Chicken Caprise:

Chicken Caprise.......10 servings:

Ingredients:
10 chicken breast, lightly pounded
2 cups mozzarella cheese, shredded
1 cup grape tomatoes
3/4 cup balsamic vinegar
1/4 cup apple cider vinegar
1/4 cup garlic, chopped
1/4 cup tomatoes, chopped
1/4 cup basil, chopped
1/2 cup butter or sunflower oil
* salt-pepper

Method:
Sear the chicken on a frying pan with the oil/butter, on a low-medium hear. Make sure it's cooked all the way. Put it on the side. In the same pan <Using the same oil/butter> saute the 2 kinds of tomatoes, garlic. Now add the 2 kinds of vinegar and continue cooking, till it's reduced by half. Add the chicken & basil. Season with salt-pepper. Add the basil. Serve hot with your choice of potatoes or rice!

Russian Chrin:

Russian Chrin....5 Servings:


Ingredients:
2 kg red beets, peeled, fine chopped or grounded, strained
500 gm horseradish, ground up into almost a paste
*Salt-Pepper


Method:
In a big bowl mix the 2 ingredients. Season with salt-pepper. Chill them in the fridge. Serve chilled.

German Kraut Flecken:

German Kraut Flecken.....5 servings:

Ingredients:
3 cups green cabbage, medium shredded
1 cup cooking onions, medium wedges
3-4 garlic cloves, smashed
1/2 water
3/4 butter
1 tea spoon caraway seeds
2.5 cups egg noodles, cooked
* salt-pepper
1/2 cup green onions <Garnish>

Method:
In a cooking pot saute the cabbage with the butter, onions and garlic. Add the caraway seeds and water. Cook the cabbage till it's cooked. Season with salt-pepper. Mix the noodles with the cabbage mix. Garnish with green onions. Serve hot. Popular German dish.

Fusilli Chicken Pasta

Fusilli Chicken Pasta.....5 servings:

Ingredients:
2.5 cups chicken breast, baked with salt-pepper & olive oil
5 cups Fusilli pasta, cooked, rinsed
2.5 cups mayonnaise
2-3 tea spoons apple cider vinegar
1/3 cup Parmesan cheese, shredded
1/2 cup pesto sauce
1 tea spoon olive oil
1/2 tea spoon Tabasco sauce
1/2 cup red pepper, chopped
1/2 cup black olives, sliced
* salt-pepper

Method:
In a bowl mix all the ingredients and serve fresh. Very tasty and lots of flavours!

Chilled Red Beet Salad:

Chilled Red Beet Salad.....10 servings:

Ingredients:
3 kg red beets, peeled, medium cubed
5 cups pomegranate, no shell or skin
2 cups mayonnaise
2 tea spoons honey
1 pinch Cayenne
2 cups pecan (baked in the oven for 5 minutes  @ 325 degrees F and coat with some honey!)
1 bunch thyme
3-4 garlic cloves, smashed
1/2 bunch rosemary
2 cups apple cider vinegar
2 cups of hot water
1 tea spoon cracked pepper
2 cups sugar


Method:
In a small bowl mix the mayonnaise, cayenne and the honey <Dressing>.


Boil and cook the beets with some water. Once it's cooked chill it and then marinate them with all the blue colour coded ingredients for overnight. Before you serve it, strain the beets. Serve with pecan and pomegranate and drizzle with some honey mayo dressing. Very refreshing and enjoyable.

Pineapple Green tea Fresca!

Pineapple Green tea Fresca..... 5-7 servings:

Ingredients:
1.5 lt pineapple juice (un sweetened)
500 lt green tea, chilled
1/2 tea spoon cinnamon powder
2 tea spoons brown sugar
1/4 cup lemon juice, freshly squeezed

5-7 mint leaves, (garnish)
1 cup blue berries, (garnish)



Method:
In a blender, put all the blue colour coded ingredients. Blend them well. Serve chilled with fresh mint leaves and few blue berries as a garnish! Very refreshing and enjoyable.

Prosciutto Chicken Balls

Prosciutto Chicken Balls.....5 servings:

Ingredients:
1 kg minced chicken
1/2 cup prosciutto, chopped
3-4 tea spoons leeks, chopped
2 tea spoons garlic, chopped
2 tea spoons onions, chopped
1 tea spoon ginger, chopped
1 tea spoon corn starch
1/2 tea spoon thyme leaves, chopped
1 tea spoon Parmesan cheese, shredded
1 tea spoon flower

2 whole eggs, beaten
1 cup bread crumbs
250 ml canola or sun flower seed oil
10 Italian bocconcinni cheese <mini/small>
* salt-pepper

Method:
In a big mixing bowl add all the blue colour coded ingredients. Now, roll the mixture into 10 balls. Make a hole on each other and put the bocconcini cheese right in the middle and roll it into a ball again. Toss them in the egg wash <Beaten eggs>. Now, place them individually in the bread crumbs and roll it over. Deep fry them on a medium heat, till you get a nice and golden colour. Serve hot with your choice of condiments!

Romario BLT

Romario BLT..... 6 servings:


Ingredients:
12 slices of bread <white or brown, toasted>
3 Avocados, peeled, sliced <Keep it in the fridge>
18 pieces bacon, cooked
12 sliced tomatoes
6 pieces, ice burg lettuce
1 cup Dijon-mayonnaise <2 tea spoons Dijon mustard & 1 cup mayonnaise--Mixed together>

Method:
On the bread <both sides> spread the Dijon mayonnaise. Make the sandwich with the bacon, lettuce and tomatoes topped with Avocado slices. Serve hot, with your choice of fries or by itself!

Rainbow Quinoa Tabbouleh

Rainbow Quinoa Tabbouleh.....5 Servings:


Ingredients:
1/2 cup red quinoa, cooked, rinsed
1/2 cup black quinoa, cooked, rinsed
1/2 cup white quinoa, cooked, rinsed
2 cups flat leafed parsley, washed, chopped
1/3 cup fresh mint leaves, chopped
1/2 cup olive oil
1/2 cup lemon or lime juice, freshly squeezed
1/2 tea spoon, garlic powder
1/3 cup cucumber, chopped, no seeds
1 cup Roma tomatoes, chopped, no seeds
* salt-pepper


Method:
In a big bowl put all the ingredients and mix it. Season with salt-pepper. It's very refreshing and healthy.

NB: Usually Bulgar wheat gets used for making any kind of Tabbouleh, but for this recipe we are not going to use it. 

Rainbow coleslaw

Rainbow Coleslaw......5 servings:

Ingredients:
2.5 cups red/purple cabbages, shredded
2.5 cups green cabbages, shredded
1/2 cup cilantro/coriander leaves, washed, chopped
1 cup parsley leaves, washed, chopped
1/2 cup carrots, peeled, shredded
1/2 cup red peppers, julienne cut


1 cup apple cider vinegar
1/2 cup sugar
1/2 cup olive oil
1/2 tea spoon Worcestershire sauce

1 cup mayonnaise
1/3 cup Caesar dressing or ranch dressing
1 tea spoon sugar

* salt-pepper



Method:
In a bowl,  mix all the blue colour coded ingredients, using a wire whisk, and season with salt-pepper.
In a separate bowl, mix all the purple colour coded ingredients, using a wire whisk, and season with salt-pepper. 

In a big bowl toss all the yellow colour coded ingredients, and choose your favourite dressing as you just made, either the creamy one or the vinaigrette. Serve instantly as a salad or side dish for any fish, BBQ or anything else! 

Feta Chick Peas Salad

Feta Chick Peas Salad.....5 servings:

Ingredients:
2.5 cups cherry tomatoes
2.5 cups feta cheese <Preferably Organic>
1/3 cup lime juice, freshly squeezed
1/3 cup red onions, chopped
1/2 cup red peppers, small cubed
1 cup cilantro/coriander leaves, washed, chopped
1 tea spoon oregano leaves, dry
* salt-pepper


1/5 cup balsamic vinegar
1/2 cup olive oil
1/5 cup honey


Method:
In a robot coup or food processor, put the balsamic vinegar and spin it a a very high speed for 3-4 minutes. Now, add the honey and continue mixing on a high speed for 1 more minute. Then keep adding the olive oil gradually in the mixture, while it's still mixing/spinning. You will see it has been emulsified. Season with salt-pepper.

In a medium-large bowl mix all other ingredients, except the feta cheese. Now, equally distribute the salad in 5 serving plate/bowl. Top it up with the feta cheese. Finish it with the balsamic-honey dressing. It's very yummy, healthy and refreshing, especially during summer time!

Pesto Naan Pizza

Pesto Naan Pizza.....5 servings:

Ingredients:
5 Naan bread
1 cup pesto sauce
1 cup sun dried tomatoes, thin sliced
2 cups mozzarella cheese, shredded
1 cup red onion, thin sliced
1 cup red peppers, thin sliced

1/2 cup mayonnaise
1/2 cup Parmesan cheese, shredded
2 tea spoons garlic powder or 2 tea spoons garlic paste


Method:
In a small bowl mix the Mayonnaise, Parmesan cheese and the garlic. Mix it well and that's your dipping sauce for the pizza.

Using a butter knife equally spread the pesto sauce on those Naan bread. Use the sun dried tomatoes, red onions and red peppers as the topping and finish it up with the mozzarella cheese as the last topping. Bake it @ 350 degrees F for 5-7 minutes. Cut it in 4 slices. Serve hot with the dipping sauce.
Very tasty and lots of robust aromas!

Mushroom Philadelphia Enchiladas

Mushroom Philadelphia Enchiladas.....5 servings:


ingredients:
5 tortillas
2.5 cups Philadelphia cream cheese
1 tea spoon Togarashi <Japanese spice>
1/2 tea spoon taco spice
1 tea spoon lemon juice, freshly squeezed
1 tea spoon coriander/cilantro leaves, chopped
2.5 cups shredded mozzarella cheese
2 cups mushrooms, sliced, sauteed with butter, salt-pepper

1/2 cup honey
2 tea spoons mustard

Method:
In a small bowl mix the honey and the mustard and put it aside. It's the condiment for the appetiser.

I am medium-big bowl, add all the ingredients except the shredded cheese. Mix it well. Spread this mixture equally on those tortillas, along with the mushrooms and then sprinkle the mozzarella cheese on top. Roll them very tight <Individually>. Cut them in a diagonal shape. Now, place them on a greased pizza tray and bake it @ 325 for 12-15 minutes. Serve hot with the honey mustard sauce on the side. Very tasty and good for any house party!

Salmon Salad on Arugula & Spring Mix

Salmon Salad on Arugula & Spring Mix.....5 servings:


Ingredients:
2.5 cups arugula salad
2.5 cups spring mix salad
5 salmon fillets (Freshly baked or grilled with some olive oil, salt & pepper)
1 avocado, peeled, seedless
1 cup mayonnaise
1/3 cup Italian dressing or sun dried tomato dressing
1/2 cup green lentils, cooked, strained
5 lemon wedges <Garnish>
1/2 cup red onion slices <Garnish>
1/2 tea spoon garlic powder
1 tea spoon honey
1 tea spoon lemon juice
1/2 cup cilantro/coriander leaves, washed, chopped
* salt-pepper

Method:
Take the a small bowl and mix the avocado, mayonnaise, garlic powder, honey and lemon juice. Season it with salt-pepper.

In a big bowl, toss the 2 kinds of salad with Italian dressing, lentils and cilantro leaves. Distribute them evenly in 5 different serving plate. Place the cooked salmon on the top. Now, use the avocado-mayo sauce on top of the salmon. Serve with lemon and red onions as a garnish for the plate!

Shrimp & Baby Spinach Salad

Shrimp & Baby Spinach Salad..... 5 servings:


Ingredients:
5 cups baby spinach or spring mix salad
1 cup cherry tomatoes
2.5  <Medium ripped> avocados, peeled and sliced (Keep it in the fridge)
1 cup dried cranberries

2 tea spoons butter
1 tea spoon olive oil
2.5 cups baby shrimps
1 tea spoon garlic, chopped
2 tea spoons cooking onions, chopped
1 tea spoon lemon juice
1 tea spoon, shredded or chopped ginger
1/4 cup white wine (Not the cooking wine-too salty)
1 tea spoon lemon zest

Method: 
Saute the shrimp with butter, oil, onion, garlic, ginger on a low-medium heat for 2-3 minutes. Add the wine, lemon juice and the zest. Cook it for 30 more seconds. Now, serve the salad with the cooked shrimps, avocado, cherry tomatoes & cranberries with some shrimp juice/reduction. Very fresh summer salad.

Crudite Dipping Sauces (Varities)

Crudites Dipping Sauces....... 6-7 portions:

1. 

Ingredients: <Creamy>
200 gm sour cream
100 gm mayonnaise
2 tea spoons lemon juice, fresh
1 tea spoon oregano leaves, dry
3 tea spoons brown sugar
1 tea spoon salt
1 tea spoon black pepper, ground
2 tea spoons garlic, fine chopped
2 tea spoons Parmesan cheese, shredded
2 tea spoon olive oil
1 tea spoon Worcestershire sauce
2 tea spoons fish sauce <Optional>

Method:
In a big mixing bowl using a wire whisk rigorously mix all the ingredients. Chill it in the fridge for at least 1 hour. Serve as a dipping sauce for your choice of Crudites <eg: red pepper, green pepper, broccoli, carrots,  cauliflower, radishes, and etc...>

2. 

Ingredients: <Creamy>
150 gm sour cream
100 gm mayonnaise
2 tea spoons lemon juice, fresh
1 tea spoon oregano leaves, dry
2 tea spoons brown sugar
1 tea spoon salt
1 tea spoon black pepper, ground
2 tea spoons garlic, fine chopped
2 tea spoons Parmesan cheese, shredded
2 tea spoon olive oil
1 tea spoon Worcestershire sauce
3/4 cup french salad dressing

Method:
In a big mixing bowl using a wire whisk rigorously mix all the ingredients. Chill it in the fridge for at least 1 hour. Serve as a dipping sauce for your choice of Crudites <eg: red pepper, green pepper, broccoli, carrots,  cauliflower, radishes, and etc...>

3.

Ingredients: <Creamy>
50 gm sour cream
50 gm mayonnaise
1 tea spoon lemon juice, fresh
1 tea spoon oregano leaves, dry
2 tea spoons brown sugar
1 tea spoon salt
1/2 tea spoon black pepper, ground
1 tea spoon garlic, fine chopped
1 tea spoon Parmesan cheese, shredded
2 tea spoons olive oil
1 tea spoon Worcestershire sauce
1 cup caesar salad dressing
2 tea spoons red onions, chopped
2 tea spoons dill leaves, chopped
1 tea spoon capers, washed, rinsed, chopped

Method:
In a big mixing bowl using a wire whisk rigorously mix all the ingredients. Chill it in the fridge for at least 1 hour. Serve as a dipping sauce for your choice of Crudites <eg: red pepper, green pepper, broccoli, carrots,  cauliflower, radishes, and etc...>

4.

Ingredients: <Vinaigrette>
75 ml apple cider vinegar
50 ml red wine (Salt free, meaning not the cooking wine, it's full of salt!)
2 tea spoons garlic, chopped
2 tea spoons red peppers, chopped
1 tea spoon salt
1 tea spoon oregano leaves, dry
1 tea spoon black pepper, ground or cracked
75 ml olive oil
2 tea spoons raspberries, seeds off
2 tea spoons lemon juice, freshly squeezed
2 tea spoons brown sugar

Method:
In a robot coupe or food processor,  rigorously mix the apple cider, red wine and the lemon juice for 4-5 minutes on a high speed. Now, add everything else (except the olive oil) and continue mixing for 1 more minute. At this point, slowly start adding the olive oil while you are still mixing it on a high speed. You will see that it's giving a nice emulsified texture to the vinaigrette.  Your vinaigrette is ready. Chill it in the fridge for 1 hour.

Serve as a dipping sauce for your choice of Crudites <eg: red pepper, green pepper, broccoli, carrots,  cauliflower, radishes, and etc...>

Cream of Cauliflower & Cheddar

Cream of Cauliflower & Cheddar.....10 servings:

Ingredients:
1 lt milk
100 ml heavy cream
100 ml water
2 cups cauliflower, cubed
1/3 cup cooking onions, cubed
1/3 cup cheddar cheese, shredded
1 tea spoon brown sugar
4 tea spoons corn starch <Mixed with 1/2 cup of cold water>
3-4 bay leaves
2 tea spoons butter
2 tea spoon canola or olive oil
1/3 tea spoon nutmeg
* salt-pepper

Method:
In a pot saute the cauliflower and the onions with the oil <Try to cook on a medium heat and keep the cauliflower as white as possible!>. Add the milk, bay leaves and water. Bring it to the boiling point. Take off those bay leaves. Add the brown sugar. Now, using <Either> robot coup or immersion blender, puree the veggie-water mixture. Add the cheese and mix it. Add the butter. Continue cooking on a medium heat till it does reach to a boiling point. Turn the fire off. Add the corn starch mixture gradually in it while you are whisking it rigorously at the same time. Season with salt-pepper. Add the nutmeg and mix it well. Serve hot with your choice of any side garlic bread or anything else!

Mango Raspberry Panna Cotta

Mango Raspberry Panna Cotta....10 serving:


Ingredients:
10 ramekin <Small glazed ceramic or glass bowl>
400 ml 2 % milk
200 ml heavy cream
300 gm mango puree
100 gm raspberry puree <Seedless>
3-4 tea spoons gelatin <Mixed with 1/2 cup cold water>
2 tea spoons lemon zest
300 gm brown sugar
1 tea spoon vanilla essence
* salt <1 Pinch>

Method:
In a bowl, mix the mango puree, raspberry puree, vanilla, salt, lemon zest, gelatin. In a cooking pot warm up the milk, cream and brown sugar. bring it to boiling point. Turn the fire off. Wait for 5 minutes. Now add the fruit mixture & salt. Now, equally distribute the mixture in the ramekin. Cover with plastic wrap/saran. Keep it in the fridge for at least 6-7 hours. Serve chilled. Very yummy and refreshing.

Pan Fried Coated Tuna

Pan Fried Coated Tuna.....10 servings:

Ingredients:
1 un cooked tuna fillet, cleaned
1.5 cups tortilla chips, crumbs
1 tea spoon thyme leaves, chopped
1/2 tea spoon mustard paste <Regular or Dijon>
1/4 cup Togarashi/Shichimi spice <Japanese pepper spice>
100 ml canola or sunflower oil

Method:
First, rub the mustard on the fillet. Then sprinkle the thyme & Togarashi spice on it. Now finish it up with the tortilla crumble as the third layer at the end. Put it in the fridge for 30 minutes. Use a cast iron frying pan and make it very hot. Add the oil and sear the fillet on a high heat for about 30 seconds on each side of the fillet. Make sure it's cooking just the outer layer and making a nice golden crispy crust on each other while the fish is still war in the middle. Slice it. Serve right away. Serve with your choice of salads or starch and some soy sauce or fish sauce and some lemon wedges on the side. It's an excellent sea food dish, very fresh and tasty and of course healthy!

Chicken Pot Pie

Chicken Pot Pie.....5 servings:

Ingredients:
5  5" pre made pie shell & 5 pie top <Found at any superstore>
100 ml milk 2%
50 ml heavy cream, 35 % <or less % in MF>
1 egg yolk
1 tea spoon corn starch <Mixed with 1/4 cup of cold water>
3-4 tea spoons leeks, chopped
2 tea spoon red pepper, chopped
1 tea spoon garlic, chopped
2-3 tea spoons celery, chopped
1/2 cup chicken breast, cooked, small cubed
25 gm sweet peas, fresh or frozen
1/2 tea spoon thyme leaves, chopped
1/3 tea spoon Savoury <Herbs>
1/4 tea spoon ground nutmeg
1/4 tea spoon sugar
1/2 cup shredded Parmesan or Gruyere cheese
2 tea spoons butter
1 tea spoon olive oil

* salt-pepper

Method:
In a saute pan add the oil and the butter. Saute the blue colour coded ingredients on a low to medium heat, till the chicken is fully cooked. Now, add the purple colour coded ingredients and mix it. In a separate pot take the milk and the cream and start cooking and brink it to boil.  Now, add the cooked chicken-veggie mixture in it. Add the corn starch mixture and stir it gently <To make the sauce a bit thick>. Distribute the mixture in 5 pie shell equally. Sprinkle the cheese on top. Cover it with the pie shell and close it <Make sure the edges are tight, you may use a fork to close it properly>. Take the egg yolk in a cup, add 2-3 tea spoons water and blend it well. Paint them with a light, even coat of egg wash using a pastry brush. Make a small hole/cut on each stuffed pie using a paring knife. Now, bake them in the oven @ 325 degrees F for 20 minutes, check it with a meat thermometer and if the centre reaches to 140+ degrees F, it has been cooked! If not continue cooking for 4-7 more minutes. Serve hot with your choice of condiments!

Asian rice Krispies snack

Asian rice Krispies snack.....5 servings:


Ingredients:
5 cups rice Krispies
* salt
1/3 cup roasted, un salted peanuts
1/3 cup small dark chick peas, roasted, un salted
1/4 cup red onions, chopped
1/3 cup cucumber, chopped
1/3 cup red ripped tomatoes, chopped, seedless
1/3 cup coconut, fresh/frozen, shredded, un sweetened
1/3 cup tamarind sauce
1 tea spoon cumin powder
1/5 tea spoon red chili powder
5 tea spoon mustard oil
3 tea spoon lemon/lime juice, freshly squeezed
1/3 cup cashew nuts, chopped
1/3 cup coriander/cilantro leaves, washed, chopped


Method:
In a bowl,  mix all the blue colour coded ingredients. Now gently/lightly fold the rice Krispies in it, season with salt. It's a very simple but very tasty east Indian snack, getting very popular in the USA, Canada & UK.

Neem & Egg Plant Fry:

Neem & Egg Plant Fry.....5 servings:

{ ..... It's a tree in the mahogany family Meliaceae. Neem leaf is used for leprosy, eye disorders, bloody nose, intestinal worms, stomach upset, loss of appetite, skin ulcers, diseases of the heart and blood vessels (cardiovascular disease), fever, diabetes, gum disease (gingivitis), and liver problems. The leaf is also used for birth control and to cause abortions.

It's a native to the Indian subcontinent, i.e. India, Nepal, Pakistan, Bangladesh, and Sri Lanka. Now it's grown all over the world for its amazing health benefits! .....}

Ingredients:
2.5 cups Neem leaves, washed, rinsed
3 cups egg plant, washed, cubed
1/2 tea spoon turmeric powder
1/3 cup of sunflower or canola or olive oil
1/4 tea spoon garlic powder or paste
* salt-pepper

Method:
First, saute and cook the egg plant with half of the oil on a low to medium heat, along with the rest of the ingredients. Now on the same pan cook the neem leaves with the rest of the oil <No other spices>. Now in a bowl mix both the neem and the egg plant. Serve hot with your choice of starch <Preferably rice or roti (Indian wholemeal flower bread)>

Sweet Potato Poutine

Sweet Potato Poutine.....5 Servings:

Ingredients:
* This French Canadian dish is usually served with regular french fries!

5 cups sweet potato fries
2.5 cups fresh cheese curds
2.5 cups brown gravy <Either vegetable or beef or chicken gravy!>
2 tea spoon grainy mustard
1/2 tea spoon cumin powder
1/2 tea spoon Tabasco sauce
1 tea spoon honey

1 cup green onions, chopped <Garnish>

Method:
First, in a bowl mix the last 5 blue colour coded ingredients with a wire whisk! In a separate big bowl, add a ladle of hot poutine gravy mix to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries. Add the cheese curds and toss with the hot fries and gravy. Garnish with the green onions. Serve hot with a glass of cold beer or wine on the side! 

Roasted Quail

Roasted Quail <Game Bird>.......5 Servings:

Ingredients:
5 whole quail, skin off, cleaned & washed
2 tea spoons thyme leaves, chopped
2 tea spoons rosemary leaves, chopped
2 tea spoons garlic, chopped
1/2 tea spoon ginger, chopped
1 tea spoon shallots/cooking onions, chopped
1/2 tea spoon black peppercorns, crushed
1 tea spoon salt
1/2 tea spoon Dijon mustard
1 cup canola/olive oil
1 tea spoon lemon juice
2-3 tea spoons red wine or port <semi dry or white>
1/2 tea spoon tomato sauce or ketch up
1/2 tea spoon Worcestershire sauce
1 tea spoon honey or brown sugar

5 servings of cooked rice or bread or any other choice of starch
5 servings of vegetables <Your choice>


Method:
First, in a bowl mix all the ingredients and blend them well with a wire whisk. Now, marinate those quail with it. Leave it in the fridge for about 6-10 hours. Place them on a <double layered> greased aluminium foil paper and wrap them up. Cook it in the convection oven @ 325 Degrees F for about 45 minutes. Check it with a meat thermometer and make sure the internal temperature has been reached to at least 165 Degrees F.  Serve hot with the starch and the vegetables!

It was lots of flavour and it's a perfect easy and simple dish to make when you are expecting a cosy house party or special guests over!

Seafood garnish sauce

Seafood garnish sauce.....10 servings:

Ingredients;
1/2 cup parsley, chopped
1/4 cup green onions
1 tea spoon garlic, chopped
1 tea spoon ginger, shredded
1 cup water
1/3 cup olive oil
1 tea spoon lemon zest
1/4 cup fresh lemon juice
* salt-pepper


Method:
In a blender blend all the ingredients till you see it all well mixed and well blended. Season with salt-pepper.

This sauce you can be serve for/with any white fish.  You can also saute gnocchi pasta with this sauce and add some shredded/ground Parmesan cheese!

Chocolate Chip Cookie

Chocolate Chip Cookie.....20 servings:


Ingredients:
1 cup butter (Soften)
1 cup brown sugar
1 cup white sugar
2 eggs
2 tea spoons vanilla essence
3 cups flour
1 tea spoon baking powder
1 tea spoon baking soda
1.5 cups oats
2 cups chocolate chips
1 cup pecan, chopped
* salt

Method:
In a big bowl bowl mix all the ingredients. Give them a frozen cookie dough shape. Leave them in the freezer for 3-4 hours. Bake them in the oven @ 350 degrees F for about 10-12 minutes.

Enjoy!

Stuffed Bitter Melon

Stuffed Bitter Melon.....5 Servings:

Ingredients:
5 bitter  melons, par cooked, cut in halves, cored out
1/2 cup cooking onions slices, thin
2 tea spoons ginger paste
2 tea spoons garlic paste
1 tea spoon turmeric powder
1 tea spoon chili powder
1/4 cup mashed potato
1/2 tea spoon sugar
* cooking oil
* salt
bread crumb crumble <1 cup bread crumbs, 2 tea spoons ghee/clarified butter. Mix both together and make a fluffy crumble for topping!>


Method:
On a low to medium heat, saute those 5 blue colour coded ingredients with some oil. Now add the mashed potatoes, sugar, and season it with salt. Now, fill up those bitter melon with this freshly made stuffing. Top it up with the bread crumb crumble. Make sure those bitter melon are rubbed with some oil <Outside>. Bake them in the oven for about 15-25 minutes @ 325 degrees F.

If you guys want you can also fry them gently keeping in mind stuffing side facing up & those bitter melon should not be sinking in oil while you are frying them, otherwise the stuffing will fall apart and might make a big mess!!

Serve hot with your choice of rice or bread. Very tasty and flavourful.

Chick-Chicken

Chick-Chicken.....5 servings:

Ingredients:
500 gm chick peas, cooked, rinsed
250 gm ground chicken
3-4 tea spoons tamarind sauce
1/4 cup ginger paste
1/4 cup garlic paste
1/4 cup onion paste
2 tea spoons turmeric powder
2 tea spoons cumin powder
1 tea spoon coriander powder
1 tea spoon paprika
1/3 tea spoon chili flakes
3-4 bay leaves
4-5 tea spoons ghee/clarified butter
1 tea spoon cardamon powder
1/2 tea spoon nutmeg
1/2 cup tomatoes, chopped
2 tea spoons lemon juice
* salt-pepper

1/3 cup canola or sun flower or olive oil

200 ml water
2 tea spoons sugar
2 tea spoons corn starch <mixed with 1/2 cup of cold water>


5 portions of rice <Cooked>
1/2 cup coriander/cilantro leaves, chopped (Garnish)



Method:
Saute those 12 blue colour coded ingredients with the oil and cook it for about 3-5 minutes, add the water and continue cooking for about 5 more minutes & make sure that the chicken is cooked 100 %. It should take about 10-15 minutes on a low to medium heat. Now, add those 5 red colour coded ingredients and stir it gently. Now, add the sugar and season it with salt-pepper. The use the corn starch and mix it well, it gives a nice thick saucy texture to the dish!

Serve with rice and garnish with coriander/cilantro leaves! Very yummy, lots of flavour and enjoyable!

Need your feed back guys 😋😋

Ceviche

Ceviche......10 servings:

Ingredients:
100 gm scallops <fresh>, cubed
100 gm, shrimps, cubed
50 gm salmon <fresh>, cubed
50 gm tuna, <fresh>, cubed
1 tea spoon lemon zest
1 tea spoon lime zest
1/4 cup <Freshly squeezed> lemon juice
2-3 tea spoons <freshly squeezed> orange juice
1/3 tea spoon paprika
1 tea spoon Sambuca <Liqueur>
1/3 tea spoon Tabasco or any hot sauce
1 tea spoon coriander/cilantro, chopped
1 tea spoon dill, chopped
1/4 tea spoon cumin powder
1/2 tea spoon brown sugar
* salt-pepper

Arugula or spring mix salad <Garnish/Salad>


Method:
In a bow mix all of the ingredients gently with a spoon or fork. Chill it for 10 minutes in the fridge. Serve it fresh with some arugula/spring mix at the bottom. It's extremely flavourful, fresh and healthy, except you are sensitive or allergic to fresh/raw sea food!

* Always serve it fresh, any left over is not as yummy as the fresh one! Choice is yours!

Cheers

Hummus Mediterranean

Hummus Mediterranean.....10 servings:

Ingredients:
1 kg boiled chick peas, strained and chilled
100 gm tahini (ground hulled sesame seeds)
2 tea spoons lemon zest
1/2 cup lemon juice, freshly squeezed
5 tea spoons minced garlic
150 ml cold water
1/2 cup olive oil
1 tea spoon onion paste
1 tea spoon coriander powder
1.5 tea spoons cumin powder

* salt-pepper
1 tea spoon paprika (Garnish)

Pita bread

Method:
In a food processor/robot coup blend everything, till you get a very smooth and soft paste/dipping sauce texture. Season with salt-pepper. Garnish with paprika and serve with pita bread. Fresh and healthy.

Root vegetable sala

Root vegetable salad.....5 servings:


Ingredients:
500 gm red beets, peeled, cubed, boiled and rinsed
400 gm carrots, peeled, cubed, boiled and rinsed
400 gm fennel <Bulbs>, julienne cut <Un cooked>
2 tea spoons ginger, shredded
1/2 cup olive oil
1 tea spoon thyme leaves, chopped
2 tea spoons orange juice, freshly squeezed
2 tea spoons lemon/lime juice, freshly squeezed
1 tea spoon Tabasco sauce
3-4 tea spoons Worcestershire sauce
1/2 tea spoons cumin powder
1/2 cup coriander/cilantro leaves, washed & chopped
* salt-pepper

5 cups baby spinach or arugula

Method:
In a bowl mix everything. Season and taste for salt-pepper. Serve chilled with the salad at the bottom and the mixed Root vegetable salad on top. Very simple, easy to make, very healthy and refreshing summer salad!

East Indian Eggplant Fry

East Indian Eggplant Fry....10 servings:

Ingredients:
2 tea spoons black cumin seeds
4 tea spoons white poppy seeds
1 tea spoon turmeric powder
2 tea spoons garlic powder or paste
* salt-pepper
1/4 cup rice flour
1/2 cup chick pea flour
1 tea spoon all purpose flour
1/2 tea spoon baking powder
1/4 tea spoon cumin powder

2 eggplants, round thick cut
250 ml canola or sun flower oil

Condiments: 
. Mayonnaise
. Ketchup
. Onion Salad <Your choice>


Method:
In a bowl mix all the blue colour coded ingredients, and whisk it well till you see and get a nice batter consistency. Now, coat those egg plant (not too heavily) with the batter. Make sure the oil is readily hot ahead of time... then deep fry them on a low-medium heat or till they are cooked inside and give a golden colour! Serve hot with some assorted condiments. Very traditional, yummy and lot of good flavours!

Mushroom Bruschetta

Mushroom Bruschetta....5 servings:

Ingredients:
5 slices rye bread <1 for each person> or 10 slices french baguette <2 for each person>
1 cup garlic butter
2.5 cups mushroom <Sauteed>
2.5 cups shredded mozzarella cheese & Monterey Jack <Mixed>
1/2 cup sun dried tomato, julienne
1/4 cup black olives, sliced

(Garnish): 1/2 cup chopped green onions & coriander/cilantro leaves <Mixed>


Method:
First, apply the garlic butter as a spread on the bread. Now, in a bowl add the sauteed mushroom, olives, sun dried tomatoes. and mix it well. Now apply this mixture on the bread. Top it up with the cheese mixture and bake it in the oven for 4-5 minutes @ 350 degrees F or till the cheese melts and gives you a nice golden colour! Garnish it with the green olives and coriander. Serve hot! Excellent yummy appetizer!

Chicken Crumble

Chicken Crumble.........10 servings:

Ingredients:

1.5 kg lean ground chicken
3-4 tea spoons mayonnaise
2 tea spoons ginger paste
3 tea spoons garlic paste
3 tea spoon onion paste
3 tea spoons celery, chopped
2-3 bay leaves
1 tea spoon smoked paprika
2 tea spoons ketch up or tomato sauce
1 Jalapeno pepper, chopped
1/2 tea spoon cinnamon, ground
1/2 tea spoon cardamon, ground
5 tea spoons olive oil
1 cup butter, softened
1 tea spoon thyme, chopped <Fresh>
2 whole eggs, beaten
* salt-pepper

Garnish:
1 cup bread crumbs
1/2 cup Thai sweet chili sauce (...or you can use any sort of sweet-sour/hot sauce)
1/2 tea spoon oregano




Method:
In a big bowl using hands mix all the ingredients well, make sure they all are well blended. Place them in a pre greased Casserole Pan <Glass or oven proofed deep pan>. Bake at 350 degrees F for about 15 minutes, then turn it around and continue cooking at 325 degrees F this time for about 10 more minutes. Using a cooking/meat thermometer check if the temperatures reached to 165 degrees F right in the centre/middle.

In a separate bowl mix all the 3 garnish ingredients.

Now, sprinkle all the garnish crumble on top of the pan and cook it again at 300 degrees F just for 5 minutes. Serve hot with your choice of starch or salads!

Hot summer refreshing drinks

Summer refreshing drink....10 servings:

Ingredients
1 lt. cold water
1 cup lemon juice, freshly squeezed
1 cup orange juice, freshly squeezed
1 cup fresh/can apple cider
1/2 tea spoon cinnamon powder
1/2 cup wild or un processed honey
1/4 tea spoon salt
1 cup mango juice, un sweetened
1/2 cup water melon juice, freshly squeezed

Garnish: 
(Optional)
1/2 cup raspberries
1/2 cup blue berries
10 mint leaves

Method:
In a big bowl/bucket mix all the ingredients with a wire whisk. If needed add some ice cubes. Serve chilled and garnish with the raspberries, blue berries and the Mint! Very easy to make a great choice of hot summer drink.