It has come to my attention that I am pretty much addicted to all things sweet. This is something that I have always known on some level (I am typing this now with fingers still sticky with sweetened condensed milk) but it is becoming more evident. Recently I realised how often I blog about sweet things and how rarely I write about anything savoury. I’ve been mulling it over and came to a conclusion or two. Number one, I make my usual repertoire all the time, those dishes that you don’t need to think about, the ones that you’re slightly bored by, you know the ones, we all make them. Number two, I very rarely use recipes when I cook savoury dishes, something which always used to frustrate my father. I remember one particular occasion when I was a teenager, I think I made my creamy leek chicken with sauteed potatoes and he loved it and asked what I put in and my answer was something along the lines of ‘oh, you know, a bit of this and a bit of that.’
And so, it is my resolution to get out of my dinner time rut, but I need your help readers, either find me a recipe online or send me a comment with one of your repertoire recipes and I will give it a whirl and report back. This exercise will not work if all you lazy buggers who read but don’t comment, don’t comment. In the mean time. I will cheat slightly by giving you the savoury recipe of a little white bean dip which Mr T whipped up for us both. Our usual post work snacks consist of buttered popcorn, buttered toast, buttered fence post, well not quite but if something stands still long enough, I will butter it. And for some strange reason on this particular day I decided that we should be healthy, I bought carrots and celery sticks and I don’t even like celery that much and all the ingredients for Mr T’s dip.
Mr T is a very good cook but he also likes to whinge about most things kitchen, for example, he hates anything that makes a lot of mess and uses a lot of equipment. As I have previously mentioned, Mr T does not enjoy his full time role as dishwasher, he prefers it when it’s a part time role with full annual leave and benefits (eg. eating the kitchen’s produce). So, he was happy to learn that this little recipe was about as complex as chucking a few things in the blender and hitting the start button. The only long part about this recipe is that you need a whole head of garlic, roasted. So, if you want to eat this dip in about half an hour, go and put your garlic in the oven now!
White bean dip
- 1 tin cannelini beans, drained
- 1 whole head garlic, roasted and peeled
- 1 tsp ground cumin
- 2 tbsp lemon juice
- 2 tbsp olive oil
- a couple of tablespoons of chopped mint (rosemary would work too but maybe use 1 tsp)
- salt and pepper
Roast your garlic in foil until tender, peel once cool.
Put all of your ingredients in the blender, except the seasoning, blitz and season to taste. Serve with scarily healthy vegetable batons or it works wonderfully with bread, crackers, full fat crisps…mmm, crisps.
You can all thank Mr T for this little contribution, but you can also thank him for the lack of photo, as, by the time I came back from looking for my camera, he had already started demolishing the dip! Boys, huh?!
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