Well, no entertaining Christmas occasion is complete without the obligatory plate of dip and crackers/chips…and this will knock your guests socks off, if they are wearing them. I am gifting you this early. I had been saving it for the N.E.W. book that is on it’s way next year sometime. (Acronym for Never Ever Winished…think hoity toity speech impediment!) In the meantime, keep my spirits up by visiting me on Facebook, Pinterest, Instagram, Twitter or just go buy something! Then I shall be renewed, invigorated and all of this will take on new meaning...
Happy Party Season!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 65 Grams semi sundried tomatoes
- 4 cloves garlic
- 75 Grams kalamata olives pitted
- 60 Grams almonds
- 2 - 3 sprigs of rosemary, foliage only
- A few dried chilli flakes to taste
- 2 Teaspoons sugar
- 15 Grams balsamic vinegar
- 80 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 anchovy fillet (optional)
Do
- 1
Place all ingredients into Thermomix bowl and with lid set to closed position, press Turbo button 3-4 times until chunky texture is achieved.
More
Serve with an array of crackers or chips or crispbreads, or add oil and lemon juice for an amazing salad dressing or toss through hot cooked pasta for a quick and easy dinner…and don’t say I never give you anything!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
