Yesterday was my day off and we spent it in the most wonderful way. In the morning we went out with my mother to Malmö and bought several bags full of lovely delicious vegetables. My mother always gets a little annoyed when we spend too long in the vegetables section of a store, but I guess she doesn’t realize that vegetables is the MAIN part of our diet. When she can get by with buying only some lettuce and tomatoes we need to get more ‘foody’ vegetables as well. I always love coming home from being out shopping with heaps of beautiful vegetables. One of the really nice things we bought yesterday was cheap bell peppers.

Anyway, after that we went to another store to buy some crafting supplies. I got my hands on some really nice stamps and some ink, as well as a scrapbook album and some nice paper and scrap booking supplies. It was great, and cheap.

I think that maybe the best part of the morning however was going shopping in my mums pantry. It seems I do this a lot. We go to her place and she tells us she needs to clean out her pantry a bit and that we should take whatever we need. Yesterday this meant some nice red quinoa, some organic couscous, egg replacer, several cans of beans and also cookies. Now, that’s CHEAP shopping.

In the evening we were going to some friends for a nice dinner. We knew she was going to be making some nice veggie lasagna and I just couldn’t resist bringing something myself. (That’s how I make friends ‘Hi I’m Emmie HAVE SOME FOOD’, it works every time)

I brought along this really great roasted bell pepper and bean dip that I made up yesterday and also a bowl of guacamole and some nachos.

Ok, so this was a very delicious dip. I swear, you need to try it. It’s godly. Everything roasted is good though, so this really is foolproof.

Roasted bell pepper dip with beans:

• 6 Bell Peppers
• 3 Garlic Cloves
• 1 Teaspoon Olive Oil (optional)
• Salt & Pepper
• ½ Chili
• 1 Can Cannelini Beans
• 1 Teaspoon Cumin
• 1 tbsp Lemon juice

First of all, turn the oven on to high. 250C or 480F. Deseed and cut your bell peppers in half. Put them on baking paper on an oven tray. Put three garlic cloves on the tray as well. Roast for around 20 minutes, until the bell peppers turn a brownish black colour. Put the bell peppers into a bowl and cover with cling film. Let them sit for about 20 minutes to cool and then peel them. Don’t rinse under cold water, that’ll take away some of the lovely roasted flavour. It’s better to let them cool a while longer if they’re too hot to touch.

Once your bell peppers are peeled, put them in a bowl together with the garlic and a can of rinsed cannelini beans. Finely chop half a red chili and add to the mixture. Mix with a handheld blender (or don’t put it in a bowl at all and mix it in your mixer instead). If it’s waaaaay too runny now then sieve it in a fine sieve to get some of the excess water away.

Put the sieved mixture in a bowl and add in the lemon juice and the cumin. Salt and pepper to taste. Put the dip in a nice bowl and pour some oil on top (if you like that kind of thing).