Ingredients
Lima Bean Dip
- 160 grams Lima Beans
- 500 grams water
- 2 tablespoon TM Vege Stock Paste
- 2 tablespoon Dill
- 80 grams Creme Fraiche or sour cream
- 3 cloves garlic
- juice of 1 lemon
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Soak the beans overnight or for at least 8 hours in the water and TM Vege Stock Paste, longer is fine.
Boil for 60mins - Temp 100 - at Speed 1 + Reverse
Scrape down sides with Spatula
Boil again for 60mins - Temp 100 - at Speed 1 + Reverse
Drain the liquid and remove the shells
Add dill and Garlic to TM bowl and whizz for 2-3 seconds at speed 7
Add beans and whizz for 15-20 seconds on speed 9
Add Lemon juice and Creme Fraiche and blend for 20 seconds on speed 7.
Serve with crackers, lavosh, toasted flat bread or anything you like.
Lima Bean Dip
Tip
For Celiacs or Chrohns sufferers use SCD (Special Carbohydrate Diet) Mayonaise cream
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hi there the4bickies,
I don't have an official Thermomix recipe for SCD mayonnaise. However I looked around and researched recipes and tweaked until I found a good mix of the ingredients I wanted to use. These are the two that I kind of based my final recipe on with some easy Thermomix shortcuts.
Cooked Mayonnaise - scdrecipe.com
Specific Carbohydrate Diet: Mayo in Minutes
We all know how important it is to have the food in our tummies doing giving us the goodness and not making us feel bad or sick.
Let me know how you go!
Pippa
Pippa May
Warringah Group Leader
pardon my ignorance, but where would I find the recipe for the SCD Mayonaise Cream?
Thank-you