Recommend me something interesting to serve with crudité.

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I feel like making something fancy to dip vegetables into. Maybe with a yoghurt base.

― Casuistry (Chris P), Friday, 27 August 2004 22:56 (twenty-one years ago)

Maybe drain some plain yoghurt for a bit to thicken, then mix in some curry paste and salt? I like Indian hot lime pickle mixed with some cream cheese and thinned with a bit of cream for the taste, but it doesn't look especially nice. But you could chop up some parsley nice and fine and sprinkle on it. Parsley is a great fancier-upper.

― Jaq (Jaq), Saturday, 28 August 2004 00:15 (twenty-one years ago)

Hummus is easy. I like dipping veggies into it. It's not all that fancy, though...

― Vermont Girl (Vermont Girl), Monday, 30 August 2004 11:35 (twenty-one years ago)

The yoghurt cheese idea seems interesting, and I'll give that a shot -- I've been meaning to try making yoghurt cheese anyway. Hummus is certainly good but it is a bit obvious.

― Casuistry (Chris P), Monday, 30 August 2004 21:21 (twenty-one years ago)

two months pass...

take a whole camembert in its wooden box (minus the plastic inner wrapping if it has one) and bake it in a medium oven for about twenty minutes until it is unctious inside. Jab sticks of celery and pieces of bread into it and enjoy.

― paul evans, Friday, 12 November 2004 23:56 (twenty-one years ago)

two weeks pass...

Mutabl/baba ganoush:

Roast aubergine until blackened on the outside and nice and squidgy on the inside. Peel and chop finely to a pulp, add lemon juice, olive oil, garlic and tahini to taste. Serve at room temp, as any colder and the tahini goes gooey. Great with pittas and carrot sticks.

― Liz :x (Liz :x), Wednesday, 1 December 2004 13:05 (twenty-one years ago)

Home made hummous is a completely different beast to shop bought stuff though, it's gorgeous, which balances the obviousness.

― Vicky (Vicky), Wednesday, 1 December 2004 14:59 (twenty-one years ago)

All the homemade hommus I've had has been crap, though -- dry and pasty. I've never tried to make it myself (plus a nearby Greek deli makes fantastic hummos).

― Casuistry (Chris P), Wednesday, 1 December 2004 23:32 (twenty-one years ago)

not enough olive oil then, you really need to glug it in. It's really easy to make, so long as you can get hold of tahini easily. And you can experiment and put other stuff in it to make it a bit more interesting

― Vicky (Vicky), Thursday, 2 December 2004 12:14 (twenty-one years ago)

You'll be wanting to pour a little wine over that camembert before you bake it, rub the rind with a cut clove of garlic, also.

Thin some greek yoghurt out with a little milk. Crush garlic to a paste with salt and mix in, also salt, pepper and cinnamon.

― Matt (Matt), Thursday, 2 December 2004 14:16 (twenty-one years ago)

best thing to dip in the baked camembert = boiled salad potatoes, preferably those nummy fudgey ones with the yellow flesh

― Porkpie (porkpie), Thursday, 2 December 2004 15:22 (twenty-one years ago)

nice, I think I might go and buy a camambert now

― Matt (Matt), Thursday, 2 December 2004 15:29 (twenty-one years ago)

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