the_cooking_mom: (Default)
It's a nice vegetable dip, we liked it.

Makes about 1 cup
1 cup plain yogurt
2 to 3 tablespoons Dijon mustard
1 to 2 teaspoons Sriracha sauce

Mix and taste. Adjust ingredients to taste. Refrigerate leftovers for up to 1 week.
the_cooking_mom: (Default)
Надо:

9 large red capsicums (2 красных болгарских перца)
3 red bullet chilli, seeded & chopped (2 красных перчика чили)
3 garlic cloves, crushed with 2 teaspoons of salt (1 крупный зубчик, крупнее, чем 3 маленьких. Соли немного, на глаз)
375g walnuts, shelled & roughly chopped (на глаз)
2/3 cup lightly toasted fresh breadcrumbs (на глаз)
3 dessertspoon pomegranate molasses (2/3 зерен крупного граната)
2 lemons juiced (1/2 сока лимона)
3 dessertspoons hot water (на глаз)
1 ½ teaspoons caster sugar (на глаз)
¾ cup extra virgin olive oil (на глаз)

Roast the peppers on stove flame slowly for about 10-15 minutes. Then peel & deseed. Be sure to not wash the peppers.

Roughly chop the peppers and place in a food processor with all other ingredients and mix well.

With motor running, slowly add the oil until thick & creamy.


Источник: http://www.sbs.com.au/food/recipe/559/Muhammara_red_pepper_walnut_and_pomegranate_dip

July 2017

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