Parmesan and Basil Thins

parmesan basil thins

I have to say, I am loving the Great British Bake Off this year.   I watched the biscuit episode wanting to make everything.  So many savoury flavours in the first round, florentines in the second round and then 3d biscuit creations in the third round.  Well, I’ve started with these savoury biscuits and I stress the word, ‘started’.  I’ve got a 3d idea in my head and I would love to have a go.   It may not stand up.   It may look a mess when it’s finished but I’m itching to get creative and make more than just a biscuit next time.

But wait, this post is about parmesan and basil thins.  I must stop myself talking about my next idea and bring myself back to this one.   Yes, this one.   Firstly the biscuits have a lovely break.   Is that the correct terminology?   Or was it crack?  Or snap? Basically, they are crispy. They also score in the all important taste test.  They are scrumptious – strong and cheesey, which is what I want from a cheesy biscuit.   The parmesan is quite strong and the basil is subtle, but you can still taste it.  They are also small or at least mine are, which is good because you can eat one and then just eat another, and another, and another.  You won’t feel like you are overeating.

Go on.   Help yourself!

The recipe is adapted from Step-by-Step Baking by Caroline Bretherton

Ingredients – Makes approximately 25 small biscuits

85g plain flour

60g butter at room-temperature

60g parmesan

1 tbsp chopped fresh basil

Freshly ground black pepper

How to Make Parmesan and Basil Thins

1. Put the flour and butter in a food processor and pulse until it forms a breadcrumb consistency.

2. Add the rest of the ingredients and pulse again until they are all combined.

3. Knead the mixture briefly to make it into a smooth dough.

4. Put a little extra flour on the work surface and roll out to a thickness of about 2mm.  Cut out the biscuits using a cutter and place them directly on a baking sheet.   I needed 3 baking sheets for this amount of dough.

5. Bake the thins in the oven at 180C for 5 minutes.   They may have puffed up in the middle.  Turn them over and press them down onto the baking sheets as you turn them to make them flat again.  Cook for an extra 5 minutes on the other side.

6. Take them out and cool them on wire racks.

I am linking these to the Great Bloggers Bake Off 2014, hosted by Mummy Mishaps and Recipe of the Week at A Mummy Too. I am also linking them to Alphabakes hosted by Caroline Makes and on alternate months by The More Than Occasional Baker. The letter this month is P.

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Slow Cooked Mexican Beef Stew with Lime and Coriander Rice

Mexican beef stew 2

Beef stew in the slow cooker is one of my favourite easy homemade meals.  I have to admit though, that I am often a little unadventurous with it.  It’s one of those meals I just throw together and know it’s going to be good with little work needed in the evening.   Always a bonus.

I really would like to be more adventurous with my slow cooker and even make some cakes in it one day.  One day…

Maybe I just need some encouragement.

Anyway, this year Janice at Farmersgirl Kitchen started the Slow Cooker Challenge and I have loved looking through all the recipes that have been linked up every month.   In July, Janice made a slow cooked Mexican chicken stew from The Slow Cooker Cookbook by Gina Steer. As I was thinking about it later, I decided a variation using beef would also be lovely and a nice change from my more traditional stew, which I notice is still in my drafts folder and has never actually been posted on here.  Again, one day…

I’m sure this stew is lovely with chicken but it is absolutely gorgeous with beef.   It has a lovely rich flavour which I imagine is from the chocolate, although it doesn’t taste chocolaty.   I will definitely be making it again so thank you for the inspiration Janice.  I served it with lime and coriander rice which is my current favourite way to serve either rice or couscous as a side dish.

Ingredients – Serves 2

450g stewing steak

1 onion, chopped

2 garlic cloves, crushed

1 chilli pepper, sliced

2 large tomatoes, diced

1 tbsp tomato puree

200ml beef stock

20g dark chocolate (I used one with 74% cocoa solids)

2 tsp cornflour

Black pepper

Salt

How to Make Slow Cooked Mexican Beef Stew

1. Put the beef, onions, garlic, chilli and tomatoes in the bottom of the slow cooker.  Stir the tomato puree into the beef stock and pour into the slow cooker.

2. Cook on low for 8-9 hours.

3. Dissolve the cornflour in a little water.   Pour it into the stew and stir to thicken.  With my slow cooker I do this by taking the pot out of the cooker and putting it on the stove top.   Add salt and black pepper to taste.

Ingredients for Coriander rice

Enough rice for 2 people

2-3 tbsp coriander leaves, chopped

2 spring onions, thinly sliced

Juice of 1 lime

Salt

Black pepper

How to Make Coriander Rice

1. Cook the rice according to the packet instructions.

2. Stir in the coriander, spring onions and lime juice.    Add a little salt and black pepper at the end to taste.

I am linking this to Tasty Tuesdays at Honest Mum, to Recipe of the Week at A Mummy Too and to the Weekend Social.

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Cantaloupe Melon Frozen Yoghurt

cantaloupe frozen yoghurt 3

Not long ago I hadn’t used my ice cream maker in about a year.   Now I’ve made two frozen yoghurts within a month and am already planning more.   While the blackcurrant frozen yoghurt was a strong in-your-face flavour, this cantaloupe melon frozen yoghurt is a little more delicate, both in looks and taste.   Don’t let that put you off though.   Although it’s more subtle, it’s still delicious, refreshing and incredibly easy to make.   It’s also much healthier than a typical ice cream.

As melon can be quite a gentle flavour, it’s best to use a really ripe sweet melon so it has as much taste as possible.  I used cantaloupe but you could use any melon.  This recipe would also work really well with fruit like peaches and nectarines, which is another flavour I almost made instead and am wanting to try in the next few weeks.

I ate some of this as soon as it had stopped churning and put the rest in the freezer.   It freezes quite hard but if you leave it out of the freezer for a few minutes before serving, it is easy enough to scoop out.

Ingredients

300g melon (half a melon)

40g runny honey

250ml yoghurt (I used low fat)

How to Make Cantaloupe Melon Frozen Yoghurt

1. Blend the melon in a food processor or with a stick blender.   Mix in the yoghurt and then the honey.   You may need a little more or less depending on how sweet you want the frozen yoghurt to be.   Keep tasting and add more or less if necessary.

2. Pour into an ice cream maker and leave to churn.   Alternatively, look at the method here if you don’t have an ice cream maker.

I am linking this to The Vegetable Palette, hosted by Allotment 2 Kitchen.  This month the colour is mellow yellows and (orange).

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Duck Pond Cake

duck cake

I’ve mentioned my daughter’s obsessions with various animals before.   We’ve made a penguin cake, penguin cupcakes and a turtle cake as a result.  Well at the moment, the obsession is with ducks so it was really only a matter of time before this cake appeared. This is also the first cake I have made and decorated since Master Spice arrived back in April, although luckily he decided to have a nap while we were decorating it.  Little Miss Spice helped by making some icing stars and hearts, then crumbling them all up and swiping them across the kitchen.   As always, the cleaning up took up almost as much time as the decorating.

I’d actually been planning this cake and deciding how it would look for quite a while but knowing that the Great British Bake Off was starting soon, was the push I needed to actually bake it.  I love baking but I still don’t consider myself to be a great baker. It’s something I’d like to do more of and improve my skills so I’m hoping (if I can find the time) to try and have a go at some bakes inspired by the show over the next few weeks.

As the GBBO was on my mind as I was planning the cake, I had to go with a Mary Berry cake recipe.   I love fruit cakes and decided to use the marmelade cake recipe from Mary Berry’s Baking Bible.   I changed the dried fruit a little (Mary Berry uses glace cherries and sultanas) and as I was putting icing on the cake, I didn’t put as much marmelade glaze on the cake as in the recipe.   I just used a very thin layer so the icing would stick.  The cake was delicious – full of fruit and with just a hint of orange flavour.  It was rather crumbly though, perhaps because of the amount of dried fruit in it.

You can see from the picture that my icing moulding skills certainly need a bit more practice, but it was all I could do to stop Little Miss Spice grabbing the ducks out of my hands and then off the cake and running off with them.  I was planning to attempt a few more pond-loving creatures but in the end I left it as a plain and simple duck pond.   Master Spice was also beginning to wake up and I sensed that time was running out.   Until the next cake.

duck cake slice out

Ingredients for the Cake, adapted from Mary Berry’s Baking Bible

100g room-temperature butter

100g caster sugar

100g raisins

140g currants

2 eggs

175g self-raising flour

1 tbsp marmelade

How to Make Marmelade Cake

1. Put all the ingredients in a bowl and stir with a wooden spoon until you get a stiff cake batter.

2. Grease an 18cm cake tin and line the bottom with baking paper.  Spoon in the cake batter.

3. Bake in the oven at 160c or fan 140c for 60-80 minutes.

4. Turn it out and leave it to cool on a wire rack before beginning to decorate it.

Decorating the Duck Pond Cake

Of course, you don’t have to follow  my instructions exactly and you don’t even need to decorate the cake at all.   You could buy ready made blue and yellow icing and there are other ways of making the grass at the sides rather than using a tube of designer icing.   If you’re feeling more creative you could add frogs, lily pads, flowers, butterflies and even dragonflies.

What I used to decorate the cake

1 tbsp orange marmelade

White ready to roll icing

Blue food colour

Yellow food colour

Black writing icing

Tube of Green Designer icing and a flat nozzle

Icing sugar

How I Decorated the Duck Pond Cake

1. Melt the marmelade in the microwave and brush it thinly over the top and sides of the cake.

2. Sprinkle some icing sugar on the work bench.  Take enough white icing to cover the whole cake.   Add some blue food colour and knead the icing until it is all mixed in.  If the colour is too pale, just add a little more food colour.

3. Roll out the blue icing and cover the cake with it.  Trim off the excess icing from around the bottom of the cake

4. Wash your hands to get rid of any blue food colour.  Add some yellow food colour to some more of the white icing.   Knead it again and then form it into the duck shapes.

5. Use the black writing icing to make dots for the ducks’ eyes.

6. Use the green designer icing to pipe the grass on the side of the cake.

duck cake back of ducksI am linking this to Bake of the Week at Casa Costello, Recipe of the Week at A Mummy Too and Tasty Tuesdays at Honest Mum. I am also linking to the Weekend Social.

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Blackcurrant Frozen Yoghurt

blackcurrant frozen yoghurt

Until a few weeks ago I had never ever been to a pick your own.   Apart from blackberries I’d always relied on someone else, usually the supermarket, to pick, package and provide me with the fruit and vegetables I ate.  And I eat a lot of fruit and vegetables.   Half my fridge is probably dedicated to them and they rarely go off.   I’m quite good at eating them all up.  And yes, I’m quite smug about it too!

But, going back to the subject of pick your own.   This summer it has become a weekly trip out for Little Miss Spice, Master Spice and me.  Little Miss Spice is very picky eater so we try to pick something new each time, as well as lots of strawberries and raspberries.   I’m hoping it might help encourage her to try/eat a few more vegetables and although she was happy to try the broccoli we picked last week, it didn’t stay in her mouth long and one try was enough.

Fruit is not such an issue and she happily ate a few blackcurrants before we made the frozen yoghurt, although I didn’t manage to persuade her to try the finished product.   I don’t think she trusted it after seeing my natural yoghurt go into it.

It was the first time I had made frozen yoghurt and the first time I’d used my ice cream maker this summer.   I love yoghurt and using it instead of cream gives a much lighter dessert and as I used low fat yoghurt, a much healthier dessert too, although I can’t claim the amount of sugar I put in is healthy.  The finished frozen yoghurt had a lovely strong blackcurrant flavour and I could happily have eaten more and more of it, but I forced myself to put some in the freezer for later and it kept in the freezer really well too.   It didn’t go too hard and was still easy enough to scoop out whenever I wanted just one more spoonful!

The first time I had and heard of frozen yoghurt was as a child on holiday in Spain in the 1980s.   At the time most ice cream in the UK was pretty boring – strawberry, chocolate or vanilla.   In Spain you could get all types of combinations and flavours.   I remember one cafe we used to go to with about 40 different flavours and I would have a different one every day.  Some of the flavours were frozen yoghurt and I remember trying a lemon one and a red one although I can’t now remember what flavour the red one was.   Maybe it was blackcurrant, maybe not.   Anyway, as this frozen yoghurt is also a reminder of those first ones I tried all those years ago, I am linking it to Bloggers Scream for Ice Cream at Kavey Eats.   The theme this month is holiday memories.

As the blackcurrants were picked and bought locally at Garsons (which is the UK’s largest Pick Your Own with over 40 fruits and vegetables) I am linking to Shop Local at Elizabeth’s Kitchen Diary.  I am also linking to Ren Behan’s Simple and in Season, hosted this month by My Custard Pie. I am also linking to Our Growing Edge, hosted this month by Organic Ash, as this has been my first attempt at frozen yoghurt.

Ingredients

200g blackcurrants

100g caster sugar

50ml water

250g yoghurt (I used low fat)

How to Make Blackcurrant Frozen Yoghurt

1. Put the blackcurrants, sugar and water in a saucepan.  Bring to the boil and let it bubble for about 5 minutes.  The blackcurrants will break down quickly and the mixture will go quite syrupy.

2. Press the mixture through a metal sieve and leave to cool.

3. Stir the yoghurt into the berry mixture.   I used an ice cream maker and then poured it into the machine.   When the ice cream maker finishes, either eat it immediately or transfer it to another container and put it in the freezer.

4. If you don’t have an ice cream maker, put the mixture into a container in the freezer.   Take it out after an hour and whisk it.  Return it to the freezer and keep taking it out and whisking it every 20-30 minutes for the next 1.5 hours.  It should then be fairly stiff and you can leave it until you are ready to eat it.

blackcurrant frozen yoghurt in box

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Olive and Dukkah Pasta for the Secret Recipe Club

dukkah pasta (1024x713)

A few years ago I attended a cooking class about cooking with spices.   One of the things we made was pitta breads which we ate by dipping in oil and then dipping the oil covered pieces of bread into little bowls of dukkah which then stuck to the pitta bread.   It was the first time I had heard of and tasted dukkah and I loved it.

After that class I wanted to use dukkah at home.  As you couldn’t find it in the supermarket then, it meant I would have to make it myself.  At the time I didn’t have any children so I had much more time for making things completely from scratch.  I had good intentions and planned to make my own but somehow or other it got forgotten about.

Fast forward a few years and I still love to make things from scratch but I tend to opt for things that are quick and will definitely take the shortcut of buying a ready-made spice mix if it’s going to help me make something tasty.   After all, the alternative is probably to not make that tasty dish at all.  Luckily, it is now possible to find dukkah in some supermarkets so even if you can’t motivate yourself to research and make it yourself, you can still try this lovely pasta dish.

I found the recipe for the olive and dukkah pasta on the blog, Rachel Cotterill, which I was assigned to for this month’s Secret Recipe Club challenge.  Rachel is one of those people who seems to do everything: blogging, cooking, travelling, writing books, archery, even coppicing … and that’s not all.  As someone who can’t even find time to make her own dukkah, I was impressed!  Her blog is packed full of mainly healthy vegetarian recipes, and many of them, like this pasta dish, are vegan. Some of the recipes I was really tempted by were Armenian Spinach Puffs and Cheese and Onion Cookies.

The dukkah with the pasta is an unusual combination but it’s really tasty.  Normally I can’t resist topping my pasta with lots of cheese but it wouldn’t go with the dukkah so you end up with a much lighter and healthier dish too.   Well, now that I think about it, some crumbled feta or a similar cheese probably would be quite nice but I didn’t think about it at the time and didn’t miss the lack of cheese either.  I stuck fairly closely to the original recipe but used a green instead of red pepper and also added some garlic.

Ingredients – Serves 2

180g pasta

1 green pepper

15 (approx) baby plum tomatoes

1 garlic clove

60g olives

2 tbsp tomato puree

2 tbsp dukkah

Olive oil

How to Make Olive and Dukkah Pasta

1. Put the pasta on to boil.

2. In another large pan heat the oil and then add the green pepper.  Keep giving it a stir.   Add the tomatoes and garlic and cook for another minute.   Don’t cook for too long or the tomatoes will break down too much and it’s nice for them to keep their shape.

3. When the pasta is ready add it to the pan with the tomatoes and peppers, along with just a little of the cooking water.   Add the tomato puree, olives and dukkah and stir till it is all heated through.

dukkah pasta in pan

To see what other Secret Recipe Club participants have made, click on the link below:

 

Cannellini Bean Dip

cannellini bean dip

Summer is definitely the time for dips and celery, for raw food and salads.   It’s not really the time for slow cooking.   But, however much I love salads, I don’t want to eat them every day.   I still love my slow cooker and still make and enjoy more wintery meals along with all the salads.

When I heard that this month’s Slow Cooker Challenge at Farmersgirl Kitchen was to make a summer meal I really had no ideas.   That’s just not the way I use my slow cooker. Luckily I had recently made a roasted carrot dip and although not made in the slow cooker, it made me think of dips.

I found a recipe for cannellini bean spread in Slow Cooking for Two by Cynthia Graubert, which rather appropriately I won from Janice in one of the earlier slow cooker challenges.  It was nice and simple and I had all the ingredients to make it straightaway which was another advantage.

We ate it with bread and vegetable sticks for lunch.   If you look at the list of ingredients, they look rather like those you would put into a soup and that is a bit how I felt as I was eating this.   It was the consistency of a dip, but because of the herbs and the stock, it tasted like a soup.   Just a bit more stock and it would be a really lovely soup.   So, although the recipe was a success, the taste was perhaps not as summery as I was hoping for and I suspect it will reappear on my table but in a different form next time.

Ingredients

400g tin cannellini beans

2 cloves garlic, crushed

1/4 tsp dried rosemary

Salt

Black pepper

120 ml chicken stock (or use vegetable for a vegetarian version)

How to Make Slow Cooked Cannellini Bean Dip

1. Drain and rinse the beans and put in the bottom of the slow cooker along with the garlic and rosemary. Pour over the stock.   Cook for 3 hours.

2. Remove everything from the slow cooker and transfer to a food processor.  Blend until smooth and add salt and pepper to taste.

3. Serve warm or cold with vegetables and bread.

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Sausage, Mushroom and Tomato Breakfast Casserole

breakfast casserole cooked

When I first started blogging and reading lots of other blogs, one of the things I kept coming across on US blogs was the ‘breakfast casserole’.   Now to me, a casserole is a type of stew that is cooked in the oven, not on the hob.   The recipes that were called breakfast casseroles were what I would probably call bakes, possibly crustless quiches or even frittatas.    They were not casseroles.

Like so many linguistic differences, it seemed odd at first, but over time I got used to it.   It began to sound normal.   When I read the words, ‘breakfast casserole’ now, I imagine a baked egg dish rather than a wet tomatoey stew.   I’ve even begun to imagine that everyone understands what a breakfast casserole is.   A couple of days ago I took an even bigger step and decided to make my own breakfast casserole.  And the biggest step of all? I’m even going to call it a breakfast casserole.

A perfect cooked breakfast should contain bacon or sausages, mushrooms, tomatoes, bread and of course, eggs.  So that is exactly what I have chosen to put into this casserole.  It’s basically a cooked breakfast but in a very different form to how we are used to it in the UK.  The only ingredient I probably wouldn’t add to my full English breakfast would be the basil, but please, don’t leave it out of this. Tomatoes and basil belong together and it definitely belongs in here.

So how do you eat your eggs for breakfast? Scrambled? Poached?  With soldiers? Sunny side up?   High in protein, eggs make a great filling breakfast and these days the majority of eggs sold in the UK  are stamped with the British Lion, showing that their production has met stringent safety and welfare standards.  This means it is far safer to eat British Lion Eggs than those without the stamp.  Have a look at the British Lion Eggs website for more information and also for egg recipes.  You can find everything from a simple omelette recipe to recipes for cakes and biscuits.

So, after my American experiment, will I be turning away from  bacon and eggs and choosing casseroles for breakfast in future?   Ok, I’ll tell you a secret.   I made this for dinner and we finished it for lunch the next day.   So what did we have for breakfast in between?   Cereal of course.  I love eggs and I loved this but I’m quite happy to eat it later in the day instead.

breakfast casserole slice

Ingredients – Serves 6

4 sausages

250g mushrooms, sliced

4 slices of bread, cubed

10 baby plum or cherry tomatoes, halved

6 eggs

100g cheese, grated

300ml milk

1 tbsp chopped fresh basil

Black pepper

How to Make Sausage, Mushroom and Tomato Breakfast Casserole

1. Chop the sausages up into a pan using a pair of scissors.   Cook until they are cooked through then remove and placed in the bottom of a greased glass or ceramic casserole dish.

2. Cook the mushrooms until they are just beginning to shrink a little. Drain them in a colander so that the liquid they release won’t make the casserole too wet.   Then add them to the casserole dish.  Put the tomatoes on top.

3.  In a large bowl beat the eggs with the milk.   Add the bread, the basil and the seasoning as well as about 2/3 of the cheese.   Pour this mixture on top of the casserole dish.  Top with the remainder of the cheese.

4. Bake in the oven at 180C for 45-60 minutes.

5. Serve with salad.

I am linking this to Cooking with Herbs at Lavender and Lovage as it contains basil.

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Disclosure: This is a featured post.  However, the recipe and the views it contains are my own.

Quick Avocado and Cucumber Mint Salad

chicken avocado mint salsa

I couldn’t decide whether to call this a salad or a salsa.   In the end it had to be a salad. After all, it covered practically half my plate, more than the small piece of chicken next to it. Maybe if I’d chopped up the salad vegetables more daintily and served a bit less of it, it would have been a salsa.

Who cares?  It’s exactly the type of salad I want to eat right now.  It’s tasty from the mint and the dressing and the avocado helps to make it more filling too.  Ok, it’s a salad so not massively filling, but enough to stop you feeling like you have to have some bread, rice couscous or whatever your carb of choice is on the side.

I served it with griddled chicken but for a vegetarian alternative, griddled halloumi would be lovely, and possibly tofu, but I’m not personally a big fan of it (unless it’s served with lots of chilli and garlic) so I’ll leave that choice up to you.

Ingredients – Serves 2-6, depending on how much each person has

1/2 cucumber

1 avocado

2 tomatoes

1 red pepper

1/4 red onion

1 tbsp mint leaves

2 tbsp white wine vinegar

3 tbsp extra virgin olive oil

Black pepper

Salt

How to Make Quick Avocado and Cucumber Mint Salad

1. Dice all the vegetables. Try to chop the avocado, tomato, cucumber and pepper so the pieces are a similar size.   Dice the onion much more finely and finely slice and chop the mint.

2. Put all the ingredients in a bowl with the olive oil and vinegar, plus a little salt and pepper. Then mix it all together.

I am linking this to the Weekend Social Party at Culinary Flavours.  As it makes a perfect side dish for a barbecue I am also linking it to 4 Seasons Food hosted by Eat your Veg and Delicieux. The theme is Al Fresco. It is also linked to Made with Love Mondays at Javelin Warrior’s Cookin w/Luv.
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Roasted Carrot Dip

roast carrot dip on celery

Do you ever get bored of houmous?  Then you have taramasalata or tsatziki for a change but somehow or other you end up back with houmous again.   Maybe it’s just me. Maybe other people are more adventurous with their dips.

Well, I normally love houmous.  I love to make it myself and vary the spices or herbs added to it.   But as much as I love it, I was becoming a little bored.  I was also becoming lazy and just buying it in the supermarket.   That was when I came across a recipe for a carrot dip on Foodbod.   Now, I already love carrot and tahini soup so why not a carrot dip? I knew I had to make it.

I blitzed the roasted vegetables first and it was tasty from the spices but quite sweet.   With just the right amount of lemon juice, tahini, salt and pepper, it lost that over-sweetness and became perfect for scooping up with crunchy sticks of celery.

A rival for houmous?   Well, an alternative certainly and possibly the stepping stone I need to go on to experiment with more vegetable dips.  So what should be next? Beetroot? Parsnip?  Sweet potato?

Ingredients

350g carrots, cut into large chunks

1 onion, peeled and quartered

4 cloves garlic with  the skins on

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp paprika

1/2 tsp cayenne pepper

2 tbsp olive oil

1-2 tbsp tahini

Juice of 1 lemon

Salt

Black pepper

How to Make Roasted Carrot Dip

1. Put the carrots, onion and garlic cloves on a baking tray.   Add the spices and some oil and toss together.   Put in the oven for about 40 minutes at 180c.  Check the carrots are not still hard.  If so, return to the oven for a bit longer.  When the vegetables are ready, leave to cool before making the dip.

2. Put the vegetables in a food processor, squeezing the garlic cloves out of their skins, and blend until smooth.   Add the lemon juice, the tahini, the salt and pepper, a little at a time.  Keep blending and tasting until you get it how you like it.

3. Serve with vegetables as a dip.

I am linking this to Bookmarked Recipes, hosted by Tinned Tomatoes, and to The Spice Trail, hosted by Bangers and Mash. The spice this month is cumin.  I am also linking it to Made with Love Mondays at Javelin Warrior’s Cookin w/luv.

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