Tag Archives: dip

Coriander Tahini Dip

Condiments and Dips, , , , , , , , , ,

Coriander Tahini Dip

Tahini is a wonderful base ingredient for dips. We have been enjoying making many different combinations including this Coriander Tahini Dip. It is great as a dip with sweet potato chips (which we cook in the Air Fryer for a low fat snack) or with raw vegetables.

Ingredients

  • 1 clove garlic, chopped roughly
  • small handful of pinenuts
  • 2 spring onions
  • little pinch of chilli flakes
  • large bunch of fresh coriander
  • sea salt
  • freshly ground black pepper
  • 1 1/2 Tbsp tahini
  • juice of 1/2 a lemon
  • 1/2 tsp cumin powder
  • olive oil
  • handful of pomegranate seeds for garnish (optional)

Directions

  1. Add the garlic, pinenuts, spring onions, chilli flakes, coriander, salt, pepper, tahini, lemon juice, and cumin powder to a blender.
  2. Add 4 Tbsp of olive oil.
  3. Blend to a smooth paste. Add a little more olive oil if it is too thick or not blending well.
  4. Serve garnished with pomegranate seeds.
  5. Delicious as a dip with sweet potato chips or fresh vegetable sticks (eg cucumber or carrot).

Music to go with it…
Listen on Spotify: The Decemberists – Five Songs EP

Parsnip and Purple Carrot Hummus

Condiments and Dips, , , , , , ,

parsnip and red carrot hummus

Hummus is a favourite spread for my son, and we have been trying some variations of the recipe (which is originally made with chickpeas) to create some new spreads. It is a great way of sneaking a few extra vegetables onto his plate that he wouldn’t normally eat.

Ingredients:

  • 1 large parsnip, boiled until soft
  • 5 purple carrots, boiled until soft
  • 2 spring onions, chopped
  • juice of 1 lemon
  • 1 Tbsp tahini
  • 1 tsp sea salt
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 cloves garlic
  • olive oil

Directions:

  1. Put all of the ingredients into a blender including 2 Tbsp of olive oil.
  2. Blend until you have a smooth consistency.
  3. You may need to add some more olive oil to get to a thick, but spreadable consistency (about the same consistency as smooth peanut butter).
  4. Remove from the blender and place in a bowl to serve. Sprinkle with a little olive oil to serve if you like.

Music to go with it…
Listen on Spotify: Anika Moa – Thinking Room

 

 

 

 

Avocado Tahini Dip with Pomegranate Seeds

Condiments and Dips, , , , , , , , , ,

Avocado Tahini Dip with Pomegranate SeedsThere is nothing that says “Middle Eastern food” like pomegranate and tahini. This avocado tahini dip is given a very fresh flavour with the addition of pomegranate seeds which are both stirred through it and used as a garnish. While the pomegranate gives it a delicious flavour, you can also leave them out for a more simple avocado tahini dressing if you prefer.

Ingredients

  • 1 avocado
  • 1 garlic clove
  • 1/2 Tbsp tahini
  • juice of 1 lime
  • 1/2 tsp ground cumin
  • 1 red chili, de-seeded
  • 1 small red onion, finely chopped
  • 2 Tbsp olive oil
  • handful of fresh mint
  • handful of fresh coriander
  • sea salt
  • freshly ground black pepper
  • handful of pomegranate seeds to garnish
  • sumac to garnish (optional)

Directions

  1. Put the avocado, garlic, tahini, lime juice, cumin powder, chili, red onion, mint, coriander, sea salt, pepper and olive oil in a blender. Blend until smooth.
  2. The  dip should be on the thick side, so be careful not to add too much olive oil. 
  3. Stir through a handful of pomegranate seeds so that they are found throughout the dip. 
  4. Garnish with a little sumac (optional)
  5. Serve together with sweet potato fries, with Lebanese lamb burgers, or on pan fried fish. 

Music to go with it…
Listen on Spotify: Tiny Ruins – Brightly Painted One

Garlic Aioli Mayonnaise

Condiments and Dips, , , ,

Garlic Aioli

Mayonnaise is something I though that we had left behind when we changed our diet, but it does not need to be the case. Mayonnaise (of which Aioli is a variation) is a simple mix of eggs and oil. This Garlic Aioli recipe is delicious with sweet potato fries or used as a spread.

Ingredients

  • 3 garlic cloves (less if you like it less garlicky)
  • 1 large egg (preferably organic)
  • 1 Tbsp freshly squeezed lemon juice
  • 1/2 tsp sea salt
  • freshly ground black pepper
  • 150ml olive oil

Directions

  1. Place the garlic, egg, lemon juice, sea salt, and pepper in a blender
  2. Blend all of the ingredients, starting on a slow speed while you add the olive oil to avoid spattering it all around your .kitchen
  3. Add the olive oil while the blender is running in a slow stream. You will need to leave off  the cap of the blender in order to be able to do this while the blender is running.
  4. Put the cap back on the blender and turn up the speed. Blend the aioli until it has formed into thick emulsion.
  5. Serve the sweet potato fries, with the Garlic Aioli.

Music to go with it…
Listen on Spotify: Jose Gonzalez – Vestiges and Claws

 

 

 

 

 

 

Garlic Aioli with Sweet Potato Fries

Snacks, , , ,

Garlic Aioli with sweet potato fries

Sweet potato chips (fries) cooked in our Air Fryer has become a regular feature of our meals. This weekend we were looking for something different to spice them up, and decided to make Garlic Aioli at home using all natural ingredients.

Ingredients

  • 3 garlic cloves (less if you like it less garlicky)
  • 1 large egg (preferably organic)
  • 1 Tbsp freshly squeezed lemon juice
  • 1/2 tsp sea salt
  • freshly ground black pepper
  • 150ml extra virgin olive oil
  • Sweet potatoes
  • Coconut Oil
  • Pinch of Sea Salt

Directions

  1. Cut the Sweet Potatoes into chips (fries) shapes and put into a bowl.
  2. Sprinkle 1 tsp of coconut oil over the bowl of fries and toss them to coat in the coconut oil.
  3. Add to the Air Fryer basket and cook at 200 degrees C for 15 minutes until golden and cooked through.
  4. Meanwhile, place the garlic, egg, lemon juice, sea salt, and pepper in a food processor or blender
  5. Using the metal blade of the foodprocessor (rather than the plastic one) blend all of the ingredients
  6. Add the olive oil while the blender or foodprocessor is running in a slow stream. You will probably need to take the shoot out of the foodprocessor, or leave the cap off the blender in order to be able to add the oil while the foodprocessor is running.
  7. Blend the aioli until it has formed into thickened emulsion.
  8. Serve the sweet potato fries, with the Garlic Aioli.

Music to go with it…
Listen on Spotify: Intergalactic Lovers – Little Heavy Burdens

 

 

 

 

 

 

Grilled Salmon with Avocado Guacamole Salsa

Lunch and Light Meals, , , , , , , ,

Grilled Salmon with Avocado Tahini Dip

This recipe uses a slightly simpler version of a traditional guacamole. For this recipe we do not use a blender so it’s not completely smooth but a little more chunky. Use the chilli if you like it spicy, otherwise omit.

Ingredients

For the fish

  • 2 wild salmon fillets
  • Salt and pepper
  • Sumac powder
  • Coconut oil

For the guacamole:

  • 1 ripe avocado, chopped into cubes
  • 1 garlic glove, finely chopped
  • 1 small red onion, finely chopped
  • 2 spring onions, finely chopped
  • Fresh coriander, chopped
  • Juice of 1 lime
  • 1 tsp group cumin
  • Salt and pepper
  • Olive oil
  • 1 red chilli (optional)

Directions

  1. Start with the guacamole. Put all ingredients in a large bowl and mix and mash until you have a chunky consistency. Set aside.
  2. Season the fish with salt and pepper and a little sumac.
  3. Heat the oil in a frying pan and fry the salmon for a couple of minutes (skin side first) until it is half way cooked. Look at the side of the fish and you will see the line come up.
  4. When the fish is half way, turn and fry for another minute or two. If you like your fish well done, just cook it a little longer.
  5. Transfer to a plate, top with the guacamole and a splash of olive oil.

Music to go with it…
Listen on Spotify: Woods – With light and with love

 

 

 

 

 

Courgette and Tahini Lime Dip

Condiments and Dips, , , , ,

Courgette and tahini lime dip

This is an easy to prepare dip which goes well with cucumber, carrots and celery sticks for an afternoon snack.

Ingredients

  • 2 Courgettes
  • 2 garlic cloves
  • Handful fresh coriander
  • Couple of mint leaves
  • 1 tsp cumin powder
  • Juice of half a lime
  • Splash of olive oil
  • Salt and pepper
  • 1 tbsp tahini

Directions

  1. Put all ingredients in a blender end blend until smooth.

Nice as a snack with cucumber, carrots and celery sticks.

About tahini
According to Wikipedia, Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste.

Because of tahini’s high oil content, many manufacturers recommend refrigeration to prevent spoilage. This is particularly true among makers of raw, organic tahini, who will often prepare their tahini at low temperatures and ship and store it in refrigerated cases to maximise quality and shelf life. Used in middle eastern cooking, it has a peanut buttery flavour.

Music to go with it…
Kraak & Smaak – Plastic People