HERBED
OLIVE OIL
Add
freshly chopped herbs to good quality extra virgin olive oil.
eg parsley, basil, dill, oregano, garlic chives etc
Add
a little salt if you wish and lemon juice. Serve with different
styles of fresh breads.
Keep
in the fridge but serve at room temperature. Keep stirred to keep
the herbs from sinking to the bottom.
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GUACAMOLE
DIP
Ingredients
2
large ripe avocados
1
Tbsp lemon juice
2
minced garlic cloves
1
medium tomato
1
onion
1
tsp fresh coriander leaves (optional)
3
Tbsp olive oil
1/4
tsp salt (optional)
Method
Blend
all together till smooth. Cover and chill. Stir a little before
serving to freshen the green colour.
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HOMMUS
DIP
Ingredients
2
cups well cooked garbanzo beans (chick peas) - keep cooking
water.
Beans
need to be soaked for about 8 hours but discard the soaking water
and cook in fresh water until beans can be easily squashed.
2
Tbsp tahini (sesame seed paste)
3
Tbsp lemon juice
2-3
cloves minced garlic
Pinch
salt
2
Tbsp olive oil
Method
Blend
all ingredients until very smooth.
Use
cooking broth to get desired consistency and add water if
needed.
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