Wagon Wheels With Chickpeas And Creamy Lemon Dill Dressing Food

WAGON WHEELS WITH CHICKPEAS AND CREAMY LEMON DILL DRESSING

Steps:

• Cook the pasta in plenty of boiling salted water until al dente. Drain. Rinse with cold water and drain again.
• Combine the pasta, chick peas, celery, onion and green pepper in a large bowl.
• Separately whisk the mayonnaise, yogurt, dill, lemon juice and zest, garlic, salt and pepper until blended.
• Fold the dressing into the pasta mixture and serve.

CREAMY DILL DRESSING

Steps:

• Whisk mayonnaise and sour cream in medium bowl until smooth; stir in remaining ingredients; season to taste.
• cover and chill 1 hour to blend flavours.

PASTA SALAD WITH CREAMY LEMON DILL DRESSING

Steps:

• Cook pasta according to directions or till just al dente. Drain pasta.
• Combine the vegetables and pasta together in large bowl.
• Whisk the mayonnaise, yogurt, fresh dill, lemon juice and zest, garlic, salt and pepper together.
• Fold into pasta mixture. Chill in fridge 2 hours or so or till ready to eat.

WAGON WHEELS WITH BAKED HAM AND CREAMY MUSTARD DRESSING

Steps:

• Steam green beans until crisp tender, about 3 minutes.
• Cook pasta in plenty of boiling salted water until al dente, about 12-15 minutes. Drain; rinse and drain again.
• In a large bowl, stir together the mayo, olive oil, vinegar and mustard.
• Add the green beans, pasta, ham, celery and onion. Toss to blend. Serve at room temperature.

CHOC-MALLOW WAGON WHEELS

Steps:

• Beat the butter, sugar and egg in a small bowl with an electric mixer until combined. Stir in sifted flours and cocoa, in two batches.
• Knead dough on a floured surface until smooth. Roll between sheets of baking paper until 3mm thick. Cover and refrigerate for 30 minutes.
• Preheat the oven to moderate (180°C/160°C fan-forced). Grease oven trays and line with baking paper.
• Using a 7cm round fluted cutter, cut 28 rounds from dough. Place about 3cm apart on trays.
• Bake for about 12 minutes. Cool on wire racks.
• Turn half the biscuits base-side up and place on an oven tray. Use scissors to cut marshmallows in half horizontally. Press four marshmallow halves, cut-side down, onto biscuit bases on tray. Bake 2 minutes.
• Melt chocolate in a medium heatproof bowl over medium saucepan of simmering water. Remove from heat; stir in oil.
• Spread jam over bases of remaining cookies and press onto the softened marshmallow. Stand for 20 minutes or until marshmallow is firm. Dip wheels into chocolate and smooth away excess chocolate using a metal spatula. Place on baking paper-lined trays to set.