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Green Dip

January 6, 2012

The potatoes are down to the last few pounds now, so we’re having salt and pepper potato wedges (peel potatoes and put them in a bowl with at least 2 teaspoons of freshly ground pepper and a teaspoon of salt and mix well till they’re coated. Dollop some olive oil and a bit of ground pepper in a roasting pan and heat it until the pepper starts to sizzle then bung in the spuds, stir them a bit and put in a hot oven for about an hour – no photo – been there, done that) with green dip which is truly wonderful, delicious, good for you and perfect with potato wedges. It’s vegan too.

Green dip goes with pretty much everything – well everything savoury that is – and it’s particularly good with potatoes and pasta. Visitors are amazed it’s made from tofu (sometimes we don’t tell them).

This version uses spinach – about 5 or 6 frozen lumps of shredded spinach, defrosted (drain off any excess water) then cooked in a little olive oil for about 5 minutes. Put spinach in a blender/container that a stick blender will go in and add two chopped garlic cloves, a teaspoon of mint, half a teaspoon of salt – you might want more than this –  the juice and some of the rind, finely shredded, of a lemon (if the lemon’s very large or very juicy don’t put all the juice in at once – taste it once the dip’s blended together) and about 8oz/250g of tofu. I use firm tofu as silken’s a bit too smooth, but it doesn’t really matter. Blitz until it’s smooth. Check the seasoning – it needs to pack a salty, lemony, garlicky punch.

Wish I could sort the photo layout….

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