Thursday, 8 December 2011


Sorry for the lack of posting recently - work has gotten hectic and i barely have time to eat let alone cook! Hopefully things will calm down soon and i can spend some quality time in the kitchen!

I love dips. On a hot night i'd much prefer to eat dips with vegie sticks than a proper meal.

These are my 2 of my favourite dips and they are so quick and easy to make. Normally i'm all for making something with the longest ingredients list, method and time spent in the kitchen but these are an exception.

Eggplant dip is everywhere and i have made many, many versions but this is my favourite and it's also the easiest with only 2 ingredients plus salt & pepper. I don't like mayo but this dip doesn't taste of mayo and it makes it delicious!

Eggplant Dip

2 Eggplants
2 tbsp good quality mayonnaise
salt & pepper

Barbecue the eggplants until the skin is blackened and the eggplant is floppy. Leave to cool. When cool remove skin and blend with mayonnaise (10 seconds speed 4). Add salt and pepper to taste.

This dip is also tasty and very, very moorish. It has a secret ingredient - pomegranate molasses. If you've never tried it you should! It is a tangy syrup and is available from delis and middle eastern stores. It makes awesome salad dressings too!

Roast Capsicum and Walnut Dip

3 red capsicums
75g roasted walnuts (you can have raw but they taste better roasted!)
1 clove garlic, crushed (optional - i'm not the biggest fan of raw garlic)
1 tbsp pomegranate molasses
1 tbsp lemon juice
2 tsp ground cumin
salt and pepper

Barbecue the capsicums until the skins are completely black (alternatively bake in the oven or hold over a flame.) Leave to cool. When cool, remove the blackened skin and place in a Thermomix/food processor/blender along with all other ingredients. Turbo 3 times. Enjoy!

Sarah xx