Recipes - Mini Cobs

I would really love to say I came up with this idea all on my own, but I didn't.  I was chatting with a friend about how I love making cob loaves filled with dip for parties, but being a bit of a germophobe, I don't like that everyone's fingers are all over the bread - ripping it apart to dip with, which is the idea behind a cob.  He told me that he had seen individual "cobs" which eliminate this problem.  I have not been able to find small cob loaves so have used bake at home dinner rolls that can be purchased from most supermarkets.  Bread rolls would also work but might be a bit too big for finger food/canapes. 

Ingredients

12 dinner rolls

300g tub sour cream

1 pkt spring vegetable soup mix

2 rashers middle bacon

3 shallots, finely chopped

1/2 cup vintage cheddar cheese, grated

Step 1 - Preheat oven to 230°C.

Step 2 - Place bacon under an overheat grill and cook until crisp.  Set aside to cool then dice.

Step 3 - Mix bacon, sour cream, soup mix, shallots and cheese in a bowl until combined. Set aside.

Step 4 - Using a serrated knife, cut a lid from the top of each roll.  Pull of each lid, taking care not to break it and remove some bread from inside the roll and under the lid.  Spoon dip into each boat and place lids back on top. 

Step 5 - Bake for 6-9 minutes (depending on cooking instructions for rolls) until bread is golden and crisp.  Serve warm. 

Notes:

Any creamy, cheesy dip can be used in place of the dip in this recipe.

Recipes - Roast Capsicum Dip

I love dips as there are a million different recipes, using thousands of ingredients and hundreds of ways to use them. This Roast Capsicum Dip is spicy and flavoursome, simple and quick to whip up (once the capsicums are roasted).  I am yet to serve it as a dip, but I have used it as an element of a canape, the base of a pasta sauce and a flavouring for rice.  So it's highly versatile as well as delicious. 

Ingredients

3 capsicums, roasted (about 300g once roasted)

1 clove garlic, crushed

1/4 tsp chilli powder

1/2 tsp smoked paprika

1 tbs olive oil

salt, to season

Step 1 - Place all ingredients in the bowl of a food processor.

Step 2 - Use 3 or 4 short pulses to combine. Serve warm or cold.

Recipes - Bigilla

Bigilla is a Maltese dip made with dried broadbeans.  When I decided to make it I didn't think getting my hands on some dried broadbeans would be too difficult.  I was wrong.  In their absence I used frozen.  My Mum insists that this is not a bigilla because it has not been made with dried broadbeans.  It's also true that usually the dip is a medium-dark brown and mine is bright green.  Whatever it is and whatever broadbean you use, this dip is addictive!!  And just between you and me, I think it tastes better than the original.

Ingredients

500g broadbeans

1/2 cup olive oil

4 cloves garlic, crushed

1 lemon, juiced

1/2 cup parsley, firmly packed

1 tsp harissa

salt and pepper, to season

Step 1 - Boil broadbeans in lightly salted water for 4-5 minutes, or until soft.  Drain and transfer to food processor while still warm.

Step 2 - Add garlic, lemon juice, parsley and harrisa to broadbeans, season well with salt and pepper and process.  With motor running, drizzle olive oil in a thin stream until incorperated.  

Step 3 - Taste and adjust seasoning as required.  Serve warm or cool with crackers or bread. 

Notes:

If using dried broadbeans reduce the amount to 300g and soak overnight. Drain and rinse before commencing step 1.  Cooking time will also need to be extended.


I forgot to pick up some harissa so used tabasco sauce instead.  Not traditional but still gave it the kick it needed.  A fresh birdseye chilli could be used also.

Recipes - King of the Cob

Cob breads filled with dip are always super popular when entertaining.  The idea of an edible vessel in which the dip is heated and served is just so appealing, especially when toasted cob breads are crusty on the outside, fluffy on the inside and provide the perfect dipping implement.  Just make sure you have some extra toasted bread as the dip is always too much for just one cob loaf.  

This dip is the result of a lightbulb moment and, while it is not the prettiest dip, it tastes so yummy!  So yummy. 

Ingredients

250g cream cheese, softened

150g sour cream

2 cups grated King Island Netherby Blue Cheddar

1 cup grated tasty cheddar

1 punnet cherry tomatoes, quartered

1/3 cup basil, finely chopped

1 cob loaf

4-6 bread rolls, roughly torn

salt and pepper, to season 

Step 1 - Preheat oven to 200°C. Line a flat tray with baking paper and spray lightly with olive oil.

Step 2 - Scatter tomatoes over tray and season with a little salt.  Place in oven for 20-25 minutes, until tomatoes blacken around the edges.

Step 3 - Using a serrated knife, cut a circle in the top of the loaf.  Pull circle off loaf and set aside.  Remove a majority of the bread from inside the loaf, tearing into large chunks.  Set all bread aside.

Step 4 - Place cream cheese, sour cream, Netherby Blue, tasty cheddar and basil in a bowl.  Season well with pepper and mix until combined.  

Step 5 - Remove tomatoes from oven and set aside to cool.  When cool, gently fold through cheese mixture.  Pour dip into cob loaf and place lid back on top.  Discard baking paper, place cob on tray and bake for 20-25 minutes, until cob is golden and crispy.  In the last five minutes of oven time, scatter torn bread rolls and bread chunks around cob and place back in oven to toast.  Serve immediately.

Recipes - Baba Ghanoush

Baba Ghanoush.  Baba Ganush.  Baba Ghannouj.  Doesn't matter how you spell it, this Middle Eastern dip is too die for!  A good babaghanoush has a real smokey flavour as it was traditionally cooked over an open fire.  Use this dip as you would any other; when entertaining, as a sandwich spread or to accompany meat.

Ingredients
1kg eggplant (about 2 medium-large)
1 lemon, juiced
1 tahini
2 cloves garlic, crushed to a paste
1/2 tsp cumin
1 tsp salt
2 tbs olive oil
1/2 tsp paprika


Step 1 - Prick each eggplant a few times with a knife, wrap in foil and cook on a covered BBQ on high heat for 40 minutes, turning halfway through.
Step 2 - Unwrap eggplant and allow to cool.   Halve them, scoop out flesh and transfer to a fine sieve for about 30 minutes to drain any excess moisture.
Step 3 - Place lemon juice, tahini, oil, salt and garlic in the bowl of a food processor and blend until combined.  Add eggplant and cumin and pulse once or twice.  Do not blend as you want the eggplant to retain some texture.
Step 4 - Transfer to a bowl and mix gently with a spoon.  Serve, sprinkled with paprika and a drizzle of oil.

Recipes - Roast Capsicum Hummus

I just remembered that I made this dip earlier in the year and that it was super delicious.  I also remembered that I have the recipes for both roast capsicums and hummus. So...

Roast Capsicums

Hummus

                 plus

equals delicious!

Just add 1/2 to 3/4 cup roast capsicum at step 2 of the hummus recipe and follow the recipe from there.  It's that simple. Enjoy. 

   

Recipes - Olive Tapenade

Never buy olive tapenade again!  This takes two minutes to make and is so yummy.  Quantities of each ingredient can be altered slightly so you can make it to suit your taste.  

Ingredients
2 cups kalamata or green olives, pitted and rinsed
2 tbs capers, rinsed
2 anchovies
1/2 lemon, juiced
1 small clove garlic, crushed
3 tbs olive oil

Step 1 - Place all ingredients, except oil, into a food processor and process until chopped.

Step 2 - Add oil and process until well combined, scraping down sides half way through.

Notes:


A combination of kalamata and green olives can be used. 


Olive Tapenade tastes better the next day so make in advance if possible. 

Recipes - Cheese, Bacon and Chives Dip

This is a winner!  Every time I serve this dip it's received so well by my guests.  Don't think about what's going into it, just focus on how amazing it tastes.   

Ingredients
250g cream cheese
250mL sour cream
100g sharp vintage cheddar, grated
4 middle bacon rashers, rind removed
1 tsp french mustard
1 bunch chives, chopped
salt and pepper, to season

Pictured w Hummus (centre) and Guacamole (left)

Step 1 - Grill bacon until well cooked and set aside to cool.
Step 2 - Combine cream cheese, sour cream, cheese, mustard and chives in a bowl and mix until well combined.
Step 3 - Dice cooled bacon and reserve some to garnish.  Mix remaining bacon through cream cheese mixture.
Step 4 - Move to serving dish, sprinkle with reserved bacon and serve. 

Recipes - Basil Pesto

Who doesn't love a good pesto?  Great as a dip, mixed through pasta, served with meat or fish and even stuffed inside chicken.  It is so versatile and delicious. 

Ingredients
4 cups basil, stems removed 
1 clove garlic, chopped
1/2 cup pine nuts
1/2 cup parmesan, grated
1/2 cup olive oil
salt, to season

Step 1 - Toast half the pine nuts in a dry pan or under grill
Step 2 - Combine basil, garlic, all pine nuts and parmesan in food processor and process until well chopped. 

Step 3 - Add oil, season with salt and process until well combined, scraping down sides half way through.

Step 4 - Taste for seasoning and add more salt or olive oil if required. 

Notes:


Good quality ingredients, especially olive oil is imperative for this dish


Do not season with pepper.


To store, transfer pesto to an airtight container and drizzle with a thin layer of olive oil before attaching lid.  Store in fridge for 2-3 days. D not freeze.

Recipes - Guacamole

Who doesn't love a good guacamole?  Great for kids and vegetarians, a must when eating nachos and is great as a dip or spread on sandwiches and wraps.

Avocados, the main ingredient, are high in potassium, B vitamin, vitamin E and vitamin K.  They also contain more fibre than most fruits. 

Traditionally, guacamole is made by mashing avocado with sea salt. The essence of my recipe embodies this simplicity; maintaining the integrity of the avocado while adding a few simple, complimenting flavours.  

Ingredients

2 Hass avocado, skin removed

1 lime, juiced

1/2 tsp smoked paprika 

tabasco, to taste

sea salt, to season

pepper, pinch 

Guacamole pictured on right

Step 1 - Put all ingredients in a mini food processor and process.  

Step 2 - Taste, adjust seasoning as required and process.

Step 3 - Move to serving dish, sprinkle with paprika and serve with toasted turkish bread. 

Notes:

If you don't have a food processor, place ingredients in a bowl and mash with a fork.

Sweet chili sauce can be used in place of tabasco.  As with all seasonings, add a small amount to start with, then add more if required.

This is a great recipe to get kids involved in!  Reduce the amount of chili and encourage them to try it.  As they build a tolerance to chili, increase the amount used. 

Recipes - Hummus

Hummus is a middle eastern dip made from chickpeas.  It is high in iron, vitamin C, folate and vitamin B6 and the chickpeas provide a good source of protein and dietary fibre.  Traditionally, hummus is a mezze dish, but it can also be used as a dip or as a spread for sandwiches and wraps. It compliments lamb and roasted Mediterranean vegetables.  

Ingredients

400g tin chickpeas, drained and rinsed

2 tbs tahini

1/4 cup olive oil

1 tsp cumin

1 clove garlic, crushed

1/2 a lemon, juiced

salt, to season

Step 1 - Put chickpeas, tahini and garlic in a food processor.  Process.

Step 2 - Scrap down sides of food processor, add remaining ingredients. Process.

Step 3 - Taste mixture for seasoning and add salt, cumin, tahini, oil or lemon juice as required.

Step 4 - Move to serving dish, drizzle with olive oil, sprinkle with cumin and serve with toasted turkish bread.  

Notes:

When checking the seasoning and balancing the flavours, ensure you only add small amount of the ingredient and process well after each addition. 

Tahini is a paste made from hulled and ground sesame seeds.  It is available from most supermarkets and has a very long shelf life.  After opening, store at room temperature and ensure you mix it thoroughly before each use.  

Leftover hummus should be stored in an airtight container with a thin layer of oil covering it and refrigerated.  Do not freeze.  

Top 5 - Dips

I LOVE dips!  They're easy to make, quick to throw together and will impress your friends and family. By keeping a few staple ingredients in your pantry, you will always be able to whip something up when unexpected guests drop by or as a healthy snack for the kids.  There are so many different things you can do and once you start experimenting you will never buy premade dips again!

My Top 5 Dips:

1. Cheese, Bacon and Chive
2. Hummus
3. Guacamole 
4. Olive Tapenade
5. Baba Ghanoush

Check back for recipes soon!