Tasty Starters

Piquant herby tomatoes
by Norma MacMillan and Wendy James

Ingredients:

- 8 Medium tomatoes.

- 1 Onion.

- 25g Vegetable magarine.

- 100g Fresh wholemeal breadcrumbs.

- 2 tablespoons Chopped capers.

- 2 tablespoons Chopped mixed fresh herbs.

- 1 Garlic clove.

- 1 Egg.

- Salt and pepper.

- 2 tablespoons vegetable oil.

Method:

1- Preheat the oven 200ºC. Cut a slice from the top of each tomato and scoop out the insides with a teaspoon. Arrange in an oiled ovenproof dish.

2- Peel and finely chop the onion. Fry in the margarine until softened, then mix in the breadcrumbs, capers, herbs, garlic, egg and seasoning. Use to stuff the tomatoes.

3- Pour the oil over the tomatoes. Bake for 15-20 minutes and serve hot.

Russian avocados

by Norma MacMillan and Wendy James

Ingredients:

- 5 tablespoons Vegetable oil.

- 2 tablespoons Wine vinegar.

- 1 Garlic clove.

- Salt and pepper.

- 1 Cooked potato.

- 3 Cooked carrots.

- 1 Cooked beetroot.

- 3 tablespoons Cooked peas.

- 280g Can of asparagus tips.

- 3 Avocados.

- 2 tablespoons Lemon juice.

- 6 tablespoons Plain yogurt.

- 2 Hard-boiled eggs.

Sauce:

1- To make the vinaigrette, put the oil, vinegar, peeled and crushed garlic, salt and pepper into a mixing bowl and beat with a fork until well blended.

Method:

1- Dice the potato, carrots and beetroot and put in a bowl with the peas and drained asparagus tips. Pour the vinaigrette over and leave to marinate for 30 minutes, stirring gently from time to time.

2- Cut the avocados in half lengthways. Remove stones and a little of the flesh. Chop flesh and mix in with other vegetables. Sprinkle avocado halves with lemon juice.

3- Fill avocado shells with vegetable mixture and top with yogurt. Chop hard-boiled eggs and sprinkle over yogurt.

Stay tuned for more updates and enjoy it!

Recipes from the East of Shanghai

Chinese, asparagus and straw mushroom soup

By Kenneth Lo

Ingredients:

- 2 chicken breasts, about 175g, skinned and thinly sliced.

- 1 egg, beaten.

- 1 tablespoon cornflour.

- 150ml vegetable oil.

- 1.2 litres chicken stock.

- 8 canned asparagus spears, cut into 2cm pieces.

- 8-10 canned straw mushrooms, drained and sliced in half.

- 1/2 teaspoon salt.

- Pinch of MSG. 

- 1/2 teaspoon sesame oil.

Method:

1- Place the chicken slices in a bowl with the egg and cornflour and turn until evenly coated.

2- Heat the oil in a wok and add the chicken slices. Stir-fry gently for about 1 minute, then remove from the oil and drain. Pour off the oil and add the stock to the wok. Heat until boiling, then add the chicken slices, asparagus and straw mushrooms. Finally add the salt, MSG, and sesame oil. Bring back to the boil and serve.

Cold spiced French beans

By Kenneth Lo

Ingredients:

- 225g French beans.

- 1 1/2 teaspoon salt.

- 2.5cm piece root ginger, peeled and finely chopped.

- 1 dried chilli, finely chopped.

- 1 teaspoon black pepper corn.

- 2 tablespoons sesame oil.

- 1 dried chilli, finely chopped.

- 25g sugar.

- 2 tablespoons wine vinegar.

Method:

1- Top and tail the beans, string them, then cut in half. Blanch the beans and refresh under cold, running water. Add the salt and leave them to soak in a large bowl for 20 minutes.

2- Drain the beans and arrange on a serving dish. Mix the ginger and chilli together in a bowl.

3- Heat the wok and dry-fry the pepper corn until fragant. Pour in the sesame oil, then the chopped dried chilli, sugar and wine vinegar, and fry together for 30 seconds. Pour the hot mixture over the ginger and chilli, mix together and pour over the beans. Toss well, then chill before serving.

These dishes are very tasty! Enjoy them a lot and see you in the next update! 

Fresh and healthy

Good morning! The update of today presents two tasty and healthy salads, why don't you try to cook them?

Caprese salad

by Donna Hay

Ingredients:

- 2 large heirloom or vine-ripened tomatoes.

- 2 x 100g buffalo mozzarella.

- 1/2 cup (80g) black olives.

- 2 springs basil.

- 1/2 tablespoons olive oil.

- 2 teaspoons balsamic vinegar, sea salt, cracked black pepper and crusty bread, to serve.

Method:

1- Place a saucepan of water over high heat and bring to the boild.

2- Place the tomatoes in the water for 30 seconds, remove and place in a bowl of ice water until cool.

3- Peel away tomato skins.

4- Arrange tomatoes, mozzarella, olives and basil on serving plates. Drizzle with olive oil, balsamic, salt and pepper. Serve with crusty bread.

Roasted tomato and mozzarella salad

by Donna Hay

Ingredients:

- 2 heirloom tomatoes, halved.

- 4-8 large basil leaves.

- 2 x125g buffalo mozzarella, halved.

- 4 slices char-grilled sourdough bread.

- 2 tablespoons olive tapenade.

- 4 slices prosciutto.

- 40g rocket (arugula) leaves.

- Olive oil, for drizzling.

Method:

1- Preheat grill on high heat. 

2- Line a baking tray with non-stick baking paper.

3- Scoop out the seeds and some of the soft flesh from the tomatoes and discard.

4- Place the tomatoes on the baking tray cut-side up. 

5- Line the tomatoes with basil leaves and top with mozzarella.

6- Grill for 3-4 minutes or until the mozzarella is golden.

7- To serve, spread char-grilled bread with tapenade and top with prosciutto and rocket. Place the tomatoes on the plates and drizzle with olive oil to serve.

Stay tuned for more updates!