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MENU 25

TOMATED SPAGHETTI SERVED

 WITH

 FRUITY SALAD

BUTTERED SPINACH – COTTAGE CHEESE COMBINATION

 &

LORENGE VEGETABLES

TOMATED SPAGHETTI SERVED WITH FRUITY SALAD

FRUITY SALAD

BASE: cabbage cups

BODY: 60gms collective dices of papaya, apples and pomegranate

DRESSING: 5ml salad oil + 5ml honey + 5ml lime juice + salt + a pinch of French mustard powder

GARNISH: crushed peppercorns

TOMATED SPAGHETTI

Spaghetti 100gms

Chopped garlic 4cloves

Thin tomato sauce 50ml

Salt to taste

Crushed peppercorns 4nos

Parmesan cheese 20gms

Cream 20ml

Olive oil 20ml

Bell pepper 25gms

PREPARATION:

Cook spaghetti in boiling water until almost done (al dente). Drain, refresh and keep aside. Heat oil, sauté garlic for about 10 seconds. Add spaghetti, tomato sauce and cream. Garnish with bell pepper juliennes.

BUTTERED SPINACH – COTTAGE CHEESE COMBINATION

Spinach leaves 250gms

Cottage cheese (diced) 50gms

Onions chopped 10gms

Garlic chopped 4 cloves

Nutmeg a pinch

Salt to taste

Crushed peppercorns 2 nos

Salted butter 25gms

Parmesan cheese 10gms

PREPARATION:

Blanch spinach in salted water. Drain, refresh, squeeze out water and fine chop the spinach. Keep aside. Heat butter over low fire. Sauté finely chopped onions and garlic for 30 seconds, add spinach, salt, peppercorns, nutmeg, and cottage cheese. Stir for a minute. Sprinkle parmesan. Mix.

LORENGE VEGETABLES

Carrots, beans, pumpkin cut into diamond shape 50gms

Butter 20gms

Salt & pepper to taste

PREPARATION:

Boil separately vegetables in salted water. Drain, refresh. Heat butter; toss the vegetables for a few seconds. Season.