Friday, June 3, 2011

Baked Mussels & Bell Peppers...

Roasted Peppers with Rosemary & Garlic
  • 2 large bell peppers
  • 2 sprigs rosemary
  • 8 small cherry tomatoes, halved
  • 3 cloves garlic, chopped
  • 5 tbsp olive oil
  • 2 tsp balsamic vinegar
  1. Slice bell peppers into half. Remove seeds. Toss with 1 tbsp olive oil.
  2. Place peppers cut side up in a baking dish. Bake in preheated oven at 160 deg cel for 40mins.
  3. Fill each peppers cavity evenly with cherry tomatoes, garlic & rosemary. Drizzle in remaining olive oil. Continue to bake for 30mins. Remove dish from oven. Drizzle over balsamic vinegar before serving.

Grilled Eggplants
  • 1 medium Australia Eggplant
  • 1 tsp salt
  • 2 tbsp olive oil
  1. Slice eggplant into 6 slices. Rub salt evenly over each slices and leave aside for 10mins.
  2. Drain away liquid and pat dry each slices.
  3. Lightly grease and heat up a grill pan. Brush the eggplant with olive oil and grill till golden brown on each side.

Baked Mussels with Garlic & Basil

  • 450gm frozen mussels, thaw
  • 15gm basil, chopped
  • 3 cloves garlic, chopped
  • 30gm butter, soften
  • 1/4 tsp black pepper
  • 1/2 cup mozzarella cheese
  1. Mix basil, garlic, butter & black pepper together.
  2. Arrange mussels in single layer in a casserole. Spread butter mixture evenly over the mussels. Sprinkle mozzarella cheese over.
  3. Bake in preheated oven at 220 deg cel for 10mins.

1 comment:

PapaCheong's 拿手好菜 said...

Mmmmm, love everything about it!


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