Appetiser

Appetisers and Drinks

Asparagus dip

• 200g canned asparagus
• 250g cream cheese
• 1/2 packet french onion soup mix
• lemon juice and pepper to taste
• large round bread roll

Cut top off bread and remove the soft bread filling to create a "bread bowl". In a food processor, blend asparagus until smooth. Add cream cheese and soup mix and blend until combined.

Spoon mixture into bread bowl and place into into a warm oven for about 20 minutes (until just above room temperature). Serve with favourite dipping accompanyments.

Choko Pickles

• 4 lb Green Chokos
• 2 lb onions
• 1 cup salt
• 3 cups sugar
• 1 cup plain flour
• 1 tbs tumeric
• 1 tsp spice
• 1 tsp curry powder
• 1 small tsp cayenne pepper
• 700 mL white vinegar
• 3 even tbs mustard

Peel and chop chokos and onions. Place into large pot, cover with cold water, add 1 cup salt and leave overnight.

The next day, bring the mixture to the boil and then simmer until chokos are tender. Strain off brine and put the flesh back into the pot. Cover with vinegar (leaving enough to mix with flour to add later). Put all other ingredients in (besides flour) and bring to the boil. Mix flour with remaining vinegar and then add to the boiling ingredients. Simmer until thickened and then place into clean jars.

Strawberry Crush

Makes 4.

• 6-8 fresh strawberries
• 4 shots strawberry liquer
• 4shots Absolut vanilla
• lemonade
• handful of ice

Blend all ingredients and garnish with a fresh strawberry.