Move over carrot, cucumber, pepper and celery, Tenderstem® broccoli is in town and here to be dipped! Kids will love it just lightly steamed and dunked into any of these three dips, (which are simple enough for them to help with the preparation).
SATAY SAUCE
Serves 6-8
Preparation time: 5 minutes
Cooking time: 10 minutes
You’ll need:
1 tbsp vegetable oil
1 small onion, finely chopped
1 clove of garlic, peeled and crushed
100g crunchy peanut butter
½ tsp chilli powder
250ml coconut milk
1 tbsp soy sauce
juice of ½ lime
What to do:
Heat the oil in a saucepan and gently sauté the onion and garlic until they are softened but not coloured. Stir in the peanut butter and chilli powder, gradually adding the coconut milk. Cook for 5 minutes, stirring most of the time. Finally stir in the soy sauce and lime juice. Remove from the heat and serve warm or cold with some steamed Tenderstem®.
CREAM CHEESE AND SWEET CHILLI
Serves 6-8
Preparation time: 5 minutes
Cooking time: n/a
You’ll need:
200g cream cheese
3 tbsp sweet chilli dipping sauce
4 tbsp crème fraiche or coconut cream
4 spring onions, very finely chopped
juice of ½ lime
What to do:
Place all of the ingredients in a bowl and beat with a wooden spoon until combined. Season with a pinch of salt, spoon into a dish and serve with some steamed Tenderstem®.
RED PEPPER HUMMUS
Serves 6-8
Preparation time: 10 minutes
Cooking time: n/a
You’ll need:
1 x 400g tin of chick peas, drained
2 roasted red peppers, from a jar or prepared yourself
2 cloves garlic, crushed
4 tbsp tahini (sesame seed paste)
juice of 1 small lemon
½ tsp chilli flakes (optional)
2 tbsp extra virgin olive oil
What to do:
To make the hummus, simply place all of the ingredients in a food processor and blitz until smooth. Have a taste and add any extra seasoning, chilli (if using) lemon juice or olive oil – depending on your personal preference. Spoon into a dish and serve with some steamed Tenderstem®.
Submitted by www.tenderstem.co.uk
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