February 19, 2008 at 10:30 am
· Filed under appetizer, cook, cooking, corn, dressing, easy recipes, food, free, free recipes, garlic, healthy recipes, low fat recipes, pepper, pineapple, raisin, raisins, recipes, rice, salad, scallions, soy sauce
Ingredients:
1 cup canned corn, drain
1/2 cup long-grain rice
225 g canned pineapple pieces in natural juice, drain reserving their juice
4 scallions, sliced
2 red bell peppers, seeded and diced
3 tbsp golden raisins
Dressing:
1 tbsp groundnut oil
1 tbsp hazelnut oil
1 tbsp light soy sauce
1 tbsp chopped fresh gingerroot
1 garlic clove, chopped
Preparing:
Cook the rice in salted boiling water for 15 minutes.
Drain thoroughly and rinse under cold running water.
Mix the pineapple pices, corn, peppers, scallions, raisins and rice.
Add all the dressing ingredients to the pineapple juice and whisk well.
Season with salt and pepper.
Pour the dressing over the rice salad and serve.
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December 23, 2007 at 11:31 am
· Filed under Christmas appetizers, Christmas food, Christmas recipes, appetizer, cook, cucumber, eggplant, european recipes, free, free recipes, garlic, grilled recipes, healthy recipes, low fat recipes, mint, olive oil, pepper, recipes, scallions, tsatziki, yogurt
Ingrdients:
2 eggplants, thinly sliced
2 tbsp olive oil
Sal and pepper
Tsatziki:
4 scallions, finely sliced
3/4 cup natural Greek yogurt
1/2 cucumber, finely chopped
3 tbsp chopped fresh mint
1 garlic clove chopped
Salt and pepper
Preparing:
Preheat the grill.
Mix the yogurt with the cucumber, te scallions, garlic, mint, salt and pepper.
Cover with plastic wrap and leave to chill in the refrigerator for 20 minutes.
Brush the eggplant with olive oil, salt and pepper.
Cook the eggplant over hot coals for 5 minutes on each side.
Serve with the Tsatziki.
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November 21, 2007 at 7:54 am
· Filed under apricot, cook, easy recipes, food, free recipes, grilled recipes, healthy recipes, honey, low fat recipes, recipes, scallions, sesame seeds, shallots, thanksgiving food, thanksgiving recipes, turkey
Ingredients:
4 turkey brests
115 g ready-to-eat- dried apricots
2 tbsp clear honey
2 tsp Chinese five-spice powder
1 tsp sesame oil
4 scallions, to garnish
2 shallots, thinly sliced
Preparing:
Preheat the grill.
Cut a long slit in the fleshy side of each turkey breast to make a pocket.
Divide the apricots and shallots between the pockets and secure with skewers.
Mix honey and sesame oil and brush all over the turkey.
Sprinkle with the five-sipce powder.
Make a few cuts lenghtwise down the stem of each scallion, to make the garnish.
Place in a bowl of ice-cold water and leave until tassels open out.
Drain well before using.
Cook the turkey over medium-hot coals for 8 minutes on each side.
Remove the skewers, tranfer toa large plate and granish with scallion tassels.
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