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Week 3: Two Dips

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I made two different dips for lunch, based on recipes from the River Cottage book. The first was a tofu dip. I followed the recipe in the River Cottage book but decided to only make half the quantities (since I've yet to come across a tofu recipe which I really like).

I put half a block of tofu in the food processor and added generous pinch of powdered ginger, a dash of soy, a larger dash of rice wine vinegar and half a garlic clove. I blitzed it all together and tasted it for seasoning. It was a little bland so I added more ginger and a few shakes of cayenne pepper. The original recipe claims that the dip will have a texture similar to mayonnaise and they weren't wrong. It would probably make a good mayo substitute for sandwiches.

I thought the flavour of the dip could do with a bit more work. Tofu might be a good addition to a home made hummus. It might help mix the chick peas and sesame to a smooth paste, to save having to add too much oil.

The next recipe was a courgette and goat's cheese dip. I took 1½ courgettes and sliced them thinly and fried them, along with a couple of cloves of garlic, in a little oil and butter. I put everything in the food processor, added a pinch of salt and 50g of goat's cheese, then blitzed everything to a paste. This dip was by far the better of the two and definitely needs making again in the future.