- Bake bread
- Make onions
- Prep salad
- Make Chummus
- Make salad dressing
- Grill chicken
Honey beer bread
It is really fun to make bread without worrying about the dough rising! Use your favorite beer with this bread and eat it with jam, chummus, butter or as is.
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Ingredients:
- 3 cups Spelt whole wheat flour or any flour you have
- 1 1/2 teaspoons salt pink Himalayan
- 1 tablespoon baking powder one packet
- 12 ounce bottle beer
- 1/4 cup water
- 1/4 cup honey
- 1 egg beaten
Directions:
- Preheat oven to 375°F. Spray a bread tin with olive oil and set aside.
- In a large bowl, add the flour, salt and baking powder. Mix well.
- Slowly mix in the beer and water. The dough will be thick and sticky. Mix with spoon. Add to baking tin and flatten top.
- Brush with egg and place in oven for 45 minutes.
- Remove from oven and let cool. Use a knife to scrape the sides so the bread comes out easily. Place on cutting board and slice.
Notes & Tips:
It is best the day it’s made but can be eaten two or three days after.
Chicken chickpea salad
If you are making the Indian chummus with this meal, make a double batch of onions and use half for the chummus and half for this salad to save time
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Ingredients:
- 4 ounces mixed greens
- 1/2 can chickpeas
- 1/4 cup extra virgin olive oil
- 1 onion sliced
- 1 purple onion sliced
- 1/4 teaspoon curry powder
- 1/8 teaspoon garam masala spice blend
- 4 limes or lemons, juiced
- 1/4 cup fresh cilantro chopped (optional)
- 1 teaspoon salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon honey
- 4 chicken schnitzels
Directions:
- Prepare a large skillet on high heat. Add 1 tablespoon of olive oil and get hot. Add the onions and cook for six minutes, mixing often. Add the curry powder and garam masala and a tablespoon of lime/lemon juice and mix well. Add 1/4 cup of water and mix and let cook for 12 more minutes, mixing periodically.
- Turn off flame and add in chickpeas, mixing well so they incorporate the flavors of the dish.
- In a large serving bowl, add the remaining olive oil, lime/ lemon juice, cilantro, ½ teaspoon of salt, ½ teaspoon of pepper and honey. Mix well. Add the onion and chickpeas mixture and lettuce right before serve.
- Pat the chicken dry and sprinkle with 1 teaspoon of salt and 1 teaspoon of freshly ground pepper. Wipe out onion pan well and add 1 tablespoon of olive oil and get hot. Add the chicken and cook for 2 minutes per side.
- Place on cutting board and when slightly cooled, slice thinly. Add to salad right before serve.
Indian Chummus
Make double the amount of onions and add them to any sandwich, salad, chicken, rice etc
They are so flavorful it is worth doubling the recipe and using half for the chummus and half for something else.
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Ingredients:
- 1/4 cup extra virgin olive oil
- 1 onion sliced
- 1 purple onion sliced
- 1/4 teaspoon curry powder
- 1/8 teaspoon garam masala spice blend
- 2 limes or lemons, juiced
- 1/4 cup tahini paste
- 1 cup chickpeas about 1/2 a can
- 1/2 teaspoon salt pink Himalayan
- 1 clove garlic
- 1/4 cup fresh cilantro chopped (optional)
Directions:
- Prepare a large skillet on high heat. Add 1 tablespoon of olive oil and get hot.
- Add the onions and cook for six minutes, mixing often.
- Add the curry powder and garam masala and a tablespoon of lime/lemon juice and mix well.
- Add 1/4 cup of water and mix and let cook for 12 more minutes, mixing periodically.
- In a food processor, add the tahini paste and the rest of the lime juice and 3/4 cups of water. Blend until smooth.
- Add the chickpeas, onion mixture, garlic, salt, remaining olive oil and cilantro and blend until smooth.
Notes & Tips:
You can play around with the Chummus to get the consistency that you prefer. Just keep in mind; the more water you add, the more liquidy it will be, the more oil you add, the more smooth it will be but you will lose some of the flavor. If you don’t like cilantro but still want the fresh flavors of a fresh herb, you can use mint or basil! Using limes are ideal but if you can’t get them, lemons are a close second.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Make the ultimate chicken sandwich!
Spread chummus on the beer bread, add extra onions and sliced chicken!
Spread chummus on the beer bread, add extra onions and sliced chicken!
Hi Zisse. It’s Tamar from Gruss. Great class tonight. We have a no alcholol policy in my house. Is there a different way to make the bread?
Hi Tamar! I wouldn’t make this bread without the beer, hence why it is called beer bread. I would make the focaccia, or pizza instead.