Tag: Dip

Courgette and Aubergine Chutney


 Recently my local store had sale on courgettes. They were
pretty cheap, so my greedy inner voice told me it would be good idea to buy
whole lot of them. And I listened.  So
there they were, sitting in the fridge and waited for their fate. I have to say
I had no idea what to do with them and because of that I kid of regretted that
I bought so many. Lesson learned – do not buy large quantity of food unless you
know what you are going to do with them.

Anyhow, after a few days of ignoring them and a few days of
pondering what to do with them I made my mind. After seeing delicious looking
courgette chips on pinterest, I decided to try them out. Let me tell you, it
was B-I-G fail. I do not know what went wrong, but they tasted horrible. Good
thing I was only using few of the courgettes to try the recipe.  Yay for that!
And then I remembered my mom and grandma used to make
courgette and aubergine chutney. Every summer they would make big batches of
this chutney and canned it. We would eat it through the autumn and winter months.
And if we are lucky we would have one or two jars left in spring. It is usually
served as a side dish or, as I like to eat it, on toasted or fresh bread. Yum!
It is very easy to make this chutney, but the process itself
can take time as I fry each ingredient separately before putting them together
in one pot. I just think it tastes much better this way rather than dumping all
in one pot.  That is why I like to use
two frying pans to cut the cooking time. 
Firstly I like to prep my veggies before I start to cook. I
chop the onion, grate the carrots. Cut off each end of courgettes
and cut lengthwise in half then cut each half in half again, ending up with quarters, then just chop them up. I do not bother to peel courgettes
skin but if you like than do it. Then peel and chop the aubergines, chop the
bell pepper and tomatoes.
Now that you are done prepping your veggies, preheat two
frying pans over medium-low heat.  Add 2
tablespoons of oil into each pan. When the pan is hot, add onions to one and
courgettes to another. You may need to fry courgette in batches. When the onion
is softened a bit, add carrots. Fry for couple of minutes and then transfer to
medium/large pot. Same with the courgettes, fry until they are softened, then
transfer to the pot. Repeat same with aubergine, pepper and tomatoes. Add more
oil to the pans as needed. Just be aware that courgettes and aubergines soak a
lot of oil, you may add a little bit of water to the pans instead of oil.
After, when all of your veggies are softened and transferred
to the pot, add vegetable cube, or if you prefer season with salt and pepper. Stir
the veggies and then cover the pot with the lid; simmer on low heat for about
20-25 minutes or until veggies are done. For a little heat add one chilli
pepper to the pot, do not chop it, just add the whole chilli and when the chutney is
done, discard it.
Once cooled, transfer to an air-tight container and keep it
in the fridge for up to 5 days.
You can serve chutney warm or cold. Enjoy!
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and Aubergine Chutney
Makes approx 750ml
1 large onion, chopped
2-3 carrots, grated
4 courgettes (approx 1 – 1,5 kg), chopped
2 aubergines, peeled and chopped
1 red bell pepper, chopped
3 large tomatoes, chopped (you can use canned
tomatoes as well)
Oil for frying
Vegetable cube (if preferred can be used salt
and pepper)
1 chilli pepper
1.Firstly prep the vegetables. Chop the onions,
grate the carrots. Cut off each end of courgettes and cut lengthwise in half then cut each half
in half again, ending up with quarters,
then just chop them up. Then peel and chop the aubergines, chop the bell pepper
and tomatoes.
2.Preahet two frying pans over medium heat. Add 2
tbs of oil to each pan. To one pan add onions and fry until slightly softened, then
add carrots and fry for another minute. Transfer to a medium/large pot. To the
second pan add courgettes and fry until softened; you may need to do it in
batches. Repeat with the rest of the veggies, adding oil to the pan when
3.After all of your veggies are softened and transferred
to the pot, add whole chilli pepper and vegetable cube to it. Cover the pot
with the lid and let it simmer on low heat for about 20-25 minutes or until veggies
are done. Discard the chilli pepper when chutney is done.
4.Let the chutney cool before transferring to an
air tight container. Keep it in the refrigerator for up to 5 days.  Chutney can be served warm or cold. Enjoy!
Note: Courgettes and aubergines can soak up a
lot of oil, therefore you can add a little water to the pans instead of oil.

Beet Hummus

Colourful and healthy beet dip, great alternative to regular hummus. Enjoy!

Prep time : 10 min
Cooking time : 0 min
(Serves 2-4)
4 medium cooked beets, cubed
2 tablespoon tahini paste
1 garlic clove, minced
4 tablespoons lemon juice
½ teaspoon red paprika
4 tablespoon olive oil plus extra for drizzling
Salt, pepper to taste
Place all ingredients into blender or food processor and blend until smooth. Adjust seasoning if required. Drizzle with olive oil and serve with bread.

Basic Mayonnaise Recipe

Once you’ve tried homemade mayonnaise you will never go back to store-bought. Easy to make and is so versatile. For example, add 2 small garlic cloves and you will have your own Aioli; or mix with 2 teaspoons of curry powder and viola you have curry mayo. So try, experiment and enjoy!
Prep time : 5 min
Total time : 10 min
(Makes approx. 200 grams)
2 egg yolks
½ tsp lemon juice
½ tsp vinegar
200 ml oil
½ tsp sugar
½ tsp salt
Pinch of freshly ground pepper
In a bowl, beat egg yolks, lemon juice, vinegar, salt, pepper and sugar until thick and pale yellow.
Continuing to whisk, slowly add in a thin stream of oil and keep whisking until thickens. If it is too thick to your liking, you can add little water to thin it.
Taste and if require add more salt or pepper.

Place in the air-tight container and refrigerate for up to a week.  


Hummus is one of the favourite dip in the Middle East. Usually served with toasted pita bread or with vegetable crudités and makes very good and healthy appetizer or snack.

(Makes about 400g)


400 gram can of chickpeas 60 ml liquid from can of chickpeas 2 tablespoons tahini 1 garlic clove, minced 5 tablespoons of lemon juice, or more if required 1 teaspoon of cumin Salt, pepper to taste 2-3 tablespoons of olive oil ½ teaspoon of paprika 1 tablespoon of chopped parsley to garnish


Drain chickpeas and set aside liquid from can. Place chickpeas, liquid, tahini, garlic, lemon juice and cumin to a food processor or blender. Blend for 3-5 minutes or until smooth and well combined. Season with salt and pepper. Transfer to a serving bowl; create a shallow well in the centre of the hummus and add olive oil. Sprinkle with paprika and parsley.


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(Serves 2) Ingredients: 1 ripe avocado 1-2 cloves of garlic, minced 1-2 tb spoons of olive oil 1-2 tb spoons of lemon or lime juice Salt, pepper Method: Cut avocado in the half and remove stone. Take out flesh of avocado and mince it with a fork until smooth. Add garlic and lemon or lime juice and mix together. Finally add olive oil. Season with salt and pepper.