Week 2 of the cookery class: Light bites, salads and snacks

Another fun evening at the Good Food Cookery School, cooking Devilled eggs and Moroccan Quinoa Salad this time!

Devilled Eggs

20140407_203857

1 egg (hard boiled)

½ ripe avocado (diced)

½ small lemon

½ tsp Dijon mustard (or to taste)

Sea salt and pepper, to taste

Paprika, to garnish

Handful rocket

1. Cut the egg in half lengthwise and remove yolk. Place yolk in a bowl and mash with a fork.

2. Add the avocado and lemon juice and mash together with yolks.

3. Add the mustard. Season to taste with salt and pepper.

4. Spoon yolk mixture evenly into egg white half. Garnish with a sprinkling of paprika.

5. Serve with a handful of rocket.

Moroccan Quinoa Salad

70g quinoa  20140407_203905

Water

1 tsp vegetable stock

70g can chickpeas (rinsed and drained)

½ red onion or one small (chopped finely)

1/3 red pepper (cut into small squares)

30g raisins

1 orange (cut into segments)

Handful mint (chopped)

Handful coriander (chopped)

1 tbsp olive oil

1 tsp ground cinnamon

½ tsp ground coriander

½ tsp ground cumin

1 tsp paprika

1tsp chilli powder (optional)

1 small clove garlic (crushed)

½ lemon

Salt and pepper to taste

Handful slivered almonds

  1. Put the water in a pan, add the vegetable stock and bring to the boil. Add the quinoa and cook for 10 minutes and then allow to stand for 5 minutes. All the water should have absorbed or drain if required.
  2. Stir in the chickpeas, onion, red pepper, raisins, orange segments, mint and coriander.
  3. Then add in the olive oil, spices, garlic, lemon juice and salt and pepper to taste and mix together.
  4. Top with the almonds and serve.

 

 

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