Wednesday 2 November 2011

A Dip and Toast

Roasted Parsnip and Garlic Dip
from Market Vegetarian, Ross Dobson, Ryland Peters and Small, 2008.

This turned out to be a very easy dip to make and, what’s more, it was delicious.

All that had to be done was to roast the parsnips with some cream and a garlic bulb. It was then processed into a smooth paste. Easy.

It was eaten with spelt toasts from the same recipe book. I am finding that this is a book that I return to. It has recipes that are fresh and tasty and healthy as well.

Taste: ✔✔✔✔✔
Ease of cooking: ✔✔✔✔✔

Spelt Toasts
from Market Vegetarian, Ross Dobson, Ryland Peters and Small, 2008.

The recipe for spelt toasts calls for both spelt grain and spelt flour. I was unable to find the grain anywhere so decided that I would settle for using quinoa instead. This had to be pre-cooked before using.

The bread was made with yeast and so the usual process of waiting for a yeast and water mixture to become frothy started it off. Then the spelt flour and, in this case, quinoa instead of spelt grain was added, kneaded and then put aside to rise.

The mixture was then formed into a rough sort of loaf, a bit on the flat side, and baked. It turned out to look reasonably close to the photographs in the book when it was sliced and toasted.

The bread was a little heavy though nicely flavoured with a slight nuttiness. It went extremely well with the roasted parsnip and garlic dip.

Taste: ✔✔✔✔
Ease of cooking: ✔✔ 

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