CHILLED STRAWBERRY SOUP

Ingredients-

4 cups strawberries
3 cups water
1/3 cup sugar
pinch of salt
1 lemon slice
2 tbsp cornflour slurry
1 cup whipped cream
1/2 cup sweet white wine
1 small cinnamon stick

Method-

* In a pan put the strawberries, salt, sugar, lemon, cinnamon and water.
* Boil slowly until strawberries are soft and have rendered their colour.
* Stir in the cornflour slurry.
* Cook, stirring constantly, until thick.
* Discard the lemon and cinnamon.
* Puree the soup and return to the pan.
* Stir in the cream and the wine.
* Cover and chill thoroughly.
* Garnish with a dollop of whipped cream.
* For a twist you can also garnish with a dollop of sour cream.

BREAD AND HAM ROLLS

Ingredients-

2 brown bread slices
2 ham slices
2 lettuce leaves, washed
1/2 cucumber, cut into batons
1 tomato, cut into batons without seed
2 cheese slice
dijon mustard
mayo

Method-

* Roll the rolling pin over the bread slices so that they become flat.
*Mix the mustard and the mayo.
* Spread on the bread.
* Place the lettuce leaf on the bread.
* Then place the ham slice.
* Then place the cheese slice.
* Then place the cucumber and the tomato batons, seasoned with salt and pepper.
* Then roll the bread slowly like a swiss roll.
* Trim the edges and cut into 2.
* Serve as appetisers.

OLD ENGLISH STYLE BAKED FRUITS

Ingredients-

Fruits like peach, pear, figs
3 tbsp sugar
1 pinch nutmeg pwd
1 clove
1 inch piece cinnamon, broken
1 strip of orange zest
1 strip of lemon zest
1 cup canned orange juice

Method-

* Cut the fruits into half.
* mix all the rest od the ingredients in a pan.
* Heat till sugar melts and the syrup becomes little thick.
* Put the fruits in a baking tray.
* Top with the syrup.
* Bake in the oven at 200C for about 10-15 min or till brown on top.
* Can be served hot with any ice cream.

CHOCOLATE MARTINI

Ingredients-

Chocolate syrup
60 ml Vodka
15 ml Creme de cacao
60 ml Chocolate liqueur
60 ml Cream

Method-

* Drizzle chocolate syrup in a pattern inside the martini glass and chill the glass.
* Pour vodka, chocolate liqueur, creme de cacao and cream into a cocktail shaker which is half filled with ice.
* Shake vigorously.
* Strain and pour into prepared glasses.

P.S.- Makes 1 drink. This is a dessert cocktail.

BALSAMIC MARINATED STRAWBERIES WITH VANILLA ICE CREAM

Ingredients-

8 fresh strawberries
1 cup balsamic vinegar
2 tbsp sugar
3 basil leaves
1 scoop Vanilla ice cream

Method-

* Remove the top of the strawberries and cut into half.
* Shred the basil leaves finely.
* Heat the balsamic vinegar with the sugar till it melts.
* Remove from fire and add the strawberries and the basil.
* Let it cool.
* Remove the strawberries and serve in a martini glass with the ice cream.

SMOKED SALMON OMELETTE WITH TOMATO SALAD

Ingredients-

Smoked salmon
Spring onions
Eggs
Salt
Pepper
Grated parmesan
Cherry tomato
Sun-dried tomatoes
Iceberg
Arugula
Capers
Vinaigrette

Method-

* Beat the eggs with salt and pepper.(add less salt as the salmon is salty)
* Chop the spring onions and the smoked salmon.
* Cut the cherry tomatoes into half and jullienne the sun-dried tomatoes.
* In a non-stick pan heat olive oil.
* Saute the spring onions for 1-2 min.
* Add the smoked salmon and saute for 1 min.
* Then add the beaten eggs and stir well.
* As the omelette begins to set at the bottom, add some grated parmesan on top.
* Place the pan under a salamander till the eggs begin to set.
* Slide on a warm plate.
* Toss the cherry tomatoes, lettuce, capers and the vinaigrette.
* Pile the salad on top of the omelette cut into wedges.

GRILLED TUNA WITH SHRIMPS AND MINESTRONE OF GARDEN VEGETABLES

For the minestrone of garden vegetables-
25 gm asparagus, chopped
25 gm peas
25 gm green beans, chopped
25 gm carrot, chopped
15 ml olive oil
1 tbsp shallot, chopped
1/2 garlic clove, chopped
1/2 tsp thyme
100 gms shrimps
25 gm sun-dried tomatoes
25 gm cooked pasta
200 ml water
50 gm butter
1 tbsp parmesan cheese
2 basil leaves, shredded

For the tuna-
1 tsp olive oil
1 fillet tuna
1 squezze lemon juice

Method-

* Blanch the asparagus, beans, peas, carrots and green beans in boiling water for 2 minutes and refresh in iced water.
* Heat the olive oil in a pan and gently cook the shallot, garlic and thyme for 1 minute.
* Add the shrimps followed by the blanched vegetables, tomatoes and pasta.
* Cook for 1 minute.
* Add the water and cover the pan with a lid.
* When the shrimps are cooked, add the butter, Parmesan and basil.
* Marinate the tuna with live oil and the salt.
* Heat the grill and grill the tuna on one side for 2 minutes.
* Turn over and cook until the fish is cooked.
* Add a squeeze of lemon juice at the end.
* To serve- spoon the minestrone into a bowl and place the tuna on top.

PAN-FRIED POMFFRET WITH PEAS AND MORREL

Ingredients-

100 gms baby potatoes
2 pomfret fillets
15 gm fresh peas
15 gm morrels, soaked
2 tbsp butter
2 garlic cloves, crushed
15 ml Olive oil
Salt
Pepper
Parmesan shavings
1/2 bunch mint
1 tsp fresh thyme
For the butter sauce-
100 ml cooking liquid from the potatoes
50 gms butter, chilled and cut into cubes
1/2 tsp lemon juice
1/2 tsp chopped parsley

Method-

* Boil the potatoes with one garlic clove and the mint.
* Drain the potatoes and toss with 1 tbsp butter and half of the thyme.
* In a pan, put the butter and one garlic clove.
* Toss the peas and the morrel with the thyme.
* Season and keep hot.
* Season the fish with salt, pepper and lemon juice.
* Put olive oil in the pan and put the fish skin side down.
* Cook and turn once.
* In a plate put the potatoes and the morels on top.
* Put the fish on top.
* Drizzle with the sauce on top of the fish.
* For the butter sauce, heat 100ml of the reserved cooking liquid in a saucepan. Once boiling, whisk in the cubes of chilled butter 1 or 2 at a time, adding a squeeze of lemon juice and the chopped parsley.

CITRUS SALAD WITH POMEGRANATE TREACLE

Ingredients-

Orange
Grape fruit
Sweetlime
Pomegranate
Olive oil
Lemon juice
Iceberg lettuce
Fresh dill

Method-

* Take out segments of all the citrus fruits.
* Take out the pomegranate kernels and reserve half.
* Take the rest of the pomegranate seeds and put it in ablender and make a pulp.
* Put the pulp in a pan and reduce it to a syrupy consistency over low heat.
* Mix the fruit and the lettuce in a bowl.
* Drizzle with olive oil and the lemon juie.
* Arrange the salad on plates, spoon the syrup on top.
* Garnish with fresh dill sprigs.

MINTY MASHED POTATOES

Ingredients-

3 medium sized potatoes, peeled and roughly cut
Few stalks of mint leaves
8-10 Spring onion greens
1 tbsp butter or cream
Juice of 1 small lemon
Salt
Black pepper, freshly crushed

Method-

* Boil the potatoes with the mint stalks till done.
* Drain and put back in pan.
* Crush lightly and add the butter or cream
* Add the spring onion.
* Add the lemon juice and season with salt and pepper.
* Serve on side with meats and fish.