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Tuesday, 11 December 2012

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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.




















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