7 Layer Mexican Dip

3 medium ripe avocados, peeled, cored and mashed
2 Tb lemon juice
1 tub (350ml) sour cream
1 packet taco seasoning mix
2 cans refried beans
2 medium tomatoes, chopped
1 bunch spring onions, sliced on the diagonal
1 jar black olives, sliced
1 pack shredded cheddar
salt and pepper
1/2 red onion, chopped finely (optional)
red chilli, chopped (optional)

Mix together the avocadoes, lemon juice, salt and pepper and red onion to make a guacamole.
Mix sour cream and taco seasoning.
Layer ingredients as follows:
- bottom layer: refried beans
- second layer - guacamole
- third layer - sour cream
- fourth layer - tomatoes
- fifth layer - onions
- sixth layer - olives
- seventh layer - cheese
Top with extra sour cream, olives, salsa etc if desired.
You could also add some chopped chillies to spice it up.
Serve with corn chips.

Grublover comment
This dip is so delicious and great to take to a Mexican party or any party where you need something quick and tasty. By the end of the night the dip looks like a dirty mess the colour of refried beans but it is demolished so quickly it doesn’t matter.
It looks really cool if you serve it in a glass dish so you can see all the layers. Make sure you use a nice deep dish so it all fits!

Anghiti Indian Restaurant

Shop 1/379 Scarborough Beach Rd, Innaloo; 9446 6222
340 Walcott St, Mt Lawley; 9443 8888

Open Tuesday - Sunday
11.30am - 2pm; 5.30pm - 10pm



Entree: $9-$24
Mains: $15-$35
Dessert: $6
Licensed. BYO (wine only) $5 corkage per bottle.

Went to Anghiti tonight after a movie at Greater Union.
The service was excellent, food fantastic, and very reasonable.
The rice was delicious - flavoured with cumin seeds.
We had:
- Butter Chicken Jalandhri ($15.40) which was maybe the best butter chicken I have had
- Goan Prawn Curry ($16.30) a great curry, nice heat to it
- nan and rice

Will definitely be back.

Joy Kitchen

Open 11-2.30pm Monday to Friday; 5.30-9.30pm Monday - Saturday
17 Point Street, Fremantle
9336 6868
http://www.joykitchen.com.au/



Danny and I went to Joy Kitchen last week, and again last night and had fantastic food both times.
Joy Kitchen is a little Chinese restaurant which has been dishing up the most delicious, authentic Chinese cuisine for over ten years. It is located in a funny spot near Target in Fremantle. The menu is extensive and diverse, with a range of Chinese dishes including soups, chicken, beef, vegetarian, seafood, lamb, duck, pork, complemented with a selection of entree’s, rice and noodles.
Last night we had:
- Sizzling Black pepper garlic lamb ($15.50) - absolutely delicious, tender, will get it again
- Satay chicken ($14.50) - best I have ever had, a real peanuty satay sauce
- Black pepper fried rice ($10.50) - fried rice with black pepper and lettuce leaves in it

Last time we visited we tried:
- Shanghai chicken - half a chicken with crispy skin and a light sauce
- Japanese bean curd with chicken - this was my favourite absolute must try
- Sizzling Mongolian Beef

The food is quick, service is great, BYO, cheap.
$42.50 for the two of us - you can’t go wrong.
A must do. This grublover will be back.

Triple-Chocolate Brownies

Makes 20 irresistible chocolate brownies

185g butter
185g dark chocolate, chopped
3 eggs
1 and 1/4 cups caster sugar
2/3 cup plain flour
1/2 cup cocoa
3/4 cup roughly chopped white chocolate (about 1/2 a block)
3/4 cup roughly chopped milk chocolate (about 1/2 a block)

Preheat the oven to 180 degrees C (350F).
Place the butter and dark chocolate in a saucepan over low heat and stir until just smooth. Allow to cool.
Place the eggs and sugar in the bowl of an electric mixer and beat until light and creamy.
Fold through the chocolate and butter mixture.
Sift the flour and cocoa over the mixture and mix to combine. Don’t overmix because it’s nice to keep it light.
Stir in the white and milk chocolate.
Line the base of a 23cm square cake tin with baking paper.
Pour in the mixture and bake for 35-40 minutes or until set. It may take a little longer, depending on your oven.
Allow to cool, then cut into squares.

Grublover comment
These brownies are so easy to make and turn out deliciously rich and chocolatey. You must serve them with some vanilla icecream or thick cream - they are too rich to eat alone.
Use only the very best chocolate and cocoa you can get your hands on - it is worth spending that little bit extra. Trust me.
You can see from the amount of chocolate on my face that the mixture is almost as sweet as the brownies themselves.

Pasta Maker!

My pasta maker is my latest and greatest new toy.
I bought it yesterday from the Re Store for $74.95 and made the most sensational pasta last night.
It is so easy to make, and definitely worth the effort.
Good for cooks like me who like getting their hands dirty because you have to do lots of kneading, and feeding the pasta through the machine.

Dough recipe: 100g flour to 1 egg
It is recommended that you use 1 egg for every person, but I used about 5 eggs between 3 and that was enough for a nice large bowl of pasta each.
I used regular flour but today I bought some durum semolina which is a beautiful saffron coloured really fine semolina flour which I’m hoping will make a really special pasta. I’ll keep you posted.

I refridgerated my dough for about 30 minutes before I put it through the machine - this made it a nice consistency to work with.

I made a delicious red capsicum and chorizo sauce to toss the fresh pasta through. Simple and delicious.

Red capsicum and chorizo pasta

1 onion, chopped
1 clove garlic, crushed
2 large serving spoons marinated red capsicums (antipasto)
1 chorizo, sliced
ricotta
olive oil



Fry the onion and garlic in a pan until it starts to colour.
Add the chorizo and cook until it is starting to brown.
Add the capsicum and a good lug of olive oil.
When the pasta is cooked, drain and pour into the pan. Fry for a couple of minutes, pouring through a little of the cooking water, and some extra olive oil. Toss it around so all the flavours are mixed through.
Serve with some crumbled ricotta over the top and a good crack of salt and pepper.

Grublover comment
I made this delicious simple sauce yesterday when I bought my pasta maker. It is so simple and the flavours are so nice and it compliments the fresh pasta so well. An absolute winner. Check out the link for making fresh pasta.