Monday, 9 April 2012

Catering for the Masses

Happy Easter everyone!!

In an attempt to truly live up to my "avoiding jars and packets" pledge this Easter, I wanted to make home-made Easter eggs for the seven people we have visiting us this year, and have a bit of a decorating day on Good Friday: hubby nixed that idea immediately.

Instead, I turned my sights to catering for a day-long picnic or 'grazing' session as I like to call it, whipping up some turkish-inspired dips to take along to the park with us, however it seemed sensible to buy the french sticks to cut up to go with them as opposed to trying to bake one myself!

So the Thursday before the troops arrived I had the day off work and spent the better part of four or so hours turning my kitchen into a cooking-inspired construction site as I roasted, grated, sliced, diced and pureed my way through eggplants, carrots & beetroot for the three beautiful looking dips you see below: Beetroot Dip, Baba Ganoush & Carrot Dip


I should also mention 1 actually making the Tahini paste for my Baba Ganoush from scratch too, so there were sesame seeds everywhere at one point.

Not only were the dips a hit with the adults - the kids really just preferred butter on their bits of bread - they've lasted for three days and taste just as good as they did on day one!

I think I may be on to a winner here :-)

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