Tuesday, 24 September 2013


                             Veggischmooze are smokin’ good



This lovely idea brought back such incredible memories of childhood with family members long gone; now locked in sepia frames.

So the first and luscious recipe is Liptauer Cheese made by Hungarians, Austrians, and certainly our family. Goodness when Ruth made it, the taste was childhood. Pure nostalgia!!

Then she looked at the Sephardi branch of the family and made Nahit – oven baked chickpeas cooked until slightly crisp and flavoured with a smoky, spicy, and totally irresistible coating. They have that once you start you can’t stop thing ahh.

And to make them even more irresistible she added some mixed nuts to the mixture. Utterly moorish with that hint of smoke.

Please try them we are so delighted with the recipes      


Love and hugs


Ruth and Sarah xxxx





As usual Sarah is my wonderful photographer – please enjoy



                        Ruth’s Liptauer Cheese – an old family recipe


Serves 3-4 for a delicious snack or starter


200g full fat cheese

1 tablespoon caraway seeds

1½ tablespoons sesame seeds

1 fat clove garlic finely crushed

½ tablespoon paprika

½ teaspoon smoked sweet pimenton

30g dill pickle finely grated

½ teaspoon white balsamic vinegar

Black pepper to taste if needed


Process the caraway seeds and sesame seeds in a spice mill. Pour into a bowl. Crush the garlic as finely as possible so that it is a smooth fluffy paste. Add the remaining spices. Grate the pickle and combine all the flavours with a spoon or fork.


Serve with slices of pumpernickel bread, crudités, more pickles and lemon tea. Delicious

Next time I’ll make double!


Nahit  - Spicy Smoky Chickpeas

Serves 2-3  


The Sephardi branch of my family or at least my husband’s family love to serve this


economical treat at Jewish festivals as a nash or nosh. To make it even more special I


have added a bag of mixed nuts to give it a luxurious flavour – enjoy folks.


1 x 400g can chickpeas in salt rinsed

1 tablespoon corn or light olive oil

½ teaspoon smoked paprika – sweet pimenton

½ teaspoon ground cumin

1 tablespoon ground paprika

2 teaspoons golden syrup or honey

1 teaspoon dried thyme

125g mixed nuts


Heat the oven to 170 C gas mark 3


Rinse the chickpeas. Combine the oil with the spices, syrup or honey. Add the chickpeas and the nuts and shake or stir well until all the surfaces are covered with the sweet, spicy, smoky flavouring. Bake for ¾ hour which seems a long time and ovens may vary, but stir after 20 minutes and check – the chickpeas should be slightly crisp and the nuts brown and luscious. Taste and see if you can stop!  





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