Lose It! — November 01, 2017

PARTY

TRICKS

SPRING ONION

& SUN-DRIED

TOMATO DIP

SERVES 4

• 250g cream cheese,
  softened


• 50g sun-dried tomatoes in
  vinaigrette, chopped


• 2 spring onions, chopped


• 1 garlic clove, minced


• 5g fresh coriander,
  chopped


• extra-virgin olive oil,
  to drizzle


• fresh mint, to garnish
  
  
  1. Tip the softened cream
     cheese into a bowl, along
     with the tomatoes, spring
     onion, garlic and coriander.
     Stir well. Store it in
     the fridge until you’re
     ready to serve.
  
  
  2. To serve:
     Serve the dip
     chilled, with
     olive oil driz-
     zled on top and
     garnished with
     mint. Serve it with
     celery sticks and
     cucumber slices.
  
  
  
  

QUICK TROUT PÂTÉ

Serves 2

• 1 avocado, peeled


• juice of 1 lemon


• ½ cup double cream
  yoghurt


• 100g hot smoked trout,
  flaked


• 1 tbsp gelatine sprinkled
  over ¼ cup water


• ½ cucumber, cut into
  ribbons

1. Blitz the avocado,
   lemon juice and yoghurt

in a food processor. Stir

the trout through the

mixture. Place the cup

with the sponged gelatine

into a bowl of hot water

so that the gelatine melts.

Stir this through the

avocado mixture.

2. Line a 1-cup capacity
   ramekin with cucumber
   ribbons, add the avo
   mixture and chill this for
   3 hours.


3. To serve: Unmould the
   pâté onto a plate and cut
   it into wedges.

per serving

fat 26g

carbs 5g

protein 5g

per serving

fat 20g

carbs 13g

protein 21g

NEW YEAR CELEBRATIONS CAN BE

CARB MINEFIELDS, BUT MAKE YOUR OWN
DIPS AND YOU’LL BE A-OK – AND HAVE
EVERYONE COMING BACK FOR MORE!
FOOD EDITOR: JUSTINE KIGGEN
PHOTOGRAPH: LIZA VAN DEVENTER