Alive and Cooking


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225g tinned beetroot (including juice)
250g cream cheese

Pour the beetroot into a large container and blend until smooth, add the room temperature cream cheese and blend until a smooth creamy consistency is achieved.

Roasted Cherry Tomato & Cashew Nut
1 punnet cherry tomatoes
100g raw, unsalted cashew nuts
100ml balsamic vinegar
1 whole head of garlic
Drizzle of extra virgin olive oil

Cut the garlic in half horizontally, drizzle with evoo and roast at 250C for 10-15 minutes (only use 1 half in the tomato, and the second half in the Avocado.)
Roast the cashews at 250C for 5-7 minutes.
Pour the balsamic vinegar into a fry pan and add the cherry tomatoes, bring to a boil and cook until reduced to a thick syrup. (approx. 5 minutes.)
Place the cashews into the food processor and pulse 3-4 times, add 1 half of the roasted garlic (remove the skin,) cherry tomatoes and balsamic vinegar, a good splash of evoo and pulse 4-6 times to form a chunky dip.

Avocado & Dill
2 avocadoes
½ head of roast garlic (mashed)
Juice of ½ a lime
300g sour cream
¼ tsp paprika

Place the avocadoes, garlic and limejuice in the food processor and mix until blended.
Add the sour cream and mix until a smooth consistency is achieved.
Serve in a bowl with paprika sprinkled over the top for garnish.