Minestrone Soup
Ingredients
Onions 1 (finely chopped)
Carrot 1 (peeled and chopped into thin slices)
Leek 1 stalk (finely chopped)
Celery 10 (finely chopped)
Garlic 4 cloves (peeled and crushed)
Basil 4 leaves (finely shredded)
Cabbage 50 gm (cubed)
Potato 1 (cubed)
Yellow Squash 1 small (finely sliced)
Green Zucchini 1 small (finely sliced)
Fava Beans 1 tbsp (soaked and boiled)
Parmesan Cheese 1 tbsp (grated)
Green Beans 20 gm (finely chopped)
Olive Oil 25 ml
Tomato Paste 1 tbsp
Tomato 100 gm
Vegetable Stock 150 ml
Penne pasta 10 gm (cooked and diced)
Salt & Pepper to taste
Method
- Sauté onions, garlic, leek, celery in olive oil.
- Add tomato paste and cook for another five minutes.
- Gradually add potato and other vegetables and cook for five minutes.
- Add tomato puree and vegetable stock.
- Put in the penne pasta.
- Season according to taste.
- Garnish with julienne of basil and grated cheese.
- Serve hot with garlic bread.
Roasted Beetroot Soup
Ingredients
Beetroot (medium) 4
Vegetable Oil 25 ml
Olive Oil 20 ml
Butter 15 gm
Dairy Cream 150 ml
Onions 2 (finely chopped)
Garlic 4 cloves (finely chopped)
Melon Seeds 5 gm
Dill Leaves a few sprigs
Salt to taste
Pepper to taste
Method
- Apply vegetable oil on the beetroots, wrap them in aluminum foil and dry roast in an oven, on a bed of salt.
- Remove the foil, peel and allow to cool.
- Purée the beetroot and keep aside.
- In a pan, sauté onions, garlic and add in half the cream. Add the beetroot puree and allow it to reduce.
- Cook for a couple of minutes and check the seasoning.
- Garnish with toasted melon seeds, dill leaves, and fresh whipped cream.
Grilled Salmon with Saffron Cream
Ingredients
Salmon Fillet 4 (seasoned with salt and pepper)
Asparagus one bunch
Dairy Cream 200 ml
Salt to taste
Pepper to taste
Potato 250 gm (boiled)
Saffron 4 strands
Butter 2 tbsp
Onion 1 (sliced thin)
Dill Leaves a small bunch
Method
- Grill the salmon on a hot pan/grill, placing the skin side first and then flip it onto the other side. Cook each side for about 5 minutes.
- Reduce cream with saffron and adjust the seasoning of the sauce.
- Blanch the asparagus and grill on a hot plate.
- Roughly mash the potato and toss with salt, pepper and butter till soft.
- Plate the salmon, potatoes and asparagus. Dress the salmon with the saffron cream sauce.
Crumb Fried Mozzarella
Ingredients
Mozzarella Cheese 400 gm
Breadcrumbs 200 gm (to coat thoroughly)
Flour 100 gm
Vegetable Oil to fry
Salt to taste
Method
- Cut the Mozzarella cheese into triangles of about 25 gm each.
- Make the batter by mixing the flour, water and salt.
- Pat the Mozzarella triangles first in dry flour and then dip in the batter.
- Coat with breadcrumbs and refrigerate for one hour.
- Fry the breaded Mozzarella in hot oil until golden brown and crisp.
- Serve hot with zesty ketchup or a dip.
Chicken Drummets
Ingredients
Chicken Drumsticks 32 pieces
Ginger Paste 2 tbsp
Garlic Paste 2 tbsp
Lemon Juice 2 tbsp
Chopped Green Chillies 1 tbsp
Chopped Coriander 1 tbsp
Whole Egg 3
Corn Flour 2 tbsp
Refined Flour 1 tbsp Red Chilli Paste 1 tbsp
Salt to taste
Oil to fry
Method
- Marinate the chicken in the ginger-garlic paste, lemon juice and salt for 15 minutes.
- For the second marination add chili paste, green chili, egg, coriander, corn flour, refined flour and check for seasoning.
- Leave the marinated drummets in the fridge for at least an hour.
- Deep fry the drummets in hot oil.
- Serve with sweet chili sauce.
Mango Tiramisu
Ingredients
For biscuit
Castor Sugar 65gm
Egg White 5
Yolk 5
Refined Flour 125 gm
Vanilla Pod Scraping 1 pod
For Tiramisu
Egg Yolk 3
Castor Sugar 5
Vanilla Pod Scraping 1 pod
Whipped Cream 250 ml
Mascarpone Cheese 250 gm
For Mango Syrup Sugar 100 gm
Water 100 ml
Mango pulp 50 gm
Method
For the biscuit
- Whisk egg white and castor sugar till a hard peak meringue is obtained.
- Cream the yolks and vanilla pod scraping.
- Pipe in the lined tray in the shape of fingers and sprinkle icing sugars.
- Bake at 180 degree Celsius for 15 minutes.
For Tiramisu Cream
- Make a mousse out of the egg yolk and castor sugar with vanilla bean scraping. Allow it to cool.
- Add mascarpone cheese and mix well.
- Add whipped cream and fold well.
Assembly
- In a shot glass, pipe in bits of tiramisu cream.
- Place the finger-shaped biscuits and soak it with mango syrup.
- Then add tiramisu cream and repeat the process.
- Finish with tiramisu cream layer on top.
- Allow it to chill in the refrigerator and add fresh mango sauce or mango slices before serving.