Archive for the 'Snacks' Category

Beetroot and sourcream dip

October 25, 2010

Beetroot

I have been overrun with homegrown beetroot. Not a terrible situation to be in as I LOVE beetroot!

The other night I decided to knock together a beetroot dip. Something that I have eaten many times before but never made. Incredibly simple, tasty and perfect as part of a mezze.

Not only is this dip tasty it is also good for you – don’t you just love that. Beetroot is packed full of folic acid, phosphorus, magnesium, iron and vitamin B6 along with huge amounts of antioxidants.

Winner!

Ingredients

4 large beetroot or 7 – 8 small ones
Olive oil
Salt and Pepper
150 ml Sour Cream
Juice of 1/2 lemon
Nutmeg (optional)

Method

Scrub the beetroot well and remove the root and any stalks. Cut larger beetroot into quarters and smaller ones in halves. Place in an oven proof dish, drizzle with olive oil and season with salt and pepper.

Beetroot ready for roasting

Add a splash of water and cover with foil. Bake in oven at 200 degrees Celsius for approx 25 – 35 mins or until tender.

Remove from oven and leave to cool.

Beetroot and sour cream in fod processor

Once cool put in food processor with sour cream and blend – add lemon, salt and pepper and grated fresh nutmeg to taste.

Beetroot dip

Serve with hot flat bread, pita chips or plain crackers.

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Spinach and feta dip with homemade pitta chips

October 25, 2010

Spinach and feta dip

Dips are so easy and it doesn’t have to be guacamole and hummous everytime. Even though I do love them they can get a little bit dull.

Feta is a great medium for a dip, you can mix lots of different things into it like sauteed mushrooms, fresh herbs, chargrilled red pepper, courgettes etc.

I chose to use frozen spinach as I had bought a bag as a bit of a trial to see if it was a good cheap alternative to the fresh stuff. It isn’t!

But it does have it’s uses….

This dip for example (however I do think it would taste better with wilted fresh spinach).

Ingredients

100 grams frozen spinach
200 grams feta
Olive oil
Lemon
Salt and Pepper
Dried oregano

Method

Cook spinach as per instructions, I microwaved mine for 2 mins. Then drain through a sieve.

Drain spinach

Once drained and cool pop into the food processor with the feta, juice of 1/2 lemon and 1/2 teaspoon of dried oregano.

Spinach feta in food processor

Blend then season to taste adding more lemon if required.

Serve with Pitta Chips

Ingredients

Pitta bread

Method

Cut pita bread into triangles

Cut pitta bread into triangles and split in half.

Tip: you can dust the pitta with some paprika or cummin to jazz it up if you want.

Bake in oven

Bake in the oven at 200 degrees Celcius until golden and crunchy.

Crunchy pita chips

Feta, tomato and herb toasts – a cheeky little snack with a hint of Greece

August 30, 2010

Grilled feta, tomato and herbs

This is a bit of a twist on grilled cheese on toast with a little bit of Greece thrown into the mix.

Ingredients

Good bread or rolls
1 block of feta (approx 200 grams)
1 tasty tomato
1/2 small red onion
Fresh herbs (I used parsley, mint, chives, thyme)
Dried oregano
Extra virgin olive oil
Salt and Pepper

Method

Finely dice onion and tomato and add to a bowl with crumbled feta. Add finely chopped fresh herbs removing any touch stalks. Add 1/2 teaspoon of dried oregano and a healthy glug of olive oil. Mash together and season.

Pile on top of halved rolls of slices of good bread, drizzle with olive oil and grill until golden.

Eat with relish.