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Monday, 26 November 2012

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MENU 24


TANGY MEDITERRANEAN SALAD

SPAGHETTI NAPOLITAINE WITH PAN SEARED COTTAGE CHEESE

GARLIC BROCCOLI


TANGY MEDITERRANEAN SALAD

BASE: lettuce
BODY: small diced yellow pepper + red bell pepper + raw/boiled diced mushrooms + diced capsicum + black olives
DRESSING: 10ml olive oil + 3-4 ml vinegar + salt + pepper powder + French mustard powder + chopped garlic
GARNISH: chopped parsley

SPAGHETTI NAPOLITAINE WITH PAN SEARED COTTAGE CHEESE

Boiled spaghetti (al dente) 50gms
Tomato concasse 8 – 10gms
Chopped garlic 5gms
Salt to taste
Crushed peppercorns 4 to 6 nos
Sugar a pinch
Chopped celery stalk 5gms
Parmesan cheese 10gms
Olive oil 15ml
Tomato juice 25ml

PREPARATION:

Heat olive oil in a pan. Add onions, garlic and celery. Stir for 30 seconds. Add tomato juice. Cook for about 12 – 15 minute. Add in sugar, spaghetti, toss for 2 minutes  Add in parmesan cheese.
FOR PAN SEARED COTTAGE CHEESE

Cottage cheese 60gms slice

MARINATION-

Olive oil + salt + crushed peppercorns + tobacco + tomato ketchup + paprika + lime juice + mixed dried herbs

PREPARATION:

          Marinate the cottage cheese for about 2 hours. Heat a pan. Place the marinated cottage cheese and sear on both sides. Place over spaghetti. Garnish with dill leaf.

GARLIC BROCOLLI

Broccoli 50gms
Butter 5gms
Salt to taste
Garlic chopped 5gms

PREPARATION:

Boil water with salt. Add in broccoli flowerette. Cook for 2 – 3 minutes. Drain, refresh. Melt butter, add garlic, and stir for 10 seconds. Add broccoli and toss for a minute. Serve.


















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