Parmesan dip

This goes really well with warm potato chips! Yes - warm! Get the kettle-fried chips, and heat them for just a minute or two in a hot oven. Makes a huge difference! 

And make the dip an hour or so in advance. (Or more) 

Parmesan dip

200 ml creme fraiche

100 ml parmesan, finely grated

Salt

Garlic powder

Onion powder

Chili powder

Black pepper

Stir together creme fraiche and the parmesan. Add a small pinch of each spice and stir well. Taste, and keep going until it’s the way you want it. Remember to not use too much salt since your chips will be salty as well. 

Coriander-Peanut Pesto

I'm usually very happy about the food I post, but this recipe is AMAZING. Really, you have to try it. The only chance you won't like this is if you're one of those freaks of nature who doesn't like fresh coriander. (I mean freak of nature in the kindest possible way, of course.)

I got this from Thomas who works for Hamonoya, the agent for Microplane in the Nordic countries. We met, together with Dagmar and Lena, at a convention where he showed the latest news from Microplane, and we chatted about our mutual love of coriander. He enthusiastically described this great coriander peanut chutney, a recipe from Danish food writer and TV cook Camilla Plum that he had often made and adjusted to his liking. He spoke Danish, and I, admittedly don't. So I was very thankful that he also e-mailed me the recipe.

Here's my version of it. I find it more of a pesto than a chutney, so that's what I've chosen to call it. It goes with everything. Eat it with meat, chicken or fish. With asian food. On bread. With a spoon. It doesn't matter.

Coriander-Peanut Pesto
200 g peanuts (I use roasted, ready-salted, in which case you don't need more salt)
1 large bunch of fresh coriander
2 garlic cloves
2 tbsp demerara sugar
1 lime, juiced
1 tsp sambal oelek or other chili paste, or one fresh red chili
3 tbsp peanut oil
possibly salt, if not using ready-salted peanuts

Mix everything in a food processor, to a coarse paste. Season to taste, you might want more heat, more acidity - lime - more salt or more sugar.

Ranch Dip

It was pretty recently I discovered this recipe for ranch dip at one of my favorite mommy blogs - Weelicious - but I've already made it twice. (Ok, almost, I left out the dijon and lemon the second time - it was still great.) (And oh, sure, I changed the quantities - check out the original, too!)

It's super delicious and easy to make, and it went really well with crispy coconut chicken nuggets, sweet potato fries, and an assortment of veggies.

Ranch Dip

100 ml greek yogurt
2 tbsp mayonnaise
1 tsp dijon mustard
1 tsp lemon juice
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt

Mix everything, and let it sit for an hour or so before serving.

Recipe in Swedish:
Ranch-dipp

Mango-Banana Sauce

This could not be simpler. But it *is* a very tasty sauce - you can use it as a dipping sauce for veggies or chicken (especially good with Coconut Chicken Nuggets) or stir it into yogurt, or use it in a dessert, like this Fruity Semifreddo.

You need one banana, and about 200 ml of mango, diced. And a little bit of lime. Mix, mash or blend, into a smooth sauce. And that's that. It keeps for a few days in the fridge, but it'll get darker over time.