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June 20, 2018

BROWN BREAD ICE CREAM

Ingredients:
Brown bread slices - 3 
Vanilla ice cream - 5-6 scoops

Method:
  • Toast the bread slices till very crisp. Break into tiny pieces.
  • Mix these pieces into partially frozen ice cream.
  • Freeze again in the freezer.
  • Scoop out and serve topped with mint leaves or cherries.

CHEESE LASSOONI ROTI

Ingredients:
Wheat flour - 1 cup
Oil - 1/2 tsp
Garlic paste - 1/2 tsp
Salt to taste
Water as required

For topping:
Some finely chopped garlic
Oil - 1/2 tsp
Cheese - 2-3 cubes (grated)
Coriander leaves - 2-3 tbsp
Ghee

Method:

  • Fry the garlic in the topping in oil till brown.
  • Prepare dough from the wheat flour and prepare normal rotis .
  • Top with ghee, finely chopped fried garlic, cheese and coriander leaves.

LAHEM MUQADAD (GROUND LAMB SHISH KEBABS)

Ingredients:
Finely ground lamb - 750 gms
Thyme leaves - 1/2 tsp
Salt - 1 tsp
Pepper - 1/2 tsp
Garlic - 2 tbsp (finely minced)
Onion - 1/3 cup (minced)
Eggs - 2 (lightly beaten)
Fresh parsley - 1 cup
Olive oil - 1/4 cup

Method:

  • Combine all ingredients except olive oil in a medium sized bowl. Work together well.
  • Shape meat mixture into 24 elongated egg shapes, each containing 2 tbsp of meat.
  • Thread kebabs lengthwise onto slender greased skewers.
  • Refrigerate until ready to grill.
  • Baste with olive oil and grill 12-15 minutes for medium to well done.



SHELLS AND SHELLFISH SALAD

Ingredients:
Conchiglie - 450 gms
Mayonnaise - 350 ml 
Fresh tarragon -  60 ml or dried - 3 tbsp
Fresh parsley - 1 tbsp (finely chopped)
Cayenne pepper 
Fresh lemon juice
Cooked shell fish flesh: Shrimp, lobster, 
crab or a combination - 1 kg (cut into bite size pieces)
Mild red radishes - 2 (sliced)
Green pepper - 1/2 (julienned)
Salt and freshly ground black pepper

Method:


  • Cook pasta in boiling salted water until al dente. Drain, rinse under cold water and drain again.
  • Place in a large bowl and stir in 1 1/2 - 2 1/2 tbsp mayonnaise. Cool to room temperature, stirring occasionally to prevent sticking.
  • If using dried tarragon, simmer it in 1/4 cup ,ilk for 3-4 minutes; drain.
  • Combine tarragon, parsley, cayenne,lemon juice and remaining mayonnaise and mix well.
  • Add shellfish to pasta with most of the radishes and green pepper and the salt and pepper.
  • Stir in the tarragon mayonnaise and toss gently to coat.
  • Cover and chill before serving, adding more mayonnaise if the mixture is a little dry.
  • Decorate with remaining radish and green pepper slices.

SPINACH AVOCADO PARCELS

Ingredients:
Cottage cheese - 250 gms
Fresh mint - 2 tbsp (chopped)
Parsley - 2 tbsp (chopped)
Large onion - 1 (chopped)
Butter - little
Sweet paprika - 1/2 tsp
Cooked brown rice - 1 cup
Avocados - 2 (diced)
Large spinach leaves - 8 (stems carefully removed)

Method:

  • Saute onion slices in a butter with 1/2 tsp of sweet paprika.
  • Mix cottage cheese, mint, parsley, sauteed onion and rice.
  • Add avocado. Place equal amounts of filling in centre of each spinach leaf and roll up securely, ensuring edges are folded in.
  • Spinach may be put into really hot water for a few minutes to soften it slightly. Drain well before use.)
  • Steam spinach parcels in a vegetable steamer or Chinese bamboo steamer for a few minutes to allow filling to heat through and spinach to soften.
  • Serve with a little butter rubbed over the top, with you favourite cheese sauce or fresh Tomato herb sauce. 

WATERMELON COMPOTE

Ingredients:
Brown sugar - 50 gms
Water - 125 ml
Grated lemon rind - 1 tbsp
Watermelon - 500 gms (diced)
Large peaches - 2 (blanched, peeled and thinly sliced)
Seedless green grapes - 125 gms
Juice of 2 limes

Method:

  • Place sugar, water, lemon rind and lime juice in small saucepan. Bring to boil.
  • Add fruit and mix well.cover and cook 3-4 minutes over low heat.
  • Remove from heat and let fruit cool in syrup.
  • Serve over ice cream.

June 19, 2018

TOMATO AND COCONUT SOUP

Ingredients:
Tomatoes - 2 cans (440 gms each) with juice
Sugar - 2 tsp
Salt - 1 tsp
All purpose flour -  2 tbsp
Vegetable oil-  tbsp
Ground coriander - 2 tsp
Cumin - 2tsp
Chilli powder - 1/2 tsp or to taste
Thick coconut cream - 1 cup
Freshly ground black pepper

Method:

  • Puree tomatoes with sugar, salt, and flour in a food processor.
  • Heat oil in saucepan and cook spices until fragrant, about one minute.
  • Add coconut cream and pureed tomatoes.
  • Simmer, stirring, for a few minutes until slightly thickened.
  • Season with pepper to taste.

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BROWN BREAD ICE CREAM

Ingredients: Brown bread slices - 3  Vanilla ice cream - 5-6 scoops Method: Toast the bread slices till very crisp. Break into ti...