GZ Tai-Tai

Mini Thai Burgers w/ Mango Salsa

I saw this recipe before summer in an Olive magazine. The original recipe was for full size burgers but I decided to make a small version to use as an appetizer. The Salsa is amazing and can be used as a side to grilled chicken breasts or a steamed fish if you are looking to switch things up a bit for another meal. I used two mangoes to make the salsa for the class, I think one mano would not be enough. This mini version is also nice with rice in keeping with the Asian theme to complete the meal.

Mini Thai Burgers w/ Mango Salsa

Olive oil

4oog extra lean minced pork or chicken

1 tbsp Thai red curry paste

½ red onion, grated

½ small bunch of Coriander, chopped

Mix together; the pork, curry paste, grated onion and coriander. Form into mini burgers. Brush the burgers with oil and grill or cook on each side until done.

 

For Salsa:

1-2 Mango, diced you may substitute Peach

½ red onion, finely diced

½ small bunch coriander, chopped

1 red chili, finely chopped

½ lime or lemon, juiced

Mix the salsa ingredients together and serve with mini Thai Burgers.

 

 

 

 

 

Eggplant Dip - Baba Ghanoush

Egg Plant Dip - Baba Ghanoush

500g eggplant

2-3 cloves garlic chopped, finely

Salt to taste

Juice of  2-3 lemons

1/3 cup Tahini paste

 

Blacken eggplants over a gas flame. Put into a bowl and cover with cling film. Leave to sweat a little.  When cool enough to handle remove skin a wash any black residue off.

I usually put in the oven moderate heat, bake until the skin turns brown, then I remove from oven, and let cool. Then slice open skin and run a spoon along skin to remove the eggplant.

 

Blend  the eggplant, garlic, most of lemon juice, and the tahini paste. Mix until combined well.

Adjust flavor of the salt and lemon.

Cool in fridge for about 30 minutes before serving. 

 

Cinco de Mayo Guacamole

I made this from what I had on hand at the moment. It was very nice with the tacos last night and will be nice on my bread for lunch.

5 avocados
12 green onions chopped the white part and some of the greens.
salt to taste
2 lemons the juice to your taste

Olive Tapenade

This weekend I made bread for a snack that we could enjoy on Saturday afternoon with a few Martinis. I also made Hummous and this Olive Tapenade to enjoy with the crusty bread. It was the perfect snack to go along with the Martinis as we enjoyed the late afternoon in our garden.

 

 

Olive Tapenade

 

1 can black olives 300g-350g depends on how many you eat first

1 clove garlic

1 Tbsp Olive oil

1-2 Tbsp Red wine vinegar

1 Tbsp Capers

Ground black pepper to taste

Whiz together in the blender until spreadable; serve with bread.

 

 

Obatzda Cheese Spread

Monday one of the ladies in the neighborhood demonstrated some recipes from France. The ladies that joined were to bring something to share for the lunch afterward. I brought bread that I had baked and this cheese spread. I had a cheese spread similar a few years ago and looked on the inter-net for one that I would like.... well after looking at about 20 different recipes I jotted down the major components and added my own twists. It ended up being a hit with the ladies and the German ladies in the group said my Obatzda was better than the ones they had in Germany. I was very happy everyone liked it... then the requests for the recipe came. So here is the recipe for you too.

Obatzda Cheese Spread

50g (2oz.) (¼ cup) butter, room temperature

1 – 8 oz. pkg. cream cheese (250g), at room temperature

125g small round of brie or camembert cheese diced into small cubes

125 g shredded, Cheese of your choice (I used Tasty cheddar)

4-6 Tbsp dark beer enough to make the cheese spreading or dipping consistency.

½ cup onion, minced

2-3 cloves roasted garlic, mashed

½ tsp paprika

1 tsp cumin

Salt and Pepper to taste

 

Beat the butter and cream cheese together, add beer a tablespoon at a time to get a light and fluffy texture. Add the onion, garlic and spices; beat together adding more beer if needed for desired consistency.

Add the shredded cheese and diced brie, mix together thoroughly.

Adjust spices to your taste if needed.

 

 

Hot Artichoke Dip, Hot Crab Dip and Hot Chili Dip

Hot Artichoke Dip

1 cup mayonnaise

1 Cup grated parmesan cheese

1 tin artichoke hearts, drained and chopped

Combine the above ingredients. Pour into a baking dish and heat for 20 minutes or until bubbly.

Serve with crackers or bread.

 

Hot Crab Dip

1 can drained crab meat

1 large Pkg. Philadelphia Cream Cheese ( room temp)

2 Tbsp. Chopped green onion

1/2tsp. Horseradish

1 Tbsp. Milk

¼ tsp. Salt

dash pepper

1 Tbsp. Lemon juice

 

Combine ingredients. Mix well.

Bake 25 min. @ 350 degrees Fahrenheit  Can use shrimp meat instead of crab.

 

Hot Chili Dip

1 pkg cream cheese 8 oz

1 can chili without beans

Heat together. Serve with Chips.

If you have a fondue pot to keep this warm this works well or if it cools down just warm in microwave.

 

Mexican Layer Dip

 

 

1Can Refried Beans

Salsa enough to cover the beans

Sour Cream

2 tsp. Taco seasoning or Chili Powder (optional) Chili powder I use enough for a nice color and taste as I season. 

Shredded Cheese ( cheddar or Montery Jack )

Green Onion

Olives

 

Mix Sour Cream with Taco seasoning or chili powder.  ( If you don't want to use the seasoning or chili powder that is ok just use the sour cream plain.)

 

On a plate spread refried beans, Cover beans with Salsa , then spread sour cream (or sour cream seasoning mixture) over salsa  carefully. Cover with shredded cheese, sprinkle green onion over cheese, sprinkle olives over green onion.

 

 

You can also add lettuce and tomato for layers and Guacamole is nice too. I just use what I have on hand.

 

Spinach Dip

 

2 pkg.  10oz each frozen chopped spinach – thawed

1 can 8 oz. water chestnuts drained, and finely chopped

1 cup sour cream

1 cup plain yogurt

1 cup finely chopped green onion (about 9)

½ tsp dried tarragon or parsley (if using fresh 2 tsp)

½ tsp salt

½ tsp ground mustard (dry)

¼ tsp pepper

1 clove garlic

Squeeze excess water from spinach until it is dry.

Mix spinach with the remaining ingredients. Cover and refrigerate for 1 hour. To blend flavors.

 

Below is the recipe I wanted to do, but, I could not find the Knorr dry soup mix here in China. You should be able to find this in your home countries though. (Lipton also has a vegetable soup mix but I could not find that one either. ) However if you cannot find either you have a recipe you can use instead.