my friend, bez, has just opened up her own studio for alternate therapies and invited me to the opening, and i couldn't resist asking if i could bring food. that's me, i can't help it. so from the title you're thinking i brought a dip...but i brought more - little rolls. little rolls about 7 centimetres long and 2 centmetres wide, if you must know. up until the day, i was toying with making pizzettes, passionfruit curd tarts ... anything and everything. it finally dawned on me that unless i make something less fiddly (yet delicious), the party would be over before i even got there. so i made these little rolls, for the first time, and definitely not the last. when the rolls were done, it all looked a bit boring, so to spice things up, i went with a dip. this dip .... because it was so fast (and yummy)!
100 grams sundried tomatoes
1 red capsicum, seeded and cored, cut into chunks
100 grams roasted cashews
50 grams verjuice
50 grams extra virgin olive oil
pop everything into the thermomix bowl and set the dial to close lid position. pulse the turbo button 2-3 times for a second each, or until the dip is the consistency you like.
did you know contribution disappeared even before the party had started? and i made a mountain of rolls and dip...
Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts
Tuesday, April 12, 2011
Sunday, October 24, 2010
a stick of celery and 4 tomatoes...
what does one do with 4 tomatoes and a stick of celery?
this is what i did...and it was yum.
1 stick celery, cut into chunks
4 small/medium tomatoes
1 litre water
2 tablespoons vegetable stock concentrate
300 grams ditali pasta
place the celery and tomatoes into the tm bowl and blend for 5 seconds on speed 7. add the water and concentrate. cook for 8 minutes on speed 2 at 100 degrees.
add the pasta and cook on reverse, speed 1 1/2 at 100 degrees until the pasta is al dente, usually about 10 minutes - this depends on your pasta. the pasta thickens the liquid as it cooks, making it quite hearty.
there's a lot of hype about cooking with just a few ingredients these days, and so often those ingredients are preprepared, processed or both. the only thing preprepared about this dish was the stock concentrate, and that was homemade from scratch. it was delicious, and you should have been there to smell it.
this is what i did...and it was yum.
1 stick celery, cut into chunks
4 small/medium tomatoes
1 litre water
2 tablespoons vegetable stock concentrate
300 grams ditali pasta
place the celery and tomatoes into the tm bowl and blend for 5 seconds on speed 7. add the water and concentrate. cook for 8 minutes on speed 2 at 100 degrees.
add the pasta and cook on reverse, speed 1 1/2 at 100 degrees until the pasta is al dente, usually about 10 minutes - this depends on your pasta. the pasta thickens the liquid as it cooks, making it quite hearty.
there's a lot of hype about cooking with just a few ingredients these days, and so often those ingredients are preprepared, processed or both. the only thing preprepared about this dish was the stock concentrate, and that was homemade from scratch. it was delicious, and you should have been there to smell it.
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