- A cup or two of thick yoghurt, in muslin, hung up to drip and thicken, a few hours
- Garlic (as per taste), minced
- Parsley from the herb garden, chopped
- Salt, pepper
- Chili flakes (optional)
- A dash of wasabi (optional)
- Coarsely ground jeera or cumin (optional)
- Finely, finely diced Japanese cucumber with skin (optional)
- Mix the first four ingredients, add the rest as per personal taste.
Mutton Liver Pate
- Liver, preferably from grass-fed, free range goats, preferably from the Niligiri biosphere
- Herbs, chopped, whatever blooms in the herb garden
- Onions, diced
- Garlic, minced
- Olive oil
- Dash of cognac or VAT 69, or whatever’s going
- Salt, pepper
- 1 tsp marmalade
- Saute the onion and garlic in butter mixed with olive oil, add liver, continue sauteing till the meat is pink and done.
- Cool, add cognac, salt, pepper and a bit of butter, then add the cream and give it one more whiz.
- Refrigerate till solid or serve soft with slices of carrot, capsicum and cucumber or dry biscuits or twice baked bread (rusks).
A Baked Brie Dip
- Baked brie
- Olive oil, a dash
- 1 tsp milk
- Nasturtium leaves
- Dried cranberries, chopped
- Whiz the first four ingredients, mix in the dried fruit, sprinkle a few on the top.
Serve with sliced vegetables, cheese, bread and other dips – goes perfectly with single malts, vodkas and such, especially on misty, cold evenings.
Picture of yoghurt dip borrowed from http://www.thekitchn.com/recipe-herbed-yogurt-dip-recipes-from-the-kitchn-190686