Sounds like something you’d find in a restaurant, right?? 🙂
I’ve been trying to curb my supermarket spending as recently I’ve been going into the supermarket every couple of days and spending $$ and it has ended up getting ridiculous. In an attempt to stop this I’ve been doing one online shop each week and my challenge is to make that last the entire week.
So… my shop arrived last week on wednesday and thursday was Sam’s birthday and I realised I didn’t have anything ‘special’ for his birthday. Usually I would have gone out to the supermarket and spent $100 without thinking about it, but needing a challenge I decided to use what I had to make something nice.
I had a ton of capsicums and zucchinis, so I decided to make some breadsticks (otherwise known as grissini’s) and some dips.
Before getting stuck into making the dips, I made up my dough by combining 7g yeast, 1 teaspoon sugar and 315ml warm water in a bowl for 10mins until the mixture is foamy. I then sifted 500g plain flour and 1 teaspoon of salt into bowl and stired the yeast and 60ml olive oil into the flour to form a dough. (sorry, but I forgot to take pics of this!)
It was time to then knead the dough onto a lightly floured surface for 10 mins and then add 4 tablespoons of chopped basil (I used dried basil) and 50g finely grated parmesan (I used tasty cheese 🙂 as I also didn’t have this). I mixed this together for a couple of minutes and then left it in a lightly oiled bowl covered with glad wrap for about an hour.
Time for the roast capsicum dip. I know what you’re thinking… why bother making dip when you can buy it for $4 a pop?? yes, I know. But honestly, this is so easy and there is something nice about knowing exactly what has gone into something you’re eating.
I chopped up 3 capsicums, grilled them in the oven until the skins had blistered and then covered the plate with a plastic bag. This enables the capsicums to sweat and makes it easier to remove the skins.
I then blended up the capsicums, 125g of cream cheese, some basil (fresh would be better, but I only had dried), salt and pepper and 2 cloves of garlic.
Roast Zucchini dip
I had a heap of leftover zucchini’s, so roasted them all (about 6 large ones)
I then added them to my processor with some homemade mayonaise (about 4 cups worth because of the amount of zucchinis. I didn’t have any on hand, so tried my luck making it), 1 tb white sugar, 2 cloves garlic, 2 teaspoons oregano and 2 tb soy sauce.
Then make the balls into long sticks and place on a baking tray.
Brush with water, sprinkle some sea salt on top and place in a preheated (230 C) oven for approx 15mins until crisp and golden.