Spaghetti Carbonara

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carbonara

carbonara

Ingredients


425 gm spaghetti pasta
8 slices bacon, cut in half crosswise
4 egg yolks
128 ml heavy cream
2 cloves garlic, minced
185 gm grated Parmesan cheese, divided
3gm ground nutmeg
3gm white pepper


Method

 1.Grill the bacon on a heavy skillet until crisp.Remove and drain on paper towels
 2.Bring a large pot of salted water to a boil, add pasta and cook until al dente, strain and keep aside
 3.Combine the egg yolks, cream, garlic, half the Parmesan cheese, nutmeg, and pepper in a medium bowl and beat  until well blended.
 4.Add the pasta to the skillet with the bacon drippings, place over low heat and toss for 1 to 2 minutes.Scrap the    pan with tongs to loosen pan drippings
 5.Stir in the prepared egg mixture and toss thoroughly until combined.Check for the thickness, if it is not in a    creamy sauce form, add a little hot water.Add the bacon and remaining cheese and toss again to coat,serve immediately garnished with a sprig of French parsley






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Nicoise salad

Nicoise salad

Ingredients

For vinaigrette

115ml lemon juice

180ml extra-virgin olive oil 

1 medium shallot, minced

15 gm minced fresh thyme leaves 

30gm minced fresh basil leaves 

10gm minced fresh oregano leaves 

15gm Dijon mustard 

Salt and freshly ground black pepper

For salad

1 tuna steak, slice into six pieces

3 hard boiled eggs, peeled and either halved or quartered 

6 small new red potatoes

Salt and freshly ground black pepper 

2 medium heads butter lettuce, leaves washed, dried, and torn into bite-sized pieces

10 cherry tomatoes cut into two

115gm green beans, stem ends trimmed and each bean halved crosswise

60gm niçoise olives 

60 gram mushrooms(optional)

Method

1. Marinate tuna steaks in a little olive oil for an hour.

2. Place the Dijon mustard in a bowl and add olive oil a little at a time,whisking continuously.

3.When it get thick,add lemon juice, shallot, thyme, basil, oregano, and mustard; mix well.Season to taste with salt and pepper and set aside.

4.Cook potatoes in salted water,transfer to a medium bowl with a slotted spoon. Toss warm potatoes with some of the vinaigrette; set aside.

5.Return water to boil; add green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans with vinaigrette and salt and pepper to taste;set aside.

6.Toss lettuce with  vinaigrette in a large bowl until coated. Arrange bed of lettuce on 2 serving platters. Toss  tomatoes,mushrooms with vinaigrette,arrange on the lettuce bed with reserved potatoes and beans in a mound at edge of lettuce bed.

5 Arrange hard boiled eggs, olives ,drizzle eggs with a few drops of dressing and serve immediately.

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Krazy Kochi: Buffet Weekends at Casino Hotel, Cochin

Krazy Kochi: Buffet Weekends at Casino Hotel, Cochin

Fish Colbert

Fish colbert

INGREDIENTS

4 fish fillet (small to medium size)
2 Eggs
60ml milk
200 g of Breadcrumbs
Salt
Pepper
Extra virgin olive oil

Method

1.In a dish prepare beaten eggs with milk, salt and pepper.

2.Dip each side of the fillet in the beaten eggs

3.Then breadcrumbs to coat completely.

4.Preheat extra virgin olive oil in a pan and fry the fillet until they golden   brown on the both sides.

5.Drain on kitchen paper.

6.Serve hot with french fries or roquette leaves,a piece of lemon and tartare sauce

Tartare sauce


2 egg yolks, at room temperature
15ml fresh lemon juice
185ml light olive oil
30ml sour cream
15gm finely chopped gherkins
15gm finely grated brown onion
30gm finely chopped capers
30gm finely chopped fresh continental parsley
15ml fresh lemon juice, extra
Salt & freshly ground black pepper

Method

1.Place the egg yolks and lemon juice in a bowl and whisk for 30 seconds or until   well combined.
2.With the continuous motion, gradually add the oil in a thin steady stream until   mixture is thick and pale. Transfer mayonnaise to a medium bowl.
3.Add sour cream, gherkin, onion, capers, parsley and extra lemon juice to   mayonnaise, and stir to combine.
4.Taste and season with salt and pepper. Transfer to a serving bowl, cover with   plastic wrap and store in the fridge until required





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Minestrone

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minestrone

      Ingeredients

1 carrot (150gm)

250g spinach or cabbage leaves

250gm potatoes

2 courgettes/zucchini

200g tinned black eyed beans

2 medium sized stalks of celery

1 L chicken or veg stock

1 clove of garlic,chopped

200g tinned peas

2 peeled medium tomatoes (to peel these, sink in boiling water for 2 mins, then drain, rinse in cold water and peel)

10 fresh basil leaves

200g macaroni

60ml Extra virgin olive oil

Salt to taste

1 small glass of white wine

Parmesan cheese (to serve)

     Method

1.Peel the carrot and potato,cut into 1cm cubes

2. Clean the celery and zucchini,cut into cubes

3. Heat the olive oil in a pan, add the garlic and fry until it turns golden (5-7 mins),add basil fry for a minute    more

4.Add all the vegetables.Stir for 2 mins until it’s nicely covered in the oil.

5.Mix the wine and fry the mixture for a further 2-3 minutes (to evaporate away some of the alcohol, leaving just the grape’s taste).

6.Pour the stock,let it boil,simmer. Stir and cover.

7.Use enough salt,cook till the vegetables are almost done then add the pasta

8.Add extra boiling water if the soup become very thick, check the doneness,pour into bowls, drizzle a little olive oil over each and serve with a shared bowl of grated parmesan cheese and super-crusty bread.





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Clam Chowder

    Clam chowder is often served in restaurants on Fridays in order to provide a seafood option for those who abstain from meat every Friday, which used to be a requirement for Catholics before liturgical changes in Vatican II, and on Fridays during Lent. Though the period of strict abstinence from meat on Fridays was reduced to Lent,the year-round tradition of serving clam chowder on Fridays remains. It is believed that clams were added to chowder because of their relative ease to collect.There are many varieties like New England Clam chowder,Manhattan Clam Chowder,Rhode Island clam chowder,Delaware clam chowder,Outer Banks clam chowder, Minorcan clam chowder Etc.Here we are trying the New England clam chowder 

New England clam chowder

Ingredients -

1.2kg Whole Baby Clams, reserve juice

6 slices Bacon, cooked crisp, drained, crumbled and set aside.

1 dash White or Cooking Wine

1 small Onion, chopped

4 inside stalks Celery, sliced, with leaves

2 medium Carrots, thinly sliced

5 cloves Garlic, pressed

7ml Worcestershire Sauce

5gm Thyme Leaves

1.1L Heavy Whipping Cream

445 gm Red Potatoes cubed, with skins

240ml Clam Juice

15 ml Butter

1 Bay Leaf 

Salt and Fresh Ground Black Pepper, to taste

1 Lemon, cut in wedges

Preparation:

1.Heat butter in a stockpot.

2.Sauté onion, celery, carrots, and garlic in butter or wine until vegetables are soft..

3.Stir in cubed potatoes and clam juice.

4.Bring to a gentle boil.

5.Reduce heat to low. Cover stockpot and simmer 15 minutes, or until potatoes are tender.

6.Stir in whole baby clams and reserved liquid, Worcestershire sauce, thyme leaves, heavy whipping cream, bay leaf, and crumbled bacon.Simmer for 15-20 minutes.Remove from fire and serve with lemon wedges. 

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Ratatouille

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Ratatouille

Ingredients :

60ml olive oil
2 onions
3 bell peppers, cut into one inch squares(different colors)
2 eggplants, cut into 1/2 inch cubes
2 zucchini, cut into 1/2 inch cubes
4 cloves garlic, minced or crushed
900gm tomatoes, chopped
15 gm fresh thyme
salt and pepper
60gm fresh basil

Howto:-

1.Prepare the bell peppers,eggplant,zucchini,tomatoesand garlic,mince the thyme and sliver onions.

2.Heat olive oil in a heavy pot on medium heat.Add onions to oil,stir for two minutes.

3.Add bell peppers, stirr for a while then eggplants, stirring well to coat it with oil. At this point all the olive oil will have soaked into the eggplant, so stir often to keep them from burning.

4.Add zucchini and stir it in once the eggplant has softened a bit.

5.Add the garlic to the vegetables, stirring well for two, three minutes and the tomatoes too.Mix the thyme along with salt and pepper to taste. Stir well and cook for two more minutes.Turn down heat and cover the pot. Simmer until everything is soft and well blended (about 40 minutes)

6.Stir in basil and remove from heat. Serve on top of rice if desired.



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Pommes Dauphine

Pommes Dauphine

Ingredients:

900gm potatoes
60 butter
135 ml milk
salt
pepper

For the choux pastry

128 gm flour
225ml water
5gm salt
225gm butter
6 eggs

method:

1.Boil the potatoes till soft. Drain the potatoes and add the milk, butter, salt and pepper, mash till lumps are   gone. Set aside.
2.In a pan heat the water, butter and salt till the butter melts. Bring to a boil then take off the stove. Add the   flour at once, all of it and beat with a wooden spoon.
3.Continue beating till the flour dough starts to form a "ball". Let cool for just a minute then beat in two eggs,   stirring to incorporate well then add the remaining eggs one at a time till it is glossy and falls from spoon.
4.Now beat the choux into the mashed potatoes.
5.Heat the oil to 350degree F(176degree C). Drop the mixture  into the fat in small 1 1/2 inch size balls. Add only 4-6 at    a time and cook, turning them as needed, till they are brown and golden.
6.Drain on paper towels or brown paper bag. Keep in a warm (300degree F - 148degree C ) oven until all are cooked. Keep them from  touching each other to ensure crispness.


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Wild Mushroom Ragout

Wild Mushroom Ragout

Ingredients:

30gm Butter

7gm finely chopped garlic

3-4 shallots (makes a generous half cup) finely chopped

520gm coarsely chopped mushrooms

salt and pepper

170 ml red wine (Carbernet Sauvigon works)

340 ml beef broth

1.In a large flat bottom pan, melt the butter over medium heat. Once the butter is melted, saute the garlic and   shallots for about 3 minutes till the shallots get soft.

2.Add the mushrooms, add salt and pepper and cook for 7 minutes.

3.Increase the heat to medium high and pour the wine. Cook for 2-3 minutes to reduce the wine to less than half   

4.Reduce the heat to low, add the broth and simmer for about 25 minutes. Most of the liquid should be gone,add a lil more butter if needs and serve hot.

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Roast beef

Roast beef is often served within sandwiches and sometimes is used to make hash. In the UK, Canada, Ireland, and Australia, roast beef is one of the meats traditionally served at Sunday dinner, although it is also often served as a cold cut in delicatessen stores, usually in sandwiches. A traditional side dish to roast beef is Yorkshire pudding.

In the UK, roast beef is the signature national dish which holds cultural and nationalistic meaning for the English.

Roast beef

INGREDIENTS

1200gm Boneless Rump Roast ( end cut with a lot of fat marbling)
Olive oil
1 cloves of garlic (8slivers)
Salt and pepper

For the gravy:
Red wine, water, and or beef stock
corn starch

METHOD

1 Preheat the oven to 375°F.(190°C)

2 With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.

3 Brown the roast at 375°F for half an hour. Lower the heat to 225°F(107°C). The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F(57°C-60°C). Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.

For gravy

1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 30ml of the drippings in the pan.

2 Into the 30ml of drippings in the pan stir in 30gm of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly to brown the flour, and stir constantly.

3 Slowly add back some of the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition, add either water, milk, stock, or cream to the gravy, enough to make 2 cups. Season the gravy with salt and pepper and herbs.

To serve

carve the beef in to medium thick slices, arrange with mashed potato, roast gravy,steamed beans and some tomato wedges

Duck à l'orange

Duck à l'orange

Ingredients:

2 Peking duck breasts or 1 mallard breast (600gm to 900gm each)

Salt and pepper

1 juicing orange

115 ml water

115 ml concentrated duck broth

3gm sugar

15 ml orange flavored liqueur

15 ml sherry, or red wine vinegar, or more to taste

40gm cold unsalted butter

Orange wedges

How to:

1.Score the skin side of the duck breasts in 2 directions, about 20 slashes per direction. Season the breasts on     both sides with salt and pepper. Reserve in the refrigerator.

2.Cut off 1 end so the orange can stand on the cutting board, and slice off 2 (2-inch) strips of zest. Cut the zest   into fine julienne, then blanch the zest for 1 minute in the cup of boiling water. Juice the orange, strain the   juice into a saucepan, and boil it until it's reduced to about 1 tablespoon.

3.Reduce the concentrated duck broth in a small saucepan to about 2 tablespoons until it's lightly syrupy.

4.Heat a saute pan over medium to high heat and saute the duck breasts, skin side down, 8 to 10 minutes for the   Pekin duck breasts and 12 to 18 minutes for the mallard. Turn the breasts over, adjust the heat to high, and cook   for 1 minute for the Pekin duck and 2 minutes for the mallard.

5.Pour the fat out of the pan and deglaze the pan with the reduced  orange juice. Use a whisk to add the glaze. Add   the sugar,orange flavoured liqueur, orange zest, and vinegar, and simmer the sauce for about 30 seconds to cook   off the alcohol. At this point, adjust the thickness of the sauce ,add 1 or 2 teaspoons water to thin it or   simmer the sauce for a moment to reduce and thicken it.Whisk in the cold butter, keeping the pan and whisk moving   until all the butter melts.Season, to taste, with the pepper, and if needs,a few more drops of vinegar.

6.Slice the breasts crosswise, arrange the slices on individual heated plates, and spoon the sauce over the   breasts. Serve hot, with orange wedges if desired.

Gazpacho - Gaspacho

Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. It is widely consumed throughout Spain, neighboring Portugal (known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite.

Gazpacho

Ingredients -

10 large Tomatoes, blanched, peeled, cored and diced into 1/3 cm pieces
60 ml Extra Virgin Olive Oil
60 ml Red Wine Vinegar
950 ml Tomato Juice
3 cloves Garlic, minced
5gm Coarse Salt
5gm Fresh Ground Black Pepper
6 Cucumbers, sliced 1/3cm thick pieces
2 medium White Onions, chopped
30gm sliced Almonds

Preparation:

1.Add extra virgin olive oil and vinegar to large bowl. Whisk to combine.

2.Stir in tomato juice, minced garlic, salt, and fresh ground black pepper.

3.Whisk to combine.

4.Stir in diced tomatoes, sliced cucumbers, chopped onions, and sliced almonds.

5.Cover with plastic wrap, and refrigerate overnight.

6.Serve chilled.

Salade de carottes à la marocaine

Method 1

Method 2

Ingredients 


8 carrots (450gm)

15 gm cumin

juice of 1 lemon

1 bunch fresh cilantro

3 cloves garlic

30 ml olive oil

5gm salt

5gm pepper

3gm cayenne pepper

Preparation style 1.

1.Peel and slice the carrots and cook with 1 clove of garlic in boiling salted water for 15 minutes (they are "al   Dante"). Drain.

2.Wash the cilantro finely and drain,chop the remaining 2 cloves of garlic.

3.In a small mixing bowl,whisk together the garlic, olive oil, lemon juice,chopped cilantro, salt, pepper and   cayenne. Add more salt, pepper or cayenne pepper to the dressing according to your taste.

  When they have cooled, mix the carrots with the dressing and serve or refrigerate.

Preperation style 2.

 Boil and strain the carrots as mentioned above, then


1.Wash the herbs finely,chop and mix with chopped garlic.Add cumin,olive oil and  lemon  juice. Pour the     mixture into a pan.

2.Cook the mixture over high heat for 5 minutes, stirring constantly. Add carrots,salt, pepper and cayenne pepper

3.cook about 10 to 15 minutes over low heat. Stir occasionally to coat the carrots mix.

4.Switch off the flame, keep it in the pan itself for 3 to 5 minutes. Can serve in room temperature or as chilled.

enjoyyy




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French Onion Soup

Onion soups have been popular from Roman times. They were the food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. The crouton on top is reminiscent of ancient soups

French Onion Soup

French Onion Soup

6 large red onions,thinly sliced.
45 ml Olive oil
5 gm  sugar
2 cloves garlic, minced
2L beef stock
115 ml dry vermouth or dry white wine
1 bay leaf
5 gm dry thyme
Salt and pepper
8 slices of toasted French bread
340 gm grated Swiss Gruyere with a little grated Parmesan cheese

METHOD

1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned 

   (about 30-40 minutes). Add the sugar about 10 minutes into the process to help with the carmelization.

2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially                     and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper.             Discard   the bay leaf.

3 Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the      broiler until the cheese bubbles and is slightly browned. Serve immediately.

for beef stock

 3.5 kg beef bones
 60ml Oil
 6.5 L cold water
 225 gm onions, coarsely chopped
 115gm carrots, coarsely chopped
 115 gm celery, coarsely chopped
 225gm tomatoes, quartered
 85gm tomato paste, thinned with a little water
 3 or 4 parsley stems, chopped
 2gm thyme leaves
 1 bay leaf
 1 whole clove
 2gm cracked black peppercorns
 1 clove garlic, crushed


1.Preheat the oven to 400F.Roast the bones on a roasting pan for 30 minutes, turning occasionally. Paint the bones   with a thin layer of tomato paste, and roast for an additional 30 minutes, turning occasionally, until evenly   browned.

2.Place the bones in the stockpot and cover with cold water. Bring to a boil, and then lower to a simmer. Skim any   scum that forms on the surface gradually as needed.

3.Drain and reserve the fat from the pan; deglaze the pan with water and add to the stockpot. Continue to simmer   the stock for 6-7 hours, skimming as needed. If necessary, add more hot water to keep the bones covered.

4.Toss the onions, carrots, celery with the fat and brown in the oven.

5.Add the browned mix and tomatoes.

6.Place the parsley, thyme, bay leaf, cloves, peppercorns in a cheese cloath and tie it into a sack,then add to the   pot. Simmer for another 1-2 hours.

7.Strain the stock through a china cap layered with cheesecloth, and cool the stockpot in an ice-water bath. Transfer to a container and refrigerate overnight; the next day, skim off all the fat that's risen to the surface.




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Aile de Raie aux Câpres - Pommes vapeur

Here is a dish with skate, a simple and delicious dish from French cuisine. Though I used steamed potatoes here, you can try with sauted  potatoes.

Aile de Raie aux Câpres - Pommes vapeur

Skate wing with Capers - Steamed potatoes

 things we need

4 small skate wings 900 gm

120 gm butter (unsalted)

120 gm capers in vinegar 

60ml olive oil 

bouquet garni

1 shallot

salt & pepper

4 big potatoes

15 gm chives

how to:

1.Peel the shallot and cut it longwise in 2 halves.

2.Put the skate wings in a large sauce pan and cover them with cold water ; add the bouquet garni, the  shallot,salt,15 ml capers vinegar, and 15 ml olive oil into the water.

3. Bring the water to the boil and simmer for 15 minutes ; the water must never boil (it would damage the fish).

4. In the meantime, prepare the sauce : put the 45 ml olive oil into the pan, add the butter and melt it on a gentle flame ; it will froth for one or two minutes, then add the capers and 45 ml of their vinegar in the pan ; add salt & generous pepper, mix, switch off the flame and cover while you prepare the potatoes.

5.Peel and cut the potatoes into thick slices and steam or boil it.

6.When the skate is ready, carefully drain each piece in a skimmer and put it in a large plate ; if the skate has a thick top skin, take it off with a knife 

7. Pour the capers' sauce on the wings and serve immediately, garnished with chopped chives.

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salad Lyonnaise

Salad Lyonnaise is a great salad said to have originated in Lyon, France.It is a popular bistro menu item worldwide.Normally it is coming with frisee, but other salad greens also can be tried
  There are two varients for the dressing: shallot vinaigrette and dijon vinaigrette
here I am using the shallot dressing but you can try and select any. In my opinion both are simply awsome !!

Salad Lyonnaise 

Salad Lyonnaise

Things we need

2 head frisee, washed and dried
8 strips of good bacon, thick cut
4 eggs
20 thick chunks of baguette
60 ml olive oil or butter
2 clove garlic, pressed

For the dressing:

60 ml sherry or white wine vinegar
45 gm finely chopped shallots
60 ml olive oil
60 gm walnut or hazelnut oil
black pepper and salt,to taste

Now the how to :

1.Fry the bacon until crisp.Make it cool enough to handle  crumble into bite sized pieces,keep aside.
2.Place olive oil or butter in a small skillet and add the garlic.flame should be medium.As soon as the garlic starts to sizzle, add the bread cubes and toss to coat. Toast until crispy and brown and set aside.
3.Whisk the olive oil and vinegar together, when gets a fine mixture, add finely chopped shallots,hazelnut,salt and pepper. Toss with the frisee and divide between four plates.
4.Poach the eggs in gently simmering water for about 3 to 4 minutes and then remove with a slotted spoon.
5.Top each serving of frisee with crumbled bacon,five pieces of bread pices,and poached egg. Sprinkle with a tiny bit of salt, grind over a little of black pepper, and serve

  For Dijon vinaigrette,simply replace shallots to Dijon mustard.Nuts can be avoided to your choice. To make vinaigrette, place the Dijon mustard (30 gm) in a whisking bowl.Add oil while whisking thoroughly. when it is done, continue whisking and add the vinegar, adjust the taste with salt and black pepper

  Thank you





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Fish N chips

Fish and chips is a popular take-away food that originated in the United Kingdom in 1858 or 1863.It consists of deep-fried fish in batter or sometimes breadcrumbs with deep-fried chipped (slab-cut) potatoes.


Popular tradition associates the dish with the United Kingdom and Ireland.
fish and chips remains very popular in the UK and in areas colonised by British people, such as Australia, New Zealand and Canada. It has also been popular in the Faroe Islands since the time it was introduced during the British occupation of the Faroe Islands in the Second World War.

Fish & chips

OK, enough of history.. now lets try it ..




Things we need


4   large potatoes, peeled and cut into strips
130   gm all-purpose flour
5gm  baking soda
5 gm ground black pepper
110ml beer, chilled
1 egg
salt,  to taste
500  gm cod (or any kind of fish) fillets
vegetable oil for frying




How to fry


1. mix together flour, baking soda, salt, and pepper in a bowl. Stir in the beer and add egg; stir until the mixture  is smooth, add more beer if needed.
2. wash the potatos and cut in to strips
3. Preheat the oil to 350 degrees F (175 degrees C)
4. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
5. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown.  (Start frying in high temperature then low a little after one or two minutes. so that the fish will be cooked well.To get the correct colour and crispness,high the temperature again before removing from oil). Drain well on paper towels.
6. Fry the potatoes again for 1 to 2 minutes for added crispness.Serve with tomato ketchup and tartar sauce, garnished with a piece of lime and parsley

Note: Beer can be replaced with sparkling water

Waldorf Salad

The salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City

Oscar Tschirky, who was the Waldorf's maître d'hôtel  has the credit to develop it . In 1896, Waldorf Salad appeared in The Cook Book by 'Oscar of the Waldorf'; the original recipe did not contain nuts, but they had been added by the time the recipe appeared in the Rector Cook Book in 1928.Cole Porter featured it in his song "You're the Top" made it so popular.

waldorf Salad

Waldorf Salad

OK, so yesterday we made Mayonnaise for Russian salad, I am sure there will be a little balance from that.Did you keep it in your chiller? Thinking when to use it?

here is another simple but mouth watering recipe

All time favorite, Waldorf salad With the goodness of apple, crunchiness of celery and the nutrition of walnuts

How is it?

  Here is the recipe, try and add to your dining table :)

Ingredients:

2 medium apples, coarsely chopped

115 gm grapes 

65 gm chopped celery

65 gm coarsely chopped walnuts

115 gm mayonnaise

25 gm sugar

15-20 ml lemon juice

Preparation:

Place chopped apple, celery,grapes and walnuts in a bowl. Combine mayonnaise, sugar and lemon juice. Toss mayonnaise mixture with apple mixture. Serve waldorf salad over salad greens if desired. Waldorf salad serves 4 to 6.

Russian salad

Russian salad

Russian salad

Russian salad (also known as Salad Olivier) is a composed salad of diced vegetables and meats bound in mayonnaise. A typical modern homemade Russian Salad contains carrots, ham, onions, boiled eggs, cucumber, peas, potato and mayonnaise. Earlier, it always included cold meat such as ham, game or tongue, or fish. 

The original version of the salad was invented in the 1860s by Lucien Olivier, the chef of the Hermitage Restaurant, one of Moscow's most celebrated restaurants.

OK, so now we have enough information

but today we will go to a simple version

ready??

here it is

1, 2, 3......

Ingredients

2 medium  beetroot

 3 waxy potatoes

100g fresh shelled peas

100g  carrots

½ small cauliflower, picked into florets

100g green beans, sliced

3 large eggs

2 dill pickled gherkins or a handful cornichons, diced 

45 gm mayonnaise 

Small bunch of fresh dill or parsley, to garnish (optional)

Method

1. Boil the beetroot in a pan of salted water for 20-30 minutes, until tender. Cool a little,remove skin then cut into dice.

2.Peel and dice the potatoes to the same size as the beetroot. Boil in a pan of lightly salted water until tender.

3.Blanch the peas, carrots, cauliflower and beans. Drain and cool in a chiller.

4. Finally, cook the eggs in boiling salted water for 8 minutes. Plunge them into a bowl of cold water, then peel and halve or simply cut in to the same sizes of other vegetables

5. Mix the pickle with all the vegetables and fold them into the mayonnaise in a bowl. Season and top with  eggs and dill or parsley

  So, now we have it. But I didn't include the recipe for mayonnaise .Because it is better to get a ready-made one than making our own

Anyway those who want to try their own, here is the method

Ingredients

2 eggs

30 ml lemon juice

10 ml prepared yellow mustard

360 ml vegetable or olive oil

salt and pepper to taste

method

Combine the egg, lemon juice and mustard in the container of a blender or food processor. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.

 so, enjoyyyyyyyyyyy

Happy eating :) 

Potato leek soup

Poato leek soup.

hi friends... I am here again

today we are going to make a soup with potato and leeks, try.. you will love it  :)

Ingredients -


30 gm  Unsalted Butter
445gm  Leeks, white and pale green parts only, thinly sliced
1400gm Baking Potatoes, scrubbed, peeled and diced
235 ml Whipping Cream
18 gm  Coarse Salt
36 gm  All-Purpose Flour
1.8 L  Cold Water
chopped Fresh Chives, for garnish
celery stick,for garnish (optional)

so, now we are making the real thing,

1.Add butter to stockpot. Melt over medium heat.
2.Sauté leeks 5 minutes, or until soft,season with salt.
3.Sprinkle leeks with flour. Sauté 1 minute,stir in water and diced potatoes. Bring to a boil over medium-high heat.
4.Reduce heat to low. Simmer 25 minutes.
5.Spoon potatoes and leeks into blender with a little soup broth.
6.Puree until smooth.
7.Return to stockpot. Stir in whipping cream.
8.Add the cream just before serving.
9.Garnish single soup servings with fresh chives.

 So, you are again with a delicious dish

beware keep an eye on your weight, I don't want any of you getting over weighted, so.. we will try 

some salads next.. till then bye byeee....