Tuesday, August 11, 2015

Kefir and Wasabi dip


200g Kefir or plain Greek yogurt
200g raw, roasted, unsalted Cashew nuts.
4 large Wasabi leaves cut into fine strips, ( could use the paste in tubes, 2 teaspoons or more according to taste.)
2 cloves of garlic, remove green shoot as this is bitter if uncooked.
2 teaspoons of Horseradish. I use home grow but shop bought ok.
2 teaspoons of hot mustard.
Salt and pepper to taste.


Place all ingredients in TMX Bowl and mix on speed 10 until smooth and creamy.   This could take up to 5 minutes. Scrape down after each minute.

Good as a dip with carrot and celery sticks or fresh bread stick.
Use as Mayo to dress potato, rice or bean salad.
Nice with cold boiled eggs in a salad.
Use as a base cover on pizza instead of tomato.
Use instead of butter on savoury scones.

The amounts given are the minimum to blend efficiently. 
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