bFeedme

Cooking, Recipe and Food Blog

Savoury Oat Crackers

By

Great as part of a picnic, or to use as a snack for a day at home – these crackers are very easy to make, and very tasty. You can easily add some flavouring to them to make each batch a bit different, and of course, you can shape them however you want!

Savoury Oat Crackers

To Make 12
100g Unsalted Butter, plus extra for greasing
90g Rolled Oats
25g Wholemeal Flour
1/2tsp Coarse Sea Salt
1tsp Dried Thyme
40g Walnuts, finely chopped
1 Egg, beaten
40g Sesame Seeds

1. Heat an oven to 180C, and lightly grease two medium sized baking trays
2. In a large dry bowl, rub the Butter into the Rolled Oats and the Flour using just your fingertips, until it begins to cling together and then start to stir in the Walnuts, Salt and Thyme.
3. Add the Egg and mix to form a soft dough. Spread the sesame Seeds out on a large shallow dish (it can be a plate or tray). Break off small pieces of the Dough (around Walnut Sized would be good), and roll into balls, before covering in the Sesame Seeds.
4. Place the balls into the greased baking trays, then flatten them using a Rolling Pin of the palm of your hand, to get them as thin and as flat as possible.
5. Bake in the oven for around twelve to fifteen minutes, or until firm and light gold.
6. Remove from the oven, then cool on the baking tray for three to four minutes, before placing on a wire rack to finish cooling.

Serve with various Pates and dips to get a good snack.

Photo Courtesy of: papertygre

All About Salsa

By

I am a big fan of salsa and dishes that are served with it. I like the fresh variety a whole lot better than the canned or bottled ones. They are tastier and they compliment even the simplest food like chips well.

You can prepare it ahead of time and refrigerate it. It usually lasts for a week.

 

Tomato Salsa

Ingredients:

3 tablespoons finely chopped white onion

2 small cloves garlic, minced

3 large ripe tomatoes, peeled and seeds removed, chopped

1 red bell pepper, chopped (optional)

2 hot chili peppers, Serrano or Jalapeno, finely chopped

2 to 3 tablespoons minced basil

1 1/2 to 2 tablespoons tomato sauce or ketchup

Salt

Combine all the ingredients. Mix well and keep in a covered container. Refrigerate before serving.

 

Salsa Verde

Ingredients:

1 1/2 lb tomatillos, husked

1/2 cup chopped white onion

2 cloves garlic, minced

1/2 cup cilantro or basil leaves

1 Tbsp fresh lime juice

2 Jalapeño peppers OR 2 Serrano peppers, stemmed, seeded and chopped

Salt to taste

Combine all the ingredients. Mix well and keep in a covered container. Refrigerate before serving.

 

Mango Salsa

Ingredients:

1 ripe mango, peeled, pitted, and diced

1/2 medium red onion, finely chopped

1 Jalapeño chili, minced

1 small cucumber, peeled and

3 Tbsp fresh cilantro or basil leaves, chopped

3 Tbsp fresh lime juice

Salt and pepper to taste

Combine all the ingredients. Mix well and keep in a covered container. Refrigerate before serving.

 

Photo Courtesy Of: °Florian

Chili Chocolate Fondue

By

Everyone loves chocolate. Here’s an interesting twist to the classic chocolate fondue. A hint of chili gives this recipe an extraordinary taste. It is bitter, sweet and spicy all at the same time. The Nutella gives it a nutty taste as well.

It is a wonderful dessert, but you can serve it during dinner cocktails as well. You can even have it with champagne, during intimate or formal gatherings.

Makes 1-2 cups

Ingredients:

6 ounces (170 grams) semisweet or bittersweet chocolate, cut into small pieces

6 ounces (170 grams) dark chocolate, cut into small pieces

1/4 cup (60 ml) half and half

2 1/2 tablespoons (35 grams) granulated white sugar

2 tablespoons light corn syrup (optional)

1 teaspoon cinnamon

1/4 teaspoon chili powder

1/4 cup Nutella (optional)

1 tablespoon liqueur (Amaretto, Cognac or Kahlua)

Place the chocolate chips in a big bowl. Set it aside.

In a deep saucepan over medium low heat, combine the half and half, sugar, corn syrup, chili and cinnamon. Mix it well until the sugar granules dissolve and the mixture is hot.

Pour the half and half mixture into the bowl with chocolate. Whisk until smooth. You may use an electric blender if you wish. Fold in the Nutella and liqueur. Continue mixing until the ingredients have blended.

Pour melted chocolate in a fondue pot. Serve with fresh fruits, marshmallows, cake or wafers.

Photo Courtesy Of: islandjoe

Plum Sauce

By

Plum sauce is commonly used in Asian dishes. It is a delicious condiment you can use as a dipping sauce for meats. It is especially good with roasted duck and spring rolls. You can also use it as a marinade or spread it over pancakes.

Ingredients:

3 onions, finely chopped
50g fresh root ginger, finely grated
4 garlic cloves, finely chopped
2.5kg plums, stoned and quartered
1 litre white wine vinegar
250g light soft brown sugar

1 teaspoon sesame oil

1 lemon, juice of, fresh
200 ml light soy sauce
1 cinnamon stick
3 star anise

Chili paste (optional)

Place 300 ml water in a large pan under medium heat. Add plums, ginger, garlic, vinegar, lemon and chili (if desired). Let it boil. Next, lower the heat and simmer for 10-15 minutes or until the plums are soft.

With a sieve, strain the liquid mixture and extract the liquid from the plum pulp. Discard the solids in the sieve.

Pour the strained liquid into a deep sauce pan under medium heat. Stir in the lemon juice, soy sauce and sugar. Cover and let it boil. After, lower the heat and add the cinnamon and star anise. Simmer for 1-2 hours or until it thickens. Remove the cinnamon and star anise and let it cool.

Pour the sauce into sterilized jars or bottles and seal. Store it in a cool dark place for 3 months. If opened, consume within 2 weeks and keep it refrigerated.

Photo Courtesy Of: Hoppo Bumpo (Liesl)

Mousse de Saumon Fumé (Salmon Mousse)

By

It is a light and tasty spread often served with crackers, baguette or as canapés of all sorts. You must try it with Cracotte (French crackers).

Some people put eggs when they make salmon mousse. I would advice otherwise unless you are using fresh eggs. Old eggs may give it a funky taste. If you are fond of sour cream, you can substitute this for cream.

Ingredients:

150 g (5 oz) smoked salmon

1 can pink salmon

1 tablespoon prepared horseradish (optional)

1/2 tablespoon lemon zest

1 tablespoon lemon juice

1/2 cup heavy cream

Salt and Pepper

1 sprig fresh dill

Lemon wedges

Drain the canned salmon and check for bones. Remove the skin.

In a food processor or blender, combine the canned salmon, smoked salmon, lemon zest, lemon juice, cream and dill. Blend the ingredients for 1 minute if you want more texture and perhaps 2-3 minutes if you want the spread to be very smooth.

Refrigerate for 2-3 hours before serving. It is best served cold with crackers and lemon wedges.

Photo Courtesy Of: jules:stonesoup

Purple Yam Jam

By

Purple yam has many names: water yam, winged yam, purple yam, ube (Philippines), khoai mỡ(Vietnam), ratalu or violet yam (India) and uhi (Hawaii). It is often used to flavor desserts like ice cream, milk and pastries. Some even use it for soups and side dishes.

Despite the same purple appearance, yam and Okinawan sweet potato are not the same. They are both tubers, but come from different families. I am still wondering if they are related or if there is a distinct difference in their taste. I have yet to experiment if this dish can be prepared with purple sweet potatoes.

Ingredients:

2 kilos Purple yam

4 cups white sugar

1/2 cup butter

2 cans coconut milk or 5 cups fresh coconut milk

In a pot half filled with water, boil the yam until it is cooked. Transfer them into a bowl of ice cold water. Let it stand for 2 minutes before peeling. Mash the yam using a fork or a food processor. You can use frozen yam, but the fresh ones are better.

In a deep saucepan, combine the coconut milk, sugar and butter. Cook in low fire for 2-3 minutes and mix well until the sugar granules dissolve. Add the mashed yam and stir constantly for 15 minutes until it becomes thick. You may add more coconut milk to prevent sticking or to attain desired thickness. Instead of stirring constantly for 15 minutes, you can also combine the yam and the coconut milk mixture in a baking pan. Bake it for 15-20 minutes at 350F.

Let it cool or refrigerate before serving. It can be eaten as is or with bread.

Photo Courtesy Of: jason tinder

Figs and Olives Tapenade

By

Tapenade is famous in France. It is often spread on bread or crackers and eaten as an appetizer or a snack. You can have it plain in simple – with bread or compliment it with cream cheese. I personally like it with pita bread and grizzled with yogurt sauce.

Traditional tapenade is made of olives, capers, anchovies and olive oil. This recipe can be considered a makeover for this dish. The sweetness of the figs contrasts with the saltiness of the olives, while the herbs make it more interesting for the taste buds. I can surely say that it is an interesting spread.

Ingredients:

1 cup chopped dried figs

1/2 cup water

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1 teaspoon dried rosemary

1 teaspoon dried thyme

1/4 teaspoon paprika

2/3 cup chopped olives

2 cloves garlic, minced

salt and pepper to taste

1/3 cup chopped toasted walnuts

1 (8 ounce) package cream cheese

Crackers or French bread

Place a saucepan over medium heat. Pour water and add figs. Cook until they are tender. Make sure that the liquid is reduced.

Remove from heat and combine the figs with the rest of the ingredients: olive oil, balsamic vinegar, rosemary, thyme and paprika. Mix in the garlic and olives. Season mixture with salt and pepper to taste. Let the tapenade cool and then transfer it to a jar or container. Make sure it is covered. Refrigerate for 4 hours or overnight to let the flavors blend together.

Spread the cheese on crackers or French bread. Top it with tapenade and sprinkle with walnuts. Serve cold.

Photo Courtesy Of: cursedthing

Quick and Easy Cheese Fondue

By

It’s a quick and easy recipe for lazy nights or when you are expecting guests. Pair it with red wine and you are good to go.

2 shallots, peeled and finely chopped

olive oil

sea salt and freshly ground black pepper

a couple of sprigs of fresh thyme or marjoram (if they are not available, dried ones are fine)

50ml cider

400g Cheddar cheese

400g Gruyere cheese

150g blue cheese

1 cup whipped cream

2 tablespoons buttermilk

¼ cup hot water

To make homemade crème fraîche: combine whipped cream and buttermilk. Mix well and place in a jar. Let it stand at room temperature for 8-24 hours or until the mixture has thickened. Stir well and refrigerate. Use within 10 days.

*If buttermilk is not available, you can make a substitute:  mix a cup of milk with a tablespoon of vinegar or lime juice. Let it stand for 5 minutes.

In a pan, fry the shallots and herbs until soft. Season it with salt and pepper. Cook for 5-10 minutes.

In a saucepan, put an inch or two of water and boil. Put a bowl in the pan with water so that it functions as a double boiler. You can use one if it is available.

In the bowl, transfer the leeks and herbs, pour in cider. Mix in the cheeses and stir until melted.  Stir in the crème fraîche then ¼ cup hot water to loosen the mixture a little. Add salt and pepper if desired.

Serve with croutons, bread sticks and roasted/steamed vegetables.

Photo Courtesy Of:scaredy_kat

Jams and Chutneys

By

A great treat to give at Birthdays and Christmas. Fresh jams and chutneys can be made as sweet as you like, and above all, it’s very easy and straight forward to make

Each of these recipes makes around 1.5kg (around 3lb) of Jam or Chutney.

Gooey Strawberry Jam

1kg Strawberries

1kg Granulated Sugar

Juice of 1 Lemon

100ml Water

1.       Cut the ends off of the Strawberries, and roughly cut them up into smaller sizes.

2.       Put these Strawberry chunks into a bowl, along with half the Sugar, the Lemon Juice and the water.

3.       Simmer for thirty five to forty minutes, tasting every ten minutes, and adding extra Sugar if needed.

4.       Allow to cool, and place into clean and sterile jars to store in a cool place.

Blackberry Jam

1kg Blackberries, dried and rinsed

1kg Granulated Sugar

Juice of 1 Lemon

125ml Apple Pectin

1.       Put a couple of small plates in the freezer

2.       Put all of the Blackberries, Sugar and Lemon Juice in a heavy-bottom pan, and cook over a low heat until all the sugar has dissolved.

3.       Heat to a rolling boil (in other words, keep it boiling quickly). Using a slotted spoon, scoop off any of the waste that may rise to the surface. Boil it for three minutes before adding the Pectin and then boil for another two minutes and remove from the heat

4.       Take a teaspoon of the jam and spread it on one of the chilled plates, and leave for thirty seconds. If the surface wrinkles when you push your finger through the surface, it’s ready, if not, boil for another minute

5.       When it’s ready, allow to stand for fifteen minutes, before evenly distributing to warmed, dry sterile jars, and cover securely.

Sweet Chilli Tomato, Onion and Apply Chutney

2tbsp Olive Oil

3 Large Sweet Onions

1kg Ripe Baby Plum Tomatoes

500g Bramley Apples

2tsp sweet Smoked Paprika

3 red Chillies

200g light Muscovado Sugar

350ml Red Wine Vinegar

2tbsp Tomato Puree

1.       Peel and dice the Onion, halve the Tomatoes and peel, core and chop the Apples. Finely chop the Chillies. Leave the seeds in if you want a bit of extra heat.

2.       Heat the oil in a heavy based pan, and add the onions and cook gently. Add ½tsp Salt, and cook until golden

3.       Add the Tomatoes, Apples, Paprika and Chilli, and cook for around five minutes until the Tomatoes start to break down.

4.       Stir in the Sugar, Vinegar and Puree, and boil for three or four minutes, before reducing the heat and simmer for twenty-five to thirty minutes, stirring occasionally to prevent things settling.

5.       Spoon into hot, sterile jars, and allow to cool before covering

Photo Courtesy of: Ndrwfgg

Halloween Tomatillo Dip

By

chips and tomatillo dip

Take out the chips and the scary movies — here’s a “bloody” good dip for your Halloween horror marathon. Contains loads of anti-oxidant rich tomatoes, and no cholesterol. 

Ingredients 

  • 3 fresh tomatillos (about 6 oz. total), husks removed
  • 1/2 cup shelled raw pumpkin seeds (pepitas)
  • 2 medium cloves garlic, peeled
  • 2 tablespoons lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup lightly packed fresh cilantro
  • 1/2 teaspoon salt
  • Tortilla chips 

What’s Next

Broil the tomatillos in a pan, about 4 to 6 inches away from heat. Turn it once. Do this for about 5 minutes, or until the skins are charred. In a separate pan, toast pumpkin seeds for about 4 minutes. Then, throw all the ingredients into a food processor and give a quick whirl. Add salt to taste.

Homemade Kalamata Olive Tapenade Recipe

By

Tapenade.bmpThere’s nothing better during the summer months than good, cool food & that’s why I love tapenade.  Tapenade is spread popular in the Mediterranean region.  It is made using olives, pimentos & whatever else you have in the cabinet.  Enjoy this Homemade Kalamata Olive Tapenade recipe that I have perfected to heavenly perfection! 

Ingredients:

  • 20 pitted Kalamata olives, coarsely chopped
  • 1 tablespoon capers, rinsed & chopped
  • 1 tablespoon black olives, coarsely chopped
  • 1 small jar pimentos, drained
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon anchovy paste, this can be optional
  • Fresh cracked black pepper

What’s Next:

In a large bowl- mix all ingredients thoroughly.  That’s it.  Just serve & refrigerate after use, will keep for two weeks.  This is a great dish to spread on whole wheat crackers or stuff mushrooms with.  Enjoy & have fun.

 

Eat well & Laugh often!