Sweet and salty mixed pepper crostinis

So because I seem to be on a finger food wave at the moment today i’ll share my light and yum mixed pepper crostini recipe perfect as a pre- dinner snack on a summer’s day.

2016-08-28 12.43.22-2
Sweet and Salty canape jewels

You will need…

White bread
Olive oil
Red and yellow bell peppers
Onion
Sweet Chilli
Feta

How to assemble…

1. Cut each slice of bread into quarters and take off the crust.

2. Brush the quarters of bread on both sides with olive oil and then place in the oven directly on the grill rack pre-heated at 200 degrees celcius for about 5 minutes each side or until golden brown.

3. Finely chop bell peppers then put in a pan heated with olive oil and sautee for about 5 minutes, they must not get too soft, then add sweet chilli

4. Once bread is toasted spoon the peppers, onion and sweet chilli mixture, the top by crumbing the feta to bring the salty to the sweet

And thats it- thank me later! 😉

Advertisements

2 Step Sticky, gingery,chilli wings

Who doesn’t love a good ‘ol sticky wing (I know I do) in fact, wings are my absolute favourite part of a chicken they’re just so much fun and so much of the yum!

 

sticky ginger and chilli wings
Finger licking deliciousness

You will need…

Chicken wings
Chutney
Sweet Chilli
Fresh ginger
Chicken spice
Crushed chilli
Fresh coriander

How to make it…

1. Put wings in a marinating bowl, add chicken spice, ginger, crushed chilli, chutney and sweet chilli and let them marinate for a few hours or even overnight in the fridge.

2. Take out and place in a pre-heated oven at 180 degrees celcius for an hour, once done place on a bed of coriander in a serving dish and enjoy, could it be any easier?!

You’re welcome!

Salmon and cream cheese crostinis

How beautiful are these little gems, so delicious, so light and of course super easy…

Tulip's Salmon and Cream Cheese Crostinis
Canape heaven..

You will need…

White bread
Olive oil
Fresh salmon
Cream cheese (flavour of your choice)
Chives

How to assemble…

1. Cut each slice of bread into quarters and take off the crust.

2. Brush the quarters of bread on both sides with olive oil and then place in the oven directly on the grill rack pre-heated at 200 degrees celcius for about 5 minutes each side or until golden brown.

3. Once bread is toasted, spread generous dollops of cream cheese, top with a ribbon of salmon and then sprinkle with chive cuttings..

4. Assemble on a serving plate and munch away, simple as that…

This is particularly delicious with a chilled glass of pinot grigio 🙂

A spicy fish curry for the peeps! 

Hey friendlies!😀

  So yesterday I made a spicy hake curry on a bed of fragrant rice and yes what a WIN!

It’s super simple and just bucket loads of flavour and comfort as we transition into Autumn. So as always I have the recipe for you

To feed 4 you will need:

6 pieces of deboned and descaled hake (very NB to make sure there are no bones or scales coz the last thing you want is an emergency room trip)

Half a medium onion

3 medium tomatoes

Tumeric

Paprika

Cumin

Curry powder of your desired heat

Fish spice

Brown sugar

Oil

Pan/ pot 

 How to put it all together:

1.chop onion, tomatoes and heat oil 

2. Once oil is hot reduce to a medium heat then add the chopped onion, liberal turmeric,cumin,paprika and curry powder and let it fry for about 5 minutes.

3. Now add your chopped tomatoes and 2 teaspoons of sugar and continue to fry until the tomatoes soften and create a sauce, then add fish spice 

4. The mixture will start to slightly reduce as it thickens so add some water but just enough to maintain the sauce and mildly submerge the hake, reduce to a low heat and leave for another coupla minutes.

5. Chop the hake into bite size pieces and get rid of any excess bones or scales which always seem to find their way in- stay vigilant!

6. Add your bite size pieces of hake ensure they are somewhat submerged in the sauce then let cook for about 7 – 10 minutes. You’ll know it’s cooked when the skin starts to pull back a bit and the flesh is firm.

7. Switch stove off but allow to sit for a further 15 minutes so as to allow the flavour a to soak through the hake pieces.

8. Then serve, we had it with a fragrant thyme rice but it really is up to you what you have it with you might even try a nice buttery naan.

  
Enjoy friendlies! 🙆🏿

Red pepper and chick-pea curry

Happy Wednesday friends and on this rainy and grey Wednesday I thought I’d share this hearty Red pepper and chick-pea curry recipe which is perfect for this weather, I mean who doesn’t love a good curry in chilly weather? 🙂

My recipes are always super quick and easy to make so those that are kitchen novices / rushing to put something together after a long day at work rest assured- i got you 😉

To comfortably feed 4 you will need:

 

1/2 of a medium Onion
3 big cloves of fresh garlic
4 fresh chillis
1/2 red bell pepper
1 can of Chick-peas
1/2 punnet of button mushrooms
2 spoonfuls of plain yoghurt
Seasoning of you choice (I used BBQ spice and chicken stock)
Thyme
Curry powder
Oil
Pan

And here’s how to bring it all together:

  1. Chop onions,chilli,garlic,peppers and mushrooms
  2. Add just enough oil for frying in your pan and bring to a medium heat
  3. Add chopped onions,garlic,chill and shake in some of the thyme into the pan to fry for about 7 minutes while the onion softens.
  4. Add mushrooms to the already frying mix and BBq spice let it all cook together for a further 3-5 minutes
  5. Then add the can of chick-peas with the brine as well as red peppers, chicken stock and two spoons of curry powder. Let this bubble and cook gently for about 20 minutes
  6. Add plain yoghurt and allow to cook for a further 10 minutes and when it looks like it does below go ahead and serve and take in the applause for your effortless curry! 
  7. Enjoy!