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GAZPACHO
RECIPE
This recipe
will teach you how to make Gazpacho. It is a quick and easy
recipe to make. This Gazpacho recipe is one I am sure your
whole family will enjoy. It is so full of flavour with roma
tomatoes, tomato juice, red wine vinegar, lebanese cucumber,
red capsicum, red onion, basil, salt and pepper. This is quite
a unique dish as you serve it cold. My family all enjoy the
Gazpacho on a hot summers day and I find it is good to take
for a picnic on the beach when the day is warmer as you do
not feel like having hot food.
Gazpacho
Ingredients
1 litre tomato juice
2 Tbs red wine vinegar
salt and pepper to taste
1 red onion finely diced
2 Tbs basil finely shredded
1 lebanese cucumber finely diced
1 red capsicum seeded and finely diced
500g roma tomatoes seeded and finely chopped
Gazpacho
Method
In your blender combine the
tomato juice, tomatoes and vinegar and process until smooth
then pass through a strainer and season to taste then cover
and refrigerate for several hours or overnight. In a bowl
combine the onion, cucumber and capsicum and mix thoroughly.
Serve the Gazpacho in chilled bowls with some of the chopped
vegetables spooned into each serving and topped with basil.
Enjoy your freshly made Gazpacho!
CHICKPEA
BURGERS RECIPE
This
recipe will teach you how to make Chickpea Burgers. It is
a quick and easy recipe to make.
This is a wonderful burger to make if you are
having vegetarian friends over for a barbecue. We have a lot
of vegetarian friends so when I have a party or barbecue I
always make some vegetarian dishes up to and the best thing
of all is that I know they apreciate it.
Chickpea Burgers Ingredients
1 Tbs tahini
1/2 cup polenta
2
Tbs lemon juice
1
egg lightly beaten
salt and pepper to taste
2 tomatoes thickly sliced
1
Tbs hot mango chutney
1/2
cup thick plain yoghurt
1 cucumber peeled and sliced
1/2
cup coriander finely chopped
4
wholemeal rolls halved and toasted
400g can chickpeas rinsed
and drained
1/2
cup continental parsley finely chopped
Chickpea
Burgers Method
In
a bowl place the chickpeas and mash well then add the tahini,
lemon juice and herbs then mix until well combined and season
to taste. Shape the chickpea mixture into 4 patties and dip
each into the beaten egg and then coat with the polenta. Refrigerate
the patties for 2 hours. Heat the oven to 180 degrees and
lightly coat the patties with cooking spray and barbecue until
lightly golden then place them in the oven for 5 minutes to
finnish cooking. In a bowl combine the yoghurt and chutney
and mix well. Serve the Chickpea Burgers on the toasted rolls
with the tomatoes, cucumber and the yoghurt mixture.
Enjoy your freshly
made Chickpea Burgers!
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