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APPETISERS (p 2)
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Bacon and Vegetable
Savoury Slice
Preheat oven to
180 c
Ingredients :
3 cups seasonal vegetables, grated ~ zucchini,
carrot, pumpkin 1 onion, finely chopped 3 rashers bacon, diced
1 cup
grated cheese
1 cup flour 1 tsp baking powder 125ml cooking oil 5
eggs,
lightly beaten 1/2 cup milk salt and pepper to taste
Method:
Grease a 15 x 25cm baking dish. Combine all ingredients and mix
well. Pour into baking dish. Bake for 35 minutes. Makes 12 slices.
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Salmon
Filo Savouries
Ingredients:
1 tin salmon 1/2 cup grated cheese 2 eggs 2 spring onions
chopped finely
1/2 finely
diced red pepper
Method:
Combine well altogether
in a bowl and add to Filo Butter 4-5 sheets and put in patty pans
and bake for approx 15 mins
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Spinach ~ Feta Filo Rolls
Ingredients:
1
cup chopped uncooked spinach 6-8 sundried tomatoes 1 red onion finely
chopped 1 egg 200g feta cheese roughly chopped.
Method:
Beat the egg and add
all other ingredients and mix well. Brush 3-4 sheets filo with butter
Add
mixture to the filo and roll up
Cook in moderate oven ( about 160c ) for 30 mins.
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Vege Wraps
Made with dried rice paper
wraps
Layer a small bit of shredded lettuce with chopped mint and
lemon juice mixed through. Then a small amount of shredded chicken meat
, some grated carrot and a few mung bean sprouts, a little salt and
pepper and
wrap them up. Can add other vegetables as required
Use a dipping sauce made of sweet chilli sauce
and freshly squeezed lime juice.
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Vegetable Frittata
1 tbsp oil 1 onion, sliced 3 chopped bacon rashers
2 med leeks, sliced 150gm button mushrooms, sliced 1
med zucchini, thinly sliced
1 large tomato, chopped, salt and pepper 6 eggs
lightly beaten 1/2 cup grated cheese fresh herbs of
your choice
Heat oil in large pan, add onion and bacon and cook Add leeks,
mushrooms and zucchini and cook further 5 mins Stir in the chopped
tomatoes.
Cook till most of the liquid evaporates and season with salt and pepper
and herbs. Pour over eggs and cook on low heat until just set.
Sprinkle with grated cheese, place pan under hot grill till cheese melts
and is nice and golden brown.
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Corn Fritters
You can also use whole
kernel corn
450g
tin of creamed corn 1 egg beaten 3/4 cup flour 1 tsp baking powder 1/4 tsp salt pepper to taste.
Place all in a bowl and mix well together. Pour spoonfuls onto
greased frypan, fry and turn when golden brown. Add herbs if wanted.
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Crunchy Corn
Fritters
Serve with sour cream
and sweet chilli sauce.
1 cup sifted plain flour 2 eggs 1/2 cup milk 1/2 cup cream ~ stir till
smooth. Add 2 cups corn kernels 1/2 cup spring onions 1/2 cup
tasty cheese Pour
spoonfuls onto greased frypan, fry and turn when golden brown. Add herbs
if wanted.
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Smoked Fish &
Corn Fritters
310g can smoked fish 425g
cream style corn 2 eggs 1 cup flour
2 tsp baking powder 1/2 tsp chilli powder salt and pepper
1/2 cup milk.
Drain fish and flake. Mix fish, corn and eggs together. Sift in
flour, baking powder, chilli and seasonings. Add milk and mix until
combined.
Heat oil in pan and cook fritters till golden and turn.
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Corn and
Vege Fritters
Ingredients:
410g can cream style corn precooked
broccoli floweret's 1 crated carrot 1 grated potato
1 finely chopped onion 1 tsp crushed garlic
Precooked bacon bits
salt and pepper 1 egg 1/2 cup self raising flour 1
tsp baking powder
Method:
Thoroughly
mix all the veges together and add salt and pepper to taste Mix in
the bacon bits, baking powder egg and then gradually the flour.
If the
mix is too wet add some more S/R Flour. Smaller thin fitters cooked in
oil both sides till golden brown or place on clean BBQ hotplate.
Variations:
The above is the plain version and you can
add in the mixing process, all sorts of herbs spices and salts to add flavour.
Try some variations Onion
/ Garlic / Celery Salts
Cumin seeds /
Parsley /Chives / Mixed
Herbs
Whatever takes your fancy
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Kumara and
Corn Fritters
Serve with crispy grilled bacon
rashers, grilled tomatoes and a drizzle of golden syrup or maple syrup
Ingredients:
410g can cream style corn 2 tbsp chopped
fresh herbs ( thyme or chives are great here) 1/2 cup self
raising flour 1/4 cup milk
1 egg, separated 1/2 cup roughly mashed cooked cold kumara
butter / oil for pan frying
Method:
Mix together the corn, kumara, herbs, self-raising flour, milk and egg
yolk. Beat the egg white until stiff and fold into the corn mixture.
Pan fry large spoonfuls in a lightly greased pan over moderate heat for
about three minutes each side or until golden.
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Mussel Entree
Once you have scrubbed up your mussel shells, save
them in your pantry for future use/presentation.
Scrub your mussel shells clean and then place in steamer pot
over water which has a diced onion and some parsley.
Cover, boil the
water underneath, stir around and when shells open plunge into cold water in sink to
stop them from cooking further.
Now remove the mussels and the beards
and clean up half the shells Save some of the strained water.
Add big dollop of honey, a diced onion, a little chilli sauce,
3 crushed cloves of garlic and a little wine vinegar.
On low, stir
all and heat till honey melts .Place the mussels on a half shell
and place on serving dish/s Pour the mixture over.
This
can be prepared beforehand, kept in the fridge and popped in microwave
for a moment or two to warm through when serving or served cold.
Sprinkle finely chopped
parsley over for presentation.
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Easy Quiche
1/2 cup flour 1/2 tsp baking powder 1 cup milk
3 eggs salt and pepper 1 cup grated cheese.
Mix all and add your extras..~ left over veggies,
meat, herbs etc. Bake 40mins at 180C.
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Mystery quiche
Add salt and pepper to taste
Ingredients:
3 eggs 1 onion finely chopped
1 cup grated cheese 1 tbsp oil 3/4 cup flour 1 tsp
baking powder 1 1/2 cups milk green herb stock
Method:
Put
all ingredients into a sealable bowl and shake for 1 min or so. Pour into
a greased 9in dish.
Add toppings ~ bacon mushrooms
chives cheese onion capsicum corn peas tomato ~ whatever combination you like
Cook in a mod oven 175c for 40 to 45 mins.
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Quiche without
Pastry You
don't need a pastry base as the flour sets at the bottom making it like
a base
3 eggs 1cup milk 1/2 cup self raising flour 1cup
cheese 4 tsp oil.
Mix all together then add ~
ham/bacon, mushrooms, onions, tomatoes, peppers, corn kernels. Add salt
and pepper
Bake 180c for 1/2 hour or until set and golden on top
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Herb and
Mushroom Quiche
2 med onions sliced finely 2 tbsp butter 200g mushrooms
1/2 tsp dried basil 1/4 tsp dried thyme black pepper to
taste 2 eggs
1/2 cup sour cream 3/4 cup milk 1/2 tsp salt 1/2 cup
flour 1 tsp Baking powder 1/2 cup grated tasty cheese.
Sauté onions in butter when soft add mushrooms and cook till soft.
Add basil, thyme, pepper then remove from heat and leave to stand.
Beat together eggs, sour cream, milk and salt. Sprinkle flour over this
mix and stir to combine, add cheese stir again just enough to mix.
Grease a flan dish tip in the onion / mushroom mix and spread evenly
over bottom then pour the batter over this.
Bake at 220c for 20-30 mins until light brown and firm in centre.
Cool 10 mins before turning out.
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Potato
Quiche
Preheat oven to 150c
Beat 2 eggs together and add 250g cream cheese. Fold into this, 2 tbsp
cornflour, 1 cup mashed spud along with fresh dill and or chives.
Add 2 cups of pre-cooked cubed potato, pinch of salt and pepper and
place in greased dish. Cook 150c for 1 hr or until cooked.
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