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Savoury Delights

14 Dec

CREAM CHEESE SAVOURY TARTLETS

TartsWhat you will need:
Cheese pastry dough, I used this recipe
1 cup cottage cheese
3 teaspoons crushed garlic
1/2 cup Italian parsley
1/4 cup basil leaves, chopped
250 grams cherry tomatoes, cut into halves
Olive oil
TartsWhat to do:
Roll your dough into for roughly circular disc and brush with some olive oil. In a bowl mix together 3/4 of your cottage cheese with the crushed garlic and evenly spread across the base of each tartlet. Top with the chopped herbs, tomatoes and the remaining cream cheese. Bake for about 20 minutes in a moderate oven or until the bases are crisp. Serves 4.

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Savoury Delights

29 Nov

WARM POTATO & SPINACH SALAD

What you will need:
8 peeled and boiled potatoes
1/2 cup grated motzorella cheese
1 onion
1/2 cup bacon pieces
1 teaspoon crushed garlic
1 tablespoon oil
1/2 cup chopped spinach
1/2 cup cream

What to do:
In a large saucepan of boiling water cook your peeled potatoes until soft. Heat your oil in a frypan and lightly fry your onion, spinach, bacon and garlic. Add your boiled potatoes and crush using a fork. Add the cream and stir so the potatoes are well coated. Add the cheese and heat until melted. Serves 6.

Meal Ideas

20 Nov

CREAMY 3 CHEESE RISOTTO

What you will need:
2 tablespoons of butter
1 onion, diced
12 cup white wine
4 cups vegetable stock
1 1/2 cup risotto rice
1 tablespoon crushed garlic
1/4 cup parmesan cheese, grated
1/4 cup cheddar cheese, grated
1/4 cup havarti cheese, grated
Chopped parsley for garnish
What to do:
In a frypan melt your butter and lightly fry the onions and garlic. Add the rice and white wine and stir until well combined. Turn up the heat and continue stirring until the liquid has been absorbed. Gradually add the vegetable stock 1/4 cup at a time, stirring constantly and only adding the next 1/4 cup once the previous liquid has been absorbed. Once all the stock has been added reduce the heat and continue to stir until the rice is fully cooked. Add the cheese and stir until melted. Serve with a some chopped parsley. Enjoy!

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Meal Ideas

18 Nov

HEALTHY VEGETARIAN NACHOS

Saturday nights at my place are Mexican Night and on the menu last night was vegetarian nachos. I have to admit when I usually make nachos it involves some store bought tortilla chips, a jar of nachos sauce and a boat load of grated cheese and sour cream.  In an attempt to be make Mexican Movie night semi-healthy my room mate and I decided to make everything from scratch, including the chips. With significantly less calories than my usual recipe (I use that term loosely here) these nachos were surprisingly delicious, even without the cheese and sour cream overload!

What you will need:
4 light tortillas
1 can of your favourite beans
1 can tomato purée
1 teaspoon paprika
1 teaspoon cayenne pepper
2 teaspoons hot chilli powder
1 teaspoons garlic powder
1 avocado, cut into slices
A handful of chopped shallots
4 jalapeño peppers, sliced
1/2 cup finely grated cheese
What to do:
In a frypan lightly toast your spices (without oil). This helps bring out their flavour and aroma. Now pour in the tomato purée and canned beans. Bring your mixture to the boil, stirring occasionally. Once boiling reduce the heat to a simmer and allow your sauce to cook for about 5 minutes or until it thickens. While your beans are simmering start making the tortilla chips. To do this simply cut your tortillas into triangles and bake in a Moderate oven on a lined baking tray until crisp. Serve your sauce over the tortilla chips and top with some sliced avocado, a sprinkle of cheese, some shallots and jalapeño peppers. Enjoy!

Serves 2.

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Savoury Treats

17 Nov

SCONE DOUGH PIZZA SCROLLS

I remember making scone dough scrolls in High School Home Economics class and forgot just how tasty they were and easy to make. Today I decided to give it another go and was pretty pleased with the result. I kept it simple and filled my scrolls with some fresh basil, feta, garlic onions and roasted peppers. But feel free to fill them with which ever ingredients you like. I think I will make some Vegemite and cheese scrolls next time. It’s an Aussie thing!
What you will need:
2 cups Self Raising Flour
2 tablespoons of butter, softened
3/4 cup milk
1/2 cup fresh basil leaves
Roasted Peppers
1 small block of Feta cheese (I used Bulgarian)
1/4 cup finely grated parmesan cheese
1 onion, sliced finely
1 tablespoon crushed garlic
Egg wash
What to do:
Pre heat your oven to Moderate and grease and line your baking tray or pan. Now start making the dough. In a large bowl sift in your flour and add the butter. Knead the butter into the flour until well combined then gradually add the milk. Continue to knead your ingredients until a soft dough is formed. Allow your dough to stand at room temperature while gently cooking your onion in a small amount of oil with the garlic. Allow your onion to cool on some paper towel, absorbing any excess oil. On a large floured board or bench roll out your dough into a rectangular shape of about 5 mm thick. Be sure to trim off excess dough to create nice even sides. Now layer your ingredients on top of the dough, leaving a space about 2 inches at one end of the rectangle. Brush this area with your egg wash which will help keep the scrolls together during the cooking process. Now roll your dough tightly into a cylinder shape and cut into slices of your desired thickness.  I like my scrolls slightly crisp so I cut mine into slices about 1 cm thick. Note that the dough will rise when cooked so you will need to take this into account with slicing. Arrange your slices onto your pre-prepared pan, brush with the egg wash and bake until slightly golden. Cooking time will depend on the thickness of your slices but mine took around 12 minutes. Serve hot or cold. Enjoy!

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