Tuesday, May 17, 2011

STRAWBERRY AND ORANGE SALAD


Ingredients
  • 3/4 cup sugar
  • 1/4 cup thinly sliced fresh basil leaves
  • 2 packs strawberries
  •  oranges
  • Preparation
    • 1. Bring 1 1/2 cups water and sugar to a boil. Cook just until clear, 2 to 3 minutes. Let syrup cool very briefly, then add 1/4 cup thinly sliced fresh basil leaves. Set aside to steep and cool.
    • 2. Rinse and hull strawberries and cut them into quarters (or sixths if very large).
    • 3. With a small, sharp knife, cut ends off oranges. Set 1 orange cut side down on a cutting board. Following its curve with the knife, slice off peel and white pith. Holding orange over a bowl to catch juice, cut between inner membranes and fruit to release segments; drop segments into bowl. Squeeze juice from membranes into bowl and discard membranes. Repeat with remaining oranges.
    • 4. Add strawberries to oranges and pour basil syrup over fruit. Refrigerate at least 30 minutes before serving.

Saturday, May 14, 2011

MOROCCON SPICED ORANGE


Ingredients
  • 2 1/2 cups orange sections, cut into 1/2-inch pieces (about 6)
  • 1/4 cup slivered almonds
  • 2 1/2 tablespoons chopped pitted dates (about 4)
  • 1 tablespoon powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon
  • Ground cinnamon (optional)
  • Grated orange rind (optional
  • Preparation
    • Combine first 6 ingredients in a medium bowl, tossing to combine. Cover; chill 20 minutes. Garnish with cinnamon and rind, if desired

Wednesday, May 11, 2011

PEPPER POPPERS

INGREDIENTS
16 JALAPENOS( HALVED LENGTHWISE AND SEEDED)
1/2 CUP COTTAGE CHEESE
1/2 CUP MOZZRELLA CHEESE
1/2 CUP FINELY CHOPPED TOMATO
1 TSP OREGANO
1TSP SALT

METHOD
MIX COTTAGE CHEESE,TOMATO,OREGANO AND SALT. BUSH LITTLE BUTTER ON JALAPENOS AND FILL THE CHEESE STUFFING. ADD GRATED CHEESE ON TOP AND BAKE IN OVEN TILL THE JALEPONOS BECOME LITTLE CHARREDA ND CHEESE MELTS.

PINEAPPLE COBBLER RECEPIE


Ingredients
  • 1 cup all-purpose flour
  • Pinch of salt
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 3/4 cup milk
  • 1 teaspoon vanilla essence
  • 1oogms unsalted butter, melted
  • 1small can pineapple chunks in juice, drained
  • Preparation
    • Preheat oven to 375°F. In a bowl, mix flour, salt, sugar, baking powder, milk and vanilla extract; stir until mixture forms a smooth batter. Gently stir in butter.
    • Spread batter evenly in a 9-by-13-inch baking dish (it will be a very thin layer) and scatter pineapple chunks evenly over batter.
    • Bake until pineapple has fallen to bottom of pan and top is puffed and golden brown and springs back slightly when touched in middle, 25 minutes. Cool cobbler slightly and then serve warm with vanilla ice cream or whipped cream, if desired

Friday, May 6, 2011

MINTY MANGO DELIGHT

Ingredients

1/3 cup sugar
1 cup peeled and cubed raw mangoes
6 to 8 mint leaves
1 cup crushed ice

For The Garnish
4 sprigs of mint leaves


Method

  1. Combine the sugar with ½ cup of water in a sauce pan, mix well and cook on a medium flame till the sugar dissolves, while stirring continuously.
  2. Add the raw mangoes and cook on a medium flame till the mangoes are tender, while stirring twice in between. Keep aside to cool.
  3. Combine the cooked mangoes and mint leaves in a mixer and blend till smooth.
  4. In each rock glass, place ¼ cup of crushed ice and pour equal quantity of the drink over it.
  5. Serve immediately garnished with a sprig of mint lea