#dip sauce

[reciperadar]

5 Minute Avocado Feta Dip by choosing_balance

[reciperolodex]

Basil Arugula Pesto by Irena Macri

Ingredients

1 + 1/2 cups firmly packed fresh basil leaves 1 cup firmly packed arugula/rocket (wild rocket is ideal) 1 cup extra-virgin olive oil, plus extra for sealing 1/3 cup pine nuts (cashews or blanched almonds can also be used) 2 garlic cloves 1 lemon 2/3 teaspoon sea salt 2 tablespoons Parmesan cheese, finely grated (optional)

Directions

You can use a food processor, an electric grinder or a more traditional mortar and pestle. If using mortar and pestle, pound garlic and pine nuts together first before adding herbs and olive oil.If using a food processor or an electric grinder, combine basil, rocket, pine nuts, garlic, zest of 1 lemon, 2 tablespoons of lemon juice, salt and olive oil. Process until smooth and then add and incorporate grated parmesan if you want to include it. It’s just as delicious without.Store in a clean, air-tight jar or a container with a thin layer of olive oil on top to seal in the mix. Pesto should keep for up to two weeks in the fridge. It will lose a bit of colour over time.

[reciperolodex]

Miso Butter Recipe by Irena Macri

Ingredients

150 g / 5 oz. unsalted butter, cut into cubes and slightly softened

2 tablespoons brown miso paste (unpastaurised)

1 large garlic clove, finely diced

1 teaspoon Sriracha hot sauce (otional but really nice)

Food processor

Parchment paper (if freezing)

Directions

Take the butter out of the fridge and cut into cubes. Leave it to soften on the counter or you could pop it in a bowl in a microwave for 15-20 seconds or in a hot oven. Don’t melt the butter, just let it soften slightly.

Place all ingredients in a food processor and blend together until whipped and smooth. You might need to scrape the ingredients off the sides halfway.

Transfer to a jar, bowl or a tub and store covered with a lid or wrapped. It can be refrigerated for a few weeks or you can freeze it (see instructions above).

[reciperolodex]

Crack Cauliflower with Spicy Sauce from Irena Macri

Ingredients

1 large head of cauliflower, cut into small florets (see picture above)

2 eggs

For the coating

1/4 cup almond meal/ground almonds

1/4 cup tapioca flour

2 tablespoons coconut flour

1 teaspoon garlic powder/granules

1 teaspoon onion powder/granules

1 teaspoon paprika powder

1 teaspoon coriander seed powder

1 1/2 teaspoons salt

1/2 teaspoon black pepper

For the sweet and spicy red sauce

1 tablespoon olive oil

1 small clove of garlic, grated or finely diced

1 tablespoon tomato paste

Juice of 1/2 lime

1 teaspoon honey

Generous pinch of salt

Generous pinch of chilli powder, flakes or some chopped fresh chilli

Directions

Preheat the oven to 220 C / 430 F.

Prepare the cauliflower and whisk the eggs in a bowl. Set aside. See pictures below.

Combine the coating ingredients in a medium bowl. Mix well.

Place a piece of non-stick parchment paper over a flat baking tray. You can also grease the tray with some coconut oil and use it without the parchment paper.

Dip each cauliflower floret in the egg mixture, shake of the excess egg and then coat all over with the crumb mixture. I use one hand for dipping in the egg and the other hand for crumb coating. That way your hands won’t get too sticky with the egg and coating mixture. Shake off the coating slightly and place the finished florets evenly on the tray.

Place the tray in the oven, middle shelf, and turn the heat down to 200 C / 400 F. Bake for 10 minutes, remove the tray and turn the florets over. Bake for 10-12 more minutes and they should be done.

While the cauliflower bites are baking, prepare the red sauce. Combine all ingredients in a small pot and heat over medium-high heat. Once it comes to a boil, turn the heat down and stir for a minute, allowing the flavours to cook off together. Remove from heat and set aside.

Transfer the cauliflower bites to a platter and drizzle with some of the sauce; or, serve the sauce on the side for dipping.

[bindurecipes]

Home made green chilli sauce | சில்லி சாஸ் | Bindu Recipes

[tragoedus]

as someone who works in a cinema, I don’t want to say that I judge you based on your nacho dip choice. But I judge you based on your nacho dip choice.

[116sameteam]

Dip Sauce (feat. Medisin)

Provided to YouTube by Foundation Media Dip Sauce (feat. Medisin) · Parris Chariz In My Weakness ℗ 2018 World 45 Released on: 2018-10-05

Parris Chariz - Dip Sauce ft. Medisin

[abstract343412]

who allowed me to have free time?