Homemade french onion dip

17 Wednesday Jun 2015

Posted by Zoli in french, party bites, quick and awesome, Sauces, snacks, Vegetarian

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Tags

appetizers, bbq, caramalized onions, chips and dip, french onion dip, party food, snacks, summer, veggie dip

Summer! BBQ! Margaritas! Fresh fruit and salad! Chips! Dip!

I think this is way nicer than that slimy stuff from a can I used to enjoy with ruffles potato chips as a youngster.

Ingredients

1/4 cup to 1/2 cup Olive oil

fresh ground sea salt and black pepper

2 onions, finely sliced

1 shallot, finely sliced

2 cloves garlic, minced

1/2 cup mayonnaise

¹⁄4 cup cream cheese, softened

¹⁄4 cup greek yogurt

1 tsp. fresh lemon juice

1/2 tsp. Worcestershire sauce

Splash of hot sauce

2 green onions or handful of chives, chopped

Serve with chips or cut raw vegetables. Also good on sandwiches and burgers.

1) Heat up about 1/4 cup or more of olive oil in a heavy-bottomed pan and add in the sliced onions and shallots.

2) Cook on med low for about 20 minutes until a nice golden brown, stirring frequently to prevent burning.

3) Add in the minced garlic, salt and pepper and cook on low another few minutes to cook the garlic.

4) Add all the ingredients except the green onion or chives to a food processor and blitz until combined. Taste and adjust seasoning if necessary. Mix the chopped green onion in with a spoon.

5) Refridgerate for a couple hours before serving. Top with more green onion for presentation if desired.

Parathas, part 3 of 3, egg roll

14 Saturday Mar 2015

Posted by Zoli in breakfast, eggs, flatbread, indian, kids lunchbox ideas, paratha, peanut free, quick and awesome, sandwiches, snacks, Street food, Vegetarian

≈ 4 Comments

Tags

breakfast, egg roll, Indian street food, kids, lunch, lunchbox ideas, paratha, vegetarian

A street food popular in Kolkata, also a quick homemade breakfast or lunchtime snack. Not a revolutionary recipe, but a different way to eat eggs, and also quite handy for when you are on the go or for your kids’ lunchbox. (If they like eggs, which my son does not.) Speaking of packing lunch boxes, parathas are tasty as quesadillas or dipped in hummus too.

Ingredients
serves 2, double if needed
2 cooked parathas (see recipe)
2 eggs
olive oil and skillet for frying

Stuffing ideas:
1/2 red or white onion, thinly sliced
1/2 cucumber, thinly sliced
1/2 bell pepper, thinly sliced
1 green chili, deseeded and finely sliced
fresh lemon juice
chaat masala
salt and pepper
ketchup
sriracha or other chili sauce
green chutney

1) Beat the eggs well with some salt and pepper. Heat up 1-2 tsp oil in a frying pan and pour half the beaten eggs onto it. Swirl the eggs around the frying pan to the size of the paratha.
2) Lay a cooked paratha over the egg and cook a couple minutes to cook the bottom of the egg and seal it onto the paratha. When the eggs are cooked through, flip over and finish cooking on the other side briefly. It is done when the eggs are completely cooked and the paratha is hot.
3) Place the egg paratha on a work surface egg side up. Layer whatever filling you like and roll up. I chose cucumber, onion and green chutney this time.
Another option is to mix the sliced onions, peppers, chili, a pinch of chaat masala and lemon juice together and use this as the filling. Or you can dice up the veggies and add them into the eggs before you cook it.
4) Cut in half and roll in paper towel or tin foil to eat as a sandwich. Repeat for the second egg roll.