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