Bruschetta with Tomato and Mozzarella
1 cup 2 large tomatoes, chopped fine
1 garlic clove, peeled
1/4 red onion, chopped fine
1/8 cup fresh basil, chopped
1 tablespoons balsamic vinegar
1 tablespoons capers
2 tablespoons Credé Organic Extra Virgin Olive Oil
Salt and pepper to taste
1 loaf, French baguette bread
30g Fresh mozzarella
(serves 15-16)
Prepare the bruschette by cutting the bread into ½ inch slices. Grill over fire or toast until edges are crisp and brown. Roughly rub with garlic clove. Brush or drizzle with oil. Chop the tomatoes, onions, and basil into fine pieces. Combine with capers in a large bowl, stirring in the vinegar and olive oil. Season to taste with salt and pepper. Top each piece of bread with approximately 1 teaspoon of the tomato, onion and caper mixture. Then top the mixture with 1/4 teaspoon of cheese. Bake until melted. Remove and serve.
Fig and Blue Cheese Salad with Orange Vinaigrette
8 to 10 fresh figs, quartered, stem removed
250g of blue cheese (gorgonzola)
1 head of lettuce
1/4 cup Credé Organic Extra Virgin Olive Oil
3 tablespoons freshly squeezed orange juice
1 shallot, finely diced
zest of one orange
salt and pepper to taste
Rinse and pat dry the lettuce and place in a salad bowl. Arrange the quartered figs on top of the lettuce and sprinkle with the crumbled blue cheese.
Make the vinaigrette: place the diced shallots, orange juice, orange zest, and salt and pepper in a bowl. Slowly whisk in the olive oil. Pour over the cheese and figs.
Indian Chicken Curry
3 Tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp curry powder
1 tsp ground cinnamon
1 tsp paprika
1 bay leaf
1/2 tsp grated fresh ginger root
1/2 tsp white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 Tbsp tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 tsp cayenne pepper
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes. |
