Galomyzithra & Yoghurt Dip

For those of you who follow this blog, you’ll know by now that we love cooking with vegetables. We love making flavourful soups, colourful dips and, of course, salads. But we often wonder, how can we find a way to incorporate more raw veggies in our daily lives?

The solution is quite simple, it seems: Just accompany them with something exciting. Not that raw vegetables aren’t exciting on their own. But let’s be honest, a dip of sorts will take them to a whole other level.

Last week we made this hearty mixed pulses and roasted red peppers dip. This week we’ve got something simpler, yet equally exciting for you. This recipe uses ingredients that we don’t yet have on the website –but we will soon! So come by our Borough Market shop or visit our Railway Arch at Bermondsey, we have all of these in stock!

So go on, source these simple ingredients, and within minutes you’ll have the most interesting dip to accompany raw vegetables.

Makes one bowl:
200g Greek yoghurt
200g galomyzithra cheese (or other soft white cheese)
50g kefir
salt (to taste)
chilli oil (to serve)

In a bowl mix together the yoghurt, galomyzithra cheese and kefir. Season with salt. Drizzle plenty of chilli oil and serve with colourful raw vegetables.

Galomyzithra & Yoghurt Dip

For those of you who follow this blog, you’ll know by now that we love cooking with vegetables. We love making flavourful soups, colourful dips and, of course, salads. But we often wonder, how can we find a way to incorporate more raw veggies in our daily lives?

The solution is quite simple, it seems: Just accompany them with something exciting. Not that raw vegetables aren’t exciting on their own. But let’s be honest, a dip of sorts will take them to a whole other level.

Last week we made this hearty mixed pulses and roasted red peppers dip. This week we’ve got something simpler, yet equally exciting for you. This recipe uses ingredients that we don’t yet have on the website –but we will soon! So come by our Borough Market shop or visit our Railway Arch at Bermondsey, we have all of these in stock!

So go on, source these simple ingredients, and within minutes you’ll have the most interesting dip to accompany raw vegetables.

Makes one bowl:
200g Greek yoghurt
200g galomyzithra cheese (or other soft white cheese)
50g kefir
salt (to taste)
chilli oil (to serve)

In a bowl mix together the yoghurt, galomyzithra cheese and kefir. Season with salt. Drizzle plenty of chilli oil and serve with colourful raw vegetables.

The post Galomyzithra & Yoghurt Dip appeared first on Oliveology.

Galomyzithra & Yoghurt Dip

For those of you who follow this blog, you’ll know by now that we love cooking with vegetables. We love making flavourful soups, colourful dips and, of course, salads. But we often wonder, how can we find a way to incorporate more raw veggies in our daily lives?

The solution is quite simple, it seems: Just accompany them with something exciting. Not that raw vegetables aren’t exciting on their own. But let’s be honest, a dip of sorts will take them to a whole other level.

Last week we made this hearty mixed pulses and roasted red peppers dip. This week we’ve got something simpler, yet equally exciting for you. This recipe uses ingredients that we don’t yet have on the website –but we will soon! So come by our Borough Market shop or visit our Railway Arch at Bermondsey, we have all of these in stock!

So go on, source these simple ingredients, and within minutes you’ll have the most interesting dip to accompany raw vegetables.

Makes one bowl:
200g Greek yoghurt
200g galomyzithra cheese (or other soft white cheese)
50g kefir
salt (to taste)
chilli oil (to serve)

In a bowl mix together the yoghurt, galomyzithra cheese and kefir. Season with salt. Drizzle plenty of chilli oil and serve with colourful raw vegetables.

The post Galomyzithra & Yoghurt Dip appeared first on Oliveology.

Mixed Pulses Dip

Sometimes the inspiration for a recipe comes from the most unusual places. In this case, it came from one of our producers, Michalis. Michalis creates the amazing oregano oil and, lately, some fascinating floral waters. He loves to cook, too. A few weeks back, he made a dip using leftover cooked pulses he had in his fridge. What a fascinating idea, we thought!

As you may know, we love mixed pulses! In the past we have turned them into a salad, with plenty of herbs and pistachios. And even know we love dips made with pulses, like our white beans dip with sun-dried tomatoes, we had never thought of actually making a dip with various pulses.

This tastes amazing and somehow feels so good for our body! We’ve also added roasted red peppers and salted almonds, to make it even more delicious. And served it with our favourite rosemary floral water, thinking of our wonderful producer, Michalis.

Serves 8 as a starter

300g mixed pulses (we used a mixture of various beans, lentils, yellow split peas and chickpeas)
2 bay leaves
1 clove of garlic
2 large roasted red peppers (approx. 200g)
2 tbsp white wine vinegar
50g roasted and salted almonds
4 tbsp olive oil
smoked salt (to taste)
smoked paprika (to taste)
rosemary floral water (to serve)

The night before, soak your pulses in plenty of water. The morning after, place the pulses, bay leaves and garlic in a large pot with fresh water. Bring to the boil, then lower the heat and cook over medium heat for 1-1.5 hours, until the pulses are very tender.

Drain and discard the bay leaf. Let cool.

Whizz together the pulses, adding the olive oil, vinegar, peppers, almonds. You can whizz until you have a smooth paste or for a bit less if you like your dips a bit lumpier-we do!

Transfer to a bowl and season with smoked paprika and salt.

Serve with olive oil, more paprika and spraying with the rosemary floral water.

Mixed Pulses Dip

Sometimes the inspiration for a recipe comes from the most unusual places. In this case, it came from one of our producers, Michalis. Michalis creates the amazing oregano oil and, lately, some fascinating floral waters. He loves to cook, too. A few weeks back, he made a dip using leftover cooked pulses he had in his fridge. What a fascinating idea, we thought!

As you may know, we love mixed pulses! In the past we have turned them into a salad, with plenty of herbs and pistachios. And even know we love dips made with pulses, like our white beans dip with sun-dried tomatoes, we had never thought of actually making a dip with various pulses.

This tastes amazing and somehow feels so good for our body! We’ve also added roasted red peppers and salted almonds, to make it even more delicious. And served it with our favourite rosemary floral water, thinking of our wonderful producer, Michalis.

Serves 8 as a starter

300g mixed pulses (we used a mixture of various beans, lentils, yellow split peas and chickpeas)
2 bay leaves
1 clove of garlic
2 large roasted red peppers (approx. 200g)
2 tbsp white wine vinegar
50g roasted and salted almonds
4 tbsp olive oil
smoked salt (to taste)
smoked paprika (to taste)
rosemary floral water (to serve)

The night before, soak your pulses in plenty of water. The morning after, place the pulses, bay leaves and garlic in a large pot with fresh water. Bring to the boil, then lower the heat and cook over medium heat for 1-1.5 hours, until the pulses are very tender.

Drain and discard the bay leaf. Let cool.

Whizz together the pulses, adding the olive oil, vinegar, peppers, almonds. You can whizz until you have a smooth paste or for a bit less if you like your dips a bit lumpier-we do!

Transfer to a bowl and season with smoked paprika and salt.

Serve with olive oil, more paprika and spraying with the rosemary floral water.

The post Mixed Pulses Dip appeared first on Oliveology.

Mixed Pulses Dip

Sometimes the inspiration for a recipe comes from the most unusual places. In this case, it came from one of our producers, Michalis. Michalis creates the amazing oregano oil and, lately, some fascinating floral waters. He loves to cook, too. A few weeks back, he made a dip using leftover cooked pulses he had in his fridge. What a fascinating idea, we thought!

As you may know, we love mixed pulses! In the past we have turned them into a salad, with plenty of herbs and pistachios. And even know we love dips made with pulses, like our white beans dip with sun-dried tomatoes, we had never thought of actually making a dip with various pulses.

This tastes amazing and somehow feels so good for our body! We’ve also added roasted red peppers and salted almonds, to make it even more delicious. And served it with our favourite rosemary floral water, thinking of our wonderful producer, Michalis.

Serves 8 as a starter

300g mixed pulses (we used a mixture of various beans, lentils, yellow split peas and chickpeas)
2 bay leaves
1 clove of garlic
2 large roasted red peppers (approx. 200g)
2 tbsp white wine vinegar
50g roasted and salted almonds
4 tbsp olive oil
smoked salt (to taste)
smoked paprika (to taste)
rosemary floral water (to serve)

The night before, soak your pulses in plenty of water. The morning after, place the pulses, bay leaves and garlic in a large pot with fresh water. Bring to the boil, then lower the heat and cook over medium heat for 1-1.5 hours, until the pulses are very tender.

Drain and discard the bay leaf. Let cool.

Whizz together the pulses, adding the olive oil, vinegar, peppers, almonds. You can whizz until you have a smooth paste or for a bit less if you like your dips a bit lumpier-we do!

Transfer to a bowl and season with smoked paprika and salt.

Serve with olive oil, more paprika and spraying with the rosemary floral water.

The post Mixed Pulses Dip appeared first on Oliveology.