Dips & Condiments Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail The Dipping Series   This dip is a little bit hatke. I’ve been a fan of the loaded baked potato (who isn’t?), but I am always wary of making it – after all it is just carbs, and I would choose countless other options! But sweet potato is one of those feel-good carbs, because it’s a complex carb, with better nutrition and a more forgiving status than the unfortunate regular potato. This recipe kept adding to itself as I made it. I roasted the sweet potato cubes and whizzed them up with some soaked cashews for a creamy effect with olive oil, paprika and red chilli flakes. But I wanted to highlight the sweetness of the sweet potato, so I added some honey. And then I craved some texture and colour, so I added spring onions, garnished with paprika and toasted sesame seeds. This works amazing as a dip for crackers, lavash and toasted breads, and especially the assortment of the lavash and crackers by Le Artisan Boulangerie. Photo Credits: The Kitchen Trail The Recipe Serves 2 Ingredients 1 medium sweet potato 1 tsp olive oil salt + pepper 1/4 cup cashews, soaked overnight 50g finely chopped spring onions 100g thick yoghurt 1 tsp minced garlic 1 tbsp honey 1 tsp salt 1 tsp pepper 1 tsp red chilli flakes 1 tsp paprika 2 tsp extra virgin olive oil paprika and toasted sesame seeds to garnish Cheese, Spinach and Beetroot Lavash to serve Instructions Peel and cut the sweet potato into small pieces (half inch) and place in a baking tray. Drizzle 1 tsp olive oil, salt and pepper over the pieces and place in the oven to roast for 30 minutes at 200°C. Once the sweet potatoes are cooked through, remove from oven and let cool. Place the pieces in a mixer with the cashews, garlic, olive oil and honey. Give the machine a few whizzes until there are no clumpy pieces. Remove the mixture into your serving bowl and stir in the remaining ingredients. Add more yoghurt, olive oil and salt as per your taste. Garnish with some olive oil, paprika and sesame seeds. Serve at room temperature with Cheese, Spinach and Beetroot Lavash.

Dips & Condiments  BEETROOT LAVASH Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail The Dipping Series   I’ve been experimenting a lot recently in the kitchen, and rarely do I come out with a severely failed result – last week, I came out with two disastrous cakes in my trials. It was a bad day. Others appreciated one, but honestly speaking, it wasn’t good. The other was salvageable – it tasted amazing, but I lost my patience and removed it way before time leaving me with raw batter inside – nonetheless, it was eaten through the night by a few. Which meant, I couldn’t photograph it; and let’s be honest if it hasn’t been put on social media did it happen? :p This dip is worthy of your Instagram feed – the colours of pure white and soothing greens against these gorgeous pink beetroot lavash by Le Artisan Boulangerie are a delightful vision. For this dip, in layman’s terms – use 2-3 packets of your take out pizza oregano seasoning and 2 packets of the chilli flakes! With leftover, use it up in your croissant sandwich! Photo Credits: The Kitchen Trail The Recipe Serves Ingredients 400g hung curd or Greek yoghurt 100g spring onions, finely chopped 2 garlic cloves, minced 1 tsp salt 1/2 tsp pepper 1 tsp extra virgin olive oil 2 tsp dried oregano 1 tsp chili flakes beetroot lavash to serve Instructions Take a medium non-stick pan and place on high heat. Once it has very hot, throw the spring onions, garlic and salt into the pan and dry roast. Remove once slightly charred. Place the roasted ingredients into your serving bowl and let cool slightly. Then stir in the olive oil, pepper, chili flakes, dried oregano and yoghurt. Serve chilled with beetroot lavash.