It’s perfect time of the year for long evenings on the deck or patio with a beer or glass of wine and nibbles or platters. With a bit or forward planning you can spend luxurious evenings lazing away without the need to organise and cook the traditional evening meal.
I like to always have cheeses, cold meat, olives, fruit and crackers in the kitchen in case friends pop by or if my husband and I feel like a relaxed meal. If I’m really organised I’ll also make this focaccia bread recipe.
To add to your platters here are three dip recipes to give a go.
- 2 x 400g cans of chickpeas
- 4 tsp tahini
- 2 garlic cloves, crushed
- 1 tsp crushed sea salt
- 6 tbsp quality extra virgin olive oil, plus extra for drizzling
- 3½ tbsp freshly squeezed lemon juice
- Paprika (optional)
- Coriander or parsley leaves (optional)
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans.
Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish.
Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas.
Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
- ½ a large cucumber
- 2 cloves of garlic
- 2 tbsp quality extra virgin olive oil
- 500g tub of strained Greek yoghurt
- 1 small bunch of fresh dill
- a few sprigs of fresh mint
- 1 lemon
- 1 tsp dried mint(optional)
Slice the cucumber in half lengthways and cut or scrape out the seeds – this is where most of the water content is. Grate the remaining cucumber.
Place the grated cucumber in a sieve, rest it on a bowl and add some sea salt. Give it a stir, and leave to drain for a few hours, or overnight in the fridge, otherwise give it a squeeze to get rid of the excess moisture.
Peel and finely grate or crush the garlic, then combine with the oil in a large bowl.
When most of the liquid has drained from the grated cucumber, spread it out over a tea towel and pat dry. Combine with the garlic mixture, then stir through the yoghurt until evenly distributed.
Finely chop the dill and mint leaves, then fold through the yoghurt mixture along with a squeeze of lemon juice and the dried mint (if using).
Season with salt to taste.
- 250g smoked white fish, flaked
- 250g cream cheese
- 2 gherkins, finely chopped
- Small handful fresh dill, plus extra for garnish
- Flaky sea salt and black cracked pepper
- Juice of half a lemon, plus lemon wedges to garnish
- Small pinch chilli flakes or half a red chilli, deseeded and finely chopped
- 1 tbsp olive oil
Combine all ingredients in a medium-sized mixing bowl and stir well with a tablespoon to combine. Taste and adjust seasoning as necessary.
Garnish with extra dill and lemon wedges.