APPETISER

SPINACH CHEESE BALL

Ingredients:

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry, 2 (8 ounce) packages cream cheese, softened, 1 (4 ounce) can water chestnuts, drained and chopped, 1 (.4 ounce) packet dry vegetable soup mix, 2 tablespoons mayonnaise 1 cup finely shredded cheddar cheese, 1/2 cup chopped walnuts.

Method:

In a large bowl, mix together the spinach, cream cheese, water hestnuts, vegetable soup mix, mayonnaise and cheddar cheese until well blended. From into a ball, and roll in chopped walnuts. If the mixture is too soft to form a ball, refrigerate for about 30 minutes to set. Wrap the cheese ball in plastic wrap, and refrigerate vernight to blend the flavors before serving with your favorite crackers.

• Tapas Recipes Tapas time! Throw a party featuring these sensational small bites.
  

LENTIL PATE

Ingredients:

1 cup dry lentils, 2 cups chicken or vegetable broth, 1 teaspoon extra virgin olive oil, salt and ground black pepper to taste, 1 1/2 tablespoons truffle oil.

Method:

Boil the lentils in broth in a covered pan until the lentils are soft and all the broth has been absorbed, about 30 minutes. Remove from heat, and let it be cool. Place lentils in a food processor. Pour in olive oil and truffle oil, and pulse until almost smooth. Season with salt and pepper to taste, and add additional truffle oil if desired. Pulse to preferred thickness and consistency. If too thick, pour in a few teaspoons of water or broth to thin.

• Guacamole

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BHEL PURI

Ingredients:

Puffed rice or Rice krispies 2 tbsp, turmeric powder 1/4 tsp, Rock salt 1/4 tsp Boiled potatoes, oil1 tsp For making puri: Four 200 gm, Salt half tsp, Oil 1 tbsp.

Method:

Mix all the ingredients for making puri and fry them in deep oil. Preparation for Bhel mix heat 1 tsp oil and add rock salt and turmeric powder. Add puffed rice on a very slow fire, roste them for 5 minutes. Add potatoes, onions into the mix. Cook for some time and reduce the heat. Serve puri and vhel with mint chatni.

PRAWNS CAKES

Ingredients:

500g fresh prawns, 1 tsp coriander, 1 tsp shallots, 1 tsp sea salt, Pinch of pepper, 3 eggs, 2 tbsp self raising flour, 40ml oil.

Method:

Shell, devein, and cut prawns into pieces. Chop fresh coriander and shallots. Break eggs into a mixing bowl and whisk add flour mix well and season with salt and pepper. Add the prawns pieces and stir until evenly mixed. Shallow fry tablespoons of the omelette mixture until both sides are golden.

1. 3 Tasty Tapas: Sherry-Garlic Beef, Sherry-Garlic Mushrooms, Grilled Chorizo

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   Rated 4 stars out of 5

   15 ratings

   Recipe courtesy Rachael Ray
   Ingredients: Meat, Beef, Pork, Sausage, Vegetables
   

   • Cook Time 15 mins
   • Level Easy 

   
   
   

2. Shrimp and Chorizo Tapas

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   Rated 5 stars out of 5

   22 ratings

   Recipe courtesy Emeril Lagasse, 2006
   Ingredients: Meat, Pork, Sausage, Shellfish, Shrimp
   

   • Cook Time 23 mins
   • Level Intermediate

   
   
   
   
   Radish Preparation Radishes are not usually peeled during preparation unless asked for in a recipe. Peeled radishes are milder in flavor than unpeeled radishes. To prepare a radish, simply slice off the roots and leaves, wash under cold running water, and drain. Depending on what a recipe calls for, radishes are served whole, sliced, diced, minced, and/or grated.
   
   

   Radishes

   A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor. The hotness of the radish varies from mild to very strong, depending on the age and type. The different types come in a variety of sizes, shapes, and colors. The most commonly found are the small, round Cherry Belle, the Red Globe radish or the white carrot shaped variety known as Daikon. There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes, which have a short growing season, resulting in a smaller radish. Spring radishes are generally eaten raw. The winter radishes have a longer growing season, which results in a larger round or more elongated shaped vegetable that stores longer. Winter radishes are generally cooked.

   Uses: The red globe radish, one of the most commonly found radishes, can be served as hors d'oeuvres, as complements to salad or sandwiches, or as a garnish, adding a peppery hot flavor. Spring radishes are somewhat milder and are often enjoyed in foods as an ingredient or as a garnish. Winter varieties and are often used as a garnish for food dishes such as fish and poultry, sautéed and braised to be served as a vegetable dish, or diced and added to soups and stews.

   Radish Cooking Tips

   • The process of cooking radishes tames the harshness.
   • To enhance the red coloring of a radish while cooking, add a bit of lemon juice to the cooking liquid.
   • Boil: Bring water to a boil, carefully drop in whole or sliced radishes. Simmer radishes until they become just tender, from 10 to 30 minutes depending on the type of radish.
   • Steam: Steam whole radishes in steamer for 5 to 15 minutes, depending on desired tenderness.
   • Roast: Preheat oven to 425º F. Toss sliced radishes with olive oil, and favorite seasonings. Spread radishes onto baking sheet or roasting pan.Roast for 30-45 minutes, until tender and browning.