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SPINACH RICE
INGREDIENTS:
METHOD:
Clean and wash the spinach.Chop the onions and saute them in olive oil
using a deep pan.
Cut the cleaned spinach, add the rice, the spinach, lemon juice, salt
and water. Cook for 25 minutes.
Serve hot or cold.
ONION SOUP
Ingredients:
Method:
Fry the onion in the oil until slightly brown. Add the water (should be
boiled), pepper, salt and let it simmer at low fire for about 5-10
minutes.
Mix the cornstarch with some water, and pour it into the soup.
Stir for a few minutes and the soup will thicken slightly.
Toast the slices of bread and put them on plates. Pour the soup on top
and sprinkle with the grated cheese.
Yellow lentils
Ingredients:
Method:
Wash lentils and place them in a saucepan. Add 5 cups of water and
simmer over low heat for at least 30 minutes.
When they start boiling remove froth using a wooden spoon. Check
that the lentils are soft enougn before removing them from heat.
Otherwise simmer them more and stir them in order to thicken.
When they are soft enough, remove from heat, stir with a wooden
spoon or beat them with a mixer in order to become creamy.
Add olive oil, lemon juice of one lemon and stir or beat with a mixer
again. Serve in a bowl hot or cold and garnish with chopped onion.
Ingredients:
Method:
Cut the stalks off the eggplants and rinse them. Using a sharp knife,
slit them lengthwise on one side only, making sure you do not slit all
the way through.
They should open like a wallet, so you can put the stuffing in the
opening. Shallow-fry them gently all around in 4 tablespoons olive oil.
If not enough you can add some more oil in the frying pan. Take out
and arrange side by side in a small oven dish and season them.
Put the rest of the olive oil in a saucepan and sautee the onions and
garlic in it until they are slightly golden. Add fresh tomatoes and half
a cupful of water. Season. Add the sugar and cook gently, covered,
for 15 minutes. With a spoon, fill the eggplants with this stuffing,
opening them slightly.
They should be quite soft by now. Virtually pile the stuffing in them,
filling them generously. Normally they generate enough juices on their
own so no addition of liquid is necessary in the oven dish. Cook in a
pre-heated oven, gas no. 4 (350 grades F/180 grades C), for 4O
minutes; baste them once during cooking.
Garlic Sauce
Ingredients:
1garlic
1/2 kg breadcrumb
olive Oil
vinegar
Method:
Wet the breadcrumbs in the water and then drain them well. Clean and crush
garlic in a mortar.
Mix the drained breadcrumbs with the garlic. Stir well the mixture with a
mixer until a smooth paste is obtained.
Add olive oil and and vinegar gradualy while stiring the mixture.
Coconut Pudding
Ingredients:
Eggs-4
Coconut Milk- 500 ml
Coconut Cream- 250 ml
Cornflour - 1/4 cup
Sugar - 120 gm
Vanilla Essence or Jasmine Water few drops
Method:
1. Mix corn flour in little coconut milk without forming lumps. Now add
remaining coconut milk, coconut cream, slightly beaten eggs, and sugar &
vanilla essence.
2. Mix everything nicely. Strain the mixture.
3. Pour in a round or square flat dish & steam it for 20 to 30 min or till set.
4. Cool the pudding in refrigerator, then loosen the sides with a sharp knife,
invert it on a plate & serve.
Fried Rice
Ingredients:
Rice 2 cups
Onion 1 medium size
tomato 1 medium size
Garlic 7 to 8 cloves finely chopped
Soya sauce 1 tbsp
Vinegar 2 teaspoon
Sugar 1 teaspoon
Red chilly pwder 1 teaspoon
Oil 2 tablespoon
Salt as required
2 cups mixed vegetables like carrot, beans, cauliflower & cabbage. (These
vegetables should be cut in large pieces)
One small cucumber cut into 2 inch pieces
1/2 size lemon
Method:
1. Wash & cook rice in such a way that one grain should not stick to other.
2. Place a karahi with oil on a high flame
3. Add finely chopped garlic ,stir fry.
4. Add onions ,fry for a minute.
5. Add tomato.
6. Add the mixed vegetables & salt. Keep on stirring till the vegetables are
done.
7. Add rice, soya sauce ,vinegar, sugar & chillipowder.
Sweet Dumplings
Ingredients:
For Dough:
sticky rice flour - 1 cup
water to mix
For Filling:
grated coconut - 1 ½ cup
sugar or jaggery powder or brown sugar - ¾ cup
water - ¼ cup
For Topping:
thick coconut milk - 2 ½ cup
rice flour - ¼ cup
arrow root flour - 2 tbsp
sugar - 1 tbsp
salt - 1 tsp
Method:
Mushroom Pulao
Ingredients:
250 g - mushroom
2 cups - basmati rice
1 bunch - mint leaves
1 - onion
2 - green chillies
2 tbsp - vinegar
red chilly powder to taste
salt to taste
Method:
1. Cook basmati rice in an open utensil with four cups of water and set aside.
2. Chop mushrooms, soya patha, onion and green chillies into small pieces.
3. Pour 2-3 table spoons of oil in a sauce pan and fry till golden brown.
4. Add mushrooms and saute till they their moisture is dry.
5. Add chopped soya patha, chillies, salt and chilli powder.
6. Cook for five to ten minutes.
7. Add vinegar and cook further for five to ten minutes.
8. Remove and mix thoroughly with cooked rice using a fork.
9. This is a very nutritious food and can be served with tomato soup and
French fries.
This recipe provides:
Energy 418.3kcal
Protein 6.8g
Fat 0g
Serving 2persons
Steamed paneer with Egg
Ingredients:
• 1 paneer (300g)
• 1 Fresh Egg, beaten
• 1 Salted Egg
• 1 Tbsp Light Soya Sauce
• 1 tsp Sesame Oil
• 1 tsp Cornflour
• Dash of Pepper
• 1 Red Chilli
• 1 stalk Spring Onion, chopped into small pieces
Method:
North
america
Beans and Rice
Ingredients:
1 cup rice, cooked
1 tsp olive oil
1 cup onion, chopped
1 cup potato, sliced
1 clove garlic, minced
15 oz red beans, cooked
8 oz tomato sauce
1/2 cup water
2 tsp chilli powder
1/2 tsp chilli flakes
1 tsp pepper
Method:
Cook the rice in a pan, heat oil and add onions.
Stir and add potato and garlic.
Cook and stir until crisp and tender.
Add beans, tomato sauce, water, chilli powder, chilli flakes and
pepper.
Heat thoroughly, stirring occasionally.
Serve over hot rice.
Method
For nachos:
Mix flours, salt and knead into soft pliable dough with water.
Divide into 2 parts. Roll into large rectangles on a clean work surface.
Use dry flour to dust the surface for ease.
Cut first into 2" strips, and then into 2" squares.
Then halve into triangles. Deep fry till lightly golden.
Drain and keep aside to cool.
Method
Roll enchiladas as for tacos.
Roast them on griddle, pile up.
Keep warm by covering.
If made ahead, steam pile a bit to soften enchiladas.
Blanch tomatoes in hot water and peel. Mash
Heat oil in a pan, add onions, stirfry till tender.
Add capsicum and further stirfry for 2-3 minutes.
Add tomatoes, simmer for 5 minutes.
Add hot sauce remaining after applying to enchiladas.
Add salt to taste.
Mexican Tacos
Ingredients
For topping:
2 onions chopped
1 tomato chopped
1 cucumber chopped
1 small capsicum chopped
2 tbsp. cabbage chopped
1 sprig spring onion chopped
1 potato boiled, peeled, chopped
4-5 mint leaves chopped
1/2 cup tomato ketchup
1 cup grated cheese
Method
For shells:
Mix flours and salt. Add some water knead to a pliable dough.
Divide and roll into 4-5" very thin chappatis. Prick both sides with
fork.
Arrange on a large cloth to air out.
Deepfry one at a time till lightly golden.
Fold into a 'U' or taco shape while hot, drain and cool. Repeat for all.
For topping:
Mix all vegetables, add salt and pepper and toss lightly.
To serve:
Put a tbsp. of bean filling inside the taco. Spread a tbsp. of topping.
Dot topping with a tsp. each of tomato ketchup and .
Top with plenty of grated cheese.
Method:
Take a pan and cook the tomatoes. Add the clove of garlic, onion and
bay leaf to it.
Add water and then season with salt and sugar. Cover and let the
tomatoes boil.Cool and then grind to a puree.
Now in a separate pan, heat oil and add chopped onions and chopped
garlic.Add the tomato puree. Cook till its reduces to half.
Add basil leaves and keep aside.
For pasta
Take a pan and boil water with salt. Add the pasta to it and let it boil.
Transfer in a serving dish and serve with the tomato sauce.
1 cup milk
3/4 cup water
1 tablespoon salt
1 tablespoon olive oil
2 teaspoons sugar
2 tablespoons yeast
4 1/4 cups bread flour
Direction:
Combine the milk, water, salt and sugar in a mixing bowl and heat to
110 degrees F. Add the yeast, stir well and let sit 10 minutes to
develop.
Add the oil and flour and mix for 8 minutes on medium low speed in a
mixer. After mixing, cover with a damp towel or plastic wrap and proof
twice, each time letting it double in bulk before knocking it down.
Once the dough has proofed twice, turn it out onto a floured surface.
Divide the dough into 3 equal portions of about 11 ounces each. Form
into rounds, let them rest 10 minutes, then form into round pizza
shapes.
You then may place the dough on a baking pan or a wooden baker's
peel used to transfer the dough on to an oven baking brick.
The dough will be slightly sticky, don't add extra flour, this is the way
it should be.
Now let's add some toppings:
Preheat your oven to 500 degrees F. Bake it at a very high
temperature in a wood burning oven for about 8 minutes or until it is
puffed up and golden brown. Any topping can be added. Cut the pizza
into 8 pieces using a pizza cutter.
Ingredients
eggs - 4
onion - 1
tomato
capsicum
carrot - 1/2
chicken sausages (optional)
mozzarella cheese or whichever
available
salt - to taste
chilly powder - to taste
oregano (optional)
Method
Finely chop all the vegetables and in a pan saute them a little.
Separate the egg whites from the yolks. Beat the whites well. Add the
egg yolks.
Add salt and chilly powder to this mixture. It should be well beaten,
light and frothy.
In a fry pan heat oil and gently pour the beaten eggs over low flame.
Spread the vegetable mixture evenly on top.
Make thin sausage roundels and top it on the eggs. Sprinkle the
mozzarella cheese generously and a pinch of oregano. Cover and cook
on low flame.
Takes around 15-20 minutes on low flame till the cheese has melted
well and the egg is cooked.
The pizza is ready. Cut slices and serve with hot garlic bread or simply
savour it. You can use any vegetables of your choice…, olives,
mushrooms anything and make it more interesting.
Method:
Heat oil in a pan and saut� the garlic. Add red chillies.
Season with salt and pepper. Add broccoli and cook for two minutes.
Add boiled pasta followed by parmesan cheese. Cook for 2-3 minutes.
Serve hot.
This recipe provides:
Energy 238.8kcal
Protein 11.6g
Fat 10g
Serving 2persons
Caramelized Onion Pizza
Ingredients:
Basic White Dough
1 Tbs. sugar
1 cup warm water
1 pack (1/4 ounce) dry yeast
3-1/4 cups flour
1/4 cup olive oil (optional: excluding it makes a chewier dough)
1 Tsp. salt (if excluding oil, use 1/2 Tsp. salt)
1 Tbs. sugar
1-1/4 cups warm water (110 - 115 degrees)
1 pack (1/4 ounce) dry yeast
1-1/4 cups white flour
2 cups whole wheat flour
1 teaspoon salt
1/4 cup olive oil
Direction:
Dissolve sugar in water and add yeast. Stir gently until dissolved
(about 1 minute) Let stand until the yeast foams slightly (about 5
minutes) to insure that the yeast is effective. Combine 3 cups of the
flour and salt in a large bowl.
Pour in the yeast mixture and oil if you are using it. Begin kneading
the mixture, gradually adding enough of the remaining 1/4 cup flour
so that the dough is no longer sticky.
Continue kneading until the dough is smooth and elastic (another 10-15
minutes by hand). Shape dough into a ball and put in an oiled bowl,
turning the dough to coat it with the oil. Let rise until doubled in bulk
(45 minutes to 1-1/2 hours, depending on the yeast and the
temperature).
Punch down the dough and shape into 1 or 2 pieces. The entire recipe
will make one large (16") pizza or two small (12") pizzas. Shape the
dough either by hand or with a rolling pin, stretching out as necessary
to achieve a thin dough.
For a lighter crust, let the dough sit for a half hour after shaping
before constructing pizza and baking.
Topping:
1 bay leaf
Heat 1/4 cup of the olive oil and add the onions, garlic, thyme and bay
leaf.
Cook, stirring occasionally, until most of the moisture has evaporated
and the
onion mixture is very soft, almost smooth, and caramelized, about 45
minutes. Discard the bay leaf and season with salt and pepper.
This recipe provides:
Energy 990kcal
Protein 27.6g
Fat 10g
Serving 4persons
INGREDIENTS
PREPARATION
south
america
INGREDIENTS
Mango Salsa
11⁄2 cups diced mango
3⁄4 cup diced peeled, halved and seeded cucumber
1⁄2 cup diced red onion
2 tsp minced, seeded serrano chile pepper
2 tsp grated lime zest
3 Tbsp lime juice
1⁄2 cup cilantro, coarsely chopped
1⁄4 tsp salt
21⁄2 tsp ancho chile powder
1⁄4 tsp cinnamon
1⁄4 tsp salt
4 red snapper fillets (6 oz each)
2 Tbsp olive oil
PREPARATION
Salsa: Mix ingredients gently but thoroughly. Refrigerate at least 20 minutes
for flavors to blend.
Heat outdoor grill or stovetop grill pan. Mix ancho chile powder, cinnamon and
salt in a cup until blended.
Place fish, skin side down, on a baking sheet. Brush top with 1⁄2 the oil; sprinkle
with 1⁄2 the spice mixture.
Place fish on grill skin side up; brush with remaining oil; sprinkle with rest of
spices. Grill 4 minutes, turn over with a broad spatula and grill 3 to 4 minutes
until just barely opaque in center. Serve with the salsa.
1 teaspoon salt
PREPARATION
PREPARATION
Halve avocados, remove seeds and scoop pulp into a medium bowl. Coarsely mash
with a potato masher or fork.
INGREDIENTS
2 tsp oil
4 cloves garlic, minced
2 cans (15.5 oz each) black beans, rinsed
1 cup water
11⁄2 tsp ground cumin
1 tsp dried oregano
1 tsp smoked or regular paprika
¼ tsp pepper
1 bag (1 lb) frozen pepper stir-fry vegetable blend (sliced
green, red and yellow peppers and onions)
Serve with: cooked rice, lime wedges, hot sauce
PREPARATION
Heat oil in large skillet over medium-high heat. Add garlic; cook 30
seconds.
BURGERS
2 dried chorizo sausages (4 oz total), halved lengthwise, removed from
casings and cut in small chunks
1/2 cup cilantro leaves
2 large scallions, cut in 2-in. pieces
1 large jalapeño pepper, seeded and cut in large pieces
1 clove garlic, smashed
1 tsp ground cumin
1/4 tsp salt
1 1/2lb 90% lean ground beef
6 burrito-size (8-in.) flour tortillas, stacked and wrapped in foil
Nonstick spray
6 slices (1 oz each) Monterey Jack cheese with jalapeño peppers
6 lettuce leaves
3/4 cup each guacamole, purchased or homemade, and salsa
PREPARATION
Burgers: Put all ingredients except beef in a food processor. Pulse until
very finely chopped and blended. Scrape into a large bowl; add beef and
gently mix to combine. Shape into 6 oval burgers, about 5 in. long and
3/4 in. thick.
Heat outdoor grill. Put tortillas on grill to warm while burgers cook.
Coat burgers with nonstick spray. Grill, turning once, 8 to 12 minutes,
until an instant-read thermometer inserted from side to middle
registers 160°F. Top with cheese; cover grill 45 seconds or until cheese
starts to melt.
Unwrap tortillas; place a lettuce leaf toward one end of each, lining up
edges. Top with a burger; spoon on 2 Tbsp each guacamole and salsa.
Fold opposite end of tortilla up and over burger and toppings, then fold
in sides.
INGREDIENTS
INGREDIENTS
Heat oven to 350°F. Stack tortillas and loosely wrap in foil. Heat in oven 5
minutes until softened. Remove from oven.
Put tortillas side-by-side on work surface. Place a heaping tablespoon
warm refried beans in center of each tortilla. Top with 1 tablespoon
scallions, then a heaping tablespoon cheese. Fold 2 opposite sides of each
tortilla toward center, overlapping slightly. Fold remaining 2 sides toward
the middle.
Heat a large heavy skillet over medium-low heat. Brush with oil. Place 4
tortilla pockets smooth side up in skillet. Cook 5 minutes per side or until
golden and crisp. Keep warm in oven while cooking remaining pockets. Serve
hot.A refreshing cucumber and radish salad goes well with these, or serve
them with salsa for dipping.
Salsa Tomatillo
INGREDIENTS
Remove papery husk from tomatillos, then rinse. Cut in quarters (you’ll
have about 3 cups). Halve and remove stems of jalapeños, cut both in
quarters, remove seeds from one.
INGREDIENTS
4 cups blueberries
2 Tbsp lemon juice
1 qt vanilla ice cream
1 (10-oz) pkg frozen raspberries in syrup, thawed
2 cups sweetened whipped cream or frozen whipped topping,
defrosted
1 cup fresh raspberries
PREPARATION
Place 3 cups blueberries, the sugar and lemon juice in medium
saucepan; mash berries well with a potato masher. Place
over medium heat and bring to a simmer; cook 5 minutes.
Pour mixture into a blender and purée. Pour into a 2-cup
measure, cover and chill 2 hours. Place a 11⁄2-qt freezer
container in freezer to chill.
Let vanilla ice cream stand at room temperature until softened.
Fold chilled blueberry purée into ice cream until well
blended. Scrape ice cream into chilled container in
freezer; freeze several hours or until firm enough to
scoop.
Purée thawed raspberries and syrup in blender until smooth;
scrape mixture through a fine sieve to remove seeds.
To make parfaits: For each parfait, spoon 1 Tbsp raspberry
purée into a dessert glass and top with a small scoop
blueberry ice cream. Top with 1 Tbsp whipped cream, and
a few blueberries and raspberries. Repeat the layers. Top
parfaits with a dollop of whipped cream.
INGREDIENTS
PREPARATION
In a large pitcher, mix grape juice and melted ice cream until
blended. Just before serving, add soda and stir just until
blended.
Pour into glasses and top each serving with a small scoop of ice
cream and sprinkles.
This recipe provides:
Energy 430kcal
Protein 12g
Fat 2g
Serving 9persons
euro
pe
Andouille and Potato Crepes
Ingredients:
2 cups cooked, crumbled andouille sausage
2 cups cubed baked potatoes
1 cup sautéed, chopped onions
8 buckwheat crepes
Preparation:
Sprinkle 1 tablespoon of sautéed onions on top, and then fold the ends
of the crepe over the filling and serve.
Ingredients:
Preparation:
Ingredients
Salt
Directions
Bring 1 inch of water to a boil in a high-sided saute pan. If using fresh beans,
cut them lengthwise while you wait for the water to boil.
Add salt and green beans to boiling water and cook until just tender. Drain
beans and rinse under cold water to stop the cooking. Return the skillet to
medium heat and add the butter. When butter is melted, add the almonds
and cook until golden brown.
Return the green beans to the pan, along with the juice of 1/2 a lemon, add
salt and pepper, to taste. When warmed through, top with fried onions.
Ingredients
2 eggs, beaten
1 cup milk
Directions
Salt
Directions
In a large bowl toss the potatoes with 1/4 cup of the oil and season
with salt and pepper. Place the potatoes on the grill, cut-side down and
grill until lightly golden brown, about 4 minutes. Turn the potatoes
over and continue grilling until just cooked through, about 4 minutes
longer.
While the potatoes are grilling, whisk together the vinegar, mustards,
and 1/4 cup oil in a large bowl, add the red onion, cornichon and capers
and stir to combine.
Remove the potatoes from the grill and immediately add to the bowl
with the other ingredients and gently stir to combine. Season with
salt and pepper. Let sit at room temperature at least 15 minutes
before serving. Garnish with chopped chervil.
Ingredients
Directions
Meanwhile, line a sheet pan with parchment paper. Using a ruler and a
pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper
facedown on the baking sheet.
Pour the melted chocolate over the paper and spread to form a
rectangle, using the outline. Sprinkle the cashews, apricots and
cranberries over the chocolate. Set aside for 2 hours until firm. Cut
the bark in 1 by 3-inch pieces and serve at room temperature.
1 cup shortening
1 egg
5 tablespoons water
Directions
In a large mixing bowl, combine flour, salt, and sugar. Mix well, then
cut in shortening until mixture resembles coarse meal.
Ingredients
1 cup water
4 eggs
FILLING:
confectioners' sugar
Directions
In a saucepan, bring water and butter to a boil. Add flour and salt
all at once; stir until a smooth ball forms. Remove from the heat;
let stand for 5 minutes. Add eggs, one at a time, beating well
after each addition. Beat until mixture is smooth and shiny.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking
sheets. Bake at 400 degrees F for 20-25 minutes or until golden
brown. Remove puffs to wire racks. Immediately cut a slit in each
for steam to escape. Cool. Split puffs and remove soft dough.
For filling, in a mixing bowl, beat milk and pudding mix on low
speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped
topping and chips. Fill cream puffs just before serving; replace
tops. Dust with confectioners' sugar.
Ingredients
3 large eggs
Directions
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll
pan; line with wax paper. Grease and flour paper. Sprinkle
towel with powdered sugar.
Method :
Direction:
Cut the deep- fried mushroom into wide pieces and cut the cabbage
into bite-size pieces.
Pour the vegetable stock in a pot, bring to the boil. Add the mint,
soya sauce, and deep-fried mushroom sommer for about 1-2 min.
Add the cabbage with covered, steam-simmer over a medium heat.
When the cabbage to soften,remove the cover, and stir briefly
simmer for about 1 min.
1 cup couliflower
1/2 white radish
400 ml vegetable stock
1/2 tbsp soya sauce
1/3 tsp salt
1/2 grated ginger
Direction:
Cut the couliflower in half, and chop off the roots of radish .
Pour the vegetable stock in a pot, and bring the boil, and add the soy
sauce, couliflower and place a low heat for about 5 min.
Season with salt, add the white radish sprouts, and turn off the heat,
then arrange in a bowl, garnish with grated ginger.
Celery Rice
Ingredients:
2 cup rice
1 couliflower
2 cup water
1 1/2 tbsp olive oil
salt
Direction:
Cut the couliflower into wide slice. Place the olive oil in a pan, and fry
the couliflower over s medium heat.
Add the non wash rice, stir- fry, add the salt, and pour the water and
cook over a low heat with cover for about 20 min
Ingredients:
3 eggs
3 mushroom, cut into thinly slice
1/3 tsp salt
1/2 tsp mimt
1 tbsp vegetable oil
1/2 tsp soya sauce
1/2 tsp water
Direction:
Drop the egg in a bowl, and beat, add the salt and mint and mix well.
Heat the oil in a frying pan and add the mushroom fry slowly over a
low heat. Pour the egg mixture in a frying pan, stir- fry briefly and
make rolling shape.
2 spring onion
1 pack noddle
1/2 tsp sesame oil
Direction:
Ingredients:
2 pack noddle
1 pickled plum
1/2 tsp sesame
1 tsp coriander leaves
1 tsp mint leaves
Direction:
Take off the mint and coriander leaves and cut into mince.
Put the noddles bowl, add the pickled plum, mix well.
Sprinkle the sesame on top.
This recipe provides:
Energy 464.3kcal
Protein 12.9g
No fat
Serving 1persons
Ingredients:
1 large tomato
1/2 onion
1/2 tbsp olive oil
1/2 tsp honey
1 tsp balsamic vinegar
mint leaves
Direction:
Cut the tomato into bite-size pieces, and cut the onion into thinly
slice, rinse in the salted water, and rub by your hands, drain with
paper towel.
Place the tomato and onion in a bowl. Dress with olive oil and mint
leaves. Then season with honey and salt. Place it on a plate, pour over
the balsamic vinegar
Ingredients:
Water - 2 cups
Onion - 1, diced
Carrot - 2, diced
mint- 1 tbsp, chopped
potato -6 cup
Black pepper - 6 to 8
Coriander leaves - 5 to 6
Baby corn - 3 to 4
Cauliflower - 6 to 8
Mushroom - 8 to 10
Light soya sauce - 1 tsp
Salt - to taste
White pepper powder - 1/2 tsp
Sugar - a pinch
Cornflower slurry - 2 tsp
Boiled noodles - 3 tbsp
Spring onion - 3 tsp, chopped
Garlic - 2 tsp, chopped
Method:
To begin preparing the vegetable stock by boiling water in a pan.
Add the chopped onion, carrot, chopped potato and celery.
Now add black pepper, bring to a boil.
Put in the blanched carrot and chinese cabbage along with baby corn,
cauliflower, mushroom and light soya sauce.
Now add salt, white pepper powder and sugar, add the cornflour paste
for thickening of the soup. Stir and take off the heat after a boil.
Garnish with chopped spring onions and chopped fried garlic.
Place boiled noodles in a serving bowl and pour the soup over it
Ingredients:
1 kg minced cabage
Method:
Heat 5 tbsp oil and fry onion, ginger and garlic till soft.
For filling
salt to taste
chilli sauce
1 tbsp oil
Method
For cover
For filling
afri
ca
Succotash Salad
Recipe
INGREDIENTS:
Method:
Bring a large pot of lightly salted water to a boil. Add beans and cook
uncovered 7 to 9 minutes until crisp-tender. About 30 seconds before
draining beans, add corn.
Drain in a colander and chill immediately under running cold water. Drain well.
Dressing: Whisk ingredients in a bowl or shake in a jar until blended.
Shortly before serving: Add radishes and Dressing to beans and corn. Toss
to mix and coat.
INGREDIENTS:
Method:
INGREDIENTS:
Cook bacon in a deep, medium skillet until crisp. Drain on paper towels.
Pour off all but 2 Tbsp drippings from pan. Add onion and cook over low
heat, stirring occasionally, 15 minutes, or until golden.
Stir in remaining ingredients. Bring to a boil, reduce heat and simmer,
stirring often, 25 minutes, or until mixture thickens. Sprinkle with bacon
and serve.
INGREDIENTS:
16 cups water
10 tea bags
11⁄2 cups sugar
1 bag (12 ounces) frozen unsweetened raspberries
1⁄4 cup fresh lemon juice
Method:
Bring water to a boil in a 5- to 6-quart pot. Remove pot from heat and add all
the tea bags. Let steep 3 minutes, then remove bags.
Add remaining ingredients and let stand 2 to 3 minutes, stirring occasionally,
until raspberries have thawed.
Pour tea through a fine strainer into a large pot or bowl (not aluminum) or a
few large pitchers. Discard berries. Store at room temperature up to 1 day
or refrigerate up to 4 days. Serve over ice.Planning Tip: Can be made up to 4
days ahead.Cook’s
Dough
2 cups all-purpose flour
1/4 cup plus 2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick (1/2 cup) cold unsalted butter, cut in bits
3/4 cup buttermilk
Filling
1 cup sugar
1 tsp grated lemon zest
2 Tbsp each lemon juice
and water, mixed
blackberries (8 cups total)
2 Tbsp cornstarch mixed with 3 Tbsp water
1 tsp vanilla extract
Method:
Place oven rack in lower third of oven. Heat to 450°F. You'll need a 13 x 9-in.
or a shallow 3-qt baking dish.
Dough: Whisk flour, 1/4 cup sugar, the baking powder, baking soda and
salt in medium bowl until blended. Cut in butter with a pastry blender
until coarse crumbs form. Refrigerate flour mixture and buttermilk
separately until ready to top cobbler.
Filling: Mix sugar, zest and lemon juice mixture in a large deep
skillet over high heat. Stir in 1 pint blueberries and cook,
stirring, about 10 minutes until hot and bubbly. Stir in
cornstarch mixture, bring to a boil and boil 1 minute or until
thickened. Stir in remaining blueberries, blackberries and the
vanilla. Spread in baking dish.
Stir flour mixture and buttermilk with a fork until a biscuit-like
dough forms. Drop eight 1/4-cupfuls, evenly spaced, over hot
filling. Sprinkle biscuits with remaining 2 Tbsp sugar.
Bake 15 to 20 minutes or until biscuits are golden and filling is bubbly.
Cool in dish on a wire rack. Serve warm or at room temperature.
Ingredients:
Sweet Sour potato
1 Brown Onion, sliced thinly
2 Tbsp Tomato Ketchup
1 tsp Light Soy Sauce
2 Tbsp Sugar
100ml Water
1 tsp Cornflour mixed with 1 Tbsp Water
Method:
Vegetable soup
Ingredients:
Spring onions - 2 or 3
Carrots - 2 (medium)
Cabbage - 150gms
Cauliflower - 1 small
French beans - 100gms
Salt - as required
White pepper powder - 1/2 tsp
Ajinomoto - 1/2 tsp
Soya sauce - 3/4 tsp
Oil - 2 tbl sps
Sugar - 1 tsp
Cornflour - 1 tbl sp.
Method:
Blanch whole carrots and french beans in hot water for 2-3 minutes
Strain, add cold water and drain again.
Chop all the vegetables into thin, even, matchstick like pieces.
Heat oil and stir fry all the vegetables with ajinomoto for 3-4 minutes.
Add enough water, salt, soya sauce, sugar and cook gently in reduced flame till the
vegetables become just tender.
Mix cornflour in little cold water to make into a paste and pour it to the soup.
Stir gently and heat for few minutes.
Add pepper powder and serve hot.
Ingredients:
2 cups leftover cooked white rice
1 1/2 tablespoons oil
3 green onion (serve some of the green part for garnish)
1/2 large red bell pepper, diced
1 1/2-2 tablespoons minced fresh ginger
1 small red or green chili (the more the seeds the hotter the flavor)
1 cup diced pineapple, preferably fresh
2 tablespoons soy sauce
1/2 cup cashews (salted or unsalted)
1 tablespoon dark sesame oil, optional
Method:
A large skillet over high heat, warm 1 1/2 tablespoons oil. Add the green onion,
red bell pepper, ginger, and chili. Saute 1-2 minutes, or until lightly sizzling and
fragrant.
Add cooked rice, stirring frequently, for 3-5 minutes. Add pineapple, soya sauce,
and cashews; stir until well coated and heated through, about 2-3 minutes.
Sprinkle with the onion greens, and, if desired, drizzle with sesame oil. Serve
immediately, and enjoy with a lovely
Noodle salad
Ingredients:
Method:
Assemble the dressing by mixing all the ingredients and keep it aside. You can mix
this salad only about 10 minutes or so prior to serving it otherwise the salt will
draw out the liquid from the vegetables and the salad will get soggy.
When ready to serve add all the vegetable in a large serving bowl, add the
dressing to it and mix the ingredients well. Sprinkle the chopped coriander leaves,
add pea and black toasted sesame seeds as a garnish.
Quick pasta
Ingredients:
Method:
Bring pasta to boil till tender. Drain and then sieve through
cold water (this retains the colour of the pasta, in case you
are using multi-coloured pasta).
Grind the chillies, ginger, garlic and tomato sauce together.
In a pan, heat oil, and saute the oinions & capsicum, then add
the chopped tomatoes and the chilli-ginger-garlic-sauce-paste.
Add salt and cook for 2-3 minutes. add water IF you want a
gravy.
add the drained pasta, toss into the masala and cook for 2
minutes.