Make the most of special times with family and friends by serving up platters whipped together in a flash, using pantry staples and tasty treats.
Recipe Claire Aldous. Photography Amanda Reelick. Food Sarah Heeringa and Susan Wood. Styling Rebekah White
Crostini
- slices of sourdough bread or baguette
- olive oil
- 1 clove garlic, peeled and halved
Preheat the oven to 180°C. Lightly brush both sides of the bread with olive oil and place in a single layer on a baking tray.
Bake for 5 minutes and check to see if the undersides are golden. Turn and bake for another few minutes until crisp, then, while still hot, rub one side with the cut side of garlic.
Baba Ganoush
- 1 large eggplant, roasted
- 2 cloves garlic, crushed
- 3 tbsp tahini (we used Ceres Organics Hulled Tahini)
- 2 tsp sesame oil (we used Ceres Organics Sesame Oil)
- 1/4 cup chopped mint or flat-leaf parsley
- finely grated zest and juice 1 lemon
- sea salt and freshly ground pepper
- 2 tsp sesame seeds, to garnish
Preheat the oven to 180°C. Prick the eggplant all over with a fork and place in the oven for 10-15 minutes, until it becomes soft. Allow to cool before placing with remaining ingredients in a food processor and pulsing to blend, keeping the mixture a little chunky. Season. Tip into a shallow serving dish and garnish with sesame seeds. Makes 2 cups
Beetroot Hummus
- 1 x 450g tin cooked beetroot, drained
- 1 x 400g tin cooked white cannellini beans, drained
- 1 clove garlic, crushed
- 2 tbsp lemon juice
- 2 tsp horseradish sauce
- 1 tsp ground cumin
- 2 tbsp olive oil
- 2 tbsp natural yoghurt, plus extra for serving
- sea salt and freshly ground pepper
Place all the ingredients in a food processor and blend until smooth. Season with salt and pepper.
Tip into a shallow serving dish and drizzle with a little extra yoghurt. Makes 2 cups
Green Pea, Avocado, Spinach and Lime Dip
- 1 cup frozen peas
- 2 large handfuls spinach leaves, washed
- 1 avocado
- finely grated zest and juice 1 large lime
- 2 cloves garlic, crushed
- 1 spring onion, finely chopped
- 2 tsp fish sauce
- 1/2 tsp sesame oil
- 1/4 or 1/2 tsp chilli paste, to taste
- 1/4 cup chopped coriander
- sea salt and freshly ground pepper
- coriander, to garnish
Put the peas and spinach in separate heatproof bowls and pour over enough boiling water to cover. Leave both for 5 minutes, then drain and refresh in cold water. Drain again, then place the spinach in a clean tea towel and squeeze out the excess water.
Blend all ingredients in a food processor until combined, but still a little chunky. Transfer to a serving dish and top with coriander. Makes 2 cups
