18May/13Off
Delicious Four Cheese Quiche
Ingredients
- 0.5 (250 g) packet phyllo pastry (puff pastry also possible)
- 50 g gouda cheese
- 50 g parmesan cheese
- 25 g emmenthaler cheese
- 50 g feta cheese
- 2 onions
- 1 leek
- 200 g whipping cream
- 125 ml milk
- 3 eggs
Directions
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Preheat the oven to 180°C.
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Cut onions, leek and feta cheese into small cubes. Grate gouda, emmenthaler and parmesan cheese finely.
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Line a round spring form (aprox. 26 cm diameter) with the phyllo pastry.
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Mix together the eggs, the milk and the cream. Blend in the cheese (best using your hands).
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Pour the mixture into the spring form and bake for about 35 minutes or until the filling has set and is golden-brown.
Read more: http://www.food.com/recipe/delicious-four-cheese-quiche-266079
12May/13Off
Easy, Spicy, Veggie Grilled Cheese
Ingredients
- 2 slices whole wheat bread
- 1/4 cup mozzarella cheese (about a handful)
- 2 slices onions
- 3 baby carrots
- 1 pinch crushed red pepper flakes (give or take a little)
- 1 pinch basil (give or take a little)
- cooking spray
Directions
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Turn oven on to about medium high.
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Spray pan with cooking spray.
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Put motzzerella cheese on bread.
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Then add onions (chopped), carrots (chopped into thin slices), basil and crushed red pepper
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Put the other slice of bread on top.
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Cook each side until golden brown.
Read more: http://www.food.com/recipe/easy-spicy-veggie-grilled-cheese-352468
11May/13Off
Dill Pickle Salsa
Ingredients
- 1/2 cup dill pickles, diced
- 1 large tomato
- 2 tablespoons cilantro, chopped
- 1/3 cup onion, chopped fine
- 1 tablespoon pickle juice
- 1 tablespoon oil
- salt and pepper, to taste
Directions
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Dice the tomato and discard part of the seeds.
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Stir together all the rest of the ingredients.
Read more: http://www.food.com/recipe/dill-pickle-salsa-205652
11May/13Off
Seasoned Zucchini in a Skillet
Ingredients
- 2 large zucchini (or 3 small)
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 3/4 teaspoon Cavenders All Purpose Greek Seasoning (more or less to your taste)
Directions
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Slice the zucchini.
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Heat the olive oil in a non-stick skillet over a medium heat and add the zucchini and garlic. Cook until done to your liking, around 10-12 minutes (this will also depend on the thickness of your zucchini slices).
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Add the Cavenders seasoning once the zucchini has softened and released some liquid so the seasoning doesn't burn or stick.
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Serve hot when cooked to your liking.
Read more: http://www.food.com/recipe/seasoned-zucchini-in-a-skillet-384909
8May/13Off
Eggplant (Aubergine) Roll-Ups
Ingredients
- 1 large eggplant (chose a nice evenly shaped one, two small eggplants will be fine too)
- 1 (14 ounce) can chickpeas, drained
- 6 tablespoons tahini
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1 small bell pepper, chopped (red or yellow)
- 2 medium tomatoes, chopped (chose nice firm and ripe fruits)
- 1 tablespoon chopped fresh mint
- 2 tablespoons lemon juice
- salt and pepper
Directions
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Slice the eggplant lengthways into 1/4 inch thick 'tongues' (the more slices you can cut, the more roll-ups you will make - the remaining curved outside pieces can either be used like an 'open sandwich' or used in another dish): sprinkle the slices with salt' leave for 30 minutes then rinse and pat dry with kitchen paper.
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Put the chickpeas, tahini, garlic and 1 tablespoon olive oil in a food processor and whiz together to a paste.
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Stir in the chopped pepper, tomatoes and mint, season with salt and pepper; transfer the chickpea mix to a bowl and cover until you are ready to assemble the roll-ups.
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Pre heat the grill, arrange the eggplant slices on the grillpan rack and brush one side of each slice with a little of the remaining olive oil, grill for about 5 minutes; turn the slices over and repeat the oiling and grilling process (the slices should be golden and softened by the cooking process): set aside to cool slightly.
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Dividing the chickpea mix between the number of slices, spoon the mix onto the thinest end of each slice; roll up the eggplant slices round the chickpea mix.
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When serving the eggplant roll-ups make sure that the edge is on the bottom; they should stay in place, but secure the roll-ups with a cocktail stick if necessary.
Read more: http://www.food.com/recipe/eggplant-aubergine-roll-ups-131964