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Cooking, Recipe and Food Blog

Nutty Cranberry Jalapeno Cheese Spread

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This unique cheese spread has a combination of nutty, sweet, spicy and salty tastes. It is a perfect dip for cocktail parties or barbecues. It is often served with crackers, but it goes well with nachos or tortilla chips too. If you want a sharper cheesy taste, go for cheddar instead of cream cheese. I also love using the grated cheese mixes that you can find in the supermarket. They definitely add to this dip’s interesting flavor.

 

Makes 2 cups

Ingredients:

1 cup dried cranberries

1/4 cup sliced almonds

1/2 cup brown sugar

1/2 cup orange juice

4 teaspoons of jalapeno peppers, seeded and chopped

1 tablespoon lemon juice

1 teaspoon orange zest

1/4 teaspoon Chinese five-spice powder

8 oz. cream cheese

Crackers, for serving

 

Place the cranberries, brown sugar, orange juice, jalapenos, lemon juice and five-spice powder in a small saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it summer uncovered for 10-15 minutes or until the mixture is thick. Remove from heat and let it cool completely.

Beat the cream cheese in a large bowl until it becomes light and fluffy. You may use an electric mixer if desired. Fold in the cranberry mixture. Add the sliced almonds and orange zest. Mix well until all the ingredients are well combined. Serve warm or at room temperature with assorted crackers.

 

Photo Courtesy Of:   quinn.anya

Smoked Trout Pate

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Dips and spreads are mainstays during 4th of July celebrations. So here is a pate recipe which is a versatile spread that can always be handy. For this reason, it is a good idea to keep some in the fridge for when you have guests or when you want to have a light snack. It can also be used for canapés or eaten with crostini and even chips. Pita bread can be a good alternative as well. You can heat it or toast it to make pita chips.  This delicious recipe may be a yummy dip for vegetable sticks like carrots, turnips and cucumbers too.

Smoking food has been done throughout history to preserve food. Nowadays it is for its distinct taste and flavor. Any type of smoked fish will do if trout is not available. Salmon is always at the top of my list. Chopped water chestnuts are also an interesting replacement for horseradish cream. Do not process it. Simply mix it into the pate to give it some crunch and texture.

The lemon juice on the other hand neutralizes the fishy smell and taste, so add as much as you like given that it doesn’t fully alter the taste of the pate. Fresh dill or coriander leaves are interesting additions in lieu of the parsley and chives, because they impart a citrusy aroma and flavor which is perfect for this dish. It is always amazing how one ingredient can make a difference. Be creative and prepare the pate as you wish.

 

Ingredients:

250g smoked trout, skinned and deboned

125g softened butter

125g softened cream cheese

1tablespoon lemon juice

1 teaspoon horseradish cream

1/4 cup fresh parsley, finely chopped

1/4 cup finely chopped fresh chives

Salt and freshly ground black pepper to taste

Toasted brown bread

 

Combine the trout, butter and cream cheese in a food processor or blender. Process it for 20-30 seconds until smooth. Add the horseradish, parsley, chives and lemon juice. Process it for another 10 seconds. Add more lemon juice if desired. Season it with salt and pepper. Transfer it to a serving plate and serve with toasted bread.

 

Photo Courtesy Of:  imcountingufoz

 

You Can Fondue It !

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I was milling around the mall the other week and dropped by this store where they usually have imported items on discounted prices. It’s usually my first stop whenever I go to this mall since it greets you as soon as you walk into the entrance. Browsing through the shelves where they had a slew of items on 50% off, I spotted a bunch of fondue pots.  The prices were totally so doable and I just drooled at the thought of warm chocolate sauce to dip whatever tasty things you can come up with.  I couldn’t help myself from indulging on a sweet deal. Oh come on … if you’re pretty much someone who entertains at home, this was definitely a steal!  Gather around some friends for a little fondue party , some wine and great conversations and you’re all set for an elegant get together.

I think between a chocolate fountain and a fondue pot, the latter is much more versatile . There are so many interesting recipes you can explore for fondue. Other than milk chocolate, there’s white chocolate, caramel, cheese and even fruity fondues. You can dazzle these recipes with flavours and spices or what not to add more punch to it and compliment whatever you plan on dipping into it.

Just for conversation, you might want to give a backgrounder on what exactly you’re doing dipping things in a pot of warm sauce.  A fondue is basically Swiss and French in origin. It is knows as a dish of melted cheese which is served in a communal pot. A small burner under the pot keeps the sauce warm and fluid for dipping bread. It comes with long stemmed forks for each guest to use for dipping. Over the years this dish started to evolve in itself using chocolate for the fondue and the fondue bourguignnone.  Fondue borguignnone is known as beef fondue where the communal pot contains very hot oil where cubes of beef are dipped and cooked and served with a variety of sauces.

Some pretty interesting etiquette comes with this unique dish. It is said that if a man loses his bread into the pot, he buys a round of drinks. And if a woman does, she has to kiss her neighbours. It is important to keep in mind that the forks are used only to dip and transport  morsels from the pot to the plate and not towards your mouth.  And yes … no double-dipping is allowed.

Cheddar Cheese Fondue with Brown Beer

INGREDIENTS:

1 clove garlic , halved
350 ml Belgian brown beer
1 tsp lemon juice
1 pinches dry mustard
600 g mature farmhouse cheddar cheese
3 tsp cornflour
1 crusty white bread

Instructions

1.Rub the inside of a cast iron or earthenware fondue pot with the cut side of a clove of garlic
2.Chop up the garlic and put it in a heavy based pot.
3.Add the beer, lemon juice, mustard and Cheddar and stir well.
4.Mix the cornflour with a little water or beer and add to the mixture.
5.Heat it gently on the hob, stirring all the time, until it starts to bubble, and all the cheese is melted and silky smooth.
6.This is a good time to adjust the thickness of the fondue, if it’s not to your liking. If it’s too runny, dissolve another teaspoon of cornflour in a little beer or water and stir like mad as you pour it in. If it’s too thick, add another glug of beer and again stir like mad.
7.Light the candle or burner under your fondue set. Transfer the warm cheese mixture to the fondue pot.
8.To eat, tear off a chunk of bread, spear it with a fondue fork and dip the bread into the cheese mixture. Make sure you stir the pot a few times with your chunk of bread before you eat it.

Photo Credit: Natalie Larson- Jaramillo

Photo Credit: cotarr

Photo Credit: stoicviking

White Bean and Parmesan Dip

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Beans with a twist! This creamy and white bean dip is a perfect snack or appetizer. You can prepare it ahead of time and keep it in the fridge for 2-3 days. It also makes a good stuffing for roasted peppers and other roasted vegetables.

 

Ingredients:

1 (15-ounce can) cannellini beans, rinsed and drained
1 clove garlic, minced
1/3 cup mixed fresh herbs (parsley, basil, sage, thyme and rosemary)
2 shallots, chopped
1/4 cup whole-milk yogurt
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
1/4 cup grated Parmesan Cheese
Pita chips, small rye toasts, or fresh cucumber slices, for serving

 

Place the beans, garlic, herbs, shallots and parmesan cheese in a blender or food processor. Blend it in pulses for 2-3 minutes or until all the ingredients are pureed. Add the olive oil, yogurt and lemon juice. Blend the dip for 3-5 minutes or until it becomes creamy. Transfer it to a sealed container and refrigerate for 2 hours or more.

It is best serves chilled with vegetable sticks, pita, tortilla chips or bruschetta.

 

Photo Courtesy Of:  jules:stonesoup

 

Moutabel

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Moutabel is a Mediterranean eggplant dip also known as baba ganoush. I find it tastier compared to hummus. I like it so much I won’t mind eating it for snacks every day. I don’t like it spicy, so I do not put any chili; adjust the taste according to what you want.

You can also make moutabel in batches and store them in the refrigerator. They will probably last you around 3 days to a week at most.

 

Ingredients:

4 medium eggplants

4 cloves garlic, minced

2 fresh green chili peppers (optional)

1/4 cup tahini (sesame paste)

4 tablespoons fresh lemon juice

1 teaspoon salt

1 teaspoon olive oil

 

Preheat the oven at 400 degrees Fahrenheit.

Place the eggplants in a greased baking dish or tray. Roast it for 20-30 minutes or until the eggplants are tender. After, remove it from the oven and let it cool. Once they are no longer hot to the touch, peel the eggplants or scoop out the meat from the skin.

In a small bowl, combine the eggplant, garlic, chili, tahini, lemon juice and salt. Mash it until all the ingredients incorporate together. If you want better texture, you can blend it the ingredients in a food processor or blender. Add olive oil if needed.

Place the moutabel on a plate and drizzle it with olive oil. Serve with pita bread.

 

Photo Courtesy Of: izik

Keema

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This dish is so flavorful, the spices literally burst in your mouth. It goes well with moutabel (eggplant dip) because I prefer eating it with pita or garlic naan bread. It is meant to be spicy, but adjust the amount o chili if desired.

 

Ingredients:

1 lb. minced beef

2 tomatoes

1 onion, finely chopped

1/2 cup shelled peas

3 tablespoons oil

1/4 cup water

1/4 teaspoon ground gloves

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon cumin

1 teaspoon, ground coriander

salt to taste

1/4 teaspoon turmeric

3/4 teaspoon chili powder

2 tablespoons yogurt

1 teaspoon ginger, grated

2 cloves garlic, finely chopped

 

In a large saucepan under medium flame, heat the olive oil and sauté the onions until they are translucent. Add the garlic and ginger. Cook for another 3 minutes or until fragrant. Add the beef, tomatoes, peas, cloves, cinnamon, cardamom, cumin, coriander, turmeric and chili powder. Fry the beef for 3 minutes and mix well. After, add water and yogurt. Season it with salt and pepper. Cook it for 15 minutes or until the water evaporates and the peas are cooked. Stir occasionally. Serve with bread or rice.

 

Photo Courtesy Of: pelican

 

Roasted Butternut Squash and Honey Dip

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The great thing about Butternut Squash is that it’s so sweet, people often forget it’s a healthy vegetable. When it’s made into a dip like this, it’s brilliant to serve with raw Vegetables (slices of Pepper, Cucumber, Celery etc.), or even served warm with a Dinner.

Roasted Butternut Squash

To Serve 4
1 Large Butternut Squash, peeled
2 Sprigs Thyme
Pinch Maldon Sea Salt
Fresh Ground Black Pepper
1.2tsp Ground Cumin
3tbsp Honey
3tbsp Olive Oil

1. Heat an Oven to 180C.
2. Remove the peel from the Squash using a speed peeler – much easier and simpler than using a knife. Cut in half, then scoop out the seeds in the middle with a spoon. Cut into chunks about an inch across, and place on a baking tray.
3. Strip the Thyme Leaves from the stalk, then sprinkle over the Squash, along with the Black Pepper, Sea Salt and Cumin. Drizzle the Honey over the top, then the Olive Oil. Mix well.
4. Roast in the Oven for twenty to thirty minutes, , checking frequently to make sure the Honey doesn’t caramelise – if you see it changing, lower the heat slightly.
5. To check it’s ready, try to insert a knife into one of the pieces. If it goes through easily, it’s ready. Remove from the oven, and process in small amounts, before mixing together. If it’s too thick for your tastes, add a small amount of Olive Oil.

Serve fresh from the Processor, or leave to cool and serve as a dip.

Photo Courtesy of: Martin Cathrae

Plum Sauce

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Plum sauce is commonly used in Asian dishes. It is a delicious condiment you can use as a dipping sauce for meats. It is especially good with roasted duck and spring rolls. You can also use it as a marinade or spread it over pancakes.

Ingredients:

3 onions, finely chopped
50g fresh root ginger, finely grated
4 garlic cloves, finely chopped
2.5kg plums, stoned and quartered
1 litre white wine vinegar
250g light soft brown sugar

1 teaspoon sesame oil

1 lemon, juice of, fresh
200 ml light soy sauce
1 cinnamon stick
3 star anise

Chili paste (optional)

Place 300 ml water in a large pan under medium heat. Add plums, ginger, garlic, vinegar, lemon and chili (if desired). Let it boil. Next, lower the heat and simmer for 10-15 minutes or until the plums are soft.

With a sieve, strain the liquid mixture and extract the liquid from the plum pulp. Discard the solids in the sieve.

Pour the strained liquid into a deep sauce pan under medium heat. Stir in the lemon juice, soy sauce and sugar. Cover and let it boil. After, lower the heat and add the cinnamon and star anise. Simmer for 1-2 hours or until it thickens. Remove the cinnamon and star anise and let it cool.

Pour the sauce into sterilized jars or bottles and seal. Store it in a cool dark place for 3 months. If opened, consume within 2 weeks and keep it refrigerated.

Photo Courtesy Of: Hoppo Bumpo (Liesl)

Homemade Ketchup

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We have been so used to buying ketchup in the supermarket. There are a lot of products that taste well, but wouldn’t it be great to make your own? Use this recipe as a guide, but feel free to adjust it to your taste. Add more chili for spicier ketchup or more sugar for a sweeter version.

Ingredients:

1 large red onion, peeled and roughly chopped

1 stick of celery, trimmed and roughly chopped

olive oil

a thumb-sized piece of fresh ginger, peeled and roughly chopped

2 cloves of garlic, peeled and sliced

½ of a fresh red chili, seeded and finely chopped

a handful of fresh basil, leaves picked, stalks chopped

1 tablespoon coriander seeds

2 cloves

1 teaspoon freshly ground black pepper

sea salt

500g amazing cherry or plum tomatoes, halved plus 500g tinned plum tomatoes, chopped or  1kg yellow, orange or green tomatoes, chopped

200 ml red wine vinegar

70g brown sugar

Remove the tomato skins by submerging the tomatoes in boiling water for 1 minute and then plunge them in a bowl of ice water. This will make the skins slide off easily. After peeling, cut them in half and spoon out the seeds. Place them in a sieve and mash them a little with a fork to drain excess water. Save the juice. You can use it for cooking or drink it as juice later on.

In a pot, place the tomatoes and other ingredients.  Cook it for 15 minutes or until it becomes thick, stir occasionally. Once it is cooked, strain and remove solid parts. Let it cool before bottling.

*Make sure you sterilize your bottles/jars in the dishwasher or by boiling them in water for 5 minutes.

Photo Courtesy Of: chatirygirl

Quick and Easy Cheese Fondue

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It’s a quick and easy recipe for lazy nights or when you are expecting guests. Pair it with red wine and you are good to go.

2 shallots, peeled and finely chopped

olive oil

sea salt and freshly ground black pepper

a couple of sprigs of fresh thyme or marjoram (if they are not available, dried ones are fine)

50ml cider

400g Cheddar cheese

400g Gruyere cheese

150g blue cheese

1 cup whipped cream

2 tablespoons buttermilk

¼ cup hot water

To make homemade crème fraîche: combine whipped cream and buttermilk. Mix well and place in a jar. Let it stand at room temperature for 8-24 hours or until the mixture has thickened. Stir well and refrigerate. Use within 10 days.

*If buttermilk is not available, you can make a substitute:  mix a cup of milk with a tablespoon of vinegar or lime juice. Let it stand for 5 minutes.

In a pan, fry the shallots and herbs until soft. Season it with salt and pepper. Cook for 5-10 minutes.

In a saucepan, put an inch or two of water and boil. Put a bowl in the pan with water so that it functions as a double boiler. You can use one if it is available.

In the bowl, transfer the leeks and herbs, pour in cider. Mix in the cheeses and stir until melted.  Stir in the crème fraîche then ¼ cup hot water to loosen the mixture a little. Add salt and pepper if desired.

Serve with croutons, bread sticks and roasted/steamed vegetables.

Photo Courtesy Of:scaredy_kat

Herb Dip

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A great accompaniment for many fish dishes – try with some Jumbo King Prawns to dip for an extremely succulent taste, and mix of textures.

To Serve 4

100ml Crème Fraiche
Dill
Juice and Zest of 1 Lemon
2cm Cucumber

1. Finely chop the Dill, so that there are pieces which are no longer than three or four millimetres.

2. Finely chop the Cucmber into similar sized pieces. You may actually find it easier to use a Grater for this, but be careful with fingers and thumbs.

3. Slowly add the Lemon Zest, Dill and Cucumber to the Crème Fraiche, stirring all the time to make sure it’s mixed thoroughly.

4. Add the Lemon Juice and mix well again before serving.

Photo Courtesy of Norwich Nuts

Lamb Pittas, with a Chilli Yoghurt dip

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A great dish for Lunch or Dinner. Try to use the larger, fluffier Pittas that are available in some Delicatessens rather than the flatter ones in a Supermarket. The thinner the patties, the faster and crisper they will be. Try adding freshly chopped Mint into the Lamb Mince, or other herbs to mix up the flavourings and give you more variations. You can make entire batches of different flavours, and let people pick and choose what they want for BBQ’s and parties.

To serve 4
500gLamb Mince
2 tbsp Olive Oil
1 tbsp Vinegar
1 tsp Mustard
100g Natural Yoghurt
1 tsp Chilli Powder

1. Divide the Lamb Mince into 8 evenly sized, thin patties, and place in the fridge to chill for at least 10 minutes
2. Mix 1 tbsp Olive Oil, 1 tbsp Vinegar, 1 tsp Mustard, 1 tsp Chilli Powder and 100g Natural Yoghurt together and chilli in the fridge
3. Heat 1 tbsp Olive Oil in a pan and fry until piping hot, and cooked all the way through.
4. Toast or grill 4 white Pitta breads, and halve them. Spoon and spread some of the chilli yoghurt inside, and put two of the patties in each one.

Photo courtesy of Roland

Home-Made Coleslaw

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Great as an accompaniment for a whole host of dishes – filling for sandwiches, rolls or pittas, a side for a roast dinner, or as a dip to go with a picnic

When you’re making this dip, make sure you squeeze as much liquid out as possible – the easiest way I’ve found is to wrap it in a clean new tea towel, and twist each end as much as possible – one clock wise and one counter clock wise. In the past, for large quantities, I’ve called on the help of a friend to hold the other end as we both twist against each other. The more leverage you can get, the more you can dry out, and the crunchier the final Coleslaw will be.

After making, try to use as soon as possible – the fresher this is, the better tasting it will be. Keep it in a sealed tuppaware container in a fridge, and

To make enough for 12
½ white cabbage (sliced thinly as possible)
½ red cabbage (sliced thinly as possible)
1 grated carrot
2 celery sticks (sliced at an angle)
2 thinly sliced apples
Handful of raisins
150g crème fraiche
Juice of 1 lemon
Salt and Pepper

1. Mix the cabbages, carrot, celery and apple together, and wring out as much of the moisture as possible
2. Add the crème fraiche, whilst mixing all the time to make sure it’s evenly spread
3. Add the lemon juice, salt and pepper to taste

Photo courtesy of rfDuck

Beat the Heat Mexican Bean Dip

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The temperature has been unforgiving, and when it’s this hot, the last thing I want to eat is something rich and steamy. When the weather’s this hot, it calls for something light yet filling and delicious- like this Mexican Bean Dip.

Now, there are, without a doubt, quite a few heavy bean dip recipes out there. Not this one. This one is light and refreshing and vegetarian.

Oh, and it goes perfectly with an ice-cold Margarita. Or a Tequila Mojito.

You’ll want to serve this with good corn chips. A brand like Tostitos will do in a pinch, but if you can get something more authentic from your local Mexican grocery, it’s worth it. Mmm… chips and dips always makes me feel like partying.

Mexican Bean Dip
1 package taco seasoning
2 16 oz. cans refried beans
1 16 oz. jar salsa
1 16 oz. container sour cream
1/2 cup leeks, green onions or spring onions, chopped
1 large fresh tomato, chopped
2 ripe avocados, diced
2 cups shredded cheese (I am partial to Monterey Jack, but Cheddar is good too)
1 4 oz. can sliced black olives
2 cups iceberg lettuce, shredded
tortilla chips (to serve with dip)

In a medium bowl, combine taco seasoning and sour cream. Refrigerate, and let chill for about 30 minutes.
In a saucepan, mix together refried beans and salsa. Heat on medium just until nice and hot. Set aside to cool.
Spread the cooled beans and salsa mixture in a large lasagna pan (or something similar). Spread sour cream and taco seasoning mixture over this. Then make your layers: cheese, olives, shredded lettuce, diced tomatoes, diced avocados, and green onions.

And that’s it! Serve with tortilla chips, and the aforementioned cocktails.

Spinach Dip

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spinach dip

A delicious spinach dip that tastes just like the stuff served in TGI Friday’s. Perfect for your next party!

Ingredients:

1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup parmesan cheese (grated)
1/2 cup mozzarella cheese (cubed)
1 to 2 Teaspoons minced garlic
1 package of frozen spinach, thawed and squeezed of its juices
1 (14 oz) can of artichoke hearts, chopped (can also use frozen)&(thawed)

What’s next

Combine all ingredients. Place in shallow casserole dish. You can either bake the dip for about 15-20 minutes at 325 F ..but I have also found that you can just heat it in the microwave for a few minutes.

No-fat artichoke dip

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artichoke.jpg

Lose the fat, not the flavor. Here’s a delicious creamy artichoke dip that’s great for vegetables, crackers or toast. Try them with pitas for a simple gourmet lunch (bake the pitas at 400 degrees for 8 minutes for an extra crunch)

Ingredients

1 14-oz. can water-packed artichoke hearts, drained, finely chopped, and pressed in strainer to remove excess liquid
3/4 cup fat-free cream cheese
1 clove garlic, minced
1/4 cup fat-free mayonnaise
1/4 tsp. freshly-ground white pepper
Salt to taste

What’s next

Mix all ingredients together in bowl. Put half of mixture in a blender, puree until smooth, and return to bowl with remaining mixture. Mix well to combine.

¼ cup serving: 58 calories, 0.5g fat (0g saturated fat)

Halloween Tomatillo Dip

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chips and tomatillo dip

Take out the chips and the scary movies — here’s a “bloody” good dip for your Halloween horror marathon. Contains loads of anti-oxidant rich tomatoes, and no cholesterol. 

Ingredients 

  • 3 fresh tomatillos (about 6 oz. total), husks removed
  • 1/2 cup shelled raw pumpkin seeds (pepitas)
  • 2 medium cloves garlic, peeled
  • 2 tablespoons lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup lightly packed fresh cilantro
  • 1/2 teaspoon salt
  • Tortilla chips 

What’s Next

Broil the tomatillos in a pan, about 4 to 6 inches away from heat. Turn it once. Do this for about 5 minutes, or until the skins are charred. In a separate pan, toast pumpkin seeds for about 4 minutes. Then, throw all the ingredients into a food processor and give a quick whirl. Add salt to taste.

Luscious Spinach & Artichoke Dip

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 Spinach & Artichoke Dip.jpg

Are you ready for some delicious, wonderful comfort food?  Well, here ya go…

Ingredients:

  • 1 teaspoon olive oil
  • 5 cloves, minced
  • 10 oz frozen chopped spinach, thawed & drained
  • 1/2 cup sour cream
  • 1/4 of an 8 oz package cream cheese, softened
  • 14 oz can artichoke hearts, drained & chopped
  • 1/2 cup red bell pepper, chopped
  • 1 teaspoon lemon juice
  • 1 cup Mozzarella cheese, grated
  • 1/3 cup Parmesan cheese, grated
  • Mozzarella cheese for sprinkling
  • French bread or pita chips for dipping

What’s Next:

Go ahead and preheat your oven to 350 degrees, or 175 C.

In a large skillet- heat olive oil and saute minced garlic for 1 minute.  Turn eye down to medium.

Add spinach to skillet, work around until surface is covered.  Spoon in sour cream, continually stirring.  Stir in cream cheese.

Add artichoke hearts, bell pepper & lemon juice- stir with wooden spoon until uniform.  Mix in Mozzarella & Parmesan cheeses.  Continue cooking & occasionally stirring for 15 minutes.  You want to work all the flavors together.

Place spinach & artichoke mixture into a medium-sized baking dish and sprinkle with Mozzarella.  Bake for 30 minutes or until cheeses are melted & bubbly.  Serve warm. 

Enjoy this dip with any chip, bread or pita!  You did it, time to relax and eat this wonderful dish!

Eat well & Laugh often.