Below is a leftover dip I made for some meatballs last night. Not pictured is the raspberry mayo dip and the finished meatballs. This is my sour cream wasabi with scallions dip with some childhood salt crackers. Buttery, salty, lightly sour and sharp all at once.
250g mince beef
250g mince pork
12 Jacob biscuits, crushed finely
2 heaped tbsp grated parmesan
1 tbsp extra strong Dijon mustard
1 heaped tbsp dried rosemary, chopped finely
1 heaped tbsp oregano
2 cloves of garlic, grated
A handful of fresh basil, chopped
Zest of one orange
Salt and pepper
Combine all together, mixing with hands. Roll them up into balls with wet hands (makes 36 meatballs, depending on size/serve) and cook over pan with olive oil. Easy peasy.
1 cup/250ml mayonnaise
2 – 3 tsp raspberry coulis
Juice of ¼ of a lemon
Ground black pepper
Sour cream wasabi:
1 cup/250ml sour cream
2 tsp wasabi
1 scallion, chopped finely (omit the green leaves)
Both dips will work with crackers and sandwiches too.
Black sesame filled tong yuen (glutinous rice balls). Store-bought.
Canned hummus served with some paprika, lemon juice and extra virgin olive oil as dip for chapatti. Other not pictured food consumed today include: lemon poppyseed pancakes, kampung fried rice, loh mai fan (steamed glutinous rice), fried spinach and fresh tofu with soy.
Books in first photograph:
Kawashima Kotori‘s Mirai-Chan and a book of works by Toulouse-Lautrec.