Masters of all things yum

Rose Adams’s Hummus

INGREDIENTS

• 150 gm chick peas (tinned is fine, be sure to wash them first to remove brine)
• ¼ teaspoon bi-carb powder
• 400 gm tahini
• 100 ml lemon juice
• l pinch of salt

METHOD

1. Blend the chick peas until they are fine, blend in the lemon juice until it becomes smooth.
2. Add the tahini and blend again until smooth. Lastly, add the seasoning and bi-carb and blend again.

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Matthew Hopcraft’s Spaghetti alla Carbonara

Ingredients

• 500 gm dry spaghetti (or you can make fresh pasta)
• 4 eggs
• 200 gm bacon, diced
• ½ cup freshly grated parmesan cheese
• ½ cup freshly grated Pecorino cheese
• Freshly cracked black pepper
• Sea salt

METHOD

1. Bring a large pot of salted water (it should taste like the ocean) to the boil. Cook the spaghetti for 8-10 minutes or until al dente. When the pasta is done, set aside ½ cup of the cooking water, then drain the pasta.While the pasta is cooking, heat a large frying pan over medium heat, and cook the bacon for about five minutes, until crispy and
2. Turn off the heat.
3. Whisk the eggs and the cheeses in a small bowl until well-combined. Return the bacon frying pan to medium heat, and add half of the reserved pasta water to the pan. Toss in spaghetti and stir for a few seconds until the bubbling stops.
4. Remove the pan from the heat and add the egg mixture and stir quickly until the egg mixture thickens.
5. The heat from the pan will cook the eggs but work quickly to stop the eggs from scrambling.
6. If the sauce seems too thick, add a little more of the reserved pasta water. Season with freshly cracked black pepper and salt to taste.