Monday, May 19, 2008

we've been cooking...

dining room table

With the grand opening quickly approaching we have been busy in the kitchen of Hidden Lounge.

Here's a sample of some of the tasty bites we're coming up with, along with recipes so you can try them out in your own kitchen!

freshly baked
mini bagels

Mini Bagels (to be served with mini burger patties)

2 cups all-purpose flour
1 tsp salt
1 cup water
1 tbsp olive oil
1 tsp yeast

1. Mix water with yeast so that yeast dissolves
2. Mix flour, olive oil and salt in a mixing bowl
3. Slowly add yeast and water mixture
4. Add flour until dough is firm
5. Let dough sit for an hour
6. Roll out dough and pat with flour
7. Cut dough into small pieces, roll in your hands, poke a hole in the middle, and form into mini bagel shapes
8. Put shaped bagels into boiling water until they float to the top
9. Brush with egg and water mixture and sprinkle with sesame seeds
10. Bake until golden


Rice Cakes with Chickpea and Vegetable Tapenade

Chickpea Tapenade

1 can of chickpeas
2 oz olive oil
2 cloves of garlic
salt and pepper
1 tbsp sugar
1 tbsp rice wine vinegar
splash of sesame oil

1. Blend all ingredients together until the texture is smooth

Zucchini and Eggplant Tapenade

2 zucchini
1 eggplant
5 cloves of garlic
splash of sesame oil
pinch of ground cloves and cinnamon
salt and pepper

1. Chop zucchini and eggplant
2. Fry in oil with garlic until soft
3. Strain out liquid
4. Add spices, salt and pepper
5. Blend until smooth

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