Dips for Barbecue Season

Summary

Ingredients

• Condensed milk
• Dijon mustard
• Onion (s), chopped
• Sugar, white and brown
• salt and pepper
• olive oil
• Chilli pepper (s), green
• garlic
• Canned tomato (s)
• broth
• Curry powder
• mayonnaise
• apricot jam
• vinegar
• 260 g whole wheat flour
• 200 ml water, lukewarm
• Oil for frying

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Instructions

1. Mustard Dip:
2. 200 ml canned milk
3. 3 tablespoon Dijon mustard
4. 1 onion chopped into cubes
5. 2 teaspoons of sugar
6. 1 pinch of salt
7. Put all ingredients together, mix well and chill.
8. Tomato dip:
9. 2 teaspoons of olive oil
10. 1 onion chopped into cubes
11. Cored 1 green chilli pepper and chopped into small pieces
12. 1 clove of garlic pressed
13. 1 can (approx. 410 g) peeled tomatoes
14. 350 ml beef broth
15. 2 tablespoon brown sugar
16. black pepper
17. Heat oil and fry onions, garlic, and chilli until onions are translucent and soft. Add the chopped tomatoes with the juice and beef stock, bring to the boil and simmer for a few minutes. Add sugar and black pepper to taste. Refrigerate.
18. Curry dip:
19. 1 tablespoon olive oil
20. 1 onion chopped into cubes
21. 1 teaspoon curry powder
22. 125 ml of mayonnaise
23. 1 tablespoon apricot jam
24. 1 pinch of salt
25. 1 tablespoon white wine vinegar
26. Heat the oil and fry the onions until they are translucent and soft. Add the curry powder and simmer for a few minutes. Remove from heat, add remaining ingredients and stir well. Refrigerate.
27. Chapatis (flour pancakes):
28. 260 g whole wheat flour
29. 1 teaspoon salt
30. approx. 200 ml of lukewarm water
31. Olive oil for frying
32. Mix flour and salt and knead with water to form an elastic dough and let stand for 30 minutes. Shape the dough into a roll and divide into 12 equal pieces. Roll out each part very thinly and fry in oil for 1 minute on each side. Dry on kitchen paper.