ELLI LUCA

Will be posting a series of simple recipes to the Facebook page and here over the coming weeks. The first up is  Tzatziki dip. Enjoy 

INGREDIENTS 500g diced raw pumpkin cut into 3cm by 3cm cubes 1 teaspoon curry powder 3/4 tablespoon coriander powder 3/4 tablespoon cumin powder 1 1/2 tablespoons brown sugar 1 teaspoon salt   1 tablespoon of olive oil (i used a garlic infused one) 100g sour cream METHOD Preheat the oven to 200C on bake with the shelf in the middle of the oven. Into a large bowl, mix together the diced pumpkin, curry powder, coriander, cumin, brown sugar, salt and canola oil ensuring the pumpkin pieces are well covered in the spices, sugar and oil. Place the pumpkin in a roasting dish in a single layer and bake in the oven for 30-35 minutes or until the pumpkin is caramelised and tender. Cool for 1 hour before placing in a food processor along with the sour cream.  Process until the mixture is blended to a smooth paste.

 INGREDIENTS 3 beetroot bulbs 1 clove garlic 200g creamy Greek style yoghurt Pinch of salt Olive oil METHOD Parboil the beetroot bulbs then bake them until soft. Peel and cut into quarters. Process in a food processor or blender until finely chopped. Grate the garlic into the yoghurt, add salt and mix well. Add to the beetroot and stir to combine.  Drizzle olive oil over top to finish.

INGREDIENTS 250g frozen spinach, thawed, drained 1 cup (240g) light sour cream 2 green onions (shallots), thinly sliced 1 garlic clove, crushed 2 tablespoons chopped parsley leaves 1 tablespoon lemon juice 3 drops Tabasco Cracked black pepper and sea salt to taste METHOD  Combine all ingredients in a bowl.  Season to taste. Chill for 20 minutes. (ideally overnight to let the flavours combine. Pictured here in the center along side beetroot and spiced pumpkin dip.