Recipes From Down Under

Whats for dinner?

MMMMM Yummy… December 15, 2010

Filed under: Main Dish,Soup — Aussies Kitchen @ 4:22 PM
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I absolutely loveeeeeeeeeee this soup. It is so tasty and delicious. And it’s been perfect on these chilly days that we have been having here in good ole Texas. It’s great by itself or enjoy with a grilled cheese sandwich. I like to use Rosemary Sour dough Bread for my sandwich. It’s nice and crunchy.

 

 

Tomato Basil Soup:

 

Ingredients:

  • 4 tomatoes, peeled, seeded and diced
  • 4 cups tomato juice
  • 1 bunch of fresh basil leaves, about 14 leaves
  • 2 cloves garlic, crushed
  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • Salt and pepper to taste

Directions:

Place tomatoes, juice and garlic in a large stock pot over medium heat. Simmer for 30 minutes. Place the soup and basil leaves in a food processor and puree. Return to the stock pot.

Stir in the cream and butter. Season with salt and pepper. Heat until all the butter is melted. Enjoy!

 

Adapted from allrecipes.


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Time to Party June 27, 2010

Filed under: Appetizers — Aussies Kitchen @ 6:04 PM
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3 Cheese Crostini:


Ingredients:

  • 1 1/2 cups quartered cherry tomatoes
  • 3 tablespoons thinly sliced shallots
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1/2 tablespoon balsamic vinegar
  • 3/4 cup ricotta cheese
  • 1/2 cup crumbled blue cheese, loosely measured
  • 3 garlic cloves, crushed
  • 1/4 cup prepared basil pesto
  • 3/4 teaspoon salt, divided
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated lemon peel, loosely measured
  • 16 slices French or artisan type baguette, cut 1/4-inch thick on the diagonal
  • 2 to 3 grinds black peppercorns (using handheld grinder)
  • 3 tablespoons finely chopped fresh basil leaves
  • 1/4 cup finely shredded fresh Pecorino Romano cheese, loosely measured

Directions:

Position an oven rack 5 to 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with heavy-duty aluminum foil.

In a small bowl gently toss the tomatoes, shallots, 1/2 tablespoon of olive oil and vinegar together. Spread out the mixture on the prepared baking sheet. Set the baking sheet on a rack under the broiler element. Broil until the tomatoes begin to show a few black spots, about 4 minutes. Turn the mixture, using a spatula, and broil 3 minutes longer. Remove from the oven and transfer the mixture with a slotted spoon to a small bowl; set the bowl aside until needed. Retain the broiler heat on high.

While the tomatoes are broiling, combine the ricotta, blue cheese, garlic, pesto, 1/2 teaspoon salt, lemon juice and lemon peel in a medium bowl.

Arrange the baguette slices on a large baking sheet and brush with the remaining 2 tablespoons of olive oil. Put the baking sheet on the rack under the broiler element and broil until golden, about 1 minute or so per side, watching carefully. Remove from oven.

To assemble, season the tomato mixture with remaining 1/4 teaspoon salt and peppercorns, then stir in the basil. Spread some of the ricotta mixture over each crostini. Top with the tomato/onion mixture, then sprinkle with shredded cheese, dividing all the ingredients equally among the slices. Transfer to a serving plate and serve.

Adapted from foodnetwork.

 

Summer Time

Filed under: Appetizers,Main Dish,Salad — Aussies Kitchen @ 9:46 AM
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This salad is fabulous. It is light, colourful, flavourful and easy to make. What more could you ask for?

Mozzarella Salad:


Ingredients:

  • Bite sized mozzarella balls (about 16-20), halved
  • 1 pint multi coloured heirloom cherry tomatoes, halved
  • 4 scallions, whites and greens chopped
  • 1/2 cup coarsely chopped parsley leaves
  • 1/2 cup chopped basil
  • 2-3 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Directions:

Combine mozzarella, tomatoes, scallions and herbs in a bowl. Dress salad with vinegar, olive oil and season with salt and pepper.

Adapted from foodnetwork.

 

Super Easy Pasta Dish that is Delish! May 17, 2010

Filed under: Main Dish,Pasta — Aussies Kitchen @ 7:23 PM
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If you love the flavours of garlic and lemon, then this is the dish for you. Just make sure you have some gum handy after eating it! This pasta is a very nice light dinner on a hot summer afternoon. It also is great for lunch the next day. The longer you keep it in the fridge after making it, the more the garlic flavour will infuse into the pasta noodles. You can also add various other herbs such as basil, flat leaf parsley, rosemary or sage. Also try putting crumbled feta, brie or cheddar Monterey Jack cheeses on top.

Tomato, Artichoke and Olive Penne:

Ingredients:

  • 14 oz penne pasta
  • 1 lb ripe roma tomatoes, diced
  • 4 scallions, finely chopped
  • 2 jars of artichoke hearts, drained and quartered
  • 1/3 cup kalamata olives, sliced in half
  • 4 tablespoons of shredded parmesan cheese

Tomato Oregano Dressing:

  • 3 tablespoons extra-virgin olive oil (or oil from jar of artichokes)
  • Grated zest and juice from 2 small lemons
  • 2 tablespoons of tomato paste
  • 4 cloves of garlic, crushed
  • 6 tablespoons fresh oregano, chopped
  • 1 teaspoon pesto paste
  • Fresh ground pepper

Directions:

Cook pasta according to package.

Mix together tomatoes, scallions, artichoke hearts, and olives in a large bowl. In a separate bowl, mix oil, lemon zest, juice, tomato paste, garlic, oregano, pesto paste and pepper to taste.

Drain pasta and add to the large bowl. Drizzle the dressing on top and toss well. Garnish with Parmesan and serve immediately.

Adapted from Fast Healthy Food