SAVOUR & SIP
Farinata THIS CRISPY ITALIAN CHICKPEA BATTER IS AN ALL-ROUND CROWD-PLEASER, PERFECT FOR DIPPING IN HUMMUS OR STEW
Serves 8
INGREDIENTS •150g chickpea(gram) flour •5 tbsp olive oil •1¼ tsp sea salt, plus extra for sprinkling on top •Good pinch of black pepper •1 red onion, finely sliced •20 pitted black olives, halved •6 sprigs of rosemary STEP-BY-STEP GUIDE 1. Place the flour in a big jug or mixing bowl and slowly pour in 300ml of water, whisking as you go. 2. Preheat the oven to its highest temperature. Take your largest baking tin, approximately 30x22cm (if you don’t have one this large, use two smaller tins around 22x18cm). Grease the base
and sides with 1 tbsp of the olive oil and place in the oven to heat up. 3. Whisk the remaining 4 tbsp of olive oil into the flour mix, along with the salt and lots of black pepper. 4. Remove the hot tin from the oven, pour in the batter and top evenly with the onion, olives and rosemary sprigs. 5. Bake for 30 minutes until deeply golden and crisp on top. Check after 20 minutes and turn down the temperature to 200°C fan if it’s getting too dark. 6. Let the farinata cool in the tin for 15 minutes(if you can wait that long!), before slicing each into quarters and serving with an extra sprinkling of salt on top.
THREE-INGREDIENT CHOCOLATE POTS A PLANT-BASED DESSERT THAT DOES NOT SACRIFICE ON FLAVOUR, THESE CAN BE KEPT IN THE FRIDGE FOR THREE DAYS
Serves 6
INGREDIENTS •180g medjool dates •250ml nut milk •160g dark chocolate •Little pinch of sea salt, plus extra to serve OPTIONAL TOPPINGS •Dollop of vegan cream •Chopped toasted hazelnuts or pecans •Pitted cherries or fresh pomegranate seeds •Raspberries or strawberries •Crushed biscuits STEP-BY-STEP GUIDE 1. Roughly tear the dates, discarding the pits, and soak in just-boiled water for ten minutes. Even though medjool dates are soft anyway, this will soften them even further, which is beneficial for any blenders that might need a helping hand.
2. Heat up the nut milk in a saucepan, being careful not to boil, and remove from the stove once it’s heated through. 3. Meanwhile, finely slice about 2 tbsp of the chocolate to create some ‘shavings’ and set aside for garnishing. 4. Chop up the rest of the chocolate and add to a blender or food processor, then pour over the hot nut milk. Drain the soaked dates and add them in with the salt, then carefully blend until smooth. 5. Divide the mixture between six ramekins or glasses and chill in the fridge for four hours until set. Cover if keeping them there any longer, so they don’t pick up smells from the fridge. Scatter over the chocolate shavings, plus a tiny extra sprinkle of sea salt if you like – or add any of the other toppings to serve.
Variation For a Christmassy chocolate orange flavour, add 1 tsp of orange extract to the blender and top the finished pots with a little grated orange zest. Add the festive flourish of a tiny pinch of nutmeg or clove.
CAMBSEDITION.CO.UK JULY 2022 59
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