--- Onion Rings ---

Cut onion into slices about .5 cm (1/4 inch) and seperate individual rings. Keep small center of onion for dip. Put 1/4 cup cornstarch and rings in large plastic bag and gently shake until rings are evently coated with cornstarch. This will make the batter stick better to the onion rings.

In a bowl combine the rest of the cornstarch, baking powder, salt and flour. Gently whisk in beer being careful not to foam the beer. For kid safe recipe, you could substitute beer with ginger ale.

Using both hands (one dry, one wet) dip onion rings into the batter a few at a time. Shake off excess batter and deep fry at 190C (375F) for 4 minutes turning them half way through the cooking. Drain on paper towel and salt to taste. Repeat for remainder of onion rings.

--- Spicy Red Pepper Dip ---

Cut red peppers into quarters, lightly baste with oil and roast on grill until nice grill marks on both sides (3 to 5 minutes per side). Allow to cool afterwards.

In a food processor combine red pepper, garlic, parsley, cilantro, basil, red chili peppers and 1/2 of extra virgin oil. Blend until smooth adding a little oil as needed. Put mixture in a bowl and fold in yogurt until fully blended. Refrigerate for 1 hour.