Tomato, Red Pepper, Basil and Feta Dip

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Tomato, Red Pepper, Basil and Feta Dip
Makes about 4 cups
Active Time: 15 min Start to finish

I had this over the weekend at a party -- it was absolutely addictive. Could not stop eating it. Got the recipe, which I thought I'd share with you all:

2 small garlic cloves
1 (7 oz) jar roasted red peppers, drained (1 ¼ cups)
1 (8 oz) sun-dried tomatoes packed in oil, drained (1 cup)
¼ cup drained bottled peperoncini, stemmed
½ lb crumbled feta (1 ½ cups)
1 (8 oz) cream cheese
¼ tsp Worcestershire sauce
½ tsp salt
¼ tsp black pepper
¼ cup extra virgin olive oil
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh flat-leaf parsley leaves

Accompaniments: cucumber slices, celery sticks, pita bread

Blend garlic, roasted peppers, tomatoes, and peperocini in a food processor until finely chopped. Add cheeses, Worcestershire sauce, salt, pepper and blend until smooth, about 1 minute.

With motor running gradually add oil and blend until incorporated. Add basil and parsley until finely chopped.

Dip can be made one day ahead and chilled, covered. Bring to room temp before serving.

Carolyn
(7/25/03)

Peanut Dipping Sauce for Beef Satay or Noodle Salad

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Peanut Dipping Sauce for Beef Satay or Noodle Salad

This is my basic noodle sauce recipe, which was great on the beef satay.  It makes enough for a noodle salad as well as the beef.  Keeps in the fridge for about a week.

handful fresh cilantro
a 1" piece of ginger root, peeled
several cloves of garlic -- maybe 3 (in this recipe it is used raw, so don't go overboard)
1 cup natural style peanut butter,
     (do not use Skippy or Jiff or any processed brand- which are of the devil)
1/3 cup balsamic vinegar
1/3 cup soy sauce
2 to 4 tbsp chili paste with garlic
     (I like Lee Kum Kee brand, adjust depending on how spicy you like it)
2 tbsp brown sugar
2 tsp dark sesame oil
1/2  to 3/4 cup hot water, more or less

Process cilantro, ginger and garlic to make a paste.  Add PB, balsamic, brown sugar, soy sauce, chile paste, brown sugar, dark sesame oil.  Process. Pour water in -- just enough to make the sauce the consistency of thick cream.

Refrigerate until needed.  If making noodle salad, do not put on the noodles until just before serving (the pasta will otherwise absorb the sauce and the texture will be gummy and not good).

Carolyn
(7/22/03)

Beef Satay (with peanut dipping sauce)

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Beef Satay
(with peanut dipping sauce)

Approximately 1 lb London Broil (or Flank Steak), sliced thin against the grain (I partially (un)froze the pieces of meat and that made slicing it thin much easier)

Marinade: (all measurements are approximate)
1/2 cup vegetable oil
1 tbsp sesame oil
1/2 cup soy sauce (I used 1/2 regular & 1/2 lite cause that’s what I had)
1/2 cup red wine (I omitted)
1/2 cup chopped scallions
1/2 tbsp ground pepper
4 tbsp brown sugar

Add chili flakes, garlic, etc to taste.

Mix ingredients in an appropriately sized container, add beef in, turn to coat. Marinate in the refrigerator a minimum of 4 hours (I let mine stay for approximately 36)

Soak the skewers in water for a few minutes. Weave the slices of meat onto the skewers. Grill over medium-high heat for a few minutes each side until done.

Thanks to Sue Rabinowitz, who told me I could freely distribute this.  I could NOT stop eating these.  And yes, Kate, I know they had sugar in the marinade, but it was a picnic (and I will probably cut it back when I make it at home).

Carolyn
(7/22/03)

Mango Salsa a la Shelley

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Mango Salsa a la Shelley

5 ripe tomatoes
1 ripe mango
1 bunch cilantro
1 Serrano Chili pepper
2 to 3 cloves garlic
1/4 whole red onion
2 limes juiced
1 tsp chili powder

Chop the tomatoes and mango into small bite sized bits.  Clean out Serrano chili pepper.  Add chili pepper, garlic, cilantro, and red onion to small food processor, process till all finely chopped.

Combine tomatoes, mango and processed ingredients in a storage bowl.  Add chili powder and lime juice, stir to combine, refrigerate for a few hours to strengthen flavors.

Shelley
(7/21/03)

Coffee Walnut Cake

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Coffee Walnut Cake

4 oz soft margarine (tub kind)
4 oz caster sugar
2 large eggs
2 oz chopped walnuts
1 tbsp coffee essence (can be espresso-strength coffee)
4 oz self-raising flour
pinch salt
1 level tbsp baking powder

Filling
3 oz soft margarine
8 oz icing sugar (aka confectioners/powdered sugar)
2 tsp milk
2 tsp coffee essence
walnut halves

Grease two 7" straight-sided round cake pans and line the bases with buttered grease-proof paper.

Put the margarine and sugar, eggs, chopped walnuts and coffee essence in a bowl. Sift in the flour with the salt and baking powder. Beat these ingredients with a wooden spoon for 2 - 3 minutes or until well combined. Divide the mixture between the prepared pans, level the surface and bake in the center of a 325°F oven for 35-40 minutes, or until well-risen and spongy to the touch.

When baked, turn the cakes out on a wire rack to cool before removing the lining paper.

Meanwhile make the filling: beat the margarine along with the sifted sugar, milk and coffee essence in a bowl until smooth. Sandwich the cakes together with 2/3 of the filling, top with the remaining filling and decorate with walnut halves

(from The Cookery Year, a Readers Digest cookbook I was given in 1986 as I couldn't remember the exact details offhand.)

Enjoy.
J.
(7/13/03)

Chopped Walnut and Coffee Cake

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Chopped Walnut and Coffee Cake

by Jennifer Paterson from Two Fat Ladies
Serves 8-12
Preparation time: less than 30 minutes
Cooking time: 30 minutes to 1 hour

4 eggs
115g (4 oz) icing sugar (confectioner's/powdered)
1 tbsp fine fresh breadcrumbs
1 tbsp finely ground fresh coffee
1 tbsp real cocoa powder
175g (6 oz) shelled walnuts, chopped roughly

For the Icing:
115g (4 oz) unsalted butter, softened
115g (4 oz) icing sugar, sifted
1 egg yolk
1 tbsp instant coffee
2 tbsp boiling water

Grease and line a cake tin, 20cm (8") in diameter and 5cm (2") high.

Separate the yolks from the egg whites. Cream the yolks and sugar together until pale yellow and hanging like ribbons from the beater. Add the breadcrumbs, ground coffee, cocoa and walnuts and mix well together. Whisk the egg whites stiffly and carefully fold into the walnut mixture. Pour the mixture into the prepared cake tin and bake in a preheated oven at 180C (350°F) or Gas 4 for 45 minutes. Cool in the tin, then turn out on to a rack.

Make the icing: Cream the butter with the icing sugar and egg yolk. Dissolve the instant coffee in the boiling water and mix well into the icing. Spread over the cake with a wet knife.

From Two Fat Ladies © Optomen Television and Jennifer Paterson and Clarissa Dickson Wright 1996. Link included is no longer viable.

Posted by Linda
(7/13/03)

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