鲍鱼tv

Mezze means appetiser in Arabic. These small dishes of flavours are a feature of Middle Eastern food. Similar to Spanish tapas it or Italian anti pasta, it鈥檚 a very sociable way to eat in the summer.

Flat Bread - Makes 10-12 breads

For the Topping
150ml (录pt) of rapeseed or olive oil听
2 tbsps dried thyme
陆- 1 tsp sea salt

The Dough
275g (10oz) strong white flour
225ml natural yoghurt

Preheat the grill and a heavy non stick frying pan.
Combine all the topping ingredients together.
Mix the yoghurt with the flour to form soft dough. Take about 50g (2oz) pieces and roll into disc shapes using lots of flour until it鈥檚 as thin as possible.
Spread the topping over the dough, I find it鈥檚 much easier with a brush.
Cook , dry side down, in the heated frying pan for about 2 minutes or until golden on the bottom. Remove from the pan slide onto a baking sheet and cook the other side under the grill, for 2-3 minutes.

Broad Bean and Mint Dip

During the summer this is best made with fresh broad beans but frozen ones will work.

450g (1lb) fresh broad beads
a good handful of mint leaves
2 tbsp lemon juice
3-4 tbsp light olive oil
salt and freshly ground pepper

Cook the broad beans for a few minutes in boiling water until just tender. Drain, reserving the cooking liquid, and rinse in running cold water. Put the beans in a processor or liquidiser with the mint leaves, lemon juice and olive oil and whiz to a puree, adding enough cooking liquid to give a creamy consistency.

Tzatziki

This is a very refreshing recipe, which can be served as a sauce or a dip.

1 crisp fresh cucumber, seeded and chopped into small dice
1-2 garlic cloves crushed
a dash of white wine vinegar and lemon juice
a large tub of Greek yoghurt
4 tbsp double cream
1 heaped tbsp finely chopped mint
sugar, ground sea salt and freshly ground pepper

Put the cucumber in a colander or sieve, sprinkle with salt and leave to drain for about 30 minutes. Pat the cucumber dry and put into a bowl with the garlic, vinegar and lemon juice. Mix in the Greek yoghurt and cream followed by the mint.
At this point taste and season with the salt & pepper, you may need a little sugar.

Sun Dried Tomato Pesto

150g Sun dried tomatoes
2 cloves garlic
20g pine nuts
light olive oil
50g grated parmesan (the trick here is to cut up pieces of parmesan and whizz in the food processor-much quicker!)

Process all ingredients until smooth and season with salt and freshly ground black pepper.听 This will then keep in the fridge for up to four days.

Sun Dried Tomato Dip

4tbsp mayonnaise
4 tbsp cr猫me fraiche
8 tsp pesto
Combine all the ingredients together and chill.

Beetroot dip with tahini

Preheat oven to 400.

600g cooked beets听 (roasted or boiled)
1 garlic clove, coarsely chopped
6 tbsp extra virgin olive oil
2 tbsp tahini
3-4 tbsp chopped fresh mint
2 dessert spoons red wine vinegar
Juice of 1 medium lemon
sea salt & pepper

Coarsely chop the beets with the garlic, olive oil and tahini and whiz in the processor until you have a nice semi-smooth puree. Then add the mint, lemon, vinegar, salt and pepper and whiz for one moment more. Taste and add more salt, pepper or lemon if you like.

听