This is my motley collection of side dishes such as dips, salsas and chutneys. When I get a chance I will add to the collection!
Cashew & Dried Tomato Dip
This recipe is based on one of my favourite commercial dips. You can find a similar dip in our local Woolworths and Coles supermarkets. I used my home-grown and dried tomatoes, garlic and lemon in this dip!
- Half a metric cup of cashews
- Half a metric cup of crispy dried tomatoes
- 1 Garlic bulb
- 1 Teaspoon smoky paprika
- One quarter metric cup parmesan cheese
- 2 Teaspoons lemon juice
- 3 Tablespoons olive oil
After you grind the cashew nuts into a course flour, empty them into a bowl.
Then after grinding the dried tomatoes into a powder, you mix the cashew flour, tomato powder together in the bowl. Next you will mix in the smoky paprika.
Now, after mixing the dry ingredients using the blender, you will add the parmesan cheese.
Finally add in the wet ingredients: garlic, lemon juice and olive oil. You can adjust the oil and juice to get your preferred texture.
Tomatillo Salsa Verde
I am so pleased with the lively fresh taste of this salsa, and so proud of growing most of the ingredients, that I just had to share the recipe with you!
I won’t rewrite the recipe, because I used the fresh salsa verde recipe published on Sophie’s Patch. So I used about 15 of my tomatillos and a bunch of home-grown coriander and fresh garlic with store-bought lime juice and (only) two fresh jalapenos. I think you will enjoy this! The first time our family tried it, we combined the salsa with a green curry and rice. Yum!
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