Showing posts with label Dip. Show all posts
Showing posts with label Dip. Show all posts

Coriander and Red Chilli Raita

Cooking an Indian dish tonight?
If so you must try this really easy to make Coriander and chilli raita.


To make one small dish - will serve 2 to 4:
200ml TOTAL Greek yoghurt - don't get low fat stuff for this it won't be as nice
a small handful of fresh coriander - leaves only and chopped
1 red chilli of medium heat - seeded and finely chopped
1 spring onion - finely chopped
salt and black pepper to taste

How to do it:
Keep back a little chopped coriander and chilli to garnish.
In a small bowl, stir the yoghurt and add the coriander, chilli and spring onion. Stir, add tiny a bit of salt and some freshly ground black pepper - give it another stir and it's done!
If you're not going to use it straight away then cover with cling film and stick it in the fridge till later (use the same day though).
Top with the small amount of coriander and chilli you held back.
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Lime and Chilli Dip

I fancied making a dip to go with breaded chicken wrapped in soft chilli & jalapeno tortilla's.
I personally am a fan of the ones made by 'Discovery', they're not too hot - just right.

Now, I can't do with 'not too hot' so made a dip that was!
Seriously, this dip doesn't have to be too hot - just adjust the chilli you put in.

I always use 'Hellmanns' mayonnaise;
You will need:
8 tablespoons of mayonnaise
1 lime - the zest and juice of
a little lemon juice - not quite half a lemon
2 red chillies - de-seeded and finely chopped
black pepper to taste
So simple to make:
Mix the mayonnaise, lime zest and juice, lemon juice together. Stir in the chopped chillies, a little at a time, until you get the taste that's right for you. Mix in a little black pepper and your all done.
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How to Make the Perfect Moussaka

I just love Greek food! I had a fit in my head yesterday and I 'needed' to make Greek foodie things.
I think you might have noticed by now that Moussaka is one of my favourites, which I do believe, I have now perfected!

Remember my first attempt to make cheese saganaki a while back? Well, I tried and failed - for some reason I decided that it must be deep fried (wrong)! All the batter went to the top of the fryer and the cheese, well most of it sank to the bottom and the result was a huge mess.



Anyway, you live and learn! This second attempt of mine was much better.
I just dipped the feta into egg, then into seasoned flour, then egg and flour again and shallow fried it........Success!

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A GLUG OF OIL