Antipasto with Marinated Mushrooms

This recipe makes 6 to 8 servings.

Ingredients:

• 4 teaspoons red wine vinegar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Generous dash of black pepper
• 1/4 cup (60ml) extra-virgin olive oil
• 4 ounces mozzarella cheese, cut into 1/2 inch cubes
• 4 ounces prosciutto or cooked ham, thinly sliced
• 4 ounces provolone cheese, cut into 2-inch sticks
• 1 jar (10 ounces) pepperoncini peppers, drained
• 8 ounces hard salami, thinly sliced
• 2 jars (6 ounces each) marinated artichoke hearts, drained
• 1 can (6 ounces) pitted ripe olives, drained
• Fresh basil leaves or chives

Ingredients for Marinated Mushrooms:

• 3 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon dried tarragon
• 1/8 teaspoon black pepper
• 1/2 cup (125ml) extra-virgin olive oil
• 1/2 pound small or medium fresh mushrooms, stems removed

Method:

1. To prepare marinated mushrooms: combine lemon juice, parsley, garlic, salt, tarragon and pepper in medium bowl.  Add oil; whisk until well blended.  Add mushrooms; stir to coat.  Marinate, covered in refrigerator for 4 hours or overnight, stirring occasionally.  Drain mushrooms; reserve marinade for dressing.
2. Combine vinegar, dried basil, oregano and black pepper in small bowl. Add oil; whisk until well blended. Add mozzarella cubes; stir to coat. Marinate, covered, in refrigerator at least 2 hours.
3. Drain mozzarella cubes, reserving marinade. Wrap 1/2 of prosciutto slices around provolone sticks; roll up remaining slices separately. Arrange mozzarella cubes, prosciutto-wrapped provolone sticks, prosciutto rolls, Marinated Mushrooms, peperoncini, salami, artichoke hearts and olives on large platter. Drizzle reserved marinade over peperoncini, artichoke hearts and olives. Garnish with fresh basil. Serve with small forks or toothpicks.

Marinated Cheese for Crackers

This recipe makes 15 servings, 2 each.

Ingredients:

• 1 (8 oz) mozzarella cheese, cut crosswise into 15 slices
• 1/4 cup (60ml) sun dried tomato dressing
• 30 crackers
• 60 slices pepperoni

Method:

1. Cut each cheese slice crosswise in half.  Place in shallow glass dish.  Pour dressing over cheese; cover.  Refrigerate for at least 1 hour to marinade.
2. Remove cheese from marinade just before serving; discard marinade.  Top each cracker with 2 pepperoni slices and 1 slice of cheese.  Serve immediately.

Kiwi Tiki Torches

This recipe makes 12 servings.

Ingredients:

• 1 fresh pineapple, peeled and cut into 1 inch chunks
• 4 medium kiwifruit, peeled and cut into 3/4 inch chunks
• 2 cups fresh strawberries, halved

Ingredients for White Chocolate Dipping Sauce:

• 1 cup heavy whipping cream
• 6 white chocolate Toblerone candy bars (3.52oz each), broken into pieces
• 1/4 cup finely chopped macadamia nuts
• 1-2 teaspoons rum extract
• 1/3 cup flaked coconut, toasted

Method:

1. Alternately thread the pineapple, kiwi and strawberries onto 12 metal or wooden skewers, set aside.
2. In a large saucepan over medium heat, bring cream to a boil. Remove from the heat; stir in candy bars until melted. Return to the heat. Stir in nuts and extract; heat through. Transfer to a fondue pot or 1 1/2 quart slow cooker; keep warm. Sprinkle with coconut. Serve with fruit kabobs.

Fiesta Spread

This recipe makes 8 servings.

Ingredients:

• 1 (8oz) package cream cheese
• 1/4 cup (60ml) salsa
• 1/2 cup (125ml) apricot preserves
• 1/4 cup (60ml) sliced ripe olives
• 1 tablespoon fresh cilantro, if desired
• assorted crackers, if desired

Method:

1. Place block of cream cheese on serving plate with shallow rim.
2. Mix salsa and preserves, spread over cream cheese. Sprinkle with olives and cilantro. Serve with crackers.

Cilantro Salsa

This recipe makes 8 servings.

Ingredients:

• 1 bunch cilantro, chopped
• 3 large fresh tomatoes, diced
• 1 red onion, diced
• 2 jalapeno peppers, seeded and chopped, optional
• 2 tomatillos, diced
• 2 tablespoons lime juice
• 1 teaspoon hot chili sauce, optional
• 1 teaspoon freshly ground cumin seed
• Salt, to taste
• Corn tortilla chips

Method:

1. Mix together the cilantro, tomatoes, red onion, jalpeno, tomatillos, lime juice, hot chii sauce and cumin seed in a large bowl. Season with salt to taste.
2. Cover and refrigerate overnight before serving to blend flavors. Serve with tortilla chips. 

Calamansi Lime Pie

This recipe  serves 8.

Ingredients:

For Pie Crust

• 75g (3/4 cup) finger biscuit crumbs
• 3 tablespoons sugar
• 60ml (1/4 cup) melted better

Ingredients For Filling:

• 60ml (1/4 cup) water
• 1 tablespoon unflavoured gelatin powder
• 500ml (2 cups) whipping cream, well chilled
• 300ml (1.25 cups) condensed milk
• 60ml (1/4 cup) freshly squeezed calamansi lime juice
• 2 – 3 drops green food coloring
• Whipped cream for topping (optional)

Method:

1. Preheat an oven to 180 degrees Celsius (350 degrees Farenheit).
2. To make the Pie Crust, mix the biscuit crumbs, sugar and melted butter.  Press mixture into a 23cm (9 inch) pie plate and chill for about 15 minutes.  Bake crust for about 5 minutes in the preheated oven.  Set aside to cool.
3. To make the Filling, pour water into a small saucepan and sprinkle unflavoured gelatin granules to swell.  Heat over low heat, stirring until liquid clears and gelatin is completely dissolved, about 3 minutes.  Set aside.
4. Beat the whipping cream with a mixer at medium speed for 5 minutes.  Slowly add condensed milk and lime juice and beat to blend, about 2 minutes.  Add the food coloring and the gelatin mixture and beat until mixture is smooth and an even light green color.  Chill for 5 to 10 minutes, or until partially set.
5. Spoon Filling into the cooled Pie Crust.  Chill for 6 hours before serving, topped with whipped cream, if desired.

Note:

If you do not wish to bake the pie crust, simply melt the butter and sugar and mix into the biscuit crumbs.  Press into the pie plate and chill the crust in the fridge for about 30 – 45 minutes before use.

 

 

Tomato, Mozzarella & Basil Salad

This recipe serves 4.

Ingredients:

• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon dry mustard
• Generous dash of black pepper
• 1/3 cup (80ml) olive oil
• 4 Italian plum tomatoes
• 6 ounces fresh mozzarella cheese
• 8 to 10 fresh basil leaves

Method:

1. For dressing, combine vinegar, garlic, salt, mustard and pepper in small bowl.  Add oil in slow steady stream, whisking until it is thoroughly blended.
2. Slice tomatoes and cheese into 1/4-inch thick slices.  Trim cheese slices to size to tomato slices.
3. Place tomato and cheese slices in large, shallow bowl or glass baking dish.  Pour half of the dressing over slices.  Marinate, covered, in refrigerator at least 30 minutes or up to 3 hours, turning slices occasionally.
4. Layer basil leaves with largest leaf on bottom, then roll up jelly roll fashion.  Slice basil roll into thin slices; separate into strips.
5. Arrange tomato and cheese slices alternately on serving plate or 4 individual salad plates.  Sprinkle with basil strips, drizzle with remaining dressing.

Choc-Berry Nut Sundaes

This recipe serves 4.

Ingredients:

• 1 cup (250ml) mixed berries (use your favourites)
• 4 scoops vanilla ice cream
• 4 scoops chocolate ice cream
• 1/4 cup (60ml) roasted hazelnuts, coarsely chopped
• Wafers to serve
• Fresh mint leaves to decorate

Ingredients for Sauce:

• 1 cup (250ml) mixed berries
• 2 tablespoons icing sugar

Method:

1. To prepare sauce, blend berries and icing sugar in an electric blender until smooth.  Strain mixture through a fine sieve and save in a jug.
2. Divide berries between 4 serving glasses.  Top with scoops of ice cream.  Pour prepared sauce over.  Sprinkle with chopped nuts.
3. Serve with wafers.  Decorate with fresh mint.

Coffee & Kahlua Granita

This recipe serves 4.

Ingredients:

• 5 tablespoons instant coffee powder
• 1/2 cup (125ml) caster sugar
• 3/4 cup (175ml) boiling water
• 2 tablespoons Kahlua (coffee-flavoured liquer)
• Whipped cream to serve (available from supermarkets)
• Fresh mint leaves to decorate

Method:

1. Combine coffee, sugar and water in a bowl; stir until sugar is dissolved.  Let cool before stirring in Kahlua.
2. Pour granita mixture into a 19x19cm pan.  Cover then freeze for 3 hours or until almost set.  Stir mixture with a fork.  Cover again.  Freeze for another 2 hours or until mixture is firm.
3. Using a fork, scrape granita into serving cups.  Serve topped with whipped cream.  Decorate with fresh mint leaves.

Note:

If you prefer a non-liquer iced treat for the kids, simply omit Kahlua from the recipe.

Citrus & Pistachio Ice Cream

This recipe serves 6 – 8.

Ingredients:

• 1 cup (250ml) fresh milk
• 1 cup (250ml) caster sugar
• 2 eggs
• 1 3/4 cups (425ml) thickened cream (available at supermarkets)
• 1 cup (250ml) shelled pistachio nuts, coarsely chopped
• 2 teaspoons finely grated lime rind
• 2 teaspoons finely grated lemon rind
• 1 1/2 tablespoons lime juice
• 1 1/2 tablespoons lemon juice
• Shredded lemon rind and lime wedges to decorate

Method:

1. Grease two 8x26cm bar pans.  Line bases and two long sides of each pan with baking paper.
2. Heat milk in a pan over low fire until warm but not boiling.  Set aside.  Whisk sugar and eggs in a bowl until combined.  Gradually whisk in warm milk until well combined.
3. Return mixture to pan.  Stir over medium fire, without boiling, for about 5 to 10 minutes until mixture is thickened and coats the back of a spoon.  Allow to cool slightly.
4. Add cream, nuts, rinds and juices.  Pour into prepared pans.  Cover then freeze overnight.
5. To serve, turn out from pans.  Using a warm knife, cut ice cream into thick slices, then cut each diagonally in half.  Decorate with shredded lemon rind and lime wedges.