BEAN AND FETA DIP
 A delicious side dish to serve with many dippers !
                             [I will tell you the recipes for the dippers in the next post!]

• 400g cannellini beans
• 200g feta cheese
• 1 tbsp lemon juice
• 1 clove of garlic
• 3 tbsp dill, mint or chives [or maybe a mixture of the three!]

1. Drain the beans in a sieve and rinse in cold water. Place in a food processer
2. Peel the garlic then crush or chop finely. Add to the beans
3. Add the feta cheese and lemon juice then blend until smooth
4. Place the mixture into a bowl
5. Chop the herbs and then stir into the dip. DONE!

                                       Don't add salt because feta is very salty!!!!

      SUPER EASY POTATO CROQUETTES!
               A GREAT USE OF LEFTOVER MASHED POTATO AND OLD POTATOES!

• 1kg potatoes
• 100g flour
• 300g dried breadcrumbs
• 4 eggs
• 75g grated Parmesan cheese and 75g grated Pecorino cheese [ you can use most other cheeses but parmesan and pecorino work best]             
• 2 to 3 tablespoons chopped fresh parsley
• salt and pepper to taste
• extra virgin olive oil for frying

1. Unless you have pre-mashed, boil the potatoes till tender. Peel and then mash them.
2. Using your hands, mix the mashed potatoes with the flour, half of the breadcrumbs, eggs, cheese, chopped parsley and a little bit of pepper and salt.
3. Heat a generous amount of olive oil in a large saucepan. Make croquettes that are oval and like a cylinder, and dredge them in the rest of the breadcrumbs. Cook them a few at a time in the hot oil until golden brown.
4. Place the croquettes on a plate lined with kitchen roll to drain the excess oil. Serve the croquettes hot.
5. And that's it ENJOY!

Tip:

Peel the hot potatoes by holding them with a fork and then peeling them with a knife

                                                

                SATAY-CRACKER-SALAD


INGREDIENTS:
1 TSP FINELY CHOPPED
CORIANDER 

2 HEAPED TSP CRUNCHY                                              
PEANUT BUTTER
1 TSP OIL
4 TSP SWEET CHILLI SAUCE
1 BAG OF MIXED SALAD LEAVES
5 Table Spoons CHOPPED
CORIANDER
10 CRACKERS [RITZ etc.] 

Put the salad and coriander in a bowl. You will use this later. In another bowl mix the peanut butter with 1 tsp of coriander. Then add the oil and sweet chilli sauce, mix until relatively smooth and thin.Taste the sauce, don't add salt the peanut butter and chilli sauce are already very salty. Pour onto your salad and add the crackers. Mix thoroughly so the salad [and crackers] get covered in the delicious sauce. ENJOY