By far and away my favourite food to eat, for lunch at least, is hummus. It is such a versatile food which can be used both as a filling or as a dip, and flavoured with no end of different spices and herbs. This hummus recipe may contain rather a lot of olive oil, but it’s still a great healthy snack and a fantastic way of taking on protein.
I’ve been wanting to bring you readers this dish for a while now, however my girlfriend decided that each time we had it planned she didn’t like omelette, despite the fact she did this at least twice. Also, my mum hates eggs, yet she eats omelette and quiche, what’s with that? Bloody women. Sorry that slipped out, don’t castigate me.
Recently I’ve been providing more complicated recipes that aren’t on the cheaper side of the frugal scale. Whilst they are still very cheap, I can do better, so I will. There really is nothing nicer than a good, traditional pasta sauce, with simple, yet delicious flavours that don’t try to do anything too complicated. For this reason I have found that basic pasta sauces based around tomato always taste better without any tomato puree or balsamic vinegar, to name but two examples. It is my opinion that the most that should be added are more basic ingredients, chilli or basil for instance.