Free Recipe Blog

Chicken Liver Pate

Toni — Thu, 26 Jan 2006 23:08:10 +0000

1 kg chicken livers
16 tablespoons (320grams) butter
4 medium onions chopped
4 cloves garlic crushed
4 teaspoons chopped parsley
2 teaspoons ground bay leaves
2 teaspoons thyme
Salt and pepper to taste
4 tablespoons (80ml) Brandy

Trim chicken livers, chop and set aside.

Melt 8 tablespoons of butter in a pan, add onion and garlic and sauté 2 – 3 minutes.

Add chicken livers and cook 5 – 6 minute, sprinkle with parsley, ground bay leaves, thyme, salt and pepper and cook, stirring 2 – 3 minutes.

Add remaining butter, stir until melted, and then turn mixture into a blender.

Add brandy and blend until smooth. Pack into a mould or 2 – 3 small moulds.

*Note*
You can halve the mixture if you are only expecting a small number of guests. However if you choose to make this full batch of Pate, I found that I was able to freeze the mixture for up to 2 weeks before using.

Pickled Beetroot

Toni — Thu, 26 Jan 2006 23:07:04 +0000

1 cup brown vinegar
½ cup water
½ cup sugar
Cinnamon to taste
Bay leaf
Cloves
Peppercorn

Boil all ingredients together, cool and cover beetroot.

Faux Apple Crisp

Toni — Mon, 23 Jan 2006 23:32:51 +0000

Faux Apple Crisp

3 large apples (jona golds are the best, in my opinion)
Cinammon
Sprouted wheat bread (I use Ezechial cinammon raisin from the health food store - 2 slices, they are small)
9″ square casserole dish
Makes 4 servings

Preheat oven to 375F. Spray your casserole dish with a non stick spray.

Peel, core, and slice your apples thinly into your baking dish. Sprinkle with cinammon (as much or as little as to your taste).

I take my bread from the freezer and grind it into crumbs in the blender. Now sprinkle evenly over your apples. Take a spoon and dish down here and there through the apples, so that some of the crumbs fall between the apples.

Bake uncovered in your oven 40 mins. or until your apples are cooked tender.

Cool and serve with flavored yogurt, artificially sweetened.

You can swap out the apples for blueberries, fresh or frozen. Just coat the berries first with 2 tsp flour.

It’s not been as hard an adjustment as we thought it would be and we are both eating healthier than before, that has been a bonus for us both.

About The Author
Abigail Baker is the webmaster and editorial manager for Country Mall Place at http://www.acplace.com - This article is the intellectual property of ACPlace.com and may be used in it’s entirety if credit due is given back to http://www.acplace.com.

Stir Fry Chicken with Zucchini

Toni — Mon, 23 Jan 2006 04:19:53 +0000

Zucchini is an interesting vegetable and it can be served in many ways. I love zucchini in a stir fry and stuffed with tomatoes, mushrooms and a little onion, herbs and garlic with cheese grilled over the top. Another favourite recipe is a zucchini slice…

Today I will share with you my favourite stir fry with zucchini… this recipe serves 2 and you can double it to serve four or triple it to serve 6… etc…

Stir Fry Chicken with Zucchini

Serve this meal with your favourite noodles or boiled rice.

2 chicken fillets sliced thinly into strips
½ garlic clove crushed or a small teaspoon of pre-crushed natural garlic
½ tablespoon finally chopped fresh ginger
1/4 cup shallots or spring onions
2 small zucchinis cut into sticks
1 tablespoon soy sauce
1 tablespoon sherry
Less than ¼ cup sliced red or green capsicum (peppers)
1 tablespoon vegetable oil

Combine garlic, ginger, soy sauce, sherry in a bowl. Add sliced chicken and toss to coat. Cover and leave for approximately 1 hour tossing occasionally.

Heat oil in a wok or a fry pan, add shallots or green onions, zucchini and capsicum and fry for around 1 – 2 minutes.

Add chicken and stir fry until lightly cooked. The chicken should be still moist.

You can serve this mean over your favourite noodles or rice.

Enjoy…

Please note…. you can sprinkle ½ tablespoon of toasted sesame seeds over the meal, some shredded shallots or a small handful of cashews or pine nuts.

Toni’s Easy Thai Satay Stirfry

Toni — Tue, 17 Jan 2006 19:53:02 +0000

Pasta Salad

Toni — Fri, 13 Jan 2006 06:50:49 +0000

Pasta Salad

Ingredients

250 grams pasta - small shells or spirals

Dressing:
6 tablespoons lite olive oil
2 tablespoons white vinegar
1 clove garlic – crushed
1 tablespoon lite mayonnaise
salt and pepper to taste

Prepare:
125 grams (4oz) ham - cut into thin strips
2 tomatoes - peeled and diced small
2 hard boiled eggs cut into small pieces
3 tablespoons of parsley finely chopped
2 tablespoons red and or green capsicum combined (red or green peppers)

Method:

Cook the pasta in a large pot of boiling water until just tender (salt is optional). Drain well and let stand for a couple of minutes.

Mix the oil, vinegar, garlic and mayonnaise with salt and pepper and mix this through the warm pasta. Let stand for about 30 minutes before serving.

Mix all ingredients into the pasta dish. Stand for about 1 hour.

Please note that the most important part in this recipe is to mix the dressing into the warm pasta. It will soak up the flavours as it cools and it will keep for approximately 12 hours.

This recipe will go well with seafood such as fresh prawns or it could be served as a side salad with a BBQ.

Easy Orange / Banana Parfait

Toni — Sat, 07 Jan 2006 00:42:57 +0000

Easy Orange/Banana Parfait
1 pkge Lite Orange Jello (no sugar)
2 cups vanilla yogurt (fat free, no sugar but artificially sweetened)
1/2 tsp vanilla
2 tsp Splenda
1 banana
1/8 cup Lite cream cheese
Makes 4 servings

Prepare the jello per the package directions. When it is partially set, slice and drop your banana pieces into the jello and mix gently so the banana pieces are covered by the jelly. Leave to set firm in the refrigerator.

Beat the remaining ingredients well together and set aside in the fridge.

Just before dinner put your dessert together. I use parfait glasses, they add to the fun and look of the dessert.

Drop a dollop of yogurt mixture into the bottom of each of 4 dishes and a scoop of the jello and then the yogurt mix again and so on to the top.

I have tried different flavors and different fruit, but, hubby likes the orange banana the best.

Chicken Minestrone

Toni — Wed, 04 Jan 2006 01:44:03 +0000

Chicken Minestrone

Time required 45 minutes – Serves 6

2 tablespoons oil
2 onions chopped
2 carrots chopped
2 zucchinis sliced
2 slender egg plants sliced
4 cups beef stock
810 g can peeled tomatoes
2 teaspoons chopped fresh basil
1 cup macaroni
425g can chickpeas or butter beans drained
Shredded meat from 1 BBQ chicken

Parmesan cheese to garnish and country bread to serve

Method:

1. Heat oil in a large pan, add vegetables and cook over high heat for 3 – 4 minutes. Add the beef stock, basil and tomatoes and bring to the boil.

2. Add macaroni and simmer for 20 minutes until the pasta is tender. Stir in chick peas and chicken. Heat through.

3. Garnish with parmesan and serve with crusty bread.

Tarragon Trout

Toni — Sat, 12 Nov 2005 03:31:02 +0000

Tarragon Trout

2 trout with heads on (8−10 oz.)
1/4 cup water
1/4 cup olive oil
1/2 tablespoon tarragon leaves
1/2 cup white vinegar
1 tablespoon Dijon mustard
1/2 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine tarragon leaves and vinegar in a saucepan and bring to a boil. Cool, and add the remaining ingredients. Pour the marinade over the trout. Refrigerate for 3−4 hours. Cook the trout on a charcoal grill for 3 to 4 minutes brushing occasionally with marinade.

About The Author
Cafe Hobson
Mediterranean Restaurant guide with International & Mediterranean foods and Wines information along with home entertaining advice. For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit Café Hobson

Baked Seafood Au Gratin

Toni — Sat, 12 Nov 2005 03:30:37 +0000

Baked Seafood Au Gratin

1 onion, chopped
1 green bell pepper, chopped
1 cup butter
1 cup all−purpose flour
1 pound fresh crab meat
4 cups water
1 pound medium shrimp, peeled and de-veined
1/2 pound bay scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
dash hot red pepper sauce
1/2 cup grated Parmesan cheese

Lightly grease one 13×9x2 inch baking dish. In a heavy skillet, saute the onion and the pepper in 1/2 cup of the butter or margarine. Cook until tender. Stir in 1/2 cup of the flour and cook over medium heat for 10 minutes, stirring frequently. Add the crabmeat and stir well. Press this mixture into the bottom of the prepared baking dish and set aside.

In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops and flounder. Simmer for 3 minutes. Drain and reserve 1 cup of the cooking liquid and set the seafood aside.

Preheat oven to 350F. In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in the remaining 1/2 cup flour.

Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium and cook, stirring constantly, until the mixture is thickened and bubbly. Stir in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Add the cooked seafood and stir gently.

Spoon the seafood mixture over the crabmeat crust and sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes or until lightly browned. Serve immediately.

About the Author: Cafe Hobson
Mediterranean Restaurant guide with International & Mediterranean foods and Wines information along with home entertaining advice. For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit Café Hobson