1 pound (500 g) strawberries washed, hulled and sliced
3 kiwi fruits peeled and sliced into half moons
2 mangoes peeled and diced
10 ounces (300 g) blueberries washed
1 cup green grapes halved
9 ounce (250 g) can pineapple chunks or pieces (or 1/2 of a fresh pineapple, peeled and diced)
3 tablespoons honey
1 tablespoon fresh squeezed lime juice
1 tablespoon pineapple juice (from the canned pineapple, if using)
Instructions to follow while making the salad
Place prepared washed and sliced or diced fruits in a large salad bowl.
Using a measuring jug, combine the honey, lime juice and pineapple juice. Pour the syrup through the fruit and mix well. Mix the juices accumulated at the bottom of the bowl once again before serving, if not serving immediately.
Please Note
Above mentioned pics is just for presentation you can add the fruits as per your liking and taste.
220 gms skinless white firm fish fillet (such as grouper, bass or halibut)
1 tablespoons extra virgin olive oil
1 tablespoon salted butter
1 cup red bell pepper chopped
2 cloves garlic minced
9 ounces fresh baby spinach, from two bags
2 ounces 1/3 less fat cream cheese, I like Philadelphia
¼ cup half & half cream
3 tablespoons grated Parmesan cheese
kosher salt
fresh black pepper
10 gms broccoli, asparagus, sundried tomatoes each for plating
Garnished with colored peppers
Method for making the fish
In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
Add cream cheese, half & half and Parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
Heat a separate skillet on medium high heat, add remaining oil and butter.
Season fish on both sides with salt and pepper and place on the hot pan.
Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
Divide the spinach mixture on the bottom of each plate and top with piece of fish.
Please Note
You can coat/drizzle the sauce on the fish or you can cooked the fish along with sauce, i cooked separately to make it more appealing.
Whisk juice of 1 lemon, olive oil, oregano, salt and pepper in a large bowl. Add salmon fillets, turning to coat. Refrigerate salmon for 10 minutes.
Preheat grill for medium-high heat. Grill salmon 4 to 8 minutes, depending on the thickness of the salmon and the type of grill you’re using. Salmon is done when it flakes easily when poked with a fork.
Heat remaining lemon juice in a small saucepan over medium heat. Cook 5 to 7 minutes until it starts to get thick and some of the water evaporates. Add butter and a pinch of salt. When butter melts, stir in capers. Taste, and add more salt if necessary.
Side by side drizzled little olive oil with crushed garlic and saute little vegetables like, carrots, zucchini, mushrooms and adjust the seasoning.
arrange saute vegetables in the plate and put the grilled salmon on the top, serve hot with a garlic infused breads with mushrooms caps.
Pleas Note
While grilling make sure salmon should not be break carefully grill it and make a nice design on it
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.
Chefs Nectar 