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February 22, 2016

Photo @JenniferEmilson


Spreading good-food knowledge is a group activity. No single individual knows everything, but you’d better watch out—as a team, Foodstanders have this one covered.

From hard-boiled egg peeling tricks to a conversation surrounding Why Cakes Crack, there were a slew of awesome questions, and equally awesome answers, on the app this week. Did you know that a cake’s rise depends on the interaction between the acidic and basic ingredients? “Make sure the balance between the acid and base is correct,” says @unconventionalbaker. News to me!

We set out to make good-food information more accessible to all by connecting a community of good eaters, and guess what? You Foodstanders are sharp! Querying the community and sharing your tips is what Foodstand is all about. Keep up the good work!




10 hard boiled eggs, peeled
1/2 cup chickpeas, rinsed and drained
1/4 cup red onion, finely chopped
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
3 tablespoons lemon juice
2 tablespoons warm water
3/4 teaspoon Celtic sea salt
1/4 teaspoon cayenne pepper
freshly ground black pepper
20 parsley leaves for garnish


Slice the eggs in half. Set the whites aside, and transfer the yolks to a bowl. Add the chickpeas, onion, mayonnaise, mustard, lemon juice, water, salt, and cayenne to the bowl, and mash well with a fork until combined, leaving bits of the chickpeas intact.

Spoon the yolk chickpea mixture into the hollow of the egg white halves. Garnish with freshly ground black pepper and a parsley leaf. Keep refrigerated until approximately 1/2 hour before serving.

Note: Makes more yolk chickpea filling than will fit into the empty halves. I saved the remaining mixture and spread it on toast with capers and additional parsley for a snack the next day!


by Cravingsinamsterdam


For the cake:
1 ½ cups of all-purpose flour
1 ¼ teaspoon of baking soda
½ teaspoon of salt
½ cup of cocoa powder
¾ cup of vegetable oil
1 cup of milk
1 tablespoon of white vinegar
2 egg yolks
1 egg
1 ½ cup of sugar
Zest of 1 orange
1 bird’s eye chili, chopped (I used a 5 cm long chili)
For the orange part:
1 or 2 blood oranges, sliced into about 1/2 cm slices
½ cup of sugar
3 tablespoons of butter
¼ cup of orange juice


Preheat your oven to 180C/350F and line the bottom of a 21cm cake mold with parchment paper.

Once the oven is hot, start to prepare the cake batter. Sift the flour with the cocoa powder, baking soda and salt.

Chop the chili with the orange zest, until it is very fine. Then place the zest and chili in a large bowl along with the sugar. Whisk it on low speed for 30 seconds to allow the oils to come out. Then add the egg and egg yolks, and whisk until it is all incorporated. Add the vegetable oil, milk and vinegar. Finally add the dry ingredients and whisk until it is well combined.

To make the orange part, place the butter, sugar and orange juice in a large pan over medium heat. Let it cook for about 3 minutes until the sugar dissolves, swirling the pan around. Carefully pour it into the prepared cake mold and arrange the orange slices on top of the caramel. Press a bit so that the orange slices stick to it. Then carefully pour over the cake batter.

Bake it for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Let it cool for 5 minutes in the mold and then carefully run a knife through the edges of the cake and turn it upside down on a serving platter.

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