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spring 2010

Dips are always fun and quick to prepare. This recipe also makes a great spread in sandwiches or burgers and would be ideal as a purée to serve under grilled meats.

  • Broad Bean and Avocado Dip
  • 1 cup of broad beans, fresh or frozen, skins removed
  • 1 avocado, peeled
  • 1 small clove of garlic, minced finely
  • ¼ cup of plain unsweetened yoghurt
  • juice of 1 lemon
  • ¼ to ½ teaspoon of chilli powder, to taste
  • freshly ground sea salt and black pepper
  1. In a small saucepan of water bring the broad beans to the boil, drain and refresh them in ice cold water.
  2. Add the blanched and drained broad beans, avocado, minced garlic and lemon juice to your food processor or blender and whiz until smooth.
  3. (Alternatively you could mash them together in a large bowl with a fork or potato masher.)
  4. Add ground chilli, salt and pepper or more lemon juice to taste.
  5. Transfer to a serving dish and chill until you are ready to serve with Tapenade Straws (see below), Tortilla chips or toasted Pita crisps.
  6. Makes approximately 2 cups.

  • Tapenade Straws
  • 1¼ cups (200 grams / 7 oz) of plain all purpose flour
  • 1 teaspoon of baking powder
  • 1 pinch of salt
  • 125 grams (4¼ oz) of cold butter, cut into small cubes
  • 125 ml (4¼ fl oz) of cold milk
  • 1 teaspoon of white wine vinegar
  • ½ cup of Tapenade *click for recipe
  1. Preheat your oven to 200°C (392°F)
  2. Sift the flour, baking powder and salt into a large bowl or food processor.
  3. Cut the butter into small cubes and rub into the flour either with your hands or using your food processor, until it resembles coarse breadcrumbs.
  4. Combine the milk and vinegar together, it will turn and go globby not unlike buttermilk.
  5. Add the milk to the flour mixture to make a soft moist dough dotted with butter.
  6. On a lightly floured bench or board bring the mixture together just until it forms a ball.
  7. Handle as little as possible to prevent the pastry from becoming hard when baked.
  8. Cover with plastic wrap and refrigerate for 20 minutes.
  9. Roll out the pastry into a rectangle until it’s approximately 5 mm (1/8 inch) thick.
  10. Spread one side of the pastry with the tapenade and fold over.
  11. Press the layers together carefully and slice into thin 1cm wide strips.
  12. Place the strips on to lined baking trays and bake for 10 to 12 minutes until golden.
  13. Makes around 40 straws.

Spring 2010 Front Cover Table of Contents Bron's Thoughts Turning Japanese Tsukemono - Pickles Furikake - Sprinkles
Smokey Chorizo and Broad Bean Skewers Lamb, Broad Bean and Rocket Salad with Mint and Feta Broad Bean and Avocado Dip with Tapenade Straws Savouring Salmon Salmon Cured with Elderflower Syrup Wasabi Pea and Salmon Tartelette
Crispy Skin Salmon with Lemon Chive Cream Baked Salmon with Fennel, Potato and Olives Salmon Rolls with Sweet Chilli Sauce Meringue Loves Lemon Lemon Meringue Pie Lemon Petits Pots de Creme with Meringue Hats
Frozen Lemon Eton Mess A Spring Picnic for Two from Vanille @ Down Under Gluten Free Crackers Fresh Asparagus Soup Buckwheat Crepes with Fennel and Grapefruit Orange Blossom Cookies
Classic & Creative Crepes Suzette Crepes Midori Teriyaki Sauce Taleggio Petits Fours
Pistachio and Lemon Macaron Lemon Pistachio Cheesecake Marbled Brownies Matcha Neenish Tarts Lemon Matcha Custard Cupcakes Uses for Saved Butter Papers Perfect Gohan - Japanese Steamed Rice
Vegetables and Fruit - October/November Bron's Loves A Look Back Tapenade Grilled Pork Fillet, Grapefruit and Lambs Lettuce Salad Lemon Curd Ripple Ice Cream
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