Crudités and dips
A great, healthy canape for when friends drop by
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Preperation and cooking times
Ready in 15 mins
- Cut a selection of tomatoes, asparagus, celery, beans, radish, peppers (red or yellow), carrots, baby fennel and sweet corn into bite-sized pieces (blanch the asparagus and beans in boiling water first, if using). Arrange on a plate and serve with dips such as houmous, tzatziki, taramasalata and olive oil mixed with balsamic vinegar.
Know-how
Sweet, crunchy crudités are a subversive way to feed your kids vegetables, with most of the vitamins still intact.
Recipe from olive magazine, April 2007.
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http://www.bbcgoodfood.com/recipes/3646/
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Ingredients
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These are some of the quickest canapes to make, but are best made to order to prevent the poppadoms from going soft
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Difficulty and servings
Preperation and cooking times
Ready in 15 mins
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