Blooming Marvellous Baked Blooming Onion with Creamy Sweet Chilli Dip

  This is a popular appetiser that has it’s origins in the good old USof A. It is usually deep fried & a gazillion points but I’ve used breadcrumbs instead of flour & skinnied up this fabulously tasty dish. Made for dipping the warm oniony petals into scrummy dip it’s great for when you have friends around & is made for sharing! If you like onion rings you will love this. It looks slightly complicated but believe me it’s extremely easy & has the added Wow factor for entertaining. I’m a little at a loss at pointing it purely because it doesn’t use near half the breadcrumbs or egg prepared but you need the amount to season & coat it well so I’m shaving a point off for unused products (you can freeze the extra seasoned breadcrumbs to use again on chicken or what not) 6 points for the whole lot including the entire dip so give it 3pp if sharing with one & less if sharong with more. On Filling & Healthy plan it comes in at just 1pp for the whole lot if you use bread that’s in the designated list 

  For the Onion:

1 large spanish onion

2 slices of calorie controlled bread

1 egg

1/4 tsp smoked paprika 

Salt & pepper

1/2 tsp dried oregano 

1/2 tsp dried thyme

1/2 tsp dried parsley 

1/2 tsp ground cumin 

1/4 tsp garlic granules

For the Sweet Chilli Dip:

100g 0% fat greek yogurt

1 tbsp sweet chilli sauce 

Combine the yogurt & sweet chilli sauce swirling to get a marbled effect. Cover & refrigerate unril needed. Preheat your oven to 200c & blitz all your breadcrumb mixture & spices in a food processor to make fine breadcrumbs. Peel your onion & slice a little off the top part. Carefully slice away the root hair being careful to leave the root intact. Place onion on a chopping board root side up. Carefully start to slice 1/2 a centimetre from the root downwards. Turn 90 degrees & slice again continue making 4 cuts. Cut again in between these segments as thin as you can without cutting through. Line a baking sheet with baking paper & flip the onion carefully over onto it. Brush with the beaten egg being careful to get in between the petals of onion. Start sprinkling on the breadcrumbs delicately pressing down & use a fork to seperate the petals & get the breadcrumbs between them. Bake for 25 to 30 minutes until breadcrumbs brown & serve with the dip. Enjoy!   

Delicious Fresh Baba Ganoush with Toasted Paprika Spiced Pitta Pieces

This is a Middle Eastern Aubergine (Eggplant) Dip often referred to as poor mans caviar & as Aubergines are on special at 29c each in Aldi this week I could hardly resist making this old favourite of mine! Perfect for entertaining friends with a few drinks & nibbles. This entire bowl is just 5pp & would serve at least 6 people you can add toasted pittas cut into pieces for an extra 3pp for a full pitta per person. Approximately 4pp for a full serving with a pitta or 1pp with Veg Crudités bargain & super easy to whip up to boot! Here’s the skinny:

 
For the Baba Ganoush:

2 Large Aubergines 

1 Lemon juice only

2 Garlic Cloves Crushed

2 Tbsps Tahini

1/2 Tsp Ground Cumin 

Salt & Black Pepper 

Fresh Parsley 

For the Pitta Pieces:

WW Pitta Breads

Sprinkle of Paprika 

Prick the Aubergines all over with a fork & cut in half lengthwise. Place on a baking tray lined with tinfoil, cut side down & sprayed with sprayoil. Place in a preheated oven at 200c for about 40 to 45 minutes until fully cooked. Remove from oven & allow to cool for 15 to 20 minutes. Scoop all the delicious innards of the Aubergines into a bowl & mash well, blitz with a hand blender gently if you prefer smoother dip. Mix all the remaining Baba Ganoush ingredients (except the parsley) into the Aubergine & mix well. Allow to cool to room temperature & place in a bowl garnished with the Parsley & a sprinklyof Paprika. Serve with the toasted pittas cut into pieces & sprinkled with some Paprika & Enjoy! 

Creamy Fresh Guacamole with Smoked Paprika Tortilla Chips

  

This fresh zingy guacamole is a perfect dip to serve if entertaining friends with some gorgeous crunchy smoked paprika tortilla chips for dipping. Serves 4 at 4pp each & 3pp for a serving of chips, chips are free if you’re following F&H! 

2 Ripe Avocados 

1 Lime Juiced

1/2 Red Onion Finely Diced

1 Clove Garlic Minced

1/4 Tsp Ground Cumin

Salt

1/2 Red Chilli Finely Diced

Handful of Fresh Coriander

12 Cherry Tomatoes Quartered

1 WW Wrap per Person 

Smoked Paprika

  

Spray a baking tray with oil. Sprinkle Weight Watchers Wraps lightly with some water & sprinkle with Paprika. Cut into chip shapes & lay in a single layer on baking sheet. Cook in a preheated oven fan 150c for about 12 mins or until crisped but not too brown. Remove & allow to cool. Peel & chop avocados & place in a bowl, squeeze lime juice over immediately to prevent avocado browning & mash into a smooth paste with a fork. Add minced garlic, a small sprinkle of salt & cumin & stir in. Gently fold in red onion, chilli, tomatoes & fresh coriander. Cover & refrigerate for at least an hour to let flavours marry but this is best fresh so don’t make it too far in advance. A good tip for stopping avocados browning once cut is to save the stone & place it back in the avocado half you haven’t used or place the stone on top of the guacamole until ready to serve then remove, avocado turns brown very quickly once cut & the air hits it but this slows down the process as does adding acidic fruit such as the lime juice or lemon juice. Enjoy!