I have followed Hanady’s food blog for many years and have loved everything about it, every dish and creation, the flavours, the colours, the stories, the endlessly fabulous inspiration. And now, I’m so excited for Hanady as she has had a book published to celebrate all of this! And which is why you’ll find a quote from me on the back…
Please do check it out, the book is full of flavoursome recipes, but also tips on processes, pantry staples and ingredients. And threaded with Hanady’s love of beautiful food made from the heart, drawing on her heritage and travels.
Visit Hanady’s blog for more details and where to find the book where you are.
Enjoy! And once again, huge congratulations to Hanady for this wonderful achievement xx
This is one of my all time favourite dishes of mine, the flavours are phenomenal and the textures are perfect, the crunchy bits on the cauliflower, and the sticky cloves of garlic and the pop of the chickpeas…I can wax lyrical about this one for hours….!
The marinade/sauce is sharp and spicy. If you need to take the edge of the sourness, or to add some sweet stickiness, add a spoonful or two of honey to the mix.
I love it freshly cooked, cold the next day, reheated, or whizzed up into a dip if there’s any left (it’s a rarity!). If you try it, I hope you love it too…
1 whole head of a medium cauliflower
1 can/jar chickpeas, drained
3-5 lemons, squeezed for the juice
16 cloves garlic, peeled
150ml olive oil
3 tsp mayonnaise/natural yoghurt
1 tsp Harissa paste/spice mix
1 tbsp tomato purée
Salt and pepper
Separate the cauliflower florets and cut them into similar small/medium sized pieces.
Mix all of the ingredients except the cauliflower and chickpeas together in a large dish to marinate in (I sometimes use a large oven proof dish that I can then put straight into the oven, but not always) then add the cauliflower florets and chickpeas and mix it all together well.
Put a lid on it and put it in the fridge for 24 hours.
The next day, preheat the oven to 200C/390F fan/convection.
EDIT: if you read this post previously, after making this again I have amended the way to cook it for greater ease and simplicity:
Either remove the cover and cook it all in the dish you marinated the ingredients in, or tip it all out onto an oven tray/cookie sheet/open wide baking vessel, using a spatula to scrape out every last fabulous drop of the marinade, all onto the tray.
Cook, uncovered for 45-60 minutes until the cauliflower is roasted, with some crunchy edges and cooked through. Give it all a stir or move it all around halfway through to mix the flavours up again and get the cauliflower pieces evenly roasted.
Leave it for as long as it takes for the cauliflower to get charred crunchy edges, and the chickpeas to darken and get crunchy too, and the garlic to get really sticky!
Eat on it’s own straight from the pan like I end up doing, or serve on its own, or with salad leaves or as a side dish with whatever you’re eating.
This was another big bowl of salad, made with whatever I found in my fridge and cupboards. I ate it warm once it was made, then finished it off cold the next day.
As always with my salads, the bowl is full of layers of flavours and textures, this one is made up of the following, listed in the layers as I added them to the bowl. No exact measurements I’m afraid but hopefully it provides some inspiration for a lovely salad:
Cracked siyez, cooked my way (if you don’t have siyez, use any grain of your choice)
Roasted sliced courgettes and garlic
Chopped fresh parsley and coriander
Dukkah (see below)
Toasted pine nuts
My dukkah was made up of the following, nothing was measured, but I’ve listed the ingredients from the biggest amount to the smallest:
The following photos show the step by step way that I often make myself meals, keeping it simple, fast, healthy and always tasty! I took these photos as I was cooking it, so they may not be beautiful photos, but I promise the process creates a tasty dish…
The tomatoes and peanut powder + water create a sauce, and the peanut powder works as a perfect thickener, and adds protein to this vegetarian dish.
You can use the vegetables and spices of your choice. I often use a Cajun spice mix and add cacoa powder as well as the peanut powder for a chilli feel. You could add chickpeas, beans, grains, whatever you fancy!
Yes, you heard me! This bowl of unassuming looking food is packed with flavour having been made with roasted aubergine flesh mashed with marmite peanut butter. And yes, it tastes amazing!
In the UK marmite peanut butter is an actual product on the shelves, and it is so good I have to limit myself from buying it! I choose the crunchy option and often eat it just with a spoon.
I always love making mutabal – that heavenly mix of aubergine, garlic, lemon juice and tahini – and this was inspired from that love. I had some already roasted aubergine flesh, a jar of marmite peanut butter, and the two made a great marriage.
I served it with some roasted seeds and some of my homemade sourdough rolls.
This is one of those posts that probably can’t be called a ‘recipe’ but it’s worth blogging as much so that I can refer back to it and remember how good it was!
In the pan:
A plethora of chopped and sliced vegetables that I had previously roasted; I used courgettes, aubergines, tomatoes, onions, garlic and peppers. I cooked them through again then added a spice mix that I made up of ground roasted cumin, coriander & caraways seed, smoked paprika and Aleppo chilli flakes.
Cooked briefly to cook and spread the flavour of the spices, then served with a sprinkle of roasted pumpkin seeds and a SEA of fabulous tahini!!
I wanted to make a version of a well known peri peri salt/shaker/mix without the sugar and salt (I know that sounds odd, but I want the flavour but not the salt) that’s in the original. I did some research and playing and this is what I came up with, and it works really well!
I made a big jar full, hence the large quantities. Swap the tablespoons for teaspoons if you want to make a smaller amount.
• 4 tbsp onion granules
• 4 tbsp garlic powder/granules
• 2 tbsp brewers yeast granules
• 2 tbsp black pepper
• 4 tbsp sweet paprika
• 4 tbsp smoked paprika
• 2 tbsp dried parsley
• 4 tbsp ground coriander
• 2 tbsp oregano
• 6 tbsp Aleppo chilli flakes
• 2 tbsp ground roasted cumin
• 2 tbsp cinnamon
Shake it all up!
Notes: The brewers yeast replaces salt, the cinnamon and sweet paprika replace the sugar. You can add more heat, or use cayenne powder instead of the Aleppo chilli flakes I used (I wouldn’t swap them 1:1 though!)
Perfect as a condiment to sprinkle over a meal or as a spice mix to add as you cook a dish. I’ve added it to pretty much everything and I love it, I now need to make more 😁😁