1. Prepare the spinach sauce: bring the cream to the boil in a medium sized pan, add the grated nutmeg, season with salt and pepper. Let it bubble for a couple of minutes so it thickens and cooks down. Mix the corn flour with a little water and stir into the cream. Add the grated Parmesan, the blue cheese, stir well and cook for a few minutes over low heat.
2. If you are using fresh spinach wash it well and blanch or wilt it in the microwave, squeeze out the moisture and chop quite finely. If frozen, thaw it as much as time allows. Add the spinach to the cream sauce, squeeze in some lemon, stir well, cover and cook for about 15 minutes until the spinach is tender.
3. Preheat the oven to 200C/400F/gas 6. Prepare a baking dish large enough to contain the sea bass fillets slit from the center and stuffed the marinated layer of the spinach into it. laid side by side. Spread a third of the sauce on the bottom, place the fillets on top of it and cover them with the rest of the sauce.
Please Note
Bake for 10-12 minutes, depending how large the fillets are. Lift the fillets with the spinach sauce onto plates with a large fish slice. arrange the vegetables and serve hot with the choice of rice or pasta.
Rinse lamb shanks, pat dry, season with salt and pepper.
Heat 2 tbsp of oil in a Dutch oven and brown meat on all sides. Remove from the pan and saute shallots and garlic briefly. De glaze pan with wine and add a little stock. Return meat to the pot and season with herbs. Braise in preheated oven at 160°C (approximately 325°F) for about 2 hours. Gradually add remaining stock and turn meat over occasionally.
Cut pumpkin pulp into cubes. Heat remaining oil in a pan and saute pumpkin cubes for a few minutes. Drizzle with honey and caramelize slightly. Add apple juice and simmer, covered, for about 10 minutes or until soft.
Remove lamb from the oven and the pot, wrap in aluminum foil and let rest briefly. Strain sauce through a sieve into a saucepan and simmer briefly. Season to taste with currant jelly, salt and pepper.
Arrange meat on plates and drizzle with sauce. Spread with pumpkin and serve garnished with cherry tomatoes or the choice of your garnish.
Please note
You can pan fried the lamb shank with little oil and wine to seal the juices and then cooked in the oven.
3 pounds whole cauliflower (about 1 1/2 medium heads or 8 cups of florets)
6 medium garlic cloves
6 tbsp extra-virgin olive oil,
1 3/4 tsp koshar salt divided
1 large yellow onion
1 carrot
6 to 7 cups vegetable broth (made of leftover of the vegetables)
1 1/2 tsp cumin
1 1/2 tsp coriander
1 tsp ground ginger
1 tsp turmeric
1 tsp cinnamon
1/4 tsp black pepper
Sliced green onion, garlic flakes and florets, for garnish
1 tsp cream
Instructions
Preheat the oven to 220 degree Celsius.
Cut the cauliflower into florets. Peel the garlic, keeping the cloves whole. Place the cauliflower and garlic in a large bowl and stir together with 3 tablespoons olive oil and 1 tsp Kosher salt Line a baking sheet with parchment paper or a silicon mat, and place the cauliflower in an even layer on top. Roast for 30 to 35 minutes until lightly blackened and very tender, stirring once.
Peel onions and cut into dices and diced carrots
In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium high heat. Saute the onion and carrot until the onion is translucent, about 5 minutes. Add 6 cups vegetable both and the cumin, coriander, ginger, turmeric, cinnamon, and black pepper, and bring it to a boil. Simmer for 10 to 15 minutes while the cauliflower roasts.
When the cauliflower is done, use a spoon to remove about 3/4 cup of the smallest florets for the garnish. Then pour the remaining roasted cauliflower and garlic into the broth mixture. Add 1 cup broth, 1 tablespoon olive oil, and 3/4 teaspoon koshar salt, Puree with an immersion blender until smooth (or pour into a blender and blend until smooth, taking care that the liquid is very hot).
Serve immediately, topped with the reserved cauliflower, sliced green onions, additional olive oil (if desired), and a sprinkle of paprika.
Please Note
Garnished it with cream and fried garlic and cauliflower florets
Ingredients Small amount of vegetable shortening and flour plus parchment paper for preparing pan ¼ cup confectioners’ (powdered) sugar for sprinkling on towel Batter.
⅔ cup all-purpose flour
1 tsp baking powder
½ tsp salt
4 large eggs, separated
¾ cup granulated sugar, divided
2 tbsp water
1 tsp pure vanilla extract
Making of Filling
1½ cups whipping (heavy) cream
¼ cup plus 2 tablespoons confectioners’ (powdered) sugar
1 tsp pure vanilla extract
½ cup strawberry jam
2 cups fresh ripe strawberries, rinsed dried and hulled, and cut into medium sized pieces.
Making of Garnish
Reserved whipped cream
4 or 5 Fresh ripe strawberries
Method
Preheat oven to 375 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the paper and dust the pan with flour. Sprinkle a clean towel with ¼ cup confectioners’ (powdered) sugar. Set aside to use after the cake is baked.
In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
In a large bowl of an electric mixer, add the egg yolks and beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored. With the mixer on medium speed, slowly add ½ cup of the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale yellow color. Add the water and vanilla and continue mixing for another 1 minute until well blended.
With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup sugar; continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold the remaining egg whites.
Baking
Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or large offset spatula. Bake for 12 to 15 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire cooling rack to cool completely.
Filling and Assembly
In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar and vanilla, continue beating until thick and stiff. Reserve about ¼ of the whipped cream to use for garnish, refrigerating until ready to use.
Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.
Spread the strawberry jam over the cake and under the curled edge. Spread whipped cream over the jam and under the curled edge and leaving a 1½ inch border on the far side. Sprinkle strawberries over the whipped cream. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Cover and refrigerate at least 2 hours before serving.
Serving
Before serving, place reserved whipped cream into a pastry bag fitted with a fluted decorating tip. Pipe rosettes of cream onto top of cake roll. Decorate with slices of fresh strawberries. Refrigerate leftovers.
Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch spring form pan tightly with aluminum foil.
Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
Make the filling
Reduce the oven temperature to 300ºF.
In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute.
Add the sugar and sour cream, beat until well combined. Add the vanilla and salt, beat on low speed until smooth.
Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.
Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center.
Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely.
Make the sauce
Add the diced strawberries and cornstarch to the bowl of a food processor and process until smooth. Transfer to a medium saucepan and add the sugar.
Cook over medium heat, stirring constantly until thickened, about 15 minutes.
Remove from heat and stir in the vanilla, salt, and chopped strawberries. Set aside to cool for about 40 minutes, stirring occasionally.
Spread the topping evenly over the cheesecake and refrigerate for at least 4 hours, preferably overnight.
Remove the sides of the pan just before serving.
Please Note
The cheesecake will keep for up to 4 days covered and stored in the refrigerator..
Slit the chicken breast and marinate it with salt and pepper and keep aside.
stuffed the chicken breast with herbs, butter and mushrooms.
Method of making the chicken
Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole.(La cruset)
Season 4 chicken breasts, then fry for about 5 mins on each side until golden brown. Remove and set aside.
Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.
Add 2 crushed garlic cloves, cook for about 1 min, add 200g small button mushrooms, cook for 2 mins, then add 225ml red wine.
Stir in 2 tbsp tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in 2 thyme sprigs and pour over 500ml chicken stock.
Add the chicken breast back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
Remove the chicken breast from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated.
Put the chicken breast back into the sauce and serve, hot garnished with herbs.
Please note
You Can add red wine or if its not available you can add white wine also for the flavour, one of the delicious dish which better you can have it with risotto rice, Garlic bread on the side.
• 1 Big Bunch of Spinach or Palak (Cleaned) • 7-8 Baby Potatoes • 1 Medium Onion Finely Chopped • 4-5 Garlic Cloves Minced • 1-2 Inch Ginger Roughly Chopped • 2-3 Whole Dry Red Chilies • 1-2 Bay Leaves • 2 Green Chiles • ½ tsp Red Chili Powder • ½ tsp Garam Masala • 1-2 tbsp Kasuri Methi • ¼ tsp Mustard Seeds • ½ tsp Cumin Seeds • Pinch of Hing/Asafoetida • Salt to taste • 2 tbsp Oil or Ghee
Method of making
1. Boil the potatoes with required water and salt till cooked, then drain the water, peel the skin and keep aside. 2. Wash and clean spinach, then remove the hard steam parts from all leaves and keep aside. 3. Now boil the water in a big deep pan. Add ¼ tsp salt, once water starts boiling add spinach in it, stir it and cook or blanch it for 2 mins or till soft.(It enhance the color of palak as well) 4. Strain the cooked spinach thru strainer, pour cold water immediately over it to keep leaves color green. 5. Add the strained spinach into a mixer/blender jar along with green chilies and blend it to a fine paste and keep aside. 6. Heat the oil or ghee into a kadhai or pan, add mustard and cumin, once it starts crackling add bay leaves, whole red chilies and pinch of hing in it. 7. Add garlic, ginger and chopped onion, stir fry it till golden brown, then add red chili powder in it and again stir it. 8. Now add the blended spinach puree in it, add salt, mix it and cook it for 2 mins, then add boiled potatoes and again mix it well.Sprinkle garam masala and crushed kasoori methi over it and cook it again for few mins on low flame.
Please Note
Aloo Palak is ready. You can serve as a side dish with roti, paratha or naan along with papad, chopped onion and lemon wedge. “enjoy the meal” with this variation you will fell in love with it!!
Once the pan is hot, add a ladle full of dosa batter in the center of the pan and spread to make a thin dosa.
Drizzle some oil on the sides of the dosa.
Sprinkle gun powder on dosa.
Break an egg in the center of the dosa and spread it using a using all over the dosa.
Sprinkle onion, green chili and coriander on top.
Sprinkle salt on top.
Once the dosa is nicely browned from the bottom, flip and cook on the other side for a minute.
Flip once again and fold into half.
Serve hot with any dosa chutney or curry.
Please Note
Add finely chopped veggies like carrot, capsicum, mushroom, beans, broccoli, asparagus along with egg, You can served the dosa with a tomato chutney and coconut chutney before pouring the eggs.
150 g / Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit100 gms / unsalted butter , melted
2 tbsp white sugar
Mango
700 gms / 1.4 lb mango flesh (2 large mangoes)
Filling
4 1/2 tsp gelatin powder (Note 2)1/2 cup / 125 ml cold tap water500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)2/3 cup / 150g caster sugar (superfine white sugar)
300 ml / 10 oz whipping cream
Mango Jelly
3/4 tsp gelatin powder (Note 2)1/4 cup / 65 ml cold tap water
1 tbsp lemon juice
Toppings for decoration
100 gms mango cream, chocolate strips 2 nos
2 passion fruit (optional)
Method of making the Cake
Cake pan
Use a 22 cm / 9″ spring form pan (or similar size). Turn the base Upside Down (for ease of removal later).
Place a square sheet of baking paper on the base, then secure in spring form pan with excess paper hanging out sides.
Grease sides with butter and line with paper.
Biscuit base for a cake
Blitz crackers into fine crumbs in a food processor.
Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly – base only, not sides.
Filling for a cake
Put water in a heatproof bowl. Sprinkle gelatin over surface (don’t dump in center). Stir to partly dissolve. Set aside for 5 minutes – it turns gelatinous.
Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved then Cool for 5 to 10 minutes.
Place mango in food processor. Blitz until smooth.
Measure out 3/4 cup and reserve for mango jelly, set aside.
Add cream cheese, cream, sugar and gelatin mixture into food processor (2.5L/2.5qt/10 cup+ capacity – Note 3). Blitz for 30 seconds or so until smooth.
Pour into cake pan. Refrigerate 3+ hours until top is set.
Mango Jelly
Pour water into bowl, sprinkle over gelatin. Leave 5 to 6 min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.
Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.
Pour over cheesecake filling. Tilt cake around to spread.
Refrigerate for more then 12 hours
Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.
Final touch to follow
Decorate the cake top with dollops of the cream with the help of the piping bag.
You Can use the chocolate ribbons as shown above in the cake decoration.
Please Note
Use better cream that can be whipped is fine to use here. There are some creams which are for pouring only. Better to go for baking whip creams, you can ask the store keeper or read the instructions while purchasing such creams.
Chefs Nectar 