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Finger Food

Tomato Bruschetta
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Serves 6 bread slices

1 EasyGarlic Portion
2 big tomatoes, ripe but firm
6 bread slices
3-4 tbsp extra-virgin Olive Oil
2 tbsp fresh basil, chopped
Freshly ground black pepper

Choose ripe and firm vine tomatoes. Cut them in small (1 cm or so) squares and place in a bowl. Chop basil finely, add to tomato pieces. Crush one EasyGarlic on top of tomato and basil. Stir in well. Dress with olive oil and freshly milled black pepper.Stand for as long as possible,but no more than 3 or 4 hours. Close to serving time, toast 6 bread slices of "pane di casa"( Italian Style bread, with a rather coarse texture) . Each person will help her/himself and place on the toasted bread slice a good quantity of the tomatoes with their juices.

Finger Food

Garden Avocado Dip
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Serves 10

1 teasp Massel Stock Powder, Vegetable
Flesh of 1 avocado, skin/seed discarded
1/4 cup chopped shallots
1 cup parsley, chopped
2 1/2 tbsp mayonnaise
Pinch of sugar
Pinch of paprika
1/2 teasp garlic powder
300ml carton of sour cream

Place all ingredients in a bowl and blend with a bamix until just combined (careful not to over mix). Refridgerate for 1 hour. Serve with cut up carrot, celery, cucumber or cauliflower florettes. This recipe keeps in the fridge for up to 4 days.

Massel wishes to thank Jenny Marsh for her delicious recipe.

Finger Food

Practical Chilli con Carne
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Serves 4

1 tbsp extra vigin olive oil
2 small onions, chopped
1/2 cup water
1 teasp parsley
3 tbsp sweet chilli sauce
500 gr peeled tomatoes, crushed
1/2 teasp Massel Beef Style Stock Powder
1 Massel Ultracube, Beef Style
450 gr. beef mince
1 can of Borlotti beans

Cook onion in water and stock powder in a fry pan on high heat, until all the water has evaporated. Add oil. ( Be careful as oil may splatter while it heats up). Add beef when onion is sizzling. Saute mince until well done. Add crushed tomatoes and ultacube while stirring. Drain and rinse the beans. Add to mixture along with chilli sauce. Boil on high heat until water is reduced. Serve with a scoop of light sour cream and chopped parsley. Eat with corn chips.

Low fat, low salt, low sugar, no egg, no gluten, no pork

 
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