Tag Archives: dip

Carrot raita

19 Feb

carrot-raita
This carrot raita is a real favourite of mine. I love the way that gently cooking the carrot gives the yogurt a golden colour, and the earthy taste of the asafetida. It pairs really nicely with diced potatoes and spinach. Continue reading

Yogurt with spinach, parsley and onion

27 Jan

Spinach and onion yogurt dip
We had this spinach and onion yogurt dip as part of a Middle East inspired meal I pulled together the other night from bits and bobs in the fridge.

Considering it’s essentially a bowl of yogurt mixed with spinach and onion, this dip tastes surprisingly rich. The original recipe is from my trusty Madhur Jaffrey’s World-of-the-East Vegetarian Cooking. Continue reading

Smoked trout paté

2 Dec

smoked-trout-pate

Each November, we celebrate Thanksgiving with longtime friends, who have family in America. We pick a date that falls between Canadian and American Thanksgiving, and take turns hosting. The family that does the travelling brings the pies.

This year, it was our turn to cook the meal. I made this smoked trout paté to whet our appetite for the main event. The flavours are more delicate – and it’s also prettier – than my usual mackerel paté. The original recipe comes from Delicious magazine. Continue reading

Mackerel paté

21 Aug

Mackerel paté

Mackerel paté is not one of the recipe world’s natural beauties, and it’s beyond my limited photography skills  to make it look any better than this. On the plus side, it is dead simple to make and tastes great. To quote Meatloaf, “two outta three ain’t bad”.

Continue reading

Butterbean dip

12 Aug

Butter hummus

I turned the too-soft butter beans from the other night’s dinner into this impromptu dip. You could easily make it with a tin of butter beans instead. Definitely one to make again – it will be a nice change from the girls’ regular lunch  of hummus-olive-pitta sandwiches. Continue reading

Tzatziki

28 Jul

Tzatziki

Tzatziki is something I’ve made ever since I left home for university – and something I’ve never tired of eating. My tzatziki is pretty stripped back – just Greek yogurt, cucumber, garlic, olive oil and salt, with maybe a squeeze of lemon juice if it needs brightening up. I have no interest in adding dill, mint, parsley, vinegar, sour cream, mayonnaise… or anything else I’ve seen in other tzatziki recipes.

Now that our cucumber vines are bearing fruit, I expect we’ll be eating a lot more tzatziki in the weeks ahead… Continue reading

Chismol

12 Jul

chismol

I was surprised to notice that the recipe I’d found for chismol didn’t contain any chilli. But when I looked at a few others they had little or none, so I stuck with the version on the This is Honduras website. Nova loved this salsa, and polished off the leftovers with a spoon after we’d finished the baleadas. Continue reading