Taste USA: Appetizer

Saturday, July 2, 2016

mini smoked trout quiches

How to make mini smoked trout quiches recipe - Calories per serving 295

Serves 4

Preparation time 10 minutes, Cooking time 12–15 minutes

Ingredients:
½ tablespoon rapeseed oil
400 g (13 oz) baby spinach leaves
6 large eggs
100 ml (3½ fl oz) semi-skimmed milk
3 tablespoons grated Parmesan cheese
2 tablespoons finely chopped chives
150 g (5 oz) hot-smoked trout fillets, flaked
4 cherry tomatoes, halved
salt and pepper

Method:
Line 8 holes of a muffin tin with 15 cm (6 inch) squares of greaseproof paper.

Heat the oil in a frying pan, add the spinach and cook briefly until wilted. Remove from the heat.

Beat together the eggs, milk and cheese in a jug and season to taste, then stir in the chives and trout.

Divide the spinach between the muffin cases, then pour in the egg mixture. Top each one with half a cherry tomato.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 12–15 minutes until just set.

For smoked trout baked eggs, brush 4 ramekins with melted butter, then add 50 g (2 oz) flaked hot-smoked trout fillet to each dish. Carefully break 2 eggs into each ramekin, top with 2 tablespoons grated Cheddar cheese and season. Place the ramekins in a roasting tin with enough boiling water to come three-quarters of the way up the sides of the dishes. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 8–9 minutes until the cheese has melted and the egg is cooked but still soft. Calories per serving 244

mini smoked trout quiches

Friday, July 1, 2016

quinoa and lamb stuffed peppers

How to make quinoa and lamb stuffed peppers recipe - Calories per serving 274

Serves 4

Preparation time 10 minutes, Cooking time 35 minutes

Ingredients:
4 red peppers, halved, cored and deseeded
200 g (7 oz) minced lamb
1 garlic clove, crushed
2 teaspoons ground cumin
1 teaspoon paprika
50 g (2 oz) quinoa
250 ml (8 fl oz) gluten-free vegetable stock
1 tablespoon chopped mint
1 tablespoon chopped parsley
steamed green beans and courgettes, to serve

Method:
Place the pepper halves, cut side up, in a roasting tin and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until starting to soften.

Meanwhile, heat a nonstick frying pan, add the minced lamb and cook until it starts to brown. Stir in the garlic and spices and cook for 1 minute. Add the quinoa and stock, cover and simmer for 10–12 minutes until the quinoa is soft. Stir in the herbs.

Remove the roasted peppers from the oven and spoon in the lamb mixture, then return to the oven for a further 15 minutes. Serve with steamed green beans and courgettes.

For lamb chops with peperonata, heat 1 tablespoon olive oil in a pan, add 1 large sliced onion and cook for 2–3 minutes. Add 2 cored, deseeded and sliced red peppers, 2 cored, deseeded and sliced yellow peppers, 2 sliced garlic cloves and ½ teaspoon dried oregano and cook for 8–10 minutes, stirring frequently, until softened. Add 4 chopped plum tomatoes and cook for a further 1–2 minutes. Stir in a few chopped basil leaves and season well. Meanwhile, grill 8 lamb cutlets until cooked to your liking. Serve with the peperonata and a squeeze of lemon juice. Calories per serving 407

quinoa and lamb stuffed peppers

roasted peppers

How to make roasted peppers recipe - Calories per serving 211

Serves 4

Preparation time 10 minutes, Cooking time 25 minutes

Ingredients:
2 red peppers, halved, cored and deseeded
2 yellow peppers, halved, cored and deseeded
1 small red onion, cut into 8 wedges
2 runner beans, trimmed and cut into small batons
1 courgette, halved and sliced
3 garlic cloves, sliced
2 tablespoons extra virgin olive oil
1 teaspoon cumin seeds
120 g (4 oz) feta or goats’ cheese
salt and pepper

Method:
Place the pepper halves in a roasting tin and divide the other vegetables and the garlic between them.

Sprinkle with the oil and cumin seeds, season with salt and pepper and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until tender. Crumble over the cheese and serve.

For red pepper hummus, place a rinsed and drained 400 g (13 oz) can chickpeas in a blender or food processor and add the juice of ½ lemon, 2 crushed garlic cloves, 1 teaspoon ground cumin, 2 drained roasted red peppers from a jar, 2 tablespoons tahini paste and 2–3 tablespoons olive oil.

Blend until smooth, adding a little more olive oil if you want to loosen the texture. Serve the hummus with vegetable crudités. Calories per serving 310

roasted peppers

Thursday, June 30, 2016

smoked salmon sesame blinis

How to make smoked salmon sesame blinis recipe - Calories per blini 50

Makes 25

Preparation time 10 minutes, plus chilling, Cooking time 10 minutes

Ingredients:
100 g (3½ oz) gluten-free plain flour
1 egg
150 ml (¼ pint) soya yogurt
2 tablespoons cold water
1 red chilli, deseeded and chopped
8 spring onions, finely sliced
2 tablespoons chopped coriander leaves
1 tablespoon sesame seeds
1 tablespoon sunflower oil
4 tablespoons low-fat crème fraîche
150 g (5 oz) smoked salmon, sliced
salt and pepper
chopped chives, to garnish

Method:
Place the flour, egg, yogurt and measurement water in a blender or food processor and process to form a smooth batter. Pour into a bowl, then stir in the chilli, spring onions, coriander, sesame seeds and salt and pepper. Cover and chill for 20 minutes.

Heat a frying pan with a little of the oil and then wipe with kitchen paper. Add dessertspoonfuls of the mixture and cook for 1 minute on each side until lightly golden, then remove from the pan and keep warm. Repeat with the remaining batter.

Top each blini with a little dollop of crème fraîche, a piece of smoked salmon and a sprinkling of chopped chives and sprinkle with a little extra pepper.

For grilled sesame salmon, whisk together 2 tablespoons gluten-free soy sauce, 2 teaspoons clear honey, 2 teaspoons peeled and grated fresh root ginger, 1 tablespoon sesame oil and 2 crushed garlic cloves. Place 4 x 150 g (5 oz) salmon fillets in a shallow bowl and pour over the marinade.

Cover and leave to marinate in the refrigerator for 10–15 minutes. Cook the salmon fillets, skin side up, under a preheated grill for 5–6 minutes, then turn the fillets over, sprinkle with 2 tablespoons sesame seeds and cook for a further 3–4 minutes until golden and cooked through. Serve with a crisp green salad. Calories per serving 351

smoked salmon sesame blinis

asparagus with poached eggs

How to make asparagus with poached eggs recipe - Calories per serving 199

Serves 4

Preparation time 5 minutes, Cooking time 6–8 minutes

Ingredients:
4 eggs
700 g (1½ lb) asparagus spears
1 tablespoon olive oil
40 g (1½ oz) Parmesan cheese shavings

Method:
Bring a saucepan of water to a gentle simmer and stir with a large spoon to create a swirl. Break 2 eggs into the water and cook for 3–4 minutes. Remove with a slotted spoon and keep warm. Repeat with the remaining eggs.

Meanwhile, snap the woody ends off the asparagus spears and discard. Heat a griddle pan until very hot and sprinkle it with the oil, then add the asparagus and cook, turning frequently, until slightly charred and just tender.

Divide the asparagus on to 4 plates and top with the poached eggs. Sprinkle over the Parmesan shavings and serve.

For asparagus omelette, heat the oil in a frying pan, add 6 trimmed and chopped asparagus spears, 2 sliced spring onions and 3–4 sliced chestnut mushrooms and cook for 5–6 minutes until softened.

Whisk together 5 eggs and 4 tablespoons semi-skimmed milk in a jug, then pour into the pan, tipping the pan and moving the egg with a spatula to ensure it cooks evenly.

Sprinkle with 25 g (1 oz) grated Parmesan, then place under a preheated hot grill for 1–2 minutes until golden. Cut into quarters and serve with a green salad and new potatoes, if liked. Calories per serving 222 (not including salad and potatoes)

asparagus with poached eggs

Saturday, June 25, 2016

salami muffulettas with red peppers

How to make salami muffulettas with red peppers recipe - This classic New Orleans-style layered sandwich is given a Mediterranean twist with a layer of roasted pepper tapenade.

SERVES 4

PREP TIME 30 mins, plus marinating

Ingredients:
1 loaf Italian-style seasame seed bread
2 1⁄4 cups mozzarella cheese
1 cup provolone or Jarlsberg cheese
3oz (85g) salami, thinly sliced
1 cup mortadella, thinly sliced
3oz (85g) Parma ham, thinly sliced

For the tapenade:
3 1⁄2oz (100g) pitted green olives, chopped
2 roasted red peppers (see technique, right), chopped
1 shallot, sliced
2 tbsp olive oil
2 tsp red wine vinegar
1 tbsp capers
pinch each of chopped thyme, rosemary, and oregano
salt and freshly ground black pepper

Method:
1 For the tapenade, stir together the olives, peppers, shallot, oil, vinegar, capers, and the herbs in a medium bowl. Season well. Leave to marinate for 10 minutes.

2 Slice the loaf in half horizontally. Scoop out one-third of the bread from the insides of the top and bottom halves. Spread the olive mixture evenly across the top and bottom.

3 Layer the cheeses and meats onto the bottom half of the loaf. Replace the top and press down well. Wrap in plastic wrap and marinate the sandwich for at least 1 hour, or keep chilled for up to 1 day. Cut into slices to serve.

Roasting and Peeling Pepper:
1 With a pair of tongs, hold the pepper over an open flame to char the skin. Rotate the pepper and char each side evenly.

2 Put the pepper into a plastic bag, seal, and allow the skin to loosen. When the pepper has cooled, peel away the charred skin. Read More

Wednesday, June 22, 2016

mediterranean stuffed vegetables

How To Make mediterranean stuffed vegetables recipe - This recipe is based on the traditional Mediterranean idea of stuffing vegetables with a small amount of meat and other vegetables. In the famous Provençal dish, farci niçois, the stuffed vegetables are served with a tomato sauce.

SERVES: 4

PREPARATION: 25 MINUTES, COOKING: 11/4 HOURS

Ingredients:
1/2 cup (100 g) long-grain white rice
1/2 pound (250 g) lean ground lamb
1 onion, chopped
4 peppers, mixed colors
4 large beef tomatoes
2 large zucchini
1 tablespoon (15 ml) extra virgin olive oil
3 cloves garlic, crushed
4 cups (180 g) baby spinach leaves
2 tablespoons (30 ml) shredded fresh basil, plus 2 tablespoons (30 ml) extra, to serve
1 egg, lightly beaten
freshly ground black pepper

Method:
1 Put the rice in a saucepan with 2 cups (500 ml) water and bring to a boil. Reduce the heat to low and simmer, stirring often, for 15 minutes, or until tender. Drain well, and put into a large bowl and set aside.

2 Meanwhile, cook the lamb and onion in a nonstick frying pan over medium–high heat, stirring frequently, until the lamb is lightly browned and cooked through. Place a sieve over a bowl and put in the meat and onions. The fat will drip through and can be discarded. Clean the pan and return it to the stovetop.

3 Cut each pepper in half lengthwise, keeping the stems intact, and remove the seeds and membranes. Cut the tops off the tomatoes and hollow them out, chop the tops and tomato flesh and place in a bowl. Cut the zucchini in half lengthwise and hollow out the centers, leaving 1/4 inch (0.5 cm) thick shells, chop the zucchini flesh and add it to the bowl with the tomato.

4 Preheat the oven to 350°F (180°C). Heat the oil in the frying pan over medium heat. Add the garlic, diced tomatoes and zucchini and cook until they soften. Add the spinach and cook until wilted. Transfer the tomato mixture to the bowl with the rice, and add the lamb, basil and egg. Season with pepper and stir to combine.

5 Spoon the stuffing into the vegetable shells. Arrange the peppers and zucchini in a single layer in a deep roasting pan. Cover with foil and roast for 15 minutes. Add the tomatoes and roast for another 15 minutes, or until the vegetables are almost tender. Remove the foil and roast for another 15–20 minutes, or until the vegetables are tender and the tops are lightly browned. Serve warm or cool, sprinkled with the extra basil.

Each serving provides
313 calories, 22 g protein, 11 g fat (3 g saturated fat), 31 g carbohydrate (10 g sugars), 6 g fiber, 97 mg sodium

mediterranean stuffed vegetables

Thursday, June 16, 2016

Baked Tofu Squares with Tomato Relish

How to Make Baked Tofu Squares with Tomato Relish Recipe - Easy to assemble and a great little snack or starter, this tofu stack will keep the vegetarians happy, too. The relish can be made ahead of time and then heated through just before serving, but the tofu should be cooked close to serving time so it stays crisp.

SERVES: 4

PREPARATION: 20 MINUTES, COOKING: 25 MINUTES

Ingredients:
10 ounces (300 g) firm tofu
2 tablespoons (30 ml) all-purpose flour
freshly ground black pepper
1 teaspoon (15 ml) olive oil, for brushing

Tomato relish:
3 teaspoons (15 ml) olive oil
1 small onion, finely chopped
1 teaspoon (5 ml) ground coriander
1/2 teaspoon (2 ml) ground cumin
1/2 teaspoon (2 ml) mild paprika
1 1/3 cups (350 g) ripe tomatoes, finely chopped
2 teaspoons (10 ml) balsamic vinegar
1/4 cup (15 g) chopped fresh cilantro leaves and stems

Method:
1 Preheat the oven to 425°F (220°C). Line a baking pan with parchment paper. Drain the tofu on a few layers of folded paper towel and leave for about 5 minutes to remove the surface moisture.

2 Meanwhile, make the tomato relish. Heat the oil in a saucepan over medium heat, add the onion and cook, stirring, for 4 minutes, or until soft. Add the ground coriander, cumin and paprika and cook, stirring, for 30 seconds. Add the tomatoes and any tomato juices, along with the vinegar. Bring to a simmer, and cook, uncovered, stirring frequently, for 20 minutes, or until thick. Stir in the chopped cilantro. Remove the pan from the heat and cover to keep warm.

3 Meanwhile, cut the tofu into 1/2 inch (1 cm) slices, and halve each slice crosswise. Combine the flour and pepper on a plate. Toss the tofu pieces in the flour mixture to coat lightly. Place them on the baking pan and brush with oil. Bake for 25 minutes, or until pale golden on the edges.

4 Stack three pieces of warm tofu on top of each other, and top with a spoonful of tomato relish. If you like, use toothpicks to secure the tofu stacks.

Each serving provides
164 calories, 11 g protein, 10 g fat (1 g saturated fat), 8 g carbohydrate (3 g sugars), 3 g fiber, 16 mg sodium

THIS SNACK OF TOFU, topped with a richly spiced tomato relish, combines the benefits of soy protein with the cancer-protecting properties of cooked tomato and the strong antioxidant substances in cumin, cilantro and paprika.

Baked Tofu Squares with Tomato Relish

Corn Fritters

How to Make Corn Fritters Recipe - These lightly spiced corn fritters served with a minty yogurt sauce make a great summertime starter, or serve them with a salad and whole-grain bread and you’ve got a great lunch.

SERVES: 6 (MAKES 12)

PREPARATION: 15 MINUTES, COOKING: 15 MINUTES

Ingredients:
1 cup (250 ml) low-fat Greek-style yogurt
4 scallions, finely chopped
2 tablespoons (30 ml) chopped fresh mint
grated zest and juice of 1 lime
3/4 cup (125 g) all-purpose flour
1/2 teaspoon (2 ml) baking powder
1/2 cup (125 ml) low-fat milk
2 eggs, lightly beaten
2 cups (300 g) frozen corn kernels, thawed and drained
3 scallions, extra, finely chopped
1 red chile, seeded and finely chopped
3 heaping tablespoons (50 ml) chopped fresh cilantro leaves
freshly ground black pepper
1 tablespoon (15 ml) canola oil
3 3/4 cups (115 g) watercress, trimmed

Method:
1 To make the yogurt sauce, put the yogurt into a serving bowl and stir in the scallions, mint and lime zest (reserve the lime juice for later). Cover and place in the refrigerator to chill while you make the fritters.

2 Sift the flour and baking powder into a mixing bowl. Make a well in the center and add the milk and eggs. Using a wooden spoon, combine the milk and eggs, and gradually draw in the flour from around the edges. Beat with the spoon to make a smooth, thick batter.

3 Add the corn, extra scallions, chile and cilantro to the batter. Season with pepper and stir well.

4 Heat a large heavy-bottom frying pan over medium heat, and brush with a little of the oil. Drop large spoonfuls of the batter onto the pan—make about four fritters at a time—and cook for 2 minutes, or until golden and firm on the underside. Turn the fritters over and cook on the other side for about 2 minutes, or until golden brown.

5 Remove the fritters from the pan and drain on paper towels. Keep warm while cooking the rest of the fritters, adding more oil to the pan as necessary.

6 Arrange the watercress on six plates and sprinkle with the lime juice. Arrange the corn fritters on top and serve hot, with the yogurt sauce on the side.

Each serving (2 fritters) provides
252 calories, 12 g protein, 8 g fat (2 g saturated fat), 33 g carbohydrate (8 g sugars), 4 g fiber, 137 mg sodium

Corn Fritters

Spiced Beet Dip

How to Make Spiced Beet Dip Recipe - Beets are very sweet (yet low in calories) and provide significant amounts of vitamin C, folate and potassium. The leafy beet greens are high in calcium and iron.

SERVES: 4

PREPARATION: 15 MINUTES, COOKING: 40–60 MINUTES

Ingredients:
2 pounds (about 1 kg) beets
1 cup (250 ml) low-fat plain yogurt
2 cloves garlic, crushed
3 tablespoons (45 ml) lemon juice
2 tablespoons (30 ml) extra virgin olive oil
1/2 teaspoon (2 ml) ground cumin
1/2 teaspoon (2 ml) ground coriander
1/2 teaspoon (2 ml) ground cinnamon
1/2 teaspoon (2 ml) paprika
freshly ground black pepper

Method:
1 Cut off the beet stems about 1/2 inch (1 cm) from the roots (no closer). Leave the long root at the bottom attached. Scrub the beets very gently but thoroughly, being careful not to break the skin.

2 Cook the beets in a large saucepan of simmering, salted water for 40–60 minutes, or until tender. Drain and allow to cool slightly. When cool enough to handle, rub off the beet skins. It is a good idea to wear rubber gloves when doing this to prevent your hands from becoming stained.

3 Finely chop, grate or process the beets in a food processor, and transfer to a bowl.

4 Add the yogurt to the beets along with the garlic, lemon juice, oil, cumin, coriander, cinnamon and paprika and mix well. Season to taste with pepper. Cover with plastic wrap and refrigerate until required. Serve with warm crusty bread.

Each serving provides
205 calories, 8 g protein, 10 g fat (1 g saturated fat), 22 g carbohydrate (21 g sugars), 7 g fiber, 153 mg sodium

Spiced Beet Dip

Spicy Vegetable Wedges

How to Make Spicy Vegetable Wedges Recipe - Here is a lower GI version of potato wedges, made with carrots, parsnips and sweet potatoes. Lightly crushed coriander seeds and a hint of cinnamon accentuate the flavors of the vegetables, which are served with a tangy mustard and yogurt dip.

SERVES: 6

PREPARATION: 35 MINUTES, COOKING: 40 MINUTES

Ingredients:
2 large carrots
2 parsnips
juice of 1 lime
2 tablespoons (30 ml) canola oil
2 tablespoons (30 ml) lightly crushed coriander seeds
1/2 teaspoon (2 ml) ground cinnamon
1/4 teaspoon (1 ml) freshly ground black pepper
11/4 pounds (600 g) orange sweet potatoes, peeled

Mustard dip:
2 teaspoons (10 ml) whole-grain mustard
1 teaspoon (5 ml) superfine sugar
grated zest of 1 lime
1 cup (250 ml) low-fat plain yogurt
3 tablespoons (45 ml) chopped fresh dill, plus extra to garnish

Method:
1 Preheat the oven to 425°F (220°C). Cut the carrots and parsnips into wedges. Place them in a saucepan with water to just cover. Bring to a boil, reduce the heat slightly and partially cover the pan. Cook for 2 minutes.

2 Meanwhile, combine the lime juice, oil, coriander, cinnamon and pepper in a roasting pan. Cut the sweet potatoes in half crosswise, then into thick wedges, about the same size as the carrots and parsnips. Add the sweet potatoes to the pan and coat with the spice mixture, and push them to one side of the pan.

3 Drain the carrots and parsnips and add them to the roasting pan. Use a spoon and fork to turn the hot vegetables and coat them with the spice mixture. Place in the oven and roast for 40 minutes, stirring and turning all the vegetables twice, until they are well browned in places and just tender. Remove from the oven and let cool slightly.

4 Meanwhile, to make the mustard dip, combine the mustard, sugar and lime zest in a bowl, and stir in the yogurt and dill. Transfer to a serving bowl, garnish with a little extra dill, and serve with the vegetables.

Each serving provides
171 calories, 5 g protein, 7 g fat (1 g saturated fat), 24 g carbohydrate (11 g sugars), 3 g fiber, 49 mg sodium

CARROTS, PARSNIPS AND SWEET POTATOES have much less of an effect on blood glucose levels compared to white potatoes, and make an interesting and tasty alternative. To further reduce the GI, use wedges of fresh beets instead of sweet potatoes.

Spicy Vegetable Wedges

Stuffed Eggs

How to Make Stuffed Eggs Recipe - Each egg half provides 53 calories, 3 g protein, 4 g fat (1 g saturated fat), 1 g carbohydrate (<1 g sugars), <1 g fiber, 149 mg sodium

MAKES 12

PREPARATION: 10 MINUTES, COOKING: 10 MINUTES

Ingredients:
6 hard-boiled eggs
2 tablespoons (30 ml) whole-egg mayonnaise
1 teaspoon (5 ml) Dijon mustard
1/4 cup (50 g) pimento-stuffed green olives, finely chopped
1 small gherkin, finely chopped
1 tablespoon (15 ml) finely chopped fresh flat-leaf parsley
freshly ground black pepper

Method:
1 Peel each hard-boiled egg and cut in half lengthwise. Use a teaspoon to carefully remove the egg yolks from the whites. Place the yolks in a small bowl and mash with a fork.

2 Add the mayonnaise, mustard, olives, gherkin and parsley to the bowl with the egg yolks and season to taste with pepper. Mix to a creamy consistency, adding a little more mayonnaise if necessary so the mixture is moist and light.

3 Pipe or gently spoon the egg yolk mixture into each egg-white half, mounding it slightly. Refrigerate until ready to serve.

Stuffed Eggs

Saturday, June 4, 2016

Slow Cooked Tomatoes

How to Make Slow Cooked Tomatoes Recipe - preparation 10 minutes cooking time 2½ hours

Serves 6

Ingredients:
12 large ripe tomatoes, halved
2 garlic cloves, chopped
2 tbsp chopped fresh thyme
a pinch of sugar
4 tbsp olive oil
salt and ground black pepper
fresh basil leaves to garnish

Method:
1 Preheat the oven to 150°C/300°F/Gas 2.

2 Take the tomato halves and scoop out most of the seeds. Put the tomatoes in an ovenproof dish and sprinkle with the garlic, thyme and sugar. Drizzle the oil over the top and season with salt and pepper.

3 Roast in the oven for 2½ hours until the tomatoes are shrivelled. Set aside to cool.

4 Scatter with basil and serve hot or cold.

Slow Cooked Tomatoes

Thursday, June 2, 2016

Smoked Salmon Blinis

How to Make Smoked Salmon Blinis Recipe - preparation 5 minutes

Makes 24

Ingredients:
24 cocktail blinis
8 tbsp half-fat crème fraîche
125g/4oz thinly sliced smoked salmon
juice of 1 lemon
4 tbsp snipped fresh chives

Method:
1 Top the blinis with the crème fraîche. Cut the salmon into smaller pieces and place on top. Sprinkle with lemon juice.

2 Sprinkle the salmon blinis with some chopped chives and serve immediately.

Smoked Salmon Blinis

Chicken Crostini

How to Make Chicken Crostini Recipe - preparation 20 minutes plus chilling cooking time 2 minutes

Serves 16

Ingredients:
1 small ciabatta loaf
2 tbsp olive oil
175g/6oz cooked chicken breast
125g/4oz sunblush tomatoes
2 tbsp chopped fresh parsley
For the green sauce
3 tbsp each chopped fresh dill, mint, chives and parsley
1 garlic clove, chopped
1 tbsp wholegrain mustard
4 anchovy fillets
2 tbsp capers
2 tbsp toasted pinenuts (pignoli)
12 green olives, pitted
grated zest and juice of 1 lemon

Method:
1 Put all the green sauce ingredients in a food processor or blender and blitz until smooth. Transfer to a bowl, cover and chill in the refrigerator.

2 Preheat the grill (broiler) to high. Cut the ciabatta into thick slices, then cut each slice in half. Arrange them on a foil-lined grill (broiler) pan and brush lightly with oil.

3 Grill (broil) for 1 minute on each side or until lightly toasted.

4 Cut the chicken into slices and place a slice on each toasted ciabatta slice. Top with a spoonful of green sauce.

5 Cut each sunblush tomato into 4 slices. Place a slice on top of each crostini and serve.

Chicken Crostini

Monday, May 30, 2016

Thyme Tomatoes

How to Make Thyme Tomatoes Recipe - preparation 3 minutes cooking time 12 minutes Serves 6

Ingredients:
1kg/2¼lb cherry tomatoes, on the vine
1 tbsp olive oil
3 fresh thyme sprigs, chopped
salt and ground black pepper

Method:
1 Preheat the oven to 220°C/425°F/Gas 7.

2 Cut the tomatoes into small bunches and place in a roasting pan. Drizzle the oil over and sprinkle over the thyme. Season with salt and pepper.

3 Roast in the oven for 10–12 minutes until the tomatoes are tender and starting to char. Serve hot.

Thursday, May 19, 2016

Mozzarella Mushrooms

How to Make Mozzarella Mushrooms Recipe - preparation 3 minutes cooking time 20 minutes Serves 4

Ingredients:
8 large field mushrooms
8 slices marinated red, yellow or green (bell) peppers
8 fresh basil leaves
125g/4oz mozzarella cheese, cut into 8 slices
8 slices ciabatta bread
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°C/Gas 6.

2 Lay the mushrooms, side by side, in a roasting tin and season with salt and pepper. Top each one with a slice of pepper and a basil leaf. Put a slice of mozzarella on top and grind over a little
black pepper.

3 Bake in the oven for 15–20 minutes until the mushrooms are tender and the cheese has melted.

4 Meanwhile, toast the ciabatta until golden brown. Put a mozzarella mushroom on top of each slice and serve. Read More

Stuffed Roasted Peppers

How to Make Stuffed Roasted Peppers Recipe - preparation 20 minutes cooking time 45 minutes Serves 8

Ingredients:
5 tbsp olive oil
4 Romano (bell) peppers, halved, with stalks on and seeded
3 tbsp olive oil
350g/12oz mushrooms, chopped
4 tbsp chopped fresh parsley
8 black olives, pitted and diced
100g/3½oz feta cheese
50g/2oz/1 cup fresh white breadcrumbs
salt and ground black pepper

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Use a little of the olive oil to grease a shallow ovenproof dish and put the peppers in it, side by side.

2 Heat 3 tbsp of the remaining oil in a pan. Add the mushrooms and fry until golden brown and there’s no excess liquid left in the pan. Stir in the parsley and olives, then spoon the mixture into
the pepper halves.

3 Crumble the feta cheese over the mushrooms. Sprinkle the breadcrumbs over the top, season with salt and pepper and drizzle with the remaining oil.

4 Cook in the oven for 45 minutes or until the peppers are tender and the filling is golden brown. Serve warm.

Stuffed Roasted Peppers Recipe

Wednesday, May 18, 2016

Vegetable Pitta Pockets

How to Make Vegetable Pitta Pockets Recipe - preparation 10 minutes cooking time 10–12 minutes Serves 4

Ingredients:
4 tbsp olive oil
2 garlic cloves, crushed
salt and ground black pepper
2 courgettes (zucchini), sliced
1 red (bell) pepper, quartered and seeded
1 yellow (bell) pepper, quartered and seeded
1 small aubergine (eggplant), cut into small chunks
4 baby plum tomatoes, halved
4 pitta breads
4 tbsp hummus
a handful or rocket (arugula)
salt and ground black pepper

Method:
1 In a bowl, mix together the oil and garlic and season with salt and pepper. Add the courgettes, peppers and aubergine. Toss the vegetables in the oil mixture.

2 Grill (broil) the vegetables for 8–10 minutes, until soft. Transfer to a bowl and add the tomatoes. Season to taste with salt and pepper.

3 Split the pitta breads to form pockets. Spoon a tablespoon of hummus into each one, and divide the grilled vegetables between them. Add the rocket and serve immediately while the vegetables are warm. Read More

Friday, April 29, 2016

Chi Chi's Seafood Nachos

How to make Chi Chi's Seafood Nachos Recipe - If you love seafood, this recipe is a must have. This modified nacho recipe is a healthier alternative to the traditionally greasy morsels. Serve them up as a tasty appetizer, a light snack, or even an exciting lunch.

SERVES 2

Ingredients:
16 large tortilla chips
1 (8-ounce) package Louis Kemp Crab Delights
1 (8-ounce) package Louis Kemp Lobster Delights
1 (8-ounce) thawed frozen package salad shrimp
1 cup shredded Monterey jack cheese

Method:
Spread tortilla chips on a 10″ plate.

Layer the crab, lobster, and shrimp over the chips.

Sprinkle the cheese on top.

Microwave on medium until melted, 1½–2½ minutes. Read More