Halla Bára Gestsdóttir and Gunnar Sverrisson / Home and Delicious
Baguettes, tortillas, flatbreads or homemade bread of all kind masterminds with great dippings. It’s a great comfort to have some recipes of that kind close by, easy to make and knowing that it’s your taste. Here you have three different kind of dips: DUKKAH, CHUTNEY and CHEESE DIP.
For tortillas and flatbreads, dip into extra virgin olive oil and then to the dukkah.
1 ½ dl hazelnuts or almonds
1/3 dl coriander seeds
3 tbsp sesame seeds
2 tbsp cumin seeds
1 tbsp black peppercorns
1 tsp dried rosemary or fennelfræ
1 tsp dried mint
1 tsp sea salt
1 tsp raw sugar, demerara
Toast nuts, seeds, pepper and dry spices in a pan for extra flavor. Please note the time as it happens quickly that it all starrts to burn. Allow to cool. Put in food processor, add salt and raw sugar and process well, until fine crumble. Be careful not to process too much, then the mixture gets puréed. Store up to a month in the refrigerator.
Hot cheese dip
Delicacy always appreciated! Rich, creamy and warm, ideal to serve on slices of
baguettes, tortillas or din nachos in.
2 tbsp olive oil
4 slices bacon, cut into small pieces
2 dl leeks or spring onions, chopped small
2 dl red pepper, chopped small
200 g spinach, chopped
3 cloves garlic, finely chopped or crushed
2 dl cream cheese
2 dl grated cheese or parmesan
1 ½ dl sour cream
¼ tsp salt
¼ tsp chili pepper
Preheat oven to 200 degrees. Brown the bacon in the oil, dry on kitchen paper when done. Use the oil in the pan and soften the onion and pepper for 4-5 minutes. Add the spinach and garlic and soften for another 2 minutes. Place the cream cheese and grated cheese and allow to melt slowly into the mixture. Add the bacon. Taste with salt and chili pepper. Put in an oven proof dish and bake in the oven for 10 minutes. Serve hot.
Mango-chutney has a very high potential in cooking. It can be served with tortillas and flatbreads, placed on top of cheeses to bake in a hot oven, stired with cream cheese as a dip and of course used as a supplement with meat such as chicken and pork.
2 mangos, peeled and cut into chunks
2 dl water
3 garlic cloves
2 tbsp white wine vinegar
1 dl raisins
1 tsp salt
2 cm fresh ginger, finely chopped
3 tbsp raw sugar, granulated
1 tsp chili powder or cayenne pepper
1 tsp garam masala
1 tsp favourite curry
Put all ingredients in a saucepan, stir well. Bring to the boil. Lower the heat and simmer for about an hour or until the mixture begins to thicken. Stir regularly. Cool slightly. Put in a food precessor and process, pulse 2-3 times, but keep the chutney slightly rough. You can skip this and put the chutney straight into jars.