Sharing A Love Of Fresh Tasmanian Produce
Roast Artichoke Dip:Roast the hearts with whole garlic cloves (skin on), rosemary and rock salt with a generous dollop of olive oil. Throw them in a blender and puree. A sprinkle of fresh pepper or smoked paprika on the top.Serve with toasted pita breads.You can make the dip "creamier" by adding a splosh of sour cream or cream cheese and blending through.
oops sorry - don't forget to take the garlic skin off before you puree !
Yum - thanks Lee - Roast Artichoke Dip sounds amazing. Will be trying it out later
Forgot to mention, lovely to see you at Deviot Market on Sunday. Planted your Rudbekia plant in the hardest, driest part of the garden and swear it's nearly doubled in size already!
well done Hil !great to see you having a bit of time off (despite the basil pick-up that is).I still have some herbs from Tara that need planting ;)
Oh boy what an interesting blog!Very nice to read about your life in Australia.I have sent you a mail.referring to the carnations, thank you so much.Love Suex
Thank you Sue for sharing the pattern - I will send you a pic of the results. Thank you for the inspiration and also for what you do.
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