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TranceEurope`s Recipy Pages

TranceEurope`s Recipy Pages





Dips And Sauces

Simple Salsa Recipe

Prep time: 10 minutes

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Ingredients

1 28-oz can whole tomatoes, preferably fire-roasted (Muir Glen makes an excellent product.)
1 7-oz can green chiles, chopped (or one large 6 inch or two smaller anaheim chiles, roasted under a broiler or directly on a gas stove burner so that the outer skin has
completely blackened. Put into a brown paper bag for a few minutes after roasting to loosen the blackened skin. Remove and discard the blackened skin. Remove the stem, seeds, and ribs. Chop.) 1 clove of garlic, or 1/2 teaspoon garlic salt
2 green onions (scallions), chopped, including the green parts (about 1/3 cup)
1 Tbsp olive oil
2 teaspoons red wine vinegar
1/4 teaspoon dried oregano (can supplement with fresh)
1/4 cup of very loosely packed fresh chopped cilantro
Salt
Freshly ground black pepper


Method

1 Remove just the tomatoes from the can of whole tomatoes, place in a medium sized non-reactive mixing bowl. Using your fingers, or a fork and a sharp small knife, shred or break up the tomatoes.

2 Mix in chopped green chiles, green onions, garlic (or garlic salt), olive oil and vinegar. Add back in about 1/4 cup of the tomato sauce from the can of whole tomatoes. Sprinkle on about 1/4 teaspoon of dried oregano. Mix in and taste. Adjust if needed. Add cilantro, and salt and pepper to taste.

Refrigerate when not using. Will keep several days.
Yield: Makes 2-3 cups.







Perfect Guacamole


Prep time: 10 minutes

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Ingredients

2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped


Garnish with red radishes or jicama. Serve with tortilla chips.

Method

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.) 2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours. Keep the tomatoes separate until ready to serve. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste. 3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready. 4 Just before serving, add the chopped tomato to the guacamole and mix. Variations For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados. You don't need to have tomatoes in your guacamole. To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guacamole with a little cottage cheese added to it is my favorite. Yield: Serves 2-4.



Perfect Hummus


2 cups cooked chick-peas 2-3 tbsp. tahini sauce (sesame paste) 3 cloves garlic 1/4 cup freshly squeezed lemon juice 1/4 cup extra virgin olive oil water 2 tbsp. fresh Italian parsley, chopped

Method

blend everthing in a blender except the parsley and leave a little virgin olive oil for topping Pour into plate sprinkle the parsley and spiral the virgin olive oil over the top







Yellow Cheese Dip


230 g cream cheese
150 g Cheddar cheese, grated (Yellow mild Chedda cheese)
1 tsp chopped onion
60 ml milk


Method

Combine all ingredients in a blender and process until smooth. Chill before serving.





Orange Cheese Dip


230 g cream cheese
150 g Cheddar cheese, grated (Orange mild Chedda cheese)
1 tsp chopped onion
60 ml milk


Method

Combine all ingredients in a blender and process until smooth. Chill before serving.





mint yoghurt raita


Prep Time: Under 5 min Serves: 2 people Ingredients 2 cups thick plain greek yogurt
1/2 - 1 tsp roasted cumin and sesamiseeds and crushed in pestle and mortar
salt to taste
bunch of mint leaves
chilli powder ground pepper
1-2 spring onions, sliced
Parsley for garnish

Method

1. blend all in a blender Leve a litle parsley for garnish.