TOMATO GRATIN

Ingredients-

2 large tomatooe
1 tbsp dijon mustard
salt to taste
pepper to taste
red chilli pwd to taste
3 tablespoons melted butter
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese


Method-

* Cut tomatoes in half.
* Spread cut side with mustard and sprinkle with a little salt, pepper, and chilli pwd to taste.
* Combine melted butter, bread crumbs, and Parmesan cheese.
* Spoon crumb mixture over the top of each tomato half.
* Place under the salamander and gratinate until crumbs are browned and tomatoes are tender.
* Serve hot and Enjoy !!!!!!!!!!

PESTO ROASTED TOMATOES

Ingredients-

1 cup cherry tomatoes
2 tbsp pesto
3 tbsp olive oil
Salt to taste
Pepper to taste
Parchment paper or kitchen foil

Method-

* In a bowl mix the pesto and olive oil.
* Season with salt and pepper.
* Wash and dry the tomatoes and make small cuts on the bottom.
* Mix with the pesto.
* Make a small bowl with the foil.
* Put the tomatoes in the foil.
* Bake in a pre-heated oven at 120 C for about 7-10 min.
* Serve hot. Can be used in a salad or with meats.

SPROUT SALAD WITH TANDOORI CHICKEN AND BOILED EGG

Ingredients-

1/2 cup sprouts, any (i used green moong dal)

1 small head iceberg lettuce

2 tbsp yoghurt

salt to taste

pepper to taste

1 boiled egg

1 piece tandoori chicken

Method-

* Wash the lettuce leaves in ice cold water so that they become crisp.

* In a bowl mix the salt and pepper in the yoghurt.

* Add the sprouts and the lettuce, and mix well with a light hand.

* Arrange on a plate.

* Shred the chicken piece and arrange on the salad.

* Shell the egg and either half or quarter, and arrange on the salad.

* Serve chilled. Enjoy !!!!!!!

ICE CREAM SUNDAE SAUCE

Ingredients-

200 gms condensed milk
1 cup good chocolate
3 tbsp peanut butter (smooth or crunchy)
3 tbsp roasted peanuts, crushed

Method-

* In a heavy bottomed pan, put the condensed milk, chocolate and the peanut butter.
* Let it melt on a slow flame.
* When it is smooth, add 4 tbsp warm water.
* Pour over ice cream and garnish with crushed peanuts.
* Serve immediately and enjoy !!!!!!!!!!

CRAB SCRAMBLED EGGS

This is a gourmet scrambled eggs. As the saying goes "breakfast like a king, lunch like a prince and dinner like a pauper", so here's to a breakfast fit for a king. And since you are at it, then why just have simple toast. Try this with the buttery goodness of fresh croissants.

Ingredients-

3 eggs
1/2 cup crab meat
3 tbsp cream
1 tbsp butter
2 tbsp spring onion, chopped
salt to taste

Method-

* In a pan melt the butter.
* Saute the spring onions.
* Ad the crab meat and saute for 3 min.
* Add the cream and mix well.
* After 3 min add the eggs and mix well.
* Season with salt. Enjoy with toast!!!!!!!!!!!!!

GARLIC DRESSED PRAWNS

Ingredients-

1 tbsp garlic, very finely chopped or paste
1/2 tbsp ginger, chopped or paste
1 small fresh red chilli, de-seeded and chopped
1 tbsp fish sauce
1 tbsp sesame oil
3 tbsp groundnut oil
4 tbsp lemon juice
Salt to taste
250 prawns, de-shelled and boiled

Method-

* In a bowl mix all the ingredients except the prawns.
* add the prawns and mix well.
* Let it soak in dressing for 10 min.
* Serve chilled. Enjoy !!!!!!!!!!

FARFALLE WITH SPICY SAUSAGES

Ingredients-

1 (500 gms) pack uncooked farfalle pasta
500 gms spicy sausages, cut into 1/2 inch slices
1/2 cup olive oil, divided
4 cloves garlic, chopped
1/2 onion, diced
1 small zucchini, chopped
6 tomatoes, chopped
1 green bell pepper, chopped
1 small bunch fresh basil
1 cup chicken stock
1/2 tsp red chilli flakes
1/2 cup Parmesan cheese, grated

Method-

* Boil farfalle until al dente; drain.
* Place sausage in a large pan over medium heat and cook until evenly brown; set aside.
* Heat 1/4 cup oil in a pan.
* Stir in garlic and onion, and cook until tender.
* Mix in zucchini, tomatoes, bell pepper and basil.
* Season with red chilli flakes.
* Add chicken stock.
* Stir in remaining oil. Continue cooking 10 minutes.
* Mix pasta, sausage and cheese into pan.
* Continue cooking 5 minute.
* Serve hot. Enjoy !!!!!!!!!

COCONUT AND PRAWN PENNE

Ingredients-

3 tbsp Oil
2 tbsp onion, chopped
1 tsp garlic, chopped
6 large prawns
1/2 cup chicken stock
1 tbsp basil, chopped
1 cup coconut milk
Salt to taste
Pepper to taste
1 cup penne, raw
2 tbsp cheese, grated
3 tbsp coconut, grated and dry roasted

Method-

* Boil pasta till al-dante stage, drain and keep aside.
* Heat oil in a pan.
* Add prawn, onion, garlic, basil and .
* Saute lightly, add 2 tbsp coconut, chicken stock and coconut milk.
* Cook on medium high heat until warmed thoroughly and starts to thicken slightly.
* Season with salt and pepper and serve over pasta.
* Top with cheese and remaining coconut.
* Serve hot. Enjoy!!!!!!

PAPAYA PARFAIT

Since i hate papaya, this is a recipe to use it so that it will also taste gud n u wont hate papaya.

Ingredients-

1 1/2 lbs papaya, peeled, halved and seeded
2/3 cup sugar
3 tbsp water
6 egg yolks
1 1/2 cups whipping cream
2 tablespoons port wine
whipped cream for garnish
chocolate for garnish

Method-

* Finely cube enough papaya to measure 1/2 cup and set aside.
* Dice the rest of the papaya.
* Puree the papaya.
* In a saucepan over low heat cook the sugar and water until sugar dissolves.
* Increase heat to high and boil for about 5 min. Remove from heat.
* In a large bowl beat egg yolks and then add syrup in a thin stream, beating until mixture is cooled, and triples in volume. It'll take about 5 min.
* Fold in papaya puree.
* In a seperate bowl beat cream (1 1/4 cups) to firm peaks and then fold in diced papaya.
* Divide mixture among 8 pafait or wine glasses.
* Refrigerate for one hour.
* Top with whipped cream and grated chocolate. Enjoy !!!!!!!!!!!!!

BEER GLAZED PRAWNS

Ingredients-

1kg large prawns, slit lengthwise from head to tail
3 tbsp olive oil
3 tbsp butter
1 tbsp garlic, chopped
1 pint beer
3 tbsp chopped coriander
Salt to taste
Pepper to taste

Method-

* Heat a non-stick pan and add half olive oil.
* Place half of the prawns in the pan meat side down.
* When they are brown add half of the butterand half of the garlic.
* Turn the prawns on the other side and let them cook.
* Deglace with half of the beer.
* Reduce it a little and season.
* Do the same with the rest of the prawns.
* When all the prawns are done, take out in a serving platter.
* Sprinkle with chopped coriander.
* Serve hot. Enjoy !!!!!