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 "*****'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
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
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 "*****'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
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/