|Deeply dippy © Cookaroo|
So I tumble in to work, all bleary-eyed and sleep deprived. Cursing myself for drinking Diet Coke yesterday, because the caffeine in it just doesn't let me sleep. I don't know how many sleepless nights I need to spend before I can call it quits with this cursed drink.
Caffiene and I are just not friends. If I drink cold coffee, I need to make sure I drink it before 4 pm. Anything later means I am up all night. A couple of sips from someone's coffee mug, gets my heart racing and I am tired and wired at the same time (that's really the worst feeling). And Diet Coke at night? I might as well get up and do some housework - scrub the floors and wash the dishes - anything to tire myself out just so that I get some sleep.
Very often, I wonder what helps me fall asleep at night. Ofcourse there are days I am exhausted and I out before I touch the pillow. But on caffiene-laden days I need something more. Warm water with cinnamon works for me sometimes. Thoughts of redecorating help too. But lately, I think of all the photographs I need to take and sure enough I am able to catch some zzzs.
Take for example last night. We ate this dip - the Pancar Mezesi - or the Egyptian beetroot dip, along with some babaganoush, hummus and some lebanese roast chicken for dinner last night. And all night I dreamt of how I'd be able to photograph it and all the props I'd need.
|Pinked! © Cookaroo|
Anyhoo, I have got to tell you I loved this dip. No, scratch that, we loved this dip. My brother-in-law who's a bit icky poo about vegetables such as pumpkin and beetroot, really enjoyed it too. I ate this for breakfast and have carried it to snack on at tea.
Really simple, really easy, this dip also lasts for a few days in the fridge, so you can totally make it and forget about it. There's a lovely sweetness that the beets bring to it and if you're like me, and oven roast it, it intensifies the flavours as well. The yogurt adds the tang and the garlic a bit of sharpness. It taste awesome with some crackers or even slathered on a piece of baguette.
I made this with 6 beets, but my recipe is for just half. Because you know, people can be a little apprehensive about beetroot. I've adapted this dip from my friend Prachi from Orange Kitchens
|Blitzed © Cookaroo|
I am also sending this to September's Bookmarked recipes which is hosted by Jacqueline of Tinned Tomatoes which was started by Ruth of Ruth's Kitchen Experiment