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Mushroom and Garlic Mayo Spread

Mushroom and Garlic Mayo Spread

A protein-rich parsley-flavored mushroom spread for the vegetarian in you. With garlic mayo and sour cream. Although this is gluten-free the best way to serve it would be to spread it on slices of bread. On the other hand, nobody said this wouldn’t go well with chips, as a dip.

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Ingredients Needed for Mushroom and Garlic Mayo Spread

7 ounces mushrooms
water
⅓ cup vinegar
½ cup mayonnaise
salt
pepper
½ cup sour cream
2 tablespoons parsley, chopped
2 garlic cloves, smashed

How to Make Mushroom and Garlic Mayo Spread

  1. Add the mushrooms to a pot over low-medium heat. Cover them with water, add the vinegar, bring to a boil and cook for 4 minutes.
  2. Strain the mushrooms and discard the soup.
  3. Add the mayo and sour cream to a bowl, season with salt and pepper and mix until even.
  4. Add the cooked mushrooms, parsley, and garlic to a measuring cup. Blend them together.
  5. Mix the mushroom mixture and the garlic mayo in a bowl until even.
Low-Carb Baba Ghanoush

7 Tahini Recipes to Spice Up Your Life

Tahini’s base ingredient is sesame, that oilseed crop that has a 4000-year-old history in the much-celebrated Mesopotamia. We’re using it to prepare some traditional dishes from the Arabic world and a few not-so-traditional tahini recipes. So, how about letting the hummus, baba ganoush, halva, and other tahini recipes enchant your palate and imagination? Let them

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Cheddar-Stuffed Lamb Meatballs

Cheddar-Stuffed Lamb Meatballs

If you want to make a splash with your lamb meatballs you must carefully spice the mince. We did that by making them hot and by tossing coriander, rosemary, and cumin into the mixture. Further flavoring them with Worcestershire sauce and parsley takes this to the next step. And if you’re looking for a show-stopper, stuff the balls with Cheddar and serve them with a refreshing mint-flavored white dip.

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Ingredients Needed for Cheddar-Stuffed Lamb Meatballs

1 pound lamb mince
½ teaspoon coriander powder
½ teaspoon rosemary powder
½ teaspoon chili flakes
½ teaspoon cumin powder
1 teaspoon worcestershire sauce
1 tablespoon fresh parsley, chopped
salt
pepper
1 egg
2 ounces of cheddar, cubed
3 ounces of yogurt
1 tablespoon mint, chopped

How to Make Cheddar-Stuffed Lamb Meatballs

  1. Add the lamb mince, coriander, and rosemary powder, chili flakes, cumin powder, Worcestershire sauce, parsley, and egg to a bowl. Season with salt and pepper and mix until even using your hands.
  2. Use 2 tablespoons of mince mixture to wrap each Cheddar cube and shape into a meatball. We’ve got 9 of them.
  3. Heat vegetable oil in a pan over medium-high heat, then fry the meatballs for 2 minutes on both sides.
  4. Line a baking dish with parchment paper and transfer the meatballs to it. Bake for 15 minutes at 380⁰F/190⁰C.
  5. Add the yogurt and mint to a bowl and mix them. Serve this white dip with the meatballs.
Seafood Patties

Seafood Patties

Ah, seafood! You either love it or hate it. We, for our part, love it, so we decided to make seafood patties. We generously flavored and enhanced the seafood mince not only with soy sauce, panko, and herbs, but we added some vegetable goodies, too. You can serve them as burger patties or dip them in a white sauce.

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Ingredients Needed for Seafood Patties

6 ounces of seafood mix
½ yellow bell pepper, diced
1 celery stick, diced
½ onion, diced
2 tablespoons of panko
1 tablespoon parsley, chopped
1 teaspoon lemon juice
pepper
1 teaspoon soy sauce
1 teaspoon dried oregano
salt
1 teaspoon mustard
1 teaspoon fish sauce
1 whisked egg

How to Make Seafood Patties

  1. Add the seafood mix to a blender and crush them. Transfer them to a bowl.
  2. Add the bell pepper, celery, onion, 1 tablespoon of panko, parsley, lemon juice, and a dash of pepper. Keep adding the soy sauce, oregano, salt to taste, mustard, fish sauce, and the whisked egg.
  3. Start mixing using a spatula. Add the remaining panko and mix until even.
  4. Start shaping patties from this mixture. We’ve got 8 of them.
  5. Fill a pan 1/4 with vegetable oil and heat it over medium heat. Fry the patties for 4 minutes on both sides.

Potato and Brussel Sprout Bites

Make these hot vegetarian bites for the next get-together with your friends. You’ll use boiled potatoes and Brussel sprouts, primarily. Pair them with a hot red dip and your crew will be in awe. And who knows, maybe you’ll even make new friends.

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Ingredients Needed for Potato and Brussel Sprout Bites

2 potatoes, cubed
water
salt
14 ounces of brussels sprouts
2 tablespoons of olive oil
2 garlic cloves, crushed
1 onion, chopped
2 chilis, chopped
pepper

How to Make Potato and Brussel Sprout Bites

  1. Add the potatoes to a pot, cover them with water, salt it and boil for 30 minutes.
  2. Add the Brussel sprouts and cook for 15 minutes more.
  3. Transfer the boiled veggies on the work surface and chop them using a knife.
  4. Heat 1 tablespoon of olive oil in a skillet over low-medium heat, then add the garlic, onion, and 1 chili. Season with salt and pepper. Cook and stir until tender.
  5. Transfer this mixture to a bowl, add the chopped veggies and the remaining chili. Mix until even.
  6. Use this to shape vegetable balls, patties, rolls or fingers. It’s your choice. Line a baking dish with parchment paper and transfer them to it.
  7. Drizzle them with the remaining olive oil, then bake for 30 minutes at 350⁰F/175⁰C.
Cornmeal-Crusted Orange Slices and Cod Bites with Yogurt Sauce

Cornmeal-Crusted Orange Slices and Cod Bites With Yogurt Sauce

Can the mild-flavored cod be made incredibly tasty? Yes! One way of doing this is coating it with corn flour, milk, and flour, then frying it. Do the same to a few orange slices. Serve them with a hot yet refreshing coriander-flavored yogurt dip.

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Ingredients Needed for Cornmeal-Crusted Orange Slices and Cod Bites With Yogurt Sauce

5 ounces of yogurt
1 tablespoon fresh coriander, chopped
2 garlic cloves, crushed
salt
pepper
7 ounces of cornflour
1 teaspoon onion powder
1 teaspoon chili flakes
½ cup milk
flour for coating
8 ounces of cod fillet, cubed
1 large orange, sliced

How to Make Cornmeal-Crusted Orange Slices and Cod Bites With Yogurt Sauce

  1. Add the yogurt, coriander, and crushed garlic to a small bowl. Season with salt and pepper and mix. Set aside.
  2. Add the cornflour, onion powder, and chili flakes to a small bowl. Season with salt and pepper and mix.
  3. Fill a pan 1/4 to 1/3 with oil and heat it over medium-high heat. Coat the cubed cod and orange slices with flour, milk, and cornflour mixture, then fry them for 4 minutes, or until golden brown, on both sides.
  4. Serve with the yogurt dip.
Sweet Potato and Sardine Cakes

Sweet Potato and Sardine Cakes

Why don’t we find a tastier use for the sardines in olive oil? We can mix them with mashed sweet potatoes and some other good stuff and shape them into patties or small cakes if you prefer, then fry them. Serve them over a salad or with a yogurt dip.

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Ingredients Needed for Sweet Potato and Sardine Cakes

2 boiled sweet potatoes, mashed
8 ounces of sardines in olive oil
2 spring onions, thinly chopped
1 tablespoon fresh coriander, finely chopped
1 tablespoon olive oil
2 tablespoons of cornflour
pepper
salt

How to Make Sweet Potato and Sardine Cakes

  1. Add the mashed sweet potatoes and sardines to a bowl. Mash and mix until even.
  2. Keep adding the spring onion, coriander, olive oil, and cornflour. Season with salt and pepper and mix until even.
  3. Grease your hands with olive oil and start shaping patties from the mixture. We’ve ended up with 8. Refrigerate them for 30 minutes.
  4. Heat 2 tablespoons of vegetable oil in a pan over medium-high heat. Fry them for 6 minutes or until golden brown on both sides.
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