KUMARA, LEMON AND PUMPKIN SEED DIP

KUMARA, LEMON AND PUMPKIN SEED DIP

prep time: 20 minscook time: 20 minstotal time: 40 mins

This is one of those dips that you put on the table in front of people and it’s gone in a matter of seconds. Perhaps because it’s served warm or perhaps just because it is freaking delicious! And it is total healthy too, so no guilt needed when the kids are lapping it up and adding to their daily vege quota.

ingredients:

·      500gms Kumara or sweet potato

·      drizzle of olive oil

 ·      zest of a lemon

 ·      2 tbs lemon juice

 ·      3 tbs chopped coriander (to taste)

 ·      ½ red chilli – finely diced (or ¼ tsp chilli powder) – add more if you like it, leave out if you don’t.

 ·      ½ tsp ground cumin

 ·      ½ tsp ground corriander

 ·      Salt and pepper to taste

 ·      1/4c pumpkin seeds – toasted lightly in a pan and used to garnish

instructions:

1.    Peel kumara, chop roughly and put in a pot of boiling water until tender.

 2.    Drain and mash the kumara.

 3.    Add in other ingredients and mix until desired dipping consistency is reached.

 4.    Spoon into a serving dish and sprinkle with toasted pumpkin seeds

NOTES:

Another super easy recipe!  You can mix and match to your hearts content on this one.  Try lime instead of lemon, add a couple of tablespoons of hummus or swap the paprika for ground coriander.  We love this recipe with red kumara, but use what you have – even pumpkin would taste great.
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BEETROOT HUMMUS

BEETROOT HUMMUS

prep time: 20 minscook time: 20 minstotal time: 40 mins

You can’t really go past the colour of this bowl of electric pink delight. Along with its pop of electric pink, the beetroot delivers an earthy depth to the flavour in your mouth. When paired with sweet or salty companions, the taste is out of the park.

ingredients:

·      1 medium beetroot, cooked and peeled

·      1 can of chickpeas, drained and rinsed

·      1 tablespoon of lemon juice

·      3 tbsp feta cheese

·      1 clove garlic – finely diced

·      ¼ - 1/2 c olive oil depending on consistency

·      Fresh basil

·      Salt to taste

instructions:

1.     Wash beetroot, slice in half and place in a microwave dish with a little water. 

2.     Microwave for 10 mintues, checking and turning halfway through.

3.     Let cool, then peel off the tough skin.

4.     Place the cooked beetroot, chickpeas, lemon juice and feta in a blender or bowl if using a hand mixer.  Add 1/4c olive oil and mix. 

5.     Slowly add more oil until your desired consistency is reached. 

6.     Give it a taste and add salt if you need to (the feta will make it salty, so you may not need extra).  

7.     Spoon out into a serving bowl.

8.     Tear up the basil and sprinkle on top. 

NOTES:

Best serve smeared thickly onto lightly toasted Pipi’s bread bases, topped with spinach leaves, seared lamb and a drizzle of balsamic vinegar.
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CORRIANDER PESTO

CORRIANDER PESTO

prep time: 20 minscook time: 20 minstotal time: 40 mins

This devine pesto has the most striking irredecent green emanating from the freshly ground coriander. It is like nothing that you can buy for it’s looks and it packs a mouth-watering punch too. And when it only takes a couple of minutes to make, why not add that wow factor to your lunch platter and have your friends and family begging you for the recipe?

ingredients:

·      1 big bunch fresh coriander

 ·      1/4c olive oil (+more for consistency)

 ·      2 tsp fish sauce

 ·      Juice of ½ a lime

 ·      ½ tsp brown sugar

·      ½ red chilli – finely diced (or ¼ tsp chilli powder) – add more if you like it, leave out if you  don’t.

instructions:

1.     Put all the ingredients in your blender or in a jug if using a    hand mixer.  Blitz until well mixed. 

2.     Adjust the consistency with more olive oil if desired.

NOTES:

·      Use as a dip with your toasted Pipi’s bread or add to an antipasto platter with Pipi’s breads, some scrummy cheese and a glass of wine.

·      Toast up one of our mini Pipi’s bases, add a slick of the coriander pesto, lashings of avocado and a slice or two of tomato – lunch done!

·      Smear as a base sauce on your Pipi’s and make a delicious homemade pizza with some shredded chicken, corgette slices and a sprinkle of baby spinach leaves.
Created using The Recipes Generator