February 14, 2016 / Lyn Jones / 0 Comments
This dip can be used for nachos, nibbles at dinner parties or even a spread on a sandwich.
Ingredients
- 1 cup rocket leaves
- 50 g macadamias
- 1 cup parsley
- 1/4 cup olive oil
- 2 garlic clove
- 1 red chilli large
Blend until combined. Store in a sealed container in the fridge.
Macadamia nuts in the recipe are better tasting if they have a caramelized coating.
February 14, 2016 / Lyn Jones / 0 Comments
http://www.sheknows.com/food-and-recipes/articles/1056693/indian-chickpea-phyllo-appetizer-recipe
Serves 10-12 An Indian-inspired appetizer. It makes a pretty presentation for a festive gathering.
ngredients:
For the dip
- 1 cup plain Greek yogurt
- 1/3 cup mint (more to taste), finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the bundles
- 2 rolls prepackaged phyllo dough, thawed
- 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1/3 cup carrots, rough-chopped
- 1/3 cup walnuts
- 1 garlic clove
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes
- 1/3 cup butter, melted
- Parchment paper
Directions:
For the dip
- Add all the ingredients to a food processor, and blend until smooth. Taste, and adjust the seasoning as needed.
- Refrigerate until ready to serve.
For the bundles
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper, and set them aside.
- To a food processor, add the carrots, walnuts, garlic, olive oil and lemon juice, and blend until the carrot and walnuts are small.
- To a bowl, add the chickpeas, and mash them, leaving some chunks remaining. Add the carrot mixture to the chickpeas, and season with the salt, black pepper and red pepper.
- Unroll the phyllo dough. Use a damp towel to keep on the sheets you’re not working with. Use a sharp knife to cut the opened roll in half.
- Place 1 sheet (the ones cut in half) of the phyllo onto a work surface, and brush the entire sheet with the melted butter. Continue with 2 more sheets. Add a fourth sheet, but don’t brush it with butter. Cut the sheets into 4 even-sized squares.
- Add 1 heaping teaspoon of the chickpea mixture to the center of each square. Gather up the edges of the phyllo, and bring them to the center, squeezing them slightly to help hold them together.
- Bake for 12 to 15 minutes or until lightly golden.
- Serve with the yogurt-mint dip.
Serve this pretty, golden and flavorful appetizer.