PUMPKIN RISOTTO
Ingredients
Arborio rice 1 cups
Red pumpkin, thinly sliced cup
Red pumpkin puree 5 tablespoons
Oil 1 tablespoon
Butter 3 tablespoons
Garlic, finely chopped 4-5 cloves
Onion, chopped 1 medium
Vegetable stock or water 3 cups
Salt to taste
White pepper powder teaspoon
Milk 1 cup
Parmesan cheese, grated 3 tablespoons
Method
1. Heat one tablespoon oil in a pan. Add two tablespoons butter, garlic and onion and saut. Add pumpkin slices and saut for two minutes.
2. Add rice and mix. Add a little vegetable stock and cook. Once the stock is absorbed add some more stock and continue in this way till all the stock is used up.
3. Add salt and white pepper powder. Cover and cook. When almost done add pumpkin puree and mix. Add milk and mix and continue to cook till most of the liquid is absorbed.
4. Add two tablespoons grated parmesan cheese and cook till the rice is completely done.
5. Sprinkle remaining parmesan cheese and serve hot.
GRILLED PRAWNS WITH SPICY LEMON DRESSING
Ingredients
Jumbo prawns 500 grams
Salt to taste
Garlic, chopped 10 cloves
Lemon juice 4 tablespoons
Oil 2 tablespoons
Onion, finely chopped 1 medium
Fresh red chillies, sliced diagonally 2
Soy sauce 1 teaspoon
Lettuce, shredded a few leaves
Method
1. Take the prawns in a bowl. Add salt, garlic, one tablespoon lemon juice and mix. Add one tablespoon oil and mix.
2. String one prawn onto each satay stick and place them on the char grill and cook turning sides to ensure even cooking all around. Brush a little oil on the prawns as they cook.
3. For the dressing take onion and red chillies in a bowl. Add salt, remaining lemon juice and soy sauce and mix well.
4. Take cocktail glasses. Put some shredded lettuce at the base of the glasses and then pour the lemon sauce evenly in all the glasses. Place the grilled prawns over them and serve immediately.
SOFT CENTERED CHOCOLATE CAKE
Ingredients
Plain chocolate, broken into pieces 125 grams
Refined flour (maida) cup + for dusting
Unsalted butter 9 tablespoons + for greasing
Eggs 4
Powdered sugar 6 tablespoons
Cocoa powder 1 tablespoon + for dusting
Baking powder teaspoon
Method
1. Preheat oven to 180C. Grease the muffin moulds, dust with flour and remove the excess flour.
2. Take chocolate in a bowl, add butter and melt in the microwave oven (HIGH) for one minute. Take the bowl out and mix well.
3. Break eggs in another bowl. Add powdered sugar and blend with a hand blender till light and frothy. Sieve cocoa powder into it and mix.
4. Add the melted chocolate and butter and mix.
5. Sieve flour and baking powder into the bowl and blend with the hand blender till well mixed.
6. Pour the batter into the muffin moulds taking care not to fill up to the top.
7. Place the moulds in the preheated oven and bake at 180C for seven to eight minutes.
8. Take the moulds out of the oven, loosen the edges carefully with a knife. Carefully unmould them onto a serving plate and serve hot.
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