Sunday, October 31, 2010

Bruschetta - Greek Style

I went to have lunch in a Greek restaurant the other day.  I've only been there twice as I usually go to the restaurant across the road merely because I like the pasta there.  Unfortunately, the restaurant was closed down so I decided to have another go with the Greek's.  We order some bruschetta for entree.  When it came to the table, it looked a bit different to what we had in the other restaurant.  It had melted cheese on top and there was some thick brown sauce drizzling around the bread.  The taste was good, too.  It's sourness made it a good appetiser that you would want to eat more food.  Of course, we would not leave until we had our dessert.

I have got some old bread in the fridge and this is what happen to it ......

Bruschetta - Greek Style

1 Olive & Feta Panini
1 tomato, diced
1 teaspoon red onion, finely diced
1/2 teaspoon fresh basil leaves, finely chopped
3 tablespoons shredded parmesan cheese
balsamic glaze
pinch of salt


  1. Cut the bread into halves, then cut each half into three.  You would end up with six small pieces.
  2. Mix the tomato, onion, basil and salt together in a bowl.
  3. Butter the bread, then spoon in the tomato mix onto the bread.  Drizzle with the balsamic glaze, top with the parmesan cheese.
  4. Place the bread into a hot grill until the cheese melt and the edges turn golden brown.
Note: You can use french sticks and baguette or even bread rolls to make this bruschetta.   

Sunday, October 24, 2010

Chicken Bagels with Green Salad in Balsamic Dressing

Bagel is an interesting looking bread.  It's ring shaped with a glossy surface.  Besides kneading and resting, it needs to be boil before baking in the oven.  This Jewish bread roll can be purchased in supermarket but they are not popular in cafes that hardly any of them has it in the menu.  I have not seen it selling in my local bakery either.  I would image a warm, fresh bagel would be crisp on the surface and soft in the centre.  Traditionally, it is served warm with cream cheese and smoked salmon.  The only way I have had it in a cafe is with roast chicken and gravy.  Occasionally I would make chicken bagel for lunch when I am in the mood.

Chicken Bagels with Green Salad in Balsamic Dressing      
Serve 4

4 poppyseed bagels
meat from half of a roasted chicken, cut into pieces
Green salad (Spinach, coral lettuce, red onion, beetroot and cucumber)
Instant gravy

Salad dressing:
1 tablespoon balsamic vinegar
2 tablespoon low-fat mayonnaise
1 teaspoon olive oil
extra balsamic glaze

  1. Split open the bagels into halves.  Place them onto a baking tray with the cut side up and butter them all.  Grill bagels under the grill on high heat until nicely toasted.
  2. Mix the salad dressing ingredients until well combine.  Toss through the green salad.  Drizzle the salad with extra balsamic glaze if you wish.
  3. Place chicken onto the base of the bagel and then drizzle some warm gravy over the chicken.  Top the other half over the bagel.  Serving with the green salad.

Wednesday, October 13, 2010

Chicken Panini Salad Rolls

I like bread as much as I like rice.  I like bread in different size and shape, white or wholemeal, sourdough or rye, fresh or toast....  Somehow I like panini the best because it is soft, the triangular shape is so different and I'm attracted to its white flouring surface.  Our local bakery used to sell it for everyone but it only cater for the cafes now.  When I was shopping in the nearby town the other day and found it from the delicatessen, I would not miss my chance and grabbed a packet home straight away.  The end result was making me very happy indeed.  This is a low sodium version, you can add a piece of fried bacon to make it a fuller meal if you wish.

Chicken Panini Salad Rolls
Make 2

2 panini rolls
2 pieces of boneless Chicken thigh
2 pieces of 100% cheddar cheese
green leaf of lettuce & spinach
grated carrot
sliced tomato
sliced onion
sliced mushroom
thai sweet chilli sauce
garlic, paprika and pepper for seasoning


  1. Slice the bread into two layers.  Butter the bottom halves.  Place the cut sides up and place cheddar cheese over the top halves. Place the bread on the baking tray and grill in the oven on high till the cheese is melted and the side of bread crisp.  This process does not take long so don't leave it unattended.
  2. Marinate the chicken with garlic, paprika and pepper for 10-15 minutes.  Pan fry chicken fillets in a non-stick pan until cooked.  Meanwhile, cook onion and mushroom as well.
  3. To assemble the roll: place tomato at the base of the bread, then carrot, green leaf, onion and mushroom.  Place chicken over the top of the salad and drizzle some sweet chilli sauce over the chicken.  Finally, place the top halves with melted cheese on top of the bread.