Yesterday was the Adeline & Lumiere ONE YEAR BLOGIVERSARY! Can you believe it? Oh my, how time flies. This year has been a huge learning curve in terms of my food photography and styling. I cringe when I look back at some of my first photos (please don’t go back and look at them)! I’m almost tempted to go back and re-post new photos but I think it’s good to remember how far things have progressed.
It’s also been one year since we moved to the wonderful city of Melbourne. I honestly don’t think this blog would have happened if we hadn’t moved here. It’s such an inspiring city, and I feel this is just the beginning.
I was lucky enough to have one of my dear friends pop over from Tassie for a few days this weekend. On Friday we had a great night out at Little Creatures for a few of their famous (and my favourite) Pipsqueak ciders. We shared a few of their yummy dips and woodfired pizzas which was incidentally the inspiration for this post. The next day we had a leisurely stroll down Brunswick St. and ended up at Madame Sousou for a latte and a pain au chocolat in the glorious sunshine. Ahhhh, such a lovely start to the day.
On Sunday I whipped up this trio of dips for an afternoon snack with our friends. Dips are so easy to make and so much nicer than any that you’d get from the store. If you have a few key base ingredients it’s really easy to whip-up all sorts of different dips. The roasted carrot was a clear favourite of the three, although they’re all winners, and all completely different. Lets just say, at the next group gathering I’ll bring the dips!
Beetroot & Feta Dip
420g tin of beetroot (including 1 tsp of the juice it comes in)
1 heaped tbs Greek yoghurt
1 finely chopped clove of garlic
salt & pepper to taste
1/2 tsp cumin
1/2 tsp sweet paprika
Handful of feta to crumble over the top
In a food processor chop and blitz the beetroot, garlic and a tbsp of beetroot juice until finely chopped. Add the Greek yoghurt, cumin, paprika and salt and pepper and blitz until smooth. If it’s still a little too thick, add some more yoghurt, beetroot juice or a little olive oil. Crumble the fresh feta over the top just before serving.
1 cup kalamata olives depitted
1 finely chopped clove of garlic
2 tbsp olive oil
optional: 2 anchovy fillets coarsely chopped
(I’m not a fan of anchovies but traditionally they are used in the recipe)
Place all olives, garlic and anchovies (if using) in the food proccessor until finely chopped. Whilst blending, add the olive oil a little at a time until it forms into a smooth paste sort of consistancy.
If you have excess tapenade, place it in a jar and cover with olive oil. It can be stored in the fridge like this for a good couple of weeks. Tapenade is perfect to add the sandwiches etc for a tasty alternative to butter.
Roasted Carrot Dip
3-4 cloves of garlic
1 tsp cumin
1 tsp coriander
1 tsp sweet paprika
1/2 tsp nutmeg
1/2 tsp cinnamon
salt and pepper to taste
3 tbsp greek yoghurt
1/2 juice of a small lemon
1 tbsp olive oil plus a little extra to garnish
spring onion for garnish
spanish onion for garnish
Place the whole carrots in boiling water for 5 minutes to part cook them. Once blanched, drain well and add the carrots to a well oiled baking tray with the garlic. Place in the oven and let them roast for 45 minutes.
Once the vegetables are cooked, allow them to cool, then add them to the food processor. Blitz them until they become a thick puree, then add yoghurt, cumin, coriander, paprika, nutmeg cinnamon, salt and pepper. Squeeze the juice of the lemon and continue to blitz. If the recipe is still a little too thick, add some more yoghurt until you reach the right consistency.
Tasty Pitta Shapes
salt & pepper
Preheat oven to 180C. Lightly brush the pitta bread (use as many as you need) with olive oil. Over the top of each pitta, sprinkle a pinch of each spice over the top. Season well and cut up into to small rectangles. Place on a baking tray and cook for 5 mintues or until golden brown and crunchy. Serve with your freshly made dips… deeeeelish! Thanks to Soph for the great idea ; )