Summer Crudités with Three Dips
This is a real celebration of summer – young, fresh salads and crisp vegetables served with three well-flavoured dips.
Serves 6 to 8 people as a first course or 12 to 15 at a drinks party
|For the carrot, coriander and fromage frais dip:|
|4 oz (110 g) young carrots, peeled and finely grated|
|1 level teaspoon coriander seeds|
|7 oz (200 g) virtually fat-free diet fromage frais|
|¼ level teaspoon cumin seeds|
|1 dessertspoon lemon juice|
|1 dessertspoon extra virgin olive oil|
|1 heaped tablespoon fresh chopped coriander leaves|
|1 level dessertspoon freshly chopped mint leaves|
|For the avocado, Feta cheese and garlic dip:|
|1 large ripe avocado|
|4 oz (110 g) Feta, roughly chopped|
|1 small clove garlic, peeled and crushed|
|1 tablespoon olive oil|
|2 tablespoons lemon juice|
|For the fresh lemon, soured cream and almond dip:|
|1 tablespoon lemon juice|
|grated zest 1 lemon|
|10 fl oz (1 x 284 ml carton) soured cream|
|1 oz (25 g) ground almonds|
|1 level tablespoon finely snipped chives|
|For the crudités:|
|1 head trimmed celery|
|1 cucumber, halved and deseeded|
|2 chicory heads, separated into leaves|
|2 bunches radishes, trimmed|
|8 oz (225 g) baby carrots, trimmed|
|2 bunches spring onions, trimmed|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe first appeared in Sainsbury’s Magazine (Dairy Collection).
For the avocado, Feta cheese and garlic dip: begin by halving the avocado and removing the stone. Then scrape out all the flesh, including the greenest part next to the skin, into a processor, together with the remaining ingredients. Now whiz the whole lot until it is almost smooth – it's nice to leave some texture. Remove to a bowl, taste to check the seasoning, cover the surface with clingfilm and leave on one side, but don't make this one too far in advance or it will discolour.
To make the fresh lemon, soured cream and almond dip: simply mix all the ingredients in a bowl, then season to taste. This is also excellent served on its own with hot asparagus as a first course.
To make the carrot, coriander and fromage frais dip: first of all, dry-roast the coriander and cumin seeds in a small pan over a medium heat for about 45-60 seconds. Then crush them finely with a pestle and mortar. Now, in a bowl, mix together all the ingredients, then season and cover with clingfilm. Leave to stand for 15 minutes before serving to allow the flavours to develop.
To assemble the crudités, simply cut the celery and cucumber into batons. Then arrange in bowls with the other vegetables and serve with the dips
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Autumn apple recipes
23 Oct 2014 14:19
Salt and Pepper Mills
22 Oct 2014 13:06
|Food and travel||
Escaping at Christmas
23 Oct 2014 11:36
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
22 Oct 2014 21:34
21 Oct 2014 19:59
TEFAL JAM MAKER
23 Oct 2014 07:50
What's happening in your garden?
16 Oct 2014 23:27