Roast Beetroot Dip

So just to continue with the cooking theme. I made some roast beetroot dip the other day and it was so yummy. I am not a massive fan of beetroot, but put it in a dip or make some chips and I am in love. I guess it is then canned stuff I am not a fan of. I also love the colour of the dip. It tastes so yummy smothered really thickly on some crackers, or even as part of a spread on a sandwich with turkey and cheese.
So here it is the recipe I used to make roast beetroot dip. (or roast beet dip if you are from the states)

 

Roast Beetroot dip

 

 



 

-Roast about 4 beetroots and 1 head of garlic in oven at about 180 degree Celsius make sure to drizzle with a little olive oil first (the beetroot will take about an hour the garlic half an hour)

- toast about 150-200g nuts ( I used cashews but walnuts, or pine nuts would do just as well.) If you have a nut allergy simple leave out

-once everything it roasted, toasted and cool. Peel beetroot careful not to get any on your skin. I use a knife and fork and carve the skin away. or you could try gloves, and smoosh garlic into a food processer. Obviously you don't want to eat the skin.

-place all ingredients in a food processer with 200g of feta. Blend till you get your desired consistency. You may need to add more oil depending on how wet/oily your nuts and feta are.

-enjoy! 

Easy simple tomato-bean-pasta soup

I never set out for this to be a blog with recipes. However that is the way it is evolving at the moment, so we shall see where it leads. This is a simple soup recipe that I make especially on days like today where the sun seems to be struggling to get out of bed. It makes about four serves

Ingredients
1-2 teaspoons olive oil
1 brown onion
6 rashers bacon
420g can baked beans in tomato sauce
420g can condensed tomato soup
1/2 cup shell pasta (this is guide put in as much pasta as desired, you also don't need to use shell pasta)
large can peas and corn
chopped parsley (again as much as you desire)

method
-heat oil in large pot and cook onion till soft. Add bacon and fry until cooked
- add baked beans, tomato soup, pasta and two cups of water. Bring to boil and cook until pasta is cooked
- add peas, corn, parsley until heated through.
-serve



tomato-bean-pasta soup