Recipe of the week 03 - 07 - 2003




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Recipe of the week (03-07-2003)

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CORIANDER AND GREEN CHILLI DIP & TOFU MAYONNAISE DRESSING


CORIANDER AND GREEN CHILLI DIP 225ml natural yogurt, 100g desiccated coconut, approximately 8 Tabs chopped coriander, 2 Tabs chopped fresh mint, 1 Tabs lemon juice, 2 crushed garlic cloves, 1 chopped medium green chilli. Place all the ingredients and a large pinch of salt into a food processor and pulse until smooth. Serve with poppadoms or crackers. TOFU MAYONNAISE DRESSING 180g firm tofu, 1 Tabs lemon juice, 2 Tabs extra-virgin olive oil, cup chopped parsley, 1 Tabs miso paste, Pinch of black pepper, pinch of salt, pinch of fructose, 4 Tabs hot water. Combine all ingredients in a blender and puree until smooth.



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