Dips. Dips. Dips.

Food, Photography, Recipes

As promised a recipe or three that I’ve had stored in my mind (and notes on my phone) for a while now. I really should get a recipe book to write down all these things. There’s something about paper and handwriting I like, seeing as all is digital these days. How old do I sound, like my mum. Sorry mum. But it’s true, nothing beats a piece of paper and a pen.

These recipes are perfect for the summer days which we all long for. Great accompaniments to our love of BBQ’s. A pineapple Salsa – inspired by a dish from my favourite Thai restaurant, an aubergine dip – made by my mother, and beetroot hummus – which to tell you the truth was a bit of an experiment. They are quick, require little skill, equipments and ingredients but will jazz up your barbecues a treat.

Pineapple Salsa

This salsa reminds me of one of my favourite dishes from a local thai restaurant. It is a pineapple, chicken and prawn salad served in the pineapple. This was my take on this, so would be perfect with chicken, or prawns or served over a simple salad.


1/2 Ripe & Juicy Pineapple

1 Red Chilli

Small Handful of Mint Leaves

Zest and Juice of 1 Lime

1tbsp caster sugar (or to taste)

Handful of Cashew Nuts, chopped and toasted


1. Simple peel, and chop the pineapple into small chunks. Finely chop the mint leaves. Finely dice the chilli.

2. Add the pineapple, mint, lime and cashew nuts into a bowl. Add chilli to taste depending on how hot you like it and add the sugar to taste. The sugar removes the sharpness. It helps to leave the salsa to marinate for around half an hour or more to let the flavours infuse.

3. Place in your serving dish, and sprinkle with more nuts, chilli and mint.

Beetroot Hummus

This was a bit of an experiment to tell the truth, I love beetroot, and love hummus but was bored of the plain hummus I tend to have quite often. This dip has quite an earthy taste, one which not everyone may like. It is perfect with fish such as mackerel, or simply served with some seedy crisp breads.


380g Tin/Carton of Chickpeas, drained and rinsed

2tbsp Lemon Juice

1tbsp Horseradish sauce

2 Large beetroots cooked and peeled and roughly chopped


Place all the ingredients in a food processor and blitz until as smooth as you like it. Season to taste, and add more lemon/horseradish dependent on how you like it! Simple!

Aubergine Dip

This was something my mum whipped up with a left over aubergine knocking about in the fridge. Super tasty and perfect served with warm flatbreads as a little appetiser.


1 Aubergine

Tbsp cream cheese or total greek yoghurt

Juice and Zest of a small Lemon


1. Cut the aubergine in half lengthways, and drizzle with a little oil, roast in the oven at 200c for about 40 minutes until soft. Turn off the oven and leave to cool.

2. Scoop out the flesh and blend in a processor with the remaining ingredients. Season with salt and pepper to taste.

3. Serve with some warm flatbreads, and some other chargrilled vegetables.

Coming soon… another summer inspired post!

A girl with an appetite for all things creative,

Maria x

Green Twister Smoothie

Food, Recipes

I’m a lover of sweet bakes and indulgent treats, but I do love creating and eating healthy food too, which is full of nourishing goodness for our bodies, to keep us fit and healthy. If we do this, it means we can enjoy the occasional naughty treat … right?!

So as well as trying some of my more indulgent recipes, how about try this super quick green smoothie recipe. It is super refreshing, as it doesn’t contain milk, so its good for any one with a dairy intolerance. It tastes like the refreshing twister lollies I used to have as a kid, but who am I kidding, I am never too old for a twister lolly!

You’ll need a high power blender to make this recipe – I used a NutriBullet, but a stick blender would also be fine.


1/2 small pineapple – I find this smoothie tastes better made with frozen pineapple, it seems sweeter and more refreshing, but isn’t essential, you could cool the smoothie in the fridge or with some ice.

1cm piece of ginger, peeled (aprox.)

Large handful of spinach leaves

Juice of 1/2 a lime

150 ml of water (or enough to create your desired consistency) you could also try using other waters like coconut water.


1. Place all of the ingredients into a blender and blend until smooth.

2. Serve and enjoy, it really couldn’t be simpler.

This really makes me feel good on the inside, it wakes me up and refreshes me. The ginger adds a spicy note, while the pineapple adds the sweet hit we all crave, and the lime adds a sour, refreshing hit. Ginger has health benefits such as aiding digestive problems, nausea, pain reduction and has anti-inflammatory qualities. You could also add a tablespoon of flax seed to this smoothie for added fibre, and nutritional value.

Green Smoothie 1

Hope you enjoy this as much as I do, and don’t let the colour put you off.
A girl with an appetite for all things creative,

Maria x