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.