Friday Foodie - Bruschetta Two Ways

Bruschetta would have to be one of the quickest, least involved meals to make yet one that bursts with flavour.  It is fresh and light, lending itself to be eaten as early as brunch, as a light lunch or even as an appetiser.

In Italy, the traditional way bruschetta is served is simply, grilled bread rubbed with garlic & drizzled with extra virgin olive oil, salt & pepper.  Nom nom.

Here are two alternative ways to serve your bruschetta...

Serves 2-4

Tomato & Basil Bruschetta:
Use:
4 medium thick slices of ciabatta/woodfired loaf or sour dough bread
2 garlic cloves - 1 finely chopped, the other cut in half
4 tomatoes - seeds removed, diced
fresh basil leaves - torn
extra virgin olive oil

Do:
1. Add chopped garlic, diced tomatoes & torn basil leaves in a bowl, drizzle with olive oil.  Combine & allow to macerate
2. Heat grill pan to high.  Brush both sides of bread with olive oil.  Grill bread for 1 minute on each side or until char grill marks appear.  Rub one side of the bread with cut side of garlic
3.  Pile tomato mixture on top of char-grilled bread, drizzle with olive oil, season with salt & pepper.  Serve.

Creamy Mushroom Bruschetta:
Use:
4 medium thick slices of ciabatta/woodfired loaf or sour dough bread
2 garlic cloves - 1 finely chopped, the other cut in half
300 grams button mushrooms - quartered
extra virgin olive oil
knob of butter
1/4 cup cream
parsley - finely chopped

Do:
1. Heat roughly 1 tablespoon of olive oil & knob of butter in a fry pan.  Add garlic & mushrooms & sauté until softened.
2. Add cream and chopped parsley and heat through.  Season with salt & pepper.
3. Heat grill pan to high.  Brush both sides of bread with olive oil.  Grill bread for 1 minute on each side or until char grill marks appear.  Rub one side of the bread with cut side of garlic
4. Pile mushroom mixture on top of char-grilled bread, drizzle with olive oil.  Season & serve.

Buon appetito!

for a printable recipe click here to download

Friday Foodie - Crispy Prawns with Vietnamese Salad

I would love to one day visit Vietnam, not just for the scenery and culture, but for the food experience.

Luke Nguyen who owns the Red Lantern restaurants in Sydney has recently opened his Vietnamese restaurant here in Brisbane called Fat Noodle - a sublime gastronomical delight.

If you can't get along to experience the food sensation that is Fat Noodle and want to taste the flavours of Vietnamese cuisine, then try this recipe.  It has a great balance of flavours you will simply enjoy.

Prep time: 20 mins
Cook time: 10 mins
Serves: 2

Use:
6-8 peeled green king prawns, tails intact
1 lime, halved
Salt & Pepper to taste
Salad:
1/4 Lebanese cucumber, seeded, sliced thinly
1 spring onions, sliced thinly on the bias
1/2 long red chilli, seeded, sliced thinly on the bias - reserve some for garnish
1/4 cup fresh mint leaves - roughly torn
1/4 cup fresh basil leaves - roughly torn
1/4 cup coriander leaves - roughly chopped
1 tablespoon toasted crushed peanuts
Snow pea sprouts, trimmed - good handful
Beansprouts, trimmed - good handful
Mixed salad leaves
Dressing:
1 tablespoon lime juice
1/2 tablespoon fish sauce
1 tablespoon sweet chilli sauce
1 teaspoon caster sugar

Do:
1. To make dressing: whisk all ingredients in a small bowl until sugar dissolves
2. Combine all salad ingredients in a medium bowl. Toss lightly to combine
3. Cook lime halves, cut-side down in a grill pan until browned
4. Cook prawns in a fry pan on a med-high heat for about 2-3 minutes or until colour has turned pink.  Season.
5. Add dressing to salad, combine.
6. Serve prawns on a bed of salad and lime half on the side.  Garnish with cut red chilli

Enjoy!

for a printable recipe click here to download

Citrus & Mango Crush

It's still summer here in sunny Queensland - well for another 20 days at least, and there is nothing better on a hot day than sipping a cool, refreshing fresh fruit drink.

My Citrus & Mango Crush hits the spot, I guarantee it!

The recipe is so simple and soooo delicious you will be asking yourself where has it been all your life.

Use:
Pulp of one mango
1 banana
Juice of one orange
Juice of half a lime - or use the whole thing if you love it tangy
1-2 teaspoons honey
1 cup ice cubes

Do:
Place all ingredients in a blender and blend until smooth.  Serve & Enjoy!