Thursday, 27 October 2011

Garlic eyeballs with creamy chive dip

145g pizza dough mix
1 tbsp olive oil                                                                                                                                            1 large garlic clove,crushed
flour for kneading
2 tbsp chopped parsley
12 pitted olives
1 egg,beaten
For the dip
142ml pot soured cream or greek yoghurt
squeeze lemon juice
2 tbsp snipped chives

Empty the dough mix into a bowl and season to taste.Make a well,then mix with water and oil,according to pack instructions.Bring the dough together it should be slightly sticky.Knead dough for 5 mins on a lightly floured surface until it feels springy and smooth.Left into a large,lightly-oiled bowl,cover with oiled cling film and set aside in a warm place until doubled in size.Heat oven to 200c/fan 180c/gas 6.Tip dough out onto the worktop,flatten with your hands and sprinkle over the garlic and parsley and spread evenly though dough.Pull the dough into 12 walnut size pieces and roll into balls poke a olive into each one to make them look like eyes.Place on baking sheet.Brush each one with beate n egg and bake for 10-12 min until golden.Meanwhile mix together the soured cream,lemon and snipped chives for the dip.Serve

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