Friday, 5 August 2011

Rolled Fondant

1/4 cup cold water
flavoring as desired
2 tablespoons solid vegetable shortening
1 tablespoon + 2 teaspoons unflavored gelatin
8 cups (about 2 lbs.) confectioners' sugar, sifted
1/2 cup Glucose Easy-Add Glucose Add to shopping list Glucose
1 tablespoon Glycerin Easy-Add Glycerin Add to shopping list Glycerin
Icing color as desired Easy-Add Icing color Add to shopping list Icing color
About 36 ounces of fondant.

1. Combine gelatin and cold water; let stand until thick, about 3 minutes.
2. Place gelatin mixture in top of double boiler and heat and stir until dissolved.
3. Add glucose, mix well. Stir in shortening; just before completely melted remove from heat.
4. Add glycerin, flavoring and color. Cool until lukewarm.
5. In large bowl, place 4 cups confectioners' sugar; make a well.
6. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time,
until stickiness disappears.
7. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands.
8. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time).
9. Use fondant immediately or store in airtight container in a cool, dry place.
10.Use fondant immediately or store in airtight container at room temperature until needed.
11.If storing longer than 1 week, refrigerate. Bring to room temperature before kneading. Do not freeze. When ready to use, knead again until soft.
12.This recipe yields enough to cover a 10 x 4 in. high round cake.
If fondant becomes dry, either by adding too much sugar or air drying, add small amount of solid vegetable shortening and knead thoroughly.

Posted on 00:09 | Categories:

Tuesday, 2 August 2011

Special Deviled Egg

Ingredients : for 12 deviled eggs
6 eggs
1 teaspoon paprika
2 leaves of lettuce
1 tablespoon mayonnaise
1 teaspoon white vinegar
salt and pepper to taste
1/4 teaspoon prepared mustard

Instructions :
1. Place eggs in a pot of salted water.
2. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes.
3. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks.
4. Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper.
5. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
6. Carefully put the egg yolk mixture back into the egg whites but do not pack it.
7. There will be enough mixture so the whites are overfilled. Sprinkle with paprika.
8. Place on bed of lettuce and/or garnish with parsley. Cool before serving.

Posted on 00:12 | Categories:

Saturday, 30 July 2011

Vegetable Lasagna Recipe

Ingredients :
2 large eggs
3 garlic cloves , minced
1 (28 ounce) can crushed tomatoes
2 tablespoons extra-virgin olive oil
1/8 to 1/4 teaspoon crushed red pepper flakes
Generous handful fresh basil leaves, chopped
Salt and freshly ground black pepper to taste
1 cup (140 grams) chopped onion (1/2 large onion)
14 lasagna noodles (2 extra for filling in holes)
2 ounces (57 grams) parmesan cheese , grated (1 cup)
2 medium zucchinis, cut into 1/2-inch pieces (500 grams or 4 cups)
2 medium yellow squash, cut into 1/2-inch pieces (500 grams or 4 cups)
8 ounces (227 grams) low-moisture whole-milk mozzarella cheese , shredded
One 15-ounce (425 grams) container whole-milk ricotta cheese (substitute: cottage cheese)
12 ounce jar roasted red peppers, drained and cut into 1/2-inch pieces (1 heaping cup or 215 grams)

Instructions :
1. Heat oven to 350 degrees F (177 degrees C). Lightly oil or spray 13-inch by 9-inch baking dish with non-stick cooking spray.
2. Bring a large pot of salted water to the boil then cook lasagna noodles according to package directions.
   (We add a couple teaspoons of olive oil to the water so the noodles do not stick together).
3. Drain then lay flat on a sheet of aluminum foil.
4. Heat olive oil in a large frying pan with sides over medium heat.
5. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
6. Add garlic, red pepper flakes, zucchini, squash and a pinch of salt then cook, stirring occasionally until softened but still with some crunch and edges just start to brown; 5 to 8 minutes.
7. Add roasted red peppers and crushed tomatoes. Stir then bring to a low simmer.
8. Simmer until liquid has thickened and reduced by half; 5 to 8 minutes.
9. Add basil then season to taste with additional salt and pepper.
10.Prepare Cheese Filling. Add ricotta cheese (or cottage cheese), eggs and a 1/2 teaspoon of salt to a medium bowl then stir until well combined.
11. Assemble Lasagna
Spoon just enough vegetable mixture into the baking dish to lightly cover bottom (about 1 cup).
Arrange four noodles lengthwise and side by side to cover the bottom.
(If the noodles are short on one end, you may need to cut an extra noodle and place into dish to cover where the other noodles have not).
Spread about half of the ricotta cheese (or cottage cheese ) mixture over the noodles.
Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Then, top with about a third of the vegetable mixture.
Add another layer of four noodles then repeat with remaining cheese and vegetables.
Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese.Vegetable-Lasagna-Step-3

12.Bake Lasagna
Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges.
To make cheese golden brown on top, slide under the broiler for 1 to 2 minutes.Vegetable-Lasagna-Step-4
Let rest at least 15 minutes before serving.

Posted on 07:21 | Categories:

Friday, 29 July 2011

Mahi-Mahi Recipe


oil for oiling grill grates
Mahi Mahi filets, one per person
lemon pieces for serving fish (optional)

1 tsp. onion powder
1 tsp. Dijon mustard
1 tsp. garlic powder
1 tsp. dried parsley
3 T fresh squeezed lemon juice
1/2 tsp fresh ground black pepper
1/4 cup extra virgin olive oil
1 tsp. lemon zest (or more, I zested the whole lemon)
1 T capers, chopped (or more if you really like capers)

1. Zest the lemon, squeeze lemon juice and chop the capers.
2. Whisk together the marinade ingredients.
3. Put thawed Mahi Mahi filets into Ziploc bag or plastic container with a snap-tight lid,
pour marinade over, and allow to marinate 2-3 hours. (Don't leave it longer than that for best results.)
4. When you're ready to cook the fish, spray grill with nonstick spray or brush with oil, then preheat the grill to high.
5. When grill is hot,  put fish on, with the top side facing down.  (For a gas grill, I usually lower heat to medium high when I put the fish on.)
6. To get nice grill marks, lay fish at an angle to grill grates, then rotate fish a quarter turn after about 3 minutes.
7. Cook about 3 minutes more on same side, then turn carefully and cook 3-4 minutes on other side.
8. Serve hot, with additional lemons to squeeze over if desired.

note :
Total cooking time will be about 10 minutes per inch of thickness of the fish, depending on how hot your grill is.
Fish is done when it feels firm, but not hard, to the touch.

Posted on 20:45 | Categories:

Thursday, 28 July 2011

Chocolate Eclairs Recipe

For 24 eclairs @10cm long
Ingredients :
Choux buns
125 ml butter
3 jumbo eggs or 4 large
250 ml boiling water
250 ml cake flour

Fhe filling
100gr dark chocolate – melted
2 tbsp caster sugar
250 ml cream – whipped

Instructions :
1. Preheat the oven to 180C.
2. Prepare a baking sheet by  spraying it with non-stick spray or lining it with baking paper.
3. Boil the water in a small pot  and add the butter and allow to melt.
4. Add all the cake flour in at once and stir with a wooden spoon until the mixture comes away from the sides of the pot.
5. Remove from the heat and place the mixture in the bowl of your mixer.
6. Beat the flour mixture for about 1 minute so that it can cool and then add the eggs one by one, beating in between each addition of eggs.
7. Spoon the mixture into a piping bag and pipe 10cm long choux buns on the baking paper.
8. Bake for 25 minutes, remove from the oven and make a small cut on the side of each choux bun to release the steam.
9. Place back in the oven, with heat now reduced to 160C.
10.Bake for another 5 minutes or until choux buns have now hardened.
11.Remove from the oven and allow to cool on a wire rack.
12.Keep in an airtight container until needed.

Posted on 22:45 | Categories:

Quesadilla recipe

Ingredients :
1 cup chopped skinless, boneless rotisserie chicken breast
1/3 cup refrigerated fresh salsa
1/4 cup canned no-salt-added black beans, rinsed and drained
1/4 cup frozen whole-kernel corn, thawed
1 1/2 tablespoons chopped pickled jalapeƱo pepper
8 (6-inch) flour tortillas
1 cup shredded reduced-fat Monterey Jack cheese
Cooking spray
1/4 cup reduced-fat sour cream

Instructions :
1. Combine first 5 ingredients in a medium bowl.
2. Divide chicken mixture evenly over 4 tortillas.
3. Sprinkle quesadillas evenly with cheese.
4. Top with remaining 4 tortillas.
6. Heat a large skillet over medium-high heat.
7. Coat pan with cooking spray.
8. Add 1 quesadilla to pan; cook 1 minute on each side or until golden.
9. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream.

Posted on 00:46 | Categories:

Tuesday, 26 July 2011

French Toast Recipe

4 eggs
1 cup milk
10 to 12 slices white bread
dash salt
maple syrup or other syrup
1 teaspoon sugar, optional

1. Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork.
2. Stir in sugar, salt, and milk.
3. Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
4. Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds,
then carefully turn to coat the other side.
5. Soak/coat only as many slices as you will be cooking at one time.
6. Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown.
7. Turn and brown the other side. Serve French toast hot with butter and syrup.
Posted on 20:50 | Categories:

Monday, 25 July 2011

Guacamole Recipe

Ingredients :
2 ripe avocados
1/2 teaspoon coarse salt
1/2 red onion, minced (about 1/2 cup)
A dash of freshly grated black pepper
1 tablespoon of fresh lime or lemon juice
1/2 ripe tomato, seeds and pulp removed, chopped
1-2 serrano chiles, stems and seeds removed, minced
Garnish with red radishes or jicama. Serve with tortilla chips.
2 tablespoons cilantro (leaves and tender stems), finely chopped

Instructions :
1. Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
2. Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.)
3. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more.
4. Chili peppers vary individually in their hotness.
5. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.
6. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes
or the area near your eyes with your hands for several hours.
7. Chilling tomatoes hurts their flavor, so don't chop the tomatoes or add to the guacamole until ready to serve.
8. Remember that much of this is done to taste because of the variability in the fresh ingredients.
9. Start with this recipe and adjust to your taste.
10.Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it.
11.Refrigerate until ready.
12. Just before serving, chop the tomato, add to the guacamole and mix.

Posted on 23:10 | Categories:

Sunday, 24 July 2011

Baked Ziti

Ingredients :
1/2 pound dried ziti
1/2 cup Parmesan cheese
3 cups (or a 26-ounce jar) spaghetti sauce
15 or 16 ounces ricotta cheese (part skim)
3 cups (or 12 ounces) shredded mozzarella cheese

Instructions :
1. Heat the oven to 350 degrees.
2. Bring a large pot of salted water to boil and add the ziti.
3. Cook until tender, about 8 minutes, drain the pasta.
4. Place the ziti in a large bowl.
5. Mix with the ricotta and half of the mozzarella.
6. Grease a 9 x 13-inch casserole dish.
7. Spread half of the spaghetti sauce on the bottom of the pan.
8. Add the ziti mixture and cover with the remaining sauce.
9. Sprinkle with Parmesan and the remaining mozzarella.
10.Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on the edges.
Posted on 22:46 | Categories:

Chicken Enchilada Recipe

Ingredients :
1/4 cup flour
1/4 cup butter
1 cup sour cream
1 medium onion, chopped
1 tablespoon vegetable oil
1 lb chicken breast, diced
1 (15 ounce) can chicken broth
1 (4 ounce) can chopped green chilies
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided

1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Posted on 00:09 | Categories:

Saturday, 23 July 2011

Red Beet Eggs

Ingredients :
4 cloves
1/2 cup water
2 tablespoons brown sugar
1 cinnamon stick
1 cup canned pickled red beets (with their liquid)
1/2 cup apple cider vinegar
8 hardboiled eggs, peeled
Instructions :
1. Place peeled hard boiled eggs in a quart-sized mason jar (or any other heatproof container of similar size).
2. In a medium saucepan, combine pickled beets, apple cider vinegar, water and brown sugar. 
3. Heat until it just comes to a boil.
4. Place the cinnamon sticks and cloves into the jar with the eggs. 
5. Carefully pour the pickling liquid and beet slices into the jar with the eggs. 
6. Tap the jar to help loosen any air bubbles. 

Posted on 16:17 | Categories:

20+ kinds of Pickle Recipes

These are 23 kinds of Pickle's Recipe, I only choose one recipe this time

  1. Red Beet Eggs
  2. Pickled Garlic
  3. Marinated Fava Beans
  4. Bread & Butter Pickles
  5. Marinated Carrots with Mint
  6. Garlic Dill Pickles
  7. Pickled Chinese Long Beans
  8. Spicy Dilly Beans
  9. Pickled Seckel Pear
  10. Pickled Cranberries
  11. Pickled Red Tomatoes
  12. Sweet & Spicy Pickle Relish
  13. Pickled Harukei Turnips
  14. Pickled Red Grapes
  15. Pickled Prunes
  16. Bubbling Pickled Oysters
  17. Pickled Asparagus
  18. Pickled Brussel Sprouts
  19. Pickled Oyster Mushrooms
  20. Sweet Pickled Daikon Radish
  21. Quick Pickle Fennel with Orange
  22. Pickled Eggplant with Mint and Garlic
  23. Shredded Kohlrabi Quick Pickle
  24. Lemony Cauliflower Florets

Here, i only choose one recipe that's " Red Beet Eggs Recipe". For other recipe, you can search from this page.
Red Beet Eggs Recipe here

Posted on 15:43 | Categories:

Friday, 22 July 2011

Yorkshire Puddings

Ingredients :
200ml milk
sunflower oil, for cooking
4 eggs (200ml/7fl oz)
140g plain flour (this is about 200ml/7fl oz)

Instructions :
1. Heat oven to 230C/fan 210C/gas 8.
2. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through. souce:

3. To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth.
4. Gradually add 200ml milk and carry on beating until the mix is completely lump-free.
5. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven.
6. Carefully and evenly pour the batter into the holes.
7. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
8. Serve immediately. You can now cool them and freeze for up to 1 month.

Posted on 23:21 | Categories:


Ingredients :
1 tsp salt
¼ medium white cabbage
2 spring onions, finely chopped
1 tbsp white wine vinegar
¼ medium red cabbage
2 medium carrots
1 tbsp creamed horseradish, or to taste
5 tbsp good mayonnaise (preferably homemade)
1 tsp caster sugar

Instructions :
1. Cut the woody core from the cabbage quarters and then shred them as finely as you have the patience for.
2. Peel the carrots and then use the peeler to cut them into long thin slices.
3. Shred these into strips, and put them, along with the cabbage, in a colander.
4. Add the salt, sugar and vinegar, toss together, and leave in the sink to drain for an hour.
5. Meanwhile, make your mayonnaise.
6. Mix in the horseradish to taste.
7. Press down the vegetables to squeeze out any excess liquid, then tip into a bowl and add the spring onion.
8. Spoon in the mayonnaise and toss together, then serve.

Posted on 16:42 | Categories:

Healthy Snacks for Diet

These are 7 Healthy Snacks for Diet
  1. Canned Mandarin Oranges with Light Whipped Topping
  2. Graham Crackers with Peanut Butter
  3. Apple Slices with Lowfat Cheese
  4. Tomato Soup with Baby Carrots
  5. Homemade Trail Mix
  6. Frozen Tamale Pie
  7. Egg Salad

source :
Posted on 01:42 | Categories:

Thursday, 21 July 2011

Romantic Dinner in Morroco : Special Broiled Eggplant

Ingredients :
4 garlic cloves
1 teaspoon salt
1 cup fresh cilantro
3/4 cup fresh lemon juice
1 3/4 cups olive oil

25 small (4 ounces) eggplants
1/2 teaspoon cayenne
1 cup fresh flat-leaf parsley
2 teaspoons cumin seeds, toasted

Instructions :
1. Preheat broiler.
2. Halve eggplants lengthwise.
3. Brush cut sides with 1/4 cup oil and season with salt.
4. Arrange as many eggplants, cut sides up, as will fit in 1 layer on rack of a broiler pan and broil 2 to 3 inches from heat until browned, about 5 minutes.
5. Turn oven setting to 450°F. and move pan to middle of oven.
6. Roast until tender when pierced with a fork, about 12 minutes.
7. Repeat with remaining eggplants.
8. Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified.
9. Serve eggplants at room temperature, drizzled with vinaigrette.
source: |
Posted on 15:08 | Categories:

Rising Recipe of the world : Snickerdoodle Recipe

Ingredients :
3 eggs
3 cups flour
1 cup white sugar
1/4 cup white sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup dark brown sugar
1 teaspon vanilla extract
1 cup (2 sticks) unsalted butter
1 teaspoon baking soda
1/4 teaspoon cinnamon

For the cinnamon sugar:

1/4 teaspoon nutmeg
1 tablespoon cinnamon

Instructions :
1. Heat the oven to 425°F.
2. Gently melt the butter in a saucepan or in the microwave and let it cool while you mix the dry ingredients.
3. Stir together the sugars, flour, spices, baking soda, and salt.
4. Whisk the eggs into the cooled butter and add the vanilla.
5. Stir the wet ingredients into the dry ingredients, stirring just until it comes together.
6. In a soup plate or shallow bowl, mix together the white sugar, cinnamon, and nutmeg.
7. Form small 1 1/2-inch balls of dough and roll them in the cinnamon sugar.
8. Place them on an unlined, ungreased baking sheet and flatten slightly.
9. Bake for 7 minutes then remove and let cool on the baking sheet for 5 minutes. Remove to a wire rack.
The dough can be refrigerated for up to 5 days, well-wrapped. It can also be frozen in logs.

source photo :
adapted from :
Posted on 03:22 | Categories:

Wednesday, 20 July 2011

Potato Soup Recipe

Ingredients :
6 cups milk
1/4 teaspoon pepper
1/4 cup butter
1/2 cup flour
6 -8 medium potatoes
1/2 lb cheddar cheese
2 teaspoons chicken bouillon
1/2 teaspoon salt

Instructions :
1. Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
2. In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
3. Add half the milk and stir until lumps are out of flour mixture.
4. Add remaining milk and on med-high heat, heat to a boil.
5. Stir almost constantly or it will scorch.
6. After boiling, turn heat off and add remaining ingredients.
Source photo :
Source recipe :

Posted on 06:49 | Categories:

Tuesday, 19 July 2011

Special Healthy Dessert for weekend : ALMOND CREAM TART WITH STRAWBERRY

Ingredients :

1. ToppinG
2/3 cup sugar
6 cups small fresh strawberries, divided
2 tablespoons sliced almonds, toasted
1 tablespoon fresh lemon juice
1 tablespoon cornstarch

2. Filling
1/2 teaspoon vanilla extract
1/4 cup sugar
1/4 teaspoon almond extract
2/3 cup light cream cheese $

3. Crust
2 tablespoons sugar
Cooking spray
4 teaspoons water
2 tablespoons butter, melted
36 honey graham crackers (about 9 sheets) $

Instructions :
Preheat oven to 350°.
a. To prepare crust, place crackers in a food processor; process until crumbly.
b. Add 2 tablespoons sugar, butter, and water; pulse just until moist.
c. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch.
d. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

a. To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth.
b. Spread mixture evenly over bottom of tart shell.

a. To prepare topping, place 2 cups strawberries in food processor; process until pureed.
b. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk.
c. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute.
d. Remove glaze from heat, and cool to room temperature, stirring occasionally.
e. Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling.
d. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

source photo :
adapted recipe from :
Posted on 09:46 | Categories:

Monday, 18 July 2011

Two lunch recipes that are good for health and weight loss

Tuna Sandwich
Ingredients :
6 thin cucumber slices
1 teaspoon (5 mL) lemon zest
1 tablespoon (15 mL) lemon juice
1/4 cup (65 mL) pea or radish sprouts
2 teaspoons (10 mL) minced fennel fronds
1 can white tuna, packed in water, drained
1/4 cup (65 mL) finely diced fennel bulb
1/4 teaspoon (2 mL) each salt and fresh cracked pepper
2 slices sprouted grain bread, such as Stonemill
Sprouted Grains - 3 Grain Bread

Instructions :
1. In a medium-sized bowl, combine tuna, fennel, fronds, lemon zest, lemon juice, salt and pepper.
2. Using a fork, stir to combine, breaking up any large chunks of tuna.
3. Arrange cucumber slices on one slice of bread.
4. Spread half of the tuna mixture over the cucumber and save the other half in an airtight container for another sandwich (will keep in the refrigerator for up to 3 days).
5. Top with sprouts and cover with the remaining slice of bread.

Eastern Salad
Ingredients :
Salt and pepper
1 small cucumber, diced
Juice of 1 lemon
3⁄4 lb (375 g) ripe tomatoes, chopped
1 1⁄2 tbsp (20 mL) olive oil
4 small whole-wheat pita breads
6 scallions, sliced
1 tbsp (15 mL) coarsely chopped fresh cilantro
1 tbsp (15 mL) coarsely chopped fresh mint
2 tbsp (25 mL) coarsely chopped fresh flat-leaf parsley
1 can (6 oz/170 g) tuna in spring water, drained and flaked

Instructions :
1. Preheat the oven broiler.
2. Place the pita breads on a baking sheet and warm under the broiler, 6 in. (15 cm) from the heat source, for a few seconds or until puffy, then carefully split them open through the middle and open out each one like a book.
3. Return to the broiler and toast on each side or until lightly browned and crisp, about 2 to 3 minutes.
4. Roughly tear the pita into bite-size pieces and set aside.
5. Whisk together the olive oil and lemon juice in a large serving bowl, and season lightly with salt and pepper.
6. Add the scallions, tomatoes, cucumber and tuna, and toss gently to coat with the oil and lemon juice.
7. Add the parsley, cilantro, mint and torn pita pieces to the serving bowl and toss quickly to mix.
8. Serve immediately.

Source :

Posted on 21:01 | Categories: