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PAge heAder.....
RECIPES
ROAST BEETROOT DIP
Makes approx 2 cups
INGREDIENTS
4 medium (700g) beetroot
1 garlic bulb
2 teaspoons lemon juice
1 tablespoon horseradish
¼ cup (60ml) light olive oil
Salt and freshly ground black pepper
Turkish bread to serve
METHOD
1. Preheat oven to 200°C. Wash beetroot
well and pat dry. Cut top off garlic and
place beetroot and garlic onto a baking
tray and drizzle with oil. Bake for 30
minutes then remove garlic and turn
beetroot over and cook beetroot for a
further 15–20 minutes or until beetroot
is tender. Set aside to cool completely.
2. Once beetroot is cool, peel off skin and
cut into quarters. Squeeze garlic out
of skin.
3. Assemble the food processing bowl
using the quad blade.
4. Place beetroot and garlic and remaining
ingredients into processing bowl. Place
lid on bowl.
5. Attach the motor body; select speed
13–15 and process until mixture is
almost smooth, scraping down the sides
of processing bowl if necessary.
Serve dip chilled with Turkish bread.
EGGPLANT DIP
Makes approx 2 cups
INGREDIENTS
2 large (1kg) eggplants
1 tablespoon olive oil
2 cloves garlic
1 tablespoon lemon juice
2 tablespoons olive oil, extra
1 teaspoon sea salt
½ teaspoon ground cumin
2 tablespoon chopped fresh parsley
Freshly ground black pepper
Fresh or toasted Lebanese bread
METHOD
1. Preheat oven to 200°C. Rub whole
eggplants all over with oil. Place into
a baking dish and bake for about 40
minutes or until skin is begins to darken.
2. Add garlic to baking dish and continue
baking eggplant and garlic until
garlic is softened and eggplants are
blackened and blistered all over. Remove
from oven.
3. Place eggplants into a plastic bag and
set aside until cool enough to handle.
4. Assemble the food processing bowl
using the quad blade.
5. Remove skin from eggplants and
discard, roughly chop flesh and place
into processing bowl with peeled garlic,
lemon juice, olive oil, salt and cumin.
Place lid on bowl.
6. Attach the motor body; select speed
13–15 and process until mixture is
almost smooth, scraping down the sides
of processing bowl if necessary.
7. Pour into bowl and stir through parsley
and season with black pepper.
Serve dip with fresh or toasted
Lebanese bread.