What is your perfect recipe for an entrée or starter?

bruschetta (topping would be, diced tomato, shredded basil, dices red onion, fetta cheese diced) with a red wine vinigar, garlic and olive oil dressing :)

The best starter meal I've ever put together is fondous.It isn't an appetizer that I down like cheese fries or potatoe skins, it isn't an appetizer like fried mushrooms, that some people love that horse radish sauce(me definitely included).I don't think to pay for what I don't eat and that is the start of buying bread and the bread that you can cube because you place it on the fork that way and the cheese and beer are next.Don't go shopping for beer and don't overlook the cheese aisle with less than 50 or so dollars in your pocket especially if you're going to have company of more than twelve people.You'll not assuredly come up short, but deifintely and you don't want to feed anybody anything but fondous and that's without too much beer and don't forget the matches and wick you need as part of a great aparatus.When prepping don't over snack on the cheese and if you get drunk well athat's that stupid.My Italian freinds onece gotr drunk with the 3extra supply and that's what I mean I didn't dole out money that I alsved for at dairy queen making hot dogs in a crappy kitchen and tell them to have as much as they wanted but rather plainly stated well"Don't think I won't hit ya for a loan when I want gas money italiano."And the last plate you think is clean won't be cascade clean unless you make the proper steps to do so and see to it that you want guests that are great and generous.Don't thinks that when you pay the cashier at the supermarket alittle for chees ehtat you've gone cheap duyde.The holdup at the beer store might chang a point of view all together dude and your wallet will to increase when you make af riend mac dollars and reimburse you when you think you need that little extra,put forth the effort, and did what was necessary to make everyone and anyone happy but the chief of police.

Autumn means field mushrooms, so get mushrooming! Take a drive in the country to fossick in paddocks (check with the farmer first) or visit your weekend farmer's market and buy eight big brown flat mushrooms.

Prepare your field mushroom by wiping well and cutting the stalk off. Use your blender and whizz up a handful of basil leaves, 100grams of your favourite blue cheese, 3 soft slices of bread, a squeeze of lemon, a clove of garlic, and salt n pepper. If you are a meat fiend, cook 3 rashers of bacon and add them to the blender as well. Some folks will like to add 10 black (stoned) olives as well. Blend it up until it looks like big bread crumbs.

Push the mix into the upturned (brown gills up) mushrooms, place them into an oven dish, and drizzle with olive oil. An extra squeeze of lemon or a little worcester sauce at this stage is nice too.

Cover with tinfoil and bake (180 degrees) for 15 mins. Remove the tinfoil for the last 5 minutes to crisp up the filling a little if you wish.

Serve 2 to a plate (entree serves 4) with a small garnishing salad of rocket leaves and some halved cherry tomatoes on the side.

I think a really lovely dish would be a crispy noodle salad.

Ingredients:

- Spinach

- Chicken (roast)

- Crispy noodles

- Roast Potato

- Feta

- Avacado

How to:

First wash spinach and place at the bottom of a deep plate in a floral shape.

Next add the roast chicken, potato, feta (chopped into 1cm squared squares), and avacado (sliced) in no particular order.

Last but not least add crispy noodles.

Season with pepper and/or salt.

Hope this works out well for you (if you choose to use it)!!!

lifeless undemanding non fuss starter whilst doing a huge meal: beforehand (a million day beforehand in case you elect) for each guy or woman: Wrap 2 strips of parma ham or equivelant around 4 sprigs of uncooked asparagus. tuck in some rosemary spring under the ham. they could desire to stick jointly nicely. place in oven information dish on day of serving with few knobs of butter, sufficient to soften in the dish and spoon over as sauce. Sprinkle with black pepper. Oven cook dinner at a hundred and eighty - 200 for quarter-hour till the asparagus is gentle and a fork pushes by ok. place on plate spoon over dissimilar the butter and in case you elect to sprinkle with some roast chopped hazlenuts. top good and ambitious starter that's lifeless undemanding and no fuss.

This is a wonderful soup to serve as a starter in late spring, as that is when vegetables and basil are at their sweetest. A soup with French and Italian origins, you'll be surprised if you remember the main dish the next day as it will have your taste buds longing for more of this delicious soup. But then again, soup is welcome in the colder months and theres nothing like getting home to a warm bowl of:

Soupe au Pistou (Pistou Soup)

Serves 4 to 6

2 small young leeks

5 fat garlic cloves

extra virgin olive oil

6 plum tomatoes

Salt

White Sugar

Tops of several leaves of Swiss chard, shredded (if you can find it, feel free to leave it out)

1/2 pound (.227 kg)green beans, topped, tailed, and cut into bite-size lengths

Bouquet garni of parsley, sage, and basil

2 medium-sized zucchini, diced

1 cup (1136 mL) cooked borlotti or white haricot beans

A good bunch of french basil

A good hunk (around 1/3 pound or .15 kg) of fresh Parmesan, shredded

1/4 pound (.113 kg) vermicelli

Finely chop the white part of the leeks, discarding the green tops. Peel 2 of the garlic cloves and chop finely. Heat 2 tablespoons of oil in a large heavy pan big enough to make the soup in. Add the leeks and chopped garlic and sweat gently for 10 minutes, stirring occasionally. It is important that the leeks and garlic do not brown.

While they are cooking, pour boiling water over the tomatoes, leave for 45 seconds, then remove the peel as soon as they are cool enough to handle.. Cut in half, remove the seeds and roughly dice the flesh.

Add the tomatoes to the leek and garlic mix, together with a good pinch of salt and sugar. Cook, stirring several times, until the tomatoes begin to break down, 5 minutes. Remove from the heat.

Bring 1 1/4 quarts of lightly salted water to a boil and blanch the swiss chard tops for 1 minute. Lift out with a slotted spoon and then cook the green beans in the same water with the bouquet garni for 2 minutes. Add the salted water, green beans, bouquet garni, swiss chard chops, diced zucchini, and borlotti or haricot beans to the leek and tomato mixture. Bring back to a boil and reduce to a simmer.

Cook for 10 minutes. Make the pistou during this time. Using a pestle and mortar, crush the remaining garlic cloves with a generous pinch of salt then whiz in the basil leaves, stripped form the stalk, and the Parmesan. Drizzle just enough oil to make an emulsion (about 6 tablespoons). You can use a food processor if you dont have a pestle and mortar. Just remember the sauce should be quite chunky.

Bring the soup back to a boil and add the vermicelli, cooking for 5 minutes or until the pasta is cooked. Remove from heat, check seasoning, and leave to cool for 10 minutes before stirring int he pistou. Feel free to add a sprinkle of parmesan and a few basil leaves. Serve.

Malt Vinegar Marinaded Bluff Oysters with white pepper, served raw.

When I have guests over, I do simple fruit kebabs! Easy peasy!

Or for something with a warmer touch:

I get a turkish bread, baste it lightly with out and grill for a couple of minutes. I serve it with a guacamole dip ( avocado, basil and chilli is my preference for making it) or a corn relish dip.

Oysters Kilpatrick is another great (and easy!) one. BBQ and Worcestershire sauce with bacon on oysters. yum yum :)

Mix equal quantities of cottage cheese and tinned pink salmon. Heap spoonsful of this mixture onto halved and peeled avocados and serve with salad.

I love garlic bread!

Or perhaps some soup with it.

Chicken nibbles with fries are quite nice too...