Yeotown LifeCooking


Yeotown’s famous Wasabi Dip!

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Amazingly simple to make and a firm favourite here at Yeotown. Join Julia as she talks you through how to make our famous wasabi dip. It takes just 3 minutes and you will love it.

Ingredients – serves approx. 10

1 block of silken tofu

Juice of 1/2 a lemon

1 generous clove of garlic

1 Tsp powdered wasabi (or 2 Tsp wasabi paste)

1 Tbs olive oil (try ajara, available from Yeotown – its delicious)

1 Tbs tamari (or light soy sauce if okay with gluten)

Method

Put all ingredients into a bowl and whisk together with a hand blender. Alternatively pop everything into any blender and whisk.

Notes

If you wish to make a large batch, please keep refrigerated and covered. It should last 1-2 days.

Serve with crackers, crudités or use a mayonnaise

The garlic will taste mild to begin with, please note it will grow with time so don’t add more – unless you like it really garlicky!

 


Julia Waghorn

About Julia Waghorn

At 6 years old Julia won a school prize and asked for a recipe book and by 10 years old she wanted to be a cook; so Julia’s interest in food goes back a very long way. In a time when British food had an appalling reputation, cooking for a living was only done by people who couldn’t do anything else, Julia went to catering college to study hotel management but as soon as she could, she got back into the kitchen. Julia went to Ullapool on the west coast of Scotland for a holiday job and stayed 9 years working in various hotels, enjoying the great outdoors and cooking with the superb fresh produce available. She went on to spent some time in London where she owned a Deli and wholesale organic bakery. The business evolved into function catering and working as a private chef including 2 years cooking for a vegan. Julia has always been interested in accommodating special diets in a way that allows everyone at the table to eat the same food. Julia then came to Devon in 2002 to run a B&B but got found out and ended up doing cooking for various enterprises and events and joined the team at Yeotown in 2010. She now lives on the coast at Lee with her husband Peter and lunatic Jack Russell, Millie, and apart from the inevitable cooking her interests are gardening, reading, upholstery and putting her crumbling Georgian house back together.

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