Ingredients for making the bruschetta pizza 1 store bought pizza dough 1/2 pound precooked shrimp, peeled and cleaned 1 cup jarred bruschetta 1-2 cups baby spinach, washed and dried 1/4 cup white onion, sliced thin 1/2 cup part-skim shredded mozzarella cheese Extra virgin olive oil 2tbsp Dijon Mustard 1tsp Oregano 2 GMS Basil leaves 1TSPContinue reading “Grilled Shrimps Bruschetta Piza..zz with Dijon Mustard drill”
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“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,Continue reading ““Goat Cheese Stuffed Prunes, with orange segments””
Chef’s Nectar”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 tspContinue reading “Chef’s Nectar”Stuffed Mushrooms with Walnuts””
Fish Taco Chef’s Nectar Speciality
Ingredients for making the tacos Fish Taco Ingredients 24 small white corn tortillas 1 1/2 lb tilapia 1/2 tsp ground cumin 1/2 tsp cayenne pepper salt to taste 1/4 tsp black pepper 1 Tbsp olive oil 1 Tbsp Butter Fish Taco Toppings 1/2 small purple cabbage 2 medium avocado sliced 2 roma tomatoes diced (optional)Continue reading “Fish Taco Chef’s Nectar Speciality”
Chef’s Nectar,”Honey and Lime fruit Salad”
Ingredients for making the salad is endless 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 freshContinue reading “Chef’s Nectar,”Honey and Lime fruit Salad””
Chefs Nectar, Grilled Salmon Lemon Capers Sauce
Ingredients for making the salmon fillet Juice of 3 lemons, divided 1 tbsp olive oil 2 tbsp chopped fresh oregano 1/2 tbsp dried oregano Kosher salt and freshly ground black to taste 2 slices (6 ounces each) 2 tbsp butter 1 tbsp capers rinsed 100 gms assorted garden vegetables Method of making the salmon WhiskContinue reading “Chefs Nectar, Grilled Salmon Lemon Capers Sauce”
“Stuffed Sea Bass with Spinach”
Ingredients for making the fish 2 large sea bass fillets ½ cup double cream a little grated nutmeg salt and pepper ½ tsp corn flour ½ cup grated Parmesan 100g blue cheese 200g fresh spinach or frozen, thawed 1 tsp lemon juice 20 gms Broccoli 20 gms asparagus 3 nos cherry tomatoes 1 tsp balsamicContinue reading ““Stuffed Sea Bass with Spinach””
Chefs Nectar, Strawberry Pastry
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 FillingContinue reading “Chefs Nectar, Strawberry Pastry”
“Avtar Rana’s Poulet a la Chasseur”
Ingredients for making the chicken 1 tsp olive oil 25g unsalted butter 4 chicken breast 1 chopped onion 2 garlic cloves, crushed 200g pack small button mushrooms 225ml red wine 2 tbsp tomato purée 2 sprigs of thyme 500ml chicken stock Stuffings Slit the chicken breast and marinate it with salt and pepper and keepContinue reading ““Avtar Rana’s Poulet a la Chasseur””
“Aloo Palak with Naan”
Ingredients for Aloo Palak • 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• ¼Continue reading ““Aloo Palak with Naan””
Chefs Nectar 