Archive for the ‘Dips and sauces’ Category

Fresh Coleslaw

June 2, 2009 Leave a comment

Nothing better than crunching some raw vegetables in a creamy mayo . . .


  • 1 small white cabbage (300g)
  • 2 large carrots (150g)
  • 1 medium red onion (100g)
  • 150g french mayonnaise
  • 1 large pinch of salt
  • 1 large pinch of pepper


Half the cabbage from top to bottom and finely slice into half-discs across its width. Peel the carrots, if needed, and slice finely into strips along their length. Cut the sections again along their length into fine strips and halve. Finally, half the onion from top to bottom and finely slice into half-discs across its width.

Combine the sliced ingredients in a large bowl and mix through each other until evenly distributed. Add the salt, pepper and mayonnaise and stir in until everything is well coated. Place in the fridge for half an hour and remove from fridge 15 minutes befure serving.

Categories: Dips and sauces Tags: ,


December 11, 2007 Leave a comment

My favourite gadget is a mini food processor, I mostly use it for whizzing soups and making paste for curry. Every so often I like to make a batch of fresh homemade pesto.


  • 150g fresh basil
  • 100g parmesan
  • 2 tablespoons of pine nuts
  • 2-3 cloves of garlic
  • 6-8 tablespoons of olive oil


Peel and crush the garlic, slice the parmesan into 2-3mm slices and place along with the basil in a food processor. Give an initial 15 second pulse to break everything down a bit. Add the pine nuts and pulse again for 15 seconds. Slowly add the olive oil while whizzing constantly for 30-45 seconds or until the desired consistency is reached.

Store in the fridge with a thin layer of olive oil on top to help with preservation. Serve on lightly toasted bread or with pasta and a leafy salad with cherry tomatoes and a balsamic dressing.

Categories: Dips and sauces Tags: , ,

Pakora with Dips

April 24, 2007 Leave a comment

I embarked on a very important mission; to discover the art of pakora making.

Also on the agenda was the preperation of accompanying dips; the classic tomato, onion and chilli opposed by the mint, lemon and yoghurt concoctions.

The Dips

First up is the tomato dip. This dip consists of:

  • A few finely chopped tomatoes
  • Half a fine chopped red onion
  • A fine chopped green chilli inc seeds
  • A good handful of chopped coriander

The second dip, the more sour and cooling contrast, consists of:

  • Half a pot of greek yoghurt
  • Juice of half a small lemon
  • A clove or two of garlic crushed
  • A teaspoon of Colman’s Mint Sauce

The Pakora

Next it was time for the pakora preparations . . . stick all the [washed] spinach in a bowl (~2 bags of the standard supermarket size), then julienne the potato, add to the bowl and do the same with a couple of onions.

Add the spices:

  • 2 green finger chillies
  • 1 tsp salt to taste
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp cumin seed

To turn this mix of vegetables and spices into pakora, add gram flour was added via a sieve to the mix. This is just judged by eye with two requirements; not too much flour so as to have the vegetables drowned in it and not to make the batter too stodgy. Just enough to coat them and bind them without feeling too stiff.

For frying the pakora use a deep pan, filled with a litre of sunflower oil. The oil is suitable hot when a small piece of pakora batter dropped into the oil hits the bottom and immediately returns to the surface.

Use a spoon to make a dollop for each pakora portion and lower gently into the oil. Fry in batches of 4-5 at a time and cook both sides until golden. Lift out with a slotted spoon onto kitchen roll to soak up the excess oil.