Speedy Beetroot Dip and Pitta Recipe
New Year’s Eve is fast approaching. Entertaining guests is a one of the best parts of this season – it’s a chance to dig out that cocktail shaker, dust off the card games (this year we’ll most likely be playing this – because, we just can’t help ourselves!), and enjoy a huge feast of nibbles and snacks!
Party foods are by far my favourite food group. I love that you can have a little nibble of something savory, scoff something sweet and then move on to the next tempting treat. These itty bitty foods are brilliant for catering for a wide range of guests and take the stress out of picking out something that everyone will enjoy. Not only do they taste great, but a full spread of nibble, sips, canapes and snacks is a true feast for the eyes – you know I’m right there is nothing more pleasing than the sight of a fully loaded buffet table!
This recipe for Speedy Beetroot Dip & Pitta Bread tastes just as good as it looks – and as the name suggests, is quick and easy to make too, what a bonus!Grab your supplies…
25g (1oz) Parmesan
500g (1lb 2oz) drained, vacuum-packed cooked beetroot
100g (3½oz) full-fat cream cheese
A small handful of fresh mint leaves, plus extra to garnish
Salt and freshly ground black pepper
1 In a food processor, whiz the Parmesan until finely crumbed, then add the beetroot, cream cheese, mint leaves and plenty of seasoning. Whiz again until smooth and check the seasoning.
2 Transfer to a small serving bowl and garnish with a few mint leaves. Serve with breadsticks and toasted pittas.
Feeling a little pressed for time?
Vacuum-packed beetroot makes an almost instant dip. Make up to one day ahead, but don’t garnish. Cover and chill in a bowl. Complete the recipe to serve.
Serve with toasted sliced Pitta Bread to really impress your guests!
Grab your supplies…
15g (1/2oz) fresh yeast, or 1 1/2 teaspoon of dried yeast and 1 teaspoon of sugar
700g (1 1/2lb) strong white flour, plus extra for dusting
1 teaspoon of salt
1 tablespoon of caster sugar
1 tablespoon of olive oil, plus extra to grease
1 Blend the fresh yeast with 450ml (3/4 pint) of tepid water. If using dried yeast, sprinkle into the water with the sugar and leave in a warm place for 15 minutes or until frothy.
2 Put the flour, salt and sugar into a bowl, make a well in the centre and pour in the yeast liquid with the oil. Mix so a smooth dough, turn out onto a lightly floured work surface and kneed for 10 minutes or until it is smooth and elastic.
3 Place the dough in a large bowl, cover with oiled clingfilm and leave to rise in a warm place until doubled in size.
4 Divide the dough into 16 pieces and roll each into an oval shape about 20.5cm (8in) long. Place on a floured baking sheet, covered with oiled clingfilm and leave in a warm place for about 30 minutes until slightly risen and puffy. Pre-heat the oven to 240C (220C for fan assisted).
5 Bake the pittas in batches for 5-8 minutes only. They should be just lightly browned on top. Remove from the oven and wrap in a clean tea towel. Repeat with the remaining pittas.
6 When the pittas are warm enough to handle, but not completely cold, transfer to a plastic bag and leave until cold. This will ensure a soft crust.
7 To serve, warm in the oven, or toast lightly. Cut into strips and serve with the dip.
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This fantastic recipe for entertaining is from Posh Nosh. Made Peachy readers can buy a copy of Posh Nosh published by Collins & Brownfor only £3.50 including free UK p&p. Call 0844 576 8122 and quote reference CH1798.