Low Fat Recipes # 1. (Carrot-Raisin Salad) 10 Portions:
Ingredients:
500 gm of plain/natural yogurt
5 cups of carrots, peeled, shredded, rinsed
1/4th cup of (Fresh) parsley leaves, chopped
1 cup of raisins, soaked, rinsed
2 tea spoons of (Fresh) lemon juice
1/2 cup of pineapple juice (No-sugar added)
2 tea spoons of honey
1/2 tea spoon of nutmeg, ground
2 tea spoons of sweetener/aspartame
1 pinch of salt
Method:
First, in a bowl mix the yogurt, sweetener and the p-juice and whisk it well. Now add the other ingredients. Mix it well. Serve chilled. Very easy to make and healthy and very re-freshening!
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Low Fat Recipes # 2. (Mango Shake) 10 Portions:
Ingredients:
500 gm of plain/natural yogurt
500 gm of mango pulp
1 Lt. of milk (Skim)
100 ml of honey
2 tea spoons of sweetener/aspartame
2 tea spoons of (Fresh) lemon juice
1 pinch of salt
1/3rd tea spoon of nutmeg, ground
1 tea spoon of rose water
Method:
First, in a big bowl put everything. Now, mix it gently. Now, whisk it well with a wire whisk. Serve chilled. Very easy to make and re-freshening!
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* Follow my next recipe blog! Coming up in 2 days.
Wednesday 27 February 2013
Tuesday 26 February 2013
Mango Bocconcini Salad
Mango Bocconcini Salad 10 Portions:
Ingredients:
500 gm of Bocconcini cheese, sliced/Small cubed
2 cups of mango, peeled, small cubed
1/2 cup of red pepper, seeded, small cubed
1/2 cup of green pepper, seeded, small cubed
1/2 cup of orange pepper, seeded, small cubed
2 tea spoons of red onions, minced
1/2 cup of coriander/cilantro leaves, chopped
5 tea spoons of (Fresh) lemon juice
1/2 tea spoon of garlic, minced
1/2 tea spoon of cumin, ground
1 tea spoon of honey
5 tea spoon of light Italian dressing
50 ml of olive oil
1/2 tea spoon of oregano leaves
1 cup of (Soaked) raisins
salt-pepper
Method:
In a bow, take all of the above ingredients and mix it gently, and season with salt-pepper. Serve chilled. Very yummy, lots of flavour and healthy!
Ingredients:
500 gm of Bocconcini cheese, sliced/Small cubed
2 cups of mango, peeled, small cubed
1/2 cup of red pepper, seeded, small cubed
1/2 cup of green pepper, seeded, small cubed
1/2 cup of orange pepper, seeded, small cubed
2 tea spoons of red onions, minced
1/2 cup of coriander/cilantro leaves, chopped
5 tea spoons of (Fresh) lemon juice
1/2 tea spoon of garlic, minced
1/2 tea spoon of cumin, ground
1 tea spoon of honey
5 tea spoon of light Italian dressing
50 ml of olive oil
1/2 tea spoon of oregano leaves
1 cup of (Soaked) raisins
salt-pepper
Method:
In a bow, take all of the above ingredients and mix it gently, and season with salt-pepper. Serve chilled. Very yummy, lots of flavour and healthy!
Pollo Enchiladas Mexicana
Pollo Enchiladas Mexicana 10 Portions:
Ingredients:
20 flour tortillas (5-6")
500 ml of taco sauce
2 cups of marble cheese, shredded
1/2 cup of sour cream
2 cups of chicken breasts, cooked (Steamed/Poached), small cubed
1 cup of salsa
1/2 cup of coriander/cilantro leaves, chopped
50 gm of butter
50 ml of olive oil
1/2 cup of green pepper, small cubed
1/2 cup of red pepper, small cubed
1/2 cup of onions, fine wedged
1 tea spoon of oregano leaves
2 cups of tomato sauce (See Recipe below)
(Recipe for Tomato sauce)
Take a pot and saute the onions and peppers with the butter and o-oil on a low-medium heat for 3-4 min. Add the taco sauce, coriander/cilantro leaves & oregano and stir it and continue cooking for 3-4 more min. Cool it down.
Method:
First, put the chicken on the tortilla, add some sour cream, tomato sauce & cheese (1/2 of them). Roll it tight. Now, pour some tomato sauce on top of the rolled tortillas and sprinkle some cheese. Bake them in the oven @ 325 Degrees F for 5-7 min or, till you see the cheese are getting a nice golden colour on top of the enchiladas. Serve hot with some sour cream & salsa on the side. Easy to make, very authentic and lots of flavour!
Ingredients:
20 flour tortillas (5-6")
500 ml of taco sauce
2 cups of marble cheese, shredded
1/2 cup of sour cream
2 cups of chicken breasts, cooked (Steamed/Poached), small cubed
1 cup of salsa
1/2 cup of coriander/cilantro leaves, chopped
50 gm of butter
50 ml of olive oil
1/2 cup of green pepper, small cubed
1/2 cup of red pepper, small cubed
1/2 cup of onions, fine wedged
1 tea spoon of oregano leaves
2 cups of tomato sauce (See Recipe below)
(Recipe for Tomato sauce)
Take a pot and saute the onions and peppers with the butter and o-oil on a low-medium heat for 3-4 min. Add the taco sauce, coriander/cilantro leaves & oregano and stir it and continue cooking for 3-4 more min. Cool it down.
Method:
First, put the chicken on the tortilla, add some sour cream, tomato sauce & cheese (1/2 of them). Roll it tight. Now, pour some tomato sauce on top of the rolled tortillas and sprinkle some cheese. Bake them in the oven @ 325 Degrees F for 5-7 min or, till you see the cheese are getting a nice golden colour on top of the enchiladas. Serve hot with some sour cream & salsa on the side. Easy to make, very authentic and lots of flavour!
Saturday 23 February 2013
Fattoush Salad
Fattoush Salad 10 Portions:
Ingredients:
1 red onion, medium, peeled, small cubed
1 red pepper, medium, seeded, small cubed
1 green pepper, medium, seeded, small cubed
1 yellow pepper, medium, seeded, small cubed
1 cucumber, medium, small cubed
2 cups of romaine lettuce, small
2 tea spoons of white vinegar
2 tea spoons of garlic, minced
1 tea spoon of sumac powder
2 tea spoons of corn starch (Mixed with 4 tea spoon of cold water), slurry
1 cup of water
1/4th cup of olive oil
1 cup of parsley, chopped
2 cups of (Toasted) Pita bread, small cubed
salt-pepper
Method:
First, in a pot take the water and boil it. Now, add the cornstarch slurry slowly into the water while you whisking it at the same time. Add the w-vinegar, garlic, s-powder & olive oil and blend it gently. Now, take a big bowl. All everything else, except the salt-pepper and toss the salad with the dressing you just made. Season with salt-pepper. Serve chilled. Very healthy and re-freshening!
Ingredients:
1 red onion, medium, peeled, small cubed
1 red pepper, medium, seeded, small cubed
1 green pepper, medium, seeded, small cubed
1 yellow pepper, medium, seeded, small cubed
1 cucumber, medium, small cubed
2 cups of romaine lettuce, small
2 tea spoons of white vinegar
2 tea spoons of garlic, minced
1 tea spoon of sumac powder
2 tea spoons of corn starch (Mixed with 4 tea spoon of cold water), slurry
1 cup of water
1/4th cup of olive oil
1 cup of parsley, chopped
2 cups of (Toasted) Pita bread, small cubed
salt-pepper
Method:
First, in a pot take the water and boil it. Now, add the cornstarch slurry slowly into the water while you whisking it at the same time. Add the w-vinegar, garlic, s-powder & olive oil and blend it gently. Now, take a big bowl. All everything else, except the salt-pepper and toss the salad with the dressing you just made. Season with salt-pepper. Serve chilled. Very healthy and re-freshening!
Lebanese Style Lamb Pilaf
Lebanese Style Lamb Pilaf 10 Portions:
Ingredients:
1 kg of rice, cooked
500 gm of lamb cubed, medium
50 ml of olive oil
50 gm of butter
50 gm of Greek seasonings
50 gm of celery, chopped
100 gm of onions, chopped
1 tea spoon of cinnamon, powder
2-3 bay leaves
1 tea spoon of garlic, chopped
1 tea spoon of allspice, ground
1 cup of raisins, soaked in water, rinsed
1/2 cup of almonds, sliced
3 cups of chicken or, beef or, veal stock
salt-pepper
1/2 cup of parsley leaves, chopped (Garnish)
Method:
First, saute the onion, garlic, celery and bay leaves with the oil for 2-3 min. on a low-medium heat. Now, add the lamb and stir it and continue cooking for the next 5 min. Add the stock and mix it and add the g-seasonings, cinnamon, allspice, raisins & almonds and continue cooking (UN-covered) for the next 10 min. and check if it's cooked/tender if not then continue cooking for the next 5 min. or, so. Now, when the meat is cooked add the rice & butter in it and stir it gently, Season with salt-pepper and stir it gently again. Garnish with p-leaves. Serve hot. Beautiful flavour and easy to make!
Ingredients:
1 kg of rice, cooked
500 gm of lamb cubed, medium
50 ml of olive oil
50 gm of butter
50 gm of Greek seasonings
50 gm of celery, chopped
100 gm of onions, chopped
1 tea spoon of cinnamon, powder
2-3 bay leaves
1 tea spoon of garlic, chopped
1 tea spoon of allspice, ground
1 cup of raisins, soaked in water, rinsed
1/2 cup of almonds, sliced
3 cups of chicken or, beef or, veal stock
salt-pepper
1/2 cup of parsley leaves, chopped (Garnish)
Method:
First, saute the onion, garlic, celery and bay leaves with the oil for 2-3 min. on a low-medium heat. Now, add the lamb and stir it and continue cooking for the next 5 min. Add the stock and mix it and add the g-seasonings, cinnamon, allspice, raisins & almonds and continue cooking (UN-covered) for the next 10 min. and check if it's cooked/tender if not then continue cooking for the next 5 min. or, so. Now, when the meat is cooked add the rice & butter in it and stir it gently, Season with salt-pepper and stir it gently again. Garnish with p-leaves. Serve hot. Beautiful flavour and easy to make!
Healthy Breakfast Guide!
Healthy Breakfast Guide!
Whenever we are planning to have our own breakfast we usually go for that kind of food which we usually see what other people around us are taking as breakfast items. But again it does vary from culture to culture or, we can say tradition. Let's take a simple example: In North America we usually know that breakfast means baked beans (with or, without pork), eggs, pancakes, sausages, bacon, cheese omelette, [possibly] a glass of OJ (Orange Juice) & to finish a cup of hot coffee.
Whenever we are planning to have our own breakfast we usually go for that kind of food which we usually see what other people around us are taking as breakfast items. But again it does vary from culture to culture or, we can say tradition. Let's take a simple example: In North America we usually know that breakfast means baked beans (with or, without pork), eggs, pancakes, sausages, bacon, cheese omelette, [possibly] a glass of OJ (Orange Juice) & to finish a cup of hot coffee.
Do you know that an estimated 500 million adults worldwide are obese and 1.5 billion are overweight or, obese. Now, you may wonder what is '
The reason I was giving you the above info. is that we all should know like what we are consuming as food and is it really healthy for us! I would say NO Half of the items from the above list are very un-healthy. Let's give you an international data for obesity:
USA Ranking as No. 1 with 30.6 % of its population as obese
Mexico Ranking as No. 2 with 24.2 % of its population as obese
UK Ranking as No. 3 with 23.0 % of its population as obese
Canada Ranking as No. 11 with 14.3 % of its population as obese
So, inspite of knowing all those unfortunate results and consequences why should we eat un-healthy food and put our life in trouble? Now, my suggestion to all of my Blog lovers around the globe is could we start eating healthy food right from tomorrow? I would say 'yes'. Let's help each other by sharing a beautiful breakfast menu. Pass me some comments:
Breakfast Menu:
1 cup of oatmeal with 1/4th cup of blueberries, 2-3 tea spoons of almonds
100 gm of yogurt (Natural/Plain)
2 slices of multi grain or, whole wheat bread (Toasted), dry
1/2 cup of pineapple
2-3 eggs (White Only)
1 orange or, 1 glass of 1 % milk
Thursday 21 February 2013
Tropical Papaya Mania
Tropical Papaya Mania 10 Portions:
Ingredients:
10 servings of roti or, rice
2 kg of papaya, peeled, seeded, shredded
50 ml of olive oil
50 gm of butter
1 tea spoon of cumin, ground
1 tea spoon of turmeric powder
1/4th cup of ginger roots, chopped
2-3 bay leaves
1 tea spoon of sugar
1 cup of tomato, chopped
1/2 cup of coriander/cilantro leaves, chopped
1/2 cup of onions, thin wedges
1 tea spoon of ketchup or, tomato paste
1/2 tea spoon of red chili flakes
1/2 cup of water
salt
Method:
First, saute the onion, ginger & the c-flakes with the oil for 2-3 min. on a low heat. Now add the tomato and cook for the next 2-3 more min. Now, add the papaya and continue cooking for 4-5 more min. on a low-medium heat. But, do not forget to stir at the bottom of the pot in the mean time. Now, add everything else and mix it and continue cooking for 2-3 more min. Season with salt. Serve hot with your choice of starch. Very healthy and it has lots of flavour!
Ingredients:
10 servings of roti or, rice
2 kg of papaya, peeled, seeded, shredded
50 ml of olive oil
50 gm of butter
1 tea spoon of cumin, ground
1 tea spoon of turmeric powder
1/4th cup of ginger roots, chopped
2-3 bay leaves
1 tea spoon of sugar
1 cup of tomato, chopped
1/2 cup of coriander/cilantro leaves, chopped
1/2 cup of onions, thin wedges
1 tea spoon of ketchup or, tomato paste
1/2 tea spoon of red chili flakes
1/2 cup of water
salt
Method:
First, saute the onion, ginger & the c-flakes with the oil for 2-3 min. on a low heat. Now add the tomato and cook for the next 2-3 more min. Now, add the papaya and continue cooking for 4-5 more min. on a low-medium heat. But, do not forget to stir at the bottom of the pot in the mean time. Now, add everything else and mix it and continue cooking for 2-3 more min. Season with salt. Serve hot with your choice of starch. Very healthy and it has lots of flavour!
Maple Icing for Cake
Maple Icing for Cake
Ingredients:
4 cups confectioners' sugar/Icing Sugar
1 cup of shortening or, margarine
2 tablespoons of water
1/2 teaspoon of clear imitation vanilla extract
3 tablespoons of maple syrup
Method:
In a large bowl, combine all the ingredients listed above. Beat on a low speed to combine, then beat on a medium speed for a full five minutes. It won't look like Icing at first though, but keep the mixer going for a full five minutes, and then you're done. Super easy, excellent velvety colour and nice icing to decorate your cakes!
Ingredients:
4 cups confectioners' sugar/Icing Sugar
1 cup of shortening or, margarine
2 tablespoons of water
1/2 teaspoon of clear imitation vanilla extract
3 tablespoons of maple syrup
Method:
In a large bowl, combine all the ingredients listed above. Beat on a low speed to combine, then beat on a medium speed for a full five minutes. It won't look like Icing at first though, but keep the mixer going for a full five minutes, and then you're done. Super easy, excellent velvety colour and nice icing to decorate your cakes!
Wednesday 20 February 2013
French Style Venison Stew
French Style Venison Stew 10 Portions:
Ingredients:
10 servings of noodles, cooked
1 kg of venison, medium cubed
100 ml of cognac (Or, any kind of Brandy)
100 ml of red wine
50 ml of olive oil
1 tea spoon of garlic, minced/chopped
100 gm of carrots, small cubed
100 gm of celery, small cubed
200 gm of onions, small cubed
100 gm of leeks, small cubed
1 cup of potatoes, peeled, small cubed
1 tea spoon of thyme, leaves
1 tea spoon of oregano leaves
3 tea spoon of Worcestershire sauce
1 cup of bacon, chopped
2 cups of mushrooms, sliced
3-4 bay leaves
1.5 Lt of chicken or, beef or, veal stock
salt-pepper
1 cup of roux (See Recipe below)
Recipe for roux:
In a sauce pan take 100 gm of butter and melt it on a very low heat now, add 100 gm of flour slowly into the warm butter while you are whisking the mixture on a low heat to avoid any lumps. Your roux is ready. It's a thickener.
Method:
First, marinate the meat with the cognac & r-wine for 6 hours (Fridge). Now, in a pot saute the mushroom, bacon & garlic with the oil on a low-medium heat for 2-3 min. Add the marinated meat and saute the meat the same way for 2-3 more min. Now, add the carrot, celery, onions, leeks, b-leaves, potatoes, thyme, oregano, Worcestershire & the stock. Stir it gently and let it simmer for 30 min. on a low heat. Stir it after 30 min. and again let it cook for 15 more min. It should be cooked by then, if not then continue cooking till the meat is tender. Now, add 1/2 cup of roux slowly into the stew and make sure you mix it gently at the same time to avoid any lumps at the bottom of the pot. Add more roux if you want a thick consistency if not then save the roux for any other dish! Season it with salt-pepper. Serve hot with the noodles.
Sunday 17 February 2013
Pompano Trio
Pompano Trio 10 portions:
Ingredients:
10 servings of rice, cooked
10 pompano fish, viscera removed, head off, washed, rinsed
250 ml of olive oil or, canola oil
100 gm of butter
1/2 cup of flour
50 gm of ginger roots, chopped
1 cup of green pepper, wedges
1 cup of red pepper, wedges
1 cup of yellow pepper, wedges
3 tea spoon of honey
3 tea spoon of parmesan cheese, grated
1/4th cup of green onions, chopped
1/4th cup of onions, chopped
1/2 tea spoon of cumin, ground
1 tea spoon of soy sauce
salt-pepper
10 lemon wedges (Garnish)
Method:
First, dredge the fish with the flour and make sure you take off the extra flour from the fish. Now, pan fry the fish with the oil on a medium heat for 2-3 min. on both sides or, till you see it's cooked and got a nice golden colour. Now, in a separate pan saute the 3 kinds of peppers & the onions on a low-medium heat for 1 min. Then, add the honey, ginger roots, s-sauce & cumin & continue cooking for the next 2-3 min. or, till they are cooked but still little crispy inside. Add the p-cheese and mix it gently and season with salt-pepper and then add the g-onions. Serve hot with the rice, mixed sauteed peppersand garnish with the lemon. Very easy dish and moderately healthy!
Ingredients:
10 servings of rice, cooked
10 pompano fish, viscera removed, head off, washed, rinsed
250 ml of olive oil or, canola oil
100 gm of butter
1/2 cup of flour
50 gm of ginger roots, chopped
1 cup of green pepper, wedges
1 cup of red pepper, wedges
1 cup of yellow pepper, wedges
3 tea spoon of honey
3 tea spoon of parmesan cheese, grated
1/4th cup of green onions, chopped
1/4th cup of onions, chopped
1/2 tea spoon of cumin, ground
1 tea spoon of soy sauce
salt-pepper
10 lemon wedges (Garnish)
Method:
First, dredge the fish with the flour and make sure you take off the extra flour from the fish. Now, pan fry the fish with the oil on a medium heat for 2-3 min. on both sides or, till you see it's cooked and got a nice golden colour. Now, in a separate pan saute the 3 kinds of peppers & the onions on a low-medium heat for 1 min. Then, add the honey, ginger roots, s-sauce & cumin & continue cooking for the next 2-3 min. or, till they are cooked but still little crispy inside. Add the p-cheese and mix it gently and season with salt-pepper and then add the g-onions. Serve hot with the rice, mixed sauteed peppersand garnish with the lemon. Very easy dish and moderately healthy!
Saturday 16 February 2013
Costa Rican Style Bean Soup
Costa Rican Style Bean Soup 10 portions:
Ingredients:
50 ml of olive oil
1 tea spoon of butter
500 gm of black beans, canned, washed, rinsed
750 ml of vegetable or, chicken stock
1 cup of celery, chopped
1 cup of tomato, chopped
1/2 cup of onions, chopped
1/3rd cup of garlic, chopped
2 tea spoon of ginger roots, minced
1/2 cup of red pepper, small cubes
1 tea spoon of cumin, ground
1/2 tea spoon of thyme, powder
1/3rd cup of (Fresh) oregano leaves, chopped
1/2 tea spoon of cloves, ground
salt-pepper
1 cup of parsley leaves, chopped
1 cup of Crème Fraîche (Garnish), see recipe below:
Recipe for Crème Fraîche:
Take 1.5 cups of heavy cream/whipping cream, 2 tea spoon of butter milk and 2 tea spoon of sour cream. Mix them all in a bowl, cover it and refrigerate it for 30 min. and serve as you need to garnish your main course!
Method:
First, in a pot saute the vegetables ( ) with the butter and oil for 2-3 min on a low-medium heat. Now, add all other ingredients except the cloves and salt-pepper. Mix it gently and let it simmer for 5-7 min. Add the cloves and season with salt-pepper. Add the parsley leaves and mix it. Serve hot in a bowl and garnish with some Crème Fraîche. Very authentic, easy to make and very yummy!
Ingredients:
50 ml of olive oil
1 tea spoon of butter
500 gm of black beans, canned, washed, rinsed
750 ml of vegetable or, chicken stock
1 cup of celery, chopped
1 cup of tomato, chopped
1/2 cup of onions, chopped
1/3rd cup of garlic, chopped
2 tea spoon of ginger roots, minced
1/2 cup of red pepper, small cubes
1 tea spoon of cumin, ground
1/2 tea spoon of thyme, powder
1/3rd cup of (Fresh) oregano leaves, chopped
1/2 tea spoon of cloves, ground
salt-pepper
1 cup of parsley leaves, chopped
1 cup of Crème Fraîche (Garnish), see recipe below:
Recipe for Crème Fraîche:
Take 1.5 cups of heavy cream/whipping cream, 2 tea spoon of butter milk and 2 tea spoon of sour cream. Mix them all in a bowl, cover it and refrigerate it for 30 min. and serve as you need to garnish your main course!
Method:
First, in a pot saute the vegetables ( ) with the butter and oil for 2-3 min on a low-medium heat. Now, add all other ingredients except the cloves and salt-pepper. Mix it gently and let it simmer for 5-7 min. Add the cloves and season with salt-pepper. Add the parsley leaves and mix it. Serve hot in a bowl and garnish with some Crème Fraîche. Very authentic, easy to make and very yummy!
Hawaiian Mahi Mahi Fish
Hawaiian Mahi Mahi Fish 10 Portions:
Ingredients:
10 mahi mahi fish, fillets
2 cups of white wine
1 cup of olive oil or, canola oil
2 tea spoon of butter
1/3rd cup of garlic, chopped
1/3rd cup of onions, chopped
1 tea spoon of ginger roots, minced
1/2 cup of capers, chopped
1/2 cup of parsley leaves, chopped
1/2 cup of flour
salt-pepper
10 servings of rice, cooked
10 lemon wedges
Method:
First, dredge the fish in the flour and make sure you take off the extra flour from the fish. Now, in a frying pan saute the 4 ingredients ( ) with the butter on a low heat for 2-3 min. Add the wine and cook it on a medium heat and reduce it by 50 % . Now, on a separate pan cook the fish with the oil on a medium-high heat for 2 min. Then, place them in the wine sauce and continue cooking for the next 2 min. Add the parsley leaves and gently mix it. Season with salt-pepper. Serve hot with the side order of rice and garnish with lemon. Very easy to make and very healthy!
Ingredients:
10 mahi mahi fish, fillets
2 cups of white wine
1 cup of olive oil or, canola oil
2 tea spoon of butter
1/3rd cup of garlic, chopped
1/3rd cup of onions, chopped
1 tea spoon of ginger roots, minced
1/2 cup of capers, chopped
1/2 cup of parsley leaves, chopped
1/2 cup of flour
salt-pepper
10 servings of rice, cooked
10 lemon wedges
Method:
First, dredge the fish in the flour and make sure you take off the extra flour from the fish. Now, in a frying pan saute the 4 ingredients ( ) with the butter on a low heat for 2-3 min. Add the wine and cook it on a medium heat and reduce it by 50 % . Now, on a separate pan cook the fish with the oil on a medium-high heat for 2 min. Then, place them in the wine sauce and continue cooking for the next 2 min. Add the parsley leaves and gently mix it. Season with salt-pepper. Serve hot with the side order of rice and garnish with lemon. Very easy to make and very healthy!
Tuesday 12 February 2013
Mixed Beans Megnum
Mixed Beans Megnum 10 Portions:
Ingredients:
1 kg of mixed beans, dried, soaked in water overnight
(Garbanzo/chick peas, red kidney beans, Lima beans, black eyed peas, black beans,
edamame etc... )
2 tea spoon of garlic, chopped
2-3 bay leaves
1 cinnamon stick
1/3rd cup of olive oil
1 tea spoon of cumin, ground
1 tea spoon of sugar
1/2 tea spoon of ginger roots, minced
1 tea spoon of ketchup
1/3rd cup of red pepper, chopped
1/3rd cup of leeks, chopped
1/3rd cup of onions,, chopped
1/3rd tea spoon of smoked paprika
1/2 cup of coriander/cilantro leaves, chopped
1 tea spoon of butter
salt-pepper
Method:
First, in a pot saute the above ingredients (Except the last 3 ( ) items) with the oil for 2-3 min on a low-medium heat. Now, add the beans and lentils in it and stir it gently and add 1 Lt of water. Now, let it cook on a low heat for about 5 min. Stir it and check if it's cooked (Tender). If not then continue cooking for the next 5 min. or so. Then, add the coriander/cilantro and the butter, stir it and season with salt-pepper. Serve hot as a side dish with your choice of mains/entrees. You can also serve just like that in a bowl as a main dish. Very healthy and easy to make and it has lots of flavour!
Ingredients:
1 kg of mixed beans, dried, soaked in water overnight
(Garbanzo/chick peas, red kidney beans, Lima beans, black eyed peas, black beans,
edamame etc... )
2 tea spoon of garlic, chopped
2-3 bay leaves
1 cinnamon stick
1/3rd cup of olive oil
1 tea spoon of cumin, ground
1 tea spoon of sugar
1/2 tea spoon of ginger roots, minced
1 tea spoon of ketchup
1/3rd cup of red pepper, chopped
1/3rd cup of leeks, chopped
1/3rd cup of onions,, chopped
1/3rd tea spoon of smoked paprika
1/2 cup of coriander/cilantro leaves, chopped
1 tea spoon of butter
salt-pepper
Method:
First, in a pot saute the above ingredients (Except the last 3 ( ) items) with the oil for 2-3 min on a low-medium heat. Now, add the beans and lentils in it and stir it gently and add 1 Lt of water. Now, let it cook on a low heat for about 5 min. Stir it and check if it's cooked (Tender). If not then continue cooking for the next 5 min. or so. Then, add the coriander/cilantro and the butter, stir it and season with salt-pepper. Serve hot as a side dish with your choice of mains/entrees. You can also serve just like that in a bowl as a main dish. Very healthy and easy to make and it has lots of flavour!
Tofu-Potato Tikka
Tofu-Potato Tikka 10 Portions:
Ingredients:
1 kg of potatoes, boiled, peeled, smashed
1/2 tea spoon of smoked paprika
1/2 tea spoon of rosemary
1/2 tea spoon of oregano
1 tea spoon of parmesan cheese, grated
1/2 tea spoon of garlic powder or, chopped
1 tea spoon of onions, chopped
1/4th cup of cilantro/coriander leaves, chopped
100 gm of tofu, small cubed
salt-pepper
1/2 cup of flour
5 eggs, beaten (Mixed with 1/4th cup of heavy cream), called 'liason'
2 cups of panko (Japanese bread crumbs) or, regular bread crumbs
500 ml of olive oil or, canola oil
Method:
First, in a bowl mix the above ingredients ( ). Then, add the tofu and gently mix it with the potato. Season with salt-pepper. Mix it gently. Now, using your 2 hands make some patties, with your choice of shape! Now, dredge them in the flour and make sure you take off the excess flour from the patties. Now, soak them gently in the liason mix and then dredge it in the bread crumbs and put them in the fridge for 30 min. Now, deep fry them in the hot oil for 1-2 min. on each side. It should have a nice golden colour! Serve hot with some ketch up or, any sort of condiments. Very tasty and delightful!
Ingredients:
1 kg of potatoes, boiled, peeled, smashed
1/2 tea spoon of smoked paprika
1/2 tea spoon of rosemary
1/2 tea spoon of oregano
1 tea spoon of parmesan cheese, grated
1/2 tea spoon of garlic powder or, chopped
1 tea spoon of onions, chopped
1/4th cup of cilantro/coriander leaves, chopped
100 gm of tofu, small cubed
salt-pepper
1/2 cup of flour
5 eggs, beaten (Mixed with 1/4th cup of heavy cream), called 'liason'
2 cups of panko (Japanese bread crumbs) or, regular bread crumbs
500 ml of olive oil or, canola oil
Method:
First, in a bowl mix the above ingredients ( ). Then, add the tofu and gently mix it with the potato. Season with salt-pepper. Mix it gently. Now, using your 2 hands make some patties, with your choice of shape! Now, dredge them in the flour and make sure you take off the excess flour from the patties. Now, soak them gently in the liason mix and then dredge it in the bread crumbs and put them in the fridge for 30 min. Now, deep fry them in the hot oil for 1-2 min. on each side. It should have a nice golden colour! Serve hot with some ketch up or, any sort of condiments. Very tasty and delightful!
Saturday 9 February 2013
Risotto a la Champignon
Risotto a la Champignon 10 Portions:
Ingredients:
1/2 cup of onions, chopped
500 gm of arborio rice
1.5 Lt of chicken or, vegetable stock
75 gm of butter
50 ml of olive oil
1/2 tea spoon of smoked paprika
1 cup of mushroom. chopped
1/2 cup of Parmesan cheese, grated
salt-pepper
Method:
First, in a pot saute the onions and mushroom with the o-oil for 2-3 min. on a low-medium heat. Now, add the rice and stir it gently. Add 1/3rd of the stock in it and stir it gently. Add 1/3 of the stock again when you see that all of the liquid has been absorbed by the rice. Add the rest (1/2) of the stock and stir it gently. But, if you see that the rice do not need any more liquid then simple do not add any more! The texture of the rice should be very soft, silky and tender. Add the s-paprika and mix it gently. Take the pot off the fire. Add the butter and mix/stir it gently. Then add the Parmesan cheese and do the same. Season with salt-pepper.
NB: This dish could be served just like that by itself or, you may serve it as a side (starch) dish with your choice of any meat or, fish or, even any other veggie dish!
Ingredients:
1/2 cup of onions, chopped
500 gm of arborio rice
1.5 Lt of chicken or, vegetable stock
75 gm of butter
50 ml of olive oil
1/2 tea spoon of smoked paprika
1 cup of mushroom. chopped
1/2 cup of Parmesan cheese, grated
salt-pepper
Method:
First, in a pot saute the onions and mushroom with the o-oil for 2-3 min. on a low-medium heat. Now, add the rice and stir it gently. Add 1/3rd of the stock in it and stir it gently. Add 1/3 of the stock again when you see that all of the liquid has been absorbed by the rice. Add the rest (1/2) of the stock and stir it gently. But, if you see that the rice do not need any more liquid then simple do not add any more! The texture of the rice should be very soft, silky and tender. Add the s-paprika and mix it gently. Take the pot off the fire. Add the butter and mix/stir it gently. Then add the Parmesan cheese and do the same. Season with salt-pepper.
NB: This dish could be served just like that by itself or, you may serve it as a side (starch) dish with your choice of any meat or, fish or, even any other veggie dish!
Unique Musroom Bonanza Stirfry
Unique Mushroom Bonanza Stir fry 10 Portions:
Ingredients:
10 servings of Jasmin or, Basmati or, sticky rice (Cooked)
1/2 cup of (Roasted) sesame seeds
4 cups of stir fry sauce (See Recipe below!)
1/2 cup of olive oil
1/2 cup of celery, fine julienne cuts
1/2 cup of onions, fine julienne cuts
1/2 cup of carrots, fine julienne cuts
1/2 cup of red pepper, fine julienne cuts
1/2 cup of morel (Mushroom), julienne cuts
1/2 cup of shiitake (Mushroom), julienne cuts
1/2 cup of portobello (Mushroom), julienne cuts
1/2 cup of chanterelles (Mushroom), julienne cuts
salt-pepper
(Sauce Ingredients & Recipe)
In a bowl, take the followings: (1 cup of BBQ sauce, 1 cup of soy sauce, 1/2 cup of Worcestershire sauce, 1/2 cup of ketchup, 1/2 cup of grape seed or, cotton seed oil, 1/2 cup of rice wine/rice vinegar, 2 tea spoons of minced ginger roots, 12/ tea spoon of minced garlic, 1 tea spoon of sugar) Now, whisk them well. Your stir fry sauce is ready!
Method:
First, saute all the vegetables with the olive oil in a pot for 2-3 min. Now add the stir fry sauce and cook it for 2-3 more min. Season with salt-pepper. Serve hot with the rice. Very re-freshing and yummy!
Ingredients:
10 servings of Jasmin or, Basmati or, sticky rice (Cooked)
1/2 cup of (Roasted) sesame seeds
4 cups of stir fry sauce (See Recipe below!)
1/2 cup of olive oil
1/2 cup of celery, fine julienne cuts
1/2 cup of onions, fine julienne cuts
1/2 cup of carrots, fine julienne cuts
1/2 cup of red pepper, fine julienne cuts
1/2 cup of morel (Mushroom), julienne cuts
1/2 cup of shiitake (Mushroom), julienne cuts
1/2 cup of portobello (Mushroom), julienne cuts
1/2 cup of chanterelles (Mushroom), julienne cuts
salt-pepper
(Sauce Ingredients & Recipe)
In a bowl, take the followings: (1 cup of BBQ sauce, 1 cup of soy sauce, 1/2 cup of Worcestershire sauce, 1/2 cup of ketchup, 1/2 cup of grape seed or, cotton seed oil, 1/2 cup of rice wine/rice vinegar, 2 tea spoons of minced ginger roots, 12/ tea spoon of minced garlic, 1 tea spoon of sugar) Now, whisk them well. Your stir fry sauce is ready!
Method:
First, saute all the vegetables with the olive oil in a pot for 2-3 min. Now add the stir fry sauce and cook it for 2-3 more min. Season with salt-pepper. Serve hot with the rice. Very re-freshing and yummy!
Turkey With Couscous:
Turkey With Couscous 10 Portions:
Ingredients:
(For Turkey)
1.5 kg of turkey breast
6-7 garlic cloves, smashed
2-3 bay leaves
1/2 cup of celery, cubed
1/2 cup of carrots, cubed
1 cup of onion, cubed
1 tea spoon of (Fresh) thyme leaves
500 ml of water
1 cup of white wine
2 tea spoons of corn starch (Mixed with 1/2 cup of cold water)
1 Lt of vegetable or, chicken or, veal or, beef stock, hot
(For Couscous)
400 gm of couscous
2 tea spoons of onion, minced
1 tea spoon of celery, minced
1 tea spoon of carrots, minced
1 tea spoon of garlic, minced
2 tea spoons of olive oil
2 tea spoons of butter
1 cup of cranberry
1 cup of sugar
1 Lt of vegetable or, chicken or, veal or, beef stock, hot
salt-pepper
Method:
First, on a greased roasting pan put all the Turkey ingredients in, except the last 3 items ( ) ( )Now, place the turkey breast on top of them. Add the stock in the pan. Roast it in the oven for 20 min. @ 325 Degrees F or, till the internal temperature reaches to 165 Degrees F. Keep it hot (Covered). While the turkey is cooking, take a pot and saute the onion, celery, carrot & garlic with the o-oil for 2-3 min. on a low-medium heat. Add the couscous and the hot stock and stir it gently, and take it off the heat, cover it and let it get soaked with the moisture. Add the butter. Keep it covered and warm. Now, in a separate pan add the cranberry, sugar and also add 1/2 cup of cold water (Not added in the ingredients) and let it cook on a low-medium heat for 5-6 min. It should have a nice and sticky texture. Now, add this sweet cranberry with the couscous and gently mix it. By this time your turkey should be cooked. Take it off the oven and keep it hot and covered. Now, in the same roasting tray, along with this cooked vegetables and herbs, add the wine and swirl it and let it cook for 3 min. Add the stock, and cook it for 5 more min. Strain it into a separate pot and add the corn starch slurry and whisk it well so that it doesn't leave any lumps. Season with salt-pepper. It's your home-made turkey gravy! Slice the meat and serve hot with some turkey gravy and couscous. Excellent choice for thanks giving day and rest of the year!
Ingredients:
(For Turkey)
1.5 kg of turkey breast
6-7 garlic cloves, smashed
2-3 bay leaves
1/2 cup of celery, cubed
1/2 cup of carrots, cubed
1 cup of onion, cubed
1 tea spoon of (Fresh) thyme leaves
500 ml of water
1 cup of white wine
2 tea spoons of corn starch (Mixed with 1/2 cup of cold water)
1 Lt of vegetable or, chicken or, veal or, beef stock, hot
(For Couscous)
400 gm of couscous
2 tea spoons of onion, minced
1 tea spoon of celery, minced
1 tea spoon of carrots, minced
1 tea spoon of garlic, minced
2 tea spoons of olive oil
2 tea spoons of butter
1 cup of cranberry
1 cup of sugar
1 Lt of vegetable or, chicken or, veal or, beef stock, hot
salt-pepper
Method:
First, on a greased roasting pan put all the Turkey ingredients in, except the last 3 items ( ) ( )Now, place the turkey breast on top of them. Add the stock in the pan. Roast it in the oven for 20 min. @ 325 Degrees F or, till the internal temperature reaches to 165 Degrees F. Keep it hot (Covered). While the turkey is cooking, take a pot and saute the onion, celery, carrot & garlic with the o-oil for 2-3 min. on a low-medium heat. Add the couscous and the hot stock and stir it gently, and take it off the heat, cover it and let it get soaked with the moisture. Add the butter. Keep it covered and warm. Now, in a separate pan add the cranberry, sugar and also add 1/2 cup of cold water (Not added in the ingredients) and let it cook on a low-medium heat for 5-6 min. It should have a nice and sticky texture. Now, add this sweet cranberry with the couscous and gently mix it. By this time your turkey should be cooked. Take it off the oven and keep it hot and covered. Now, in the same roasting tray, along with this cooked vegetables and herbs, add the wine and swirl it and let it cook for 3 min. Add the stock, and cook it for 5 more min. Strain it into a separate pot and add the corn starch slurry and whisk it well so that it doesn't leave any lumps. Season with salt-pepper. It's your home-made turkey gravy! Slice the meat and serve hot with some turkey gravy and couscous. Excellent choice for thanks giving day and rest of the year!
Pine Nuts & Brussel Sprout Salad:
Pine Nuts & Brussels Sprout Salad 10 Portions:
Ingredients:
1 kg of Brussels sprouts
1 cup of pine nuts
1/2 cup of honey
2 tea spoon of (Fresh) lemon/lime juice
4 tea spoons of olive oil
2 tea spoons of balsamic vinegar
1/2 tea spoon of ginger roots, minced
1/4th cup of red pepper, small cubed
1/4th cup of yellow pepper, small cubed
1 tea spoon of ketchup
2 tea spoon of Parmesan cheese, grated
1/4th cup of cilantro/coriander leaves, chopped
salt-pepper
1.5 Lt. of hot water (Mixed with 1 tea spoon of salt)
Method:
First, take the tip of the b-sprouts and cut them in halves. Now, cook them for 2 min. in the hot water. It might be still little bit crunchy. Cool them right away with some icy cold water. Rinse them well. Now, in a big bowl mix everything else except the salt-pepper. Season with salt-pepper at the end. Serve chilled. Beautiful recipe and colour.
Ingredients:
1 kg of Brussels sprouts
1 cup of pine nuts
1/2 cup of honey
2 tea spoon of (Fresh) lemon/lime juice
4 tea spoons of olive oil
2 tea spoons of balsamic vinegar
1/2 tea spoon of ginger roots, minced
1/4th cup of red pepper, small cubed
1/4th cup of yellow pepper, small cubed
1 tea spoon of ketchup
2 tea spoon of Parmesan cheese, grated
1/4th cup of cilantro/coriander leaves, chopped
salt-pepper
1.5 Lt. of hot water (Mixed with 1 tea spoon of salt)
Method:
First, take the tip of the b-sprouts and cut them in halves. Now, cook them for 2 min. in the hot water. It might be still little bit crunchy. Cool them right away with some icy cold water. Rinse them well. Now, in a big bowl mix everything else except the salt-pepper. Season with salt-pepper at the end. Serve chilled. Beautiful recipe and colour.
Rosemary Stuffed Pork Chop
Rosemary Stuffed Pork Chop 10 Portions:
Ingredients:
10 servings of mashed potatoes
10 servings of assorted vegetables (Your Choice)
1 cup of parsley leaves, chopped
10 orange sliced
10 raw pork chops
1 tea spoon of rosemary flakes
1/2 cup of pitted prunes, chopped
1/2 cup of apricots, chopped
1 tea spoon of garlic, chopped
1 tea spoon of onion, chopped
1 tea spoon of butter
1 tea spoon of olive oil
1/3rd cup of port or, Madeira
2 cups of beef gravy, ready to go, hot
1/2 cup of red pepper, small cubed
500 ml of beef or, chicken or, veal stock
3-4 bay leaves
salt-pepper
Method:
First, you have to cut pockets in the pork chops, using a thin-bladed knife. Now, stuff the pork with the prunes, rosemary and apricots. Now, on a greased baking tray put those pork chops in and pour the stock in the tray and cover it with a foil paper. Bake it at 325 Degrees F for 15 min. The internal temperature should reach to 165 Degrees F. If not, then continue cooking for the next 5 min. or, so. While the pork is cooking, you take a pan and saute the garlic, onion, r-pepper & bay leaves with the o-oil and butter for 3-4 min. on a low-medium heat. Now, add the liquor (Port/Madeira) and continue cooking the veggies on a high heat for 2-3 more min. Add the gravy and stir it. Season with salt-pepper. Be cautious when you add the salt, as the gravy will already have some salt added! When the pork is cooked, pour the sauce on top of the pork. Garnish with orange and parsley leaves serve with your choice of vegetable and mashed potatoes. Very easy but beautiful taste!
Ingredients:
10 servings of mashed potatoes
10 servings of assorted vegetables (Your Choice)
1 cup of parsley leaves, chopped
10 orange sliced
10 raw pork chops
1 tea spoon of rosemary flakes
1/2 cup of pitted prunes, chopped
1/2 cup of apricots, chopped
1 tea spoon of garlic, chopped
1 tea spoon of onion, chopped
1 tea spoon of butter
1 tea spoon of olive oil
1/3rd cup of port or, Madeira
2 cups of beef gravy, ready to go, hot
1/2 cup of red pepper, small cubed
500 ml of beef or, chicken or, veal stock
3-4 bay leaves
salt-pepper
Method:
First, you have to cut pockets in the pork chops, using a thin-bladed knife. Now, stuff the pork with the prunes, rosemary and apricots. Now, on a greased baking tray put those pork chops in and pour the stock in the tray and cover it with a foil paper. Bake it at 325 Degrees F for 15 min. The internal temperature should reach to 165 Degrees F. If not, then continue cooking for the next 5 min. or, so. While the pork is cooking, you take a pan and saute the garlic, onion, r-pepper & bay leaves with the o-oil and butter for 3-4 min. on a low-medium heat. Now, add the liquor (Port/Madeira) and continue cooking the veggies on a high heat for 2-3 more min. Add the gravy and stir it. Season with salt-pepper. Be cautious when you add the salt, as the gravy will already have some salt added! When the pork is cooked, pour the sauce on top of the pork. Garnish with orange and parsley leaves serve with your choice of vegetable and mashed potatoes. Very easy but beautiful taste!
Wednesday 6 February 2013
Nutri-Mixed Bean Soup
Nutri-Mixed Bean Soup 10 Portions:
Ingredients:
1 lt of chicken or, veal or, beef or, pork stock
1/2 cup of red kidney beans (canned), washed, rinsed
1/2 cup of black beans (canned), washed, rinsed
1/2 cup of black beans (canned), washed, rinsed
1/2 cup of black eyed peas (canned), washed, rinsed
1/2 cup of chickpeas (canned), washed, rinsed
1/2 cup of cranberry beans (canned), washed, rinsed
1/2 cup of lentils (canned), washed, rinsed
1/2 cup of lima beans (canned), washed, rinsed
1/2 cup of pink beans (canned), washed, rinsed
1/2 cup of split peas (canned), washed, rinsed
3-4 bay leaves
2 tea spoons of garlic, chopped
2 tea spoons of onions, chopped
1 tea spoon of ginger roots, minced
1/2 cup of celery, chopped
1 cup of carrots, chopped
1 tea spoon of butter
1 tea spoon of olive oil
1/2 cup of white wine
1 tea spoon of smoked paprika
1 tea spoon of cumin, ground
1/2 cup of salsa
1 tea spoon of brown sugar
salt-pepper
1/2 cup of cilantro leaves
Method:
First, saute the ( ) 8 ingredients on a low-medium heat for 3-4 min. Add the wine and cook it for 2 more min. Add everything else in the pot except the salt-pepper & coriander/cilantro leaves. Simmer it for 15 min. Season with salt-pepper add the cilantro leaves. Serve hot. Very simple, healthy and nutritious soup!
Ingredients:
1 lt of chicken or, veal or, beef or, pork stock
1/2 cup of red kidney beans (canned), washed, rinsed
1/2 cup of black beans (canned), washed, rinsed
1/2 cup of black beans (canned), washed, rinsed
1/2 cup of black eyed peas (canned), washed, rinsed
1/2 cup of chickpeas (canned), washed, rinsed
1/2 cup of cranberry beans (canned), washed, rinsed
1/2 cup of lentils (canned), washed, rinsed
1/2 cup of lima beans (canned), washed, rinsed
1/2 cup of pink beans (canned), washed, rinsed
1/2 cup of split peas (canned), washed, rinsed
3-4 bay leaves
2 tea spoons of garlic, chopped
2 tea spoons of onions, chopped
1 tea spoon of ginger roots, minced
1/2 cup of celery, chopped
1 cup of carrots, chopped
1 tea spoon of butter
1 tea spoon of olive oil
1/2 cup of white wine
1 tea spoon of smoked paprika
1 tea spoon of cumin, ground
1/2 cup of salsa
1 tea spoon of brown sugar
salt-pepper
1/2 cup of cilantro leaves
Method:
First, saute the ( ) 8 ingredients on a low-medium heat for 3-4 min. Add the wine and cook it for 2 more min. Add everything else in the pot except the salt-pepper & coriander/cilantro leaves. Simmer it for 15 min. Season with salt-pepper add the cilantro leaves. Serve hot. Very simple, healthy and nutritious soup!
Roasted Bell Pepper Salad
Roasted Bell Pepper Salad 10 Portions:
Ingredients:
100 ml of olive oil
1 tea spoon of oregano flakes
1/2 tea spoon of rosemary
1 cup of garlic cloves, pilled
1 cup of cooking onions, medium, diced
1 cup of red pepper, medium, diced
1 cup of green pepper, medium, diced
1 cup of yellow pepper, medium, diced
1 cup of orange pepper, medium, diced
1/2 tea spoon of sweet cherry pepeprs, chopped
(Or, 1/4th tea spoon of red chilli flakes)
*Salt
1/3rd cup of parmesan cheese, grated
1/4th cup of light italian dressing
Method:
First, in a bowl marinate the peppers with the above ingredients, except the last 3 items. Now, on a greased baking tray put those peppers and bake it @ 350 Degree F for 5 min. and then continue baking @ 325 Degree F for 5 more min. Let it cool down outside for 15-20 min. Now, in a bowl toss the baked peppers with the p-cheese and the i-dressing. Season with salt. It's a very healthy salad and full of gorgious colour!
Ingredients:
100 ml of olive oil
1 tea spoon of oregano flakes
1/2 tea spoon of rosemary
1 cup of garlic cloves, pilled
1 cup of cooking onions, medium, diced
1 cup of red pepper, medium, diced
1 cup of green pepper, medium, diced
1 cup of yellow pepper, medium, diced
1 cup of orange pepper, medium, diced
1/2 tea spoon of sweet cherry pepeprs, chopped
(Or, 1/4th tea spoon of red chilli flakes)
*Salt
1/3rd cup of parmesan cheese, grated
1/4th cup of light italian dressing
Method:
First, in a bowl marinate the peppers with the above ingredients, except the last 3 items. Now, on a greased baking tray put those peppers and bake it @ 350 Degree F for 5 min. and then continue baking @ 325 Degree F for 5 more min. Let it cool down outside for 15-20 min. Now, in a bowl toss the baked peppers with the p-cheese and the i-dressing. Season with salt. It's a very healthy salad and full of gorgious colour!
Italian Mixed Olive Salad
Italian Mixed Olive Salad 10 Portions:
Ingredients:
100 ml of olive oil
2 tea spoon of red onions, minced
3 tea spoon of garlic, minced
1/2 tea spoon of red chili flakes
1/4th cup of sun dried tomatoes, chopped
1 tea spoon of brown sugar
1 tea spoon of honey
1 tea spoon of lemon/lime juice (Fresh)
1 cup of feta cheese, small cubed
2 tea spoons of celery, minced
1/4th cup of red pepper, very small cubed
50 gm of Manzanilla olive, pitted
50 gm of Kalamata olive, pitted
50 gm of Liguria olive, pitted
50 gm of Ponentine olive, pitted
50 gm of Gaeta olive, pitted
50 gm of Lugano olive, pitted
* salt
Method:
Take a bowl and mix all the ingredients together with a rubber spatula except the salt. Now, season the salad with some salt. Chill it in the fridge for 15 min. Serve immediately. It's a great salad for any cocktail party. Super easy, but excellent taste!
Ingredients:
100 ml of olive oil
2 tea spoon of red onions, minced
3 tea spoon of garlic, minced
1/2 tea spoon of red chili flakes
1/4th cup of sun dried tomatoes, chopped
1 tea spoon of brown sugar
1 tea spoon of honey
1 tea spoon of lemon/lime juice (Fresh)
1 cup of feta cheese, small cubed
2 tea spoons of celery, minced
1/4th cup of red pepper, very small cubed
50 gm of Manzanilla olive, pitted
50 gm of Kalamata olive, pitted
50 gm of Liguria olive, pitted
50 gm of Ponentine olive, pitted
50 gm of Gaeta olive, pitted
50 gm of Lugano olive, pitted
* salt
Method:
Take a bowl and mix all the ingredients together with a rubber spatula except the salt. Now, season the salad with some salt. Chill it in the fridge for 15 min. Serve immediately. It's a great salad for any cocktail party. Super easy, but excellent taste!
Tuesday 5 February 2013
Jamaican Style Red Snapper
Jamaican Style Red Snapper 10 Portions:
Ingredients:
10 servings of rice
10 lemon wedges
10 red snapper fillets
500 ml of olive or, canola oil
2 cups of carrots, fine julienne cuts
2 tea spoons of thyme leaves, rubbed
1 tea spoon of allspice, ground/cracked
2 onions, thin sliced
1/4th cup of hot pepper, thin sliced
2 tea spoon of brown sugar
1 cup of white wine
1/3rd cup of green onions, chopped
1 cup of flour
salt-pepper
Method:
First, dredge the fish in the flour and take off the excess flour. Now, in a very hot skillet pan, sear the fish with 1/3rd of the oil for 1-2 min. on each other. Now, using a different pan, saute the carrots, thyme leaves, allspice, onions, hot pepper, b-sugar, wine and salt-pepper with the rest of the oil, for 1-2 min. or, till they are cooked properly. Now, top up the fish with this cooked vegetables. Serve hot with some rice and garnish with lemon wedges.
Ingredients:
10 servings of rice
10 lemon wedges
10 red snapper fillets
500 ml of olive or, canola oil
2 cups of carrots, fine julienne cuts
2 tea spoons of thyme leaves, rubbed
1 tea spoon of allspice, ground/cracked
2 onions, thin sliced
1/4th cup of hot pepper, thin sliced
2 tea spoon of brown sugar
1 cup of white wine
1/3rd cup of green onions, chopped
1 cup of flour
salt-pepper
Method:
First, dredge the fish in the flour and take off the excess flour. Now, in a very hot skillet pan, sear the fish with 1/3rd of the oil for 1-2 min. on each other. Now, using a different pan, saute the carrots, thyme leaves, allspice, onions, hot pepper, b-sugar, wine and salt-pepper with the rest of the oil, for 1-2 min. or, till they are cooked properly. Now, top up the fish with this cooked vegetables. Serve hot with some rice and garnish with lemon wedges.
Australian Style Meat Pie
Australian Style Meat Pie 10 Portions:
Ingredrients:
2 pie shell (10")
2 pie covers/lids (10")
1 kg of inside round, small cubes
200 gm of bacon strips, small cubes
1/2 cup of onions
1/2 cup of garlic, chopped
2 tea spoons of thyme leaves, rubbed
2 tea spoon of olive oil
2 tea spoon of lemon/lime juice (fresh)
1 egg, beaten (With 1/4th cup of milk)
salt-pepper
Method:
First, cook the meat with the oil, thyme, garlic, bacon and onions (for 3-4 min.). Season with salt-pepper. Add the lemon juice. Mix it gently. Fill up the pie shell with the stuffing you just made. Cover with the lids. Now, with a fork you close all the corners around. Brush the pie cover with the beaten eggs. Bake @ 350 Degrees F for 15 min or, till you see a nice golden colour on the pies. Excellent taste!
Ingredrients:
2 pie shell (10")
2 pie covers/lids (10")
1 kg of inside round, small cubes
200 gm of bacon strips, small cubes
1/2 cup of onions
1/2 cup of garlic, chopped
2 tea spoons of thyme leaves, rubbed
2 tea spoon of olive oil
2 tea spoon of lemon/lime juice (fresh)
1 egg, beaten (With 1/4th cup of milk)
salt-pepper
Method:
First, cook the meat with the oil, thyme, garlic, bacon and onions (for 3-4 min.). Season with salt-pepper. Add the lemon juice. Mix it gently. Fill up the pie shell with the stuffing you just made. Cover with the lids. Now, with a fork you close all the corners around. Brush the pie cover with the beaten eggs. Bake @ 350 Degrees F for 15 min or, till you see a nice golden colour on the pies. Excellent taste!
New Zealand Style Lemon-Pepper Mahi Mahi
New Zealand Style Lemon-Pepper Mahi Mahi 10 Servings:
Ingredients:
10 servings of mashed potatoes or, pasta
10 lemon wedges (Garnish)
10 mahi mahi fish (fillets)
1/4th cup of Worcestershire sauce
1/4th cup of french or, Dijon mustard
1/4th cup of honey
1/4th cup of (Fresh) basil leaves, chopped
1/4th cup of butter
1/4th cup of onions, minced
2 tea spoons of olive oil
1/4th cup of (Fresh) lemon/lime juice
1 cup of water
salt-pepper
Method:
First, saute the onions with the oil and the butter for 2 min, on a low-medium heat. Add the w-sauce, mustard, honey and salt-pepper. Stir it and cook for 1 more min. Add the l-juice and mix it and make it chill for 5 min. in the fridge. Now, take a greased baking tray & line up the fishes. Pour the sauce mixture on top of the fish and bake it in the oven for 5 min. @ 325 Degrees F. Now, add the water in the baking tray and continue cooking for the next 8 min. Serve hot with the starches and garnish with lemon / lime wedges. Beautiful taste! Popular dish from New Zealand
Ingredients:
10 servings of mashed potatoes or, pasta
10 lemon wedges (Garnish)
10 mahi mahi fish (fillets)
1/4th cup of Worcestershire sauce
1/4th cup of french or, Dijon mustard
1/4th cup of honey
1/4th cup of (Fresh) basil leaves, chopped
1/4th cup of butter
1/4th cup of onions, minced
2 tea spoons of olive oil
1/4th cup of (Fresh) lemon/lime juice
1 cup of water
salt-pepper
Method:
First, saute the onions with the oil and the butter for 2 min, on a low-medium heat. Add the w-sauce, mustard, honey and salt-pepper. Stir it and cook for 1 more min. Add the l-juice and mix it and make it chill for 5 min. in the fridge. Now, take a greased baking tray & line up the fishes. Pour the sauce mixture on top of the fish and bake it in the oven for 5 min. @ 325 Degrees F. Now, add the water in the baking tray and continue cooking for the next 8 min. Serve hot with the starches and garnish with lemon / lime wedges. Beautiful taste! Popular dish from New Zealand
Monday 4 February 2013
Chapa White Chicken Roast
Chapa White Chicken Roast 10 servings:
Ingredients:
10 servings of mashed potatoes
1/2 cup of coriander/cilantro leaves, chopped
1/2 cup of (Fresh) basil leaves, chopped
1/2 cup of garlic, chopped
1/4th cup of onions, chopped
1/4th cup of red pepper, chopped
10 chicken breasts
10 tea spoons of Worcestershire sauce
1/2 cup of parmesan cheese, grated
2 tea spoon of orange zest, grated
5 cups of water
* Olive oil
*salt-pepper
*Cheese sauce (See Recipe below)
(Recipe for the cheese sauce) Cheese sauce ingredients are not included in the chicken recipe above!
In a pot, take 2 tea spoons of olive oil, 1 tea spoon of garlic (Chopped) and saute them for 1 min. on a medium heat. Add 2-3 bay leaves and 500 ml of heavy cream. Bring it to simmer. Discard the bay leaves. Add 3 tea spoons of parmesan cheese and stir it. Bring it to boil. Turn it off. Add some slurry (3 tea spoons of corn starch and 1/2 cup of cold water mixture) to make it thick. While you adding the slurry, make sure you whisk it vigorously to avoid any lumps in the sauce. Season with salt. Sauce is ready, keep it warm/hot.
Method:
First, pound the chicken with a wooden mallet. Cover the chicken with plastic wrap or, wax paper. To save time, cover several pieces with one sheet of plastic wrap rather than covering each one separately. Using a wooden mallet/pounder, firmly pound the entire surface of each piece of chicken to a ½ - to ¼-inch thickness, for medium pieces. You have to remember that, if you pound the chicken too hard or, too thin, it will tear. Not only does pounding reduce your cooking time, it also helps break down the chicken’s fibres and connective tissue to create a more tender product. Now, place the chicken on a clean counter. Lightly sprinkle some salt-pepper. Also sprinkle some garlic, onion, o-oil, r-pepper, w-sauce & o-zest. Roll them individually as tight as possible. Take a greased baking tray and place them in a row. Add the water in it. Bake it @ 325 Degrees F for 10 min. Take them out and pour the sauce on top of the chicken and sprinkle the p-cheese on top and cook it for 5 more min @ 375 Degrees F. Make sure the internal temperature reaches to 165 Degrees F or, higher. Serve hot with a side order of mashed potatoes. Real flavour, real taste!
Ingredients:
10 servings of mashed potatoes
1/2 cup of coriander/cilantro leaves, chopped
1/2 cup of (Fresh) basil leaves, chopped
1/2 cup of garlic, chopped
1/4th cup of onions, chopped
1/4th cup of red pepper, chopped
10 chicken breasts
10 tea spoons of Worcestershire sauce
1/2 cup of parmesan cheese, grated
2 tea spoon of orange zest, grated
5 cups of water
* Olive oil
*salt-pepper
*Cheese sauce (See Recipe below)
(Recipe for the cheese sauce) Cheese sauce ingredients are not included in the chicken recipe above!
In a pot, take 2 tea spoons of olive oil, 1 tea spoon of garlic (Chopped) and saute them for 1 min. on a medium heat. Add 2-3 bay leaves and 500 ml of heavy cream. Bring it to simmer. Discard the bay leaves. Add 3 tea spoons of parmesan cheese and stir it. Bring it to boil. Turn it off. Add some slurry (3 tea spoons of corn starch and 1/2 cup of cold water mixture) to make it thick. While you adding the slurry, make sure you whisk it vigorously to avoid any lumps in the sauce. Season with salt. Sauce is ready, keep it warm/hot.
Method:
First, pound the chicken with a wooden mallet. Cover the chicken with plastic wrap or, wax paper. To save time, cover several pieces with one sheet of plastic wrap rather than covering each one separately. Using a wooden mallet/pounder, firmly pound the entire surface of each piece of chicken to a ½ - to ¼-inch thickness, for medium pieces. You have to remember that, if you pound the chicken too hard or, too thin, it will tear. Not only does pounding reduce your cooking time, it also helps break down the chicken’s fibres and connective tissue to create a more tender product. Now, place the chicken on a clean counter. Lightly sprinkle some salt-pepper. Also sprinkle some garlic, onion, o-oil, r-pepper, w-sauce & o-zest. Roll them individually as tight as possible. Take a greased baking tray and place them in a row. Add the water in it. Bake it @ 325 Degrees F for 10 min. Take them out and pour the sauce on top of the chicken and sprinkle the p-cheese on top and cook it for 5 more min @ 375 Degrees F. Make sure the internal temperature reaches to 165 Degrees F or, higher. Serve hot with a side order of mashed potatoes. Real flavour, real taste!
Dingo Rice Pilaf
Dingo Rice Pilaf 10 Portions:
Ingredients:
5 cups of par-boiled rice
50 ml of olive oil
50 gm of butter
10 cups of chicken or, vegetable or, beef stock
1/2 cup of onions, chopped
1/2 cup of celery, chopped
2 tea spoons of garlic, chopped
1/2 cup of soy sauce
1 tea spoon of sugar
1 tea spoon of oregano flakes
1 tea spoon of chili flakes
2-3 bay leaves
salt-pepper
1/2 cup of parsley leaves, washed, chopped
Method:
First, in a pot saute the onion, garlic, celery, c-flakes and b-leaves with the o-oil on a medium heat for 2 min. Then, add the rice and stir it gently. Add the stock, cover it and let it cook on a medium heat for about 3 min. Now, gently stir it and continue cooking for 3-4 more min or till they are cooked. Now, add the butter, s-sauce, sugar and stir it gently. Season with salt-pepper. Very easy but excellent dish. Garnish with parsley leaves and serve hot!
Ingredients:
5 cups of par-boiled rice
50 ml of olive oil
50 gm of butter
10 cups of chicken or, vegetable or, beef stock
1/2 cup of onions, chopped
1/2 cup of celery, chopped
2 tea spoons of garlic, chopped
1/2 cup of soy sauce
1 tea spoon of sugar
1 tea spoon of oregano flakes
1 tea spoon of chili flakes
2-3 bay leaves
salt-pepper
1/2 cup of parsley leaves, washed, chopped
Method:
First, in a pot saute the onion, garlic, celery, c-flakes and b-leaves with the o-oil on a medium heat for 2 min. Then, add the rice and stir it gently. Add the stock, cover it and let it cook on a medium heat for about 3 min. Now, gently stir it and continue cooking for 3-4 more min or till they are cooked. Now, add the butter, s-sauce, sugar and stir it gently. Season with salt-pepper. Very easy but excellent dish. Garnish with parsley leaves and serve hot!
Greek Potatoes
Greek Potatoes 10 Portions:
Ingredients:
75 ml of olive oil
7-10 garlic cloves, peeled
1/4th cup of onions, big cubes
1/2 cup of white vinegar
2 tea spoons of rosemary
2 tea spoons of oregano flakes
1/2 tea spoon of salt
1/2 cup of white wine
1/2 tea spoon of black pepper, ground
1/2 tea spoon of sugar
1 cup of feta cheese, small cubes
1 cup of green onions, chopped
1 kg of russet potatoes, big cubes
Method:
In a big bowl, marinate the potatoes with all of the above ingredients, except the f-cheese and green onions. Now, put it on a baking tray. Bake them @ 325 Degrees F for 30 min. Take them out and toss them gently so that all the potatoes at the bottom comes up and the one on the top goes at the bottom. Continue cooking (@ 350 Degrees F) at this time, for 5 more min or, till you get a nice golden colour on top. Take them out and cover the potatoes with the f-cheese and sprinkle the green onions on top. Continue baking for 5 more min (@ 375 Degrees F). Serve hot (As a side dish) with your choice of main courses. Fantastic taste!
Ingredients:
75 ml of olive oil
7-10 garlic cloves, peeled
1/4th cup of onions, big cubes
1/2 cup of white vinegar
2 tea spoons of rosemary
2 tea spoons of oregano flakes
1/2 tea spoon of salt
1/2 cup of white wine
1/2 tea spoon of black pepper, ground
1/2 tea spoon of sugar
1 cup of feta cheese, small cubes
1 cup of green onions, chopped
1 kg of russet potatoes, big cubes
Method:
In a big bowl, marinate the potatoes with all of the above ingredients, except the f-cheese and green onions. Now, put it on a baking tray. Bake them @ 325 Degrees F for 30 min. Take them out and toss them gently so that all the potatoes at the bottom comes up and the one on the top goes at the bottom. Continue cooking (@ 350 Degrees F) at this time, for 5 more min or, till you get a nice golden colour on top. Take them out and cover the potatoes with the f-cheese and sprinkle the green onions on top. Continue baking for 5 more min (@ 375 Degrees F). Serve hot (As a side dish) with your choice of main courses. Fantastic taste!
Saturday 2 February 2013
Long Live Salad
Long Live Salad 10 Porstions:
Ingredients:
10 cups of salad mix (Mâche, Frisée, baby beet greens, tatsoi, mizuna, baby spinach & frise)
1 cup of feta cheese, small cubes
1 cup of bocconcini cheese, small cubes
5 cups of cucumber, thin slices
1/4th cup of brown sugar
1/2 cup of olive oil
1 tea spoon of garlic powder
2 tea spoon of red onions, minced
1 tea spoon of coriander/cilantro leaves, chopped
5 tea spoons of balsamic vinegar
2 tea spoons of oregano flakes
salt-pepper
Method:
First, take 10 salad plate. Decorate the cucumber on the plates all around, leaving some empty space in the middle. Now, in a small bowl mix the b-vinegar, b-sugar, o-oil, g-powder, r-onions, coriander/cilantro and the salt-pepper. Mix it gently with a wire whisk. Now, take another big bowl and toss the salad mix with this dressing. Now, put this salad in the plate. Top with some f-cheese and b-cheese. Sprinkle with the oregano. Serve chilled. Beautiful garnish, colour, taste and healthy!
Ingredients:
10 cups of salad mix (Mâche, Frisée, baby beet greens, tatsoi, mizuna, baby spinach & frise)
1 cup of feta cheese, small cubes
1 cup of bocconcini cheese, small cubes
5 cups of cucumber, thin slices
1/4th cup of brown sugar
1/2 cup of olive oil
1 tea spoon of garlic powder
2 tea spoon of red onions, minced
1 tea spoon of coriander/cilantro leaves, chopped
5 tea spoons of balsamic vinegar
2 tea spoons of oregano flakes
salt-pepper
Method:
First, take 10 salad plate. Decorate the cucumber on the plates all around, leaving some empty space in the middle. Now, in a small bowl mix the b-vinegar, b-sugar, o-oil, g-powder, r-onions, coriander/cilantro and the salt-pepper. Mix it gently with a wire whisk. Now, take another big bowl and toss the salad mix with this dressing. Now, put this salad in the plate. Top with some f-cheese and b-cheese. Sprinkle with the oregano. Serve chilled. Beautiful garnish, colour, taste and healthy!
Friday 1 February 2013
Ketchkey Potato
Ketchkey Potato 10 Portions:
Ingredients:
1 kg of potatoes, peeled, cut in random chunks (No uniform sizes), soaked in cold water
2 cups of salsa
2 cups of mozzarella cheese, shredded
1/2 cup of parmesan cheese, grated
1/2 cup of feta cheese, crumbled
1 cup of onions, chopped
1/2 cup of coriander/cilantro leaves, chopped
1 tea spoon of smoked paprika
1/2 cup of basil leaves (Fresh), chopped
1 tea spoon of oregano flakes
1/2 cup of honey-garlic sauce
salt-pepper
Method:
First, rinse the potato. Take a bowl and marinate the potato with the honey-garlic sauce and oregano. Then, take a greased baking tray and put the potato in. Sprinkle the basil leaves. Then salsa..onion..coriander/cilantro..p-cheese..f-cheese..s-paprika..m-cheese and season with salt-pepper. Follow the order as it has been written. Now bake it @ 325 Degrees for 15 min or, till you see it's cooked with a nice but juicy, golden colour on top. Serve hot. Very nice appetizer.
Ingredients:
1 kg of potatoes, peeled, cut in random chunks (No uniform sizes), soaked in cold water
2 cups of salsa
2 cups of mozzarella cheese, shredded
1/2 cup of parmesan cheese, grated
1/2 cup of feta cheese, crumbled
1 cup of onions, chopped
1/2 cup of coriander/cilantro leaves, chopped
1 tea spoon of smoked paprika
1/2 cup of basil leaves (Fresh), chopped
1 tea spoon of oregano flakes
1/2 cup of honey-garlic sauce
salt-pepper
Method:
First, rinse the potato. Take a bowl and marinate the potato with the honey-garlic sauce and oregano. Then, take a greased baking tray and put the potato in. Sprinkle the basil leaves. Then salsa..onion..coriander/cilantro..p-cheese..f-cheese..s-paprika..m-cheese and season with salt-pepper. Follow the order as it has been written. Now bake it @ 325 Degrees for 15 min or, till you see it's cooked with a nice but juicy, golden colour on top. Serve hot. Very nice appetizer.
Stuffed Pipe Potatoes:
Stuffed Pipe Potatoes 10 servings:
Ingredients:
1+1 cups of coriander/cilantro leaves, chopped
10 (1 oz each) side portions of ketch up
10 (1 oz each) side portions of mayonnaise
1/2 cup of BBQ Sauce
10 large russet potatoes, peeled, soaked in cold water
500 ml of olive or, canola oil
1/4th cup of feta cheese, crumbled
1/4th cup of mozzarella cheese, shredded
5 tea spoons of parmesan cheese, grated
2 tea spoons of garlic, minced
1/2 cup of onions, chopped
1/4th cup of mayonnaise
1 tea spoon of fenugreek leaves, rubbed
1/2 tea spoon of cumin, ground
2 tea spoons of ketchup
salt-pepper
Method:
First, using a vegetable/fruit baller you have to dig out both ends and the very inside of the potato. It should look like a hollow potato. Now, deep fry the potato with the oil on a medium heat, until it gets a light golden colour, which should take about 4-5 min. Doesn't have to to be 100% cooked. Little less cooked is even better. Make sure the potato gets the even colour on all sides, so you might have to turn it over few times while you deep fry them! Take off the extra grease from the potato, using a paper tower. Let it cool down for 15 min. Now, freeze them for 15 min. Now, in a bowl gently toss/mix the rest of the ingredients ( ) Do not forget to add 1/2 of the cilantro/coriander leaves in it. Now, with this mixture stuff the potato tightly. Rub the potato with the BBQ sauce. Take a greased baking tray. Place those potatoes on it. Bake them in the oven @ 350 Degrees F for 5-10 min. Cut them in halves (Lengthwise). Sprinkle some coriander/cilantro leaves. Serve hot with a side portions of mayonnaise & ketchup. Great taste and flavour. Perfect for Cocktail Party!
Ingredients:
1+1 cups of coriander/cilantro leaves, chopped
10 (1 oz each) side portions of ketch up
10 (1 oz each) side portions of mayonnaise
1/2 cup of BBQ Sauce
10 large russet potatoes, peeled, soaked in cold water
500 ml of olive or, canola oil
1/4th cup of feta cheese, crumbled
1/4th cup of mozzarella cheese, shredded
5 tea spoons of parmesan cheese, grated
2 tea spoons of garlic, minced
1/2 cup of onions, chopped
1/4th cup of mayonnaise
1 tea spoon of fenugreek leaves, rubbed
1/2 tea spoon of cumin, ground
2 tea spoons of ketchup
salt-pepper
Method:
First, using a vegetable/fruit baller you have to dig out both ends and the very inside of the potato. It should look like a hollow potato. Now, deep fry the potato with the oil on a medium heat, until it gets a light golden colour, which should take about 4-5 min. Doesn't have to to be 100% cooked. Little less cooked is even better. Make sure the potato gets the even colour on all sides, so you might have to turn it over few times while you deep fry them! Take off the extra grease from the potato, using a paper tower. Let it cool down for 15 min. Now, freeze them for 15 min. Now, in a bowl gently toss/mix the rest of the ingredients ( ) Do not forget to add 1/2 of the cilantro/coriander leaves in it. Now, with this mixture stuff the potato tightly. Rub the potato with the BBQ sauce. Take a greased baking tray. Place those potatoes on it. Bake them in the oven @ 350 Degrees F for 5-10 min. Cut them in halves (Lengthwise). Sprinkle some coriander/cilantro leaves. Serve hot with a side portions of mayonnaise & ketchup. Great taste and flavour. Perfect for Cocktail Party!
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