Delicious inspiration from Tess Ward, in partnership with Panasonic's small kitchen appliance range .......
With Christmas around the corner and the party season upon us, ensuring the family can enjoy the festive indulgence whilst maintaining a healthy balance can prove difficult. However, with clever recipe suggestions from Tess Ward which can easily be adapted so that both adults and little ones can enjoy, you can now do just this.
Thanks to Panasonic it's never been easier to maintain a healthy and balanced lifestyle.
The whole family can appreciate wholesome food whilst getting all the nutrients they need to stay energised through the party season. The following recipes have been created using the Panasonic Slow Juicer MJ-L500and Panasonic Food Processor MK-F800.
One for the whole family, it can be served as an elegant dip but also swirled through with yoghurt to feed babies Makes 6 servings -1 1/4 cups dried chickpeas
-1 teaspoon baking soda -6 1/2 cups water -1 cup plus 2 tablespoons tahini -1 teaspoon ground cumin -4 cloves garlic, crushed -100ml beetroot pickle liquid -100-150ml cold water -50g cooked pickled beetroot -Salt Made using the Panasonic Food Processor MK-F800
3 tbs toasted pine nuts to serve (for adults) Spoon of Greek yoghurt for little ones Garlic oil to serve (for adults) Toasted flatbreads to serve for adults Carrot and cucumber sticks to serve for little ones
Put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight. The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.
Drain the chickpeas. You should have roughly 3 2/3 cups now. Place the chickpeas and 2 ofthe beets in a Panasonic Food ProcessorMK-F800and process until you get a stiff paste. Then, with the machine sill running, add the tahini paste, pickled beetroot liquid, cumin, garlic, and1 1/2 teaspoons salt. As you blend, slowly drizzle in the cold water and allow itto mix for about five minutes, until you get a very smooth and creamy paste. Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes.
If not using straightaway, refrigerate until needed. Make sureto take it out of the fridge atleast 30 minutes before serving. To serve, chop the final beetroot into a fine dice and place on top with a layer of good quality olive oil, toasted pine nuts and chopped coriander
Blackberry, Ginger and Chocolate Fro Yo
Made with Greek yoghurt for a healthier dessert option for children or add a touch of brandy for an adult version Serves 4 -400g frozen blackberries
-2 large frozen bananas -4 tablespoons Greek yoghurt -1 tablespoon maple syrup -2 large pieces stem ginger, chopped finely -50g dark chocolate, roughly chopped -50g salted almonds, chopped Made using the Panasonic Slow Juicer MJ-L500
Making the frozen chocolate blackberry yoghurt - leave out the extraction mesh on the juicer, so you don't separate the finer from the juice. It is also best to make each dessert one at a time, so divide out your ingredients into four. Add 1/4 of the Greek yoghurt and honey or maple syrup to the Panasonic Slow Juicer MJ-L500 before turning it on. Turn it on and quickly add 1/4 frozen banana, black berries andc hopped stem ginger. Push down so the fruit goes all the way through and begins to swirl out. All the mixture comes through the one output in the consistency of a sorbet. Dollop the marbled blackberry mixture into a bowl and top with a little of the almonds and chopped chocolate. Repeat this same process three more times and serve. The mixture will be a soft serve ice cream texture.