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Showing posts with label Light Meals and Starters. Show all posts
Showing posts with label Light Meals and Starters. Show all posts

Thursday, March 13, 2014

March 13, 2014

Delicious Shrimp Mousse

This recipe is super easy and absolutely fabulous.  You are guaranteed "Wow" comments.  I have been making it for years, and it never fails to impress!
Shrimp mousse ready for spreading onto biscuits - Yum!


Ingredients:
1 x 400g can Tomato Soup 
230g (8oz)Plain smooth Cream cheese of your choice  (such as Philadelphia)
15ml (1T or 20g) Gelatin
3 x 170g cans of Shrimps (do not drain!)
1/2 cup (125ml) Onion (finely chopped)
1/2 cup (125ml) Celery (finely chopped)
1 Cup (250ml) Mayonnaise
Stirring in ingredients
Method:
* Heat up the soup in a saucepan, add the cheese and allow the cheese to melt completely over low heat.
* Add the gelatin to the soup mixture, and keep stirring over low heat until completely dissolved and mixed through.
* Remove pot from stove and add the un-drained tins of Shrimps, onion, celery and mayonnaise.  
* Pour into separate ramekin molds or one large mold and refrigerate for a few hours until set.
* Turn out from mold, and decorate with fresh lemon, parsley and biscuits.

Tips and Suggestions:
*  To help get the mousse out the mold, place it in a basin of warm water for a minute or so.
*  For more Fabulous recipe ideas have a look at this recipe index page

References, Additional Reading and Shopping:
Please kindly have a look at my "My Favourite things Store".
Here you will find a collection of hand-picked books (most of which are on my bookshelf) where I get a lot of information for my posts.  You will also find the items required to make a lot of the products found on my blog.   All my favourite things!!! 
(I receive a small commission for items purchased through my store - Thanks in advance for the support.)


This post links to:
Fab Savoury Recipes
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Wednesday, September 25, 2013

September 25, 2013

Boerewors and Bean Soup

I often do this recipe with left over boerewors from a braai.   Boerewors is a typical South African spicy sausage directly translated "boere" (Farmers) "wors" (Sausage).  A braai is just not quite a braai without boerewors sizzling over the fire.


Ingredients:
30ml Oil
350g Boerewors
1 large Onion (finely chopped)
2 tsp Crushed garlic
5ml smoked paprika
2,5ml caraway seeds
2 medium potatoes (peeled and diced)
10ml powdered beef stock (or 1 cube)
1 tin (410g) chopped tomato and onion
10ml tomato paste
500ml water
1 tin (410g) mixed beans
Salt and freshly ground black pepper to taste



Method:
*  Heat the oil in a large saucepan, and brown the boerewors.
*  Add the onions and fry until translucent
*  Add the garlic, potatoes, paprika, and caraway.  Fry for a further minute or so.
*  Add the Tomato tin, tomato paste, beef stock and the water.  Simmer for about 40 minutes until the potatoes are tender.
*  Lastly add in the tin of beans.  Season to taste

Tips and Suggestions:
*  Add a fresh chili or a dash of Cayenne pepper to spice it up.
*  You could supplement the boerwors for another type of spicy sausage such as Chorizo
*  Serve with crusty home bread.
*  I love cubes of cheese (Gouda) dropped over my soup just before eating.
*  For more fabulous recipe ideas have a look at my recipe index page
*  For nutritional info, and the shopping list you will need for this recipe, click on the "magic" button


This post links to:
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Fabulous Food Recipes G+
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Please visit my "I link to... Page" to link up with the sites below
Recipes G+
Recipe Sharing Community G+
Foodies Online G+
Food Bloggers G+
Google+ Share Tribe G+
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Sunday, May 5, 2013

May 05, 2013

Stuffed Calamari Tubes

STUFFED CALAMARI TUBES with SWEET CHILLI

Ingredients for the stuffing
2 Tbls (15ml) oil
1 Onion
1 tsp (5ml) crushed garlic
1 small red chilli pepper, chopped finely
1 cup rice
1 cup white wine
1 cup vegetable stock
1 Tbls (15ml) tomato paste
1 tin (400g) diced tomato
1 tsp (5ml) mixed dried herbs
Pinch cayenne pepper
1/2 tsp (2.5ml) Turmeric
salt and pepper to taste
Ingredients for the tubes
1kg small calamari tubes
Olive oil
60ml sweet chilli sauce

Method for stuffing
- Fry onions in oil until translucent,
- add garlic and chilli
- Stir in rice
- slowly add the white wine, and vegetable stock, stirring gradually from time to time for about 10 minutes.
- add in the rest of the ingredients.
- cook over low heat until the moisture has been absorbed by the rice. (about another 10 minutes)
- allow to cool
Putting it all together
- Carefully spoon the rice mixture into the calamari tubes (I find a knife works well for this)
- Close the top of the calamari tube by 'threading'a toothpick through the tube.
- pour over a healthy amount of sweet chilli sauce
- heat some olive in a frying pan
- fry in small batches over a hot pan for a few minutes at a time (about 5 minutes), until the calamari is cooked (no longer translucent)

Tips:
- Just add the broken tubes and tentacles to the mix, they can get fried up with the rest of the "perfect'tubes.
- Wonderful as a classy finger snack at a braai - done on a flat plate over the coals.

This Post links to:
Fab Savoury Recipes pinterest
Adventures of a DIY Mom
Setting for Four
Flour me with Love
This Gal Cooks
Love bakes Good cakes
Anyonita Nibbles
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Wednesday, May 1, 2013

May 01, 2013

Stuffed pimento peppers

STUFFED PIMENTO PEPPERS
I bought some beautiful huge pimento peppers the other day, mainly because I want to try and see if I can get the seeds to grow.  I decided on stuffing these beautiful peppers with a stuffing and baking them in the oven - they were delicious.  Here's the recipe.

Ingredients
2 large pimento Peppers, halved longways down the center
3 Tbls (45ml) Thick Plain yoghurt
4 sliced brown bread (wholewheat is great), crumbled
1/2 cup (125ml) grated cheddar cheese
1 tsp (5ml) capers
1/2 tsp (2.5ml) yellow mustard seeds, grinded
1/2 tsp (2.5ml) aniseed, grinded
1/2 tsp (2.5ml) cumin, grinded
1/2 tsp (5ml) dried sage
1/2 tsp (5ml) fresh mint leaves
Salt and pepper to taste

Method:
- heat oven to 190 degrees C.
- Cut the pimento peppers in half longways, remove seeds and pith
- Cut off crusts of bread and crumble with your fingers.
- Add, bread, yoghurt, cheese, and capers to a bowl, stir by hand altogether.
- Grind together the mustard seeds, aniseed and cumin, add to the bread mixture
- Add in remaining ingredients and mix
- Spoon into the peppers
- Baked in a greased pan for about 25 minutes until golden brown on top
- Serve with a lovely fresh garden salad for a light meal or as a side dish to a main meal.

This post Links to:
Fab Savoury Recipes pinterest
This Chick Cooks

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Friday, April 12, 2013

April 12, 2013

Spinach Quiche


SPINACH QUICHE - The best ever!
This is one of the most fabulous spinach quiche recipes ever.  Not the quickest but oh-so-worth-it!  
My brother had a photo of a scrap piece of paper with this recipe scribbled down on it, and he very kindly
whipped it up for us for lunch using fresh spinach out my veggie garden.  

Pastry Ingredients:
250g Flour
Pinch Salt
5ml Castor Sugar        
2.5ml Lemon juice         
125g Butter
1 Egg yolk
20ml Iced water
Method: 
- Sift Flour, salt and sugar into a bowl.
- Add lemon juice.
- Rub butter with fingers into the flour.
- Beat egg yolk with 15ml of the iced water.
- Make a well in the flour and add liquid.  Mix. Then Knead.  Add more water if necessary.
- Wrap in plastic and leave in the fridge for 30 minutes.
- Pat into a dish (22cm).  
- Prick with a fork and bake at 220°C for 15 minutes.
Filling Ingredients:
500g Frozen spinach (or 400g fresh)
35g butter
4 eggs
Salt & pepper to taste
250g creamed cottage cheese
250g chunky cottage cheese (or feta)
70g parmesan cheese
125ml cream
Nutmeg
Fresh sage
Method:
- Cook spinach with butter until all the liquid has evaporated.  Season to taste.  Allow to cool.
- Lightly beat eggs and add together with cheeses and cream. 
- Add nutmeg.  Decorate with fresh sage.
- Pour into pastry case and bake at 180°C for 40 minutes or until the crust is brown and filling set.
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Tuesday, April 9, 2013

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Thursday, March 28, 2013

March 28, 2013

Curried Butternut Soup

SPICY BUTTERNUT SOUP
Notes:
This is by far one of the best (and easiest) butternut recipes I have ever made.  The addition of the curry powder enhances the flavour of the soup.  Just divine!  You could also substitute pumpkin for the butternut.

Ingredients:
1 Tbls Spoon Olive oil
20g Butter
2 Onions,  Sliced and chopped
1 kg (or so) Butternut, skinned, pips removed, and cubed 
2 Apples, cored, peeled and cubed
1/2 Tbls (7.5ml) Curry Powder
1 and 1/2 litres vegetable Stock
Salt and Black Pepper to taste.
Method:
- Cut the butternut into 3cm cubes.
- Fry the onions in the oil and butter in a large saucepan until translucent.
- Add the curry powder, apple and the butternut.
- Add the chicken stock and simmer covered for about 30 minutes until tender.
- Puree with a food processor, or stick blender
- Season to taste.
Serves 8-10

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