
½ small onion, chopped
1 garlic clove, finely chopped
1 tbsp ready-made harissa
handful fresh spinach leaves, torn
1 free-range egg
1 tbsp olive oil

I usually always have most of these in the house which makes this pretty simple to do on an unplanned night. I had onions, garlic, spinach, eggs and oil. All I needed was chickpeas and harissa. Edit – I lied. I had harissa left over from something else too.

What To Do

1 – Blend together the chickpeas, onion, garlic and harissa together until smooth. I guess you could leave it slightly ‘lumpier’ if you prefer it that way too.

2 – Add the egg and spinach. Pulse in the blender until combined in a thick mixture.

3 – Heat the oil in a frying pan. Spoon fritter sized chunks of the mixture into the pan and brown on either side for a few minutes. Remove to some kitchen roll to drain.

4 – Eat

I do like it when a recipe is done in three steps. I do miss having time to make more complicated things though as I think they can taste better just because they were harder. Hmm, will have to plan out the kitchen time better in future.


Day 18 – Meatloaf

Cue soundtrack and semi-awful-but-you-can’t-help-but-love-it ‘Bat Out Of Hell’ wailing. Yes, meatloaf is the dish of the day. We finally went food shopping. We haven’t been food shopping since around the second week of December – it’s now almost February. The year is going so fast, nearly 20 days of nom already.

So out of habit we picked up mince as I tend to make bolognese a lot. But I’ve already made that this year so in the spirit of new foods and the fact I can’t not stick with it now people know, I had to find a recipe that called for mince. Hence the meatloaf.


900g mince

1 Onion – Grated

1 Tsp Sage

2 Eggs – Beaten

50g Bread Crumbs

240ml milk

Salt and Pepper


In a dish soak the breadcrumbs in the milk. Add the Sage, Salt, Pepper, Onion and Mince. Mix it all up and put in to a loaf-ish shaped dish. It can be topped with Ketchup or Worcestershire Sauce before cooking.

Cook for 40-50 minutes at 180.


How’s that for simple. It also smells amazing. I did make an error with the mince as I only had 500g not 900g. I had every intention of halving all the other ingredients too but it wasn’t until I was putting the mix in to the dish that I remembered. Oops. I think the extra breadcrumbs counteracted the extra fluid so it wasn’t a huge issue.

Day 1 – Ethiopian Doro-Wat

Having hastily dashed to every local supermarket for ingredients the night before, I find out that all the shops actually are open New Years Day. Ho hum.

My first meal of the year needed to be something relatively simple, and low on ingredients, but as with every meal on this blog, it had to taste awesome. After perusing various recipe apps, a cuisine I don’t think I’ve really tried before popped up. I’ve eaten many things, usually of the takeaway variety, but I’ve never tried African food. So starting 2013 off with a bang I shall be attempting Ethiopian Doro-Wat with Injera – essentially a spicy stew with flatbread. [Wat = Stew/Curry]

Now the recipe I’m following seemed simple enough – Chicken, Onions, Garlic… Berbere?

Definition of Berbere : a spice mix whose elements usually include chili pepper, garlic, ginger, dried basil, korarima, rue, white and black peper and fenugreek. It serves as a key ingredient in the Ethiopian cuisine.

So much for an easy ride in to the New Year. Now it wouldn’t really be right for me to cheat and use a ready made spice mix. The whole point of this blog is to make everything from scratch. Berbere Spice is also £9.50 per 500g.

The recipe for Berbere that accompanied the Doro-Wat recipe I’m using uses many of the ingredients previously mentioned along with a vast array of other spices on top.


Makes 1 servings.

1 tsp · Ground ginger
¼ tsp · Cinnamon
½ tsp · Ground cardamom
¼ tsp · Allspice
½ tsp · Ground coriander
2 tbsp · Salt
½ tsp · Ground fenugreek seeds
1 ¼ cup · Cayenne pepper
½ tsp · Grated nutmeg
½ cup · Paprika
¼ tsp · Ground cloves
1 tsp · Fresh ground black pepper


As usual I didn’t have any of these in the house, hence the mad dash to the shops on New Years Eve. Now I have plenty. At least it gives me somewhere to start for future 2013 recipes.

  1. 1. In a saucepan, toast the following ground spices together over a low heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice. Shake or stir to prevent burning.


            2. Add the saltcayenne pepperpaprika and fresh ground black pepper and continue toasting and stirring for another 10 to 15 minutes.

3. Cool and store in tightly covered glass jar.


This recipe makes 1 1/2 cups of Berbere, which will keep in the fridge for 5-6 months.

Now for the Doro-Wat.


Makes 8 servings.

2 To 3 lbs chicken
9 oz · Tomato paste
3 stick · butter
10 Hard boiled eggs slightly — scored
3 lb · Onion finely chopped
2 large · Cloves garlic minced (or 2 — tsp. powder)
1 tsp · Ground black pepper
Heaping tb berbere


I don’t really want to make enough for 8, there are only four of us and my freezer would not love me if I tried to cram any more in. So I am halving the quantities and hoping for the best.

         1. Remove any skin from the chicken and score each piece slightly with a knife so the sauce can penetrate. ~ I cut my chicken up into chunks. This will affect cooking time.

         2. In a large stew pot melt the butter. Sauté the onions and garlic for 5 minutes. Add the berbere, followed by the tomato paste, stirring occasionally while the mixture simmers about 15 minutes. A piece at a time, stir in the chicken, coating well with the sauce.


         3. Continue to simmer, adding enough water to maintain the consistency of a thick soup. When chicken is half done, after about 20 minutes, put in the hard-boiled eggs. Cover and continue cooking until the chicken is tender.


         4. The dish is ready when the oil has risen to the top. Add black pepper and let sit until slightly cooled.



TASTE – Spicy & Earthy & Rich

COST – Relatively cheap after the Berbere, outlay for all the spices is quite a lot though if you don’t have much in store.


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