How to Make Tarragon Lemon Dip? – International Appetizer Recipes – Viji’s Food Recipes


Tarragon Lemon Dip

This zesty dip, rich vitamin C, goes well with unsalted chips, crisped celery, or blanched green beans.


Cheese  – 8 ounces   (at room temperature)

Sour cream or plain low-fat yogurt  – 1 cup

Lemon juice  – 3 tbsp or to taste

Fennel Seeds  – 1/2 tsp  (crushed)

Minced tarragon  – 1/4 cup  (Or)  Dried tarragon  – 2 tsp (crumbled)

Lemon  – 1 slices (for garnish)


In a medium-size mixing bowl, cream together the cream together the cream cheese, sour cream and lemon juice with an electric beater or wooden spoon.

Blend in the fennel seeds and tarragon.

Transfer the mixture to a serving bowl and cover tightly.

Refrigerate for at least one hour or overnight. Can be refrigerated for up to 2 days.

Serve, if desired, garnished with the lemon slice.

Slit from the center outward and twisted into an S.

Serve with chips, crackers or crudités. Makes about 2 cups.


How to Make Scotch Vegetable Soup?


Carrots  –  115 gm

Cabbage – 30 gm

Turnip  –  30 gm

French beans  –  30 gm

Ladies fingers  –  30 gm

Onions  –  15 gm

Potatoes  –  55 gm

Tomatoes  –  115 gm

Garlic  –  1 flake

Fat – 30 gm

Marmite  – 1 tsp

Parsley –  a few sprigs

Salt –  to taste

Pepper –  a pinch

Quaker oats – 30 gm

Stock or water – 890 ml


Wash, peel and dice carrots, turnip and potatoes.

Wash and dice cabbage, ladies fingers and french beans.

Chop onions, garlic and parsley.

Blanch and chop tomatoes.

Melt fat. Add prepared vegetables except potatoes and tomatoes, chopped onions and garlic. cover and stew for a  few minutes.

Add tomatoes, potato, stock, chopped onions, garlic and seasoning.

Cook gently for two hours.

Add oats. Mix well and simmer for 15 to 20 minutes.

Add marmite mixed in a little stock.

Remove and serve hot garnished with chopped parsley.


How to Make Cream Of Potato Soup?

Ingredients:  (for 4)

Potatoes –  250 gm

Onions –  30 gm

Celery – 30 gm

Salt –  to taste

Parsley –  1 spring

Milk –  300 ml

Refined flour –  15 gm

Butter –  15 gm

Stock –  900 ml


Peel and quarter potatoes.

Chop onions and celery.

Put vegetables in stock add salt,cook till potatoes are soft.

Form a purée by passing through a sieve.

Prepare a thin white sauce with flour, butter and milk.

Add potato purée to sauce, bring to boil slowly.

Serve hot garnished with chopped parsley.

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