Figs with Proscuitto & Roquefort Cheese
Ingredients:
8 Fresh Figs
75gms Proscuitto Ham
3 Tbsp clear honey
75gms Roquerfort Cheese
Ground black pepper
Method:
Preheat the grill. Quarter the figs and place on a foil lined grill. Tear the pieces of proscuitto and place next to the figs. Glaze the figs with 1 tbsp of the honey and cook under the grill until lightly browned.
Cut the roquefort and divide between 4 plates. Place the figs on the plate along with the ham and any juices left over from cooking. Add the remaining honey and pepper and serve.
Showing posts with label Snack Attacks. Show all posts
Showing posts with label Snack Attacks. Show all posts
Tuesday, 2 August 2011
Thursday, 2 June 2011
Champinones Rellenos (Stuffed Mushrooms)
Championes Rellenos (Stuffed Mushrooms)
Ingredients:
400g Large flat cap Mushrooms
100g Sereno cured ham (prochutto)
Parsley (2 tablespoons finely chopped)
Juice of 1/2 Lemon
3 Tablespoons Olive Oil
Ground Pepper and Salt
Method
Cut stalks off mushrooms, leaving only the heads, and clean well. Sprinkle with lemon to stop them from discolouring.
Heat oil in a frying pan and arrange mushrooms, previously seasoned, in the pan, face down. Fry gently for around 5 minutes.
Chop up the ham and parsley very finely. After 5 minutes, turn the mushrooms over and stuff them with the ham and parsley leaving some of the parsley aside for decoration. Cover the frying pan and fry over a high flame until mushrooms are golden and ham has lost some of its fat. Serve hot sprinkled with remaining parsley.
Ingredients:
400g Large flat cap Mushrooms
100g Sereno cured ham (prochutto)
Parsley (2 tablespoons finely chopped)
Juice of 1/2 Lemon
3 Tablespoons Olive Oil
Ground Pepper and Salt
Method
Cut stalks off mushrooms, leaving only the heads, and clean well. Sprinkle with lemon to stop them from discolouring.
Heat oil in a frying pan and arrange mushrooms, previously seasoned, in the pan, face down. Fry gently for around 5 minutes.
Chop up the ham and parsley very finely. After 5 minutes, turn the mushrooms over and stuff them with the ham and parsley leaving some of the parsley aside for decoration. Cover the frying pan and fry over a high flame until mushrooms are golden and ham has lost some of its fat. Serve hot sprinkled with remaining parsley.
Sunday, 10 April 2011
Asian Eggs
Asian Eggs
Ingredients:
2 tbsp peanut oil
2 Large Eggs
2 Spring onions, finely sliced
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp grated fresh ginger
1 tbsp fresh mint, chopped
Seasoning
Method:
In a bowl, wisk the eggs with the spring onions, soy sauce, sesame oil, fresh ginger and mint. Heat the oil in a small frying pan until hot. Add the egg mixture and cook on one side until it starts to brown and set. Move the pan around to swirl the egg mixture and flip over. Cook for a further few minutes until both sides are golden brown and puffed.
Ingredients:
2 tbsp peanut oil
2 Large Eggs
2 Spring onions, finely sliced
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp grated fresh ginger
1 tbsp fresh mint, chopped
Seasoning
Method:
In a bowl, wisk the eggs with the spring onions, soy sauce, sesame oil, fresh ginger and mint. Heat the oil in a small frying pan until hot. Add the egg mixture and cook on one side until it starts to brown and set. Move the pan around to swirl the egg mixture and flip over. Cook for a further few minutes until both sides are golden brown and puffed.
Sunday, 11 July 2010
Cheesy Quesadillas
Cheesy Quesadillas
Ingredients
10 large flour tortillas
1/4 chopped jalapeno chilli's
1 cup tasty cheddar cheese
1/2 cup fresh chopped coriander
6 spring onions, sliced finely
Method
In a large frying pan, heat on a medium heat. Place one flour tortilla down and layer with cheese, onions, sprinkle of fresh coriander and jalapeno chilli's. place a top tortilla on top and gently heat for around 5 minutes, turn over and heat agin for a further few moments until all cheese has melted and the tortilla is slightly browned but not burn.
Remove and repeat the process with the remaining tortillas keeping the cooked tortillas warm.
Cut each tortilla into wedges and serve with home-made Guacamole, recipe of this can be found under "dips"
Ingredients
10 large flour tortillas
1/4 chopped jalapeno chilli's
1 cup tasty cheddar cheese
1/2 cup fresh chopped coriander
6 spring onions, sliced finely
Method
In a large frying pan, heat on a medium heat. Place one flour tortilla down and layer with cheese, onions, sprinkle of fresh coriander and jalapeno chilli's. place a top tortilla on top and gently heat for around 5 minutes, turn over and heat agin for a further few moments until all cheese has melted and the tortilla is slightly browned but not burn.
Remove and repeat the process with the remaining tortillas keeping the cooked tortillas warm.
Cut each tortilla into wedges and serve with home-made Guacamole, recipe of this can be found under "dips"
Sunday, 31 January 2010
Garlic Soup Straight from Prague
This is a soup I had when in Prague in 2009 and I could have eaten it time and time again. Its not exactly the same so Im still working to get it there but its still a great winter warmer.
Garlic Soup
Ingredients:
20 Cloves Garlic
2 tbsp chopped fresh parsley
1 small Brown onion sliced thinly
1 tbsp olive oil
1 knob butter
1 Litre Beef Stock
Freshly cracked black pepper
Sprinkle of fine sea salt
1 Large potato (optional)
Method:
In a frying pan heat up the butter and oil and add the onion. Fry on a gentle heat until soft - for around 10 minutes. Add to this 10 of the garlic cloves. You can leave these whole or chop finely.
Place the 10 remaining garlic cloves into pestle and mortar and bash until they form a paste.
Add the stock to the onion mixture, bring to the boil and then reduce. Cook on a reduced heat for 20 minutes. If the liquid evaporates to much, add some more water to the soup. Add to this one potatoe which has been thinly sliced together with the pureed garlic. Cook for a futher 10 minutes, season with the cracked pepper and fine sea salt and serve.
Garlic Soup
Ingredients:
20 Cloves Garlic
2 tbsp chopped fresh parsley
1 small Brown onion sliced thinly
1 tbsp olive oil
1 knob butter
1 Litre Beef Stock
Freshly cracked black pepper
Sprinkle of fine sea salt
1 Large potato (optional)
Method:
In a frying pan heat up the butter and oil and add the onion. Fry on a gentle heat until soft - for around 10 minutes. Add to this 10 of the garlic cloves. You can leave these whole or chop finely.
Place the 10 remaining garlic cloves into pestle and mortar and bash until they form a paste.
Add the stock to the onion mixture, bring to the boil and then reduce. Cook on a reduced heat for 20 minutes. If the liquid evaporates to much, add some more water to the soup. Add to this one potatoe which has been thinly sliced together with the pureed garlic. Cook for a futher 10 minutes, season with the cracked pepper and fine sea salt and serve.
Thursday, 29 October 2009
Japanese Spinach & Tuna
Japanese Spinach & Tuna
Ingredients:
50gm baby Spinach leaves, washed and dried
70gm tuna in olive oil
1/2 tsb sesame oil
1 small shallots, very finely chopped
2 tbsp shaved almonds
Method:
Place the tuna, sesame oil and onions in to a small bowl and mix. place the spinach in to a large bowl, mix with the tuna mix and place in to 2 bowls. Sprinkle with the flaked almonds and serve.
Ingredients:
50gm baby Spinach leaves, washed and dried
70gm tuna in olive oil
1/2 tsb sesame oil
1 small shallots, very finely chopped
2 tbsp shaved almonds
Method:
Place the tuna, sesame oil and onions in to a small bowl and mix. place the spinach in to a large bowl, mix with the tuna mix and place in to 2 bowls. Sprinkle with the flaked almonds and serve.
Saturday, 10 October 2009
Asian Eggs
Asian Eggs
Ingredients:
3 Eggs
1 Clove Garlic, crushed
1/4 tsp finally grated ginger
2 tbsp soy sauce
2 tbsp fresh mint, chopped
1 tbsp olive oil
Salt & Pepper
Method:
In a bowl whisk the eggs, add all of the remaining ingredients aside from the olive oil.
Place a small frying pan on a medium high heat and add the oil. Once the oil has heated, add the mixed egg mixture. Cook for 5 minutes on a medium heat, flip the omlette to cook on the other side for another approximate 5 mins. Remove and serve.
Ingredients:
3 Eggs
1 Clove Garlic, crushed
1/4 tsp finally grated ginger
2 tbsp soy sauce
2 tbsp fresh mint, chopped
1 tbsp olive oil
Salt & Pepper
Method:
In a bowl whisk the eggs, add all of the remaining ingredients aside from the olive oil.
Place a small frying pan on a medium high heat and add the oil. Once the oil has heated, add the mixed egg mixture. Cook for 5 minutes on a medium heat, flip the omlette to cook on the other side for another approximate 5 mins. Remove and serve.
Friday, 11 September 2009
Thai Style Scallops
Thai Style Scallops
Ingredients:
6 Large Scallops
1 Clove Garlic, Crushed
1 Small birds eye chilli, thinly sliced
1 tbsp freshly chopped Coriander
Juice 1/2 Lime
1/2 cup Long grain Rice
1/2 tsp chicken or vegetable stock powder
Method:
Bring the rice to boil in a saucepan with the powdered stock and cook according to the packet. Drain and keep warm.
Meanwhile, heat a frying pan with olive oil. Place the scallops in to the pan and cook on either side on high heat for around 2 minutes on each side. Remove and keep warm. Reduce the heat on the pan, add teh garlic, chilli and lime juice. Cook gently for a few minutes until the liquid has cooked the garlic down. Add the fresh coriander and scallops back to the pan to heat gently.
Place the rice in to little bowls and turn out on to the plate. Put 3 scallops on each plate, cover with the sauce and enjoy!.
Ingredients:
6 Large Scallops
1 Clove Garlic, Crushed
1 Small birds eye chilli, thinly sliced
1 tbsp freshly chopped Coriander
Juice 1/2 Lime
1/2 cup Long grain Rice
1/2 tsp chicken or vegetable stock powder
Method:
Bring the rice to boil in a saucepan with the powdered stock and cook according to the packet. Drain and keep warm.
Meanwhile, heat a frying pan with olive oil. Place the scallops in to the pan and cook on either side on high heat for around 2 minutes on each side. Remove and keep warm. Reduce the heat on the pan, add teh garlic, chilli and lime juice. Cook gently for a few minutes until the liquid has cooked the garlic down. Add the fresh coriander and scallops back to the pan to heat gently.
Place the rice in to little bowls and turn out on to the plate. Put 3 scallops on each plate, cover with the sauce and enjoy!.
Sunday, 6 September 2009
Pumpernickel Rounds with Smoked Salmon
Pumpernickel Rounds with Smoked Salmon
Ingredients:
6 Pumpernickel Rounds
5 tbsp Cream Cheese for spreading
1 cup Rocket
Juice of 1 fresh lemon
6 Slices fresh smoked salmon
Freshly Cracked Pepper
Method:
Place the pumpernickel rounds on a serving platter. Spread the cream cheese over each slice, top with some rocket, a slice of the salmon and a squeeze of lemon. A gently sprinkly of freshly cracked pepper and you have a great pre-dinner or cocktail finger food for any occasion.
Ingredients:
6 Pumpernickel Rounds
5 tbsp Cream Cheese for spreading
1 cup Rocket
Juice of 1 fresh lemon
6 Slices fresh smoked salmon
Freshly Cracked Pepper
Method:
Place the pumpernickel rounds on a serving platter. Spread the cream cheese over each slice, top with some rocket, a slice of the salmon and a squeeze of lemon. A gently sprinkly of freshly cracked pepper and you have a great pre-dinner or cocktail finger food for any occasion.
Home Made Chickpea Falafels
Home-Made chickpea Falafel
Ingredients
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
400g cans chickpeas, rinsed, drained
2 cloves garlic, chopped
1/4 cup finely chopped coriander
2 tbsp finely chopped mint
1/4 cup finely chopped flat-leaf parsley
1/2 Spanish onion, coarsely grated
1/3 cup plain flour
1/4 tsp bicarbonate of soda
1 egg, lightly beaten
1/2 cup sesame seeds
Sunflower oil, for shallow-frying
Lemon wedges and/or home-made Houmous, to serve
1 teaspoon fine sea salt
Method
Place cumin and coriander seeds in a frying pan and cook, stirring, over low-medium heat until fragrant. Cool. Place cooled seeds in a mortar and crush with a pestle to form a coarse powder. Using a food processor, process chickpeas until finely chopped and almost a paste. Transfer to a bowl. Add ground spices, garlic, herbs, onion and salt and pepper to taste, then mix well. Stir in flour, bicarbonate of soda and egg until well combined. Roll tablespoonfuls of mixture into walnut-sized balls then roll in sesame seeds to coat. Place on a tray. Cover and refrigerate for 1 hour (or overnight) to firm.
Pour oil into a large, deep frying pan until 5cm-deep. Shallow-fry falafel in batches, turning until golden all over, then drain on paper towels. Serve with houmous and lemon wedges
Ingredients
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
400g cans chickpeas, rinsed, drained
2 cloves garlic, chopped
1/4 cup finely chopped coriander
2 tbsp finely chopped mint
1/4 cup finely chopped flat-leaf parsley
1/2 Spanish onion, coarsely grated
1/3 cup plain flour
1/4 tsp bicarbonate of soda
1 egg, lightly beaten
1/2 cup sesame seeds
Sunflower oil, for shallow-frying
Lemon wedges and/or home-made Houmous, to serve
1 teaspoon fine sea salt
Method
Place cumin and coriander seeds in a frying pan and cook, stirring, over low-medium heat until fragrant. Cool. Place cooled seeds in a mortar and crush with a pestle to form a coarse powder. Using a food processor, process chickpeas until finely chopped and almost a paste. Transfer to a bowl. Add ground spices, garlic, herbs, onion and salt and pepper to taste, then mix well. Stir in flour, bicarbonate of soda and egg until well combined. Roll tablespoonfuls of mixture into walnut-sized balls then roll in sesame seeds to coat. Place on a tray. Cover and refrigerate for 1 hour (or overnight) to firm.
Pour oil into a large, deep frying pan until 5cm-deep. Shallow-fry falafel in batches, turning until golden all over, then drain on paper towels. Serve with houmous and lemon wedges
Sunday, 5 July 2009
Quesadillas
Quesadillas
A very simple, quick and easy recipe which can be used to accompany your Mexican dinner, or as a snack alone.
Ingredients:
Pack of 10 Floured Tortillas
¾ cup grated tasty/cheddar cheese
2 Spring onions, thinly sliced
1 tbsp chopped fresh coriander
Small handful of Jalapeno Chillis if you like a bit of a kick
Method
Heat up a large frying pan on medium heat. Place one of the tortilla’s into the centre of the pan (no oil needed) add a sprinkle of cheese, spring onions, coriander and jalapeno’s. Cover with another tortilla and cook gently for a few moments, gently flip over using a spatula if you like and cook for a further few minutes. The idea is to heat enough so the cheese is melted but that the tortillas are not browning too much. Remove and repeat with the remaining.
These are great served with home-made Guacamole (which can be found under my Dips section) and sour cream.
A very simple, quick and easy recipe which can be used to accompany your Mexican dinner, or as a snack alone.
Ingredients:
Pack of 10 Floured Tortillas
¾ cup grated tasty/cheddar cheese
2 Spring onions, thinly sliced
1 tbsp chopped fresh coriander
Small handful of Jalapeno Chillis if you like a bit of a kick
Method
Heat up a large frying pan on medium heat. Place one of the tortilla’s into the centre of the pan (no oil needed) add a sprinkle of cheese, spring onions, coriander and jalapeno’s. Cover with another tortilla and cook gently for a few moments, gently flip over using a spatula if you like and cook for a further few minutes. The idea is to heat enough so the cheese is melted but that the tortillas are not browning too much. Remove and repeat with the remaining.
These are great served with home-made Guacamole (which can be found under my Dips section) and sour cream.
Brie with Roasted Panchetta
Brie with Roasted Panchetta
Ingredients…
1 garlic clove, sliced.
1 wedge Brie cheese at room temperatureSome rosemary sprigs
Panchetta slices
Fresh bread
Method…
Place the garlic into some slits made in the cheese. Top up with some of the rosemary and cover with the pancetta. Bake in the oven for approx 20 mins and serve hot with bread.
Ingredients…
1 garlic clove, sliced.
1 wedge Brie cheese at room temperatureSome rosemary sprigs
Panchetta slices
Fresh bread
Method…
Place the garlic into some slits made in the cheese. Top up with some of the rosemary and cover with the pancetta. Bake in the oven for approx 20 mins and serve hot with bread.
Onion Bhaji
Onion Bhaji
Ingredients
100g/3½oz white onion, chopped
25g/1oz spinach, chopped
35g/1¼oz chickpea flour (also called gram flour)
1 tsp fresh root ginger, finely diced
1 tsp coriander seeds, toasted and ground
½ green chilli, de-seeded and finely diced
pinch salt, pinch red chilli powder, pinch turmeric, sunflower oil, for frying
Fresh Coriander
chaat masala, to serve ( a ground spice mixture available from many Asian grocers - optional)
Method
Mix the onions, spinach, chickpea flour, ginger, ground coriander seeds and green chilli together with enough water to bind into a thick batter mixture. Add the salt, chilli powder and turmeric and mix thoroughly. Heat the sunflower oil. Gently drop a little of the bhaji mixture into the hot oil to test it's hot enough. When ready, place golf-ball sized amounts of the mixture into the oil..
Ingredients
100g/3½oz white onion, chopped
25g/1oz spinach, chopped
35g/1¼oz chickpea flour (also called gram flour)
1 tsp fresh root ginger, finely diced
1 tsp coriander seeds, toasted and ground
½ green chilli, de-seeded and finely diced
pinch salt, pinch red chilli powder, pinch turmeric, sunflower oil, for frying
Fresh Coriander
chaat masala, to serve ( a ground spice mixture available from many Asian grocers - optional)
Method
Mix the onions, spinach, chickpea flour, ginger, ground coriander seeds and green chilli together with enough water to bind into a thick batter mixture. Add the salt, chilli powder and turmeric and mix thoroughly. Heat the sunflower oil. Gently drop a little of the bhaji mixture into the hot oil to test it's hot enough. When ready, place golf-ball sized amounts of the mixture into the oil..
Naan Bread
Naan Bread
Ingredients For the dough
250g/9oz plain flour
2 tsp sugar
½ tsp salt
½ tsp baking powder
110-130ml/3½-4½fl oz milk
2 tbsp vegetable oil, plus extra for greasing
For the topping
nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander
1 tbsp butter, melted, to serve
Method
For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for at least an hour, until doubled in size. Then knock the dough back and form into five balls.
Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic.
Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.
Ingredients For the dough
250g/9oz plain flour
2 tsp sugar
½ tsp salt
½ tsp baking powder
110-130ml/3½-4½fl oz milk
2 tbsp vegetable oil, plus extra for greasing
For the topping
nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander
1 tbsp butter, melted, to serve
Method
For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for at least an hour, until doubled in size. Then knock the dough back and form into five balls.
Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic.
Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.
Cheese Fondue
Cheese Fondue
Ingredients…
4 oz. Gruyere cheese
8 oz. Swiss cheese/135 g Emmental cheese (5 oz)
1 tbsp cornstarch or more
1 clove garlic
3/4 to 1 cup white wine
French bread cut into 1" cubes
freshly ground pepper
nutmeg
Method:
Grate cheese and mix with cornstarch. Cut garlic clove in half and rub ½ of garlic over inside of fondue pot. Cut the other ½ clove up finely and add to pot. Add wine to pot and heat slowly until it just bubbles. Slowly add the cheese mixture, stirring as it melts. When smooth serve with French bread.
Ingredients…
4 oz. Gruyere cheese
8 oz. Swiss cheese/135 g Emmental cheese (5 oz)
1 tbsp cornstarch or more
1 clove garlic
3/4 to 1 cup white wine
French bread cut into 1" cubes
freshly ground pepper
nutmeg
Method:
Grate cheese and mix with cornstarch. Cut garlic clove in half and rub ½ of garlic over inside of fondue pot. Cut the other ½ clove up finely and add to pot. Add wine to pot and heat slowly until it just bubbles. Slowly add the cheese mixture, stirring as it melts. When smooth serve with French bread.
Cheese & Onion Pasties
Cheese and Onion Pasties
Ingredients
1 Packet of already bought Shortcrust Pastry
15g Gram Butter (1/2 oz)
2 Medium Onions, finely chopped
225 Gram Cheddar cheese, grated (8 oz)
4 Tablespoon Fresh parsley, chopped
Method
Pre-heat oven to 200 °C. Make the pastry and set it aside to chill. Melt the butter in a frying pan on a low heat. Mix in the onions and cook them until they are just beginning to soften. Mix them with the cheese and parsley.Divide the pastry in 4 and roll each piece into a round about 15 cm (6 inches) in diameter. Put a quarter of the cheese mixture on one side of each one. Fold over the other side and crimp the edges.Lay the pasties on a floured baking sheet and brush them with milk or beaten egg. Bake them for 30 minutes and serve hot with a salad and jacket potatoes.These are also good using crumbled Stilton instead of the cheddar
Ingredients
1 Packet of already bought Shortcrust Pastry
15g Gram Butter (1/2 oz)
2 Medium Onions, finely chopped
225 Gram Cheddar cheese, grated (8 oz)
4 Tablespoon Fresh parsley, chopped
Method
Pre-heat oven to 200 °C. Make the pastry and set it aside to chill. Melt the butter in a frying pan on a low heat. Mix in the onions and cook them until they are just beginning to soften. Mix them with the cheese and parsley.Divide the pastry in 4 and roll each piece into a round about 15 cm (6 inches) in diameter. Put a quarter of the cheese mixture on one side of each one. Fold over the other side and crimp the edges.Lay the pasties on a floured baking sheet and brush them with milk or beaten egg. Bake them for 30 minutes and serve hot with a salad and jacket potatoes.These are also good using crumbled Stilton instead of the cheddar
Tuesday, 12 May 2009
Coleslaw - the way I love it
Coleslaw that I love
Ingredients:
This makes a nice big batch so is great to take along to BBQ’s or when you have groups around. It can also be used the next day with cheese and coleslaw sandwiches or left over meat.
½ Chinese/Green Cabbage
2 Carrot, grated
1 Brown Onion, finely chopped
½ cup good quality Mayonnaise
1 tsp Dijon Mustard
1 tsp Wholegrain Mustard
Cracked Black Pepper
Method:
Place all of the thinly cut up veggies into a bowl. In a cup mix the mayonnaise, Dijon and wholegrain Mustard. Mix this in with the veggies well ensuring to cover all with the dressing. Place into a serving bowl, decorate with a sprig of parsley and cracked pepper.
Because this recipe contains mayonnaise, it is not recommend to keep it out the fridge for long so when not being eaten or out on display, keep in the fridge.
Ingredients:
This makes a nice big batch so is great to take along to BBQ’s or when you have groups around. It can also be used the next day with cheese and coleslaw sandwiches or left over meat.
½ Chinese/Green Cabbage
2 Carrot, grated
1 Brown Onion, finely chopped
½ cup good quality Mayonnaise
1 tsp Dijon Mustard
1 tsp Wholegrain Mustard
Cracked Black Pepper
Method:
Place all of the thinly cut up veggies into a bowl. In a cup mix the mayonnaise, Dijon and wholegrain Mustard. Mix this in with the veggies well ensuring to cover all with the dressing. Place into a serving bowl, decorate with a sprig of parsley and cracked pepper.
Because this recipe contains mayonnaise, it is not recommend to keep it out the fridge for long so when not being eaten or out on display, keep in the fridge.
Monday, 11 May 2009
Sun-Dried Tomato Garlic Bread
Sun-Dried Tomato & Garlic bread
Ingredients:
1 white Baguette stick, cut slits across the whole lengt of the bread stick. Be careful not to go all the way through to the bottom.
2 Garlic Cloves, crushed
80g Butter, room temperature
2 tbsp Sun-dried or semi dried Tomatoes finely chopped
2 tbsp Freshly chopped Basil
1 small fresh red Chilli, finely chopped
Silver Foil to wrap up the bread sticks
Method:
Preheat the oven to 180C. In a bowl mix all of the above ingredients together apart from the bread stick. Place the butter mixture into the slits of the bread. Wrap up with the foil and place in the heated oven for 30 minutes. Test the bread is cooked by gently touching the bread stick, it should feel crispy on the edges but soft to touch. Remove and serve.
Ingredients:
1 white Baguette stick, cut slits across the whole lengt of the bread stick. Be careful not to go all the way through to the bottom.
2 Garlic Cloves, crushed
80g Butter, room temperature
2 tbsp Sun-dried or semi dried Tomatoes finely chopped
2 tbsp Freshly chopped Basil
1 small fresh red Chilli, finely chopped
Silver Foil to wrap up the bread sticks
Method:
Preheat the oven to 180C. In a bowl mix all of the above ingredients together apart from the bread stick. Place the butter mixture into the slits of the bread. Wrap up with the foil and place in the heated oven for 30 minutes. Test the bread is cooked by gently touching the bread stick, it should feel crispy on the edges but soft to touch. Remove and serve.
Dad's Spanish Spinach Tortillas
Dad’s Spinach Tortilla’s
This recipe is awesome in every way. Dad's made this from when I was a little girl. It has 5 very basic ingredients but it tastes amazing. Give them a go, you will not be disappointed.
Ingredients:
1 250g Box Frozen Spinach
1 Egg
1 brown Onion Finely Chopped
2 cloves Garlic
1/2 cup Besan/Gram Flour
Seasoning
Olive oil for frying
Method:
Boil up the frozen spinach and cook until thawed out, add 1 tablespoon water to avoid the spinach sticking. Leave to cool.
In a bowl, add the finely chopped onion, garlic, egg and the cooled spinach. Mix in the flour and seasoning.
Heat the oil in a frying pan, enough to cover the base of the pan but not over-kill. Take 1 tbsp of the spinach mixture at a time and place into the heated oil. Cook on a moderate heat for around 2 minutes, turn over and cook the other side. Both sides should be brown, remove and drain on absorbent paper. Repeat with the remaining mixture. This will make approximately 20 little tortillas.
This recipe is awesome in every way. Dad's made this from when I was a little girl. It has 5 very basic ingredients but it tastes amazing. Give them a go, you will not be disappointed.
Ingredients:
1 250g Box Frozen Spinach
1 Egg
1 brown Onion Finely Chopped
2 cloves Garlic
1/2 cup Besan/Gram Flour
Seasoning
Olive oil for frying
Method:
Boil up the frozen spinach and cook until thawed out, add 1 tablespoon water to avoid the spinach sticking. Leave to cool.
In a bowl, add the finely chopped onion, garlic, egg and the cooled spinach. Mix in the flour and seasoning.
Heat the oil in a frying pan, enough to cover the base of the pan but not over-kill. Take 1 tbsp of the spinach mixture at a time and place into the heated oil. Cook on a moderate heat for around 2 minutes, turn over and cook the other side. Both sides should be brown, remove and drain on absorbent paper. Repeat with the remaining mixture. This will make approximately 20 little tortillas.
Monday, 20 April 2009
Pizza Toppings
Everybody at one point or another have made thier own Pizza. This doesnt mean making your own dough - although I have to say, I've never tried but I'm keen to one day.
Here's a few things that I like to throw on top of a Pizza, bung into the Oven and eaten with a nice Glass of Red Wine, Winter Stylie :-)
Mediterrean Pizza-Topping
Ingredients:
Already made Pizza Bases can be found in very nice Deli's
Tomato Paste/Puree
Motzorella Cheese
Handful of Fresh Basil
1/2 Cup pitted Kalamata Olives
1/4 Cup Home-Made Pesto (please see under home made dips)
1/4 Cup Sun-dried Tomatoes
10 Button Mushrooms, cleaned and sliced
1/2 Red Onion
2 Cloves Garlic
2 Small Red Chilli's (seeds removed if your preference is not to have all the spice)
Method:
Spread the tomato puree/paste over the base of the Pizza. Place drops of the pesto over the base, add the olives, thinly sliced sundried tomatoes, 1/2 red onion thinly sliced, garlic, mushrooms and chilli. Finally add the Motzorella cheese and bake in a preheated Oven on 180 Degrees for 15 minutes. Remove and add the Fresh Basil and bake for a further 5 minutes.
Remove from the oven, slice using a Pizza slice if you have one, if not a sharp knife and hand out with small serving plates and a nice glass of red wine..
Chicken Tikka and Mint Riata Pizza Topping
Ingredients:
Already made Pizza Bases can be found in very nice Deli's
1/4 Cup Tomato Paste/Puree
Motzorella Cheese
1 Cup Bite Size Chicken pieces
1/4 cup Tikka Marinade
Juice of 1/2 Lemon
1/2 Cup Natural Yoghurt
1 Tablespoon Mint Sauce
1 Tablespoon Fresh Mint, chopped
1/4 Cucumber, very thinly chopped
1/2 Green Capsicum
1 Large Tomato, sliced.
1/4 Cup Fresh Mint to Garnish
1 Large Green Chilli, sliced
Method:
Here's a few things that I like to throw on top of a Pizza, bung into the Oven and eaten with a nice Glass of Red Wine, Winter Stylie :-)
Mediterrean Pizza-Topping
Ingredients:
Already made Pizza Bases can be found in very nice Deli's
Tomato Paste/Puree
Motzorella Cheese
Handful of Fresh Basil
1/2 Cup pitted Kalamata Olives
1/4 Cup Home-Made Pesto (please see under home made dips)
1/4 Cup Sun-dried Tomatoes
10 Button Mushrooms, cleaned and sliced
1/2 Red Onion
2 Cloves Garlic
2 Small Red Chilli's (seeds removed if your preference is not to have all the spice)
Method:
Spread the tomato puree/paste over the base of the Pizza. Place drops of the pesto over the base, add the olives, thinly sliced sundried tomatoes, 1/2 red onion thinly sliced, garlic, mushrooms and chilli. Finally add the Motzorella cheese and bake in a preheated Oven on 180 Degrees for 15 minutes. Remove and add the Fresh Basil and bake for a further 5 minutes.
Remove from the oven, slice using a Pizza slice if you have one, if not a sharp knife and hand out with small serving plates and a nice glass of red wine..
Chicken Tikka and Mint Riata Pizza Topping
Ingredients:
Already made Pizza Bases can be found in very nice Deli's
1/4 Cup Tomato Paste/Puree
Motzorella Cheese
1 Cup Bite Size Chicken pieces
1/4 cup Tikka Marinade
Juice of 1/2 Lemon
1/2 Cup Natural Yoghurt
1 Tablespoon Mint Sauce
1 Tablespoon Fresh Mint, chopped
1/4 Cucumber, very thinly chopped
1/2 Green Capsicum
1 Large Tomato, sliced.
1/4 Cup Fresh Mint to Garnish
1 Large Green Chilli, sliced
Method:
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