Sunday, July 6, 2008

Spicy Tomato & Tangy Mint dip

Had the RACKL gang over at my place to rehearse for our installation performance (read: a someday this'll come back to haunt me-worthy remix of BSB, The Archies, Dancing Queen and Thriller!). Anyways, was really swamped to pre-prepare anything to munch on before the pizzas arrived (a shocking one hour delay in delivery time - what is the world getting to!) so we broke open a packet of rice crackers and I threw in these really quickly made dips with whatever I had lying in my vege box.
Tangy Mint Dip
Lemon juice 2 tbsp
Sugar 1 tsp
Water 3-4 tbsp
Mint leaves

Method: Grind up mint leaves with a wee bit of water. Heat lemon juice, a tbsp water and sugar in saucepan until dissolved. Add in ground mint leaves and stir well. Leave to cool thoroughly before serving.

Spicy Tomato dip
A handful of Cherry tomatoes - chopped
1/2 red Chilli - chopped finely
1/2 onion - chopped finely
White vinegar 3 tbsp
Sugar 1 tbsp
Water 2 tbsp

Method: Put saucepan on low flame and throw all the ingredients into it. Using the back of your spoon, smush the ingredients together to get the juices out. Once thickened, remove off heat and leave to cool before serving.

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