Archive for » May, 2009 «
I chose this recipe as a second one to make for one of my team mates in our monthly recipes swaps. This is a super easy dip to make and it has a wonderful end result. I made this on the weekend for a BBQ were I was having 30 people over. It got rave reviews and lots of requests for the recipe. I made it the night before to allow all the flavours to come through and served it with bread, chips and lots of veggies to dip in it. I am the first one to review this and the only change I made was not to add water chestnuts as I did not have any and am not a big fan. To view the original recipe please click here.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
10 Ounces frozen chopped spinach, thawed
1 1/2 Cups sour cream
1 cup mayonnaise
1 7/8 Ounces Knorr vegetable soup mix
Water chestnut, canned, drained and chopped
3 Green onions, chopped
1 Loaf bread, round
Method
1. Squeeze spinach until dry.
2. In medium bowl stir in spinach, sour cream, mayo, soup mix, chestnuts and onion.
3. Cover and refrigerate at least 2 hours.
4. Hollow out bread and put dip in center.
Serve with bread, chips and veggies to dip.
All photos taken by me unless otherwise stated.
I have never made home made chocolates before and I found this recipe from one of my team mates in the recipe swap I’m in this month. It immediately caught my eye as it is good for people who can not take a lot of dairy as my brother, so I thought I would try it. Well my whole family love ginger and this has an absolutely wonderful gingery kick to it. I used very expensive swiss chocolate for both mixing with the ginger and also for coating, so they were extra gourmet and totally indulgent. To read more reviews on this recipe please click here. I will say when processing the ginger mix, do not over process, I did and thought they would have been much better with some more small ginger chunks in them.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
250g Ginger biscuits
400g Crystallized ginger
100g Chocolate (I used creamy milk chocolate)
300g Chocolate, for coating. (I used dark chocolate)
Method
1. Pulverize the biscuits in your food processor until fine crumbs.
2. Add the ginger and process 30 seconds, re-arrange and process another 30 seconds.
3. Add the chocolate, broken into small pieces, and process until it all comes together in a tacky ball.
4. Spread on a tray and refrigerate until you can easily roll it into small balls.
5. Put the balls on baking paper, and return to fridge overnight.
6. Melt the extra chocolate and dip each ginger ball to coat, refrigerate until hardened.
All photos taken by me unless otherwise stated.
