bFeedme

Cooking, Recipe and Food Blog

Great Food Combinations You May Be Missing Out On

By

Many restaurants these days know that certain foods combine well with certain ingredients, and when you look at their menus, you may wonder why they are putting cranberries in your salad. However, you should trust them because that really do know what they’re doing. It can be fun to experiment with other flavors and tastes too, even in your own kitchen.

If you are looking to give your taste buds a run for their money, it’s time to make some changes to the way you view foods and how they fit together. Here are a few tips on getting more adventurous with your meal combinations. [Read more…]

Saffron Rice Pilaf

By

One thing that constantly stumps me whenever I cook a dish is thinking of other dishes to accompany the main course. You can only serve mashed potatoes or mashed cauliflower so many times before you guests think you’re not a really creative cook. You can have a stupendously delicious main course but without that side dish of carbohydrates that will serve as your filler, the whole meal can fall flat instantly. These side dishes serve to complement the main dish, mellow out some of the flavors while enhancing others, and as I’ve said before, it helps fill up your guests, sating them during the meal. [Read more…]

Bacon and Tomato Dip

By

Bacon and tomato dip is the ultimate cheesy dip which is perfect for parties or lazy days in front of the television. It is similar to rotel, but with bacon. The garlic and onions are meant to neutralize the cheesy flavor, but if you are a big fan of cheese you can do without it.

 

Serves 4

Ingredients:

1 cup sour cream

1/2 cup sour cream

4 ounces cream cheese at room temperature

1/2 cup shredded Cheddar cheese

1/4 cup chopped white onions

2 cloves garlic, crushed

1 tomato, seeded and diced

6 slices bacon

 

Heat a non-stick frying pan over medium heat. Fry the bacon strips for two to three minutes or until crisp. Transfer it to a plate lined with paper towels to drain the excess oil. After, crumble it into small pieces. Set aside.

Combine the sour cream, mayonnaise, cream cheese, Cheddar cheese, garlic, onions and tomato in a bowl. Mix well. Cover and refrigerate for at least two hours. Add the bacon before serving so that it remains crunchy. Serve with bruschetta or chips.

 

Image from ilovememphis

Tomato Mozzarella and Pesto Tartins

By

Tomato mozzarella and pesto tartins are delectable appetizers which you can serve for cocktails or dinners. These fancy bites are easy to make. You can prepare them ahead of time and load them in the oven just before serving.

 

Makes 24 pieces

Ingredients:

6 small, ripe Roma tomatoes

1 1/2 sheets frozen ready-rolled puff pastry, partially thawed

1 egg white, lightly beaten

1/3 cup pesto

1/4 lb. fresh mozzarella

 

Preheat oven at 220C and lightly grease a 12-hole muffin pan. Cut twenty-four 4cm rounds of baking paper and use them to line the pan bases.

Next, trim the ends of the tomatoes. Cut them in 0.5cm thick slices. Put a slice of tomato in each hole.

With a 5cm round cookie or biscuit cutter, cut 24 rounds from the thawed pastry sheets. Brush one side of a pastry sheet round with egg white and then place them egg side down over the tomato slice in the pan. Repeat this for the remaining ingredients.

Place the pan in the oven and bake it for ten to twelve minutes or until the pastry is golden brown.

Loosen each tartin using a flat knife and put them tomato side up on a plate. Remove the baking paper and top them with a slice of mozzarella. Spoon some pesto on top and season them with salt and pepper. Serve immediately.

 

Image from daveyll

Tapenade

By

Tapenade is a delicious dip which is also used to liven up other dishes. For this recipe we used basil, but others use parsley. Some people also season it with salt and ground pepper, which for me is not necessary because the anchovies add some saltiness to it.

 

Makes 1-1/2 Cups

Ingredients:

1/2 pound pitted mixed olives

2 anchovy fillets, rinsed

3 cloves garlic, minced

2 tablespoons capers

2 to 3 fresh basil leaves

1 tablespoon freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

 

Rinse the olives in cool water and place them in a food processor. Add the anchovy fillets, minced garlic, capers, basil leaves, lemon juice and olive oil. Process it for thirty seconds and then scrape the sides of the food processor bowl. Continue to process for another minute or two until the mixture forms a consistent paste mixture. Transfer it to a bowl and serve or store it in a sealed jar or container and refrigerate.

 

*Based on Alton Brown’s recipe from the Food Network

 

Image from: giffconstable

Baked Mushrooms with Thyme and White Wine

By

Baked mushrooms with thyme and white wine is an aromatic recipe which would make a great appetizer or tapas. Serve it with crusty bread along with some balsamic vinegar. You may add a pinch of paprika for more spice.

 

Serves 2

Ingredients:

1 1/2 tablespoons minced onion

1 teaspoon minced garlic

1/4 teaspoon dried thyme

1 1/2 tablespoons white wine

1 tablespoon olive oil

8 ounces fresh mushrooms, seeded and quartered

Salt and pepper to taste

 

Preheat the oven at 375F/190C and then lightly grease a covered baking dish with oil.

In a large bowl, combine the garlic, onions, thyme, white wine and olive oil. Whisk until well combined. Add the mushrooms and gently toss to coat them. Season it with salt and pepper to taste.

Transfer the mushroom and marinade mixture to the greased baking dish. Cover and bake it for 35 minutes or until the mushrooms are soft and cooked. Stir occasionally. Remove from the oven and let it stand for 2 minutes. Spoon the baked mushrooms into a bowl or serving platter. Add more salt and pepper if desired Serve immediately.

 

Photo Courtesy Of: abyssalmissile

Fried Green Tomatoes

By

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


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

Grilled Antipasto

By

Grilled antipasto is a bestseller at parties or cocktails. It is a great dinner starter or after snack. If you have a raclette set, your guests may grill their own vegetables along with cheese, ham and other cold cuts.

 

Serves 4-5

Ingredients:

1 large red bell pepper

1 large yellow bell pepper

3 large eggplants, sliced

1 large zucchini

2 large white onions, peeled and cut into half

10 pieces fresh button mushrooms, stems removed

Crusty bread, sliced in 1/2 inch thick slices

Olive oil

Salt and freshly ground pepper to taste

 

Place all the vegetables on a tray.  Drizzle them with olive oil and generously season it with salt and pepper.

Next, preheat the grill and wipe the rack with olive oil. Grill the bell peppers over hot coal or high heat for 6-8 minutes per side or until they are charred. Set aside for five minutes and let it cool. Scrape off the charred skin.

After, grill the eggplant and zucchini slices for 3-5 minutes on each side until they are lightly browned and soft. Pierce them with a skewer to test doneness.

Caramelize the onions by grilling them for ten minutes on each side. The mushrooms go next. Cook them for around five minutes or until tender. Lastly, grill the bread until it is toasted.

Arrange the grilled vegetables on a serving platter and serve with the toasted bread, olive oil and balsamic vinegar on the side.

 

Photo Courtesy Of: Rubber Slippers In Italy

Smoked Salmon Potatoes

By

Smoked salmon potatoes is a delicious appetizer with a light but smoky taste that explodes in your mouth. You may prepare the potatoes and smoked salmon filling up to a day before. Just assemble and heat them in the oven before serving.

 

Serves 10-15

Ingredients:

2kg small chat potatoes

Olive oil cooking spray

200g smoked salmon, finely chopped

1/2 cup sour cream

1 bunch dill, sprigs removed, finely chopped

1 lemon, rind finely grated

Salt and pepper to taste

Dill sprigs for serving

 

Wash the potatoes and scrub them. Place them in a large saucepan. Fill the pan with cold water and place it over high heat. Bring it to a boil. Reduce the heat to medium and let it simmer for eight to ten minutes or until the potatoes are tender. Drain and set aside.

Preheat the oven at 200C and line two baking tray with baking paper or lightly grease it with oil. Place the potatoes on the trays and spray them with olive oil. Roast them in the oven for twenty to twenty-five minutes or until they are golden brown.

With a sharp knife, slice off the tops of each potato and scoop out half of the potato. Discard tops and fillings or save them for another dish. Let the roasted potatoes cool.

In a medium sized bowl, combine the sour cream, dill and lemon rind. Season it with salt and pepper.

Fill the potatoes with the salmon mixture and top them with dill sprigs. Serve warm.

 

Photo Courtesy Of:  vyusseem

Roasted Carrots and Parsnips

By

Roasted carrots and parsnips is a delicious recipe which is buttery and full of flavor. It is a perfect meal for vegetable lovers, but it will go perfectly well with grilled or braised meat.

 

Serves 8

Ingredients:

60g butter

2 teaspoon caraway seeds or cumin seeds

2 bunches baby carrots, trimmed and peeled

750g parsnips, trimmed, peeled and quartered lengthwise

1 tablespoon red wine vinegar

Salt and freshly ground pepper to taste

 

Preheat the oven at 200C and lightly grease a baking dish with butter. After, put the butter and caraway seeds in the baking dish. Cook it in the oven for five minutes or until the seeds are fragrant and a bit toasted. Remove it from the oven and add the carrots, parsnips and red wine vinegar. Toss until the vegetables are coated in butter. Season it with salt and pepper to taste. Roast the vegetables in the oven for forty to fifty minutes or until they are tender. Serve immediately.

 

Photo Courtesy Of:  Jon Mountjoy

Chili Tuna Dip

By

Chili tuna dip is an enjoyable appetizer or afternoon snack. You can use it as a spread too. Try adding some chopped water chestnuts if you want more texture. For a non-spicy version, use plain tuna in oil.

 

Makes 1 1/2 Cups

Ingredients:

2 185g cans Thai chili tuna in oil, chilies removed

30g butter, at room temperature

1/2 cup sour cream

1 lemon, rind grated and juiced

3 garlic cloves, crushed

2 tablespoons capers, drained and finely chopped

2 shallots, sliced thinly

Salt & freshly ground pepper

Crostini or chips for serving

 

Place the tuna, butter, sour cream, lemon rind, lemon juice and garlic in a food processor or blender. Process it for one to two minutes or until smooth. Transfer it to a bowl. Stir in the capers and half of the shallots. Season it with salt and pepper to taste. Refrigerate for at least two hours. Top with remaining shallots before serving. Serve with crostini or chips.

 

Photo Courtesy Of:  gezellig-girl.com


Roast Beef with Horseradish Cream Canapés

By

Roast beef with horseradish cream canapés is a wonderful starter to a delicious meal. You can serve it for parties or cocktails too. The rare roast beef is well complimented by the horseradish cream, giving it more flavor and a hint of creaminess too.

 

Serves 6

Ingredients:

30cm long baguette thinly sliced to make 20 slices

Olive oil spray

1/2 cup sour cream

2 tablespoons horseradish cream

Salt and ground pepper

130g sliced rare roast beef, cut into thick strips

20 basil leaves for serving

Cracked black pepper for serving

 

Preheat the oven at 180C and spray it with olive oil. Place the baguette slices on the tray and then spray them with oil. Bake them in the oven for five minutes or until they are golden brown.

While waiting for the baguette, combine the sour cream and horseradish cream in a small bowl. Mix well. Season it with salt and pepper.

Next, assemble the canapés by spreading some sour cream mixture on a slice of baguette. Top it with a strip of roast beef and then garnish it with a basil leaf. Repeat this for the remaining ingredients. Arrange the canapés on a serving platter and season them with cracked black pepper. Serve immediately.

 

Photo Courtesy Of:  jasonlam

Sweet Potato Latkes

By

Sweet potato latkes is a delicious appetizer that you can serve as finger food during potlucks or parties. You can make them ahead of time and just reheat them before serving. Make sure to drain the excess oil using paper towels to keep the latkes crispy because too much oil absorption can make them soggy.

 

Makes 40

Ingredients:

500g sweet potato, peeled, coarsely grated

1/2 cup cornflour

2 shallots, ends trimmed and thinly sliced

1 egg, lightly whisked

1/4 cup olive oil

Sour cream for serving

Sweet chili sauce for serving

Fresh coriander leaves for serving

 

Place the sweet potato in a large mixing bowl. Add the cornflour, shallots and eggs. Mix well. Next, heat two teaspoons of oil in a large non-stick frying pan over medium heat. Fill a spoon with a potato mixture and place it in the frying pan. Repeat this to make eight latkes. Press them down using a spatula. Fry them for 2-3minutes per side or until they are golden brown. Transfer them to a baking tray or large plate lined with paper towels. Do this for the remaining sweet potato mixture.  Put the cooked latkes on a serving platter. Top them with a dollop of sour cream and drizzle them with sweet chili sauce. Garnish with coriander leaves before serving. Serve immediately.

 

Photo Courtesy Of:  idovermani

Shiitake Mushroom and Egg Roll

By

Shiitake mushroom and egg roll is a yummy dish that you can prepare with your kids. You can ask them to do simple tasks such as beating the eggs or carefully rolling the egg rolls. Feel free to be creative when it comes to the filling. It is best to use a rectangular or square frying pan if it is available. Otherwise, a large round frying pan will do.

 

Serves 4

Ingredients:

4 egg yolks

2 eggs

4 garlic cloves, crushed

2 teaspoons vegetable oil

100g shiitake mushrooms, thinly sliced

2 green shallots, ends trimmed and sliced thinly

2 tablespoons sweet soy sauce

 

Place the egg yolks, eggs and garlic in a medium sized bowl. Whisk well and transfer it to a large jug.

Next, heat the oil in a 24cm base non-stick frying pan over medium heat. Stir-fry the mushrooms for two to three minutes or until it becomes tender. Transfer it to a bowl and cover it to keep it warm.

After, put non-stick baking paper over a chopping board and then reheat the frying pan over medium flame. Pour in the beaten egg mixture and cook it for three to four minutes or until it is set. Carefully slide the omelet on the lined chopping board. Make sure that the egg’s cooked side is facing down.

Put the mushrooms on one edge of the omelet and sprinkle it with half of the shallots. Roll it tightly and enclose the filling. Leave the ends open. Slice the egg roll into half inch pieces. Place the shiitake mushroom and egg rolls in individual plates. Garnish them with the remaining shallots. Serve immediately with the sweet soy sauce.

 

Photo Courtesy Of: yajico

Fried Cheese Ravioli

By

Fried cheese ravioli is a delicious starter which is quite similar to mozzarella sticks or other cheese stuffed appetizers. Since it is made of pasta it can be quite heavy. For my appetite, it is a meal in itself. You may replace the tomato dip with marinara sauce if desired. Adding chili flakes will also give it an interesting twist. Enjoy!

 

Serves 4

Ingredients:

1 cup buttermilk

2 cups panko breadcrumbs (Japanese breadcrumbs)

500g pack cheese ravioli

Sunflower or canola oil, for deep-frying

300ml can chopped tomatoes

Parsley, for serving

Freshly grated Parmesan cheese, for serving

Salt and pepper to taste

 

Place the buttermilk in a medium sized bowl. Do the same for the bread crumbs.

Half fill a saucepan or deep fryer with oil and heat it over medium heat.

Dip a piece of ravioli in buttermilk and then coat it in breadcrumbs. Do this for the rest of the ravioli. Place them on a platter, making sure that they are apart.

Fry the ravioli in batches for 1-2 minutes or until they are golden brown and crisp. Do not overcrowd them. Once they are cooked, remove them from the oil and place them on a plate lined with paper towels to drain the excess oil.

In a separate saucepan, prepare the dip by heating the tomatoes in a small saucepan over medium heat. Season it with salt and pepper. Transfer it to a small bowl.

Place the fried cheese ravioli on a serving platter and sprinkle it with parsley and Parmesan cheese. Serve it with the tomato dip.

 

Photo Courtesy Of: jeffreyw

Indonesian Gado-Gado Salad

By

I first tasted this vegetable salad at a party hosted by an Indonesian couple some years back and it has been a favorite ever since.  Gado-gado is a popular dish in Indonesia and served in many Indonesian restaurants around the world. What makes it particularly special is the peanut sauce dressing – in authentic Indonesian cooking, the sauce is made with the right balance of sweet, sour, spicy, tangy and salty that perfectly complements all the vegetables. Because some of the ingredients used to make the sauce can be hard to find, here is a simpler version. You can also add proteins to the salad such as diced chicken or tofu.

Serves: 6

Ingredients:

For the Salad:

3 cups cabbage shredded or coarsely chopped

3 eggs, hard-boiled and sliced

3 cups bean sprouts (preferably fresh)

2 1/2 cups green beans, cut and blanched (or use the canned variety)

2 medium potatoes, boiled and cut

1 cucumber, sliced

For the Peanut Sauce Dressing:

1 cup peanut butter (preferably creamy)

1 tbsp brown sugar

1 tsp hot sauce (Sriracha or any Asian hot sauce)

1 tsp rice wine vinegar

1 tsp lime juice

1 tsp soy sauce

3 tbsp water

Once you have prepared all the vegetable ingredients, arrange them on a platter. Start with the cabbage as a bed for all the other vegetables and pile them up on the plate with the sliced potatoes and eggs on top.

In a small bowl, mix all the ingredients for the sauce and stir until everything is well incorporated. Taste and adjust according to your preference. Pour the peanut sauce dressing over the entire salad (it should cover all of the vegetables).

Photo Courtesy of: Banana Leaf Philippines

Crispy Chicken Chunks

By

Crispy chicken chunks is a delectable dish which can be eaten as an appetizer or main dish. For this recipe we used ginger juice, but you can also crush some ginger and add it to the marinade if desired. You may also season the cornstarch with salt and pepper for a tastier coating.

Serves 4

Ingredients:

2 teaspoons fresh ginger juice

2 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon sake

1lb. chicken breast cut into bite sized chunks

2/3 cup cornstarch

Oil for deep frying

Lemon wedges for serving

 

Place the ginger juice, garlic, sake and soy sauce in a medium sized bowl. Mix well. Marinate the chicken chunks in the mixture for 20 minutes. Drain the chicken chunks and then dredge it in flour. Shake off any excess.

After, heat the oil in a frying pan or deep fryer. Fry the chicken in batches for 3-4 minutes or until it floats and becomes golden brown. Reheat the oil before frying the next batch. Transfer the cooked chicken chunks to a colander or plate lined with paper towels to drain the excess oil.

Arrange the crispy chicken chunks on a platter and serve immediately with lemon wedges.

 

Photo Courtesy Of: KayOne73

Fried Artichoke Hearts with Gorgonzola Dip

By

Fried artichokes with gorgonzola dip are delicious bite sized snacks. The slight bitterness from the artichokes is well complimented by the gorgonzola dip.

Gorgonzola may be a bit pungent, but it tastes really good. If it is not readily available you can use cream cheese instead.

 

Serves 4-6

Ingredients:

1 can artichoke hearts

1/4 cup all-purpose flour

1/2 teaspoon garlic salt

1/4 cup breadcrumbs

1/4 cup fine-ground cornmeal

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

3 tablespoons grated Parmesan cheese

2 eggs beaten

Oil for frying

For gorgonzola dip:

1/2 cup sour cream

1/2 cup mayonnaise

1 teaspoon minced garlic

100g gorgonzola crumbled

Salt and ground white pepper to taste

 

First prepare the sauce by mixing the mayonnaise, sour cream, cheese and garlic. Mix until well combined. Season it with salt and pepper. Refrigerate until needed.

Drain the artichoke hearts. Pat them dry using paper towels and then set aside.

Combine the flour and garlic salt in a small bowl. In another bowl, place the breadcrumbs, cornmeal, basil, oregano and Parmesan cheese.

Dredge the dry artichokes in the flour mixture. After, dip it in the beaten egg and then coat it with the breadcrumbs mixture.

Heat the oil in a deep fryer or frying pan over medium heat. Fry the artichokes for 2-3 minutes or until golden brown. Place them on a plate line with paper towels to drain the excess oil. Serve immediately with the gorgonzola sauce.

 

Photo Courtesy Of:  AAAndrew

Chicken and Corn Sausages with Salsa Cruzada

By

Chicken and corn sausages are delicious bites which are great appetizers or party food. They are easy to whip up and are perfect for the holiday season. For this dish we used creamed corn, but I also like using sweet corn kernels for more texture. Minced bell peppers make good additions to the sausages too.

 

Makes 12

Ingredients:

800g minced chicken

1 cup breadcrumbs

130g can creamed corn

1 tablespoon finely chopped fresh chives

1/4 cup cornmeal

For the salsa cruzada:

2 large tomatoes, seeded and finely chopped

1 medium sized onion, seeded and finely chopped

2 garlic cloves, crushed

2 tablespoons finely chopped fresh coriander

1 tablespoon fresh orange juice

 

Preheat the oven at 180C and line a baking tray with aluminum foil. Slightly grease the tray with oil.

Combine the minced chicken, breadcrumbs, creamed corn, chives and cornmeal in a large mixing bowl. Mix well. Divide it into 12 parts and shape it into sausages.

Put the mist sausages in the greased baking tray. Bake it for 30 minutes or until it is golden brown. Turn at least once.

While the sausages are being cooked, prepare the salsa cruzada by placing the tomatoes, onions, garlic, coriander and orange juice in a small bowl. Toss until well combined. Refrigerate until needed.

Once the sausages are ready, transfer them to a serving platter and serve them with the salsa cruzada.

 

Photo Courtesy Of:  VirtualErn