Month: August 2009

Garlicky Yoghurt Dip for Anything Anytime!

This is one of my perennial favorite dips. I can’t however entirely take credit for this recipe – It’s from a Dutch friend of mine. (Thanks JW!) I’ve tweaked the recipe just so and love it even more now. I’ve had friends finish an entire jar of dip in one sitting – so be warned, making the quantity you thought is enough is actually never enough! Garlicky Yoghurt Dip What you need:1 cup thick Yoghurt¾th cup Mayonnaise5 pods Garlic (minced)2 pods Garlic (bruised)10 sprigs of Parsley (Chopped fine) What to do:Mince garlic, smash two pods using the flat side of the knife. Combine the yoghurt and mayo. Toss in the garlic and parsley and stir. Serve with Nachos/ Chips/ Nuggets/ Vegetable Crudités.

Bangers and Mash

Bangers and Mash = Sausages and Mashed potatoes. It’s called Bangers because if you don’t poke a hole in the sausages when cooking them, they tend to burst with a “bang”. This is a cheap and economical meal, but there is no compromise on the taste. It’s a British favorite and generally there serve whole sausages in gravy. However, I like to slice and dice mine up, so that the rich gravy can coat each mini piece of yumminess (Don’t know if that’s a real word!). The best part about this dish is that I can have it for breakfast or lunch or dinner. Promise you the kids will love them…and so will you. Easy Breezy. Bangers and Mash Cooking time – 15 minsServes 4 What you need:8 Medium Size Sausages (Chicken – I like the flavoured ones)2 Tbsp Oil2 Med Onions (sliced)4 Tbsp of Barbeque Sauce2 Tbsp of WaterSalt and Black PepperFor the Mash:800 gm Potatoes6 Tbsp Milk1 Tbsp Cream50 gm ButterSalt and Black Pepper What to Do:Boil water in a saucepan and toss …

Irish Cheese Pudding and some Beer

I would presume cheese and bread are staple items in anyone’s cupboard. No matter which way you combine them, you’re sure to have a comforting meal. You can almost call them a happy couple – Wonderful by themselves and more fun when they are together. So obviously I was game when I came across a recipe for “Irish Cheese Pudding”. For the life of me I couldn’t figure out what was so Irish about it, then I read about the magic ingredient – Dark Beer. Magic? Well, if you’re a beer drinker/Irish (they’re almost synonymous) the reason will be obvious to you. But for the uninitiated, .. the Dark Beer will make the Cheese Pudding moist and fluffy. And anyone who’s tried to achieve the same result without beer, will now vouch, that beer in a main course weaves it own little magic. So I made my cheese pudding and served it with a green salad and like the Irish say, “LoVely it was!” Irish Cheese Pudding Prep time – 30 minsBaking time – 30 …