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Recipe File: Dips and Spreads
7 Layer Dip
Ingredients:
2 cans refried beans
200ml sour cream
2/3 cup mayonnaise
1 pkt taco seasoning
4 avocados
juice of one lemon
1 tsp salt
1/4 tsp garlic powder
500g grated tasty cheese
2 large tomatoes, diced
1/2 cup sliced black olives
1 bunch spring onions
Method:
In a large, deep casserole dish or lasagne dish layer the ingredients in the following order:
Layer 1 - 2 cans refried beans
Layer 2 - 1 cup sour cream, 2/3 cup mayo, 1 pkt taco seasoning mixed together
Layer 3 - 4 avocados mashed with 2 tbsp lemon juice, 1 tsp salt, 1/4 tsp garlic powder
Layer 4 - 500g grated tasty cheese
Layer 5 - 2 large tomatoes, diced
Layer 6 - 1/2 cup sliced black olives
Layer 7 - 1 bunch spring onions, finely sliced
Contributed by Cath Armstrong
2 cans refried beans
200ml sour cream
2/3 cup mayonnaise
1 pkt taco seasoning
4 avocados
juice of one lemon
1 tsp salt
1/4 tsp garlic powder
500g grated tasty cheese
2 large tomatoes, diced
1/2 cup sliced black olives
1 bunch spring onions
Method:
In a large, deep casserole dish or lasagne dish layer the ingredients in the following order:
Layer 1 - 2 cans refried beans
Layer 2 - 1 cup sour cream, 2/3 cup mayo, 1 pkt taco seasoning mixed together
Layer 3 - 4 avocados mashed with 2 tbsp lemon juice, 1 tsp salt, 1/4 tsp garlic powder
Layer 4 - 500g grated tasty cheese
Layer 5 - 2 large tomatoes, diced
Layer 6 - 1/2 cup sliced black olives
Layer 7 - 1 bunch spring onions, finely sliced
Contributed by Cath Armstrong
All-Mixed-Up Tortilla Chips
Ingredients:
2 flour tortillas or Mountain Bread*
2 corn tortillas or Mountain Bread*
2 tomato & basil tortillas or Mountain Bread*
2 spinach tortillas or Mountain Bread*
Nonstick cooking spray
garlic salt
onion powder
chili powder
Method:
Preheat oven to 200 degrees Celsius. Put tortillas on a clean surface and spray with cooking spray, then sprinkle with seasonings to your taste. Flip over, spray and season the other side. Pile the tortillas up on a cutting board and cut into quarters using a sharp knife, forming 4 triangles. Put the cut tortillas on baking sheets, being sure not to overlap any. Bake in preheated oven until crisp, about 5 to 7 minutes. Remove from oven and slide off onto a cooling rack. They will get crisper as they cool.
*Mountain Bread can be bought at your supermarket or online. You can order online from www.mountainbread.com.au There is a minimum order of 8 packets of Mountain Bread. If 8 packets sounds a lot Mountain Bread can be used for wraps, as lasagne sheets and in place of tortillas as well as making really nice chips. Bear in mind that it has a shelf life of 60 days, and can be frozen for up to 12 months. You can also share an order with a friend, delivery is free.
From the October 2011 Journal
2 flour tortillas or Mountain Bread*
2 corn tortillas or Mountain Bread*
2 tomato & basil tortillas or Mountain Bread*
2 spinach tortillas or Mountain Bread*
Nonstick cooking spray
garlic salt
onion powder
chili powder
Method:
Preheat oven to 200 degrees Celsius. Put tortillas on a clean surface and spray with cooking spray, then sprinkle with seasonings to your taste. Flip over, spray and season the other side. Pile the tortillas up on a cutting board and cut into quarters using a sharp knife, forming 4 triangles. Put the cut tortillas on baking sheets, being sure not to overlap any. Bake in preheated oven until crisp, about 5 to 7 minutes. Remove from oven and slide off onto a cooling rack. They will get crisper as they cool.
*Mountain Bread can be bought at your supermarket or online. You can order online from www.mountainbread.com.au There is a minimum order of 8 packets of Mountain Bread. If 8 packets sounds a lot Mountain Bread can be used for wraps, as lasagne sheets and in place of tortillas as well as making really nice chips. Bear in mind that it has a shelf life of 60 days, and can be frozen for up to 12 months. You can also share an order with a friend, delivery is free.
From the October 2011 Journal
Baked Pizza Dip
This dip is so good you'll be wanting to hide it away instead of sharing it. It's easy to make and can be done on the barbecue or a camp fire (one of our favourite camping snacks with drinks). Perfect for Christmas entertaining too, it is one of those "wow" dips and everyone will want you to share the recipe.
Ingredients:
1 packet crackers (or pita chips or crostini or little toasts)
250g block cream cheese
500g jar pizza (or tomato based pasta - can be a MOO) sauce
1/4 tsp oregano
1/4 tsp basil
1/4 tsp garlic granules
1 cup grated cheese
Step 1: Preheat your oven to 180 degrees Celsius. Soften the cream cheese by microwaving on low for 30 seconds (or let it rest on the bench to come to room temperature if you have time).
Step 2: Add softened cream cheese to a mixing bowl. Add the herbs to the cream cheese.
Step 3: Add 1 tablespoon of pizza sauce to mixture and mix until well blended.
Step 4: Spread mixture into a small ovenproof dish.
Step 5: Spread 1 cup of pizza sauce over cream cheese mixture.
Step 6: Sprinkle 1 cup of cheese over the top of cream cheese and sauce.
Step 7: Bake for 20 minutes until the cheese is melted and bubbly on the edges.
Serve with the crackers, pita chips or crostini and enjoy!
Tip of the Day 5th November 2013
Ingredients:
1 packet crackers (or pita chips or crostini or little toasts)
250g block cream cheese
500g jar pizza (or tomato based pasta - can be a MOO) sauce
1/4 tsp oregano
1/4 tsp basil
1/4 tsp garlic granules
1 cup grated cheese
Step 1: Preheat your oven to 180 degrees Celsius. Soften the cream cheese by microwaving on low for 30 seconds (or let it rest on the bench to come to room temperature if you have time).
Step 2: Add softened cream cheese to a mixing bowl. Add the herbs to the cream cheese.
Step 3: Add 1 tablespoon of pizza sauce to mixture and mix until well blended.
Step 4: Spread mixture into a small ovenproof dish.
Step 5: Spread 1 cup of pizza sauce over cream cheese mixture.
Step 6: Sprinkle 1 cup of cheese over the top of cream cheese and sauce.
Step 7: Bake for 20 minutes until the cheese is melted and bubbly on the edges.
Serve with the crackers, pita chips or crostini and enjoy!
Tip of the Day 5th November 2013
Basic Herb Butter
Ingredients:
60g butter, softened
2 tbsp chopped fresh herbs
Salt & freshly ground pepper
Method:
Combine herbs with butter, season with salt and pepper to taste. Chill.
60g butter, softened
2 tbsp chopped fresh herbs
Salt & freshly ground pepper
Method:
Combine herbs with butter, season with salt and pepper to taste. Chill.
Basil Pesto
Ingredients:
3 tbsp toasted Pine Nuts
2 cups basil leaves
2 cloves garlic
3-4 tbsp nutritional yeast flakes
2-3 tbsp olive oil
2tbsp lemon juice (freshly squeezed)
Pinch of salt
Method:
Step 1. Lightly toast pine nuts
Step 2. Place all ingredients in a food processor and mix until blended. You can slowly pour in the olive oil if you wish, but I always put the ingredients in all together and blitz.
Step 3. If it is looking a little too green and not creamy, slowly add up to 3 tbsp of water and blitz for a second time.
Step 4. Taste test (just a small amount) and pour into jars/ containers.
Can be kept in the fridge for up to one week.
Tip: taste your pesto to ensure it is the right balance between garlic and lemon.
Contributed by Tamara Edis
3 tbsp toasted Pine Nuts
2 cups basil leaves
2 cloves garlic
3-4 tbsp nutritional yeast flakes
2-3 tbsp olive oil
2tbsp lemon juice (freshly squeezed)
Pinch of salt
Method:
Step 1. Lightly toast pine nuts
Step 2. Place all ingredients in a food processor and mix until blended. You can slowly pour in the olive oil if you wish, but I always put the ingredients in all together and blitz.
Step 3. If it is looking a little too green and not creamy, slowly add up to 3 tbsp of water and blitz for a second time.
Step 4. Taste test (just a small amount) and pour into jars/ containers.
Can be kept in the fridge for up to one week.
Tip: taste your pesto to ensure it is the right balance between garlic and lemon.
Contributed by Tamara Edis
Beetroot Dip
Ingredients:
1 large tin beetroots
5 tablespoon of Greek yoghurt
1 clove garlic
a pinch of salt
Method:
Mix the beetroots and the garlic clove in a blender or food processor. Place the mixture into a bowl, add salt and yoghurt. Sprinkle dried mint and drizzle with olive oil for serving.
Contributed by Cath Armstrong
1 large tin beetroots
5 tablespoon of Greek yoghurt
1 clove garlic
a pinch of salt
Method:
Mix the beetroots and the garlic clove in a blender or food processor. Place the mixture into a bowl, add salt and yoghurt. Sprinkle dried mint and drizzle with olive oil for serving.
Contributed by Cath Armstrong
Beetroot Hommos
Beetroot are a much maligned vegetable and are good for so much more than the pickled slices we enjoy with a salad. They are delicious baked, but for a real taste sensation try this beetroot hommos, it's a touch of summer in the middle of winter.
Ingredients:
250g beetroot, scrubbed and top and tailed
2 tbsp tahini
1/4 cup lemon juice
1 garlic clove, crushed
1 tbsp cumin
Good grind of black pepper
Method:
Cover beetroot with water in a medium saucepan and bring to a boil. Cook them until they are very tender. You should be able to almost shred them with a fork. Remove them from the water and let them cool until they can be handled. Slip off the skins and stems. Cut the beetroot into chunks and place in food processor. Add remaining ingredients and process until smooth.
Serve warm or at room temperature with tortilla chips or pita wedges. Store, covered, in the refrigerator. It freezes very nicely.
Contributed by Cath Armstrong
Ingredients:
250g beetroot, scrubbed and top and tailed
2 tbsp tahini
1/4 cup lemon juice
1 garlic clove, crushed
1 tbsp cumin
Good grind of black pepper
Method:
Cover beetroot with water in a medium saucepan and bring to a boil. Cook them until they are very tender. You should be able to almost shred them with a fork. Remove them from the water and let them cool until they can be handled. Slip off the skins and stems. Cut the beetroot into chunks and place in food processor. Add remaining ingredients and process until smooth.
Serve warm or at room temperature with tortilla chips or pita wedges. Store, covered, in the refrigerator. It freezes very nicely.
Contributed by Cath Armstrong
Best Ever Egg Salad
Ingredients:
4 cups water
4 eggs
2 teaspoons softened butter
½ cup mayonnaise
2 tsp mustard
½ tsp Worcestershire sauce (barbecue makes a reasonable substitute)
90g softened cream cheese
Method:
Cook the eggs at a rapid boil for eight minutes.
Remove from the heat, drain and run the eggs under cold water for a minute to prevent them discolouring.
Allow the eggs to sit in cold water for five minutes, then peel, and quarter.
In a food processor bowl or blender, combine the eggs with the other ingredients until smooth. No food processor? Mash by hand, and then use the fork to blend until the mixture is smooth.
This mixture can be piped onto toast or crackers, sprinkle with a little paprika to finish.
Contributed by Cath Armstrong
4 cups water
4 eggs
2 teaspoons softened butter
½ cup mayonnaise
2 tsp mustard
½ tsp Worcestershire sauce (barbecue makes a reasonable substitute)
90g softened cream cheese
Method:
Cook the eggs at a rapid boil for eight minutes.
Remove from the heat, drain and run the eggs under cold water for a minute to prevent them discolouring.
Allow the eggs to sit in cold water for five minutes, then peel, and quarter.
In a food processor bowl or blender, combine the eggs with the other ingredients until smooth. No food processor? Mash by hand, and then use the fork to blend until the mixture is smooth.
This mixture can be piped onto toast or crackers, sprinkle with a little paprika to finish.
Contributed by Cath Armstrong
Better Butter Recipe
Ingredients:
250gm butter, softened but not melted
1/2 cup good quality oil
2 tablespoons of skim milk powder
2 tablespoons of water
pinch of salt (if required)
Method:
Put all the ingredients into a large mixing bowl and use an electric mixer to mix. Beat on high speed until smooth. Pour into a container, cover and refrigerate until needed. This recipe keeps for three days unrefrigerated. For longer storage, refrigerate or freeze. This recipe makes approximately 500g butter spread. Can be used straight from the fridge.
Contributed by Kay, Townsville, 8th September 2009
250gm butter, softened but not melted
1/2 cup good quality oil
2 tablespoons of skim milk powder
2 tablespoons of water
pinch of salt (if required)
Method:
Put all the ingredients into a large mixing bowl and use an electric mixer to mix. Beat on high speed until smooth. Pour into a container, cover and refrigerate until needed. This recipe keeps for three days unrefrigerated. For longer storage, refrigerate or freeze. This recipe makes approximately 500g butter spread. Can be used straight from the fridge.
Contributed by Kay, Townsville, 8th September 2009
Caper Herb Butter
Ingredients:
80g butter, softened
1/3 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon capers, rinsed, drained
2 cloves garlic
Method:
Blend butter, parsley, capers and garlic in a food processor until mixture forms a smooth paste. Chill.
80g butter, softened
1/3 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon capers, rinsed, drained
2 cloves garlic
Method:
Blend butter, parsley, capers and garlic in a food processor until mixture forms a smooth paste. Chill.
Caramel Fruit Dip
Ingredients:
1 tin condensed milk
300ml cream, whipped
Summer fruits
1 packet marshmallows
Method:
Boil the tin of condensed milk in a saucepan covered with water for 2 ½ hours to caramelize. Keep the saucepan topped up with boiling water to cover the tin. Remove from heat and let cool a few minutes. Cover the tin with a clean tea towel and carefully and slowly take the top off with a can opener.
Be very careful, as the contents of the can will be boiling and could ‘explode’ if you open the can too fast, resulting in a nasty burn.
Add whipped cream to the caramel until it reaches dip consistency. Cool in fridge until ready to serve. Prepare fruit for dipping: grapes, strawberries, sliced peaches etc. Arrange around a plate, adding a few marshmallows.
Contributed by Cath Armstrong
1 tin condensed milk
300ml cream, whipped
Summer fruits
1 packet marshmallows
Method:
Boil the tin of condensed milk in a saucepan covered with water for 2 ½ hours to caramelize. Keep the saucepan topped up with boiling water to cover the tin. Remove from heat and let cool a few minutes. Cover the tin with a clean tea towel and carefully and slowly take the top off with a can opener.
Be very careful, as the contents of the can will be boiling and could ‘explode’ if you open the can too fast, resulting in a nasty burn.
Add whipped cream to the caramel until it reaches dip consistency. Cool in fridge until ready to serve. Prepare fruit for dipping: grapes, strawberries, sliced peaches etc. Arrange around a plate, adding a few marshmallows.
Contributed by Cath Armstrong
Chicken and Ham Spread
Ingredients:
1 cup chopped cooked chicken
2 tablespoons mayonnaise
1 teaspoon mixed mustard
½ cup chopped ham
2 teaspoons brandy optional
salt and pepper to taste
pinch dried tarragon
Method:
Place all ingredients into a blender or food processor and mix until smooth. Store in an airtight container in refrigerator. Spread on biscuits or use with vegetable sticks of carrot and/or celery.
1 cup chopped cooked chicken
2 tablespoons mayonnaise
1 teaspoon mixed mustard
½ cup chopped ham
2 teaspoons brandy optional
salt and pepper to taste
pinch dried tarragon
Method:
Place all ingredients into a blender or food processor and mix until smooth. Store in an airtight container in refrigerator. Spread on biscuits or use with vegetable sticks of carrot and/or celery.
Chicken Liver Pate
Ingredients:
500gms chicken livers
4 rashers bacon (diced)
1 small onion (diced)
1/2 cup cream or evaporated milk (MOO is fine)
little oil for cooking and melted butter to seal
Method:
Cook livers, bacon and onions in the oil. The liver should still be a little pink. Add cream or milk to the pan, remove from heat and blend to a smooth paste in a blender. Put pate into a container and cover with melted butter to seal. This will keep while sealed for three weeks.
500gms chicken livers
4 rashers bacon (diced)
1 small onion (diced)
1/2 cup cream or evaporated milk (MOO is fine)
little oil for cooking and melted butter to seal
Method:
Cook livers, bacon and onions in the oil. The liver should still be a little pink. Add cream or milk to the pan, remove from heat and blend to a smooth paste in a blender. Put pate into a container and cover with melted butter to seal. This will keep while sealed for three weeks.
Chive & Parsley Butter
Ingredients:
250g butter, softened at room temperature
1/4 cup chives, finely chopped
1/4 cup parsley, finely chopped
Method:
Combine the butter, chives and parsley in a small bowl. Chill.
250g butter, softened at room temperature
1/4 cup chives, finely chopped
1/4 cup parsley, finely chopped
Method:
Combine the butter, chives and parsley in a small bowl. Chill.
Chocnut Spread
Ingredients:
3/4 cup choc chips
2 tbsp butter
375g jar smooth peanut butter
Method:
Melt choc chips and butter over low heat, stirring to combine. Remove from heat and beat in peanut butter. Pour into an air tight container. Store in pantry during cool weather, in the fridge during hot weather.
Contributed by Michelle, Donvale, 18th June 2010
3/4 cup choc chips
2 tbsp butter
375g jar smooth peanut butter
Method:
Melt choc chips and butter over low heat, stirring to combine. Remove from heat and beat in peanut butter. Pour into an air tight container. Store in pantry during cool weather, in the fridge during hot weather.
Contributed by Michelle, Donvale, 18th June 2010
Cinnamon Honey Butter
This butter is just delicious, so delicious that it makes a wonderful gift, either on its own or as a part of a gift hamper. I use small recycled jam jars, salsa jars or little canning jars from the $2 shop. We have this on toasted crumpets and on warm bran muffins or spread on fresh bread.
Ingredients:
1 cup Honey
250g butter, softened
1 cup icing sugar
2 tsp cinnamon
You will also need three 300ml canning jars for your cinnamon butter.
Method:
1. Combine all ingredients in bowl. Using whisk attachment on mixer blend until smooth and creamy, scraping down sides of bowl as needed.
2. Spoon into jars, smoothing the top with the back of the spoon.
3. Keep refrigerated. Serve at room temperature.
Yield: 3 300ml jars
Contributed by Cath Armstrong, 1st December 2014
Ingredients:
1 cup Honey
250g butter, softened
1 cup icing sugar
2 tsp cinnamon
You will also need three 300ml canning jars for your cinnamon butter.
Method:
1. Combine all ingredients in bowl. Using whisk attachment on mixer blend until smooth and creamy, scraping down sides of bowl as needed.
2. Spoon into jars, smoothing the top with the back of the spoon.
3. Keep refrigerated. Serve at room temperature.
Yield: 3 300ml jars
Contributed by Cath Armstrong, 1st December 2014
Cottage Cheese
Ingredients:
1 cup skim milk powder
1/4 - 1/2 cup lemon juice OR 1 tsp citric acid in 2 tsp water
5 cups cold water
Method:
Add the skim milk powder with 5 cups of water. Beat with egg beater or electric mixer. Heat milk in a saucepan, over low heat, until just warm. Remove from heat and slowly add the lemon juice or citric acid and stir. When curds and whey have formed strain through a cheese cloth (I use a clean Chux). Before using, add salt to taste.
Contributed by Cath Armstrong
1 cup skim milk powder
1/4 - 1/2 cup lemon juice OR 1 tsp citric acid in 2 tsp water
5 cups cold water
Method:
Add the skim milk powder with 5 cups of water. Beat with egg beater or electric mixer. Heat milk in a saucepan, over low heat, until just warm. Remove from heat and slowly add the lemon juice or citric acid and stir. When curds and whey have formed strain through a cheese cloth (I use a clean Chux). Before using, add salt to taste.
Contributed by Cath Armstrong
Cowboy Caviar
Ingredients:
2 cans four bean mix, drained
1 cup frozen corn kernels
2 large tomatoes diced
1 large avocado, peeled and diced
1/2 red onion, diced
1 tbsp chilli sauce (optional)
1/4 cup coriander, finely chopped
Dressing
2 tbsp red wine vinegar
2 tbsp lemon juice
1 tsp salt
1/2 tsp ground black pepper
Method:
Combine the ingredients for the dressing together, whisking well. Set aside.
Mix all the dip ingredients together in a bowl, tossing well to make sure they are evenly combined. Add the dressing and toss. Serve with corn chips or plain pita chips.
2 cans four bean mix, drained
1 cup frozen corn kernels
2 large tomatoes diced
1 large avocado, peeled and diced
1/2 red onion, diced
1 tbsp chilli sauce (optional)
1/4 cup coriander, finely chopped
Dressing
2 tbsp red wine vinegar
2 tbsp lemon juice
1 tsp salt
1/2 tsp ground black pepper
Method:
Combine the ingredients for the dressing together, whisking well. Set aside.
Mix all the dip ingredients together in a bowl, tossing well to make sure they are evenly combined. Add the dressing and toss. Serve with corn chips or plain pita chips.
Crab Dip
Ingredients:
1 tin crab meat
lemon juice
250g cream cheese
spring onions, finely chopped
pepper
1 bottle Seafood Cocktail Sauce
Method:
Blend all ingredients together. Line a small bowl with Gladwrap, place crab mixture in carefully. Refrigerate.To serve: Turn out onto a serving plate, remove Gladwrap and pour bottle of seafood cocktail; sauce over top.
1 tin crab meat
lemon juice
250g cream cheese
spring onions, finely chopped
pepper
1 bottle Seafood Cocktail Sauce
Method:
Blend all ingredients together. Line a small bowl with Gladwrap, place crab mixture in carefully. Refrigerate.To serve: Turn out onto a serving plate, remove Gladwrap and pour bottle of seafood cocktail; sauce over top.
Cream Cheese Spread
This is really good, better than the jarred variety you can buy.
Ingredients:
500g processed cheddar cheese, cut into small pieces
1 can evaporated milk
4 tbsp margarine
1 tsp salt
1 tsp dry mustard
Method:
Melt all ingredients in heavy saucepan or double boiler over medium heat. Pour into sterilised jars; let cool. Use on crackers or sandwiches, as a dip or as a cheese sauce over vegetables.
Ingredients:
500g processed cheddar cheese, cut into small pieces
1 can evaporated milk
4 tbsp margarine
1 tsp salt
1 tsp dry mustard
Method:
Melt all ingredients in heavy saucepan or double boiler over medium heat. Pour into sterilised jars; let cool. Use on crackers or sandwiches, as a dip or as a cheese sauce over vegetables.
Cucumber & Chive Dip
Ingredients:
1 tub Philly Cheese (in cardboard packet is cheaper
1/2 cup peeled and diced cucumber
pinch cayene pepper
chopped chives
Method:
Mix all ingredients together and enjoy -very refreshing
Contributed by Maggie Taylor, 12th June 2008
1 tub Philly Cheese (in cardboard packet is cheaper
1/2 cup peeled and diced cucumber
pinch cayene pepper
chopped chives
Method:
Mix all ingredients together and enjoy -very refreshing
Contributed by Maggie Taylor, 12th June 2008
Dip in a Bread Bowl
Ingredients:
1 small tin of water chestnuts (drained and chopped up)
250g Philadelphia cream cheese
250g sour cream
1 packet of onion soup (dry)
1 packet of frozen spinach (drained)
1 cob loaf (or home made bread)
Method:
Mix everything except the bread together. Cook in the microwave for 2 - 3 minutes until cheese has softened. Mix well. Hollow out the cob (or home made bread) and pour the dip in the cob/bread. Serve, using the chunks of bread from the loaf to dip.
Contributed by Sandra, Laidley, 2nd April 2010
1 small tin of water chestnuts (drained and chopped up)
250g Philadelphia cream cheese
250g sour cream
1 packet of onion soup (dry)
1 packet of frozen spinach (drained)
1 cob loaf (or home made bread)
Method:
Mix everything except the bread together. Cook in the microwave for 2 - 3 minutes until cheese has softened. Mix well. Hollow out the cob (or home made bread) and pour the dip in the cob/bread. Serve, using the chunks of bread from the loaf to dip.
Contributed by Sandra, Laidley, 2nd April 2010
Easy Dahl Recipe
Ingredients:
2 cups of red/yellow lentils
3 cups of water
1 can dice tomatoes
1 onion chopped
1 chilli chopped (optional and to taste)
2 cloves garlic chopped
ginger chopped
1-2 tsp of each of the following spices depending on your taste: coriander, cumin seeds, cardamon, black mustard seeds, cloves, salt and pepper. Start with 1 tsp and increase to taste.
Method:
Fry onion, chilli, garlic, ginger in saucepan. Add the spices and cook 1 minute. Add the lentils and coat with the onion/spice mixture. Pour in water and the tomatoes. Simmer very gently over lowest heat for 30-40 minutes. Check regularly to make sure mixture isn't drying out or sticking to the bottom of the pan. Dhal is done when mixture is thick and lentils are cooked.
2 cups of red/yellow lentils
3 cups of water
1 can dice tomatoes
1 onion chopped
1 chilli chopped (optional and to taste)
2 cloves garlic chopped
ginger chopped
1-2 tsp of each of the following spices depending on your taste: coriander, cumin seeds, cardamon, black mustard seeds, cloves, salt and pepper. Start with 1 tsp and increase to taste.
Method:
Fry onion, chilli, garlic, ginger in saucepan. Add the spices and cook 1 minute. Add the lentils and coat with the onion/spice mixture. Pour in water and the tomatoes. Simmer very gently over lowest heat for 30-40 minutes. Check regularly to make sure mixture isn't drying out or sticking to the bottom of the pan. Dhal is done when mixture is thick and lentils are cooked.
Easy Dip Ideas
Tip some sweet chilli sauce over a block of cream cheese and garnish with fresh coriander.
Mix some cream cheese, tuna, chopped celery with a splash of sweet chilli sauce to make a yummy dip or sandwich filling.
Mix 1 carton light sour cream with 2 teaspoons French Onion soup (or ½ pkt Cream of Onion soup) and 1 tablespoon sweet mustard pickles. Refrigerate then serve with a selection of cut up fruit, vegetables and dry biscuits.
Variation: Instead of the mustard pickles, add either 1 tablespoon of hot or medium/hot chunky taco mix.
Tip 1 tin of crab meat over a block of cream cheese, garnish with seafood sauce.
Contributed by Ruth, North Ringwood, 18th October 2005
Mix some cream cheese, tuna, chopped celery with a splash of sweet chilli sauce to make a yummy dip or sandwich filling.
Mix 1 carton light sour cream with 2 teaspoons French Onion soup (or ½ pkt Cream of Onion soup) and 1 tablespoon sweet mustard pickles. Refrigerate then serve with a selection of cut up fruit, vegetables and dry biscuits.
Variation: Instead of the mustard pickles, add either 1 tablespoon of hot or medium/hot chunky taco mix.
Tip 1 tin of crab meat over a block of cream cheese, garnish with seafood sauce.
Contributed by Ruth, North Ringwood, 18th October 2005
Easy Guacamole
Ingredients:
1/2 white onion, finely diced
1 jalapeno (seeded for less heat, if desired), finely chopped
1/4 cup fresh coriander, finely shredded
Salt and ground black pepper
2 ripe avocados, diced
2 tbsp fresh lime or lemon juice
Method:
In a large bowl, combine the onion, jalapeño, coriander, 3/4 teaspoon salt and 1/2 teaspoon pepper. Using the back of a fork, mash the vegetables until they begin to release their juices.
Add the avocados and lime juice and stir to combine. This recipe makes 2 cups.
From the July 2013 Journal
1/2 white onion, finely diced
1 jalapeno (seeded for less heat, if desired), finely chopped
1/4 cup fresh coriander, finely shredded
Salt and ground black pepper
2 ripe avocados, diced
2 tbsp fresh lime or lemon juice
Method:
In a large bowl, combine the onion, jalapeño, coriander, 3/4 teaspoon salt and 1/2 teaspoon pepper. Using the back of a fork, mash the vegetables until they begin to release their juices.
Add the avocados and lime juice and stir to combine. This recipe makes 2 cups.
From the July 2013 Journal
Easy Salsa
Ingredients:
1 tin diced tomatoes
1/2 pkt burrito seasoning
1/2 onion, finely chopped
1/2 green capsicum, very finely chopped
Method:
Mix tomatoes, burrito seasoning, onion and capsicum together. Gently stir through burrito seasoning. Refrigerate for two hours before using to allow flavours to develop.
Contributed by Jennifer, The Gap, 18th May 2007
1 tin diced tomatoes
1/2 pkt burrito seasoning
1/2 onion, finely chopped
1/2 green capsicum, very finely chopped
Method:
Mix tomatoes, burrito seasoning, onion and capsicum together. Gently stir through burrito seasoning. Refrigerate for two hours before using to allow flavours to develop.
Contributed by Jennifer, The Gap, 18th May 2007
Easy Tzatziki
Ingredients:
1 x 175g tubs natural no-fat yoghurt
1 Lebanese cucumbers, deseeded, grated
1 garlic cloves, crushed
1 lemon, rind finely grated, juiced
1/2 teaspoon lemon pepper
1/2 teaspoon salt
Method:
Combine yoghurt, cucumber, garlic, lemon rind, 1 tablespoon of lemon juice, lemon pepper and salt in a bowl. Cover. Refrigerate until required.
Contributed by Cath Armstrong
1 x 175g tubs natural no-fat yoghurt
1 Lebanese cucumbers, deseeded, grated
1 garlic cloves, crushed
1 lemon, rind finely grated, juiced
1/2 teaspoon lemon pepper
1/2 teaspoon salt
Method:
Combine yoghurt, cucumber, garlic, lemon rind, 1 tablespoon of lemon juice, lemon pepper and salt in a bowl. Cover. Refrigerate until required.
Contributed by Cath Armstrong
French Onion Dip
This is the cheapest dip ever.
Ingredients:
1 x 200ml carton sour cream (Aldi sell it for 79 cents)
½ pkt French onion soup (Bilo brand 37 cents a packet)
Method:
Mix soup mix into sour cream, preferably the day before you are to use it. This gives the flavour time to develop.
Contributed by Cath Armstrong
Ingredients:
1 x 200ml carton sour cream (Aldi sell it for 79 cents)
½ pkt French onion soup (Bilo brand 37 cents a packet)
Method:
Mix soup mix into sour cream, preferably the day before you are to use it. This gives the flavour time to develop.
Contributed by Cath Armstrong
Grandma's Sandwich Paste
Ingredients:
500gms gravy beef or any other inexpensive cut
2 onions, diced
1 clove garlic, crushed
1/2 cup balsamic vinegar
1/2 cup water
1 tbsp Worcestershire sauce
1 tsp dry mustard
1 beef stock cube
1/2 teaspoon thyme
1/2 teaspoon basil
salt and pepper to taste
Trim the fat from the steak and cut into 2cm cubes. Put into a medium saucepan and add all other ingredients. Cover and bring to a boil. Turn the heat down and simmer for 2-3 hours until the meat is fork tender. Check to make sure there is enough liquid to stop the meat sticking, but don't add too much - this is supposed to be a thick mixture. When cooked, remove from heat and cool. Blitz in food processor or with a stick blender to make a paste. Store in a clean, covered jar in the fridge for up to seven days.
Note: The method gives the stove-top instructions, but I make it in the slow cooker. Just put everything in the crock, and cook on LOW for 5 - 6 hours until the meat is fork tender, then cool and blitz to make a paste.
500gms gravy beef or any other inexpensive cut
2 onions, diced
1 clove garlic, crushed
1/2 cup balsamic vinegar
1/2 cup water
1 tbsp Worcestershire sauce
1 tsp dry mustard
1 beef stock cube
1/2 teaspoon thyme
1/2 teaspoon basil
salt and pepper to taste
Trim the fat from the steak and cut into 2cm cubes. Put into a medium saucepan and add all other ingredients. Cover and bring to a boil. Turn the heat down and simmer for 2-3 hours until the meat is fork tender. Check to make sure there is enough liquid to stop the meat sticking, but don't add too much - this is supposed to be a thick mixture. When cooked, remove from heat and cool. Blitz in food processor or with a stick blender to make a paste. Store in a clean, covered jar in the fridge for up to seven days.
Note: The method gives the stove-top instructions, but I make it in the slow cooker. Just put everything in the crock, and cook on LOW for 5 - 6 hours until the meat is fork tender, then cool and blitz to make a paste.
Guacamole
Ingredients:
2 ripe avocados
1 clove garlic, crushed
Salt to taste
1 tsp onion powder
1 large tomato, finely chopped
Method:
Peel avocados and remove stones. Beat until smooth with hand mixer. Add salt, onion powder and garlic to taste. Sprinkle finely chopped tomato over top.
2 ripe avocados
1 clove garlic, crushed
Salt to taste
1 tsp onion powder
1 large tomato, finely chopped
Method:
Peel avocados and remove stones. Beat until smooth with hand mixer. Add salt, onion powder and garlic to taste. Sprinkle finely chopped tomato over top.
Guacamole Dip
Ingredients:
1 clove crushed garlic
2 medium avocados
2 teaspoons finely chopped onion
dash Tabasco sauce
2 tablespoons lemon juice
4 tablespoons mayonnaise
salt and pepper to taste
Method:
Blend garlic, onion, mayonnaise, and lemon juice. Add avocados and mash. Serve with corn chips, pita chips, or dry biscuits.
1 clove crushed garlic
2 medium avocados
2 teaspoons finely chopped onion
dash Tabasco sauce
2 tablespoons lemon juice
4 tablespoons mayonnaise
salt and pepper to taste
Method:
Blend garlic, onion, mayonnaise, and lemon juice. Add avocados and mash. Serve with corn chips, pita chips, or dry biscuits.
Herb & Cream Cheese Butter
Ingredients:
1½ tablespoons unsalted butter, softened
2 teaspoons reduced-fat cream cheese
3 teaspoons snipped fresh dill
1 teaspoon snipped fresh chives
1 teaspoon drained horseradish
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
Method:
Beat the butter and cream cheese until well combined. Combine the dill, chives, horseradish, lemon zest and the lemon juice. Stir into the butter mixture until evenly distributed. Chill.
1½ tablespoons unsalted butter, softened
2 teaspoons reduced-fat cream cheese
3 teaspoons snipped fresh dill
1 teaspoon snipped fresh chives
1 teaspoon drained horseradish
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
Method:
Beat the butter and cream cheese until well combined. Combine the dill, chives, horseradish, lemon zest and the lemon juice. Stir into the butter mixture until evenly distributed. Chill.
Homemade Butter Soft
Ingredients:
500g butter (softened, not melted)
250ml olive oil
3 tablespoons skim milk powder
150ml water
Method:
Mix the milk powder and water and gradually add to the softened butter. Beat with electric beaters (or food processor) until smooth. Gradually add the oil in a thin stream and continue beating until mixture is cream in colour and fluffy. Store in clean margarine containers in the fridge. This quantity makes 2 1/2 margarine containers of spread.
Contributed by Brenda, Toowoomba, 11th July 2005
500g butter (softened, not melted)
250ml olive oil
3 tablespoons skim milk powder
150ml water
Method:
Mix the milk powder and water and gradually add to the softened butter. Beat with electric beaters (or food processor) until smooth. Gradually add the oil in a thin stream and continue beating until mixture is cream in colour and fluffy. Store in clean margarine containers in the fridge. This quantity makes 2 1/2 margarine containers of spread.
Contributed by Brenda, Toowoomba, 11th July 2005
Hommos with Tahine Dip
Ingredients:
175g chick peas, soaked
2-3 cloves garlic
juice of 2-3 lemons
375g tahine paste
Method:
Boil soaked chick peas in fresh water for 1 hr, until soft. Drain and blend to a puree, with lemon juice and a little water, until quite smooth. Add remaining ingredients, blend to a creamy paste, adding more water if necessary. Keep tasting and adjusting with lemon juice as required. Pour mixture into a serving dish, garnish with paprika and parsley.
175g chick peas, soaked
2-3 cloves garlic
juice of 2-3 lemons
375g tahine paste
Method:
Boil soaked chick peas in fresh water for 1 hr, until soft. Drain and blend to a puree, with lemon juice and a little water, until quite smooth. Add remaining ingredients, blend to a creamy paste, adding more water if necessary. Keep tasting and adjusting with lemon juice as required. Pour mixture into a serving dish, garnish with paprika and parsley.
Hommus
Ingredients:
1 cup chickpeas(soaked overnight)
4 cups water
2 cloves garlic
1/3 cup tahini
1/2 cup lemon juice
salt to taste
chopped parsley
olive oil
Method:
Cover chickpeas with cold water and soak overnight. Next morning boil in the same water until soft. This takes between 30 - 45 minutes. Drain, reserving a little of the water. Mash the chickpeas. Blend garlic and salt to a paste, add to chickpeas with tahini and lemon. Taste and adjust salt if necessary. Add reserved water now if the mixture is too thick to spread. Sprinkle with chopped parsley and drizzle with olive oil to serve. Keeps well in the fridge.
1 cup chickpeas(soaked overnight)
4 cups water
2 cloves garlic
1/3 cup tahini
1/2 cup lemon juice
salt to taste
chopped parsley
olive oil
Method:
Cover chickpeas with cold water and soak overnight. Next morning boil in the same water until soft. This takes between 30 - 45 minutes. Drain, reserving a little of the water. Mash the chickpeas. Blend garlic and salt to a paste, add to chickpeas with tahini and lemon. Taste and adjust salt if necessary. Add reserved water now if the mixture is too thick to spread. Sprinkle with chopped parsley and drizzle with olive oil to serve. Keeps well in the fridge.
Hummus
Ingredients:
3 cups cooked garbanzo beans (or use 2 cans, rinsed and drained)
5-6 garlic cloves, minced
3 spring onions finely minced
1/3 C tahini
1/4 C lemon juice
2 tbsp soy sauce
salt, pepper and cayenne pepper to taste
Method:
Put all ingredients in a food processor or blender and purée. You can cut down the garlic if you don't like it as strong. Serve as a dip or sandwich spread.
Contributed by Cath Armstrong
3 cups cooked garbanzo beans (or use 2 cans, rinsed and drained)
5-6 garlic cloves, minced
3 spring onions finely minced
1/3 C tahini
1/4 C lemon juice
2 tbsp soy sauce
salt, pepper and cayenne pepper to taste
Method:
Put all ingredients in a food processor or blender and purée. You can cut down the garlic if you don't like it as strong. Serve as a dip or sandwich spread.
Contributed by Cath Armstrong
Hummus
We have some food intolerances in our family, so I have adapted a recipe for hummus that also works out very cheap. It's fairly mild, which suits my kids and everyone who's tried it has always like the taste. The quantity below is quite large and would be great for a party, but you could easily halve it.
Ingredients:
2 cans of chickpeas (rinsed & drained)
8 tbsp (160ml) of oil (I use canola)
2 tbsp (40 ml) of water
1 tsp citric acid powder (adjust this according to how 'lemony' you like it)
1 tsp (rounded) of minced garlic (I use the cheap home brand jars, but you could use a couple of fresh cloves)
1 tsp sea salt
Method:
Puree all ingredients together in food processor. I put heaped spoonfuls in individual mini containers for lunchboxes, as well as 1 or 2 slightly larger containers (about 3 x quantity of the little ones) for me to dip into for a few of my own snacks. It seems to last very well in the fridge, around a week or so.
Contributed by Carla Dalton, 27th January 2011
Ingredients:
2 cans of chickpeas (rinsed & drained)
8 tbsp (160ml) of oil (I use canola)
2 tbsp (40 ml) of water
1 tsp citric acid powder (adjust this according to how 'lemony' you like it)
1 tsp (rounded) of minced garlic (I use the cheap home brand jars, but you could use a couple of fresh cloves)
1 tsp sea salt
Method:
Puree all ingredients together in food processor. I put heaped spoonfuls in individual mini containers for lunchboxes, as well as 1 or 2 slightly larger containers (about 3 x quantity of the little ones) for me to dip into for a few of my own snacks. It seems to last very well in the fridge, around a week or so.
Contributed by Carla Dalton, 27th January 2011
Joan's Chicken Liver Pate
Ingredients:
½ kg chicken livers (fresh)
1/3 cup of brandy
3 cloves garlic, chopped
1 small onion, chopped
1 teaspoon mixed herbs
2 bay leaves
2 rashers bacon
125g butter
Method:
Fry all ingredients (except brandy) in butter and cook for approx 10 minutes.
Add brandy, stir through, cook for an extra 2 minutes. Remove bay leaves.
Smooth in the food processor (if it looks too dry add more melted butter).
Spoon into small pate pots, allow to cool, pour on some extra melted butter to seal and decorate with 2 small bay leaves. Keep in the refrigerator up to 1 week or freeze.
½ kg chicken livers (fresh)
1/3 cup of brandy
3 cloves garlic, chopped
1 small onion, chopped
1 teaspoon mixed herbs
2 bay leaves
2 rashers bacon
125g butter
Method:
Fry all ingredients (except brandy) in butter and cook for approx 10 minutes.
Add brandy, stir through, cook for an extra 2 minutes. Remove bay leaves.
Smooth in the food processor (if it looks too dry add more melted butter).
Spoon into small pate pots, allow to cool, pour on some extra melted butter to seal and decorate with 2 small bay leaves. Keep in the refrigerator up to 1 week or freeze.
Labna
This is a MOO version of a yoghurt based cream cheese. It's easy to make from plain yoghurt and can be used for sweet or savoury cream cheeses.
Ingredients:
1kg fresh, plain yoghurt
Chopped herbs or nuts
Olive oil
Method:
Line a colander with a large square of cheesecloth (or a clean Chux). Tip the yoghurt into the cloth and draw up the sides to make a bundle. Use a rubber band to tie it off. Suspend the cheesecloth over a bowl and place in the fridge overnight. I use a wooden spoon to hang the cheesecloth over the bowl. The next day take the bowl and cheesecloth from the fridge and very gently squeeze any remaining moisture from the ball. What is left is your "cream cheese".
You can use it as is on toast, pancakes etc or in cooking or take small balls, roll in the chopped herbs or nuts and serve as nibbles. To keep the cream cheese roll into small balls, place in a clean jar and top with olive oil to cover. Keep them in the fridge. For a sweet cream cheese (to use in cake fillings etc) use icing sugar, honey or jam to sweeten.
Ingredients:
1kg fresh, plain yoghurt
Chopped herbs or nuts
Olive oil
Method:
Line a colander with a large square of cheesecloth (or a clean Chux). Tip the yoghurt into the cloth and draw up the sides to make a bundle. Use a rubber band to tie it off. Suspend the cheesecloth over a bowl and place in the fridge overnight. I use a wooden spoon to hang the cheesecloth over the bowl. The next day take the bowl and cheesecloth from the fridge and very gently squeeze any remaining moisture from the ball. What is left is your "cream cheese".
You can use it as is on toast, pancakes etc or in cooking or take small balls, roll in the chopped herbs or nuts and serve as nibbles. To keep the cream cheese roll into small balls, place in a clean jar and top with olive oil to cover. Keep them in the fridge. For a sweet cream cheese (to use in cake fillings etc) use icing sugar, honey or jam to sweeten.
Lemon Herb Butter
Ingredients:
2 tbsp lemon butter
1 tbsp butter
1 tbsp finely chopped fresh herbs (parsley, garlic, rosemary etc)
Method:
Combine the all ingredients in a small bowl until well combined. Chill.
2 tbsp lemon butter
1 tbsp butter
1 tbsp finely chopped fresh herbs (parsley, garlic, rosemary etc)
Method:
Combine the all ingredients in a small bowl until well combined. Chill.
Margarine
Ingredients:
3 tablespoons skim milk powder
6 tablespoons skim milk (liquid)
1/2 teaspoon salt
375ml oil
Method:
Beat all ingredients together except oil until smooth and thick. Add the oil very slowly, beating constantly. Beat until smooth and thick. If not thick enough add more milk powder. Store covered in fridge.
Contributed by Betty, Wollongong, 27th July 2006
3 tablespoons skim milk powder
6 tablespoons skim milk (liquid)
1/2 teaspoon salt
375ml oil
Method:
Beat all ingredients together except oil until smooth and thick. Add the oil very slowly, beating constantly. Beat until smooth and thick. If not thick enough add more milk powder. Store covered in fridge.
Contributed by Betty, Wollongong, 27th July 2006
Middle Eastern Carrot Dip
Ingredients:
500g carrots, peeled
1 clove garlic
1/4 cup olive oil
Juice of I lemon
1 tspn cumin powder
1 tspn honey
Salt and Pepper
Method:
Place carrots and clove of garlic (peeled but leave whole) in a saucepan of water and bring to the boil. Cook until tender and then process in food processor with lemon juice, cumin and honey until fairly smooth. Slowly add oil until you have a smooth creamy consistency. Delicious with pita or mountain bread crisps, and healthier than most dips too!
Contributed by Margaret Nixon, 26th August 2010
500g carrots, peeled
1 clove garlic
1/4 cup olive oil
Juice of I lemon
1 tspn cumin powder
1 tspn honey
Salt and Pepper
Method:
Place carrots and clove of garlic (peeled but leave whole) in a saucepan of water and bring to the boil. Cook until tender and then process in food processor with lemon juice, cumin and honey until fairly smooth. Slowly add oil until you have a smooth creamy consistency. Delicious with pita or mountain bread crisps, and healthier than most dips too!
Contributed by Margaret Nixon, 26th August 2010
Mixed Veggie Salsa
Ingredients:
1 cup diced zucchini
1 cup diced onion
2 cups diced red capsicum
2 cups diced green capsicum
2 cups diced Roma tomatoes
2 garlic cloves, minced
1/2 cup chopped fresh coriander
1/4 cup lime juice
1/2 tsp black pepper
Method:
Place all the ingredients in a large glass or plastic bowl and gently toss to combine. Cover with plastic wrap and refrigerate for 1 hour or more. Serve as a dip with pita chips or other snack cracker. May also be used to top scrambled eggs for a healthy late night meal or snack.
February 2013 Journal
1 cup diced zucchini
1 cup diced onion
2 cups diced red capsicum
2 cups diced green capsicum
2 cups diced Roma tomatoes
2 garlic cloves, minced
1/2 cup chopped fresh coriander
1/4 cup lime juice
1/2 tsp black pepper
Method:
Place all the ingredients in a large glass or plastic bowl and gently toss to combine. Cover with plastic wrap and refrigerate for 1 hour or more. Serve as a dip with pita chips or other snack cracker. May also be used to top scrambled eggs for a healthy late night meal or snack.
February 2013 Journal
Mock Chicken Spread
Ingredients:
1 medium tomato (skinned)
1 tsp mixed herbs
salt & pepper
1 egg
1 tbsp butter
1 tbsp chopped onion
1 tbsp grated cheese
1 cup of soft white breadcrumbs
Method:
Place all ingredients, except the egg, into a saucepan and simmer gently until onion is cooked. Add beaten egg and stir until thick. Use as a savoury filling or in sandwiches.
Contributed by Kathleen Burke, 5th September 2011
1 medium tomato (skinned)
1 tsp mixed herbs
salt & pepper
1 egg
1 tbsp butter
1 tbsp chopped onion
1 tbsp grated cheese
1 cup of soft white breadcrumbs
Method:
Place all ingredients, except the egg, into a saucepan and simmer gently until onion is cooked. Add beaten egg and stir until thick. Use as a savoury filling or in sandwiches.
Contributed by Kathleen Burke, 5th September 2011
MOO Butter Soft
Approximate $ Savings: $2-3 per week
We used to use a tub of spreadable butter a week and I resented paying $4.50 - $5.50 per 500g, and also did not like the idea of ingesting canola oil in the spreadable butter. My husband got sulky when I would only buy real butter $2.90 per 500g, and once I started making everyone's lunch every day I started to understand, hard butter is no fun on bread, especially in winter. So after reading the contents of the Devondale pack was 27% oil, I thought I would make my own.
After some trial and error, here is my recipe:
Cut a 250g piece of butter in half length wise to allow it to heat evenly without too much fuss. Also its easier to get a sense of how much to heat it with 250g rather than 500g.
Put it in a glass jug or ceramic bowl. Microwave for 30 secs at a time, you want butter just soft, not melted too much. Too much heat and it will separate - if it does just use it a moist banana cake or to fry with.
Once you can mix the butter with a fork, add your choice of 20-25% olive oil. Stir through.
Pour into a container and it will solidify as it cools.
Then use it! Saves $2 a week or more in a bigger family and one less item to buy. A 25% mix will stay spreadable in Melbourne cooler weather. As the weather warms, so does the butter so problem solved! I usually have a few blocks of butter in the freezer, if you do too, bring it to room temperature first, as too easy to overheat the edges and separate the butter.
Contributed by Sam Etheridge
We used to use a tub of spreadable butter a week and I resented paying $4.50 - $5.50 per 500g, and also did not like the idea of ingesting canola oil in the spreadable butter. My husband got sulky when I would only buy real butter $2.90 per 500g, and once I started making everyone's lunch every day I started to understand, hard butter is no fun on bread, especially in winter. So after reading the contents of the Devondale pack was 27% oil, I thought I would make my own.
After some trial and error, here is my recipe:
Cut a 250g piece of butter in half length wise to allow it to heat evenly without too much fuss. Also its easier to get a sense of how much to heat it with 250g rather than 500g.
Put it in a glass jug or ceramic bowl. Microwave for 30 secs at a time, you want butter just soft, not melted too much. Too much heat and it will separate - if it does just use it a moist banana cake or to fry with.
Once you can mix the butter with a fork, add your choice of 20-25% olive oil. Stir through.
Pour into a container and it will solidify as it cools.
Then use it! Saves $2 a week or more in a bigger family and one less item to buy. A 25% mix will stay spreadable in Melbourne cooler weather. As the weather warms, so does the butter so problem solved! I usually have a few blocks of butter in the freezer, if you do too, bring it to room temperature first, as too easy to overheat the edges and separate the butter.
Contributed by Sam Etheridge
moo guacamole
Ingredients:
2 avocadoes
2 cloves garlic, crushed
2 tsp lemon juice
1 tomato, diced
2 tbsp sour cream
1 tsp salt
Tortilla chips, for serving
Method:
Scoop out flesh from avocado and place in a bowl. Smash with fork.
Add crushed garlic, lemon juice, tomato, sour cream and salt. Mix well.
Serve MOO Guacamole with MOO (or bought) tortilla chips!
2 avocadoes
2 cloves garlic, crushed
2 tsp lemon juice
1 tomato, diced
2 tbsp sour cream
1 tsp salt
Tortilla chips, for serving
Method:
Scoop out flesh from avocado and place in a bowl. Smash with fork.
Add crushed garlic, lemon juice, tomato, sour cream and salt. Mix well.
Serve MOO Guacamole with MOO (or bought) tortilla chips!
MOO Peanut Butter
Ingredients:
2 cups raw peanuts
1 tbsp vegetable oil (safflower or sunflower)
Method:
Pre-heat your oven to 200 degrees Celsius. Spread the peanuts onto a baking sheet and roast in the oven for 5 – 7 minutes until golden brown. You’ll be able to smell them roasting by this time. Remove from the oven, toss into a bowl and stir to cool.
When the peanuts are cool, tip them into the bowl of a food processor fitted with a steel blade. Process until the peanuts form a paste and roll into a ball.
With the processor running, slowly add the tablespoon of oil. Continue processing, stopping to scrape down the sides occasionally. By now the peanut butter should be almost smooth. You can continue processing until it is completely smooth or you can stop now for a crunchy peanut butter.
Scrape the peanut butter into a clean, air tight jar or container. Spread on a slice of toast or a celery stick and enjoy!
Notes:
•You can buy raw peanuts from Indian grocers and wholefood/bulk food stores for around $7/kg.
•Always let the peanuts cool before processing or they will turn to oily mush.
•Store the peanut butter in an airtight container in the fridge to stop the oil from rising to the top. If you find it does rise, just stir it back into the peanut butter with a clean knife.
•I don’t add salt or sugar to the peanut butter; I don’t think it needs it. If you want to you can add salt and sugar to taste after you have added the oil.
From Debt Free, Cashed Up and Laughing
2 cups raw peanuts
1 tbsp vegetable oil (safflower or sunflower)
Method:
Pre-heat your oven to 200 degrees Celsius. Spread the peanuts onto a baking sheet and roast in the oven for 5 – 7 minutes until golden brown. You’ll be able to smell them roasting by this time. Remove from the oven, toss into a bowl and stir to cool.
When the peanuts are cool, tip them into the bowl of a food processor fitted with a steel blade. Process until the peanuts form a paste and roll into a ball.
With the processor running, slowly add the tablespoon of oil. Continue processing, stopping to scrape down the sides occasionally. By now the peanut butter should be almost smooth. You can continue processing until it is completely smooth or you can stop now for a crunchy peanut butter.
Scrape the peanut butter into a clean, air tight jar or container. Spread on a slice of toast or a celery stick and enjoy!
Notes:
•You can buy raw peanuts from Indian grocers and wholefood/bulk food stores for around $7/kg.
•Always let the peanuts cool before processing or they will turn to oily mush.
•Store the peanut butter in an airtight container in the fridge to stop the oil from rising to the top. If you find it does rise, just stir it back into the peanut butter with a clean knife.
•I don’t add salt or sugar to the peanut butter; I don’t think it needs it. If you want to you can add salt and sugar to taste after you have added the oil.
From Debt Free, Cashed Up and Laughing
Pretend Pate
Ingredients:
1 x 200g knob liverwurst
2 tbsp brandy
2 tbsp cream
1 tbsp fresh herbs of your choice
60b butter, clarified
1 rasher bacon, fat only
6 stuffed olives
Method:
Squeeze liverwurst into a small bowl. Mix in brandy and cream and herbs into it. Place spoonfuls into serving dish and use a spatula to level top. Seal the top with clarified set butter. Cut narrow strips from the bacon fat and place them in a trellis/diamond pattern on top of the pate. Cut the stuffed olives in half and place one half in each of the diamonds formed by the strips. Put in fridge to set. Allow to come to room temperature to serve.
Contributed by Kim, Tweed Heads, 17th November 2008
1 x 200g knob liverwurst
2 tbsp brandy
2 tbsp cream
1 tbsp fresh herbs of your choice
60b butter, clarified
1 rasher bacon, fat only
6 stuffed olives
Method:
Squeeze liverwurst into a small bowl. Mix in brandy and cream and herbs into it. Place spoonfuls into serving dish and use a spatula to level top. Seal the top with clarified set butter. Cut narrow strips from the bacon fat and place them in a trellis/diamond pattern on top of the pate. Cut the stuffed olives in half and place one half in each of the diamonds formed by the strips. Put in fridge to set. Allow to come to room temperature to serve.
Contributed by Kim, Tweed Heads, 17th November 2008
Ranch Dip
This is so good, everyone will love it, even the kids. It goes just as well with veggies as it does with corn chips or rice crackers so put a variety of them all on the plate and watch everything disappear. Best of all it uses ingredients you most likely always have in the house - no need to buy anything special for this dip!
Ingredients:
1 cup sour cream
1/2 cup mayonnaise
2 tbsp lemon juice
1 tsp chilli powder - mild, medium or hot, it's up to you
1-1/2 tsp ground cumin
1 clove garlic, crushed
1/4 tsp black pepper
Method:
Combine all the ingredients in a small bowl and chill. Serve with corn chips, rice crackers or vegetables such as carrot sticks, celery sticks, cucumber slices and cherry or grape tomatoes.
Tip of the Day, 10th September 2013
Ingredients:
1 cup sour cream
1/2 cup mayonnaise
2 tbsp lemon juice
1 tsp chilli powder - mild, medium or hot, it's up to you
1-1/2 tsp ground cumin
1 clove garlic, crushed
1/4 tsp black pepper
Method:
Combine all the ingredients in a small bowl and chill. Serve with corn chips, rice crackers or vegetables such as carrot sticks, celery sticks, cucumber slices and cherry or grape tomatoes.
Tip of the Day, 10th September 2013
Sage White Bean Dip
Ingredients:
1 (15 oz) can cannellini beans, rinsed, drained well
2 tbsp olive oil
4 garlic cloves, crushed
1/4 cup finely chopped fresh sage leaves
drizzle of extra-virgin olive oil
salt and pepper to taste
Method:
Put rinsed/dried cannellini beans in bowl and mash with a fork; set aside. Heat the 2 tablespoons olive oil in a frypan over medium heat. Add garlic and chopped fresh sage leaves and stir for 2 minutes or until garlic is fragrant and sage is slightly crispy. Pour this oil/garlic mixture over the mashed beans in the bowl and stir to combine. Drizzle with the extra-virgin olive oil and add salt and pepper to taste; toss gently. Serve immediately with veggies, breadsticks, pita chips or crackers for dipping.
February 2013 Journal
1 (15 oz) can cannellini beans, rinsed, drained well
2 tbsp olive oil
4 garlic cloves, crushed
1/4 cup finely chopped fresh sage leaves
drizzle of extra-virgin olive oil
salt and pepper to taste
Method:
Put rinsed/dried cannellini beans in bowl and mash with a fork; set aside. Heat the 2 tablespoons olive oil in a frypan over medium heat. Add garlic and chopped fresh sage leaves and stir for 2 minutes or until garlic is fragrant and sage is slightly crispy. Pour this oil/garlic mixture over the mashed beans in the bowl and stir to combine. Drizzle with the extra-virgin olive oil and add salt and pepper to taste; toss gently. Serve immediately with veggies, breadsticks, pita chips or crackers for dipping.
February 2013 Journal
Seafood Dip
Ingredients:
375g cream cheese
2 lg Avocado
2 x 200g can peeled prawns (drained and rinsed)
1 x jar (260g) seafood cocktail sauce
1½cup chopped fresh parsley
Method:
Mash cream cheese and avocados together. Place in middle of serving dish forming a mound Push both cans of prawns down on top and pour and spread seafood sauce all over mound. Liberally sprinkle chopped parsley all over.
375g cream cheese
2 lg Avocado
2 x 200g can peeled prawns (drained and rinsed)
1 x jar (260g) seafood cocktail sauce
1½cup chopped fresh parsley
Method:
Mash cream cheese and avocados together. Place in middle of serving dish forming a mound Push both cans of prawns down on top and pour and spread seafood sauce all over mound. Liberally sprinkle chopped parsley all over.
Simply Spicy Salsa
Ingredients:
2 large tins diced tomatoes
1 bottle plain tomato pasta sauce
100g chopped chili*
100g chopped jalapenos*
1 medium brown onion, diced fine
Method:
Mix all ingredients together in a large bowl. Let sit for 15 minutes, then spoon into tightly covered jar or other container. Refrigerate and use as needed. This mixture will keep in the refrigerator for several weeks. Use as a dip for tortilla chips or as a marinade for meats and poultry or to make Mexican style dishes.
*Note: Use more or less chillies and jalapenos to taste. The jalapenos can be replaced with diced green capsicum for a mild salsa.
From the October 2011 Journal
2 large tins diced tomatoes
1 bottle plain tomato pasta sauce
100g chopped chili*
100g chopped jalapenos*
1 medium brown onion, diced fine
Method:
Mix all ingredients together in a large bowl. Let sit for 15 minutes, then spoon into tightly covered jar or other container. Refrigerate and use as needed. This mixture will keep in the refrigerator for several weeks. Use as a dip for tortilla chips or as a marinade for meats and poultry or to make Mexican style dishes.
*Note: Use more or less chillies and jalapenos to taste. The jalapenos can be replaced with diced green capsicum for a mild salsa.
From the October 2011 Journal
Spinach Dip in Bread
Ingredients:
1 pkt frozen spinach
1 pkt spring vegetable soup
1 carton sour cream
2-3 tablespoons mayonnaise
salt and pepper to taste
1 French cob loaf bread
Method:
Defrost spinach and drain off excess water. Mix all ingredients in a bowl and refrigerate until it thickens. Slice top off bread and pull out the middle of bread in pieces which are placed around bread when served. Mix dip again and pour into middle of bread. Replace cut off lid of bread.
1 pkt frozen spinach
1 pkt spring vegetable soup
1 carton sour cream
2-3 tablespoons mayonnaise
salt and pepper to taste
1 French cob loaf bread
Method:
Defrost spinach and drain off excess water. Mix all ingredients in a bowl and refrigerate until it thickens. Slice top off bread and pull out the middle of bread in pieces which are placed around bread when served. Mix dip again and pour into middle of bread. Replace cut off lid of bread.
Sweet Chilli Dip
This is oh! so simple and so delicious.
Ingredients:
1 small bottle of sweet chilli sauce
1 tub Philadelphia cream cheese
Method:
Turn the Philadelphia cream cheese out onto a serving plate. Pour the sweet chilli sauce over the top, to cover. Allow to drizzle down the sides. Refrigerate until ready to serve with crisp vegetable sticks or water crackers.
Ingredients:
1 small bottle of sweet chilli sauce
1 tub Philadelphia cream cheese
Method:
Turn the Philadelphia cream cheese out onto a serving plate. Pour the sweet chilli sauce over the top, to cover. Allow to drizzle down the sides. Refrigerate until ready to serve with crisp vegetable sticks or water crackers.
Taco Dip
Ingredients:
1 pkt taco seasoning
250g block cream cheese
1 lettuce, shredded
1 capsicum, de-seeded and finely diced
1/2 bunch spring onions, sliced
1 jar salsa
1 cup grated tasty cheese
Method:
Mix taco seasoning and cream cheese together. Place into serving dish. Top with salsa, lettuce, capsicum, spring onion and grated cheese. Serve with corn chips.
1 pkt taco seasoning
250g block cream cheese
1 lettuce, shredded
1 capsicum, de-seeded and finely diced
1/2 bunch spring onions, sliced
1 jar salsa
1 cup grated tasty cheese
Method:
Mix taco seasoning and cream cheese together. Place into serving dish. Top with salsa, lettuce, capsicum, spring onion and grated cheese. Serve with corn chips.
Taco Salad
This is one of our favourite dips - so easy, looks great, makes heaps and tastes fantastic! If you are entertaining, try this recipe - your guests will be amazed at what a great cook you are.
Ingredients:
2 250g packets cream cheese(softened)
1 small jar taco sauce(choose mild, medium or hot)
1 small jar green chilli (choose mild, medium or hot)
1 kilo mince(cooked and drained)
2 lg bags corn chips
2 cans refried beans
2 300ml containers sour cream
1 500g bag shredded cheddar cheese
4 tomatoes or 2 jars of salsa can be substituted. That's what I use & it's easier!!
1/2 head shredded lettuce
Method:
1st Layer:
Using a mixer combine cream cheese, chilli, and taco sauce. Spread
into the bottom of the dish. I use a deep pottery pie dish and it looks great.
2nd Layer:
spread mince on top of 1st layer
3rd Layer:
spread refried beans on top of 2nd layer
4th Layer:
spread sour cream on top of 3rd layer
5th layer:
spread tomatoes (or salsa) and lettuce on top of 4th layer
6th layer:
cover with cheddar cheese
Serve with corn chips to dip!! ENJOY!
Contributed by Cath Armstrong
Ingredients:
2 250g packets cream cheese(softened)
1 small jar taco sauce(choose mild, medium or hot)
1 small jar green chilli (choose mild, medium or hot)
1 kilo mince(cooked and drained)
2 lg bags corn chips
2 cans refried beans
2 300ml containers sour cream
1 500g bag shredded cheddar cheese
4 tomatoes or 2 jars of salsa can be substituted. That's what I use & it's easier!!
1/2 head shredded lettuce
Method:
1st Layer:
Using a mixer combine cream cheese, chilli, and taco sauce. Spread
into the bottom of the dish. I use a deep pottery pie dish and it looks great.
2nd Layer:
spread mince on top of 1st layer
3rd Layer:
spread refried beans on top of 2nd layer
4th Layer:
spread sour cream on top of 3rd layer
5th layer:
spread tomatoes (or salsa) and lettuce on top of 4th layer
6th layer:
cover with cheddar cheese
Serve with corn chips to dip!! ENJOY!
Contributed by Cath Armstrong
Tasty Taco Dip
Ingredients:
Jalapera Bean Dip
1 clove garlic, crushed
few drops Tabasco sauce
Salt and pepper
½ pkt Taco seasoning mix
spring onions, finely chopped
1 large ripe avocado
dash of Worcestershire sauce
1 tomato, chopped
tasty cheese, grated
1 tub of sour cream
Method:
Spread bottom of tart plate (or something similar) with a layer of jalapera bean dip. Blend together in blender – avocado, garlic, sauces, salt and pepper. Spread over dip; spread a layer of sour cream mixed thoroughly with Taco seasoning. Sprinkle top with cheese and finally with spring onions and tomato. Serve with corn chips.
Jalapera Bean Dip
1 clove garlic, crushed
few drops Tabasco sauce
Salt and pepper
½ pkt Taco seasoning mix
spring onions, finely chopped
1 large ripe avocado
dash of Worcestershire sauce
1 tomato, chopped
tasty cheese, grated
1 tub of sour cream
Method:
Spread bottom of tart plate (or something similar) with a layer of jalapera bean dip. Blend together in blender – avocado, garlic, sauces, salt and pepper. Spread over dip; spread a layer of sour cream mixed thoroughly with Taco seasoning. Sprinkle top with cheese and finally with spring onions and tomato. Serve with corn chips.
Tuna Cob Loaf
Ingredients:
1 cob loaf
2 large tins tuna (drained)
250g cream cheese (from fridge)
1 carton sour cream
1 pkt French onion soup mix
Method:
Cut the top off the cob loaf in a circle and tear the bread out of the middle , leaving a 1cm layer around the edge to create a hole. break the bread from the top and insides into chunks and bake in the oven until golden brown including cob[this make the cob crispy on the inside] remove cob and bread chunks from oven when golden brown. To make the dip, combine all ingredients in a bowl and mix until smooth pour mixture into cob loaf and bake in oven cook in a 180 degree oven for approximately 25 to 35 minutes (depends on oven) until tuna mix looks cooked.
Contributed by Alana, Penrith, 7th October 2009
1 cob loaf
2 large tins tuna (drained)
250g cream cheese (from fridge)
1 carton sour cream
1 pkt French onion soup mix
Method:
Cut the top off the cob loaf in a circle and tear the bread out of the middle , leaving a 1cm layer around the edge to create a hole. break the bread from the top and insides into chunks and bake in the oven until golden brown including cob[this make the cob crispy on the inside] remove cob and bread chunks from oven when golden brown. To make the dip, combine all ingredients in a bowl and mix until smooth pour mixture into cob loaf and bake in oven cook in a 180 degree oven for approximately 25 to 35 minutes (depends on oven) until tuna mix looks cooked.
Contributed by Alana, Penrith, 7th October 2009
Ugly Dip
Ingredients:
large tub of sour cream
1/2 cup mayonnaise
250g frozen spinach defrosted and squeezed out
1packet spring vegetable soup mix
1 large cob loaf
Method:
Cut a slice from the top of the cob loaf about 1/4 of the way down and pull the bread out, leaving a 2cm shell. Mix the sour cream, mayo, frozen spinach and soup mix until well combined. Spoon into the cob loaf. Put the top back on and refrigerate until ready to serve. Tear the bread into chunks and use it to scoop up the dip.
Contributed by Kelly, North Dandenong, 28th May 2008
large tub of sour cream
1/2 cup mayonnaise
250g frozen spinach defrosted and squeezed out
1packet spring vegetable soup mix
1 large cob loaf
Method:
Cut a slice from the top of the cob loaf about 1/4 of the way down and pull the bread out, leaving a 2cm shell. Mix the sour cream, mayo, frozen spinach and soup mix until well combined. Spoon into the cob loaf. Put the top back on and refrigerate until ready to serve. Tear the bread into chunks and use it to scoop up the dip.
Contributed by Kelly, North Dandenong, 28th May 2008
Veggie Tray Dip
Ingredients:
2/3 cup low-fat mayonnaise
2/3 cup low-fat sour cream
1 tbsp dried parsley flakes
1 tbsp onion flakes
1 tsp garlic salt
1 tsp honey
1 tsp Tabasco sauce - optional
Method:
In a large bowl, whisk together all the ingredients until smooth and creamy. Put in jar with good lid and refrigerate until needed, up to 3 or 4 weeks.
To serve cut vegetables into bite size pieces or straws. Place dip into a small bowl and place in the centre of a large serving platter. Arrange vegetables around one side of platter and tortilla chips around the other.
From the October 2011 Journal
2/3 cup low-fat mayonnaise
2/3 cup low-fat sour cream
1 tbsp dried parsley flakes
1 tbsp onion flakes
1 tsp garlic salt
1 tsp honey
1 tsp Tabasco sauce - optional
Method:
In a large bowl, whisk together all the ingredients until smooth and creamy. Put in jar with good lid and refrigerate until needed, up to 3 or 4 weeks.
To serve cut vegetables into bite size pieces or straws. Place dip into a small bowl and place in the centre of a large serving platter. Arrange vegetables around one side of platter and tortilla chips around the other.
From the October 2011 Journal
Yoghurt Carrot Dip
Ingredients:
6 regular carrots (not baby)
1 garlic clove, grated
1 tbsp good olive oil
1/2 lemon, juiced
1 1/2 cups plain yoghurt
1/2 to 3/4 tsp salt (to taste)
Method:
Peel and trim the carrots, then grate (fine) into a bowl. To the bowl, add garlic, olive oil, lemon juice, and yogurt; stir well. Add salt to taste, stirring well after each addition. Refrigerate (covered) for 30 minutes. Stir again before serving. May be enjoyed as a dip with crackers or fresh raw vegetables.
February 2013 Journal
6 regular carrots (not baby)
1 garlic clove, grated
1 tbsp good olive oil
1/2 lemon, juiced
1 1/2 cups plain yoghurt
1/2 to 3/4 tsp salt (to taste)
Method:
Peel and trim the carrots, then grate (fine) into a bowl. To the bowl, add garlic, olive oil, lemon juice, and yogurt; stir well. Add salt to taste, stirring well after each addition. Refrigerate (covered) for 30 minutes. Stir again before serving. May be enjoyed as a dip with crackers or fresh raw vegetables.
February 2013 Journal