Garden Cooking Ingredients:

250gms-300gms of precooked marinated mushrooms(G)
110gms of cream cheese
2 tablespoons of plain yogurt
1/4 cup of toasted pine nuts
Pepper & salt to taste
100gms of creamy feta cheese (the better quality, the better the dip will be.  I prefer goats milk feta myself for these things).
1/2 a chopped spring onion (G)
handful of garden cooking flat leaf parsley(G)


Garden Cooking Method

Place all ingredients in the food processor and whiz until smooth (P&K).   Taste on crunchy ciabatta bread or bread stick, a drizzle of extra virgin olive oil and a thin slice of prosciutto .   Fantastic dip for any occasion or the base for any good pasta or risotto.

Gluten free & Suitable for vegetarians.

Key:

P = Parent reccommended technique.

K= Kids can help out here;

G= grown directly from your garden, harvest on the day of use if possible.

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