Jalepeno Dip

December 31, 2020

In a Blender, simply blend a jar of jalepenos (with juice) and a spring of fresh mint

Share

Hummus

December 1, 2020

A quick and easy list of ingredients that just get blended together.

Ingredients
  • 1 pack of Chickpeas (save some of the juice or use water if too thick when blending)
  • squeeze of small lemon
  • 1/4 to 1/2   clove of garlic
  • 1 spring onion
  • 1 dessertspoon of Mayo
  • 1 dessertspoon Olive Oil (approx)
  • 1 tablespoon Tahini –  (optional)  – nice without)
  • Season to taste with:
  • cayenne pepper/or fresh chilli
  • ground white pepper
  • fresh or dried parsley and/or coriander
  • salt to taste
  1. Blend 90% of the chickpeas with the lemon juice, garlic, olive oil and Tahini, and seasoning to blend well
  2. Add the remaining chickpeas and blitz for a short while for adding texture
  3. Garnish with slices of chili, a slither of lemon and a sprinkling of paprika
NOTE: Having a few chunky bits in the hummus is actually quite nice so don’t blend the last lot of chickpeas too much
Share

Spicy Guacamole Avocado Dip

July 5, 2015

I Went to the “Friends of Kanaha” July the 4th party yesterday which in the States was what they call a pot luck party. Everyone brings a dish, any dish.

I brought my Guacamole and it was a hit!  I promised the recipe to someone there, so here it is.

It takes just as long to prepare as it does to take the ingrediants out of the fridge, add them to the bowl and mash them all together.

Ingredients

  • 2 ripe Hass Avocadoes
  • 1 heaped dessert spoon of Best Mayonaisse
  • 1 teaspoon of fresh lemon juice
  • 1 bunch of finely chopped chives (or a teaspoon of grated sweet onion, Maui Onion perhaps)
  • 2 teaspoons of Gardinis Ceasure dressing (optional, but adds a great touch to the final flavour)
  • 1 pinch of salt
  • 1/4 (or less) of very, VERY  finely chopped Habanero chilli  (to taste) for that smokey flavoured kick.
  • 2 tablespoons of crumbled feta cheese for the final texture
  1. Add all the ingredients (except for the Feta Cheese) into a large bowl and mash with a fork or potatoe masher (even put in a blender if preferred) until creamy.
  2. Stir in the feta cheese at the end
  3. If not served immediately, store in as small a dish as possible, cover with cling film so no air can  get to the surface of the  mixture (lay the cling film on the mix)
  4. Store in the fridge or on ice until ready to serve

Serve with fingers of cut vegetables or rice or corn chips.

Tip, try not to touch the chilli with your fingers while chopping and wash the knife carefully after use.

Share

Raspberry Puree

June 24, 2011

Ingredients

9 oz Fresh Raspberries
3 oz Icing sugar

  1. Blend the Raspberries in a blender with the icing sugar
  2. Press through a metal sieve and chill before serving

Great for Meringues and many other desserts

Share

Chicken liver Pate

June 18, 2011

Ingredients

1 pack fresh chicken livers
2 tablespoons olive oil
1 onion
1 clove crushed garlic
salt and pepper to taste
fresh chilli pepper to taste
vegetable stock and/or wine

  1. Saute the onions garlic and chilli until tender and set aside
  2. Heat the pan and add the livers, cook until almost cooked through
  3. add the onion mixture back into the pan
  4. add stock and wine and simmer gently for 10 minutes
  5. Remove from heat and allow to cool for a few minutes
  6. Add mixture to a blender with enough juices to create a smooth thick puree
  7. Put into a small bowl, cover with cling film and chill

Delicious as a dip or as a pate

Share

Natashas BUTTERNUT squash Soup

January 20, 2011
Ingredients
  • 1 tablespoon Butter
  • 1 large onion roughly chopped
  • 1-2 cloves of garlic, roughly chopped
  • 1 medium  butternut squash roughly cubed (peeling optional)
  • other vegetables (optional)
  • 1 1/2 pints organic vegetable boullion
  • 1/2 mik (or an extra 1/2 of water)
  1. Heat butter in a large deep pan and season
  2. Add onion and Saute while chopping and seeding the Butternut Squash
  3. Add Squash and any other veg (parsnips or carrots are great) and saute until they are slightly browned and beginning to cook on the outside
  4. Meanwhile make your stock with boiling water and warm the milk
  5. Add Stock and milk and simmer gently for  20-30 minutes until vegetables are very tender. Avoid boiling as soup may seperate if milk is used
  6. Take off the heat, and use a hand blender in the pan to puree the soup.
  7. Add more hot water to get the right consistency and season to taste
TIP : When reheating, heat with a lid to avoid splashing out
Share

Martys Crepes

January 19, 2011

Serves 2

Ingredients

  • 1 cup of flour
  • 2 eggs
  • 2 ¼ cups of milk (Marty uses skim/non fat milk)
  • Butter for pan
  • Pinch of salt
  1. Put ingredients in a blender and mix well, scraping the sides of the container.
  2. Batter should be very runny
  3. Use about  1/3 of a cup (or less) of batter for an 8 ½” pan.

Serve with Maple syrup, Countreu, chopped/sliced banana, pineapple, strawberries, papaya, etc and cream

Tip : If it bubbles a lot when you first pour in the batter and swirl it around turn down the heat or take the pan off the heat for a second before pouring in the batter.
Share