All posts filed under: Dips

Superfood makes Superheroes, Quick Fix Pasta & Home made Pesto

Pesto pasta is a regular 5pm meal fix in our house.  Especially when we get home at 4.30, after football, ballet or an afternoon at the park.  I usually grate a bowlful of cheese on the side and add a bowl of pitted green olives.   This week I found a bumper stock of reduced fresh coriander in the supermarket.  Needless to say, I nabbed it all… decided to make a coriander pesto and put the rest in the freezer for later… So here’s my coriander pesto recipe!  Of course if Basil is on offer ’round your way, nab that up instead!  And remember… all that green goodness is what we like to call superfood, and superfood makes superheroes don’t you know! Ingredients (fills a 14oz / 324ml Jam Jar): 80g Fresh Coriander 60g hard cheese, such as parmesan 60g olive oil 60g pine nuts pinch of pepper (taste before adding salt as the cheese is already salty) 2 cloves garlic Method: 1. Chop the coriander and add to a food processor (a small blade …

Is it a Salsa? Is it Ketchup? Yes! And it’s Magic Tomata Passata with Hidden Veg

This is a magic sauce, it goes in anything and everything, it keeps in the fridge for around 5 days, or freezes really well.  It’s also possible to hide masses of veg in it that the kids wouldn’t normally eat… Neither of mine are keen on red peppers or beetroot, but hiding it in this sauce… what they don’t know and all that! Ingredients: 1 red onion 2 cloves garlic 1 400g can plum or chopped tomatoes 1 small beetroot (grated) 1 red pepper 1 tsp mixed herbs 1 tsp maple syrup 1/2 tsp paprika salt & pepper Olive Oil (Optional Chilli) Method: 1. Heat 2tbsp Olive oil in a pan on the hob. 2. Finely chop the onions, crush the garlic and soften in the pan for around 10 minutes. 3. Chop the red pepper & grate the beetroot and add to the pan with the mixed herbs, paprika, salt & pepper. 4. Add the tinned tomatoes and a tsp of maple syrup to take the edge of the tomatoes. 5. The sauce is …

Holy Guacamole…! The Recipe for immortality…

I have the recipe for immortality.  This is it, and its scientifically proven in that so far I am immortal.  Things could change of course, but I’m going to be kind and share it with you, just to give you all a chance.  And, if the immortality thing turns out well, we’ll all be in it!  Immortality aside for a second, this is a dip packed with nutrients, and ingredients which are rich in healthy fats, vitamins, minerals and, according to this article, anti-cancer compounds.  So as it turns out immortality isn’t such a tall order after all, maybe? Enjoy it on Toast! Ingredients (serves 4 spread on toast): 1 large avocado 2 cloves garlic 4 cherry tomatoes 100g cucumber Juice of 1 lime 1 handful chopped coriander 1 handful chopped watercress 3 tbsp Extra Virgin Olive Oil Generous pinch of cayenne pepper Salt & Pepper to taste 1 handful of toasted pumpkin seeds to serve Method: 1. Scoop the avocado into the food processor. 2. Crush and finely chop the garlic and throw in …

Roasted Sage, Squash & Cannellini Bean Dip

Halloween party preparations have begun in our house, and this one’s a beauty!  It’s Peanut Squash… no?  Perhaps you know it as Delicata Squash… ok… Sweet Potato Squash?  No, I hadn’t heard of it either but it’s one of those, that when it’s roasted is velvety.  It’s got that softly sweet squash flavour and a rich texture, which is great for this dip.  I’ve roasted it up with sage, olive oil and salt & pepper and added some cannellini beans to make the dip.  It’s got a subtle roasted flavour and it’ll make a delicious addition to the Halloween table tomorrow.  Alongside pretty much everything else you might have seen on pintrest or instagram over the past couple of weeks!  Woohahaha… Ingredients:  200g Roasted Squash 10 fresh sage leaves 400g tinned canellini beans (drained) 1 tsp mixed herbs 2 cloves garlic (to keep the vampires away) 100mls Olive Oil Salt & Pepper Handful of pumpkin seeds (dry toasted) A Small Culinary pumpkin to serve (optional) Method: 1. Pre-heat the oven to 200C. 2. Slice the …

Cheap as Chips with Bestival Sauce

This is a great side or snack… The kids love it and I love picking on it when they have it! Using olive oil, and cutting out any dehydrated potato or additional starch or flavour that can be found in commercial potato products, these take 25 minutes in the oven.  As quick as most frozen oven chips, and cheap too! Ingredients: 1 medium potato per person cut in to 6 1 tbsp olive oil pinch of sea salt sprinkling of paprika (added by my lovely neighbour Louise) Method: 1. Pre-heat the oven to 200C 2. Cut the potatoes in to eight and spread out on a baking tray. 3. drizzle the olive oil and pinch of sea salt over the potatoes and give them a shimmy. 4. bake for 25 mins (or until the flesh is browning and they’re cooked through) The sauce here comes from our Chilli Chicken Bestival Kebabs recipe… Which was inspired by Tim’s weekend jolly (sorry work trip) to Bestival a few weeks ago! If you fancy chicken with the chips …

Sun Dried Tomato and Black Olive Houmous

A few years ago we had a major financial melt down.  Two small children, one income and a monthly deficit of around £1000… It’s when I started really looking at what we spent on food.  Houmous was always a staple in our weekly shop, and the kids love it, but when I realised I could make a months supply for the same price as a supermarket tub, I couldn’t go back.  Financial crisis over the Houmous is here to stay! Ingredients for a large bowl: 2 tins chick peas (drained) 2 tablespoons tahini 1 handful of chopped sundried tomatoes 1 handful of chopped pitted black olives 2 cloves of garlic Juice of 2 lemons 2 tablespoons rapeseed oil (or oil from the sundried tomatoes) 1 tsp sea salt 1 tsp ground cumin Ground black pepper Method: 1. Add the ingredients to a food processor and pulse until blended but textured. 2. Add additional salt and pepper to taste. 3. Serve with warm flatbreads, crudités, add to jacket potatoes, salads or sandwiches. This recipe will keep …