Reader Recipe - Olive Tapenade - 1 - $ - V

Our first reader recipe for 2010 hooray!

Thanks to Hayley for completing the Kulinary Karma chain and sending in a recipe to share after using one that she's read on this here blog! Olive Tapenade, come on down.

Hayley writes...

'I whipped up a few of your tasty dips over the silly season and thought I'd share one of mine... it's super cheap and takes all of 30 seconds to make.'

Ingredients

250gm pitted Kalamata olives
2 tbsp of sweet chili sauce
2 cloves garlic
2 tbsp olive oil
2 tbsp balsamic vinegar
1 1/2 tbsp fresh coriander
1 tsp chili flakes
2 spring onions, finely chopped

Combine all ingredients in a food processor and blend on high.
Server with crackers, chips or spread on a sandwich to give it a lift.

Enjoy!

Creamy Guacamole - 1 - $ - V

There's been a slight hiatus on Mexican food at our place due to Mr Tea having travelled to Mexico recently, but tonight I could I wait no more!

When your avocados are on the edge of ruin they'll thank you for mashing them into this tasty dip, rather than relegating them to the bin.

The following recipe makes enough for several burritos or to serve with a selection of other dips. Obviously if you're feeding the masses, double or quadruple the quantities as need be.


Ingredients

1 avocado
40gm cream cheese (this a rough guide, you may need more or less depending on the size of your avo)
1/2 - 1 small red chili, finely chopped
1/4 - 1/2 red or yellow capsicum, finely diced
1/4 red onion, finely diced
1/2 tomato, seeds removed and finely diced
1 clove garlic, crushed or finely chopped
1tbsp fresh coriander, finely chopped
juice of half a lime
salt and pepper to season

Once you've prepared all your ingredients, mash the avocado in a medium sized bowl. Add the cream cheese and stir well to combine. Dip your very clean finger in and taste for texture. Adjust cream cheese if necessary.
Add the lime juice first to stop the avocado starting to brown and then add all the other ingredients. Stir very well to combine and then dip a different finger in to taste (no one likes double-dipping remember). Adjust any ingredients as necessary, I sometimes find the lime juice or coriander may need a little extra.
Season with salt and pepper.
Serve with corn chips or crackers; carrot or celery sticks; or cut some flour tortillas into bite-size triangles and grill to make your own little dipping implements.
This dip can be covered and chilled to serve later on if need be.

Enjoy!

Artichoke & Bean Dip - 1 - $ - V

Before you turn your nose up at the very idea of artichokes in dip, give it a try. The first time I made this both my lovely guests asked for the recipe.

This dip will take you about 3 minutes to make and is a great addition to an antipasto platter.
If you keep the ingredients in the cupboard it's the perfect thing to whip up for unexpected guests.

Ingredients

280gm jar of marinated artichokes, drained
400gm tin of cannellini beans, rinsed and drained
40gm parmesan, grated
1tbs flat leaf parsley, finely chopped
3-4tbs olive oil

Place all ingredients, except olive oil, in a food processor and whizz to combine. Slowly drizzle the oil through the feed tube and keep whizzing until the dip is smooth and spreadable.
That's it! You've made dip!

Enjoy!