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CRUNCHY JULIENNE SALAD

SPAGHETTI FLORENTINE

COTTAGE CHEESE IN CONCASSE OF TOMATO

BUTTER TOSSED VEGETABLE TRIO

CRUNCHY JULLIENNE SALAD

BASE: lettuce

BODY: 75 gms collective julienne of cucumber, carrots, bell pepper and carrots

DRESSING: vinaigrette

GARNISH: parsley

SPAGHETTI FLORENTINE

Spaghetti 50gms

Spinach 100gms

Onions 25gms

Garlic 4cloves

Salt to taste

Nutmeg a pinch

Fresh cream 10ml

Parmesan cheese 10gms

Olive oil 10ml

PREPARATION:

Boil spaghetti in about 1 litre of salted water. When almost cooked (aldente), drain, keep aside. Boil spinach in boiling salted water. Drain, refresh, squeeze out all water, and finally chop the spinach. Heat oil; sauté finely chopped onions and garlic. Add spinach, spaghetti, stir for a minute. Finish off by adding cheese, cream and grated nutmeg.

COTTAGE CHEESE IN CONCASSE OF TOMATO

Red ripe tomatoes 200gms

Cottage cheese 50gms

Onions 10gms

Garlic 4cloves

Salt to taste

Sugar 5gms

Crushed peppercorns 6nos

Olive oil 10ml

Basil leaves 1 sprig

Bay leaf 1no

PREPARATION:

Prepare tomato concasse. Finely chop onions, garlic. Cut cheese into 0.75 dices. Heat oil; add bay leaf, onions and garlic. Stir for a minute. Add in tomato concasse (deskinned, deseeded, finely chopped tomatoes) and crushed peppercorns. Cook till tomato is cooked and moisture almost dries up. Add in cottage cheese, salt, sugar and torn basil leaves. Stir for a minute. Serve over spaghetti.

BUTTER TOSSED VEGETABLE TRIO

French beans 50gms

Carrots 75gms

Rosemary a pinch

Mushroom (farm) 50gms

Butter 10gms

Salt to taste

PREPARATION:

Cut beans and carrots into neat batons. Boil separately apply principles of boiling vegetables. Keep aside. Wash and dice mushrooms. Heat 5 gms of butter, add mushroom, sweat, cover and cook till done. Add in salt and rosemary. Heat remaining butter and toss beans and carrots. Add salt.