Showing posts with label Dip. Show all posts
Showing posts with label Dip. Show all posts

December 10, 2018

AVOCADO DIP

Ingredients:
Avocados - 2
Lemon juice - 2 tbsp
Cream cheese - 50 gms
Natural yoghurt - 75 ml
Garlic clove - 1 (crushed)
Salt and freshly ground pepper
Worcestershire sauce - 1/2 tsp
Fresh parsley to garnish

Method:

  • Halve the avocados, remove the stones and scoop out the flesh. 
  • Blend the flesh with all the remaining ingredients until smooth.
  • Spoon into a serving dish and garnish with the parsley.
  • Chill for 30 minutes.
  • Serve with fingers of warm toast or prepared raw vegetables.
  • Serve immediately.

PEANUT BUTTER

Ingredients:
Salted peanuts - 275 gms
Butter - 50 gms (softened)

Method:

  • Blend 225 gms peanuts and the butter together until smooth.
  • Add the remaining peanuts and roughly chop.
  • This gives an extra crunch to the butter. 
  • If a smooth butter is required blend all the nuts together.
  • Serve with crusty bread.

August 20, 2018

GREEK CAVIAR DIP (TARAMOSALATA)

Ingredients:
Tarama - 1/2 of 200 gms jar
Small onion- 1 (finely grated)
Egg yolk - 1
White bread slices - 4 (stale)
Lemon juice - 1/4 cup
Olive oil- 1/2 cup

Method:

  • Place tarama in blender jar; whirl at low speed to smooth paste.
  • Add onion and egg yolk; whirl to mix.
  • Remove crusts from bread; soak bread in water. Squeeze to dry. Tear it into pieces.
  • Add to fish roe mixture; whirl until well blended.
  • Add lemon juice and olive oil alternatively while whirling at medium speed.
  •  Blend at high speed until well combined.
  • Chill; serve with melba toast,pita bread, or lavash (Arabic crisp flatbread) and crisp raw vegetables.

June 14, 2018

GUACAMOLE WITH TOFU AND CARAWAY

Ingredients:
large avocado -1
Tofu - 250 gms
Garlic cloves - 2 (crushed)
Lemon juice - 4 tbsp
Pinch of cayenne pepper
Caraway seeds- 1 tsp
Salt and freshly ground pepper
Tomato - 1 (medium size and chop into very small0

Method:

  • Mash avocado well with tofu and mix in crushed garlic,lemon juice, cayenne, caraway seeds, salt and pepper.
  • Add chopped tomato.
  • Allow to stand for at least 30 minutes to allow caraway seeds to permeate guacamole.

March 04, 2018

GINGER DIP

Ingredients:
Mayonnaise or salad dressing - 1/2 cup
Dairy sour cream - 1/2 cup
Snipped parsley - 2 tbsp
Water chestnuts - 2 tbsp (canned and finely chopped)
Onion - 1 tbsp (finely chopped)
Candied ginger - 1 tbsp (finely chopped)
Garlic clove - 1 (minced)
Soy sauce - 1 1/2 tsp

Method:

  • Combine mayonnaise and sour cream.
  • Stir in parsley, chestnuts, onion, ginger, garlic, and soy sauce. Chill.
  • Serve with sesame crackers or chips for dipping.


November 05, 2017

MEXICAN DIP

Ingredients:
Butter - 1 tbsp
Cream cheese - 175 gms
Bottled Taco sauce - 4 tbsp
Spring onion - 1 (finely chopped)
Milk - 1-2 tbsp
Chopped spring onion to garnish

Method:

  • In medium microwave safe bowl,place spring onions and butter.
  • Cook on high for one minute, or until onion softens.
  • To spring onion mixture, add cream cheese.
  • Heat on medium (50% power) for 1- 1 1/2 minutes, until softened. Stir until smooth.
  • Into cream cheese mixture, stir taco sauce and milk to thin dip to desired consistency.
  • spoon dip into serving bowl and garnish with spring onion.

May 02, 2017

MUSTARD SAUCE

Ingredients:
Dijon mustard - 2 tbsp
Dry english mustard - 1 tbsp
Whipped cream - 1 cup

Method:

  • Combine mustards; mix to  a smooth paste.
  • Whip cream in a small bowl until soft peaks form.
  • Stir small amount whipped cream into mustard mixture; blend well.
  • Beat mustard mixture into whipped cream until just blended.
  • Serve as dip forr vegetables or for meat fondues.

April 18, 2017

CRAB - MEAT SPREAD

Ingredients:
King crab meat - 1 can (200 gm), drained, flaked
Horseradish - 1 tsp
Salt - 1/2 tsp
Lemon juice - 1/4 tsp
Dash of white pepper - 
Plain yogurt - 1/2 cup

Method:

  • Combine crab meat, horseradish, salt, lemon juice and pepper.
  • Fold in yogurt. Cover; chill.
  • Use to spread on crackers as canapes, or use as a dip.

December 23, 2016

MUSHROOM DIP

Ingredients:
Mushroom - 250 gms
Cottage cheese - 50 gms
fresh cream - 2 tbsp
Salt - 3/4 tsp
pepper powder -3/4 tsp

Method:
  • Wash and chop mushrooms.take out 2 tbsp chopped mushroom and keep aside.
  • Heat a wok and add the chopped mushroom which you have kept aside and saute till colour changes and it becomes tender. Remove from heat.
  • Put rest of the chopped mushroom in a pan.Pour 4 tbsp of water and salt.
  • Boil till tender. Blend mushrooms along with cottage cheese, cream and pepper in a blender until smooth.
  • Transfer to serving bowl and sprinkle sauted mushrooms and serve with crispies.

December 11, 2016

GINGER DIPPING SAUCE

Ingredients:
Fresh ginger root - 5 cm
Dark soy sauce - 1/2 cup

Method:

  •  Peel and grate the ginger.
  • Mix the ginger with the soy sauce and serve immediately into individual dipping bowls.

October 28, 2016

HUMMUS

Ingredients:
Chick peas - 400 gms can (drained)
Garlic cloves - 2
Tahini or unsweetened smooth peanut butter - 2 tbsp
Olive oil - 4 tbsp
Lemon juice - 1
Cayenne pepper - 1/2 tsp
Sesame seeds - 1 tbsp
Sea salt

Method:

  • Rinse the chick peas well and place in a blender or food processor with the garlic and a good pinch of sea salt.
  • Add the tahini or peanut butter and process until fairly smooth.
  • With the motor still running, slowly pour in the oil and lemon juice.
  • Stir in the cayenne pepper and add more salt, to taste. If the mixture is too thick, stir in a little cold water.
  • Transfer the puree to a serving bowl.
  • Heat a small non stick pan and add the sesame seeds.
  • Cook for 2-3 minutes, shaking the pan, until the seeds are golden.
  • Allow to cool, then sprinkle over the puree


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