Easy Carrot and Cheese Crostini

My friend Olga made this for our friends in Shanghai, long ago. From time to time I remember them (or her) and I make them. But I never wrote the recipe, so sometimes it gets a little different, but it always turns out fine.

Ingredients:

3/4 cup shredded carrot
1 cup shredded cheese, cheddar or Mexican blend
1 teaspoon minced garlic (optional)
4 tablespoons mayonnaise
salt (optional)
pepper
1 French baguette, sliced

Preparation:

Heat oven to 350 F.
Mix the carrot, cheese, garlic (if using), mayo, salt (if using) and pepper. Spread on top of a slice of bread. Arrange on a baking sheet. Bake until the cheese starts to melt. 

Black Forest Cake with a Shortcut

This is not the original recipe for this famous cake. I liked the taste, anyway. And it is relatively easy to make it. I was inspired by Sandra Lee's Semi-Homemade (actually, by the ingredients I had at home).

Ingredients:

1 box of chocolate cake (Pillsbury, Duncan Hines, Betty Crocker)
the other required ingredients in the box (in the Duncan Hines, eggs and oil)
1 can (21 oz., about 600 g) cherry pie filling

For the chocolate buttercream icing:

1 cup (240 ml) vegetable shortening
1 teaspoon (5 ml) flavoring (vanilla or butter)
10 teaspoons (50 ml) water
1 oz (40 g) dark chocolate or chocolate chips or 3/4 cup cocoa powder
1 lb (450 g) confectioner's sugar *
1 pinch salt (optional)

Preparation:

Bake cake as directed on the box. Let it cool on a rack. Cut it in half with the help of a bread knife or a cake leveler, separating the two halves. Spread the cherry filling over the bottom half. Depending on the size of the cake, you may not need to use the entire contents of the can. Cover with the top half.

Preparation of the icing:

Melt the chocolate or the "chocolate chips" according to the manufacturer's instructions (you can use the microwave at 40% power for a minute, then extra 30 seconds, if needed). Beat the shortening in a mixer for 1 minute. Add the flavoring and water, beat for a little while until well blended. Add the other ingredients, beat at medium speed until light and creamy.

 Test of consistency:

By turning the bowl with the icing and spatula, the spatula should move slightly to the side. 
Icing the pie:

Spread icing over a portion of the pie. Smooth with a spatula or knife. Add more icing. Smooth again. When it's got more or less the desired thickness,  pipe the stars with a star tip. One good idea is to spread a little grated chocolate. This option is easier and faster, and it hides the imperfections, if it is not smooth as you want.

* It does not work if you use granulated sugar.

Spinach, Prosciutto and Chevre Salad

A very simple salad to save time for other activities.

Ingredients:

2 cups raw spinach leaves, washed
2 very thin slices of prosciutto (Italian) or jamón serrano (Spanish), chopped
1 tablespoon crumbled chèvre (goat cheese)
1 tablespoon sliced almonds, toasted
1 tablespoon olive oil
1/2 teaspoon balsamic vinegar
salt (optional) *

Preparation:

Mix everything. Serve.

* Chévre and Prosciutto are already salted

Chicken Salad Brazilian Style

We normally serve this salad as an appetizer or main dish in informal parties for a crowd. It can be made ahead and doesn't need to be warm. Actually, it is best served cold.

 

Ingredients:

2 medium potatoes, peeled, diced, cooked al dente
1 cup cooked chicken, diced or shredded
1/2 small carrot chopped into thin strips, cooked al dente
2 tablespoons of peas, cooked al dente (from frozen is fine)
2 tablespoons raisins
3 tablespoons cooked ham cut into strips
1/2 cup cooked corn (from a can or frozen is fine)
A boiled egg, chopped

Sauce:

5 tablespoons mayonnaise
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 1/2 tablespoon grated onion
1/2 tablespoon mustard

Salt to taste
Pepper to taste

Preparation:

Mix all dressing ingredients, add the other ingredients. Refrigerate for an hour or more. Serve.

 

Fried Calamari

If you like seafood, this is an easy appetizer to make at home.

Ingredients:

2 lb squid, cleaned and cut into rings
Flour
Salt

Olive oil
Lemon

Preparation:
 

Wash and paper-dry the squid rings. Sprinkle with salt. Drop them in the flour, turning around for the squid to get all covered with the flour. Shake the excess flour and fry the calamari in olive oil until golden. Serve with lemon wedges.

Fried Calamari

Pesto

Today my 5 year old daughter made Pesto sauce. We served with "al dente" cooked spaghetti.

Ingredients:

1 clove garlic
1 cup basil leaves
3 tablespoons pine nuts
4 tablespoons extra virgin olive oil
4 tablespoons grated Parmesan cheese
salt and pepper to taste

Preparation:

Smash the garlic with a pestle and mortar. Add the basil, continue smashing. Add the pine nuts, continue pounding. When it gets to a thick paste, add the olive oil slowly, and mix. It will turn into a paste. Add the Parmesan cheese, salt and pepper. Mix well. Taste, and adjust the salt. Add some more olive oil, if desired. Serve over cooked spaghetti.