Fresh Sweet Chilli dip recipe

Fresh Sweet Chilli Dip

Phew! London has been a sweltering bath of humidity this weekend, lovely to have the weather, but us Brits are never quite sure how to cope with it! Very few residential homes have air con here in the UK, so countless cold showers and wafting the nearest magazine or leaflet as makeshift fans seem to be the best ideas we seem to have come up with!

Our Roof Terrace with paddling pool - perfect way to cool down!

Our Roof Terrace with paddling pool – perfect way to cool down!

When the weather is hot and humid food needs to been fresh, light and cool. This is a light, tasty and versatile dip which can be served with carrot sticks, broccoli florets, mange tout, crisps, tortilla chips or anything you can dip! Try it, it is so fresh especially when it is lovely and chilled. Perfect with a chilled glass of rose!

Fresh Sweet Chilli Dip

Fresh Sweet Chilli Dip

Ingredients

4 tbsp Creme Fraiche

3 tbsp Thai Sweet Chilli sauce

Method

1. Mix the creme fraiche and chilli sauce in a bowl and chill for at least half an hour or so before serving.

2. Serve with crudités, tortilla chips or anything you can dip in it! Enjoy!!

*N.B.* If you need more dip just increase the quantities in ratio. It can be refrigerated for up to 3 days

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Mum’s Curried Parsnip Soup

Parsnips

One for a wintery weekend or for a light dinner party starter.   This recipe was one of my mother’s favourites and she donated this to my prep school and secondary school recipe books, so she must be confident it is a good one!  Which I agree it is, a lovely winter warmer with a rich but tingly root flavour.

Serves 6

Ingredients

40g English Butter

1 medium Onion sliced

700g Parsnips (peeled and finely diced)

1 level tsp medium Curry Powder

1/2 level tsp Ground Cumin

1.4 ltrs Stock (chicken or vegetable)

Salt & Pepper

150ml fresh Single Cream

Paprika for decoration

Method:

1. Heat the butter in the base of a large pan and fry the onions and parsnip together for about 3 minutes

2. Stir in the curry powder and cumin and fry for a further 2 minutes

3. Add the stock bring to the boil, reduce the head and simmer covered for about 45 minutes until the vegetables are tender

4. Cool slightly, then using a slotted spoon, place the vegetables in a blender, add a little of the stock to the blender and then purree till smooth

5. Return to the pan, adjust the seasoning to your preference

6. Add the cream and gently reheat to serving temperature (make sure it does not boil)

7. Serve with a sprinkling of Paprika and fresh hot crusty bread

 

This recipe is the intellectual property of Victoria Proctor 2012