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    Tastes of the Past and Future
    Tastes of the Past and Future
    Tastes of the Past and Future
    Ebook192 pages1 hour

    Tastes of the Past and Future

    By Louise Savelsberg

    ()

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    About this ebook

    Over 100, tried and tested recipes in the following catagories-
    Starters
    Dips and Salsas
    Salads
    Crockpot
    Fish
    Pork
    Beef
    Chicken
    Vegetables
    Desserts
    Sweets and Biscuits
    Also over 50 Tips and Tricks and Ideas to make life easier.

    LanguageEnglish
    PublisherLouise Savelsberg
    Release dateNov 20, 2013
    ISBN9781311747907
    Tastes of the Past and Future
    Author

    Louise Savelsberg

    I wrote, designed and tested the recipes in this book for my husband Mark. He has put up with my cursing, jubliations and disasters.

    Read more from Louise Savelsberg

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      Book preview

      Tastes of the Past and Future - Louise Savelsberg

      INTRODUCTION

      After having worked in the Bar/Restaurant business most of my life, I have collected a whole lot of recipes. Some handed down through the generations, some given by friends and some of my own, all tried and tested.

      One day I decided to put them in order and thought that there were so many good recipes I felt I should share them with you.

      STARTERS

      Baked Eggs in Avocados

      Pineapple Rice with Cilantro and Lime

      Bruschetta

      Green Bean Bundles with Bacon and Brown Sugar

      Tuna Scotch Eggs

      Ham Puffs

      Herbed Snow Peas with Leeks

      Cucumber Cups Stuffed

      Indian Fry Bread

      Pepperoni and Mozzarella Pull Apart Bread

      Garlic, Chilli and Broccoli Stir-Fry

      Creamy Zucchini Pancakes

      Bacon Bleu Brussels sprouts With Mustard Sauce

      Chive Dumplings

      Cheesy Sausage Bites

      Salmon and Beetroot Tartare

      Beetroot and Sweet Potato Soup

      Ham Rollups

      Potato Roses

      Cauliflower Soufflé

      BAKED EGGS IN AVOCADOS

      1 Avocado Cut In Half, Pitted

      2 Eggs

      Salt and Pepper, To Taste

      Toppings

      Parmesan, Chilli Flakes, Balsamic, Oregano, Basil, Turkey, Bacon…. Etc

      Cooking Instructions

      Preheat oven to 375°F. Using a small piece of aluminum foil, create a 'bowl' or 'boat' in which to bake your Egg in avocado. Scoop out a small amount of the avocado to create a larger hollow. This will prevent your egg from overflowing completely (a small amount of overflow is normal). Place avocado in your foil 'bowl' and crack the egg into the hollow. Top egg with Salt and pepper, and add toppings of your choice. Bake until egg reaches desired doneness.

      PINEAPPLE RICE WITH CILANTRO AND LIME

      1 Cup Jasmine Rice

      3/4 Cup Pineapple Juice

      1 Cup Water

      1/2 Cup Frozen Pineapple Tidbits

      1/2 Tsp. Kosher Salt

      4 Green Onions, Very Thinly Sliced, About 1/4 Cup

      Optional: 2-4 Tbsp. Chopped Cilantro and 2-4 Tbsp. Fresh Squeezed Lime Juice,

      Adjust Both to Taste

      Cooking Instructions

      Combine the rice, juice, water, pineapple and Salt in a large saucepan or skillet with a lid. Cover and bring to a boil. Stir and then reduce to a low simmer and cover with lid. Simmer for 16-18 minutes, until the rice is tender. Stir to fluff the rice and add the onions, along with the cilantro and lime if desired.

      BRUSCHETTA

      1 lb. Ripe Plum Tomatoes, Seeded and Diced Into 1/2″

      2 Medium Garlic Cloves, Minced

      3 Tbsp. Finely Chopped Fresh Parsley

      2 Tbsp. Extra Virgin Olive Oil

      1/2 Tsp. Salt

      1/2 Tsp. Black Pepper

      1/4 Tsp. of Cayenne Pepper

      1/4 Lb. Fresh Mozzarella Cheese, Diced Into 1/2″

      4 Sun-Dried Tomatoes Packed In Oil, Drained and Diced

      1 Loaf of Good French or Italian Bread Cut into 1″ Slices

      2 Large Garlic Cloves, Peeled and Minced

      2 Tbsp. Extra Virgin Olive Oil

      Freshly Ground Pepper Basil Leaves to Garnish

      Cooking Instructions

      Combine all the relish ingredients except the cheese and sun-dried tomatoes, stir well and season to taste. Turn on the oven (or grill) to a medium heat or to 375 °F. Mix garlic, olive oil and seasonings together and brush on the bread slices. Place the bread on a cookie sheet and toast for 3-5 minutes, until toasted and crunchy around the edges. Add the cheese and sun-dried tomatoes to the relish and spoon over each slice of bread.

      GREEN BEAN BUNDLES WITH BACON AND BROWN SUGAR

      8 Thick Bacon Slices

      6 Tbs. (3/4 Stick) Unsalted Butter, Melted

      1 1/2 Tsp. Kosher Salt

      3/4 Tsp. Roasted Garlic Powder

      1 1/2 Lb. Green Beans, Trimmed and Blanched

      1/4 Cup Firmly Packed Light Brown Sugar

      Cooking Instructions

      Preheat an oven to 350°F. Line a baking sheet with parchment. In a large non-stick fry pan over medium heat, cook the bacon in batches until the slices are just beginning to brown along the edges but are still very underdone and pliable, 4 to 6 minutes. Transfer to a paper towel-lined plate and let cool, then cut each slice in half crosswise. In a small bowl, whisk together the butter, Salt and garlic powder. Divide the green beans into 16 equal portions, about 6 beans each. Gather each portion into a neat bunch and wrap a half slice of bacon around the centre to hold the beans together. Place the bundles on the prepared baking sheet with the loose ends of the bacon underneath. Sprinkle the brown sugar evenly over the bundles and drizzle with the butter mixture. Roast until the bacon is cooked through and browned, 20 to 25 minutes. Let stand for 3 to 5 minutes. Transfer the green bean bundles to a warmed platter and serve immediately.

      TUNA SCOTCH EGGS

      2 Tins of Tuna Chunks in Water, Drained

      2 Eggs

      2 Tbsp. Plain Flour

      1 Egg, Beaten

      100g Fine Golden Breadcrumbs

      Cooking Instructions

      Boil the eggs for 3-4 minutes until just cooked and firm enough to peel. Place the Tuna in a food processor and pulse until fine, season with black pepper to taste. Form a flat layer of Tuna on the palm of your hand and place the boiled egg in the centre, gently wrap the mixture around the egg, to seal it. Leave in the fridge for 30 minutes to firm up. Dip the formed ball into plain flour, then egg and finally into the bread crumbs, coating evenly, you can repeat the egg and breadcrumb stages for a crispier coating if you like. Deep fry the eggs at 350°F for approximately 5 minutes until golden and crispy. Cut open to reveal the yolky centre and serve.

      HAM PUFFS

      1/3 C Chopped Ham

      1/4 C Chopped Onion

      1/2 C Mozzarella Cheese

      1 Egg, Beaten

      1 1/2 Tsp. Dijon Mustard

      1/8 Tsp. Pepper

      1 Tube of Crescent Rolls

      Cooking Instructions

      Roll out Crescent rolls and press triangles together. Cut into 24 pieces. Using a mini muffin pan, press dough into pan. Mix all ingredients together. Fill crescent rolls in muffin pan with mixture. Bake at 350°F until brown (about 10-15) minutes.

      HERBED SNOW PEAS WITH LEEKS

      1/2 Of 1 Large Leek Or 1 Small Leek, Sliced Thin

      1/3 - 1/2 Lb. Snow Peas

      2 Tbsp. Thinly Sliced Chives, Or About 1 Tbsp. Thinly Sliced Green Onion

      1 - 2 Tsp. Fresh Thyme, Minced

      1/2 Tsp. Kosher Salt, Adjust To Taste

      1/4 Tsp. Freshly Cracked Black Pepper, Adjust To Taste

      1 Tbsp. Olive Oil

      Cooking Instructions

      In a large skillet, warm the oil over medium heat. Add the leeks and sauté for 3-4 minutes, until they begin to soften. Add the snow peas and toss in the oil. Sprinkle with Salt and pepper and cook, tossing or stirring occasionally, until the snow

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