Open-topped BLTs with Spicy Sweetcorn Salsa

Ingredients

2 slices bread from a large seeded loaf, toasted
1 tablespoon reduced-calorie mayonnaise
50 g iceberg lettuce, roughly torn
4 rashers very lean dry-cured back bacon, grilled
4 tablespoons Spicy Sweetcorn Salsa (see recipe below)
freshly ground black pepper

Method

  1. Spread the toasted bread with the mayonnaise and divide the lettuce and bacon between the slices.
  2. Top with the salsa and finish off with a sprinkling of pepper.

Makes 2 servings.


Spicy Sweetcorn Salsa

Ingredients

250 g frozen sweetcorn kernels
1 tablespoon raw cane brown sugar
1 tablespoon sherry vinegar (or wine vinegar or cider vinegar)
125 g cherry tomatoes, quartered
2 large spring onions, finely chopped
1 red chili, deseeded and finely chopped
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped coriander

Method

  1. Cook the sweetcorn according to the pack instructions, then drain thoroughly.
  2. While it is still warm, add the sugar and vinegar and mix to dissolve the sugar. Leave to cool then stir in the remaining ingredients.
  3. This will keep in the fridge for 2-3 days.

Makes 24 tablespoons.

Source: GL diet made simple

Toasted Cheese and Ham Sandwich with Egg

Ingredients

2 slices good white or whole wheat bread
1 thick slice cooked ham
1 large tomato, thinly sliced
about 1 tbsp snipped fresh chives
small bunch of fresh flat-leaf parsley, stalks discarded
2 slices mild cheese, such as Monterey or mild cheddar
pepper
olive oil
1 egg
a little soft butter (optional)

Method

  1. Preheat the broiler on a medium—high setting. Prepare a small pan of simmering water or an egg poacher. Warm a serving plate.
  2. Top a slice of bread with ham. Trim off any large areas of overlapping ham and place them on top. Overlap the tomato slices on the ham and sprinkle with the snipped chives and parsley sprigs. Top with the cheese slices. Season with pepper (there will probably be enough salt in the ham) and drizzle with a little olive oil, then cover with the second slice of bread.
  3. Toast the sandwich on both sides until crisp and golden.
  4. Break the egg into a cup. Swirl the simmering water and drop the egg into the middle of the swirl, then poach it for about 3 minutes, until the white is set and the yolk still soft. (Cook the egg for a shorter or longer time, to taste.) Alternatively, cook the egg in a poaching pan with cups. Use a slotted spoon to lift the egg from the pan, draining it thoroughly.
  5. Serve the sandwich on a warmed plate, topped with the poached egg. Top with a little butter, if liked, so that it melts over the egg. Serve immediately.

Makes 1 serving.

Source: Toast It!

Seafood Bruschetta

Ingredients

8 ounces clams, in shell
8 ounces mussels, in shell
5 tablespoons extra-virgin olive oil
6 tablespoons finely chopped fresh parsley
6 cloves garlic, 4 finely chopped, 2 whole
4 ounces shrimp (prawn tails) peeled and deveined
4 ounces squid, cleaned and coarsely chopped
4 tomatoes, peeled and finely chopped
salt and freshly ground black pepper
8 slices firm-textured bread

Method

  1. Soak the clams and mussels in cold water for 1 hour Scrub the mussels.
  2. Preheat the oven to 400°F (200°C).
  3. Place the shellfish in a large frying pan over medium heat and cook until they open. Discard any that do not open.
  4. Remove the clams and mussels from their shells.
  5. Heat 2 tablespoons of oil in a large frying pan over medium heat and saute the parsley and half the chopped garlic for 2-3 minutes.
  6. Turn the heat to high and add the shrimp and squid and saute for 5 minutes (not longer or the squid will become leathery). Set aside.
  7. In a separate pan, heat 2 tablespoons of oil with the remaining chopped garlic and tomatoes and simmer for 10 minutes.
  8. Add the clams and mussels, season with salt and pepper, and simmer until the shellfish are cooked, 2-3 minutes.
  9. Toast the bread in the oven until crisp and golden brown.
  10. Rub the toast with the whole cloves of garlic and drizzle with the remaining oil.
  11. Top with the seafood and serve warm.

Makes 4 servings.

Source: Modern Mediterranean Cooking

Mediterranean Chicken Pita Burgers

Ingredients

1/4 cup shredded English cucumber
1/2 cup Greek yogurt
1-1/2 tsp harissa paste
1-1/2 tsp liquid honey
1/2 tsp lemon juice
450 g lean ground chicken
2 cloves garlic, minced
1 large egg, lightly beaten
2 tbsp finely chopped fresh mint
1 tbsp ground coriander
2 tsp ground cumin
1 tsp salt
4 pita pockets

Toppings

thinly sliced watermelon radishes
thinly sliced cucumber crumbled feta cheese
torn fresh mint
fresh sprouts

Method

  1. Wrap cucumber in clean tea towel and then squeeze to remove excess liquid.
  2. In small bowl, mix together cucumber, yogurt, harissa, honey and lemon juice.
  3. In large bowl, mix together 1/4 cup of the yogurt mixture, the chicken, garlic, egg, mint, coriander, cumin and salt.
  4. Shape mixture into four 1/2-inch thick patties.
  5. Place patties on greased grill over medium-high heat. Close lid and grill, turning once, until instant-read thermometer inserted sideways in patties reads 160°F, 8 to 10 minutes.
  6. Place pitas on grill, turning once, until warmed through, about 1 minute.
  7. Spread some of the remaining yogurt mixture on pitas. Top pitas with patties. Add toppings and serve.

Makes 4 servings.

Source: Mediterranean Flavours

Crab and Avocado Toast

Ingredients

6 ounces crabmeat (preferably jumbo lump), drained and picked free of shells
1/4 cup finely chopped fresh cilantro (coriander) leaves
1 scallion (spring onion), light green and white parts only, finely chopped
2 teaspoons mayonnaise
1/4 teaspoon kosher (coarse) salt, plus more as needed
Four 3/4-inch thick slices rustic bread
Extra-virgin olive oil, for the bread

Guasacaca

1 avocado, halved, pit discarded
juice of 1/2 lime
1/4 cup tomatillo salsa
1/4 teaspoon kosher (coarse) salt, plus more if needed

Method

  1. Make the guasacaca: In a blender, combine the avocado, lime juice, salsa, and salt and pulse until mostly pureed. (Or you can smash the avocado, then stir in the lime juice, salsa, and salt for a chunkier version.) Taste and add more salt if needed.
  2. Make the toast: Set the crab meat in a medium bowl and using your fingers, fluff it into shards.
  3. Add the cilantro, scallion, mayonnaise, and salt and use a fork to gently combine the ingredients, doing your best not to break up the crab meat into tiny bits.
  4. Toast the bread.
  5. To serve, top each toast with guasacaca and crab meat.

Makes 4 servings.

Source: Toast