Lentil Dip

This recipe is a very tasty variation on "lentil and Sun dried Tomato dip", from"Worlds Best Diet" cook book. I have adapted it to TMX.

1 cup , 200grams, cooked lentils, ( I used brown but any colour could be used.) Well drained and rinsed , canned would also be ok.
35 g of semi dried tomatoes , in oil ok.
Juice of 1 lemon
1 generous Tablespoon of olive oil. 
Pinch of chilli powder
2 teaspoons of ground Cumin
I large clove of garlic.

Place all in TMX and mix , speed 7 until tomatoes are well chopped.
Scrape down and add more oil or Greek Yoghurt and mix again until desired consistency is reached.

Notes.

I used yoghurt as I am watching calories.   But did make a batch with additional oil and it was equally good. ( visitors took this lot home)
Added some to a cheese sandwich, good.
Could add olives.
Could be served with carrot, celery sticks or cucumber slices.
Don't be put off by the look because the taste is amazing.

Ham Spread

I feel that ham doesn't freeze well, but this dip does. This is an excellent way to use up that left over Ham. The recipe is also handy, in that you can use what you have at hand.

200g. ham,chopped.
20g.sweet chilli sauce, or chutney
10g. Worcestershire sauce
30g Mayo, or sour cream or soft butter
1/4 teaspoon of spice mix. I used Quatre epices that I made.
1/4 teaspoon of Bacon Dust, Optional

Place all in bowl, speed 7/ 20 seconds. Scrape down.
Speed 7 / 20 seconds, or to consistency that you prefer.

Nice in a sandwich with lettuce
Nice on toast for breakfast.
Serve as a dip with vegetable sticks.

Anchovy Pate

This is adapted from RoboGourmet recipe. I like their recipes as they are uncomplicated and this one is not strongly Anchovy in taste. It is a delicious dip/spread.

40g. Anchovy fillets, drained
200g. tuna in oil.drained
200g soft butter.

Place all in TMX bowl and zap 15 seconds/ speed 7/
Serve with croutons or fresh bread.

Hummus with Coriander Goop

We are having a campaign of no waste. I am using as much home grown produce as possible. We have oodles of rhubarb, parsley, coriander,lemons,garlic, silverbeet, herbs of all sorts, lettuce and of course eggs. The coriander is about to go to seed so I thought I had better harvest it. Looking through the Master Chef magazine I noticed a recipe for 'Hummus and Coriander oil'. Hate the show, saw the first episode and will not watch any more, however the magazine is good value and I have marked 6 recipes to convert. I used the basis of the coriander oil, which I call ' GOOP', and my fav. recipe for Hummus which is Abla's. We don't like cumin in Hummus but you could add it if you wish.( 1/2 teaspoon ).

Hummus

2 cups of cooked chickpeas. (could use tinned)
2 cloves of garlic
180g Tahini
80mls. lemon juice, (3 small lemons), save the rinds for the Goop.

Place all in TMX bowl and mix on speed 5/7 until a smooth paste is formed. You may need to add a little water if too thick.

You may wish to reduce the amount of garlic.


Coriander Goop

Into TMX bowl place,
150 of coriander leaves and stems, roughly chopped.
6 cloves of garlic
3 good pinches of chilli flakes
Rind of 2 lemons and 1 whole lemon, 1/4ed.
180 mls. extra virgin olive oil.

Zap until a rough paste is formed.

This makes 4 small containers of Goop, which can be frozen and later used in any recipe that calls for coriander and garlic, eg. top on pizza, pasta, soup, or in Indian patties or Felafel.

In this recipe, spread the Hummus onto a flat dish and swirl the Goop over the top.

Eggplant dip (Baba Ghannooj)

This dip is published by Abla Amad, and in her book 'The Lebanese Kitchen'. The adaptions I have made are that I have replaced the tahini with "niulife' coconut oil. There is a subtle but flavorsome balance between the eggplant, garlic,lemon juice and coconut oil. Because of the health benefits of the coconut oil , this adaption is strongly recommended.

1 medium eggplant
1 clove of garlic
1/4 cup of lemon juice
1/4 cup of coconut oil
1/2 teasp. salt
Parsley and tomato for garnish.

Roast eggplant over naked flame, this imparts a smokey flavor.
Allow to cool enough so that you can handle it for peeling.
Place all ingredients into TMX bowl. skin and stalk.
Drop into TMX bowl while still warm,(the warmth will help melt the oil) zap 30 sec. at speed 7.
Scrape onto serving dish and garnish with parsley and tomato. Serve with dry biscuits or Lebanese bread.