Cooking lessons

1 May 2011

Today I made some hummus. First I soaked chickpeas overnight in water, then boiled them and blended them up with some water. Water was added until the consistency was right. Then some lemon, pepper, salt, garlic and a tablespoon of tahini was added and blended in.

6 May 2011

Today I learned how to cook fritters. First I chopped up a small amount of onion and a full frying pan of finely chopped cabbage. The onion was fried in some oil for a few minutes and then the cabbage added. Also boiling in two other pots was some rice and potatoes chopped small.

I then cracked three eggs holding the yoke of each in the palm of my hand letting only the whites poor into a bowl. The yokes were kept in a cup for later. The whites were then whipped until the bowl could be held upside down without pooring out. The yokes were then put back and stirred in with a pinch of salt and two tablespoons of flour, the boiled potato and the fried onion/cabbage mix.

The mix was then added to the frying pan containing a small amount of oil, three fritters at a time, each about a few table-spoons of mixture. When the fritters are able to move freely on the pan, they're turned over for a minute or two then put onto a plate freeing the pan for the next three fritters.

Note: You can add any vegetables to the fritter mixture such as corgettes, carrots or scallopinis. Spices such as coriander seeds, basil or parsley.