Thai Style Carrot & Mango Salad Recipe

Ingredients:

4 carrots
1 small, ripe mango
200 g firm tofu
1 tbsp chopped fresh chives

Dressing:
2 tbsps orange juice
1 tbsp lime juice
1 tsp clear honey
1 tsp sesame oil
1 tsp sesame seeds, toasted


Method:

Peel and coarsely grate the carrots.

Peel the mango and thinly slice the flesh away from the stone.

Drain the tofu, pat dry with kitchen paper and cut into 1cm dice. Toss together with the carrots and mango in a salad bowl.

For the dressing, put all the ingredients in a screw top jar and shake well to mix evenly.

Pour the dressing over the salad and toss well to coat the salad evenly.

Just before serving, toss the salad lightly and sprinkle with chopped chives. Serve immediately.

Papaya & Pineapple Crumble Recipe

Ingredients:

1½ cups plain (all-purpose) flour
6 tbsp butter, diced
¼ cup castor (superfine) sugar
½ cup mixed chopped nuts

For the filling:

1 medium-ripe pineapple
1 large ripe papaya
1 tbsp castor (superfine) sugar
1 tsp mixed (apple pie) spice
Grated rind of 1 lime
Natural (plain) yogurt, to serve

Cooking instructions:

Preheat the oven to 350° F.

To make the topping, sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the castor sugar and mixed chopped nuts.

To make the filling, peel the pineapple, remove the eyes, and then cut in half. Cut away the core and cut the flesh into bite size chunks. Halve the papaya and scoop out the seeds using a spoon. Peel, then cut the flesh into similar size pieces.

Put the pineapple and papaya chunks into a large ovenproof dish. Sprinkle over the sugar, mixed spice and lime rind and toss gently to mix.

Spoon the crumble topping over the fruit and spread out evenly with a fork, but don’t press it down. Bake in the oven until golden brown for about 45 minutes.

Serve the crumble hot or warm with natural yogurt.

Chinese Potatoes with Chili Beans Recipe

Ingredients:

4 potatoes cut into thick chunks
2 tbsp sunflower or groundnut (peanut) oil
3 spring onions (scallions), sliced
1 large chili, seeded and sliced
2 garlic cloves, crushed
400 gram canned red kidney beans, drained
2 tbsp dark soy sauce
1 tbsp sesame oil
Salt and ground black pepper to taste
1 tbsp sesame seeds, to sprinkle
Chopped fresh coriander (cilantro) or parsley, to garnish

Cooking instructions:

Put the potatoes in a pan, add cold water to cover and bring to the boil. Cover and cook until they are just tender but still firm for about 15 minutes. Take care not to overcook them. Drain well and set aside.

Heat the oil in a wok or large, heavy frying pan. Add the spring onions and chili and stir-fry over a medium heat for about a minute, then add the garlic and stir-fry for a few seconds longer.

Rinse and drain the kidney beans, then add them to the pan with the potatoes, stirring well. Finally, stir in the soy sauce and sesame oil.

Add salt and pepper to season and cook the vegetables until they are well heated through. Sprinkle with the sesame seeds and serve immediately, garnished with the chopped fresh coriander or parsley.

Cowboy Hot-pot Recipe

Ingredients:

3 tbsp sunflower oil
1 onion, sliced
1 red (bell) pepper, seeded and sliced
1 sweet potato or
2 carrots, chopped
½ cup chopped green beans
400 gram baked beans (canned)
200 gram canned corn
1 tbsp tomato purée (paste)
1 tsp barbecue spice seasoning
115 gram cheese (preferably smoked), diced
450 gram potatoes, thinly sliced
25 gram butter, melted salt and ground black pepper


Cooking instructions:

Preheat the oven to 375°F. Heat the oil in a frying pan over low heat. Add the onion, red pepper and sweet potato or carrots and cook, stirring occasionally until softened but not colored for about 5 minutes.

Increase the heat to medium and stir in the green beans, baked beans, corn and liquid, tomato purée and barbecue spice seasoning. Bring to the boil, then lower the heat and simmer for about 5 minutes.

Transfer the vegetable mixture to an ovenproof dish and stir in the diced cheese.

Cover the vegetable and cheese mixture with the potato slices, brush generously with the melted butter and season with salt and pepper. Bake the hot-pot until golden brown on top and the potato is cooked for about 35 minutes.

Serve immediately straight from the dish.

Spinach & Potato Galette Recipe

Ingredients:

900 gram large potatoes
4 cups spinach
1 ¾ cups low-fat cream cheese
1 tbsp wholegrain mustard
2 eggs
50 gram mixed chopped fresh herbs, such as chives, parsley, chervil or sorrel
Salt and ground black pepper to taste

Cooking instructions:

Preheat the oven to 350°F. Base-line a deep 9 inch round cake tin (pan) with baking parchment.

Place the potatoes in a large pan and add cold water to coven Bring to the boil, cover and cook for 10 minutes. Drain well and leave to cool slightly before slicing thinly.

Wash the spinach and place in another large pan with only the water that is clinging to the leaves. Cover and cook, stirring once, until the spinach has just wilted. Drain well in a sieve (strainer) and squeeze out the excess moisture with the back of a spoon. Chop the spinach finely.

Beat together the cream cheese, mustard and eggs in a bowl, then stir in the chopped spinach and fresh herbs.

Place a layer of the sliced potatoes in the lined tin, arranging them in concentric circles. Top with a spoonful of the cream cheese mixture and spread out. Continue layering, seasoning with salt and pepper as you go, until all the potatoes and the cream cheese mixture are used up.

Cover the tin with a piece of foil, scrunched around the edge, and place in a roasting pan.

Pour boiling water into the roasting pan to come about halfway up the sides and cook the galette in the oven for about 40 minutes. Turn out on to a plate and serve immediately or leave to cool completely and serve cold.

Barley & Vegetable Soup Recipe

Ingredients:

1 cup pearl barley
8 cups beef stock or water, or a combination of both
3 tbsp olive oil
2 carrots, finely chopped
2 celery sticks, finely chopped
1 leek, thinly sliced
1 large potato, finely chopped
½ cup diced beef
1 bay leaf
43 tbsp chopped fresh parsley
1 small fresh rosemary sprig
Salt and ground black pepper to taste
Freshly grated Parmesan cheese, to serve

Cooking instructions:

Pick over the barley and discard any stones or other particles. Wash the barley in cold water, then place it in a bowl, add cold water to cover and leave to soak for at least 3 hours.

Drain the barley and place it in a large pan with the stock or water. Bring to the boil, lower the heat and simmer for an hour. Skim off any scum.

Stir in the oil, carrots, celery, leek, potato and beef and add the bay leaf, parsley and rosemary. If necessary, add more water; the ingredients should be covered by at least 1 inch. Bring to the boil, and then simmer for until the vegetables and barley are very tender

Season the soup to taste with salt and pepper. Ladle the soup into warmed soup bowls and serve immediately with grated Parmesan cheese for sprinkling.

Fried Kangkung Recipe

Ingredients:
600 gms kangkung
300 gms dried prawns
6 shallots
2 cloves garlic
2 red chillies
1 tbsp oil
Salt to taste

Method:
1. Peel the shallots and garlic. Reseed the red chillies. Pound all these ingredients.
2. Wash the kangkung and cut into 5 cm lengths.
3. Soak the dried prawns and pound coarsely.
4. Heat oil in a pan and fry the pounded ingredients until fragrant.
5. Add in the kangkung and mix well. Add in salt and stir for 1 minute.
6. Serve hot with rice.

Pecal (Mixed Salad with Peanut Sauce) Recipe

Ingredients:
1 yam bean
1 cucumber
180 gms kangkung
6 cabbage leaves
5 long beans

Sauce:
15 dried red chillies
6 shallots
½ cup peanuts
1 tbsp tamarind paste
Thumb sized piece shrimp paste
Salt and sugar to taste
2 tbsp cooking oil

Method:
1. Peel the skin of the yam bean and cut into strips. Also cut the cucumber into strips. Cut kangkung and long beans into 6 cm lengths and cabbage into bite size pieces. Boil all these vegetables with a little salt until cooked, drain and set aside.
2. Clean the chillies and shallots and dry thoroughly.
3. Roast the peanuts, remove the skins and pound coarsely.
4. Heat some oil in a pan and fry the dried chillies until browned. Also fry the shallots and the shrimp paste.
5. Pound together until fine all the fried ingredients and the peanuts. Strain the tamarind juice and mix well with the pounded stuff.
6. To make the sauce, add water to this mixture, the thickness of which depends on individual taste.
7. To serve, arrange the vegetables in a platter and put the sauce in a separate bowl.

Beansprouts With Mushrooms Recipe

Ingredients:

300 gms beansprouts
200 gms prawns — shelled and drained dry
3 stalks spring onions
2 cloves garlic — crushed
1 red chilli — sliced
3 tbsps oil
1 tsp salt
6 dried Chinese mushrooms soaked and sliced

Method:

1. Heat the oil to a high temperature and fry the crushed garlic until golden brown.
2. Add the prawns and carry on frying until they turn pink.
3. Add the beansprouts , mushrooms and spring onion and stir well.
4. Fry for half a minute or less.
5. Add salt to taste and serve garnished with sliced chillies.

Butternut Squash Soup Recipe

Ingredients:

1 large Butternut squash ( about 6 cups)
5 cubes Chicken bouillon
1 medium Onion
1 tbsp Olive Oil
½ cup Cream
4 cups Water
Salt
Pepper
Nutmeg (optional)
Parsley to garnish (optional)
Garlic toast (optional)


Directions:

1. Wash and cut the butternut squash(s) in half

2. Roast the butternut squash(s) cut side down on a sheet in the oven for about 45 minutes at 350 degrees F. Then scoop out the prepared squash.

3. In a large saucepan, Slice and saute the onion in olive until tender. Add squash, water, bouillon, nutmeg, salt and pepper.

4. Bring to boil and cook for 30 minutes or until squash is tender.

5. Puree squash mixture in a blender batches until smooth and then return to saucepan.

6. Before serving, add cream and heat through. Do not allow to boil.

7. Garnish with parsley and serve with garlic toast.

Mushroom Flautas Recipe

Brinjal Curry Recipe

Brinjal Curry Recipe

Ingredients:

4 brinjals – sliced thickly
5 shallots – sliced
2 cloves garlic – sliced
2 tbsps curry powder – mix well with 2 tbsps water
2 cups thick coconut milk Extracted
4 cups thin coconut milk - from 1 coconut
1 sprig curry leaves
2 tbsps oil
3 pieces asam gelugur or 1 tbsp tamarind paste
Salt to taste

Instructions:

Heat oil and fry shallots and garlic until fragrant.
Add in curry powder and fry until fragrant, making sure it does not burn.
Add in the thin coconut milk, asam gelugur or tamarind paste and curry leaves. Season to taste and bring to boil.
Add in the brinjals and boil until almost tender.
Add in the thick coconut milk and bring to boil.
Serve hot with plain boiled rice.

Caprese Salad Recipe

INGREDIENTS :

2 medium red tomatoes, cut into wedges
2 medium yellow tomatoes, cut into wedges
3/4 cup diced fresh mozzarella cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1/4 teaspoon salt
Freshly ground pepper, to taste

DIRECTIONS :

Gently toss tomatoes, mozzarella, parsley, basil and salt together in a large bowl. Season with pepper.

Spicy Thai Shrimp Salad Recipe

INGREDIENTS :

2 tablespoons lime juice
4 teaspoons fish sauce, (see Note)
1 tablespoon canola oil
2 teaspoons light brown sugar
1/2 teaspoon crushed red pepper
1 pound cooked and peeled small shrimp
1 cup thinly sliced red, yellow and/or orange bell pepper
1 cup seeded and thinly sliced cucumber
1/4 cup mixed chopped fresh herbs, such as basil, cilantro and/or mint

DIRECTIONS :

Whisk lime juice, fish sauce, oil, brown sugar and crushed red pepper in a large bowl. Add shrimp, bell pepper, cucumber and fresh herbs; toss to coat.

Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analyses.

Chicken & Fruit Salad Recipe

INGREDIENTS :

1/4 cup reduced-fat sour cream
3 tablespoons fruit-flavored vinegar
4 teaspoons sugar
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
Freshly ground pepper, to taste
8 cups mixed salad greens
2 cups sliced cooked chicken breast, (see Tip)
2 cups chopped melon, such as cantaloupe and/or honeydew
1/4 cup chopped walnuts, toasted (see Tip)
1/4 cup crumbled feta cheese


DIRECTIONS :

Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl.

Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta. Drizzle each portion with 1 tablespoon of the reserved dressing.

Tips: To poach chicken breast: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat.

Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Low Calorie Vegetarian Recipes

The shops these days are full of all sorts of goodies suitable for the vegetarian. So no longer do you have to satisfy yourself with an omelet or salad. And because there is such choice you can choose low calorie options. Also there are now a number of meat substitutes if you wan to go that way. Vegetarian bacon - yes really - look in the frozen food cabinet - adds that something to lots of dishes and I frequently use it, even when cooking for omnivores.

Rice Salad

This has quite a long list of ingredients, but is still quick and easy.

I haven't given amounts as you can alter them to suit what you have available and how many diners there are.

Cold cooked rice - a large cupful per person

Pineapple chunks

Vegetarian bacon, 3 rashers per person

A deseeded, finely sliced chilli

Some coriander or basil

A few salted cashews or dry roasted peanuts ( too many puts the calorie count up of course.)

Juice of lime or lemon

Crisply fried onion

Cooked vegetables such as sweet corn, peas, asparagus pieces and snowpeas.

Mix together the rice, chili and pineapple. Fry the vegetarian bacon rashers in a non stick pan. They take only seconds so keep an eye on them. Either fry your onions, sliced thinly or reheat previously fried ones. Add the cooked vegetables and the nuts to the rice mixture. Add a squeeze of lemon or lime juice. Crumble the bacon rashers and mix in. Arrange on a plate. Decorate with the chopped herbs and the crispy onion pieces. Non vegetarians might want some prawns or cooked flaked fish in place of the bacon pieces.

No Oil Lemon and Parsley Salad Dressing

There isn't much point in having a salad if you cover it in high fat dressing, but it does taste good. Well so does this and there is absolutely no guilt attached.

3/4 cup water

2 Tablespoons o arrowroot powder

Juice of one lemon

3/4 cup finely chopped parsley ( You may want to substitute cilantro or add a little tarragon)

pinch of salt

Either a deseeded chopped chili (You could use dried flakes) or two teaspoons of finely chopped sweet/bell pepper.

Mix the water and arrowroot well and then cook until thickened. Allow to cool and then place all ingredients in a screw top jar. Replace lid tightly. Shake well. Will keep for a few days in the fridge.

Stuffed Squash

Butternut or acorn squash is what I generally have available, but the recipe can be used to stuff other vegetables such as bell peppers and eggplants ( aubergines).
Serves 8 as stuffing.

You need for each person 1/2 a squash or eggplant or a whole sweet bell pepper.

1/2 cup raisins , sultanas or chopped dried apricots

I cup vegetable stock

2 finely chopped onions

1 Garlic clove, crushed

2 Apples, peeled, cored & diced, about 1 1/2 Cup
I stick of celery diced

1 1/2 Cups crumbs from 7-grain bread or other whole grain bread, toasted slightly in
ungreased fry pan

2 teaspoons of salt

1 - 2 teaspoon of herbs - a mix of herbes de Provence is good

Grated peel of one lemon

If using squash halve and remove seeds. For peppers cut off and retain a cap and deseed. For egg plants remove stem piece and halve, making a slight hollow.

You may need to cut a small piece off the squashes and egg plants so that they will sit level in dish.

Bake the vegetables cut side down in a medium oven for 50 minutes on a lightly oiled baking tray. While this is going on heat up the stock and then use this to soak your dried fruit.

Sautee the onion and celery for about 5 minutes and then add the apple pieces and the garlic for a further 3 or 4 minutes. Now place this mixture in a large bowl and combine with all the other stuffing ingredients. It should be quite moist. Use to stuff your vegetables. Return them to the oven and bake fro a further 15 minutes.



Article Source: http://EzineArticles.com/?expert=Guido_Nussbaum

Vegetable and Tofu Kebab Recipe

Serves for 4

1 yellow (bell) pepper
2 small courgettes (zucchini)
225 gram piece of firm tofu
8 cherry tomatoes
6 button (white) mushrooms
15 ml wholegrain mustard
15 ml clear honey
30 ml olive oil
Salt and ground black pepper
Lime wedges and flat leaf parsley, to garnish
Cooked mixed rice and wild rice, to serve

Preheat grill (broiler).
Cut the pepper in half and remove the seeds.
Cut each half into quarters and then cut each quarters into half.

Trim the courgettes and then cut each gourgette into seven or eight chunks.

Cut the tofu into 4cm/pieces. Use sharp knife to avoid squashing it and breaking it up.

Thread the pepper pieces, courgette chunks, tofu, cherry tomatoes and mushrooms alternately on to 4 long or 8 shorter metal or bamboo skewer.
(Note: If you use bamboo skewer, soak them in cold water first to prevent them from charring during cooking.)

Whisk together the mustard, honey and olive oil in a small bowl.
Season to taste with salt and ground black pepper.

Put the kebabs on to a baking sheet.
Brush them with the mustard and honey glaze.
Cook under the grill for 8 minutes.
Turning once or twice during cooking and brushing with any remaining glaze.

Transfer the skewers to warmed plate and garnish with lime wedges and flat leaf parsley.
Serve immediately with cooked rice.

Grilled Mixed Peppvers Recipe

Serves for 4

4 medium (bell) peppers (different colours)
3 tbsp chopped fresh flat leaf parsley

For the salsa
3 tbsp chopped fresh dill
3 tbsp chopped fresh mint
1 small red onion, finely chopped
1 tbsp capers, rinsed and coarsely chopped
50 gram Geek olives, pitted and sliced
1 fresh green chilli, seeded and finely chopped
5 tbsp extra virgin olive oil
3 tbsp fresh lime juice
115 gram medium-fat feta cheese, crumbled
25 gram gherkins, finely chopped

Preheat grill (broiler).
Place the whole peppers on a baking sheet and grill (broil).
Turn occasionally until charred and blistered.

Transfer the peppers to a plastic bag; tie the top and leave to cool.

When the peppers are cool enough to handle, peel and seed them and cut the flesh into even strips.

To make the salsa, mix all the salsa ingredients together in a bowl and stir in the pepper strips. Serve at room temperature.

Straw Potato Cake Recipe

450 gram baking potatoes

1.5 tbsp melted butter

1 tbsp vegetable oil

salt and ground black pepper to taste

Peel baking potatoes and grate them coarsely.

Immediately toss them with the melted butter and season well with salt and ground black pepper.

Heat the vegetable oil in a large frying pan.

Add the potato mixture and press down to form an even layer that covers the base of the pan.

Cook over medium heat for 7-10 minutesuntil the underside is well browned.

Loosen the potato cake by shaking the pan or running a thin palette knife under it.

To turn it over, invert a large baking sheet over the pan and holding it tightly against the pan.

Turn them both over together.

Lift off the frying pan, return it to the heat and add a little more oil if it looks dry.

Slide the potato cake into the pan and continue cooking until it is crisp and browned on the second side.

Serve immediately.

Broccoli & Chesnut Terrine Recipe

Serve for 6

450 gram broccoli florets
225 gram cooked chesnut, coarsely chopped
50 gram fesh wholemeal (whole-wheated) bread crumbs
4 tbsp low-fat plain yogurt
2 tbsp finely grated Parmesan cheese
pinch of freshly grated nutmeg
2 eggs, lightly beaten
salt and ground black pepper to taste

Preheat ovento 180 C.
Base line a 900 gram a non-stick loaf tin (pan) with baking parchment.

Blanch or steam the broccoli for 4 minutes, until just tender.
Drain well.
Reserve a quarter of the smallest florets and chop the rest finely.

Mix together the chesnuts, breadcrumbs, yogurt, Parmesan and nutmeg and season with salt and black pepper.
Fold in the chopped broccoli, reserved florets and the beaten eggs.

Spoon the broccoli mixture into the prepared tin. Place in a roasting pan and pour in boiling water to come about half way up the sides of the loaf tin. Bake for 25 minutes.

Remove the terrine from the oven and invert on to a warmed plate or tray.Cut into even slices and serve immediately.

Alternatively leave the terrine in the loaf tin to cool completely, then turn out and serve cold.