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Cooking, Recipe and Food Blog

Archives for February 2012

The Ugly Truth About “Sugar-Free” Products

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People who are on a diet or want to cut back on their sugar intake love the label “sugar free.” They see it as an opportunity to indulge – to have their cake and eat it too. Unfortunately, the term “sugar free” can be misleading.

It’s a known fact that manufacturers can put the label “sugar-free” on their products even if it contains sugar, and it is perfectly legal to do so. How is it legal, you say? According to government guidelines, a product can be considered sugar-free if it contains less than 0.5 grams of sugar per serving. And sugar is defined in the guidelines as sucrose. [Read more…]

Brunch Strata

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Brunch strata is a cheesy vegetable dish with a little bit of creaminess. Its many ingredients give out various tastes and qualities.

It is a breakfast/brunch dish which can be served with salad to serve as a light afternoon or evening meal. You may do away with the ham for a vegetarian version.

Serves 16:

Ingredients:

3 cups sliced fresh mushrooms

3 cups chopped zucchini

2 cups cooked ham, cubed

1 1/2 cups chopped onions

1 1/2 cups chopped green pepper

2 garlic cloves, minced

1/3 cup vegetable oil

2 8oz. packages cream cheese, softened

1/2 cup half-and-half cream

12 eggs

4 cups day-old bread, cubed

3 cups shredded Cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

 

Heat the oil in a large skillet over medium heat. Sauté the garlic and onions for two to three minutes or until fragrant and the onions are soft. Add the mushrooms, zucchini, ham and green peppers. Cook them for six to eight minutes or until the vegetables are tender, but crunchy. Transfer them on a plate with paper towels to drain the excess oil. Set aside.

Place the cream cheese and cheese in a large mixing bowl. Beat it by hand or using an electric mixer until it becomes smooth. Gradually beat in the eggs. Add the bread, Cheddar cheese and the sautéed vegetables.

Season it with salt and pepper to taste.

Grease two 11x7x2 baking pans or dishes. Transfer the vegetable mixture into these greased pans. Bake them uncovered for 30-40 minutes at 350F or until a small knife comes out clean and the top is golden brown. Remove from the oven and let stand for 10 minutes before serving.

 

Image from: ImNotQuiteJack

Fried Green Tomatoes

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We often see green tomatoes as inedible because they are not ripe enough. This applies to tomatoes that have just sprouted on the vines. Green tomatoes are best eaten when it have a faint tinges of red blush. It means that it is “ripe”, these interesting tomatoes barely turn red, and they just “blush” a bit. They have a firm texture, a tad of acidity and light tomato flavor.

Serves 4

Ingredients:

4 large green tomatoes

2 eggs

1/2 cup milk

1 cup all-purpose flour

1/2 cup cornmeal

1/2 cup bread crumbs

2 teaspoons coarse kosher salt

1/4 teaspoon ground black pepper

1 quart vegetable oil for frying

 

Wash the tomatoes and then dry them with a towel or using paper towels. After, cut off the ends and discard them. Slice the tomatoes into half inch thick rings.

Place the eggs and the milk in a medium sized bowl. Whisk until well combined. Put the flour on a plate and then combine the cornmeal, breadcrumbs, salt and pepper in another plate.

Dredge the sliced tomatoes in flour. Dip it into the egg and milk mixture and then coat with breadcrumbs. Shake off the excess.

Heat the oil in a large skillet over medium heat. Cook the tomatoes in batches, depending on the size, so that they do not crowd the pan. The tomatoes should not touch each other. Fry them 3-5 minutes or until they are golden brown. Flip them over at least once.

Transfer the fried green tomatoes to a plate lined with paper towels to drain the excess oil. Arrange them on a platter and then serve immediately.

 

Image from Vagabond Shutterbug


Czech Stuffed Green Peppers

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Czech stuffed green peppers is a meal in itself. It has rice, beef and a handful of aromatic herbs. The tomato based sauce brings all the flavors together. Add some chili for some spice or even some cheese to make each bite a delightful treat.

 

Serves 8

Ingredients:

8 green bell peppers

1 onion, chopped

2 pounds lean ground beef

1 cup cooked rice

1 egg

1 tablespoon chopped fresh parsley

Salt and pepper to taste

For the sauce:

1/3 cup vegetable oil

2 large onions, chopped

2 28 oz. cans whole peeled tomatoes

3 whole peppercorns

3 whole allspice berries (optional)

1/2 teaspoon ground allspice

1 teaspoon dried oregano

1 teaspoon dried marjoram

Salt and pepper to taste

1 cup sour cream

 

Preheat the oven at 350F and slightly grease a large roasting pan with oil. Slice off the tops of the bell peppers and then scoop out the seeds and membranes with a spoon; discard.

Heat a tablespoon of oil in a small skillet over medium heat. Sauté the onion for 3-5 minutes or until it becomes translucent. Place the cooked onions in a large bowl. Add the ground beef, cooked rice and eggs. Mix until well combined. Season it with parsley, salt and pepper. Get a piece of bell pepper and fill it with the rice and beef mixture. Place it on the greased pan. Repeat this for the remaining ingredients.

To prepare the sauce, heat the remaining oil in a large saucepan over medium heat. Sauté the onions for 3-5 minutes or until they are soft. Add the tomatoes, peppercorns, allspice berries, ground allspice, oregano, marjoram, salt and pepper. Simmer it for fifteen minutes or until the tomatoes are very soft. Pour the sauce over the peppers in the roasting pan. Cover and bake them for an hour and a half. Remove the peppers and place them on a platter or individual plates.

Place the sauce and the drippings from the pan in a blender or food processor. Blend it for a minute or until it becomes smooth.  Return it to the saucepan and heat it over medium heat for two minutes or until heated through. Stir in the sour cream. Pour the sauce over the peppers or serve it on the side.

 

Image from jronaldlee

Danish Meatballs

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Danish meatballs are yummy bites made of beef, pork and veal. The different kinds of meat give the meatballs more consistency and enhance the taste. Feel free to use just one kind if desired.  Ground chicken is also a great substitute if you prefer white meat.

 

Serves 6

Ingredients:

1/2 pound ground beef

1/4 pound ground pork

1/4 pound ground veal

1 teaspoon salt

1/4 teaspoon ground black pepper

1 egg

1 medium sized onion, finely chopped

1/4 cup heavy cream

1/2 cup dry bread crumbs

1/2 cup butter

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup sour cream

2 tablespoons chopped fresh dill

 

Preheat oven at 375F and slightly grease a baking dish with oil. After, put the breadcrumbs on a plate. Set aside.

Place the beef, pork, veal, salt, pepper, eggs, onions and heavy cream in a large bowl. Mix until well combined. Shape the mixture into one inch balls and then roll them in bread crumbs until they are coated. Place them on the greased baking dish.

Melt 3/4 of the butter in a large saucepan over low heat. Gradually add the flour while stirring until there are no more lumps. Slowly pour in the chicken broth. Set the heat to medium. Stir until the mixture becomes thick. Remove from heat. Add the sour cream and fresh dill.

In a small pan, melt the remaining butter over low heat. Pour it over the meatballs and then bake it in the oven for thirty minutes or until they are golden brown. Turn at least once.

Transfer the meatballs to a serving platter. Pour the sauce over them and serve immediately.

 

Image from:  TheGirlsNY


Easy Arugula Salad

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Easy arugula salad is a delicious salad dish which can be prepared in minutes. It has a mix of bitter, sour and sweet tastes and variety of textures. You may add fruits such as grapes or strawberries if desired. Serve with meats or a glass of wine.

 

Serves 4

Ingredients:

4 cups young arugula leaves, rinsed and dried

1 cup cherry tomatoes, halved

1/4 cup pine nuts

2 tablespoons grapeseed oil or olive oil

1 tablespoon rice vinegar

Salt and freshly ground pepper to taste

1/4 cup grated Parmesan cheese

1 large avocado – peeled, pitted and sliced

 

Place the arugula, cherry tomatoes, pine nuts, oil, vinegar and Parmesan cheese in a large plastic bowl with a lid. Season it with salt and pepper to taste. Cover and shake to blend all the ingredients or gently toss to combine. Serve in a bowl or distribute it among individual plates. Top with avocado slices before serving.

 

Image from kirybabe

Baked Tilapia in Garlic and Olive

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Baked tilapia in olive oil is a simple fish recipe which bursts with a lot of flavor. Marinating the fish overnight allows it to absorb the essences of the garlic and onions. The cayenne pepper on the other hand gives it an added punch.

 

Serves 4

Ingredients:

4 4 oz. fillets tilapia

8 cloves garlic, crushed

4 tablespoons olive oil

1 medium sized brown onion, chopped

1/4 teaspoon cayenne pepper

Salt to taste

Serve with lime wedges

 

Wash the fish fillets and then pat them dry using paper towels. Rub the crushed garlic over the fish fillets and then place them on a shallow baking dish. Drizzle olive oil over them and top them with the remaining garlic and chopped onions. Cover and refrigerate at least overnight. Turn at least once.

Preheat the oven to 350F. Season the fish with salt and cayenne pepper. Bake it along with the garlic and onions for 10-15 minutes or until the fish easily flakes. You may also wrap the fish in aluminum foil and grill them. Serve immediately with lemon wedges.

 

Image from Scott Teresi

Fish Chowder

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Fish chowder is a rich and creamy soup that is filling enough to be a meal in itself. This pleasant dish is perfect for frosty weather.

 

Serves 4

Ingredients:

4 potatoes, peeled and diced

1 onion, chopped

4 slices bacon

1 tablespoon vegetable oil

1/4 pound haddock fillets, chopped

1/2 cup milk

1/4 teaspoon freshly ground white pepper

 

Place the potatoes in a large stock pot or Dutch oven. Fill it with water until the potatoes are covered. Place it over high heat and bring it to a boil. Reduce the heat to low and let it simmer.

Meanwhile, heat the oil in a medium sized frying pan over medium heat. Fry the bacon until it becomes crisp. Transfer it to a plate lined with paper towels to drain the excess oil. Break the bacon into bits and set aside.

In the same pan, sauté the onions until they are translucent. Add the onions to the pot of simmering potatoes. Cook it for another five minutes or until the potatoes are soft and the broth is no longer transparent.

Place the fish fillets in the pot and continue to simmer it for another five minutes or until the fish is cooked. Pour in the milk. Stir. Season it with salt and white pepper to taste. Add more milk if desired. Ladle the soup into individual bowls and top it with bacon bits. Serve immediately with bread.

 

Image from nate steiner

Floret Salad

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Floret salad is a delicious cold salad dish with a lot of crunch and a variety of textures. Make sure not to overcook the vegetables, so that they won’t crumble. Feel free to add sliced hard boiled eggs if desired. You can also use different kinds of dried fruit and nuts too.

 

Serves 2

Ingredients:

2/3 cup fresh cauliflower, cut into florets

2/3 cup fresh broccoli, cut into florets

2 tablespoons chopped red onion

2 tablespoons raisins

2 bacon strips, cooked and crumbled

3 tablespoons mayonnaise

5 teaspoons sugar

1/2 teaspoon white vinegar

Salt and ground white pepper to taste

2 tablespoons whole cashews

 

Steam or blanche the cauliflower and the broccoli for five minutes or until they are cooked and crisp. Place them in a large mixing bowl. Add the onions, raisins and crumbled bacon.

In a small bowl, combine the mayonnaise, vinegar and sugar. Whisk well. Season it with salt and ground pepper to taste.

Spoon the mayonnaise mixture into the bowl of vegetables. Toss until the vegetables are coated. Cover the bowl and refrigerate it for at least an hour or up to overnight. Sprinkle cashews over it before serving. Serve chilled.

 

Image from irrational_cat

Puerto Rican Pork Roast

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Puerto Rican pork roast is a delicious main dish which is perfect for sharing. Keep in mind that the larger the pork, the longer it will take to cook it. For boneless pieces of meat, you can score them instead of cutting slits. Here we used yucca, which is a kind of sweet potato, feel free to put other vegetables if desired. It is a good idea to roast them in the pan along with the meat to increase flavor and to add moisture.

 

Serves 4

Ingredients:

4 cloves garlic, peeled

2 1/2 teaspoons salt

2 1/2 teaspoons black pepper

1 tablespoon chopped fresh oregano

2 tablespoons olive oil

2.5 lb. pork picnic roast

3/4 yucca (cassava) roots, peeled and sliced

 

Preheat the oven at 425F and lightly grease a baking tray with oil.

Combine the garlic, salt, pepper, oregano and olive oil in a food processor or blender. Process it for one minute or until it becomes smooth. You may also use a mortar and pestle if desired.

With a sharp knife, make several small cuts on the pork roast. Place some garlic paste mixture in each slit using a small spoon. Put the pork roast on the greased pan and cover it.

Bake the pork roast for an hour and a half. Check its internal heat using a meat thermometer every fifteen minutes until the temperature reaches 175F.

While roasting the pork, place the yucca in a large pot of salted boiling water. Cook it for ten to fifteen minutes or until they are soft. Drain well.

Place the cooked pork roast and the boiled yucca in a serving platter. Serve immediately.

 

Image from Ms. President

Alla Checca Pasta

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Alla checca pasta is a delectable pasta dish which can be prepared in a jiffy. All you have to cook is the pasta, toss in the sauce and you are all set. You may add some chili flakes to give the dish some kick.

 

Serves 4

Ingredients:

5 large tomatoes, seeded and diced

6 cloves garlic, minced

1/2 cup chopped fresh basil

1/2 cup olive oil

Salt to and freshly ground white pepper to taste

2 tablespoons grated Parmesan cheese

1lb. pasta

 

Place the tomatoes, garlic, basil and olive oil in a medium sized bowl. Season it with salt and pepper. Stir. Cover the bowl with a lid or plastic wrap. Let it sit for at least two hours or refrigerate it overnight.

Cook the pasta in a large pot of salted boiling water according to package instructions or until it is al dente. Drain well. Transfer it to a large bowl or pot. Add the tomato mixture over the hot pasta. Gently toss. Divide it among individual plates and top them with Parmesan cheese. Garnish with basil leaves before serving.

 

Image from citymama

Wagyu with Coriander Relish

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Wagyu with coriander relish is a sumptuous dish that goes well with red wine. Wagyu is often seen as expensive, but there are more affordable cuts which are soft and delicious as well. You may ask your local butcher about them.

 

Serves 4

Ingredients:

1 cup light soy sauce

1/4 cup brown sugar

1 tablespoon Worcestershire sauce

1/4 cup sushi vinegar

1 teaspoon chili flakes

2 teaspoon Dijon mustard

1 kg waygu skirt steak

Salt and pepper to taste

Lime wedges for serving

For the coriander relish:

1 bunch coriander leaves, chopped

1/4 cup sunflower oil

2 tablespoon lime juice, plus lime wedges to serve

1 long red chili, seeded and chopped

1 tablespoon fish sauce

1 teaspoon brown sugar

 

Place the soy sauce, sugar, Worcestershire sauce, sushi vinegar, chili and mustard in a shallow dish. Whisk it until the mustard is dissolved. Season it with salt and pepper to taste. Place the beef in the dish and cover it with cling film. Refrigerate it for at least two hours or up to overnight. Turn at least once.

Next, preheat the oven at 180C and set a grill pan to high. Grill the beef for two to three minutes per side or until it is charred. Transfer the grilled beef to a baking tray and roast it for ten to fifteen minutes or until it is done according to your preference. Remove it from the oven and loosely cover the tray with foil. Let it rest for ten minutes.

While cooling the steak, prepare the relish by placing the chopped coriander, sunflower oil, lime juice, chili, fish sauce and sugar in a medium sized bowl. Stir until the sugar is dissolved. Add the beef drippings into the relish and toss gently until well combined.

Slice the beef across the grain and divide among individual plates or place them, on a serving platter. Serve the beef with coriander relish and lime wedges.

 

Image from jenny8lee

Cajun Chicken Kebabs

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Cajun chicken kebabs are delectable grilled treats that are perfect for any time of the day. It is a great dish for parties too. Pair it with corn, coleslaw or salad for a heartier meal.

 

Serves 4-6

Ingredients:

2 lbs. chicken breast fillets

16 x 25cm bamboo skewers, soaked in warm water for 30 minutes

2 tablespoons lemon juice

2 tablespoons olive oil

1/4 cup Cajun Spice Mix

16 small tortillas

Lemon wedges for serving

For the minted yogurt dip:

500g Greek-style or unflavored yogurt

1/3 cup finely chopped mint leaves

 

Slice the chicken breast fillets into bite sized cubes. Thread three cubes on a soaked bamboo skewer and then put the kebab in a rectangular dish or container with a tight lid.

Next, combine the lemon juice, Cajun spice mix and oil in a small bowl. Whisk it with a fork until it is well combined. Pour the mixture over the skewers. Cover the container and refrigerate for at least 2 hours up to overnight.

To prepare the minted yogurt, place the unflavored yogurt and mint leaves in a bowl. Mix well. Season it with salt and pepper to taste. Squeeze in some lemon juice if desired. Cover and refrigerate until needed.

Grill the chicken skewers for 5-6 minutes per side or until they are cooked and the edges are browned. Serve immediately with tortillas, minted yogurt and lemon wedges on the side.

 

Image Courtesy Of jasonlam

Hot and Sour Prawn Soup

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Hot and sour prawn soup is a delicious dish which reminds me of Vietnamese pho noodles which is also served with chili, bean sprouts and mint leaves. Follow the same recipe for other meats to make other variants of this recipe.

 

Serves 4

Ingredients:

250g flat rice noodles

6 cups chicken stock

2 tablespoons green curry paste

1 tablespoon soy sauce

1 tablespoon caster sugar

1 lime, juiced

2 tomatoes, chopped

2 celery stalks, sliced

20 green prawns, peeled but tails intact

Salt and pepper to taste

Chili for serving

Bean sprouts for serving

Coriander leaves for serving

Mint leaves for serving

 

Cook the rice noodles in a pot of boiling water or according to package instructions or until they are al dente. Drain well and set aside.

In a large saucepan, combine the chicken stock, green curry paste, soy sauce, sugar and lime juice. Place the saucepan over high heat and bring it to a boil. Add the celery and tomatoes. Reduce the heat to low and let it simmer until the tomatoes are soft.

Place the prawns in the saucepan and cook them for two to three minutes or until they turn pink. Next, split the noodles between individual bowls and ladle some soup and prawns over them. Serve immediately with chili, bean sprouts, coriander and mint leaves on the side.

 

Photo Courtesy Of: Simon Aughton

Cottage Cheese and Walnut Fritters

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Cottage cheese and walnut fritters are healthy bites that are easy to prepare. They make great snacks or appetizers for kids and adults alike. Serve them some salad to make a filling meal.

 

Makes 15

Ingredients:

500g low-fat cottage cheese

1/2 cup quick cooking oats

1 teaspoon dried mixed herbs

1/4 cup walnuts, coarsely chopped

1 egg white

3/4 cup cornflake crumbs

Extra virgin olive oil spray

Salt and ground pepper to taste

Sour cream for serving

 

Preheat the oven at 180C and line two baking trays with non-stick baking paper.

In a large bowl, combine the cottage cheese, oats, herbs, walnuts, egg white and one fourth of the cornflake crumbs. Mix well. Season it with salt and pepper.

Put the rest of the cornflake crumbs on a plate and set it aside.

Get a tablespoon of the cottage cheese mixture and roll it into a ball. Flatten it slightly to form a patty and coat it with cornflake crumbs. After, place it on the lined tray. Repeat this with the remaining ingredients.

Spray the cottage cheese and walnut fritters with olive oil. Bake them in the oven for fifteen minutes or until they are golden brown. Remove from oven and let it cool slightly before serving. Serve on a platter or divide among individual plates. Serve warm with sour cream.

 

Photo Courtesy Of: surekat

Beef Teriyaki Ribs

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Beef teriyaki ribs is a fusion between Asian and Western taste. The teriyaki marinade and barbecue sauce blend together well, giving the meat a delectable flavor.

 

Serves 4

Ingredients:

2 lbs. beef spare ribs

6 pepper corns

1 bay leaf

1 medium sized white onion

For the teriyaki marinade:

2/3 cup soy sauce

1/2 cup mirin

1/2 teaspoon sesame oil

2 tablespoons sugar (preferably brown)

6 garlic cloves, minced

1/2 inch piece fresh ginger, peeled and minced

For the barbecue sauce:

1 cup hoisin sauce

1/2 cup soy sauce

3 tablespoons cider vinegar

1/3 cup freshly squeezed orange juice

 

Put the beef ribs, bay leaf, peppercorns and onion in a heavy pot or Dutch oven. Fill it with water until the beef is covered. Place the pot over high heat and bring it to a boil. Reduce the heat to low and let it simmer for thirty minutes or until the ribs are soft. Use a pressure cooker if desired. Remove the meat from the pot and place them on a shallow dish. Air-dry them for at least thirty minutes.

In a small bowl, combine the soy sauce, mirin, sesame oil, sugar, garlic cloves and ginger. Mix well until the sugar is dissolved. Pour the marinade over the beef ribs and let it sit in the refrigerator for at least two hours or up to overnight. Turn at least once.

Place the hoisin sauce, soy sauce, cider vinegar and orange juice in a bowl. Mix well and set aside.

Grill the ribs for eight to ten minutes per side or until it is done to your liking. Baste it with the barbecue sauce while grilling. Transfer the ribs on a platter or individual plates. Serve with barbecue sauce on the side.

 

Photo Courtesy Of: Bordecia34

Grilled Balsamic Chicken

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Grilled balsamic chicken is a delicious tangy dish that is best eaten with vegetables. You may also bake the chicken instead of grilling them if desired. Do not overcook, so that the meat stays tender and juicy.

 

Serves 7

Ingredients:

14 pcs chicken thighs, deboned or chicken thigh fillets

1/2 cup balsamic vinegar

1/2 cup olive oil

1 tablespoon mustard

Salt and freshly ground pepper to taste

 

Place the chicken thighs in a shallow baking dish. After, prepare the balsamic marinade by combining the oil, the mustard, balsamic vinegar, salt and pepper in a small bowl. Mix well and then pour it over the chicken. Marinate it for at least thirty minutes or up to four hours. Grease the grill rack. Cook the chicken in batches, skin side down for five minutes on each side or until the juices run clear and they are soft. Transfer the balsamic chicken to a serving platter or split them into individual plates. Serve immediately.

 

Photo Courtesy Of: stevendepolo

Broiled Wasabi Swordfish

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Broiled wasabi swordfish is a tasty dish which you can eat with rice or potatoes. Throw in some vegetables for added taste and texture. Feel free to reduce the amount of wasabi and adjust it according to your taste.

 

Serves 4

Ingredients:

1 kilo swordfish, sliced

1/4 cup soy sauce

1 teaspoon honey

Juice of half a lime

5 cloves garlic, peeled and chopped

1/2 inch knob of ginger, peeled and chopped

1 scallion stalk, chopped

1/2 teaspoon sesame oil

1 teaspoon wasabi powder

Freshly ground black pepper to taste

 

To prepare the marinade, combine the soy sauce, honey, half a lime, garlic, ginger scallions, sesame oil, wasabi powder and freshly ground paper in a small bowl. Mix until well combined and the wasabi powder is dissolved. Pour the marinade on a re-sealable bag or shallow bowl. Marinate the fish in this mixture for at least ten minutes per side or a maximum of two hours. Broil the fish over high heat for 8-10 minutes or until it is cooked. Turn at least once. Transfer to a serving plate or individual plates and serve immediately.

 

Photo Courtesy Of: Flyinace2000

Penne Al Ragu

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Penne al ragu is a tomato and meat pasta dish infused with fresh herbs. The lemon peel gives it an aromatic taste that pleases all senses. Serve it with some garlic bread and wine for a captivating meal.

 

Serves 6

Ingredients:

400g penne pasta

1/2 cup olive oil

6 garlic cloves, crushed

2 medium sized white onions, chopped

1 small carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 lemon peel

1/4 cup flat leaf parsley

1 lb. ground beef

1 sprig fresh rosemary

1 bay leaf

750g can crushed tomatoes

3 cups heavy cream

1/4 cup grated Parmesan cheese

Salt and ground white pepper to taste

 

Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain and set aside.

Heat the olive oil in a large saucepan over medium heat. Sauté the garlic and onions for 2-3 minutes or until fragrant and the onions are soft. Add the carrots, celery, lemon peel and parsley. Cook it for five to eight minutes or until the vegetables are cooked.

Place the ground beef in the pan. Add the rosemary and the bay leaf. Stir-fry for ten minutes or until browned. Season it with salt and pepper. Stir in the crushed tomatoes. Cover the pan and let it simmer over low heat for thirty minutes or until the liquid has almost evaporated.

Discard the lemon peel. Add the cream and the Parmesan cheese. Let it simmer for five minutes or until heated through. Combine the penne pasta and the sauce. Toss until the pasta is coated in sauce. Transfer to a serving dish or divide between individual plates or bowls. Garnish with parsley before serving.

 

Photo Courtesy Of: 10Rosso

Tuna and Potato Patties

By

Tuna and potato patties are delectable finger foods which make great snacks. Freezing the patties before coating them ensures that they do not break apart. Chilling on the other hand makes them crisp.

 

Serves 6

Ingredients:

3/4 kilo potatoes, boiled and peeled

2 cans tuna in water, drained

1/2 cup cream

1 cup flour

2 eggs, beaten

1 cup breadcrumbs

Salt and ground pepper to taste

Oil for frying

 

Place the potatoes in a large mixing bowl and mash them. Add the tuna and cream. Mix well until well combined. Season it with salt and pepper. Form it into patties and then freeze them for at least ten minutes.

Next, dredge a patty in flour and then dip it in the beaten eggs. Coat it with breadcrumbs. Shake off the excess and put it on a plate or tray. Repeat this for the remaining patties. Chill them in the refrigerator for at least 15 minutes up to overnight.

Heat the oil in a large frying pan or deep fryer. Fry the patties in batches until they are golden brown. Transfer the cooked patties on a plate lined with paper towels to drain the excess oil. Place them on a serving platter or divide them among individual plates. Serve immediately.

 

Photo Courtesy Of:  Annie Mole