Halloween Sweet Potato Crisps

I made these crisps for our local Halloween party last week end. The recipe idea came from the free Woolworths magazine. I only had a knife, no cutters, so I found it very labour and time intense but it was therapeutic exercise for my shoulder.
Ingredients
4 large long sweet potatoes
1/2 tsp paprika
1 tsp salt
1/2 tsp turmeric
1 can rice bran oil spray
rosemary sprigs to garnish
Method
Preheat the oven to 210C.
Cover baking trays with baking paper
Mix the turmeric, paprika and salt in a bowl.
If you are going to use the sweet potatoes with the skin on clean them thoroughly. Otherwise peel them and put the slices into water to stop them browning while you cut the faces out. I made both and the ones with the skins on kept their shape better.
Slice the sweet potato into thin slices. Using a small pointed sharp knife, cut the eyes and mouth and if possible a nose in the centre of the potato slices.
Place the potato faces onto the baking trays. Spray with the oil. Sprinkle with the spice mix.
Bake for 15 minutes. Remove from oven and turn the crisps over. Spray with the oil and bake for 10 minutes. Keep an eye on them as they burn quickly!
At this stage I turned the oven off. Allowed it to cool down and left the crisps to dry and crisp up.
Serve on a plate sprinkled with rosemary for garnish.
Makes about 50 crisps.

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Beetroot and Lentil Salad

This recipe is for Andrea who loves beetroot!
Ingredients
4 raw beetroots, scrub and cut into wedges
1 tin brown lentils
4 Tbsp olive oil
2 punnet of cherry tomatoes
4 tsp white wine vinegar
2 tsp Dijon mustard
2 tsp Horseradish sauce
50 g parsley, chopped
salt and pepper to taste
Method
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Place the beetroot on a baking tray and toss with half the olive oil. Roast for 15 minutes.
Drain the lentils and wash in cold water.
Add the cherry tomatoes to the beetroot and roast for 10 minutes.
Add the cooked beetroot and tomatoes to the lentils.
Whisk together the remaining olive oil, vinegar, mustard, horseradish sauce and parsley.
Toss with the salad until well mixed.
Season to taste.
Place in a serving bowl or in 4 individual plates.

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Blackberry Balls

A healthy snack or for afternoon tea.
Ingredients
200g porridge oats
50g blackberries
10 dates, depipped
50g desiccated coconut
1 vanilla pod, scraped
1 tsp cinnamon
25g desiccated coconut for rolling the balls in.
Method
In a blender blend the oats until they are the consistency of flour. Add the rest of the ingredients and blend to combine.
Roll the mixture into 16 balls. Roll each ball in the desiccated coconut to coat.
Place in the freezer for half an hour. Remove and place in the fridge until ready to serve.
They will keep for two weeks in a container in the fridge.

Posted in Biscuits, Cakes and Breads, snacks | Tagged , , , , , | 2 Comments

Sweetcorn Chowder with Avocado Salsa

Thank you Josh for this colourful meal.
Ingredients
2 Tbsp olive oil
3 corn on the cob, trimmed and kernels removed
1 leek, washed and chopped
4 potatoes, washed and chopped
2 cloves garlic, crushed
1 tsp paprika
500 ml vegetable stock
500 ml water
125 ml soy milk
salt and pepper to taste
1/3 cup chopped parsley or coriander leaves
1 lime, quartered
4 bread baps
Avocado Salsa
1 avocado, peeled and chopped
2 shallots, thinly sliced
2 Tbsp lime juice
Method
Heat the oil in a large saucepan. Cook the corn kernels, leek and potato, covered, for 10 minutes.
Add the garlic and half the paprika for a minute to release the fragrance
Add the stock and the water and bring to the boil. Allow to simmer for 10 minutes until the potatoes are tender.
Remove from the heat and stand for 10 minutes.
Place 500 mls of the chowder in a blender and blend for 2 minutes.
Return to the pan. Stir in the soy milk. Heat until hot. Season with salt and pepper to taste.
Avocado Salsa
Combine the avocado, shallots and lime juice in a small bowl. Season with salt and pepper to taste.
Warm the bread baps in the oven.
Serve in 4 warm bowls. Sprinkle with the remaining paprika. Top with the avocado salsa and chopped parsley. Serve with a slice of lime and warm bread baps.
Leftover chowder can be frozen but reheat in a pan not the microwave.

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Red Capsicum Dip

Ingredients
4 red capsicums
400g tin chickpeas, drained
2 Tbsp tahini
2 Tbsp lemon juice
2 Tbsp olive oil
1 Tbsp water
1 clove of garlic, crushed
1/2 tsp ground paprika
1/2 tsp ground cumin
freshly ground pepper to taste
1/3 cup of fresh basil, finely chopped
fresh basil flower to garnish
serve with crackers, carrot and cucumber sticks and radishes.
Method
Cut the capsicums into quarters. Remove the seeds and membranes. Place skin side up on a greased oven tray.
Cook under a hot grill for 15 minutes until the skin blisters and blackens. Place in a large zip-lock bag. Seal and leave to cool.
Peel away the skin and discard. Place the flesh in a food processor with the chickpeas, tahini, lemon juice, oil, water, garlic, paprika and cumin. Season with the pepper to taste. Process until smooth. Stir in the chopped basil.
Pour into a serving bowl. Garnish with the basil flower.
Place the bowl on a large serving plate and surround with the crackers, carrot sticks, cucumber sticks and radishes.

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Cold Tomato and Basil Soup

This recipe came from our friend Peat in Spain. He had successfully served it to guests. Our weather is warming up 31C today so we may be enjoying cold meals soon.
Ingredients
8 ripe tomatoes, quartered
small bunch of basil, freshly picked
3 cloves garlic, peeled
3 Tbs red wine vinegar
2 Tbs brown sugar
3 Tbs olive oil
1 tsp sea salt, to taste
1 tsp paprika
4 ice cubes
Crispy Pitta Bread
2 pitta breads
2 Tbs olive oil
1 clove garlic, halved
1/2 tsp chilli flakes
1 tsp dried oregano
pinch of salt
Method
Start the day before!
Mix all the ingredients well, apart from the ice. Place in a container and put in the fridge overnight or for at least 6 hours.
Next day add the ice cubes and mix in a blender until smooth. Add salt to taste.
Crispy Pitta Bread
Heat the oven to 170C.
Halve the pittas. Brush them with olive oil and then rub them all over with the garlic halves.
Use a serrated knife to cut the pitta bread into long strips.
Place on a baking tray and bake for 10 minutes.
Sprinkle with the remaining ingredients and return to the oven for 5 minutes, until golden and crisp.
Allow to cool.
Serves 4 people.
Serve the cold tomato soup with the crispy pitta on the side.

 

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Sesame Crumbed Tofu

Tofu is a healthy food high in protein and containing iron, magnesium and calcium but low in calories and no cholesterol.
Ingredients
300g firm tofu, patted dry with kitchen paper
420g pkt vegan noodles
75 gm plain flour
35 gm sesame seeds
vegetable oil to shallow fry
1 red capsicum, deseeded and finely chopped
1 Tbs grated ginger
1 bunch choy sum, or other Asian greens, chopped, retain stems seperately
200 gm bean sprouts
1 Tbs sesame oil
60 ml soy sauce
salt and pepper to taste
Method
Bring a saucepan of water to the boil. Remove from the heat and add the noodles and stand for 30 seconds. Drain, then refresh under cold water and drain again.
Combine the flour and sesame seeds and add salt and pepper. Spread half the mixture on a plate. Cut the tofu into 16 squares. Place the tofu in the mixture and sprinkle the remaining mixture over the top. Press the mixture gently into the tofu to coat.
Heat 2cm depth of vegetable oil in a frying pan or wok. Shallow fry the tofu in batches for 2 minutes each side until golden all over. Drain on kitchen paper.
Heat a further Tablespoon of oil in the frying pan or wok. Add the capsicum, ginger and choy sum stems and stir-fry for 2 minutes. Add the choy sum leaves and stir-fry for a further minute. Add the bean sprouts, noodles, sesame oil and soy sauce. Stir-fry for a further two minutes.
Serve the sesame crumbed tofu on a bed of noodles.
Serves 4 people.

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