Archive for » December 10th, 2007«

Spiced Carrot Dip

This is a quick easy dip that is healthy and light, it is a great recipe to put out, prior to a meal, for guests to pick at or as something to snack on. I made this on the weekend as I had my family over for my sisters birthday. I have also made this along with other dips when I have had 20-30 people over for a party, as something to snack on, while I am getting together the main affair.


4 Medium carrots, peeled and chopped coarsely
1 Tablespoon of olive oil
2 Cloves Garlic, crushed
3/4 Teaspoon ground cumin
3/4 Teaspoon ground coriander
1/2 Teaspoon ground turmeric
150g Greek yogurt
2 Tablespoons fresh coriander, chopped finely


1. Boil or microwave carrots until soft, drain

2. Heat oil in a frying pan cook garlic and spices until fragrant.

3. Blend or process carrot, spices, yogurt and coriander until smooth.

Refrigerate until needed.

Serve with either homemade dippers or store bought.

All photo’s taken by me unless otherwise stated.

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Oysters Mornay

I posted a recipe for Oysters Kilpatrick a while ago, so I thought I would post one for Mornay, I have to say kilpatrick are probably my favourite, but mornay are very good. I think it just depends on personal preference and tastes.I will post a recipe for 4 as a starter, when I make oysters I like to make half kilpatrick and half mornay. It was my sisters birthday on the weekend and this in one of the dishes I did, my sis has never eaten an oyster and always proclaimed yuk. Well we managed to convince her to try a mornay one, she loved it and so decided to also try the kilpatrick, she couldn’t believe she had been missing out on something so good for so long.


24 Oysters (half shell, you can buy oysters in some parts of the world on the half shell, much easier, I can’t I have to buy whole, so if you have to buy whole, please make sure you use an oyster knife to open.)
2 Cups Milk
1 Cup grated Gruyere cheese
2 Tablespoons Parmesan
2 Teaspoons cornflour
2 Tablespoons Parmesan (extra)
Rock Salt


1. Heat milk in a pan, when hot, mix a little water with cornflour, add to milk and stir until mixture thickens, it should be quite a thick consistency.

2. Add Gruyere and 2 tablespoons Parmesan stir until cheese has melted.

3. Pour rock salt into an oven proof dish enough to cover the bottom, helps oysters to sit evenly, place oysters in dish, spoon sauce over oysters to cover, sprinkle remaining Parmesan cheese over each oyster (note: 2 Tablespoons approx enough to cover.)

4. Grill Oysters until browned and bubbling.

All photo’s taken by me unless otherwise stated.