you could easily do this in the thermomix (though TBH it took me less time to make than cleaning my dirty tmx would have lol would be creamier and smoother though...)
1 tin cannelini or other white bean, drained and rinse and placed in a bowl
1 tab olive oil
salt to taste
good sprinkle ras el hanout to taste (or any other spice blend)
1 heaped tspn tahini
1 garlic clove crushed or 1 tspn crushed garlic
mash well with a fork, mixing as you go. this makes a really thick dip / paste (use it on sandwiches etc) - if you wanted it 'dippier' add some water and mash to mix.
i had mine with seaweed rice crackers.
to thermomix put it all in the bowl, mix on speed 6 for 10 seconds, scrape down and repeat. (you might want to chop the garlic first)
Showing posts with label dips. Show all posts
Showing posts with label dips. Show all posts
20.1.11
4.12.09
Wicked Chocolate Dip!
Wicked Chocolate Fondue
Ingredients
200 gram bar of Toblerone **
125ml cream
Honey (optional)
Liqueur of your choice (optional)
Things to dip with
Such as….
Banana
Strawberries
Pineapple
Any type of fruit that goes well with chocolate!
Musk sticks
Liquorice sticks
Marshmallows
Wafer biscuits
Method
1. Break chocolate into pieces and add cream in 1 litre microwave jug.
2. Cook uncovered for 2 minutes.
3. Stir with the Tupperchef spatula until well combined and smooth.
4. Add honey & liqueur to taste.
Serving suggestions
Pour chocolate fondue into the centre receptacle of the Alfresco serving centre and arrange your choice of dipping items in the compartments around the edge
Or
Pour mixture into 600ml illusions bowl. Place 600ml bowl in 2.4ltr platter and arrange your choice of dipping items around it!
Notes
• Condensation or water from anywhere will ruin your chocolate, so never put the lid on your 1 litre microwave jug while cooking chocolate as well as making sure everything is well dried!
• ** You can use other types of chocolate if you prefer such as dark or white or other flavours, just make sure you choose a good quality brand, not cooking chocolate.
• The fondue can be flavoured with any liquor you like
• Be creative with your dipping items
• If you can bear to wait, this is even nicer once it’s slightly cooled and thicker!
Ingredients
200 gram bar of Toblerone **
125ml cream
Honey (optional)
Liqueur of your choice (optional)
Things to dip with
Such as….
Banana
Strawberries
Pineapple
Any type of fruit that goes well with chocolate!
Musk sticks
Liquorice sticks
Marshmallows
Wafer biscuits
Method
1. Break chocolate into pieces and add cream in 1 litre microwave jug.
2. Cook uncovered for 2 minutes.
3. Stir with the Tupperchef spatula until well combined and smooth.
4. Add honey & liqueur to taste.
Serving suggestions
Pour chocolate fondue into the centre receptacle of the Alfresco serving centre and arrange your choice of dipping items in the compartments around the edge
Or
Pour mixture into 600ml illusions bowl. Place 600ml bowl in 2.4ltr platter and arrange your choice of dipping items around it!
Notes
• Condensation or water from anywhere will ruin your chocolate, so never put the lid on your 1 litre microwave jug while cooking chocolate as well as making sure everything is well dried!
• ** You can use other types of chocolate if you prefer such as dark or white or other flavours, just make sure you choose a good quality brand, not cooking chocolate.
• The fondue can be flavoured with any liquor you like
• Be creative with your dipping items
• If you can bear to wait, this is even nicer once it’s slightly cooled and thicker!
19.4.09
Quick & YUM Rocket Dip (GF, TMX)
we were heading out to a Coeliac Society afternoon tea and needed to take something to share but i don't have much in my pantry or fridge at the moment! (shopping trip is due but am waiting til after school holidays end ;))
i didn't have everything i needed to make the herb dip in the Every day thermomix book so i ended up with this:
2-4 cloves garlic, peeled
handful rocket
125g cream cheese
125g natural or greek yoghurt *
chop the garlic & rocket on speed 6 for 10 seconds
add the cream cheese and yoghurt & mix on speed 4 for 10 seconds, stop, scrape down and repeat.
* this makes quite a runny dip - if you have time try straining your yoghurt for a few hours to thicken
i didn't have everything i needed to make the herb dip in the Every day thermomix book so i ended up with this:
2-4 cloves garlic, peeled
handful rocket
125g cream cheese
125g natural or greek yoghurt *
chop the garlic & rocket on speed 6 for 10 seconds
add the cream cheese and yoghurt & mix on speed 4 for 10 seconds, stop, scrape down and repeat.
* this makes quite a runny dip - if you have time try straining your yoghurt for a few hours to thicken
25.12.08
Chunky Sweet Potato & Macadamia dip
yum!
i didn't actually plan for us to have any lunch today but we ate brunch earlier than expected so got peckish. our 'tradition' is to have a snacky lunch (you know, the sort of lunch you would never dare eat any other day of the year ;)) so we had a platter with soft cheeses, rice crackers and fruit, plus another with plain potato chips, corn chips and rice chips (unfortunately discovered these flavoured one, while absolutely delicious, were not gluten free :().
anyway, i decided we needed a chunky dip to go with it all and used thermomix-er's recipe as a start. next time i would make a few changes to my version though. i also used way less oil but it ended up very thick and not at all dippable lol (though still very yummy!). this recipe also makes a large quantity - probably 3 times what you buy in the supermarket.
Chunky Sweet Potato & Macadamia Dip
80 g parmesan or grana padano
1 clove garlic
1 small sweet potato, cooked for 3-4 minutes in the microwave until a knife can go through, then cut into chunks to cool and peeled *
150 g roasted, unsalted macadamias
1/2 cup extra virgin olive oil
Juice of 1 lemon
small amount of fresh coriander
Method:
Place parmesan into TM bowl and grate for 5-10 seconds on speed 7. You don’t want it too fine – some little bits are OK. Remove and set aside.
Place garlic in TM bowl and chop for 10 seconds on speed 7. Scrape down sides of bowl and add macadamias. Chop for 15-30 seconds on speed 6. It should still have some decent sized pieces of nuts, not mush. Blend longer if you think it needs it.
Add sweet potato, coriander, olive oil, lemon juice and parmesan and blend for 30 seconds on reverse + speed 4.
Add some extra olive oil or water through the hole in the lid if the mixture appears too thick and blend a little longer.
* next time i will try peeling, then chopping & cooking it in the thermomix so it becomes less mushed
i didn't actually plan for us to have any lunch today but we ate brunch earlier than expected so got peckish. our 'tradition' is to have a snacky lunch (you know, the sort of lunch you would never dare eat any other day of the year ;)) so we had a platter with soft cheeses, rice crackers and fruit, plus another with plain potato chips, corn chips and rice chips (unfortunately discovered these flavoured one, while absolutely delicious, were not gluten free :().
anyway, i decided we needed a chunky dip to go with it all and used thermomix-er's recipe as a start. next time i would make a few changes to my version though. i also used way less oil but it ended up very thick and not at all dippable lol (though still very yummy!). this recipe also makes a large quantity - probably 3 times what you buy in the supermarket.
Chunky Sweet Potato & Macadamia Dip
80 g parmesan or grana padano
1 clove garlic
1 small sweet potato, cooked for 3-4 minutes in the microwave until a knife can go through, then cut into chunks to cool and peeled *
150 g roasted, unsalted macadamias
1/2 cup extra virgin olive oil
Juice of 1 lemon
small amount of fresh coriander
Method:
Place parmesan into TM bowl and grate for 5-10 seconds on speed 7. You don’t want it too fine – some little bits are OK. Remove and set aside.
Place garlic in TM bowl and chop for 10 seconds on speed 7. Scrape down sides of bowl and add macadamias. Chop for 15-30 seconds on speed 6. It should still have some decent sized pieces of nuts, not mush. Blend longer if you think it needs it.
Add sweet potato, coriander, olive oil, lemon juice and parmesan and blend for 30 seconds on reverse + speed 4.
Add some extra olive oil or water through the hole in the lid if the mixture appears too thick and blend a little longer.
* next time i will try peeling, then chopping & cooking it in the thermomix so it becomes less mushed
14.12.08
random links
i need to clear out my bloglines and i don't have the time or patience to put these into my othe rlinks posts, so just posting the lot here! thanks to all those who've shared these yummy recipes!
apple pie
black & white chocolate bark
Eggnog Bread Pudding with Bourbon Cranberries
Mocha Sandwich Cookies
Chocolate Covered Homemade Marshmallows
Sour Cream and Green Onion Biscuits
CrockPot Chai Tea Latte Recipe
CrockPot Roasted & Spiced Nuts Recipe
Asian Coleslaw
Hummingbird Cake Recipe
Capsicum and Tomato Relish Recipe
Pasta alla Vodka
Polenta Casserole with Fontina and Tomato Sauce
Sauteed Kale with Smoked Paprika
curried pork empanadas
vietnamese baguettes
caramelized onion dip
brown butter brown sugar shorties
pie crust 102
pie crust 103
parmesan grissini (tmx)
Raspberry Cream Cheese Coffeecake
cream cheesecoffee cake
Chili Cheese Souffle
Spiced Apple Cider
French Breakfast Puffs
Strawberries and Brown Sugar Cream
garlic cheese biscuits (scones)
peanut butter pinwheels
mexican meatball soup with rice & coriander
wheat-free banana loaf
white chocolate holiday bark
cranberry cinnamon rolls
lemon shortbread
brown sugar shortbread
sweet & sour grilled pumpkin
buttermilk cranberry scones
sweet potato biscuits with bacon and thyme (scones)
rosemary garlic sweet potato fries
panforte (tmx)
Bandh Gobhi Massallam (a whole cabbage smothered in a nutty curry and baked until tender)
Mughlai-style Indian tomato soup
Lasuni Dal Palak (daal)
Dahi Wale Aloo (potatoes)
apple pie
black & white chocolate bark
Eggnog Bread Pudding with Bourbon Cranberries
Mocha Sandwich Cookies
Chocolate Covered Homemade Marshmallows
Sour Cream and Green Onion Biscuits
CrockPot Chai Tea Latte Recipe
CrockPot Roasted & Spiced Nuts Recipe
Asian Coleslaw
Hummingbird Cake Recipe
Capsicum and Tomato Relish Recipe
Pasta alla Vodka
Polenta Casserole with Fontina and Tomato Sauce
Sauteed Kale with Smoked Paprika
curried pork empanadas
vietnamese baguettes
caramelized onion dip
brown butter brown sugar shorties
pie crust 102
pie crust 103
parmesan grissini (tmx)
Raspberry Cream Cheese Coffeecake
cream cheesecoffee cake
Chili Cheese Souffle
Spiced Apple Cider
French Breakfast Puffs
Strawberries and Brown Sugar Cream
garlic cheese biscuits (scones)
peanut butter pinwheels
mexican meatball soup with rice & coriander
wheat-free banana loaf
white chocolate holiday bark
cranberry cinnamon rolls
lemon shortbread
brown sugar shortbread
sweet & sour grilled pumpkin
buttermilk cranberry scones
sweet potato biscuits with bacon and thyme (scones)
rosemary garlic sweet potato fries
panforte (tmx)
Bandh Gobhi Massallam (a whole cabbage smothered in a nutty curry and baked until tender)
Mughlai-style Indian tomato soup
Lasuni Dal Palak (daal)
Dahi Wale Aloo (potatoes)
4.11.08
Taste of summer
by special request - the fruit dip i made for today's undercoverwear party i hosted :)
i'm sure you could do this in a food processor, but i of course did it in my thermomix ;)
some sugar (or icing sugar if you're not using a tmx) - maybe about 1/4-1/3 cup? whizz it up so it becomes icing sugar - about 10-20 seconds on speed 6 ???? (i really wasn't paying attention by this stage as all my guests were already there - so follow the basics in the book!!)
wash and cut the ends of 1 - 1/2 limes. put in the bowl and chop until as small as they'll get (we had the 'chunky bits problem' too, though everyone said it was fine, i'm wondering if it would be better to do this before the sugar?)
add in one tub of marscapone, mix for a few seconds and serve :)
i served with
firm brown pears
strawberries
bananas
pineapple
and melon
for those who are wondering this did NOT fit into the core plan lol i just had a few small dips to sample... luckily my guests ate all the rest so i had no leftovers to tempt me!
2.11.08
sour cream fruit dip
on friday i went to a morning tea and wanted to take a fruit platter. i decided to make a dip to go with it, inspired by this apple dip. i didn't have any cream cheese but had a tub of sour cream so used that - it made a much runnier dip but it was fine :)
approximately:
1 tub lite sour cream
around 1/3 cup brown sugar
1 tspn vanilla bean paste
mix well until there are no lumps.
serve with cut up fruit to dip - i used apples, strawberries, bananas and rockmelon (cantaloupe)
approximately:
1 tub lite sour cream
around 1/3 cup brown sugar
1 tspn vanilla bean paste
mix well until there are no lumps.
serve with cut up fruit to dip - i used apples, strawberries, bananas and rockmelon (cantaloupe)
28.9.08
layered mexican dip
i've made this a few times and really you don't need a recipe, you just use whatever ingredients you have / you feel like at the time :)
eg:
sour cream
guacamole / avocado
diced tomato
salsa
refried beans or kidney beans
chopped olives (black is best but green or a mix would be fine)
taco spices
chopped red onion or green onions
grated tasty cheese
or anything else you like in mexican food :D
just layer it up - try not to make the layers too thick as then you can't get enough flavours on your corn chip lol - and serve with corn chips and any other dippers you want (carrot sticks and capsicum sticks would probably be nice too)
...or see here
eg:
sour cream
guacamole / avocado
diced tomato
salsa
refried beans or kidney beans
chopped olives (black is best but green or a mix would be fine)
taco spices
chopped red onion or green onions
grated tasty cheese
or anything else you like in mexican food :D
just layer it up - try not to make the layers too thick as then you can't get enough flavours on your corn chip lol - and serve with corn chips and any other dippers you want (carrot sticks and capsicum sticks would probably be nice too)
...or see here
12.8.08
and some more "New Ideas" - dips
and from another New Idea magazine
creamy tomato & bacon dip
fry 2 rashers bacon, finely chopped, until crisp. drain and add mccormick lemon, basil & thyme seasoning
put in bowl and add sour cream, finely chopped semi dried tomatoes, finely chopped gherkins and finely chopped basil.
refridgerate
serve with crudites
beetroot & hummus dip
mix hummus (damn, i didn't realise this used bought hommus), can of baby beets (drained), garlic, cumin and lemon juice in food processor
season and refridgerate
serve with asparagus spears, toasted naan bread wedges & slice sausages
corn & chilli dip
in food processor mix cream cheese and half a can corn (drained) til smooth
in bowl mix in remaining corn, sweet chilli sauce, lime zest, lime juice and a long red chilli, finely sliced. season and refridgerate
serve with lime wedges, rice crackers and grissini sticks
creamy tomato & bacon dip
fry 2 rashers bacon, finely chopped, until crisp. drain and add mccormick lemon, basil & thyme seasoning
put in bowl and add sour cream, finely chopped semi dried tomatoes, finely chopped gherkins and finely chopped basil.
refridgerate
serve with crudites
beetroot & hummus dip
mix hummus (damn, i didn't realise this used bought hommus), can of baby beets (drained), garlic, cumin and lemon juice in food processor
season and refridgerate
serve with asparagus spears, toasted naan bread wedges & slice sausages
corn & chilli dip
in food processor mix cream cheese and half a can corn (drained) til smooth
in bowl mix in remaining corn, sweet chilli sauce, lime zest, lime juice and a long red chilli, finely sliced. season and refridgerate
serve with lime wedges, rice crackers and grissini sticks
8.8.08
Links - Entrees, Appetisers, Dips etc
assorted dips : Basil & Fetta Cheese Dip, Beetroot Dip, Sesame & Ginger Dip, Blue Cheese & Bacon Dip, Avocado & Sardine Dip, Hot Crab Dip, Guacamole, Hommus Dip, Roast Pumpkin Dip, Salmon & Ricotta Dip, Smoked Trout & Dill Dip
Baked Suppli al Telefono - my sister used to make these when we were growing up and they are delicious! but deep fried :( now here's a healthier version!
Monkey Mix Snack Mix (slow cooker)
Thermomix Eggplant & Walnut Dip
Baked Suppli al Telefono - my sister used to make these when we were growing up and they are delicious! but deep fried :( now here's a healthier version!
Monkey Mix Snack Mix (slow cooker)
Thermomix Eggplant & Walnut Dip
20.7.08
today's dips
i had planned to make beetroot dip, carrot dip and tzatziki.
i couldn't do the carrot as i forgot and put the last of my carrots in our spag bol sauce! (it's usually half vegies) so i did a white bean and feta dip after discovering the last of a block of feta in my fridge
1 tin butter beans, drained
some feta
some cream cheese (or sour cream perhaps)
a little olive oil
enough water to give the consistency you're after
fresh parsley
sprinkle of paprika
mash all ingredients until smooth or mix in thermomix (i forget, i think i did about 2o seconds on speed 4 or 6)
i also used jeff's tzatziki recipe (link later) and did my usual beetroot, though draining the yoghurt meant i didn't have enough lol
i couldn't do the carrot as i forgot and put the last of my carrots in our spag bol sauce! (it's usually half vegies) so i did a white bean and feta dip after discovering the last of a block of feta in my fridge
1 tin butter beans, drained
some feta
some cream cheese (or sour cream perhaps)
a little olive oil
enough water to give the consistency you're after
fresh parsley
sprinkle of paprika
mash all ingredients until smooth or mix in thermomix (i forget, i think i did about 2o seconds on speed 4 or 6)
i also used jeff's tzatziki recipe (link later) and did my usual beetroot, though draining the yoghurt meant i didn't have enough lol
27.6.08
some shopping...
forgot to say that today i went to the belconnen markets and picked up a few things i'd been wanting for a while.
first stop was the Food Lovers store which smelled divine! no idea what they were cookign but everyone who was walking past was intrigued too! lol anyway, i picked up my usual sweet chilli jam, which i had just used up, and after a sample got a jar of spicy bush tomato chutney. YUM!
then to the health shop there to stock up on bulks beans and grains. i finally got some whole wheat to try using to make my bread, though it's actually very expensive compared to ready ground flour (though i just noticed it's organic) at $3.45 / kg and i couldn't find a bag bigger than 1kg. there other bulk food places in town, i just don't ever go near them! if this works in our house i will investigate further ;)
i also bought dried pinto beans (the ones they make refried beans out of - from what i've read online they're supposed to be quite hard to get in australia?), kidney beans and something else i've forgotten LOL Lara tells me that it works well to presoak and cook the beans and freeze them in portion sized packages. perfect for me as i can rarely plan ahead far enough to go through that process and hence we have about 40-50 - tins of assorted beans in teh pantry atm !!!
lastly i bought some popping corn and YAY! i've discovered (at last) a healthy snack all my kids love!!!
after that up to the deli where i spent a bit more than i should have (unintentionally) buying expensive dips and cheeses and maple syrup when all i went there for was turkish bread!! (and i needed pancetta too)
over to the F&V shop where i totally forgot to stock up on 99c bread (aaagh) and discovered they no longer have their huge rack of huge sized herb and spice packets wahhhhh where to get them from now???? i don't know of anywhere else that sells them!
then i snuck a quick coffee in the sun at beppe's before racing back to M&D's to pick up the girls (well actually i raced straight to preschool to pick up ryan as i'd lost track of time - again! ooops)
first stop was the Food Lovers store which smelled divine! no idea what they were cookign but everyone who was walking past was intrigued too! lol anyway, i picked up my usual sweet chilli jam, which i had just used up, and after a sample got a jar of spicy bush tomato chutney. YUM!
then to the health shop there to stock up on bulks beans and grains. i finally got some whole wheat to try using to make my bread, though it's actually very expensive compared to ready ground flour (though i just noticed it's organic) at $3.45 / kg and i couldn't find a bag bigger than 1kg. there other bulk food places in town, i just don't ever go near them! if this works in our house i will investigate further ;)
i also bought dried pinto beans (the ones they make refried beans out of - from what i've read online they're supposed to be quite hard to get in australia?), kidney beans and something else i've forgotten LOL Lara tells me that it works well to presoak and cook the beans and freeze them in portion sized packages. perfect for me as i can rarely plan ahead far enough to go through that process and hence we have about 40-50 - tins of assorted beans in teh pantry atm !!!
lastly i bought some popping corn and YAY! i've discovered (at last) a healthy snack all my kids love!!!
after that up to the deli where i spent a bit more than i should have (unintentionally) buying expensive dips and cheeses and maple syrup when all i went there for was turkish bread!! (and i needed pancetta too)
over to the F&V shop where i totally forgot to stock up on 99c bread (aaagh) and discovered they no longer have their huge rack of huge sized herb and spice packets wahhhhh where to get them from now???? i don't know of anywhere else that sells them!
then i snuck a quick coffee in the sun at beppe's before racing back to M&D's to pick up the girls (well actually i raced straight to preschool to pick up ryan as i'd lost track of time - again! ooops)
8.6.08
Spinach & Ricotta Lasagne and Lisa's Cobb Dip
I haven't been posting much because :
i think my last cookathon put me off cookign for a while lol
i have been quite run down and lacking energy
and then got sick :(
so anyway, i was inspired by a thread on eb to post these recipes and might post some others i haven't shared yet...
Spinach & Ricotta Lasagne
Serves 6 - 8
An easy and healthy lasagne recipe. (based on the canneloni recipe which i am too lazy to make lol)
all approximate!
500g low fat ricotta
250g frozen chopped spinach, defrosted
300-400g diced pumpkin (I used jap), lightly steamed til just tender, OPTIONAL
1/2 cup grated lowfat cheese - mozzarella or tasty
nutmeg to taste (a pinch to a teaspoon)
salt & pepper to taste
chopped garlic - 1 or 2 cloves
two tins or 800g tomatoes - the ones with italian herbs are great
dried italian herbs if needed
a splash (1 teaspoon - 1 tablespoon) olive oil
instant lasagne noodles
1/2 cup extra grated cheese - mozzarella / tasty / parmesan or mixture
1. combine the ricotta, spinach, pumpkin, cheese, nutmeg, S&P, and garlic in a bowl.
2. combine the tomatoes and oil in a pot, turn onto medium heat and partially cover so the steam can get out but it doesn't spit everywhere. let it bubble gently until it thickens a bit.
3. put a little of the tomato liquid on the bottom of a lasagne dish (or large flat dish). cover with a layer of lasagne noodles.
4. spread half the ricotta mix over the noodles, then cover with half the tomato mix, and another layer of lasagne noodles. repeat with ricotta and tomatoes, and top with extra cheese.
5. cook at 180'c for 45 minutes, until the noodles are soft.
Lisa’s Cobb Dip
Cobb loaf
1 packet frozen spinach
½ packet Philadelphia cream cheese
½ container sour cream
1 packet Continental Dutch Curry & Rice soup mix
¼ jar fruit chutney (or to taste)
Parsley or dill chopped, optional
> Mix all ingredients other than cobb loaf.
> Cut top off cobb loaf. Hollow out cobb, keeping pieces. Brown pieces in oven.
> Place dip into hollowed cobb. Sprinkle with parsley or dill. Cover with top of loaf.
> Serve with browned bread pieces, corn chips, broccoli and carrot pieces.
note: i rarely have teh soup mix in my cupboard, i generally throw in a bit of chicken stock and curry powder and you can't tell the difference :)
i think my last cookathon put me off cookign for a while lol
i have been quite run down and lacking energy
and then got sick :(
so anyway, i was inspired by a thread on eb to post these recipes and might post some others i haven't shared yet...
Spinach & Ricotta Lasagne
Serves 6 - 8
An easy and healthy lasagne recipe. (based on the canneloni recipe which i am too lazy to make lol)
all approximate!
500g low fat ricotta
250g frozen chopped spinach, defrosted
300-400g diced pumpkin (I used jap), lightly steamed til just tender, OPTIONAL
1/2 cup grated lowfat cheese - mozzarella or tasty
nutmeg to taste (a pinch to a teaspoon)
salt & pepper to taste
chopped garlic - 1 or 2 cloves
two tins or 800g tomatoes - the ones with italian herbs are great
dried italian herbs if needed
a splash (1 teaspoon - 1 tablespoon) olive oil
instant lasagne noodles
1/2 cup extra grated cheese - mozzarella / tasty / parmesan or mixture
1. combine the ricotta, spinach, pumpkin, cheese, nutmeg, S&P, and garlic in a bowl.
2. combine the tomatoes and oil in a pot, turn onto medium heat and partially cover so the steam can get out but it doesn't spit everywhere. let it bubble gently until it thickens a bit.
3. put a little of the tomato liquid on the bottom of a lasagne dish (or large flat dish). cover with a layer of lasagne noodles.
4. spread half the ricotta mix over the noodles, then cover with half the tomato mix, and another layer of lasagne noodles. repeat with ricotta and tomatoes, and top with extra cheese.
5. cook at 180'c for 45 minutes, until the noodles are soft.
Lisa’s Cobb Dip
Cobb loaf
1 packet frozen spinach
½ packet Philadelphia cream cheese
½ container sour cream
1 packet Continental Dutch Curry & Rice soup mix
¼ jar fruit chutney (or to taste)
Parsley or dill chopped, optional
> Mix all ingredients other than cobb loaf.
> Cut top off cobb loaf. Hollow out cobb, keeping pieces. Brown pieces in oven.
> Place dip into hollowed cobb. Sprinkle with parsley or dill. Cover with top of loaf.
> Serve with browned bread pieces, corn chips, broccoli and carrot pieces.
note: i rarely have teh soup mix in my cupboard, i generally throw in a bit of chicken stock and curry powder and you can't tell the difference :)
4.4.08
Dips and garlic overload!
last night's dips and breads were yummy though a bit garlic overloaded - ooops! ryan was complaining about them being spicy and i thought he was crazy as i had put nothing spicy in but it was the garlic...
i still have garlic breath this morning LOL
i made
beetroot dip - beetroot, garlic, S&P, yoghurt, sumac
bean dip - mixed beans, olive oil, lemon juice, water, parsley, salt, garlic
spinach dip - english spinach, yoghurt, S&P, garlic
carrot - carrot (lol), cumin, coriander, yoghurt, salt
all 4 dips took about 20 minutes (inlcuding cooking the carrot one) in the thermomix, including washing it between each dip! i love my thermomix lol
i still have garlic breath this morning LOL
i made
beetroot dip - beetroot, garlic, S&P, yoghurt, sumac
bean dip - mixed beans, olive oil, lemon juice, water, parsley, salt, garlic
spinach dip - english spinach, yoghurt, S&P, garlic
carrot - carrot (lol), cumin, coriander, yoghurt, salt
all 4 dips took about 20 minutes (inlcuding cooking the carrot one) in the thermomix, including washing it between each dip! i love my thermomix lol
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