Sole Papier:
Ingredients:
10 servings of rice/mashed potatoes
10 sole fillets
10 servings of alfredo sauce, home made
10 wedges of lemon
*salt-pepper
1 cup of un salted butter, partially melted
1/2 cup of dill leaves, fresh, chopped
Method:
On a pre greased baking tray put those sole fillets. Add the butter on top of those sole fillets. Sprinkle some salt-pepper. Bake them @ 325 Degrees for 5-7 min. Sprinkle those dill on the fish. Serve hot with some rice/mashed potatoes and lemon! Simple dish and tasty.
Sunday 27 September 2015
Thursday 21 May 2015
Shrimp Malaikari
Shrimp Malaikari (10 Servings)
Ingredients:
10 servings of rice, cooked or, 10 servings of Indian Naan bread
1 kg. of shrimp, peeled, De-veined, UN-cooked
1 Lt. of 10 % cream
100 ml. of coconut milk
2 tea spoons of butter
2 tea spoons of canola oil
1/2 cup of corn starch slurry
1/2 cup of coconut, dry/fresh, shredded
2-3 bay leaves
2-3 cardamom, smashed
2-3 cloves
1/5th tea spoon of red chili flakes
2 tea spoons of ginger, paste
2 tea spoons of garlic paste
1 tea spoon of onion paste
1 tea spoon of brown/white sugar
1/2 tea spoon of turmeric, ground/powder
1/2 tea spoon of cumin, ground
1 tea spoon of ketch up or tomato sauce
*salt-pepper
Method:
In a fry pan saute the shrimp for 2-3 min. with the butter on a low-medium heat. In another pan saute the garlic, ginger, onion, chili flakes and the bay leaves with the canola oil for 2-3 min. on a low-medium heat. Add the tomato sauce/ketch up, cream, coconut milk, shredded coconut, cardamom, cloves, turmeric & cumin. Stir it gently. Continue cooking on a low heat for 6-7 min. Continue stirring in between. Now, continue cooking on a medium heat for 3-4 more min. or till you see it's boiling. Add the corn starch and whisk it well to avoid any lumps which might develop at the bottom of the pot. Add the sugar and stir it well. Season with salt-pepper. Serve hot with the starch. It got lots of flavors and very rich. White wine (semi dry/sweet) goes well with it, if you want to enjoy a glass of wine with it!
Ingredients:
10 servings of rice, cooked or, 10 servings of Indian Naan bread
1 kg. of shrimp, peeled, De-veined, UN-cooked
1 Lt. of 10 % cream
100 ml. of coconut milk
2 tea spoons of butter
2 tea spoons of canola oil
1/2 cup of corn starch slurry
1/2 cup of coconut, dry/fresh, shredded
2-3 bay leaves
2-3 cardamom, smashed
2-3 cloves
1/5th tea spoon of red chili flakes
2 tea spoons of ginger, paste
2 tea spoons of garlic paste
1 tea spoon of onion paste
1 tea spoon of brown/white sugar
1/2 tea spoon of turmeric, ground/powder
1/2 tea spoon of cumin, ground
1 tea spoon of ketch up or tomato sauce
*salt-pepper
Method:
In a fry pan saute the shrimp for 2-3 min. with the butter on a low-medium heat. In another pan saute the garlic, ginger, onion, chili flakes and the bay leaves with the canola oil for 2-3 min. on a low-medium heat. Add the tomato sauce/ketch up, cream, coconut milk, shredded coconut, cardamom, cloves, turmeric & cumin. Stir it gently. Continue cooking on a low heat for 6-7 min. Continue stirring in between. Now, continue cooking on a medium heat for 3-4 more min. or till you see it's boiling. Add the corn starch and whisk it well to avoid any lumps which might develop at the bottom of the pot. Add the sugar and stir it well. Season with salt-pepper. Serve hot with the starch. It got lots of flavors and very rich. White wine (semi dry/sweet) goes well with it, if you want to enjoy a glass of wine with it!
Cream of Potato & Leeks
Cream of Potato & Leeks <For 10 Servings>
Ingredients:
1 lt. of milk, 2%
500 ml. of water, cold or vegetable stock
250 ml. of 18 % cream
1 cup of leeks, chopped
1 cup of cooking onions, chopped
2 cups of potatoes, cubed
3-4 garlic cloves, chopped
2-3 bay leaves
75 gm. of corn starch slurry
50 ml. of white wine
2 tea spoons of white or rice wine vinegar
2 tea spoons of butter
2 tea spoons of canola oil
* salt-pepper
Method:
In a cooking pot, saute the leeks, onions, bay leaves, garlic, potatoes with the butter and the oil for 3-4 min. on a low-medium heat. Add the water, vinegar & the wine and cook for 3-4 more min. Now, add the milk and continue cooking for the next 5 min. Then add the cream and cook for 4-5 more min. or till you see that it's boiling. Now, add the corn starch slurry and whisk it well to avoid the lump which might develop at the bottom of the pot! Season with salt-pepper. Serve hot. It's a very refreshing winter soup. It got loads of flavor.
Ingredients:
1 lt. of milk, 2%
500 ml. of water, cold or vegetable stock
250 ml. of 18 % cream
1 cup of leeks, chopped
1 cup of cooking onions, chopped
2 cups of potatoes, cubed
3-4 garlic cloves, chopped
2-3 bay leaves
75 gm. of corn starch slurry
50 ml. of white wine
2 tea spoons of white or rice wine vinegar
2 tea spoons of butter
2 tea spoons of canola oil
* salt-pepper
Method:
In a cooking pot, saute the leeks, onions, bay leaves, garlic, potatoes with the butter and the oil for 3-4 min. on a low-medium heat. Add the water, vinegar & the wine and cook for 3-4 more min. Now, add the milk and continue cooking for the next 5 min. Then add the cream and cook for 4-5 more min. or till you see that it's boiling. Now, add the corn starch slurry and whisk it well to avoid the lump which might develop at the bottom of the pot! Season with salt-pepper. Serve hot. It's a very refreshing winter soup. It got loads of flavor.
Sunday 3 May 2015
Mexican Corn-Bean salad
Mexican Corn-Bean salad <10 Portions>
Ingredients:
1 cup of canned black beans, washed, rinsed
1 cup of corn, off the cob, washed, rinsed
1/2 cup of red peppers, chopped
1/2 cup of yellow/orange peppers, chopped
1/2 cup coriander/cilantro, chopped
1/2 cup salsa, chunky
1/5th cup olive oil
3 tea spoons of Tex Mex, spice
* salt-pepper
2 tea spoons garlic, minced
1 tea spoon Parmesan cheese, grated
1/2 cup green onions, chopped
1 tea spoon fresh lemon/lime juice
Method:
In a big bowl mix everything using a whisk. Season with salt-pepper. Serve chilled. Very easy to make and very refreshing, especially during the summer months!
Ingredients:
1 cup of canned black beans, washed, rinsed
1 cup of corn, off the cob, washed, rinsed
1/2 cup of red peppers, chopped
1/2 cup of yellow/orange peppers, chopped
1/2 cup coriander/cilantro, chopped
1/2 cup salsa, chunky
1/5th cup olive oil
3 tea spoons of Tex Mex, spice
* salt-pepper
2 tea spoons garlic, minced
1 tea spoon Parmesan cheese, grated
1/2 cup green onions, chopped
1 tea spoon fresh lemon/lime juice
Method:
In a big bowl mix everything using a whisk. Season with salt-pepper. Serve chilled. Very easy to make and very refreshing, especially during the summer months!
Friday 1 May 2015
Maple Haven Tapioca
Maple Haven Tapioca <10 PORTIONS>
Ingredients:
10 cups of tapioca, cooked, soft, chilled
5 cups of coconut milk
500 ml. of maple syrup
5 cups of fresh mango, ripened, cubed
Method:
Take 10 serving dessert bowls. Split the tapioca equally. Split the mangoes the same way. Pour the coconut milk and the maple syrup on top the same way. Serve chilled. Very refreshing and healthy. Great flavour!
Ingredients:
10 cups of tapioca, cooked, soft, chilled
5 cups of coconut milk
500 ml. of maple syrup
5 cups of fresh mango, ripened, cubed
Method:
Take 10 serving dessert bowls. Split the tapioca equally. Split the mangoes the same way. Pour the coconut milk and the maple syrup on top the same way. Serve chilled. Very refreshing and healthy. Great flavour!
Asian Cosmo Rice Salad
Asian Cosmo Rice Salad <10 Portions>
Ingredients:
10 cups of rice, cooked, chilled
1 cup of apricots, dried, chopped
1 cup of cranberries, dried
1/2 cup of raisins, washed
2 tea spoons of curry powder
* salt-pepper
1 cup of mayonnaise
1/5th tea spoon of nutmeg, ground
5 tea spoons of olive oil
5 tea spoons of rice vinegar
Method:
* While you are cooking the rice, make sure you add the curry powder in the rice.
In a big bowl, add the mayonnaise, rice vinegar, nutmegs & olive oil. Mix it well with a whisk. Add the rest of the ingredients. Toss it well. Season with salt-pepper. Serve chilled. Very tasty and fresh.
Ingredients:
10 cups of rice, cooked, chilled
1 cup of apricots, dried, chopped
1 cup of cranberries, dried
1/2 cup of raisins, washed
2 tea spoons of curry powder
* salt-pepper
1 cup of mayonnaise
1/5th tea spoon of nutmeg, ground
5 tea spoons of olive oil
5 tea spoons of rice vinegar
Method:
* While you are cooking the rice, make sure you add the curry powder in the rice.
In a big bowl, add the mayonnaise, rice vinegar, nutmegs & olive oil. Mix it well with a whisk. Add the rest of the ingredients. Toss it well. Season with salt-pepper. Serve chilled. Very tasty and fresh.
Wednesday 29 April 2015
Kale Rupar
Kale Rupar (10 portions)
Ingredients:
5 bunches of kale, washed, chopped
1/2 tea spoon of mustard seed, whole
1/4 th cup of garlic, minced
1/4th cup of onions, chopped
2 tea spoons of olive oil
1 tea spoon of butter
* salt-pepper
1/2 cup of red pepper, chopped
1 tea spoon of cumin seed, whole
Method:
In a cooking pot saute the rep pepper, with the whole cumin, mustard seeds, garlic, onions, using the olive oil and the butter for 1 min. Add the kale and cook it for 2-3 more min. Season with salt-pepper. Serve hot either with some mashed potatoes, rice or any other side dishes. Very healthy and tasty!
Ingredients:
5 bunches of kale, washed, chopped
1/2 tea spoon of mustard seed, whole
1/4 th cup of garlic, minced
1/4th cup of onions, chopped
2 tea spoons of olive oil
1 tea spoon of butter
* salt-pepper
1/2 cup of red pepper, chopped
1 tea spoon of cumin seed, whole
Method:
In a cooking pot saute the rep pepper, with the whole cumin, mustard seeds, garlic, onions, using the olive oil and the butter for 1 min. Add the kale and cook it for 2-3 more min. Season with salt-pepper. Serve hot either with some mashed potatoes, rice or any other side dishes. Very healthy and tasty!
Red Beet Salad
Red Beet Salad (10 Portions)
Ingredients:
4 lbs. of red beets, steamed, peeled, cubed
1/2 cup of sweet relish
1/4th cup of coriander/cilantro leaves, chopped
* salt-pepper
2 tea spoons of olive oil
1/4th cup of sun dried tomatoes, minced
1/2 tea spoon of ground cumin
1/2 tea spoon of smoked paprika
10 cups of mesclun salad <spring mix>
Method:
In a big bowl, toss all of the above ingredients. Chill it in the fridge for 15 min. Serve this amazing salad on top of the spring mix. Very healthy, refreshing and easy to make!
Ingredients:
4 lbs. of red beets, steamed, peeled, cubed
1/2 cup of sweet relish
1/4th cup of coriander/cilantro leaves, chopped
* salt-pepper
2 tea spoons of olive oil
1/4th cup of sun dried tomatoes, minced
1/2 tea spoon of ground cumin
1/2 tea spoon of smoked paprika
10 cups of mesclun salad <spring mix>
Method:
In a big bowl, toss all of the above ingredients. Chill it in the fridge for 15 min. Serve this amazing salad on top of the spring mix. Very healthy, refreshing and easy to make!
Monday 27 April 2015
Red Lentil Soup
Red Lentil Soup: <10 Portions/Servings>
Ingredients:
250 gm. of red lentil <Rinsed with cold water>
1.5 lt. of water
2 bay leaves
1/4 cup of chopped garlic
1/2 cup of chopped onions
2 tea spoons of chopped ginger
1 cup of potatoes, potatoes, cubes
1 cup of peeled carrots, cubes
1/2 cup of tomatoes, cubes
1 tea spoon of turmeric powder
* salt/pepper
1/4 cup of butter
2 tea spoon of olive oil
1/2 cup of cilantro/coriander leaves, chopped
Method:
Saute the onion, ginger, garlic, with the potatoes, carrots and tomatoes for 2-3 min. Then add the rest of the ingredients. Simmer for 45 min. or till you see that the lentils are cooked properly. Season with salt/pepper. Add the coriander at the end. Serve hot. Very healthy and winter refreshing soup!
Ingredients:
250 gm. of red lentil <Rinsed with cold water>
1.5 lt. of water
2 bay leaves
1/4 cup of chopped garlic
1/2 cup of chopped onions
2 tea spoons of chopped ginger
1 cup of potatoes, potatoes, cubes
1 cup of peeled carrots, cubes
1/2 cup of tomatoes, cubes
1 tea spoon of turmeric powder
* salt/pepper
1/4 cup of butter
2 tea spoon of olive oil
1/2 cup of cilantro/coriander leaves, chopped
Method:
Saute the onion, ginger, garlic, with the potatoes, carrots and tomatoes for 2-3 min. Then add the rest of the ingredients. Simmer for 45 min. or till you see that the lentils are cooked properly. Season with salt/pepper. Add the coriander at the end. Serve hot. Very healthy and winter refreshing soup!
Saturday 28 March 2015
Beef Gumbo
Beef Gumbo, 10 Servings:
NB: This soup was originated first time in Louisiana, USA by the Creole people during the 18th century. If you want, you can make seafood Gumbo by switching with Beef.
Ingredients:
1.5 Lt. of beef broth/stock
2 cups of beef, cooked (Sauteed), cut in 1 inch cubes
1 cup of Okra, lightly sauteed with butter
1/2 cup of onions, chopped
2-3 tea spoons of garlic, chopped
1/2 tea spoon of ginger, minced
1/2 tea spoon of ground cumin
1/2 cup of celery, small cubes
1/2 cup of carrots, small cubes
1/2 cup of red pepper & yellow or orange pepper, small cubes
1-2 bay leaves
1/4 cup of olive oil
2 tea spoon of butter
* salt-pepper
Method:
In a big stock pot, saute all the vegetables with the oil.Add all other ingredients except the Okra. Cook it for 30 min. on a medium heat. Add the Okra. Season with salt-pepper. Serve hot. Very tasty and a perfect winter soup!
NB: This soup was originated first time in Louisiana, USA by the Creole people during the 18th century. If you want, you can make seafood Gumbo by switching with Beef.
Ingredients:
1.5 Lt. of beef broth/stock
2 cups of beef, cooked (Sauteed), cut in 1 inch cubes
1 cup of Okra, lightly sauteed with butter
1/2 cup of onions, chopped
2-3 tea spoons of garlic, chopped
1/2 tea spoon of ginger, minced
1/2 tea spoon of ground cumin
1/2 cup of celery, small cubes
1/2 cup of carrots, small cubes
1/2 cup of red pepper & yellow or orange pepper, small cubes
1-2 bay leaves
1/4 cup of olive oil
2 tea spoon of butter
* salt-pepper
Method:
In a big stock pot, saute all the vegetables with the oil.Add all other ingredients except the Okra. Cook it for 30 min. on a medium heat. Add the Okra. Season with salt-pepper. Serve hot. Very tasty and a perfect winter soup!
Mixed Pickle
Mixed Pickle, 10 portions:
Ingredients:
1/2 cup of carrots, 1/2 inch match cut, peeled
1/3rd cup of pearl onions
1/3rd cup of garlic, peeled
1/3rd cup of cucumber, 1/2 inch match cut, UN peeled
5 lemon, whole
1/2 tea spoon of black pepper
5 tea spoons of brown sugar
1 tea spoon of salt
1 cup of white wine
1 cup of white vinegar
1 cup of rice wine vinegar
1/5th cup of red pepper, chopped <For colour>
1/2 tea spoon of fennel seeds,
Method:
Mix all the ingredients in a big bowl and age them for at least 1 month and serve it with any meat dishes or even with any vegetables
Ingredients:
1/2 cup of carrots, 1/2 inch match cut, peeled
1/3rd cup of pearl onions
1/3rd cup of garlic, peeled
1/3rd cup of cucumber, 1/2 inch match cut, UN peeled
5 lemon, whole
1/2 tea spoon of black pepper
5 tea spoons of brown sugar
1 tea spoon of salt
1 cup of white wine
1 cup of white vinegar
1 cup of rice wine vinegar
1/5th cup of red pepper, chopped <For colour>
1/2 tea spoon of fennel seeds,
Method:
Mix all the ingredients in a big bowl and age them for at least 1 month and serve it with any meat dishes or even with any vegetables
Kale Chips
Kale Chips (5 Portions):
Ingredients:
2-3 bunches of fresh kale (No stems)
500 ml. of canola oil
100 ml. of white vinegar
2 tea spoons of garlic, chopped
* salt-pepper
Method:
Soak the kale in the white vinegar-garlic mixture for just 4-5 min. Dry them up well with some paper towel. Now, deep fry the kale in the canola oil till it's crispy <45 sec. to 1 min.> Put them on some paper towel to absorb most of the oil. Serve fresh as a crispy salad or as a side with any main course! Very tasty.
Ingredients:
2-3 bunches of fresh kale (No stems)
500 ml. of canola oil
100 ml. of white vinegar
2 tea spoons of garlic, chopped
* salt-pepper
Method:
Soak the kale in the white vinegar-garlic mixture for just 4-5 min. Dry them up well with some paper towel. Now, deep fry the kale in the canola oil till it's crispy <45 sec. to 1 min.> Put them on some paper towel to absorb most of the oil. Serve fresh as a crispy salad or as a side with any main course! Very tasty.
Friday 20 March 2015
Indian Salisbury Steak
Indian Salisbury Steak: (5 Portions)
Ingredients:
5 portions of mashed potatoes / brown rice <Cooked>
5 portions of vegetables <Your Choice>
2 cups of beef gravy, <Cooked> <Hot>
750 gm of lean ground beef
1/4 cup of onions, chopped
1/4 cup of garlic, chopped
1/4 cup of red pepper, chopped
1 tea spoon of ginger, chopped
2 whole eggs, beaten
2 tea spoons of flour, all purpose
1/4 cup of bread crumbs
1/2 tea spoon of rosemary, chopped
1/2 tea spoon of oregano, chopped
1/2 tea spoon of curry, ground
1 tea spoon of brown sugar / honey
1 tea spoon of Corn starch
2 tea spoons of Worcestershire sauce
1 tea spoon of HP sauce
1 cup of canola/olive oil
* salt-pepper
Method:
With clean hands, scrunch and mix everything up well. Divide into 5 and pat and mould each piece into a oval shape about 2 cm thick. Drizzle the burgers with oil, put on a plate, cover and place in the fridge until needed (this helps them to firm up) Now, in a frying pan cook them on a low heat with some oil for about 3 min. on each side. Or, till the internal temperature reaches to 165 degrees F or more. Now, place them on the serving plate and pour the gravy on top and serve with some vegetables, & mashed potatoes or, brown rice. Easy to make, lots of protein, taste good! Calories? How about you make it on your day off or in the week ends? <Smile>
Ingredients:
5 portions of mashed potatoes / brown rice <Cooked>
5 portions of vegetables <Your Choice>
2 cups of beef gravy, <Cooked> <Hot>
750 gm of lean ground beef
1/4 cup of onions, chopped
1/4 cup of garlic, chopped
1/4 cup of red pepper, chopped
1 tea spoon of ginger, chopped
2 whole eggs, beaten
2 tea spoons of flour, all purpose
1/4 cup of bread crumbs
1/2 tea spoon of rosemary, chopped
1/2 tea spoon of oregano, chopped
1/2 tea spoon of curry, ground
1 tea spoon of brown sugar / honey
1 tea spoon of Corn starch
2 tea spoons of Worcestershire sauce
1 tea spoon of HP sauce
1 cup of canola/olive oil
* salt-pepper
Method:
With clean hands, scrunch and mix everything up well. Divide into 5 and pat and mould each piece into a oval shape about 2 cm thick. Drizzle the burgers with oil, put on a plate, cover and place in the fridge until needed (this helps them to firm up) Now, in a frying pan cook them on a low heat with some oil for about 3 min. on each side. Or, till the internal temperature reaches to 165 degrees F or more. Now, place them on the serving plate and pour the gravy on top and serve with some vegetables, & mashed potatoes or, brown rice. Easy to make, lots of protein, taste good! Calories? How about you make it on your day off or in the week ends? <Smile>
Wednesday 18 March 2015
Honey Garlic Chicken
Honey Garlic Chicken (5 Portions:)
Ingredients:
5 cups of rice / mashed potatoes
5 portions of vegetables, (Your choice)
5 chicken breasts
1 cup of honey
1/2 tea spoon of ground cumin
1/4 cup of white wine
2 tea spoons of garlic, chopped
1/2 tea spoon of rosemary, chopped
1/2 cup of olive oil
1/2 cup of red pepper, chopped, sauteed
* salt-pepper
Method:
Marinate those chicken with the wine for at least 2 hours. In a frying fan braise the chicken with the oil and garlic till it's cooked and the internal temperature reached to 165 degrees F. Sprinkle those cumin and the rosemary on the chicken and pour all the honey on top of them. Cover it with a lip and continue cooking just for 1 min. on a very low heat after the red pepper in it <For Color>. Season it with salt-pepper. Serve hot with your choice of rice / mashed potatoes and the vegetables. Very easy to make it and it's healthy and a perfect supper.
Ingredients:
5 cups of rice / mashed potatoes
5 portions of vegetables, (Your choice)
5 chicken breasts
1 cup of honey
1/2 tea spoon of ground cumin
1/4 cup of white wine
2 tea spoons of garlic, chopped
1/2 tea spoon of rosemary, chopped
1/2 cup of olive oil
1/2 cup of red pepper, chopped, sauteed
* salt-pepper
Method:
Marinate those chicken with the wine for at least 2 hours. In a frying fan braise the chicken with the oil and garlic till it's cooked and the internal temperature reached to 165 degrees F. Sprinkle those cumin and the rosemary on the chicken and pour all the honey on top of them. Cover it with a lip and continue cooking just for 1 min. on a very low heat after the red pepper in it <For Color>. Season it with salt-pepper. Serve hot with your choice of rice / mashed potatoes and the vegetables. Very easy to make it and it's healthy and a perfect supper.
Cheese-Crepe Roll
Cheese-Crepe Roll: (5 Portions)
Ingredients:
For Crepes:
1 cup of flour (All Purpose)
1.5 cup of 3.25 % Milk
1/4 tea spoon of baking powder
1 egg yolk
1/4 cup of Butter (Melted)
* Pinch of salt & Ground Cinnamon
* Oil
For Stuffing (With Cheese)
1 cup of Sugar
1 Lt. of
1-2 Bay leaves
1 tea spoon of flour
Method:
In a sauce pot, start cooking the milk (1lt.) on a low heat. Add the bay leaves. Keep stirring every 2 min. Till you see it starts to get thick. Add the sugar. Continue cooking till you see it starts to get a nice light golden colour. Add the flour. Take off the bay leaves. Continue cooking till it becomes very sticky and semi solid. let it cool down for 2-3 min.
In a bowl, mix the ingredients with a whisk and make sure there is no lumps left. The consistency should be like honey. So, if it is little bit thick then add little bit of cold water and if it is a little thin then add some flour and have your consistency. You need a non stick pan for making the crepes. Add some oil on the hot pan and pour about 1.5 - 2 OZ. of the batter on it and roll it around the pan and let it cook for 5-7 seconds. Put some of the freshly made cheese in the middle and roll it over like an egg omelets. Sprinkle some icing sugar on top and serve with either honey or maple syrup! Very yummy and lots of flavor!
Ingredients:
For Crepes:
1 cup of flour (All Purpose)
1.5 cup of 3.25 % Milk
1/4 tea spoon of baking powder
1 egg yolk
1/4 cup of Butter (Melted)
* Pinch of salt & Ground Cinnamon
* Oil
For Stuffing (With Cheese)
1 cup of Sugar
1 Lt. of
1-2 Bay leaves
1 tea spoon of flour
Method:
In a sauce pot, start cooking the milk (1lt.) on a low heat. Add the bay leaves. Keep stirring every 2 min. Till you see it starts to get thick. Add the sugar. Continue cooking till you see it starts to get a nice light golden colour. Add the flour. Take off the bay leaves. Continue cooking till it becomes very sticky and semi solid. let it cool down for 2-3 min.
In a bowl, mix the ingredients with a whisk and make sure there is no lumps left. The consistency should be like honey. So, if it is little bit thick then add little bit of cold water and if it is a little thin then add some flour and have your consistency. You need a non stick pan for making the crepes. Add some oil on the hot pan and pour about 1.5 - 2 OZ. of the batter on it and roll it around the pan and let it cook for 5-7 seconds. Put some of the freshly made cheese in the middle and roll it over like an egg omelets. Sprinkle some icing sugar on top and serve with either honey or maple syrup! Very yummy and lots of flavor!
Quinoa Salad
Cranberry Quinoa Salad: (5 Servings)
Ingredients:
2 cups of Quinoa (Cooked)(Chilled/Warm)
1/2 cup of Cranberries
1/4 cup of celery, Chopped
1/4 cup of Red Pepper, Chopped
1/4 cup of Sun Dried Tomatoes, Chopped
1/2 cup of Baby Spinach, Chopped
2 tea spoons of Olive Oil
1 tea spoon of Honey
2 tea spoon of Italian Dressing
1/4 tea spoon of Garlic Powder/Fresh Chopped (Chopped)
1/4 cup of Cilantro (Fresh & Chopped)
* Salt-Pepper
Method:
In a bow, mix all of the aforesaid ingredients with a wooden spatula and serve fresh! You can serve as a salad or as a side dish with any meat item. Very healthy and full of high Protein. Summer fresh salad.
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