Tag Archives: party dips

Baba Ganoush

I was busy on the phone disapproving about something missing in the service from one of our feckless utilities, when I was rudely interrupted by a rather strident voice from the kitchen ordering my immediate presence to “enjoy Fanny’s Baba Ganoush”. For a minute I was lost for words, as the worst of all images came to mind in a flurry of hideous technicolor. I ended my call and pondered. Was it time to have Fanny sectioned? She had been taking her pills so I decided on a diplomatic response and tentatively entered her domain. Despite the awful possibilities that could have lain behind the invitation, the reality was much simpler. She had been busy making a dip, – which can also be a side dish or indeed part of a meze. This is really rather a pleasing number and accompanies bread or a main course with equal aplomb. It is of Middle Eastern origin and very flavoursome.

baba-ganoush-side-dish or starter -from fanny and brenda

INGREDIENTS
large aubergine
2tbsp tahini, plus more as needed
3 garlic cloves, minced
1-2 lemons – juiced
1/2 tsp ground cumin
1/2 tsp red chilli flakes

sea salt, to taste

extra virgin olive oil
1 small bunch flat leaf parsley roughly chopped

METHOD

Preheat an oven to 200°C

Place the aubergine on a baking sheet, prick with a fork in several places, drizzle with a little olive oil and sea salt and bake for about an hour till completely collapsed.

Remove from the oven, let cool slightly, slice open and scoop all the aubergine flesh out into a bowl – using a fork, mash to a paste.

Add the tahini, garlic, most of the lemon juice and the cumin and mix well.

Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Transfer the mixture to a serving bowl, form a shallow well with a spoon.

Drizzle some olive oil over the top and sprinkle with the chilli flakes and parsley.

Serve at room temperature.

Ideal with flatbreads and/or part of a meze

Beetroot Dip

fanny and brenda's cocktail party beetroot dip

Beetroot Dip

Tired of the same old guacamole? Bored of ready chilled tzatziki? Me too! And don’t get me started on supermarket humus . If I have to hand around another plateful of taramasalata I think I will scream. So it’s time for a refreshing alternative, and a ready mixed one from the supermarket chillers won’t cut the mustard. The dip here is a tasty, creamy, and quite rich beetroot dip, informed with flavours from the chives, orange and garlic and it’s quick to make. It’s rather lovely and a good excuse for a cocktail party actually.

Ingredients

2 beetroots cooked, peeled and diced ready for the blender
Juice of 2 large oranges
1 garlic bulb squished
Handful of chives cut fine ready for the blender
400g soft cream cheese
A splash of single cream
Seasoning to taste

Method:

Put the beets into the blender and add the soft cream cheese

Add the chives,garlic,orange juice, and a splash of cream

Blend for two minutes

Pour out into small serving dishes

Serve with biscuits/toast/pitta. The dip works well with a crunchy accompaniment so if you use pitta, toast it first. Celery (remove the skin as it’s stringy) and carrot batons are also equally good.