Quick and Easy Low Fat Recipes

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 180^oC. 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.

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.

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 180^oC
- 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.