* 4 garlic cloves, minced and then mashed
    * 2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
    * 2/3 cup of tahini*     * 1/3 cup freshly squeezed lemon juice
    * 1/4 cup water
    * 1/4 cup olive oil
    * 1/2 teaspoon of salt

In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.

Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.

Makes about 3 cups.

*For about 1 cups of tahini, you'll need:

1 cup sesame seeds
1/6 cup olive oil

Toast the sesame seeds. Transfer to a bowl and let cool completely. Process the toasted seeds with the olive oil in a food processor. Store paste in the refrigerator

Their study came up with:
* alcohol added to boiling liquid & removed from heat – 85% alcohol retained
* alcohol flamed – 75% alcohol retained
* no heat, stored overnight – 70% alcohol retained
* baked, 25 minutes, alcohol not stirred into mixture – 45% alcohol retained
* baked/simmered, alcohol stirred into mixture:
- 15 minutes 40% alcohol retained
- 30 minutes 35% alcohol retained
- 1 hour 25% alcohol retained
- 1.5 hours 20% alcohol retained
- 2 hours 10% alcohol retained
- 2.5 hours 5% alcohol retained

For some reason, I will prepare and write in the blog gluten-free and dairy-free recipes. This crepe recipe uses only two types of flour. I added more liquid to get a thin crepes.

Recipe adapted from Allergy-free cookbook by Alice Sherwood.

1 1/4 cups rice flour
1 cup tapioca flour
1/4 tsp salt
3 eggs, lightly beaten
1 1/4 cups milk substitute (I used rice and 1/4 cup almond milk)
2 tbsp melted dairy-free spread (replace with either 2 tbsp of flavorless oil or 2 tbsp of coconut cream (not milk!))

Sift the flour and salt into a large bowl.

Make a well in the center of the flour and whisk in the eggs, pour milk, whisk until the butter is smooth. Stir in melted butter, cover and let stand in a cool place for at least an hour.

Stir the butter again in case any flour has settled at the bottom. Heat the butter for frying in a crepe pan.

Pour the butter in the pan and rotate the pan quickly to ensure the base of the pan is evenly coated with a thin layer. Use a spatula to flip the crepe.

Serve with a squeeze of lemon and sugar or your topping.

1 tbsp  olive oil
4 tbsp butter (or olive oil)
12-16 chicken drumsticks
3 garlic cloves , finely chopped
2 tbsp fresh parsley , chopped
1 tbsp lemon juice

Heat a large, heavy-based lidded casserole or frying pan over a moderate heat. Add the oil and half the butter. Generously season the drumsticks with salt and pepper. When the butter is foaming, drop in the drumsticks, and fry until lightly browned all over.

Cover the casserole with a lid and leave the drumsticks to fry gently for 20-25 minutes, turning regularly. Remove the lid and add the remaining butter, along with the garlic, parsley and lemon juice. Take the casserole off the heat and leave the flavors to infuse for a few minutes before serving.

There is no recipe. All in name

Source: “Nigella Express” by Nigella Lawson.

1/2 lb rocket or spinach salad
7 ounces of soft goat’s cheese
1 batch of moonblush tomatoes*
1 tablespoon of lemon juice (I used balsamic)
2 tablespoons of extra virgin olive oil
2 tablespoons of chopped fresh mint

Arrange the salad leaves in a large dish and then scoop out spoonfuls of the soft goat’s cheese and dollop it here and there.

Add the cooked-down, intensely red moonblush tomato halves.

In the same dish the tomatoes have been cooking in, whisk together the lemon juice and oil and pour over the salad.

Scatter with the chopped mint.

*Moonblush Tomatoes

1 lb (about 24) of cherry or other baby tomatoes
2 teaspoons Maldon salt or 1 teaspoon of table salt
1/4 teaspoon of sugar
1 teaspoon of dried thyme
2 tablespoons of olive oil

Preheat the oven to 425 degrees F.

Cut the tomatoes in half and sit them out cut side up in an ovenproof dish. Sprinkle with the salt, sugar, thyme and olive oil.

Put them in the oven, and immediately turn it off. Leave the tomatoes in the oven overnight or for a day without opening the door.

2  teaspoons  unflavored gelatin (a 1 1/4-oz. envelope)
2  cups  whipping cream
1  vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
1/2  cup  sugar
3  strips orange peel (orange part only; each about 1/2 in. wide and 2 to 3 in. long)
1 2/3  cups  plain whole-milk yogurt
About 1/2 teaspoon salad oil

In a small bowl, sprinkle gelatin over 1/4 cup cream. Let stand, without stirring, until gelatin is soft, about 10 minutes.

Meanwhile, pour remaining 1 3/4 cups cream into a 1- to 2-quart pan over medium heat. Scrape seeds from vanilla bean into cream, then add the bean (if using vanilla extract, add after yogurt, below), sugar, and orange peel; stir until sugar is dissolved and mixture is simmering. Remove from heat. Add gelatin mixture and stir until gelatin is completely dissolved. Pour into a large bowl. Remove vanilla bean and orange peel and let cool 10 minutes. Add yogurt (and vanilla extract, if using) and stir until well blended.

Lightly brush a 4-cup tube mold (or eight 1/2-cup molds) with oil; pour cream mixture into mold. Cover and chill until set, 8 hours or up to 2 days.

Just before serving, unmold: Gently run a knife between panna cotta and sides of mold to loosen. Invert a plate over mold and, holding plate and mold together, turn over; lift off mold. If panna cotta doesn't slip out easily, immerse mold to just below rim in warm water for about 2 seconds; lift out, dry bottom of mold, and repeat to invert onto plate.