Hummus Bros New Book: Levantine Kitchen

I had been thinking of visiting Hummus Bros soon as I've been hearing a lot recently about their gluten-free options, so I was very happy when I received a complimentary copy of their book Levantine Kitchen. Thanks Pavilion!

The book has a nice and manageable format and most recipes have some amazing photos so that you know how each dish is supposed to look like.

In the introduction you also get to know a bit more about Ronen and Christian, the Hummus Bros, who are not related, and why did they start their company, and for each recipe you can also read how it came about and the best ways to serve it.

Most of the recipes are suitable for a gluten-free diet, but in case you are in doubt, there is a useful table at the back with all the dishes listed, indicating if they are gluten-free, lactose-free and nut-free, which is very helpful if you are not familiar with some of the ingredients.




Which recipes can be found in the book?

Hummus
Yes, there is quite a good explanation on how to make a good hummus and a few options for toppings.

Falafel
There are four recipes for falafel, with unusual ingredients like sweet potato and beetroot.

Soups
With chickpeas, lentils and even Jerusalem Artichokes

Breads and sauces
All sauces are ok for gluten-free and most dairy-free too, but not the breads, although it is easy to get some gluten-free pitta bread nowadays from most supermarkets to go with your hummus.

Desserts
All gluten-free but not dairy free

There are also recipes for wraps (not gluten-free), salads, drinks and quick snacks

I love having a new recipe book and experiementing in the kitchen, even if the tidy up afterwards takes a year or two, so I read through the different options and decided to start with Falafels.
I've never made them before, but that has never stopped me!

My first two attempts with green Falafel and sweet potato Falafel were not too successful, but I can report a reasonable Spicy red Falafel ;)
What went wrong, I wanted to know? 
Nothing like good old google to get some tips from those who have been there before me.

The tips that helped me where:


Spicy Falafel,  result!
 

*Dry the ingredients as much as possible before mixing so that the mixture is not wet and can be shaped into a nice ball

*Check that the temperature of the oil is not too hot or the Falafel will disintegrate (I got some good results too by cooking them in the oven, just sprayed with a bit of olive oil)

Also, I think the consistency is more creamy if you use an extra ingredient like cooked sweet potato or beetroot, so I'd try those ones first if you are cooking Falafel for the first time.

I have also tried the roasted Aubergine salad which was very nice just with a bit of salt and lemon juice. And finally I am attempting Hummus later on today!

Overall it is an interesting book if you like Levantine cuisine, and it's mix of spices and flavours or if you just like to try new dishes and experiment in the kitchen.

Update: The hummus is Amazing!!! I was very surprised when I finished making it, it's so creamy and nutty, it reminds me a bit of peanut butter but so much nicer.
Never again Hummus from the supermarket, Hbros forever!!!
Just be aware of the amount you will get. I've only done half of the recipe and I got 3 full jam jars, so I might need to organize a hummus party ;)

Coffee and walnut Cake - Cake Angels Gluten Free recipe

Another fantastic cake made at home following the recipe in Cake Angels by Julia Thomas.

It is one of my favourite cakes! The sponge is so light and airy that it melts in your mouth. Every time I've baked it it has been loved by gluten and non gluten eaters.

Like all gluten free cakes, it is always at it best on the day of baking, but it'll last in an airtight container for quite a few days, and it doesn't really loose much flavour.

I normally switch from normal coffee to decaffeinated, but I forgot this time, so after eating a piece in the afternoon, it took me a while to fall asleep zzz

Sweet Mandarin Gluten free Aromatic Crispy Duck

I recently bought the Sweet Mandarin recipe book and first on my To Cook list had to be the Aromatic Crispy Duck.

I've always loved the flavours of this dish, and now I have the chance to make it myself!

The ingredients were easy to find in my local supermarket, except the Shaoxing rice wine. One tablespoon is used in the duck marinade, and, as the store cupboard page says it's similar to cherry, I used some sweet moscatel wine that I already had.

The taste of the duck was delicious, just as I remembered it from restaurants.

I also made barbecue sauce which is the gluten free suggestion instead of hoisin sauce, and it was really tasty! I ignored the Worcester sauce as I didn't have a gluten free option, and added a dollop of American mustard instead of the mustard powder, as I didn't have any at home and I was already back from the supermarket.
I have to confess I've been using it on just anything afterwards, no need to worry about expire date.

My only problem was with the pancakes, as I made them just a bit too thick and probably used more flour than the recipe calls for. So just a bit more practise here for next time ;)

Sweet Mandarin Cookbook

Brilliant news when I heard the Sweet Mandarin Cookbook was out! I was trying to stop myself from buying it being January, a month of control, but didn't manage it ;)
I love their sweet chilli sauce and the recipe is in the book, as well as the recipes for barbecue sauce and sweet and sour sauce. No more looking for them in the supermarket, I can now make my own!
There are recipes for soups, dumplings, spring rolls, prawn toasties, satay chicken, char siu pork, glutinous sticky rice and even crispy duck. So many other recipes too, I'm sure everyone can find their favourite here.
The book is very well presented, with loads of photographs that make your mouth water.
All recipes give you instructions on what to substitute if you are on a gluten free, egg free or dairy free diet (most of the time you just need to swap one or two ingredients, easy).

I loved Dim Sum in my gluten eating days, and have bitterly missed it, so now I'll be able to make some myself, yummy.

Carrot Cake

Yes, the panetone did not happen, the stollen did not happen but I could always go back to my trusted baking book, Cake Angels by Julia Thomas. So I did and I got a moist and delicious Carrot Cake.

I've taken a few pics from the process, the first one is the mix before going into the oven, the second out of the oven and the final one the finish product, icing included ;)

I took it to my knitting group, where three of us are coeliac/intolerant and it went in a second, even the gluten eating folk loved it ;)

I must say I've done this recipe a few times and every single one of them has been great. I read somewhere that gluten free baking works better with some fruit or vegetable in the mix, it must be true.

Rasperry, Blueberry and Lime Drizze Cake

Oh yes!!! Another brilliant cake from the recipe book Cake Angels. I made this cake yesterday and I think it is the best so far from the book. The coffee and walnut recipe was my favourite beforehand, but this takes the crown! It was very moist, very berry and very drizzled ... In this cut, it even managed to get a little heart bubble. Of course it was made with a lot of love. I took it to my knitting group and everyone wanted to try it so there wasn't enough for a second picture or a second round. Will have to do it again ;)

Hummingbird Cake

Since going Gluten Free 18 months ago, a few things have been a battle, and one of them has been sweet treats. I've always enjoyed cooking, so main meals have never been a problem, but, I have never been a baker, so when I went gluten free I turned to supermarkets for my sweet fix ... Not a great idea. After a lot of tantrums and being a total pain to my friends and family I got for my Birthday last year a book that has changed my GF life. It is "Cake Angels" by Julia Thomas, all gluten, wheat and dairy free cake recipes. The instructions are easy to follow and there are pictures for most recipes and so I've managed to get a few decent cakes, success! Now that baking is no longer a nightmare I decided to bake the Hummingbird Cake for my sister's Birthday. It meets her dairy free and my gluten free requirements so we are both happy.

The look is impressive, with those coconut flakes over the meringue frosting. The taste is very good and moist, with it's pineapple, pecans, bananas and cinnamon, very tasty. Would I do it again? Probably. I would definitely use the frosting for other cakes, but use almond flakes instead of coconut ones. My meringue frosting was a bit gritty, so next time I'll make a syrup with the sugar and water before mixing in the egg white. The cake itself would be more appropiate for an afternoon tea. Next Birthday cake I make i'll do something more towards a Victoria Sponge. Overall, sister has enjoyed it and I have too ;)