WORKSHOP. COOKING IN EOI

English students in EIO, cooking differents recipes:

Daddy´s Guacamole Dip

Humous

Tapenade.

Was a funny workshop with our teacher Idoia.

DADDY´S GUACAMOLE DIP.

INGREDIENTS

2 avocados. halved with pits removed

2 tomatoes. diced

jalapeño pepper, seeded and minced

2 cup diced sweet onion

1 lemon juiced

2 Cups cottage cheese

2 teaspoon garlic powder

salt and pepper to taste

DIRECTIONS

Scoop flesh out of the avocado and place it in a medium size mixing bowl.

Mash the avocado well. Add lemon juice to the avocado and mix well. Place tomatoes, jalapeño pepper, onion, cottage cheese, garlic powder, salt and pepper into the mixing bowl; stir until the ingredient are combined. Chill for at least one hour before serving.

2. Use it as a dip with pitta bread, toasted bread or crudités (carrots, red peppers, celery).

HUMOUS

Jamie Ohver

INGREDIENTS (for 4 people)

340 grs chickpeas soaked overnight

1 small dried red chilli

Teaspoon cumin seeds or ground cumin salt and fleshly ground black pepper

1 clove of garlic peeled

1 ½ tablespoon tahini (sesame seed paste sold in most supermarkets)

4 tablespoons extra virgin olive oil

Lemon juice to taste (approx. 2 tablespoons)

DIRECTIONS

Rinse the cooked chickpeas, saving a little of the cooking water.

In a pestle and mortar pound the chilli and cumin with a teaspoon of salt.

In a food processor finely chop the garlic then add the chickpeas chilli cumin and tahini and pulse them until smooth.

Add the salt pepper oil and lemon juice to taste.

If you prefer the humous a bit thinner add a little of the cooking water until you´re happy.

1 like humous just as a dip with pitta bread, toasted bread or crudités (carrots, red peppers, celery)

TAPENADE

Classic Mediterranean ingredients, olives, capers and anchovies, are combined to make this flavoursome dip. Choose whether you prefer a rough or smooth textured finish and serve with bread and crudité (carrots, red peppers, celery) for dipping.

Ingredients:

1 garlic clove, crushed

1 lemon juice only

3 tbsp capers, chopped

6 anchovy fillets, chopped

250 grs/9 oz black olives, pitted

small bunch fresh parsley, chopped

salt and freshly ground black pepper

2-4 tbsp extra virgin olive oil

Instructions:

1.- To make a rough textured tapenade, simply mix all the ingredients togethe,r adding enough olive oil to form a paste.

2.- For smoother texture, tip the garlic, lemon juice, copers and anchovy into a food processor and process for about 10 seconds. Add the olives and parsley and enough olive oil to make a paste.

3. Season to taste if necessary