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Post by braided-rug on Jun 4, 2007 12:28:09 GMT 10
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Post by braided-rug on Jun 4, 2007 12:30:55 GMT 10
Smoked ham salad with hummus dressingPreparation Time 15 minutes Cooking Time 20 minutes Ingredients (serves 4) * 400g can chickpeas, drained and rinsed * 1/3 cup (80ml) lemon juice * 2 cloves garlic, crushed * 1/3 cup plain low fat yoghurt * 1/2 tsp ground cumin * 5 drops of Tabasco (or to taste) * 700g baby coliban potatoes * 1/2 cauliflower (about 450g), trimmed into florettes * 1 Lebanese cucumber, halved and sliced * 1/3 cup (80ml) lemon juice * 2 tbs olive oil * Salt & freshly ground black pepper * 150g triple smoked leg ham, cut into strips * 100g pkt baby cos hearts Method 1. To make hommus, place chickpeas, lemon juice and garlic into a food processor and blend until smooth. Fold through yoghurt and ground cumin. Season to taste with Tabasco and salt and pepper. 2. Place potatoes in a large saucepan and cover with water. Bring to the boil and cook for 15-20 minutes or until done when tested. Drain and slice. 3. Bring a medium saucepan of water to boil and blanch cauliflower for 5 minutes or until just tender. Drain and rinse under cold water. 4. Toss together sliced potato, cauliflower and cucumber. Dress with lemon juice and olive oil and season well with salt and pepper. Fold through ham and baby cos leaves. Serve with a dollop of the hommus dressing. Source Fresh Living - November 2005 , Page 31 From: www.taste.com.au/recipes/14042/smoked+ham+salad+with+hummus+dressing
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Post by braided-rug on Feb 25, 2008 15:57:13 GMT 10
Baked Savoury Easter Slice 2 x 350g packets feather flake puff ready-rolled pastry 200g pumpkin ½ teaspoon smoky paprika 250g can asparagus spears 200g shaved ham 410g can white butter beans ½ cup hummus 3 eggs ½ teaspoon iodised salt Freshly ground black pepper 1 tablespoon sesame seeds Thaw pastry and unroll. Place one roll of pastry over the base of a 27 x 18cm tin. Cut to fit where necessary. Peel and deseed pumpkin and slice into thin strips. Place pumpkin over the pastry base. Sprinkle with paprika. Drain asparagus and place over pumpkin with ham. Mash beans and hummus together. Spread over ham. Beat two of the eggs with salt and pepper. Pour over bean mixture. Cover with a second roll of pastry, cutting to fit tin. Press edges of pastry together to seal. Use scraps of pastry to decorate the top of the pie. Beat remaining egg and brush over pastry top. Sprinkle with sesame seeds. Bake at 220 degrees C for 25 minutes. Serve warm or cold. Serves 6 From: www.nzww.co.nz/food/story.cfm?storyID=3679482 |
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