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Download FREE eCOOKBOOK - Stonesoup

Download FREE eCOOKBOOK - Stonesoup

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crostini with buffalo mozzarella, peppers & basil

The success of this starter is all in the cheese. If you can’t find the freshest
buffalo mozzarella, don’t be tempted to use stringy, ordinary mozzarella
or boccincini. The best substitute would be a fresh goats cheese or even
some humble ricotta.

You can roast the peppers yourself, but I find that the jars of pre-prepared
roast peppers or capsicum are perfectly fine if you’re short of time.
8 thin slices baguette
1 large ball bufffalo mozzarella, torn into chunks
roasted & peeled red pepper (capsicum), finely sliced
a few fresh basil leaves
Toast baguette slices lightly on one side.
Layer each round with mozzarella chunks, top with a few slices of
pepper (capsicum) and a basil leaf or two.

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crostini with smoked salmon & sour cream

This is one of those effortless starters that feels a little bit special but can
be made in a flash from ingredients from your supermarket.
If you don’t have access to capers, chopped chives or parsley would
work well. It’s more about getting some visual greenery and freshness.
Baguettes are lovely for crostini but I’ve also used crackers or larger
slices of sourdough cut into small, bite sized pieces.
8 thin slices baguette
100g (3 oz) smoked salmon, sliced
sour cream
capers
lemon cheeks, to serve
Toast baguette slices lightly on one side.
Layer each round with smoked salmon, top with a dollup of sour
cream and sprinkle with a few capers and lots of freshly ground black pepper.
Source book: FREE STONESOUP ECOOKBOOK

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soba noodles with pesto & pinenuts

For something a little different, try Japanese soba noodles
tossed with pesto and toasted pinenuts. Super simple.
If you don’t have time to make your own there are some
good commercial pestos out there. I find the best are the
‘fresh’ type stored in the refrigerator section of my favourite
deli.
200g (7oz) dried soba noodles
4 tablespoons pesto
1 handful pinenuts, toasted
parmesan cheese to serve.
Bring a medum saucepan of water to the boil. Simmer
noodles for 4 minutes. Drain and return to the saucepan.
Stir through pesto and pinenuts and add a little extra
virgin olive oil if it looks too dry. Taste and season.
Serve with parmesan passed separately.
Source book: FREE STONESOUP ECOOKBOOK

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