Chocolate Fondue

Chocolate Fondue

From   Style Chef

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Dip

Type: Fusion

This is an anytime temptation – enjoy it with your loved ones

Ingredients

  • Chocolate, chopped 4 cups
  • Fresh cream 2 cups
  • Medium watermelon ½
  • Medium muskmelon 1
  • Green grapes 1 cup
  • Apple, cut into cubes 1 cup
  • Pineapple, cut into cubes ½ cup
  • Pound cake 1

Methods

  • Preheat oven to 175º C.
  • Melt the chocolate on a double boiler. Take the bowl off the boiler, add cream and whisk till well blended.
  • Scoop out round balls of watermelon and musk melon with a melon scooper and put into a bowl. Add grapes, apple and pineapple cubes.
  • Cut small cubes of pound cake, spread them on a baking tray, keep the tray in the preheated oven and toast them.
  • Transfer the fondue into a fondue pot, arrange the fruits and cake cubes on a serving platter and serve.
Tri colour Hummus

Tri colour Hummus

By Hi Tea

Prep: 15 minutes

Cook: 0 minutes

Method: Easy

Course: Dip

Type: Fusion

Key Ingredients:

  • Chickpeas
  • Spinach
  • Green capsicum
  • Red capsicum

Hummus is one of the best loved dips and here it is made more interesting with the addition of spinach and capsicum

Ingredients

  • Chickpeas, boiled 200 gms
  • Spinach, blanched and chopped 20 gms
  • Green capsicum, finely chopped 20 gms
  • Red capsicum, finely chopped 20 gms
  • Tahini paste 20 ml
  • Olive oil 300 ml
  • Lemon juice 7 tsps
  • Salt to taste
  • Black olives, sliced 20 gms

Methods

  • Put the chickpeas, garlic, tahini paste, olive oil, lemon juice and salt into a mixer jar and blend to a thick and smooth paste
  • Divide into 3 equal portions and put into separate bowls.
  • Add spinach and the capsicum to one portion and mix well.
  • Add chopped olives and red capsicum to another portion and mix well.
  • Leave the third portion as it is.
  • Place the three coloured hummus on a mezze platter and serve with pita bread.
Babaganoush

Prep: 10 minutes

Cook: 30 minutes

Method: Easy

Course: Dip

Type: Fusion

Key Ingredients:

  • Large brinjal
  • Olive oil
  • Tahini

Lebanese version of the popular Indian baingan ka bharta – makes an excellent appetizer

Ingredients

  • Large brinjal 1
  • Olive oil ¼ cup + 2 tbsps + to top
  • Sea salt 1 tsp
  • Garlic cloves, finely chopped 4
  • Tahini (sesame seed paste) ¼ cup
  • Lemon juice 2 tbsps
  • Fresh parsley, finely chopped 1 tbsp
  • Red chilli powder 1 tsp

Methods

  • Preheat oven to 200º C.
  • Quarter the brinjal. Rub each piece with approximately ½ tbsp olive oil, sea salt and sprinkle half the garlic equally on them, coating them completely.
  • Place the brinjal slices on a greased baking tray, put the tray in the preheated oven and roast for 15 minutes.
  • Bring the tray out of the oven, scoop out the roasted part from the peel and put into a mixer jar.
  • Add remaining garlic, tahini, lemon juice and sea salt and blend. While grinding, pour ¼ cup olive oil gradually and blend till you get a smooth paste.
  • Transfer into a serving bowl, sprinkle red chilli powder, parsley and pour little olive oil before serving.
Quick and Easy Hummus

Quick and Easy Hummus

Prep: 9 hours

Cook: 0 minutes

Method: Easy

Course: Dip

Type: Fusion

Key Ingredients:

  • Chickpeas
  • Sesame paste
  • Garlic
  • Olive oil

Creamy and bursting with flavour of garlic, this dip can be had with vegetable sticks too

Ingredients

  • Chickpeas (kabuli chane), soaked overnight and boiled till soft 1 cup
  • Garlic cloves, finely chopped 4
  • Red chilli sauce 1 tsp
  • Sesame paste or Tahini ½ cup
  • Salt to taste
  • Olive oil 1 cup
  • Lemon juice ¼ cup
  • Red chilli powder ½ tsp
  • Fresh coriander leaves, finely chopped 1 tsp

Methods

  • Put chickpeas, garlic, red chilli sauce, sesame paste, salt and ¼ cup olive oil in a mixer and grind to a paste.
  • If the paste is thick add 2 more tbsps oil to make it thin and smooth.
  • Add 2 tbsps lemon juice and blend further.
  • Once paste is ready, transfer it into a serving bowl and pour 2 tbsps oil on top.
  • Garnish with red chilli powder and coriander leaves.
  • Serve this dip with any flat bread such as pita bread, normal toast or even khakra.
Spanish Eggplant Spread

Spanish Eggplant Spread

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Dip

Type: Fusion

Key Ingredients:

  • Eggplant (brinjal)
  • Olive oil
  • Parsley
  • Vinegar

A delicious eggplant dip that goes well with bread as well as pita

Ingredients

  • Eggplant (brinjal), peeled, cut into small pieces and soaked in water 1 cup
  • Olive oil 4 tbsps
  • Spring onions, finely chopped 6
  • Fresh parsley, chopped ½ cup
  • Garlic cloves, finely chopped 4
  • White vinegar 2 tbsps
  • Salt to taste
  • Bread bun 1

Methods

  • Heat 2 tbsps oil in a non-stick pan, add garlic and spring onions (keeping aside 1 tbsp spring onions for garnishing) and saute for 1-2 minutes.
  • Add brinjal, mix, cover and cook on low heat for 2-3 minutes or till brown. Transfer into a bowl and set aside to cool.
  • Put brinjal mixture, ¼ cup parsley and remaining olive oil in a mixer and grind to a smooth paste. Add vinegar and salt and mix well. Transfer into a serving bowl.
  • Cut a bun into several slices and toast them in the same pan in which brinjal was cooked so that they soak in the flavour. Transfer them onto a serving platter.
  • Sprinkle the reserved spring onions and remaining parsley on top of the brinjal spread and serve with toasted bread slices.
Tzatziki

Prep: 15 minutes

Cook: 0 minutes

Method: Easy

Course: Dip

Type: Fusion

Key Ingredients:

  • Hung yogurt
  • Cucumber
  • Garlic
  • Black olives
  • Extra virgin olive oil

Another delicious dip from the Middle East

Ingredients

  • Hung yogurt (chakka) 1 cup
  • Medium cucumber, peeled, grated and squeezed to completely drain excess moisture 1
  • Salt to taste
  • Garlic cloves, finely chopped 3
  • Black olives, cut into rings ½ cup
  • Extra virgin olive oil 3 to 4 tbsps
  • Garnish
  • Coriander powder ¼ tsp
  • Red chilli powder ½ tsp

Methods

  • Take hung yogurt in a bowl and whisk till creamy. Add cucumber and mix well.
  • Add salt, garlic and olives and mix well.
  • Add 1 tbsp extra virgin olive oil and mix well.
  • Transfer into a serving bowl. Drizzle the remaining oil along the edges of the dip.
  • Sprinkle red chilli powder and coriander powder.
  • Serve with pita bread arranged on a serving platter.