Wednesday, January 14, 2009

Summer Holidays

7 Layer Dip - The Taste of Summer!

This recipe is very simple, very healthy, and I find that most people love it and many ask for the recipe after trying it. Variations of it abound: you can mash the beans or leave them whole, use whatever ingredients you have on hand as long as you stick with the salsa / sour cream / cheese mix. Big thanks to my dear friend BB for introducing me to this dish some years ago.

1 large tin of red kidney beans, drained - spread in base of pie dish

1 jar mild salsa (or hot if you prefer) - mix about 3/4 of the jar with the beans

Sour cream - spread a few generous dollops evenly over the salsa/beans

optional: 1 avocado - mash, spread over beans and salsa

Diced veggies of your choice - this bit takes the longest.

I used capsicum (red and green), tomato, lebanese cucumber, grated carrot. Use whatever veggies your family likes.

Top the lot with grated tasty cheese, serve with corn chips.

At the beach near dusk.

My breakfast on New Year's Day: lentil sprouts with fresh mango and fruit and nut gorp. Absolutely delicious.

Spiced nuts:

2 cups mixed raw nuts
3/4 cup pepitas (pumpkin seeds)
1 cup dried fruit
1/2 - 1 cup unsweetened carob pieces
1 teaspoon garam masala
1 tablespoon cold pressed olive oil
1 teaspoon good salt (vegetable salt works well)

Toss the oil through the nuts until they are well coated. Toss again to coat with the garam masala and the salt. Bake in a moderate oven until the nuts are lightly golden, allow to cool. Mix in the dried fruit and carob pieces. Dare yourself to eat just one handful :)

A panoramic shot of the beach, a lovely sheltered cove.

Ess made this wonderful meal from her Jamie Oliver Ministry of Food cookbook (highly recommended), with couscous, chickpeas, and sheep milk yogurt.
Do give Jamie's site a visit - he is doing a marvellous work and is even giving confidence to people like me who are generally completely tone deaf in a kitchen sense.