Showing posts with label dip. Show all posts
Showing posts with label dip. Show all posts

Friday, 6 October 2017

Three ways with yellow split peas

Hello my lovely readers!!! I have missed the whole September in a terms of blogging but I haven't stopped dreaming about food, cooking, baking and creating new recipes. As usual, I use simple ingredients, seasonal produce, nutritious and always budget friendly. This time the main character is yellow split peas : rich in protein, flavour and very attractive golden colour. Comfort food - made easy!!   

Cauliflower & split peas curry


serve 4

1 onion, chopped
3 Tbsp green curry paste
2 cups of cooked split peas or 1 cup of uncooked ( soak in water overnight )
half cauliflower, dry grilled in a grill pan 
1 cup of passata 
1 tin of coconut milk
salt and pepper

one mug of rice of your choice 

Heat a grill pan and place the cauliflower florets. Grill them until they get dark colours around the edges. Set a side.
In a large cooking pot heat up some oil, add the onions and cook for 3 minutes.
Add the curry paste and stir for 2 - 3 minutes.
Add the cooked split peas, cauliflower, passata, coconut milk and one cup of vegetable stock or water. Add some salt and pepper.
Stir it all up and cook for 15 minutes. 
Serve with cooked fluffy basmati rice.
Done !!!

Split peas dip


one cup of cooked split peas
1/2 cup water from the cooked peas
1 heaped Tbsp tahini 
1 clove minced garlic
juice of half a lemon

Place all the ingredients into a big jar and blend it, using a stick blender.
You can also place the ingredients into a food processor but the first method saves you washing up :)

Add some olive oil before serving .....

This soup is made of all sorts of vegetables such as: leek, carrots, potato, parsnip and celery.
To make the soup more tick I add one cup or more of cooked yellow split peas before I liquidise it .
Yum !!

Friday, 8 May 2015

Паштета од леќа и печурки / Mushroom and lentils pate

Very healthy, any time of your day, just dip in ...

Потребни состојки:

120 гр зелена или кафеава леќа
50 гр свежи печурки 
1 чешне лукче
40 гр путер или маргарин
сол и бибер

Сварете ја леќата.
Во посебна тава, ставете го путерот да се стопи, додајте ги сецканите печурки и лукчето и динстајте ги околу 5 минути.
Тргнете ја тавата од оган, зачинете со сол,бибер и магдонос и додајте ја леќата.
Испасирајте ја смесата и послужете топло или ладно.
Идеална веге паштета за сендвичи или ужина....


120 gr green lentils
50 gr white mushrooms
1 clove garlic
40 gr butter
salt, pepper

Cook the lentils.
Melt the butter in a frying pan, add the chopped mushrooms and crushed garlic and after 5 minutes take the pan off the heat.
Add the salt and pepper as well as the parsley.
Stir in the cooked lentils as well.
Combine everything and mush it up while is still warm.
You can serve it warm or cold.
Ideal for spreading on sandwiches or as a snack.......

Tuesday, 28 April 2015

Дип од грав и спанаќ / Beans and spinach dip

Dips are part of my healthy diet, I made them from  pretty much anything I have in my fridge but the base is always beans, lentils or chickpeas. I eat them for snack or I spread on sandwiches for lunchboxes, yum.......

Потребни состојки:

400 гр бел грав, сварен
100 - 200 гр свеж спанаќ или рукола
маслиново масло
лук по желба
сол и бибер

Топлиот грав се става во блендер, му се додава свежиот спанаќ,маслиновото масло (околу 3 лажици ) сол и бибер и лук ако користите.
Смесата се блендира додавајки вода од гравот.
И тоа е тоа, сервирање веднаш или оладете го дипот, посипете со маслиново масло (за да не фати кора ) и чувајте го во фрижидер до три дена.
Уживајте го со свеж зеленчук или домашни интегрални соленки.
Може да се користи и конзервиран грав за побрза подготовка.


400 gr white beans, cooked or caned 
100 - 200 gr fresh spinach or rocket leaves 
olive oil
garlic ( optional )
salt and pepper

The beans should be warm.
Put the beans in a food processor, add the spinach, garlic,salt,pepper and good splash of olive oil.
Blitz all together adding the warm water from the beans.
You can serve it straightaway or cool it down, pour some olive oil over it and keep it in the fridge up to three days.
Enjoy it with fresh vegetables or crackers.