Category Archives: Dips

Herbs and nuts ‘pesto’…

I had a green day this week; I basically had lots of lovely fresh herbs in my fridge and decided to use some of them in some pastes.

I made a coriander and walnut paste that I’ve made and shared before – I’d forgotten just how tasty it is! And I also threw together a kind of pesto idea at the same time..

This is made of lots of fresh parsley and not as much coriander, several handfuls of almonds and cashews, garlic, olive oil, a little lemon juice and some parmesan. You could easily use nutritional yeast instead of the parmesan to make it vegan if you wish. 

I was careful not to overblend this once I’d added the nuts to retain some crunch. 

It was so good, and, as ever, even better the next day once it had had time to develop the flavours. All you really need is a spoon to eat something like this, but I did force myself to add it to some meals instead. 

Including adding it to bulghur wheat with lots more fresh herbs, dried barberries and grilled aubergine slices one day..

…and similar again but with a pile of grilled courgettes instead the next day…

I did also eat some with some edamame bean spaghetti too, of which I don’t have a photo, and it worked well stirred through the warm ‘pasta’. 

I do love a concoction, especially a successful one!!! 

I hope you’ve had a good week, I’m taking my green concoction to this week’s Fiesta Friday, being looked after this week by the lovely Jhuls and Monika, and for now I’ll leave you with a shot or two of the semolina sourdough loaf I have just baked…

Smoky aubergine & lentil dip, preserved roasted red onion relish, and everything in between…

This week I made this lovely dip from Hanady’s blog, it’s made with gorgeous soft aubergine flesh and lentils – the recipe calls for green lentils, i used brown ones and they worked great. 

With the leftover lentils, I mixed them with chopped fresh coriander & parsley, garlic and spring onions, olive oil, apple cider vinegar and pomegranate molasses, and left them to marinade for a few hours. This is what I served some of the dip with, above, and then threw over some dried barberries, below..

Which I ate with grilled slices of courgette…

Do check out Hanady’s recipe, it’s lovely, as is all of her blog

With the leftovers of the leftovers I made myself a little platter of the aubergine and lentil dip, the lentil and herb salad, and I blended some of the herb and lentil mix with some yoghurt and tahini to form a third concoction…

And then the rest of the herb and lentil salad got added to some more chopped herbs and spring onions and quinoa…

Which I ate with some of the preserved roasted red onion relish…

….which brings me onto Laura’s excellent recipe

I love roasted red onions, and I love the idea of any relish, but not all of the sugar that they usually require. Laura’s recipe includes no sugar at all! Hurrah!!!!! It’s just the onions, salt, and apple cider vinegar. 

I’ve now made a couple of batches of this, and I will probably continually remake it as my stocks diminish. I’ve added the onions to everything: salads, dips, grains, veg, my husband has added it to his homemade chicken burgers and thrown some over pizzas, it’s so fab to have a jar of in the fridge. 

This week’s onions are so purple, the colour is lovely, last week’s were more red..

The slight amendments I’ve made to Laura’s recipe is that I roast my onions in a tiny drizzle of olive oil, uncovered, and keep them moving during the roasting time; then I chop them quite finely. I also scrape out all of the sticky bits of roasted onion from the pan into the mixture. But otherwise, it’s all thanks to Laura for this one 🙂

This adds to the collection of jars of goodies that I have in my fridge, always jars and jars of homemade goodness…

A shot of all of the jars of my creations in my fridge last week – I do love having a fridge full of possibilities!!! 

I hope you’ve had a great weekend, and have a great weekend to come. I’m going to take Hanady’s and Laura’s inspirations over to this week’s Fiesta Friday and share my leftover creations with this month’s Cook Once Eat Twice collection…

Ajvar sauce and friends…

It’s not news that I like making and eating sauces and dips and pastes, there is currently 10 jars of different ones in my fridge right now, and this week I’ve made a few new concoctions to my collection. As one lead to the development of another, then another, and so on, I thought I’d share them all at once. I’m also co hosting the weekly Fiesta Friday blog party this week with my lovely friend, and her great blog, Jhuls, so please do join us and see what everyone is bringing to the table this week..

So my saucy week all began with ‘ajvar’. Ajvar is historically a Serbian ‘salad’ made with roasted red peppers and aubergines, garlic and sometimes chilli; I realised I’ve virtually made this previously without realising that I was making somehing that exists with a name, I was just chucking things together one day…like you do! Then I saw this on Instagram and looked it up and decided to make my version of it.

The inclusion of the aubergine flesh to the sauce adds more texture than flavour – I have found this in some of my experiments, roasted aubergine flesh often adds a ‘whipped’ lightness to a sauce or dip, and of course adds a healthy fresh addition too 🙂 the sauce therefore tastes more of the lovely sweetness of the red peppers, and the finished texture is quite thick so can be used in a variety of ways: on toast topped with goats cheese screams out to me! 

Also, all of the recipes I read called for roasting and peeling the red peppers, which I did here, but next time I make it I will leave the skins on; I have found that the skins often add an almost emulsifying effect to sauces that I like. 

Ingredients 

4 red peppers (i used 2 long red and 2 red bell peppers because that’s what I had!)

2 small/medium aubergines

3 large cloves garlic, peeled and finely chopped

Olive oil (some recipes have said 1/3 cup, I just poured a decent amount in, but probably not as much as that)

Apple cider vinegar or white vinegar 

Salt to taste

Chilli flakes (optional)

Method 

Heat oven to 200C

Place the peppers and aubergines (prick the skins first) on a baking tray and roast until the skins of the peppers are charred and the aubergines are completely soft to the touch

Place the peppers in a plastic bag to cool and sweat, this makes it easier to remove the skin

Once the aubergine and peppers are cool enough to handle, remove the skins and stalks of all of them, and the seeds of the peppers

Add them to a blender with the garlic, a good amount of olive oil, a couple of tablespoons of vinegar and a pinch of salt, and blend until smooth

Transfer to a saucepan and simmer over a very low heat for 20-30 minutes until thickened

Add salt to your taste. 

Add chilli flakes/powder as it cooks if you choose 

Either use it warm as a sauce, or transfer to a jar and allow to cool

NOTE: Mine definitely benefitted from developing its flavour more overnight and being used the next day

Of course, making ajvar started a range of ideas bubbling in my mind, and as I had a lot of carrots that needed using, I peeled and roasted them all, ate some with my dinner, and used the rest in some sauce ideas. Like this one, above, which basically followed the ajvar idea and quantities, just with carrots instead of peppers.

It is made of roasted carrots, roasted aubergine, garlic, olive oil, lemon juice, Aleppo chilli flakes & a pinch of salt, again left overnight to develop the flavour, and it worked very well! The aubergine flesh really lightens up the density of the root vegetables, and a squeeze of lemon juice is always good with carrots. I keep dipping a spoon into it quite happily 🙂 

As I had so many roasted carrots, I also created this sauce by blending roasted carrot, roasted red onion, roasted garlic, olive oil and some of my own harissa. 

And this one, which is made up of roasted carrots, roasted red onions, passata, olive oil, garlic, chilli flakes, and a spice mix of ground roasted cumin seeds, roasted caraway seeds and roasted coriander seeds. 

I blended this with some added water but still kept it quite thick and ate some heated and topped with goats cheese, alongside some sweet potato wedges. I aim to use it as a sauce or spread, I’m sure it would make a tasty soup with added liquid. 

And so ends my collection of sauces from this week, I hope you have found one or some of them interesting. It’s just a case of chucking things together and seei what emerges really! 

Happy Friday and happy weekend 🙂 

Right, I’m heading over to Fiesta Friday to start reading as soon as it kicks off…

Luscious lunches…

It’s been a little while since I shared some of my lunches, so here’s a few to tempt your tastebuds…and maybe your eyes…

To start, here’s some roasted butternut squash wedges, drizzled with a sauce of chickpeas, kefir yoghurt, tahini & garlic; with a green sauce of avocado, parsley, coriander, kefir yoghurt, mixed roasted seeds (pumpkin, sunflower & linseeds), garlic, chilli, lemon juice & salt; and with a salsa of parsley, coriander, garlic, spring onions, chilli, roast cumin, olive oil & apple cider vinegar; with toasted pine nuts…

Or…baked aubergines loaded with my Mexican chilli sauce, topped with grated cheese, spring onions, chillies, soured cream and lovely, soft avocado…

A quick pan full of flavour made from a can of chopped tomatoes + several tablespoons of my own harissa plus a teaspoon or two of ras el hanout, an egg in the middle, a sprinkle of leftover Parmesan and a sprinkle of home roasted seeds…

Salad of roasted aubergines, chopped and mashed, skin and all, with finely chopped garlic, spring onions & chillies, olive oil & lemon juice, and roughly chopped parsley and coriander…

Plus I’ve been whizzing up various sauces and dips and pastes as usual…

I do like mixing up leftovers and concocting something completely new…this began life as homemade chermoula (fresh parsley, fresh coriander, garlic, sweet paprika, ground cumin, pul biber chilli flakes, olive oil & lemon juice), to which I added some defrosted peas and spinach; and then mixed with my leftover mutabal (aubergine, tahini, lemon juice, yoghurt, cumin & garlic), and it’s now a whole new level of GOOD!

Below is a preserved lemon and olive harissa…
Lunch anyone?

A new dip born of leftovers…

Just like the dip I recently posted, this one (the orange one sitting within the straight homous above) was the result of blending leftovers from a recent meal. And will now form a dip recipe in its own right in my kitchen. 

I made myself a meal of leftovers one evening…I started with chopped red onions, which I cooked in coconut oil, over a medium heat, until they became lovely soft and starting to brown; I then added chopped garlic and red peppers, and cooked for a bit longer; then added some of my rose harissa spice mix, and cooked for a minute, before adding washed and drained chickpeas, and cooked it all through together. 

I ate this with some freshly cooked farro and quinoa, but sadly I have no photos as I just got on and ate it!

I then put the leftovers into my blender with lemon juice and tahini and whizzed it into a smooth dip, and put it in the fridge overnight for the flavours to develop – the outcome is a lovely flavoursome homous. And I mean really REALLY tasty! 

There really is nothing better than leftovers, the flavours are always more developed!

I hope you’ve all had a good week, and have a lovely weekend ahead of you. I’m taking my dip over to Fiesta Friday, co hosted this week by the lovely Judi and Maggie, have fun!

Kitchen cupboard dip…one of my best dips ever!!!! 

I have recently been challenging myself not to buy any more ‘ingredients’…! I literally have enough stocks to supply the whole street for a week in spices, dried chillies, jars of chickpeas, dried legumes, tubs of tahini, grains, oils, passata…you get the idea….!

So, I’ve been focussing on only buying fresh produce, and even then being more focussed on what I buy, whilst challenging myself to cook dishes from the cupboard and freezer. Which is how this dip was created…

It started off as a lunch dish..

This is a concoction of dried onions, chickpeas, red pepper paste and a Moroccan spice mix, all from my cupboard. 
I have the dried onion pieces in the cupboard to use in spice mixes, I’ve never used them in a dish before, so this was an experiment.

I started off by heating some coconut oil in a pan, then adding copious amounts of the dried onions and cooking them for a few minutes; I then added a good amount of the spice mix (details below), and cooked the onions and spices together for a minute or so; I then added a small amount of water to hydrate and soften the onions. I then added some drained and washed chickpeas, and a couple of tablespoons of Turkish red pepper paste and stirred it all together, and cooked it until I was happy with the outcome..

I ate a portion with a sauce of plain yoghurt, olive oil and lemon juice..

And it was very tasty!
And of course, there was leftovers…lovely, lovely leftovers 😀😀😀

And it was these leftovers that I blended with some tahini, lemon juice and splash of water to create one of the best dips I’ve ever made – and as most of you know, I’ve made, and make, a LOT of dips! 

Having blended the dip together, it was immediately tatsy, but even better the next day once it had had time for the flavours to develop..

What a great outcome!

The spice mix was one I put together after seeing a post from someone I follow on Instagram called ‘thecinnaman’ and includes ginger, coriander, chilli powder, red pepper flakes, cumin, cinnamon, black pepper, turmeric, mace, nutmeg, cardamom, fennel seeds, anise seeds, fenugreek seeds, cloves, cayenne pepper and bay leaves. The anise seeds, fennel seeds and bay leaves are lightly roasted the  it’s all ground together. It’s a lovely mix that I’ve already used in various ways. 

Happy Wednesday!

Beetroot…three ways…

Having purchased a bunch of fresh beetroot to make my pickled turnips (previous post) I then had several left to use…the followed dishes therefore include raw, boiled (as in the salad above) and roasted beetroot…

When using beetroot, in all forms, I would advise: ALWAYS WEAR GLOVES!!!

The raw beetroot went into flatbreads; I washed the skin then grated a beetroot and put it into a food processor along with a selection of spices, some rapeseed oil, chapati flour and a splash of water, and processed it until it created a ‘dough’…

I brought it together by feel, it didn’t need much water at all. I then left it in the fridge to rest until I wanted to use it…

To make the breads, with floured hands, I took a handful of the dough, and flattened it into a flatbread, not too thin and not too thick, ready to cook. I heated my ‘tawa’ pan over a medium heat, then cooked the breads on both sides for several minutes, until cooked through. The breads remain quite moist, and are a perfect way to get kids eating beetroot, as well as us lucky adults! 

They are lovely eaten fresh, and reheat well the next day in the toaster. 

To boil the beetroot, I removed the top and bottom stalky bits, then chopped the beetroots into wedges and boiled until soft, but not mushy. Once cooked I drained them and allowed the wedges to cool slightly, then peeled off the skin, it comes off really easily with your hands. Some of these went into salads and dips, and some I then roasted for an extra punch. 

I find beetroot quite sweet, so I tend to pair it with lemon juice or preserved lemons, or goats cheese, ingredients that will help to even out the sweetness. 

This dip was a mix of boiled beetroot, tahini, lemon juice and chopped preserved lemons, mashed so that it remained chunky. 

This salad used the boiled and roasted beetroot mixed with chopped parsley and dill, chopped preserved lemons, whole roasted hazelnuts and a dressing of Verjus and argan oil. 

And similar to the previous one, this salad includes still warm boiled beetroot, chopped parsley & dill, my chermoula spice mix, labneh, crushed hazelnuts and olive oil. With the beetroot being warm it made it all lovely and a bit gluggy 😉 

I hope you like my beetroot creations – I shall be taking them along to this week’s Fiesta Friday (better late than never!) and hope that everyone likes my ideas, especially the co hosts, Loretta and Natalie. Enjoy your weekend!