Appetizers Plus   "Other Quick and Easy " Dishes.
For Quick Entertaining
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Asparagus & Salmon Quiches PASTRY: 3/4 cup plain flour 3 tablespoons oatmeal 3 oz butter about  2 tablespoons cold water FILLING: 1/2 camembert 4 oz smoked salmon 16 asparagus tips, blanched 1 egg 2/3 cup half-and-half salt to taste pepper to taste cayenne pepper TO GARNISH: parsley sprig Preheat oven to 400F (200C). To make pastry, place flour, oatmeal and butter  in a food processor and blend for 45 seconds.  Add water and blend for 15 seconds or until pastry binds together.  Divide pastry into 4, roll out on a floured surface and use to line 4 1/2-inch individual flan pans. Chill while preparing filling. Cut Camembert into 8 segments; cut each segment in half horizontally.  Cut salmon into 16 small strips; roll up.   Place 4 segments of Camembert in each flan case, rind side down, and arrange salmon rolls and asparagus tips on top. Beat egg and cream together; season with salt, pepper and a little cayenne.  Pour into flan cases and bake in the oven for 25 minutes, until set firm. Serve warm, garnished with parsley, with a mixed salad. Serves 4 . Note: If you do not have a food processor, make pastry by rubbing in method, mixing oatmeal with flour.                   Portobello Mushroom Burgers Brushed with garlic oil, grilled over the fire and served on crusty buns with plenty of burger trimmings, portobellos are the snazziest alternative sandwich filling.  Sauce 1 cup mayonnaise 1/3 cup chopped fresh basil 2 tablespoons Dijon mustard 1 teaspoon fresh lemon juice 1/3 cup olive oil 1 tablespoon minced garlic 1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional) 6 4- to 5-inch-diameter portobello mushrooms, stems removed 6 3 1/2- to 4-inch-diameter whole-grain hamburger buns, split 6 large romaine lettuce leaves 6 large tomato slices Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk olive oil and garlic in another small bowl. Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When wood chips begin to smoke, brush mushroom caps on both sides with garlic oil. Season with salt and pepper. Grill mushrooms until tender and golden brown, about 4 minutes per side. Transfer to platter; cover with foil to keep warm. Grill cut side of hamburger buns until light golden, about 2 minutes. Place bottom half of hamburger bun on each plate. Top each with 1 mushroom, then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over tomato and top with bun. Pass remaining basil-mustard sauce separately. Serves 6. Tuna Salad with A Twist 2 tablespoons lemon juice 3 tablespoons extra-virgin olive oil 1/4 teaspoon salt, or to taste 1 pound radishes, thinly sliced 2 tablespoons chopped fresh parsley leaves 3 scallions, white and green parts, chopped 6 large black olives, pitted and coarsely chopped Two 6-ounce cans tuna (preferably imported and packed in olive oil), drained and coarsely mashed with a fork 1 medium head romaine lettuce, washed, dried, and torn into bite-size pieces Whisk together the lemon juice, olive oil, and salt in a small bowl. Combine the radishes, parsley, scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to coat. Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately, with French bread. Serves 4 as a main course Curried Chicken Breasts 4 - 6 skinless, boneless chicken breast halves 2 - 4 cloves garlic, finely chopped 1 cup (250 ml) plain yogurt 1/2 cup (125 ml) lemon or lime juice 2 tsp (10 ml) grated ginger 2 tsp (10 ml) ground coriander 2 tsp (10 ml) curry powder 1 tsp (5 ml) grated lemon or lime zest 1 tsp (5 ml) cayenne, or to taste Salt and freshly ground pepper to taste Combine all ingredients in a large, nonreactive bowl and toss to thoroughly combine the ingredients and coat the chicken breasts with the mixture. Marinate overnight in the refrigerator.  Broil or grill until cooked through.  Serves 4 to 6. In spite of the overnight marinading for this dish, it is still quick and easy to cook.	Caribbean Crepes 4 Basic Crepes 4 medium-size bananas 2 teaspoons lemon juice 2/3 cup whipping cream 2 tablespoons brown sugar grated nutmeg Keep crepes warm while preparing filling. Peel bananas. Thinly slice one banana; sprinkle with lemon juice and set aside. In a medium-size bowl, whip cream until stiff; set aside about 1/4 for decoration. Mash remaining bananas in a medium-size bowl. Fold into 3/4 whipped cream along with sugar and 1/2 teaspoon nutmeg. To serve, cut each crepe in half and fold into a cone shape. Fill with whipped cream mixture. Decorate with rosettes of reserved whipped cream and banana slices; sprinkle banana slices with additional nutmeg. Serves 4 . Avocado Salmon Rolls 3 oz smoked salmon slices 3 slices rye bread 1 tablespoon butter lemon twists to garnish dill sprigs to garnish FILLING: 2 oz cream cheese 1/2 avocado, mashed 2 teaspoons chopped fresh dill 1 small tomato, peeled, seeded, chopped 1/4 teaspoon ground black pepper To prepare filling, beat cream cheese in a bowl until soft. Stir avocado into cream cheese until evenly blended. Add dill, chopped tomato and pepper and stir gently. Place in a pastry bag fitted with a 1/2-inch plain nozzle. Cut smoked salmon in 20 (1-1/2" x 1") rectangles. Pipe a length of cheese mixture across top of short edge of each salmon rectangle and roll up. Spread rye bread with butter. Cut in 20 rectangles to fit salmon rolls. Place salmon rolls on each piece of bread. Garnish with lemon twists and dill sprigs. Makes 20 pieces.  Nectarine Delight  (served with  ice cream or  soft whipped topping) Filling, 4 pound nectarines, cut into wedges 3/4 cup plus 2 tablespoons sugar 1/3 cup unbleached all purpose flour 2 tablespoons fresh lemon juice Topping 2 1/4 cups unbleached all purpose flour 6 tablespoons sugar 1 tablespoon baking power 3/4 teaspoon salt 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces 1/4 cup chilled solid vegetable shortening, cut into pieces 1 large egg, beaten to blend 3/4 cup plus 2 tablespoons chilled buttermilk Vanilla ice cream For filling: Position rack in center of oven and preheat to 400°F. Mix all ingredients in 13x9x2-inch glass baking dish. Bake 15 minutes. Meanwhile, prepare topping: Mix flour, 4 tablespoons sugar, baking powder and salt in large bowl. Using fingertips, rub in butter and shortening until mixture resembles coarse meal. Add egg and buttermilk; stir until batter forms. Remove fruit from oven. Spoon batter over hot filling in 12 mounds, spacing evenly. Sprinkle with 2 tablespoons sugar. Bake until juices thicken and topping is golden, about 30 minutes. Cool on rack at least 15 minutes. Serve warm with vanilla ice cream. Serves 8. Roasted Potatoes with Garlic 2 heads garlic 8 1/2 teas. Olive oil 4 large baking potatoes coarse salt and freshly ground pepper 1 bunch thyme Heat over to 300.  Wrap garlic in foil, and roast until garlic is turning golden and heads are soft, about 1 hour.  Let stand until cool enough to handle.  Slice off tip of each head, just enough to expose cloves; press out garlic, using tip of knife to help.  Discard garlic skin; transfer garlic to small bowl.  Add 4 1/2 teaspoons olive oil, salt, and pepper.  Make a paste using the back of a spoon. Raise oven temperature to 475.  Slice each potato crosswise into one-inch-thick pieces.  Spread a generous amount of paste on each slice; reassemble potato, pressing so the potatoes stick together.  Set potato on a piece of foil, drizzle with 1 teaspoon olive oil, salt and pepper to taste.  Wrap potato tightly in foil; repeat process with the remaining 3 potatoes.  Bake potatoes in a roasting pan or on a baking sheet until they are soft and have a caramelized roasted garlic crust on the bottom, about 1 hour and 10 minutes.  Serve crust side up on a bed of fresh thyme Serves 4
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