Summer Blush Dip Food

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SLOW-COOKED SUMMER BLUSH



Slow-cooked summer blush image

Superhealthy - counts as 2 of 5-a-day

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Supper, Vegetable

Time 2h30m

Number Of Ingredients 8

15 red peppers , quartered and deseeded
15 ripe plum tomatoes , quartered
2 heads of garlic , broken down into individual unpeeled cloves
6 tbsp extra-virgin olive oil
1 tbsp golden caster sugar
3 tbsp red wine vinegar
handful thyme sprigs
3 handfuls basil leaves , roughly torn

Steps:

  • Heat oven to 160C/fan 140C/gas 3. In a large, deep roasting pan, gently toss everything, except the basil, together, then season.
  • Place the vegetables in the oven, then roast for 2 hrs, undisturbed. Remove from the oven and leave to cool. If you want, drain the vegetables before serving and serve their juice on the side, or simply stir through the basil and correct the seasoning.
  • The vegetables can be roasted up to 2 days ahead. Cover and leave in the fridge, but bring out at least 4 hours before serving so the vegetables are served at room temperature.

Nutrition Facts : Calories 84 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium

SUMMER HERB DIP (GERMAN)



Summer Herb Dip (German) image

*Sommerlicher Krauter-Dip* in German, this recipe is from *Modern German Food* by Roz Denny. A colorful veggie mixture including cucumber sticks, carrot sticks, radishes, yellow & green bell pepper sticks & young celery stalks was suggested to accompany this herbed dip. *Enjoy* !

Provided by twissis

Categories     German

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

250 g Quark (may use cream cheese per Note #1)
140 g low-fat yogurt (see Note #2)
1 garlic clove (crushed)
2 green onions (finely chopped)
3 tablespoons fresh parsley (chopped)
2 tablespoons fresh dill (chopped)
2 tablespoons of fresh mint (chopped, may use coriander)
1/4 teaspoon cumin
1 tablespoon lemon juice
salt and black pepper (to taste)

Steps:

  • Mix quark & yogurt in a mixing bowl. Add next 7 ingredients (garlic thru lemon juice).
  • Mix well, taste & season w/salt & pepper to pers pref. Chill in refrigerator for at least 2 hrs b4 serving.
  • NOTE #1: I confess I have not used Quark as an ingredient & do not know if I can get it here in Iceland. However, Roz said "Quark makes a quick light dip & has fewer calories than richer cream cheese." Taking this cue from her, my assumption is cream cheese may be used as an alternative to quark.
  • NOTE #2: As written the recipe offered a choice of using single cream OR low-fat yogurt. I opted for the latter, but the former may be your choice. Feel free. :-).

Nutrition Facts : Calories 19.6, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.4, Sodium 19.1, Carbohydrate 2.7, Fiber 0.4, Sugar 1.8, Protein 1.5

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