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Appetizers

I decided to start this thread for members to share their favourite recipes. Here is a first. This recipe was invented by me and it actually has a local flair to it! For all members who enjoy eating curry, you will definitely love this recipe!


CREAM OF CURRY SOUP


INGREDIENTS

1 ounce of butter or margarine
1 large chopped onion
1 large chopped carrot or
1/2 cup of finely chopped pumpkin
1 crushed garlic clove
1- 1.5 teaspoons of curry
1 tablespoon of plain flour
1 Maggi cube or 1 sachet of Maggi Chicken Tastemakers
2 teaspoons of Lemon Juice
Black Pepper
*Ground Chillies or Mc Cormick Crushed Red Peppers
8 tablespoons of milk


METHOD

Melt butter or margarine in a saucepan. Sautee onion, garlic, carrot or pumpkin until soft. Slowly stir in flour, curry and cook gently (on a low flame) for one minute. Add Maggi tastemakers or Maggi cube to the mixture and bring to boil. Add lemon juice, black pepper and ground chillies or Mc Cormick Crushed red peppers. Cover and simmer for twenty minutes until vegetables are soft. (If you notice that the vegetables are already soft, simmer for ten minutes only). Allow to cool and liquidize in your blender. Slowly stir in milk and liquidize again. (If you wish for the soup to be extra thick and creamy, use a half cup of milk). Reheat afterwards and serve immediately.


*Warning: adding the ground chillies and the Mc Cormick red crushed peppers to the soup will make it extra spicy! If you wish, you may use the black pepper alone!

Edited: Geenie on 1st Apr, 2008 - 2:34am

Appetizers

This is a very popular dish in Trinidad. What I love about this dish is, you could either have it on your menu as an appetizer, or it could be a part of the main course! Anyway you prefer it, here is an easy and delicious recipe for Callaloo Soup:

CALLALOO SOUP


INGREDIENTS

2 dozen dasheen leaves
8 ochroes
1 large onion sliced
1 hot green pepper
1 cup of coconut milk
1 sachet of Maggi Beef Tastemakers or
2 Maggi Beef Bouillon cubes or 2 Maggi Vegetable Bouillon cubes
1 cup of hot water
1/2 cup of small cubed pumpkin

NB: Hilo Supermarket sells "Callaloo packs" which makes life a lot easier, especially if you hate peeling all the dasheen leaves. If you happen to see these Callaloo packs, you could use it since it saves a lot on the time you spend in the kitchen. If you are using two packs, please ensure that you double the ingredients in the recipe.


METHOD


1) Clean and wash all dasheen leaves, chop up roughly and place in a saucepan
2) Cut off tops of ochroes. Slice in quarters and add to the dasheen leaves.
3) Add sliced onions, pumpkin, coconut milk, hot water, Maggi Beef tastemakers (or the Bouillon cubes) and green hot pepper.
4) Place saucepan on a medium heat and allow to cook, stirring frequently. Please keep a close eye on your green hot pepper. If it bursts, then your entire dish will be very hot and spicy. If you wish, you may slice a piece of your green hot pepper, add to the saucepan and discard the remains.
5) Allow all ingredients in the saucepan to become soft or almost in a liquid state.
6) Cool your callaloo for about 45 minutes and place into the blender. Remember to remove your hot green pepper! Blend your callaloo for about 20 seconds or until you see a nice smooth texture, developing in the blender.
7) Callaloo should be served hot, so you may reheat it after you have finished blending.

NB As I have mentioned previously, this dish may be served as an appetizer or part of your main course menu. You may serve your Callaloo with stewed chicken, stewed beef, pigeon peas or red beans and white rice or Coo Coo and flying fish!

I hope you enjoy this recipe as much as I do!

Edited: Geenie on 5th Apr, 2008 - 12:58pm

Appetizers Reviews Consumer & Travel Family Culture

For appetizers I would probably go with something easy and quick to make like quesadillas, pigs in a blanket or just plain cheese and crackers. I am the simple type of person.

Appetizers

Baked Feta Cheese With Oregano

A simple and tasty Greek appetizer. Serve with crackers or pita wedges. Also good served with toasted pinenuts and kalamata olives.

SERVES 8 -10

8 ounces feta cheese
oregano, to taste (fresh or dried)
olive oil, to taste
aluminum foil
Cut feta into bite sized pieces.
Cut pieces of aluminium foil approximately 2x2inches in size.
Place a piece of feta cheese (not too thick) on each piece of foil.
Dredge oregano over the feta cheese, add some drops of olive oil (to taste).
Fold the aluminium sides of the aluminum up to enclose the cheese.
Bake in preheated oven for 15-20 minutes.
Serve hot.

Appetizers

If you like quesadillas, try these, you might like them:

BBQ Chicken and Cheddar Quesadillas

Quick, easy and oh so satisfying! We like these for a quick snack. Doubled it makes an easy dinner for 4. I will pick up a rotisserie chicken and a bag of salad mix on the way home from work and dinner is half made before I get home. With a little extra effort you can saute up some crispy bacon and sliced mushrooms. Makes them even better!

Serves 2-4

8 (8 inch) flour tortillas
1 (4 ounce) can chopped mild green chilies
2 cups shredded rotisserie-cooked chicken
1/2 cup shredded extra-sharp cheddar cheese
1/2 cup bottled taco sauce
fresh cilantro stems, for garnish
1 cup bottled salsa
1/4 cup sour cream

Heat oven to 450°F.
Place 1 tortilla on large baking sheet.
Spread with 1 tablespoon chiles.
Top with one-quarter of chicken, cheese and taco sauce.
Place another tortilla on top.
Repeat with remaining tortillas, chiles, chicken, cheese and sauce, for a total of 4 separate quesadillas.
Bake in 450F oven 8 minutes, until crispy and cheese melted.
Remove from oven; let stand for 5 minutes.
Cut into quarters.
Garnish with cilantro, salsa and sour cream

Edited: alskann on 23rd Jun, 2008 - 8:24am