Blue Corn Tortilla Chips & Guacamole

 

Blue corn tortilla chips with guacamole

 Perfect as an appetizer for a dinner party

• 1 package blue corn tortilla chips
• 2 ripe avocados, peeled and roughly mashed with a fork
• 2 small tomatoes, finely diced …
• 1/2 tsp fajita spices
• Salt to taste Freshly cracked black pepper to taste
• 1 tsp lemon juice
• 1 tbs finely diced onions (optional)

Mix all the ingredients together and serve with tortilla chips.

Goat’s Cheese & Strawberry Salad

Goat cheese and strawberry salad :

Light, healthy and yummy ….

Strawberries are high in vitamins and anti-oxidants.

Serves 6.

3 cups lettuce , roughly torn
1 cup strawberries, quartered
1 cup crumbly goat cheese, roughly sliced into rounds, if its too crumbly, it’s okay, they don’t have to look perfect.
12 Melba toast rounds
1 tablespoon lightly toasted pine nuts
1 tablespoon lightly toasted almonds
1 tablespoon chopped walnuts
1/2 cup balsamic vinegar
1/4 cup olive oil
1 tbs honey
1/2 tsp salt

First, place the lettuce leaves in a serving dish evenly, then place the Melba rounds on top, each topped with a good portion of goat’s cheese. Sprinkle the strawberries, pine nuts, almonds and walnuts all over the salad and serve with the balsamic & honey dressing. Enjoy!

Balsamic & honey dressing:

Whisk the balsamic vinegar, honey, olive oil and salt together well and serve!

Crab Cups

Crab Cups.

Tricolore Galette

Tricolore Galette

Tricolore Galette A modern classic This was one of the first dishes I tried when I first started learning how to cook. I had taken a nicely decorated dish of tricolore galettes to a friend’s dinner party ( with all the confidence in the w…

orld ). You can imagine the embarrassment I felt, when no one could cut though any of the pastry with a knife!!! I had over-cooked them, over-stuffed them and so on….. But my friends still insisted they tasted great, just to encourage me….my sweet friends… And that encouragement worked!!! After many trials and errors in the kitchen, I later learnt more than I thought possible. So don’t give up when a meal goes wrong, keep trying to perfect it. Bon appetit!

You can make this into one large galette, overlapping the ingredients in rows, or into littles ones for individual portions. Feel free to use buffalo mozzarella instead of regular.

110 g puff pastry

1 large, ripe, plump tomato, cut into rounds.

4 slices of mozzarella cheese, preferable cut into rectangles

1 Avocado , sliced

1 tbs olive oil

1 tbs balsamic vinegar

1 tbs melted butter

Salt and black pepper

Basil leaves for garnish

Preheat the oven. Dust your working area with flour and roll out the puff pastry dough into 2 5cmx15cm rectangles. Once shaped well, fold in all 4 edges of the rectangle in towards the center, about 2cm inwards. Prick the base of the pastry with a fork several times (not the folded edges, just the center). Brush the folded edges with melted butter. Place the galettes on a greased baking tray and bake for 10 minutes, or until risen but not browned. Take them out of the oven, place the mozzarella, tomatoes and avocados in alternating layers in the center of the pastry. Return to the oven for a further 5 minutes, until the cheese has melted and edges are slightly browned. Before serving, drizzle with olive oil and balsamic vinegar, sprinkle with salt and a good grind of black pepper. Garnish with a basil leaf, and serve! Serves 2.