tomato confit

take six large tomatos or an equivalent amount of cherry tomatoes and put them in an oven safe dish. peel and slightly crush one bulb of garlic and mix it in. add about two centimeters of olive oil

light that fucker up in the oven at around 200°c and mix it from time to time so you have some caramelization on the top, but not burnt bits. in the last 20 minutes generously season with salt, black pepper, oregano, chili and thyme if desired.

when finished cooking, let cool for a minute or two and add a whole lot of fresh basil.

beaten cucumber salad

take a large cucumber, cover it with a piece of plastic wrap and give it a few good whacks with a rolling pin. you want the cucumber to split open but do not turn it into a paste. Now remove the cover and cut the cucumber into bite sized pieces

salt the pieces and put them into a strainer for half an hour so that some of the liquid can drip out.

in the meantime you can make a dressing using olive oil, vinegar, pepper, a little bit of soy sauce, sweet paprika powder and a small clove of garlic (pressed)

toss the cucumber pieces in the dressing and cool the salad in the fridge for another half an hour. finish it off with a few sesame seeds and enjoy

citrus hummus

peel one lemon (leave the white stuff) and cut the peels so they are not curling too much. heat these slowly with olive oil in a small pan.

press the lemon into a container you can use with an immersion blender. add a few peeled cloves of garlic, a few spoons of tahini, salt, pepper and cumin. when the lemon peels have sizzled for a while you can turn the plate off and add the oil into your mixture.

now you can add a can of strained chickpeas and mix everything with an immerson blender until you have a thick paste.

To garnish, cut the lemon peels in small pieces and sprinkle them on top. if you want even more garnish you can add a bit of sumac or some black cumin.