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Starters
26
Nachos
5 oz corn chips
2 tomatoes, peeled and finely chopped
1
⁄
2
cup grated tasty cheese
1
⁄
2
cup grated romano cheese
Avocado topping
1 large avocado, stoned, peeled and chopped
2 teaspoons lemon juice
1
⁄
2
cup sour cream
2 spring/green onions (scallions) chopped
2 teaspoons minced garlic
1 teaspoon chilli
1. Layer corn chips and tomatoes in an ovenproof
dish, finishing with a layer of cheese.
2. Bake at 390ºF (200ºC) for 10-15 minutes, or until
cheese melts and is golden.
3. To make topping, place avocado, lemon juice, sour
cream, spring onion, garlic, and chilli in blender
jug. Use Speed 2/Mix, blend until smooth.
4. Spoon the avocado topping onto corn chips and
serve immediately.
Cheese sticks with pesto
12 slices white sandwich bread, crusts removed
2 teaspoons grain mustard
4 tablespoons grated parmesan cheese
1
⁄
2
cup grated tasty cheese
1 tablespoon finely chopped fresh coriander
Cayenne pepper
1 egg, lightly beaten
Vegetable oil for cooking
Pesto
1 cup fresh basil leaves
2 cloves garlic
2 tablespoons lemon juice
2 oz pine nuts
1
⁄
2
cup olive oil
2 oz grated parmesan cheese
1. Roll each side of bread with a rolling pin, to flatten
as much as possible.
2. Combine mustard, parmesan cheese, tasty
cheese, coriander and cayenne pepper to taste in
a bowl.
3. Divide mixture between bread slices and spread
over half of each slice. Brush unspread sides of
bread slices with beaten egg.
4. Roll each slice up tightly using the egg to seal
rolls.Arrange side by side on a tray. Cover and
refrigerate until ready to cook.
5. Heat oil in a frypan and cook cheese sticks, a few
at a time until golden all over. Drain on absorbent
kitchen paper.
6. To make pesto, place all pesto ingredients into
blender jug, blend on Speed 3/Blend until finely
chopped and smooth.
Serve with cheese sticks.
TIP:Use wholemeal or grain bread instead of
white bread
Shrimp toast
6 slices white bread, crusts removed
9 oz green shrimp, shelled and deveined
1 tablespoon soy sauce
2 teaspoons cornflour
2 teaspoons snipped chives
1 teaspoon finely chopped fresh ginger
1 egg, lightly beaten
1 cup sesame seeds
Oil for cooking
1. Cut each slice of bread into four, finger lengths.
Set aside.
2. Place shrimp, soy sauce, cornflour, chives and
ginger in blender jug. Use Speed 2/Mix. Blend until
smooth. Spread mixture on one side of each piece
of bread. Brush with egg and sprinkle with
sesame seeds.
3. Heat oil in a frypan and cook bread pieces a few at
a time until golden. Remove from oil with a slotted
spoon, drain on absorbent kitchen paper.
Serve immediately with a soy dipping sauce.
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