recepis book

the fabulous cuisine 200 RECEPIES, CRAFTS AND OTHER H O M E M A D E CUISINES

N A M E X X X X X

01

Soups Soups seem to have in existence several thousands of years perhaps ever since clay vessels were invented to boil water. While soups do come in various consistencies and are consumed warm or cold, they have all along been considered as one of the most nourishing and easily digestible foods. Today it has also become a favorite light meal for the weight conscious.

Servings: 4 INGREDIENTS 10 nos cucumber ½ cup sour cream 1 cup plain yogurt 1 tbsp chopped fresh mint 1 tbsp chopped fresh dill Salt and white pepper to taste

CHILLED CUCUMBER SOUP METHOD Peel, de-seed and roughly dice the cucumbers reserving half cucumber for slicing and garnishing soup while serving.

Blanch the cucumber for few minutes until become tender Combine cucumber, sour cream, yogurt in a large bowl andchill for an hour.

Add mint, dill and blend until smooth paste then pass through the sieve.

Check for seasoning and refrigerate until chilled for about about 1-2 hours.

Serve chilled with few slices of cucumber and chopped dill leaves.

A garlic bread or herb crouton goes well as accompaniment for this soup. Cucumber could be replaced with fresh tomatoes for a refreshing “chilled tomato soup”.

Servings: 4 INGREDIENTS 1 cup onion, chopped ¼ cup chives, chopped ½ tsp garlic, chopped ½ tsp ginger, chopped 2tbsp unsalted butter Salt and pepper to taste

ONION & CHIVES CLEAR SOUP METHOD For the stock melt a table spoon of oil in a pot and add garlic, onions, carrots, celery, bay leaf, fennel seed and black pepper corn. Once it turns golden brown add water and simmer for about20 minutes. Strain and keep it aside.

In a fry pan heat the butter add garlic, ginger and onion sauté until golden brown,add the stock, salt and pepper to taste.

Garnish with chopped chives and serve hot.

For the stock 1 tbsp oil 6 clove garlic 1 no onion sliced 1 no carrot sliced ½ tsp fennel seeds 1 no celerystem, sliced 1 no bayleaf 1 tsp pepper corn 1 liter water

You could add some boiled vegetable like mushroom, carrot, beans to enhance your soup. Also crispy fried noodle could be serve on the side.

Servings: 4 INGREDIENTS 1 tbsp. extra-virgin olive oil 1 onion, chopped 4 cloves garlic, minced 750 g. can crushed tomatoes 2 tsp. crushed red pepper flakes Salt to taste Freshly ground black pepper 500 g refrigerated cheese tortellini 400 g, can white beans, drained and rinsed 100 g. baby spinach Grated parmesan, for garnish

TUSCAN SOUP WITH TORTELLINI METHOD In a large pot over medium heat, add oil. Add garlic & onion cook until tender and lightly golden. Add crushed tomatoes and red pepper flakes and then add stock water season with salt and pepper. Cook till the raw flavor goes away.

Bring to a rolling simmer and add tortellini. Simmer 20 minutes.

Stir in white beans and spinach and cook until wilted, 1 minute.

Garnish with Parmesan and serve.

Servings: 4 INGREDIENTS 1½ cup tomato, cut into wedges ½ cup pumpkin, cut into chunks 2 nogarlic cloves, optional 1 sprig rosemary 4 no sprigs thyme 2 tbspextra virgin olive oil 4 cup vegetable stock ¼ tsppaprika powder 4 tbsp whipped cream or yogurt Salt & pepper to taste ¼ tsp ground black pepper For the stock 1 tbsp oil 6 clove garlic 1 no onions sliced 1 no carrot sliced 1 stem celery sliced 1 no bay leaf 1 tsp pepper corn 1 liter water

ROASTED TOMATO AND PUMPKINSOUP METHOD Preheat oven to 200C or 400F In large baking tray addtomato, pumpkin, garlic, rosemary and extra virgin olive oil.

Season with a little salt and pepper, combine well and roast until golden brown.

For the stock melt a table spoon of oil in a pan and add garlic, onions, carrots, celery, bay leaf and black pepper corn. Once it turns golden brown add water and simmer for about 20 minutes. Strain and keep it aside.

Transfer the roasted tomatoes and pumpkin into a large saucepan.

Add the stock, paprika and bring the soup to boil, Simmer until pumpkin and tomato are well mashed, creating a very lumpy soup.Strain through a sieve.

Serve with a little dollop of sour cream or natural yoghurt, a sprig of thyme and ground black pepper.

Servings: 4 INGREDIENTS 1 cup leeks,chopped ¼ cup onion, chopped 4nosgarlic clove, chopped 2tbspunsalted butter 4 cup vegetable stock Salt and pepper to taste

LEEKS CLEAR SOUP METHOD For the stock melt a table spoon of oil in a pan and add garlic, onions, carrots, celery, bay leaf and black pepper corn. Once it turns golden brown add water and simmer for about 20 minutes. Strain and keep it aside.

In a pan melt butter over moderate heat and add garlic, onion and sauté until tender.

Add chopped leeks, vegetable stock and simmer for 5minutes.

Add salt and pepper to taste.

For the stock 1 tbsp oil 6 clove garlic 1 no onions sliced 1 no carrot sliced 1 stem celery sliced 1 no bay leaf 1 tsp pepper corn 1 liter water

Serve hot.

Stock is a key ingredient for any soup. It adds nutrition’s, flavor and taste to any soup or curry. Use all your vegetable trimmings and water used to boil vegetables for a good stock and stay healthy.

Servings: 4 INGREDIENTS 2 cups asparagus, chopped 1 no medium size potato 6 clove garlic 2 tbsp unsalted butter ¼ cup onion, chopped ½ cup heavy cream Salt and pepper to taste

CREAM OF ASPARAGUS SOUP METHOD For the stock melt a table spoon of oil in a pot and add garlic, onions, carrots, celery, bay leafand black pepper corn. Once it turns golden brown add water and simmer for about20 minutes. Strain and keep it aside.

Melt the butter in sauce pan. Add garlic, onion and sauté for a minute then add asparagus and potato.

Add 4cups stock and simmer until asparagus become tender about15 to 20 minutes.

Blend the soup until smooth and strain.

For the stock 1 tbsp oil 6 clove garlic 1 no onion sliced 1 no carrot sliced 1 stem celery sliced 1 no bayleaf 1 tsp pepper corn 1 liter water

Finish with heavy cream and check for salt and pepper.

Ladle the soup into serving bowl and serve hot, garnishing with cream.

Soup can be serve along with soup sticks or some bread rolls and butter

Servings: 4 INGREDIENTS 1 tbsp extra virgin olive oil ½ cup onion, chopped 1½ cup potato, chopped 1 cupsweet corn 6cloves garlic, minced ¼ cupcelery, chopped ½ tsp smoked paprika ¼ cup white wine - optional 3 cups vegetable stock Salt and pepper to taste Chives sprig and pepper for garnish

CREAMY CORN CHOWDER VEGAN METHOD Heat extra virgin olive oil in a pan over medium heat. Add the onion, garlic, celery and cook until soft.

Add corn kernels,potatoes, and paprika, vegetable stock and salt, pepper to taste. Cook until the potatoes are slightly softened and finish with white wine.

Cool slightly and blend the soup and pass through a strainer.Blend until creamy then return it back to the pot and stir.

Check for salt, pepper and serve hot with chopped chives and diced peppers.

A toasted whole wheat bread would be a nice accompaniment for the soup. If the soup gets too thick add some stock or hot water to adjust the texture.

Servings: 4 INGREDIENTS 3 tbsp extra virgin olive oil 2 medium onions, roughly chopped 2 carrots, sliced 4 cloves garlic, smashed and peeled 3 cups chopped tomato Âź cup sugar 10 leaves fresh basil 1/3 cup heavy cream Salt to taste

CHILLED TOMATO BASIL SOUP METHOD For the stock melt a table spoon of oil in a pan and add garlic, onions, carrots, celery, bayleaf and black pepper corn. Once it turns golden brown add water and simmer for about 20 minutes. Strain and keep it aside.

For the soup heat the olive oil in a pot over medium heat. Add the onions, carrots, garlic and sautĂŠ until vegetables are soft and just beginning to brown then add tomatoes.

Add stock, sugar, salt, basil and bring the soup to boil. Cover and simmer for about 20 minutes.

Blend the soup until smooth and stir in the heavy cream.

Strain and check the seasoning. Refrigerate until chilled (2 hours)

For the stock 1 tbsp oil 6 clove garlic 1 no onion sliced 1 no carrot sliced 1 stem celery sliced 1 no bayleaf 1 tsp pepper corn 1 liter water

Ladle the soup into bowls and garnish with fresh basil leaves.

Soup can be served along with garlic bread or toasted french loaf

Servings: 4 INGREDIENTS 1 mediumbutternut squash, peeled and cubed 1 medium celeriac, peeled and cubed 3 no garlic cloves 1 smallonion, sliced 4 tbps extra virgin olive oil 1tsp coriander seeds 1 tsp curry powder Salt and pepper to taste Parsley sprigs for garnish

BUTTERNUT SQUASH AND CELERIAC SOUP WITH CORIANDER METHOD For the stock melt a table spoon of oil in a pan and add garlic, onions, carrots, celery, bay leaf and black pepper corn. Once it turns golden brown add water and simmer for about20 minutes. Strain and keep it aside.

In a frying pan heat olive oil then add onion, garlic and coriander seed sautĂŠ until onion turns golden brown then add curry powder, celeriac and squash sautĂŠ well.

Pour in stock and cook until vegetables become tender (20 minutes) Blendthe soup and strain then add salt and pepper to taste Ladle the soup into bowls and garnish with parsley sprigs.

For the stock 1 tbsp oil 6 clove garlic 1 no onion sliced 1 no carrot sliced 1 stem celery sliced 1 no bayleaf 1 tsp pepper corn 1 liter water

Remaining stock can be added to adjust the consistency.

Also crispy garlic bread goes very well with soup.

You could substitute squash with red pumpkin or yellow zucchini and celeriac could be substituted with celery stem.

Servings: 4 INGREDIENTS 2tbsp butter 2tbsp olive oil 6nos onions medium size, sliced 1 tbsp brown sugar 4 cupwater ½ tsp dried thyme salt and pepper to taste 4 slices baguette 2 tbsp shredded parmesan cheese 4 tbsp shredded mozzarella cheese ½ tsp parsley, chopped

FRENCH ONION SOUP METHOD Melt butter in a large pot over medium heat. Add thyme, brown sugar,onions and sauté gently until golden brown.

Add the water, salt and pepper to taste and simmer for about 30 min.

For the cheese toast preheat oven on broiler setting. Top each slice of baguette with a mixture of parmesan and mozzarella. Bake until cheese melts and bread starts to crisp on the edges.

Ladle soup into the serving bowls and top each bowl with a slice of cheese bread.

Serve immediately dusting few chopped parsley.

You could replace parmesan and mozzarella with a melting cheese like cheddar, provolone, fontina, etc.

Servings: 4 INGREDIENTS 2tbsp olive oil 1 cup crabmeat 1 tbsp ginger, chopped 2tbsp garlic, chopped ½ cup onion, chopped 1 tbsp coriander leaf, chopped 1 tbsp spring onion chopped ½ tbsp red chili paste 1 tsp soya sauce 2nos egg Salt and pepper to taste

CRAB MEAT SOUP METHOD For the stock melt a table spoon of oil in a pot and add garlic, onions, carrots, celery, bay leafand black pepper corn. Once it turns golden brown add water and simmer for about20 minutes. Strain and keep it aside.

Heat the oil in a pan over medium heat. Add onion, garlic, and ginger sauté for a minute.

Add red chili paste, soya sauce, crab meat and then pour thestock, season with salt and pepper. Simmer over medium-low heat for a few minutes till the crab meat is cooked.

Beat the egg in a bowl and drizzle the egg while slowly stirring the soup to create a white swirl.

Pour the soup in serving bowl garnish with spring onion and coriander leaf

For the stock 1 tbsp oil 6 clove garlic 1 no onion sliced 1 no carrot sliced 1 stem celery sliced 1 no bayleaf 1 tsp pepper corn 1 liter water

Some crispy fried noodle could serve on the sides.

Servings: 4 INGREDIENTS 1 cup fish, cut into cubes ½ cup onion, diced ¼ cup red bell peppers, diced ¼ cup yellow bell peppers, diced 1 tsp ginger, chopped 2 tsp garlic, chopped ½ tbsp red chili paste 2 tbsp olive oil 1 tsp lime juice 1 tsp fish sauce 1 tsp soya sauce 1 tsp dill leaf Pinch of sugar Salt and grounded pepper to taste For the stock 1 tbsp oil 6 clove garlic 1 no onion sliced 1 no carrot sliced 1 stem celery sliced 1 no bayleaf 1 tsp pepper corn 1 liter water

FISH & PEPPER SOUP METHOD For the stock melt a table spoon of oil in a pot and add garlic, onions, carrots, celery, bay leaf and black pepper corn. Once it turns golden brown add water and simmer for about20 minutes. Strain and keep it aside.

In a sauce pan heat the olive oil then add ginger, garlic and onion sauté until golden brown.

Add peppers, red chili paste, fish sauce, soya sauce and stock water.

Add salt & grounded pepper to taste.

Once soup come to boil add the fish, simmer until the fish is well cooked.

Finish with lime juice and a pinch of sugar. Sprinkle dill leaf and serve hot.

Servings: 4 INGREDIENTS 2 tbsp butter 1tbsp minced garlic ¼ cup chopped onion ¼ cup chopped celery ¼ cup chopped carrot ¼ tsp black pepper ½ cup cream ½ cup white wine 1 cup lobster meat 4 cup stock water ½ cup chopped tomato 1 no bay leaf ½ tsp dry thyme Salt and pepper to taste

FLAMBEED LOBSTER BISQUE METHOD Melt butter in a large saucepan, add the onion, garlic, celery, carrot, bay leaf, and thyme. Sauté until the onion softens, add the lobster shells,cayenne pepper and cook until the shells turn red. Add the wine and sauté for a minute.

Addthe tomatoes,stock water and ¼ cup fresh lobster meat. Bring to a boil and simmer for about 20 minutes. Remove the shells and strain the soup.

Place the soup in a blender run untilsmooth, return the soup to the pot, and add the cream.

Cook over low heat, stirring frequently until thickened.

Heat a large sauté pan over medium-high heat, add extra virgin olive oil then lobster meat and sauté quickly, just to heat up the meat. Season with freshly ground black pepper and salt.

Remove the pan from the heat and carefully add the vodka. Ignite the alcohol, return the pan to the heat and cook until the alcohol burns off (flames die out). Keep the pan moving throughout this process so nothing burn, add meat into bisque serve hot.

For flambé 2 tbsp extra virgin olive oil 1 cup chopped onion Salt and pepper to taste 2 cups fresh lobster meat ¼ cup vodka

For the stock, use all your vegetable trimmings and boil them with few pepper corns and some salt.

Soup can be made without the alcohol. A crisp garlic toast would be good as an accompaniment for the soup.

Servings: 4 INGREDIENTS ½ tbsp oil ¼ cup spring onions, sliced 1 no onion sliced 4cups stock water 16nos prawns, peeled, deveined 1 tsp lime juice 2 tbsp coriander, chopped 2nos red chili sliced

PRAWN AND SPRING ONION SOUP METHOD For the stock water in a heavy bottom pan heat oil and sauté the onions, garlic, celery, bayleaf, pepper corns and carrot for 5 minutes. Add water and simmer for 15 minutes.

Strain and keep it aside.

Heat oil in a large sauce pan on medium heat, sauté onion and red chili slices.

Add prawns, stock water and lime juice. Simmer for 2 to 3 minutes, until prawns change color and cooked through (but not to overcooked) Garnish with sliced spring onion and serve hot.

For the stock 6nos prawn shells 6 clove garlic 1 no onions sliced 1 no carrot sliced 1 stem celery sliced 1 no bay leaf 1 tsp pepper corn 1 liter water ½ tbsp oil

Prawns get very tough when they are over cooked. Cooked shells should be removed immediately to avoid the strong flavor of the prawns. You could avoid the prawn shells in the stock water if you prefer a mild flavored soup.

Salads Commonly comprising raw vegetables with or without seasoning, salads today have evolved as ‘good looking healthy foods’. Often the cynosure of well laid table, salads’ popularity can be gauged from the number of ‘Salad bars’ which have sprouted all over.

Apart from raw vegetables, cooked or meat and fish, cooked lentils and roasted vegetables are among the favorite addons.

Servings: 4 INGREDIENTS 1 cup raw papaya shredded 1 cup raw mango shredded 1 no onion sliced 2 nos lemon wedges ½ cup crisp noodle (fried noodle) 5nos birds eye chili sliced 2nos mint sprig 8nos cherry tomato for garnish 2tbsp roasted peanut halves

RAW PAPAYA AND RAW MANGO SALAD WITH CRISP NOODLE METHOD For the dressing mix all the dressing ingredients and combine thoroughly.

Mix together the shredded papaya, mango, onion slices, chili, mint leaves and cherry tomato. Serve the salad with the dressing on the side or mix the dressing thoroughly with the vegetables.

Garnish with chilly, mint sprig, lemon wedges, crushed peanut and crisp noodle on top for a crunchy mouth feel.

For the dressing 4 tbsp sweet chili sauce 1 tbsp roasted chili paste 1 tbsp honey 1 tbsp lemon juice 1 tbsp light soya sauce Âź cup crushed roasted peanuts

Roasted chilli paste is readily available in the market.

For crisp noodle Boil the noodle until they are almost cooked but not mushy (about 3 min).

Take them in large bowl, sprinkle 2 tbsp corn flour over it and toss gently.

Heat oil in deep frying pan then add noodle fry them until light brown and crispy. Chill and store them in airtight container

Servings: 4 INGREDIENTS For Salad 2 pears ¼ cup goats cheese 3 bunch baby lettuce 3 tbsp pumpkin seeds 1 tbsp honey For pickled pumpkin 1 no small pumpkin 4 tbsp sugar ¼ cup white vinegar ¼ water 1 tbsp salt 1 inch cinnamon stick Dressing 2 tbsp orange juice 3 tbsp olive oil 1 tsp mustard Salt and crushed pepper to taste

PEAR AND PICKLED PUMPKIN SALAD WITH GOAT CHEESE AND HONEY PUMPKIN SEEDS METHOD Peel the pumpkin and cut into large chunks.

Mix together all the pickling ingredients and let it to boil. Add pumpkin and simmer until tender. Drain and cool it down. Scoop out the pickled pumpkin by using vegetable scooper.

For the honeyed pumpkin seeds, roast the seeds in a non-stick pan and add the honey mixing well until honey slightly caramels and coats well. Add a pinch of salt and leave to cool.

For the dressing, mix together all the salad dressing ingredients.

Arrange the lettuce in a platter; add pear wedges, pickled pumpkin, sprinkle honey pumpkin seeds and goat cheese.

Serve the dressing on the side for the salad or drizzle over just before serving.

Servings: 4 INGREDIENTS 1 cup strawberries 3 nos tomato 1 no cucumber 1 bunch iceberg lettuce ¼ cup feta cheese ¼ cup fried noodles

STRAWBERRY DRESSED SALAD WITH FRIED NOODLES METHOD Wash and dice cucumber, tomatoes & strawberries.

For the dressing mix all the dressing ingredients together and whisk well.

In bowl mix cucumber, tomato and strawberries with the dressing.

For serving arrange lettuce over a platter, spread the salad and top with crumbled feta cheese and fried noodle.

For the dressing 2 tbsp olive oil ½ tsp sugar 2 tbsp strawberry puree 1 tbsp vinegar

You could substitute rice vinegar instead of regular vinegar to enhance flavor.

Servings: 4 INGREDIENTS 1 no broccoli 2 bunch green lettuce 1 ring camembert cheese 2 nos whole oranges ½ cup Pecan nuts ¼ granulated sugar For the dressing 2 tbsp. fresh lemon juice 3 tbsp extra virgin olive oil 1 tbsp mustard paste Salt and pepper to taste

BROCCOLI AND LETTUCE SALAD WITH CARAMELIZED PECAN, MANDARIN AND CAMEMBERT METHOD Bring a pot of water to a boil add salt and broccoli florets (it can be quick blanch), drain the broccoli and allow to cool.

In a small bowl, whisk together the lemon juice, extra virgin olive oil, mustard and salt to taste mix it well, In bowl mix the broccoli, lettuce and mandarin pour the dressing over the salad and mix well to combine.

Add the camembert cheese chunks and caramelized pecan nut on top of the salad and serve.

For the caramelized nuts Heat a medium non-stick skillet over medium heat, add pecan nut, ¼ cup granulated sugar, ¼ cup water.

Stirring frequently mixture doesn’t burn (especially towards the end).

When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.

Transfer immediately onto a sheet of grease proof paper and separate the nuts right away to avoid them sticking together

Servings: 4 INGREDIENTS 2 cups baby spinach 2 orange segments 1 red pepper sliced Âź cup walnuts 1 tbsp. grated parmesan shaving 1 tbsp extra virgin olive oil salt and pepper to taste 2 tbsp orange juice reduction

NUTTY FRUIT VEGETABLE SALAD METHOD In a fry pan add little olive oil and sautĂŠ capsicum.

For the dressing mix together olive oil, salt, pepper and orange juice reduction.

In platter arrange spinach, orange and pepper slices, sprinkle walnuts and shaved parmesan cheese and serve with dressing on side.

For the orange juice reduction take a cup of fresh orange juice and reduce it to 1/4th.

We could mix the dressing with spinach, orange and peppers and serve with grated parmesan and walnuts on top.

Servings: 4 INGREDIENTS 2 cup red onions, halved lengthwise ¼ cup balsamic vinegar 2 tbsp extra virgin olive oil 3 tbsp honey Salt and ground black pepper to taste 2 tbsp unsalted butter ½ tsp dry thyme 1 cup rocket lettuce ¼ cup feta

RED ONIONS ROASTED WITH HONEYED BALSAMIC VINEGARETTE METHOD Preheat the oven to 325 degrees F. Put the onions on a sheet pan, cut side up, drizzle balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each onion with a pat of butter and fresh thyme.

Bake for 30 minutes, until the onions are soft and caramelized around the edges. Let them cool it down.

For serving arrange rocket lettuce on a platter and place the caramelized onion and sprinkle the feta cheese all over.

You could spice up your salad adding some chilly flakes to it

Servings: 4 INGREDIENTS 1 big size pomello 2 tbsp. dry coconut – for garnish 2 tbsp. fried onions – for garnish 1 no lemon – for garnish For the dressing 4no’s bird eye chili 1no onion slices (optional) 1/3 cup mint leaves 2 tbsp. sugar syrup 1 tbsp. lemon juice 3 tbsp roasted chili paste 200 ml thick coconut milk ¼ cup roasted peanut Salt to taste

POMELLO SALAD WITH FRIED ONION, COCOUNT CHILLI DRESSING METHOD In small pan over medium heat toss the coconut until golden brown, transfer to a small bowl.

Heat oil in pan add onion for fry until golden brown and crisp, transfer to paper towel to drain excess oil.

In medium size bowl add honey, lemon juice, mint leaves, onion slices, red chili slices, roasted chili paste, crushed roasted peanut, and coconut milk along with salt. Mix it together for salad dressing.

Remove white pith from Pomello and pull off segments breaking into large pieces, place it in bowl, pour the salad dressing and mix it well.

Garnish with dry coconut, fried onion and lemon wedges.

For thick coconut milk you could use nestle coconut milk powder and dilute as required

Servings: 4 INGREDIENTS 4 no’s green apple 1 no red apple 1 no pink apple ¼ cup walnuts 1 tbsp cream 1 tbsp yoghurt (thick) ½ tsp chives, chopped 1 tbsp lemon juice ¼ cup camembert cheese wedges Salt and pepper to taste 1 bunch lettuce

SHAVED APPLE SALAD WITH CAMEMBERT METHOD Wash and shave apples into thin long strips and add into ice water with lemon juice Mix the cream, thick yoghurt, chives, salt and pepper then add the shaved apples in the dressing fold it well.

Arrange lettuce in a salad platter and place apple salad on top of it. Add the camembert cheese and serve.

You could add some black grapes or cherry tomatoes to your salad.

To shave apples use a vegetable peeler or a slicer

Servings: 4 INGREDIENTS ½ cup red lentils(whole masoor dal) 1 tsp ginger powder ¾ cup carrots ¾ cup spinach ¼ cup onion 1 pink grapefruit 3 tbsp extra virgin olive oil 1 tsp. mustard powder Black pepper and sea salt to taste

GRAPEFRUIT AND RAW CARROT SALAD WITH RED LENTILS METHOD In a sauce pan add the soaked red lentils along with vegetables, salt and ginger powder Cover and cook over low heat for about 10 minutes.

Mean while wash and peel the carrots and grate coarsely.

Wash and pick over the spinach and cut the leaves into strips Peel and finely chop onions. Peel the grapefruit and remove the flesh from one half.

Squeeze the juice from other halve grapefruit and keep it aside.

In a bowl add the juice, grapefruit pieces, extra virgin olive oil and mustard powder to the boiled lentil along with the vegetables.

Carefully stir in the grated carrot and spinach strips. Season well with salt and pepper, and serve warm.

Servings: 4 INGREDIENTS 2 cups sweet potato cubes ½ cup black beans ¼ cup quinoa ½ cup cherry tomato 1 no whole pomegranate 1 cup rocket lettuce 1 tbsp extra virgin olive oil Salt and pepper to taste For the dressing 2 tbsp lemon juice 2 tbsp extra virgin olive oil 1 tsp mustard paste Salt and pepper to taste

QUINOA SALAD WITH SWEET POTATO, BLACK BEAN CHILI & AVOCADO METHOD Add the extra virgin olive oil to the sweet potato cubes and season with salt and pepper. Roast in a pre-heated oven for 10 to 12 minutes until tender.

Wash and soak the black bean over night. In a pot boil water with salt and cook the black bean until it gets soft, drain the black beans and keep aside.

Rinse quinoa and add into a medium size pot with 1 cup of water for 1/2 cup of quinoa and salt, bring to a boil. Cover and reduce heat to medium low and simmer until water is absorbed (about15minutes). Uncover and fluff it with a fork.

In bowl combine all the dressing ingredients. Add sweet potatoes, black beans, quinoa, cherry tomatoes and mix thoroughly.

Spread the lettuce on the serving platter and add the salad. Garnish with pomegranate pearls and serve.

Instead of regular mustard paste you could use kasundi mustard (grounded whole mustard paste) to enhance flavor for your salad dressing.

Spice up your salad with a few chili flakes or chopped green chili.

Servings: 4 INGREDIENTS 2 cup strawberries, quartered 3 tbsp balsamic vinegar 2 tbsp honey Salt and freshly ground pepper to taste Âź cup blackberries a pinch of ground cardamom 1 large sprig mint leaves roughly chopped 1 bunch ice berg lettuce

STRAWBERRY SALAD WITH BALSAMIC CARDAMON DRESSING METHOD Whisk the balsamic vinegar, honey, cardamom, a pinch of salt and pepper in a medium bowl.

Add the strawberries, blackberries and sprinkle the mint over them and gently toss, being careful not to bruise the berries.

Place the lettuce in platter add strawberry salad on top of it.

You could replace the black berries with frozen if fresh is not available.

Servings: 4 INGREDIENTS For salad 1 bunch ice berg lettuce, cut into pieces 1no Avocado, diced 2 nos pear, thinly sliced 1/3 cup hazelnuts, toasted and roughly chopped 1/3 cup sweetened dried cranberries For dressing 1/3 cup extra-virgin olive oil 3 tbsp pear pulp 1½ tbsp balsamic vinegar ½ tbsp fresh lemon juice ¼ tsp mustard paste ¼ cup pear, small diced ½ cup crumbled crafted cheese Salt and pepper to taste

ICE BERG LETTUCE SALAD WITH CHEESE AND PEAR DRESSING METHOD For the dressing using a blender, blend together the oil, pear reduction, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.

For presenting place the lettuce wedges on salad platter. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.

Servings: 4 INGREDIENTS 3 cups grated red carrots 1 green chilly sliced ½ cup peanut praline ¼ cup wild honey 1 tbsp lemon juice 1 no lemon wedge ½ cup chopped dates ¼ cup shredded coconut Salt and white pepper to taste Mint sprig for garnish

GRATED RED CARROT & DATES SALAD WITH COCONUT CHILLY AND PARLINE,WILD HONEY METHOD In bowl mix together sliced chilly, honey, lemon juice and salt & white pepper to taste. Then add the grated carrots and combine together.

In serving bowl place the carrot salad add on top of shredded coconut, dates and praline.

Served with mint sprig and lemon wedges.

Grate the carrots into lengthwise and put it in ice-cold water for 10 minutes to become crisp, drain thoroughly before using.

Servings: 4 INGREDIENTS 1 no medium sized fresh lobster 1 no peeled and sliced avocado 1 cup each romaine/ watercress lettuce 6 nos cherry tomato 1 tsp sea salt 1 no bay leaf 1 tsp black pepper whole 1 tsp fried garlic slice For the dressing ¼ cup lemon juice ¼ tsp sea salt ½ cup extra virgin olive oil ½ tsp freshly ground black pepper

LOBSTER SALAD WITH AVOCADO AND LETTUCE, LEMON AND GARLIC DRESSING METHOD Boil water in a large sauce pan with sea salt, bay leaf and peppercorn Add lobster and cook over high heat for 3-4 minutes.

Strain the lobster and plunge in to the chilled water.

Remove the meat from the shell and cut in to chunks.

Arrange the green lettuce and lobster in a salad bowl.

Assemble the sliced of avocado, fried garlic and chopped tomato over the lettuce.

For the lemon garlic dressing, mix all the dressing ingredients thoroughly.

You could mix the dressing or serve with the lemon dressing on the side.

For fried garlic heat oil to 160 c and fry sliced garlic until crisp.

To spice up your salad you could add some red chili flakes.

Toasted French loaf rubbed with garlic and salted butter serves as a good accompaniment for the salad- you could use your old leftover bread slices instead of French loaf.

Servings: 4 INGREDIENTS 4 large slices smoked salmon cut into 2 pieces 1 cup baby rocket lettuce 2 tbsp extra virgin olive oil 4 nos caper berries 1 no boiled beetroot diced 1 nos lemon thinly sliced 1 no cucumber sliced 1 no onion for rings 8 nos cherry tomato 2 tbsp spoon tomatoes 1 tbsp lemon juice black pepper and salt to taste

SMOKED SALMON WITH HORSERADISH, CREAM CHEESE AND BEETROOT METHOD In a bowl mix together lemon juice, extra virgin olive oil, black pepper and add salt to taste.

Mix in the lettuce, cherry tomato, beetroot, cucumber and onion slice to make a light salad.

Spread the salad on serving platter and arrange the salmon slices. Garnish with caper berries, spoon tomato and micro greens.

Serve with cream cheese and horseradish sauce mix on side.

For the cheese dressing ½ cup cream cheese 1 tbsp horseradish sauce

Spoon tomatoes are tiny wild tomatoes bursting with flavors and are the world’s smallest tomatoes which are pea sized. These can be replaced with cherry tomatoes or regular tomatoes in the case of non-availability.

Servings: 4 INGREDIENTS 2nos boneless chicken breasts 2 large avocados ¼ cup crumbled feta 1 no yellow pepper 1 no red pepper ¼ cup sliced black olives 1 tsp roasted chopped garlic ½ tsp dry thyme ¼ cup extra virgin olive oil Salt and black crushed pepper corns ¼ cup tomato ketchup

CHICKEN AVOCADO SALAD WITH CRUMBLED FETA METHOD Marinate the chicken breast with extra virgin olive oil, salt, crushed peppers, thyme and garlic. Keep it aside for a minimum of 30 minutes.

Heat a nonstick pan (grill pan or skillet) over medium heat with teaspoon of oil sear chicken fillets on each side until cooked thoroughly, set aside and allow it to cool.

In bowl mix all dressing ingredients together and check for seasoning.

Cut chicken and pepper into cubes, add olives slices. Add the dressing and combine well.

Cut the avocado into half and remove the center seed then place in serving plate then fill up with chicken salad fillings.

Make the feta crumble and sprinkle over the salad.

For the dressing 3 tbsp. mayonnaise ½ tbsp mustard paste Salt and pepper to taste

Serve along with curried garlic ketchup will give tangy flavor to the salad and to increase the spice levels.

Can use some fresh micro green for garnish For the roasted garlic fry the garlic in medium hot oil until golden brown

Servings: 4 INGREDIENTS 2 cups cooked crab meat ¼ cup diced red onion ¼ cup diced bell pepper ¼ cup diced celery 2 tbsp sour cream ¼ cups mayonnaise 2 tsp lemon juice ½ tsp dried oregano 1 no ice berg lettuce ¼ tsp parsley Salt and pepper to taste

CRAB MEAT SALAD METHOD In a bowl, mix together sour cream, mayonnaise, lemon juice, oregano, salt and pepper.

Add the onion, bell pepper, celery and flaked crab meat to the dressing bowl and mix carefully without breaking the crab meat.

While serving the salad use ice berg lettuce as a base for the salad Present the salad over bed of lettuce and garnish with chopped parsley and micro greens.

For serving salad crab shells blanched with pepper corns, white vinegar and salt can be used.

Main Course As the name suggests, this is the body of a meal and therefore has to be substantial – both in the range and mass. A below par main coaurse item can irreparably mar an otherwise nice meal. While it is generally believed that soups and salads are healthy and main course is the unhealthy culprit, the fact is that main-course items can also be made as healthy without compromising on the taste or looks.

Servings: 4 INGREDIENTS 4 tbsp green curry paste 2 tbsp oil 2 cups lotus root, sliced ½ cup peppers, diced ½ cup eggplant, diced 1no fresh red chili 5 no basil leaf 6 nos kaffir lime leaf 1 tbsp light soya sauce ½ cup tbsp green pea aubergine 1½ cup coconut milk 2 cup water 1tsp sugar Salt to taste Roasted peanut for garnish 4 cups steamed jasmine rice

THAI GREEN CURRY WITH LOTUS ROOT METHOD In sauce pan heat the oil add green curry paste sauté until raw flavor eliminates. Add kaffir lime leaf, basil leaf, red chilly slices, eggplant, lotus root, peppers, pea aubergine and sauté for a minute.

Add water and boil until vegetable get tender (8 to 10 min). Finish with coconut milk, light soya, sugar and salt to taste. .

For garnish add roasted peanut, fried basil leaf.

Serve hot with steamed jasmine rice.

Servings: 4 INGREDIENTS 20nos green beans 2 no courgettes, quartered length way 5 garlic cloves, sliced ½ cup mint leaves 2 tbsp extra virgin olive oil 2 tbsp white wine vinegar or 1½ tbsp lemon juice Salt to taste

COURGETTES AND GREEN BEANS WITH MINT METHOD In a pan with salted water blanch beans and courgettes until just cooked.

Drain and while they are still warm add the garlic, mint leaves and olive oil.

Mix in the vinegar or lemon juice and add salt to taste.

Leave at room temperature for 30 minutes and serve with country bread.

Servings: 4 INGREDIENTS 2 nos broccoli, cut into florets 2 cups brown rice, boiled ½ cup parmesan, grated ½ cup assorted bell peppers, chopped 3 tbsp butter unsalted ½ cup onion, chopped 3 no garlic cloves, chopped ¼ cup parmesan cheese Salt to taste For the cheese sauce 3 tbsp butter unsalted 3 tbsp refined flour 1.5 cup milk 1 pinch nutmeg ½ cup cheddar cheese, grated

BAKED BROCCOLI WITH AROMATIC BROWN RICE METHOD For the cheese sauce Melt the butter in a saucepan.

Stir in the flour and cook for 2 minutes.

Take the pan off the heat and gradually stir in the hot milk to get a smooth sauce. Return to the heat and stirring all the time, add nutmeg, cheddar cheese and bring to boil.

Simmer gently for 2-3 minutes and season with salt and white pepper.

In pan boil the water with salt and cook broccoli florets for 2-3 minutes. Run through chilled water to avoid over cooking and to retain its color.

In a pan melt the butter and add garlic and onion. Saute until golden brown, add peppers, cooked brown rice and toss it well. Season with salt and pepper to taste.

In bake dish arrange broccoli florets and top with the cheese mix. Sprinkle parmesan cheese and bake in a preheated oven with 375 F for 8 to10 minutes.

Serve the baked broccoli with sautéed brown on the side.

Servings: 4 INGREDIENTS 5 tbsp unsalted butter, divided 1 no onion, chopped 2 tbsp garlic, chopped 2 cups butternut squash, diced 1 cups arborio rice (risotto rice) 1 cup dry white wine ½ cup grated parmesan cheese ¼ cup shaved parmesan cheese ½ cup heavy cream 6 cups vegetable stock 1 tbsp chives, chopped Pinch of cayenne pepper Salt and pepper to taste For the stock 1 tbsp oil 6 clove garlic 1 no onions sliced 1 no carrot sliced 1 stem celery sliced 1 no bay leaf 1 tsp pepper corn 1 liter water

BUTTERNUT SQUASH RISOTTO –GLUTEN FREE METHOD For the stock melt a table spoon of oil in a pan and add garlic, onions, carrots, celery, bay leaf and black pepper corn. Once it turns golden brown add water and simmer for about 20 minutes. Strain and keep it aside.

Melt butter in a sauce pan sauté onion, garlic and butternut squash until tender. Add the rice.

Add a few ladles of stock water, just enough to barely cover rice. Keep toping up with hot stock water as and when the water is absorbed by the rice. Add wine cook until wine is absorbed.

During the last minutes of cooking finish with heavy cream, butter, chives and parmesan.

At this point the rice should have a creamy consistency season with crushed pepper and salt to taste. Serve with shaved parmesan.

Servings: 4 INGREDIENTS 1 tbsp refined oil 1 tbsp sesame oil 1 no medium size broccoli, blanched 6 no garlic cloves, chopped ½ cup onions, sliced 1 cup baby corn, sliced ½ cup capsicum, sliced ½ cup green beans, blanched 1 cup fresh spinach 1 tbsp corn flour 1 tbsp light soya sauce 1 tbsp mushroom sauce (optional) ½ tsp dark soya sauce ¼ cup cashew nuts, toasted ½ tsp sugar Salt and pepper to taste

STIR FRIED BABY CORN, BROCCOLI AND SPINACH METHOD Heat the refined oil in a Chinese wok or a deep frying pan, add garlic and stir fry over a high flame till brown then add onions, broccoli, capsicums, baby corn and green beans stir fry for few minutes until vegetables become tender.

Add mushroom sauce, light soy, dark soya sauce and add salt, sugar and pepper to taste. Then add spinach, toasted cashew nuts and sesame oil.

Stir fry for few minutes and add the corn flour diluted with water to form a glazy sauce.

Stir fried vegetable could be served with vegetable fried rice or noodle or can be had as a healthy meal by itself.

Servings: 4 INGREDIENTS 1½ cup ricotta cheese ½ cup shredded mozzarella cheese ¼ cup freshly grated parmesan cheese ½ cup peppers 2 tbsp unsalted butter 5 no garlic cloves, chopped 8 manicotti shells 1 tsp chopped parsley Pinch grated nutmeg Salt and ground pepper to taste Fresh tomato sauce 1 tbsp extra-virgin olive oil 1 tbsp unsalted butter ¼ cup shallots, chopped 3 no garlic cloves, chopped 2 cups tomato, blanched, de-skinned 1 tsp fresh thyme chopped ¼ tsp red chili flakes Salt and ground pepper to taste

MANICOTTI WITH TRIO PEPPERS, RICOTTA AND MARINARA METHOD In a large pan cook the tubular pasta shells until cooked but firm. Drain and pat dry.

In a pan heat the butter add garlic, peppers sauté for a minute then mix with ricotta, parmesan, nutmeg, salt and pepper to taste.

Fill the cheese mixture into the manicotti pasta and line them in the baking dish. Pour over the tomato sauce and sprinkle the mozzarella. Bake at 220 C for 5-7 minutes until the cheese melts and gets a golden color on top.

Fresh tomato sauce In a sauce pan heat the olive oil and butter then add onion, garlic sauté until golden brown, Add the roughly chopped tomatoes, thyme, red chili flakes, salt and pepper to taste.

Simmer until sauce thickens.

You could add blanched and chopped spinach in the filling as a variation.

Fresh tomato sauce can be used for pasta, pizza or any other bake.

Servings: 4 INGREDIENTS 20gms cabbage 20gms carrot 50gms zucchini 50gms broccoli 20gms haricot beans 100gm water chestnuts 10gms chopped green onion 15gms chopped onion 5gm chopped corianders 50gms olive oil 100gms vanaspati Dough 300gms maida flour 200ml normal water ½ salt teaspoon Dip Sesame soya Spicy bird eye dip Sweet chilli sauce

ASSORTED DIMSUM VEGETABLE WITH WATER CHESTNUT METHOD Mix together flour and olive oil in a large bowl Add water (cold) and mix dough and keep aside In a frying pan add vanaspati and sautĂŠ all chopped vegetables and cook for 10 minutes Add salt, sugar, soya sauce (light) to the pan Finally add dill herbs and mix well and keep aside Divide the dough in to small portions Roll each piece into a circle about 2 inches in diameter to form a wrap Spread a table spoon of filling at the center of wrap Gather from the edges and pinch on top Repeat this process until the dough and filling are used up Cook the filled dumplings on steamer Serve hot with spicy bird eye chili dip, sesame soya, and sweet chili sauce.

Servings: 4 INGREDIENTS 3 tbsp olive oil 1 cup onion chopped 5 no garlic cloves, chopped 2 no carrots, diced 1 no medium size broccoli 4 no sweet potato, peeled and quartered 2 cups tomato, chopped 2 cups green lentils ¾ cup can tomato puree Pinch of thyme 1 tsp paprika ¾ cup red wine 4 tbsp butter 1 cup cheddar, shredded Salt and pepper to taste

VEGETABLE SHEPHERD’S PIE WITH SWEET POTATO MASH METHOD Heat the oil in a frying pan and add garlic, onion. Sauté until golden brown and add tomato puree, wine, carrots, green lentils, tomato, broccoli, thyme, paprika, salt and pepper to taste.

Cook until carrots become tender. Meanwhile boil sweet potatoes in salted water and drain them. Peal and mash potato by adding melt butter and season with salt to taste.

In a pie dish spread the lentil mixture and spoon the mash on top, then sprinkle cheese over it.

Bake the pie in oven for 15 to 20 minutes, until golden color comes on top of the pie.

Servings: 4 INGREDIENTS 4 no cabbage leaf, blanched 2 tbsp garlic, chopped 1 tsp ginger, chopped ½ cup onion, chopped ½ cup tomato puree ½ cup bell pepper, chopped ½ cup beans, chopped ½ cup carrot, chopped ¼ cup cauliflower, chopped 1 tsp basil leaf, chopped 1 tsp red chili flakes ½ tsp sugar ½ cup cheddar, grated ½ cup mozzarella, grated 4 tbsp extra virgin olive oil Salt and pepper to taste

CABBAGE ROLLS METHOD In large pot heat water with salt add cabbage and blanch quickly. Drain and place it in chilled water. Remove and dry completely.

In a pan melt the olive oil, add ginger, garlic, onion and sauté until become golden color.

Add tomato puree then add little water to cook tomato puree.

Add carrot, beans, cauliflower and bell pepper let them cook until become tender.

Finish with basil leaf, chili flakes, sugar, salt and pepper to taste.

In a bowl combine the both cheese together.

Flatten a cabbage leaf and place vegetables filling in center sprinkle cheese and roll the cabbage like spring roll.

Arrange the cabbage rolls in baking tray and flash in oven for 5 to 10 minutes.

Servings: 4 INGREDIENTS 4 large Portobello mushrooms, stems removed ¼ cup extra virgin olive oil 5 to 6 no turkey sausage, sliced 5 nos garlic clove, minced ½ cup mascarpone cheese Pinch of thyme Pinch of oregano ¾ cup breadcrumbs 1 cup gorgonzola, crumbled 2 tbsp mustard paste Salt and ground black pepper to taste

GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA METHOD Preheat a gas or charcoal grill.

In a large skillet heat the olive oil, add the turkey sausage and toss it for few minutes. Add the garlic and cook for a minute. Remove from heat and add the mascarpone cheese, thyme, oregano, bread crumbs and mix until all the ingredients are combined.

Clean the mushrooms on both sides and season with salt, pepper and mustard paste. Up-turn and fill each mushroom with the sausage mixture.

Top with the gorgonzola and grill the mushrooms until the stuffing is warm through and the cheese starts to melt, about 5 to 7 minutes.

Filled mushrooms can also be placed on a baking sheet and cooked under a preheated oven with 275 F for 8-10 minutes

Servings: 4 INGREDIENTS 6 cups zucchini shredded ½ cup cherry tomato, halves ½ cup black olives, sliced ¼ cup shaved parmesan basil leaf for garnish Salt & black pepper to taste Fresh tomato sauce 1 tbsp extra-virgin olive oil 1 tbsp unsalted butter ¼ cup shallots, chopped 3 no garlic cloves, chopped 2 cups tomato, blanched, de-skinned 1 tsp fresh thyme chopped ¼ tsp red chili flakes Salt and ground pepper to taste

ZUCCHINI SPAGHETTI WITH ARABITTA AND SHAVED PARMESAN METHOD Peel zucchini lengthwise using a vegetable shredder, stopping when the seeds are reached. Turn zucchini over and continue peeling until all the zucchini is in long strips resembling spaghetti.

Cook zucchini in salted water and immediately refresh in chilled water to avoid zucchini getting too soft.

In serving bowl spread the zucchini spaghetti and pour over the fresh tomato sauce and add cherry tomato and olive.

Serve with parmesan cheese and basil sprig.

Fresh tomato sauce In a sauce pan heat the olive oil and butter then add onion, garlic sauté until golden brown, Add the roughly chopped tomatoes, thyme, red chili flakes, salt and pepper to taste.

Simmer until sauce thickens.

Zucchini spaghetti could be made without onion and garlic. You could also toss the spaghetti with the fresh tomato sauce and serve.

Servings: 4 INGREDIENTS 4 cups pasta ½ cup onion, chopped 5 no garlic cloves, chopped ¼ cup extra virgin olive oil 2 no medium size carrot, diced ½ cup green peas ¼ cup parmesan cheese 1 tbsp fresh basil leaf, chopped ½ cup sundried tomato, sliced ½ cup heavy cream ½ cup olives, sliced Salt and pepper to taste

Pastina with peas and carrot METHOD Bring a pot of water to boil with salt add the pasta. Cook until tender but still firm to bite, drain and reserving about 1 cup of the pasta cooked water.

In a large nonstick skillet heat the olive oil, add the garlic, onion and sauté until golden brown. Add carrots, peas, pasta cooked water and cook for few minutes until carrot become tender.

Add the cooked pasta, heavy cream and fresh basil. Reduce the heat and finish with parmesan. Season with salt and pepper to taste.

Serve hot garnishing with olives and sundried tomato.

Garlic or herb toast will be a good accompaniment for the pasta.

You could replace the peas and carrot with a vegetable of your choice.

Servings: 4 INGREDIENTS 2 cups baby carrots 2 tbsp butter 2 tbsp honey 1 tbsp lemon juice 1 tbsp parsley, chopped Pinch of nutmegs Salt and freshly ground black pepper to taste

HONEY GLAZED CARROT METHOD In a pan boil the water with salt then add carrots cook until become tender.

Drain the carrots and add to pan with butter, honey and lemon juice.

Cook until a glaze coats the carrots, season with salt and pepper to taste Garnish with parsley and nutmeg.

Servings: 4 INGREDIENTS 4 sushi sheets (nori sheets) 1 cup sushi rice 1/3 cup seasoned sushi vinegar 2 leaf iceberg lettuce ¼ cup vegetable mayonnaise 6 no asparagus, blanched 1 no yellow bell pepper, thin long strips 1 no red bell pepper, thin long strips 1 no avocado, thin long strips 1 tbsp tobanjan chili paste

SUSHI VEGETARIAN METHOD Rinse the rice 3-4 times until the water is clear without any starch. Add the rice to steamer with 1 ½ cup water cook until rice become tender.

Remove from heat and cool down. Transfer the cooked rice in bowl then add seasoned sushi vinegar and mix well.

Centre one sheet of nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer.

Take a roll mate and place a sushi sheet then spread sticky rice over it, then spread the Japanese mayo and tobanjan chili paste in the middle, place the ice berg lettuce, peppers, avocado and asparagus.

Roll it tight so that the rice and other ingredients are intact Cut each roll into 4 to 6 slices using a wet, sharp knife. Serve with pickle ginger, soy sauce and wasbi paste.

For dipping ¼ cup Kikkoman soy sauce 2 tbsp Wasabi powder ¼ cup pickled ginger, sliced

For wasabi paste add little amount of water to wasabi powder mix it well. The wasabi paste should be like a smooth dough.

Bamboo sushi mate is required to roll the sushi to form its shape.

Servings: 4 INGREDIENTS 8 nos medium size potato, peeled, cut into cubes ½ cup butter 2 tsp fresh sage, chopped ¾ cup whipping cream ¾ cup whole milk 2 cups white cheddar cheese,grated ¼ cup parmesan, grated Salt to taste

SAGE BUTTER MASHED POTATO METHOD Boil the potatoes in large pot with salt and cook potatoes until tender making sure that they do not burn. Drain and mash the potatoes while they are hot and keep it aside.

In a heavy bottom pan melt butter over medium-high heat, add sage leaf stir until wilted then add cream, milk bring to simmer.

Stir in the mashed potato and cook over medium heat until excess moisture evaporates carefully without burning. Finish with cheese and salt to taste.

Sever hot.

Mash potato could be served with roasted or grilled vegetables and meats as accompaniment.

Servings: 4 INGREDIENTS For pesto paste 1 cup extra virgin olive oil 1 cup fresh basil ¼ cup pine nuts 3 garlic cloves ½ cup parmesan ¼ cup sundried tomato for garnish ¼ cup olives for garnish Salt & pepper to taste Few parsley sprigs For pasta dough 1 ½ cup all-purpose flour 2 no eggs 1 tbsp olive oil ½ tsp salt 1 tbsp fresh pesto paste Fresh tomato sauce 1 tbsp extra-virgin olive oil 1 tbsp unsalted butter ¼ cup shallots, chopped 3 no garlic cloves, chopped 2 cups tomato, blanched, de-skinned 1 tsp fresh thyme chopped ¼ tsp red chili flakes Salt and ground pepper to taste

CREAMY BASIL PASTA WITH PINE NUTS, SUNDRIED TOMATOES AND OLIVES METHOD For pesto sauce In a blender add basil, parsley, pine nuts and garlic process until finely paste add the olive oil gradually until smooth.

Mix flour, eggs, pesto paste and saltuntil mixture just begins to form a ball by adding water, drop by drop.

Sheet the pasta dough through the pasta roller until it reaches your desired thickness.

Run it through the fettuccine cutter on pasta roller.

In potblanch the pasta and drain the water and sprinkle the olive oil over it.

In pan heat the olive oil add garlic sauté until golden brown then add olives, sundried tomato fettuccine pasta, salt and pepper to taste.

Place pasta in bowl pour tomato sauce and garnish with pine nuts.

Fresh tomato sauce In a sauce pan heat the olive oil and butter then add onion, garlic sauté until golden brown, add the tomato, thyme and oregano, bring to a boil.

Add red chili flakes, salt and pepper to taste.

Lower the heat simmer and covered until sauce get thicken consistency

Servings: 4 INGREDIENTS 1 pound (450 grams) fresh spinach, washed and steamed 2 pinches asafetida 1 tablespoons ghee or vegetable oil 3 tablespoons water 2 teaspoons ground coriander 2/3 cup (150 ml) sour cream (optional) 1/2 teaspoon turmeric 8 ounce (225 grams) paneer, cubes 1/4 teaspoon cayenne pepper 1 teaspoon salt 1/2 teaspoon garam masala 1/2 teaspoon sugar

PANEER SAAG-STEAMED SPINACH WITH FRESH CHEESE METHOD Chop the washed and drained spinach leaves into small pieces. Heat the ghee in a saucepan over medium heat and fry the powdered spices for a moment.

Put the chopped spinach into the saucepan with the 3 tablespoons of water. Cover, and cook gently until the spinach is tender. This should take about 10 minutes.

Now fold in the cream and the cubes of paneer. Add the salt and sugar, stir well, and continue cooking over the same low heat for 5 more minutes.

Servings: 4 INGREDIENTS 1 no fresh broccoli 1 tbsp butter 1 tbsp cornstarch 1 cup fat-free milk 1 no medium size onion, chopped ½ cup cheddar cheese, grated 2 tbsp parmesan cheese, grated Salt and freshly ground pepper

CHEESE BROCCOLI BAKE METHOD Cut the broccoli into florets and cook until tender but firm in salted water, drain and keep aside.

Melt butter in a medium saucepan over medium heat and add flour, cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper.

Stir in the cheddar cheese and mix well.

Combine mixture with broccoli and transfer to a casserole dish.

Sprinkle parmesan cheese and bake at 350°f for 10 -15 minutes.

To retain bright color and to keep the broccoli firm, run through in cold water immediately after cooking and always cook in boiling water.

Servings: 4 INGREDIENTS 4 large dried yuba Finely chopped parsley leaves (to completely cover the fish) 3 tbsp extra virgin olive oil Shichimi togarashi to taste 4 chilean sea bass fillets Vegetable oil for deep-frying Sea salt Freshly ground black pepper ½ cup soy sauce ½ cup lemon juice Red smartweed for garnish, optional For yuba Soy milk

HERB-GRILLED CHILEAN SEA BASS WITH FRIED SOY BEAN CURD METHOD Fry the yuba sheets, one at a time at 180 degree c in oil, until crisp Drain and place the fried yuba on individual plates Mix parsley with olive oil, add shichmi togarashi to taste and set aside Preheat the oven to 250 degree c Sprinkle the fillets with a little sea salt and black pepper Bake for 8-9 minutes Top with the parsley and oil mixture and cook for 2-3 minutes without charring the parsley Arrange the fish on top of the yuba and drizzle the soy sauce and lemon juice over all Sprinkle with the red smartweed and serve hot Method for preparing yuba Heat soy milk to boil Turn off heat and leave to cool Carefully collect the layer formed on top when cooled

Servings: 4 INGREDIENTS 1 tablespoon olive oil 1 medium onion, diced 3 whole cloves, minced 1 green pepper, diced 1 cup corn kernels 1 parsnip 1 cup halved cherry tomatoes 2 medium jalapenos 1 tablespoon cocoa powder 1 cup tomato sauce 1 can kidney beans, drained 1 cup bulgur 1 teaspoon each cumin, cayenne pepper, chili powder, paprika 3-4 cup vegetable stock

BULGUR CHILI (VEGAN) METHOD Chop the onion, garlic, and jalapeno into large chunks. Place in a food processor and pulse until everything is minced. Drain any liquid that may have formed.

Heat a stockpot over medium heat. Add olive oil and onion mixture. Cook until onions are fragrant and transparent, 5 to 6 minutes. Meanwhile, chop the parsnip into large chunks and pulse in the food processor until the pieces are the same size as the bulgur. Transfer to the pot with the onions.

Stir in the bulgur and spices, cooking for 1 to 2 minutes or until you can smell the spices. Add in the tomatoes, cocoa, corn and 2 1/2 cups of the vegetable broth. Bring to a boil, reduce to a simmer, cover, and let cook for 10 minutes.

After 10 minutes, stir in the kidney beans and cover cook for another 10 to 15 minutes. Bulgur should be tender. Taste and adjust the salt/seasoning.

Add more vegetable broth if a thinner consistency is desired.

Servings: 4 INGREDIENTS 4 cups gluten-free quinoa pasta 4 tbsp extra virgin olive oil 2 cups cherry tomato 10 no garlic cloves, sliced 1½ cup baby spinach 4 tbsp grated parmesan for garnish 1 tsp oregano ½ cup olives, sliced ¼ tsp chili flakes Salt and pepper to taste

QUINOA PASTA WITH SPINACH AND TOMATOES GLUTEN FREE METHOD In large pot cook the quinoa pasta in slightly salted water until tender but still firm to bite and drain all the water.

In pan heat the olive oil add garlic, cherry tomato and spinach then add quinoa pasta, oregano, red chili flakes and olives.

Toss over low heat just until spinach begins to wilt about 2 minutes.

Season with salt, pepper to taste and serve with some grated parmesan.

Servings: 4 INGREDIENTS 2 1/2 cups vegetable broth 3/4 cup dry lentils 1/2 teaspoon salt 1 bay leaf 1/4 cup olive oil 1 large red onion, chopped 1 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh oregano 1/2 teaspoon salt 1/2 teaspoon black pepper 8 ounces vegan sausage, cut into 1/4 inch slices (optional) 1 bunch kale, stems removed and leaves coarsely chopped 1 (12 ounce) package rotini pasta 2 tablespoons nutritional yeast (optional)

VEGAN LENTIL, KALE, AND RED ONION PASTA METHOD Bring the vegetable broth, lentils, 1/2 teaspoon of salt, and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low cover, and cook until the lentils are tender, about 20 minutes. Add additional broth if needed to keep the lentils moist. Discard the bay leaf once done.

As the lentils simmer, heat the olive oil in a skillet over medium-high heat. Stir in the onion, thyme, oregano, 1/2 teaspoon of salt, and pepper. Then add the sausage. Reduce the heat to medium-low, and cook until the onion has softened, about 10 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the kale and rotini pasta. Cook until the rotini is al dente, about 8 minutes. Remove some of the cooking water, and set aside. Drain the pasta, and stir in the lentils, and onion mixture. Use the reserved cooking liquid to adjust the moistness of the dish. Sprinkle with nutritional yeast to serve.

Servings: 4 INGREDIENTS ¼ cup yellow bell peppers, finely chopped ¼ cup red bell peppers, finely chopped ¼ cup green bell peppers, finely chopped ¼ cup cauliflower, finely chopped ¼ cup celery, finely chopped 1 tsp olive oil 1 tbsp grated parmesan

VEGETABLES RAVIOLI METHOD Clean and chop all the vegetable and keep aside In pan heat the oil and sauté finely chopped onion and other vegetables Add turmeric powder and salt Mix well with meat, lets cook the meat till tender and keep aside Prepare dough with wheat flour, salt and olive oil and eggs Roll the dough in to ravioli pasta sheet machine Take one pasta sheet and place one teaspoon heaping of the vegetable filling

For tomato sauce 5 tomatoes ½ cup onion ½ head celery, finely chopped ½ tsp salt ½ tsp pepper 5 pods garlic, finely chopped 1 tsp thyme

Cover it with another pasta sheet, use the cookies cutter to shape out pasta Boil the filled pasta on steam Take a serving platter dish and add prepared ravioli Pour tomato sauce over ravioli and serve hot For sauce Blanch tomatoes, de-skin and de-seed and blend to a puree Take a sauce pan and sauté garlic, onion, celery and thyme

For ravioli 2 cups wheat flour 2 eggs ½ tsp salt ½ tsp olive oil

Add the puree to the sauce pan Add salt and pepper and cook well until the sauce thickens

Servings: 4 INGREDIENTS 4 apple gourd 1 cup cheddar cheese, grated 2 egg white 1 tsp paprika powder 2 tbsp refined flour 2 tbsp butter Extra virgin olive oil, basting ½ tsp sugar 1 tsp lemon juice

Apple Gourd Cheese SoufflĂŠ METHOD Mix the paprika and cheddar cheese in a pan, add little water and bring it to boil whisking continuously. Add the flour and cook on medium heat for 5 minutes.

In a dry bowl combine the egg whites, sugar and lemon juice. Heat in a double boil until the sugar melts, beat the mixture with a hand mixer and fold this mixture into the cheddar mixture.

Pare the apple gourd and slice on top. Scoop out all the seeds, fill the apple gourd with the cheese mixture and bake in a preheated oven of 325 F, for about 15 to 18 minutes.

Remove from oven and cut the baked apple gourd into quarters and serve hot.

Servings: 4 INGREDIENTS 1 Pumpkin, small, chopped into bite sized pieces 1 Cauliflower, broken into small florets 2 Large Parsnips, quartered lengthways 4 tbsp Olive Oil & 1 tsp Cumin Seeds 1 tsp Chilies crushed 4 cups Chickpeas, boiled and rinsed, 4 tbsp Yoghurt A small bunch Flat - leaf parsley & Coriander roughly chopped Rice, couscous or flatbreads to serve

WARM ROASTED VEGETABLES WITH SPICED CRUSHED CHICKPEAS METHOD Preheat oven to 220 degree C Toss the pumpkin, cauliflower florets and parsnips with 2 tbsp of olive oil and season Spread out on a large baking tray Cook in the oven for 25 minutes until golden or until completely cooked Lightly toast the cumin seeds and chilies with 2 tbsp of olive oil and seasoning to make a dressing Stir the yoghurt and the herbs into the chickpeas and season Serve the vegetables with the crushed chickpeas and a drizzle of the chilli dressing.

Serve hot with rice, couscous or flatbreads, Warm roasted vegetables with spiced crushed chickpeas

Servings: 4 INGREDIENTS 4 eggplants 1 tbsp garlic, finely chopped 1 tbsp onion, finely chopped 2 tbsp celery, finely chopped 3 tomatoes (puree and the pulp) 2 tbsp salt ½ tsp pepper ½ tsp oregano 1 tsp sugar 1 tsp olive oil For batter ½ cup maida ¼ cup corn flour 1 tsp pepper 1 ½ tsp salt 2 cups water Bread crumbs for dusting Refined oil for frying

EGGPLANT PARMESAN METHOD Wash and cut the eggplant into horizontal slices Dip it in salt water to avoid coloring and keep aside In a pan heat olive oil and add garlic, onion, celery, tomato, salt and pepper Sauté till the mixture thickens and keep aside Add Maida, corn flour, pepper, salt and water in a large bowl Dip the eggplant into the batter and roll it in bread crumbs Deep fry the rolls in refined oil Drain excess oil by placing on a sieve In a baking dish spread tomato sauce Place fried eggplant over it and top it sprinkle grated parmesan cheese Place the baking dish in oven for quick flash for grain.

Servings: 4 INGREDIENTS 12 large sweet potatoes 3/4 cup unsalted butter, at room temperature 3/4 cup light brown sugar 3/4 cup all-purpose flour 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup toasted pecan pieces 1 cup miniature marshmallows

STUFFED SWEET POTATO WITH PECAN AND MARSHMALLOW STREUSEL METHOD Preheat the oven to 400 degrees F. Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it’s crumbly-looking.

Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

Servings: 4 INGREDIENTS 20 nos asparagus spheres, thin sliced ½ cup mushroom, sliced 2 tbsp extra virgin oil 1 tbsp finely grated lemon zest 1 tbsp sesame seeds, roasted 1 tbsp horseradish freshly grated Ÿ tsp fresh thyme, chopped Sea Salt and freshly ground white pepper

ASPARAGUS AND MUSHROOM CARPACCIO METHOD Bring a large pot of salted water to a rapid boil, add the asparagus stalks to the water and cook for about 20 to 30 seconds, spears to retain their crisp and delicate crunch, remove the spears from the boiling water with a strainer and immediately transfer to an ice bath. Once chilled remove from the water and drain on towels.

Cut off the bottom ends of the asparagus with a sharp knife and trim the spears to be of uniform size.

In a non stick baking tray spread the sliced mushroom sprinkle the salt and pepper and 1 tbsp olive oil. Roast in a pre-heated oven for 8 to 10 minutes.

Transfer to a large mixing bowl and add asparagus, remaining olive oil. Toss gently, season with sea salt and freshly ground pepper.

Place the vegetables on a serving plate and garnish with lemon zest, fresh thyme and grated horseradish.

Sprinkle with roasted sesame seeds and serve.

Servings: 4 INGREDIENTS 1 cup lotus seeds 4 onions & 2 tomatoes, chopped 1 tbsp ginger garlic paste 3 cloves 2 sticks cinnamon 3 cardamoms 1 bay leaf 1 cup yoghurt (plain) 1 tsp salt 1 tbsp red chilli powder & ½ tsp turmeric powder 2 tbsp coriander powder & 1 tbsp cumin powder 1 tbsp garam masala powder 1 cup cashew and coconut paste 1 tsp oil

LOTUS SEED CURRY WITH STEAMED RICE METHOD Take a pan and dry roast lotus seeds and keep aside Add oil in a frying pan sautĂŠ cardamom, cloves, cinnamon, onions and ginger garlic paste till it turns brown Add tomatoes and cook well Lower the flame and add turmeric powder, chili powder, coriander powder and salt.

Mix well Add roasted lotus seed and water and boil After lotus seeds are cooked, add yoghurt, cashew and coconut paste then hen add garam masala powder Serve with steamed rice. Garnish with coriander leaves and serve hot

Servings: 4 INGREDIENTS 2 tablespoons olive oil 1 1/2 cups chopped onion 3 tablespoons minced garlic 425 gm cans stewed tomatoes 1/3 cup tomato paste 1/2 cup chopped fresh basil 1a/2 cup chopped parsley 1 teaspoon salt 1 teaspoon ground black pepper 450 package lasagna For fill the lasagna layer 900 gm firm tofu 2 tablespoons minced garlic 1/4 cup chopped fresh basil 1/4 cup chopped parsley 1/2 teaspoon salt ground black pepper to taste 280 gm chopped spinach, Sautéed

VEGAN LASAGNA METHOD To make sauce in a large heavy saucepan heat the olive oil, then add onions in the saucepan sauté them until they are soft, about 5 minutes. Add the garlic sauté 5 minutes.

Add the tomatoes, tomato paste, and basil in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.

While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna, then drain and rinse well.in pan sauté spinach with oil and garlic and seasoned, keep in bowl.

Preheat the oven to 400 degrees f.

In a large bowl add tofu blocks and the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.

In bake dish spread the lasagna with 1 cup of the tomato sauce in the bottom of a 9x13 inch pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.

Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.

Servings: 4 INGREDIENTS 2 small zucchini, diced 2 no bell peppers, diced ½ cup carrots, diced 1 cup fresh mushroom, diced 8 no lasagna sheet 1 cups mozzarella cheese, shredded 1 cup parmesan cheese, shredded Pinch of oregano Salt and pepper to taste ½ tbsp parsley, chopped – garnish

VEGAN LASAGNA METHOD For the filling In a sauce pan heat the olive oil and butter. Add shallots, garlic and sauté until golden brown. Add the blanched tomato, celery, basil and thyme and bring it to boil.

Add carrot, zucchini, bell pepper, mushroom cook until vegetable become tender and sauce thicken.

Finish with red chili flakes, salt and pepper to taste.

Bring a large pot of salted water to a boil then blanch the pasta sheet until cooked through, store the pasta sheets in chilled water to prevent them from drying.

Mix mozzarella cheese and Parmesan cheese in a bowl.

For the filling 2 tbsp extra virgin olive oil 2 tbsp unsalted butter ½ cup shallots, chopped 5 no garlic cloves, chopped 2 cups blanched tomato, chopped ½ cup celery, chopped ½ tbsp fresh basil, chopped Pinch of thyme ½ tsp red chili flaks Salt and ground pepper to taste

In a deep pie dish or a baking dish layer with the pasta sheets and then spread the filling and sprinkle cheese , repeat the layers 3 more times, ending with the cheese.

Bake in preheated oven until cheese is melted and the top gets a golden layer.

Allow lasagna to rest for 10 minutes before slicing.

Finish with chopped parsley and serve hot.

Lasagna can made with different fillings of your choice like spinach and mushrooms.

Could serve with crispy garlic breads as an accompaniment.

Servings: 4 INGREDIENTS 2-3nos sweet potatoes 1 onion, chopped 4 nos garlic clove, crushed ¼ cup extra virgin olive oil 1 red chili, choppeded ¼ cup coriander leaf, chopped 2 tsp corianderground 2 tsp cuminground 2 tsp paprika 1 cup tomato blanched, chopped ½ cup black bean, cooked 1 cup quinoa, cooked 1 no lemon, zest and juice ` 1 tbsp pumpkin seed 1 ripe avocado, cubed Salt and pepper to taste

SWEET POTATO & BLACK BEAN CHILI WITH ZESTY QUINOA METHOD Heat oven to 350 F, toss the sweet potatoes with olive oil and salt and pepper to taste and bake for 30 minutes, tossing halfway through and cooking until tender. Peal and cut into cubes.

In a pan heat the olive oil, add the onion, garlic, chilli and sauté until tender. Add chopped coriander.

Sprinkle all the spice powder and cook for a minute. Add the tomatoes and little water.

Simmer and cook the sauce uncovered, adding more water if it looks too dry.

Add the sweet potato, black beans, lemon juice and season with salt and pepper.

Meanwhile, in bowl stir the lemon zest, coriander leaves and the pumpkin seeds into the quinoa.

In serving bowl spread the quinoa and then layer with black bean tomato salasa, top with avocado and serve warm.

Tossing the avocado in lime juice as soon as you have cut will prevent it from turning brown.

Servings: 4 INGREDIENTS 2 cups brussels sprouts, trimmed and halved ¾ cup baby potatoes, halved 3 tbsp extra virgin olive oil ¾ cup pancetta 4 no shallots, thinly sliced Salt and freshly ground pepper 2 tbsp unsalted butter ½ no lemon, juiced

ROASTED BRUSSELS SPROUTS WITH PANCETTA METHOD Preheat oven to 425 degrees F. In large skillet sear the pancetta until golden brown and crisp, place the pancetta on towel to pat dry the excess fat from the meat.

In pan melt the butter add shallots, brussels sprouts and potatoes, season with salt, pepper, lemon juice and combine well.

On a baking tray spread the veggies and bake them in a pre-heated oven of 375 F for 10-12 minutes.

Transfer to a platter and sprinkle the diced pancetta on top and serve warm.

Servings: 4 INGREDIENTS 1 cup spinach ½ cup onion, finely chopped 1 tbsp garlic, chopped 1 cup mushrooms, sliced 2 tbsp unsalted butter Pinch of nutmeg, grated 2 cups whole wheat bread, cubed ½ cup mozzarella cheese, grated 2 tbsp parmesan cheese, grated 1 ½ cups milk 4 no eggs 1 pinch of nutmeg powder Salt and black pepper to taste

MUSHROOM AND SPINACH STRATA METHOD Melt the butter over medium heat and sauté onion and mushrooms until soft then add spinach, salt, pepper and nutmeg and cook for 2-3 minutes.

In a lightly buttered casserole, spread one third of the bread cubes at the bottom and 1/3 of the spinach mixture, then 1/3 of mozzarella, continue layer by using all mixture.

Beat the eggs in bowl and add nutmeg, milk, salt and pepper to taste. Whisk well and pour evenly over the casserole.

Rest for 10 minutes until the bread soaks up the egg mix and bake at 350 F for about 45 minutes, until slightly golden brown on top.

For no onion no garlic vegetarian option you could remove the onion, garlic and eggs. All yours stale breads could be used for this lovely dish.

Servings: 4 INGREDIENTS 4 nos bell pepper 1/3 cup golden raisins ¾ cup mild soft goat cheese ¼ cup ricotta cheese ¼ cup pine nuts, toasted 1 tbsp basil leaves, chopped 2 tbsp extra-virgin olive oil 2 tbsp fresh bread crumbs 1 tsp cayenne pepper (optional) Salt to taste

ROASTED PEPPERS STUFFED WITH GOAT CHEESE METHOD Marinate the whole peppers with olive oil, salt and pepper. Roast peppers directly in a pre-heated oven with 400 F for 6-8 minutes turning the peppers frequently until slightly blistered and blackened on all sides.

When cool enough to handle, slit open the stem side and remove stem and seeds. Sprinkle with salt and pepper.

In bowl combine the goat cheese, ricotta, raisins, pine nut and basil leaf, then stuff the cheese mixture into the peppers.

Place peppers on a baking pan. Sprinkle the breadcrumbs on top.

Bake peppers until breadcrumbs are golden brown.

Garnish with remaining basil and serve.

Servings: 4 INGREDIENTS 1 cup cherry tomatoes 4 cloves garlic, chopped 2 tbsp extra virgin olive oil ¼ cup balsamic vinegar 8 nos fresh basil leaves, chopped ¾ cup baby bocconcini cheese Salt and black pepper to taste 1 no french loaf, sliced

BRUSCHETTA WITH TOMATO AND BASIL METHOD Cut the cheese and tomatoes into halves.

Preheat the oven to 450°F (230°C). In a bowl toss the tomatoes with the garlic and 1 tbsp of the olive oil, season with salt and pepper. Transfer the tomatoes in baking tray, bake for 10 minutes. Stir in the thinly sliced basil leaf.

Slice the French stick into thin slices and brush with olive oil. Toast the baguette slices for 5 to 6 minutes until lightly browned around the edges.

Arrange the toasted baguette on a platter then place tomato mixture on the center of the baguette and place the baby bocconcini.

Drizzle the balsamic over the bruschetta and serve immediately.

Servings: 4 INGREDIENTS 3 eggs 3 tbsp cream 3 medium potatoes, sliced real thin 1 nos garlic scapes, sliced thin 1 tbsp mint, as chiffonade 1 tbsp butter, melted + more for greasing salt, pepper per taste

POTATO FRITTATA WITH GARLIC SCAPE AND MINT METHOD Preheat oven to 375 f. Grease the bottom of 8 inch oven proof pan with a butter. Whisk together the eggs, cream, salt, pepper, butter and garlic scape slices.

Arrange one layer of overlapping slices of potato at the bottom and season with salt. Pour 1/3 of the egg mixture evenly over the potatoes. Sprinkle some mint over them. Repeat to make two more layers ending with the egg layer.

Cover the pan with foil and bake for 25 minutes. At the end of it, the egg should have just cooked on top. Move the pan to the top rack and continue baking for another 5 or some minutes until the top is just golden.

Remove and cool for two minutes, slice and serve immediately.

Servings: 4 INGREDIENTS 1 cup carrots, peeled, chunks 1 cup celery root, peeled, chunks 1 tbsp extra virgin olive oil Pinch of thyme 1 tsp paprika powder Salt and pepper to taste Fresh parsley for garnish

ROASTED CELERY ROOTS AND CARROTS METHOD Preheat the oven for 425 F. In a bowl toss the celery root and carrot with olive oil, butter, thyme, paprika and salt to taste.

Place them on to a baking tray and roast for 10-12 minutes.

Toss with parsley and serve hot

Could be serve along with chicken, fish or lamb as accompaniment

Servings: 4 INGREDIENTS 2 cups shell pasta 1 medium eggplant, diced ½ cup red onion, diced ¼ cup extra virgin olive oil 1 cup tomatoes, diced ¼ cup red wine vinegar 8 nos capers ½ cup grated fresh parmesan 1/2 cup olives, pitted and sliced 1/4 cup fresh basil, chopped Salt and pepper to taste Fresh tomato sauce 1 tbsp extra-virgin olive oil 1 tbsp unsalted butter ¼ cup shallots, chopped 3 no garlic cloves, chopped 2 cups tomato, blanched, de-skinned 1 tsp fresh thyme chopped ¼ tsp red chili flakes Salt and ground pepper to taste

EGGPLANT CAPONATA PASTA METHOD For the fresh tomato sauce In a sauce pan heat the olive oil and butter then add onion, garlic sauté until golden brown, Add the roughly chopped tomatoes, thyme, red chili flakes, salt and pepper to taste.

Simmer until sauce thickens.

Heat olive oil in heavy bottom pan over medium heat. Add eggplant, onion, and garlic cloves. Sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes and red wine and check for salt and pepper to taste.

Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes.

In a large pot boil water with salt, add the shell pasta and let it cook for until tender but firm to bite.

In a pan add the fresh tomato sauce and add capers, olives. Add the eggplant mix and the cooked pasta. Toss to mix and finish with fresh basil.

Spoon the pasta into the serving bowl and sprinkle the parmesan and serve hot.

For gluten free quinoa pasta could be used instead of using regular pasta.

Pasta could be served with garlic bread

Servings: 4 INGREDIENTS 1 no cauliflower, cut into florets 1 tbsp extra virgin olive oil 3 tbsp butter 3 tbsp refined flour 2 tbsp parmesan cheese, grated 1 ½ cups milk 1 cup white cheddar, shredded ½ cup panko crumb Salt and pepper to taste.

For the cheese sauce 3 tbsp butter unsalted 3 tbsp refined flour 1.5 cup milk 1 pinch nutmeg ½ cup cheddar cheese, grated

ROASTED CAULIFLOWER AND AGED WHITE CHEDDAR GRATIN METHOD For the cheese sauce Melt the butter in a saucepan.

Stir in the flour and cook for 2 minutes.

Take the pan off the heat and gradually stir in the hot milk to get a smooth sauce. Return to the heat and stirring all the time, add nutmeg, cheddar cheese and bring to boil.

Simmer gently for 2-3 minutes and season with salt and white pepper.

Toss the cauliflower florets in the olive oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.

Roast the cauliflower in a preheated 400 F. oven until lightly golden brown.

Mix cauliflower with the sauce and fill in the baking dish and top with the parmesan and bread crumbs.

Bake in an oven until it is bubbling and golden brown on top.

Cauliflower gratin could be served with some bread rolls. You could substitute refined flour with rice flour if you wanted a gluten free dish.

Servings: 4 INGREDIENTS ½ cup feta 1 cup cream cheese 1 tbsp unsalted butter 1 tbsp capers, chopped 2 tsp fresh parsley, chopped Pinch of oregano Pinch of finely grated lemon zest ¾ cup pine nuts, toasted, c hopped Crackers (for serving) Fresh tomato salsa ½ tbsp extra-virgin olive oil 2 no garlic cloves, chopped 1 cup tomato, blanched, de-skinned ½ tsp fresh thyme chopped Pinch of red chili flakes Salt and ground pepper to taste

PINENUT AND FETA CHEESE BALL METHOD Fresh tomato sauce In a sauce pan heat olive oil and add garlic. Sauté until golden brown, Add the roughly chopped tomatoes, thyme, red chili flakes, salt and pepper to taste.

Simmer until sauce thickens.

In bowl combine cream cheese, feta and butter until smooth. Add capers, oregano, lemon zest and salt Make a cheese into small ball shape and chill it for 3 to 4 hours.

Roll the cheese balls in pine nuts just before serving and serve with fresh tomato salsa.

Servings: 4 INGREDIENTS 2 cups spinach ¼ cup extra virgin olive oil 3 no onion, chopped 5 pods garlic, chopped ¼ cup mozzarella cheese, grated ¼ cup white cheddar, grated 3 cups mushroom, diced 3 tbsp olive oil 2 tbsp unsalted butter 2 tbsp all-purpose flour 2 cup milk 2 tbsp double cream Pinch of nutmeg powder Salt and pepper to taste

SPINACH AND MUSHROOM BAKED WITH SUN DRIED TOMATOES METHOD In a pan heat the olive oil add onion and garlic sauté well add mushroom and spinach Season with salt and pepper to taste.

In a stockpot over a medium heat add butter, flour and cook until it gets a pale brown color. Add hot milk stirring well to ensure it does not burn from the bottom. Simmer for few minute until sauce get thick, season with salt and nutmeg.

Then add sautéed vegetables to the sauce and combine the 1/3 cheese mix to sauce.

Transfer the mixture in the baking dish sprinkle the remaining cheese on top, bake until become golden brown.

Garnish with sun dried tomatoes and serve hot.

Servings: 4 INGREDIENTS 1 no small bottle gourd ¼ cup white cheddar, grated 2 tbsp parmesan, grated ½ cup carrot, small dices ½ cup beans, small dices ½ cup zucchini, small dices ½ cup bell peppers, small dices 1 no green chili, finely sliced 2 tbsp extra-virgin olive oil 2 tbsp unsalted butter ¼ cup shallots, chopped 8 no garlic cloves, chopped 2 cups tomato, blanched, de-skinned ¼ tsp red chili flakes ¼ cup celery, chopped Pinch of thyme Salt and ground pepper to taste

BOTTLE GOURD BOAT METHOD Preheat the oven to 350°F Peel the skin, slit into halves and scoop out all the seeds from the bottle guard. Blanch it in salted boiling water without losing the shape till tender.

In a pan heat the olive oil add green chili, carrot, beans, zucchini and bell peppers sauté until become tender, season with salt and pepper.

For the filling in a sauce pan heat butter and add shallots, garlic. Sauté until golden brown, add the tomatoes, celery, thyme, red chili flakes, salt and pepper to taste, simmer for 5-6 minutes. Stir the pre-cooked vegetable to the sauce and simmer for few minute.

Fill the blanched bottle guard and sprinkle both the cheese on top. Transfer into a baking tray and bake the gourd for 8-10 minutes until the cheese melts and gets a golden brown color.

Remove the baked gourd from oven and place it on a dish, cut into slices before serving

Servings: 4 INGREDIENTS For filling: ½ cup onion, chopped ½ cup halloumi cheese 5 no garlic cloves, chopped 1 cup artichoke hearts, chopped 2 tbsp unsalted butter 1 tsp chopped fresh parsley Salt and black pepper to taste Pinch grated nutmeg For pasta dough: 1 ½ cups all-purpose flour 2 large eggs ½ tsp salt 2 tbsp olive oil For the ravioli 4 cloves Garlic, sliced 1 tbsp olive oil Parsley, finely chopped

ARTICHOKE & HALLOUMI RAVIOLI METHOD For the ravioli filling In a pan melt butter add onion, garlic and sauté until tender, add artichoke, salt and pepper to taste, remove from heat and cool slightly, finish with halloumi, parsley and nutmeg, keep aside.

For the pasta dough In a mixing bowl combine flour and salt together, add the eggs, oil and knead well to form firm dough adding a few drops of chilled water if required. Cover the dough and leave it for 1 hour to let the gluten relax and make rolling easily.

Roll out the dough by using pasta sheeter and cut it into 3inch discs. Drop 1 ½ tsp of artichoke’s filling, brush egg wash around each disc and sandwich with a plain disc pressing down firmly around each mound and forcing out air.

Bring a pot of salted water to a boil add ravioli carefully stirring to separate and cook until ravioli is just tender and transfer with a slotted spoon to a colander to drain the excess water.

Heat pan with olive oil then add garlic slices sauté until slight brown. Add ravioli and toss gently to coat completely. Sprinkle chopped parsley and serve hot.

Same pasta could be made with spinach and ricotta Special equipment pasta machine need and round cookie cutter.

Servings: 6 to 8 INGREDIENTS 1 (10 to 12-pound) turkey, with giblets removed 1 quart chicken broth 60 gm dried mushrooms 1 cup chopped onion 1 cup chopped celery 1 cup chopped green pepper 1 tablespoon vegetable oil, plus extra for rubbing on turkey 1 tablespoon salt, plus extra for seasoning turkey 3 cups challah bread, cut into 1/2inch cubes (from approximately 4 to 5 slices) 4 ounces unsweetened dried cherries, approximately 1 cup 2 ounces chopped pecans, approximately 1/2 cup 2 whole eggs, beaten 2 teaspoons dried sage 2 teaspoons dried parsley 1/2 teaspoon freshly ground black pepper special needed: 1 re-usable organic cotton produce bag

TRADITIONAL ROAST TURKEY WITH HOMEMADE STUFFING METHOD Cook’s note: the bag is optional. Once the stuffing is made, you can place the stuffing into the bag and then place the bag into the cavity of the turkey.

Preheat the oven to 400 degrees f.

Place the turkey into a deep, high-sided pan on its end with the stuffing end up. Set aside.

Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.

In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt.

Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.

Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.

While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees f and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees f. serve immediately.

Servings: 6 INGREDIENTS 1 snow crab (600-700g) 2 sheets pate brique Menegi, to taste 2 ½ tbsp osetra caviar 4 large lettuce leaves Chervil sprigs for garnish For pate brique Water Flour Salt Vegetable oil

SNOW CRAB ROLL WITH CAVIAR METHOD Steam the crab over high heat for 20 minutes Remove meat from shell, keep aside claws for decoration Preheat a grill or broiler Cut each sheet of pate brique in half to make 4 semicircles Place the crabmeat in the middle and the menegi and caviar on top of the crab Fold each side of the pate brique semicircles over the fillings one side at a time Roll it up away from you Grill or broil until crisp and slightly brown Lay the lettuce leaves on the bottom of a serving dish Add the crab rolls and garnish with the reserved crab claws and chervil sprigs Wrap the rolls in lettuce leaves and serve Method for pate brique preparation Add salt, water and vegetable oil to flour to make dough Boil dough until surface turns rough like a brick

Servings: 4 INGREDIENTS ½ cup seer fish 3 potatoes, mashed 1 cup onion, finely chopped ¼ tbsp garlic paste ¼ tbsp ginger slice ¼ tbsp salt 2 tbsp chili paste 1 tbsp coriander leaves ¼ cup Maida 1 egg Bread crumb for dusting Refined oil to fry

FISH CUTLET METHOD Wash and clean the fish fillet and boil with seasoned stock water Remove and allow the fish to cool to room temperature Mash well keep aside In a pan sauté onion, with chili paste and garlic and ginger paste In bowl add mashed seer fish and potato, sautéed onion, salt along with coriander leaves mix well Make batter with flour and egg by adding little water Make patty like cutlet shape dip into flour batter then roll the cutlet in bread crumbs and deep fried Serve hot with tomato ketchup

Servings: 2 INGREDIENTS 2 nos chicken breast 1 tbsp chili powder 1 tsp salt, ½ tbsp pepper 1 tbsp melted butter ½ cup crushed potato chips

CHICKEN BAKED WITH POTATO CHIPS METHOD Marinate chicken with pepper, chili powder and salt and keep aside for 2 hours Dip the chicken in melted butter Roll in crushed potato chips until well coated Place it in a bowl and cover with a foil Bake it about 15 min at (325 F) and serve hot

Servings: 4 INGREDIENTS 2 cups lamb mince ½ cup onion 2 tsp ginger paste 2 tsp garlic paste ½ tsp salt 1 tsp turmeric powder ¼ cup spring onion, finely chopped

LAMB MEAT RAVIOLI METHOD Clean and squeeze out excess water from meat and keep aside In pan heat the oil and sauté finely chopped onion, ginger garlic paste and spring onions Add turmeric powder and salt Mix well with meat, lets cook the meat till tender and keep aside Prepare dough with wheat flour, salt and olive oil and eggs Roll the dough in to ravioli pasta sheet machine

For ravioli 2 cups wheat flour 2 eggs ½ tsp salt ½ tsp olive oil

Take one pasta sheet and place one teaspoon heaping of the meat filling Cover it with another pasta sheet, use the cookies cutter to shape out pasta Boil the filled pasta on steam Take a serving platter dish and add prepared ravioli Pour tomato sauce over ravioli and serve hot

Servings: 4 INGREDIENTS 2 cups crab meat 4 crab shells cleaned ½ cup celery 2 tbsp Kraft cheese ½ cup onion 5 pods garlic 1 tsp dried herbs 1 tbsp olive oil Vinegar (for cleaning the shell) 1 tsp salt 1 tsp pepper 1 tbsp fresh cream

GRATINATED CRAB IN SHELL METHOD Wash and remove the meat from crab & wash the shell with vinegar & boil the shell.

Clean the meat and keep it aside.

Heat olive oil in a pan add finely chopped onion, garlic, celery, salt, pepper, dried herbs and fresh cream. Sauté well then add crab meat mix well.

Stuff the crab shell with the crab meat mixture sprinkle with grated Kraft cheese and bake in a preheated oven at 200c for 20 mins serve hot.

Servings: 4 INGREDIENTS 3 tbsp extra virgin olive oil ½ cup onion, diced 6 cloves garlic, crushed 6 cups fresh spinach, chopped 1½ cups artichoke hearts, quartered Pinch of dried oregano 1 sprig fresh basil, chopped Salt and black pepper to taste 1 ½ cups shredded mozzarella cheese ¼ cup grated parmesan cheese 8 large eggs ½ cup fresh cream Pinch of nutmeg powder

SPINACH AND ARTICHOKE EGG CASSEROLE METHOD Preheat oven to 350 degrees f.

In a large skillet heat olive oil, add garlic, onion and sauté until pale brown. Add spinach cook until wilted, season with dried oregano, fresh basil, salt and black pepper to taste.

Warm it slightly and mix in the cheese reserving some for topping and transfer into a baking dish.

In a bowl combine eggs, warm fresh cream, nutmeg powder, salt and pepper to taste and slightly whisk until mixed. Arrange the artichoke over the baking dish and pour in the egg mixture.

Top with the remaining cheese and bake for 30-35 minutes or until eggs are set and slightly golden around the edges. A knife inserted into the centre should come out clean.

Remove from oven and let cool for 10 minutes. Cut into desired pieces and serve warm.

Servings: 4-6 INGREDIENTS 1 medium sized whole chicken with skin 2 cups brown rice, cooked 2 tbsp olive oil 1 tbsp paprika powder 1 tbsp garlic powder ½ tsp rosemary ½ cup worchestire sauce 1 onion, finely sliced 6 garlic cloves, chopped ½ tsp pine nuts 1 tbsp sultanas ¼ cup celery, chopped 4 tbsp butter Salt and pepper to taste

CHICKEN STUFFED WITH BROWN RICE METHOD Marinate chicken with worchestire sauce, olive oil, garlic powder, paprika powder, rosemary, salt and pepper to taste. Keep in refrigerator for 2-3 hours.

Melt 2 tbsp of butter in a pan and sauté garlic and onion, add brown rice along with pine nuts, sultanas and celery. Sauté well and season with salt and pepper to taste.

Stuff the rice inside the chicken and place chicken in a baking tray.

Take a length of kitchen string and tie the ends of the legs as close together as possible.

Rub the balance butter all over the outside of the chicken.

Place chicken in the oven at 350f degrees and roast for approximately 40 to 45 minutes.

Garnish with cream and serve hot

Servings: 4 INGREDIENTS 8 nos prawn, deveined tail on 8 bacon thin slices 1 tbsp pink pepper corn 1 no rosemary sprig 2 tbsp extra virgin olive oil 2 tbsp lemon juice 1 tbsp dijon mustard ½ tsp red chili flakes ¼ tsp cayenne pepper Salt and pepper to taste

BACON ENROBED JUMBO PRAWN WITH CREAMY MASH POTATO METHOD For the mash potato In a saucepan bring water to boil with salt and cook the potatoes until soft and tender.

Drain and mash the potatoes using a potato masher or a thick whisk. Add hot milk, soften butter and beat until potatoes whipped and fluffy, season with salt, garnish with chopped parsley.

Combine the olive oil, lemon juice, mustard, chili flakes, black pepper, pink peppercorn and salt together then add prawn and marinate for few minutes and then wrap the bacon around the prawn.

In pan heat the olive oil and add pink pepper, rosemary and prawn, cook until bacon and prawn get well cooked.

For mash potato 2 no big size potatoes, peeled 1¼ cup hot milk ¼ cup unsalted butter Salt to taste 1 tsp fresh parsley or chives, chopped for garnish (optional)

Prawn could be served along with mash potato or buttered quinoa or couscous pilaf. Bacon has slightly excess salt. Hence you could slightly reduce the salt level while marinating the prawns.

Servings: 4 INGREDIENTS 12 tiger prawns ½ cup mayonnaise 3 tbsp wasabi paste 1 no red cabbage leaf 1 no chives stem (to serve) Caviar (to serve - optional)

SPICY WASABI PRAWNS METHOD Mix together all batter ingredients in a bowl Refrigerate for an hour or add few ice cubes to cool the mixture rapidly Dip the prawns in flour batter Carefully drop into a kadai filled with hot oil Deep fry until golden brown Drain excess oil on paper towel

For the batter ½ cup corn flour ½ cup refined flour 1 egg, beaten 1 ½ cup soda water

In a bowl combine wasabi and mayonnaise Place the crispy fried prawns on the platter Drizzle the wasabi mayonnaise mix over the prawns Garnish with caviar and chives stem

Servings: 6 to 8 INGREDIENTS 200ml tub crème fraîche 3 tbsp hot horseradish sauce 1 tbsp vodka (optional) 2 tsp white wine vinegar 2 tbsp olive oil 1 tsp honey 250g pack cooked beetroot (not in vinegar), finely diced 8 large slices smoked salmon 24 red chicory leaves 60g baby rocket salad Few snipped dill sprigs Fingers of toast, to serve (optional)

SMOKED SALMON WITH HORSERADISH CRÈME FRAICHE & BEETROOT METHOD Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.

In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.

Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a ‘flower’. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast.

Servings: 6 to 8 INGREDIENTS 1 no large whole red snapper fish Rock salt for baking(6 cups) 1 no banana leaf, to wrap fish For paste ¼ cup ginger and garlic paste 2 tbsp red chilli powder 2 tbsp extra virgin olive oil 2 tbsp coriander powder ½ tbsp black pepper powder 1 tsp fennel powder 1 cup leeks, sliced 1 lemon, thinly sliced 1 no lemon, juice 2 nos tomato, halved Salt to taste

ROCK SALT BAKED FISH METHOD Preheat to 450°F. Remove belly, gills and rinse the fish. Slit and marinate the fish with ginger garlic paste, lemon juice, chili powder, olive oil, coriander powder, pepper corn, fennel powder and salt to taste.

Stuff the fish with leeks and lemon slices in the belly part.

Wrap the fish with the banana leaf. In a baking pan spread the half the rock salt at the bottom and place the fish in middle and cover fish completely with remaining salt, press the salt to seal.

Bake fish 25 minutes. Let stand in crust for 10 minutes.

Remove the salt and open up the banana leaf, cut into portions or serve as a whole with grilled lemon wedges and tomatoes.

Baked fish could be served with a dollop of chili aioli on top and some leafy salad on the side.

For the grilled lemon, in a pan with very little oil frill the tomato and lemon halves until golden brown

Servings: 4 INGREDIENTS 1 no medium size onion, sliced 1 no medium size bell pepper, sliced ¼ cup coriander leaf, chopped 4 nos chapathi or paratha For chicken 2 cup chicken boneless cubes or strips 2 tbsp ginger garlic paste ½ tsp chili powder ¼ cup oil ½ tsp roasted cumin powder ¼ tsp garam masala Salt and pepper to taste

CHICKEN KATI ROLL METHOD Marinate chicken cubes with ginger garlic paste, chilli powder and salt to taste and leave it for an hour.

Heat oil in a pan and sauté chicken cubes till done. Add bell peppers, onion and cook slightly. Finish with cumin powder, chaat masala and check for salt.

To make kathi rolls, put one teaspoon of oil on a tawa and lightly heat the chapathi or paratha. Spread the cooked chicken and sprinkle the coriander leaves.

Roll it tightly over the stuffing and serve hot.

Chicken kati roll could be served with mint and coriander chutney.

Servings: 4 INGREDIENTS 8 nos tiger prawns 1/2 cup shrimps, chopped 10 no spring onion leaf, for tiging Âź cup spring onion, chopped 1 tbsp unsalted butter 1 tbsp ginger, chopped 4 no garlic cloves, chopped Pinch of red chili flakes Salt and pepper to taste For orange sauce 1 cup orange juice Pinch red chili powder 1 tbsp honey 2 tsp corn syrup

PRAWN STUFFED WITH SHRIMP AND ONION LEAF METHOD In a pan melt butter, add ginger, garlic and sautĂŠ for a minute. Add red chili flakes, spring onion, shrimp, salt and pepper to taste. Slit the big prawn in the center, take out the vein and stuff the prepared shrimp mix.

Tie the prawns using the onion leaf and steam for 10 min.

Serve hot with orange sauce.

For orange sauce In a sauce pan add orange juice, chili powder, honey and corn syrup.

Bring to boil and mix well to spooning consistency.

Servings: 4 INGREDIENTS 4 chicken breast 2 cups bread crumb 1 tbps extra virgin olive oil 1/3 tsp dry thyme 1 tbsp garlic, crushed 1no egg ½ tbsp mustard paste ¼ cup Worcestershire sauce Salt and pepper to taste

HERB CRUSTED CHICKEN WITH CHERRY TOMATO RELISH METHOD In a bowl marinate the chicken with mustard paste, crushed garlic, egg, worcestershire sauce, thyme, olive oil, pepper, salt and leave it aside for 2 hours.

Take the pieces of chicken and crumb them with bread crumb.

In a lightly greased baking tray bake the crumbed chicken for 30 minutes in a preheated oven or until chicken is no longer pink from inside.

For the tomato relish, in a pan add olive oil and sauté garlic. Add tomato, thyme, basil, jalapeno, salt, pepper to taste and simmer for 15 to 20 min.

Slit the cooked chicken and serve hot with the cherry tomato relish.

For cherry tomato relish 1 cup cherry tomato, chopped 2 tsp garlic, chopped Pinch of thyme ½ tsp fresh basil, chopped Salt and pepper to taste 2 tbsp extra virgin olive oil 1 tbsp jalapeno, chopped

You could substitute regular tomatoes instead of the cherry tomatoes. Because dried herbs are generally more potent and concentrated than fresh herbs, you’ll need less when substituting.

You could add some

Servings: 4 INGREDIENTS 2 ½ cups minced lamb ¼ cup onions, finely chopped ½ tsp garlic, chopped 2 tbsp tomato sauce 1 tbsp barbeque sauce Pinch of rosemary Pinch of thyme 1 tbsp parsley, chopped ½ cup bread crumbs Butter for greasing 1 no egg Salt and pepper to taste For brown gravy 1 no leg bone of lamb 1 no carrot, sliced 4 no garlic cloves, minced 1cup onion, sliced 1 no celery stem 1 no bay leaf, few pepper corns ¼ cup butter ¼ cup flour 4 cups water ¼ cup worcestershire sauce Salt and pepper to taste

MINCED LAMB LOAF WITH BROWN GRAVY METHOD For the brown gravy Combine the bones, onion, carrot, garlic, celery, pepper corn, bay leaf, worcestershire sauce, pepper and salt. Spread them in a pan roast in pre-heated oven of 375F for 45 minutes until dark brown.

In a stockpot over a medium heat add butter, flour and cook until it gets a pale brown color. Add the roasted bones and the water. Bring it to boil and simmer for at least 2 hours until slightly thick.

Strain and keep it aside.

In a large bowl combine minced lamb, onions, parsley, herbs, bread crumbs, tomato sauce, barbeque sauce and the egg. Add salt, freshly ground black pepper and mix well.

Spread it over a rectangle piece of aluminum foil and roll it firmly to form a loaf. You could also use a loaf pan and grease it with butter, spread the meat to shape up as a loaf.

Place loaf pan or the rolled meat on a oven-roasting pan, bake it for 45 minutes in a preheated oven with a temperature of 350 F. Remove from oven and rest the cooked loaf for 10 minutes before serving.

Slice the meat loaf and serve along with brown gravy.

Servings: 4 INGREDIENTS 1 whole chicken 1 cup yoghurt, thick 1 tbsp fresh cream 1/3 cup ginger paste 1/4 cup garlic paste 1/2 tbsp chili powder 1 tbsp coriander powder 1 tsp cumin powder 1 tsp turmeric powder 1 tsp garam masala powder 1 tsp kasoori methi powder, dried 1 gm saffron, soaked in milk ¼ cup mustard oil Salt and pepper to taste

CHARCOAL GRILLED CHICKEN METHOD Wash the chicken and drain all the water, keep aside.

In bowl combine the yoghurt, fresh cream, ginger garlic paste, chili powder, coriander powder, cumin powder, turmeric powder, garam masala, methi, saffron, mustard oil, salt and pepper and mix well.

Marinate the chicken with prepared sauce and allow the chicken for 3 to 4 hours or overnight Slowly cook chicken over charcoal BBQ, turning frequently and basting chicken on all sides with marinade.

For the chutney In a blender add coriander, mint, green chili, onions, salt and water. Blend well until a smooth and thick sauce.

Sprinkle the coriander leaf on top of the chicken and serve with mint chutney.

For the chutney 1 cup coriander leaf, chopped ½ cup mint leaf, chopped 1 no green chili ½ cup onion, chopped

Charcoal grilled chicken could be serve with chapatti, naan, or pulao rice.

Servings: 4 INGREDIENTS 200gms prawn minced 50 gms onion chopped 10 gms green onion 10 gms finely chopped coriander 5gms chopped ginger 2 teaspoon sesame oil 100gm vanaspathi 1 teaspoon sugar ½ teaspoon salt Dough 200ml hot water 2 tablespoon oil 200gms tapioca flour 100gms dim sum flour Dip Sesame soya Spicy bird eye dip Sweet chili sauce

PRAWN DIM SUM METHOD Mix together tapioca flour and dim sum flour and olive oil in a large bowl Add water (hot) and mix dough and keep aside In a pan add prawn, ginger, spring onion, coriander, chopped onion then add melted vanaspathi, seasoning, sesame oil combine all together.

Divide the dough in to small portions Roll each piece into a circle about 2 inches in diameter to form a wrap Spread a table spoon of filling at the center of wrap Gather from the edges and pinch on top Repeat this process until the dough and filling are used up Cook the filled dumplings on steamer Serve hot with spicy bird eye chili dip, sesame soya, and sweet chili sauce.

Servings: 4 to 6 INGREDIENTS 1 whole chicken, cut into 8 pieces ½ cup onion, finely chopped 5 green chilies, chopped 5 garlic cloves, finely chopped 1 tbsp salt ½ tbsp pepper 1 tbsp olive oil 1 or 2 sprigs cilantro

RUSTIC CILANTRO GARLIC ROAST CHICKEN METHOD Wash and clean chicken pieces In a pan heat olive oil and sauté onions and green chilies along with garlic Blend onions, green chilies, garlic and olive oil together In bowl add salt and pepper, onion paste and chicken marinate well keep it aside for 2 hours.

Transfer it into a shallow pan roast for 25 to 30 min(325 F) Garnish with fresh cilantros and serve hot

Servings: 4 INGREDIENTS 4 tablespoon yellow curry paste 2 tbsp oil 2 cups chicken leg boneless- diced ½ cup green pea aubergine 1/3 cup peppers 1 no fresh red chili 5 no basil leaf 6 nos kaffir lime leaf 1 tbsp light soya sauce ¼ cup fried onion 1½ cup coconut milk 1 tsp sugar 4 cups steamed jasmine rice

THAI YELLOW CURRY WITH CHICKEN AND PEA AUBERGINE METHOD In sauce pan heat the oil add yellow curry paste sauté until raw flavor eliminates. Add chicken and sauté for 4-5 minutes. Add kaffir lime leaf, basil leaf, red chilly slices, eggplant, lotus root, peppers, pea aubergine and sauté for a minute.

Add water and boil until vegetable get tender (8 to 10 min). Finish with coconut milk, light soya, sugar and salt to taste For garnish add red chilly slices and fried onions.

Serve hot with steamed jasmine rice.

Servings: 5 to 6 INGREDIENTS 1 no medium fish fillet ½ cup garlic, chopped ¼ cup ginger chopped 1 cup onion, chopped 2 cups broccoli, cut into florets 10 no asparagus stem 1 bunch bokchoy, chopped 1 cup zucchini, diced 1 cup peppers, diced ½ cup spring onion, chopped ½ cup cherry tomato 1 tbsp dark soya 3tsp light soya oil to sear fish For the black pepper sauce 2 tbsp red chili paste Salt and pepper to taste ½ tsp sugar 4 tbsp oyster sauce 1 tbsp dark soya 3tsp light soya

BLACK PEPPER FISH BED OF WOK TOSSED VEGETABLES WITH DARK SOY AND GARLIC METHOD In large sheet pan marinate the fish with oil, garlic, oyster sauce, dark soya, light soya and salt, pepper to taste.

In a large skillet sear the marinated fish both side until it gets a golden brown color. Return it to a baking tray and cook for 20 minutes at 200 C. In a stir fry pan heat oil add garlic, broccoli, asparagus, bokchoy, peppers, zucchini, dark soya, light soya and salt, pepper to taste. Sauté until vegetable become tender.

In serving dish place the stir fried vegetables then place the fish, pour black pepper sauce on top.

Garnish with spring onion and cherry tomato.

For black pepper sauce In pan heat the oil, ginger, garlic and onion. Sauté until golden brown then add oyster sauce, dark soya, light soya, crusted black pepper and red chili paste.

Add salt and pepper to taste.

Servings: 4 INGREDIENTS 12 nos lamb chops 6 nos garlic cloves, minced 1/3 cup worcestershire sauce 2 tbsp 8to8 sauce 1 tsp cayenne pepper 4 tbsp extra virgin olive oil 2 tbsp balsamic vinegar Salt and Pepper to taste 1 cup baby carrots 1 cup brussels sprouts 1 cup baby potatoes 1 cup baby mushroom 1 tsp rosemary 2 tbsp Refined oil for grilling

HERB CRUSTED LAMB CHOPS WITH BED OF BABY VEGETABLES METHOD Pre-heat oven to 400F. Rinse the rack of lamb and pat dry, sprinkle with salt and pepper and set aside.

In bowl combine worcestershire sauce, 8to8 sauce, 2 tbsp olive oil, rosemary, garlic, cayenne pepper and balsamic vinegar. Add lamb mix well to coat completely, keep aside for at least 2 hours.

Mix the remaining 1tbsp of olive oil with potatoes, carrots, Brussels sprout and mushroom.

Sprinkle salt, pepper and rosemary over the veggies. Make sure all of the veggies are well-coated with the oil and herbs On a baking tray spread the veggies and bake them in a pre-heated oven of 375 F for 10-12 minutes.

Heat a pan, add oil and grill the lamb chop both the sides to get a golden color. Arrange in baking trays and bake in a preheated oven for 8-10 minutes. Serve with roasted vegetables and natural pan dripping sauce.

Lamb chop could be served along with mash potato

Servings: 4 INGREDIENTS 4 no lobster (350 to 400gms) 3 tbsp butter 3 tbsp refined flour 1 cup milk ¼ cup white wine ¼ cup double cream ½ tsp mustard paste 1 tbsp fresh parsley, chopped ½ cup mozzarella cheese, grated ¼ cup parmesan cheese, grated ¼ cup white vinegar for blanching 1 no bay leaf Salt and pepper to taste

LOBSTER THERMIDOR METHOD Cut the lobster in lengthwise, and remove the meat and cut into dices.

Bring large pot of water with vinegar to boil, add the cleaned lobster shells with pepper corn and bay leaf, blanch the shells about 4 to 5 minutes until they change bright red.

Arrange the blanched shells in a small baking tray and leave it aside.

In a pan melt the butter and add the flour. Cook for a minute and add the hot milk little at a time whisking until smooth, While the sauce is simmering, add the mustard paste, wine, cream, half grated cheese. Season to taste with salt and black pepper.

Stir the lobster meat into the sauce and cook for 3-4 minutes. Fill the shells grated cheese and bake in a preheated oven for 8-10 minutes..

Serve hot with garlic toast.

You could serve with some salad or with some bread rolls or pilaf as accompaniment.

Servings: 4 INGREDIENTS 4 sushi sheets (nori sheets) 1 cup sushi rice 1/3 cup seasoned sushi vinegar 8 nos sliced turkey meat salami 2 leafs crunchy iceberg lettuce ¼ cup Japanese mayonnaise 1 tbsp tobanjan chili paste For dipping ¼ cup Kikkoman soy sauce 2 tbsp Wasabi powder ¼ cup pickled ginger, sliced

TURKEY MEAT SUSHI METHOD Rinse the rice 3-4 times until the water is clear without any starch. Add the rice to steamer with 1 ½ cup water cook until rice become tender.

Remove from heat and cool down. Transfer the cooked rice in bowl then add seasoned sushi vinegar and mix well.

Centre one sheet of nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer.

Take a roll mate and place a sushi sheet then spread sticky rice over it, then spread the Japanese mayo and tobanjan chili paste in the middle, place the ice berg lettuce and turkey slices.

Roll it tight so that the rice and other ingredients are intact Cut each roll into 4 to 6 slices using a wet, sharp knife. Serve with pickle ginger, soy sauce and wasbi paste.

For wasabi paste add little amount of water to wasabi powder mix it well. The wasabi paste should be like a smooth dough.

Bamboo sushi mate is required to roll the sushi to form its shape.

Servings: 4 INGREDIENTS 2/3 pkt spaghetti For meat balls 2 cup lamb mince 1 tbsp garlic, chopped 1/3 cup onion, chopped 1/3 cup red cheddar, grated Pinch of oregano ½ cup bread crumbs 1 tbsp Worcestershire sauce 1 egg Salt and pepper to taste 1 tsp parmesan, grated

SPAGHETTI WITH MEAT BALLS METHOD Combine together onion, bread crumbs, garlic, egg, cheese, salt and pepper in a large mixing bowl. Add the minced lamb, oregano, worcestershire sauce and mix gently until combined.

Divide and roll them into 1 inch balls.

For the fresh tomato sauce, in a sauce pan heat the olive oil and butter then add shallots, garlic sauté until goldenbrown, add the tomatoes, celery, thyme, red chili flakes, salt and pepper to taste, simmer for 5-6 minutes.

Drop the meat balls into the sauce and cook for 40 minutes in the sauce adding a little of stock or hot water if required.

Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti

Fresh tomato sauce 1 tbsp extra-virgin olive oil 1 tbsp unsalted butter ¼ cup shallots, chopped 3 no garlic cloves, chopped 2 cups tomato, blanched, de-skinned 1 tsp fresh thyme chopped ¼ tsp red chili flakes ¼ cup celery, chopped Salt and ground pepper to taste “Al dente” is an Italian term literally meaning “to the tooth”. The term is used for cooked pastas as not to be too soft but firm to the bite

Servings: 4 INGREDIENTS 2 no chicken breast ½ cup sundried tomato 1 cup blanched spinach, chopped 1/3 cup ricotta cheese 10 no fresh basil leaves ½ cup onion, chopped 2 tbsp extra virgin olive oil 2 tbsp unsalted butter 1 tbsp mustard paste Pinch of oregano 8 no garlic glove, chopped Salt and pepper to taste

CHICKEN ROULADE WITH SPINACH AND SUNDRIED TOMATO METHOD Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness using a rolling pin. Sprinkle chicken with pepper, salt and mustard pate.

In a food processor combine sun-dried tomatoes, basil and oregano until chop coarsely.

Heat the olive oil in pan sauté garlic, onion and spinach season with salt and pepper. Cool and combine with ricotta.

Place the flattened chicken over a foil and spread an even layer of spinach and sun-dried tomato paste. Tightly roll up the chicken along with the silver foil and tighten both the edges.

Place the rolls in a baking tray and bake at 350ºf for 35 minutes. Allow to cool slightly, slice it and serve it hot.

Roulade could be served with some roasted vegetable, mash potato and roasted gravy.

Servings: 4 INGREDIENTS 2 chicken breast, cut into cubes 3 cups mushroom, large chunks 5 no garlic pearls, chopped ¼ cup white wine Pinch of rosemary Salt and pepper to taste 2 tbsp extra virgin olive oil 2 onions, chopped 2 tbsp red peppers, chopped ½ cup cheddar cheese, grated For the sauce 3 tbsp butter 3 tbsp refined flour 1.5 cup milk

CHICKEN CASSEROLE METHOD For the sauce Melt the butter in a saucepan.

Stir in the flour and cook for 2 minutes.

Take the pan off the heat and gradually stir in the hot milk to get a smooth sauce. Return to the heat and stirring all the time, bring to the boil.

Simmer gently for 5-6 minutes and season with salt and white pepper.

For the casserole Heat the olive oil in pan and add garlic, onion and rosemary. Sauté until light golden brown then add chicken, wine and cook slowly until chicken becomes tender. Add mushroom and red pepper and cook for 4-5 minutes.

Season with salt and pepper to taste.

Add the sauce and finish with cheese (reserve a little for topping over the casserole) Simmer for few minutes and transfer into a baking dish, sprinkle the left over cheese on top of it and bake for 15 to 20 minutes.

Serve hot with garlic breads.

Servings: 4 INGREDIENTS 8 bacon slices 1 cup onion, chopped 5 no garlic cloves, minced 3 no medium size potatoes ½ cup sour cream 1 tbsp butter 1 cup white and red cheddar, shredded Salt and black pepper to taste Extra virgin olive oil

HASH BROWN CASSEROLE WITH BACON, ONIONS AND CHEESE METHOD Cook bacon in a large nonstick skillet over medium heat until crisp, cool and cut into small cubes.

In a pan over medium heat add olive oil, garlic, onion and cook until tender.

Peel and shred the potato. Add to the onion mixture, cover and cook for 15 minutes.

Combine bacon, ¼ cup cheese, green onions, sour cream, salt and pepper in a large bowl.

Add potato mixture and toss gently to combine Spoon mixture into a baking dish coated with butter, sprinkle remaining cheese and cover with foil.

Preheat oven for 350° F and bake casserole for 30 minutes.

Uncover foil and bake again or until bubbly around edges and cheese begins to brown.

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Servings: 4 INGREDIENTS 4 nos chicken sausage 4 nos hot dog buns 4 tbsp mayonnaise 4-6 leaf romaine lettuce 4 tbsp yellow mustard 1 tbsp olive oil 2 tbsp butter Ketchup to serve

CHICKEN HOT DOG WITH YELLOW MUSTARD METHOD In pan heat the olive oil and toss the chicken sausages until golden brown, keep aside.

Slit the hot dog buns in the middle deep enough to stuff the sausages and toast them with a little butter.

Spread the mayonnaise and pace the lettuce in the middle of bread.

Stuff sausage and drizzle the mustard paste over the sausage.

Serve hot with ketchup.

You could add some grilled peppers or gherkins or cheese or a topping of your chice to make your hot dog more interesting.

Servings: 4 INGREDIENTS For the quiche base 1 cup refined flour ¼ cup butter 2-3 tbsp ice water ¼ tsp salt For the fillings 2 tbsp flour 1cup milk ½ cup heavy cream 4 tbsp butter ½ cup onions, chopped 6 no garlic cloves, chopped ¼ cup mozzarella, grated ½ cup white cheddar, grated ¼ cup parmesan cheese, grated 1 cup spinach ¾ cup boiled sweet corn kernels A pinch of nutmeg ppowder Salt and pepper to taste Parsley sprig for garnish

QUICHE WITH SPINACH AND CORN METHOD For quiche base Cut chilled butter and combine with flour and salt to form crumbly texture.

Add chilled water as required and mix well to form stiff dough.

Rest for few minutes and sheet the dough over a lightly floured surface. Line the desired quiche ring and blind bake in a preheated oven with 200C for 12-15 minutes.

For the quiche In a pan heat 2 tbsp butter, add the onions, garlic and cook for few minutes.

Add the spinach and sauté for few minute until wilted and then add corn.

Season with salt and pepper.

Heat the remaining 2 tbsp butter in a pan, add the flour and cook on a slow flame, while stirring throughout gradually add milk and stir continuously until the sauce thicken.

Finish with cream, nutmeg powder and then add the spinach mixture, cheese and mix well. Check for seasoning and fill into the quiche shells.

Sprinkle parmesan and bake in a pre-heated with 200C until cheese melts and gets a golden color.

Garnish with parsley sprig and serve hot.

You could substitute flour with whole wheat or a percentage of rye flour

Servings: 4 INGREDIENTS 2 nos zucchini 1 no medium size onion, chopped 6 nos garlic cloves, chopped ½ cup zucchini, small dices ½ cup bell pepper, small dices 4 tbsp extra-virgin olive oil ½ cup tomato puree ¼ cup parmesan, grated 5 nos basil leaf, chopped ¼ tsp red pepper flakes Pinch of oregano Salt and pepper to taste 1 bay leaf

ZUCCHINI CUPS WITH RATATOUILLE VEGETABLE METHOD For the zucchini cups, slice zucchini into 1.5 inch thick barrels and scoop out the center flesh. Cook them for 20 seconds in salted water and transfer them into chilled water avoiding it to get over cooked.

In a pan heat olive oil, add bay leaf, onion and garlic. Cook for few minutes, add tomato puree and cook stirring occasionally. Add diced zucchini and peppers simmer until vegetables are tender without over cooking.

Finish with oregano, chili flake, basil leaf, salt and pepper to taste.

Spoon the filling into zucchini shells and sprinkle the parmesan cheese on top.

Flash it in pre heat oven for 4-5 minutes and serve hot.

Servings: 4 INGREDIENTS 1 no 4”x 4” puff pastry dough ½ cup broccoli, chopped ½ cup asparagus, chopped 2 tbsp crème fraiche 1 tbsp plain flour 1 tbsp butter ½ cup milk ½ cup parmesan Pinch of nutmeg powder Parsley chopped, for garnish Salt to taste

BROCCOLI AND ASPARAGUS VOL AU VENT WITH PARMESAN MUD METHOD Roll out the dough into about 6 mm. (1/4”) thickness on a lightly floured board. Cut out rounds of 2” diameter. Place the bottom layer in baking tray and apply a little water then make a another layer and make hole in the center of each round with 1/2” nozzles, put the rings on top as to make the vol au vent cases.

Bake in a hot oven at 350°F for 15 minutes. Reduce the temperature to 300°F and bake for a further 10 minutes.

In pan cook the asparagus and broccoli without losing the color.

Melt butter in a saucepan over medium heat, stir in the flour and cook for few minutes. Gradually stir in milk and whisk well to form a smooth and thick sauce. Add broccoli, asparagus, cream, and ¼ cup of parmesan cheese.

Season with nutmeg, salt and pepper.

Fill up the vol-au-vent cases with mixture. Sprinkle parmesan cheese and bake it in pre-heated oven for 4-5 minutes. Serve hot garnished with chopped parsley.

You could replace the zucchini with a vegetable of your choice.

Servings: 4 INGREDIENTS 8 nos corn taco shells 1 cup canned black beans, drained 1 no medium size onions, chopped 5 nos garlic cloves, chopped 1 cup bell pepper, chopped 1/3 cup tomato puree ½ tsp cumin powder 1 tsp paprika powder ½ cup extra virgin olive oil 1 tbsp fresh lime juice 1/3 cup feta, crumbled 1/3 cup red cheddar, grated Fresh cilantro sprig for garnish Salt and pepper to taste

CORN TACOS WITH REFRIED BEANS AND FETA, RED CHEDDAR METHOD In bowl mash the black bean with cumin powder. Season with paprika, salt and pepper to taste.

In a pan heat the olive oil add garlic, onion and cook for few minutes. Add the peppers, tomato puree, lime juice and simmer for about 10-12 minutes. Add the black bean and cook further for 8 to 10 minutes.

Spoon the fillings into the taco shells and sprinkle feta cheese, red cheddar and coriander sprig on top as garnish.

Servings: 4 INGREDIENTS 8 nos small size burger buns ½ cup carrots, chopped, boiled ½ cup zucchini, chopped, boiled 1 cup boiled potato, mashed ½ cup onion, chopped ½ tsp green chili, fine chopped 1 tsp each ginger and garlic, chopped ½ tsp cumin powder ½ tsp paprika powder Pinch of oregano ¼ cup olive oil ½ cup eggless mayonnaise ¼ cup butter 2 nos lettuce leaf 8 nos tomatoes slices 2 nos cheese slices, cut into 4 Bread crumbs for coating Oil for frying Salt and to taste

VEGETABLE BURGER METHOD In a pan heat the extra virgin olive oil then add ginger, garlic and sauté for few minutes. Add green chili, onion and sauté for 3-4 minutes, add the vegetables.

Season with cumin, paprika, oregano and salt and pepper to taste. Mix in the mashed potatoes and combine well.

Divide the mix and shape them into flat round patties. Dip each patty in milk and roll them over bread crumbs till they are evenly coated from allsides.

Heat a shallow frying pan with some oil and cook each patty until they turn golden brown in color from both the sides. Keep aside.

Cut in middle of the burger bun, apply butter and toast them lightly on a hot tawa.

For assembling, spread mayonnaise on the buns and place the lettuce. Place a slice of tomato and then a cooked patty.

Cover with the upper half of the bun and pin it with the fancy food prick or a tooth pick.

Serve with some ketchup and vegetarian mayonnaise on the side.

Servings: 4 INGREDIENTS 3 cup idly batter 1/3 cup onion, finely chopped 1/2 tsp ginger, chopped 1 no green chili, chopped 1 tbsp curry leaf, chopped 1 tbsp coriander leaf, chopped Salt to taste Oil for cooking 2 tsp mustard seeds 1 tsp urad dal ½ tsp of asafotida For the chutney 1 cup small onion ½ cup tomato, chopped 2 nos whole red chili 3 nos garlic, clove ¼ cup sesame oil for chutney ½ tsp tamarind Curry leaf sprigs, few

KUZHI PANIYARAM WITH KARA CHUTNEY METHOD To the batter add onions, coriander leaf, green chili, salt and mix well.

For the tempering in a pan with a little oil add mustard seed, urad dal when it turns into golden color add curry leaf and asafotida stir it well. Add half to the above mix reserving other half for the chutney. .

Heat the kuzhi paniyaram kadai over a medium flame, brush with a little oil into each mold and pour a dollop of the batter. Cover and cook for few minutes. Remove lid and turn around each pieces. Let it cook until golden color.

For the chutney grind together onion, tomato, red chilies, garlic, tamarind and salt blend it until smooth paste.

Heat the pan with sesame oil and cook the chutney until the raw flavor goes away.

Transfer in a bowl and add the reserved tempering and serve with hot kuzhi paniyaram.

Servings: 4 INGREDIENTS 3 cup idly batter 2 tbsp sesame oil or ghee 1 tsp mustard seeds 1 tbs urad dal 2 no dry red chili, small pieces ½ tsp asafotida ½ cup idly podi Curry leaf, sprig few For the chutney ½ cup grated coconut ½ green chilli 1 tbsp coconut oil ½ tsp mustard seeds 1 sprig curry leaf Salt to taste

PODI IDLY WITH CURRY LEAF TEMPERING METHOD For the chutney grind coconut and the green chilli with a little warm water.

Heat the coconut oil and add the mustard and curry leaf. Add to the coconut paste and check for salt.

Grease the mini idly tray and pour the batter into the mold and steam for 10 to 12 minutes or until a tooth pick comes out clean.

Carefully remove idly tray from the steamer and cool down.

In a pan over medium heat add sesame oil or ghee, add mustard seed.

When it crackles add urad dal, red chili, curry leaf and asafotida then add idly podi.

Add the mini idly and toss gently to coat the podi mix thoroughly without breaking the idlies.

Serve hot with coconut chutney.

Servings: 4 INGREDIENTS 250 grams (1 cup+ 2 tbsp) Dark chocolate chopped 225 grams (1cup) Butter 5 no Egg 100 grams (1/2 cup) sugar 15 grams (1 tbsp) All purpose flour Brandy (optional)

FRENCH CHOCOLATE FLOURLESS CAKE METHOD Heat oven to 425(200 °c) degrees. Line the base of an 8-inch spring form pan with parchment paper.

Melt the chocolate gently in the top of a double boiler over hot, not boiling, water. This is a critical step in the preparation and should be done very slowly (or it can be done more speedily in the microwave).

Remove the melted chocolate from the heat and stir in the butter, flour and sugar. Beat the yolks lightly and whisk into the chocolate mixture gradually.

Beat the egg whites until they hold a definite shape but are not dry and fold into the chocolate mixture. Overbeating or under beating will ruin the cake.

The beaten egg whites should be folded smoothly, quickly and easily into the chocolate mixture. Pour into the prepared pan and bake for 15 minutes. Turn off the heat; open the oven door, leaving it ajar, and allow the cake to cool completely in the oven.

The cake is best served a little warm. Decorate with whipped cream. Run a long, thin knife under hot water and then slice the cake into small slivers. It is rich.

Servings: 4 INGREDIENTS 200grams (7/8 cup) Butter cubed 100 grams (1 cup) icing sugar 300grams (2 ½ cup) All purpose flour 100 grams Orange filling Icing sugar for dusting

ORANGE BULLS EYE COOKIES METHOD Cream the butter, sugar and salt together in a mixing bowl until light and fluffy.

Add flour and mix until incorporated Refrigerate for at least one hour.

Preheat oven to 350°.

Roll the dough out on a lightly floured surface.

For each cookie cut two shapes with your cookie cutter. From one cut a smaller shape out leaving a hole. Place them on separate trays.

Bake on parchment-lined sheets for 12-14 minutes.

Allow to cool completely.

When cool, dust the cookies with the holes with confectioners’ sugar.

Spread about a teaspoonful of filling on the base cookie and top with the dusted cookie.

Servings: 4 INGREDIENTS For short crust pastry 50 grams (1/3 cup) icing sugar 100 grams (1/2 cup+1 tbsp) unsalted butter 150 grams (1 cup) Flour For filling 75 grams (1/3 cup) butter 150 grams (2/3 cup) sugar 110 grams (3/8 cup) liquid glucose ½ no Egg Mixed nuts (Almond,pista,cashew,haz elnut,walnut)

NUTTY FUDGE TART METHOD For pastry Combine flour, butter and sugar in a food processor.

Process until mixture resembles fine breadcrumbs.

Process until dough just comes together.

For filling In a medium heavy-bottomed saucepan add the sugar, butter and glucose.

Cook over low heat until the sugar dissolves and makes a light caramel.

When the sugar turns into a warm chestnut brown color add the egg. (Be careful mix the egg fast unless the egg will boil) Turn off the heat and stand the mixture is extremely hot!

When the mixture is ready add dry nuts. Pour the filling in the individual molds and place in the oven bake for 20 minutes or golden brown colour.

Servings: 4 INGREDIENTS For short crust pastry 50 gram (1/3 cup) icing sugar 100 gram (1/2 cup+1 tbsp) unsalted butter 150 gram (1 cup) Flour For lemon filling (lemon curd) 3 large eggs 150 grams (3/4 cup) granulated sugar Pinch of salt 120 ml(1/2 cup) fresh lime juice (or bottled Key Lime juice) Zest of 1 large or two small limes (or Key limes) 60 grams (4 tablespoons) unsalted butter, diced

FRENCH LEMON TARTS METHOD Preheat oven to 350°F(180°c). Spray mini muffin pans with cooking spray that has flour in it.

If using the break apart short crust dough, break apart each square, roll into a ball, and press into the bottom and up the sides of each cavity of the mini muffin pan. If using a roll of cookie dough, use 1 tablespoon sized balls and does the same. (Same goes if you’re using scratch cookie dough.)

Bake cookie tarts for about 10 minutes, until they just start to turn golden around the edges. Cool, and then remove from the pans carefully. They should pop out if you’ve sprayed the pan well, but using a butter knife to pop them out might help.

Fill cooled tart with lemon curd and top with a raspberry, blueberry, or strawberry or chocolate garnish Store loosely covered in the refrigerator for up to 3 days.

Servings: 4 INGREDIENTS Puff Pastry 250 grams (1cup) all purpose flour 2.5 grams (1/2 tsp) salt 200 grams (7/8 cup) cold unsalted butter 75 ml to 125 ml (1/3 cup to 2/3 cup) ice water 2.5 ml (1/2 tsp) lemon juice Flour, for rolling dough

VANILLA CUSTARD MILLE FEUILLE METHOD Puff Pastry Combine the flour, salt and 1/3 cup of the butter in a large bowl. Work flour with hands, breaking up butter into pieces until mixture resembles coarse meal. Make a well in the center and pour in the 2/3 cup ice water and the lemon juice. With a fork, gradually bring the flour into the well and mix until incorporated.

If dough seems too dry, add the remaining water.

Knead very gently to make semi smooth dough. Pat the dough into a flat 1-inch thick disc. With a knife mark an “X” across the entire width of the dough. Wrap the dough in plastic and refrigerate for at least 2 hours.

Pastry Cream 5 egg yolks 90 grams (1/3 cup + 1 tbsp) sugar 375 ml(1 ½ cup) whole milk 45 ml(3 Tbsp) flour 1 vanilla bean, split in half and scraped Pinch salt

In a stand mixer fitted, with the paddle attachment, add the remaining butter and beat until softened, about 2 minutes. With your hands, form the butter into a square that is about 1/3 smaller than the dough. Wrap butter in plastic. Refrigerate. Chill until firm.

Assembly Icing sugar, for dusting Strawberries, for garnish, optional

Roll the dough into a 10 x 20-inch rectangle. Roll dough to evenly. Rotate the dough so it is horizontal to you. Does one envelop fold or one half turn. That is, fold the right side into the center then fold the left side to the center. Now fold dough in half. This is a completed full turn. Wrap dough in plastic.

Refrigerate for 2 hours.

Remove the dough and butter from the refrigerator. Place the dough on a lightly floured surface. Roll the corners of the dough out to about ¼-inch thick forming a large X shape leaving the center of the dough unrolled. Place square of the butter in the middle of the X. Pull the rolled out corners up over the butter to completely encase the butter in dough.

Repeat the full turn, wrap in plastic, and refrigerate for 2 hours.

Do one more full turn and refrigerate for 2 hours. Now the dough is ready to use.

Pastry Cream In a medium bowl, stir together 1/3 cup milk with flour, salt and whisk until smooth. Add the yolks and 3 tbsp. sugar and whisk vigorously until mixture is smooth and pale lemon in colour.

In a heavy bottom saucepan, heat remaining milk with the remaining 3 tbsp. sugar and vanilla scraping over medium heat. Heat until milk just comes to a boil. While stirring the yolk mixture, slowly pour ¼ of the hot milk into the yolk mixture.

This will temper the egg yolks so they don’t start to scramble.

Immediately pour yolk mixture into hot milk in the saucepan.

Whisk over medium heat until mixture comes to a boil and thickens. Remove from heat immediately. Cover with plastic wrap to prevent skin from forming. Cool completely.

Assembly Cut 1/3 off pastry square. Freeze remaining pastry or save for another use. Roll puff pastry to a very thin rectangle measuring 12 x 16-inches.

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and sprinkle with water. Lay dough on top and poke with fork all over to prevent over rising. Chill 15 minutes.

Bake until golden brown and very crisp. Cool completely on rack.

Trim pastry so edges of rectangle are straight and even in shape.

Divide the rectangle into 3 even strips, each about 4-inches wide.

Evenly divide cooled pastry cream onto two strips of puff pastry.

Spread evenly. Lay one strip, covered with cream on top of first, lining up evenly. Top with final strip of puff pastry. Dust with icing sugar. Chill for 1 hour before serving.

To serve, cut with serrated edge knife using sawing motion.

Garnish each with half of strawberry.

Servings: 4 INGREDIENTS 375 grams (2 ½ cup) flour 290 grams (1 cup+3 tbsp) butter 140 grams (1 cup+2 tbsp) icing sugar 20 grams (1 tbsp+ 1 tsp) coco powder ž no Egg 15 grams (1 tbsp) Milk powder 5 grams (1 tsp) Vanilla powder 75 ml(1/3 cup) water 100 grams (2/3 cup) chocolate chips melted and cooled Chocolate Filling 15 grams (1 tbsp)butter, softened 15 grams (1 tbsp) vegetable shortening 1.5 grams(1/4 tsp) vanilla Pinch of salt 62 grams (1/2 Cup) powdered sugar 15 grams (1 tbsp) cocoa powder

Chocolate Sandwich Cookies METHOD Preheat the oven to 375 degrees F with a rack in the middle of the oven.

Line one baking sheet with parchment paper.

In a small bowl, whisk the flour, cocoa powder, baking soda, and salt together.

In another small bowl, mix the sugar, butter, and egg yolk with a hand mixer until fluffy.

Add the chocolate and mix for about 30 seconds.

Add the flour mixture, and mix for another 30 seconds. Continue to mix with a rubber spatula until fully blended.

Divide the dough into 24 equal pieces and form it into balls. Place the balls on the parchment lined baking sheet about 1 1/2 inches apart.

Dip the bottom of a juice glass in butter and then sugar, and press down on one of the cookie dough balls to flatten. Repeat for each piece of dough Bake the cookies for 8 to 10 minutes.

Cool the cookies on a wire rack.

Mix all of the filling ingredients with a fork or a whisk and chill in the refrigerator for at least 15 minutes.

Divide the filling among 12 of the cookies, and place another cookie on top to create a sandwich.

Servings: 4 INGREDIENTS 625 grams (5 cup) all purpose flour 75 grams (1/3 cup) sugar 7.5 grams salt 7.5 grams yeast 2.5 grams baking powder 125 grams (1 cup) butter 375 ml (1 ½ cup) milk

CHOCOLATE DOUGHNUT METHOD In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended.

In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes.

On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light.

Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, and then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar.

To make the chocolate glaze and serve

Servings: 4 INGREDIENTS Choux Pastry: 65 grams (1/2 cup) all purpose flour 2.5 grams (1/2 teaspoon) granulated white sugar 1/4 teaspoon salt 55 grams( 4 tablespoons ) unsalted butter, cut into pieces 120 ml (1/2 cup ) water 2 large eggs, lightly beaten Glaze: (optional) 1 large egg, lightly beaten Pastry Cream: 300 ml (1 1/4 cups) whole milk 3 large egg yolks 50 grams (1/4 cup ) granulated white sugar 20 grams (2 tablespoons ) all-purpose flour 15 grams (1 tablespoons ) cornstarch (corn flour) 5 ml (1 teaspoon) pure vanilla extract Chocolate Glaze: 55 grams (2 ounces ) semi sweet chocolate, finely chopped 60 ml (1/4 cup ) heavy “whipping” cream (cream with 35% butterfat content) 1/4 teaspoon pure vanilla extract 1/2 tablespoon light corn syrup (or golden syrup or glucose)

CHOCOLATE ECLAIRS METHOD Choux Pastry Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. To make all the éclairs the same size, I use a template. Take a piece of parchment paper and draw 12 - 3 1/2 inch (8.5 cm) lines, spacing the lines about 2 - 3 inches (5 - 7 cm) apart. Place the template under your parchment paper so you can use it as a guide.

In a bowl whisk the flour with the sugar and salt. Place the butter and water in a saucepan over medium high heat and bring to a boil. Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your electric mixer (can do this by hand or with a hand mixer), and beat on low speed to release the steam from the dough (about 1 minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Place the dough in a pastry bag fitted with a large plain tip and pipe 12 oblongs of dough (about 3/4 inch (2 cm) wide) onto the baking sheet (using template as a guide). (When piping have the bag at a 45 degree angle.) If desired, with a pastry brush, gently brush the tops of the dough with a lightly beaten egg.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 25 minutes or until the shells are a nice amber color and when split, are almost dry inside. Remove from oven and place on a wire rack to cool.

Pastry Cream In a heatproof bowl, mix the sugar and egg yolks together. Whisk the flour with the cornstarch and then add to the egg mixture, mixing until you get a smooth paste.

Meanwhile, in a saucepan bring the milk just to a boil (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If necessary pour through a strainer.) Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking constantly for another 30 - 60 seconds until the pastry cream becomes thick. Remove from heat and stir in vanilla extract. (For a chocolate pastry cream stir in 2 ounces (55 grams) finely chopped semi sweet chocolate. For a mocha flavor add 1 1/2 teaspoons instant coffee or espresso powder to the hot milk.) Pour the pastry cream into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature then refrigerate until firm (can be made up to 3 days ahead). Whisk or stir before using to get rid of any lumps that may have formed.

Chocolate Glaze Place the chocolate in a heatproof bowl. Heat the cream just until boiling and immediately pour it over the chocolate. Gently stir until the chocolate has melted. Stir in the vanilla extract and corn syrup.

To Assemble Split the pastry shells in half, lengthwise. Take the top shell and dip into the chocolate glaze, letting the excess drip off. Place on a wire rack to dry. Fill the bottom half (can spoon or pipe) with the cream. Once the glaze is dry, gently place the top half of the pastry shell on the cream. Can be covered and stored in the refrigerator for two days.

Servings: 4 INGREDIENTS For short crust pastry 50 grams (1/3 cup) icing sugar 100 grams (1/2 cup+1 tbsp) unsalted butter 150 grams (1 cup) Flour For apple filling (1/2 kg) apples peeled, cored, and sliced 1/4 inch thick 55 grams (1/4 cup) light brown sugar 15 ml (1 tablespoon) lemon juice 5 grams (1 teaspoon) ground cinnamon 1/4 teaspoon salt 28 grams (2 tablespoons) unsalted butter Garnish: Softly whipped custard cream or vanilla ice cream

GRANDMA SPL APPLE PIE METHOD Preheat oven to 350°F(180°c). Spray mini muffin pans with cooking spray that has flour in it.

If using the break apart short crust dough, break apart each square, roll into a ball, and press into the bottom and up the sides of each cavity of the mini muffin pan. If using a roll of cookie dough, use 1 tablespoon sized balls and does the same. (Same goes if you’re using scratch cookie dough.)

Make the Apple Filling In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let sit at room temperature for at least 30 minutes or up to three hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have about 1/2 cup (120 ml) of juice. Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons (28 grams) of unsalted butter. Place in the microwave and boil the liquid, on high, about 5 to 7 minutes or until the liquid has reduced to about 1/3 cup (80 ml) and is syrupy and lightly caramelized. (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)

Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften. Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine.

Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five- 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.

Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices. Set the pie on the stone or pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes. Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days

Servings: 4 INGREDIENTS 260 grams (2 cups ) all-purpose flour 50 grams (1/4 cup ) granulated white sugar 10 grams (2 teaspoons ) baking powder 1/4 teaspoon salt 75 grams (1/3 cup ) cold unsalted butter, cut into pieces 1 large egg, lightly beaten 1 teaspoon pure vanilla extract 120 ml (1/2 cup ) milk, half-and-half, or heavy cream Glaze: Cream or Milk

BUTTERY SCONES WITH CREAM FILLING METHOD Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven.

Line a baking sheet with parchment paper.

In a large bowl, whisk or sift together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or with your fingertips. (The mixture should look like coarse crumbs.) In a small measuring cup whisk together the milk or cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined.

Do not over mix.

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat into a 7 inch (18 cm) round. Then, using a lightly floured 2 1/2 inch (6.5 cm) round cookie cutter cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart.

Brush the tops of the scones with a little cream. (This helps to brown the tops of the scones during baking.)

Bake for about 15 - 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam. These scones are best the day they are made but can be covered and stored for a few days. They also freeze very well.

Desserts Perhaps the most accursed food item, this delectable finale to a meal has often been held guilty for quite a few illnesses.For a healthy human, desserts in moderation actually make the meal more balanced and complete. But as an old Indian saying goes, even nectar in excess can turn poisonous. Or if one is diabetic, desserts are best avoided or special dishes with low sugar or sugar substitutes can be an option.

Servings: 4 INGREDIENTS ½ cup raisins, coarsely chopped 1/3 cup currants ¼ cup sultanas ¼ cup dried cranberries ¼ cup rum ¼ cup cognac ¼ cup stout beer or beer ¼ cup butter, at room temperature ¼ cup firmly-packed brown sugar 1 egg ½ cup fresh breadcrumbs 2 tbsp refined flour ½ tsp baking powder ½ tsp mixed spice Brandy sauce 1 tbsp butter 1 tbsp plain flour ½ cup milk 1tbsp sugar 1 tbsp Cognac Royal icing 1 no egg white ¾ cup icing sugar 1 tsp lemon juice strained

Flambéed Christmas plum pudding with brandy sauce METHOD For the pudding Combine raisins, currants, sultanas, raisins, cognac, beer and rum in a bowl.

Cover and let it soak overnight.

Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the egg one at a time and continue beating.

Stir in breadcrumbs, flour, mixed spice and cinnamon. Add raisin mixture and stir until combined.

Line the pudding moulds with butter and dust with dry bread crumbs. Fill in the pudding mix and wrap tight using a foil.

Pre-heat oven to 200 C and place a deep tray with hot water. Place the pudding mould on the tray with water and steam the pudding for 3hours or until a skewer inserted in the centre of the pudding comes out clean adding boiling water if need.

For the brandy sauce In a small bowl mix together the flour and milk. Add the sugar and butter.

Bring it to boil whisking constantly until sauce thickens. Add cognac and strain if you find any lumps.

For royal icing Beat the egg white gradually add the icing sugar and lemon For serving pour the royal icing on top of the pudding and serve warm with brandy sauce.

For eggless option replace an egg with 1.5 tbsp of powdered semolina and 2 tbsp of milk mixed together.

Servings: 4 INGREDIENTS 1 cup refined flour Pinch of the salt ¼ cup water 2 tbsp butter Milk for brushing Filling ¼ cup sugar 1/8 tsp ground cinnamon

APPLE TURN OVER METHOD In a bowl combine flour, salt, butter and mix until crumbly texture. Gradually add water tossing with a fork until a ball forms. On a lightly floured surface, cover the dough and set aside.

In a small saucepan combine sugar, cornstarch, cinnamon, apples and lemon juice. Cook over medium heat stirring constantly for 5-10 minutes until apples are tender. Remove from the heat and chill the apple mixture.

For the custard sauce, combine custard powder and 1/4 cup of the milk in a bowl. Stir until smooth.

Place custard mixture, sugar and remaining milk in a small saucepan over medium-low heat, stirring constantly until custard comes to the boil and thickens. Simmer, stirring for 1 minute and strain if required.

1 tsp lemon juice

Roll dough dusting a little flour and cut into 4inch round discs. Brush the edges with milk and place filling in the center. Fold to form a half moon sealing the edges with a fork. Brush with milk on top and sprinkle some castor sugar.

Custard sauce

Bake at 450° F for about 20 minutes or until golden brown. Serve warm with custard sauce.

3 apples, peeled and chopped

1tsp custard powder ½ cup milk 2 tbsp caster sugar

Servings: 4 INGREDIENTS ½ cup unsalted butter ½ cup sugar ½ cup bread crumbs ½ cup all purpose flour 2 nos egg ½ tsp baking powder 1 tbsp Milk ½ tsp vanilla essence ¼ cup castor sugar 1 no banana Custard sauce 1tsp custard powder ½ cup milk 2 tbsp caster sugar

BANANA AND BURNT BUTTER PUDDING METHOD For the custard sauce, combine custard powder and 1/4 cup of the milk in a bowl. Stir until smooth.

Place custard mixture, sugar and remaining milk in a small saucepan over medium-low heat, stirring constantly until custard comes to the boil and thickens. Simmer, stirring for 1 minute and strain if required.

Caramelize castor sugar in a pan until it reaches golden brown and pour into the pudding moulds. Slice half banana and arrange over the caramel. Cut the remaining banana into cubes.

Sift the flour and baking powder thrice and keep it aside. Cream butter and sugar until pale. Add eggs one at a time beating well.

Add the lemon zest, milk, vanilla essence, cubed banana and finally fold in the flour mix. Fill the pudding pan with the mix and cover it with aluminum foil.

Steam for 45 minutes or until risen and firm to touch. Rest for a while, unmold and serve warm with custard sauce.

Servings: 4 INGREDIENTS For the graham crust ¾ cup plain digestive biscuits 2 tbsp unsalted butter, melted For the cheesecake ½ cup cream cheese, at room temperature ¼ cup caster sugar 1 no finely grated lemon rind 1tsp fresh lemon juice 1 no egg 1 tbsp sugar ¼ cup double cream 4 nos Passion fruit 1 tsp corn flour 1tbsp caster sugar, extra Fresh passion fruit

PASSION FRUIT CHEESECAKE WITH GRAHAM CRUST METHOD Prepare the 6 inch spring form pan by greasing it Crush the biscuits and add melted butter. Mix until well combined and line the pan using the back of a spoon to spread and press firmly over the base and side of pan. Chill for about 30 minutes.

Preheat oven to 320 F. Use an electric beater to beat cream cheese, sugar and lemon rind in a large bowl until smooth. Add the lemon juice and flour.

Beat until well combined.

Add eggs, one at a time, beating well after each addition. Add the cream and beat until well combined.

Pour the cream cheese mixture into the biscuit base. Place on a baking tray and Pour in enough hot water. Bake the cheesecake for about 1.5 hour or until the cheesecake is just set in the centre. Turn the oven off.

Place in fridge for overnight to set. Combine the corn flour and water in a small bowl. Transfer to a saucepan. Add the passion fruit and extra sugar.

Place over medium heat and cook, stirring, for 2-3 minutes or until the mixture boils and thickens. Set aside to cool slightly. Pour over cheesecake.

Place in fridge until set.

Servings: 4 INGREDIENTS ½ cup vanilla sponge cake 2 tbsp strawberry jam 1.5 cup mixed Fruits (banana, strawberry, figs, mango, chikku , guava ) ¾ cup whipping cream Custard Sauce 1tbsp custard powder ½ cup milk 2 tbsp sugar

ENGLISH TRIFLE METHOD Slice the pound cake and sandwich with strawberry jam. Cut into ½ inch cubes.

For the custard sauce, combine custard powder and 1/4 cup of the milk in a bowl. Stir until smooth.

Place custard mixture, sugar and remaining milk in a small saucepan over medium-low heat, stirring constantly until custard comes to the boil and thickens. Simmer, stirring for 1 minute and strain if required For assembling in a cherry glass or a deep bowl fill half with fruits and sponge cubes. Pour in the hot custard and leave it to rest for about 20 minutes.

Finish with whipped cream and refrigerate.

Serve chilled..

Servings: 4 INGREDIENTS Milk chocolate caramel layer 1/ cup milk chocolate chopped 1/3 cup heavy cream chilled 2 tbsp caramel Dark chocolate layer 1/3 cup dark chocolate chopped 1/3 cup heavy cream chilled Topping Whipped cream Chocolate flakes

CHOCOLATE MOUSSE METHOD For milk Chocolate Mousse Break chocolate into pieces and melt carefully in a microwave oven.

In a mixing bowl, add the chilled cream and whip it to stiff peaks.

As the milk chocolate cools to room temp, add a part of whipped cream and caramel to it and mix it well. Add rest of the cream and fold it gently without curdling the chocolate.

For Dark Chocolate Mousse Break chocolate into pieces and melt carefully in a microwave oven.

In a mixing bowl, add the chilled cream and whip it to stiff peaks.

As the chocolate cools to room temp, add a part of whipped cream mix it well. Add rest of the cream and fold it gently without curdling the chocolate.

Transfer both the chocolate mousses into individual disposable piping bags.

Pipe the mousse as you prefer in shot glasses and chill them for 2-3hours.

Serve garnishing with cream and chocolate flakes.

Water is the biggest enemy for chocolates! Hence keep the bowls and ladle dry when using with chocolates.

Servings: 4 INGREDIENTS 250 gram (1 cup+ 2 tbsp) Dark chocolate chopped 225 gram (1cup) Butter 5 no Egg 100 gram (½ cup) sugar 15 gram (1 tbsp) All purpose flour Brandy (optional) Heat oven to 425(200 °c) degrees.

Line the base of an 8-inch spring form pan with parchment paper.

FRENCH CHOCOLATE FLOURLESS CAKE METHOD Melt the chocolate gently in the top of a double boiler over hot, not boiling, water. This is a critical step in the preparation and should be done very slowly (or it can be done more speedily in the microwave).

Remove the melted chocolate from the heat and stir in the butter, flour and sugar. Beat the yolks lightly and whisk into the chocolate mixture gradually.

Beat the egg whites until they hold a definite shape but are not dry and fold into the chocolate mixture. Overbeating or under beating will ruin the cake.

The beaten egg whites should be folded smoothly, quickly and easily into the chocolate mixture. Pour into the prepared pan and bake for 15 minutes. Turn off the heat; open the oven door, leaving it ajar, and allow the cake to cool completely in the oven.

The cake is best served a little warm. Decorate with whipped cream. Run a long, thin knife under hot water and then slice the cake into small slivers. It is rich.

Servings: 4 INGREDIENTS Cake 4 tbsp unsalted butter 1 cup all-purpose flour ½ cup packed light brown sugar ½ teaspoon baking soda Pinch of salt Large pinch of ground cinnamon Large pinch of ground nutmeg ½ cup plain Greek yogurt or sour cream 4 tbsp milk ¼ teaspoons vanilla extract ½ cup shredded zucchini Brown Butter Streusel Topping 4 tbsp unsalted butter, cut into tablespoons 4 tbsp packed brown sugar 4 tbsp all-purpose flour Pinch of ground cinnamon Glaze ½ cup powdered sugar 4 tsp milk ½ tsp vanilla essence Pinch of ground cinnamon

BROWN BUTTER ZUCCHINI COFFEE CAKE METHOD Preheat the oven to 350F. Grease a pan and set aside. In a small saucepan, brown the butter by cooking over medium-low heat, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour the browned butter into a bowl, being sure to scrape all the brown bits from the pan. Set aside to cool to room temperature.

In a large bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, and nutmeg. Set aside. In the bowl with the browned butter adds the Greek yogurt or sour cream, egg, and vanilla extract. Whisk until combined. Pour liquid ingredients over dry ingredients and stir. Add the shredded zucchini and stir until well combined. Pour into prepared pan.

Make the streusel topping by browning the butter the same way you did for the cake. Pour butter into a small bowl and set aside to cool slightly. To the bowl with the butter, add the brown sugar, flour, and cinnamon. Mix together with a fork until crumbly. Sprinkle topping evenly over cake.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the cake is light golden brown. Let the cake cool on a wire cooling rack.

While the cake is cooling, make the glaze by combining in a small bowl the powdered sugar, milk, vanilla, and cinnamon. Whisk until smooth and drizzle over cooled cake. Cut into squares and serve.

Servings: 4 INGREDIENTS ½ cup water ½ teaspoon dry yeast 2 tbsp sugar ½ tsp salt ¾ cup whole wheat flour 2 tbsp semisweet chocolate chips 2tsp cocoa powder 3 tbsp peanut butter 2 nos banana 3 tbsp Nutella

PEANUT BUTTER CHOCOLATE AND BANANA BAGEL METHOD Mix yeast, sugar and luke warm water together and let it stand for 15 minutes. Mix flour with the salt and cocoa in a large bowl and add the yeast mixture.

Stir until combined and slowly mix in the rest of the flour and mini chocolate chips. Knead on a floured surface for 5 minutes, adding additional flour if needed, dough should be firm. Place dough in a greased bowl, cover and let rise until double. After rising punch down and divide dough into balls allow to rest for 10 minutes.

Bring 2 quarts of water to boil. With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape.

Preheat oven to 350 degrees. Place the shaped dough onto a cookie sheet and cover for 10 minutes. Lower heat under water for it to be simmering.

Drop 2 or 3 bagels at a time into the water and poach for about 45 seconds, turning each once. Drain and place on greased baking sheets. Brush tops with milk. Bake for 35 minutes, turning once for even browning. Bagels are done when they are golden brown and shiny.

Lightly toast the bagel and then spread one half with the peanut butter, and then top with the sliced bananas. Spread the Nutella on the other half of the bagel and then place both halves together like a sandwich. Consume them on the same day.

Servings: 4 INGREDIENTS For the crust ¼ cup Butter ¼ cup icing sugar ½ cup refined flour Pecan pie filling 1/3 cup Golden syrup ¼ cup Sugar 1 no Egg - lightly beaten 1 tbsp Butter ¼ tsp Vanilla extract ¾ cup Pecan nuts

PECAN NUT PIE METHOD Pre heat the oven to 350°F degrees. Line a 6 -inch rectangle pie mould Combine the butter, sugar and flour to form firm dough. Roll the dough and line the prepared pie mould.

In a saucepan boil the golden syrup and sugar ,add the butter and cook for about 2 minutes Pour syrup mixture slowly over slightly beaten eggs, stirring well. Add vanilla extract and pecan nuts.

Fill the mixture into the pan and bake at 350*F about 40-45 minutes. Serve chilled or warm.

Servings: 4 INGREDIENTS For the crust and crumble top 1.5 cup refined flour 2/3 cup oats ½ cup light brown sugar ¼ cup sugar ¼ teaspoon baking soda Large pinch of ground cinnamon Large pinch of allspice Pinch of nutmeg 2/3 cup butter, softened ½ tsp vanilla extract ½ cup grated carrots ½ cup chopped pecans For the Cream Cheese layer ½ cream cheese, softened 3 tbsp sugar 1 tbsp corn starch ½ teaspoon vanilla extract

CARROT CAKE CRUMBLE WITH PECAN NUTS METHOD Preheat oven to 350 degrees. Line a 9x13 inch pan with aluminum foil and grease with melted butter or refined oil. Set aside.

In a bowl of a stand mixer, combine flour, oats, brown sugar, sugar, baking soda, cinnamon, allspice, and nutmeg. Add the softened butter. Using the paddle attachment, mix until it resembles a coarse meal texture. Sprinkle in vanilla and blend. Stir in the carrots and chopped pecans. Reserve 2 cups of the crumb mixture and press the rest in the bottom of your pan. Bake for 20 minutes.

To make the cheesecake layer: While the crust is baking, beat together the cream cheese and sugar until smooth. Add the corn starch and add the vanilla. Once the crust is done baking, spread the cheesecake mixture over the top of the warm crust.

Top with remaining crumbs and bake for an additional 25-30 minutes or until the top is golden brown and the cheesecake layer is set. Let cool completely and refrigerate for at least 3 hours for easier cutting.

Servings: 4 INGREDIENTS For the zabaglione 4 no of egg yolks ½ cup caster sugar ½ cup) marsala wine or sweet wine For the chocolate topping ¾ cup dark chocolate, broken into pieces ¼ cup double cream

ZABAGLIONE WITH BITTER CHOCOLATE TOPPING METHOD In a heavy bottom bowl add the egg yolks, sugar and whisk for a few minutes to obtain light, smooth foam. Add the chosen dessert wine and mix well.

Have ready a pan of boiling water in which the bowl will fit. Place the bowl and beat continuously over the simmering water until the mixture starts to thicken.

Divide the mixture between 4 glasses and chill them for 2–3 hours.

For the chocolate topping, bring cream to boil and add chopped chocolate.

Mix well until smooth.

Pour the chocolate sauce on top of the zabaglione. You can eat this straight away or chill it again before serving.

Servings: 4 INGREDIENTS 31/3 cup Butter cubed 1/3cup icing sugar 1 cup refined flour Pinch of salt ¼ cup orange filling Icing sugar for dusting

ORANGE BULLS EYE COOKIES METHOD Cream the butter, sugar and salt together in a mixing bowl until light and fluffy.

Add flour and mix until incorporated Refrigerate for at least one hour.

Preheat oven to 350°F. Roll the dough out on a lightly floured surface.

For each cookie cut two shapes with your cookie cutter. From one cut a smaller shape out leaving a hole. Place them on separate trays.

Bake on parchment-lined sheets for 12-14 minutes until golden brown.

Allow to cool completely.

When cool, dust the cookies with the holes with confectioners’ sugar.

Spread about a teaspoonful of filling on the base cookie and top with the dusted cookie.

Servings: 4 INGREDIENTS F360 ml(1 1/2 cups) dry red wine 30 gram(2 tablespoons) honey 15 gram (1 tablespoon) sugar 1 cinnamon stick 2 whole cloves 6 figs (about 1/4 pound), halved lengthwise 250 gram (2 cups) flour 20 gram (4 teaspoons) baking powder 3 gm (3/4 teaspoon) salt 15 gram (1 tablespoon) sugar 30 gram (2 tablespoons) butter 30 gram (2 tablespoons) shortening 3/4 cup half and half Melted butter to brush shortcakes Accompaniment: butter milk ice cream

POACHED FIG SHORTCAKES WITH BUTTERMILK ICE CREAM METHOD Short cake Heat oven 450 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown In a 1 1/2-quart saucepan combine all ingredients and bring to a boil, stirring occasionally. Simmer figs, covered, until tender, about 30 minutes.

Transfer figs with a slotted spoon to a bowl and boil syrup until reduced to about 1/4 cup. Strain syrup through a fine sieve into another bowl. Add syrup to figs and cool to warm.

Serve fig mixture spooned over ice cream.

Servings: 4 INGREDIENTS For the crust 2 tbsp icing sugar ¼ cup butter, melted ½ cup flour 1 tbsp coco powder For the Filling 1 ½ tsp unflavored gelatin 1/2cup milk 1/3cup castor sugar, 1 tbsp corn flour 2 large eggs yolks lightly beaten ½ cup bittersweet chocolate, coarsely chopped 1/5 tsp vanilla extract

BLACK BOTTOM PIE METHOD For the crust Preheat oven to 350 degrees. Add the icing sugar and butter to the flour, coco and mix until well combined. Firmly press the crumb mixture into a 9-inch pie pan to form a crust on the bottom and sides. Bake for 12-15 minutes. Remove from the oven and chill until firm, about an hour.

For the filling Meanwhile place milk in a small jug. Sprinkle gelatin over set aside. Combine sugar and corn flour in a medium saucepan .Gradually whisk in the remaining milk .Stir mixture over for 4 to 5 minutes Remove from heat whisk in gelatin mixture and egg yolks until combined .Divide custard into two bowls. Add chocolate to one bowl .Stir until melted .Pour chocolate mixture into pie crust Refrigerate for 30 minutes or until set Stir vanilla into remaining custard mixture. Stand vanilla custard at room temperature for 20 minutes or until cool Pour vanilla custard over chocolate custard Refrigerate for 2 hours or until set Top with chocolates curls with cream

For the topping confectioners’ sugar dusting ½ cup shaved bittersweet chocolate

Servings: 4 INGREDIENTS Fatless sponge 4 eggs 60gram (½ cup) plain flour 35gram (1/3cup) corn flour 5 gram (1 tsp) baking powder 170gram (¾ cup) caster sugar Fresh fruit (seasonal fresh fruits like papaya, Muskmelon, Banana, Mango as required) Vanilla butter cream frosting 375 gram (3 cups) confectioners’ sugar 225 gram (1 cup) butter 5 gram (1 tsp) vanilla extract 1 to 2 tablespoons whipping cream White sugar paste (available at baking and crafts stores) Food colour Lemon yellow liquid color Green color

CORN SHAPE CAKE METHOD Fatless sponge method Separate eggs. Whisk egg whites. Whisk in sugar.

Whisk yolks. Whisk all together.

Fold in flour, corn flour and baking powder.

Divide between two 20cm (8”) tins.

Bake at 180 - 190 C for 20 minutes Butter cream method In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Make the corn shape Roll out a package of green fondant (,) until about 1/8 inches thick. Cut out 2 leaf-shaped pieces and arrange around the cake to look like husks.

Servings: 4 INGREDIENTS ¼ cup strong black coffee 1/8 cup Kahlua 1 tbsp caster sugar ½ cup mascarpone ½ cup sabayon sauce 1/3 cup double cream, whipped 12 nos Italian ladies finger biscuits or vanilla sponge ¼ vanilla bean Cocoa powder , for dusting Sabayon sauce 1no eggs yolk, separated 1 tbsp sugar 1/3 cup double cream

TIRAMISU METHOD Pour coffee and kahlua into a shallow dish. Set aside.

For the sabayon beat egg yolks, double cream and sugar cook for double boiling cook until thick.

Beat sabayon sauce and castor sugar in a large bowl with electric beaters until pale and thick.

Add the mascarpone and whipped cream, vanilla bean mixing gently until just combined.

Dip enough biscuits or sponge into the coffee mixture to cover the base of a 19cm square ceramic dish.

Cover the biscuits with one-third of the mascarpone mixture.

Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve chilled

Servings: 4 INGREDIENTS 1/3 cup refined flour ½ cup whole wheat flour 1 tsp baking powder 1 tsp ground ginger Pinch of ground cinnamon Pinch of grated nutmeg Pinch of salt 1/3 cup sugar 1/6 cup oil 1 no egg ½ tsp pure vanilla extract 1 /3 cup canned pumpkin purée

PUMPKIN GINGER CUPCAKE METHOD FPreheat the oven to 350°F. Line a 4-cup muffin pan with liners. Set aside.

In a large mixing bowl, stir together flours, baking powder, ginger, cinnamon, nutmeg, salt and sugar.

In a separate medium bowl, whisk together oil, eggs, vanilla and pumpkin, then add to flour mixture and stir to combine.

Spoon batter into the prepared pan and bake for 20 to 22 minutes, or until done when tested with a toothpick. (If making mini cupcakes, bake for 12 minutes.)

Allow cupcakes to cool and store in airtight containers.

Servings: 4 INGREDIENTS Puff pastry 250 gram (2 cup) strong plain flour 5 gram (1 tsp) fine sea salt 250gram (1 cup+2 tbsp) butter , at room temperature, but not soft About 150ml cold water Filling 50 gram (¼ cup) chopped onion 75 gram (1 cup) chopped mushroom 225 gram (1 cup) chopped spinach 85 gram (½ cup) bell pepper 50 gram (¼ cup) chopped carrot 5 gram (1 tsp) chopped garlic 5 ml (1 tsp) olive oil or sunflower oil 5 gram (1 tsp) chili flakes 2.5 gram (½ tsp) dried basil 3 tbsp grated cheddar cheese 45 gram (3 tbsp) parmesan cheese 1 egg beaten with 1 tbsp little water White sesame &black sesame for garnis

EXOTIC VEGETABLE PUFF TURNOVERS METHOD Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.

Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.

Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

Heat oil in a pan, adds onion n garlic to it, and fries till onion become translucent Add chopped carrot, mushroom n bell pepper and let it sauté for 1 min Add chopped spinach n salt ,stir for 3 min n add chili flakes,basil,salt n stir for 1 min ,take it off the flame n let it cool.

Preheat the oven to 400 F Now take the pastry sheet, unfold it carefully as per instructions on the box, and brush it with the beaten egg mixture.

Top it with the vegetable filling along the length Take 1.5 tbsp of each cheddar cheese and sprinkle on it Take another 1.5 tbsp of Parmesan cheese and sprinkle on it.

Cover and then fold it carefully so that it is completely closed along the length Brush again with egg mixture.

Take a baking tray and spray some oil and place each piece carefully in it and bake until golden brown Your pastry puffs are ready, serve warm with tomato sauce.

Servings: 4 INGREDIENTS 2tbsp almonds, soaked, peeled and split ½ tsp cardamom powder 1 tsp saffron strands soaked in 1 tbsp hot milk ½ cup milk ¾ cup water ¾ cup ghee ½ cup semolina ½ cup sugar 2 tbsp raisins

FLAKED ALMOND AND SAFFRON SEMOLINA HALWA METHOD In a saucepan, combine the water and the milk. Crush the saffron lightly and add the saffron strands into the saucepan and bring to a boil. Once, it begins to boil, lower the heat.

While the water and the milk is heating, put the ghee into a kadhai and allow it to melt. Once the ghee melts, lower the heat, put in the semolina and roast on low heat for about 5 to 7 minutes, until the semolina grains acquire a tan color and turn aromatic.

Once the semolina grains release a lovely toasted aroma, pour the hot saffron milk into the semolina. It will splatter and splash, so move away from the pan a bit, while doing this. If you are doing this for the first time, you might want to take the pan off the heat while mixing the milk into the semolina.

Keep stirring until the liquid is absorbed by the semolina, at the same time making sure that it is not dry. Now stir in the sugar and the cardamom powder, stir well and cook until the sugar melts. Cover and cook for about 5 minutes until all the flavors are absorbed into the semolina grains.

After 5 minutes, remove the pan and mix in the almond and sultana.

Serve hot or warm.

Servings: 4 INGREDIENTS ½ no orange, zest only 1cup milk ¼ cup sugar 2 nos egg ½ tsp vanilla extract 1/4cup granulated sugar for caramel

ORANGE CARAMEL CUSTARD METHOD Preheat the oven to 300°F. Add the granulated sugar into a heavy-based saucepan and add 3-4 tablespoons of cold water. Bring to a simmer and cook slowly until the sugar has turned to a richly colored caramel.

Pour the caramel into the base of the four 100ml aluminum moulds and set aside to cool.

Blend the zest and caster sugar to a fine paste. Add warm milk and vanilla extract Add the eggs beat together lightly and then strain.

Ladle the mixture into the caramel-lined moulds and fill to the brim. Place them into a deep roasting tin and fill with hot water. Bake in the oven until the custards are set (about 40 minutes).

Remove from the oven and chill for about 2-3 hours. To unmold, run a small knife around the edge of the custard and upend onto individual, shallow serving dishes.

Servings: 4 INGREDIENTS Dough For the crust: 2 tablespoons icing sugar ¼ cup butter, melted ½ cup flour 1 tbsp coco powder Filling: ¾ cup semisweet chocolate chips 1/3 cup heavy cream 2 tbsp dried cherries 2 tbsp chopped shelled pistachio nuts ¼ cup cherry preserve

PISTACHIO CHERRY AND CHOCOLATE TART METHOD For the crust Preheat the oven to 350 degrees F. Butter the bottom and sides of a 6inch pie pan. Combine the butter, sugar, flour and coco and gently knead to form dough.

Line the pie pans with the dough and bake until golden and feels firm to the touch, about 15 minutes. Cool to room temperature and spread the cherry preserves over the cooled crust l For the filling Heat the cream in a saucepan over medium heat and add the chocolate chip. Remove the pan from the heat and stir until the chocolate is melted and the mixture is smooth.

Add the dried cherries and 1 tbsp pistachios. Pour the chocolate filling over the cherry preserves and sprinkle the remaining pistachios on top. Refrigerate for at least 1 hours or until set Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate, if using. Cut into wedges and serve.

Servings: 4 INGREDIENTS For the noodles 1-½ cup flour A pinch of salt 1 tbsp butter Pinch of Ajwen (optional) Ÿ cup water oil for deep-frying For the honey sauce 1 tbsp sugar 4 tbsp honey 1 tsp sesame seeds 1 tbsp water For serving vanilla ice-cream

HONEYED NOODLES WITH VANILLA CREAM METHOD For the noodles Knead all the ingredients to form firm dough, sprinkle a few drops of chilled water if required. Rest it for 20 minutes and sheet the dough and cut into 1inch strips.

Dust with a little floor to avoid sticking and fry them over medium heat. Drain excess oil and store in air tight containers.

For the honey sauce Heat 1 tbsp of water in a broad non-stick pan, add the sugar and cook on a medium flame for 1 minutes, while stirring occasionally.

Add the honey and sesame seeds, mix well and cook on a medium flame for 1-2 minute, while stirring occasionally.

Assembly Transfer the noodles on a serving plate, pour the honey sauce immediately over them and serve with vanilla ice-cream.

Servings: 4 INGREDIENTS Mousse 5 gram (½ teaspoon) unflavored gelatin 5 large egg yolks 1 gram (¼ teaspoon) kosher salt 75 gram (¼ cup) light corn syrup 45 gram (3 tablespoons) sugar 180 gram (1 ½ cup) bittersweet or semisweet chocolate, melted, slightly cooled 300 gram(1¼ cups) heavy cream 50 gram(1cup) coarsely chopped unsalted, roasted pistachios Sour Cherry Sauce 225 gram (1 cup) dried tart cherries 240 ml(1 cup) pure cherry juice 100 gram(½ cup) sugar Topping and Assembly 175 gram (¾ cup) chilled heavy cream 115 (½ cup) crème fraise 30 gram(2 tablespoons) sugar Pinch of kosher salt ½ vanilla bean, split lengthwise

FROZEN CHOCOLATE MOUSSE WITH CHERRY SAUCE METHOD Mousse Line an 8½x4½” loaf pan with plastic wraps, leaving a generous overhang on all sides; smooth plastic to avoid lines in finished mousse. Place 1 Tbsp. water in a small bowl.

Sprinkle gelatin over and let sit 5 minutes.

Using an electric mixer on high speed, beat egg yolks and salt in a large bowl until pale yellow and frothy, about 4 minutes.

Fit a small saucepan with thermometer and bring corn syrup, sugar, and ¼ cup water to a boil. Cook until thermometer registers 238°. Remove from heat and add gelatin, stirring to dissolve. With mixer on medium-low, drizzle syrup into egg mixture. Mix in chocolate.

Using electric mixer with clean beaters, beat cream in a medium bowl to soft peaks. Mix one-third whipped cream into egg mixture. Fold in pistachios, then remaining whipped cream. Scrape mousse into prepared pan; cover tightly with plastic wrap. Freeze until solid, at least 5 hours.

Do ahead: Mousse can be frozen 4 days ahead. Keep frozen.

Sour cherry sauce Combine cherries and 2 cups very hot water in a small bowl; let sit 10 minutes to soften.

Meanwhile, bring cherry juice, sugar, and ½ cup water to a boil in a small saucepan over medium-high heat. Reduce heat. Drain cherries and add to saucepan; simmer until sugar is dissolved and mixture is slightly thickened, 8–12 minutes. Let cool.

Do ahead: Cherry sauce can be made 3 days ahead. Cover and chill. Bring to room temperature before using.

Topping and assembly Combine cream, crème fraîche, sugar, and salt in a medium bowl. Scrape in seeds from vanilla bean; discard pod. Beat to soft peaks.

Let mousse thaw 5–10 minutes, then unmold, unwrap, and slice with a hot knife. Serve with cherry sauce and topping.

Do ahead: Topping can be made 30 minutes ahead. Cover and chill.

Servings: 4 INGREDIENTS For the crust: 2 tbsp icing sugar ¼ cup butter, melted 2/3 cup flour Lemon filling ¼ cup lemon juice 1 no of lemon zest 2 nos egg yolk ¼ cup condensed milk 1/3 cup double cream 1 tsp corn flour For Meringue 2 egg white ½ cup castor sugar

HONEYED NOODLES WITH VANILLA CREAM METHOD Preheat the oven to 350 degrees F. Butter the bottom and sides of a 6inch pie pan. Combine the butter, sugar, flour and coco and gently knead to form dough and line the pie pans.

Combine the egg yolks, sweetened condensed milk and lime juice. Mix well.

Pour into unbaked lined pie dish.

Bake for 25 minutes until crust turns golden brown and the custard is baked.

Whish the egg whites in a clean and dry bowl until soft peaks form. Gradually add the sugar and continue beating till the sugar dissolves partially.

Spread the meringue over the base of the pie and bake in oven for 5 minutes or until the meringue peaks are light golden. Set aside to cooling and serve warm or chilled.

Main Course As the name suggests, this is the body of a meal and therefore has to be substantial – both in the range and mass. A below par main coaurse item can irreparably mar an otherwise nice meal. While it is generally believed that soups and salads are healthy and main course is the unhealthy culprit, the fact is that main-course items can also be made as healthy without compromising on the taste or looks.

Main Course As the name suggests, this is the body of a meal and therefore has to be substantial – both in the range and mass. A below par main coaurse item can irreparably mar an otherwise nice meal. While it is generally believed that soups and salads are healthy and main course is the unhealthy culprit, the fact is that main-course items can also be made as healthy without compromising on the taste or looks.

Main Course As the name suggests, this is the body of a meal and therefore has to be substantial – both in the range and mass. A below par main coaurse item can irreparably mar an otherwise nice meal. While it is generally believed that soups and salads are healthy and main course is the unhealthy culprit, the fact is that main-course items can also be made as healthy without compromising on the taste or looks.

Main Course

Main Course

Main Course As the name suggests, this is the body of a meal and therefore has to be substantial – both in the range and mass. A below par main coaurse item can irreparably mar an otherwise nice meal. While it is generally believed that soups and salads are healthy and main course is the unhealthy culprit, the fact is that main-course items can also be made as healthy without compromising on the taste or looks.

Main Course

Main Course As the name suggests, this is the body of a meal and therefore has to be substantial – both in the range and mass. A below par main coaurse item can irreparably mar an otherwise nice meal.

While it is generally believed that soups and salads are healthy and main course is the unhealthy culprit, the fact is that main-course items can also be made as healthy without compromising on the taste or looks.

Main Course As the name suggests, this is the body of a meal and therefore has to be substantial – both in the range and mass. A below par main coaurse item can irreparably mar an otherwise nice meal. While it is generally believed that soups and salads are healthy and main course is the unhealthy culprit, the fact is that main-course items can also be made as healthy without compromising on the taste or looks.

Main Course As the name suggests, this is the body of a meal and therefore has to be substantial – both in the range and mass. A below par main coaurse item can irreparably mar an otherwise nice meal.

While it is generally believed that soups and salads are healthy and main course is the unhealthy culprit, the fact is that main-course items can also be made as healthy without compromising on the taste or looks.

Main Course As the name suggests, this is the body of a meal and therefore has to be substantial – both in the range and mass. A below par main coaurse item can irreparably mar an otherwise nice meal. While it is generally believed that soups and salads are healthy and main course is the unhealthy culprit, the fact is that main-course items can also be made as healthy without compromising on the taste or looks.