Recipe Courtsey - Nisha Asarpota
Ingredients
1 tbsp - onion
Finely sliced1 clove - garlic
Finely chopped1 tsp - flat-leaf parsley
Chopped 25 gms - champignons or cepes mushrooms, sliced
200 ml - fresh cream20 gms (can substitue with 1% milk if you want to make this dish lighter in calories)
Parmesan cheese, grated
2 ½ tbsp - olive oil
salt to taste
Preparation Method
For the Mushroom Sauce:
1. Saute onion and garlic in olive oil.
2. Add mushrooms and cook for a few mins.
3. Add cream and heat through.
4. Mix parmesan cheese and parsley into sauce.
5. Add salt if necessary.
6. Mix mushroom sauce with tagliatelle pasta and serve.
7. Garnish with sprigs of parsley/shavings of parmesan cheese.
Tip: If you enjoy bold flavors you can added more garlic and onion.
Monday, June 16, 2008
Eggplant and Potato Baked Dish
Recipe Courtsey - Smita Chowdhri
Ingredients
1 medium-sized eggplant - sliced 1/2" thick
3 large potatoes - sliced 1/2" thick
1/2 - 3/4 bottle any store-brand marinara sauce
Olive oil
Garlic powder1/2 - 3/4 packet shredded
3 cheese blend
Shredded mozzarella cheese (optional)
Salt - to taste
Method
1. Rub the eggplant and potato slices with salt and garlic powder and set aside.
2. In a saute pan, pour enough olive oil for shallow frying, and fry the eggplant slices and potato slices separately till soft (you will need to turn over once).
3. Remove onto a plate and dab with kitchen roll to remove excess oil.
4. Preheat oven to 325 degrees.
5. Spray some PAM in a pyrex rectangular 9-inch baking dish, and first spread about 2 tbsps of marinara sauce (this prevents the eggplant/potato from sticking to the bottom).
6. Layer the eggplant slices first, followed with the potato slices stacked on top of each eggplant slice. Then, spread a few tbsps of marinara sauce till completely covered.
7. Generously sprinkle some pasta seasoning over it.Top with 3 cheese blend (only lightly cover - do not put too much). Repeat the layer again. However, the 2nd time, generously cover with the 3 cheese blend. - You can also add some more mozzarella cheese and go light on the 3 cheese blend for the top layer to make it nice and stringy.
8. Cover dish with foil, and bake for approximately 15 minutes or until cheese has melted.
9. Once baked, you can also then remove the foil, and place in oven for a quick 5 min broil to brown the cheese on top. Note:If you do not like to shallow fry - you can also also place the uncooked slices of eggplant and potato in the baked dish, but you will have to drizzle with olive oil and will have to bake it in the oven for a little longer so that it cooks throroughly.
Ingredients
1 medium-sized eggplant - sliced 1/2" thick
3 large potatoes - sliced 1/2" thick
1/2 - 3/4 bottle any store-brand marinara sauce
Olive oil
Garlic powder1/2 - 3/4 packet shredded
3 cheese blend
Shredded mozzarella cheese (optional)
Salt - to taste
Method
1. Rub the eggplant and potato slices with salt and garlic powder and set aside.
2. In a saute pan, pour enough olive oil for shallow frying, and fry the eggplant slices and potato slices separately till soft (you will need to turn over once).
3. Remove onto a plate and dab with kitchen roll to remove excess oil.
4. Preheat oven to 325 degrees.
5. Spray some PAM in a pyrex rectangular 9-inch baking dish, and first spread about 2 tbsps of marinara sauce (this prevents the eggplant/potato from sticking to the bottom).
6. Layer the eggplant slices first, followed with the potato slices stacked on top of each eggplant slice. Then, spread a few tbsps of marinara sauce till completely covered.
7. Generously sprinkle some pasta seasoning over it.Top with 3 cheese blend (only lightly cover - do not put too much). Repeat the layer again. However, the 2nd time, generously cover with the 3 cheese blend. - You can also add some more mozzarella cheese and go light on the 3 cheese blend for the top layer to make it nice and stringy.
8. Cover dish with foil, and bake for approximately 15 minutes or until cheese has melted.
9. Once baked, you can also then remove the foil, and place in oven for a quick 5 min broil to brown the cheese on top. Note:If you do not like to shallow fry - you can also also place the uncooked slices of eggplant and potato in the baked dish, but you will have to drizzle with olive oil and will have to bake it in the oven for a little longer so that it cooks throroughly.
Date Walnut Cake
Courtsey Recipe - Hema Nagarajan
Ingredients
2 cups flour
2/3rd cups of oil ( less than ¾)
15 to 20 black dates
1 cup warm milk
1 cup Sugar
1 tsp of Baking soda
¼ tsp baking powder
Method
1. Sieve Flour, soda, baking soda.
2. In a blender blend dates, milk and sugar and transfer into a bowl.
3. Add oil and flour mixture in small portions into the bowl as well.
4. Add more milk if the mixture is too thick.
5. Bake for ½ hour in moderate oven
Enjoy the Dessert
Ingredients
2 cups flour
2/3rd cups of oil ( less than ¾)
15 to 20 black dates
1 cup warm milk
1 cup Sugar
1 tsp of Baking soda
¼ tsp baking powder
Method
1. Sieve Flour, soda, baking soda.
2. In a blender blend dates, milk and sugar and transfer into a bowl.
3. Add oil and flour mixture in small portions into the bowl as well.
4. Add more milk if the mixture is too thick.
5. Bake for ½ hour in moderate oven
Enjoy the Dessert
Baileys
Recipe Courtsey - Hema Nagarajan
Ingredients
1 tin 400 g condensed milk sweetened
300 ml single cream
3 eggs
1 cup whisky
2 tbsp chocolate topping liquid
¼ tsp coconut essence
Method
1. Blend all ingredients and bottle store in dark cupboard.
Ingredients
1 tin 400 g condensed milk sweetened
300 ml single cream
3 eggs
1 cup whisky
2 tbsp chocolate topping liquid
¼ tsp coconut essence
Method
1. Blend all ingredients and bottle store in dark cupboard.
Tia Maria
Recipe Courtsey - Hema Nagarajan
Ingredients
1 cup sugar
1 cup water
2 tbsp instant coffee
Method
1. Mix heat together to boil and simmer for 3 minutes cool to room temp.
2. Add 1 cup brandy, 2 tbsp dark rum, 1 tsp vanilla essence bottle and store for 2 weeks before drinking it.
Ingredients
1 cup sugar
1 cup water
2 tbsp instant coffee
Method
1. Mix heat together to boil and simmer for 3 minutes cool to room temp.
2. Add 1 cup brandy, 2 tbsp dark rum, 1 tsp vanilla essence bottle and store for 2 weeks before drinking it.
Tira - Misu
Recipe Courtsey - Hema Nagarajan
Ingredients
1 packet sponge fingered
3 eggs separated
250 gms Mascarpone Cheese
¼ cup Fresh cream or Dream Whip
2 to 3 tbsp sugar
2 to 3 tbsp Tia Maria
5 to 6 tbsp Strong coffee
100 gms Breakfast cream
Coffee Syrup
2 heaped tbsp coffee powder
1 cup water
5 to 6 tbsp sugar
¼ cup Tia Maria
Method
1. Beat egg yolk and sugar until light and fluffy
2. Add Mascarpone cheese and beat well till blended
3. Add cream Liqueur and strong coffee and beat till thick and creamy
4. Beat egg whites separately till stiff fold into the mixture
5. In a serving dish place half the biscuits dipped in coffee syrup
6. Spread layer of cheese mixture over the biscuits evenly
7. Repeat layer again ending with cheese layer
8. Spread cocoa powder evenly on top and refrigerate it till set.
Enjoy this Dessert
Sunday, June 15, 2008
Strawberry Mousse
Recipe Courtsey - My mom-in-law
Ingredients
7 oz Strawberries
2 ½ tsp gelatins – 3 tbsp water
¼ cup cream
2 eggs ( only the egg white)
8 tbsp sugar
Preparation Method
1. Blend strawberries in a blender without adding any water.
2. Pour in a bowl and keep it in a bigger bowl with a lot of ice cubes and water.
3.Add sugar to the strawberries .
4. Sprinkle the gelatin over 3 tbsp of water for 10 minutes dissolve over simmering water ( double boil) Once dissolved take of the fire and add to the strawberry mixture ( take the strawberry bowl out of the ice) beat cream and add to the strawberry beat the egg white stiff and add to the strawberry .
5. Pour in a bowl and allow it to set in the fridge
Enjoy this Dessert
Ingredients
7 oz Strawberries
2 ½ tsp gelatins – 3 tbsp water
¼ cup cream
2 eggs ( only the egg white)
8 tbsp sugar
Preparation Method
1. Blend strawberries in a blender without adding any water.
2. Pour in a bowl and keep it in a bigger bowl with a lot of ice cubes and water.
3.Add sugar to the strawberries .
4. Sprinkle the gelatin over 3 tbsp of water for 10 minutes dissolve over simmering water ( double boil) Once dissolved take of the fire and add to the strawberry mixture ( take the strawberry bowl out of the ice) beat cream and add to the strawberry beat the egg white stiff and add to the strawberry .
5. Pour in a bowl and allow it to set in the fridge
Enjoy this Dessert
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