Nutty Avocado Dip

 

Place in blender:

1  Avocado

2 tsp  Lemon juice

1 tsp  Sesame oil (optional)

1/2 tsp  Ginger powder

1 tbs  Mayonnaise (Kewpie)

1 tbs  Ground almonds (whole meal)

1 pinch  Nutmeg

1 clove  Garlic

1 pinch  Salt

 

Blend for 30 seconds

Transfer to serving dish

Sprinkle with chili powder

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Serve with

Cheese board

Olives

Crackers

 

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Pink Pâté de Poulet

 

Place in blender:

1 Roast chicken breast (skin off)

1 tbs Cranberry sauce (jam)

1 tsp Butter

1 tsp Lemon juice

1 pinch Pink Himalayan Salt

1 pinch Cajun powder

1 tbs Kewpie mayonnaise

1 clove Garlic

 

Blend for 60 seconds

Transfer to serving dish

Sprinkle with chili powder

 

Serve with

Cheese board

Gherkins

Crackers

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Tangy Pumpkin & Cashew

Pâté de Poulet

 

Blend together:

3  Wedges roasted pumpkin (1 cup)

1/2  Roasted chicken breast (1 cup)

1 knob of butter (or equivalent)

130 gms Cashew nuts

1 tbs Mayonnaise (Kewpie)

2 tsps Lemon juice

1clove  Garlic

1 pinch Salt

1 pinch Black pepper

1 pinch Cajun powder

 

Garnish with

Dried tomatoes & fresh rosemary

 

Serve with

Garlic butter on toast

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Creamy Capsicum & Avocado Dip

 

Blend until smooth:

1 Avocado

1 Pickled roast-capsicum (red)

1 tbs Kewpie mayonnaise

1/2 tsp  Lime juice

1 pinch Salt

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​Garnish with

Pickled capsicum

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Smooth Cheese Dip

 

Mix in nonstick pan:

1 cup   Sticky rice flour (or corn flour)

2 cups    Almond milk (or milk)

 

Add to mixture:

1 large    Knob of butter

2 cups     Strong cheddar cheese

1/2 tsp    Vegeta (or pinch of salt)

1/2 tsp    Garlic powder

 

Bring to a slow simmer:

Stir constantly until cheese is melted

sauce is thick and smooth

KEEP WARM!

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Serve hot with

Celery sticks

Zucchini sticks

Carrot sticks

Corn chips

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