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 ofContinue reading “Cottage Cheese Rolls with Sun dried tomato”
Tag Archives: chefpintrest
“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%)Continue reading ““Salmon with honey Mustard Cream Sauce””
Grilled Shrimps Bruschetta Piza..zz with Dijon Mustard drill
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”
“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””
“Curried fish Rana,s Style”
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 tablespoonContinue reading ““Curried fish Rana,s Style””
Chefs’ Nectar,” Prawns Croquettes with Mint Mayonnaise”
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 springContinue reading “Chefs’ Nectar,” Prawns Croquettes with Mint Mayonnaise””
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 theContinue reading “Chef,S Nectar, “Red Beans soup with Lotus Seeds””
Herbal Jelly- “Gui Ling Gao”
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 GaoContinue reading “Herbal Jelly- “Gui Ling Gao””
Chef’s Nectar Special, Chilled Mango, Pomelo & 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 toContinue reading “Chef’s Nectar Special, Chilled Mango, Pomelo & Sago”
Chefs Nectar 