sábado, 28 de mayo de 2011

Dips/Salsas seasoned with Chef of the future

Here dips and sauces prepared with Chef of the Future

Cheese Dips

120 gr de philadelphia cheese
10 gr of parmesan or pecorino cheese
1/4 chopped onion
1 teaspoon Chef of the Future
1 pinch black pepper powder
1thread of olive oil or sunflower
salt, optional

chop the onion into a bowl, add the cream cheese and remaining ingredients, stir and let stand a few minutes, add the string of oil and serve.

 Sardines Dip/Salsa
1 can of sardines
2 tablespoons ketchup
1/4 chopped onion
2 or 3 drops of lemon
1 teaspoon of Chef of the Future

Place the onion in the processor and the sardines without the oil
Place in the bowl and add the remaining ingredients
Serve as dips or as a pasta sauce to butter "moñitos"


120 gr mayonnaise
2 or 3 fresh basil leaves
1 plum tomato (tomato sauce)
1/2 teaspoon basil dried
1 clove garlic
black pepper powder: to taste
1 teaspoon Chef of the Future

Place in the processor the tomato, garlic and fresh basil , appointment process.
Add this ingredients to the mayonnaise, pepper and Chef of the Future
Mix again and serve*
Like sauce is ideal to accompany grilled fish such as salmon, sole, etc.

Dip/Salsa Sour

15 ml rice vinegar
30 grams tablespoon hot pepper jelly
1 clove garlic
salt to taste
pepper to taste
Sugar 1 pinch
1 teaspoon of  Chef of the Future

Place in a bowl hot pepper jelly, add rice vinegar and  the remaining the ingredients, stir well until smooth.
Ideal for fish or dip.

Dip/Salsa Manjericão (basil)

150 grams mayonnaise
1 teaspoon dried basil
4 leaves fresh basil
1teaspoon Chef of the Future

Place mayonnaise in processor, add fresh basil, dried basil and Chef of The Future. Process and serve as a dip or as a sauce is ideal  to accompany pasta, poultry and fish.


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