Ingredients
Method
- Place garlic into ™ bowl and chop 3 seconds / speed 7
- Scrape around bowl
- Add all the other ingredients and Turbo / 5 times
- Stir mix around, check for seasoning and repeat Turbo / 5 times
- Refrigerate until ready to use
Roasted Red Pepper Dip
[cap id="attachment_4044" align="alignnone" width="300"]The dip ready to serve with veggies ... love my veggies![/cap]
I buy pre-made Roasted Red Peppers ... they are inexpensive and easily available at supermarkets and delis, and great to have in your pantry ready to add to other dishes.
I always have a jar of toasted mixed pepitas and sunflower seeds in the fridge as they make a great snack, and are a fabulous way of adding a little extra protein to salads and other veggie dishes. They also keep very well in the fridge. To toast the seeds I fill a large baking tray with a mix of the two, then toast in a pre-heated 180 degree fan forced oven for 5 minutes, remove and stir seeds around, then place back into the oven for another 2 (or so) minutes (watch them carefully) until done to your liking. Remove and allow to get completely cold before storing in a glass jar in the fridge.
I mill my own parmesan cheese, but never do small amounts ... I prefer to mill 250g at a time, and keep it in a plastic container in the freezer where it will keep for some time (it doesn't go solid and you can take out exactly what you wish). I am therefore never short of what I need, and can add it in small amounts to other dishes. To mill a 250g portion of parmesan cheese, cut it in half, then cut that half into roughly 2.5 cm pieces and mill 10 seconds / speed 9, place that portion into a container and repeat with the next half. By milling 125g at a time you are less likely to overload the blades of your Thermomix which can happen when continually milling hard items.
This dip keeps well in the fridge for up to a week.
I buy pre-made Roasted Red Peppers ... they are inexpensive and easily available at supermarkets and delis, and great to have in your pantry ready to add to other dishes.
I always have a jar of toasted mixed pepitas and sunflower seeds in the fridge as they make a great snack, and are a fabulous way of adding a little extra protein to salads and other veggie dishes. They also keep very well in the fridge. To toast the seeds I fill a large baking tray with a mix of the two, then toast in a pre-heated 180 degree fan forced oven for 5 minutes, remove and stir seeds around, then place back into the oven for another 2 (or so) minutes (watch them carefully) until done to your liking. Remove and allow to get completely cold before storing in a glass jar in the fridge.
I mill my own parmesan cheese, but never do small amounts ... I prefer to mill 250g at a time, and keep it in a plastic container in the freezer where it will keep for some time (it doesn't go solid and you can take out exactly what you wish). I am therefore never short of what I need, and can add it in small amounts to other dishes. To mill a 250g portion of parmesan cheese, cut it in half, then cut that half into roughly 2.5 cm pieces and mill 10 seconds / speed 9, place that portion into a container and repeat with the next half. By milling 125g at a time you are less likely to overload the blades of your Thermomix which can happen when continually milling hard items.
This dip keeps well in the fridge for up to a week.