Copy the below mention recipes in your journal as per date mentioned. Repeated dishes, methods need not to copy but write their dishes names in Index part necessarily. And submit your complete journal from 24/10/16 onwards as per your classes.

 

26/9/16 -- Cream de Champignon Potage/ Potato Salad / Pasta Arabiata/ Oeuf Farci/ Sauted Vegetables.

Creme de Champignon Potage –

Ingredients – Mushroom – 450gm, Cream Sauce – 50ml, Garlic – 5gm, Black pepper whole – 6-7nos., Butter- 50gm S&P – To taste, Fresh Cream – 50ml, Leek leaves – 1/2tsp, Veg Stock – 1.5lit., Parsley – 1 Sprig

Method –Firstly, wash the mushroom and then blanch it.

Make the puree of it. Now add butter melt it then add mire-poix and brown it for sometime.

Now add the cream sauce into mushroom puree, add veg stock and leave it on simmer temperature for cooking,

Add the seasoning,add fresh cream and  mix nicely.

Serve hot with the garnish of cream and parsley sprig.

Potato Salad –

Ingredients – Potato- 400gm, Mayonnaise Sauce- 150ml, S&P – To Taste, Mustard Paste- A Pinch, Parsley- ½ tsp

Method – Firstly, de-skin and cut the potatoes into dice shape and blanch it in salted water till it becomes soft.

Drain the water and keep the potatoes aside.

Make mayonnaise sauce and mix into potato.

Check the seasoning and serve cold with the garnish of parsley sprig. 

Oeuf Farci :-

Ingredients-Egg-8 numbers, mayonnaise sauce-50ml, Parsley(chop)-20gm, Salt and white pepper powder-To taste.

Method- Firstly, boiled the eggs, cool and de-shelled it and cut into lengthwise.

Loosen yolks carefully from white part and put them in a small bowl.

Mash yolks with a fork, add mayonnaise sauce, mustard, chives, parsley and seasoned it.

Mixed with fork until well blended.

Stuff into egg whites.

Sprinkle with paprika and serve.

Serve with fresh bread or toast.

3/10/16 -- Consomme Carmen Soup/ Espagnole Sauce/ Lyonnaise potato/ Spanish Omelette/ Braised vegetables.

1.    Consomme Carmen Soup –Basic recipe of consommé :  (For 1 litre or 8 portions)

Ingredients :- Mutton bones- 250gm, Mutton Keema - 100gm, Garlic- 50gm, Eggs- 2nos., Bayleaf- 1-2 nos. , Black Pepper Whole- 6-7nos.,Onion – 50gm, Carrot- 50gm,Tomato Puree- 50gm, S&P- To taste, Pimentos- 70gm , Rice- 50gm. 

Method :-

1.    Mix minced meat and chopped onion, carrot, turnip, celery and little tomato puree and mix well with egg whites in thick bottomed container.

2.    Add cold brown stock, thyme, bay leaf and black pepper corn whole.

3.    Place on fire and do not stir it and boil its ingredients till the ingredients get suspended.

4.    When the mixture starts boiling lower the temperature and let it simmer until the coagulated mass (raft) comes to the top. Simmer atleast for one and a half hours.

2.    When the liquid becomes clear and flavoured, strain through a muslin cloth and add seasoning. Serve hot as garnish with julienne of bellpepper, boiled rice.

Spanish omelette –

Ingredients – Egg-6nos. , Milk- 5ml, Potato- 50gm , Onion - 25gm , Bellpepper– 25gm,S&P- To taste, Chives –For garnish

Method -

-          Firstly, collect all the materials. Then peel the potatoes and cut it in roundals and blanch into salted water.

-          Then again cut the onions into roundals  and juliennes of bellpeppers.

-          Then brown the potatoes and onions separately from both sides and sauted the bellpepper.

-          After than take eggs , break it, add half tablespoon of milk, salt and white pepper powder  and beat it nicely so that froth comes.

-          Then take a non-stick frying pan, add oil or butter, heat the pan and add the beaten eggs  into it. Cook it on a gentle flame so that it should not get browned.

-          When, it sets on the pan than add all the garnishes as potatoes, onions and bellpepper. Arranged it nicely so, that it can give a good eye appeal.

-          Then bake on the salamander or oven for few minutes till golden brown in colour. It should be fluffy like pizza base.

-       Check its doneness, and cut into small pieces. Serve hot with chopped parsley.

@ Lyonnaise potatoes –

Ingredients –Potato - 250gm , Onion - 100gm, Olive oil- 50ml , S&P- To Taste , Brown Sauce - 100gm , 

Method - Firstly take the big potatoes,  peel , wash and cut into roundals and then blanch into salted water.

-          In the meanwhile, cut the onions into roundals  and browned it both the sides.

-          Then browned the blanched potatoes also from both sides.

-          Now, prepare brown stock flavoured with different herbs as rosemary, thyme etc.

-          Then pour the sauce over the potatoes and browned onion and toss it nicely so that potatoes should not break.

-          Garnish with fresh rosemary. 

- Check the seasoning and serve hot.

10/10-- Pasta Arabiata/ Assorted Omelette/ Sauted Vegetables/French Fries.      

                       Menus already discussed. 

17/10-- Chicken soup/ Fried Aubergine/ Oeuf Portuguese/ Egg benedict/ Fruit Salad.

Chicken SOUP –

INGREDIENTS –Chicken (whole) – 1 no., Carrot-50gm, Onion – 50gm, Butter-50gm, Garlic-25gm, Refined flour-40gm, Salt & White pepper powder-To taste, Bayleaf-2nos., Black pepper whole-6-7nos., Fresh cream-50ml, Celery leaves-10gm, Parsley-1/2 tsp Chicken broth – 1.5lit .

Method- Firstly, take all the materials, wash and cut roughly chop.

Then take a saucepan, melt butter, add bayleaf, blackpepper whole, garlic,celery, carrot, onion, chicken bone and make stock.

Take another saucepan add butter, melt it then add finely chop garlic and onion and add cream sauce for thickening.

Add strained chicken stock in cream sauce and make soup and leave it for cooking for approx 20 minutes on simmer temperature.  

Cook, stirring constantly, until thickened.

Add chicken small chunks ,fresh cream and mix nicely.

Lastly add the seasonings as salt and white pepper powder.

Check the seasoning and garnish with some fresh cream.

Serve hot.

Fried Aubergine –

Ingredients – Aubergine(medium) – 450gm, R.Oil – 1lit , S&P – To taste.

Method – Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in r. flour, and place in hot oil. Fry for 4 to 5 minutes on each side, or until golden brown. Drain on paper towels.

Serve hot 

Oeuf Benedict -

Ingredients- Eggs-8nos.  Hollandaise sauce- 100gm, Salt &w.Pepper powder – To taste, Vinegar-5ml,

Method - Make hollandaise sauce on double boiler and add seasoning.

Then again boil the water for poaching the eggs. Add salt and vinegar into it.

Carefully break eggs into water, and allow it to cook for 2minutes.

Yolk should be soft in centre.

Remove egg from water and set on a plate without water.

Pour the sauce over the poached egg.

It goes with toasted bread or muffin and a slice of bacon and over it place poached egg and pour the hollandaise sauce over it.

Garnish with chopped parsley.

24/10-- Tomato Soup/ Pasta Alfredo/ Glazed Vegetables/ Scotch egg/ Roasted Potato 

Roasted Potato -

Ingredients- Potato - 250gm, Olive oil- 100ml, S& P - To Taste, Thyme & Basil Herbs- A Pinch

Method - Preheat oven to 450 degrees F (250 degrees C).

Place potatoes in a large roasting pan and toss with oil, salt, pepper, and thyme, basil until evenly coated. Spread out potatoes in a single layer.

Bake in preheated oven for 20 minutes, stirring occasionally. Serve hot.

31/10-- Cream de Champignon / Ritz Pilaf/ Stewed vegetable/Potato salad.

07/11-- Tomato soup/Poached egg/ Oeuf Deur Mayo Fried vegetable/ Salad de Beetrave.

Oeuf Deur Mayo –

Ingredients :- Eggs-8nos. Mayonnaise sauce-100gm, Parsley(chop)-15gm, Olives-10gm (for garnish)

Method- Firstly, boiled the eggs, cool and de-shelled it and cut into lengthwise.

In a small bowl , add the mayonnaise sauce with proper seasonings.

Top each plate with 1 hard boiled egg(halved), pour the mayonnaise sauce over it.

Garnish it with chopped parsley.

We can arrange it on lettuce also.

Serve with fresh bread or toast.

31/10/16 -- Cream de Champignon / Ritz Pilaf/ Stewed vegetable/Potato salad.

07/11/16-- Tomato soup/Poached egg/ Oeuf Deur Mayo/ Fried vegetable/ Salad de Beetrave.

Poached Fish :-

Ingredients – Fish-  8oogm, Bayleaf – 2nos., Black pepper whole- 6-7nos., S&P- To taste, Garlic – 25 gm, Lemon juice- 25ml, Dill leaves – Few Sprig

Method- Firstly, de-skin & de-bone the fish and cut into desired shape.

Wash it nicely and then marinate with salt, pepper, lemon juice and fine chop garlic and leave it on room temperature for half an hour.

Then boil the water with salt, lemon juice, bayleaf and black pepper whole then dip the fish into the boiling water for 9-10 minutes. Check it doneness.

Serve hot with the garnish of dill leaves,lemon wedges and sauce.

Poached egg- A poached egg is an egg that has been cooked by poaching method in simmering liquid for longer time.

Ingredients – Egg – 8nos., Lemon juice/vinegar – Few drops, S&P – To Taste.

Method –

Firstly, boil the water with salt and vinegar.

When water gets boil, suddenly slow the temperature then add breaking egg into simmer liquid.

Cook for sometime at simmer temperature and then take out from water.

Check the seasoning and serve hot with sauce.

Hollandaise sauce-

Ingredients – Egg Yolk- 5nos., Butter- 5oogm, Crushed Peppercorn – 8nos., Lemon juice- Few drops, S & P - To Taste.

Method – Firstly melt butter in a pan and keep it aside.

Add egg yolk and whisk.

Place the pan in a double boiler and whisk the egg yolk till thickness is form. Then gradually add the melted butter till it gets blended and forms a smooth sauce. Add lemon juice.

Add crushed peppercorn and vinegar in a pan and check the seasoning.

Fruit Salad

Ingredients – Apple- 100gm, Grapes- 50gm, Papaya- 50gm, Banana - 100gm, Pomegranate- 100gm, Pears – 100gm,Fresh Cream – 300ml, Honey – Few Drops.   

Method – Firstly, collect all the fruits and cut into dice shape.

Then take fresh cream add sugar or honey and mix nicely into fruits.

Garnish with cherry, pomegranate and with a sprig of mint leaves.

Serve cold to the guest.

RITZ PILAF –

INGREDIENTS – RICE-450GM, BUTTER- 50G, CARROT – 50G, MUSHROOM – 50G, BELL PEPPER-50G, F.BEANS-50G,ONION – 25G, BAYLEAF- 1-2NOS., BLACK PEPPER WHOLE- 6-7NOS, CHICKEN BROTH(OPTIONAL)-1TSP, SALT- TO TASTE, W.P.POWDER-TO TASTE, PARSLEY(CHOP)-GARNISH.

METHOD- Firstly collect all the vegetables peel and wash it and cut into mecidoine shape.

Finely chop the onion then take a degchi, add butter and melt it, add bayleaf, black pepper whole and browned it.

Add chop onion, brown it then add all vegetables and sauted it for few minutes, then add rice and toss it for 2mins .

Add water and salt and cover with the lid.

Leave it for cooking on simmer temperature for 25-30 minutes or until rice becomes tender.

Stir frequently until they soften.

When the rice is done, closed the range.

Check the seasoning.

Garnish with chopped parsley and serve hot.        

OEUF FLORENTINE :

INGREDIENTS- EGGS-8NOS., BUTTER-50GM, MILK-50ML, SPINACH-250GM, FRESH CREAM- 150ML, SHALLOT-50GM, GARLIC-5GM,  PARMESAN CHEESE-50GM, NUTMEG POWDER-1PINCH

METHOD – Firstly, take an egg and poached it into salted water. Cook till done.

-         In the meanwhile, make florentine sauce.

-         Heat the pan, add fine chop garlic and browned it

-         Then add chopped spinach and cook it for sometime

-         When cooked, add fresh cream and grated cheese into spinach, and mixed it nicely.

-         Add salt and white pepper powder. Check the seasoning.

-         After then, pour the florentine sauce over the poached egg and add grated cheese over it

-         And baked under the salamander till golden brown in colour.

-         Serve hot

Green Salad –

Ingredients- Cucumber, Carrot, Onion, Tomato, Green chilly, Lemon wedges.

Poached Fish :-

Ingredients – Fish-  8oogm, Bayleaf – 2nos., Black pepper whole- 6-7nos., S & P- To taste, Garlic – 25 gm, Lemon juice- 25ml, Dill leaves – Few Sprig

Method- Firstly, de-skin & de-bone the fish and cut into desired shape.

Wash it nicely and then marinate with salt, pepper, lemon juice and fine chop garlic and leave it on room temperature for half an hour.

Then boil the water dip the fish into the boiled water for few minutes. Check it doneness.

Serve hot with the garnish of dill leaves and sauce.

Poached egg- A poached egg is an egg that has been cooked by poaching in simmering liquid

Ingredients – Egg – 8nos., Lemon juice/vinegar – Few drops, S&P – To Taste.

Method –

Firstly, boil the water, add salt and vinegar.

When water gets boil, suddenly slow the temperature then add breaking egg into simmer liquid.

Cook for sometime at simmer temperature and then take out from water.

Check the seasoning and serve hot with sauce.

Hollandaise sauce-

Ingredients – Egg Yolk- 5nos., Butter- 5oogm, Crushed Peppercorn – 8nos., Lemon juice- Few drops, S & P - To Taste.

Method – Copy with TOC.

Fruit Salad

Ingredients – Apple- 100gm, Grapes- 50gm, Papaya- 50gm, Banana - 100gm, Pomegranate- 100gm, Pears – 100gm,Fresh Cream – 300ml, Honey – Few Drops.   

Method – Firstly, collect all the fruits and cut into dice shape.

Then take fresh cream add sugar or honey and mix into fruits.

Garnish with cherry, pomegranate and with a sprig of mint leaves.

RITZ PILAF –

INGREDIENTS – RICE-450GM, BUTTER- 50G, CARROT – 50G, MUSHROOM – 50G, BELL PEPPER-50G, F.BEANS-50G,ONION – 25G, BAYLEAF- 1-2NOS., BLACK PEPPER WHOLE- 6-7NOS, CHICKEN BROTH(OPTIONAL)-1TSP, SALT- TO TASTE, W.P.POWDER-TO TASTE, PARSLEY(CHOP)-GARNISH.

METHOD- Firstly collect all the vegetables peel and wash it and cut into mecidoine shape.

Finely chop the onion then take a pan, add butter and melt it, add bayleaf, black pepper whole and browned it.

Now add chop onion and brown it then add all vegetables and sauted it, then add rice and toss it for 2mins then add water and salt.

Leave it for cooking on simmer temperature for 25-30 minutes or until rice becomes tender.

Stir frequently until they soften.

When the rice is done, closed the range.

Check the seasoning.

Garnish with chopped parsley and serve hot.        

OEUF FLORENTINE :

INGREDIENTS- EGGS-8NOS., BUTTER-50GM, MILK-50ML, SPINACH-250GM, FRESH CREAM- 150ML, SHALLOT-50GM, GARLIC-5GM,  PARMESAN CHEESE-50GM, NUTMEG POWDER-1PINCH

METHOD – Firstly, take an egg and poached it into salted water. Cook till done.

-         In the meanwhile, make florentine sauce and keep it aside.

-         Heat the pan, add fine chop garlic and browned it

-         Then add chopped spinach and cook it for sometime

-         When cooked, add fresh cream and grated cheese into spinach, and mixed it nicely.

-         Add salt and white pepper powder. Check the seasoning.

-         After then, pour the mixed spinach sauce over the poached egg and add grated cheese over it

-         And baked under the salamander till golden brown in colour.

-         Serve hot

Green Salad –

Ingredients- Cucumber, Carrot, Onion, Tomato, Green chilly, Lemon wedges.

Mayonnaise sauce- Write ing. & method from TOC book.

Mayonnaise Sauce

Coleslaw Salad-

Ingredients- Cabbage- 100gm, Carrot- 50gm, Capsicum- 50gm, Mayonnaise Sauce- 50gm, Fresh Cream- 25ml, Salt & W.Pepper Powder- To Taste

Method- This salad consists of finely shredded raw vegetables consists of cabbage, capsicum and carrot with mayonnaise dressing.

Firstly, cut all the vegetables into thin shredding and let chill for sometime.

Then make mayonnaise sauce with the salad oil and egg yolk. Add the seasonings.Whisk mayonnaise ,lemon juice/vinegar, pepper and salt together in a bowl until smooth and creamy. 

Mix the sauce gently to the vegetables  so that all of the shredded vegetables is coated with dressing. 

Add fresh cream for the taste.

Check the seasoning and serve cold.

Scotch Egg –

Ingredients-  Boiled egg- 8nos., Mutton- minced- 800gm , Potato(opt,)-200gm , Mustard- Few Pinch, Oil- For fry, Egg white- 3nos., R.flour- 1tbsp, Bread crumb- 500gm, Rosemary herbs- Few Pinch Salt & Pepper powder- to taste.

Method –

1.      Put the first 8 eggs into a pan of cold water and bring to the boil. Boil for 7 to 8 minutes in salted water, then transfer to a bowl of cold water. Once cooled, carefully peel them.

2.  The mutton mince cooked thoroughly by adding fine chop garlic and herb.

3.      Put the minced mutton meat into another bowl with a good mashing of potato, herbs and a pinch of salt and pepper. Give it all a good mix together then divide into 8 balls.

4.      One with a small handful of refined flour, and  beaten eggs and a third with the breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the mutton balls into an oval-shaped pattie.  Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.

5.      Roll the meat-wrapped egg, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the breadcrumbs again for good coating.

6.      Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper.

7.      Serve hot by cutting into longitudinally halves.

Scotch Egg

Stewed Vegetable –

Ingredients – Carrot-50gm, Zucchini- 50gm, Potatoes-50gm, Cauliflower-50gm, Bayleaf-1-2nos., Black Pepper Whole-6-7nos., Tomato Puree- 50gm.

1    Method - Heat the oil in a large pan, add the garlic browned it then add tomato puree and cook. Add all the vegetables, cover and fry over a medium heat for 5minutes, so they start to soften.

2.   Pour the stock and, bring to the boil, cover and simmer for 10 minutes until the vegetables are tender. Sprinkle with the chopped parsley. Serve hot with stew.

Baked Potato –

Ingredients – Baby potato- 800gm, Oil-25ml, S&P- To Taste, Thyme& Basil dry herbs- Few Pinch

Method – Firstly, wash the potatoes and make it dry.

Pierce with the fork poke 8 to 12 deep holes all over so that moisture can escape during cooking and marinate it with the oil, salt and pepper with some herbs and leave it on marinating for few minutes.

After then, bake under oven for 1/2 hour and in the mid do check with the knife for its doneness.

Serve hot.

 Baked Potato