Hanim Cooks!

I do not have a name for this dish so I’ll just call it.. 

Pizza: Hanim’s Style.

..only because it is fashioned behind the premise of the infamous dish called pizza. How original. Anyway..

I haven’t got time to make pizza dough so I used wholemeal pita bread instead. Drizzle some olive oil and tomato sauce, slap on some smoked salmon, low fat ricotta cheese, olives, arugula, basil, and sun-dried tomatoes. Bake in oven at 165 degree Celsius till it looked “cooked” enough. 

Lunch, in less than 15 minutes.

Roasted Almond & Cashew Nuts.

I tend to get hungry every 3 hours after eating. Snacking on this keeps me gastric-free till the next meal. 

All you need to do is roast raw almond and cashew in a pre-heated oven for about 5 minutes at 160 degree Celsius. Keep a watch out in case it burns. Take it out from the oven, let cool before seasoning it with salt and paprika. Keep in an air-tight container.

Easy peasy. 

Almonds.

In case you’re wondering, that’s almond still in its shell. It tastes better when I crack open it myself as opposed to the already shelled ones. Odd. 

Anyway, from weight loss to heart protection, these small, unassuming nuts can help you maintain your health and ward off disease. 

Try snacking on 23 almonds a day for maximum health benefits rather than those nasty carbohydrate and fat laden chips. 

Olive Tapenade.

I tried this recipe and I highly recommend you to do so.

Note: Must have food processor. 

Mushy Peas.

Growing up I very much dislike eating peas. Then again, I do not know any kids that like to eat peas. As my taste evolved, I grew to like it, especially when it is mushy. Taste great as sides (or in between meals snacks), replace those carbo laden potatoes with this instead.

Two options for you to choose from - Minty Mushy Peas or Mushy Peas with Parmesan.

P.S. You’ll need a food processor for this.

Sour Cream Guacamole Dip.

I got this idea while having fajitas for dinner, served with guacamole and sour cream. I figured, why don’t I mix it together? So if you prefer the creamy type guacamole, try mixing it with sour cream, it gives extra smoothness texture and an irresistible twang.

2 ripe avocados

1 garlic clove

3 tbsp low fat sour cream

1 tomato, diced

1 red onion, diced

1 tbsp lime juice

2 tsp cayenne pepper

2 tsp salt

In a food processor, blitz the avocado and garlic. Add sour cream and lime juice into the mixture. Season the guacamole with cayenne pepper and salt. In a bowl, combine the guacamole mixture with tomato and red onion. For a cooler flavor and thicker texture, chill the guacamole 2-3 hours before serving.

Instead as dips, an option is to mix in 2 mashed boiled eggs and turn it into Egg and Avocado Sandwich. Wedge some rocket salad in between; the peppery taste of it cuts the creaminess. Nyummy. 

Roasted Eggplant And Red Pepper Dip.

I tried this recipe last night and I absolutely love it. Since I didn’t have red pepper, I used green pepper instead. I suggest you not to because the color will not look as vibrant. This is especially important if you want to serve it at dinner parties - no one wants to eat something that look like a lump of stale food.

Also, I up the amount of tomato puree, I used about 1/4 cup of it and I sprinkle about 1 tbsp sugar to make it less tangy. Had it with tortilla this morning for breakfast.

Makes about 1 1/2 cup worth of finger licking dip.

fattiesdelight:

Roasted Eggplant and Red Pepper Dip

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