‘Tis the season to be partying and, when planning a festive gathering, it helps to have a theme, focus or motif. I enjoy almost any kind of party, but my current favourite party concept is D&D—as in “dips and drinks.”
Tagged With dips
While the ACT's new cannabis laws don't kick into effect until January 2020, you will soon be able to legally get high on Australian soil, though with plenty of exceptions.
Eating while high is fun, but cooking while high is the opposite of that. Depending on exactly how high you tend to get, staying away from open flames, heat sources that you could forget to turn off, and sharp, slice-y objects is generally a good plan. (While guacamole may sound extremely delicious whilst stoned, a trip to the ER to treat avocado hand would be the stuff of literal nightmares.)
Marmite is the Fernet-Branca of the condiment world. Like the bitter amaro, the super salty yeast spread is extremely polarising, and people tend to either despise it on a visceral level or love it with their whole heart. But even if you aren’t one to spread Marmite on toast, you can use it to add oomph to creamy spreads and dips.
It's a pretty popular culinary opinion that everyone should own a cast iron pan, but I am of the opinion that everyone should also own a mini cast iron pan. Like its classic 30cm counterpart, the mini has a myriad of delicious uses from appetisers to dessert.
A good cheese plate is a harmonious arrangement of several components. The cheese is important, yes, but you also need fruit, nuts, a drizzle of something sweet, and a carby delivery system. Though the mixing, matching, and stacking gives me warm and fuzzy Lunchables feels, sometimes I just want to shove something in my mouth without worrying about “constructing” anything.
I’ve heard tell of a big sporting event this weekend in the U.S and, if you plan on gathering people to watch it at your home, you are going to need some snacks. Luckily, we have a lot of those around here.
If however, like most Aussies this weekend, you aren't hosting a Super Bowl party then maybe consider these snack options for your next get together instead.
The saddest meal of the year is always the one you eat right after visiting family for the holidays. Mine is usually more of a free-range fridge scrounge than an actual meal, and I always have a lot of questions: Are those leftovers too old to eat, or am I just a coward? Who ate all my cheese? Why didn’t I stuff my suitcase with fruit cake?
Every party spread, no matter how fancy the shindig, should contain a dip or two. Dips are easy to make, fun to eat, and much loved by pretty much everyone. French onion dip is never a bad choice — you can learn to make an excellent one here — but there are other options. Below you will find three luscious, creamy, flavour-packed dips and spreads to make, take and serve.
I first had labneh at a Lebanese restaurant in Tampa, Florida, and I became instantly enthralled. It had the tang of yoghurt and the richness of cream cheese, and it caused me to put away pita in a way hummus never could. I then spent many years purchasing it in fancy grocery stores before I realised I could make my own.