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