Tag-Archive for » Vegetable «
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.
This is super side dish, it is no fuss, so if you are preparing something more in depth for the main, this makes for a great tasting side dish with little effort. I love mushrooms and I am always looking for new ways to prepare them and I so glad I tried this one it has gone straight up there as one of my favourites. If you would like to see more photos of this recipe or to read more reviews please click here.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly 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
2 Tablespoons sunflower oil
1 Ounce butter
5 Spring onions, thinly sliced
3 Garlic cloves, crushed
1lb Button mushroom
1 1/2 Ounces fresh white breadcrumbs
1 Tablespoon chopped fresh parsley
2 Tablespoons lemon juice
Salt & freshly ground black pepper
Method
1. Heat the oil and butter in a balti pan/wok/cast iron frying pan.
2. Add the spring onions and garlic, and stir-fry over a medium heat for 1 – 2 minutes.
3. Add the whole button mushrooms, (Mine were huge so I quartered them) and fry over a high heat for 4 – 5 minutes, stirring and tossing with a large wide spatula or wooden spoon, all the time.
4. Stir in the breadcrumbs, parsley, lemon juice and seasoning. (I also added liquid garlic seasoning as well)
5. Stir-fry for a few minutes, until the lemon juice has virtually evaporated, and then serve.
All photos taken by me unless otherwise stated.
