500 gr red beets 80 ml extra-virgin olive oil 1 onion, chopped 1 tbsp cumin or sesame seeds (I toasted the sesame seeds first) 400 gr chick peas 80 ml yogurt 3 cloves of garlic, crushed juice of 1 lemon 1.3 dl vegetable stock
Clean the beets and cook them for about 35 min, skin on, until soft. Remove the skin. Heat 1 tbsp olive oil in a pan and sauté the onion until soft. Cut the beets in small chunks and add them to a food processor together with the onion, chick peas, yogurt, lemon juice and stock. Process until smooth, then graduallly add the olive while processing.
Tastes good with toasted (artisan) bread, slices of apple and avocado.
Note: This makes an enormous batch (about 0.75l to a litre) ! It may be wise to half all quantities (I did).
2 cups all-purpose flour, spooned and leveled 1 1/2 teaspoons baking soda 1 teaspoon salt 1 cup (2 sticks/226 grams) unsalted butter, room temperature 1 cup granulated sugar 3/4 cup packed light-brown sugar 2 large eggs 2 teaspoons pure vanilla extract 1 bag (12 ounces/340 grams) chocolate chips
Preheat oven to 375 °F/ 190°C . In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.
1 cup couscous 3 tablespoons unsalted butter 1 1/2 cups boiling water 1/2 teaspoon cinnamon salt
Cook couscous in butter in a heavy medium saucepan over medium-high heat, stirring, until pale golden, about 2 minutes. Off heat, stir in water, cinnamon, and 1/8 teaspoon salt. Cover tightly. Let stand for 5 minutes, then fluff.
Serve with: chopped toasted almonds; compote or diced apple; warm milk for drizzling.