Cook This: 3 recipes from The Essential Cottage Cookbook, including a 'dill-icious' pickle dip

National Post16-05-2025

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Makes: about 2 cups
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4 1/2 oz (125 g) cream cheese, at room temperature
1 cup sour cream
3/4 cup minced dill pickles + extra for garnish
1/4 cup pickle brine
2 tbsp minced fresh dill
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1 sprig fresh dill, for garnish
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Step 1
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In a bowl, use a fork to mash the cream cheese until it's nice and smooth. Whisk in half of the sour cream until the mixture is smooth and homogeneous. Mix in the remaining sour cream, pickles, pickle brine, minced dill, onion powder, garlic powder and salt.
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Step 2
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Cover and refrigerate for at least 30 minutes or overnight to let the flavours develop.
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Step 3
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Garnish with additional pickles and a sprig of dill. Leftovers will keep in an airtight container in the fridge for up to 3 days.
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Tip: If you have a small food processor, add all the ingredients except the dill pickles and dill and blitz until smooth. Transfer to a bowl and stir in the pickles and dill.
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Serves: 4
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3 zucchini, halved lengthwise
2 tsp oil
10 cherry tomatoes, halved
1/4 cup pesto
Salt and pepper
One 7 oz (200 g) ball fresh mozzarella cheese, drained (see Tip)
4 radishes, thinly sliced
Torn fresh basil, for garnish
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Step 1
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Preheat a clean barbecue to high heat (425-450F/220-230C).
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Step 2
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To grill: Brush the zucchini with the oil. Grill for about 3 minutes per side or until dark grill marks appear and the zucchini is still tender-crisp. Do not overcook, or it will get soggy as it cools. Transfer the zucchini to a plate to cool.
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Step 3
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Cut the cooled zucchini on the bias into 1-inch pieces. If not preparing the salad immediately, transfer the zucchini to an airtight container and refrigerate for up to 2 days.
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Step 4
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To serve: In a large bowl, combine the zucchini, tomatoes and pesto. Season with salt and pepper and stir to combine. Arrange the salad on a serving plate.
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Step 5
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Rip the cheese into bite-sized pieces and scatter on top of the vegetables. Garnish with the radishes and basil. Serve immediately.
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Serves: 4-6
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For the dressing:
1/4 cup diced red onion
1/4 cup lime juice
2 tbsp liquid honey
1/4 teaspoon chili flakes (optional)
Pinch of salt
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For the vegetables:
3 sweet potatoes, cut into 1/2-inch rounds
2 large poblano peppers
2 cobs corn, shucked and silks removed
2 tbsp oil
Salt and pepper
Chopped fresh cilantro or basil, for garnish
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Step 1
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Preheat a clean barbecue to medium heat (350-375F/177-190C).
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Step 2
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For the dressing: In a small bowl, whisk together the onions, lime juice, honey, chili flakes (if using) and salt until the honey is completely dissolved. Set aside.
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Step 3
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For the vegetables: In a large bowl, combine the sweet potatoes, whole poblano peppers and corn. Add the oil and toss to coat. Season with salt and pepper.
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Step 4
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To grill: Grill the sweet potatoes, poblanos and corn at the same time. For the poblanos and corn, turn often so that all sides develop some light grill marks and they begin to soften, about 12 minutes. When they're cooked, remove the poblano and corn to a bowl. For the sweet potatoes, turn every so often until they have a lovely char-grilled exterior but don't burn, and they can be easily pierced with a fork, about 20 minutes. Transfer the potatoes to a platter.
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Step 5
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To serve: Cut the poblanos in half lengthwise. Remove and discard the stem and seeds. If the skin is charred enough, you can tear it away, but it's not necessary. Stack the pepper halves on top of one another and cut into 1/4-inch strips. Scatter the strips over the sweet potatoes.