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MUSHROOM &COTTAGE CHEESE DUET

APPLE & BANANA SALAD

CARAMELIZED POTATOES

BOILED VEGETABLES

CRUNCHY JULIENNE SALAD

MUSHROOM &COTTAGE CHEESE DUET

Fresh farm mushrooms 30gms

Cottage cheese 30gms

Tomato 125gms

Chopped onions 10gms

Stuffed olives 2pcs

Diced onions 10gms (1/2 cm)

Chopped garlic 5gms

Pepper corns 4nos

Chopped parsley 2sprigs

Olive oil 10ml

Chopped celery 5gms

Finely chopped carrots 10gms

Salt to taste

Crushed pepper corns 2pcs

Dry basil a pinch

Fresh cream 5ml

PREPARATION:

Cut cottage cheese and mushrooms into 0.75cm dices. Blanch, deskin, quarter, and deseed tomatoes. Fine chop them. Heat oil; sauté shopped onions, garlic, carrots and celery without colouring. Add diced mushrooms and onions. Stir for 5 minutes. Add in tomato concasse, salt, crushed pepper corns. Cover and simmer for 20 minutes. Remove lid, dry the moisture, and add in cottage cheese cubes, halved olives and basil. Cook for another 5 min. finish off by mixing in cream.

CARAMELIZED POTATOES

Potatoes 1nos

Butter 20gms

Salt to taste

White pepper powder to taste

Sugar 10gms

PREPARATION:

Wash, peel and rewash potatoes. Cut into paper thin slices. Keep under water. Grease a small dariole mould. Put 5gms sugar at the base. Arrange ¼ th slices of potatoes and salt. Repeat the process. Once more. Sprinkle sugar on top. Cover the moulds with an aluminum foil. Keep in a tray filled with 2” water. Keep in oven (180°) for about 25 min. remove from water, place in a baking tray and bake in the same oven for another 15 min. immediately demould.

BOILED VEGETABLES

Broccoli 50gms

French beans 25gms

Carrots 75gms

Salt to taste

Sugar 20 gms

PREPARATION:

String beans cut into batons. Wash, peel and trim carrots. Cut into neat batons (jardiniere). Wash and cut broccoli into neat flowerets. Boil water; add salt; boil French beans and broccoli separately until done. Drain, refresh in ice water. Reheat and serve.

For carrots, put sugar in water. Add carrots. Bring to boil, simmer until cooked. Drain, refresh and reheat.

CRUNCHY JULIENNE SALAD

BASE: lettuce

BODY: 30 gms julienne of collectively red, yellow bell pepper, capsicum

DRESSING: Vinaigrette

GARNISH: parsley