22 March 2011

Housewarming:: Nibbles

So ever since we started building the house I have been thinking about the Housewarming and what we would serve at our party.

I just love Dukkah and I have a new Bread Maker too – so I am looking forward to serving Dukkah!

I think I may need to do a bread maker test run this weekend.

Along with the usual cheese platters and the like I will be making some dips too!

As I watch 5 million cooking shows and I have decided to do a few of Curtis and Coles dishes:

Beetroot Hommus

• 150 g fresh beetroot cooked until tender, peeled
• 400 g can chickpeas drained and rinsed
• 1 clove garlic
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp cumin
• 6 large fresh mint leaves
• extra virgin olive oil to serve

1. Blend ingredients in a food processor until smooth. Add 2-3 teaspoons water, ½ teaspoon salt and pepper to taste. Drizzle a little extra virgin olive oil over the top to serve.


Cheesy White Bean Dip

• 1 tbsp olive oil
• 1 onion finely chopped
• 2 x 400 g cans cannellini beans rinsed, drained
• 1 cup grated parmesan, plus 1 tbsp extra for topping
• 1/2 cup whole egg mayonnaise
• 2 tsp Worcestershire sauce
• 2 tbsp fresh breadcrumbs
• 1 baguette sliced, to serve
• corn chips to serve (optional)

1. Preheat oven to 180°C or 160°C fan.
2. Heat oil in a small frying pan over medium heat. Cook onion for 5 mins, until softened.
3. Place beans in a large bowl and mash lightly with a fork. Add onion, parmesan, mayonnaise, Worcestershire and Tabasco sauces and mix until combined.
4. Transfer to a heat-proof bowl. Combine breadcrumbs and extra parmesan and sprinkle over bean mixture. Bake for 20 mins, until bubbling and golden. Serve with baguette slices or corn chips.


Green Olive Tapenade

• 235 g Always Fresh Anchovy Stuffed Olives
• 50 g capers, drained
• 2 cloves garlic
• 1/2 cup chopped parsley
• 1/2 cup olive oil, plus extra to cover
• 180 g haloumi

1. Roughly chop olives, capers and garlic. Place in a food processor with parsley and process until finely chopped. Add oil and mix well. Place in an airtight container, cover with oil and refrigerate until ready to use.
2. Cut haloumi into thick slices. Heat a non-stick frying pan on high. Cook haloumi, in batches, for 1-2 mins each side, or until golden.
3. Serve haloumi on crackers and topped with tapenade. crackers, to serve


Spinach, Garlic and Fetta Dip

• 1 clove garlic
• 150 g Baby Spinach Leaves
• 200 g Australian Fetta crumbled
• 1 cup light sour cream
• 1 tsp Worcestershire sauce
• 1 tsp oil, for drizzling, optional
• focaccia to serve

1. Bring a large saucepan of water to boil. Add garlic and simmer for 1 min. Add spinach and blanch for 1 min, until wilted. Drain and rinse under cold water. Remove garlic and finely chop. Drain spinach again, squeezing out excess water. Roughly chop.
2. Place spinach and garlic in a bowl with remaining ingredients. Mix well. Drizzle with oil, if using. Serve with focaccia.


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