Wednesday, 9 April 2014

Pure Corn Shot Canapé

Now that the weather is cooling down, you may be interested in serving this delicious soup as a canapé for guests. It can be made the day before and is served in a shot glass or even in a short black coffee cup served with a crouton balanced across the top of the cup. It looks and tastes divine!

Serves 6 portions
Ingredients

  • 6 large very fresh cobs of corn. The better quality the corn, the better the soup!
  • 1 peeled eschallot, halved.
  • 1 clove of garlic
  • 1 tbsp vegetable oil
  • Sea salt to taste
Equipment

  • Large stockpot
  • Large pot
  • Bar blender
  • Sieve
Method
1. Strip the kernels from corn cob and set aside in the fridge covered.
2. Put stripped cobs in a stockpot with 3 litres of cold water with one half of the eschallot (whole) and half the clove of garlic (whole).
3. Bring corn stock to the boil and skim any bubbles from the top, then reduce the heat to a simmer for 2 hours. Strain out cobs and allow to rest at room temperature.
4. Dice the remaining half of the eschallot and garlic and gently sauté in a new pot on low- medium heat, do not let it go brown. Add the corn kernels and sauté for a further 2 minutes stirring continuously. Add in strained corn stock, bring back to the boil, reduce heat and simmer for a further 20 minutes.
5. Ladle the corn soup into a bar blender, you may not need all the stock to get the right consistency in the soup. The ratio will be about 70% corn and the rest stock. Blend until extremely smooth and then pass the soup through a sieve.

It looks lovely served with a crouton, bread or cracker balanced across the cup.
Giulia.x

Saturday, 1 February 2014

Prawns Wrapped in Prosciutto



A great way to serve prawns as finger food at any gathering is to wrap each peeled prawn with a strip of prosciutto and then skewer each prawn through the centre. (Leave the tails on). 


Place them on a hot barbecue plate for 2-3 minutes on each side. Once both sides have been seared and cooked through, squeeze generously with lemon and serve. 




They taste delicious and look great too! 
Bon appetite!
Giulia. X

Wednesday, 11 December 2013

Pumpkin, Feta, Pine Nut and Rocket Salad


A couple of nights ago I decided to cook some pork on the BBQ and I needed the perfect side dish to serve with it. I found this salad on Tripod Farmers.
It was so delicious and simple I thought I'd share it with you.

Ingredients

  • 2 cups pumpkin, diced
  • ¼ cup olive oil
  • 2 tablespoons honey
  • 1 garlic clove, crushed
  • 1 tablespoon dried sage
  • 50g pine nuts
  • 100g feta cheese, crumbled
  • Salt & pepper
  • 1 x 100g packet Wash n’ Toss Rocket Leaves

Method

  1. Combine oil, honey and crushed garlic together in a bowl. Season with the salt, pepper and sage. Add the pumpkin pieces and toss through.
  2. Transfer to a baking dish and bake at 200°C for 30 minutes or until turning brown. Set aside to cool, leaving oil in bottom of the dish.
  3. Once cool, toss pumpkin together with remaining oil, feta, pine nuts and Wash n’ Toss Rocket Leaves and serve.
Perfect for Summer.

xToni

Tuesday, 7 May 2013

Garlic, Rosemary and Chilli Almonds


I adore eating almonds as a healthy snack between meals or just something to munch on while I'm cooking and enjoying a glass of my favourite red. Yesterday I was very excited to come across this moreish and easy recipe in Decorators Notebook.

Garlic, Rosemary and Chilli almonds


Ingredients
1 teaspoon olive oil
200g almonds
2 cloves garlic, crushed
2 large sprigs of rosemary, leaves only
1 teaspoon dried chilli flakes (or adjust to taste)
1 teaspoon coarse sea salt
Method
1) Gently heat the olive oil in a heavy-based frying pan then add the almonds. Sizzle gently for 3-4 minutes until heated through and beginning to brown a little.
2) Add all the other ingredients, apart from the sea salt. Stir well to coat the almonds and heat for 1 minute more (take care not to burn the garlic, which can become bitter).
3) Line a bowl with kitchen paper and tip in the nuts. Shake around a little to soak up any excess oil then sprinkle with sea salt.

Link within

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