Archive for the 'Entrees and Nibbles' Category

November 19th 2007
Tomato, Cheese & Avocado Omelette

Posted under Entrees and Nibbles & Salads and Sides & Lunch with the Girls

Preparation Time

10 minutes

Cooking Time

5 minutes

Ingredients (serves 1)

  • 2 eggs, separated
  • 1/4 cup Dairy Whip Whipped Cream
  • 10g butter
  • 1 small tomato, diced
  • 25g (1/4 cup) grated cheddar
  • 1/2 small avocado, sliced
  • Fresh coriander, finely chopped

Method

  1. Use an electric beater to beat egg whites until firm peaks form.
  2. Whisk egg yolks and Dairy Whip Whipped Cream in a medium bowl. Gently fold the egg white into the egg yolk mixture until well combined.
  3. Preheat a grill on high. Melt butter in a 17cm (base measurement) omelette pan or small non-stick frying pan over medium heat. Pour the egg mixture into pan and cook for 2-3 minutes or until the underside is golden. Place the pan under grill and cook for 2 minutes or until omelette is golden and the centre is slightly soft.
  4. Spoon tomato, cheddar, avocado and coriander over half of omelette and fold over remaining half to enclose filling. Season with salt and pepper to serve.

Notes & tips

  • Tip: Hold can completely vertical when dispensing cream.

8275.jpg

Source
Australian Good Taste - September 2006, Page 66

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March 6th 2007
My Family’s Spanish Chilli Olives

Posted under Entrees and Nibbles

My family’s Spanish Chilli Olives. I make these every year in nice little jars for Christmas gifts.

500g black olives
5 small red chillis, chopped
3 cloves garlic, crushes
1 teas ground cumin
1 teas chilli powder
1/2 small (75g) red capsicum, finely chopped
2 shallots, finely chopped
2 tab lemon juice
2 tab red wine vinegar
1/3 cup (80mL) of olive oil (pref Extra Virgin)

Combine all ingredients in medium bowl. Cover. Put in fridge and leave there for at least 2 days.

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February 28th 2007
Smoked Ocean Trout Patties

Posted under Entrees and Nibbles & Low Fat Diet

Ingredients:

5 small-to-medium potatoes
3/4 cup cooked brown rice
handful of finely chopped parsley
zest from half a lemon
5-6 slices smoked ocean trout, cut into small bits (1 cm or so)
10-12 capers, roughly chopped

Method:

1. Peel potatoes and microwave (covered with lid) in a tub of water for 20 mins or until mashable. Drain, and mash with 1 tbsp extra virgin olive oil. Season with salt and pepper to taste. Set aside and let cool slightly.

2. Add remaining ingredients to potato mash. Use your hands to mix all ingredients evenly.

3. Pan fry with a light spray of oil until golden brown on one side, then turn over and repeat (only turn over once)

4. Squeeze a bit of lemon juice over the top just before serving. Serve with a green salad.

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February 19th 2007
Soba Noodle Salad

Posted under Entrees and Nibbles & Low Fat Diet

I made this for lunch on the weekend, it was very refreshing on a hot day.

Ingredients:

2 bunches of soba noodles

2 sprigs of spring onion (white part only), sliced thinly on the diagonal

6-7  dried shi-take mushrooms, soaked in hot water for an hour to soften

3 tbsp sesame seeds, toasted

Dressing:

1 1/2 tbsp soy sauce

1 tsp sesame seed oil

1 tbsp rice wine vinegar

1/2 tsp chilli oil (optional)

Method:

1. Cook soba noodles as per instruction on packet (Place in a pot of boiling water for 4 mins or until cooked). Drain in a colander, then plunge into a tub of icy water to refresh. Drain and set aside.

2. Remove the stem from the shi-take mushrooms, and slice thinly.

3. In a frypan, fry 1 tbsp of the spring onion in 1 tsp of oil.  Add shi-take mushrooms and stir-fry for 1 minute. Add 1 tbsp of the water that the mushrooms have been soaking in. Season to taste with pepper and soy sauce.

4. Combine drained soba noodles, remaining spring onions and cooked mushrooms with dressing. Toss and mix evenly, then sprinkle with the sesame seeds. If you like, garnish and top with some toasted nori (seaweed) strips.

Tip: To add more substance to this meal, try adding some hard tofu strips or chicken strips marinated in soy/sesame seed oil. Cook them with the mushrooms.

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February 7th 2007
Fresh Mexican Salsa

Posted under Entrees and Nibbles & Vegetables & Low Fat Diet

2 x canned crushed tomatoes
2 tablespoons lemon/lime juice
10 pieces of jalapeño pepper (you can buy jars in the Mexican section of the supermarket) or 1 fresh jalapeño
2/3 cup fresh coriander
Large onion
3 drops Tabasco
2 tablespoons white vinegar
1 clove of garlic, minced.

Easy instructions - just mix with a blender!

Taste - if it’s too hot, add some sugar to cool it down!

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January 17th 2007
Thai Chicken Balls

Posted under Entrees and Nibbles & Meat Dishes & Chicken (Poultry) & Whats for Dinner

500g Chicken mince

1/4 cup oyster sauce

2 cloves garlic, crushed

1tbsn self raising flour

1 tbsn fish sauce

1/2 cup finely chopped fresh coriander leaves

2/3 cup (160ml) coconut milk

Preheat the oven to moderately hot (180-200c) Grease two 12 hole mini muffin pans.

Combine chicken mince, oyster sauce, garlic, flour, fish sauce, coriander and coconut milk in  large bowl. Place rounded tablespoons of the mixture into prepared pans. Bake in a moderately hot oven for about 15 minutes or until cooked through.

Serve with sliced chilli and soy sauce or sweet chilli sauce.

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January 10th 2007
C’s San Choi Bow

Posted under Entrees and Nibbles

Ingredients:
lettuce, washed and cut into circles for serving
1 onion, finely chopped
5-6 dried shitake mushrooms, soaked in hot water till soft
500 gm chicken or pork mince
1 can of water chestnuts, drained and finely diced
1 carrot, finely diced
2 stalks of coriander, roughly chopped

Sauce: Mix in a small bowl
1 1/2 tbsp oyster sauce
1 1/2 tbsp soy sauce
1/2 tsp sugar
1 tsp chinese rice wine
2 drops sesame seed oil
freshly ground pepper
To serve:
Hoisin sauce (optional)

Method:
1. Cut shi-take mushrooms into small pieces (0.5 cm chunks)
2. In a wok, add 2 tbsp oil (vegetable, peanut, canola, olive oil - anything you like). Fry onion till fragrant. Add carrot and fry for 2 minutes.
3. Add chicken or pork mince to the onions, and brown.
4. Add shi-take mushrooms and water chestnuts, stir fry for 1 minute.
5. Pour it sauce and bring to a simmer (simmer until the mixture in the wok is dried a little of all the juices/sauces).
6. Sprinkle coriander, stir through and remove from heat.
7. To serve, place a small quantity of the san choi bow mixture in the lettuce cup. Top with a small dollop of hoisin sauce.

Tips:
- To add bulk, add small bunch of mung bean vermicelli (they’re also called glass noodles). Soak a small quantity in boiling water, then drain and cut with scissors into little tiny bits. It will easily increase the mixture by 1/3 or double, without adding more meat.

- Chicken or pork mince can be replaced with prawns. Cut peeled and deveined prawns into 0.5 cm chunks.

 

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January 9th 2007
C’s Korean Beef Noodle Salad

Posted under Entrees and Nibbles & Salads and Sides & Low Fat Diet

This is very refreshing as a summer meal. For added crunch, add some beansprouts too.

250 gm rice vermicelli
8 tbsp soy sauce
8 tbsp mirin
4 tbsp caster sugar
4 tsp sesame seed oil
2 cloves garlic, finely chopped
1 red onion, cut into slivers
generous handful of coriander sprigs, roughly chopped
750 gm porterhouse steak
4-6 tsbp sesame seeds, lightly toasted
1 small capsicum, cut into little strips

1. In a large ceramic or glass bowl, mix together garlic, sugar, soy and mirin. Marinate beef, cover in clingwrap and set aside in the fridge for 30 minutes. Grill or BBQ beef to your liking, reserving the marinade. Slice thinly.

2. In a bowl, cover rice vermicelli in boiling water for 5 mins. Drain and refresh in cold water.

3. In a frying pan, cook red onions in a little bit of oil (peanut or vegetable oil is fine) until it softens. Pour reserved marinade into pan and let simmer. Remove from heat and set aside.

4. Mix drained vermicelli with sauce, beef, capsicum, sesame seeds and coriander. Serve at room temperature.

Serves 8 as entree / 4 as main

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January 9th 2007
Fee’s Individual ham, fetta and sweet potato frittatas

Posted under Entrees and Nibbles & Lunch with the Girls

Serves 6
Preparation time 20 minutes
Cooking time 40 minutes

1 tblsp olive oil
1 small onion, chopped
600g sweet potato
200g ham, chopped
200g fetta, chopped
1 tblsp fresh thyme leaves
6 eggs
packaged rocket and spinach salad, to serve

1. Preheat oven to 180C and lightly crease a 6-hole large muffin tin.
2. Heat the oil in a frying pan and cook onion over medium heat for 5 minutes, until soft and lightly golden. Transfer to a large bowel to cool.
3. Peel and cut sweet potato into 2cm cubes. Steam or microwave until tender. Add to onion and cool slightly. Add ham, fetta and thyme. Season with salt and pepper and gently combine.
4. Spoon mixture loosely into muffin tin. Using a fork, whisk eggs in a jug. Carefully pour over ham mixture. Bake for 30 minutes, until set and golden. Leave in tin for 5 minutes before lifting out. Serve warm or at room temperature, with rocket and spinach salad.

Posted on the AYW forum by Sunshine

Frittatas

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January 8th 2007
Fee’s Pea & Prosciutto Soup

Posted under Entrees and Nibbles

Preparation time: 5 minutes
Cooking time: 12 minutes

1 tsp olive oil
1 small leek, sliced
3 cups chicken stock
2 cups frozen peas
1/4 cup mint leaves, shredded
1/2 cup low-fat thickened cream
salt and cracked black pepper, to taste
2 slices prosciutto, grilled

Heat a saucepan over medium heat. Add oil and leek and cook until softened. Add stock and bring to the boil. Add peas and half of he mint and simmer for 6 minutes. Remove from heat and cool slightly. Using a hand-held blender, mix soup until nearly smooth. Add cream, remaining mint, salt and pepper. Reheat, stirring until full combined and warmed through. Break prosciutto into shards and serve on top of soup.

Serves 2.

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