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| Eating a la Mode |
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With Vivienne Bolton Today's Recipes: Dips and Finger Food for Festive Season Christmas and the New Year are almost upon us and it's party time, so this week I am making plenty of dips and finger food. When it comes to party food dips are high on my list: pea and mint hummus, butterbean and lemon, roast aubergine and tomato, yoghurt and mint. The great thing about dips is that you can produce them more or less from the freezer or store cupboard! I occasionally use these different dips as spreads on toasted slices of crusty baguette and add a garnish of sprigs of fresh herbs or olives.
Ingredients: 250g shelled fresh peas Method: Boil the peas in water till done. Cool then place in a blender with 20 fresh mint leaves, salt and pepper and blend. Stir in the yoghurt or creme fraiche and your pea hummus is ready to serve. Goes particularly well with crisp lettuce leaves or carrot sticks.
250g of butter beans -- haricot blanc in French
Ingredients: 2 aubergines Cut the aubergines in half lengthways and rub with oil and
roast in the oven at 180C until soft and cooked through. While
the aubergines are cooking sauté the garlic and onion in a
generous quantity of olive oil. Add the chopped tomatoes (I like
to skin the tomatoes). When cooked place all the ingredients in
a blender and blend until smooth, add about half a teaspoon of
fresh oregano leaves. Serve warm.
Enjoy!
Vivienne Bolton Vivienne is a prolific writer, designer and creator of all manner of things. Her latest book From Mother to Daughter, Traditional Housekeeping for the Modern Home is published by Kyle Cathie and available on Amazon. This book is a useful mix of recipes, household hints, memoir and tradition, warm and homely, packed with information taken from a life's experience of mothering and country living. Publications include:
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Recipes: Vivienne
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Recipes from Vivienne Bolton
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