Menu-20

Prep time                                       25minutes

Potatoes                                        150gms

Bacon                                            1 rasher

Onions                                           30gms

Vinegar                                          5ml

Oil                                                 15ml

Sugar (powdered)                           3gm

Salt                                                 to taste

Crushed black pepper corns            10nos

Chopped fresh parsley                     2sprigs

Lettuce                                            4leaves

Peel, and cut potatoes into macedoine (.75cmdices).boil, drain and dry in a neat and clean cloth. Cut onions into dices. Sauté bacon and onions in a large deep skillet until browned and crisp. Combine all the ingredients immediately. Serve over a bed of crisp lettuce, garnished with chopped parsley. Serve warm or cold.

Salad can be garnished with chopped chives.

Bacon is optional. Bacon gives a smoky flavor to the salad.

Prep time:                     1hour

Lentils                           100gms

Water                            800ml

Onions                          30gms

Garlic                             4cloves

Carrots                          50gms

Celery                            20gms

Parsley                          10gms

Butter                            10gms

Bacon                            1rasher

Flour                              10gms

Vinegar                           10ml

Salt and pepper               to taste

Soak lentils in water for 30 minutes. Boil the lentils in water/ stock. Add in brunnoise of onions, garlic, carrots, celery, bacon and salt. Prepare Beurremanie and add into the soup. Add vinegar, adjust consistency. Serve hot garnished with croutons.

Beurremanie is equal quantities of butter and flour mixed.

You may also use chicken stock.

Prep time                                                 30minutes

Minced beef/lamb                                    200gms

Garlic                                                      6cloves

Onions (finely chopped)                           50gms

Seasoning                                                 to taste

Celery                                                      10gms

Egg                                                          1no

Bread crumbs                                            50gms

Corn flour/flour                                         20gms

Worcestershire sauce                                 1tspn

Oil                                                             75ml

T .puree                                                     30gms

Stock                                                         75ml

Worcestershire sauce                                  5ml

Seasoning                                                  to taste

Sugar                                                         2gms

Squeeze out water from the mince through neat and clean cloth (muslin cloth). Combine mince with chopped garlic, onions, celery and rest of the ingredients. Shape into balls about 1” diameter. Heat oil and shallow fry the balls over medium heat till done. Prepare sauce with the ingredients and pour over the balls. Serve hot.

Meat balls can be cooked in the oven also.

Sauce can be thickened with beurremanie /corn flour dissolved in small quantity of water (slurry).

Prep time                                 20 minutes

Flour                                       125gms

Salt                                          a pinch

Pepper powder                         a pinch

Nutmeg                                    a pinch

Eggs                                        1 no

Butter                                       20gms

Chives                                      2-3gms

Milk                                          50ml

Combine flour, salt, pepper and nutmeg. In another mixing bowl, whisk eggs, milk and nutmeg. Add in the flour, stirring continuously, form a thick paste. Rest the paste for 10-15 minutes. Boil water along with salt. To form spaetzle, hold a large holed colander or spoon over the simmering water and push the paste through the holes. Cook for 3-4 minutes or until spaetzle floats to the surface, stirring gently to prevent sticking. Drain and refresh, add a spoon of oil. Melt the butter in a large skillet over medium heat; add the spaetzle, tossing to coat. Cook for a minute to give the pasta some colour, and then sprinkle with the chopped chives and season with salt and pepper before serving.

 Nutmeg gives a nice aroma to the pasta.