Savoury Snacks: Online Cooking Class

In this online cooking class I will show you how to make 3 different quick dips and my favourite crackers.

I do like to use leftover roasted vegetables in dips, such as: ⁠

- Roasted beetroot (pairs well with toasted cumin seeds, garlic, walnuts, ginger, orange zest or balsamic vinegar)

- Roasted carrots (pairs well with almonds, cumin seeds, fennel seeds, garlic, nutmeg, honey or coriander) ⁠

- Roasted parsnip (pairs well with lemon myrtle, macadamia nuts, cumin seeds, coriander seeds or cinnamon) ⁠

- Roasted peppers/capsicum (pairs well with sun-dried tomatoes, cashews, capers, preserved lemons, olives, garlic or herbs) ⁠

- Roasted pumpkin (pairs well with cinnamon, chillies, garlic, coconut, nutmeg, paprika, rosemary, sage, parsley or tarragon) ⁠

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