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. 

Hazelnut mayonnaise

This is a simple little sauce, nothing fancy... but oh so good with certain things. Those certain things in particular being roasted vegetables. The perfect match: roasted celeriac. Who would have imagined?  Also very good with potatoes, carrots, sweet potatoes or cauliflower. 

I didn’t invent this. I first tried it on Viking Line’s Christmas smorgasbord. There are several recipes for it online. I didn’t really follow them, but instead decided (as usual) to freestyle. 

You can certainly make your own mayo for this. I’d recommend this quick one  But don’t feel that you have to! A store bought mayo will work just as well. 

Hazelnut Mayonnaise

4 tbsp mayonnaise

2-3 tbsp toasted hazelnuts, crushed

Zest from half a lemon

Lemon juice to taste

Salt to taste

Mix mayo, nuts and zest. Blitz with a handheld blender for a little while. Add more nuts if you want to have it a little pebblier and less smooth. Season to taste with salt and lemon juice.