29 - Wednesday, Aupust 31, 1988 - North Shore News 2, taste treat. NEWS photo Terry Peters CHEF ROBERT Eadie and a bow! of his homous, an easy-to-make makes a delightful snack The Greek Connection Homous one can (500 millilitre) chick peas two tablespoons (sesame paste) four (abfespoons olive oil two cloves garlic salt lemon juice Place chick peas in blender, reserving liquid. Add the tahini, oil, crushed garlic, lemon juice and salt to taste. Mix until creamy. Add liquid from chick peas if the mixture is too thick. Place in serving bowl and refrigerate until needed. Deco- rate with lemon slices and black olives; serve with warm pita bread. tahini Coffees heat up the. night Bialetti Coffee Recipes Laced coffee or cappuccino — Add to coffee or cappuccino a small amornt of your favorite li- queur: cognac, Cointreau, Amaretto, rum and top with whipped cream. Irish coffee — [nto a warmed wine glass put two lumps of sugar, two tablespoons of warmed whiskey, fill with espresso coffee and stir. Then gently pour some liquid Pasta with rich taste Gourmet Pasta Cappelletti Alla Panna Ingredients for four people: 450 grams or one pound Cap- pelletti 120 grams or four ounces butter 255 millilitres or eight ounces whipping cream One tablespoon vegetable oil Six tablespoons freshly grated Parmesan cheese Bring four to five litres or quarts of salted water to the boil, cook Cappelletti for 12 to 15 minutes at a medium boil. Drain well and mix in one table- spoon of oil to avoid pasta sticking together. Melt the butter with the whipp- ing cream and bring to the boil. Keep boiling until a rich thick creamy density is obtained. Turn the heat down to medium and add the Cappelletti to the creamy sauce. Mix and heat through well, then add four tablespoons of Parmesan cheese and sprinkle the rest on top when serving. cream, which must remain atop the coffee; to avoid the cream mixing with the coffee, use unsweetened whipped cream. Borgia coffee — Combine equal amounts of hot espresso and hot chocolate, pour into cups; top with sweetened whipped cream and grated orange peel. Cafe Diable — In a chafing dish place six lumps ‘of sugar, two broken cinnamon sticks, six cloves and the peel of half a lemon, Stir to dissolve the sugar, add eight tablespoons of brandy and light it. When the flame dies down, add four cups of freshly made espresso coffee and then pour into small cups. Serve as a dessert or an after dinner drink. Grog — Into a warmed glass put four lumps of sugar, one cup of very hot espresso coffee, a twist of lemon, a tablespoon of cognac and light. 4- ; SERVING THE NORTH SH RE ee 2 cups 2 lbs. 1% lbs. 3 cups to come. REFRIGERATORS & FREEZERS REPAIRS & SERVICE RESIDENTIAL - COMMERCIAL 24 HOUR SERVICE ALL REPAIRS DONE IN YOUR HOME WE SPECIALIZE IN ‘MORNING DELIGHT! | AVAILABLE IN WHITE OR CHARCOAL / ONE YEAR WARRANTY “ YOUR KITCHEN ¢ BY CANMERA TIME TO DISCUSS AND DECIDE FINE CRAFTSMANSHIP FINEST EUROPEAN HARDWARE 1% cups STYLE & ATTENTION TO DETAIL Take time to make the best decisions. Chop and dice only the best materials. Blend with fine craftsman- ship. Add the finest European hardware. Top with style and attention to detail. Enjoy for many years ALL AOMIRAL AMANA WE’LL BE RIGHT THERE!! 60 sive AMC BAYCREST FINOLAY GEATTY BELANGER GE WEI McCLARY MEDALIST ge Makes 6 cups fg Smart, compact, design B Plenty of steam for cappuccino g Also makes rich, dark espresso or normal strength aromatic coffee BIALETTI SUPER USUALLY ON THE JOB WITHIN 60 MINUTES WHEN POSSIBLE. MAKES & MODELS BRENTWOOD GENERAL COLOSPOT FREEZER CORONADO GIBSON asw FRIGIOAIRE GURNEY HERITAGE MOFFAT HOTPOINT VISCOUNT ACA WHIRLPOOL ROY WHITE ‘APPAN woops ZENITH compar pane Babe hese