Roasted Beet Hummus

Roasted Beet Hummus

The ultimate roasted beet hummus recipe; tried and tested it is super smooth and silky, but best of all it’s pink! I love the addition of the roasted beets; it adds a lovely vibrant colour but most importantly a delicious natural sweetness without overpowering the garlicky hummus. A few weeks ago, I sent a few batches out for my friends to try. Many of the responses I received was – it’s so smooth, what kind of beans did you use? Well, truth is; I just used chickpeas, but the key is to clean them well and peel off all the skins or at least 80% of them. It’s important to remove the chickpea skins because they add a tough and fibrous texture and weakens the overall flavour of the hummus.

You can serve this roasted beet hummus as a dip with bread or vegetables or use as a spread. I make a batch once a week that I can enjoy all week long.

 Yields: 2 1/2 cups

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Pan-Seared Sesame Lemongrass Pork Skewers

Pan-Seared Sesame Lemongrass Pork Skewers

Pan-seared sesame lemongrass pork skewers; sweet & savoury, with caramelized bits of lemongrass, garlic and shallots and a subtle roasted aroma from the ground sesame seeds. Pairs, perfectly with a bowl of rice or vermicelli noodles and served with an abundance of fresh greens, herbs and a drizzle of Vietnamese nuoc cham (optional).

I also have a few more variations of this recipe that I will share in the future! But for now, enjoy this simple and easy method.


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Saving Grace’s French Toast

Saving Grace’s French Toast With Banana-Caramel Sauce


Saving Grace’s French Toast isn’t your typical soft challah slice with a creamy soufflé interior instead they opted for French baguettes which are firm with a crispy exterior. The baguette was perfectly golden-brown with a soft center yet held up well with the warm banana-caramel sauce without getting soggy. Continue reading “Saving Grace’s French Toast”

Imam Bayildi Roasted Eggplant Pasta

Imam Bayildi Roasted Eggplant Pasta

This simple, pasta dish is my take on the Turkish eggplant dish, Imam Bayildi. A delicious baked eggplant dish of tomatoes, parsley, onion, garlic, and olive oil. It’s a great vegetarian dish packed with flavors that will awaken all your senses from sweet, sour, salty, bitter and umami. So, meat-lovers will enjoy this too!

This dish is perfect for lunch or dinner, served hot or cold.


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