dips

Tamarillo Chutney

2 medium jars

Ingredients:

  • 10-12 tamarillos (Tree Tomatoes)
  • 1 cup dates, chopped
  • 1 large onion, diced
  • 1/2 cup cider vinegar
  • 1 cup orange juice
  • 1/2 tsp all spice
  • pinch of salt and pepper

Instructions

  1. Prepare the fruit – scoop out the tamarillos with a spoon and chop into small pieces.
  2. Add all ingredients to a pot and bring to the boil.
  3. Simmer for 30 minutes.
  4. Remove from the heat, and spoon into sterilised jars.
  5. Store in the fridge for a few weeks before eating, to allow the flavours time to settle.

Optional: Add 1/2 tsp grated lemon rind when cooking

Tzatziki

Makes 1 large bowl (2 1/2 cups)

Ingredients:

2 cups greek yoghurt
1 cucumber, cut in half
1 tsp salt
1 clove garlic, peeled and minced
1 lemon – zest and juice
2 tbs fresh dill
1/2 tsp salt extra
1 tbs olive oil
salt and pepper to taste

Instructions

  1. Slice the cucumber lengthwise, scrape the seeds out with a spoon, then grate it. Add the cucumber to a mesh strainer over a bowl. Stir in the 1 tsp salt, sit for at least 30 mins.
  2. Squeeze the cucumber with your hands to remove as much liquid as possible, then add to a bowl.
  3. Add all the other ingredients and mix to combine.
  4. Add salt and pepper to taste.
  5. Stir cool, will keep in the fridge for up to a week.

Topping suggestions: add a pinch of paprika.

5 Seed Crackers – Gluten Free

Makes 1 large tray (around 50 small crackers)

Ingredients:
1/4 cup flax seeds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup white or black sesame seeds
2 tbs white or black chia seeds (can replace with poppy seeds)
1 cup cornflour
1 1/2 tsp salt plus more for topping
1/4 cup olive oil
1 3/4 cups boiling water

Instructions

  1. Preheat oven to 200C.
  2. Mix all the seeds, cornflour and salt together, until combined.
  3. Add the olive oil and boiling water, mix with a knife, the mixture will be pasty and thicken as you are stirring.
  4. Let sit for 15 mins, so flax seeds can soften.
  5. Lay one sheet of baking paper on a flat tray.
  6. Add 1/2 the mixture in a blob on the tray.
  7. Top with another sheet of baking paper, then use your hands to smooth the mixture out into a flat rectangle.
  8. Remove the top sheet of baking paper, score the crackers. Sprinkle with a little extra salt. Repeat on a second tray.
  9. Bake for 30-35 minutes, cool on a baking rack, or simply slide paper off the tray onto the bench for a bit, then crack them at the score lines.
  10. Store in a jar once cool.

Tip: you can premix everything to step 2, then store in a jar ready to make for surprise guests. You can also sub in any combination of seeds if you are short one kind.

Hummus

Makes 2 large jars, 1 to eat, 1 to share!

Ingredients:
2 cups dried chickpeas
1 bay leaf
1 large lemon, juice and rind
4 tbs tahini (can replace with any nut butter)
2 cloves garlic (optional)
2 tsp salt (+ more to taste)
1/3 cup olive oil

Instructions

  1. Soak the chickpeas overnight, in a bowl of water. Store in the fridge.
  2. Drain the chickpeas, add to a pot with the water, salt and bay leaf.
  3. Bring to a boil, then reduce heat to low and simmer till soft, around 60 minutes.
  4. Drain the chickpeas, reserving 1 cup cooking liquid, and let cool.
  5. Using a food processor or stick blender, pulse the lemon juice, chickpeas, garlic, tahini, 1/2 the olive oil and 1/4 cup reserved cooking liquid.
  6. Add additional cooking liquid, to get the consistency you like, discarding the rest.
  7. Serve drizzled with the remaining olive oil, lemon rind and some coarse sea salt.

Topping suggestions: add a pinch of paprika or cumin.