Category Archives: Hors-d’Oeuvre

Avocado and Tomato Salsa

Salsa can be used in a number of ways, served on Melba toast as an hors-d’oeuvre, served on a variety of special breads as a starter or served as an accompaniment to a meal. This recipe is colourful and can … Continue reading

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Grated Zucchini

A colourful tasty dish to accompany a main dish or spread on toast as a snack or Hors-d’oeuvre. Ingredients 2 zucchini 1 tsp chilli flakes or 1 deseeded sliced chilli zest of half a lemon Method Preheat the oven to … Continue reading

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Mango Salsa

This delicious mango salsa was served to us at the Mary River Wilderness Retreat in Kakadu National Park, Northern Territory. When I asked the chef, Aaron Taylor, for the recipe he said it was always different as he threw in … Continue reading

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Baked Cauliflower

Thank you Carolyn for this recipe. Ingredients 1 cauliflower, cut the florets off 1 cup soy or almond milk 1 cup of flour 1 cup of bread crumbs 1 2/3 cups of soy sauce 1/4 cup apricot jam 3 Tbls … Continue reading

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Aubergine Stack

Again thanks you to Ashutosh and there are still more! Ingredients 2 long thin aubergines 4 small tomatoes 4 button mushrooms 1 small red onion 50 gm crumbly tofu 4 basil leaves, torn up olive oil spray cocktail sticks Method … Continue reading

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Stuffed Courgettes

Thank you chef Ashutosh for another simple recipe. Ingredients 2 courgettes 2 sweet peppers, red and yellow olive oil spray cocktail sticks Method Finely slice the courgettes length-ways. Remove the core and seeds from the peppers. Dice. Spray a baking … Continue reading

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Avocado and Apple Dip

This would go well with the toasted zucchini and other dippets. Ingredients 2 green apples, peeled, cored and chopped 1 avocado juice of a small lemon salt and pepper to taste Method Place the chopped apple in a small saucepan … Continue reading

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