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Have you tried dipping your KRISPROLLS? Time to start! Here are some scrumptious dipping sauces.
Aioli with yoghurt
Peel and finely chop the onion and chillies. Fry the onion and chillies in butter in a saucepan for 2-3 minutes. Add the crushed tomatoes, tomato paste, honey and salt. Simmer for 10 minutes. Shred the coriander. Stir it into the tomato mixture and cool.
Aioli et yaourt
Mix yoghurt with garlic, mustard, oil, salt and pepper.
Cut avocados in half. Remove seed. Scoop out avocado from peel and place in a mixing bowl.
Using a fork, mash the avocado. Add the chopped onion, coriander, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.
Drain the chickpeas in a colander and rinse them under cold water. Drain. Mix the peas with olive oil. Mix in garlic, cumin and tahini. Season with lemon juice, a little at a time. Spread the hummus on a platter, drizzle with a little extra olive oil and serve.