09-08-2008, 09:15 AM
Mixed Vegetable Kabobs
Ingredients:
4 medium sized zucchini, cut in chunks
16 medium sized mushrooms
1 red bell pepper, cut in chunks
1 green bell pepper, cut in chunks
Creamy Onion Sauce:
2 oz. Neufchatel cheese
2/3 cup plain yogurt
6 scallions (green onions) finely chopped
Batter:
2 large eggs
1 cup all purpose flour
Arrange your cut veggies on bamboo skewers and set aside.
Make your creamy onion sauce by mixing all ingredients listed for it and put into a small serving bowl or individual ramikens for your guests.
Just befor cooking the kabobs, prepare the batter.
Put eggs in a medium sized bowl with 3/4 cup iced water and beat until frothy. Add flour and beat just until blended (don't worry if a few lumps are left). Pout into a dish and set in a bowl of ice.
To cook the kabobs:
Each person dips their skewer of veggies in the batter and then in the hot oil to deep fry until the batter is golden. The kabobs are then eaten with the oinion sauce.
This makes about 4 servings. Adjust your amounts according the amount of your guests.
You can also add some fresh tomato sauce to serve with this too. See the accompaniaments section for recipe.
~ taken from the book: The Book of Fondues by: Lorna Rhodes
Ingredients:
4 medium sized zucchini, cut in chunks
16 medium sized mushrooms
1 red bell pepper, cut in chunks
1 green bell pepper, cut in chunks
Creamy Onion Sauce:
2 oz. Neufchatel cheese
2/3 cup plain yogurt
6 scallions (green onions) finely chopped
Batter:
2 large eggs
1 cup all purpose flour
Arrange your cut veggies on bamboo skewers and set aside.
Make your creamy onion sauce by mixing all ingredients listed for it and put into a small serving bowl or individual ramikens for your guests.
Just befor cooking the kabobs, prepare the batter.
Put eggs in a medium sized bowl with 3/4 cup iced water and beat until frothy. Add flour and beat just until blended (don't worry if a few lumps are left). Pout into a dish and set in a bowl of ice.
To cook the kabobs:
Each person dips their skewer of veggies in the batter and then in the hot oil to deep fry until the batter is golden. The kabobs are then eaten with the oinion sauce.
This makes about 4 servings. Adjust your amounts according the amount of your guests.
You can also add some fresh tomato sauce to serve with this too. See the accompaniaments section for recipe.
~ taken from the book: The Book of Fondues by: Lorna Rhodes