ingredients: 250g cooked beetroot (drained) 2 tbsp tahini 2 cloves of garlic (crushed) juice of half a lemon 350g Greek yogurt olive oil to serve (optional) sea salt flakes (optional) method: Whizz the beetroot in the small bowl of a food processor or with an immersion blender until almost smooth. Add the tahini, garlic and lemon … Continue reading recipe: Beetroot, Tahini and Yogurt Dip
There are few ingredients more versatile than yogurt. Often used as a coolant for hot and spicy food it is also a cook's friend in all manner of dishes. From soups and sauces to dips and desserts. These days there are so many to choose from too - it can be overwhelming.
Hummus / Hummous / Houmous? No matter how you choose to spell it this easy dip recipe is great to make sandwiches for your lunchbox, or simply to serve with veggies or pitta.
I was lucky enough to pick my blackberries straight from the hedgerow but you could always pick yours straight from the supermarket shelf.
These are not like your usual dried merinuge nests that you'd buy from the supermarket. These are soft and mallowy with the gorgeous taste of raspberry. Of course you could swap the raspberry for strawberry / blueberry / lemon curd or pretty much anything you fancy.