Cucumber & Mint Raita

INGREDIENTS
1 medium lebanese cucumber
1 tsp ghee
¼ tsp cumin seeds
¼ tsp black mustard seeds
¼ tsp ground cumin
1 cup yoghurt
1 tbs lemon juice
1 clove garlic, crushed
¼ tsp cayenne pepper
1 tbs chopped fresh mint leaves

METHOD
Peel cucumber, halve lengthways, discard seeds and chop cucumber coarsely.
Heat ghee in small pan, cook seeds and cumin, sitrring, until seeds pop, then cool.
Combine spice mixture with cucumber, yoghurt, juice, garlic and pepper in small bowl.
Cover, refrigerate at least 2 hours.
Just before serving, gently stir in mint.

SERVINGS
makes 1 ¼ cups

SOURCE
AWW Cooking Class: Indian

Tzatziki

INGREDIENTS
2 garlic cloves
2 tbs olive oil
1 tbs lemon juice
1 small cucumber
1 tsp salt
600g thick plain greek yoghurt
2 tsp dried mint

METHOD
Combine garlic, olive oil and lemon juice in a small bowl and leave to one side.
Peel the skin of the cucumber lengthways in alternate stripes - miss one, do one.
Grate the cucumber coarsely and put in a fine sieve over the sink.
Sprinkle with salt and leave for about half an hour to let the juices drip away.
Squash it with your hands or a wooden spoon to extract the liquid (this will prevent your tzatziki being watery).
Place the yoghurt in a bowl and stir in the mint, crushing it between your fingers as you add it. Add the garlic oil mixture and cucumber and season with some black pepper.
Mix through well and taste for salt before serving.

COMMENTS
If you aren't serving it immediately, store in a covered container in the fridge, where the flavours will mature. It should keep for a couple of days.

SERVINGS
6-8

SOURCE
Tessa Kiros Falling Cloudberries

Feta and Yoghurt Dip

INGREDIENTS
250g mild feta cheese
250g ricotta cheese
2 tbsp olive oil
3 cloves garlic, crushed
1 tbsp lemon juice
1/4 tsp cayenne pepper
3/4 cup Greek-style yoghurt
1/3 cup chopped fresh mint
1 tsp chopped fresh oregano
1/4 cup pitted black olives, diced
1 small tomato, finely diced
1-2 tsp lemon rind, thinly sliced

METHOD
Puree the feta, ricotta, oil, garlic, lemon juice, cayenne pepper and half the yoghurt until smooth.
Stir in the remaining yoghurt, mint and oregano.
Transfer to a serving bowl and top with the olives, tomato and lemon rind.

SERVINGS
Makes 4 cups

SOURCE
AWW Dips and Dippers

Avocado and Pistachio Pate

INGREDIENTS
1½ cups mashed avocado (2 medium)
125g packaged cream cheese
2 green onions, chopped finely
1 clove garlic, crushed
1 teaspoon lemon juice
¼ teaspoon chilli powder
2 tablespoons finely chopped pistachios
1 teaspoon finely chopped fresh flat-leaf parsley

METHOD
Blend or process avocado, cheese, onion, garlic, juice and chilli until smooth.
Line two 1-cup (250ml) moulds with plastic wrap.
Sprinkle nuts into base of each mould.
Pour in avocado mixture, cover.
Refrigerate about 3 hours or until set.
Turn out of moulds, sprinkle with parsley.
Serve with herb toasts.

SERVINGS
Makes 2 cups

COMMENTS
Best made on day of serving

SOURCE
AWW Bites

Herb Toasts

INGREDIENTS
2 large pitta
40g butter, melted
½ teaspoon dried rosemary
½ teaspoon dried basil
½ teaspoon dried thyme

METHOD
Preheat oven to moderate.
Split pitta in half, brush spilt side with butter.
Sprinkle with combined herbs.
Place pitta, split-side up, on oven trays.
Bake, uncovered, in moderate oven about 10 minutes or until browned lightly and crisp, cool.
Break each piece of pitta into six pieces.

SERVINGS
24 pitta toasts

COMMENTS
Serve with Avocado and Pistachio Pate

SOURCE
AWW Bites

Baked Feta

INGREDIENTS
250g piece feta
1/4 cup (60m1) olive oil
¼ teaspoon sweet paprika
1 tablespoon finely chopped fresh oregano
4 black olives (20g), seeded, sliced thinly

METHOD
Preheat oven to moderately hot.
Place feta on a 30cm piece of foil, drizzle with oil.
Sprinkle with remaining ingredients.
Gather foil around feta, fold over to seal.
Place on oven tray.
Bake in moderately hot oven about 20 minutes or until feta is soft.
Serve warm with crusty bread, if desired.

SERVINGS
6

SOURCE
AWW Bites

Tsatziki

INGREDIENTS
1 lebanese cucumber
2 cloves garlic, crushed
250g plain Greek yoghurt
1 tsp white vinegar
1 tsp chopped dill
1 tsp chopped mint

METHOD
Finely grate the cucumber and squeeze out any excess moisture.
Place the cucumber with all other ingredients in medium bowl and mix to combine.
Store in refrigerator till ready to serve.

SOURCE
AWW Dips and Dippers

Satay Sauce

INGREDIENTS
2cm piece ginger, chopped
1 onion, chopped
1 clove garlic
1 tablespoon oil
1 tablespoon coriander seeds
2 tsp cumin seeds
2 tsp turmeric
1 tablespoon soy sauce
¼ cup crunchy peanut butter
1 red chilli, pounded
2 tsp palm sugar
1 cup coconut milk

METHOD
Process together the ginger, onion and garlic until mushy.
In a small saucepan on low heat, gently sauté the onion mixture in oil for 3-4 minutes, stirring with a wooden spoon.
Combine spices in mortar and pestle and crush.
Add spices to onion mixture in saucepan and cook for one minute.
Add soy sauce, peanut butter, sugar and chilli, stir.
Add coconut milk to peanut sauce and stir thoroughly until the sauce is smooth.
Cook on low heat for a further two minutes.

COMMENTS
This sauce is very adaptable as well as delicious. After cooking, it can be added to a stirfry, with veges, meat and noodles or rice. Alternatively, it is a fantastic crowd pleaser when placed in the middle of the table with lots of chicken sticks for dipping.

SOURCE
Jules

Roasted Vegetable Pate

INGREDIENTS
500g orange sweet potato, peeled and cut into chunks
1 red or yellow capsicum, cut into chunks
2 zucchini, sliced
350g eggplant, cut into chunks
2 tomatoes, cut into chunks
8 spring onions, cut into lengths
1 tbsp extra virgin olive oil
1 tsp sea salt
1 tsp grated lemon rind
2 tbsp lemon juice

METHOD
Preheat the oven to hot 220C.
Place vegetables in a large baking dish, drizzle with oil, sprinkle with sea salt and roast for 45 minutes, or until soft.
Transfer the vegetables to a food processor, add the lemon rind and the lemon juice.
Blend until smooth.
Spoon into a serving dish and cool to room temperature.

SERVINGS
4 cups

SOURCE
AWW Dips and Dippers

Guacamole

INGREDIENTS
2-3 ripe avocadoes
1 large ripe tomato
1 small chilli, or chilli sauce
1 spanish onion
½ cup chopped coriander
1-2 cloves garlic, crushed, to your taste
juice of two limes

METHOD
Scoop flesh from avocadoes and mash in medium bowl.
Chop tomatoes and onion finely and add.
Finely chop chilli and add with garlic.
Chop coriander roughly, and finally add with lime juice.
Fold all ingredients together and store in fridge.
Best made close to serving.

SOURCE
Melissa

Traditional Olive Tapenade

INGREDIENTS
1 tbsp capers
30g anchovy fillets, drained
50g tuna in oil, drained
1 clove garlic, crushed
1 cup pitted black olives, sliced
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1½ tbsp brandy, optional

METHOD
Place capers, anchovies, tuna, garlic, olives and lemon juice in blender and process until finely chopped.
Add olive oil and brandy while motor is running, until mixture comes to a smooth paste.
Refrigerate until ready to serve.

SOURCE
AWW Dips and Dippers