Home-Brew Recipes

Archive for the ‘First Courses & Finger Food’ Category

Let us see the simple form of recipe that is to make finger chips. Though it is not advisable to take too much of potato highly fried in oil, once in a while, you could give this snack for your kids so that they would not be attracted towards the filthy finger chips in the store. Wash two bulky potatoes well and peel off the skin. Now use the grater to cut the potatoes into fine slices.

Using different graters, the size and thickness of the chips could be made finer or thicker according to your kid’s wish. Then soak the sliced potato pieces into salt water to get crispness as soon as it is fried. After two to three minutes soaking, deep-fry them in oil until it turns golden brown. That is it! Tasty finger chips are ready!

Gnocchi make a substantial and tasty alternative to pasta. Serve with a green side salad for a simple yet delicious light meal.

Ingredients:

1kg – waxy potatoes, 1 – egg, 25g – butter, grano padano cheese cut in shavings to garnish, fresh basil leaves to garnish, 250g – plain flour plus more if necessary, pinch of freshly grated nutmeg and a pinch of salt.

Preparation Method:

1. Cook the potatoes in their skins in a large pan of boiling water until tender but not falling apart. Drain and peel while warm.
2. Spread a layer of flour on a work surface. Pass the hot potatoes through a food mill, dropping them directly on to the flour. Sprinkle with half of the remaining flour and mix in very lightly.
3. Break the egg into the mixture. Add the nutmeg and knead, adding more flour in the mixture is too loose. When the dough is no longer moist, it is really ready to be rolled.
4. Divide the dough into 4 pieces. On a lightly floured surface, form each into a roll about 2cm in diameter. Cut the rolls crossways into pieces about 2cm long. One by one, press and roll the gnocchi lightly along the prongs of a fork towards the points, making ridges on one side and a depression from your thumb on the other.
5. Bring a large pan of lightly salted water to a fast boil, then drop in half the gnocchi. When they rise to the surface, they are done. Drain well, and place in a warmed serving bowl. Dot with butter. Cover to keep warm while cooking the remainder, As soon as they are cooked, toss the gnocchi with the butter, garnish with grano padona and basil leaves and serve immediately.

Originally from Spain, these pretty little tarlets are filled with strips of roasted sweet peppers and deliciously creamy, cheesy custard. They make the perfect snack to serve with drinks.

Ingredients:

1 – red pepper, 1 – yellow pepper, 75g – diced and chilled butter, 30ml – cold water, 60ml – double cream, 1 – egg, 15ml – freshly grated grano padana cheese, 175g – plain flour and salt and black pepper to taste.

Preparation Method:

1. Preheat the oven to 400^o F and heat the grill. Place the peppers on a baking sheet and grill for 10 minutes, turning occasionally, until blackened. Cover with a dish towel and leave for 5 minutes. Peel away the skin, then discard the seeds and cut the flesh into very thin strips.
2. Sift the flour and a pinch of salt into the bowl. Add the butter and rub it in until the mixture resembles fine breadcrumbs. Stir in enough of the water to make a firm, not sticky, dough.
3. Roll the dough out on a floured surface and line 12 individual moulds or a 12-hole tartlet tin. Prick the bases and fill the pasty cases with crumpled foil. Bake for 10 minutes. Remove the foil from the pastry cases and divide the pepper strips among the pastry cases.
4. Whisk the cream and egg in a bowl. Season and pour over the peppers. Sprinkle with grano padano and bake for 20 minutes. Cool for 2 minutes to a wire rack. Serve warm or cold.

Like miniature tortillas, these flavorsome little rice pancakes are delicious served hot, either plain or with tomato sauce for dipping. They also make an excellent scoop for any soft vegetable mixture or dip, such as hummus, guacamole, baba ganoush, tahini or mustard dip.

Ingredients:

1 – grated potato, 4 – spring onions thinly sliced, 1 – finely chopped garlic clove, 15ml – chopped fresh parsley, 3 – large eggs which is beaten, 30ml – olive oil, 115g – cooked long grain white rice, 2.5ml – paprika and salt and ground black pepper.

Preparation Method:

1. Heat half the olive in a large frying pan and stir-fry the rice, with the potato, spring onions and garlic, over a high heat for 3 minutes, until golden brown.
2. Tip the rice and vegetable mixture into a bowl and stir in the parsley and eggs, with the paprika and salt and pepper to taste. Mix well to combine thoroughly.
3. Heat the remaining oil in the frying pan and drop in large spoonfuls of the rice mixture, leaving room for spreading. Cook the tortitas on kitchen paper and keep hot while cooking the remaining mixture. Serve hot.