Vegetables with three dips
DIFFICULTY
easy
easy
RATING
Ingredients
Servings:
4
- 1/2 Organic Orange
- 6 TABLESPOONS mayonnaise
- 200 g Schmand
- 1 Garlic clove
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON TK Italian Herbs
- 150 g Whole milk yoghurt
- 200 g Schmand
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 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
- 2 red peppers
- 1/2 Cucumber
- 2 Carrots
- 1/2 Perennial celery
Directions
- 1
Clean or peel the vegetables, wash and cut into long strips.
- 2
Tomato Sambal: Wash, quarter, seed and dice the tomatoes. Peel and finely dice the onion and fry in hot oil. Add jam, warm up. Stir in tomatoes. Season with salt, pepper, chilli and vinegar.
- 3
Wash, chop and stir in the 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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