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Thursday, 8 November 2012

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chilli2cherry.com

MENU 21



MUSHROOM &COTTAGE CHEESE DUET

APPLE & BANANA SALAD

CARAMELIZED POTATOES

BOILED VEGETABLES

CRUNCHY JULIENNE SALAD



MUSHROOM &COTTAGE CHEESE DUET

Fresh farm mushrooms 30gms
Cottage cheese 30gms
Tomato 125gms
Chopped onions 10gms
Stuffed olives 2pcs
Diced onions 10gms (1/2 cm)
Chopped garlic 5gms
Pepper corns 4nos
Chopped parsley 2sprigs
Olive oil 10ml
Chopped celery 5gms
Finely chopped carrots 10gms
Salt to taste
Crushed pepper corns 2pcs
Dry basil a pinch
Fresh cream 5ml

PREPARATION:

Cut cottage cheese and mushrooms into 0.75cm dices. Blanch, deskin, quarter, and deseed tomatoes. Fine chop them. Heat oil; sauté shopped onions, garlic, carrots and celery without colouring. Add diced mushrooms and onions. Stir for 5 minutes. Add in tomato concasse, salt, crushed pepper corns. Cover and simmer for 20 minutes. Remove lid, dry the moisture, and add in cottage cheese cubes, halved olives and basil. Cook for another 5 min. finish off by mixing in cream.

CARAMELIZED POTATOES

Potatoes 1nos
Butter 20gms
Salt to taste
White pepper powder to taste
Sugar 10gms

PREPARATION:

Wash, peel and rewash potatoes. Cut into paper thin slices. Keep under water. Grease a small dariole mould. Put 5gms sugar at the base. Arrange ¼ th slices of potatoes and salt. Repeat the process. Once more. Sprinkle sugar on top. Cover the moulds with an aluminum foil. Keep in a tray filled with 2” water. Keep in oven (180°) for about 25 min. remove from water, place in a baking tray and bake in the same oven for another 15 min. immediately demould.


BOILED VEGETABLES

Broccoli 50gms
French beans 25gms
Carrots 75gms
Salt to taste
Sugar 20 gms

PREPARATION:

String beans cut into batons. Wash, peel and trim carrots. Cut into neat batons (jardiniere). Wash and cut broccoli into neat flowerets. Boil water; add salt; boil French beans and broccoli separately until done. Drain, refresh in ice water. Reheat and serve.
For carrots, put sugar in water. Add carrots. Bring to boil, simmer until cooked. Drain, refresh and reheat.

CRUNCHY JULIENNE SALAD

BASE: lettuce

BODY: 30 gms julienne of collectively red, yellow bell pepper, capsicum

DRESSING: Vinaigrette

GARNISH: parsley




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