Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Starters and Snacks => Topic started by: cookie1 on December 28, 2008, 06:26:27 am
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Beetroot, Parmesan and Cashew Dip:
Serves-lots!:
Ingredients:
450g can baby beets
150g packet salted, roasted cashews
1 cup grated parmnesan cheese (done in Thermomix)
1 clove garlic
1 tablespoon lemon juice
salt and pepper to taste
Biscuits and vegetable crudites to serve
Preparation:
Drain the beetroot, reserving 1 tablespoon of juice.
Process cashews until fine by putting into bowl and using turbo until they are done.
Add the drained beetroot,garlic and grated parmesan. Speed 4 or 5 until it is all blended. (approx 5-10 seconds)
Add lemon juice and reserved beetroot juice, reverse speed for 4 for 5 seconds.
Tips/Hints:
This should be kept in the fridge and is best made the day before so that the flavours can develop. It is suitable to freeze.
Hints/tips from members
Pippa - I made this with roasted fresh beetroot (3 beetroots made a half recipe). It needed a little bit of oil to make it smoother as I didn't want a chunky dip. I also used approx. 1/4 tsp citric acid instead of lemon juice as I didn't have any lemons. It was delicious.
Cornish Cream - As we don't have canned beetroot in the UK I used a Tesco pack (250g) of cooked beetroot in natural juice.
chrissa - Altered to suit what I found in the pantry. Sliced beetroot, Parmesan, walnuts, a little sea salt, lemon juice, garlic.
Greyhoundmum - defrosted and tasted just as nice second time around.
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Sounds good - I have a can of baby beets that I was going to use for a dip so might give this a go.
Thanks
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Made this tonight... absolutely delicious... Only had enough parmesan to do a half batch though. Lucky in a way since we pretty much ate it all!!!!!!!!
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Was wondering if this recipe had to use baby beets Cookie1 rather than a can of sliced beetroot. Maybe they have a sweeter taste?
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I used sliced JD and it was yum.
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Thanks snoozie
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Sorry, been out shopping, but there was nothing left to buy!
Yes Judy, sliced is fine, just as Snoozie said.
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Don't make this tho for bl&&dy teenagers under 20, cos they won't eat it... They see the colour of the beetroot, and they just pass and it is too expensive to waste on them. (own experience). It is such a lovely dip tho, and its nice to present with other dips because of its colour. Well done Cookie! ;)
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Thank you.
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We enjoyed it too Cookie.
I spread it over an open homemade hamburger, with toasted fresh buns.
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Does anyone have a photo of this one for the Favourites cookbook?
Russell.
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Sorry Russell I wasn't into photos then. If I make it again I'll do one for you. Hopefully someone else will have one. Have you made it? It is really delicious.
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Sorry Russell I wasn't into photos then. If I make it again I'll do one for you. Hopefully someone else will have one. Have you made it? It is really delicious.
Alas while we're still on our elimination diet, I can't even try many of these yummy recipes I've loading up :(
Russell.
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Sorry Russell I wasn't into photos then. If I make it again I'll do one for you. Hopefully someone else will have one. Have you made it? It is really delicious.
Alas while we're still on our elimination diet, I can't even try many of these yummy recipes I've loading up :(
Russell.
What can you eat at the moment Russell? Will try and think of some recipes you might like.
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Sorry Russell I wasn't into photos then. If I make it again I'll do one for you. Hopefully someone else will have one. Have you made it? It is really delicious.
Alas while we're still on our elimination diet, I can't even try many of these yummy recipes I've loading up :(
Russell.
What can you eat at the moment Russell? Will try and think of some recipes you might like.
FAILSAFE means Free of AddItives Low in Salicylates, Amines and Flavour Enhancers. The big problem is Salicylates, which are in every fruit except Pears and most herbs and vegetables except Leeks, Potatos, Swedes, Shallots, Chives, Garlic and Parsley. Amines is the next natural chemical, but it's not in as many things. Banas for example have lots of Amines, and overcooked or long stored meats.
So it's a very bland diet for now. If we pass our Salicylates challenge, lots more gets added back in. We're not eliminating gluten of dairy free for now, so most baked things are OK, and standard meat & potatoes is fine, but anything fruity, tomato based, or lots of mixed veges is out for now.
In this recipe for example, can only have garlic, salt and the cashews if they were raw (roasting creates amines). Oh and the biscuits if they were plain flour/butter type crackers.
We have the cookbook and there are lots of thing we can prepare, and I can modify ones that are close here, but taking out cheese, tomato and most fruit & veges sure cuts things down.
Russell.
Russell.
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So lots of pear muffins, pear cakes, pear smoothies, pear pancakes? Hopefully when you come out the other side you won't have too many things to avoid.
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Oh Cookie, this dip is so tasty :D :D Going to a party tomorrow so thought I'd take a batch and have just made it for the first time. Made with ingredients I always have on hand which is even better. Makes sooo much, some for us, some for Mum, some for the neighbours and the largest bowl is for the party. :-* :-*
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Glad you liked it.
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Ah Rusell, let me know if you have an good ideas I've been meant to be avoiding salicylates for years now, the trouble usually is the the 'healthy options' whenever you are out are fruit platters & fruity desserts and soooo many things hide the citrus fruits. Does make the TMX very worthwhile though :) Fortunately amines are okay for me though.
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Ah Rusell, let me know if you have an good ideas I've been meant to be avoiding salicylates for years now, the trouble usually is the the 'healthy options' whenever you are out are fruit platters & fruity desserts and soooo many things hide the citrus fruits. Does make the TMX very worthwhile though :) Fortunately amines are okay for me though.
How are you with MSG's? I think Parmesan is OK if you are OK with Amines and the natural MSG's in hard cheese. Not sure on a Beetroot substitute though. I wonder how a sweetened Red Kidney Bean substitute would go?
Russell.
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Do you think this would work without the lemon - I can't eat it :-(
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Do you think this would work without the lemon - I can't eat it :-(
Because of Salicylates? Citric Acid is a salicylate free substitute which works almost exactly like lemon juice. We use it in several recipes to give a lemon flavour or a tarty result, especially in our Pear jam. You can also make pretend lemonade with citric acid.
Russell.
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Really! I've always been a bit scared of citric acid since I avoid citrus. I find if I use fresh beetroot it's not too bad occasionally in small amounts, but I'm past the elimination diet stage and most of the dip will probably be eaten by other people so I'm thinking I'll try it out. I haven't really noticed a problem with the natural MSGs. Don't find I miss the lemonade :)
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Thanks for making this and sharing it recently Jacqui - I was amazed at how delicious it was.
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i made this yesterday, delish! and i love the colour of it
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Do you think you could use fresh raw beetroot in this dip?
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Here (http://rawgastronomy.blogspot.com/2009/06/beetroot-dip.html) is a raw beetroot dip KJH (not TMX but easily converted) - perhaps compare the 2.
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Thanks Judy - they are quite different recipes. I think I might try roasting the beetroot first, and then proceeding with the TMX dip - the cashews and parmesan sound delicious! And roasting the beetroot will soften them up a bit so they resemble canned beets in texture. Will let you know how it goes!
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I made this today along with an avocado dip (festive colours).
They both went down a treat at work. Thankyou for posting this recipe.
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I took this dip along to a BBQ last night. Love it.
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I made this with roasted fresh beetroot (3 beeroots made a half recipe). It needed a little bit of oil to make it smoother as I didn't want a chunky dip. I also used citric acid instead of lemon juice as I didn't have any lemons. It was delicious.
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Fantastic idea Pippa.
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Have just seen this as am away from home in a cold and breezy Herefordshire ATM. Love the look of it, but have never seen tinned beetroot in the UK. I don't suppose you would know the net weight of the beetroot after draining would you? We can get it cooked in a vacuum pack, fresh, or pickled in vinegear (which I loathe).
Would like to make some when I get home - no Thermie where I am staying and didn't like the idea of bring my own on the train without a carry case.
Thank you
JB
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JB the weight of the tin is 425g but that includes liquid. Next time I open a tin I'll weigh the beetroot.
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Just made this tonight, and it is yummy. Thanks Cookie.
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I made this with roasted fresh beetroot (3 beeroots made a half recipe). It needed a little bit of oil to make it smoother as I didn't want a chunky dip. I also used citric acid instead of lemon juice as I didn't have any lemons. It was delicious.
how much citric acid did u use pippa, not a fan of lemons but i do have citric acid ;D
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How long do you think this will last? If I make some tomorrow to test out, do you think it will be ok to serve to visitors next Thursday??
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That's a week. I think it may be better made nearer the day.
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We love this dip, a regular in our household. Thanks again cookie.
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Hi Bedlam, how are things going?
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I got around to making this today however for me, the flavours just don't go together. I will see how it tastes tomorrow and if the flavours grow on me but for now, sorry but it doesn't do it for me. The colour looks great though so I'm posting a photo of the end result.
(http://i1185.photobucket.com/albums/z359/Fotographies/P1030075.jpg)
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I'm sorry about that Tasty. :'(
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I made this with roasted fresh beetroot (3 beeroots made a half recipe). It needed a little bit of oil to make it smoother as I didn't want a chunky dip. I also used citric acid instead of lemon juice as I didn't have any lemons. It was delicious.
how much citric acid did u use pippa, not a fan of lemons but i do have citric acid ;D
I can't remember exactly but probably about 1/4 tsp
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This was a huge hit when I took it along to a luncheon today.Everyone raved about it.As we don't have canned beetroot in the UK I used a Tesco pack (250g) of cooked beetroot in natural juice.I hope you don't mind Cookie but I have passed the recipe onto one of the guests ;D I have acknowledged that it was an original recipe by you when I emailed it ;) :)
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I don't mind. If I did I wouldn't share it. In fact I'm honoured. :-*
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Just made this but altered to suit what I found in the pantry.
Sliced beetroot, Parmesan, walnuts, a little sea salt, lemon juice, garlic.
Yum
(http://img.tapatalk.com/95879244-a988-7a2a.jpg)
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It looks very nice.
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My husband loves this dip but we leave out the parmesan. I prefer the dip with raw fresh beetroot (gives it a yummy earthy flavour) but my husband likes the sweeter, smoother taste with canned beetroot. Either way, it's a regular in our house and our nearly 3-year-old loves it too.
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Everyone is happy. :)
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I just made this to take away with me for the weekend. It is very tasty. This will become a standard in our house.
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That's good. We love it too.
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Hey Cookie, I found this one on Best Recipes and made it for DD's 18th. It was a huge hit and I have made it a number of times since.Tastes different each time, but always good.
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That's great Roxy. I put it there too.
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I made this a couple of weeks ago, after having printed out the recipe months and months ago. Why did I wait so long to make it? It is absolutely delicious. I used a half batch for guests the night I made it and they loved it. I used the other half the next day at a family get together and they also loved it.
Thanks for such a tasty recipe. I love it.
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Havent made this in ages.. Will have to try again as cant remember if liked or not as ot huge fan of beetroot evn though know its an aussie staple!!
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this will be tried here very soon (both with and without parmesan) looks good!
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I have a can of baby beets in mny pantry that would have been there well over a year, I am excited now that i am going to put them to good use. thanks
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I hope you like it.
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Made this today for a party and everyone loved it. Will be a regular for me from now on.
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resisted temptation and left in the fridge overnight for the flavours to develop, wow I love the taste. There is way too much though so I have popped half in the freezer for another time. colour just lovely to match the taste. thanks Cookie
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Am finally making your famous dip today, Cookie. Oops - should have read the recip yesterday - never mind. :-\
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Cookie, I was looking through my TMX cookbooks the other day and discovered this recipe in the Festive Cookbook but with weight measurements. I used that recipe as I needed to make another batch and the book was handy. Must say it wasn't quite the same. Much preferred the ones I'd made using your recipe.
Greyhoundmum, would be interested to hear back about how it freezes. We just keep it in the fridge and eat it up over the course of a week if it doesn't get eaten at the occasion.
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Roxy, the recipe in Festive Flavours is Cookie's recipe - the same as this recipe. Only difference is the 80g parmesan in the recipe book/1 cup in the recipe on the forum which may or may not be the same and therefore made a difference.
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Cookie, I was looking through my TMX cookbooks the other day and discovered this recipe in the Festive Cookbook but with weight measurements. I used that recipe as I needed to make another batch and the book was handy. Must say it wasn't quite the same. Much preferred the ones I'd made using your recipe.
Greyhoundmum, would be interested to hear back about how it freezes. We just keep it in the fridge and eat it up over the course of a week if it doesn't get eaten at the occasion.
You have reminded me!!! I had forgotten I had put some in the freezer, will eat it out tomorrow and let you know!
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defrosted and tasted just as nice second time around.
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I'm glad that it freezes, thanks GHM. Although I won't have the excuse to eat it all up. :)
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Cookie,my upholstery buddies loved your dip and I passed the recipe onto all of them. :-* :-*
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Thank you CC. I'm glad you enjoyed it. People are sometimes put off by the colour.
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Making this tonight to take away with us this weekend, always a winner!
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This certainly is a must try. I have been into roasted beetroot but this could be my next BF. Love this forum, am new to it so am exploring. ;D
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Jessie36 I am pleased that you are enjoying the forum. I think it is a friendly place to find new recipes, share thoughts and ask for help.
Thanks for the kind words.
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Hi Cookie1 made the beetroot dip and a huge success, as it was for pink ribbon day the colour was just right for the occasion, and the taste to die for. Went down well. thank you.
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Jessie36 you have just given me a great idea. We are having a biggest morning tea here in the caravan park on Sunday. I will take some of this dip along as well. Thanks.
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I think 60-80 grams of Parmesan is fine. I found some pre-grated Parmesan in the fridge (my kids buy mysterious things...) and a cup was about 60g. A really nice dip and it makes quite a lot. Nice to know it freezes well, a lot of dips don't.