Cottage Cheese Rolls with Sun dried tomato


Cottage Cheese Rolls

Ingredients for Cottage Cheese Rolls

  • 1 onion
  • ½ celery
  • 2 garlic cloves
  • Olive oil
  • 3 cottage cheese
  • 100 g of bread crumbs
  • 50 g of oats
  • 1 tablespoon of powdered garlic
  • 1 teaspoon of sweet chili
  • 1 teaspoon of oregano
  • 3 eggs
  • 50 g of minced pistachio
  • Salt and pepper to taste
  • 30 g of dried tomatoes
  • 10 g of basil
  • Bread crumbs to sprinkle

Method of making


Re-heat the oven (180ºC). Place the minced onion, celery and garlic cloves in a small pot, add the olive oil and let it brown. Add the cottage cheese and stir until well mixed. Remove from the stove and add the bread crumbs, the oats, the powdered garlic, sweet chili, oregano, eggs and pistachios. Season with salt and pepper and mixed everything. Line a baking tray with a baking sheet and sprinkle oats. Spread the mix on the tray and place the sun dried tomatoes and basil leaves on top. Roll the dough, add a little bit of olive oil and bake for 30 minutes in the oven.

Serve with the choice of your own salad and sauce.

Please Note

one of the exclusive starter for vegetarians with full of proteins, you can deep fry the pastry sheet or you can give any other shape as well, oven cooked, as per your taste and likes, enjoy with any tangy sauce, or saffron cream sauce.

“Salmon with honey Mustard Cream Sauce”


Ingredients for making the Salmon fish

Salmon

  • 1.2 kg | 2½ pound side of salmon , sliced in four pieces
  • 2 tsp minced garlic
  • Sea salt , to taste
  • Cracked pepper , to taste (optional)
  • Honey Mustard Cream Sauce:
  • 1 8 oz | 250 g packet cream cheese
  • 1 cup milk (full fat or 2%)
  • 4 tbsp honey
  • 3 tbsp wholegrain mustard
  • 2 tsp minced garlic
  • freshly chopped chives. to garnish
  • freshly chopped parsley , to garnish
  • Assorted bell peppers 10 gms each for garnishing

Method of making

  • Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other length ways to create your salmon packet, depending on the width of you fillet).
  • Place the salmon onto lined baking tray | sheet. Evenly rub with the garlic; sprinkle with a good amount of salt (about 2 tsp) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed.
  • Bake until cooked through (about 15-18 minutes). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat. Garnish with chives, slice each salmon fillet in half to make 8 pieces, and serve immediately with the cream sauce. Serve over mashed potatoes, smashed potatoes, wedges, rice, pasta or steamed veggies.

Cream Sauce

  • In a small saucepan, melt the cream cheese and milk over low-medium heat until cream cheese is completely melted and sauce is well blended (about 3 minutes). Whisk until smooth; add the honey, mustard, and garlic, and whisk again until the honey has melted through the sauce.
  • Serve over the salmon.

Please note

You can take out the fillet of the salmon as per your ease, need not to make it too big, arrange it in a platter/plate and pour the sauce on top, serve hot along with rice, pilaf, pasta, risotto..

Grilled Shrimps Bruschetta Piza..zz with Dijon Mustard drill


Ingredients for making the bruschetta pizza

  1. 1 store bought pizza dough
  2. 1/2 pound precooked shrimp, peeled and cleaned
  3. 1 cup jarred bruschetta
  4. 1-2 cups baby spinach, washed and dried
  5. 1/4 cup white onion, sliced thin
  6. 1/2 cup part-skim shredded mozzarella cheese
  7. Extra virgin olive oil
  8. 2tbsp Dijon Mustard
  9. 1tsp Oregano
  10. 2 GMS Basil leaves
  11. 1TSP Chilli flakes if required

Method of making

  1. Preheat Indoor Searing Grill to 350º.
  2. Oil pizza dough on both sides.
  3. Place pizza dough on the grill. Cook for 3-4 minutes or until golden brown and grill marks are achieved.
  4. Flip pizza dough and, working quickly, top with bruschetta.
  5. Next, add baby spinach and onion slices.
  6. Top with shredded mozzarella.
  7. Close the grill lid and cook for 5-7 minutes or until cheese is completely melted and pizza dough is cooked through.
  8. Slice pizza and serve immediately.

Please Note

One of my personnel favorite, its not like for making a pizza you need a whole base of 12 to 10 inches, you can fill your hunger with this little stint also. enjoy having this new start up..

“Goat Cheese Stuffed Prunes, with orange segments”


Ingredients for stuffed Prunes

  • Makes 20 pieces or as per your requirement
  • 20 pitted prunes
  • 120 gms goat cheese or cream cheese
  • 10 slices wedges

Method of making

  • If necessary, cut a slit into each prune with a paring knife (some will have a natural indentation perfect for filling with cheese).
  • Using a small spoon, fill each prune with half teaspoon cheese, depending on the size.
  • Store in the fridge until ready to use.
  • To cook, preheat the oven to 375°F. Arrange the prunes on a foil-lined baking sheet and cook for 15 to 20 minutes, until the cheese is gooey and prunes looks soft.
  • Serve immediately, garnished with orange segments.

Please Note

Please handle with care as it would be very hot so be careful while having a bite, enjoy these fabulous antipasti at any point of time. cheers!!

Chef’s Nectar”Stuffed Mushrooms with Walnuts”


  • Stuffed Mushrooms with Walnuts

Ingredients for the stuffing of mushrooms

  • 18 to 24 button or Cremini mushrooms, scrubbed clean, stems separated from the caps, stems finely chopped
  • 1 tablespoon butter
  • 2 small shallots, minced, about 2 tablespoons
  • 1 large garlic clove, minced
  • 2 tsp chopped walnuts
  • Salt to taste
  • 2 tsp chopped parsley
  • 1 tsp dried thyme
  • 2 tsp breadcrumbs
  • 2 tsp sherry or chicken stock
  • 2 tsp extra virgin olive oil
  • 2 tbsp grated Parmesan cheese

Method for making the stuffed mushrooms

1 Preheat oven to 375°F (190°C).

2 Make filling -Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4 to 5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes.

Turn off the heat and add the parsley, dried thyme and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.

3 Stuffed mushroom caps -Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated Parmesan cheese over each mushroom.

stuffed mushroom caps on a baking sheet ready for baking

4 Bake– Bake for 10 to 20 minutes at 375°F (190°C), or until the cheese browns a little and a little water starts to pool at the base of each mushroom. Allow to cool for 5 minutes or so before serving.

Please Note

As above illustrated the plating, I used tomato slices/roundels to make it more appealing and drizzled reduced balsamic for color.

“Curried fish Rana,s Style”


Curried Fish

Ingredients for making the fish

  • 1 tablespoon peanut oil
  • 1 brown onion, finely chopped
  • 1 carrot, thinly sliced
  • 1 zucchini, thinly sliced
  • 400g butternut pumpkin, cut into 2cm pieces
  • 2 tablespoons yellow curry paste
  • 400ml can coconut milk
  • 700g firm white fish fillets
  • 2 x 250g Log Grian rice
  • 1/2 cup coriander leaves
  • 1 tablespoon fried shallots

Method of making

  • Heat the oil in a large wok over medium heat. Add the onion, carrot, zucchini and pumpkin and stir-fry for 5 mins or until onion softens. taste.com.au1:06How to prepare onions.
  • Add the curry paste. Cook, stirring, for 1 min or until fragrant and vegetables are coated in paste. Stir in the coconut milk and bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 mins or until pumpkin is tender.
  • Add the fish and stir gently to combine. Simmer, uncovered, for 5 mins or until fish is cooked through. Season with salt and pepper.
  • Meanwhile, heat the basmati rice following packet directions.
  • Sprinkle curry with coriander and fried shallots. Serve with the steam rice.

Please Note

In this different version, i just did a twist in this recipes to make it more palatable with exotic veggies. you too can add as per your liking,

Chefs’ Nectar,” Prawns Croquettes with Mint Mayonnaise”


Prawns Croquettes

Ingredients for making the croquettes

  • 20 large prawns, whole
  • 1 tbs unsalted butter
  • 1 tbs vegetable oil
  • 1 large onion, roughly chopped
  • 2 tomatoes, roughly chopped
  • 2 tbs unsalted tomato paste
  • 1 carrot, finely chopped
  • 4 garlic cloves, crushed
  • 1 tsp fennel seeds
  • ½ tsp chilli flakes
  • 250ml milk
  • 2 tbs parsley, chopped
  • 2 spring onions, sliced
  • 200g plain flour
  • Freshly ground black peppercorns and salt to taste
  • for coating
  • 2 egg whites
  • 1 cup breadcrumbs
  • Vegetable oil, for deep-frying
  • Saffron Mayonnaise:
  • for mint mayo
  • ginger, garlic, mint, coriander, green chilly (make a paste)
  • 1 tbs hot water
  • ½ cup home-made or good-quality store-bought mayonnaise

Method of making

  • Peel and de vein the prawns, keeping the tails intact. Reserve the shells and discard the heads.
  • For the mint mayonnaise, in a blender blend mint, coriander,garlic flakes, ginger root and green chilly water and make a paste out of it, mixed this paste with mayonnaise and stir until combined. Cover with plastic film and place it in the fridge until required.
  • Make 20 equal-sized balls (about 1tbs each) and place them onto a tray. Lightly season the prawns with salt and pepper. Grab 1 ball, flatten it on the palm of your hand and wrap each prawn leaving the tail uncovered. Place it back on the tray. Repeat with the remaining prawns.
  • Pour the breadcrumbs in a shallow bowl and the egg whites in another bowl. Line a baking tray with paper towel. Roll the croquettes in the egg whites then breadcrumbs. Half fill a deep-fryer or medium saucepan with vegetable oil and heat to 190°C or test the oil with a little piece of bread, if the bread turns gold in 30 seconds, the oil is ready for deep-frying. In batches, fry the croquettes for 3 minutes or until golden. Drain on prepared tray. Serve warm with mint mayonnaise and lime wedges.

Please Note

  • Its nectar,s delights for every occasion, Easy to make and so irresistible. Never thought to flavor mayonnaise in this way. Innovative you must try and have party with your friends..
  • You Can add the mint puree with little green chilly in mayo that would be mint mayo.
  • you can add wasabi in the mayo it would be wasabi mayo. enjoy all the different creations..

Chef,S Nectar, “Red Beans soup with Lotus Seeds”


Ingredients for making the red bean soup

  • 200 gram dried red beans
  • 25 gram dried lotus seeds, soak in cold water for 30 minutes
  • 25 gram dried lily bulbs, soak in cold water for 30 minutes
  • 1 tangerine peel
  • 1500 ml (6 cups) water
  • 100 gram rock sugar (or to taste)

Method of making the red bean soup

  1. Place 4 cups of water and red beans in a pot and bring to a boil. Let it boil for 5 minutes, then turn off heat, and cover the pot with a lid. Let the beans sit in the boiling water for 1 hour. Drain and refresh with cold water.
  2. Return the red beans to the pot, add lotus seeds, lily bulbs, tangerine peel, and the 6 cups of water. Bring to a boil, then cover the pot, reduce heat and simmer for 45 minutes to 1 hour or until the bean has softened.
  3. Sweeten the soup with rock sugar and cook until all the sugar has fully dissolved. Turn off heat and serve immediately, at room temperature, or chilled.

Please Note

You can served it chilled or hot as per your preferences, one of the healthiest options for dessert.

Herbal Jelly- “Gui Ling Gao”


Herbal Jelly

Ingredients for making the jelly

  • 1 packet of Gui ling gao powder (50 gm)
  • 250 ml water to mix
  • 1.5 liter water to make the jelly 
  • 250 gm cane/rock sugar

Method of making the jelly

  • Boil the water with the cane sugar till sugar has dissolved.
  • Meanwhile, mix the 50 gm of Gui Ling Gao powder with the 250 ml water thoroughly mixed well.
  • Once the syrup is boiling, lower heat and mix in the powder mixture, keep stirring for about 10 mins.  The mixture will start to thicken.
  • Sieve the mixture  and pour into serving bowls.  Discard any lumps.
  • Once get cool, keep chilled in the refrigerator before serving.

Please Notes

Cut the jelly into Dices and garnish it with mint leaves, served chilled.

Chef’s Nectar Special, Chilled Mango, Pomelo & Sago


Chilled Mango, Pomelo and Sago

Ingredients for making the desert

  • 400ml mango juice (Mango dices/pulp)
  • 150ml evaporated milk
  • 2 large ripe honey mangoes, cubed
  • sugar syrup by mixing 2 tbsp caster sugar with just enough hot water to dissolve
  • 80 gms sago pearls
  • 50 gms Pomelo

Cut the mango into dices and use blender to blend the mango in to pulp

Method of making


1) Boil a pot of water to boil. Add sago and simmer for about 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for about 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside.
2) Reserve one quarter of the cubed mangoes for garnishing (step 4). In a blender, blend the rest of the mangoes and the evaporated milk for a short while till well mixed.
3) Mix mango smoothie prepared in step 2 with mango juice. Add sugar syrup to taste. Add cooked pearl sago prepared in step 1 to the mixture. Chill in fridge.
4) To serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.

Please Note

Pomelo is the best source of vitamin c as its citrus content give the little sourness to this heavenly dessert which is very nutritious and healthy. use some of the dices and pomelo flakes for the garnish.