Читать книгу The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes - Antoinette Savill, Antoinette Savill - Страница 41

Suitably pink for St Valentine’s Day, this dip can be as extravagant or as simple as you like. For the best effect, serve the dip in a glass bowl in the middle of a large glass dish, surrounded by your chosen dippers. You can dip cooked king prawns (jumbo shrimp) or voluptuous barely cooked scallops, lightly cooked asparagus tips or grilled baby courgettes (zucchini). The leftover dip is delicious for lunch the next day.

Serves 4

3 red peppers (bell peppers), seeded and coarsely chopped

1 red onion, coarsely chopped

1 teaspoon fresh thyme leaves

1 garlic clove, crushed

1 tablespoon cold pressed extra virgin olive oil

1 tablespoon balsamic vinegar

Sea salt and freshly ground black pepper

1 finely chopped chilli (choose your own preferred strength)

125ml/½ cup 50% reduced-fat crème fraîche, chilled or dairy-free natural (plain) set yogurt

To serve

455g/11b fresh asparagus, lightly cooked in boiling water until al dente, drained, refreshed under cold running water

Or, less expensively, I packet organic yellow 100% corn chips

Cook the peppers and onions in a saucepan over a medium heat with the thyme, garlic and oil for about 10 minutes, stirring occasionally. Add the balsamic vinegar, salt, pepper and chilli and continue to cook for another 15 minutes until they are browned, soft and mushy.

Leave the mixture to cool and then purée in a blender. Transfer the mixture to a bowl and when it is cold, stir in the crème fraîche or yogurt and adjust the seasoning to taste.

Spoon the dip into a bowl, cover and chill until needed. Serve it with the asparagus or corn chips.