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Thursday, June 11, 2009

Thai Pizza

Ingredients Required
1 Pizza Dough Shell (uncooked)

2/3 cup smooth peanut butter
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
6 oz. Monterrey jack cheese
1 cup bean sprouts
1/2 lb. small shrimp, cooked, shelled, and deveined
1/4 cup finely chopped green onions
crushed dried hot chilis, to taste

Step by Step Procedure
Preheat oven to 450F.
Mix sauce ingredients together.
Spread sauce evenly over crust.
Top with shrimp and onions, then cheese.
Bake until cheese begins to brown, 12 to 15 minutes.
Remove from oven, top with bean sprouts and pepper flakes, slice and serve.

Saturday, May 30, 2009

Cheesy Frittata

  1. 4 eggs
  2. 4 egg whites
  3. 2 tablespoons water
  4. 1/2 cup chopped seeded tomatoes
  5. 1 (8 ounce) package KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
  6. 2 slices OSCAR MAYER Bacon, crisply cooked, crumbled
  7. 1/4 cup chopped fresh basil
  1. Preheat oven to 350 degrees F. Beat eggs, egg whites and water in medium bowl with wire whisk until well blended.
  2. Stir in tomatoes, 1/2 cup of the cheese, the bacon and basil. Pour into greased 9-inch pie plate.
  3. Bake 25 min. or until puffed and golden brown. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 min. or until cheese is melted.

Yield: 6 servings

Saturday, May 9, 2009

Omelette, Smoked Salmon & Asparagus recipe

Omelette, Smoked Salmon & Asparagus recipe

Preparation Time: 5 mins
Cooking Time: 20-25mins 
Serves: 4

1 300g bundle of fresh asparagus, trimmed
1 tbsp olive oil
salt and freshly ground pepper
12 large Lion Quality eggs
50g/2oz butter
225g/8oz smoked salmon
25g/1oz gruyere cheese, grated


1. Preheat a griddle pan. Cut the asparagus in half lengthways, toss in the olive oil and seasoning to taste. Lay the asparagus on the hot griddle pan and cook for 4-5mins, turning once until the asparagus is charred and tender. Beat the eggs with seasoning.

2. Melt a quarter of the butter in an medium frying pan, when sizzling pour in a quarter of the egg mixture and cook for 3-4 mins, pushing the cooked egg into the centre of the pan with a spatula until no runny egg remains. Cook for 1 min until base is golden.

3. Scatter a quarter of the asparagus and salmon over the omelette and fold onto a plate. Sprinkle over the cheese. Repeat to make a further three omelettes in the same way.

Chocolate Pudding recipe

Chocolate Pudding recipe

The ‘magic’ of these puddings, is the delicious chocolate custard, hiding beneath the light and fluffy sponge – irresistible!
197 calories per portion

Preparation Time: 10 mins
Cooking Time: 25-30 mins 
Serves: 6

50g/2oz butter
75g/3oz caster sugar
4 large Lion Quality eggs, separated
300ml/1/2pt milk
50g/2oz self-raising flour
4tbsp cocoa


1. Preheat the oven to 180C/Fan 160C/ Gas Mark 4. Lightly oil 6 x 175ml/6floz ovenproof dishes. In a large bowl, cream the butter and sugar together using an electric whisk until the mixture is pale and fluffy.

2. Add the egg yolks and beat again until smooth. Add the milk, flour and cocoa and blend again using the electric whisk until smooth and quite runny.

3. Wash the whisk heads, then in a clean bowl, whisk the egg whites until they form soft peaks. Gently fold into the chocolate mixture. Divide between the prepared dishes. Bake for 12 mins or until risen. Carefully transfer to serving plates and serve straight away.

Bagels, with Oven Roasted Tomato and Rocket recipe

Bagels, with Oven Roasted Tomato and Rocket recipe

Oven-roasting the cherry tomatoes gives them a wonderful concentrated flavour. You can do this the day before if you prefer, ready to serve for breakfast the next day.
Total = £1.92 / 2 = £0.96 per head 321 calories per portion

Preparation Time: 10mins
Cooking Time: 35-40mins 
Serves: 4

450g/1lb cherry tomatoes, halved
1 tbsp olive oil
4 bagels, split
4 large Lion Quality eggs
handful of wild rocket leaves
salt and freshly ground black pepper


1. Preheat the oven to 150C/Fan 130C/Gas Mark 2. Place the tomatoes cut side up on a baking tray, drizzle over the oil and season. Bake for 35-40mins or until the tomatoes have shrivelled and ‘dried’ a little.

2. Fill a large frying pan with salted water and bring to the boil. Carefully crack the eggs into the simmering water then reduce the heat and cook for 3-5 mins depending how you like your eggs cooked. Lift the eggs from the water with a slotted spoon; drain on kitchen paper. Meanwhile, toast the bagels under a hot grill.

3. To serve, place the bagels on four plates, top each with the tomatoes, a handful of rocket and a poached egg. Serve straight away.

EGG Recipe

Bagels, Scrambled Eggs & Smoked Mackerel recipe

Preparation Time: 5 minutes
Cooking Time: 5 minutes 
Serves: 4

1 tbsp low fat spread
6 medium Lion Quality eggs
50ml/2fl oz semi-skimmed milk
2 peppered mackerel fillets, skinned and flaked
4 tbsp soured cream
salt and freshly ground black pepper
four plain bagels, halved and toasted
fresh chives or dill, to garnish


1. Melt the low fat spread in a small non-stick saucepan. Beat the eggs with the milk and seasoning. Add the eggs to the pan and cook over a low heat for 2-3 minutes, until the egg is beginning to set. Stir in the mackerel and continue cooking until the eggs are creamy and the mackerel is hot.

2. Set bagels on four plates and fill with the scrambled egg mixture. Add soured cream, a sprinkling of black pepper and a few chives or sprigs of dill to garnish, then serve.