Archive : Soups and Appetizers

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Roasted Vegetables

Posted by on December 9, 2011

Roasted Vegetables

Cooking Tips  : Rosemary branches can be used as brushes for basting and as skewers. Soak the rosemary skewers overnight to prevent them charring.

Serves 4

Roasted Vegetables Ingredients:
  • 1 small red cabbage roasted-vegetables
  • 1 fennel bulb
  • 1 orange bell pepper, cut into 1 1/2-inch/4-cm dice
  • 1 eggplant, halved and sliced into 1/2-inch/1-cm pieces
  • 2 zucchini, thickly sliced diagonally
  • 6 rosemary twigs, about 6-inches/15-cm long, soaked in cold water
  • olive oil, for brushing
  • salt and pepper
Filed in: Soups and Appetizers, Vegetable
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Easy Cauliflower & Broccoli

Posted by on December 7, 2011

Easy Cauliflower & Broccoli

Cooking Tips  : Whole baby cauliflowers are used in this recipe. Try to find them if you can, but if not use large florets instead.

Serves 4

Easy Cauliflower & Broccoli Ingredients:
  • 2 baby cauliflowers easy-cauliflower-broccoli
  • 8 oz/225 g. broccoli
  • salt and pepper
Sauce
  • 8 tbsp. olive oil
  • 4 tbsp. butter or margarine
  • 2 tsp. grated fresh gingerroot
  • juice and rind of 2 lemons
  • 5 tbsp. chopped cilantro
  • 5 tbsp. grated Cheddar cheese
Filed in: Soups and Appetizers, Vegetable
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Thai Stuffed Omelet

Posted by on December 3, 2011

Thai Stuffed Omelet

Cooking Tips  : This makes a substantial appetizer, or a light lunch or supper dish. Serve with a colorful, crisp salad to accompany the dish.

Serves 4

Thai Stuffed Omelet Ingredients:
  • 2 garlic cloves, chopped thai-stuffed-omelet
  • 4 black peppercorns
  • 4 cilantro sprigs
  • 2 tbsp. vegetable oil
  • 7/8 cup ground pork
  • 2 scallions, chopped
  • 1 large, firm tomato, chopped
  • 6 large eggs
  • 1 tbsp. Thai fish sauce
  • 1/4 tsp. ground turmeric
  • mixed salad greens, tossed, to serve
Filed in: Soups and Appetizers
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Avocado Cream Terrine

Posted by on November 29, 2011

Avocado Cream Terrine

Cooking Tips  : The smooth, rich taste of ripe avocados combines well with thick, creamy yogurt and light cream to make this impressive terrine.

Serves 4

Avocado Cream Terrine Ingredients:
  • 2 ripe avocados avocado-cream-terrine
  • 4 tbsp. cold water
  • 2 tsp. gelozone (vegetarian gelatin)
  • 1 tbsp. lemon juice
  • 4 tbsp. lowfat mayonnaise
  • 2/3 yogurt
  • 2/3 cup light cream
  • salt and pepper
  • mixed salad greens, to serve
Garnish :
  • cucumber slices
  • nasturtium flowers
Filed in: Soups and Appetizers
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Eggplant Satay

Posted by on November 24, 2011

Eggplant Satay

Cooking Tips  : Eggplants and mushrooms are boiled on skewers and served with satay sauce.

Serves 4

Eggplant Satay Ingredients:
  • 2 eggplants, cut into 1-inch/2.5-cm pieces eggplant-satay
  • 6 oz./175 g. small cremini mushrooms
Marinade :
  • 1 tsp. cumin seeds
  • 1tsp. coriander seeds
  • 1-inch/2.5-cm piece fresh gingerroot, grated
  • 2 garlic cloves, lightly crushed
  • 1/2 lemongrass stem, coarsely chopped
  • 4 tbsp. light soy sauce
  • 8 tbsp. corn oil
  • 2 tbsp. lemon juice

Peanut sauce :

  • 1/2 tsp. cumin seeds
  • 1/2 tsp. coriander seeds
  • 3 garlic cloves
  • 1 small onion, pureed in a food processor or chopped very finely by hand
  • 1 tbsp. lemon juice
  • 1 tsp. salt
  • 1/2 fresh red chilli, seeded and sliced
  • 1/2 cup coconut milk
  • 7/8 cup crunchy peanut butter
  • 1 cup water
Filed in: Soups and Appetizers, Vegetable
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