Thursday 31 December 2015

Recipes for Making Amaretto Squash Soup and Tuscan Bean-Pasta Soup

These recipes for making amaretto squash soup and Tuscan bean-pasta soup are prepared from low fat ingredients. They are Italian classics which are easy to prepare.

Recipe for Amaretto Squash Soup


Ingredients


* 900g of butternut squash
* 750ml of milk
* 25ml of amaretto
* 15ml of vegetable oil
* 1 onion
* A pinch of nutmeg
* 1 small potato
* Salt and pepper

Procedure


- Peel the potato and chop it into very small sizes. Chop the onion also to small sizes
- Peel the butternut squash, remove the seeds from it and cut it into small cubes
- Put the vegetable in a saucepan and heat over medium heat
- Add the butternut squash, onion and potato. Cook for about 5 minutes in order for the onion to become soft
- Add 370ml of the milk and allow to boil. Reduce the heat and simmer for about 10 minutes for the vegetables to be soft
- Remove the saucepan from the heat and allow to cool. Blend the soup in batches by using a blender
- Return the soup to the saucepan, add the nutmeg, amaretto and the remaining milk and stir. Add pepper and salt to taste
- Gradually reheat the soup over low heat. Do not allow to boil. Serve as required.


Recipe for Tuscan Bean-Pasta Soup


Ingredients


* 2  carrots
* 3 garlic cloves
* 80ml of olive oil
* 6 celery stalks
* 800ml of canned tomatoes
* 2 tablespoons of chopped basil
* 12 slices of toasted bread
* 120ml of pepe bucato
* 80ml of grated parmesan cheese
* 4 onions
* 1/2 teaspoons of salt
* 500ml of sliced savoy cabbage
* 2L of chicken stock
* 540ml of canned white kidney beans
* freshly ground pepper

Procedure

- Cut the carrot and celery stalks into very small cubes. Cut the garlic into very tiny sizes
- Slice the onions into rings
- Rinse the kidney beans with water
- Put 25ml of the olive oil in a large saucepan and heat over medium heat.
- Add the carrots, garlic, onions, celery stalks and salt. Cook for 10 minutes while stirring at regular intervals, in order to soften the onion rings
- Add the cabbage, and cook for about 3 minutes. Add the tomatoes, chicken stock and basil, stir and allow to boil
- Add the pepe bucato and cook for 12 minutes in order for the pasta to become soft but firm. Add the beans, stir and remove from heat
- Preheat an oven to about 190C. Put 4 slices of the toasted bread in an oven-proof pot
- Sprinkle the bread with 10ml of olive oil and 25ml of parmesan cheese, and pour half of the prepared soup over the slices of bread
- Put another 4 slices of bread, sprinkle with 10ml of olive oil and 25ml of parmesan cheese, and pour the remaining half of the soup
- Put the last 4 slices of the bread into the pot and sprinkle with the remaining olive oil and parmesan cheese
- Bake for 10 minutes in order for the cheese to become golden brown
- Season with the freshly ground pepper and serve

Get more recipes at recipes for making black bean soup, pasta and bean soup and chicken rice soup.

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Tuesday 29 December 2015

Recipe for Making Black Bean Soup, Pasta and Bean Soup and Chicken Rice Soup

The recipes for making black bean soup, pasta and bean soup and chicken rice soup are low fat recipes which are quick and easy to prepare. They are basically Italian classics.

Recipe for Black Bean Soup


Ingredients


* 2 garlic cloves
* 1 celery stalk
* 1 bay leaf
* 2 tablespoons of vegetable oil
* 1 onion bulb
* 1/2 teaspoon of dried thyme
* 1/4 teaspoon of pepper
* 1/2 teaspoon of oregano
* 1100ml of canned black beans
* 750ml of chicken stock
* 400ml of canned tomato sauce
* 1 carrot
* 1/2 teaspoon of ground cumin
* 1/4 teaspoon of salt
* 2 teaspoons of lime juice
* 1/4 teaspoon of brown sugar
* 1/4 teaspoon of  hot pepper sauce
* Chopped fresh parsley
* Sour cream

Procedure


- Peel the carrot and chop it into small sizes
- Chop the onion, garlic and celery in small sizes
- Rinse the black beans and allow the water to drain out of it
- Put the vegetable oil in a large saucepan and heat over medium heat. Add the garlic, onion, carrot and celery, and cook for 4 minutes.
- Stir continuously while adding the oregano, salt, pepper, thyme, bay leaf and cumin. Continue to stir for 1 minute.
- Add the chicken stock and stir thoroughly. Then allow the mixture to boil.
- Reduce the heat, cover the pan and cook for 20 minutes in order for the vegetables to become soft.
- Remove the bay leaf. Add the tomato sauce, black bean, lime juice, brown sugar and hot pepper sauce.
- Remove the saucepan from the heat and allow to cool. In batches, put the soup in a blender and blend until it is smooth
- Return the blended soup to the saucepan and cook for about 20 minutes
- Serve the soup as desired and garnish with sour cream and parsley.

View picture of a prepared dish of black bean soup so as to have a look of its appearance.


Recipe for Pasta and Bean Soup


Ingredients


* 3 bacon strips
* 1 onion bulb
* 25ml of olive oil
* 250ml of chopped carrot
* 1500ml of chicken stock
* 250ml of chopped celery
* 3 garlic cloves
* 550ml of canned Romano beans
* 380ml of Ditali pasta
* 550ml of canned white kidney beans
* Salt and pepper to taste

Procedure


- Chop the bacon strips, onion and garlic into small slices
- Rinse the Romano beans and allow the water to drain out of it
- Rinse the kidney beans. Drain the water out and mash with a suitable masher
- Put the olive oil in a large saucepan and heat over medium-high heat
- Add the carrot, celery, bacon, onion and garlic. Cook for about 10 minutes while stirring at regular intervals
- Add the mashed kidney beans, chicken stock and Romano beans. Stir after each addition. Allow to boil over high heat
- Add the Ditali pasta and cook for about 10 minutes in order for the pasta to become tender but firm
- Add salt and pepper to taste, and serve as required.

View picture of a dish of pasta and bean soup so that you can have an idea of how it looks like.


Recipe for Chicken Rice Soup 


Ingredients


* 15ml of vegetable oil
* 1 onion
* 250ml of chopped carrots
* 1.5L of chicken stock
* 1/2 teaspoon of salt
* 1 whole chicken breast
* 800ml of tin tomatoes
* 250ml of Italian style Arborio rice
* 1 teaspoon of Worcestershire sauce
* 180ml of chopped celery
* 1/2 teaspoon of hot pepper sauce
* 1/4 teaspoon of thyme
* 1/4 teaspoon of dried basil
* 1/4 teaspoon of oregano

Procedure


- Cut the onion into very small slices
- Cut the chicken breast into 1cm cubes
- Put the vegetable oil in a large saucepan and heat over medium heat
- Add the onion, celery and carrot, and cook for 5 minutes in order for the onion to become soft.
- Add the rice, and stir thoroughly to obtain a good mixture of the ingredients
- Add the tomatoes, pepper sauce, chicken stock, basil, Worcestershire sauce, oregano, thyme and salt. Allow to boil over medium-high heat
- Reduce the heat, uncover the pan and simmer for 25 minutes in order for the carrots to be soft, and the rice to be cooked
- Add the chicken, and cook for about 4 minutes so that the chicken is cooked properly
- Serve the soup as required.

View picture of a prepared dish of chicken rice soup in order to see what it looks like.

Get more recipes of soups on recipes for making minestrones, chicken noodle soup and vegetarian pistou.

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Monday 28 December 2015

Recipes for Making Minestrone, Chicken Noddle Soup and vegetarian pistou

The recipes here are for the preparation of minestrone, chicken noodle soup and vegetarian pistou. These quick and easy recipes give soups that have low fat content.

Recipe for Minestrone

Ingredients

* 25ml of olive pure oil
* 1 large onion
* 125ml of chopped celery
* 1 garlic clove
* 840g of tin tomatoes
* 1 bay leaf
* 250ml of tubettini or any other good pasta
* 125ml of chopped carrot
* 520g of red kidney beans
* 2 tablespoons of chopped parsley
* 125ml of chopped green pepper
* 1.25L of chicken stock
* 1/2 teaspoon of salt
* 1/4 teaspoon of dried thyme
* 1/2 teaspoon of dried basil
* 1/4 teaspoon of ground pepper
* 500ml of sliced fresh spinach
* Grated parmesan cheese

Procedure

- Slice the onion and garlic to very small sizes
- Put the olive oil in a large saucepan and heat over medium-high heat
- Add the onion, celery, carrot, garlic and green pepper. Cook for about 5 minutes in order for the contents to tender
- Add the chicken stock, tomatoes, salt, basil, bay leaf, ground pepper and thyme. Stir and allow to boil.
- Reduce the heat and uncover the saucepan. Then simmer for about ten minutes.
- Increase the heat and allow the soup to boil. Add the tubettini and cook for about 10 minutes for the pasta to become tender but firm.
- Add the beans, spinach and parsley while stirrings. Remove the bay leave. Sprinkle the parmesan cheese on the soup and serve immediately.

View picture of a dish of prepared minestrone in order to have an idea of its appearance.

 Recipe for Chicken Noodle Soup

Ingredients 

* 1 tablespoon of vegetable oil
* 1 celery stalk
* 1 carrot
* 1.5L of chicken stock
* 2 green onions
* 250ml of frozen peas
* 370ml of medium egg noodles
* 50ml of chopped fresh parsley
* 1 chicken breast

Procedure

- Chop the onions, carrot and celery stalk into small sizes
- Cut the chicken breast into 1cm cubes
- Put the vegetable oil in a large saucepan and heat over medium heat. Add the onions, carrot and celery stalk. Cook for about 5 minutes
- Add the chicken and cook for 2 minutes while stirring continuously.
- Add the chicken stalk and allow to boil. Add the egg noodles and cook for about 6 minutes for the vegetable and noodles to become tender
- Add the parsley and peas, and cook for about 5 minutes
- Season the soup with the pepper, add salt to taste and then serve

View picture of a prepared chicken noodle soup and see how it looks like.


Recipe for vegetarian pistou

 Ingredients (First Set)

* 15ml of olive oil
* 1 small zucchini, halved and sliced
* 540ml of tin tomatoes
* 120g of green beans, cut into 2.5cm pieces
* 3 garlic cloves, cut into very small sizes
* 1L of chicken stock
* 1 onion, chopped into small sizes
* 250ml of tubetti
* 1 celery stalk, chopped into small pieces

Ingredients (Second Set)

* 50ml of olive oil
* 120ml of chopped fresh basil leaves
* 2 tablespoons of grated parmesan cheese
* 2 garlic cloves, cut into very small pieces

Procedure

- Using the first set of ingredients, put the 15ml of olive oil in a large saucepan and heat over medium heat
- Add the garlic, onion and celery, and then cook for 5 minutes
- Add the zucchini and green beans, and then stir. Add the tomatoes and break up the lumps formed by using the back of the spoon used for stirring
- Pour in the chicken stock and allow to boil. Add the tubetti and cook for 10 minutes. This gives the soup.
- Using the second set of ingredients, put the olive oil, basil and parmesan cheese in a blender. Blend them together to obtain a smooth mixture. Add the garlic and stir. This gives the pistou.
- Put 1 teaspoon of the pistou on a bowl of the soup each time it is to be served.

View picture of a dish of vegetarian pistou in order to know how it looks like.

Get more on recipes for making roasted red pepper dip, garlic crostini and marinated mushrooms.

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Monday 14 December 2015

Recipes for Making Grilled Ratatouille, Mediterranean Dip and Rice Croquettes

These recipes are quick and easy low fat recipes for making grilled ratatouille, Mediterranean dip and rice croquettes. Making these appetizers and hors d'oeuvres is easy because of the step by step guide provided.

Recipe for Grilled Ratatouille

Ingredients


* 120ml of olive oil
* 50ml of red wine vinegar
* 3 garlic cloves
* 80ml of roasted red pepper
* 100ml of oil-packed sun-dried tomatoes
* 2 small zucchini
* 1 whole yellow pepper
* 1 egg plant
* 220g of mushroom that is properly cleaned
* 1 red onion
* 1 fresh tomato

Procedure


- Cut the garlic gloves into very small sizes, and chop the sun-dried tomatoes
- Cut the fresh tomato into small cubes
- Cut the egg plant, zucchini and red onion into 1cm slices.
-  Put the olive oil, vinegar and garlic into a small bowl and whisk them together. Set aside one-third of this mixture for marinade
- Put the two-third mixture from the step above into a large bowl and add the red pepper, fresh tomato and sun-dried tomatoes. Gently mix them together
- Put the egg plant and zucchini slices on a moderately preheated grill, and grill for about 5 minutes, while frequently brushing with a little of the set aside marinade
- Remove from the grill, cut the egg plant into smaller sizes and add both the eggplant and zucchini slices into the red pepper mixture above
- Put the yellow pepper on the grill and grill each side for about 5 minutes to make its skin to become black. Put it into a small bowl and cover it tightly with polythene material
- Grill the onion slices and mushrooms for about 10 minutes while regularly turning and brushing with the set aside marinade
- Remove from the grill, cut the onion slices into smaller sizes, and add both the mushroom and onion slices into the red pepper mixture
- Peel, seed and cut the yellow pepper into small cubes, and then add into the red pepper mixture
- Gently mix together every content of the red pepper mixture and allow to cool to room temperature
- Add salt and pepper to taste, and serve this grilled ratatouille with bread.

View a picture of a prepared grilled ratatouille to know how it looks like.

Recipe for Mediterranean Dip

 

Ingredients 


* 2 tablespoons of vegetable oil
* 220g of solid light tuna
* 120ml of pitted ripe olives
* 2 green peppers
* 120ml of stuffed manzanilla olives
* 500ml of mushrooms
* 310ml of roasted red pepper
* 100g of tomato sauce
* A pinch of ground cinnamon
* 120ml of chili sauce
* 2 bay leaves
* 120ml of white vinegar

Procedure 


- Drain out the liquid in the light tuna and cut it into flakes
- Remove any liquid or seed from the roasted red pepper and cut into slices
- Cut the ripe olives and the manzanilla olives into slices
- Chop the green peppers into small sizes
- Cut the mushrooms into small sizes
- Heat the vegetable oil in a sauce pan, add the green peppers and mushrooms, and cook for about 3 to 5 minutes for the mixture to become soft
- Add the roasted red pepper, tuna, olives, chili sauce, bay leaves, tomato sauce, vinegar and cinnamon. Mix them together and allow to boil
- Reduce the heat and simmer for about 15 to 20 minutes for all the vegetables to become tender and the mixture to become thick
- Remove the bay leaves, cool and serve with bread, crackers or other types of crisps.
- This Mediterranean dip can be preserved in the refrigerator for up to a week

View a picture of a dish of Mediterranean dip to know it appearance.

Recipe for Rice Croquettes

Ingredients 


* 1 litre of chicken stock
* 2 tablespoons of butter
* 400ml of Italian style Arborio rice
* 75ml of grated parmesan cheese
* 115g of mozzarella cheese
* 375ml of Italian style bread crumbs
* 1 egg yolk, beaten
* 2 eggs, beaten
* Vegetable oil

Procedure


- Cut the mozzarella cheese into 25 cubes, each of sides 1cm, ( i.e. 1cm x 1cm x 1cm )
- Put the chicken stock in a saucepan and simmer it
- Heat a large saucepan over a medium heat, add the butter to melt it, and then add the rice and stir
- Gradually add the chicken stock to the rice, while stirring continuously. The chicken stock should be well absorbed by the rice as it is gradually added to the rice.
- Add the parmesan cheese, stir and allow to cool. Add the beaten egg yolk and stir
- From the mixture formed, mould out 25 balls
- Push each cube of the mozzarella cheese into each ball and smooth the ball to properly cover the cheese
- Roll each ball in the beaten 2 eggs and then roll in the bread crumbs
- Put the vegetable oil in a deep frying pan and heat over medium-high heat
- Fry the rice croquettes in batches. Each croquette should last for about 50 seconds per side
- Use a paper towel to absorb the excess oil on the croquette after frying.

View a picture of a dish of rice croquettes to compare with yours.
 Get more on recipes for making minestrone, chicken noodle soup and vegetarian pistou.

What do you think about these recipes? Let me know your views and suggestions through the comment box below. Your comments would be highly appreciated. 

Saturday 12 December 2015

Recipe for Making Artichoke Dip, Fish Salad and Pizzas

These recipes for making artichoke dip, fish salad and pizzas are prepared from low fat ingredients. These appetizers are quick and easy to prepare and are mostly Italian classics.

Recipe for Artichoke Dip

Ingredients


* 1 Tin of artichoke Hearts                                    
* 350ml of shredded mozzarella cheese                
* 250ml of low-fat mayonnaise                             
* 70mlml of grated Parmesan cheese                    
* 2 clove of garlic cloves
                                       

Procedure


- Drain the artichoke hearts, and finely chop it
- Put the artichoke hearts, mayonnaise, garlic, mozzarella cheese and parmesan cheese in a bowl and mix them thoroughly in order to obtain a uniform mix
- Transfer the mix into a 1L oven-proof dish, and bake at 170oC for about 30 minutes
- Serve with crostini or crisps.

View picture of a dish of artichoke dip in order to know its appearance


Recipe for Fish Salad

Ingredients


* 1 large size fish (Mackerel/Croaker)                                      
* 2 boiled eggs                                                           
* 1 medium size of cucumber                                              
* 1/2 Onion bulb                                                       
* 1/2 small bunch of lettuce                                                          
* 2 large fresh tomatoes                                                                
* 1 tablespoon of lemon juice                                                       
* 2 cubes seasoning cubes                                                             
* Pepper (As desired)                                                                    
* Salt (To taste)
                                                                                                                   

Procedure

- Wash the fish and cut into 3 or 4 pieces
- Chop the onion into small pieces
- Crumble the seasoning cubes into the fish, add the chopped onions and then set it aside for about 20 minutes
- Place the seasoned fish in a sauce pan and add 500ml of water, and then boil until it is cooked          - Remove the skin of the boiled fish, boil it again and flake it
- Dice one egg and the cucumber and set aside
- Finely shred the lettuce and set aside
- Mix all the ingredients and fish together in the saucepan
- Add salt and pepper as desired
- Add the lemon
- Serve once and garnish with lettuce and egg.

View picture of prepared fish salad in order to know how it looks like.

Recipe for Pizzas 

Ingredients

* 6 English muffins                                                                
* 1 can (about 210ml) of pizzas sauce                                                       
* 2 green onion bulbs                                                             
* 125ml of sliced mushrooms                                                                    
* 370ml of shredded mozzarella cheese

Procedure


- Slice the green onion to small sizes
- Use fingers to spit each of the English muffins into two parts and put them on a baking sheet with the exposed side facing up
- Take 1 tablespoon of the pizza sauce and spread it on each half of the muffins (1 table spoon for each half)
- Share each of the onions, cheese and mushrooms among the muffins
- Bake for about 18 minutes to obtain mini pizzas.

View picture of a dish of pizzas so as to know its appearance.

Get more on recipes for making grilled ratatouille, Mediterranean dip and rice croquettes.

What do you think about these recipes? Let me know your views and suggestions through the comment box below. Your comments would be highly appreciated. 

Wednesday 9 December 2015

Recipes for Making Focaccia, Chick Pea Hummus and Marinated Olives

The recipes here consist of low fat ingredients which are used for making appetizers which are focaccia, chick pea hummus and marinated olives.

Recipe for Focaccia

Ingredients


* 8g of dry yeast                                                                           
* 1120ml of flour                                                                          
* A pinch of sugar                                                                        
* 7 tablespoons of olive oil                                                          
* 2 tablespoons of cornmeal                                                        
* 2 teaspoons of salt                                                                    
* 3 medium size onion bulbs
                                                       

Procedure


- Cut the onions into small slices
- Put the sugar and yeast in a bowl and add about 150ml of lukewarm water. Stir until the sugar and    yeast dissolve. Allow to stand until it becomes frothy.
- Pour about 350ml of lukewarm water into it and add 500ml of flour. Cover it and allow to stand for about 50 minutes until it has risen to about twice its volume
- Add 1 teaspoon of salt, 2 tablespoon of olive oil and another 500ml of flour while stirring.
- Pour it on a kneading table and knead for about 15 minutes, while adding flour when needed, so as to prevent sticking to the table
- When the dough is elastic, divide it into two halves and form each half into a smooth ball
- Rub the inside of two cake pans with 1/2 tablespoon of olive oil each. Each pan should be about 9 inches in diameter. Sprinkle each pan with 1 tablespoon of cornmeal
- Put each ball of the dough in the pans, press and spread around the sides of the pans
- Cover the two pans and place them in a dry place for about 50 minutes in order to rise. Jab all over the dough with a finger
- Put 1 tablespoon of olive oil in a frying pan, add onions and fry until it becomes a bit brown. Keep it aside
- Rub each pan of the dough with 1 tablespoon of olive oil and sprinkle 1/4 tablespoon of salt on each
- Divide the fried onions into two parts and spread each evenly over the two pans of dough
- Put the dough in an oven and bake at 220oC for about 25 to 30 minutes.

View picture of a dish of focaccia and have an idea of how it looks like.


Recipe for Chick Pea Hummus

 

Ingredients


* 500ml of chick peas                                                                      
* 80ml of olive oil                                                                      
* 2 tablespoons of unsweetened peanut butter                           
* 3 tablespoons of fresh lemon juice                                          
* 2 gloves of garlic                                                               
* 1/2 tablespoon of salt                                                         

 

Procedure


- Shred the garlic gloves
- Put the chick pea, lemon juice, olive oil, peanut butter, garlic and salt into a blender and blend to    obtain a smooth mixture
- Serve with crisps or crackers. You can garnish with fresh parsley

View picture of a prepared dish of chick pea hummus so as to have an idea of its appearance.

Recipe for Marinated Olives

 

Ingredients


* 350ml of plain queen olives                                                              
* 50ml of red wine vinegar                                                                
* 50ml of olive oil                                                                              
* 2 cloves of garlic                                                                        
* 2 bay leaves                                                                              
* 1/2 teaspoon of dried thyme                                                  
* 1/2 teaspoon of fennel                                                      
* 1/2 teaspoon of rosemary

Procedure


- Crush the garlic cloves
- Remove any liquid present along with the queen olives and set the queen olives aside
- Put the olive oil, fennel, thyme, rosemary, vinegar, garlic and bay leaves in a saucepan and add about 50ml of water. Stir thoroughly.
- Boil at a medium heat for about 1 minute. Reduce to a low heat and simmer for about 5 minutes.
- Pour it into the queen olives that was set aside, and allow to stand for about 4 hours before it is served. It can be preserved in the refrigerator for about 2 to 3 weeks.

View picture of a prepared dish of marinated olives and have an idea of its appearance

Get more on recipes for making artichoke dip, fish salad and pizzas.

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Recipes for Making Italian Bean Dip, Pita Crisps and Grilled Polenta with Gorgonzola

Low fat ingredients have been selected here, for the recipes used for making Italian bean dip, pita crisps and grilled polenta with gorgonzola. These appetizers are quick and easy to prepare and are basically Italian classics.

Recipe for Italian Bean Dip

Ingredients


* 50ml of oil-packed sun dried tomatoes
* 25ml of olive oil
* 25ml of lemon juice
* 2 tablespoon of chopped fresh basil
* 2 garlic cloves
* A pinch of ground pepper
* 1/4 teaspoon of salt
* 540ml of canned white kidney beans

Procedure

- Chop the dried tomatoes into fine sizes
- Cut the garlic cloves into small slices
- Rinse the kidney beans and drain out the water
- Put the dried tomatoes, olive oil, lemon juice, basil, pepper, garlic and salt into a bowl and stir them together
- Pour the mixture into a blender. Add the kidney beans and switch the blender on and off for about 12 times until the mixture becomes chunky.
- Serve with bread and crisps.

View picture of a dish of Italian bean dip and have an idea of its appearance.


Recipe for Pita Crisps

 

Ingredients


* 2 pitas
* 80ml of olive oil
* 2 garlic cloves
* 1/4 teaspoon of ground cumin

Procedure


- Preheat the oven to a temperature of 180oC
- Cut the garlic into small slices
- Put the pitas on a cutting board and cut each one into two parts
- Put the olive oil, garlic and cumin in a small bowl and stir vigorously to mix them properly
- Rub both sides of each of the pitas with the oil mixture above, and cut each of them into 10 slices
- Put the slices of pitas on a baking sheet and bake for about 20 minutes until the pitas become crisp and golden
- The crisps can be preserved for about 2 weeks in an airtight container.

View picture of a dish of pita crisps in order to know how it looks like.


Recipe For Grilled Polenta with Gorgonzola

 

Ingredients


* 380ml of cornmeal
* 120g of Gorgonzola
* 1 teaspoon of salt
* A little amount of vegetable oil

Procedure


- Cut the Gorgonzola into about 40 cubes and set aside
- Put about 1.8 liters of water into a deep saucepan, add the salt and allow to boil over a moderately high heat
- Add the cornmeal slowly and in little amount at a constant rate, while whisking and stirring constantly to avoid lumps
- Reduce the heat to a moderately low amount and cook for about 25 minutes, while constantly stirring until it becomes thick and smooth.
- Pour it into a flat (about 13-inch wide) baking sheet that has the inside rubbed with the vegetable oil. Spread it all over the baking sheet. Allow it to cool until it becomes solid.
- Rub the inside of the grill of a cooker with the vegetable oil and preheat the grill.
- Put the solid polenta on a cutting board by turning the baking sheet upside down over the cutting board. Cut the polenta into about 40 cubes.
- Grill the polenta cubes for about 2 minutes until it becomes slightly brown. Turn over all the cubes.
- Put each of the Gorgonzola set aside, on each of the polenta cubes.
- Grill for about 2 more minutes until the Gorgonzola melt.

View a picture of a prepared dish of grilled polenta with gorgonzola and know how it looks like.

Get more on recipes for making focaccia, chick pea hummus and marinated olives.

What do you think about these recipes? Let me know your views and suggestions through the comment box below. Your comments would be highly appreciated.

Sunday 29 November 2015

Recipes for Making Pasta Chips, Antipasto and Tomato Bruschetta

Many of the ingredients used in the recipes provided below are prepared from low fat ingredients. These recipes for making pasta chips, antipasto and tomato bruschetta are quick and easy to follow due to the step by step procedures provided.


Recipe for Pasta Chips

 Ingredients


* 12 lasagne noodles
* Vegetable oil
* Salt

 Procedure


- Cook the lasagne noodles in salted water for about 10 minutes to make it tender but firm. Avoid overcooking
- Drain out the water and rinse with cold water. Then dry on paper towels.
- Apply a little vegetable oil on both sides of each lasagne noodle to prevent them from drying
- Cut each lasagne noodle in two squares. Cut each square along its two diagonals in order to have 4 triangles. This produces 8 triangular chips from each lasagne noodle
- Heat some vegetable oil in a deep fryer to about 180oC. Fry the triangular chips in batches, with each batch lasting for about 90 seconds to obtain golden colour chips.
- Dry the chips on paper towels and add salt to taste.
- Serve with dips, and spreads

View a picture of a dish of pasta chips so as to know how it looks like


Recipe for Antipasto

Ingredients


* 450ml of Giardinera marinated salad
* 10 slices of Genoa Salami
* 10 slices of mild provolone cheese
* 150ml of marinated Artichoke hearts
* 125ml of pitted medium ripe olives
* 10 slices of prosciutto
* 125ml of stuffed green olives
* 125ml of celery sticks

Procedure


- Put the marinated salad in the centre of a 30cm serving platter.
- Roll the Genoa salami, Provolone and prosciutto into cylindrical shapes, and arrange them neatly around the marinated salad.
- Neatly arrange the artichoke hearts, the ripe and green olives around the
 Genoa salad and Provolone cheese
- Complete the decoration of the platter with the carrots and celery sticks, and serve.

View an image of a prepared dish of antipasto in order to know how it looks like

Recipe for Tomato Bruschetta

Ingredients


* 750g of fresh tomatoes
* 1 garlic clove
* 50ml of olive oil
* 2 tablespoons of chopped fresh basil
* 1 tablespoon of grated parmesan cheese
* 1 baguette
* Salt and pepper taste

Procedure


- Cut the baguette into 1.5cm diameter slices
- Drain the seed and liquid out of the tomatoes. Then chop to very small sizes
- Shred the garlic cloves to very small slices. Grate the Parmesan cheese
- Preheat the broiler
- Put the tomatoes, olive oil, Parmesan cheese, garlic and basil in a bowl and stir. Add pepper and salt to taste
- Put the baguette slices on a baking sheet. Broil at 5cm distance heating element for about 40 seconds for the baguette to turn brown. Turn the slices over and also broil the other side. Remove the baking sheet from the broiler.
- Take a teaspoon of the tomato mixture and put it on each slice of the baguette. Return to the broiler and broil for about 30 seconds for the tomato mixture on the slices to be heated
- Remove from broiler and serve warm.

View a picture of a dish of tomato bruschetta in order to have an idea of its appearance.

Get more on recipes for making Italian bean dip, pita crisps and grilled polenta with gorgonzola.

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Tuesday 29 September 2015

Recipes for Making Roasted Red Pepper Dip, Garlic Crostini and Marinated Mushrooms

The recipes here are quick and easy low fat recipes for making roasted red pepper dip, garlic crostini and marinated mushrooms. The procedures described here are easy to understand.

Recipe for Roasted Red Pepper Dip

Ingredients


* 250g of light cream cheese                                                                 
* 3 roasted red pepper                                                                          
* 2 cloves of garlic                                                                               
* 1 small Onion
                                                                                    

Procedure


- Shred the garlic and onion
- Remove the seeds from the red pepper
- Put the cheese, garlic and red pepper into a blender and grind to obtain a smooth mixture
- Serve after 24 hours (the following day). It can be served with crostini, crackers or crisps.

View a picture of a prepared dish of roasted red pepper dip in order to have an idea of how it looks like

Recipe for Garlic Crostini

Ingredients


* 50ml of pure olive oil                      
* 2 cloves of garlic                          
* 1 Baguette
                              

Procedure


- Cut the baguette into 2cm slices
- Shred the garlic cloves into small pieces
- Mix the olive oil and garlic in a bowl
- Preheat an oven to a temperature of 180oC
- Put the baguette slices on a baking sheet and rub with the olive oil and garlic mixture
- Bake for about 10 minutes in order to make it lightly toasted
- Serve with dips and spreads

View picture of a dish of garlic crostini in order to know how it looks like.


Recipe for Marinated Mushrooms

Ingredients


* 50ml of pure olive oil                                          
* 50ml of chopped parsley                                     
* 1 bay leaf                                                                                  
* 1 onion                                                        
* 1 clove of garlic                                          
* 1/2 teaspoon of dried thyme                       
* A pinch of ground clove spice                    
* 470g of mushrooms                                    
* 1/4 teaspoon of ground pepper                   
* 1/2 teaspoon of salt
                                         

Procedure


- Shred the garlic glove and onion into small sizes
- Put the onion, garlic, olive oil, parsley, bay leaf, thyme, pepper, clove spice and salt into a saucepan. Add about 50ml of water and stir very well.
- Boil at a moderate heat for about 3 minutes. Add the mushrooms and stir. Then cook at moderate heat for about 20 minutes, while stirring at intervals of 5 minutes.
- Allow it to cool to room temperature before serving. It can be stored in the refrigerator for about 4 to 5 days. Take a desired amount, warm and bring to room temperature each time it is to be served.

View an image of a prepared dish of marinated mushrooms in order to have an idea of its appearance.

Get more on recipes for making pasta chips, antipasto and tomato bruschetta.

What do you think about these recipes? Let me know your views and suggestions through the comment box below. Your comments would be highly appreciated.