|Garlic Cheese Dip|
One evening we were to go out for dinner in local hotel that has a buffet. Hubby told me he had invited one of his friends!
Since I know the man for 27 years I was wondering who he was inviting and then at the hotel he introduced me to Felix Da’silva…
I tell you the man is wow! What an amazing recipes he shared! I wish I had the presence of mind to switch on the recorder to hear him speak.
Later on he shared this delicious garlic dip and strawberry jam.
He was to demonstrate the making of the dip in my kitchen, but unfortunately we could not so he shared the recipe with me!
I promise you it’s a from the lips to the hips recipe so beware!
Garlic Cheese Dip
15 flakes of garlic big flakes
1 tblspn oil
25 grams butter
½ tsp parsley
¼ tsp salt
2 cubes Amul cheese, grated
200 ml Amul cream
1 slice Britannia cheese
Chop the garlic fine.
Heat the oil in a thick kadhai/wok.
Add the garlic and fry till the garlic turns brown.
Add the butter, parsley and the salt mix.
Add the Amul cheese and melt. The cheese melts almost immediately.
Add the 200 ml Amul cream. Stir and blend.
Add the Britannia cheese slice shredded.
Stir and serve with the French baguette, crudités.
The girls used some more milk and made a thinner sauce and eat it with pasta.
This goes for the November Week 4, Cooking from Cookbook Challenge Group.
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