Bean, Lemon and Rosemary Hummus

From: Veggie Feasts

Ingredients:

• 6 TBSP Extra Virgin Olive Oil
• 4 shallots, finely chopped
• 2 large garlic cloves, crushed
• 1 tsp chopped rosemary
• grated rind and juice of 1/2 lemon
• 2 400 g (13 oz) cans butter beans
• salt and black pepper
• toasted Ciabatta

Directions:

1) Heat the oil in a frying pan.
2) Add the shallots, garlic, chopped rosemary and lemon rind.








3) Cook over a low heat, stirring occasionally, for 10 minutes until the shallots are softened.
4) Cool.






5) Add everything to a food processor (or pot if you don't are are going to use a potato masher) and combine.
6) Spread hummus on toasted ciabatta.

Potato Rosti with Frazzled Eggs

From: Veggie Feasts

Ingredients:

• 750 g (1 1/2 lb) Desiree potatoes, peeled
• 1 onion, thinly sliced
• 2 tsp chopped rosemary
• 4 TBSP olive oil
• 4 large eggs
• salt and black pepper

Directions:

1) Using a box grater, coarsely grate the potatoes.
2) Wrap in a clean tea towel and squeeze out the excess liquid over the sink.







3) Transfer to a bowl and stir in the onion, rosemary and salt and pepper.
4) Heat half the oil in a large frying pan.







5) Divide the potato mixture into quarters and spoon into 4 x 12 cm (5 in) mounds in the pan, pressing down to form patties. I thought it was interesting how they sucked up the oil.






6) Cook over a medium heat for 5 minutes on each side, transfer to warmed serving plates and keep warm in a moderate oven.
7) Heat the remaining oil in the frying pan for about 1 minute until very hot.




8) Add the eggs, 2 at a time. They should sizzle.
9) Fry until the whites are bubbly and crisp looking.
10) Serve the eggs on the rosti.







You cannot make these in advance (i.e. make 4 for a week and reheat). They don't reheat in the microwave well, so you'll have to do it in a pan it will take the same amount of time.

Pickles!

National Pickles Week! Ive never made pickles before and thought Id give it a go. But I don't have a machine to seal the jar, or even glass jars for that matter, OR pickling mix, so I really had to wing it. And it worked. Decently well (so far anyway, only been about 20 hours).

I then made an open faced sandwich with them. Proving a point from a facebook photo.

Ingredients:

• Pickles
• Cucumber
• Balsamic Vinegar
• White Wine Vinegar
• Vegetable Oil
• Olive Oil
• Garlic
• Salt
• Rosemary
• Thyme
• Sandwich
• Pickles
• Bread
• Mushrooms
• Onion
• Mustard (optional)

Directions:

1) Cut the Cucumber.









2) Put into tuberware/lunchbox/plasticware that you can seal really well.








3) Add as much of each of the vinegars that you would like to have in your pickles.
4) Finish off with the oils (I did this to make the flavours not as intense).

5) Add the garlic and spices.
6) Let sit for a few days (when I had the sandwich they had about 20 hours, but they will get stronger the more they sit).






7) Cook the mushrooms and onion. I did not add spices because I wanted it to be all about the pickles.






8) Top the bread with the mustard, mushroom and onion mixture and pickles.