A sweet & savoury platter put together with one Aldi haul and some pantry items. I set myself the challenge to create one for under $35AUD because a get-together with friends/family shouldn’t set you back $$$. You’ll make beautiful mini pavlovas (without the need for eggs!), a white bean dip and an avocado dip - allll the good stuff.
Here’s what you’ll need:
Aldi Haul
1 can cannellini beans [$0.99]
1 bulb garlic [$1.07]
1kg pack avocados [$3.49]
1 mango [$2.79]
1 pomegranate [$3.99]
1 lime [$1.29]
1 lemon [$1.49]
1 cucumber [$1.79]
2 oranges [$1.75]
300ml thickened cream [$2.79]
170g tin passionfruit in syrup [$1.09]
125g wheel of brie [$2.49]
1kg bag carrots [$1.99]
1 bag corn chips (cheese extreme) [$2.49]
1 Demora rice crackers (cheese) [$1.49]
1 punnet strawberries [$2.99] or raspberries [$3.29]
Pantry Items
salt + pepper
2 tbsp olive oil + extra for drizzling (optional)
1 tsp corn flour
1/2 cup sugar
rosemary or herbs from your garden for garnishing (optional)
Here’s what you’ll make:
Avocado Dip
1kg pack avocados (approx. 6-7)
1 lime
1 1/2 tsp salt
olive oil, for drizzling (optional)
Halve and deseed each avocado and scoop into a bowl. Add lime juice and salt and mash with a potato masher until roughly smooth (has some texture).
Scoop into a bowl, drizzle with olive oil, sprinkle with salt and serve.
White Bean Dip
1 can cannellini beans
1 lemon
2 tbsp olive oil + extra for drizzling (optional)
1 clove garlic
salt & pepper, to taste
1/2 a pomegranate
Drain the cannellini beans through a strainer and set the liquid aside (this will be used to make the mini pavlovas). Rinse your beans and place them into a nutribullet, blender or food processor. Squeeze in the lemon juice, olive oil, whole garlic clove, salt and pepper. Blend until smooth and thick. If the mixture is too thick, add in a splash of water.
Over another bowl, place the pomegranate half in your palm, face down. Tap the back with a rolling pin or spoon to loosen all the seeds. Continue until all the seeds are removed and in the bowl.
Scoop the dip into a bowl, drizzle with extra olive oil and top with pomegranate seeds.
Mango Passionfruit Pavlovas
The juice (aquafaba) from one can of cannellini beans (this makes the base vegan, and they’re so good!)
1/2 cup castor sugar
1 tsp corn flour
300ml thickened cream (for whipping)
170g tin passionfruit in syrup
Preheat oven to 110°C. Line a baking tray with baking paper.
Beat the aquafaba in a large bowl until soft peaks form. Add in the corn flour and gradually add the sugar, 1 tbsp at a time and beat to incorporate (around 30 seconds). Repeat with remaining sugar. Beat on high until thick, glossy and no sugar granuals can be felt when you rub some mixture between your thumb & index fingers.
Scoop small amounts of mixture onto the baking tray, to create around 15 mini pavlovas (I used an ice cream scoop to make them even). Ensure you leave spreading space in between each one. Bake for 1 hour 30 minutes, without opening the oven. Turn the oven off and leave the door closed until completely cooled (overnight is always best, but a few hours will be okay if you’re on a time crunch).
In a medium sized bowl, add cream. Beat on medium speed until thick and soft peaks have formed. Place in the refrigerator until you’re ready to use.
Grab your mango and remove both cheeks with a sharp knife. Use a large spoon to scoop the mango cheek from the skin. Finely slice each one into thin strips and set aside.
Right before serving is the best time to assemble your pavlovas. Spoon a dollop of cream on top, followed by some slices of mango and a drizzle of passionfruit syrup.*
Notes:
Aquafaba meringue is much more delicate than those made with egg whites. I recommend making them only 1-2 days in advance and storing in an air tight container on the bench until you’re ready to top and serve.
*Don’t be too generous with the passionfruit syrup, as it can make the bases soggy on your platter. A small amount right before serving is best and aim for on-top of the cream.
Other prep:
Slice carrots and cucumber into sticks. Slice oranges into segments and wash your berries.
To assemble:
Arrange your serving boards and place your bowls of dip and cheese wheel. These are the feature items of which we will build our platter around.
Arrange carrot sticks, cucumber sticks and rice crackers. Place mini pavlovas throughout (this is when I like to top them with the passionfruit). Scatter corn chips, orange slices and strawberries to fill any gaps. Pop a few sprigs of rosemary (or other herbs) around if you’d like to make it a little festive. Add in a cheese knife and you’re ready to celebrate! Enjoy :)
