Wednesday 29 August 2012

Spicy Roast pumpkin and Cashew Dip: Bellini Intelli Kitchen Master Recipes: ThermoFoodPro SuperChef Recipes

I used to buy spicy roast pumpkin and cashew dip at the supermarket, until I realised just how easy it is to do in the kitchen, with a little help from a great appliance.   You can make this recipe with the Maxi SuperChef or The Bellini Intelli Kitchen Master.  I served this with warm ciabatta, and it was delicious.  You may want to alter the amount of chilli, depending on your level of tollerance  (or love) of spice.  I hope you enjoy my recipes - I love cooking and love to share, and love to receive feedback! 


Serves:  2 - 3 large serves of dip

1kg Kent Pumpkin

2 Cloves Garlic

1/2 tsp dried chilli flakes

150  grams of Roasted Unsalted Cashews

Olive Oil

Salt

Method

Cut Pumpkin into 3 cm cubes with skin left on.  Drizzle with olive oil and sea salt.   Roast for 30 minutes at 200 degrees or until cooked through.  Let cool.

Add garlic to bowl and continue to process on Speed 7 for 5 seconds. Scrape down sides.

Add cashews and chilli flakes to bowl pulse two to 3 times.  Do not finely chop - the dip tastes best with chunky texture. 

Remove skin from pumpkin.  Add pumpkin to bowl and mix for around 4 seconds on speed 4.

Serve with warm flat bread or ciabatta! 
 
What is your favourite dip? 
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3 comments:

  1. Anonymous31 August 2012 at 15:22

    Sounds really yum. Thanks

    ReplyDelete
  2. The Managing Mum4 September 2012 at 02:31

    You are very welcome! Stay tuned for more recipes coming soon!

    ReplyDelete
  3. Anonymous14 September 2012 at 05:10

    Hey "mum",
    I was walking through target and saw that they had the Bellini in stock so I bought it.
    Do you have any tips for converting the online Thermomix recipes for use with the Bellini?
    Maybe a separate post would be a good idea. Thanks again!!!

    ReplyDelete

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