Recipe Category: Emma Galloway Issue 187

Recipe

SMOKY CAPSICUM DIP WITH SEED CRACKERS

You’ll find quinoa flour at selected supermarkets or health food stores. This dip will last in a covered container or jar in the fridge for four to five days. The crackers are best eaten on the day they’re made, but can be stored in an airtight container in the pantry for up to three days. Cucumber and snow pea crudités, as pictured on the previous page, make a fine addition too.

Recipe

GRILLED PEACHES WITH ALMOND CRUMB & RASPBERRY CORIANDER SAUCE

Grilled peaches are a special summer treat, pairing perfectly with a raspberry sauce that’s lifted with a touch of coriander. A grill pan is a great way to achieve the barbecue look without the barbecue, but if you don’t have one you can use a frying pan or your oven’s grill instead.

Feel free to serve this with your favourite vanilla ice cream, but I like to serve mine with a coconut milkbased one to keep things dairy-free.

Recipe

BLISTERED TOMATO TACOS WITH CASHEW CHIPOTLE SAUCE

In this recipe, I like to play around with using regular white masa flour and also blue corn flour. Tio Pablo sells both flours at selected supermarkets and health food stores throughout New Zealand, as does Wellington brand La Boca Loca via its website and selected stores. If you’re using blue corn flour, you’ll need to adjust the water amount, as less is required. Just add enough water for a soft, not-too-sticky dough. Chipotle in adobo sauce can be found at most good supermarkets.

You’ll need to start this recipe the night before to soak the cashews.

If you forget, you can pour boiling water over the cashews and set aside until cool for equally great results.

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