Light Italian Ovo Chicken

Light Italian Ovo Chicken                10 Portions:

Ingredients:
10 servings of mashed potatoes or, rice
10 servings of assorted (Steamed or, sauteed) vegetables
{Preferably red pepper, carrots, sweet potato & brocoli}


1.5 kg of chicken breast, medium cubed
1/2 cup of onions, small cubed
1 cup of garlic cloves
1/3rd cup of olive oil
1/2 cup of light Italian dressing
1 tea spoon of honey or, brown sugar
5 teas spoon of ketchup
5 tea spoon of oregano flakes
1 tea spoon of rosemary
1/2 tea spoon of red chili flakes
1/2 tea spoon of smoked paprika
1/2 cup of white wine

1/3rd cup of Parmesan cheese, grated
1/3rd cup of feta cheese, crumbled
salt

Method:
In a bowl, take all of the ingredients except the last 3 items (  ) Mix it well with a wire whisk. Marinate the chicken with the mixture. Keep it in the fridge for 1 hour. Now, season the marinated chicken with some salt. Now, take a greased baking tray and put those chicken on it. Sprinkle some parmesan cheese and the feta cheese on top. Bake it @ 325 Degrees for 30 min. or, till they are cooked and the internal temperature reaches to 165 Degrees F or, higher. Serve hot with your choice of some starch and vegetables. Nice colour, flavour and taste!

Chipotle Lobster Spriga

Chipotle Lobster Spriga                10 Portions:

Ingredients:
10 servings of mashed potatoes

10 live lobsters
50 gm of garlic, minced
25 gm of onions, minced
3-4 lemon/lime leaves, chopped
100 ml of olive oil
1/3rd cup of lemon/lime juice, fresh
2 tea spoons of parmesan cheese, grated
1/3rd cup of green onions, chopped
1/2 cup of butter
1 tea spoon of worcestershire sauce
1/2 cup of white wine
1 tea spoon of ginger roots, minced
1/2 tea spoon of chipotle pepper, paste
salt


1 cup of parsley leaves, fresh, chopped

Method:
First, in a pot saute the garlic & onions with the o-oil for about 2 min on a low-medium heat. Add the wine and cook it for 2 more min. Add the g-onions, ginger, w-sauce, butter, l/leaves, chipotle pepper-paste & mix it gently. Cook it for 1 more min. Season with salt. Now, take a big stock pot of water (2-3 lt.) boil it vigorously add 2 tea spoon of salt in the water. And plunge the (Live) Lobser in it {1 -2 at a time} and cook  it for 2-3 min. Now, using a tongue take off the lobsers and cut them lengthwise in halves, from centre to the end of the head, then you can cut them in halves from centre to the end of the tail. Now, take a big greased baking tray, and lay down all the cut lobsters, meat side facing up and pour all of the mixture on top. Bake them in the oven for 5 min or, if you use the broiler (Salamander for example) then not more than 45 seconds. Take them off. Sprinkle some parsley leaves.Serve hot with the mashed potatoes.

Canadian style seafood stew

Canadian style seafood stew                   10 portions:

Ingredients:
25 ml of olive oil
25 gm of butter
1 lt of tomato juice
500 ml of vegetable or, chicken or, veal stock
1 cup of bacon, chopped
1/2 cup of onions, chopped
1/4th cup of garlic, minced
1 cup of white wine
4-5 bay leaves
2 cups of potatoes, peeled, washed, small cubed
1/4th cup of green pepper, small cubed
1/4th cup of red pepper, small cubed
1/4th cup of celery, chopped
1/2 cup of tomatoes, small cubed
5 cups of clams, fresh or, canned
3 cups of scallops, medium cubed
1 cup of mussels, shell off
salt-pepper
1/2 cup of basil leaves, chopped
1/4th cup of coriander/cilantro leaves, chopped
1/4 cup of lemon/lime juice, fresh

Method:
First, in  a pot saute the following ingredients (Bacon onion, garlic, celery, r-pepper, g-pepper) with the oil and butter for 2-3 min. Add the potatoes and mix it and continue cooking for 2 more min. then add the tomatoes and bay leaves, cook for 2 more min. Add the w-wine and mix it gently. Then, add the stock & the t-juice and let it simmer for about 30 min. on a medium heat. Then, add the 3 kinds of sea food in it ( ). Let it simmer for 2-3 more min. Then,  add the lemon/lime juice, coriander/cilantro leaves and the basil leaves. Mix it and season with salt and pepper. Serve hot. Healthy choice (except the bacon) and lots of flavour in it!

Italian Style Bow Tie Pasta Salad

Italian Style Bow Tie Pasta Salad               10 Portions:

Ingredients:
1 kg of bow tie pasta, cooked, rinsed
1 cup of feta cheese, small cubes
1 cup of light Italian dressing
2 tea spoon of olive oil
1/4th cup of sun-dried tomatoes, fine slices
1 tea spoon of brown sugar
1/2 tea spoon of garlic powder or, minced
1/4th cup of green onions, chopped
1/4th cup of red pepper, small cubes
1/2 cup of cherry tomatoes, cut in halves

salt-pepper

Method:
In a bowl take all the ingredients (except the f-cheese) and mix it gently with a serving spoon and season with salt-pepper. Top with the f-cheese right before serving. Serve chilled. Super yummy and easy to entertain your guests!

Mango Shrimp Salad

Mango Shrimp Salad        10 Portions:

Ingredients:
500 gm of shrimp, size (26-30), Peeled, de-veined, tail off, cooked
1 cup of (Fresh) basil leaves
2 cups of mango, cubes
2 tea spoons of olive oil
2 tea spoon of butter
1/2 cup of cherry tomatoes
2 tea spoons of (fresh) mint leaves, chopped
1 tea spoon of garlic, mashed

salt-pepper


Method:
First, in a pan saute the shrimp with the oil and the butter for 2 min, on a low-medium heat and then, in a bowl take all other ingredients and gently toss it with the shrimp, using a rubber spatula. Season with salt-pepper. Serve chilled. It's very re-freshing and tasty.

Yo Yo Chicken Balls

Yo Yo Chicken Balls               10Portions:

Ingredients:
10 servings of egg noodles or, garlic bread

1.5 kg of chicken, lean, ground
50 gm of Parmesan cheese, grated
1/2 cup of coriander/cilantro leaves, chopped
1 tea spoon of cumin, ground
1/4th tea spoon of nutmeg, ground
1/2 tea spoon of cardamom, ground or, powder
2 tea spoons of ketchup
1 tea spoon of BBQ sauce
1/4th cup of fennel shoot, minced
1/4th cup of celery, minced
2 tea spoons of garlic, minced
2 tea spoon of onions, chopped
salt-pepper

1 Lt of tomato sauce (See recipe below)

 Tomato sauce Recipe: (The following {Sauce} ingredients not included in the chicken ball recipe!)

In a pot, take 2 tea spoons of olive oil. Warm it up. Add 1 tea spoon of garlic & 1/2 tea spoon of chili flakes and cook it for 2 min. on a medium heat. Add 1 Lt of tomato puree or, canned tomato sauce, 2 tea spoons of basil leaves, 1 tea spoon of rosemary, 1 tea spoon of oregano, 1 tea spoon of smoked paprika, 2 tea spoons of sugar (To kill the acidity of the tomato), 100 ml of water or, stock and 2-3 bay leaves. Continue cooking for 7-10 min. Then, add 2 tea spoons of Parmesan cheese (Grated). Season with salt-pepper. Your sauce is ready to go. Keep it hot. This sauce could be made hours/days ahead and warm it up as you need it!

Method:
In a bowl, take all of the ingredients for the chicken ball. Mix it well either by using a dough mixer or, hands. Then, using an ice cream scoop, make some chicken balls. Freeze them for at least 2 hours. Now, on a greased baking tray, bake them in the oven for 10-12 min @ 325 Degrees F. To make sure if they are cooked, cut 1 of the ball in halves and see if there is any red /pink colour inside, or, just cook it till you know it's cooked 100 % Serve hot, topped with the tomato sauce and the garlic bread or, noodles. Nice taste and satisfying!

Virgin Cream Soup

Virgin Cream Soup          10 Portions:

Ingredients:
50 ml of olive oil
2 tea spoons of butter
1 Lt of heavy cream
1 Lt of chicken or, veal or, beef stock
500 ml of milk
50 gm of Parmesan cheese, grated
1 cup of leeks, cubes
1 cup of celery, cubes
1 cup of onion, cubes
10 cloves of garlic, smashed
5 cloves
1/2 cup of white wine
1/2 cup of parsley leaves, washed
1/2 cup of green onions, washed
3 cups of spinach, washed
3-4 bay leaves
5 tea spoons of corn starch, mixed with 1 cup of cold water (Slurry)
salt-pepper

Method:
First, in a pot saute the onions, garlic, leeks & celery with the oil for 2-3 min. on a low-medium heat. Add the wine, cook it for 2 more min. Add the cloves, milk, cream, bay leaves and the stock. Now, simmer it for about 7-10 min. on a medium heat. Make sure you check it in-between and stir it gently for 2-3 times. In the mean time, in a food processor, blend the 3 green ingredients with 1 cup of water. Add this to the soup which is cooking. Continue cooking for 2-3 more min. Strain it using a china cap or, chinois. Bring it to boil, using the same pot (If it's not burned at the bottom). Add the Parmesan cheese and butter then stir it. Use the corn starch to make it thick. Make sure you whisk it vigorously while you pouring the corn starch slurry into the  soup slowly! Season it with salt-pepper. Serve hot. Gorgeous colour, texture and taste!

Gudlu Wine Appetizer

Gudlu Wine Appetizer              10 Servings:

Ingredients:
500 gm of potato chips
100 gm of chick peas, canned, drained
1/2 cup of coriander/cilantro leaves, chopped
1/4th cup of Romano tomatoes, small cubes
1/2 cup of red onions, chopped
1/4th cup of green onions, chopped
1/3rd cup of coconut, small cubes
2 tea spoons of ketchup
2 tea spoons of olive oil
1/3rd cup of cashew nuts
1/3rd cup of peanuts, roasted, un-salted
2 tea spoon of tamarind sauce
1 pinch of cumin, ground
1/2 tea spoon of ginger roots, minced
salt-pepper

Method:
In a bow, mix everything gently, using a rubber spatula. And serve immediately as a great flavourful and tasty cocktail/wine/beer appetizer. 5 Star quality!

Badami Chick Peas

Badami Chick Peas               10 Servings:

Ingredients:
10 servings of basmati rice or, jasmine rice or, naan bread

75 gm of cashew nuts, (fresh) ground
25 gm of almond, (fresh) ground
500 ml of heavy cream
1/4th cup of ketch up
2 tea spoons of olive oil
1 tea spoon of garlic, chopped
1 tea spoon of onion, chopped
1 tea spoon of ginger roots, minced
1/2 tea spoon of turmeric powder
1 tea spoon of cardamom, ground
1/2 tea spoon of fenugreek leaves, rubbed
2-3 bay leaves
1 cinnamon stick
1/2 tea spoon of brown sugar
250 gm of chick peas, canned, rinsed

1 tea spoon of butter or, ghee
1/4th cup of sugar snap peas or, (regular) snap peas, seeds
1 cup of cilantro/coriander leaves, chopped
salt-pepper

Method:
First, in a pot saute the c-stick, b-leaves, onions, ginger and garlic with the oil, for 2 min. on a medium heat. Add the ketchup and mix it. Now add everything else except the ( ) last 4 ingredients. Continue cooking on a low-medium heat for 5 min. or, till you see that sauce starts to boil lightly. Now, add the butter & s-peas. Mix it. Season with salt-pepper. Serve hot with the starch and garnish with the cilantro/coriander. Fabulous colour, taste and flavour!

Fusion Cucumber Bruchetta

Fusion Cucumber Bruschetta                10 Portions:

Ingredients:
10 English cucumber
1/3rd cup of bread crumbs
1/4th cup of mango, very small cubes
1/4th cup of red pepper, very small cubes
2 tea spoons of garlic, chopped
2 tea spoons of coriander/cilantro leaves, chopped
50 ml of olive oil
1/4th cup of (Fresh) basil leaves, chopped
1 pinch of cumin, ground
1/2 tea spoon of smoked paprika
1 tea spoon of honey
1 tea spoon of ketchup
1 cup of mozzarella cheese, shredded
1/4th cup of Parmesan cheese, grated
salt-pepper

Method:
First, cut those cucumber, lengthwise (Horizontally). Now, using a baler or, tea spoon gently core of the seeds and inside part, leaving just the skin. Discard the seeds and inside part of the cucumber, or, use it for some other purpose. Then, you take a bowl and mix all the ingredients gently, using a rubber spatula, except the ( ) last 3 ingredients. Now, season it with salt-pepper. And keep it in the fridge for 5 min. Strain it. Then, with this mixture stuff those cucumber. Sprinkle with Parmesan cheese and top with the mozzarella cheese. Broil it for 1 min. or, if you use the oven then, bake it for 5-7min. @ 325 Degrees F or, till you get your desired degree of doneness. Serve hot. Super yummy and healthy!

Fusion Egg Omelet Curry

Fusion Egg Omelet Curry                   10 Portions:

Ingredients:
10 servings of basmati rice or, roti
1 cup of coriander/cilantro leaves, chopped


24 eggs, cracked
50 ml of cream
50+100 gm of onions, fine wedges
1/3rd cup of garlic, chopped
1/2 cup of ginger roots, minced or, paste
3-4 bay leaves
500 ml of water or vegetable or, chicken stock
1 tomato, chopped
1 tea spoon of turmeric, powder
1 tea spoon of cumin, ground
1/2 tea spoon of cardamom, smashed or, ground
4-5 tea spoon of ketch up
1 cinnamon stick
2-3 tea spoon of butter or, ghee

Potato Korma

Potato Korma          10 Servings:

Ingredients:
10 servings of basmati rice or, jasmine rice (Cooked)
1/2 cup of coriander/cilantro leaves, chopped

1 kg of small potatoes, peeled, soaked in cold water
500 ml of milk
500 ml of heavy cream
50 gm of Parmesan cheese, grated
1/2 cup of cashew nuts
1/2 cup of raisins, soaked
1/2 cup of coconut, shredded
2-3 bay leaves
1 pinch of smoked paprika
50 gm of sugar
1 tea spoon of corn starch, mixed with 1/2 cup of (cold) water
2 tea spoon of butter
1/2 tea spoon of cardamom ground or, smashed
1/4th cup of ginger paste
1/4th cup of onion paste
1-2 cinnamon sticks
4-5 tea spoons of olive oil
3 tea spoon of ketchup
salt-pepper

Method:
First, cook the potato with the oil on a low-medium heat (Covered), until they are cooked. Keep in warn. In the same pot put the ginger, onion & the bay leaves and cook it for 1-2 min. Add the milk and cook for 2-3 more min. add the cream and the sugar and simmer it for 5-6 more min till it starts to boil. Do not forget to stir it occasionally. Now, add the cashew, raisins, coconut, s-paprika & cardamom. Mix it well and continue cooking on a low-medium heat and stir. Add the butter and mix it, and when it starts to boil, add the corn starch (slurry). Make sure you whisk it while you are adding the c-starch to avoid any lumps at the bottom. Now, add the Parmesan cheese and mix it well. Add the cooked potatoes and the ketchup & stir it gently and cover it with a lid and let it soak in the gravy for about 15 min. Season with salt-pepper. Serve hot with some rice and garnish with the c/leaves. Super tasty!

Black N Chicken Pilaf

Black N Chicken Pilaf               10 Portions:

Ingredients:
1 kg of parboiled rice, cooked, keep it warm
500 gm of chicken breast, cubes
5 +25 ml of olive oil
50 gm of butter
3-4 bay leaves
50 gm of garlic, chopped
50 gm of onions, chopped
25 gm of ginger roots, chopped
1/4th cup of celery, chopped
1/2 cup of red pepper, small cubes
1/2 tea spoon of nutmeg, ground
1/2 tea spoon of cardamom, ground/smashed
1/2 tea spoon of chili flakes
1 tea spoon of sugar
1/2 cup of white wine
1/4th cup of soy sauce

Method:
First, in a very hot cast iron pan saute the chicken with the oil (5 ml.), till it gets a nice brown colour. Now, in a separate pan cook the onions, garlic, celery, bay leaves, ginger, r-pepper and chili flakes on a medium heat for 2 min with the rest of the oil (25 ml.). Add the wine and let it reduce by 50 %. Add the sugar, cardamom, butter, nutmeg & the soy sauce and mix it gently. Now, take a big bowl and mix the rice with the mixture you just made and then add the cooked chicken. Mix it well and serve hot. Excellent dish!

Double Banana Smoothie

Double Banana Smoothie      10 Servings

Ingredients:

5 bananas, riped
2 cups of ice cubes
2 cups of heavy cream
2 cups of milk, regular
1 cup of sugar
1 cup of vanilla ice cream
5 tea spoons of banana liquor

50 gm of cocoa powder

Method:
In a blnder, blend everything til lyou get a nice foamy smoothie testure. Serve chill and sprinkle some cocoa powder on the top (For decoration). Beautiful taste!

Oui Ma Lamb Chop

Oui Ma Lamb Chop                      10 Servings:

Ingredients:
10 servings of mashed potatoes or, roasted potatoes
10 servings of assorted steamed/sauteed vegetables (Your choice)
1 cup of instant gravy mix, ready to go

20 lamb chops, boneless
1/4th cup of (fresh) rosemary leaves, chopped
1/3rd cup of garlic, chopped
1 tea spoon of onion, minced
1/2 tea spoon of dijon mustard
1/2 cup of rose wine
1/2 cup of olive oil
1/2 tea spoon of smoked paprika
1/2 tea spoon of oegano flakes
1 tea spoon of (fresh) mint leaves, chopped
salt-pepper

Method:
First, pound those lamb chops with a wooden mallet. Make sure you put 2-3 layers of plastic wraps on to p of the meat, so that the meat do not get mushy and teared off. Now, in a bowl take the rest of the ingredients (Except salt-pepper), and mix it well with a wire whisk. Marinate the meat in it and leave them in the fridge for 2-3 hours. Now, grill them to medium or, your choice of doneness. Season with a sprinkle of salt-pepper. Serve with some potatoes, vegetables and some gravy on top of the lamb chop. Yummy and simple recipe!

Tropical Tuna Buzz

Tropical Tuna Buzz                    10 Portions:

Ingredients:
10 servings of quinoa, boiled, rinsed
10 servings of mesclun salad (See recipe below)
10 tea spoons of butter (In room temperature)
10 lemon wedges

10 fillets of (fresh) tuna
1 tea spoon of garlic, minced
1 tea spoon of onion, minced
50 ml of olive oil
1/2 tea spoon of smoked paprika
salt-pepper


Method:
In a bowl mix the garlic, onions, o-oil and the s-paprika and whisk it well. Marinate the fish in it and keep in the fridge for 30 min. Now, on a hot grill cook the tuna (About 1 min. each other, or, your choice of doneness). Season with salt-pepper. Serve the tuna with some Quinoa and a side portion of the tossed/marinated mesclun salad. Do not forget to put a spoon full of butter on top of the hot fish, it adds a great flavour and keeps the fish moist and glossy when it goes to the table. Garnish with lemon wedge. Excellent colour, flavour and taste!

Recipe for mesclun salad:
Ingredients:
500 gm of mesclun salad
50 ml of balsamic vinegar
75 ml of olive oil
1/2 tea spoons of brown sugar
1 tea spoon of ginger roots, minced

Method:
In a bowl mix the ingredients with a whisk & toss the mesclun salad with the sauce. Keep it in the fridge (Always do it right before you serve the meal.)

Pasta des fruits de mer

Pasta des fruits de mer              10 Portions:

NB: It's a nice French Style sea food dish. In french, seafood is 'Fruits de mer'!

Ingredients:
10 servings of egg noodles, cooked, rinsed
1/2 cup of parsley leaves, washed, chopped

1 cup of leeks, chopped
2 tea spoons of garlic, chopped/paste
2 fillets of fish (tilapia or, sole or, cod or, haddock), skin off, cubes
1/2 cup of salmon (1 fillet)
1/2 cup of shrimp, peeled, de-veined, tail off, chopped
1/2 cup of scallops. chopped
500 ml of heavy cream
50 gm of parmesan cheese, grated
1/2 cup of white wine
1/2 cup of chicken or, veal or, pork stock
2 tea spoons of olive oil
1 tea spoon of butter
1/2 tea spoon of smoked paprika, powder
2-3 bay leaves
1/4th cup of red pepper, chopped
2 tea spoons of corn starch, mixed with 1/2 cup of cold water (Slurry)
1 cup of shredded cheese (Mozzarella or, cheder)
salt-pepper

Method:
First, in a pot saute the garlic and leeks with the oil, on a low heat for 2-3 min. Add the 2 types of fish, shrimp and the scallops and stir it gently. Cook it for 1 more min. Add the wine and cook it for 2-3 more min. Now, add the cream & stock, bring it to a simmer. Then, add s-paprika, bay leaves, r-pepper. Mix it gently. Cook it for 2-3 more min. Pour in the corn starch when it's simmering and bubbles and whisk it at the same time to avoid any lumps at the bottom of the pot. Now, add the pasmesan cheese, and the butter and mix it gently. Season with salt and pepper. It should have a nice thick soupy texture. Now, take a big bowl and pour in the sauce in it and add the cooked pasta and mix it well with a serving spoon. Now, pour it in a greased hotel tray and sprinkle the shredded cheese on top and bake it @ 325 Degrees for 10 min or, till you get a nice light golden colour on the top. Serve hot with the garnish (Parsley). Beautiful flavour & taste!

Chinese Style Kung Pao Chicken

Chinese Style Kung Pao Chicken              10 Portions:

Ingredients:
10 servings of rice

500 gm of chicken, cut in strips
100 gm of corn starch
10 gm of flour
3 tea spoons of garlic, minced
3 tea spoons of hot chili flakes
2 tea spoons of butter
100 ml of sesame oil
1 cup of green pepepr
1/2 cup of red pepper
1/2 cup of yellow pepper
1 cup of (Chinese Cabbage) Napa, sliced
1/2 cup of celery, fine wedges
1/2 cup of carrots, fine slices
1/2 cup of mushrooms, fine slices
1/3rd cup of onions, wedges
1/2 cup of (Lightly Roasted) peanuts, crushed
1/2 cup of water
1/2 cup of rice wine
1/2 cup of hoisin sauce
1/2 cup of oyster sauce
1/2 tea spoon of hot sauce
Salt-pepper

Method:
First, in a bowl take the corn starch and the flour, mix it and dredge those chicken strips in it. Make sure you take off the extra c-starch and flour off the chicken. Now, in a pot take the sesame oil & garlic and make it warm add the chili flakes and the chicken and cook it on a medium heat for about 2 min. Now add the last 5 ingredients (  ). Stir it well. Cook it for 1 min. Then, add the other ingredients, coded in red (  ) Mix it gently, and continue cooking for the next 4-5 min. or, till they are soft/tender. {Make sure the chicken is cooked properly and the internal temperature reaches to 165 Degrees F or. higher.}Add the butter, stir it gently. Season with salt-pepper. Serve hot with the rice. Beautiful spicy recipe!

Hungry Basil Bruschetta

Hungry Basil Bruschetta                10 Portions: 

Ingredients:      
1 whole french baguette, cut in slices (1"), diagonally
3 cup of Romano tomatoes, small cubes
1/2 cup of Parmesan cheese, grated
1/2 cup of mozzarella cheese, shredded
1/2 cup of basil leaves, chopped
1/3rd up of ketchup
2 tea spoon of olive oil
1 cup of butter (Mixed with 5 tea spoons of minced garlic)
1/2 tea spoon of sugar
1/3rd cup of green pepper, chopped
1/3rd cup of coriander/cilantro leaves, chopped
salt-pepper

Method:
First, spread the garlic butter on those baguette slices (Both sides). Now, in a bowl mix the tomatoes, basil leaves, ketch up, olive oil, sugar, g-pepper & coriander/cilantro. Mix it gently. Season with salt-pepper. Now strain this mixture in a chinois/china cap. Put those salsa mix on the baguettes. Sprinkle some Parmesan cheese on top. Then, sprinke some mozzarella cheese. Bake them on a baking tray in the oven @ 325 Degrees F for 4 min. or, till you get a nice soft but golden colour of the melted cheese. Serve hot. Excellent!

Grand Ma Style Pea Soup

Grand Ma Style Pea Soup              10 Servings:

Ingredients:
1.5 kg of ham bone, (Preferably) cut in cubes
2 lt of vegetable or, chicken or, pork or, veal stock or, water
250 gm of ham, small cubes
2 cups of split peas, washed, rinsed
2 cups of onions, chopped
2-3 bay leaves
1 clove of garlic, minced
1 tea spoon of butter
1 tea spoon of olive oil
1/2 cup of white wine
1 tea spoon of (freshly squeezed) lemon/lime juice
salt-pepper

1 cup of parsley leaves, chopped

Method:
First, in a stock pot put the oil and cook the onion very lightly for 1 min. Then, add the wine and cook it for 2 more min. Add everything else, except the lemon/lime juice & salt-pepper and start to simmer for about 2.5 hours on a medium heat. Make sure you take off all the scums which forms while you are simmering the soup. Use a spider or, a slotted/perforated spoon to scum the soup. Now, discard the bone and the bay leaves. Add the lemon/lime juice. Season with salt-pepper. Garnish with parsley leaves. Serve hot. Excellent!

Ultimate Gazpacho (Soup)

Ultimate Gazpacho (Soup)                  10 Servings:

Ingredients:
1 medium onion, cubes
1 medium green pepper, seeded, cubes
3 garlic cloves
1 medium cucumber, cubes
1/4th cup of coriander/cilantro leaves, washed, rinsed
5 tea spoons of olive oil
2 tea spoons of wine vinegar
4 tomatoes, washed, cubes
2 tea spoons of Worcestershire sauce
1 cup of cold water
3-4 tea spoons of red pepper, minced
salt-pepper

Method:
First, take a blender and put the onion and garlic and blend it very lightly, meaning medium chunks still left. Add the g-pepper, tomatoes, cucumber, w-vinegar and the oil in it. Now, blend all until you see that they are just chopped.Add everything else and season with salt-pepper. Now, cover it up and put it in the fridge for at least 1 hour. Serve it chilled, garnish the gals with a lemon wedges. Very popular Spanish recipe for summer. Very healthy and re-freshening!

Cashew Kofta Bahar

Cashew Kofta Bahar         10 Servings:

Ingredients:
10 servings of basmati rice

1 kg of peeled potatoes, boiled, mashed
50 ml of mustard oil
500 ml of olive or, canola oil
1/2 cup of coriander/cilantro leaves, chopped
1 cup of cashew nuts, chopped
1/2 cup of raisins, soaked, rinsed
1/2 tea spoon of smoked paprika
1+1 tea spoon of cumin, ground
1/2 cup of onions, minced
1/4th cup of garlic, minced
1/2 cup of heavy cream
1_1 tea spoons of brown/white sugar
2 + 6 eggs, beaten
500 gm of bread crumbs
1 cup of flour
1 tea spoon of ketchup
1 tea spoon of turmeric powder
1 tea spoon of cumin, ground
2 tea spoon of onion paste
1/3rd cup of tomato, chopped
2 cups of water
2-3 bay leaves
salt-pepper
1 tea spoon of cardamom powder/ground
1 tea spoon of corn starch, mixed with 1/2 cup of water (Slurry)

Method:
First, in a bowl take the m-potatoes, m-oil, coriander/cilantro, cashew nuts, raisins, s-paprika, cumin (half), onion, garlic, b-sugar, eggs (2) & salt-pepper. Mix them well with a masher. Then, make some potato balls and give them a shape lie a cutlet or, your choice of shape. Dredge them in flour, and take off the extra flour. Then, dip in the liquid eggs (4) and then, roll it up with the bread crumbs. Put them in the freezer. Now, in a pot take the oil (15th) make it warm and put the bay leaves and cook it for 1 min. Then, add the onion paste, tomato, ketchup, turmeric powder, b-sugar & cumin. Mix it well then add the water and keep cooking for the next 4-5 min. or,  till it starts to boil. Add the cream and mix it. And cook for the next 2 min. Season with salt-pepper and then add the cardamom. Now, you have to make it thick by adding the corn starch slurry and whisk it well. Now, in the rest of the hot oil deep fry the potato dumplings, till they are golden in colour. Now, pour the sauce on top of the cooking potatoes and serve hot with the rice. Delicious!

Messages for my recipe fans!

H my Recipe fans around the world!
 Could you please put some comments on my recipes. I know every day lotsssss of peopel are seeing and trying my recipes but I do need some feedbacks from you guys.

Thanks so much

A

Palak Paneer (Cottage Cheese)

Palak Paneer (Cottage Cheese)            10 Servings:

'Paneer' is an east indian terminology, which means Cottage Cheese in English. This cheese looks more like a tofu, but it's quite harder than tofu and has lots of real dairy flavour!

Ingredients:
10 servings of basmati rice or, naan bread or, roti

1 kg paneer, cubes, deep fried (Just for 2 min.), then soaked in cold water
1 kg of spinach, washed, rinsed, pureed with 50 ml of oil
4 tea spoon of garlic paste
1/3rd cup of onions, chopped
1 tea spoon of ginger roots, paste
1/2 tea spoon of cumin, ground
2-3 whole red chili
1/2 tea spoon of turmeric
1/2 cup of heavy cream
150 ml of olive oil (100 + 50)
1 tea spoon of cardamom powder/ground
3-4 tea spoon of clarified butter or, Ghee
1/2 cup of coriander/cilantro leaves, chopped
1 tea spoon of lemon/lime juice
1/2 tea spoon of fenugreek leaves, rubbed
2-3 bay leaves
1 cup of water
* salt

Method:
First, in a pot take the 100 ml of oil and make it hot. Turn the fire off. Add the onions, whole red chillies, bay leaves and galic. Cook for 2-3 min. Then, add the spinach puree, ginger paste, cumin, turmeric, lemon juice & fenugreek leaves and mix it well and continue cooking for 3-4 more min. on a low heat and make sure you constantly stir it gently. Now, add the paneer and water to it and stir it gently. Continue cooking for 2-3 more min. Now add the coriander/cilantro leaves, ghee/c-butter, heavy cream, and cook for 2 more min. Season with salt. Serve hot with your choice of starch. Super yummy and healthy!

Daal Makhni (Black lentil)

Daal Makhni (Black lentil)           10 Servings:

Black Lentil is called 'Urad Daal' in South Asia, usually in India!

Ingredients:
10 Servings of Basmati rice

1 kg of urad daal, soaked overnight with water, (Dall:water =1:2)
1/3rd cup of garlic, chopped
1/2 cup of onions, chopped
100 ml of olive oil
1/2 cup of tomatoes, chopped
2 cups of water
1 tea spoon of whole cumin seeds
2 tea spoons of turmeric powder
2 tea spoons of cumin, ground
2-3 dry whole red chilies
2-3 green chillies
3-4 cinnamon sticks
3-4 bay leaves
1 cup of heavy cream
1 tea spoon of lemon/lime juice
3-4 cardamom, smashed

3-4 tea spoon of butter or, clarified butter (Ghee)
1 tea spoon of sugar
1 cup of coriander / cilantro leaves, chopped
*salt

Method:
First, in a pot put the oil make it hot, and turn off the fire. Add the cardamom, onions, garlic, cumin seeds, bay leaves, cinnamon sticks & whole red chillies. Cook it on a medium heat for 2 min. or, till you see that they are half way burned (No worries! This burned spices brings a great flavour to the dish) Now, add the tomatoes and mix it and cook it for 2 more min. Add the daal and mix it and add the water, turmeric, cumin, & green chillies. Now continue cooking for the next 4-5 more min. Then, add the cream and the sugar and stir it well. Then, add the butter/ghee & cilantro/coriander leaves and stir it. Your daal is ready. Serve hot with basmati rice. Wonderful-Wonderful flavour and it's tasty and of course healthy!

Bombay Duck / Bumalo

Bombay Duck / Bumalo         10 Portons:

Ingredients:
10 servings of bread or, rice

1.5 kg of bumalo fish, washed, heads off
250 ml of olive oil
1 cup of onions, fine wedges
1 tea spoon of turmeric powder
2 tea spoons of ginger, paste
1 tea spoon of chili powder
1 tea spoon of lime/lemon juice
1/2 tea spoon of sugar
1/2 cup of coriander/cilantro leaves, chopped
1/3rd cup of potatoes, peeled, cooked, mashed
1 tea spoon of ketchup
1 Lt of hot water
1/4th cup of water
*salt

Method:
First, cook the fish half way, in the hot water (1lt). It shouldn't take more than 1-2 min. Then, take off all the bones from it. Discard the bone. Now, cook the onions in a frying pan to golden colour with the oil. In the same pan add the fish and the other ingredients, except the salt and coriander/cilantro. Now, mix it well and continue cooking for the next 3-4 min. Make sure you do stirring occasionally in between. Add the sugar & the coriander/cilantro and mix it again. Season with salt. The fish is ready. Serve with rice or, breads. Beautiful dish!

White Pomfret / Butter Fish Makha

White Pomfret/Butter Fish Makha         10 Portions:

NB: For this recipe, you can use either the butter fish or, the white pomfret! These kind of fish has bone in it, so watch it.

Ingredients:
10 Servings of rice or, noodles

3-4 White Pomfret or, 5-6 Butter Fish, viscera removed, washed, rinsed, fillets
2 tea spoon of turmeric powder
2 tea spoon of chili powder
2 tea spoon of smoked paprika
4 tea spoon of ginger roots, paste
2 tea spoon of garlic, minced
1 cup of onions, fine wedges
2 cups of water
2 tea spoon of cumin, ground
1 cup of coriander or, cilantro leaves, chopped
1/2 cup of tomatoes, cubes
1 tea spoon of lemon or, lime juice
500 ml of olive oil
*salt

Method:
First, marinate the fish in a bowl with the following ingredients (t-powder, chili, s-paprika, ginger, garlic, cumin, lemon juice and salt). Make sure you use half of the ingredients. Now, in a frying pan take the oil and make it medium hot. Put those fish in the pan and cook it on a medium heat for about 2-3 min. each side or, till you see they are cooked properly. Take it off the oil and put them into a holding container. Now, in the same pan using the rest of the hot oil, cook the onions to golden colour. Add the rest of the (  ) spices in the pan with the onions. Stir it and add the tomato and the water. Let it cook for about 5 min. Add the fish and let it soak some of the sauce. Now, add the coriander/Cilantro and mix it gently. Serve hot with the rice. Super yummy!

Silver Fish Jhuri

Silver Fish Jhuri                 10 Portions:

Ingredients:
10 servings of rice

1 kg of silver fisg, washed, rinsed
2 tea spoon of turmeric powder
1/2 tea spoon of chili powder
100 ml of olive oil
2 cups of onions, fine wedges
1 tea spoon of ginger roots, chopped
* salt

Method:
First, in a bowl take the fish and marinate with the t-powder, chili, ginger & salt. Bring the oil in a frying pan and make it hot. Turn the fire off. Slowly cook the onion on a medium heat till it's half way cooked (Light golden in colour). Take off the cooked onions and put it in a different holding container. Then, put the fish in the hot pan. Cook them on a medium heat, with the strained oil from the onions. You gave to cook it till it gets medium crispy. Mix the onions in it. Serve hot with the rice. Wonderful flavour and taste!

Green Mango Murabba

Green Mango Murabba         10 servings:

Ingredients:
1.5 kg of green mango, peeled, cut in wedges, with seeds Skin on, but not the inside kernel)
{Soaked in cold water mixed with 1 tea spoon of lemon juice}
1 kg of sugar
100 ml. of honey
2 tea spoon of cardamom crushed or, powder
3-4 bay leaves
1.5 Lt of cold water
1 pinch of salt

Method:
First, in a pot take the water, add the sugar and bay leaves. Cook them in a medium heat for 5 min. Add the mango in it and continue cooking till it starts to boil. Add the salt and the honey. Keep cooking for the next 5 min. By this time the mango should be soft/tender and the water/liquid should turn to a nice sticky syrup. If not, then continue cooking on a low heat for the next 5 min. or, so. Add the cardamom spice and mix it well. Leave it outside on room temperature for about 30 min. or till it's not warm anymore. Then, put it in a plastic/glass jar (Not in the fridge). And serve when you need it. Beautiful grand ma style dessert!

Thai Mahi-Mahi Fish

Thai Mahi-Mahi Fish                10 Portions:

Ingredients:
10 servings of rice
10 wedges of lemon/lime
1 cup of Coriander leaves, chopped

5 cups of julienne cut mixed vegetables (Matchstick Cut),
{Sauteed with 4-5 tea spoons of butter & salt-pepper}
[Possibly, red pepper, green pepper, zucchini & Onions]


10 mahi mahi fish fillets
1/2 cup of green onions, chopped
50 ml of lemon juice
2 tea spoons of lemon zest
1/4th cup of ginger roots, chopped
1/4th cup of garlic, chopped
1/4th cup of fish sauce
1/4th cup of basil leaves (Fresh), chopped
1 cup of olive oil
1 cup of coconut cream
1 tea spoon of corn starch (mixed with 1/2 cup of water)
salt-pepper

Method:
First, in a bowl, mix those following ingredients (g-onions, l-juice, ginger, garlic, f-sauce, b-leaves, o-oil & the c-milk and season with salt-pepper). Then, marinate the fish in the mixture. BBQ those marinated fish on the hot grill, till they are cooked (Do not over cook the fish). While the fish is cooking, take a separate sauce pan and on a medium heat, cook the extra sauce marination mixture till it bubbles and add the corn starch slurry and whisk it well. It should have a nice glossy/thick texture. When the serving time comes, serve the fish with a spoonful of sauce on the top of the fish and some rice. Garnish with coriander leaves and lemon. Excellent.

Japanese 'Negi Chahan'

Japanese 'Negi Chahan'         10 Portions:

(It's a very popular Japanese Rice Pilaf)

Ingredients:
1 kg of white rice
2 lt. of chicken or, pork or, veal stock
100 gm of butter
100 ml of olive oil
3 tea spoons of ginger roots, fine julienne cuts (Matchstick Cut)
200 gm of sweet/green peas
150 gm of green onions, chopped
*200 gm of carrots, small dices
*1/2 cup of celery, chopped
*1/2 cup of onions, chopped
1/2 cup of bacon, chopped, un-cooked
6 eggs, beaten (Mixed with 3-4 tea spoons of heavy cream)
50 ml of soy sauce
50 ml of rice vinegar
salt-pepper

Method:
First, in a pot lightly cook all the 3 vegetables (* ) with the oil on a low-medium heat for 2-3 min. Then, add the rice, stir it gently. Add 3/4th of the stock in it and mix it. Continue cooking on a medium heat for about 5-6 min, or, till you see that they are almost cooked. Take it off the fire. Now, in a separate pan partial cook the ginger, peas & the bacon with the butter. Add the soy sauce and the r-vinegar, mix it. In another pan cook the eggs (Partial scrambled). Now take a big bowl, and put all the rice in it, and also the cooked vegetables, eggs and bacon mix. Mix it lightly, using a rubber spatula. Season with salt-pepper. Nice taste!

Lemon Chicken with Honey-Garlic Carrots

Lemon Chicken with Honey-Garlic Carrots      10 Portions:

Ingredients:
10 servings of mashed potatoes or, spaetzle or, rice

1 kg. of carrots (Small-medium size), peeled, cut lenthwise in quarter
1/2 cup of honey
1 kg. of chicken breast, skin off, stir fry cut
1/4th cup of lemon juice
1/4th cup of orange juice
1/2 cup of olive oil
3 tea spoons of garlic, paste/chopped
1 tea spoon of butter
salt-pepper

Method:
First, par cook the carrots in hot water. strain it and chill it in the fridge. Then, in a saute pan cook the chicken with the oil and garlic.  Then finish cooking the carrots with the butter on a low heat with the honey for 2 min. Then, cook the 2 kinds of juice in a separate pan for 4-5 min. and then add it with the carrots. Season with salt-pepper. Serve the carrots with the chicken and the choice of starch.Nice dish.

Zucinni-Portebello Fritata

Zucchini-Portobello Frittata      10 Portions:

Ingredients:
12 eggs, beaten
1 tea spoon of flour, any kind
1/2 cup of whipped cream or, half-half cream
1 pinch of sugar
3-4 tea spoons of olive oil
1 tea spoon of garlic, paste/chopped

1 cup of marble or, cheddar cheese, shredded
1 cup of green zucchini, thin slices
1 cup of portobello mushroom, thin slices
1/2 cup of (fresh) basil leaves, chopped
1/2 cup of onions, thin wedges
salt-pepper

Method:
First, in a bowl mix and whisk the first set of the ingredients. Strain it using a chinois or china cap. Then, take a greased baking tray. Pour the egg mixture in it. Sprinkle some cheese & salt-pepper. Then, put some zucchini, onions and the p-mushrooms. Bake it in the oven @ 325 Degrees F for about 8 min. then do check it for doneness if not then continue cooking for the next 3-4 more min. or, until it's cooked and fluffy. Sprinkle some basil leaves. Serve hot with a side order of ketch and some toast. Wonderful!

South Asian Style Crab Cakes

South Asian Style Crab Cakes           10 Portions:

Ingredients:
1 cup of sea food sauce (See recipe below)

500-600 ml of olive oil
500 gm of crab meat, canned, drained
100 gm of sole or, pollock fish, cubes
300 gm of peeled potatoes, boiled, drained
100 gm of bread crumbs
3 whole eggs
1 tea spoon of corn starch
1 tea spoon of worcestershire sauce
1/2 cup of flour, any kind
1/2 cup of corriander/cilantro leaves, chopped
1/2 cup of onions, chopped
1/4th cup of garlic, chopped
1/4th cup of carrots, chopped
1/4th cup of celery, chopped
1/4th cup of leeks, chopped
salt-pepper

(Recipe for Seafood Sauce)
Take a bowl, and add 200 gm of ketchup, 75 gm of horse reddish, 3 tea spoon of lemon/lime juice, 1 tea spoon of sugar, 1 tea spoon of Tabasco sauce & 1/4th cup of fresh parsley leaves, chopped. Mix everything with a serving spoon. Your sauce is ready!

Method:
First, you take a mixing bowl and using your hands, mix those ingredients, till you see there is no traces of any chunks. If you want, you can also use a kitchen aid (Dough mixer), but make sure you mix it at a low speed. But, make sure for both ways you use the flour little by little. Then, dust your had with some flour. And make some cutlet shaped crab cakes (or, your choice of desired shapes). Then, freeze them for 30 min. Take it out. Make sure your oil is ready to cook the c-cakes (Medium heat). Plunge those crab cakes in the oil and cook it till you get a nice golden colour. Turn them over as necessary. Using a paper towel, take off all the excessive grease from the cake. Serve hot with some cold seafood sauce. Superb!

German Knödel (Dumpling)

German Knödel (Dumpling)         10 Portions:

Ingrediends:
10 servings of goulash or, stew (Ready to go)

6.5 cups of flour
2 cups of water
10 eggs
2 tea spoon of butter
1/4 cup of parsley leaves, chopped
6-7 cups. of sandwich breads, cubes
2-3 lt of hot water (in a pot), simmering
salt-pepper

Method:
First, you take a big bowl and mix those ingredients, salt-pepper to taste. It should have a nice dough texture. Now, using a greased ice cream scoop, dip scoop into the simmering water. Make sure you add just 1 tea spoon of salt in the hot water, before you start cooking it. So, when you see that those dumplings are floating in the water, it means it's cooked, so right away using a spider (Strainer) take it off the water. Serve hot with your goulash or, stew. Very tasty.

NB:     This is a very good and popular german side dish. Infact it's also popular in austria and other eastern european nations!

German Veal/Beef Rouladen

German Veal/Beef Rouladen          10 Portions:

Ingredients:
10 servings of mashed potatoes or, spaetzle

1 kg. of beef or, veal, long but thin cut (approx. 6/10")
250 gm. of dill pickle, cut lengthwise (cut in 4 for a medium size)
100 gm. of onions, wedges
1/2 cup of (fresh) dill leaves
1 cup of red pepper, thin wedges
2 tea spoon of (fresh) rosemary leaves, chopped
10 garlic cloves, smashed
1/2 cup of french dijon mustard
1 cup of rose or, white wine
75 ml. of olive oil.
salt-pepper

Method:
First, place those meat slices on a cutting board. Lightly spread some mustard. Sprinkle some salt-pepper. Put those pickles in one side of the meat, preferably closer to your end. Put the onions, dill, red pepper, rosemary & cloves on top of the pickles. Start rolling. Then, in a saute pan take the oil, make sure it's on low-medium heat. Put those rolled meat in the oil. Cook it on medium hear for 1 min. Add the wine. Make sure you stay away from the fire, otherwise it might cause an accident if you are too close when the wine will make a flambe. Now, after 30 sec. turn it over and continue cooking for about 2 more min. or, till you see it's cooked to your point of desire. Serve hot with the pasta {spaetzle}  or, the mashed potatoes. Drizzle some of the pan juice on top of the meat. Excellent!

Paprikana Bell Pepper Salad

Paprikana Bell Pepper Salad         10 Portions:

Ingredients:
4 red pepper, medium dices
4 greenpepper, medium dices
4 yellow pepper, medium dices
4 orange pepper, medium dices
2 (Medium) onions, dices
1 cup of celery, dices


1/4th cup of mayonnaise
1/2 tea spoon of smoked paprika
2 tea spoons of brown sugar
2 tea spoon of honey
1/4 cup of garlic, roasted, chopped
1 cup of french dressing
1 tea spoon of Tabasco sauce
2 tea spoon of parsley leaves, chopped
1/2 tea spoon of lemon/lime juice

2 tea spoons of Parmesan cheese, grated
salt-pepper

Method:
First, marinate those vegetables with the oil. Bake them @ 325 Degrees for 5-7 min. Then, in a bowl, mix the 2nd set of ingredients, using a wire whisk. Take out the baked veggies from the oen and let it sit outside on room temperature for 5-7 min. Take a bowl, mix the veggies with the dressing you just made. Add the Parmesan cheese and mix it gently with a rubber spatula. Season with salt-pepper. Excellent taste and gorgeous colour and flavour!

Rapé-Rapé Beef/Chicken/Vegetable Stir fry

Rapé-Rapé  Beef/Chicken/Vegetable  Stir fry              10 Portions:

Ingredients:
10 servings of rice (Cooked)

500 gm of chicken (2-3 chicken breasts) or, beef (From inside round/top butt/fillet Mignon), thin cut (Almost like shredded {Rapé Meaning Shredded in French})
500 ml. of the stir fry sauce  {Approx.} (See Recipe below!)
1 cup of celery, fine slices
1 cup of onions, fine slices
1 cup of carrots, fine slices
1 cup of zucchini, fine slices
1 cup of red pepper, fine slices
1 cup of button mushroom, fine slices
10 tea spoons of butter

1/2 cup of (Lightly Roasted) sesame seeds
1/2 cup of ginger roots, very thin julienne cut, match stick cut
1/2 cup of coriander/cilantro leaves, chopped

(Stir Fry Sauce Recipe)
In a bow, take 100 ml. of soy sauce, 50m. of olive oil, 50 ml. of sesame oil, 50 ml. of BBQ sauce, 50 ml. of cold water, 50 ml. of ketchup, 100 ml. of orange juice, 25 gm. of garlic paste, 1/3rd tea spoon of paprika, 25 gm. of sugar, 25 gm. of ground cumin. Blend everything using a wire whisk. Your sauce is ready!

Method:
First, blanch (Partial Cooking) those vegetables with very hot water, just for 3-4 min. and plunge them in ice -cold water and strain it right away. Now, in a pot take the butter, melt it. Cook the meat for about 2-4 min. Add the vegetables & the sauce and cook it for 2-3 more min. Serve with some rice in a bowl and garnish with some sesame seed, coriander/cilantro leaves & ginger roots. Excellent taste and great flavour!

NB:  If you want you can skip the meat and make it vegetable stir fry !

Hungarian Style Pork Goulash

Hungarian Style Pork Goulash        10 Potions:

Ingredients:
10 servings of mashed potatoes or, noodles

1 kg. of pork, cubes
50 ml. of olive oil
1/2 cup of celery, chopped
1/2 cup of carrots, chopped
1 cup of onions, chopped
1/2 cup of potatoes, small cubes
4 tea spoon of garlic, paste/chopped
1/2 cup of red wine
salt-pepper

1 tea spoon of caraway seeds
1 tea spoon on smoked paprika
1 tea spoon of (Regular) paprika
1/2 tea spoon of chilli powder
1/2 tea spoon of cumin, ground
3-4 bay leaves
1/2 tea spoon of sugar
50 gm. of instant beef gravy poder, mixed with 1 cup of water
500 ml. of vegetable or, beef/chicken/veal stock or, plain water

Method:
First, take a pot and cook the celery, carrots, onions, garlic & potatoes with the oil on a low-medium heat for about 5 min. Add the meat and stir it and cook for 4-5 more min. Add the wine and continue cooking for the next 5 min. Now, add everything else. and mix it gently. And continue cooking for the next 15 min or, till you see that the meat is very tender. The temperature should be above 165 Degrees F on the thermometer. Season with salt-pepper. Serve with your choice of starch. Super!

Pumpkin Cheeso

Pumpkin Cheeso           10 Portions:

Ingredients:
1 kg. of (Pureed) pumpkin, canned
250 gm. of Cheese (See Recipe Below)
100+50 gm. of sugar = 150 gm
1/3rd tea spoon of cinnamon powder
2 tea spoons of grand marnier or, banana liquor
2 tea spoon of butter
1 tea spoon of lemon zest, minced10 (Fresh) mint leaves, for garnish
* whipped cream

(Recipe for Cheeso)
In a pot, take 200 ml. of heavy cream, 100 gm. of sugar and cook on a low heat and stir constantly, till you get a nice thick texture. Now, add 1 tea spoon of cardamom powder and mix it well. Continue cooking on low heat till you see it has a very thick texture. Take it off the fire. It will harden slowly. Now, you turn it to some crumbles using your hands. Keep it in the fridge for 30 min.

Method:
First, in a pot, you take the butter, melt it and add the 50 gm. of sugar & the p-puree in it. Cook on a low heat for about 6-7 min. Add the cinnamon, g-marier/b-liquor and the l-zest and mix it well, and continue cooking on a low heat for 5-6 more min. Make sure you stir it constantly, specially at the bottom of the pot. Take it off the fire. Refrigerate it for 1 hour. After 1 hour, you take a bowl and using a metal/plastic spatula mix the puree and the cheeso gently. For serving, use a martini glass. Put some of this amazing pumpkin mix in the glass, top with some whipped cream and garnish with the mint leaf. Very good colour, decoration and
taste!

Honey-Maple Poached Pears

Honey-Maple Poached Pears        10 Servings:

Ingredients:
10 pieces of pears, washed, cut in halves (Lengthwise), 3/4 in size
1/2 cup of white wine
2 cups of maple syrup
2 cups of honey
6 cups of water
1/2 tea spoon of vanilla essence
2 tea spoon of orange zest, minced
2 pieces of cardamom, smashed
1/2 cup of raisins
1 pinch of salt
11 cinnamon sticks (10 + 1)
* whipped cream

Method:
First, make sure that those pears are cut in 3/4th of its size (Lengthwise), the seeds and the heart is cored out, using a baller and soaked in water (Mixed with 1 tea spoon of lemon juice), to avoid dis-colouration. Then, you take a pot pour the water in it, cook it till it's bubbling. Turn it off. Add the honey, maple syrup & salt. Keep cooking on a medium heat for about 5 min, add the pears in it, cook them for 5 more min. or, till you get a nice light sticky consistency. Also make sure that the pear is soft but, not mushy in texture. Now, in a separate pan add the wine, cook it by itself for 3-4 min. on a medium heat. Add this concentrated wine in the water mixture. Add the vanilla essence, orange zest, raisins and just 1 Cinnamon stick. Cook for 3-4 more min. Take it off the fire. Discard the cinnamon stick. Chill them in room temperature for 5 min. Serve warm (Immediately) with some whipped cream on top, 1 cinnamon stick (As a garnish) and your choice of other garnishes. Excellent taste and looks!

Red Cabbage WinBac

Red Cabbage WinBac            10 Portions:

Ingredients:
1.5 kg. of red cabbage, shredded
15 strips of bacon, un-cooked
1 cup of red wine
1/3rd  cup of sugar
3-4 bay leaves
3 tea spoon of olive oil
3 tea spoon of butter
3 tea spoon of garlic, minced
1/2 cup of onions, chopped
1/2 tea spoon of cloves
1 pinch of nutmeg
1/2 cup of red pepper, chopped
salt-pepper

Method:
First, take a pot and saute those garlic, onion & red pepper with the oil on a medium heat for 3-4 min. Add the r-cabbages and mix it well. Add the bay leaves & the bacon. Cook it for 5 more min. Add the wine and at this point, make sure you cook on high heat, for 3-4 more min, and do not forget to stir it occasionally. Add the butter, nutmeg, sugar and cloves. Mix it well. Cook it on a low-medium heat for 3-4 more min. Season with salt-pepper. It's a beautiful side vegetable for any main courses, specially with pork or, lamb or, beef or, even with some duck breast!

NB:  If you are vegetarean, you can serve yourself this beautiful side dish with some other kinds of vegetables or, tofu (Skip the Bacon)

Chicken /or, Tofu Pesto Sandwich

Chicken / or, Tofu Pesto Sandwich        10 Portions:

NB:  If you want you can also use tofu (Soya Bean Curd) instead of chicken. But, make sure you reduce the cooking time of tofu by half. Everything else remain same!
Ingredients:
20 slices of bread
1 cup of pesto sauce or, (See the recipe below!)
10 chicken breast, cut in halves, butterfly cut
50 ml. of olive oil
1/4 cup of red pepper, minced
1/2 cup of mayonnaise
1 cup of red pepper, fine wedges, brushed with some oil
2 cups of ice berg lettuce, shredded
1 tea spoon of margarine/oil

(Recipe for pesto Sauce)
5 tea spoon of garlic, minced
1/2 cup of olive oil
1/3rd cup of basil leaves, chopped
1/3rd. cup of pine nuts, chopped
salt-pepper

• Mix everything in a bowl and your sauce is ready!

Method:
First, marinate those chicken breasts with the pesto sauce. Put it in the fridge for 1 hour. Bake them @ 325 Degrees F for 10 min or, till they are cooked and the internal temperature reaches to 165 Degrees F. Take them off the oven. Saute those red peppers with a bit of oil/margarine. Toast the breads. Spread some mayonnaise on both sides of the bread. Put one slice of lettuce on both the breads. Put 2 chicken breasts into one bread. Add some of the sauteed red pepper & some cheese. Put the other bread on top. Cut it in half, stick in a tooth pick to hold it tight, and serve immediately. Fabulous !

Beef Liver Rezala

Beef Liver Rezala          10 Portions:

Ingredients:
10 servings of mashed potatoes

10 Servings of beef liver, half way frozen
1/2 cup of flour, any kind
2 cups of onions, fine wedges
2 cups of red pepper, medium wedges
2 cups of green pepper, medium wedges
1/2 cup of butter
1/2 cup of olive oil
1/2 tea spoons of nutmeg, ground
2 tea spoons of smoked paprika
1/2 cup of white wine
1/3rd cup of garlic, paste/minced
salt-pepper

Method:
First, dredge those liver with the flour, and make sure you take off the extra flour off the liver. Then, in a hot frying pan, saute those 3 vegetables with some oil, garlic, s-paprika for 2-3 min. or, till they are cooked but a little bit crispy. Add the nutmeg at this point, mix it well. Season them with some salt-pepper. Keep it warm. In a separate hot pan sear those liver with some oil and cook it to your point of desire, as some people like it well done while the rest likes it 75% cooked! Pour the wine in the pan and cook it at a very high heat for 1-2 more min, so that the liver gets some extra flavour from the wine. Put some butter on the liver, and let it melt slowly & run it throughout the liver. Serve hot with the pepper-onion mixture and some mashed potatoes. Very tasty and full of Iron!

Chimichanga

Chimichanga         10 Portions:

NB:  Chimichanga could be made with vegetables, beef, veal, chicken, turkey or, even lamb!
So, for the veggie version, use 5 cups. of cooked {(Stir fried with some oil (50 ml) & garlic] assorted vegetables, your choice, preferablyy, red pepperr, green pepper & mushrooms (Wedges). For any other meat chimichanga, use the same amount of meat, which is also stir fried with some olive oil (50 ml.), chopped garlic (2 tea spoons), chopped onions (2 tea spoons) & 1 tea spoon of smoked paprika, season with salt-pepper. 2 cups. of black beans (Canned), rinsed and drained (Sauteed with 2 tea spoons of Butter and 1/2 cup of coriander/cilantro leaves, chopped)

Ingredients:
10 Tortillas, 10" each
50 ml. of olive oil  (For Veggie)+ 50 ml. of olive oil (For Meat) = 4 tea spoons
2 cups of shredded marble/mozzarella cheese
2 cups of shredded ice berg lettuce
1 cup of tomato sauce
5 cups of beef, veal, chicken, turkey or, lamb, 5 cups, cooked (Sauteed)
2 cups of black beans, rinsed, drained, (Sauteed with 2 tea spoons of Butter and 1/2 cup of coriander/cilantro leaves, chopped)
1/2 cup of Parmesan cheese, grated
2 tea spoons of Butter
1/2 cup of coriander/cilantro leaves, chopped
2 tea spoon of garlic (For Veggie)+ 2 tea spoon of garlic (For Meat) = 4 tea spoons
2 tea spoon of onion (For Veggie)+ 2 tea spoon of onion (For Meat) = 4 tea spoons
1 tea spoon of smoked paprika (For Veggie)+ 1 tea spoon of  smoked paprika (For Meat) = 4 tea spoons

1 cup of mozzarella cheese, shredded

10 basil leaves (Garnish)

Methood:
(Veggie)
First, warm up those tortillas (To make it easy to wrap) for exactly 10 seconds, in the microwave oven. Keep them covered with a clean kitchen towel, till you are ready to make it. Then, distribute those 3 kinds of vegetables and put them in the middle of the tortillas. Add some beans and shredded marble/mozzarella cheese. Start rolling. Start from your end to roll it (Moderately) tight, just once. Then, you bring the 2 ends from your left and right towards the centre & continue rolling. By then, make sure a saute/frying pan is ready with the oil, the heat should be on a low-mid. Turn the fire off. Put those wrap in the oil (Cook 3-4 wraps at a time). Cook it just for 10 seconds or, till you get a nice desired golden colour. Turn it over and cook for exactly 5-6 seconds. Place them on a (Greased) baking tray. Put some tomato sauce on top and sprinkle some Parmesan cheese first and then some mozzarella cheese, and if you have a salamander then broil it just for 5 seconds or, in an oven for about 3 min or, till you get a nice melted but golden cheesy colour on top. Garnish with a fresh basil leaf. Serve hot. Awesome taste and flavour!

(Non Veggie)
Meat chimichanga is going to be the same way. You are using your choice of meat ( Extra) on top of the above veggie recipe.

Posto Potato Rubaka

Posto Potato Rubaka            10 Portions:

Ingredients:
10 pieces of tortillas, warm

1 kg. of potatoes, peeled, medium dices, rinsed & strained
75 gm. of (White) poppy seed, paste
1 tea spoon of turmeric powder
75 ml. of canola or, olive oil
1/4th cup of onions, minced
1/4th cup of garlic, minced
1/2 tea spoon of sugar
1/2 cup of water
salt-pepper

Method:
First, cook those onions and garlic with the oil, for 2-3 min. on a medium heat. Then, add the potatoes, water and turmeric, then mix it well. Cook it covered for 5 min. Add the poppy seed paste and mix it. Then, add the sugar. Continue cooking for 3-4 more min. or, till they are soft and tender. Serve hot with the tortillas. Cheers.

Pork Tender Loin Zumba

Pork Tender Loin Zumba         10 Portions:

Ingredients:
10 Servings of mashed potatoes or, rice

1-2 pork tenderloins (about 2.5 kg), silver skin off
7-8 bacon slices, un-cooked
2 cups of mushrooms, slices
1 cup of red pepper, wedges
1 cup of yellow pepper, wedges
1 cup of green pepper, wedges
2 tea spoon of smoked paprika
3-4 garlic, chopped
2 cups of onions, wedges
1/3rd cup of butter, melted
2 tea spoons of olive oil
salt-pepper

Method:
First, sprinkle some salt & pepper on the pork tender loin. Sprinkle the paprika as well. Then, place those bacon strips on the pork. Then, cook the pork in the oven @ 325 Degrees F for about 35 min or, till the internal temperature reaches to 165 Degrees F or higher. While the pork is cooking, take a fry pan and saute all the vegetables with the oil & garlic-onions. Season with salt-pepper. Keep it warm. When the pork is cooked, pour the butter on the top of the loin. Slice them as you desire (Portion size). If you want, save those bacon for some other uses.  Serve the pork with the mashed potatoes/rice and some vegetables. Great flavour!

Roasted Chicken Noodle Salad

Roasted Chicken Noodle Salad              10 Portions:

Ingredients:
750 gm. of  egg noodles (Curly) or, fusilli pasta {Cooked}
100 ml. of light Italian dressing
25 gm. of sun dried tomato, very thin wedges
1/2 tea spoon of sugar
1/3rd tea spoon of smoked paprika
1 tea spoon of dill leaves, chopped
2 tea spoon of Parmesan cheese, grated
5-6 garlic cloves, baked, chopped
2 cups of chicken breasts {3 Chicken Breasts}, cubes (Follow the recipe below)
1/2 tea spoon of Tabasco sauce
1/3rd cup of celery, fine dices
1/3rd cup of carrots, fine dices
1/4th cup of onions, fine dices
1/2 cup of mushrooms, slices, sauteed (With 4 tea spoons of Butter)
Salt-pepper

Recipe for chicken:
Marinate the 3 chicken breasts with 4 tea spoons of olive oil &1 tea spoon of garlic paste. Then, bake it for 7-10 min. @ 325 Degrees F (or, till it's cooked 100 %)


Method:
Take a big bowl, and mix everything with a wooden spoon. Serve in a bowl. Yummy to the point of infinity!

Tanduri Chicken (Indian BBQ)

Tanduri Chicken (Indian BBQ)           10 Portions:

Ingredients:
10 servings of Naan bread
2 cups of red onions, thin slices
10 slices of lemon
1 cup of coriander/cilantro leaves, chopped

20 pieces of chicken leg, skin off, docked with a small knife/fork
100 gm. of natural yogurt
150 ml. of olive oil or, canola oil
salt-pepper
75 gm. of ginger paste
75 gm. of onion paste
75 gm. of garlic paste
2 tea spoon of tandoori paste (Any brand)
2 tea sponn of fenugreek leaves, dry
1 tea spoon of cumin, ground
1 tea spoon of turmeric powder
1/2 tea spoon of chili powder
1/3 tea spoon of sugar
1 tea spoon of cardamom powder
1/2 tea spoon of oregano leaves
2 tea spoon of ketchup
1/5th cup of red wine
1/4 tea spoon of red colour, mixed with 1/4 cup of water

Method:
First rinse those chicken with cold water, just once. Let it strain in a strainer. Now, in a big bowl take all other ingredients. Mix them well with a wire whisk. Put those chicken in that bowl, marinate them well. Cover the meat with a saran wrap (Plastic wrap). Let it marinate in the fridge for 1 day. BBQ them on a grill or, in the convection oven @ 325 Degrees for 30 min or, till it's cooked. Serve hot and garnish them with cilantro/coriander and some lemon. And ofcourse the Nann bread with it. Excellent taste and very healthy!

Cream of tomato soup

Cream of tomato soup       10 Portions:

Ingredients:
1 lt. of V8 (Juice in can) or, tomato juice
250 ml. of chicken or, vegetable stock (Or water)
300 ml. of heavy cream, 35 % (or, 18 %)
1/2 cup of ketchup
1.5 cups of onion, medium diced
1 cup of carrots, medium diced
1 cup of celery, medium diced
2 tea spoons of garlic, chopped
2 tea spoon of olive oil
3-4 bay leaves
1 cup of parsley leaves, washed, chopped
1 tea spoon of sugar
2 tea spoons of butter
4 tea spoons of corn starch (Mixed with 1/2 cup of cold water)
salt-pepper

Method:
First, in a stock pot cook the onion, celery, carrots and garlic with the oil, on a low-medium heat for about 4 min. Add the stock in it. Cook for 20 min. Blend then with an immersion blender or, in a robot coup. Then, strain them with a chinois/china cap, and discard the chunks and the un-wanted residues. Use the same pot and start re-heating the soup. Add the bay leaves, ketchup, tomato juice/v8. and continue cooking for 2 more min (Low-medium heat). Add the cumin, heavy cream & butter. Cook it for 3-4 more min. Now, you have to use the corn starch slurry to make it thick (to your desided consistency). Make sure when you pouring the slurry into it, you should continiously whisk it with a long wire whick (To avoid Lumps). Add the sugar. Season with salt-pepepr. Serve hot. Garnish with some parsley. Beautiful!

Jumbo-Jumbo Vegetable Wrap

Jumbo-Jumbo Vegetable Wrap       10 Portions:

Ingredients:
10 tortilla (10") wrap

10 cauliflower florets
10 brocoli florets
2 cups of carrots, big dices
2 cups of onions, big dices, deep fried
1 cup of chick (Garbanzo) pea flour
1 tea spoon of garlic, chopped
500 ml. of canola or, olive oil
100 ml. of ketchup
10 tea spoon of tabasco sauce
2 tea spoon of cumin, gound
1 cup of mayonnaise
1/2 cup of honey mustard sauce
5 tea spoon of ginger roots, minced
5 cups of ice burg lettuce, shredded
1.5 cups of water
salt-pepper

Method:
First, make a nice batter in a bowl using the chick pea flower, water & garlic. Then, mix it well. Dip in those cauliflower, brocolli, onions and carrots. Deep fry them in the hot oil. Using a paper towel, take off the extra oil. Distribute and put those cooked vegetables on the tortillas, in the middle. Add the lettuce, ketchup, cumin, tabasco, mayonnaise, mustard sauce & ginger. Season with salt-pepper. Now, start rolling them. Start from your end (1/4th of the tortilla). Then, bring in the 2 ends of the tortillas from your left and right hand side towards the centre. Then, continue rolling. Cut it in half. Stick in a tooth pick to hold it tight. Serve cold or, warm. Delicious!

Mexican Waka'mole Chicken Role

Mexican Waka'mole (Guacamole in English) Chicken Role       10 Portions:

Ingredients:
10 tortillas, (Preferably 10")
50 gm. of garlic, mashed
1 cup of avocado, peeled, mashed
1/4th cup of tomatoes, chopped
1/4 cup of olive oil
salt-pepper
2 cups of marble cheese, shredded
2 cups of chicken breast, cooked, stripes
2 cups of ice berg lettuce, shredded
5 tea spoon of mexican chili, ground or, tex mex powder

Method:
First, in a bowl take the avocado, garlic, olive oil & tomatoes. Mix it well with a spoon. Season with salt-pepper. Now, put those lettuce on those tortilla (Right in the middle). Then, distribute the avocado mix along with the cheese and chicken on top of the lettuce. Sprinkle some of the spices on them. Then, start rolling the wrap. First, roll it from your end (1/4th of the tortilla).  Then you bring the 2 ends from your left & right towards the centre, and continue rolling. Cut in half and put a tooth pick to hold it. Serve chilled. Very good!

Spanish Jamon Verduras Soup (Ham & Veggie)

Spanish Jamon Verduras Soup (Ham & Veggie)       10 servings:

Ingredints:
250 gm. of smoked ham, small cubes/diced, cooked (steamed or, baked)
250 gm. of carrots, medium diced
250 gm. of green beans, medium cuts
200 gm. of artichoke hearts, canned, drained
100 gm. of onions, chopped
50 gm. of celery, chopped
50 gm. of garlic, chopped
50 gm. of olive oil
25 gm. of butter
1 pinch of cloves, ground
3-4 bay leaves
1 cup of white wine
salt-pepper
1.5 lt. of chicken or, pork or, veal or, vegetable stock

Method:
First, you take a stock pot. Cook those onion, celery & carrots, on a low-medium heat, with the oil for about 4 min. Add the wine, continue cooking for 2-3 more min. Add the stock, bay leaves & g-beans. Cook it for 15 more min. In the mean time, in a fry pan cook the artichoke with the butter on a low heat for 2 min. Then, add the artichoke in the soup. Add the cloves. Add the ham. Discard those bay leaves. Season with salt-pepper. Serve hot. Excellent taste and flavour.

Omble chevalier au Beurre (Arctic Char)

Omble chevalier  au Beurre (Arctic Char)           10 Portions:

Ingredients:
10 servings of rice or, mashed potatoes
1 cup of leeks, fine wedges (Fine Julienne cut), deep fried {golden in colour}
10 lemon wedges

10 fillets of arctic char, skin on, bones off
100 ml. of olive oil
Maître d'Hôtel Butter 
(Mixture of parsley leaves {Chopped}: lemon juice: butter)
Ratio = 1/4th cup:5 tea spoon:100 gm
100 gm. of flour, any kind
1/4 cup of garlic, chopped
1/4 cup of onion, chopped
5 tea spoon of chipotle (Hot) pepper, chopped
salt-pepper

Method:
First, dredge those fish fillets with the flour, and make sure you take off the extra flour. In a small bowl, mix the garlic, onion & chipotle sauce. Then, spread this sauce on top of the fish. Bake them @ 325 Degrees for 10 min. or, till you see it's cookes but juicy! or, you can simply sear them in a hot pan with the olive oil. Season with salt-pepper. Right before you serve the fish, put some Maître d'Hôtel Butter on top of each fish. Garnish with some deep fried leeks. Serve with some rice or, m-potatoes. Super yummy!

Red Snapper Lyonnasie

Red Snapper Lyonnaise       10 Portions:

Ingredients:
10 Servings of cooked rice or, mashed potatoes
10 lemon wedges

10 fillets of red snapper, skin off, boneless
1/2 cup of flour
100 ml. of Olive Oil
2 tea spoon of garlic, paste/minced
2 tea spoon of onions, minced
1 tea spoon of ginger roots, minced
1 tea spoon of smoked paprika
1 cup of green onions, chopped
1 cup of melted butter (Brown), mixed with {1/4th cup of parsley leaves, chopped}
2 tea spoon of sea salt
1/2 cup of (Dry) white wine
1/2 cup of beef stock, thickened with corn starch, medium consistency
black pepper, ground (To season)

Method:
First,  dredge those fish with the flour, make sure you shake off the extra flour. Then, in a hot pan cook those fish (2-3 at a time), with the oil (Halfway cooked). Sprinkle those onion, garlic, ginger on the fishes. Season with salt-pepper. Then, sprinkle some paprika. Using a metal spatula, put those fish on a greased baking tray. Add the wine in the tray. Then, add the butter as well on the top of the fish. Cook @ 325 degrees for 3-4 min. Drizzle some thickened beef stock on the plate. Serve hot with rice/m-potatoes and garnish with the lemon wedge. Cheers.

Chicken Cordon Rouge

Chicken Cordon Rouge              10 Portions:

Ingredients:
10 servings of rice (Cooked) or, mashed potatoes
10 servings of vegetables your choices (Cooked)
1 cup of parsley leaves, chopped


50 gm. of sun dried tomato, chopped
50 gm. of ketchup
75 ml. of olive oil
1 pinch of food colour, red, mixed with 1/4th cup of cold water
2 tea spoon of garlic, minced
2 tea spoon of onions, minced

2 cups of water
1/2 cup of flour, any kind
1 cup of bacon, cooked, chopped
10 chicken breast, trimmed, skin off, (lightly) pounded with a wooden mallet
1/3 rd cup of melted butter
salt-pepper

Method:
First, dredge those chicken breast on the flour, make sure you take off the extra flour off the meat. In a bowl, mix all the ingredients (Green in colour). Place those chicken on a tray. Then, pour that mixture over the meat. Turn over the meat and pour the extra mixture on the top. Now, place those chicken on a baking tray. Sprinkle the salt-pepper (To season). Add the water in the tray. Cook @ 325 Degrees F for 20 min. or, till the internal temperature reaches to 165 Degrees F (Use a cook thermometer/instant). Now, take off the chicken and sprinkle those bacon on top. Pour some butter on top. Serve hot, with some starches and vegetables and garnish with parsley leaves. Fabulous!

Dressing -- Steak/Fillet Minion

Dressing-Steak/Fillet Minion            10 Portions:

Ingredients:

NB: This recipe make your steak/fillet minion extra juicy, tasty and flavourful!

1/3rd cup of garlic, paste/pureed
1/3rd cup of olive oil
4 tea spoon of Worcestershire sauce
3 tea spoon of red wine
1 pinch of sea salt
1 tea spoon of steak spice
1/2 tea spoon of smoked paprika
1/2 tea spoon of rosemary
1 tea spoon of oregano

Method:
Now, mix everything in a steel bowl, using a wire whisk. Marinate those meat and keep them in the same container. Wrap with plastic paper 'saranwrap'. Keep in the fridge for at least 3-4 hours before you take them out and grill/bake them!

Chicken salad with roasted almonds

Chicken salad with roasted almonds       10 Portions:

Ingredients:
1 kg. of (Cooked) chicken, cubes
1 cup of apricots, rinsed, small cubes
1/2 cup of green onions, chopped
1/c cup of cilantro/coriander leaves, chopped
1/2 cup of celery, fine thin slices
1 cup of mayonnaise
12 tea spoon of sour cream
2 tea spoon of lemon zest
3 avocado peeled, wedges
25-30 pieces of Boston lettuce (Green leaves), rinsed, air dried
1/2 cup of almond slices, lightly toasted/roasted
3 tea spoon of Parmesan cheese, grated
1 tea spoon of olive oil
1 pinch of nutmeg, ground
Method:
First, in a steel bowl, mix the chicken, celery, g-onions and the apricots (Lightly). Now, in a separate bowl, mix the mayonnaise, sour cream, p-cheese, lemon zest & the nutmeg. Then mix this mixture with the chicken mixture (Lightly). Make sure you soak the avocado slices in a solution made up of some cold water and 2 tea spoon of either lime or, lemon juice, so avoid the dis-colouration! Using a paper towel, just dry them up. Then distribute those lettuce leaves in 10 different (Chilled) serving plates. Now, distribute the chicken mixture in 10 portions and make sure you put the chicken mixture in the centre of the plates. Garnish the plate with some avocado as you like and sprinkle some of the almonds & cilantro/coriander leaves on them. Very yummy and looks awesome.

Dill-Mint Cucumber Salad

Dill-Mint Cucumber Salad                 10 Portions:

Ingredients:
4 English cucumbers, washed, thin (Round) sliced
3 tea spoon of white vinegar
1 tea spoon of lemon juice
1/2 cup of brown sugar or, white sugar
1 tea spoon of canola oil
1/4 cup of dried or, fresh dill leaves, chopped
1/4 cup of red pepper, minced, dried
1/4 cup of mint leaves, chopped
salt-pepper

Method:
In a big bowl put all the ingredients in, except the salt-pepper. (Gently) mix them well and then season with salt-pepper. Serve chilled as a side salad or, appetiser. Very re-freshing and tasty!

Oriental Style Chicken Salad

Oriental Style Chicken Salad              10 Portions:

Ingredients:
5 tea spoon of sesame oil
5 chicken breasts, wedges, 1 inch (Lightly pounded with a wooden mallet)
2 tea spoon of grape seed oil or, cotton seed oil or, olive oil
1 cup of green onions, chopped
5 cups of ice berg lettucee, shredded
3 tea spoon of brown sugar
3 tea spoons of hoisin sauce
3 tea spoons of lemon juice
1/2 cup of coriander/cilantro leaves, chopped
1 cup of rice vermicelli, deep fried

Method:
First, season those chicken with some salt. Then, in a frying pan, cook the chicken with the sesame oil. Then mix the cooked chicken with the hoisin sauce, lemon juice, sugar & grape/cotton/olive oil. Cook for 2 more min. on a medium heat. Take it off the fire. Then, in a big bowl, mix this chicken with the green onion, lettuce and cilantro leaves (Gently). Season with salt and pepper. Top with the cooked rice vermicelli. Serve warm.

Frozen Fruit Yogurt

Frozen Fruit Yogurt         10 Portions:

Ingredients:
1 cup of (Frozen) orange juice, preferably NOT FROM CONCENTRATE
1 banana
1/2 cup of honey dew
3 cups of yogurt, natural

Method:
First, you have to blend the o-juice, h-dew and the banana in a blender, till you get a nice smoothie texture. Then you have to mix this mixture with the yogurt. Now, just freeze it for about 2 hours. Make sure, during serving it's not like rock-hard, if it is then put it in the fridge for 45 min. or so. Then you serve it in a chileld glass. For garnish: You can drizle some caramel sauce and a piece of strawberry on top!

Peach Cobbler

Peach Cobbler     10 Portions:

Ingredients:
1/2 cup of brown sugar
2 tea spoon of lemon zest, grated
5 cups of peaches, wedges
1 tea spoon of flour

(Cobbler Topping Ingredients)
1 tea spoon of banana liquor or, amaretto or, grand marnier
3 tea spoon of sugar
3/4 cup of flour, any sort
1.5 tea spoon of baking powder
1 pinch of baking soda
1 pinch of salt
1/4 cup of butter, in room temperature
1 tea spoon of sourcream
1/2 cup of heavy cream

Method:
First, in a steel bowl mix the sugar, lemon zest & the flour. Then give a nice coat of this mixture to the peaches. Now,you have to bake them for 12 min. @ 375 Degrees F. While it's baking you can start making the topping for the cobbler! First, in a separate bowl you have to mix the sugar, flour, baking soda, baking powder and the salt. Then, add the sourcream and the cream. Using a spoon stir the sourcream and the cream in this dairy mixture, till you get a nice soft dough texture. Now, using a small tea spoon, put this mixtured on top of the hot fruits. Now, you have to bake it @ 375 Degrees F for 30 min. Serve warm or, cold with some fresh berries as garnishes!

Scallop Wrapped Bacon

Scallop Wrapped Bacon        10 Portions:

Ingredients:
30 pieces of scallop, medium-big
{Each one of them wrapped with 1 slice of bacon}
[Use a tooth pick to hold them]
100 ml. of olive oil
1/2 cup of garlic, chopped
salt-pepper


1 cup of melted butter (Mixed with 2 tea spoon of chopped parsley & 3 tea spoon of lemon juice)
10 Servings of mashed potatoes or, noodles, cooked

Method:
First, take a fry pan. Make sure it's hot. Add the oil. Then, in the hot pan, sear those scallops, just for 45 seconds on each other. Take it off the fire. Drizzle with some butter-lemon juice sauce. Serve hot with some m-potatoes or, noodles.

Seafood Hub

Seafood Hub              10 Portions:

Ingredients:
1/3 rd cup of basil leaves, chopped
1 lt. of seafood or, fish stock or, plain cold water
50 gm. of butter
50 ml. of olive oil
200 gm. of scallops, cut in halves
200 gm. of oysters, washed
200 gm. of cod or, sole fish, medium cubes
200 gm. of clams, washed
300 gm. of mussels, washed
50 gm. of garlic, chopped or, paste
50 gm. of onions, chopped
1/3 cup of tomato sauce or, ketchup
1/2 cup of white wine
2-3 bay leaves
salt-pepper


10 lemon wedges
1 cup of green onions, chopped
1 cup of bean sprouts
1/3 cup of coriander/cilantro leaves, chopped

Method:
First, in a cooking pot, cook the onion & garlic with the oil. Add the wine and cook for 2-3 min. Add the stock/water and bring it to the boiling point. Turn the fire off. Add everything else from the first batch, except the salt-pepper.. Continue cooking on a very low heat for about 5 min. Season with salt and pepper. Add the green onions, bean sprouts & coriander/cilantro leaves. Serve hot with lemon as a garnish.