Ginger Vegetable Soup

Ingredients

Closed cup mushroom…250gm (chopped vertically)

Ginger…..….....……….......1 tablespoon (finely chopped)
Garlic……….....……….......1 clove (finely chopped)
Green chilli…………………1 (cut lengthwise)
Tomato……………….........2 (quartered and each quarter cut in half)
French beans……….........75g (with ends cut out)
Onion………………….........1 (small, cut in thick juliennes)
Beef stock cube……..……1 (15g)
Water………………………..3 cups
Salt to taste
Oil to cook

Method

• Heat some oil in a pan. Add the mushrooms; sprinkle some salt and cook with the lid on until they are half cooked.
• Add the ginger, garlic and chillies, mix and cook for 2 min.
• Now adds the tomatoes and French beans, mix and cook with the lid on for 4 min.
• Crush the beef stock cube and add to the pan along with the water and more salt if required. Mix well.
• Simmer the soup for 15 min and then add in the onions. Simmer for more 5 min.
• Serve hot.

Serves: 2

Salmon Rolls

Ingredients

Salmon fillet……………….150g

Onion………………………...½ (finely chopped)
Carrots………………....…...1 (grated)
Potato……………..............1 (medium, boiled)
Green chilli…………………1 (finely chopped)
Fresh rosemary leaves…1 stems (finely chopped)
Egg………………………….…1
Dried basil……………….…1/6 tea spoon
Fresh bread crumbs…….1 cup
Watercress to garnish
Ground pepper to taste
Salt to taste
Oil to cook

Method

• Carefully slice the salmon from the top of the fillet to get thin rectangular salmon sheets (similar to the thin smoke salmon). Try and cut them as thin as possible without tearing it, to get even sheets good enough to roll. Sprinkle salt on the slice and keep aside.
• Add the onion, carrot, rosemary, chilli, boiled potato and salt to a bowl. Mash the potato and mix all the ingredients with hand.
• Whisk the egg in a separate bowl and add the ground pepper, salt and basil to it. Mix well.
• Spread the bread crumbs on a plate and baste some oil on a baking tray.
• Now take finger-full potato filling and place it at the centre of the salmon slice. Roll it neatly making sure the filling does not come out. Now dip it in the egg batter and roll it on the breadcrumbs. Place it on the baking tray. Repeat the procedure on all salmon slices. 
• Pre-heat the oven at 230°C on grill mode. Place the tray in the oven and grill for 10 min on each side.
• Garnish a serving plate with watercress and place the salmon rolls in the centre of the plate in a pile. Serve hot with your choice or condiments. 

Leafy Salmon Salad with White Wine Dressing

Ingredients

Salmon fillet…………………….175g (skinned, cut into ¾ inch cubs)

Avocado………….………..…..…½ (chopped in ½ inch cubes)
Fresh wild rocket leaves……40g
Fresh watercress leaves….…40g
Olive oil………………………..…¼ cup
White fruity wine……………..¼ cup
Mayonnaise……………………..1 table spoon
Fresh rosemary…................1 stem
Green chilli……………………...1 (slit length wise)
Salt to taste

Method

• Heat the oil in pan. Add salmon, salt, rosemary, chilli and white wine, mix well, cover with a lid and cook for 5 min or until salmon is cooked.
• Remove the salmon from the pan and keep aside.
• If the white wine in the pan is very watery, heat it for some more time without the lid. Once satisfied with the flavours and consistency remove from heat and strain the liquid through a strainer and collect in a bowl to make the dressing.   
• Now add the mayonnaise to the white wine and whisk until it forms a smooth texture.
• Place the wild rocket and watercress leaves in a salad bowl. Top it with avocado and salmon pieces.
• Sprinkle some salt and drizzle the white wine dressing on the salad with a spoon.
• Mix well and serve.

Serves: 4

Tomato & Avocado Salsa

Ingredients

Tomato…………….1 (large, finely chopped)

Onions……………..½ (large, finely chopped)
Avocado…………...½ (finely chopped)
Red chilli…………..1 (finely chopped)
Lemon juice………1 table spoon
Olive oil……….……1 table spoon
Salt to taste

Method

• Add the tomato, onion, avocado and red chilli in a bowl.
• Drizzle lemon juice and olive oil on the ingredients.
• Sprinkle some salt and mix well.
• Garnish with mint leaf, if required and serve.

Leafy Chicken and Le Roulé Salad

Ingredients

Chicken breast…………………200g (cut into thin 1 inch rectangles)

Le Roulé cheese……………….100g (chopped in ¾ inch cubes)
Avocado………….………..….…1 (chopped in ¾ inch cubes)
Fresh wild rocket leaves……40g
Fresh watercress leaves….…40g
Olive oil………………………..…¼ cup
Fresh ground pepper……..…¼ tea spoon
Water…………………………......¼ cup
Salt to taste

Method

• Heat the oil in pan. Add chicken pieces, salt and pepper to it, cover with a lid and cook for 2 min.
• Now add the water, mix well and cover with lid to let it cook for another 6 min or until chicken is cooked but is still juice.
• Remove the chicken from the pan and keep aside.
• If the chicken broth collected in the pan is very watery heat it for some more time without the lid. Once satisfied with the flavours and consistency remove from heat and strain the liquid through very fine strainer and collect the broth in a bowl to use as dressing.   
• Place the wild rocket and watercress leaves in a salad bowl. Top it with avocado, chicken pieces and le roulé cheese cubes.
• Sprinkle some salt and drizzle the chicken broth dressing we just strained.
• Mix well and serve.

Serves: 4

Mushroom Stuffed Eggplant

Ingredients

Eggplant……………..…1

Onion…………………….1 (small, chopped)
Tomato……………..…..1 (large, roughly chopped)
Garlic……………..........2 cloves (large, roughly chopped)
Chilli powder………….½ tea spoon
Button mushrooms…275 g (chopped in thin slices)
Fresh rosemary…..….2 stems (roughly broken with hand)
Cheese slices……….…2
Salt to taste

Method

• Cut the eggplant lengthwise into 2 pieces. Now using a spoon carefully scoop out the flesh of the eggplant from the middle of the 2 slices leaving 1 centimetre border. Rough chop the flesh and keep aside.
• Heat the oil in a pan. Add onions and cook until transparent.
• Add the tomato and garlic cook for 1 min.
• Mix in the chilli powder and then add the eggplant flesh just chopped. Add in the salt enough for all the ingredients in the pan and mix well. Cover with a lid and let it cook for 3 min.
• Now add the mushrooms, salt for the mushrooms, mix well and cover with a lid. Cook for 20 min. Stir every 5 min to make sure it doesn’t stich to the bottom of the pan.
• Place the scooped eggplant shells on a baking tray. Sprinkle salt and drizzle about 2 tablespoons of oil on each of them.  Stuff the eggplant with the mushroom filling just prepared.
• Pre-heat the oven at 230°C. Place the tray in the oven and bake for 30 min.
• Meanwhile cut each cheese slice in the middle into 2, lengthwise. Remove the tray and place the 2 pieces of the sliced cheese in the middle of the eggplant on the stiffing. Garnish with fresh rosemary.  Place the tray back in the oven and cook for 10 min.
• Serve hot. 

Stuffed Eggs

Ingredients

Free range eggs………6
English mustered……½ tea spoon
Mayonnaise …………..2 table spoon
Fresh chives…………..2 table spoon (chopped)
Green chilli…………….1 (large, finely chopped)
Onion…..…………….….1 (small, finely chopped)
Water to boil the eggs.
Salt to taste

Method

• Hard boil the eggs with a pinch of salt in the water. Cool those for 20 min and then shell them. Cut them vertically into 2 pieces.
• Carefully remove the egg yolks and collect them in a bowl.  Use a fork to mash the yolks.
• Add in the mustard, mayonnaise, chives, chillies, onion and salt to the bowl and mix well to make a paste.
• Using a tea spoon, scoop a dollop of the mixture and place it in the egg white halves.
• Garnish with chives and serve.  

Rice & Chicken Stuffed Bell Peppers

Ingredients

For the rice:

Rice……………….……….…¾ cup
Green peas…….……….….¼ cup
Water……………….………..3 cup
Oil…….……………………….1 table spoon
Salt to taste

For the chicken:

Chicken breast……….…..200 g (cut into thin 1 ½ inch juliennes)
Onion………………………...1 (small, cut in juliennes)
Tomato……………..….......1 (large, roughly chopped)
Garlic……………...............1 cloves (large, roughly chopped)
Cumin powder...............½ tea spoon
Chilli powder…………......½ tea spoon
Garam masala powder…½ tea spoon
Water……………….………..¼ cup
Oil to cook
Salt to taste

For the stuffed bell peppers:

Bell peppers…….………...4
Salt to taste

Method

For the rice:

• Boil 3 cups of water in a pan along with some salt. Meanwhile place washed rice in a bowl and drizzle 1 table spoon of oil on then and mix. Make sure all the rice grains are coated with oil so that they don’t stick to each other while boiling.
• Add the rice and peas to boiling water and cook until rice is soft. (Do not overcook the rice; the grains should still be firm). Drain the rice and peas and keep aside.

For the chicken:

• Heat some oil in a pan and sauté the onions until transparent.
• Add the tomato and garlic. Cook for 1 min.
• Now add the salt, cumin, chilli and garam masala powder. Mix well and cook for another 1 min with the lid on.
• Add in the chicken and ¼ cup of water. Cover with a lid and let it cook for 7 min or until chicken is cooked.  

For the stuffed bell peppers:

• Cut the head of the bell pepper and deseed them to make them hollow.
• Sprinkle some salt on the peppers.
• Now using table spoon stuff the bell pepper with 1 tablespoon of rice followed by chicken filling just created. Repeat the stuffing process by topping the chicken just filled with rice followed by chicken again until the bell pepper is fully stuffed. Remember the top layer should be chicken.
• Place the bell peppers on a non-stick tray along with the bell pepper caps.
• Pre-heat the oven on grill mode at 230°C. Place the tray in the oven and grill for 5 min.
• Remove tray and rotate the peppers and grill for 5 min. Make sure they are not over cooked or else they can become too soft and soggy.

Serve hot.