Monthly Archives: January 2015

Hummus baked chicken with spinach and lemon, chilli breadcrumbs

Following on from my hummus recipe the other day, I had some left over and wanted to use it within another recipe, within cooking and not just as a dip.

I found this one on the internet which looked pretty good:

And I supplemented it with another recipe I found using spinach and breadcrumbs:

It was simple enough to do; spreading the hummus on the chicken breasts and placing over the chopped vegetables and sprinkling over lemon juice and some paprika.



The breadcrumbs were also pretty fast and resulted in a really nice smell while cooking.



The two recipes worked really well in combination and it was a good way of using up the hummus and a nice take on spinach to give some different flavours.  Sometimes I can find spinach a bit bland but I like to eat it due to the health benefits so this was a great way of making it more interesting.  I really enjoyed the zesty flavour in the breadcrumbs from the lemon and my only change would be that next time would add more chilli (I used about 1/4 teaspoon of chilli powder rather than a whole chilli) to give it more of a kick.


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Filed under Chicken, Hummus, Leftovers

Simple hummus


This simple recipe has been on my list for a while in terms of something that I always meant to get round to making, something that is simple but maybe for that reason, I hadn’t quite got there yet.

I wanted to do a simple one first and without tahini and then with the intention of adding extra flavours to future recipes to experiment.  One of my favourites that I remember eating was a shop bought lemon and coriander hummus.  So that shouldn’t be too much of a stretch after this one.

As I said, the ingredients are pretty simple:

Juice of one lemon

4-5 tablespoons of olive oil

1 clove of garlic

A generous sprinkle of cumin

580g jar of chickpeas (drained)


Just the chickpeas missing – they were being drained at the time!

I simply put all these ingredients into a blender and mixed until smooth.  I have to say that my initial recipe started with 3 tablespoons of olive oil which I increased to make the mixture smoother and also I added cumin to my taste (I really like it so probably added about half a teaspoon in total).





When I put the hummus into pots I used glass as I heard it keeps longer that way and also added olive oil on the top to preserve it a little.  I’ve read various opinions on how long it keeps in the fridge and the consensus seems about 1 week.  As I made enough for 3-4 people I think it will be gone in a couple of days so I’m not worrying too much about this, this time!

Like many recipes, this is one I wish I had made earlier because it is so simple and tasty.  I’m looking forward to experimenting with more flavours to perfect my favourite 🙂


Filed under Hummus, Simple Snack, Vegetarian

Slow cooked shoulder of lamb


For our special New Year’s Eve meal this year, we decided upon lamb.  The original aim was leg of lamb but upon a disappointing shopping trip on 30th, we opted for lamb shoulder due to availability.  One word of caution; pretty expensive!

I scoured the internet for recipes when we got back and found this one:

Mary Berry is better known for her baking but as I’m a big fan of hers, I was keen to give a savoury recipe a go.

First I made the mint sauce earlier in the day.  Very straightforward; just mixing the honey, white wine vinegar and chopped mint together in a bowl and storing in a bowl for later.  A really good mint taste was achieved and controlling the amount of sugar in the sauce was great also (compared to shop bought sauce).

I got the lamb out of the fridge about 3 hours before I started cooking it to bring it to room temperature.  Then I made the rosemary and paprika rub (with oil) and spread it over both sides of the lamb shoulder.




I made 2 pints of chicken stock and added this to the baking tray with one chopped onion before adding a rack above the tray and placing the lamb on it.


I put it in the oven for 30 mins on 220 degrees to brown it a little (next time I would do this at 200 or 210 because I think it was too high – still getting used to my new oven :-))



Then I took it out, covered it in foil and put it back in the oven for 3 hours on 140 degrees.

All fairly straightforward so far so my tips for this recipe are be careful with how much stock you use or keep an eye on it at least.  I checked it after about an hour and all the stock had dried up.  Not a big problem; I could make and add more but I was more worried about the state of the burnt baking tray under the lamb (actually it seems fine now!).  Then I think I added too much as we had an excessive amount of gravy!  Again, not a problem, as I love gravy so will be using the leftovers today!

Final tip is just the impracticality of taking out a tray filled with stock from the oven to repeatedly baste.  Even though I now have a beautiful new oven at a normal height in my new kitchen (!), still it seemed a bit precarious so the basting frequency was somewhat reduced from what was recommended in the recipe!  There are plenty of lamb shoulder recipes out there so next time I would be looking for one without stock underneath and where the lamb could sit directly in the roasting tray.

However, after all this cooking, the lamb was amazing!  Very tender, tasty and the gravy was very rich!  I loved the homemade mint sauce also.  I served it all with leek and mushrooms and we polished it off in no time.  We bought a shoulder of 1.5kg and managed to finish it between two people (with seconds of course!).  So either we are very greedy or the recipe that states 2.2kg serving 6-8 people is a little ambitious.  It’s probably a combination of both these things…



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Filed under English, Lamb, Roast, Slow cooking