Roasted Red Bell Peppers on Garlic Toasts

Ingredients

4 thin slices white country bread
5 tbsp Spanish olive oil
2 large garlic cloves, crushed
3 large red bell peppers
pepper
chopped fresh fiat-leaf parsley, to garnish

Method

  1. Preheat the oven to 450°F/230°C. To make the garlic toasts, halve each bread slice. Put 3 tablespoons of the oil in a bowl and stir in the garlic. Brush each side of the bread slice halves with the oil mixture and transfer to a cookie sheet. Bake in the preheated oven for 10-15 minutes, or until crisp and golden brown. Let cool on paper towels.
  2. Reduce the oven temperature to 400°F/200°C. Brush the red bell peppers with the remaining oil and put in a roasting pan. Roast in the oven for 30 minutes, then turn over and roast for an additional 10 minutes, or until the skins have blistered and blackened.
  3. Using a slotted spoon, transfer the roasted peppers to a plastic bag and leave for 15 minutes, or until cool enough to handle.
  4. Using a sharp knife or your fingers, carefully peel away the skin from the peppers. Halve the bell peppers and remove the stems, cores, and seeds, then cut each bell pepper into neat, thin strips.
  5. To serve, arrange the bell pepper strips on top of the garlic toasts. Season to taste with pepper and sprinkle with chopped parsley to garnish.

Cook’s tip

This recipe uses red bell peppers, but it can be prepared with yellow or green bell peppers if preferred. If you are short of time, jars of roasted, peeled red bell peppers are available and can be found in most large supermarkets.

Makes 8 toasts.

Source: Tapas

Bite-size Toasts with Caramelized Shallots and Cheese

Ingredients

3 oz Parmesan cheese, in one piece
2 tablespoons butter, at room temperature
1 small or medium baguette

Caramelized shallots

1 tablespoon butter, at room temperature
1 cup thinly sliced shallots, about 8 oz
1/2 tablespoon sugar
3 tablespoons sherry
2 sprigs of thyme, plus extra to serve
sea salt and freshly ground black pepper

Method

  1. To cook the shallots, melt the butter in a nonstick skillet over gentle heat. Add the shallots, sprinkle with a little salt, and cook, stirring, for 5-10 minutes until translucent and golden.
  2. Sprinkle with the sugar and continue cooking for about 5 minutes until the sugar begins to caramelize.
  3. Pour over the sherry, add the thyme, and cook gently for about 10 minutes until the shallots are tender.
  4. Increase the heat and bubble vigorously until all the liquid has evaporated. Add salt and pepper to taste. Remove from the heat and cover to keep warm.
  5. Grate half the Parmesan and pare the rest into shavings using a vegetable peeler.
  6. Put the butter in a bowl, add the grated Parmesan and mix well.
  7. Slice the baguette. Put some of the Parmesan butter on each one, then top with the Parmesan shavings. Toast under a preheated broiler for about 3 minutes until golden and bubbling. Spoon the caramelized shallots on top, add extra thyme, if using, and serve.

Makes 8 to 12 bite-size toasts.

Source: On Toast

Thick and Fluffy Soufflé Pancakes

Ingredients

1 egg
25 g hot cake mix
1 tbsp oil
1-1/2 tbsp milk
2 tbsp granulated sugar
butter and maple syrup to taste

Method

  1. Separate egg into yolk and white.
  2. Put the egg yolk and oil in a bowl and mix well with a whisk. Add milk and mix, followed by the pancake mix. Mix until smooth.
  3. Beat egg white in a separate bowl until the colour turns white. Add sugar in 2 batches while continue beating. Beat until stiff peaks form.
  4. Fold egg yolk mixture into beaten egg white with a rubber spatula gently.
  5. Add some oil in a non-stick frying pan, spread thinly with a paper towel. Heat the pan over low heat. Place two 9-cm-diameter greased ring moulds on the pan (or use parchment paper to make two rings). Divide the batter into the two moulds. Cover with the lid and cook for about 4 minutes.
  6. Turn over the pancakes with the moulds. With the browned side on top, cook for another 4 to 5 minutes, until poking a bamboo skewer into the pancakes comes out clean.
  7. Remove the pancakes from the moulds. Serve warm with butter and maple syrup.

Source: レタスクラブネット

Potato Waffles

Ingredients

1-1/2 lb potatoes, peeled and diced
2 oz butter or margarine
salt and freshly ground black pepper
good pinch of freshly grated or ground nutmeg
4-6 tablespoons milk
3 oz all-purpose (plain) flour
3/4 level teaspoon baking powder
additional butter or oil for greasing

Method

  1. Boil potatoes in salted water for about 10 minutes until tender; or place in a microwave-proof dish with salt and 3 tablespoons water, cover and cook in a microwave oven on maximum (100%) for 10 minutes.
  2. Drain and mash or sieve, adding butter, salt, pepper, nutmeg and enough milk to achieve a very smooth consistency. Sift together flour and baking powder, and beat into the potato mixture, which should now be firm enough to shape into cakes.
  3. Heat a waffle iron following the manufacturer’s instructions and brush with melted butter before cooking each waffle.
  4. Fill waffle iron with sufficient potato mixture, close and cook until the waffles are golden and crisp. Remove carefully and keep warm while cooking remaining waffles.
  5. Serve hot as an accompaniment to any meal of the day, breakfast, lunch, dinner, supper, or just as a snack.

Makes about 8 waffles.

Note: If you don’t have a waffle iron, divide mixture into 8 portions and shape into round cakes. Cook slowly in a frying pan in about 1/2 inch hot oil until golden brown on both sides.

Source: 50 Ways with Potatoes

Baked Spinach & Chicken Omelette

Ingredients

1/2 lb boneless, skinless chicken breast(s)
3 tsp olive oil
1 cup red onion, sliced
8 eggs, medium
1/4 cup plain yogurt, 2–4% MF
2 tsp horseradish, (optional garnish)
1 tsp Dijon mustard
1/4 tsp salt
4 cups spinach, fresh, sliced or baby spinach
1 cup carrot, grated
3 tbsp Asiago cheese, grated

Method

  1. Preheat oven to 350°F (180°C).
  2. Cut chicken breast into 1/2-inch strips lengthwise and then cut again crosswise into 1/2-inch square pieces.
  3. Heat 1 tsp of olive oil in a medium size non-stick pan over medium heat. Sauté chicken breast with red onion until starting to brown and is thoroughly cooked, approximately 10 minutes. Remove from pan. Add the rest of the olive oil to pan and heat on low.
  4. Beat eggs with yogurt and horseradish (if using), Dijon mustard and salt until well combined. Add more horseradish if you like a zippier omelette. Pour into the heated, ovenproof skillet or baking dish.
  5. Top egg mixture with the spinach and grated carrot followed by the sautéed chicken and onion. Press spinach down into filling if it is sticking up as it will dry out during baking.
  6. Bake in a hot oven on the centre rack for 30 minutes or until the omelette is set and just lightly browned. The omelette is done when a knife inserted into centre comes out clean. Remove from oven.
  7. Top with the grated Asiago cheese. Let sit 5 minutes before serving. To serve cut into 6 wedges and serve with salad.

Makes 6 servings.

Source: Dietitians of Canada