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Roast Vegetable Dips with Olive Sourdough @ MOLLYMOOK BEACH

Roast Vegetable Dips with Olive Sourdough @ MOLLYMOOK BEACH

Ingredients

ROAST PUMPKIN, SPINACH & FETA DIP

  • 1/4 Butternut Pumpkin, Chopped into Small Cubes
  • 1/2 Cup Feta, Crumbled
  • 1 Cup Baby Spinach, Finely Chopped
  • Salt & Pepper

ROAST CAPSICUM & FETA DIP

  • 4 Red Capsicum, Cut in Half
  • 1/2 Cup Feta, Crumbled
  • 1/2 Onion, Roughly Chopped
  • 1/2 Tsp. Cumin Seeds, Toasted
  • Salt & Pepper

ROAST EGGPLANT & ORGANIC WHITE CANNELINI BEAN DIP

  • 1 Medium Eggplant, Cut into Thick Slices
  • 1/2 Can White Organic Cannellini Beans, Rinsed and Drained
  • 1/2 Lemon, Juiced
  • Salt & Pepper

Cooking Method

You can roast all of the vegies for these dips at the same time and then create three separate flavours. Alternatively you can just make one or the other.

  1. Preheat your oven to 180 degrees fan forced. Put your pumpkin, capsicum, onion and eggplant in oven dishes and give a generous covering of olive oil, salt and pepper.
  2. Bake for 45 minutes, remove from the oven and put aside to cool.
  3. Combine the ingredients for each dip into a food processor (except the feta cheese) and combine until you have the consistency you like, I don't like mine completely smooth I prefer some texture to the dip. Remove from the processor and crumble your feta in by hand and mix through. Add salt and pepper to taste.
  4. Serve with toasted bread or crackers.
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