Starters

  • Deviled Eggs – Mexican

    Deviled Eggs – Mexican

    Ingredients – 12 hard-cooked eggs, peeled – 1/4 cup mayonnaise – 1/4 cup prepared yellow mustard – 1/4 cup sweet pickles, chopped – 1/4 cup red onion, diced – 1/2 avocado – peeled, pitted, and mashed – 1/2 jalapeno pepper, seeded and diced &... Read More »

Deviled Eggs – Mexican

Deviled Eggs – Mexican

Ingredients

– 12 hard-cooked eggs, peeled
– 1/4 cup mayonnaise
– 1/4 cup prepared yellow mustard
– 1/4 cup sweet pickles, chopped
– 1/4 cup red onion, diced
– 1/2 avocado – peeled, pitted, and mashed
– 1/2 jalapeno pepper, seeded and diced
– salt and ground pepper to taste
– 1/4 teaspoon ground chipotle chilli pepper

Directions

1. Slice eggs in half lengthwise and scoop yolks into a bowl.

2. Mash yolks with a fork and stir in mayonnaise, mustard, sweet pickles, red onion, avocado, jalapeno pepper, salt, and black pepper until thoroughly combined.

3. Spoon filling into egg halves and sprinkle each deviled egg half with a pinch of ground chipotle chilli.

Serves 6-8

 

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  • Tomato and Basil Bruschetta

    Tomato and Basil Bruschetta

    Ingredients – 6  tomatoes, diced – 2 cloves garlic, chopped – 2 cloves garlic, peeled – 3 tablespoons olive oil – 2 1/4 teaspoons balsamic vinegar – 2 tablespoons chopped fresh basil – 1/2 teaspoon salt – 1/4 teaspoon fresh cracked pepper –... Read More »

Tomato and Basil Bruschetta

Tomato and Basil Bruschetta

Ingredients

– 6  tomatoes, diced
– 2 cloves garlic, chopped
– 2 cloves garlic, peeled
– 3 tablespoons olive oil
– 2 1/4 teaspoons balsamic vinegar
– 2 tablespoons chopped fresh basil
– 1/2 teaspoon salt
– 1/4 teaspoon fresh cracked pepper
– 8 slices Italian bread, cut about 1 inch thick
– 2 tablespoons grated parmigiano-reggiano cheese

Directions

1.Whisk together chopped garlic, vinegar, salt, pepper, and basil.

2. When combined slowly drizzle in oil.

3. Add tomatoes and let sit for 20 minutes at room temp.

4. Meanwhile back at the bat cave, toast the bread.

5.  This can be done either in the toaster (if it’s got really wide slots) or under the broiler (if using this method watch closely so it doesn’t become a brickette).

6. When the bread is toasted rub each piece, on one side, with the whole garlic pieces.

7. Place the bread on a cookie sheet and top with tomato mixture.

8.  Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it’s equally as wonderful).

9.  Serve immediately.

10. The tomato mixture also makes a wonderful vinegrette for an antipasto salad.

11. Enjoy!

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  • Potato Wedges

    Potato Wedges

      Ingredients – Potatoes – Olive oil (more costly), or vegetable oil which tastes just as great. – Paprika, Seasoning (optional) or choose another kind such as cinnamon or chili powder – all to taste, choose your favorites – Serve with a tub of chilli sauce or... Read More »

Potato Wedges

Potato Wedges

 

Ingredients

– Potatoes
– Olive oil (more costly), or vegetable oil which tastes just as great.
– Paprika, Seasoning (optional) or choose another kind such as cinnamon or chili powder – all to taste, choose your favorites
– Serve with a tub of chilli sauce or tomato pasta sauce (optional)

Directions

1. Scrub the amount of potatoes needed until they are clean. Do not peel them. Cut away any discoloured parts of the potatoes that don’t look appetizing.

2. Cut each potato in half.

3. Cut each half into wedge shapes.

4. Place the wedges in a large bowl. Pour in just enough oil to cover each wedge. Alternatively, shake them in a plastic bag to coat them in the oil (which saves one less dish to wash). Use old bread bags or other recycled bag.

5.  Add the spice, salt, herbs, whatever you would like and mix well.

6. Place the wedges on a baking tray or oily sheet. Make sure that each wedge is positioned on the base of the tray or sheet, in its own place; don’t crowd them or layer them. If you need more space, use more baking trays or sheets.

7. Bake in an oven at 180ºC. Bake until both sides are golden brown. Before removing all of the wedges from the oven, remove one to check to see if it is soft on the inside.

8. Serve with sauce of choice, while still hot.

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  • Quick Garlic Breadsticks

    Quick Garlic Breadsticks

    Ingredients – 2 tablespoons grated Parmesan cheese – 1 teaspoon garlic powder – 1 teaspoon dried basil, crushed – 4 hot dog buns, split – 2 tablespoons margarine, softened Directions 1. Preheat an oven to 400 degrees F (200 degrees C). Stir together the Parmesan... Read More »

Quick Garlic Breadsticks

Quick Garlic Breadsticks

Ingredients

– 2 tablespoons grated Parmesan cheese
– 1 teaspoon garlic powder
– 1 teaspoon dried basil, crushed
– 4 hot dog buns, split
– 2 tablespoons margarine, softened

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Stir together the Parmesan cheese, garlic powder, and basil in a small bowl; set aside.

2. Stir together the Parmesan cheese, garlic powder, and basil in a small bowl; set aside. Spread the cut sides of the hot dog buns with margarine. Sprinkle with the Parmesan cheese mixture and place, margarine-side-up, onto a baking sheet.

3. Bake in the preheated oven until golden brown, about 10 minutes.

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  • Chicken and Bacon Shish Kabobs

    Chicken and Bacon Shish Kabobs

    Tangy marinated chicken and mushrooms, wrapped in bacon and skewered. Excellent for entertaining and trying something new! Ingredients – 1/4 cup soy sauce – 1/4 cup cider vinegar or white wine vinegar – 2 tablespoons honey – 2 tablespoons canola oil – 10 large... Read More »

Chicken and Bacon Shish Kabobs

Chicken and Bacon Shish Kabobs

Tangy marinated chicken and mushrooms, wrapped in bacon and skewered. Excellent for entertaining and trying something new!

Ingredients

– 1/4 cup soy sauce
– 1/4 cup cider vinegar or white wine vinegar
– 2 tablespoons honey
– 2 tablespoons canola oil
– 10 large mushrooms, cut in half
– 2 green onions, minced
– 3 skinless, boneless chicken breast halves – cut into chunks
– 250 pound sliced thick cut bacon, cut in half
– 1 (8 ounce) can pineapple chunks, drained
– skewers

Directions

1. In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mus

hrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

2. Preheat grill for high heat.

3. Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.

4. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.

5. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

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  • Avocado Feta Salsa

    Avocado Feta Salsa

    A chunky, savory summer salsa that tastes great with pita, nachos or tortilla chips Serves: 12 Ingredients – 2 plum tomatoes, chopped – 1 ripe avocado – peeled, pitted and chopped – 1/4 cup finely chopped red onion – 1 clove garlic, minced – 1 tablespoon... Read More »

Avocado Feta Salsa

Avocado Feta Salsa

A chunky, savory summer salsa that tastes great with pita, nachos or tortilla chips

Serves: 12

Ingredients

– 2 plum tomatoes, chopped
– 1 ripe avocado – peeled, pitted and chopped
– 1/4 cup finely chopped red onion
– 1 clove garlic, minced
– 1 tablespoon snipped fresh parsle

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– 1 tablespoon chopped fresh oregano
– 1 tablespoon olive oil
– 1 tablespoon red or white wine vinegar
– 4 ounces crumbled feta cheese

Directions

In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

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  • Great Green Salad

    Great Green Salad

    This recipe is easy to memorize and customize. Once you have it down, you will be able to bring a healthy, delicious salad to the table in less than 10 minutes. Serves: 4 Ingredients -4 tablespoons olive oil -2 tablespoons white wine vinegar -1 tablespoon Dijon mustard -1/2 teaspoon salt -1/2... Read More »

Great Green Salad

Great Green Salad

This recipe is easy to memorize and customize. Once you have it down, you will be able to bring a healthy, delicious salad to the table in less than 10 minutes.

Serves: 4

Ingredients

-4 tablespoons olive oil
-2 tablespoons white wine vinegar
-1 tablespoon Dijon mustard
-1/2 teaspoon salt
-1/2 teaspoon ground black pepper
-1 pinch white sugar
-1 teaspoon chopped fresh parsley
-1 teaspoon fresh lemon juice
-2 cloves garlic, chopped
-1 avocados – peeled, pitted, and cubed
-4 cups mixed salad greens
-1/2 cup sliced almonds
-2 ounces feta cheese, crumbled

Directions

1. In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing.

2. Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.

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  • Green Chillies Grilled with Bacon & Cheddar

    Green Chillies Grilled with Bacon & Cheddar

    For those who like it spicy, this is a quick and easy recipe for party nibbles. Only three ingredients required: bacon, Cheddar cheese and green chillies. Ready in 20 mins! Ingredients Serves: 12 -225g (8 oz) Cheddar cheese -6 fresh green chillies, seeded and halved -10 to 12 slices streaky... Read More »

Green Chillies Grilled with Bacon & Cheddar

Green Chillies Grilled with Bacon & Cheddar

For those who like it spicy, this is a quick and easy recipe for party nibbles. Only three ingredients required: bacon, Cheddar cheese and green chillies. Ready in 20 mins!

Ingredients

Serves: 12

-225g (8 oz) Cheddar cheese
-6 fresh green chillies, seeded and halved
-10 to 12 slices streaky bacon

 

Directions

1. Preheat the grill.

2. Cut Cheddar cheese into 12 slices long enough to fit inside the chilli halves. Insert cheese slices into the halves. Wrap the bacon slices around the chilli halves, securing with a cocktail stick if necessary. Place on a medium baking tray.

3. Grill for 5 to 10 minutes, or until the bacon is evenly brown.

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  • Chickpea & Coriander Salad

    Chickpea & Coriander Salad

    Ingredients -3 tea bags Dilmah Premium Ceylon Tea -200g Chick Peas -2 Cherry tomatoes diced -2 teaspoons chopped fresh coriander leaves -8 Iceberg lettuce leaves -1 teaspoon mustard cream -1 teaspoon chopped onion -½ teaspoon chopped garlic -60ml Olive oil -Salt and ground pepper to taste... Read More »

Chickpea & Coriander Salad

Chickpea & Coriander Salad

Ingredients

-3 tea bags Dilmah Premium Ceylon Tea
-200g Chick Peas
-2 Cherry tomatoes diced
-2 teaspoons chopped fresh coriander leaves
-8 Iceberg lettuce leaves
-1 teaspoon mustard cream
-1 teaspoon chopped onion
-½ teaspoon chopped garlic
-60ml Olive oil
-Salt and ground pepper to taste

Directions

1. Soak the chickpeas overnight.
2. Boil the chickpeas with the tea bags until cooked. Discard the tea bags, drain the liquid and cool the chickpeas.
3. Combine the mustard cream with olive oil, pepper and salt to taste and toss with the chickpeas, diced tomatoes and chopped onion, garlic and coriander leaves.
4. Serve on shredded iceberg leaves.

Garnish
Tree tomatoes (Tamarillo)

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  • Dilmah Vanilla Tea Marbled Eggs

    Dilmah Vanilla Tea Marbled Eggs

    Ingredients -3 tablespoons of Dilmah Vanilla Tea -6 eggs -4 cups of water -1 teaspoon salt -1 teaspoon crushed pepper -1 stick cinnamon -4 cloves Directions 1. Hard boil the eggs for 8 minutes and crack the shells slightly. 2. Boil the water and add all the ingredients including the eggs and cook... Read More »

Dilmah Vanilla Tea Marbled Eggs

Dilmah Vanilla Tea Marbled Eggs

Ingredients

-3 tablespoons of Dilmah Vanilla Tea
-6 eggs
-4 cups of water
-1 teaspoon salt
-1 teaspoon crushed pepper
-1 stick cinnamon
-4 cloves

Directions

1. Hard boil the eggs for 8 minutes and crack the shells slightly.
2. Boil the water and add all the ingredients including the eggs and cook over a slow fire for 5 minutes.
3. Keep the contents overnight and then peel off the shell on the eggs.
Serve with salad and spring onions.

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