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Festive Platter

Festive Platter

Festive Platter

Try and choose vegetables that are seasonal and vibrant in colour.
Select any 4-5 veggies from the suggestions below:

  • 6 medium sized multicoloured Carrots (plain orange carrots may be used)
  • 1 cup mixed cherry tomatoes (plain red cherry tomatoes may be used)
  • 1 cup fresh mushrooms (wipe them with a dry cloth) (oyster mushrooms are available through all seasons, they look great on a platter, otherwise porcini mushrooms are widely available)
  • 10 spears asparagus
  • 15 stems green beans
  • 10 medium size baby marrows (cougettes)
  • 1 cup radishes
  • 10 baby corm
  • 6 medium size parsnips
  • 1 cup celery
  • 10 red peppadews
  • 8 green jalapenos


METHOD

  1. NOLA MAYONNAISE DIP

INGREDIENTS

  • 1/2 cup Nola mayonnaise
  • 1/2 cup sour cream/plain yoghurt
  • salt and pepper to taste
  • 1 tablespoon fresh lemon juice

METHOD
Combine allingredients together untill smooth.
Refrigirate until ready to serve with the above ravegetables.

  1. SPICY DIP

2 tablespoons plain yoghurt
1 teaspoon crushed garlic
Salt and pepper to taste
1 teaspoon medium masala(your preference,hot masala may be added)

METHOD
In a medium bowl combine all ingredients until smooth.
Transfer dip into a small bowl and place it in the middle of a platter lined with raw vegetables.

  1. CREAMY NOLA MAYONNAISE DIP

½ cup Nola mayonnaise
1 tablespoon chopped chives
salt and pepper to taste
1 tablespoon fresh lemon juice

METHOD
In a medium bowl combine all ingredients until smooth.
Transfer dip into a small bowl and place it in the middle of a platter lined with raw vegetables.

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