Mediterranean and Asian (6) Collection

Discussion in 'Food and nutrition' started by Trudy T, May 27, 2004.

  1. Trudy T

    Trudy T Guest

    Sicilian Tuna & Basil Pizza Japanese Rice Pot With Shrimp &
    Vegetables Pasta Puttanesca Tofu & Cashew Chow Mein Mixed
    Greens, Cherry Tomato & Pine Nut Salad Provencal Apple &
    Walnut Pie

    Recipes from http://mediterrasian.com/delicious_recipes.htm

    Sicilian Tuna & Basil Pizza

    This satisfying pizza originates from the Italian island of
    Sicily, where fish such as tuna are a traditional staple.

    (2 Serves)

    1/2 clove garlic - minced (crushed) 4 tablespoons chopped
    canned tomatoes 1 tablespoon tomato paste 1 teaspoon
    extra virgin olive oil
    2/2 teaspoon sea salt
    3/4 teaspoon freshly ground black pepper 1 store-bought pre-
    baked pizza crust (about 12-inches in diameter and
    preferably thin crust). Alternatively use a large whole
    grain pita bread as the crust. 5 large fresh basil leaves
    - roughly torn
    4/2 green pepper (capsicum) - finely sliced 6 oz (180g)
    canned light meat tuna in olive oil - drained and broken
    into small chunks 2 1/2 oz (75g) mozzarella cheese - cut
    into small cubes

    Preheat the oven to 230 C/450 F. Mix together the garlic,
    tomatoes, tomato paste, olive oil, salt and pepper. Spread
    a thin layer evenly over the pizza crust. Arrange the
    basil, green pepper and tuna evenly over the pizza crust.
    Place the cubed cheese evenly on top. Place the pizza
    directly on the oven rack and cook for 12 minutes. Cut into
    6 slices to serve.

    Japanese Rice Pot With Shrimp & Vegetables

    This dish highlights the Japanese philosophy of cooking
    fresh ingredients in simple ways to create a fusion of
    exquisite flavors.

    (2 Serves)

    2 1/2 cups dashi stock (made with instant dashi is the
    easiest) 3 tablespoons Japanese soy sauce 2
    tablespoons mirin
    5/2 teaspoon sesame oil 1 tablespoon peanut or canola oil 2
    scallions (spring onions) - finely sliced (reserving a
    little for garnish) 2 teaspoons finely grated ginger 1
    cup Japanese short-grain rice (like Koshihikari rice)
    6/2 red pepper - diced 12 snow peas (mange tout) -
    halved on the diagonal 16 large uncooked shrimp
    (prawns) - peeled

    Mix together the stock, soy sauce, mirin and sesame oil in a
    small bowl. Heat the oil in a large saucepan over a medium
    heat and cook the scallion for 1 minute. Add the ginger and
    rice and cook for a minute, stirring to coat the rice with
    oil. Add the stock and sauce mix, red pepper and snow peas,
    bring to the boil then cover with a lid and reduce the heat
    to low. Simmer gently for 12 minutes without lifting the
    lid. Remove the lid, and quickly place the shrimp on top of
    the rice, then cover and cook for 8 minutes. Stir to combine
    and serve garnished with the reserved scallion.

    Tip: You can substitute the fresh shrimp for large precooked
    peeled shrimp, and add for the last minute of cooking to
    heat through.

    Pasta Puttanesca

    Also known as "whore's pasta," the name of this robust pasta
    dish originated in Naples after the local women of easy
    virtue. All the ingredients are just as easy to put your
    hands on, making this a quick and satisfying meal!

    (2 Serves)

    2 tablespoons extra virgin olive oil 1 onion - finely
    chopped 2 cloves garlic - finely chopped 4 anchovy fillets -
    chopped 1 small red chili - deseeded and finely chopped 2
    teaspoons capers - rinsed and drained 8 pitted black olives
    - quartered 14 oz (420g) canned tomatoes - chopped
    7/2 teaspoon sea salt
    8/4 teaspoon freshly ground black pepper 1 tablespoon
    chopped fresh flat-leaf parsley 7 oz (200g) spaghetti

    Heat the oil in a frying pan over a medium heat and cook the
    onion for 5 minutes, stirring occasionally. Add the garlic
    and anchovies and cook for a minute, stirring to break up
    the anchovies. Add the chili, capers, olives, tomatoes, salt
    and pepper, and bring to the boil. Reduce the heat to medium-
    low and simmer, uncovered, for 10 minutes, stirring
    occasionally. While the sauce is simmering, cook the pasta.
    Drain the cooked pasta into a colander and put the sauce in
    the bottom of the pot. Top with the hot pasta and toss
    together gently to combine.

    Variation: To make this meal more protein-packed you can add
    a 6 oz (180g) can of tuna (drained and flaked) to the sauce
    at the end of cooking to heat through.

    Tofu & Cashew Chow Mein

    Crunchy cashews and vegetables complement the soft texture
    of the noodles and tofu.

    (2 Serves)

    10 oz (300g) precooked thick wheat noodles (typically found
    in the refrigerated section of the supermarket) 3
    tablespoons soy sauce 2 tablespoons oyster sauce 2 teaspoons
    sesame oil
    9/2 tablespoon brown sugar 2 tablespoons water 2
    tablespoons canola or peanut oil 6 oz (180g) firm tofu -
    cut into cubes 1 carrot - julienned 2 cups small broccoli
    florets 2 cups shredded cabbage 2 cloves garlic - minced
    (crushed) 2 teaspoons finely grated ginger
    10/2 cup roasted cashew nuts

    Loosen the precooked noodles by soaking in a bowl of hot
    water for 2-3 minutes, then drain and set aside. Mix
    together the soy sauce, oyster sauce, sesame oil, sugar and
    water in a bowl. Heat a wok or large frying pan over a high
    heat, add the oil and stir-fry the carrot and broccoli for 2
    minutes Add the tofu and stir-fry for 2 minutes. Add the
    cabbage and stir-fry a further 2 minutes. Add the garlic and
    ginger and stir-fry for a minute. Stir through the noodles
    then add the sauce mixture and cashews and mix until
    thoroughly combined and heated through.

    Variation: Flaked almonds can replace the cashews.

    Mixed Greens, Cherry Tomato & Pine Nut Salad

    The arugula (rocket) imparts a delicate peppery taste to
    this simple and healthy salad.

    (2 Serves)

    1 1/2 cups roughly torn romaine (Cos) lettuce 1 1/2 cups
    arugula (rocket) 10 cherry tomatoes - halved 2 tablespoons
    pinenuts - toasted if desired 1 1/2 tablespoons lemon juice
    1 1/2 tablespoons extra virgin olive oil
    11/2 clove garlic - minced (crushed) a pinch each of salt
    and freshly ground black pepper

    Mix the lemon juice, olive oil, garlic, salt and pepper
    together in a small bowl. Combine the romaine lettuce,
    arugula and cherry tomato halves with the dressing in a
    salad bowl and sprinkle the pinenuts over the top.

    Provencal Apple & Walnut Pie

    This dessert tastes delicious served warm from the oven and
    topped with a scoop of good quality vanilla ice cream.

    (4 Serves)

    2 egg whites
    12/2 cup superfine (caster) sugar 1 teaspoon vanilla extract
    1 teaspoon baking powder
    13/2 teaspoon cinnamon
    14/2 cup all-purpose (plain) flour
    15/4 cup chopped walnuts 1 cup peeled and diced apple

    Preheat the oven to 180 C/350 F and lightly grease a pie
    plate. BEAT the eggs, sugar, vanilla, baking powder and
    cinnamon in a bowl until light and fluffy. Mix in the flour
    until well blended, then stir in the walnuts and apples.
    Pour the mixture into the prepared pie plate and bake for 30
    minutes. Serve cut in wedges topped with a scoop of vanilla
    ice cream.

    Variations: replace the chopped apples with other soft fruit
    like berries, apricots or peaches. Use other chopped nuts
    like hazelnuts or almonds instead of walnuts. This pie also
    tastes great served with custard.

    More tasty and healthy Mediterranean and Asian recipes (with
    photos) at http://mediterrasian.com/delicious_recipes.htm

    Trudy Thelander

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