Colourful layers of vegetables
This is now my 500th post! I cannot believe how many recipes have been tried, tested and posted in my three years of blogging. I put the question out on Facebook as to what should I do for my 500th post and a reader asked for a grilled starter. So, here it is and thank you, Tawnya for the challenge! I loved the range of colours in this and the taste was lovely. The Chief Taster was initially hesitant with me serving this cold but enjoyed it with relish and declared that the flavours “were balanced”. He had seconds.
Yummy, tell me more Diva…
My food affair with chia seeds continues and I needed a cracker to go with the tomato and chia relish. Go crazy and have a play around with the flavourings when you make this recipe. I used rosemary and garlic but the possibilties with this recipe are endless. Well, not endless but lots of options! The mixture seems strange until you add the boiling water. I was looking at the dry ingredients thinking it would be not enough, then added the boiling water and woosh! The mixture expanded and I had a large ball of dough to play with.
Yummy, tell me more Diva…
It’s dishes like this that make the Chief Taster glad that I am vegetarian as he got to have the whole lot to himself. There was even enough for the next day for him too. I like the addition of coconut milk to dip the chicken in to give another layer of coconut flavour (or so I imagine as I don’t taste these!). I bake them in the oven briefly after frying in the pan because I am a bit overcautious with cooking meat and like to make sure it is cooked thoroughly. It also stops burning the coconut crust. Yummy, tell me more Diva….
These are great for canapes, a picnic, side salad or tasty snack. The colour combination of the red tomato and green guacamole are bright and pleasing to the eye, let alone the flavour combination being pleasing to the taste buds. I used cherry tomatoes as the balance between the amount of guacamole and tomato seemed to balance for my tastes but you could use large tomatoes. To me, these were the perfect vessels for guacamole…I love the stuff and could eat it by itself with a big spoon! This way feels a bit more elegant although they can be messy stuffing the tomatoes, but that might just be me….. Yummy, tell me more Diva…
Smoother with garlic butter…mmmm
I used to love garlic dough balls so had a play around with a low carb breadstick recipe and voila, low carb and gluten free alternative to dough balls. Slathered with some garlic butter and yum! Yummy, tell me more Diva…
These are just as delicious cold as they are hot. I ended up having some of these with a salad for my packed lunch and thoroughly enjoyed them cold. The balls flattened out a bit during cooking but still held their shape fairly well. For the breadcrumbs I used a gluten free bread roll from the supermarket and grated it. Normally I would have made breadcrumbs from my own bread but had not baked any that week. These are great on their own as an appetizer or perhaps with a side of salad. Yummy, tell me more Diva…