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Thursday, 22 November 2012

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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.



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