SSYK6M4K633V

Almond and Celery Soup..

Ingredients

Almonds: 50 gm

Celery: 1 shoot

Carrot: 1

Spring onions: 25gm

Asparagus tips: 5 gm

Garlic: 3 cloves

Coriander root: 5 gm

Red Chilies: 2

Salt to taste

MSG to taste

Chinese cabbage: 5 gm

Pak Choy: 5 gm

Method

Make a stock using celery roots and leaves with the onion and carrot, coriander roots and red chilies. Soak the almonds in hot water for 15 minutes. Remove the skin from the almonds and make them into a paste. After the stock is boiled, strain it and pour it into a pan. Add sliced carrots, asparagus tips, Chinese cabbage and pak Choy and bring the mixture to a boil. Add the seasoning and thicken the soup by adding the almond paste little by little. Again give it a single boil; check for seasoning and serve the soup hot garnished with fried sliced garlic.

Custard apple Cheese cake

Ingredients

For the base

Ginger nut biscuits 1 packet

Butter, melted 125 gm

For the filling

Cream cheese 250gm

Castor sugar ½ cup

Evaporated milk (cold) 250ml

Gelatin 3 tsp dissolved in ¼ cup of boiling water

Juice of 1 lemon or lime

Large custard apple 1

For garnish

Kiwi fruit ½

Almond flakes: 50gm

Shredded coconut 25 gm

Method

Crush the biscuits finely and mix with the melted butter. Press into a 20cm tart tray and chill for half an hour. Dissolve the gelatin in water. Put custard apple flesh in a blender and blend until smooth. Whip the evaporated milk until thick. Mix all ingredients together. Pour into base and place in fridge to set. After it sets decorate with slices of kiwi fruit and sprinkle shredded coconut and toasted almonds on top

Tuna Aioli Sandwich

Ingredients

4gms minced ginger

4gms minced garlic

30gms chopped green onions

10gms chili flakes

5ml extra virgin olive oil

80gms tuna

10gms cheddar cheese

1 no tomato sliced

½ no red onion sliced

120gms (2 slices) dense 7 grain bread

20gms romaine lettuce

Ingredients for the Aioli

10gms chopped garlic

10gms chopped basil

10gms mayonnaise

2gms salt

2gms white pepper

10gms Dijon mustard

10ml lemon juice

Method

For the Aioli

In a food processor or blender combine the garlic, basil, low fat mayonnaise, salt, pepper, and Dijon mustard and process till the mixture is emulsified. Add the lemon juice and check the seasoning

For the Sandwiches

Combine the ginger, garlic, green onions, chili flakes, and peanut oil. Add the tuna flakes and toss to coat. Mix this with a little aioli. Place the bread slices on a baking sheet. Place the cheese on one slice. Grill until the cheese is melted and the bread slices are lightly toasted, about 3 minutes. Place ¼ of the tuna on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Now place the remaining tuna on top. Spread some of the aioli on the second bread slice and place it on top of the tuna filling.

Herbed Goat cheese Sandwiches....

Ingredients

10gms cream cheese

20gms mild goat/teat cheese

5gms minced garlic

4gms minced fresh parsley

2gms minced fresh/dry thyme

4ml low fat milk

2gms salt

2gms freshly ground pepper

120gms (2 slices) whole wheat bread

1 cucumber, unpeeled

Method

To make the spread

Replace the cream cheese, goat cheese, garlic, thyme, parsley, milk, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional teaspoon of milk if the spread is very thick.

To make the sandwiches..

Spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on the bread. Top with the remaining slice and press lightly. Cut the sandwich into halves, thirds, or triangles.

Chilled Pineapple & Pear Soup

Ingredients

800gms fresh pineapple

400gms pears

5gms green leaf tea

50ml honey

2 whole lemons

4-6 sprigs mint

Method

Peel core and cut pineapple and pears into chunks. Combine the two and puree until smooth in a food processor. Strain through a fine sieve into a bowl. Bring 300ml water to a rolling boil and add the tea leaves. Turn off the flame immediately and allow the brew to rest for 5 minutes. Cool and strain the tea and add to the pineapple and pear puree. Add honey and lemon juice a little at a time till you get the right taste. Chill in the refrigerator. Serve in tall glasses with a sprig of mint and a wedge of pineapple on the rim.

Summer delight

Ingredients

Pineapple juice: 3/4 cups

Mango juice: ¼ cup

Lime juice: 2 tsp

Fresh cream: 3 tbsp

Raspberry syrup: 1 tbsp

Method

Chill the juices. Add lime juice, raspberry syrup, fresh cream and ice. Blend in a mixer and serve chilled.