Normally, other things taking up space in your regular scheme would often result in minimal free time available to explore your love for cooking. But the present lockdown period seems a great time to try some easy healthy recipes at home that are based on fresh produce and allow you to still
'Fit in Your Jeans'.
'Fit in Your Jeans'.
Awaken your 'inner cook' by experimenting with BBQs or picnics to fit in with our outdoor lifestyle.Serve the dips with Crudites "crew/dee/tay" - baby carrots, leave tops on, red pepper cut into strips, radishes, cucumber or celery sticks, cherry tomatoes, sliced fennel - maybe pickled etc.
Cut the vegetables within 2 hours of party time to keep them fresh and crunchy. For the picnic, put the vegetable sticks in a cool bag with an ice pack.
BEETROOT DIP P85
PESTO is a great way to start any casual meal perhaps with crunchy raw carrots and celery, then using it as an accompaniment to a salad.
The traditional version consists of pounding half a bunch of basil, a handful of pine nuts, a clove of garlic, 2 tbsp grated parmesan cheese, 2 tbsp lemon juice, and 40 ml extra virgin olive oil, in a food processor. You can also experiment using different herbs eg blanched kale can be substituted for basil — simply discard the stems.
Pulse 2 medium-sized beetroot (vacuum packed, tinned or fresh) in a food processor with 2 garlic cloves, 50g pine nuts, toasted, and 1/2 tsp salt. Add 25g parmesan and then add 50g olive oil. Season with freshly ground pepper.
A preferred method adds the beetroot last for a short time to achieve a more textured result.
PESTO is a great way to start any casual meal perhaps with crunchy raw carrots and celery, then using it as an accompaniment to a salad.
The traditional version consists of pounding half a bunch of basil, a handful of pine nuts, a clove of garlic, 2 tbsp grated parmesan cheese, 2 tbsp lemon juice, and 40 ml extra virgin olive oil, in a food processor. You can also experiment using different herbs eg blanched kale can be substituted for basil — simply discard the stems.
WALNUT PESTO - P 100 This Tuscan favourite substitutes walnuts for pine nuts and is amazing in pasta dishes or as a dip. Shred a bunch of basil leaves and blend with 2 cloves of garlic, crushed; 1 large handful chopped walnuts, juice ½ lemon, about 3 tbsp olive oil; and 1/2 cup grated parmesan cheese.
AVOCADO DIP Page 85.- the quickest and healthiest of all.
Smash 1 large avocado, with a fork, add a good squeeze of lemon juice or vinaigrette dressing and 1/2 cup Danish feta cheese, crumbled, dried chilli flakes or freshly ground pepper and sprinkle with chopped mint or herbs in season. Serve with crudites or crackers.
Smash 1 large avocado, with a fork, add a good squeeze of lemon juice or vinaigrette dressing and 1/2 cup Danish feta cheese, crumbled, dried chilli flakes or freshly ground pepper and sprinkle with chopped mint or herbs in season. Serve with crudites or crackers.
