When it comes to cooking, I often think it’s best to go back to the basics. When you’re watching shows like MasterChef or My Kitchen Rules, you often can fool yourself into thinking that making a masterpiece dish of sous vide kangaroo with a blackberry reduction instead of focussing on really perfecting some simple techniques and building your skills from there.
Recently I’ve been working on a little recipe project, putting together my favourite “easy” recipes to make into a book for one of my closest friends. He’s just recently moved in with his fiancé and without having a love of cooking, or even a liking for it, I wanted to give them a compilation of recipes that are easily to follow. So you may see some more recipes pop up on the blog over the next couple of months while I work away. Forgive me if the photos aren’t quite up to scratch, it’s definitely a learning piece for me to undertake as I work with home props, natural light and the dreaded dim nighttime light.
To start things off, here’s my simple hummus recipe. Always a crowd pleaser, and works well as both a dip or an accompaniment to a dish like marinated lamb.