Categories
Easy Appetizers

Overbaked Lobster Soup

Overbaked Lobster Soup - Easy AppetizersIngredients:

  • 2 frozen lobsters
  • 1 piece fennel
  • 2 tomatoes
  • 275g chilled butter dough
  • 1 liter fish and seafood soup
  • 2 tablespoons brandy
  • 2 cups creme fraiche
  • 1 pc egg, beaten
  • pinch of saffron

Directions:

Defrost and clean the lobsters. Divide the meat into pieces.  Shred the fennel finely and chop the tomatoes.

Make 8 round plates from the dough that is 1 cm larger than an oven-safe glass. 

Mix lobster, fennel and tomato in 8 such glasses. Pour in soup and brandy. Add a dollop of crème fraiche.

Place puff pastry plates on each glass and push to the edge.

Preheat the oven to 225 °. Brush the dough with egg. Bake in center of oven about 12 min.

Categories
Easy Appetizers

Lamb Kofta with Herbed Tzatziki

Lamb Kofta with Herbed Tzatziki
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Lamb Kofta with Herbed Tzatziki

Author Victoria Baker

Ingredients

  • 1 large onion finely chopped
  • 2 garlic cloves crushed
  • 1 kg lamb mince you can find lamb mince at any Woolworths or ask your butcher very nicely to mince a leg of lamb for you
  • 2 tbsn each freshly chopped mint and parsley
  • 1 tsbn freshly chopped oregano you can also use 2tsp dried
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp each nutmeg cinnamon, and cloves
  • salt & pepper to taste
  • 1 egg
  • Pita bread toasted, to serve
  • Chunky Tzatziki to serve

Instructions

  • 1. Pre-heat the oven to 200°c.
  • 2. Fry the onion and garlic in a bit of olive oil until soft and translucent (about 5-7 minutes).
  • 3. Combine the lamb mince with all the herbs and spices in a large bowl and add the cooked onion and garlic. Add the egg and mix well. At this point you can cover the bowl and refrigerate or form the Koftas immediately.
  • 4. Form the lamb mixture into koftas (oval shaped meatballs) and place on a sheet of wax paper.
  • 5. Heat a few tablespoons of oil in a large frying pan and brown the koftas for 2 minutes per side. I like to serve my Koftas on kebab sticks so at this point I skewer them onto bamboo skewers and then place them on the baking tray. Place on a baking tray and place in the oven for 10-15 minutes until they are cooked.
  • 6. Serve the koftas with toasted pita breads and the chunky tzatziki.
Categories
Easy Appetizers Healthy Snack Recipes

Cucumber and Salmon Snack Bites

Cucumber and Salmon Snacks - Easy Appetizers
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Cucumber and Salmon Snacks

Ingredients

  • 1 x 30cm-long telegraph cucumber ends trimmed
  • 150 g skinless salmon fillet finely chopped
  • 65 g 1/4 cup sour cream
  • 1/4 red onion finely chopped
  • 1/2 teaspoon wasabi paste
  • 2 teaspoons fresh lime juice
  • Fresh dill sprigs to serve
  • Lime wedges to serve

Instructions

  • Cut the cucumber crossways into 1.5cm-thick slices. Use a melon baller or small teaspoon to scoop out most of the seeds and a little of the flesh, being careful not to go all the way through.
  • Combine the salmon, sour cream, onion, wasabi and lime juice in a large bowl.
  • Spoon the salmon mixture among the cucumber cups.
  • Top with dill and season with pepper. Serve with lime wedges.
Categories
Easy Appetizers

Brown Rice and Salmon Patties

 

Brown Rice and Salmon Patties - Healthy Snack Recipes
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Brown Rice and Salmon Patties

Author Victoria Baker

Ingredients

  • 1/2 cup medium grain brown rice
  • 2 1/2 tablespoons olive oil
  • 3 spring onions trimmed, finely chopped
  • 2 garlic cloves crushed
  • 415 g can red salmon drained, skin and
  • bones removed flaked 2 tablespoons finely chopped fresh coriander leaves
  • 1/2 cup low-fat grated cheddar
  • 125 g green beans thinly sliced
  • 2 tablespoons wholemeal plain flour
  • 1 egg lightly beaten
  • 1 tablespoon kecap manis
  • 2 carrots cut into sticks
  • 2 celery stalks cut into sticks
  • 250 g cherry tomatoes
  • 100 g trimmed snow peas to serve Dipping sauce : yoghurt + sweet chilli sauce

Instructions

  • Cook rice following packet directions. Drain. Transfer to a large heatproof bowl.
  • Heat 2 teaspoons oil in a small non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until onion has softened.
  • Transfer onion mixture to rice. Cool completely.
  • Add salmon, coriander, cheese, beans, flour, egg and kecap manis.
  • Season with pepper. Mix well.
  • Using 2 level tablespoons of mixture at a time, shape into patties. Place on a large baking tray lined with baking paper. Refrigerate for 30 minutes or until firm.
  • Make Dipping sauce: Combine yoghurt and sauce in a small bowl. Cover. Refrigerate.  
  • Heat remaining oil in a large non-stick frying pan over medium heat. Cook patties, in batches, for 2 minutes each side or until golden.
  • Serve patties with vegetables and dipping sauce.

Categories
Easy Appetizers Healthy Sweet Snacks

Healthy Baked Pear With Walnut and Gorgonzola

Healthy Baked Pear With Walnut and Gorgonzola

Author: Victoria Baker

Materials

  • 4 pears
  • 50 grams of walnut
  • 200 g Gorgonzola

Instructions

  • Chop the nuts coarsely.
  • Cut the pears into slices, from top to bottom. Each slice should be about 1 inch thick.
  • Peel then remove the hard parts
  • Add pear pieces on a baking tray with baking paper.
  • Top with chunks of gorgonzola and chopped walnuts.
  • Bake in the oven at 175 degrees for about 5-10 minutes until cheese is melted and the pear is soft.
Categories
Easy Appetizers Healthy Breakfast Ideas

Baked Basil Mozzarella Bread Slices

Baked Basil Mozzarella Bread SlicesIngredients:

  • 8 slices of white bread from the day before
  • 250 g mozzarella
  • 1 sprig of basil
  • about 120 ml of milk
  • 100 g of flour
  • 3 eggs (M)
  • salt
  • pepper
  • Oil for frying

Instructions:
1. Cut off the rind of the bread slices. Pat dry the mozzarella and cut lengthwise into 4 equal slices. Rinse basil and shake dry, pluck off the leaves and cut them to small pieces. Sprinkle each little basil on 4 slices of bread and put 1-1 slice of mozzarella to the center. Place the remaining slices of bread on it and press the edges gently.

2. Add the milk and flour each in a deep plate . Put the bread slices in milk and squeeze gently at the edges , then coat with flour. Tap off any excess flour. Whisk the eggs with 4 tbsp milk in a deep dish, and season with salt and pepper.

3. Heat oil for deep frying until its getting bubbly. Turn the floured slices of toast in the egg – milk mixture and fry until golden brown in 1-2 minutes in hot oil, turning once. Drain on kitchen paper and serve as hot as possible . Serve with a green salad , arugula salad or with tomatoes.

Categories
Easy Appetizers

Caviar Cheesecake

Caviar Cheesecake - Healthy AppetizersIngredients:

  • 1/2 cup cream cheese
  • 1 cup sour cream
  • 4 tbsp caviar
  • 4 sprigs of dill, finely chopped
  • 50 g of dark rye bread
  • 1 tablespoon butter
  • 1 gelatine sheet

Directions:

Add the gelatine in cold water.

Mix cottage cheese, sour cream, caviar and dill.

Season with salt and pepper.

Mix rye bread and butter finely and add to the bottom of a pan.

Squeeze out the gelatine and melt in microwave. Fold them into the cream and stir well.

Put the mixture over the rye bread, and leave in the fridge till get the desired consistency. Cut the caviar cheesecake into square pieces and serve it.

Categories
Easy Appetizers Low Carb Snacks

Avocado with Caribbean Pineapple Salsa

Avocado with Caribbean Pineapple SalsaIngredient:

  • 1/3 pineapple “extra-sweet”
  • 2 yellow peppers
  • 1-2 red chillies
  • 70 g candied ginger
  • sea salt, green pepper
  • freshly grated nutmeg
  • 250 tsp lemon juice
  • 3 tablespoons macadamia nut oil
  • 1 bunch cilantro
  • 2 large ripe avocados

Instructions:
1. Peel the pineapple, and cut out the “eyes”. Dice it to small pieces. Peel the peppers with a vegetable peeler, cut in half, cut out the stalk and the part along with the seeds. Cut into thin strips and than into cubes. Halve the chillies, remove seeds, wash and finely chop. Drain the candied ginger and also cut very small.

2. Mix all ingredients, season with salt, pepper and nutmeg. Mix with the oil and the juice. Put at least 2 hours in refrigerator.

3. Before serving, rinse off the coriander leaves and pat dry. Chop them and  and mix with the salsa. Halve the avocados lengthwise and remove the seeds out, than peel the avocados. Put the salsa to the avocado halves. Serve with chilli.

Categories
Easy Appetizers

Chicken and Veggie Spring Rolls

Chicken and vegetable spring rolls - Easy Appetizers
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Chicken and Veggie Spring Rolls

Ingredients

  • 300 g chicken mince
  • 1/4 Chinese cabbage wombok, shredded (see note)
  • 1 carrot peeled, grated
  • 1 zucchini grated
  • 2 green onions thinly sliced
  • 1/2 cup grated tasty cheese
  • 1 egg lightly beaten
  • 20 250g frozen spring roll wrappers, thawed
  • olive oil cooking spray
  • sweet and sour dipping sauce to serve
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Instructions

  • Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place mince, cabbage, carrot, zucchini, onion, cheese and egg in a large bowl. Using clean hands, mix well to combine.
  • Place 1 spring roll wrapper on a workbench, with 1 corner facing you. Place 2 tablespoons of filling along centre of wrapper. Fold corner over filling. Fold over sides and roll up tightly to enclose. Brush remaining corner with water to seal. Place, seam side down, on baking tray. Repeat with remaining wrappers, filling and water. Spray rolls with oil.
  • Bake for 25 to 30 minutes or until light golden and crisp. Serve with dipping sauce.