Peach Resin, 80 grams (rinse and soak in water, store overnight in the fridge)
Snow Lotus Seeds, 80 grams (rinse and soak in water, store for 5-6 hours in the fridge)
Rock Sugar, 1
Homemade Chinese Almond Milk, 400ml
Honey Dates, 4
Boiling Hot Water
Method for making
Wash overnight-soaked peach resin under running water and remove any debris or dirt.
Dissolve rock sugar into the Chinese almond milk.
With two double boilers, prepare each double boiler by adding Chinese almond milk, 2 honey dates, 1/2 portion of peach resin and 1/2 portion of snow lotus seeds.
Place a clean micro-fiber cloth into the inner pot. Fill it with 1 liter of boiling hot water.
Place both double boilers into inner pot filled with boiling hot water. Bring the inner pot to a boil over low heat.
When boiling, transfer the inner pot, Let it sit aside for 45 minutes.
Please Note
The longer you leave the dessert in the freeze more “custard-y” the texture will be.
Peach Resin and Snow Lotus Seeds are known to be rich in collagen and good for health.
This double boiled dessert is good for the skin and nourishing for the lungs. Above picture is just for your understanding, you can have it as per your preference. enjoy !!
Steam yam for at least 30min till soft. Roughly mash with fork or masher.
Place yam in food blender. Gradually add oil in while blending.
Heat up wok. Place yam into wok and stir in coconut cream.
Add salt and sugar. Stir till dissolved.
Serve warm with ginkgo nuts.
Instructions to follow while makingthe paste
Having a food blender will help to save a lot of effort on the mashing. Unfortunately, I don’t have one at home. The portion seen here was mashed with a fork first and later worked through a sieve to achieve the smoother texture.
To get an even smoother texture, either use more oil or add water to it. This would produce a slightly runny effect which is what we get in restaurants.
Don’t add too much coconut cream into the yam paste as the taste of coconut would overwhelm the original taste of the yam.
Please Note
Delicious dessert with health benefits, you must try it with you family and friends
1 batch homemade pasta dough 1 pound lump crab meat 1 cup (8 oz) ricotta cheese 1/2 cup mozzarella cheese, shredded 1/4 cup Parmesan cheese, shredded 3 scallions, chopped salt and pepper Italian parsley, chopped, for garnish
Making of the sauce
4 tablespoons butter 1/2 cup chicken stock 1 cup heavy cream pinch of saffron (5 or 6 threads) 1 Tbsp flour 1/4 cup Parmesan cheese, shredded 2 tsp tomato paste
Method of making the Ravioli
On floured surface or using a pasta roller, roll dough out to make a thin sheet (about 1/16″ thick). Gently press ravioli stamp or edge of a glass into the pasta dough to make outlines. Fill each ravioli with about 1 tablespoon of filling. Roll out another sheet of pasta, and place on top of the other sheet, pressing down around the filling. Cut the ravioli using a stamp or glass – pressing on edges to make sure they are sealed well. Place on jelly roll pan lined with wax or parchment paper.
For the sauce, melt butter in large saucepan. Add the flour, and whisk for a couple minutes to form a light roux. Slowly add in the chicken stock, and heavy cream – whisking constantly until thickened. Add the saffron, and reduce heat to low, stirring occasionally for 10 minutes. Add the Parmesan cheese, and tomato paste – stir to combine. Season to taste with salt and pepper.
Bring 4 quarts of salted water to a boil. When boiling, drop ravioli in and cook for about 4 minutes. Reserve 1/2 cup pasta water in the event the simmering sauce is too thick.
Drain pasta and gently toss with the sauce. Sprinkle with chopped parsley and serve.
Please Note
You Can give other shape as well if you want to do the twist with this variation, this is just an idea, you can do any other stuffing as well. enjoy this fabulous dish with you loved ones.
Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.
Please Note
You can add any cheese of your style as per your taste and preferences.
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
Chefs Nectar 