INGREDIENTS
250 grams (2 Bunches) Fresh Asparagus, diced
2 tbsps of each herb; fresh dill, Greek parsley, spearmint (finely chopped)
2 Shallots, finely chopped
1 small dried onion , finely chopped
1 egg
2 tablespoons olive oil for mixture
1/4 cup olive oil for frying
2 tablespoons fresh lemon juice
4-5 tablespoons Self Raising flour
Salt, pepper, sweet paprika to taste
PREPARATION
1. Lightly boil asparagus in salted water for few minutes. Strain, let it cool and dice.
2. In a bowl, start by well beating the egg, then add the olive oil and lemon juice. Add and lightly mix with a wooden spoon the diced asparagus, fresh herbs, fresh and dried onions, and dried herbs. Last add the flour 1 spoon at a time mixing well until mixture is well combined and thick in texture.
3. In frying pan, heat olive oil to medium/hot temperature, and place one tablespoon of mixture and fry until sides start to become light golden brown. Turn and fry both sides a couple of times until both sides are golden brown.
4. Remove and place on absorbent paper.
5. Can be served with bread rolls, pita bread, with salads as a main meal, or with your favourite dip.
Monday, 31 October 2011
Saturday, 29 October 2011
Mum's Avocado Dip
Ingredients
1 small onion
1-2 cloves garlic (centre root removed)
4 tbsps fresh lemon juice
4 tbsps vinegar
1 large avocado flesh (halved, save skin for serving)
salt and black pepper to taste
250 grams strained Greek yogurt
chopped dill to garnish
Preparation
1. In blender, place onion, garlic, lemon juice, vinegar, and blend until smooth paste.
2. Add avocado flesh, salt and pepper and continue blending until well combined.
3. Remove mixture from blender and place in bowl. Fold in yogurt until well combined.
4. Pour into empty halved avocado skin sprinkled with chopped dill.
5. Looks impressive served on platter with either corn chips, grilled pita bread, or cracker biscuits etc.
1 small onion
1-2 cloves garlic (centre root removed)
4 tbsps fresh lemon juice
4 tbsps vinegar
1 large avocado flesh (halved, save skin for serving)
salt and black pepper to taste
250 grams strained Greek yogurt
chopped dill to garnish
Preparation
1. In blender, place onion, garlic, lemon juice, vinegar, and blend until smooth paste.
2. Add avocado flesh, salt and pepper and continue blending until well combined.
3. Remove mixture from blender and place in bowl. Fold in yogurt until well combined.
4. Pour into empty halved avocado skin sprinkled with chopped dill.
5. Looks impressive served on platter with either corn chips, grilled pita bread, or cracker biscuits etc.
Fruit Salad with Lime Yogurt
FRUIT
1 medium ripe honeydew melon halved, seeded and flesh cut into chunks
(save halved melon skin for serving)
250 grams strawberries, hulled and halved
1 tablespoon honey
2 cups nonfat plain strained yogurt
1 tablespoon honey
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice
1/4 cup grilled pistachio nuts
PREPARATION
1.In a large bowl, toss melon, strawberries, and honey. Let stand for 15 minutes, stirring occasionally.
2.In a separate bowl, combine yogurt, honey, lime zest and juice, stirring until well combined. Cover and refrigerate until chilled.
3. Pour lime yogurt in halved melon skin with fruit salad and grilled pistachio nuts on top.
1 medium ripe honeydew melon halved, seeded and flesh cut into chunks
(save halved melon skin for serving)
250 grams strawberries, hulled and halved
1 tablespoon honey
2 cups nonfat plain strained yogurt
1 tablespoon honey
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice
1/4 cup grilled pistachio nuts
PREPARATION
1.In a large bowl, toss melon, strawberries, and honey. Let stand for 15 minutes, stirring occasionally.
2.In a separate bowl, combine yogurt, honey, lime zest and juice, stirring until well combined. Cover and refrigerate until chilled.
3. Pour lime yogurt in halved melon skin with fruit salad and grilled pistachio nuts on top.
Wholemeal Spaghetti with Shrimp & Greek Tomato Basil Saltsa
INGREDIENTS (Servings: 4)
500 gr Wholemeal Spaghetti
(save 1 1/2 cups spaghetti stock)
8 tablespoons olive oil
3 cloves garlic, minced (centre root removed)
16 medium shrimps, peeled and deveined
3 chopped medium ripe tomatoes
1 1/2 tablespoons tomato paste
1 tablespoon finely chopped fresh basil and 1/4 teaspoon dried
1 cup crumbled feta cheese
salt, sweet paprika, black pepper to taste
Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Save 1 1/2 cups for salsa and then drain. Add 2 tbs olive oil and shake to well combine spaghetti.
2.While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Increase to high heat, add shrimps, and cook 3 to 5 minutes. Remove shrimps from skillet. Pour in the tomatoes, dried basil and heat through. Add spaghetti stock mixed with tomatoe paste. Stir well and cook at high heat until saltsa starts to thicken (3 to 5 mins). Add sauted shrimps. Season with basil, salt and both peppers.
3.Remove from heat. Toss the cooked pasta in the saltsa, and sprinkle with crumbled feta to serve.
500 gr Wholemeal Spaghetti
(save 1 1/2 cups spaghetti stock)
8 tablespoons olive oil
3 cloves garlic, minced (centre root removed)
16 medium shrimps, peeled and deveined
3 chopped medium ripe tomatoes
1 1/2 tablespoons tomato paste
1 tablespoon finely chopped fresh basil and 1/4 teaspoon dried
1 cup crumbled feta cheese
salt, sweet paprika, black pepper to taste
Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Save 1 1/2 cups for salsa and then drain. Add 2 tbs olive oil and shake to well combine spaghetti.
2.While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Increase to high heat, add shrimps, and cook 3 to 5 minutes. Remove shrimps from skillet. Pour in the tomatoes, dried basil and heat through. Add spaghetti stock mixed with tomatoe paste. Stir well and cook at high heat until saltsa starts to thicken (3 to 5 mins). Add sauted shrimps. Season with basil, salt and both peppers.
3.Remove from heat. Toss the cooked pasta in the saltsa, and sprinkle with crumbled feta to serve.
Sunday, 16 October 2011
GREEK FISH SOUP
Ingredients
1 kilo fish (Cod/ Perch, or any fish, whole,de-scaled, de-gilled, gutted and washed)
4 medium potatoes
1 large onion
4 celery stalks
4 carrots
1 medium zuchini
3/4 cup rice
1/4 cup Olive oil
Salt and Pepper
Traditional Egg Lemon Sauce
Juice of 1 or 2 lemons
2 eggs
1/2 cup of fish soup stock
1. Clean and cut the vegetables to cube spoon size pieces.
2. Boil 2 litres of water in a large saucepan, add & stir 1/2 tsp of sea salt and place whole fish and boil for 20 to 30 mins depending on size of fish. Remove fish and set aside.
3. Strain stock in case of bones/scales and return to saucepan.
Bring stock again to boil and add cleaned and diced vegetables and rice. Reduce heat to medium/hot (do not cover lid completely) and cook until vegetables & rice are cooked according to your taste (approx. 20-30 mins) adding olive oil and salt/pepper the last 10 minutes of this cooking time.
4. Make Egg/Lemon sauce (10 mins before serving time while soup is very hot). Beat egg-whites until meringue thick, and then beating continously add egg yolks, lemon juice and fish stock & immediately pour and fold into fish soup while still on stove's hotplate.
Serving Options: Either Serve the fish on a platter with olive oil & lemon wedges or removing bones from fish and adding it to the individual soup plates.
1 kilo fish (Cod/ Perch, or any fish, whole,de-scaled, de-gilled, gutted and washed)
4 medium potatoes
1 large onion
4 celery stalks
4 carrots
1 medium zuchini
3/4 cup rice
1/4 cup Olive oil
Salt and Pepper
Traditional Egg Lemon Sauce
Juice of 1 or 2 lemons
2 eggs
1/2 cup of fish soup stock
1. Clean and cut the vegetables to cube spoon size pieces.
2. Boil 2 litres of water in a large saucepan, add & stir 1/2 tsp of sea salt and place whole fish and boil for 20 to 30 mins depending on size of fish. Remove fish and set aside.
3. Strain stock in case of bones/scales and return to saucepan.
Bring stock again to boil and add cleaned and diced vegetables and rice. Reduce heat to medium/hot (do not cover lid completely) and cook until vegetables & rice are cooked according to your taste (approx. 20-30 mins) adding olive oil and salt/pepper the last 10 minutes of this cooking time.
4. Make Egg/Lemon sauce (10 mins before serving time while soup is very hot). Beat egg-whites until meringue thick, and then beating continously add egg yolks, lemon juice and fish stock & immediately pour and fold into fish soup while still on stove's hotplate.
Serving Options: Either Serve the fish on a platter with olive oil & lemon wedges or removing bones from fish and adding it to the individual soup plates.
Friday, 18 February 2011
Family Breakfast Energy Booster with Oats & Apple
Cooking Time: 10 mins
Servings: 4
Ingredients
1 eating apple peeled and thinly sliced spoon sized
3 tablespoons water
2 cups low-fat milk
6 heaped tablespoons uncooked oats
2 teaspoons honey
1. In medium saucepan, add apples and water and boil at medium heat with lid for 4-5 mins.
2. Add milk and oats and boil stirring continuously until in starts to thicken.
3. Serve on 2 serving bowls. Pour 1 teaspoon of honey in each bowl.
Cooking Time: 10 mins
Servings: 4
Ingredients
1 eating apple peeled and thinly sliced spoon sized
3 tablespoons water
2 cups low-fat milk
6 heaped tablespoons uncooked oats
2 teaspoons honey
1. In medium saucepan, add apples and water and boil at medium heat with lid for 4-5 mins.
2. Add milk and oats and boil stirring continuously until in starts to thicken.
3. Serve on 2 serving bowls. Pour 1 teaspoon of honey in each bowl.
Sweet and Sour Pork (Chicken, Beef or Prawns can also be used instead of Pork)
Total Cooking Time: 25-30 mins
Ingredients:
500 gr tender pork cut into bite size pieces (tenderloin or fillet)
1/4 cup olive oil for frying pork
cornflour for frying pork
3 capsicums green, red and yellow cut into chunk pieces
1 large onion cut into 4 & then 8 chunks
1 cup thinly sliced carrots cut vertically
1 cup zuchini thinly sliced
1 cup broccoli flowerettes thinly sliced
1 medium can pineapple rings cut into small pieces (save juice for sauce)
1 clove garlic (finely chopped)
Marinate for Pork
3 tablespoons soy sauce
3 tablespoons olive oil
2 level tablespoons cornflour
3 tablespoons wine
Sweet and Sour Sauce
6 tablespoons tomato ketchup
3 tablespoons Vinegar
5 tablespoons Soy Sauce
1 tablespoon oyster sauce
2 tablespoons cornflour
1 1/2 tablespoon brown sugar
2 cups pineapple juice saved from can
1/4 teaspoon salt (optional)
Preparation
1. Cut the pork into thin strips (1/2 inch finger strips). Mix marinate ingredients, fold pork and marinate for 15-20 minutes.
2. Mix the sweet and sour sauce ingredients well and set aside.
3. Flour the marinated pork both sides. In a deep skillet, add the olive oil until very hot and fry the pork for 2 minutes and then lower heat to medium turning pork twice until it turns golden brown. Remove and drain on kitchen paper and set aside on serving plate.
4. Add olive oil to wok and heat until very hot. Add all chopped vegetables and stir fry (stirring continuously) until half cooked (approx. 8-10 mins) then add the chopped garlic and last the pineapple. Add the well mixed sweet and sour sauce ingredients and fold into vegetables. As soon as the sauce thickenens, either transfer the pork into the wok and stir well with the sauce or pour the sweet and sour vegetables sauce on top of the fried pork on serving plate. Serve hot with steamed white rice.
Total Cooking Time: 25-30 mins
Ingredients:
500 gr tender pork cut into bite size pieces (tenderloin or fillet)
1/4 cup olive oil for frying pork
cornflour for frying pork
3 capsicums green, red and yellow cut into chunk pieces
1 large onion cut into 4 & then 8 chunks
1 cup thinly sliced carrots cut vertically
1 cup zuchini thinly sliced
1 cup broccoli flowerettes thinly sliced
1 medium can pineapple rings cut into small pieces (save juice for sauce)
1 clove garlic (finely chopped)
Marinate for Pork
3 tablespoons soy sauce
3 tablespoons olive oil
2 level tablespoons cornflour
3 tablespoons wine
Sweet and Sour Sauce
6 tablespoons tomato ketchup
3 tablespoons Vinegar
5 tablespoons Soy Sauce
1 tablespoon oyster sauce
2 tablespoons cornflour
1 1/2 tablespoon brown sugar
2 cups pineapple juice saved from can
1/4 teaspoon salt (optional)
Preparation
1. Cut the pork into thin strips (1/2 inch finger strips). Mix marinate ingredients, fold pork and marinate for 15-20 minutes.
2. Mix the sweet and sour sauce ingredients well and set aside.
3. Flour the marinated pork both sides. In a deep skillet, add the olive oil until very hot and fry the pork for 2 minutes and then lower heat to medium turning pork twice until it turns golden brown. Remove and drain on kitchen paper and set aside on serving plate.
4. Add olive oil to wok and heat until very hot. Add all chopped vegetables and stir fry (stirring continuously) until half cooked (approx. 8-10 mins) then add the chopped garlic and last the pineapple. Add the well mixed sweet and sour sauce ingredients and fold into vegetables. As soon as the sauce thickenens, either transfer the pork into the wok and stir well with the sauce or pour the sweet and sour vegetables sauce on top of the fried pork on serving plate. Serve hot with steamed white rice.
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