Easy Recipes

Continental Salad (Continantal Salaad) Recipe

Ingredients

1 small head romaine lettuce shopping list
1 small head iceberg lettuce shopping list
1 head butter or red leaf lettuce shopping list
1 bunch watercress sprigs shopping list
2 green onions, sliced shopping list
6 oz. jar artichoke hearts, quartered shopping list
8 radishes, sliced shopping list
8 mushrooms, thinly sliced shopping list
1 cup onion and garlic croutons shopping list
3/4 cup Italian dressing

Directions

Tear lettuc into bite size pieces into large salad bowl
Add watercress, green onions, artichokes, radishes, mushrooms and croutons
Toss with enough salad dressing to moisten lightly

Ingredients:

4 Large tuna steaks - see note 1
100 ml (4 fl oz) Extra virgin olive oil
Lemon zest from one small lemon (finely chopped)
40 g (2 ½ oz) Capers (finely chopped) - see note 2
3 g (½ tsp) French mustard
10 g (1 tbs) Anchovy paste
10 ml (a bit less than ½ oz) Lemon juice
Salt for seasoning

Note 1: despite the picture above featuring only 2 tuna steaks, the ingredients will make enough sauce to top 4 large tuna steaks.

Note 2: capers are usually preserved in vinegar or salt so, before chopping them, rinse the capers under fresh running water and then pat them dry using kitchen paper.

Directions:

Pour the olive oil into a small glass bowl.

Add the lemon zest.

Add the capers.

Add the mustard.

Add the anchovy paste.

Add the lemon juice.

Finally, add the salt according to taste.

Next, take a small pan and fill it half way with boiling water. Now, set the heat to low and simmer the water (not boiling).

Put the glass bowl, containing all the ingredients, over the pan (the bowl should not touch the water) and cook bain Marie for about 5 minutes. While cooking, gently stir with a spoon. This technique allows the ingredients to blend together without subjecting the sauce to excessive heat. After 5 minutes turn the heat off and leave the bowl on the pan, to keep the sauce warm.

Next, brush the tuna steaks with olive oil.

Put the grill pan over the heat for 5 minutes so it will be very hot and ready for the steaks.

Then, put the tuna steaks onto the grill pan.

I like the tuna steaks cooked rare so I usually cook them for 2 minutes on each side, but this is just my personal choice. If you want the steaks cooked medium, you will probably need 3-4 minutes on each side.

These are the steaks turned after 2 minutes cooking on one side.

Finally, cover each of the steaks with some of the caper and anchovy sauce you have prepared.

Buon appetito!

Ingredients

125 grams Sandal wood,powder,dust
1 1/2 kg sugar
1 1/2 Ltr rose water
50 ml fragrant water(roh kewra)

Directions

Soak the sandal wood's dust into rose water for 24 hours, then keep it on the fire.
When the water remains only 1 liter after heating take it out and strain to collect the dust.
Now add sugar into this water and heat or cook it again.
When it cooks to one third draw it and on cooling add fragrant water in it and fill it into bottles.
In this sugar 2 bottle sandal wood sharbat will be prepared.

Ingredients:-

1 kg Falsay (washed)
1 Kg Suger
Black salt pinch
3 Cups water

Method:-

1. Boil the falsay with 3 cups water. Strain through a medium fine sieve and extract all juice and pulp by pressing down with a spoon.
2. pour into a pan add sugar and cook till the sugar dissolves.
3. Cool and add juice of four lemons and black salt.
4. pour in freezer container and cover the freeze.
5. For one medium glass of juice use 1 tsp of frozen falsay and cold water with ice and siter.
6. Falsa pulp may also be served with ice cream.

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
6 tablespoons (3/4 stick/3 oz/85g) unsalted butter, melted

Filling:

3 large very ripe mangoes (each about 13 ounces), peeled, pitted, coarsely chopped
3 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs

Serve with:
Sliced, peeled and pitted mangoes

Instructions:

For Crust:

Preheat oven to 325°F/160°C. Lightly butter a 9-inch-diameter spring form pan with 2 3/4-inch-high sides.
Stir cracker crumbs and sugar in medium bowl to blend.
Add melted butter and stir until evenly moistened.
Press crumb mixture firmly onto bottom (not sides) of prepared pan.
Bake until crust is set, about 12 minutes.
Cool completely. Maintain oven temperature.

For Filling:

Puree mangoes in processor until smooth.
Set aside 2 cups mango puree (reserve any remaining puree for another use or use to spread over top of cheesecake).
Beat cream cheese, sugar, and vanilla in large bowl until smooth.
Add eggs one at a time, beating well after each addition.
Add the reserved 2 cups mango puree and beat until well blended.
Pour filling over crust in pan.
Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes.
Cool cake 1 hour. Refrigerate uncovered overnight.
Run small knife between cake and sides of pan to loosen.
Remove pan sides.
Transfer cake to platter.
Cut into wedges and serve with sliced mangoes.

Ingredients

1 pound ground pork
1 egg
1 tablespoon cornstarch
2 teaspoons sesame oil
1 tablespoon minced fresh ginger root
1/4 teaspoon monosodium glutamate (MSG) (optional)
1 teaspoon salt
2 green onions, chopped and divided
1 tablespoon vegetable oil
1 head napa cabbage, cored and cut into chunks
2 cups low-sodium chicken broth
2 cups water, or as needed
1 tablespoon soy sauce
2 teaspoons sesame oil

Directions

Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.