
#DaliasKitchen | Fresh New Flavours
Delicious dishes for a hearty holy month
Spinach & Avocado Dip
Serves 4
200g baby spinach
1 ripe avocado
A handful of fresh coriander (optional)
1 – 2 cloves of garlic
100g cream cheese
30g parmesan
½ tsp black pepper
Salt to taste
2 tbsp olive oil
1. Blend all the ingredients in a food processor until they form a smooth paste.
2. Add the olive oil, stir with a spoon to combine, and serve with bread or crackers. Lovely!
Quick & Easy Shrimp Curry
Serves 4
Prep time: 15 minutes
1kg of cleaned shrimp (tail on optional)
Coconut oil for cooking
2 tbsp grated ginger
2 tbsp minced garlic
1 tsp turmeric
½ tsp black pepper
½ tsp salt
½ tsp chilli (optional)
1 tsp ground coriander
1 tsp cumin
½ cup of hot water
400ml coconut milk (light version optional)
100g baby corn
100g sugar snaps
Thinly sliced chilli (optional)
1. Heat the coconut oil a large pan and fry the shrimp for a minute (half cooked), then set aside.
2. Add the garlic and ginger, then cook for a minute before adding all the spices to the pan. Add a little more oil and cook the spices for a few minutes.
3. Add hot water to the pan, stir to combine, then add the corn and sugar snaps.
4. Pour the coconut milk in the pan and simmer for a few minutes then drop the shrimp back into the pan.
5. Simmer everything for just one minute, season to taste and serve with steamed rice. Enjoy.
Refreshing Cucumber, Apple, Pomegranate & Basil Salad
Serves 4
Prep time: 5 minutes
¼ cup lemon juice
2 tbsp honey (increase for extra sweetness)
A handful of fresh basil chiffonade (thinly sliced)
2 green apples, peeled and cubed
2 cucumbers, cut into cubes or rounds
100g pomegranate seeds
1. Whisk the lemon juice and honey in a bowl until smooth, then add the basil.
2. Add the chopped apples, cucumbers, pomegranate and seeds and toss to combine. Serve cold.