For the soya dip:
250 g soya yoghurt (plain)
100 ml soya milk
1 onion, peeled and chopped
50 g a mixture of herbs, chopped
1 tsp soy sauce
1 pinch of cayenne pepper
1 pinch of sugar & salt
For the tomato dip:
250 g tomato cubes (packet / jar), puree
1 tbsp tomato puree
1 clove of garlic
1 tsp basil, fresh
1 tsp oregano, dried
1 tsp thyme, dried
1 chilli pod, deseeded and cut into fine slices
1 bunch of chives, cut into rolls
salt, sugar
Curry & apple dip:
2 small apples, peeled and chopped up
1 small banana, peeled and cut into small pieces
1 tbsp margarine
200 ml soya cream
½ tbsp curry powder
salt, sugar, pepper
Soya and tomato dip:
Mix all the ingredients well and season with salt, pepper and sugar.
Curry & apple dip:
Steam the apple and banana in margarine, mix in the soya cream, add the curry powder and let it boil. Season with salt, sugar and pepper. Let it cool down when done.
The dips are the perfect addition to fondue.