Goat Cheese Toasts
Ingredients:
- Baguette bread - 36 slices (1/2-inch thick).
- Olive oil - 3 tablespoons.
- Goat cheese - 8 ounces, soft and fresh.
- Cream cheese - 4 ounces.
- Italian parsley leaves - 2 tsps, finely chopped, fresh.
- Thyme leaves - 2 tsps, finely chopped, fresh.
- Lemon peel - 2 tsps, finely grated.
- Chives - 2 tsps, thinly sliced.
- Sicilian green olives/Kalamata olives - 1/2 cup, pitted, finely chopped.
- Salt and
- Black peppercorns - A handful, coarsely ground.
Instructions:
- Preheat the oven to 375 degrees F. Grab a couple of large baking sheets and
arrange on it the bread slices. Brush olive oil over the bread slices. Bake for
about 15 minutes or until the crostini turns pale golden and crisp.
- Blend the goat cheese and cream cheese in a food processor. Blend until
smooth and creamy. Add the parsley, thyme, and lemon peel. Using the on/off
button, pulse just to blend. Season with salt and pepper, to taste. Spread the
cheese mixture over the crostini. Sprinkle with the olives, chives, and more
pepper. Arrange the toasts on a platter and serve.
Note: Both the crostini and cheese mixture can be prepared two days ahead. In an
airtight container, store the crostini at room temperature. Cover and freeze the
cheese mixture in a refrigerator and on the D-day, take it out and let stand at
room temperature for an hour to soften slightly before spreading over the
crostini.
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Steamed
Lemon Custard with Raspberries
Ingredients:
- Egg whites - 2, large.
- Cream of tartar - 1/4 tsp.
- Lemon - 1/2, zested and juiced.
- Pure vanilla extract - 1/4 tsp.
- Cake flour - 3 tsp.
- Sugar - 1/4 cup.
- Salt - 1/4 tsp.
- Raspberries - About 2 dozen.
- Mint leaves - A bunch, fresh (for garnish).
- Confectioners' sugar - 1/2 cup, for dusting.
Instructions:
- Put the egg whites in a large bowl and beat with an electric mixer or wire
whisk, until frothy. Add the cream of tartar, lemon juice, zest, and vanilla
extract; go on whipping until the whites hold soft peaks. Sieve the cake flour,
sugar, and salt together. With a rubber spatula, gently fold the dry materials
into the egg whites.
- Grab 2 (6-ounce) ramekins and in the bottom of each, put 10 raspberries.
Spoon the batter into the ramekins and set them in a bamboo steamer with a lid.
In a cooking pan, heat 2-inches of water over medium flame. Set the steamer in
the pan and steam the custard for 15 - 20 mins.
- Run a thin-bladed knife around edges of the ramekins and turn upside down
onto plates. Garnish with raspberries and mint. Sprinkle confectioners' sugar on
top.
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Sweet Potato Sauté
Ingredients:
- Cooking spray
- Sweet potatoes - 2 large, peeled and cut into wedges
- Salt - 1/2 tsp.
- Black pepper - 1/4 tsp, grounded.
Instructions:
- Preheat oven turning the temperature to 400 degrees F.
- Grab a large baking sheet and coat it with cooking spray.
- Now arrange the potato wedges on prepared baking sheet in a single layer and
coat them with cooking spray. Sprinkle potatoes with salt and black pepper.
Roast for 30 minutes or until tender and golden brown.
- If preparing in advance, fill 3/4th of a medium-sized saucepan with water and
bring to a boil. Put in the potato wedges, boil for 5 - 7 mins (or until they
just start getting tender) and drain well. Just before you plan to serve them,
bake par-boiled potatoes at 400 degrees F for about 10 minutes or until golden
brown. Serve hot.
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Celeriac and Parsnip Soup
Ingredients:
- Butter - 50g.
- Onion - 200g, finely chopped.
- Celeriac - 800g.
- Parsnip - 800g.
- White chicken stock - 2.5 litres.
Instructions:
- Melt the butter in a deep skillet. Add peeled onion, roughly cut parsnips and
celeriac. Cook without color for a few minutes, stirring occasionally with a
wooden spoon. Add the stock; boil and skim. Boil all the ingredients slowly at
low temperature until tender. Pass the soup through a fine sieve (Alternate
method: process the soup in a food processor) until smooth. Place into a clean
pan, and reboil, adjusting the consistency and seasoning as per your preference.
Your celeriac soup is ready.
- Peel and cut the extra parsnips into very thin slices. Saute in hot oil until
brown and crispy. Drain thoroughly on absorbent paper to let soak excess oil.
You now have your Parsnip chips.
- Pour soup into a warm bowl. Garnish with parsnip chips and a drizzle of olive
oil. Serve hot.
Yield: Six servings.
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