Tag Archives: thermomix dips

Cheesy mushroom dip

My best friend gave me this recipe years back and oh.my.god. The healthiest thing in there is the fresh garlic (even the mushrooms are canned) but holy crap it’s the most addictive dip in the history of mankind. Trust me. Anyway this was the first year I used the Thermomix to make it, and hollowed out a cob loaf to serve it in. You can just pop it into a dish and serve it with crackers too if you can’t be bothered with the bread.

Ingredients
1 cob loaf, hollowed out, optional
Olive oil for drizzling
2-3 cloves of garlic, peeled
1 can of champignon mushrooms (I’ve tried using fresh mushrooms but it’s not as good)
1 regular sized jar of mayonnaise, mine was 235g (none of that low-fat crap. If you’re making this dip your diet is screwed anyway, so go for the real stuff)
Parmesan cheese, the same amount as your mayonnaise
Paprika for sprinkling (optional)

Method
– Preheat your oven to 180 degrees celcius
– Tear the bread from the middle of your cob loaf into chunks, throw in a bowl, and drizzle with some olive oil. I had some spare rosemary so I threw that in too. Set aside.
– Throw your garlic into the TMX bowl and chop for 3 secs/speed 5.
– Add mushrooms and press Turbo a couple of times to chop them up into bite-sized pieces.

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– Add the mayo and parmesan cheese, and hit Turbo another few times until well-mixed.

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– Scoop the mushroom mix into the cob loaf, sprinkle with paprika if you want, and whack into the oven for 45 minutes. When you have 15 minutes left, throw the bread chunks into the oven (spread evenly on a tray) to toast.
– Et voila. Try not to finish it all by yourself.

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Dill, onion and mint yoghurt dip

After a day of food truck hunting, we stopped by the South Melbourne Markets for some seafood and meat to barbecue. I wanted to try a new condiment to accompany my lamb cutlets and calamari, so I had did a quick Google search and decided to whip up a combination of different recipes and the mint I had from my garden.

Ingredients
Handful of mint leaves
Handful of dill (I didn’t use the stalks)
Half a small red onion
A small tub of Greek yoghurt
Juice from half a lemon
Salt to taste

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Method
– Throw all of the ingredients in your TMX bowl, and whizz for 5 seconds/speed 6.
– Pop in your fridge for at least half an hour before serving to let the flavours develop.
– Finish it off!

We had some corn chips lying around which tasted great with the dip too. Win!

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Corn, sour cream and lime dip

(Original recipe here)

I promise I will deviate from dips after this! For a while at least. It’s just that any dip to come out of the Thermomix never takes longer than five minutes but looks and tastes so damn good.

I must admit that when I saw this recipe, I couldn’t really get my head around the sour cream and lime combination. In my head I saw the dip splitting and just looking unappetising. Don’t knock it til you’ve tried it though, right? And boy, tell you what, it was worth it! We had a barbecue that day and found that this dip goes incredibly well with some grilled fish/prawns/squid too.

Ingredients

1 bunch coriander leaves
3 spring onions/shallots roughly chopped
1 juice and rind of one lime
250 g sour cream
420g can corn kernels, drained
1 pinch cayenne powder (I didnt’t use this but you might want to for a bit of a kick up the pants)
Corn Chips to serve (I used Red Rock jalapeno and cheddar but use whatever you like)

Method

– Pop the coriander, spring onions/shallots and lime rind in your TMX bowl and chop for 2-3 seconds/speed 6.

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– Scrape down the bowl.
– Add the lime juice, sour cream and corn, and mix for 4-5 secs/speed 3.
– Pour into a bowl, cover with cling wrap and pop in the fridge for at least an hour to let the flavours develop.
– Try not to eat too much.

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Tuscan almond pesto

Recipe from (this blogpost)

Another day, another condiment. I love serving this alongside a creamy dip to balance out the flavours. I also think that almonds are a great alternative to macadamias if you don’t want to spend as much money.

Ingedients

65g semi sundried tomatoes
4 cloves garlic
75g kalamata olives, pitted
60g whole almonds
2-3 sprigs rosemary, foliage only
A few dried chilli flakes, to taste
2 tsp sugar
15g balsamic vinegar
80g EVOO

Method

Turbo it up 3-4 times and you’re done!

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Rocket, parmesan and almond dip

(Recipe based on the one in this post)

The Thermomix is truly a godsend when it comes to entertaining. I love throwing things in the TMX bowl, pressing Turbo a couple of times and voila, dip done.

I’ve tried to make a different dip each time we have friends over, so if any of you reading have any suggestions please send them through!

This dip definitely needs a bit of salt or lemon to counteract the bitterness of the rocket. Good learning for me next time!

Ingredients
60g rocket
200g almonds
2 garlic cloves (I put an extra one in but I love garlic, it might be too strong for some of you)
50g parmesan
80g olive oil
Salt and/or lemon juice to taste

Method
Whack all the ingredients into your TMX bowl and press the Turbo button 3-4 times until you’ve got the consistency you want. Done!

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Basil Pesto

(Recipe taken from Everyday Cooking for Every Family)

Basil’s in season at the moment, and when I saw a massive bunch at South Melbourne markets for $1.99 I couldn’t resist. This dip is very similar to the Wattle Valley chunky dips you can get at the supermarket, but oh-so-much-better because you MADE IT YOURSELF.

Ingredients

1 large clove garlic (because I was making this for a dinner party of 12 I thought I’d better not overdo it with the garlic and I actually managed to stick to the recommended amount. SHOCKING.)

40g fresh basil leaves (approx 1 big bunch)

Small handful fresh parsley (I don’t use parsley for anything else and didn’t want to waste a big bunch so I omitted this)

160g unsalted cashews (I had salted nuts at home and these were fine)

80g olive oil

2 tbsp white vinegar

4 tbsp Parmesan Chesse (grated first in the Thermomix)

Pre-Method

  • I cut my block of parmesan into cubes and popped it into the bowl, then grated the cheese for about 10 seconds on speed 8.

Method

  • Place everything into the bowl and set the dial to closed lid position.
  • Pulse with the turbo button a couple of times for 5-10 seconds each until the desired consistency is achieved (about 4 pulses)
  • Done-zo.

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