Cauliflower Con Queso (Aldi’s) – hot dip

February 6, 2022 / Lyn Jones / 0 Comments

Makes 10 dipping serves

Ingredients


4 cups cauliflower florets (no stalks)
1 Tab coconut oil
1 brown onion, finely diced
3 garlic cloves, peeled & finely diced (or crushed)
1 red capsicum, deseeded & diced
2 cups Vegetable Stock
5 Tab almond milk
4 sun dried tomatoes, diced
Quarter cup natural cashews
½ tsp ground cumin
1½ tsp chilli flakes
Quarter tsp ground turmeric
Salt & pepper to taste
corn chips, to serve

  • Soak cashews in a bowl of hot water for 1 hour.
  • Heat frypan over medium heat. Add coconut oil, onion, garlic, capsicum and 1 tsp chilli to pan and sauté until soft & fragrant. Remove half of the mixture and set aside.
  • Add cauliflower & stock to frypan and cook for approximately 15 minutes or until cauliflower is tender and has absorbed the stock.
  • Drain cashews and place in food processor. Add cauliflower mixture to processor with the remainder of ingredients and process for 2 minutes. Then blend through remainder of capsicum mix. Add to a bowl to serve.
  • Garnish with chopped chilli flakes and lime wedges. Serve with corn chips.

TIP: For an optional flavour change you can add a quarter cup of fresh coriander to your food processor and blitz with the cauliflower mixture.

WALNUT PATE (Zoe Bingley)

August 22, 2021 / Lyn Jones / 0 Comments

“Each time I serve this moreish appetizer, I love watching guests try to guess what gives it such a creamy taste and texture“.   Serves 6-8

Ingredients

  • 1 onion, chopped
  • 1 celery stick, chopped
  • 2 Tab extra virgin olive oil
  • 1 garlic clove, chopped
  • 100g button mushrooms, finely sliced
  • 50g walnuts, chopped
  • 175g cashews, finely ground
  • 1 egg, beaten
  • good pinch of paprika
  • good pinch of dried thyme
  • salt and black pepper
  • 4 wholemeal pita bread, cut into triangles

    Step 1.
    In a large frying pan add a little olive oil, onions, celery, garlic and mushroom, and cook for 5-10 minutes, until brown.

    Step 2.
    Remove from the heat and stir in the walnuts, ground cashews, egg, paprika and thyme. Add salt and pepper to taste. Spoon into a ramekin and allow to cool.

    Step 3.
    Preheat the oven to 200C. Place the pita on a baking tray and toast until brown.

    Step 4.
    Serve the walnut pate with the pita on the side.

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