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Cindrella
The taste of tropical fruit
comes to life in this refreshing
mocktail. Garnish with both
pineapple and orange slices
and don't forget that little
paper umbrella for an extra
finishing touch.
| Ingredients |
- 30 ml lemon juice
- 30 ml orange juice
- 30 ml pineapple
juice
- 60 ml soda
- dash of grenadine
- pineapple and orange
slices for garnish
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| Preparation |
|
1.
Pour the juices into a
shaker with ice cubes.
2.
Shake well.
3.
Strain into a chilled
cocktail glass
4. Garnish
with the slices of pineapple
and/or orange. |
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| Papad
Rolls |
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|
| Ingredients |
- 10 Large Papads
- 1 tbsp plain flour
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| For Filling |
- 3 medium sized potatoes;
boiled, peeled & mashed
- 3 Spring Onion; finely
chopped
- 4 green chillies; finely
chopped
- 1 fresh ginger; finely
chopped
- 1 tea spoon chat masala
- Salt to taste
- Finely Chopped Coriander
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Preparation
Mix all the above ingredients
for the filling and keep aside.
To make the rolls, wet the papad
and place about a heaped tablespoon
of the filing on it.
Roll it carefully, ensuring
that it is closed from all sides.
Seal with flour paste.
Repeat this with all the papads
Deep fry in hot oil one at a
time till golden brown, drain
and keep it on wet towel.
Sprinkle a bit of chat masala
on top and serve with a Green
Mint Chutney |
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| Marinated
Mushrooms |
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| Ingredients |
- 2 cups olive oil
- 6 cloves garlic, peeled
and smashed
- 450 gms small white button
mushrooms, cleaned and stems
trimmed
- 20 ml freshly squeezed
lemon juice (from 2 medium
lemons)
- 6 tablespoons finely chopped
Italian parsley
- 2 tablespoons finely chopped
tarragon
- 2 teaspoons Salt
- 1 teaspoon freshly ground
black pepper
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| Preparation |
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1.
Heat oil and
garlic in a large frying pan
over medium heat until warmed
and fragrant, about 4 minutes.
Remove the
pan from heat, add mushrooms,
stir to coat, and let cool to
room temperature.
2.
Add remaining ingredients
and stir to coat.
3.
Serve it
with a Barbeque or a Chilly
Sauce |
|
Advice
Transfer mushrooms to an airtight
container and place in the refrigerator
to marinate for at least 24
hours and up to 1 week. |
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| Main
Course |
|
| Stir
Fry |
|
| Ingredients |
- 2 Table Spoon olive,
peanut, or sesame
oil
- 2 tea spoon garlic,
minced
- 6 cup thinly-sliced
vegetables, such as
- bell peppers
- broccoli
- cauliflower
- carrots
- corn
- fennel
- green beans
- onions
- potatoes
- snow peas
- sprouts- zucchini
- 1-3 tea spoon soy
sauce
- 1 cup firm tofu,
crumbled or diced
- Salt to Taste
|
| Preparation |
Heat
oil over high heat, tilt
the wok so that the lower
part of the sides are
oiled, add the garlic,
and sauté, stirring
constantly, until lightly
golden-brown, about 1
minute.
Add
the vegetables
and soy sauce. Cook over
medium heat, stirring
constantly, until everything
is tender, 5-10 minutes.
Add
tofu and/or nuts and cook
another 2 minutes. Serve
over rice or pasta. |
| Advice |
*Potatoes
and cauliflower should
be boiled until just tender
before stir-frying. |
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| Vegetarian
Paella |
|
| Ingredients |
- 2 Table spoon olive
oil
- 3-4 cloves garlic,
minced
- 1 bell pepper, sliced
or diced
- 1 medium onion,
diced
- 1 tea spoon paprika
- ½ tea spoon
pepper
- ¼ tea spoon
crushed saffron
- 2 cup white rice,
uncooked and rinsed
- 3 cup boiling water
- 2 ripe tomatoes,
seeded and diced
- 1 cup peas
- 1 cup corn
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| Directions |
Sauté 1 garlic
clove in 1 Table spoon
oil for about 1 minute.
Add bell pepper and cook
for two minutes. Transfer
to bowl and set aside.
Heat 1 Table spoon olive
oil over medium heat.
Sauté remaining
garlic, onion, and carrot
for 2 minutes. Add spices
and stir well.
Mix in the rice, then
pour in water.
Stir well, cover, and
simmer for 10-15 minutes,
until water is absorbed
and rice is cooked.
Remove from heat, place
the cooked bell pepper,
tomatoes, peas, and corn
on top of the rice. Cover
and let sit for 5 minutes.
Serve hot. |
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Chocolate
Ganache
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| Ingredients |
- 300 gms bittersweet chocolate,
chopped
- 1 cup heavy cream
- 1 tablespoon dark rum
(optional)
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| Preparation |
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1.
Place the chocolate into
a medium bowl. Heat the cream
in a small sauce pan over medium
heat. Bring just to a boil,
watching very carefully because
if it boils for a few seconds,
it will boil out of the pot.
When the cream has come
to a boil, pour over the chopped
chocolate, and whisk until smooth.
Stir in the rum if desired.
2. Allow the ganache to
cool slightly before pouring
over a cake. Start at the center
of the cake and work outward.
For a
fluffy frosting or chocolate
filling, allow it to cool until
thick, then whip with a whisk
until light and fluffy. |
|
Advice
Chocolate Ganache is plays an
excellent role of a condiment
which can be used for Cakes,
Dips, Fruits, Waffles, Muffins,
Brownies, Cookies etc. |
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