vegetables + 3 dips
DIFFICULTY
very easy
very easy
RATING
Ingredients
Servings:
1
- 2 red peppers
- 1/2 Cucumber
- 2 Carrots
- 1/2 Perennial celery
- 5 Tomatoes
- 1 Onion
- 1 TABLESPOON Oil
- 3 TABLESPOONS Apricot Jam
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Chilli powder
- 2 TEASPOONS Balsamic vinegar
- 1/2 potty Basil
- 1 TABLESPOON TK Italian Herbs
- 150 g Whole milk yoghurt
- 200 g Schmand
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 Organic Orange
- 6 TABLESPOONS mayonnaise
- 200 g Schmand
- 1 Garlic clove
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Clean or peel the vegetables, wash and cut into long strips.
- 2
Tomato Sambal: ##Tomatoes## wash, quarter, seed and dice. ##peel onion##, dice finely, fry in hot oil. Add jam, warm up. Stir in tomatoes.
- 3
Season with salt, pepper, ##chili## and vinegar. Wash, chop and stir in basil.
- 4
Herb cream: Stir frozen herbs, yoghurt and sour cream until smooth. Season to taste with salt and pepper.
- 5
Orange aioli: Wash the orange and rub dry. Grate the peel. Squeeze the orange. Mix juice with mayonnaise, sour cream and peel. Peel garlic and press it in. Season to taste with salt and pepper.
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