Have a bowl of cold water ready. In a saucepan, bring 1 quart of water to a boil, add the cauliflower, and blanch for 30 seconds. Dram and plunge into the cold water. When the cauliflower is cool, drain again. Peel the carrots and cut into 1/4 inch... - 31.5055

GETTING READY 1. In a small dip bowl, mix the sour cream, the onion soup, the Pernod and set aside to chill till required. MAKING 2. Split the cauliflower head into smaller pieces as required for the dish. 3. Then wash and pat dry the florets. Set aside... - 37.9424

1. Peel avocados and remove stones. Mash finely with a fork and mix with lemon juice, garlic, if used, tomatoes, onion, celery, parsley, oil and seasoning to taste. 2. Place in refrigerator to chill before serving. 3. Prepare the crudites and cut into sticks... - 38.5625

In a food processor or blender, puree the garbanzos with the garlic, lemon juice, and cayenne until smooth. Adjust seasoning to taste. Garnish with a sprig of parsley and a sprinkle of cayenne. Spread on pita triangles and serve with crudites. - 28.9538

MAKING 1. In a small bowl, combine yogurt, spices, lemon juice and seasonings. 2. Use a small wire whisk or a large fork to whisk the mixture vigorously until thoroughly blended. 3. Cover the bowl and refrigerate until well chilled. SERVING 4. Use this as... - 32.7168

1. Trim a 1-inch slice from core end of lettuce head. Stand lettuce head on a flat surface. With a paring knife, cut out the center, leaving a 1/2-inch-thick shell. Remove lettuce from the center; reserve for another use. Wrap lettuce "bowl" in moist paper... - 26.9057

GETTING READY 1. Preheat the oven to 400°F 2. Remove the first layer of papery skin from the garlic bulbs and spilt the cloves. MAKING 3. On a baking sheet, scatter the garlic cloves and place them in the preheated oven. 4. Roast the garlic for 8-10... - 45.7089

Vegetable Crudites: Wash all vegetables thoroughly. Cut into sticks, florets or small pieces and store in plastic bags in refrigerator. When ready to serve, arrange on tray or platter with container of Cheesy Spinach Dip in centre. Cheesy Spinach Dip: Cream... - 41.1239

To make the dip, put the butter in a pot and cook for 1 minute until melted. Add the garlic and cook for 30 seconds. Put the anchovy fillets with the cream in a blender or food processor and blend until smooth. Pour the anchovy cream onto the garlic butter,... - 25.004

To make the dip, beat the cream cheese until soft, then beat in the mayonnaise and season with salt and pepper. Finally beat in the Cheddar cheese and the spring onions, reserving a few for garnish. Turn into a small bowl, cover with cling film and chill for... - 38.3354

MAKING 1) For the dip, in a pan, add coconut and water and slowly boil while stirring. 2) Add in the chilli powder, cumin and coriander, then the garlic and peanut butter. 3) Without boiling, allow to cook for 5 minutes while stirring. Take off the heat and... - 42.7421

GETTING READY 1. Soak garbanzo beans in 6 cups of water with baking soda overnight. MAKING 2. Cook the beans in soaked water, covered, for 45 minutes or until they can easily be pierced using a fork. 3. Drain and keep aside ¼ cup water. 4. In a bowl, mix... - 43.1354

Combine the beans, mayonnaise, zest, lime juice, oil, garlic, cumin, and salt in a food processor and puree. Transfer the dip to a serving bowl, sprinkle with the parsley, and serve with the vegetables. - 29.0715

1. In a bowl, whisk the creme fraiche with the parsley, chives and tarragon. Whisk in the lemon juice and season well with salt. 2. Bring a large, deep skillet of salted water to a boil over high heat and fill a bowl with ice water. Cook the asparagus in the... - 23.7027

Arrange mushrooms, asparagus, and romaine in a basket. Serve dressing in a bowl and dip vegetables into it. Allow 2 or 3 pieces for a serving (presented alone, this makes 15 to 20 appetizer servings). Alongside center of loaf and pull free in a single piece,... - 34.6936

In a mini processor or blender, puree the anchovies with the garlic. With the machine on, pour in the oil until blended. Transfer to a bowl; serve with the vegetables. - 15.3424

Combine all ingredients except sesame seeds in bowl and whisk together. Refrigerate overnight. Add toasted sesame seeds just before serving or serve separately in a saucer in which the moistened vegetables can be dipped. - 24.3958

Process the farmer's cheese, buttermilk, and lemon juice in food processor or blender until smooth. Add remaining ingredients and process until well blended. Chill overnight to blend flavors. - 26.7508

Place shrimp in saucepan, cover with cold water and bring to simmer over medium heat. As soon as shrimp turn pink, remove with slotted spoon. Let cool briefly, then shell. Place scallops in saucepan, cover with cold water and cook just below simmer until... - 43.1084

Melt butter in large skillet over medium-high heat. Add onion and garlic and saute until browned, about 10 to 15 minutes. Reduce heat and stir in 1 3/4 cups consomme with peanut butter, whipping cream, lime juice and chili. Simmer about 10 minutes. Transfer... - 36.7304

Cut carrots and peppers into strips. Separate cauliflower into florets. Separate endive leaves. Cut large mushrooms into halves. Chill until serving time. In a food processor container combine cottage cheese, dill, yogurt, parsley and salt and pepper. Process... - 39.6181

1. Place the peppers in separate saucepans with a peeled clove of garlic. Add just enough water to cover. 2. Bring to the boil, then cover and simmer for 15 minutes until tender. Drain, cool, then puree separately in a food processor or blender, adding half... - 30.6091

1. For the salad: Bringa large saucepan of salted waterto a boil. Add broccoli and cauliflower. Reduce heat and simmer until broccoli is bright green, about 2 minutes. Drain, then rinse with cold running water. Drain again and transfer to a large bowl. Add... - 36.2842

MAKING 1) Cook the spinach, drain well and finely chop the leaves.. 2) Drain the water chestnuts and chop them. 3) Mix the yogurt, sour cream, salad dressing and vegetable soup mix together. 4) Stir in the chopped spinach and chestnuts into the yogurt... - 35.7796

MAKING 1. Clean, trim vegetables and arrange in a large shallow bowl. SERVING 2. Into small bowls spoon dips and serve with small sharp knives for cutting vegetables as they are eaten with dips. - 39.0321

MAKING 1) Cover the bottoms of 6 dinner plates with the red cabbage. 2) Sprinkle the endive over the cabbage. 3) Place the tomato and cucumber slices decoratively on top. FINALIZING 4) Just before serving, drizzle each portion evenly with vinaigrette. 5)... - 42.9987

MAKING 1) Prepare all the vegetables. 2) Till it is time to serve, keep the vegetables crisp in cold water in the fridge. 3) Blend together all the ingredients for the dip right before serving. SERVING 4) Serve immediately with the dip. - 39.1392

MAKING 1) Prepare vegetables. 2) Put the vegetables in cold water. 3) Put in refrigerator until serving time. SERVING 4) Blend all ingredients for dip and serve. - 38.8846

Pour the aioli into a bowl, cover it and chill for at least 1 hour. Arrange the vegetables on a large serving dish. Serve with the aioli. - 25.8079

Whip all ingredients except crackers or crudites together. Spoon into cheese crock; cover and chill at least 2 hours or overnight. Let stand at room temperature for about 1 hour before serving. - 25.5093

MAKING 1. In a small bowl, combine jelly and mustard. 2. Use a small wire whisk or a large fork to whisk the mixture vigorously until thoroughly blended. 3. Let stand for 5 minutes then beat again until the jelly melts completely to form a smooth... - 28.0306

MAKING 1. In a small bowl, combine the ingredients and whisk with a fork until smooth. 2. Cover bowl with plastic wrap and refrigerate until chilled. SERVING 3. This recipe makes about 1 1/4 cups of dressing that can be used for salads or served as a spread... - 25.8538

In a food processor container place cottage cheese. Process until creamy. Add tuna, lemon juice and dill. Process until smooth. Stir in green onions. Into a serving bowl spoon tuna dip. Refrigerate for 1 hour or longer. Garnish with paprika. Serve with... - 33.1958

Combine first 3 ingredients in blender or processor and mix until smooth. Season with pepper . Add 1/3 of caviar and blend until light pink. Transfer to serving bowl. Add remaining caviar stirring gently with wooden spoon. Cover and refrigerate overnight. Let... - 29.4642

Mix the cottage cheese and mayonnaise together in a bowl. Stir in the remaining ingredients and season to taste. Spoon into a serving bowl, cover with cling film and chill before serving with crudites or a selection of crisps. - 30.8996

MAKING 1. In a food processor jar, combine cottage cheese and yogurt. 2. Blend on medium speed until creamy and smooth. Alternatively, you can sieve the cottage cheese through a fine meshed sieve and whisk in the yogurt. 3. Add parsley and garlic and mix... - 30.7001

Mix all of the ingredients together in a saucepan. Gently heat, stirring occasionally, until hot. Serve hot on warm dishes, or chill for 30 minutes to use as a dip for chips or crudites. Refrigerated and tighdy sealed, Queso Blanco Salsa will keep for about 2... - 26.8997

1 Place the olives, tuna, capers, anchovy fillets, oil, lemon juice, brandy and mustard in a blender to give a thick purge. 2 Mix into the mayonnaise, taste and adjust seasonings. 3 Serve with crudites. - 30.5892

MAKING 1. In a small bowl, combine the ingredients and whisk with a fork until well blended. 2. Cover bowl with plastic wrap or pour into a bottle and refrigerate for 2 hours or more so that the flavors are absorbed. SERVING 3. This recipe makes about 1 1/3... - 28.095

MAKING 1. In a small bowl, combine the ingredients and whisk with a fork until smooth and well blended. 2. Cover bowl with plastic wrap or pour into a bottle and refrigerate until chilled. SERVING 3. This recipe makes about 1 1/4 cups of dressing. 4. Toss... - 32.4968

MAKING 1. In a small bowl, combine the ingredients and whisk with a fork until thick and well blended. 2. Cover bowl with plastic wrap or pour into a bottle and refrigerate for 2 hours or more so that the flavors are absorbed. SERVING 3. This recipe makes... - 30.6813

MAKING 1. In a small bowl, combine the ingredients and whisk with a fork until smooth and well blended. 2. Cover bowl with plastic wrap and refrigerate until chilled. SERVING 3. This recipe makes about 2 cups of dressing that can be used for salads or served... - 30.0752

MAKING 1. In a small bowl, combine the ingredients and whisk with a fork until smooth and well blended. 2. Cover bowl with plastic wrap or bottle and refrigerate until chilled. SERVING 3. This recipe makes about 2 cups of dressing that can be used for salads... - 27.1581

GETTING READY 1) Remove the outer covering on garlic. 2) Do not pare or separate the cloves. 3) On a large square of heavy aluminum foil,place each garlic head. 4) Wrap using the foil, so the cloves are completely covered. MAKING 5) Bake for about 1 hour at... - 40.2122

GETTING READY 1. Drain the tuna and flake into a bowl, removing bones and skin if any. Keep aside until ready to serve. 2. Half the pepper lengthwise and remove seeds and pith. 3. Rinse and pat dry. MAKING 4. To the tuna, add the cucumber, carrot, half the... - 40.338

GETTING READY 1.Preheat the oven to gas mark 4, 180 degrees. MAKING 2.Take out the aubergine stalk and poke the flesh twice or thrice. 3.Take an ovenproof dish, put the stalk in it and bake for 20 minutes until tender. 4.Once done, remove the skin and cut... - 44.3446

Using electric mixer or food processor fitted with steel knife, beat liver-wurst until softened. Add butter and cream cheese and blend until light and fluffy. Add parsley, onion, brandy, curry powder, salt and pepper and mix well. Spoon into crock or other... - 32.2937

Preheat the oven to 180°C/350°F/gas mark 4. Slice through the middle of the garlic bulb and drizzle with olive oil. Push the two halves back together and wrap in foil. Put in the oven and cook for 30 minutes. Meanwhile, slice the cucumber in half... - 41.0132

MAKING 1. Combine all the ingredients in a food processor jar or electric mixer bowl and blend until smooth and creamy. 2. Empty into a dip bowl and chill before serving. SERVING 3. Serve the dip with your favorite crudités or crackers or use as a spread... - 35.0204

MAKING 1. Use a flameproof earthenware or ceramic fondue pot to make the dip. 2. Heat butter and olive oil in the pot over low flame. 3. Add and sauté garlic until lightly browned. 4. Stir in the anchovies. 5. Let the butter mixture simmer, while stirring... - 35.568

GETTING READY 1. Bring the white wine, the wine vinegar, shallots, tarragon, and peppercorns to a rapid boil 2. Reduce the mixture till about 2 tablespoons of the mixture are ready 3. Strain the mix and cool MAKING 4. Add the strained liquid to the... - 38.7212

MAKING 1. In a small bowl, add mayonnaise and whisk with a fork until smooth. 2. Add the remaining ingredients except the yogurt and mix well. 3. Add yogurt and fold in. 2. Cover bowl with plastic wrap and refrigerate to chill well before using. SERVING 3.... - 34.8094

MAKING 1. In a large saucepan, place all the ingredients and cook, covered on high heat. 2. When the mixture comes to a roiling boil, uncover and cook for five-minutes more till the mixture thickens considerably. 3. Cool the mixture slightly and then fold in... - 31.373

MAKING 1. Peel and halve the avocados and remove the pit. Mash the flesh with a form and add the rest of the ingredients to the mash. Beat well to mix 2. This dip can be frozen for later use by pouring in to a flexible container. Seal and label before... - 33.6291

MAKING 1. In a saucepan, melt half the butter. 2. Add and sauté the onion on a moderate flame until soft and golden. 3. Stir in lentils and stock and heat until it reaches a boil 4. Reduce the heat and simmer lentils for about 30 minutes, stirring... - 43.1264

1. Preheat the oven to 200°C/ 400°F/Gas Mark 6. Pierce the skin of the aubergines with a fork and place on a baking tray. Cook for 40 minutes or until very soft. 2. Cool the aubergines, then cut in half, and scoop out the flesh and tip into a bowl. 3. Mash... - 41.5327

GETTING READY 1. Preheat the oven to 3500F 2. Prepare a 15 x 10 x 1 -inch pan by spraying it with cooking spray MAKING 3. In the same pan, spread out the carrots, sweet potato, and onion 4. Drizzle with the oil 5. Sprinkle the vegetables with garlic, thyme,... - 43.482

MAKING 1. Drain the olives discarding the liquid. 2. Chop them coarsely in a food processor. 3. Add remaining ingredients and pulse until coarsely blended. 4. Empty out into a serving dish 5. Cover and leave aside for at least 30 minutes before serving so... - 43.9089

GETTING READY 1. Peel the avocados. 2. Scoop the flesh and then sieve it to get a smooth paste 3. Set aside till required MAKING 4. In a blender bowl, tip in the tomatoes, garlic, onion, spinach, the tomato puree, lemon juice, and rind. Blend till a smooth... - 46.185

GETTING READY 1. Use a clean and damp double layered cheese cloth or a kitchen towel to line a colander. 2. Pour the yogurt into the lined colander. 3. Make a bag by gathering the ends of the cloth and tie securely with kitchen string. 4. Drain the yogurt by... - 32.6091

GETTING READY 1) With kitchen foil, line a baking sheet. MAKING 2) On the foil, place the sesame seeds in a single layer. 3) Lightly toast the seeds under a moderate grill for 2-3 minutes. 4) Watch closely, as they burn easily. 5) Keep stirring the sesame... - 40.8163

MAKING 1. Take a pan and fill it with boiling water, add parsley, watercress and chervil or tarragon into it and blanch for about a minute until they turn soft. 2. Remove parsley sprigs. 3. Take food processor or blender and add mayonnaise into it along with... - 39.1675

GETTING READY 1. Prepare the cauliflower 2. Wash the cauliflower and remove the stem and leaves 3. Separate the florets from the head 4. Discard the wilted leaves 5. Dice and core and shred the leaves of the cauliflower 6. Soak all the vegetables in water... - 40.999