GourmetBar

Quote of the day: "Elegantiae arbiter - Arbiter of taste." (of Petronius) TACITUS

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Ah! Fill the cup - what boots it to repeat
How time is slipping underneath our feet:
Unborn tomorrow and dead yesterday,
Why fret about them if to-day be sweet! - Omar Khayyam

A vegetable is a substance used to balance a child's plate while its being carried to and from the kitchen.

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Every day we get preached at about heaat disease, high blood pressure, high cholestrol and I am fed up to the back teeth with it!! So, I'm not going to do it! You're an intelligent being otherwise you wouldn't be visiting my website! Suffice it to say, everything in moderation and a LITTLE of what you fancy does you good!!

We're living in a very stressful world and our time like money is limited. So I thought I would share some receipes that are quick, healthy and reasonably priced.

QUICK STARTERS

I find ciabattas very handy when time is short - slice approximately 2cm thick and brush one side with a little oil and place under a moderate grill for 1-2minutes until lightly toasted.

Add the topping (preferably prepared before you toast the slices of ciabatta.)

TOPPING 1

2 deseeded tomatoes chopped
l stick celery washed and chopped
14g fresh basil chopped.
Mix it altogether with a tablespoon of olive oil and juice of 1/2 lemon, pepper and a little salt.

TOPPING 2

Hard boil 2 eggs chop together with 2 prepared spring onions.
Mix with a little mayonaise and spoon on to the toasted slices of ciabatta

If liked, grill 2 rashers of bacon, until crispy, then crumple over the toppings.

An alternate topping: Mash cream cheese and stir in the chopped spring onions.

TOPPING 3

Peel 1/2 a cucumber and halve it lengthways. Remove seeds with a teaspoon and thinly slice.
Heat a little oil in a frying pan and fry for 3 mins. Cool, then add 15g fresh dill.
Spoon the mixture onto the ciabatta bases and top them with smoked salmon.

TOPPING 4

Drain a tin of tuna and a small tin of sweet corn and thoroughly mix together, then place on top of the ciabatta base, sprinkle with a little vinegar or lemon juice.

TOPPING 5

Melt 1/2 teaspoon butter in a saucepan and add 125g. garden peas. Cover and cook for 5 mins over a medium heat. Then mash the peas and crumble in 6ozs of feta cheese and mix well.

Spoon mixture onto the slices. You can also use a tin of mushy peas for this receipe.

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