Basil Tomatoes Salad

Ingredients :

• 3 medium sliced tomato
• 2 tablespoon olive oil
• 1 teaspoon basil
• 1 teapoon vinegar
• Pinch salt
• Pinch pepper
• Pinch garlic powder

Method :

1. Combine oil, vinegar, basil, salt, and pepper.
2. Add tomatoes and evenly coat. Add pinch garlic powder.
3. Chill at least 2 hours.

Serves 04

Source:
www.homemade-recipe.blogspot.com

Avocado Dip

Ingredients:

• 2 large ripe avocado
• 3 tablespoon lemon juice
• 1 small can chili pepper
• ½ teaspoon salt
• 1 tablespoon minced onion
• Dash tobasco sauce

Method :

1. Mash peeled avocados well or use blender.
2. Add remaining ingredients and blend well.
3. Refrigerate 1 hour before serving.

Serve 04

Source:
www.homemade-recipe.blogspot.com

Carrot Cake

Ingredients:

1. 1 (18.25 ounce) package spice cake mix
2. 2 cups shredded carrots
3. 1 (8 ounce) can crushed pineapple, drained
4. 1 cup PLANTERS Chopped Pecans, divided
5. 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
6. 2 cups powdered sugar
7. 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Methods:

1. Preheat oven to 350 degrees F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9-inch) square baking pans. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool.
2. Meanwhile, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended.
3. Place 1 cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first cake layer. Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.

18 Servings

Source:

www.food.yahoo.com

Simply Bruschetta with Basil Tomatoes

Ingredients :

• 3 medium sliced tomatoes
• 2 tablespoon olive oil
• 1 teaspoon basil
• 1 teaspoon vinegar
• Pinch salt
• Pinch pepper
• Pinch garlic powder
• Some roasted garlic bagel crisp
• Mozzarella cheese
  

Method :

1. Combine oil, vinegar, basil, salt and pepper. Combine tomatoes and evenly coat. Add pinch garlic powder.
2. Chill at least 2 hours.
3. Spoon some on the Roasted Garlic Bagel Crisps. Top with mozzarella cheese.
4. If want thinly slice some crusty bread, place on a baking sheet and drizzle some olive oil, salt and pepper then bake at 350 degrees for a few minutes until slightly brown and crispy.

Side Dish

Source :
www.homemade-recipe.blogspot.com

Mushroom Melts

ingredients :
2 teaspoon butter
2 tablespoon finely chopped shallots
150g/5¹/₂ oz mushrooms
½ teaspoon crushed garlic
¼ teaspoon each salt and pepper
16 water cracker biscuits
4 sanwich cheese slices
Paprika

Method :

1. Melt butter in a small pan, add shllots, mushrooms, and garlic and sauté a little. Add salt, pepper and lemon juice. Stir in fluor and cook 1 minute. Allow cool.
2. Place a teaspoonful on each water cracker biscuit. Cut each cheese slice into four squares. Place a piece over the mushroom mixture on each cracker.
3. Place under hot grill until cheese melts. Sprinkle with paprika and serve.

Serve 4

Source:
www.homemade-recipe.blogspot.com

Salmon Curry Puffs

Ingredients :

• 1 tablespoon canola oil
• 1 onion, finely chopped
• ½ teaspoon each minced chilli, garlic and coriander (cilantro)
• ¾ teaspoon minced ginger
• ¼ teaspoon each cumin and turmeric
• 21og/7¹/₂oz can pink salmon, drained and flaked
• 1 tablespoon lemon juice
• 6 sheet filo pastry
• extra tablespoon canola oil

Method :

1. Heat oil, add onion, chilli, garlic, coriander (cilantro), ginger, cumin and turmenic. Cook for 2 minutes.
2. Remove pan from heat and stir the lemon juice and salmon into the spice mixture. Let cool.
3. Lightly brush the first sheet of pastry with oil, then layer a second sheet on top. Brush the second sheet on top. Brush the second sheet with oil, then layer a third sheet.
4. Cut the stack of pastry into 6 short short strips. Place a spoonfulof the mixture on the bottom right hand corner of each pastry strip. Fold the pastry over the filling to form a triangle, then continue folding to end strip, making sure to retain triangular shape.
5. Repeat with remaining pastry and filling. Place triangles on a lightly oiled oven tray, and brush the tops lightly with oil. Bake at 190^oC/370^oF for 12 minutes or until golden. Serve warm.

Makes 12

Source:
www.homemade-recipe.blogspot.com

Oyster Marinated with Bacon

Ingredients :

• 2 tablespoon soy sauce
• ½ teaspoon Worcestershire sauce
• 1 tablespoon honey
• 2 dozen oysters, shells dicarded
• 4 rashers rindless back bacon, cut into 3cm/ 1¹/₄ in –long strips
• 12 small wooden skewers

Method :

1. In a small bowl combine soy sauce, Worcestershire sauce, and honey, set aside.
   
2. Wrap a bacon strip around each oyster, then thread two wrapped oyster on each skewer. Place skewers in a foil-lined grill pan. Pour marinade over oyster, cover and leave for 30 minutes.
3. Cook oyster under pre-heated grill until bacon is golden. Serve immediately.

Makes 12

Source:
www.homemade-recipe.blogspot.com

Stuffed Calamary Rings

ingredients :

• 4 whole calamari
• 4 lettuce leaves
• 4 sheets nori(seaweed)
• ½ cup/ 120ml/4 fl oz water
• ½ cup/120 ml/ 4fl oz soy sauce
• tablespoon sugar

Method :

1. Pull tentacles away from head, trim. Remove membrance from tentacles and hood;wash well.
2. Pour boiling water over lettuce leaves, drain. Wrap tentacles in letuuce leaves, then in nori sheets. Seal with water.
3. Insert tentacles parcels into calamary hoods, secure with toothpick.
4. Combine soysauce, water and sugar in a saucepan and heat gently. Add calamari parcels, cover, then simmer for about 20 minutes or until tender.
   
5. Remove, drain and refrigerate until cold. Serve sliced.

Makes 36.

Source:
www.homemade-recipe.blogspot.com

Veggie Fritata Wedges

Ingredients :

• 2 tablespoon vegetable oil
• 1 onion, very thinly sliced
• 1 potato, very thinly sliced
• 350g/11oz canned asparagus, spears, drained
• 1 red capsicum(pepper), cut into long strips
• 1 zucchini (courgette), cut into long strips
• 6 eggs, beaten
• Freshly ground black pepper
• 2 tablespoon grated parmesan cheese

Method :

1. Drizzle oil over the base a 23cm/9in quinche dish, then spread with onions and top with potato slice. Cover dish with aluminium foil and bake for 30 minutes until potato is tender.
2. Arrange asparagus spears and red capsicum and zucchini strips like the spokes of a wheel onto top of potato , then pour over eggs ans season with black pepper to taste. Scatter with parmesan chesse.
3. Bake, uncovered, for 15 minutes or until fritata is firm. Cool for 10 minutes then cut into wedge ad serve.

Serve 8

Source:
www.homemade-recipe.blogspot.com

Scallops with Mango Salsa

Ingredients :

• 16 scallops in half shells
• Freshly ground black pepper

Mango Salsa

• 1 mango peeled and chopped
• 1 tablespoon chopped fresh mint
• 1 tablespoon lemon juice
• 2 tablespoon sesame seeds, toasted

Method :

1. To make salsa, place mango, mint, lemon, juice and sesame seeds in a small bowl and mix to combine. Cover and refrigerated until required.
2. Bring large saucepan of water to the boil. Add scallops and cook for 1 minute or until tender. Using a slotted spoon remove scallops from water and place on a serving platter. Serve warm or chilled, seasoned with black pepper and topped with salsa.

Make 16

Source:
www.homemade-recipe.blogspot.com

Ratatoile Kebabs

Ingredients :

• 250g/8oz small picking onions
• 1 small eggplant (aubergine), cut into 2cm/ 3/4 in cube
• 1 red capsicum (pepper), seeded and cut into 3/4 in square
  
• _{4 zucchini (courgettes), into 3/4 in pieces}
• _{250g/8oz cherry tomatoes}
• _{250g/8oz button mushroom}

_{Herb Marinade}

• 2 cloves garlic, crushed
• 2 small fresh red chillies, chopped
• 2 tablespoon chopped fresh basil
• 1 tablespoon chopped oregano
• ¹/_{2 cup / 125ml/4fl oz olive oil}
• ¹/_{3 cup/90ml/3fl oz red wine}

Method :

1. Cook onions in saucepan of boiling water for 5 minutes. Drain, cool, cut into halves.
2. To make herb marinade, place garlic, chillies, basil, oregano, oil, and wine in a bowl and mix to combine. Add onions, eggplants, , red capsicum, zuchinni, tomatoes and mushrooms, toss to coat and marinate at room temperature for at least 1 hours.
3. Drain vegetables and reserve marinate. Thread vegetables onto lightly oiled skewers and cook on preheat hot barbeque grill, basting occasionally with marinade, for 4-5 minutes each side, or until cooked.
   

Source:
www.homemade-recipe.blogspot.com