I need A nice small starters & soemthing to serve with stuffed mushrooms??!
Please supply the recipe and the preparation instructions. Also as i said earlier i need a starters, preferably (again) something small and light because the stuffed mushrooms will be quite filling. Many thanks.. oh and once again if you could give the recipe :)
Many thanks
Answers: Okay in a few days im cooking a meal and need to find a starters, for the main im cooking stuffed mushrooms with goats cheese and walnuts, and i also need something to serve with that. It has to be quite light nothing to much.. Ive heard about a rissoto? What do you think??
Please supply the recipe and the preparation instructions. Also as i said earlier i need a starters, preferably (again) something small and light because the stuffed mushrooms will be quite filling. Many thanks.. oh and once again if you could give the recipe :)
Many thanks
A risotto would be an excellent side dish for your mushrooms.
For starters I would try an appetiser or two (dip type such as guacamole, tzaziki and hummous) with some crunchy things such as carrot curls, caulifowerettes, cucumber rounds, etc. And perhaps some italian style grisini bread sticks (and tortilla chips if you have the guacamole).
If your menu is not vegetarian, make some mini-kebabs using any of the following: cherry tomatoes, wedges of a pineapple slice, tiny hard boiled quails eggs, and a shrimp (prawn) or ham cube. They make a lovely centerpiece for the table and are easily put together.
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ASPARAGUS "GUACAMOLE"
INGREDIENTS
24 spears fresh asparagus, trimmed and coarsely chopped
1/2 cup salsa
1 tablespoon chopped cilantro
2 cloves garlic
4 green onions, sliced
DIRECTIONS
Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.
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HUMMUS
INGREDIENTS
1 clove garlic
1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, minced
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil
DIRECTIONS
In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. (If you can't find tahini, make your own...put 2 tablesponns of sesame seeds in a mortar, add a drizzle of olive oil and grind with the pestles, add to your hummus.) Garnish your hummus with a sprinkle of whole sesame seeds.
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GUACAMOLE
INGREDIENTS
2 avocados - peeled, pitted, and diced
2 roma (plum) tomato, diced
1 red onion, diced
1 serrano chile pepper, seeded and minced (optional)
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon paprika
a few drops hot sauce (to your taste)
6 cilantro leaves, minced
1 fresh lime (juice) or lemon
DIRECTIONS
Purée the avocados with the lime juice and salt, then combine avocado, tomato, onion, spices, hot sauce, and cilantro leaves in a bowl and mix. Serve immediately. To store for later use, place avocado pit in the bowl with the guacamole and then cover with plastic wrap, pressing the wrap down to the surface of the guacamole and store in refrigerator.
(You can replace the spices with a packet of taco spices or guacamole spices already prepared such as Casa Fiesta or Old El Paso)
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GREEK TZAZIKI
INGREDIENTS
1 (32 ounce) container plain low-fat yogurt
1/2 English cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt
1 tablespoon fresh ground black pepper
DIRECTIONS
Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
(ALL THE DIPS CAN BE MADE THE DAY BEFORE EXCEPT FOR THE GUACAMOLE. JUST MAKE SURE THEY ARE TIGHTLY COVERED)
A nice platter of serrano or parma ham with green and black olives in the center would top it off nicely.
(P.S. Share your mushroom recipe with me...it sounds good! :-))
The cucumbers and tomatoes are let to marinade in a vinaigrette,,,,remove with slotted spoon and place on endive
Cucumber and Tomato salad.
3 cucumbers
3 vine ripe tomatoes
1/4 cup salt
Peel cucumbers and cut length wise.Remove seeds with small spoon.slice and place in colander add salt and toss.place colander over large bowl and let "Sweat" for 2 hours.
Dressing
1/4 cup red wine vinegar
salt and pepper to taste
3/4 cups oil
1 glove garlic minced
1 half small onion minced
1 tsp parsley
put vinegar in large bowl add salt and pepper.whisk until salt is dissolved add remaining ingredients and blend well.add cucumbers and sliced tomatoes toss well.
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Risotto would be really good. This is the recipe I use. http://allrecipes.com/Recipe/Gourmet-Mus...
Risotto takes a long time to make and it is quite labor intensive. A quick cooking polenta would be easier. I make mine with chicken stock, let it cook and right before I serve it I add about 1/2 c. heavy cream, parm cheese, and fresh chopped chives. Simple, but good.
For a starter how about marinated veggie wraps. They are really easy. Just dice up roasted red peppers, artichokes, a few olives, whatever you can find. I generally can find some carrots, cauliflower and fresh cucumber Dice them pretty fine, but not so fine you can't decipher what each veggie is. Serve with bibb lettuce to wrap it in.