Dayplan

Dips and Spreads

14. Mushroom paté

6 servings

500g mushrooms
1 medium onion
2 cloves garlic
50g wholewheat breadcrumbs
2 eggs (separated)
25g margarine
Freshly milled black pepper
Freshly grated nutmeg

Set the oven at 180o C, gas mark 4. Peel and dice the onion. Peel and crush the garlic. Melt margarine in a shallow frying pan, add the onion and garlic and cook until softened. Wipe and chop the mushrooms. Add the mushrooms to the onion mixture and cook for a further 10 minutes. Put the mixture into a food processor or blender and add the egg yolks, nutmeg and pepper. Liquidize until smooth and pour into a mixing bowl. Add the breadcrumbs. Beat the egg whites until they form peaks and fold into the mushroom mixture. Pour the mixture into a paté dish or lightly greased and lined 1 lb bread tin. Put the dish or tin in a bain-marie or roasting tin containing hot water and cook for 35 minutes. Leave to cool and chill for 1 hour.

15. Flageolet bean dip

4 servings

200g cooked or canned flageolet beans
2 tablespoons sunflower oil
1 small onion
1 tablespoon lemon juice
1 heaped tablespoon tomato purée
2 cloves garlic
Pinch cayenne pepper
Pinch dried coriander
Freshly milled black pepper

Peel and slice the onion and put into a blender. Peel and crush garlic, add to the onion. Add drained flageolet beans, lemon juice, tomato puree, cayenne pepper, dried coriander and pepper. Blend mixture to a smooth puree. Either serve the dip in 4 individual dishes or in one main dish. Chill for 1 hour.

16. Guacamole

4 servings

2 medium size avocado pears
2 large tomatoes
1 small onion
1 clove of garlic
Juice of half a small lemon
½ level teaspoon sunflower oil
Freshly milled black pepper

Skin and deseed the tomatoes. Peel and dice the onion. Crush the garlic and put the ingredients into a mixing bowl. Add the lemon juice, oil, chilli powder and pepper. Wash the avocado pears, cut in half lengthways and remove the stone. Scoop the flesh away from the skin and add this to the mixture in the mixing bowl. Blend with a fork.

back to vegetarian menu : back to vegan menu