4. Spoon into a small serving dish and sprinkle with chopped mint.
Variation: Serve Tzatziki as an accompaniment to these Middle Eastern delights -
kofta, felafel and spicy lamb.
Spicy Egg Chutney Dip
This spicy appetiser is perfect for a last minute get together or party.
3 eggs (hard boiled)
125g yoghurt cheese
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
salt and pepper to taste
3-5 drops Tabasco sauce (depending on taste)
1 tablespoon yoghurt
1/4 cup fruit chutney
1/4 cup chopped almonds or walnuts
Mash eggs in bowl of food processor (or with electric mixer). Beat in yoghurt cheese,
Worcestershire sauce, cayenne pepper, Tabasco sauce, salt, pepper and yoghurt.
Stir in chutney and chopped nuts. Transfer to bowl. Chill until ready to serve. Place
bowl with dip in centre of platter. Surround with corn chips and assorted dry crackers.
SOUPS
Pumpkin & Cumin Soup Serves 4
3 teaspoons butter
1 onion, chopped
1 teaspoon ground cumin
1 chicken stock cube
11/2 cups water
finely chopped chives for garnish
500g pumpkin, peeled and cut into small pieces
1 large potato, cut into small pieces
pinch nutmeg
1/4 cup natural yoghurt
1. Heat butter in large saucepan, add onion, cook until transparent, add cumin,
cook, stirring for 2 minutes.
2. Add crumbled stock cube, water, pumpkin, potato and nutmeg.
3. Cover, simmer for 15 minutes or until pumpkin is tender. Allow to cool slightly.
4. Puree soup in blender or processor.
5. Reheat, stir yoghurt into a cup of the warm soup and combine with remaining soup.
Bring to simmering point. Avoid boiling as yoghurt may curdle.
6. Serve hot with a dollop of yoghurt sprinkled with chopped chives.
MAIN COURSES
Special Pork Curry Serves 4
11/2 tablespoons olive oil
2 medium onions, peeled and finely chopped
1 clove crushed garlic
1 teaspoon finely chopped ginger 1 tablespoon mild Madras curry powder
Summary of Contents for YM10
Page 1: ......
