Lemon Bean Dip

This creamy lemon dip almost has the essence of summer in a bowl. Light and fresh, perfect for sharing on a summer day. A refreshing appetizer that soothes and satisfies the peckish.   

Lemon Bean Dip

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serves 6 to 8 

1 x 540ml can white (navy) beans, drained and rinsed

2 garlic cloves, peeled and crushed

zest from 1 lemon

juice of 1 lemon

3 tablespoons olive oil

1/4 cup fresh parsley, chopped

In a food processor... or a blender, whiz the beans, garlic, lemon zest and juice until smooth. Once smooth, pulse in the olive oil and parsley. 

Scrape into a bowl and drizzle with a bit of olive oil and sprinkle fresh chopped parsley on top. Serve with your favourite crackers.

Will keep in the refrigerator for 3 days.

Hope everyone had a fabulous weekend. - JD 

Ten Acre Popcorn

In our travels we came across another popcorn gem... Ten Acre, Cousin Penelope's Strawberry & Cream Popcorn. Before an inquisitive eye and your nose gets wrinkly from the thought of the flavour it actually is quite good. Not overly fragrant syrupy sweet candy popcorn; just a savoury subtle creamy taste with a natural strawberry flavour. This was absolutely moreish. 

They also have many more delectable flavours like...

Lucia Popperley's Cappuccino, the essence of coffee flavour with a touch of vanilla and a hint of sweetness. Quite enjoyable. 

Ambrose Popperley's Wasabi, spicy, salty and deliciously sweet. Absolutely moreish as well. 

Not surprised that Ten Acre Popcorn are all of the above.  

To find out more about Ten Acre Popcorn click *here*

It's been another one of those weeks... hope everyone is having a good week! -JD 

Grazing

I thought I would post about this cookbook before we get into the throws of the Holiday spirit and the blissful overindulgences. Christmas, or any holiday, for that matter bring together family, friends, and food. Snack food during this time is just as important as the main meal. You do not want to border on too little or overwhelm with too much. Balanced choices that can maintain energy levels, blood sugar, and hunger are key. So that the company and conversation keeps them preoccupied rather than the food... the food should keep them satisfied.

Nowadays we all lead busier more complex lives and snack food... fast food is more readily available and that comes at a cost to our health, wallets and waistline. This cookbook has plenty of healthy snacks and finger foods for kids and adults. Whether you plan ahead or in dire need of something quick these recipes will help you through those busy periods  like the Holidays. Like Peanut Butter Power Bars, Breakfast Bean Cookies, Smoked Salmon Devilled Eggs, Fig and Olive Tapenade, Savoury Parmesan Biscotti and Spiced Tomato Apple Cake. Everything from savoury to sweet... crackers, granola, spreads, skewers, samosas, brownies and cupcakes. There is even a section called quickies so if you are really pressed for time you can whip something together quite easily.         

I wanted to share the Green Goddess Dip recipe as this is not a typical dip you would serve. It is different and I thought it would be a lovely accompaniment to the holidays. It is green and therefore very festive looking. 

Green Goddess Dip

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Makes about 2 cups

1/4 cup white wine or white balsamic vinegar

1/2 - 1 cup chopped fresh parsley (stems removes)

3 green onions, chopped 

small bunch of fresh chives, chopped 

1 teaspoon - 1 tablespoon anchovy paste (optional)

1 - 2 garlic cloves, crushed

1 tablespoon lemon juice (or to taste)

1/4 teaspoon salt

1/4 freshly ground black pepper 

1 cup low fat mayonnaise

Purée the vinegar, parsley, green onions, chives, anchovy paste (if you like), garlic, lemon juice, and salt and pepper in the bowl of a food processor until smooth; blend in the mayonnaise. Refrigerate until ready to serve.  

* You can add a mashed ripe avocado to the mixture before adding the mayonnaise.  

Have a good weekend everyone! - JD