Goat's Cheese Crostini with Hazelnut Salsa

Goat's and cow's milk have similar nutritional compositions, but because of the higher water content of goat's cheese, it contains less fat than cow's milk cheeses.

This is an easy starter that will have your guests easily impressed!

Goat's Cheese Crostini with Hazelnut Salsa

Ingredients:

Crostini:

6 thick slices of French-stick bread
2 x 100g goat's cheeses, each cut into 3 slices
60g mixed salad leaves
orange zest, to garnish (optional)

Salsa:

30g hazelnuts, dry roasted until browned
4 Tbsp fresh parsley
1 garlic clove
grated zest and juice of 1 orange
1 Tbsp balsamic vinegar

Method:

1. First, make the salsa. Put the nuts in a blender or food processor, add the remaining ingredients, and blend for about 15 seconds. Transfer the salsa to a small saucepan and heat it through gently.

2. Meanwhile, toast each bread slice on one side. Place a slice of goat's cheese on the untoasted side of each piece of bread. Put all 6 slices under a preheated hot grill and grill for 1-2 minutes, until the cheese is golden and bubbling.

3. Divide the salad leaves among 6 plates and top with a cheese toast, garnised, if desired, with strips of orange zest. Serve with the warm salsa, either spooned over the crostini or served separately.

Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney

Serves: 6

Rating: 4.5

Zucchini and Mushroom Bake

This is a "diabetic-friendly", vegetarian recipe.

The nutty flavour and coarse texture of fresh grainy bread will make the ideal topping for this dish, but any breadcrumbs may be used.

Zucchini and Mushroom Bake

Ingredients:

1 Tbsp olive oil
2 garlic cloves
1 onion, sliced
2 large zucchinis, sliced lengthways
200g mushrooms, quartered
400g canned chopped tomatoes
2 Tbsp tomato paste
1 tsp dried mixed herbs (or a hanful of fresh herbs)
salt and freshly ground black pepper, to taste
60g fresh grainy breadcrumbs
60g mature Cheddar cheese, grated

Method:

1. Heat the oil in a non-stick frying pan. Add the garlic, onion, and zucchinis, and fry gently for 4-5 minutes, until the vegetables are softened and beginning to brown.

2. Add the mushrooms to the pan and continue to fry for 2 minutes. Pour in the tomatoes and their juice, and add the tomato paste. Add the herbs. Simmer for 5 minutes, uncovered. Season to taste.

3. Transfer the mixture to a flameproof/ovenproof dish. Mix together the breadcrumbs and chese and scatter over the vegetables.

4. Put the dish under a pre-heated hot grill for 1-2 minutes, until the top is golden and bubbling.

5. Serve hot with mashed potatoes, baked eggplant, or other vegetables to your liking.


Source: Anderson, J (Ed.) (2001). Diabetes Cookbook, Dorling Kindersley: Sydney

Serves: 4

Rating: 4

Spinach Dip with Cob Loaf

A traditional old favourite.

Spinach Dip with Cob Loaf

Ingredients:

1 small tub of sour cream
1 packet of frozen spinach
1 packet of spring vegetable soup mix
Mayonnaise
1 large bread loaf (preferably a cob or Vienna)

Method:

1. Defrost the spinach and drain.

2. Mix with the sour cream and soup mix, adding small amounts of mayonnaise until you like the flavour.

3. Cut out the centre of the bread loaf leaving just enough at the bottom to support the dip.

4. Tear the remaining bread into small pieces and surround the bread loaf. Place on a tray and put in the oven at 180*C for a few minutes to make the bread crispy.

5. Pour the dip mixture into the bread loaf and serve.

Serves: 4+

Rating: 4