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Brie, Pear and Walnut Sandwiches - 1 cup chopped walnuts
8 hearty bread slices
8 ounces brie cheese, thinly sliced
2 medium ripe pears (Bosc, d'Anjou, Comice or Bartlett), cored and sliced ¼-inch thick
1 cup watercress tips and leaves, rinsed and patted dry - Toast walnuts in a small sauté pan over medium-high heat until lightly browned, about 2 minutes. Remove from heat and set aside.
- Preheat oven to 300°F.
- On half the bread slices, place equal amounts of the walnuts, Brie, pear and watercress. Top with remaining bread, place on a baking sheet and bake until cheese is melted and bread is golden brown, about 10 minutes. Serve hot.
Makes 4 servings. Cooking Tip: To make slicing the brie easier, rinse knife in hot water between slices, wiping dry on a clean towel each time. |
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mmmm that sounds devine!!! |
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| Eggplant and Zucchini Salsa - | | Metric | Ingredient | Imperial | | 30 ml | olive oil | 2 tbsp | | 4 | cloves garlic, chopped | 4 | | 1 | medium onion, chopped | 1 | | 1 | small zucchini, diced | 1 | | 1 | small yellow squash, diced | 1 | | 1 | small eggplant, diced | 1 | | 6 | fresh thyme sprigs, chopped | 6 | | - | salt & pepper to taste | - | | 2 | ripe tomatoes, seeded & diced | 2 | | | Preheat a medium skillet over medium-high heat. Add oil. Add garlic and onion. Saute for 2 to 3 minutes until onion is soft. Add zucchini and squash. Add eggplant and blend into other vegetables. Add thyme, salt and pepper. Cook over medium-high heat, stirring frequently, for 10 minutes or until vegetables are fork tender. Add tomatoes and heat through. Serve over your favourite fish fillet. Serves 4 | |
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Homemade Sausage Rolls..... INGREDIENTS 150g sausage minced
300g pork and veal minced
1 small onion, finely chopped
2 teaspoons chopped sage
1 tablespoon barbeque sauce
2 tablespoons water
1 teaspoon salt
pepper
2 sheets butter puff pastry
1 egg, lightly beaten METHOD Chill a glass bowl (this isn't that necessary, but it will help the filling to combine).
Place the minces, onion, sage, and barbeque sauce in a bowl along with a couple of tablespoons of water. Season with the salt and some pepper.
Using your hands, mix until well combined (about 5-10 minutes).
Cut each pastry sheet in half.
Preheat oven to 220°C.
Divide the mixture into 4. Shape each into a log.
Place meat down the middle of each piece of pastry. Fold over the pastry and seal. Refrigerate for 15 minutes.
Cut each roll into 5 pieces. Brush with egg and place on a baking sheet. Cook for 15 minutes or until golden. |
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| This fresh cranberry sauce-salsa mixture is greater than the sum of its parts. Not only can it accompany a Southwestern-style roast turkey dinner, but it can also be a salsa for chicken fajitas, a chutney-like side dish for roast pork, or a relish to stir into white rice for a side dish. | Cranberry, Orange and Apricot Salsa -
3 cups cranberries, chopped
1/2 cup honey
2 oranges, peeled, pithed and chopped
1 medium red onion, peeled and grated
1/2 cup chopped dried apricot
1/2 cup chopped fresh cilantro
1 jalapeño, seeded and chopped (see note)
2 tablespoons lime juice -
Combine cranberries and honey in a large bowl. Fold in oranges, onion, dried apricots, cilantro, jalapeño and lime juice. -
Chill for 2 hours. Makes 12 servings. Nutritional facts not available. Cook's Note: Because hot peppers contain oils that can burn your eyes, lips and skin, protect yourself when working working with peppers by covering one or both hands with plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face. |
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Crockpot chili dip Ingredients: - 1 lb. lean ground beef
- 1 lg. jar (16oz) picante sauce, mild
- 2 cans (15 ounces each) refried beans
- 1 cup (8 ounces) sour cream
- 1/2 tsp. chili powder
- 1/2 cup chopped onion
- Salt and pepper to taste
- 8 oz. Cheddar cheese, shredded
- Jalapenos or mild chile, chopped, to taste
Preparation:Cook ground beef with onion; drain. Mix everything together in slow cooker or crockpot and cook on low (about 3 to 4 hours). Serve with favorite vegetables or chips. |
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Crunchy Breadsticks
Ingredients 2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 to 3/4 cup ice water
1 tablespoon olive or vegetable oil
1/4 teaspoon coarse salt
1/4 teaspoon dried thyme Procedure In a food processor, combine the flour, baking powder, salt and shortening; cover and process until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball.
Transfer to a floured surface. Roll dough into a 10-in. x 8-in. rectangle. Cut into 10-in. x 1/2-in. strips. Twist each strip four times and place on baking sheets. Brush with oil. Combine coarse salt and thyme; sprinkle over breadsticks. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack. Yield: 16 breadsticks. |
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