Preserved Feta with Herbs ~ JO

Ingredients:

feta cheese
fennel seeds
pepper
2 dried chilies
olive oil
dried herbs, i.e. parsley, thyme, red basil, green basil, oregano

Method:

- Put the cheese on paper towels to remove excess moisture.

- Cut the chilies into small pieces. Put them on a flat surface with fennel seeds and some pepper. Crumble the herbs lightly and remove the thick stalks.

- Spread out on the surface and push the cheese into the mixture, so seeds and herbs stick to it.

- Put the cheese carefully into a jar. Break the cheese into smaller pieces to leave as little space as possible in the jar. Fill the jar with olive oil.

- Ready to serve after 1 week. Do not put in the fridge, as the oil will stiffen. A delicacy served on warm baguettes.

Enjoy...

Pita Crisps with Eggplant Dip

More hors d'oeuvres coming your way....



Ingredients:


For the dip:

1 eggplant
2 cloves garlic, unpeeled
3 tablespoons extra-virgin olive oil
1/4 cup parsley leaves
2 tablespoons fresh lemon juice
Salt


For the pita bread crisps:

3 pita breads
Olive oil
1 teaspoon kosher salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper



Method:

Make the dip:

1. Preheat the oven to 350°F.

2. Place the whole eggplant in a baking dish and pierce the eggplant 2 or 3 times with the tip of a knife.

3. Place the garlic cloves on a small square of foil and splash them with a bit of oil; enclose the garlic in foil. Put the foil packet in the dish along side the eggplant and place them in the oven.

4. Bake until the garlic is soft when squeezed; about 35 minutes. Remove the garlic and let it cool in the foil. Continue to bake the eggplant until it is wrinkled, soft, and almost collapsed, about 25 minutes more. Let it cool in the pan and leave the oven on.

5. Cut the stem off the cooled eggplant and pull off and discard the skin. Chop the flesh and set it aside. Peel the garlic cloves and put them in a food processor fitted with the metal blade. Add the parsley and pulse until it is finely chopped. Add the chopped eggplant, 1 tablespoon of the lemon juice and 2 tablespoons of the extra-virgin olive oil; pulse until just combined (do not puree). Taste the dip and add salt and more lemon juice and/or oil as needed. Pulse again until the mixture is almost smooth; it should have the texture of guacamole.


Make the pita bread crisps:

1. Cut the pitas in half and peel them apart to make quarters. Arrange the quarters on a work surface and brush them well with oil. Stir together the salt, paprika, and cayenne in a small ramekin or bowl and sprinkle them over the pita quarters.

2. Stack and cut the pita into wedges.

3. Spread the wedges on baking sheets and bake them until crisp and golden about 12 minutes.

4. Serve the dip in a bowl surrounded with the pita crisps.


Enjoy....



Note: This recipe was taken from the book:
Party Appetizers: Small Bites, Big Flavors

Hors D'oeuvres..Tapenade this... and Tapenade that!

best for gatherings and food parties..

Ingredients:


Green olive and caper tapenade:

1&1/2 cups tightly packed, pitted green olives
1/3 cup capers, drained
1/3 cup olive oil


Sun-dried tomato tapenade:

1 cup tightly packed sun-dried tomatoes marinated in oil
2/3 cup olive oil


Black olive tapenade:

1&1/2 cups tightly packed, pitted black olives
1/3 cup olive oil




Method:

1. Purée the ingredients for each tapenade seperatly in a blender until smooth.
2. Add more oil than called for if the tapenades seem dry or are difficult to puree.
3. Arrange on a small platter or plate so you get all three of the vibrant colors next to each other.

and there you have it .. all that's missing.. is your freshly baked bread..yum!

Great Yogurt Dip

a Greek dip...


Serves 6


Ingredients:

2 cups plain yogurt
2 cucumbers, peeled, seeded
Salt, to taste
4 garlic cloves, mashed or minced
1 Tablespoon chopped fresh mint
1 Tablespoon chopped fresh dill
1 Tablespoon extra-virgin olive oil
2 to 3 teaspoons lemon juice


Method:

Line a sieve with cheesecloth and place over a bowl. Spoon the yogurt into the sieve and refrigerate for 4 hours to drain.

Meanwhile, using the large holes on a hand-held grater-shredder, grate enough cucumber to measure 1 cup. Spread out the grated cucumber on paper towels, salt lightly and let drain for 15 minutes.

In a bowl, combine the yogurt, cucumber, garlic, mint, dill, olive oil and lemon juice, to taste. Stir to mix well, then season with salt.

Transfer to a bowl and serve as a dip with wedges of pita bread.

Enjoy...

Baked Oregano Clams

Easy, fast and great for parties


Ingredients:

1/2 cup plain dry bread crumbs
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1/2 cup olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper
12 shucked clams, shells reserved
Coarse salt, for lining baking sheet


Method:

- Preheat oven to broil.

- In a large bowl gently toss bread crumbs, herbs, olive oil, salt and pepper. Be careful not to overwork the mixture. Set aside.

- Line a baking sheet with salt and arrange 12 clam shells. Put 1 clam in each shell and top with 2 tablespoons of the bread crumb mixture. Drizzle with olive oil. Broil 2 to 3 minutes.



and enjoy...

Focaccia Bread with Grilled Ricotta ~ Diet

an excellent dish suitable for whoever wants to lose weight or maintain their's while enjoying delicious healthy food.

Serves 2


Ingredients:

2 squares focaccia bread split and toasted
2 tablespoons wholegrain mustard
2 tomatoes, sliced
1/2 green pepper, sliced
4 mushrooms, sliced
4 tablespoons ricotta cheese
2 teaspoons chopped fresh rosemary
freshly ground black pepper


Method:

Spread each piece of focaccia bread with mustard, then top with tomatoes, green pepper and mushrooms.

Place ricotta cheese, rosemary and black pepper to taste in a bowl and mix to combine.

Top vegetables mixture with ricotta mixture and cook under a preheated hot grill for 3 minutes or until heated through and slightly brown.


Tip:

This is a high fibre dish with 355 calories per serving.

As an alternative you can use baguette bread instead of focaccia and cut it into halves horizontally.

You can add several chopped olives or sun-dried tomatoes to the vegetables mixture as a tasty addition to this recipe.

Enjoy...
and stay fit...

Baked Clam Mushrooms

Prep: 20 min.
Bake: 20 min.

makes 2 dozen

Ingredients:

24 large fresh mushrooms
2 cans minced clams, drained
3/4 cup dry bread crumbs
1/2 cup grated parmesan cheese
1/2 cup finely chopped green pepper
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons italian seasoning
2 tablespoons dried parsley flakes
1/8 teaspoon pepper
1 & 1/2 cups butter, melted, divided
1/2 cup shredded mozzarella cheese

Method:

1) Remove mushroom stems; set caps aside. In a large bowl, combine the clams, bread crumbs, parmesan cheese, green pepper, onion, garlic, italian seasoning, parsley and pepper.

2) stir in 3/4 cup butter. Fill each mushroom cap with about 1 tablespoon clam mixture.

3) Place in an ungreased 15-inch x 10-inch x 1-inch baking pan. Sprinkle with mozzarella cheese; drizzle with remaining butter.

4) Bake, uncovered, at 350 degrees for 20 to 25 minutes or until lightly browned. Serve warm.

Enjoy...

Olive & Tomato Bruschetta ~ JO

Jamie Oliver Style.. with mild changes.

Ingredients:

1 cup cherry tomatoes
1/2 cup black olives
4 to 5 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
A drizzle of herb vinegar
1 dried chili
A handful fresh basil
Sea salt and freshly ground black pepper
1/2 ciabatta or other rustic bread, cut into thick slices
1/2 clove garlic
4 boccacini
Parmesan, for shaving

Method:

- Squash your tomatoes into a bowl. Then, gently smash the olives on a board with a rolling-pin. Remove the stones, throw the olives in with the tomatoes, and toss together.
- Add a few drops of oil, the oregano, a drizzle of vinegar, crumbled chili, and the basil. Season, to taste.
- Toast the slices of bread and rub with the garlic clove, pile on the tomatoes and olives, rip the mozzarella and lay over the top. Drizzle with a little bit more oil and finish with shaves of Parmesan.

Dip - Olive Pesto ~ SF

This rich black olive pesto is perfect on bruschetta or tossed in fresh spaghetti.

Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 4

Ingredients:

2 garlic cloves, roughly chopped
large bunch parsley
large bunch Basil
1 sprig Rosemary
4 sun-blushed tomatoes
150g pitted black olives
4 tbsp freshly grated Parmesan cheese
5 tbsp extra virgin olive oil

Method:

1. Place the garlic, and herbs in a food processor and blend until finely chopped.
2. Add the tomatoes, olives and Parmesan and pulse until coarsely chopped.
3. Scoop the mixture into a bowl and stir in the olive oil to make a thick paste.
4. Serve tossed with freshly cooked spaghetti, black pepper and extra Parmesan, or on bruschetta.

Quote of the day:

"Cooking is an art, but you eat it too.”
~Marcella Hazan

Chilli Halloum - NL

Servings: Makes about 30
Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 10 minutes


Ingredients:

2 tbsp red chillies, fresh, chopped and deseeded (about 2 medium chillies)
2 tbsp extra virgin olive oil
2 packets halloum cheese, 250g each, sliced medium thin (i.e., just under half a centimetre)
1/4 lemon, juice only

Method:

1. Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese.
2. using a non-stick frying pan, without any oil, give the cheese slices about two minutes a side until they're golden brown in parts.
3. When all the slices of halloum are cooked transfer them to a couple of smallish plates.
4. Give the chilli oil a stir, spoon it over the cheese then give a spritz of lemon.

Enjoy...


Quote of the day:

I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
~Madam Benoit

Snack ..Attack!! Salsa Oaxaqueno with tortillas chips

" Authentic taste of southern Mexico"

Ingredients:

2 tomatoes, finely diced
1/2 red onion, finely diced
1/2 cup tomato juice
1 tablespoon minced chipotle pepper
1 clove garlic, crushed
1/4 cup chopped cilantro
2 limes, juice
salt & pepper to taste

Combine the tomatoes, onion, tomato juice, chipotle pepper, garlic, cilantro and lime juice in a bowl.
Season with salt and pepper. Chill, covered, for up to 6 days.
Serve with fresh corn tortillas.

Enjoy....

Quote of the day:

The belly rules the mind.

~Spanish Proverb

Fonzy Chicken Skewers

This post is dedicated to Fonzy, an easy japanese style chicken dish.
If you get the proper ingredients, preperation and cooking will be very simple and easy, just as you requested.


This dish can be prepared one day ahead.

serves 4

Ingredients:

12 skewers (bamboo)
1 1/2 pounds boneless, skinless, single chicken breasts
1/4 cup bottled Teriyaki sauce (found at sultan center and all co-ops)
1 tablespoon vinegar
2 cloves garlic, crushed
2 teaspoons grated fresh ginger (you can use powdered ginger if fresh is not available)
vegetable oil for shallow-frying
1 teaspoon sugar
1/2 cup cornstarch

Dipping Sauce:

1 1/2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon sugar
1/2 teaspoon sesame oil
1 teaspoon sesame seeds

Method:

- If using bamboo skewers, soak them in water for at least 1 hour before using, to prevent burning.
- Cut the chicken into strips and thread onto the skewers. Place the skewers in a shallow nonmetallic dish and pour over combined teriyaki sauce, vinegar, garlic, ginger and sugar. Cover and refrigerate for several hours or overnight.
- Drain the skewered chicken from the marinade, and discard marinade.
- Heat about 1 1/2 inches of oil in a frying pan. Toss the skewers in cornstarch and shallow-fry in the oil until well browned and tender. Drain on paper towels. Serve the chicken skewers with the Dipping Sauce.

Dipping sauce:
Combine all ingredients in a bowl and mix well.

*can be served with a bowl of steamed rice or french fries*
**The uncooked marinated skewers can be frozen**.

Let me know how it goes, and if you still think this is quite difficult, tell me and I'll post something simpler.


Enjoy...