Latest Appetiser Recipes | Eats - Your Good Food Guide

Wholemeal Shortcrust Tart With Mixed Fibre Fruitee

Wednesday, June 30, 2010

SUZANNA PILLAY shares recipes that should speed up mending for convalescents

Ingredient

wholemeal Shortcrust Pastry:
176g wholemeal flour
1.5g fine salt
113g unsalted butter
1 whole egg
22g sugar

Filling: mixed Sweet Fruit Compote
46g brown sugar
30g unsalted butter
30g Australian honey
36g water
117g cereal or muesli
115g cubed dry apricot
(cubed)
145g mango (cubed)
125g strawberries (cut)

Method

wholemeal Shortcrust Pastry:
1. Mix wholemeal flour with butter and salt.

2. Rub mixture with fingers until it resembles breadcrumbs.

3. Add egg and sugar inside. Then mix into a dough.

4. Using a pastry mould shape into tart cases (using 55g of dough per
tart case.)

5. Blind bake until done.

Filling: mixed Sweet Fruit Compote
1. Heat the pan, butter, brown sugar and honey until it becomes a melted caramel
texture. Then add water.

2. Add muesli and the dried apricot. Stir, then remove from heat.

3. Add mango and strawberry. Then set aside.

4. To assemble tart pile 35g of fruit mixture into each wholemeal tart case and
dust with some snow sugar.

5. Tart is ready to be served.

Easy Tomato Soup

Thursday, June 10, 2010

A 17-year-old comes running to his aunt for cooking advice and, JULIE SONG, armed with decades of experience and a food processor, obliges. (appetiser serves two)

Ingredient

1kg of ripe tomatoes
3 tbsp olive oil
3 cloves garlic, chopped
30g fresh basil leaves,
roughly torn
2 basil leaves for garnish
25g fresh parmesan cheese

Method

1. Remove skins of tomatoes by making a cross-slit on base of each and blanching them in boiling water.

2. Transfer tomatoes to a bowl of iced water. Peel skins, cut into halves and scoop out seeds. 3. Roughly chop tomatoes, reserving seeds and any juices. Strain juices and seeds.

4. Heat olive oil in a saucepan over medium heat. Add garlic and fry till fragrant. Do not brown.

5. Add tomatoes, basil and strained juices.

6. Bring to a boil and simmer for at least 12 minutes over low heat or until thickened.

7. Remove from heat and allow to cool. Then lend in a food processor to form a puree.

8. Pour the blended mix back into the saucepan and bring it to a boil.

9. Season and ladle into soup bowls. Drizzle 1/2 teaspoon olive oil into each bowl and add freshly grated parmesan.

Tip: A dash of fresh black pepper is a must. Serve with lots of sliced bread. Sometimes I just break toast into the soup before serving. Soak up the last drops with more buttered bread.

Note: There should be about a cupful of tomato soup left which will be used in the main course.

From Quick to impress, New Straits Times. 5 May 2010.

Squid Farci and Tom Yam

Tuesday, July 21, 2009

They serve it with a shot of tom yam soup and I must say, presentation wise, it is quite, quite interesting.

The squid itself, with its filling, has an easy-going flavour. The familiar taste of lemon grass is predominant and there is a subtle sweetness to it as well. I suspect it will be rather popular with the kids.

* This Squid Farci and Tom Yam recipe is from the new featherweight or appetisers menu at 7atenite restaurant on Kuala Lumpurs Jalan Pinang.

Ingredient

For the Squid Farci:

4 pieces of fresh squids, cleaned
200g of chicken meat, minced
2 pieces of kaffir lime leaves, chopped
a thumb size of ginger
2 cloves garlic, chopped
half a handful of raisins, soaked in water
20g of cashew nuts, chopped
a chilli, seeded and chopped
half a handful of fresh coriander, spring onions, lemon grass, all chopped
a tbsp of brown sugar
salt and pepper to taste

For the Tom Yam:

a thumb size of ginger, chopped
2 thumb sizes of galangal, chopped
4 pcs each of lime leaves, cili padi and shallots, chopped
8 pcs of basil leaves
25ml of chicken or vegetable stock
100ml of lime juice

Method

1. Begin with the squid and its stuffing.

2. Sautee garlic, lemon grass, chili, ginger and kaffir lime leaves. After it is aromatic and wilted, take it off the heat.

3. Once it is cooled, add in chopped herbs, cashew nuts, brown sugar and minced chicken. Season to taste and stuff them equally into the squids.

4. Use a toothpick to close the openings of the squids.

5. Now you broil the soup. Boil on medium heat, all the ingredients together in a pot for 20 minutes.

6. Finally, when the tom yam is boiling away, add in the filled squids to cook the raw ingredients for 5-7 minutes.

7. Once they are cooked, strain it out of the soup and slice it thickly before serving.

8. Have the tom yam soup on the side or simply place the sliced squids into bowls of the soup.

by Su Aziz
11 Jul 2009