CO-STARTERS, CONTINENTAL, Recipes

BACON ROLLED MUSTARD CHICKEN

INGREDIENTS: Chicken breast: 2 Dijon mustard: 1 tbsp Garlic, chopped: 2-3 Red chilli flakes: 1 tsp Parsley, chopped: 1 tbsp Salt to taste Bacon strips, halved: 4 Olive oil: 1 tsp   METHOD Halve chicken breasts, cut into thin strips, after trimming any fat & pat dry. Marinate it in a mixture of Dijon mustard, … Continue Reading

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CO-STARTERS, CONTINENTAL, Recipes, VEG

FRENCH BEANS FRY (VEG)

INGREDIENTS: Cooking oil to deep fry: 1 cup French beans, halved: 100 gm Parsley, chopped: 1 tsp Coriander leaves, chopped: 1 tsp Salt to taste Tomato ketchup: 1 tsp Green chili sauce: 1 tsp Mustard sauce: 1 1/2 tsp Black pepper powder: 1/2 tsp Cornflour: 2 tbsp Flour: 2 tbsp Juice of half a lime … Continue Reading

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CO-STARTERS, CONTINENTAL, Recipes

MELTED CHEESE BALLS

INGREDIENTS: Processed cheese, grated: 1 cup Salt: a pinch Black pepper powder: 1/2 tsp Breadcrumbs, dry: 1 cup Oregano, dry: 1/2 tsp Rosemary, fresh: 1/2 tsp Egg whites, whisked: 2 Red chili flakes: 1/4 tsp Egg yolks: 2 Cooking oil to deep fry: 1 cup   METHOD Take a bowl, add cheese, salt, black pepper … Continue Reading

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CO-STARTERS, CONTINENTAL, Recipes, VEG

PENNE FRITTERS (VEG)

INGREDIENTS: Penne pasta (large shell variety), blanched: 16 FOR THE FILLING Olive oil: 1 tbsp Garlic, chopped: 2 Onion, chopped: 1 Button mushrooms, finely chopped: 1 packet Capsicum, finely chopped: 1 Salt to taste Black pepper powder: 1/4 tsp Oregano: 1/2 tsp Mozzarella cheese, grated: 1 tbsp Coriander leaves, chopped: 1 tbsp FOR THE BATTER … Continue Reading

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CO-STARTERS, CONTINENTAL, Recipes

ITALIAN STUFFED EGGS

INGREDIENTS: ‘Eggs, hard boiled: 6 Onion, chopped: 2 tsp Mayonnaise: 2 tsp Red chili powder: 1/2 tsp Tomato, chopped: 2 tsp Mustard paste: 1 tsp Salt to taste White pepper powder: 1/4 tsp Black pepper powder: 1/4 tsp Parsley, chopped: 1 tsp Olive oil: 1 tsp   METHOD Halve the hard boiled eggs, scoop out … Continue Reading

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CO-STARTERS, CONTINENTAL, Recipes, VEG

CRISPY FRIED & BAKED CAULIFLOWER (VEG)

INGREDIENTS: Cooking oil to deep fry: 1 cup Cauliflower florets: 8 Flour: 3 tbsp Cornflour: 2 tbsp Ginger, chopped: 1/2″ Green chilies, chopped: 2 Salt to taste Bread crumbs: 1/2 cup Cheese, grated: 1/4 cup Black pepper powder: 1/4 tsp Chat masala: 1/4 tsp Tobasco: a few drops   METHOD Preheat oven at 180 deg … Continue Reading

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CO-STARTERS, CONTINENTAL, Recipes, VEG

STUFFED MUSHROOMS (VEG)

INGREDIENTS: Button mushrooms, large: 16 Olive oil: 1 tbsp Garlic, chopped: 4 Onions, chopped: 1 Broccoli florets, blanched & finely chopped: 6 Capsicum, finely chopped: 1/4 Red pepper, finely chopped: 1/4 Yellow pepper, finely chopped: 1/4 Salt to taste Black pepper powder: 1/2 tsp Mozzarella cheese, grated: 2 tbsp FOR THE BATTER Flour: 1/2 cup … Continue Reading

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CO-STARTERS, CONTINENTAL, Recipes

HAZELNUT CRUSTED CHICKEN WITH CHEESE SAUCE

INGREDIENTS: Flour: 2 tbsp Chicken stock cube: 1 Garlic powder: 1 tsp Egg whites: 2 Hazelnuts, crushed: 1 cup Chicken breast, skinless: 4 Extra virgin olive oil: 2 tbsp FOR CHEESE SAUCE Milk: 1 cup Cheddar cheese: 1/2 cup Sage leaves, chopped: 1 tsp   METHOD Preheat oven at 180 deg C. Take a bowl, … Continue Reading

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CO-STARTERS, CONTINENTAL, Recipes, VEG

SPINACH CALZONE (VEG)

INGREDIENTS: FOR THE DOUGH Flour: 1/2 cup Milk: 1/4 cup Water: as required FOR THE STUFFING Potato, boiled & mashed: 1 Spinach leaves, shredded: 1/2 a bunch Mozzarella cheese, grated: 1/4 cup Cottage cheese, grated: 1/4 cup Red chili flakes: 1 tsp Salt to taste Olive oil: 1 tbsp   METHOD For the dough, take … Continue Reading

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CO-STARTERS, CONTINENTAL, Recipes, VEG

SPINACH CORN CAKES (VEG)

INGREDIENTS: Cottage cheese, grated: 1/2 cup Olive oil: 1 tbsp Spinach leaves: a bunch American corn kernels, blanched: 1/4 cup White pepper powder: 1/4 tsp Processed cheese: 2 tbsp Oregano: 1 tsp Salt to taste   METHOD Take a bowl, add cottage cheese. Heat a pan, add olive oil, spinach leaves & wilt on high … Continue Reading

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