Fettuccini with Basil and Brie

"Tomatoes and basil together are a sure hit! Very flavorful. For cheese lovers, try a stronger Brie cheese, otherwise a medium blend will do. Great served warm or cold."

INGREDIENTS :

• 12 ounces dry fettuccine pasta
• 4 large tomatoes, seeded and chopped
• 2 cloves garlic, minced
• 1 1/2 cups cubed Brie cheese
• 3/4 cup chopped fresh basil
• 1/2 cup olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons grated Parmesan cheese
  

DIRECTIONS :

1. In a large bowl combine chopped tomatoes, minced garlic, brie, chopped basil, olive oil, vinegar, salt and pepper. Mix well. Cover and let stand at room temperature to marinate for 1 to 2 hours.
2. In a large pot of boiling salted water over high heat, cook the fettuccine until al dente, about 12 minutes.
3. Drain the fettuccine and toss with the sauce. Sprinkle with grated Parmesan cheese.

Spinach and Feta Pita Bake

"This is great as a party appetizer or a full meal. Tasty, full of flavor AND good for you. The crunchy crust is what I really like! You can play with the veggie toppings and cheeses for a great meal that is fast and delicious! Our favorite quick meal!"

INGREDIENTS :

• 6 (6 inch) whole wheat pita breads
• 1 (6 ounce) tub sun-dried tomato pesto
• 2 roma (plum) tomatoes, chopped
• 1 bunch spinach, rinsed and chopped
• 4 fresh mushrooms, sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons grated Parmesan cheese
• 3 tablespoons olive oil
• 1 pinch ground black pepper to taste

DIRECTIONS :

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Spread tomato pesto onto one side of each pita bread, and place them pesto side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper.
3. Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.

Servings : 6

PREP TIME : 5 Min
COOK TIME : 12 Min
READY IN :17 Min

Salads

Salads can provide the ideal accompaniment to griled meats or can be served as a meal. Salads may be presented as a side dish (accompaniment), a buffet item, an entree, as a main course or as a dessert. A variety of dressing types may be used to complimet, enhance and flavour the salad.

Types of salad:

Simple Salads - contain one (1) main type of ingredient usually combined with a dressing.


Example: Tomato Salad with Vinaigrette, Green Bean Salad, Carrot with Orange Dressing.

Compound Salads - contain more than one type of ingredient usually combined with a dressing.

Example: Greek salad, Ceasar Salad, Pasta Salad

Salads can be made from virtually any edible commodity. The most common types are made from vegetables, fruit, pasta, meats, seafood and rice.

Dressing

There are several types of dressings that may be categorised under the following headings:

1. Vinaigrette
   
2. Mayonnaise
   
3. Dairy based dressings such as youghurt, cheese, cream and sour cream
   
4. Miscellaneous (Asian style, etc)

1. Vinaigrette

This is a mixture of oil, vinegar and seasoning. Vinaigrette is the basis of many derivatives and forms a temporary emulsion sauce; therefore the dressing needs to be stirred before serving.

Dressings of this nature may be split into 3 groups:

• Basic Vinaigrette - a temporary emulsion or suspension dressing
  
  
• Bound Vinaigrette - with an egg yolk
  
  
• Cooked Vinaigrette - using reductions such as red wine

2. Mayonnaise

This is a cold emulsion sauce whre vinegar, mustard, oil and seasoning are bound with egg yolks. As with all emulsion sauces the fat (in this case oil) should be added gradually to prevent the mixture from splitting.

Many derivatives may be made from this base recipe:

• Tartare Sauce - is a thick white sauce made from mayonnaise and finely chopped pickled cucumber, capers, onion and fresh parsley. It is usually used to season fried seafood dishes.






• Thousand Island Sauce - is commonly made of mayonnaise, ketchup and a mixture of finely chopped vegetables (pickles, onions, bell pepper, green oilves).







• Remoulade Sauce - is very much like the tartare sauce but it is more yellowish. Remoulade is often Aioli or mayonnaise based. It sometimes contains chopped pickels, horseradish, paprika, anchovies, and capers.

3. Dairy Based Dressings

• Yoghurt Dressing - provides a low fat alternatives. It is particularly suited to fruit based salads, seafood and warm salad such as Warm Tandoori Chicken Salad.


• Cream and Sour Cream Dressing - Acidulated cream ( cream with citrus juice) is common example and is usually combined with fruit type salads.

• Cheese Dressing - These can be used to provide added flavour. Usually white mould or blue vein cheeses are used. Simply push the cheese through a strainer and whisk in vinegar and oil and season to taste - finish with fresh herbs.

4. Miscellaneous Dressings

This types primarly cover the Asian style dressings such as soy bases, peanut bases -peanut dressing- as in Gado-Gado (Indonesia style salads), chilies or capsicums bases (Mexican or South American dressing).

Sandwiches

Sandwiches come in many varieties and types to suit a range of different needs and wants. They may be made from all different kinds of breads that can transform the humble sandwiche into something quite special.

Breads used for Sandwiches:
- White Loaf - Organic Breads
- Wholemeal - French Stick / Baguette
- Multi-grain - Lavash
- Bagels - Bruschetta
- Bread Rools - Turkish Bread
- Focaccia ( Italian Square Bread)

Sandwich Types:
1. Conventional Sandwiches
2. Finger Sandwiches
3. Pinwheel adn Rrolled Sanwiches
4. Open Sandwiches

1. Conventional Sandwiches

This is the basic two layer sandwich that may be filled with a wide range of ingredients and seasoning. The three laye sandwich is also a popular and a heartier alternative usually both white and brown bread in one sandwich.

Conventional sandwiches may be served fresh or toasted and presented in a variety of style using filling/toppings and garnishes to provide variety.

2. Finger Sandwiches

These are similar to the conventional sandwiches but with usually a lighter and more compact filling. This is due to the fact that the sandwiches are cut into finger length sizes and best with the crusts removed.

3. Pinwheel or Rolled Sandwiche

Pinwheels are made from a whole loaf of bread with the crusts removed and importantly the bread is sliced lengtways. The filing is then spread the length of the slice, usually with a soft style of filling or bound with a soft filling. The bread is then tightly rolled up like a Swiss Roll and covered with cling film to prevent it from drying out. It is placed in the refrigerator until it sets enough to cut into slices. Rolled sandwiches are often based on Lavash or similar bread types, topped with an appropriate filling and then rolled.

4. Open Sandwiches

Also known as an open face sandwich. These are, as the name implies, the fillings is not covered by another slice of bread. Open sandwich is a common and traditional sandwich type in the Scandinavian countries. It is typically eaten at lunch.

Open Danish sandwiches are probably the most common style of sandwich used for buffet and boardroom lunches and they need to be eaten with a knife and fork. Danish Sandwiches are very popular as they provide a multitude of toppings with many garnishing options.

The open variety is also ideal for other breadtypes such as focaccia, bagels, and Turksih bread or bruschetta.

Focaccia Bread Recipe

Ingredients:

• 250 ml Water
• 5g Yeast
• 375g Flour
• 10g Salt
• 20 ml Olive Oil

Directions:

1. Warm the water to 37 degree Celcius. Knead with the yeast, half olive oil, salt and flour into a dough.


2. Place into a warm spot and prove until it doubles in size.


3. Form into aloaf with the crease on the bottom.


4. Brush with the remaining olive oil and prove.


5. Press down lightly and brush with garlic oil, optionally you may put olives or tomatoes on top.


6. Bake at 190 degree Celcius until cooked through. Place on a cake rack to cool.

Albondigas

"This is a quick and easy recipe that tastes delicious. Carrots and potatoes, with salsa and meatballs, makes for a hearty, delicious soup that can be prepared in no time at all."

INGREDIENTS

• 1 quart water
• 4 carrots, sliced
• 2 small potatoes, peeled and diced
• 1 medium onion, diced
• 1 1/2 cups salsa, medium or hot
• 2 beef bouillon cubes
• 1 1/2 pounds ground beef
• 1/3 cup seasoned dry bread crumbs
• 1/3 cup milk
• chopped fresh cilantro (optional)

DIRECTIONS

1. In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
2. Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
3. Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish.