August 11th, 2007 by alice
Tags: Crab, Curried, Lightly, Mayonnaise
INGREDIENTS
- 1/3cup good-qualitymayonnaise
- 1/2teaspoonmild curry powder
- 1/2teaspoonlemon juice
- 2dashesTabasco sauce
- 500g freshwhite crab meat
- 3-4mediumtomatoes, thinly sliced
- 2buncheswatercress, roots trimmed
- 2teaspoonsextra virgin olive oil
- freshwhole wheat bread, to serve
DIRECTIONS
- In a bowl, combine mayonnaise, curry powder, lemon juice & Tabasco sauce.
- Add crab meat, stir gently to coat & season.
- Place a few slices of tomato overlapping in the centre of 4 small plates & season lightly with salt.
- Spoon some of the crab meat mixture on top.
- Toss the cress with the oil,season lightly with salt & pepper & pile alongside.
- Serve with wholemeal bread.
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August 11th, 2007 by alice
Tags: Cheesecake, Dip
INGREDIENTS
- 3ouncescream cheese, softened
- 2tablespoonssugar
- 3tablespoonsmilk
- 2cupsCool Whip
- 1teaspoonvanilla
DIRECTIONS
- Beat cream cheese, sugar and milk until smooth.
- Fold in Cool Whip and vanilla. Chill.
- Serve with angel food cake cubes, pound cake cubes, fresh fruit, graham crackers.
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August 11th, 2007 by alice
Tags: Chicken, Lime
INGREDIENTS
- 4skinless chicken breasts
- 1/2cuproses sweetened lime sauce
- salt & pepper
- 8ounces shreddedcolby cheeseor monterey jack cheese
- 2corn tortillas, made into crisp tortilla thin strips
- pico de gallo
- salsa
- 2-3green onions, chopped (optional)
DIRECTIONS
- Place chicken & lime juice in plastic bag & marinate 8 - 10 hours.
- Season chicken with salt & pepper.
- Cook chicken in a sprayed fry pan or Grilling machine until done.
- Place chicken on cookie sheet.
- Top with spoonful of salsa.
- Top with grated cheese.
- Place under broiler until cheese melts.*.
- Remove chicken & place on bed of tortilla strips. Top with a few onions.
- Serve with pico de gallo.
- *May be placed in microwave to melt cheese.
- To make strips: Slice corn tortilla into 1/4″ strips with pizza cutter. Fry quickly in vegetable oil. Drain on paper towels. Lightly season with salt.
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August 11th, 2007 by alice
Tags: Island, Pacific, Pudding
INGREDIENTS
- 1 (1 ounce)packageunflavored gelatinor agar-agar(but only one packet)
- 15ounces verylow-fat plain yogurt
- 2teaspoonsvanilla essence
- artificial sweetener, to taste
- 2egg whites
- 1 ripefresh mango
- 1 ripe freshguava
- 2 freshpassion fruit
- fresh mint leaves(to garnish)
DIRECTIONS
- For Agar use only one packet.
- Sprinkle the gelatine onto 85ml/3 fl oz hot water. Stir until dissolved. Stand for 4 minutes, stirring occasionally, then set aside to cool.
- In a bowl, mix the yogurt and vanilla essence together. Sweeten to taste then fold in the gelatine and stir well.
- Whisk the egg whites until stiff and fold into the yogurt mixture using a metal spoon. Pour into an 852ml/1½ pint mould and chill in the refrigerator until set.
- Peel and finely chop the mango and guava and chill until the mousse is set.
- Turn out the mousse and cut into 4 slices. Serve each portion with the tropical fruit and decorate with the seeds from the passion fruit and a small sprig of mint.
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August 11th, 2007 by alice
Tags: Chicken, Peesters, Rotisserie
INGREDIENTS
- 2-3lbsroasting chickens
- 2-3wholegarlic cloves
- 1wholelemon, cut into wedges
- 1teaspoonsmoked paprika
- 2ounces softenedbutter
- 2tablespoonsolive oil
- 1teaspoonthyme
DIRECTIONS
- Finely chop one clove of garlic.
- Mix into butter along with the thyme.
- Put fingers under skin of chicken to loosen from the flesh.
- Push the butter mixture between the skin and flesh.
- Put the other one to two cloves of garlic inside the chicken along with the lemon wedges.
- Rub the oil in well to the skin and sprinkle on the smoked paprika.
- Cook in your rotisserie for approx 75 minutes.
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