The Kirkcaldy Book - Community Forums - International Dishes - recipes to share

Mediterranean style veal skewers


250g lean veal, diced
1/4 bunch basil leaves
1 chorizo, sliced
1/4 sourdough Vienna loaf cut into cubes
125g haloumi cheese, cut into 8 cubes
1/4 cup fresh olives
1/3 cup semi dried tomatoes
135g jar tomato fushions tapanade
1 bunch Treviso radicchio
2 bunches witlof
1 red onion, sliced thinly
1/4 cup Italian dressing
8 wooden skewers

1. Soak wooden skewers in cold water for 30 mins..
2. To make each skewer, skewer a piece of veal, a basli leaf, chorizo haloumi, bread cube and semi dried tomato, Repeat until all ingredients are used.
3. Brush with tomatoe tapinadde. Spray oil onto preheated chargriller or a non- stick pan. Cook each side for 2 mins or until golden brown and to taste.
4. Mix Treviso radiccio, witlof, and sliced red onion with the dressing. Serve with skewers. Slice some crusty bread.

Fettuccine, Asparagus and Garlic Prawns.



1 tbsp olive oil

375g fettuccine 500g uncooked prawns, shelled and veined

2 cloves garlic, finely chopped

1 bunch asparagus, cut into 4cm lengths

150g snowpeas, cut into strips lengthways

1 tbsp cornflour

375ml light and creamy evaporated milk

2 tsp French mustard

2tsp grated lemon rind



1. Cook fettuccine as per directions, drain, and keep warm.

2. Heat oil in pan, add garlic and prawns, cook 3 minutes. Add asparagus and snow peas, cook further 1 minute. Add combined remaining ingredients, bring to boil stirring, simmer 1 minute.

3. Pour sauce over pasta, serve immediatly, with some nice crusty bread.

Dukkah- dusted Goats Cheese on Turkish Bread


120g Goat's Cheese cut into slices

1 Turkish pide bread, vigin olive oil for brushing.

1-2 teaspoons Dukkah



Cut bread into 2cm thick slices, brush with olive oil and grill until golden on both sides. Cut goat's cheese into slices and place on top of grfilled bread. Drizzle with olive oil and sprincle with dukkah serve immediatly.

Dukkah is a Moroccan spice mix of #OOPS#min, sesame seeds, nuts and spices.

Here is a lovely Italian dessert



You'll Need:

1 pkt. sponge fingers
1/3 cup castor sugar
1/2 cup flour, sifted
2tbsp butter
4 egg yolks
2 cups milk
3 tbsp apricot jam
grated zest of 1/2 lemon
1tbsp rum or brandy
5tbsp cherry brandy
5tbsp Strega liqueur
Topping:
Fresh whipped cream and toasted nuts.


Directions :

1. Place milk and lemon zest in a pan, heat till small bubbles appear on the surface. Remove from the heat. 2. Beat the egg yolks, gradually adding the sugar beat until pale yellow in colour. Beat in the flour. Stir in the milk, through a strainer, and pour into heavy pan. 3. Whisking constantly, bring to the boil, then simmer for 5 minutes stirring constantly. Remove from the heat add rum or brandy and the butter. Cool, stirring to avoid a skin forming. 4. Pace sponge fingers on a board or plate and brush with cherry brandy on one side and Strega liqueur on the other side. 5. Spread a little custard over the base of the dish. Then place sponge fingers on top of custard. Now add some more custard, and another layer of fingers. 6. Now heat the jam in a pan with 2tbsp water. Once the mixture is hot and melted, brush evenly over the fingers. Continue with the layers of fingers and custard, ending with custard. Cover and place in fridge for 3-4 hours until set. 7. Now beat the cream and spead over the trifle and sprinkle with toasted nuts.

Can you resist, there goes the diet.

Curried Egg Dip


125g cream cheese softened
225 reduced cream
2tsp curry powder
1/2 tsp garam marsala
1 tsp lemon juice
2 hard boiled eggs, chopped

Combine the first 5 ingredients together and beat until smooth. Stir through chopped egg. Refrigerate. Serve with melon balss.

Here is another quick and easy salad.

Noumean Nicoise

1 450g can of sliced pineapple ( drained)
1 large can of tuna drained
1 small can anchovy fillets (drained and separated)
1 lettuce
2 hard boiled eggs quartered
1 cup (tined) sliced green beans
2 large boiled potatoes
mayonnaise, oil and vinegar, black olives, onion rings,salt and pepper.


Line salad bowl with lettuce leaves and pineapple slices. Arrange all ingredients except potato and season well. Add diced potato tossed lightly in mayonnaise. Pour oil and vinegar over salad to taste before serving

Incredible Cranberry Fudge Cake


You'll Need:
Yields one (8-inch) round single layer cake.

2/3 cup semi-sweet chocolate chips
1/2 cup butter
1 (1 ounce) square unsweetened baking chocolate
1 cup whole-berry cranberry sauce
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon baking powder

Glaze
1/4 cup whipping cream
1/2 cup semi-sweet chocolate chips
1/4 cup jellied cranberry sauce

Directions :

Heat oven to 375 degrees F. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust with flour, tapping out excess. Microwave the 2/3-cup of chocolate chips with butter and unsweetened chocolate in a large microwave-safe bowl on HIGH for 1 minute. Stir smooth. Return to microwave for 30 more seconds, if necessary, to totally melt the chocolate. (Remember that melted chocolate holds its shape until stirred.) Stir in the cranberry sauce and sugar, mixing well. Add the eggs, vanilla extract, 1/4 cup flour and baking powder. Stir well. Pour batter into the prepared cake pan. Bake at 375 degrees F for 40 minutes or until the center is just set and a wooden pick comes out clean. Cool in pan 30 minutes. Refrigerate one hour or until cold. For the glaze: Microwave the cream and chocolate chips in a medium-size, microwave-safe bowl for 1 minute on HIGH. Stir until smooth. Return to the microwave for 30 more seconds, if necessary to melt chocolate. Add the jellied cranberry sauce, mixing well. Turn the chilled cake out onto a flat serving plate. Remove foil. Spread the glaze over the top, allowing some to drip down the sides of the cake layer. Chill about 1 hour or until glaze is firm. Can be made a day ahead. Store at room temperature. Yield: 10 servings

Category : Thanks_Giving