And the Cucumber and Lime Dip. Mango to follow. Cucumber and Lime Dip ½ red onion 300g Philadelphia cream cheese – medium or full fat. (Light is OK but tends to make for a more runnier dip.) 1 clove garlic 1 lime 1 cucumber Pitta breads – 2 to 3 any kind. Using Pizza Cutter or Utility Knife slice pitta breads into triangles – place on medium round stone/rectangle stone and bake for about 10-minutes at 180o. Cut cucumber in half. Remove seeds from one half of cucumber using Core n’ more or teaspoon. Cut into about three chunks and add to Manual Food Processor. If you have it use the Veggie Wedger to wedge a red onion otherwise just cut in half and then quarter. Add two quarters to the Manual Food Processor. Using Garlic Press – press a clove of garlic into MFP. Pump until chopped – not too fine – not too chunky – in between! Place softened cream cheese in Classic or Small Batter Bowl – add the cucumber mixture. Using the Microplane Fine Grater/Microplane Zester or Zester/Scorer zest one lime into the bowl. Then using Utility Knife cut lime in half and then if you have it using the Citrus Press juice half the lime into the cream cheese cucumber mixture. Mix together well, grind coarse sea salt to taste (much better flavour than fine cooking salt). Taste – if you think it needs it add the remaining half lime juice. Give a final mix. With the remaining half cucumber – if you have the Simple slicer slice on setting 3 into thick slices and add around the bowl to use as decoration and also added crudities to eat with the dip – otherwise just use your utility knife – serve with stonebaked pitta crisps and any tortilla chips etc., Looks fab served in our Small Bamboo bowl. Could also prepare some carrot sticks with the Colour Coated Nakiri knife to show off how fab this is at making batons. You may also choose to add a finely chopped chilli and some coriander to the cucumber mixture in the MFP if you wish.
Posted on: Tue, 25 Jun 2013 08:24:03 +0000