All Entries in the "Appetizer" Category
Asian Lettuce Cups
For celebration of Chinese New Year, Stella requested a theme of Chinese dishes to be cooked up in the South Arm Cooking Club for Seniors. So, Charlene prepared three Asian dishes and a popular dessert that you find in Chinese restaurants.
The first dish is an appetizer called Asian Lettuce Cups. Other than lettuce cups, you can also serve the filing in small pita pockets.
Ingredients
Sauce:
- 1.5 tablespoons hoisin sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- 1 teaspoon Sriracha hot sauce
- freshly ground black pepper
Filling:
- 1 tablespoon vegetable oil
- 1 teaspoon finely minced garlic
- 1/2 teaspoon grated fresh ginger
- 2 stalks scallions, finely chopped
- 1 pound ground turkey or chicken
- 2 cups mixed vegetables (frozen vegetables are fine)
- 1/2 green apple, finely diced
- 1 head iceberg or bib lettuce, leaves washed and separated
Source: adapted from Jaden Hair’s Steamy Kitchen
Prep time: 30 mins; Cook time: 6 mins; Serve 4 to 6
Helmut and Lorna worked on this recipe.
Cucumber Roll
With some time left, Ella decided to show us another roll. She had prepared the ingredients for this roll just in case we have time to do it. She is so well organized.
The Cucumber Roll is a great hit especially to people who has not tried sushi before. The flavour of seaweed is too strong for some of the attendees who has never eaten sushi before. This Cucumber Roll uses thin slices of cucumber to roll up the rice. They are so pretty and delicate.
Ingredients
- a long English cucumber
- rice
- artificial crab meat, shred
- Gherkin or pickled cucumber, cut into match sticks
- onion, thinly slice
- mayonnaise
- vinegar
- salt
- sugar
- sesame oil
- black sesame seeds
- masago
- lemon
Source: Ella
Prep time: 30 minutes; Serve 6
Spinach And Chickpea Fritters
The second recipe demonstrated by Minoo in the South Arm Community Kitchen is an Indian recipe. It is Spinach and Chickpea Fritters. These vegetarian fritters can be served as an appetizer or snack.
Minoo served the Spinach and Chickpea Fritters with a store bought mango chutney. The fritters are fried to very crispy and they are great snacks with vegetables in it.
Ingredients
- 1 cup chickpea flour (available at Middle Eastern, Indian or health food stores) or all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon baking powder
- 1 teaspoon cumin seeds
- 1/4 teaspoon cayenne pepper
- 1/2 onion, finely chopped
- 3/4 teaspoon salt or to taste
- 1 cup canned chickpeas
- 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon minced peeled ginger
- vegetable oil for frying
- mango chutney, for serving
Source: adapted from food network
Prep time: 30 minutes; Cook time: 20 minutes; Serve 6 to 8
Salmon Patties
Charlene prepared 4 dishes for the South Arm Cooking Club for Seniors. As usual, it’s a complete meal with appetizer, soup, salad and main.
For appetizer, Charlene utilizes canned pink salmon which is reasonably priced. When choosing canned salmon, pick those which include bones which has higher calcium and hence is a better deal nutritionally.
Ingredients
- 1 can (7 oz) salmon
- 2 eggs
- 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon dried dill
- 1/2 cup dry breadcrumbs
- 2 tablespoons vegetable oil
Yogurt Sauce
- 1/3 cup plain yogurt
- 1/4 teaspoon salt
- 2 green onions, finely chopped
- 1/2 teaspoon dried dill
Paul and June partnered to make this Salmon Patties.
Source: Charlene Dy
Prep time: 20 minutes; Cook time: 6 to 8 minutes; Serve: 3
How To Make Mixed Olive Tapenade
Among all the dips made in the South Arm Community Kitchen, this is my least favourite because olives is not my cup of tea. But this is great for those who loves olives like Minoo and Tanni.
I find that this Mixed Olive Tapenade is very salty.
Ingredients
- 1 cup pitted, assorted green and black olives
- two anchovy filets or two squirts of anchovy paste
- 1 clove garlic
- 2 tablespoons capers
- juice of a lemon
- handful of fresh basil leaves
- olive oil
Source: unknown
Prep time: 15 minutes; Yield: 1 cup
How To Make Red Pepper and Almond Dip
Red Pepper and Almond Dip is the best among all the dips made in the South Arm Community Kitchen. It is very sweet and has an amazing great flavours from the roasted garlic and roasted red peppers.
Source: unknown
Prep time: 45 minutes; Yield: 1.5 cups
Ingredients
- 1 cup roasted red peppers
- 1/2 cup almonds
- 2 teaspoons red wine vinegar
- 1 tablespoon roasted garlic
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- salt and pepper to taste
How To Make Beet and Carrot Dip
This Beet and Carrot Dip has the most amazing colour. This is one of my favourite dip among all the dips as this dip is sweet. The natural sweetness comes from the beets and the carrots.
Source: unknown
Prep time: 30 minutes; Yield: 2 cups (500ml)
Ingredients
- 1 large beet, washed
- 2 medium carrots
- 1/2 cup (125ml) sour cream
- 1/2 cup (125ml) crumbled feta
- 1 green onion, chopped
- 1 tablespoon (15ml) finely chopped fresh dill
- 1 teaspoon (5ml) orange zest
- 1 teaspoon (5ml) orange juice
- 1/2 teaspoon (2ml) salt
- 1/4 teaspoon (1ml) freshly ground black pepper
