Showing posts with label artichoke hearts. Show all posts
Showing posts with label artichoke hearts. Show all posts

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


* 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


- 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


* 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)


- 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 


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


- 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. 

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


* 12 lasagne noodles
* Vegetable oil
* Salt


- 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


* 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


- 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


* 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


- 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.

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.