AlisonM
Much missed Moderator
- Relationship to Diabetes
- Type 1.5 LADA
Yoghurt and fresh ginger dressing. Serves 4
250ml greek yoghurt
1 tsp sesame seeds, lightly toasted
@1" fresh ginger, peeled and finely grated (you can add more or less ginger depending on how much you like the stuff)
A pinch of salt and a good twist of black pepper
Mix all the ingredients together and chill in the fridge for at least half an hour, over night is even better.
Great as a dip or on salads, wonderful on melon (if you're going to do the melon, Galia is best, but try adding a tin of mandarin oranges as well, just drain off the juice first).
Humous, serves 4-6
1 tin of chickpeas drained and rinsed, or 250g cooked and cooled.
3 tbsp olive oil
2 tbsp tahini (pureed sesame seeds)
2 tbsp lemon juice
1 tbsp fresh parsley
1 small, dried chilli (or ? fresh chilli, deseeded) - optional
Pinch of salt, pinch of pepper
Some extra water/lemon juice in case the mixture is too dry
Place all the ingredients save the chickpeas in a liquidiser and blend to a smooth paste. Holding back a tablespoon of the chickpeas add the rest and blend again until it's fairly smooth. Crush the remaining chickpeas and stir into the mix. If the result is too dry add more lemon juice or water.
You can add chopped tomato and shallot for a fresher light dish. Serve with pitta or crudites (carrot sticks
).
Mustard vinaigrette
1 tbsp balsamic vinegar
3 tbsps light olive oil or sunflower oil
1 tbsp coarse Dijon mustard
Pinch of salt and pepper
Place the ingredients in a watertight container and make like Tom Cruise and Bryan Brown in Cocktail. Shake dat ting till the stuff is thoroughly mixed. You can use a whisk if you don't need the exercise.
This makes a nice coating for baked chicken or fish as well as dressing for salads.
250ml greek yoghurt
1 tsp sesame seeds, lightly toasted
@1" fresh ginger, peeled and finely grated (you can add more or less ginger depending on how much you like the stuff)
A pinch of salt and a good twist of black pepper
Mix all the ingredients together and chill in the fridge for at least half an hour, over night is even better.
Great as a dip or on salads, wonderful on melon (if you're going to do the melon, Galia is best, but try adding a tin of mandarin oranges as well, just drain off the juice first).
Humous, serves 4-6
1 tin of chickpeas drained and rinsed, or 250g cooked and cooled.
3 tbsp olive oil
2 tbsp tahini (pureed sesame seeds)
2 tbsp lemon juice
1 tbsp fresh parsley
1 small, dried chilli (or ? fresh chilli, deseeded) - optional
Pinch of salt, pinch of pepper
Some extra water/lemon juice in case the mixture is too dry
Place all the ingredients save the chickpeas in a liquidiser and blend to a smooth paste. Holding back a tablespoon of the chickpeas add the rest and blend again until it's fairly smooth. Crush the remaining chickpeas and stir into the mix. If the result is too dry add more lemon juice or water.
You can add chopped tomato and shallot for a fresher light dish. Serve with pitta or crudites (carrot sticks
).Mustard vinaigrette
1 tbsp balsamic vinegar
3 tbsps light olive oil or sunflower oil
1 tbsp coarse Dijon mustard
Pinch of salt and pepper
Place the ingredients in a watertight container and make like Tom Cruise and Bryan Brown in Cocktail. Shake dat ting till the stuff is thoroughly mixed. You can use a whisk if you don't need the exercise.
This makes a nice coating for baked chicken or fish as well as dressing for salads.
