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I know that christmas is now just round the corner and many of you will be expected to cook and entertain for others! Here i have shown some great quick starters for you to do for christmas! xX EnJoY Xx
Rice-Stuffed Tomatoes !
6 large, ripe tomatoes 115 g ( 2/3 cup) risotto rice or long-grain white rice 350 ml ( 1 1/2 cups) Boiling chicken stock 4 tablespoons olive oil 1 small onion, finely chopped 1 clove garlic, crushed 225 g (8 oz) fresh spinach, finely chopped 3 tablespoons chopped fresh Italian parsley Salt and freshly ground black pepper Mixed salad leaves to serve
Cut tops of tomatoes and reserve. using a teaspoon, cut out tomato seeds and flesh; researve flesh for uses in sauces and casseroles. Place tomatoes upside down to drain.
Preheat oven to 180C (350F/Gas 4). rinse rice and put in a small saucepan with boiling chicken stock. bring to the boil then lower heat, cover and simmer gently for 12-15 minutes untill liquid is absorbed. If rice is not tender stir in a little boiling water and continue cooking. Meanwhile, heat 2 table-spoons of the oil in a medium saucepan. Add onion and garlic and saute for 3 minutes to soften.
Stir in spinach, paresly and cooked rice. remove from heat and season with salt and freshly ground pepper. Sprinkle tomato insides with salt, then fill with the rice mixture. Replace researved tomato tops. Arrange in a baking dish and sprinkle with remaining oil. Bake in the peheated oven for 20 minutes untill tomaoes are tender. Serve hot or cold with salad leaves.
MMmmm - Very tasty and fresh (try it yourself).
A yummy mini pizza dish, another fresh and easy to make snack!
Pizza dough 450 g (4 cups) strong plain flour Pinch salt 15 g (1/2 oz) packet dried yeast 1 teaspoon 1 teaspoon granulated sugar 200 ml Warm water 2 Tablespoons extra virgin olive oil Fresh herb sprigs to garnish Topping: 2 red or yellow pwppers 3 tablespoons sun-dried tomato paste 4 tablespoons capers in wine vinegar, drained 2 tablespoons chopped fresh oregano salt and freshly ground black pepper
Sieve flower and salt into a large mixing bowl. In a small bowl mox yeast, sugar and warm water. Leave for 10-15 minutes, untill frothy. Stir oil into yeast and graduallt beat into flour using a wooden spoon to give a soft, but not wet dough. Turn onto a floured surface; knead for 5 minutes untill smooth and elastic. Put into an oiled mixing bowl, cover and leave in a warm place for 35 - 40 minutes untill doubled in size.
preheat grill. Cook whole peppers (capsicums) under the hot grill for about 10 minutes, turning occasionaly, until evenly blistered and charred. Transfer to a plastic bag for a few minutes, then peel away and discard skins. De-seed peppers (capsicums) and cut into strips. Set aside
Preheat oven to 230C (gas mark 8). Oil two baking sheets. Turn dough onto a lightly floured surface. Knead gently then cut into 16 equil pieces. Roll each piece into a small oval about 5 mm thick.
transfet to the baking sheets and prick dough with a fork. Divide sun-dried tomato paste, reserved peppers, capers and oregano between dough ovals. Season with salt and ground pepper. Bake in the preheated oven for 8 - 10 minute, untill golde. Serve hot or warm garnished with herb sprigs Makes 16 Pizzettes!
You could change the toppings to your fancy!
These two recipies are great christmas starters, which are fresh and easy to make!
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