I popped in to see the lovely ladies at Women’s Weekly Cookbooks the other day and was so happy when they handed me a copy of this super fun cookbook that I worked on earlier in the year – Eat Drink Share. It is packed full of awesome recipes for sharing and will make the perfect Christmas gift for the foodie in your life.
Today I am sharing a few pics and a recipe from the two chapters I worked on – Vegie Garden and All Day Diner.
Parsnip hummus with warm spiced chickpeas (recipe below)
Vegan brownie and strawberry cheesecake
Frickles (fried pickles) with sriracha mayo
Roasted parsnip hummus with warm spiced chickpeas
4 medium parsnips (1kg), peeled,
2 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons tahini
¾ cup (180ml) vegetable stock
⅔ cup (160ml) olive oil, extra
1½ tablespoons apple cider vinegar
¼ cup coarsely chopped fresh
flat-leaf parsley leaves
2 lebanese flatbreads, toasted,
torn into large pieces
2 medium parsnips (500g), peeled
cooking oil spray
warm spiced chickpeas
2 tablespoons olive oil
2 medium red onions (340g), halved, sliced
800g (1½ pounds) canned chickpeas
(garbanzo beans), drained, rinsed
2 cloves garlic, sliced
1 tablespoon cumin seeds
2 teaspoons ground coriander
½ teaspoon chilli flakes
2 tablespoons pomegranate molasses
1 Preheat oven to 180°C/350°F. Line a large oven tray with baking paper. Combine parsnip and oil on tray. Season. Roast for 45 minutes or until tender; cool slightly.
2 Increase oven to 220°C/425°F. Make parsnip chips.
3 Process roasted parsnips with garlic, tahini, stock, extra oil and vinegar until mixture is smooth. Season to taste.
4 Make warm spiced chickpeas.
5 Spread parsnip hummus on a platter, top with spiced chickpeas and parsley. Serve with bread pieces and parsnip chips.
parsnip chips Line two large oven trays with baking paper. Using a vegetable peeler, thinly peel parsnips into ribbons. Place on trays; lightly spray with cooking oil. Season. Bake for 10 minutes, turning halfway through cooking time, or until golden.
warm spiced chickpeas Heat oil in a large frying pan over medium heat; cook onion, stirring occasionally, for 8 minutes or until soft. Add chickpeas and garlic; cook, stirring, for 3 minutes. Stir in spices and chilli; cook for 2 minutes. Stir in pomegranate molasses; season with salt.
Prep + cook time 1 hour 15 minutes serves 8
Recipes taken from The Australian Women’s Weekly Eat, Drink, Share ($49.95), available where all good books are sold and online at awwcookbooks.com.au
Photographer: Ben Dearnley
Stylists: Olivia Blackmore and Sophia Young
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