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””
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Chef’s Nectar, “Fish Florentine”
Ingredients for making the Fish 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 likeContinue reading “Chef’s Nectar, “Fish Florentine””
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, Lamb Shank with Pumpkin puree and exotic greens
Ingredients for making the Lamb Shank 4 shallots chopped 2 garlic cloves 4 small lamb shank Salt and freshly ground pepper to taste 4 tsp olive oil 200 ml dry red wine 400 ml lamb stock 2 sprigs rosemary 4 sprigs thyme 250 gms pumpkin 4 tbsp apple juice 1 tbsp honey 20 gms BroccoliContinue reading “Chefs Nectar, Lamb Shank with Pumpkin puree and exotic greens”
Chefs Nectar, Moroccan Spiced Cauliflower Soup
Ingredients for making the soup 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 tspContinue reading “Chefs Nectar, Moroccan Spiced Cauliflower Soup”
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”
Chefs Nectar, Strawberry Cheese Cake
Ingredients for making the Cheese Cake Making the Crust 2 cups graham cracker crumbs, about 2 sleeves 1/4 cup granulated sugar 6 tbsp unsalted butter, melted Making the filling 32 ounces cream cheese, room temperature 1 1/3 cups granulated sugar 1 cup sour cream, room temperature 1 tsp vanilla extract 1/4 tsp salt 4 largeContinue reading “Chefs Nectar, Strawberry Cheese Cake”
“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””
“Amuse Bouche Salad de Broccoli”
Ingredients for Amuse Bouche 8 small Broccoli flowerets Salt, to taste 1 tsp White Truffle Oil 1 tsp Asiago cheese, finely grated 1-1/2 tsp Pine nuts, toasted 2 pcs black olives 2 sprigs spring onions 4 Unsalted Tarts shells Method of making the Amuse Bouche Steam the flowerets just until tender crisp, drain. Put oneContinue reading ““Amuse Bouche Salad de Broccoli””
Chefs Nectar 