Times are busy at the moment, I’m cooking but I have no time to write here, which makes me sad. I try though, I try. This is a tasty tasty dish, and so easy to make. I’m a fan of all the ingredients in this, and being vegetarian friendly definately helps.
Of course, a bit of meat could easily be added to this! Don’t ask me what though, I wouldn’t have a clue. But if you’re a fan of the meat, don’t be put of this dish because of the lack of it. The stickyness of the rice along with the egg, ginger, garlic and leeks (don’t forget the spring onions too!) makes it so moreish – It made me go back for seconds thirds.
A word to the wise, before I start this post. When using puff-pastry, remember to defrost the pastry before you get going. I forgot. I thought “oh well, i’ll run it under some hot water and it will be fine”… It looked fine, but when it went in the oven I could see that something was wrong. Yes, the water stuck the pastry together and it didn’t… Puff. It was thin, and it would have been so much more amazing if it had been puffy and light. So, I’m sure you won’t make the same mistake I did. Not that you would do such a silly thing anyway…
Gallettes. I’m a big fan of them, as you can do so much with a gallette, and it’s so simple. Roll out the pastry and top it with anything you like basically. This combination is my new favourite, and I had to share it. And look how pretty and colourful they look! They smell as good as they look.
Gallettes can be eaten as a starter, or as a main dish with some sort of salad or wedges alongside them. I also eat mine as a snack, warmed up the next day. Easy to store in the fridge (depending on your toppings), or roll out as much pastry as you want, when you want it.
I absolutely LOVE hummus. I can buy a pot and eat it all in one sitting, with pitta or vegetables or anything really. I love hummus with tomatoes, olives, lime, coriander… which all can be easily added to this simple and VERY easy recipe.
All you need is a blender or food processor, and it takes less than five minutes from when you open the first can of chickpeas.