Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts

March 04, 2018

GINGER DIP

Ingredients:
Mayonnaise or salad dressing - 1/2 cup
Dairy sour cream - 1/2 cup
Snipped parsley - 2 tbsp
Water chestnuts - 2 tbsp (canned and finely chopped)
Onion - 1 tbsp (finely chopped)
Candied ginger - 1 tbsp (finely chopped)
Garlic clove - 1 (minced)
Soy sauce - 1 1/2 tsp

Method:

  • Combine mayonnaise and sour cream.
  • Stir in parsley, chestnuts, onion, ginger, garlic, and soy sauce. Chill.
  • Serve with sesame crackers or chips for dipping.


February 19, 2018

ARTICHOKE SPREAD

Ingredients:
Artichoke hearts - 1 can(425 gms)
Parmesan cheese - 75 gms (grated)
Mayonnaise - 115 ml
Large garlic clove -1 (peeled & crushed)
Salt and black pepper

Method:

  • Preheat the oven to 180 C. Drain the artichoke hearts and chop them coarsely.
  • In a mixing bowl, combine the artichokes, cheese, mayonnaise and garlic.
  • Add salt and pepper to taste
  • using a rubber spatula, scrape the mixture into a greased small casserole dish and bake for 20 minutes, or until bubbling and slightly browned.
  • Serve hot, warm or chilled, as a spread for savoury biscuits or toast or use to stuff button mushrooms as a hot starter.

December 05, 2017

KHIMCHI

Ingredients:
Carrots - 200 gms (diced)
cabbage - 200 gms (diced)
Cucumber - 200 gms (diced)
Pineapple - 150 gms (diced)
Vinegar - 300 ml
Salt - 2 tbsp
Sugar - 120 gms
Red chillies - 40 gms (sliced)

Method:

  • Mix the vegetables with pineapple and salt. Keep aside for 3 hours.
  • Wash the vegetables thoroughly to clean out the salt.
  • Mix the vinegar with salt to taste and sugar.
  • Add the vegetables in the vinegar solution and allow them to soak overnight.
  • Garnish with red chillies and serve,

May 14, 2017

STUFFED MUSHROOMS

Ingredients:
Fresh watercress - 1 bunch
Walnuts - 3 tbsp
Tomato - 1 (cut into chunks)
Garlic clove - 1 (smashed and chopped)
Olive oil - 50 ml
Parmesan cheese - 4 tbsp
Large mushroom caps - 16
few drops Tabasco sauce
Worcestershire sauce - few drops
Salt and pepper

Method:

  • Wash watercress well and dry. Place in food processor and blend until almost pureed.
  • Add walnuts and tomato; blend until pureed.
  • Add garlic and oil; blend several seconds.
  • Add cheese, Tabasco, Worcestershire, salt and pepper; blend again for several seconds.
  • Stuff mushroom caps with mixture and arrange on stoneware plate.
  • Microwave 3 minutes.
  • Serve as a appetizer.


May 02, 2017

DEVILED EGGS

Ingredients:
Hard boiled eggs  - 6
Salt - 1/2 tsp
Dry mustard - 1/2 tsp
pepper  -1/4 tsp
salad dressing, vinegar, or light cream - 3 tbsp

Method:

  • cut eggs into half lengthwise.
  • Slip out yolk; mash in small bowl with fork.
  • Mix in seasonings and salad dressing.
  • Fill whites with egg mixture; heaping up highly.
  • For flavor variation, mix in 2 tbsps snipped parsley or 1/2 cup grated cheese.
  • Serve as appetizer  or as a salad.

April 18, 2017

CRAB - MEAT SPREAD

Ingredients:
King crab meat - 1 can (200 gm), drained, flaked
Horseradish - 1 tsp
Salt - 1/2 tsp
Lemon juice - 1/4 tsp
Dash of white pepper - 
Plain yogurt - 1/2 cup

Method:

  • Combine crab meat, horseradish, salt, lemon juice and pepper.
  • Fold in yogurt. Cover; chill.
  • Use to spread on crackers as canapes, or use as a dip.

April 09, 2017

CLARET PUNCH

Ingredients:
Dry red wine or claret - 750 ml
Cold water - 1 cup
Frozen red fruit punch concentrate - 150 ml can
Orange liqueur - 1/2 cup
Lemon- lime carbonated beverage or
carbonated water              - 800 ml (chilled)

Method:

  • In a punch bowl mix wine wine, water, punch concentrate, and orange liqueur.
  • Slowly pour carbonated beverage or water down the side of bowl. Stir gently with an up-and down motion to mix.
  • Serve immediately.

February 08, 2017

EGG CHUTNEY MADRAS

Ingredients:
Hard boiled eggs - 4 (chopped)
Cream cheese - 90 gms
Worcestershire sauce - 1 tbsp
Curry powder - 1 tsp
Pinch of cayenne pepper
Tabasco sauce- 3- 4 drops
Mayonnaise -2 tbsp
Chutney - 3 tbsp
Salt and pepper to taste

Method:

  • Mash the eggs and cream cheese together with a fork.
  • Add the Worcestershire sauce, curry powder, cayenne pepper, Tabasco sauce, mayonnaise, chutney, salt and pepper and blend thoroughly.
  • Chill until ready to serve.
  • Serve as a spread for savoury biscuits, or on slices of cucumber or raw courgette.


July 07, 2016

BRIE-CHEESE CANAPES

Ingredients:
Brie cheese - 125 gms
Sweet butter - 1/2 stick
Almonds 12
Peanut oil - 1 tsp
Curry powder - 1/4 tsp
Salt - 1/4 tsp
Pepper - 1/4 tsp
Toasted white bread squares

Method:

  • Allow cheese and butter to come to room temperature; mix together well.
  • Heat almonds in oil over low heat until toasted lightly; be careful, they burn easily.
  • Drain on paper towels.
  • Sprinkle with curry powder, salt and pepper.
  • Chop in nut grinder or pulverize in blender.
  • Add 2/3 of nuts to cheese.
  • Spread mixture on toasted bread squares.
  • Sprinkle tops with remaining chopped nuts.
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