Dippits or Crudities

Melba Toast
Method
Toast thin slices of wholemeal bread in a toaster until brown. Split through the centre of the toast with a bread knife and cut into 4 triangles. Toast raw side of the bread under the grill.

Pepperpot shortbread
Ingredients
4ozs 125g flour
1/2 tsp salt
1 tsp dried mustard
2ozs 50g fine semolina
1/4 tsp cayenne pepper
1/4 tsp white pepper
4ozs 125g vegan margarine
2 Tblsp cold water
Method
Sift dry ingredients together. Rub in margarine until the mixture is like fine breadcrumbs. Mix to a dry dough with water. Turn onto a lightly floured board and knead quickly until smooth. Roll out into a round shape about 8 inches 20 cms across.
Lift onto a lightly greased baking tray, pinch up the edges and cut into 8 equal triangles. Bake in moderate oven 400F, 220C, Mk5 for 30 minutes.

Crudities or Raw Vegetables
Raw vegetables cut into strips can be used with dips, spreads and pates.

Suitable Vegetables
carrots
celery
fennel
peppers/capsicums
cucumber
mushrooms
radishes
young green beans
cauliflower florets
young peas in the pod or snow peas
spring onions

DIPS

Avocado Dip
Ingredients
2 large ripe avocados
1/2 small onion, chopped
4 tomatoes, peeled, deseeded and chopped
1 green chilli, deseeded and chopped
juice of 1 lemon
salt, pepper to taste
parsley to garnish
Method
Mix together onions, tomatoes, chilli and half the lemon juice and seasoning. Cover and leave to marinate for 1/2 hour.
Peel avocados and mash. Stir in tomato mixture and the rest of the lemon juice.
An avocado stone in the bottom of the bowl prevents the mixture going brown.
Garnish with parsley.

Aubergine Dip
Ingredients
2 large aubergines
1 Tblsp lemon juice
1 clove garlic
2 Tblsp olive oil
2 Tblsp parsley
salt, pepper to taste
Method
Prick aubergine all over. Roll up in tin foil and bake in oven, 375F, 190C, Mk5 for 45 minutes. Cool, peel and chop, then place in blender with other ingredients until smooth and creamy. Season to taste.
Place in earthenware dish, cover and chill.
Garnish with parsley.

Aubergine with Tahini
Ingredients
3 large auberines
3 cloves garlic, crushed
1/4pt 150 mls tahini paste
juice of 3 lemons
1/2 tsp ground cumin
salt to taste
2 Tblsp chopped parsley, black olives, tomato slices to garnish
Method
Sear the aubergines over a fire or under a grill until the skins become black and blister and the flesh is soft. Rub the skin off under cold water. Gentle squeeze out as much juice as posible, this juice is bitter.
Mash the aubergines and add the garlic and other ingredients and mash to a creamy puree. Alternately puree in a blender.
Pour into a serving bowl and decorate with the parsley, black olives and tomato slices.

Butter Bean and Black Olive Dip
This was one recipe that did not get my children’s approval but fortunately was given the thumbs up by friends!
Ingredients
4 ozs 125g butter beans, cooked and drained
12 black olives, stoned and mashed
2 Tblsp olive oil
2 Tblsp lemon juice
salt, pepper to taste
Tabasco sauce
crisp lettuce leaves
chopped chives
Method
Mash together beans and olives and add oil, lemon juice, salt and pepper and a drop or two of Tabasco sauce.
This freezes well.
Serve on crisp lettuce with chopped chives sprinkled over.

Nut Butter Dip
Ingredients
5 ozs 150g of any of the following nuts, either raw or roasted
or a mixture of these
peanuts
cashew nuts
hazel nuts
walnuts
Brazil
pecan
pistachio
almonds
vegetable oil if needed
salt to taste
Method
Grind nuts in a blender to a smooth paste or a crunchy texture. Switch the machine off and help the mixture onto the blades. Use oil if necessary.
Season to taste.
This mixture keeps well in a sealed jar.