[Kitchen Witch]

Olive Tapenade Bruschetta
This recipe makes: 12 pieces

[Ingredients]
2 tablespoons pitted and finely chopped green or black olives
1 teaspoon capers
3 1/2 teaspoons extra virgin olive oil
freshly ground black pepper
12 French bread slices
2 cloves garlic


[Cooking Instructions]
1. Mash the olives, capers, 1/2 teaspoon extra virgin olive oil and pepper together.

2. Toast the bread on both sides in a toaster oven, under the broiler or on the grill.

3. While the toasted slices are still warm, rub them with garlic and drizzle them with the remaining olive oil on one side.

4. Put a dab of the olive mixture on each slice of bruschetta.

Serving Size: 1 slice of bruschetta
[Nutritional Information]
Number of Servings: 12
Per Serving
Calories 71 Carbohydrate 11 g
Fat 2 g Fiber 0 g
Protein 2 g Saturated Fat 0 g
Sodium 165 mg


Chocolate Angel Cake with Oranges and Chocolate Sauce
This recipe serves: 6

[Ingredients]

For the Angel Cake:
1 cup minus 2 tablespoons cake flour
1 1/2 cups superfine granulated sugar
2 tablespoons cocoa powder
1 1/4 cups egg whites (about 10 large egg whites) at room temperature
1 teaspoon vanilla extract
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
2 oranges, cut into segments

For the Chocolate Sauce:
1/2 cup semisweet chocolate morsels
6 tablespoons skim milk


[Cooking Instructions]
For the Angel Cake:

1. Preheat the oven to 350°F.

2. Sift the flour twice with the cocoa powder and 1/2 cup of the sugar.

3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.

4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.

5. Stir in the vanilla.

6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.

7. Put the batter in an ungreased 10" tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.

For the Chocolate Sauce:

1. Place the chocolate in a heat-resistant bowl.

2. Bring the milk and salt to a boil and pour over the chocolate. Wait about 30 seconds, then stir slowly until the mixture becomes a smooth sauce.

3. Place 1 slice of Chocolate Angel Cake on each of 6 plates. Spoon Chocolate Sauce on the side of the cake. Arrange the orange segments like a fan to the side of the sauce.

Serving Size: 1 slice (1/6 of cake) with sauce and orange segments
[Nutritional Information]
Number of Servings: 6
Per Serving
Calories 394 Carbohydrate 81 g
Fat 5 g Fiber 2 g
Protein 8 g Saturated Fat 2 g
Sodium 211 mg



Roasted Red Pepper Soup
This recipe serves:

[Ingredients]
5 Roasted Red Peppers (see recipe)
1/2 tablespoon olive oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 large onion, chopped
salt to taste
freshly ground black pepper
1 small Russet potato
1 bay leaf
about 1 quart vegetable stock
fresh basil leaves


[Cooking Instructions]
1. Make the Roasted Red Peppers.

2. Heat the olive oil in a saucepan over low heat. Add the carrots, celery and onions, season lightly with salt and pepper, and cook for 10 minutes.

3. Peel and slice the potato and add it to the pot. Add the bay leaf and stock and bring to a boil quickly over high heat.

4. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

5. Add the roasted red peppers and simmer 10 minutes more.

6. Remove the bay leaf and puree in a blender. Adjust the salt and pepper to taste.

7. Chop the basil at the last minute to prevent discoloration. Serve the soup in warm bowls and sprinkle with chopped basil.

Serving Size: about 1 1/2 cups
[Nutritional Information]
Number of Servings: 6
Per Serving
Calories 76 Carbohydrate 15 g
Fat 2 g Fiber 3 g
Protein 3 g Saturated Fat 0 g
Sodium 775 mg