Lentil salad (inspired by la petit maison)

Lentil salad

Serves 4

150g lentils
1 garlic clove, peeled
1 red onion, peeled
1/2 apple, granny smith, cut into 1-2mm cubes
2 celery stalks, cut into 1-2mm cubes
A few cherry tomatoes halved and slightly crushed

Dressing
3 tbsp Olive oil
1 lemon, juice
salt and pepper

1. Put the lentils in a saucepan and cover with 450ml water. Add the garlic clove and 1/2 of the onion.
2. Bring to boil and cover with a lid. Let simmer for 20-25 min until the lentils are cooked but still have a slight bite to them. You do not want to end up with a lentil mush.
3. Prepare the celery and apple now. Finely chop the other half of the onion too. Once you have chopped the apple, put it in a bowl with water and lemon juice, otherwise the apple will start turning brown.
4. Drain the lentils and cool down under cold, running water.
5. Put them in a bowl, add the apples, ,tomatoes,onion, celery and chopped mint. Drizzle with olive oil and lemon juice to taste. Season with salt and pepper.

LUSCIOUS LEMON TART (MOSSIMAN CHEF)

1.    Lemon Tart

Ingredients

150 gm            Unsalted butter- chilled cut into small dices

75 gm            Icing sugar

Pinch             Salt

240 gm            Flour

1/2 no            Egg

1 no             Yolk

1 tsp            Vanilla

1 no            Egg yolk

1 tsp            water

Filling

160 ml                  Lemon juice

2 no            Lemon zest

400 ml            Cream

8 no            Eggs

200 gm            Sugar

Method

1.  In a pan boil lemon juice sugar and zest
2.  Pour lemon juice onto cream and eggs
3.  Check taste for lemon flavour

4.         Pour the mixture into blind baked tart shell and bake at 110 degrees C.

5.         Cooking time is approx 25 minutes; the centre of the tart should still have a slight    wobble, whilst the sides are fully set.

6.     For the tart: Cream the butter and icing sugar lightly, add in the eggs and the vanilla.

7.     Fold in the flour with gentle fingers. Chill for a couple of hours.

8.     Roll out on a floured surface- to 3mm thickness, rest for 20 minutes.

9.     Blind bake with a sheet of butter paper and beans to weigh the tart down- (BLIND BAKING).

10.  Once the tart is half-baked, brush with the yolk mixture and bake for a couple of minutes till the yolk sets and seals the tart.

11.  Proceed as mentioned above.

CARROT CAKE WITH CREAM CHEESE FROSTING

ANOTHER AMAZING RECIPE BY CHEF OF MOSSIMAN LONDON......HERE GOES

CARROT CAKE WITH CREAM CHEESE FROSTING
INGREDIENTS
.100 GM LIGHTLY CRUSHED WALNUTS
.340 GM FINELY GRATED CARROTS
.260 GM FLOUR
.1 TSP BKG SODA
.1.5  TSP BKG PWDR
PINCH SALT
1.5 TSP GROUND CINNAMON
.EGGS -4
.CASTOR SUGAR 300 GM
OIL-240 ML
VANILLA 2 TSP

ICING
200 GM BUTTER
100GM CREAM CHEESE
300 GM ICING SUGAR(SIFTED)
25ML MILK
1/2 NUMBER ORANGE JUICE AND ZEST
METHOD
.SIFT FLOUR,SODA,BKG PWDR,SALT AND CINNAMON
.TOSS THIS MIX WITH CARROTS WITH HANDS
.ADD WALNUTS
.WHISK EGGS .ADD SUGAR AND WHISK TILL RIBBONLIKE AND LIGHT.
.NOW POUR IN OIL(LITTLE)AND VANILLA IN A LIGHT STREAM TILL INCORPORATED.
.FOLD IN CARROT FLOUR AND WALNUTS BIT BY BIT.
.BAKE AT 180 DEG CENTI 25 TO 30 MIN.
.COOL 10 MINS AND DEMOULD ONTO RACK TILL COOL.
ICING
.CREAM BUTTER.ADD ICING SUGAR .ADD CHEESE,
ADD ORANGE ZEST,JUICE AND MILK.
ICE CAKE AND THEN DECORATE WITH FONDANT CARROTS

SUPER DUPER BAKED CHEESECAKE

THIS IS A VERY SIMPLE AND LOVELY CHEESECAKE RECIPE TAUGHT TO ME BY THE CHEF OF MOSSIMAN LONDON......ITS LIGHT AND FULL OF FLAVOR...I MAKE THIS VERY OFTEN AND ITS ALWAYS POLISHED.....HERE GOES THE RECIPE
SUPER DUPER BAKED CHEESECAKE

INGREDIENTS (FOR CRUST)
.150 GM DIGESTIVE BISCUITS
.60-75 GM MELTED BUTTER
INGREDIENTS(FORFILLING0
.500GM CREAM CHEESE(ROOM TEMP AND SOFT)
.100GM CASTOR(MIXI THE CASTOR0
.20 GM SIFTED FLOUR
.140 GM EGGS
.1.5 TSP VANILLA ESSENCE
.1/2 TSP LEMON ZEST GRATED
.40 ML CREAM

METHOD
.PREPARE AN 8 INCH SPRING FORM PAN.GREASE IT
.PREHEAT OVEN 120 DEG CENTIGRADE
.MIX THE BISCUITS AND CRUSH WELL.ADD MELTED BUTTER AND SPREAD ON THE BASE OF MOULD.CHILL 20 MINS IN FRIDGE
.CREAM TOGETHER CHESSES AND SUGAR TILL THERE ARE NO LUMPS(DONT OVERBEAT)(PADDLE ATTACHMENT)
.ADD IN THE FLOUR AND MIX IN.
.WHISK EGGS LIGHTLY WITH CVANILLA.
.POUR EGGS INTO THE CHEESE.MIX WITH A LIGHT HAND.
.FOLD IN SLIGHTLY BEATEN CREAM AND ZEST.
.POUR BATER INTO THE PREPARED MOULD AND BAKE IN THE OVEN AT 120 DEG CENTIGRADE IN MIDDLE RACK FOR 40-60 MINS TILL DONE.
.A CHEESECAKE IS DONE WHEN THE SIDES ARE FULLY SET AND THE CENTRE IS SLIGHTLY WOBBLY.
.COOL FOR AN HOUR ON WIRE RACK
.CHILL OVERNIGHT IF POSSIBLE

ARAGULA WITH FETA AND FRESH FIGS

ARUGULA WITH FETA AND FRESH FIGS SALAD by arti sabharwal

INGREDIENTS
4 cups arugula leaves
1/2 cup crumbled feta
8-10 cherry tomatoes
1 cup fresh figs quartered
2 tbs pine nuts 2 tbs extra virgin olice oil
4 tsp balsamic vinegar
fresh ground pepper
grated parmassen cheese
METHOD .....
in a large bowl place the arugula , cherry tomatoes and figs and crumble feta on top and pine nuts , in a bowl mix the dressing ingredients and put on the salad and sprinkle with cheese , to garnish sprinkle chopped mint leaves

FETA MINT AND STRAWBERRY SALAD

FETA MINT AND STRAWBERRY SALAD BY LATIKA KHANEJA
Ingredients
500 grms french beans
500grms strawberries
1 bunch of mint leaves
2-3 tablespoons of pistachio nuts
500 grams feta cheese
DRESSING
2 tbsp raspberry/balsamic/ white vinegar
2tsp castor sugar
1tbsp dijon mustard
salt
125 ml olive oil
METHOD
Mix the dressing ingedients slowly whisking in the oil. Boil water and cook beans for 5 mins or until tender. Refresh with cold water. C ut strawberries in half and add beans, pistachios and mint leaves. Coat lightly with dressing. Break feta cheese into chunks and scatter over the salad. Add a good grinding of pepper.

BEETROOTSALAD WITH CRUMBLED GOATS CHEESE AND BASIL

HI!!! IM POSTING A DELICIOUS BEETROOT SALAD THAT I TRIED OUT YESTERDAY.BEETROOT IS REALLY NOT SOMETHING THAT IM PARTICULARLY KEEN TO EAT BUT I TRIED THIS SALAD AT A FRIENDS PLACE AND IT WAS AWESOME AND INSPIRED ME TO TRY IT MYSELF.THE SALAD CAME OUT VERY TASTY ,VERY FRESH AND IM A TOTAL FAN OF BEETROOT NOW.FOR YOUR INFO BEETROOT IS A RICH SOURCE OF POTENT ANTIOXIDANTS,MINERALS,POTTASIUM AND VITAMIN C.BEETROOTS ARENT SO COMMONLY USED IN DAILY MEALS BUT THEIR NUTRITION VALUE MAY MAKE YOU THINK TWICE. DO TRY OUT THIS SALAD.....ITS A COMPLETE KEEPER.!!!!
BEETROOT SALAD WITH GOATS CHEESE AND BASIL
INGREDIENTS
.4 BEETROOTS BOILED IN WATER TILL TENDER:PEELED AND CUBED
. 1 BOWL CRUMBLED GOATS CHEESE
.1/4 CUP PINENUTS
.FEW BASIL LEAVES TORN
THE DRESSING
.1/2 CUP OLIVE OIL
.1/4 CUP BALSAMIC VINEGAR
.1 TABLESPOON HONEY
.1/4 TSP GARLIC
.PINCH SALT(OPT)
METHOD.
.COOL BEETROOTS AND CUBE
.VIGOUROUSLY SHAKE DRESSING AND POUR ON BEETROOTS TO INFUSE ;FLAVOR OVERNIGHT OR A FEW HOURS(RESERVE SOME DRESSING)KEEP IN FREFRIGERATOR COVERED IN CLING FILM
.NOW ARRANGE BEETROOTS IN A FLAT SALAD BOWL.TOSS WELL.CRUMBLE GOATS CHEESE ON TOP AND TEAR BASIL LEAVES
.SHAKE RESERVED DRESSING AND POUR ONLY ON BEETROOTS.SPRINKLE PINENUTS
.SERVE COLD

THAI GLASS NOODLE SALAD

HI!!!!!!!!!!!!!!!! IM POSTING A LOVELY AND REALLY SIMPLE THAI SALD WHICH IS ONE OF THAILANDS SPECIALITIES............IT LOOKS LOVELY ON A TABLE AND TASTES EVEN BETTER...DO TRY DECORATING IT JUST THE WAY THE IMAGE I HAVE POSTED HAS DONE IT AS ATLEAST 50% OF THE MAGIC AND APPEAL IN ANY DISH IS IN THE WAY IT LOOKS!!!!!!!!!!! HERE GOES THE RECIPE
THAI GLASS NOODLE SALAD (YAM WOON SEN)
INGREDIENTS
1) GLASS NOODLES(SOAKED AND SOFTENED) 50 GRAMS
2) SLICED CARROTS 40 GRAMS
3) SLICED ONIONS 35 GRAMS
4)SPRING ONIONS CUT 2 INCHES(AROUND 2 STEMS)
5)BIRD EYE CHILLIES SLICED /CHOPPED 30 GRAMS
6)CHERRY TOMATOES HALVED ABPOUT 6 WHOLE TOMATOES HALVED
7) SMALL PRAWNS BOILED AND KEPT 50 GRAMS
8)FRIED BROKEN PEANUTS(OPTIONAL..TO BE USED AS A GARNISH)

THE MAGICAL DRESSING(YAM DRESSING)
1) LEMON JUICE 2 TABLESPOONS
2)FISH SAUCE 1.5 TABLESPOONS
3) SUGAR SYRUP 1 TSP
(TASTE THE DRESSING:IT SHOULD HAVE THE PERFECT BALANCE OF SWEET ,SALTY AND SOUR.......)
METHOD
1) IN A MIXING BOWL,MIX AND KEEP THE DRESSING
2) MIX THE GLASS NOODLES WITH THE TOMATOES,CARROTS ,ONIONS ,CHILLIES AND SPRING ONIONS. TOSS WELL WITH DRESSING
3) NOW TOSS THE PRAWENS AND MAKE SURE THEY ARE ALSO WELL TOSSED WITH THE DRESSING.
4) YOU CAN TOP THIS SALAD WITH BROKEN AND FRIED PEANUTS
5)SERVE THE SALAD ON A LETTUCE LEAF WITH A LEMON WEDGE ON THE SIDE

THAI WATERMELON SALAD

HI GUYS...TODAY I AM POSTING A LOVELY SALAD....FOR ALL THOSE IN HOT COUNTRIES WHERE THE MERCURY IS RISING,THIS SALAD SHOULD SURELY COOL YOU DOWN.PLEASE MAKE SURE YOU CHILL IT TO PERFECTION. I LEARNT THIS SALAD FROM A THAI CHEF IN PHUKET . ITS EXTREMLY COOL AND REFRESHING WITH QUITE A ZING TO IT AS WELL....... DO TRY IT OUT....HERE GOES THE RECIPE

 

THAI WATERMELON SALAD

INGREDIENTS

1)1 SMALL WATERMELON CUT INTO CUBES AND SEEDS REMOVED

1)2 SMALL HANDULL CORIANDER LEAVES

1)3 1 HANDFUL ARAGULA LEAVES/ROCKET

1)4 2 HANDFUL MINT LEAVES

1)5 A SMALL HANDUL CRUSHED TOASTED PEANUTS(IN OVEN)

1)6 SMALL BLOCK FETA CHEESE

DRESSING

1) ATHUMB PIECE GINGER FINELY GRATED

2) 1 GREEN AND YELLOW CHILLI DESEEDED AND SLICED

3) 6 TABLESPOON OLIVE OIL

4) JUICE OF 3 LIMES

5) FRESHLY GROUND PEPPER

6) 2 TABLESPOON SOY SAUCE

7)1 TEASPOON SESAME OIL

METHOD

1)REMOVE SKIN AND CUT WATERMELON INTO CUBES,TAKE OUT SEEDS

2)PLACE DHANIYA /CORIANDER,ARAGULA WATERMELON AND MINT IN A SALAD BOWL.TOSS AND.CHILL

3)PUT GINGER CHILLI SOY SESAME AND OLIVE OIL IN A SMALL BOWL

4)ADD ENOUGH LIME JUICE TO CUT THROUGH OIL.

5)SEASON TO TASTE WITH S ALT. P.SHAKE WELL,TEST FOR SALT AND CHILL.

6)TASTE TO SEE IF ITS WELL BALANCED.

7)PLACE PEANUTS IN OVEN N WARM .ROUGHLY POUND THEM

8)JUST BEFORE SERVING,SHAKE DRESSING AND TOSS

9)SPRINKLE PEANUTS OVER SALAD AFTER TOSSING WITH DRESSING.

CRUMBLE WITH FETA )OPT)

DELICIOUS AND FRESH GREEK SALAD WITH FETA CHEESE (CUISINE GREEK) (SALAD)

HI... TODAY IM POSTING A VERY SIMPLE YET VERY TASTY RECIPE..ITS BEAUTIFUL TO LOOK AT AS IT MERGES 4 COLORS TOGETHER..ITS HEALTHY AND YOU LL NEVER FEEL TOO GUILTY MAKING A BIG BOWL OF THIS AND KEEPING IT IN YOUR REFRIGERATOR FOR ALL THOSE ODD HUNGER PANGS........IT LL AVOID YOU FROM EATING SO MUCH JUNK........I MADE THIS YESTERDAY AND EVERYTINE I WAS HUNGRY..I PULLED A BOWL OUT.......IF YOU RE REALLY PARTICULAR ABOUT FAT,CALORIES ETC ETC YOU COULD AVOID OR CUT DOWN ON THE FETA BUT I WOULD NEVER DO THAT.....HALF THE SATISFACTION  IS GONE!!! DO TRY THIS RECIPE AND IM SURE YOU LL HAVE A SMILE OF SATISFACTION ON YOUR FACE WITH EVERY TASTY BITE...HERE GOES THE RECIPE...SIMPLE AND DELICIOUS.

GREEK SALAD WITH FETA CHEESE                      RATING 8.5/10
INGREDIENTS
1)2 TOMATOES (RIPE AND RED) CUT ACCORDING TO PICTURE
2)2 CUCUMBERS CUT ACC TO PICTURE
3)1 RED/WHITE ONION CUT IN CIRCLES
4) 1 RED AND GREEN BELL PEPPER CUT(I NEVER USED THIS  AS I DONT LIKE BELL PEPPERS)
5) CRUSHED BLK PEPPER
6)GREEN AND BLACK OLIVES (I USED ONLY BLK BUT ITS NICE TO USE BOTH AS IT MAKES THE SALAD MORE COLORFUL)
7)1/2 BLOCK FETA CHEESE CUT INTO SMALL CUBES

PUT ALL SALAD INGS IN A NICE BOWL AND TOSS SO COLORS ARE WELL MIXED AND REFRIGERATE TO COOL WELL.

THE DRESSING
1)1/2 TSP OREGANO
2) 1TSP SALT AN D 1/2 TSP PEPPE
3)1/4 CUP RED WINE VINEGAR
4)1/2 CUP OLIVE OIL
5)1TSP GARLIC PASTE

METHOD
1)PUT ALL DRESSING INGS IN A BOWL AND WHISK SO THEY ALL MERGE INTO ONE ANOTHER
2)PUT IN A BOTTLE AND KEEP IN  FRIDGE FOR 1/2 HOUR SO INGREDIENTS GET THE OPPORTUNITY TO MIX WELL.
3)NOW...JUST BEFORE SERVING,SHAKE DRESSING WELL AND POUR OVER SALAD AND TOSS WELL... SERVE OTHERS OR YOURSELF!!!!!!!!!

TOTALLY TEMPTING THAI GREEN PAPPAYA SALAD (CUISINE:THAI)

HI FOODIES!!!!!!! IM BACK AGAIN WITH A DELICIOUS SALAD..ITS THAI...ITS SLIGHTLY SPICY...SLIGHTLY SOUR AND SLIGHTLY SWEET.FOR ALL THOSE WHO DONT KNOW....RAW PAPPAYA IS VERY HEALTHY...IT HAS NEGATIVE CALORIES WHICH ACTUALLY SPEED UP THE WEIGHT LOSS PROCESS........ THIS SALAD IS DELICIOUS AND CAN BE SERVED AS A VEG SNACK IN BABY CABBAGE CUPS TOO!!!!!!! HOPE YOU ENJOY IT AS I MUCH AS I DID.........
TOTALLY TEMPTING THAI RAW PAPPAYA SALAD   RATING 8.5 /10

INGREDIENTS
1)I UNRIPE GREEN PAPPAY(2 CUPS SHREDDED)
2)3 LONG BEANS
3)3 THAI SMALL RED CHILLIES
4) 2 CLOVES GARLIC
5)3 SMALL TOMATOES
6)3 TABLESPOON LEMON JUICE
7)2 TABLESPOON PALM SUGAR(USE CASTOR IF YOU DONT HAVE PALM)
8)2 TABLESPOON FISH SAUCE
9)2 TABLESPOON ROASTED PEANUTS

METHOD
1)CHOP BEANS TO 1 INCH PIECES
2)CHOP TOMATOES
3)SHRED PAPPAYA AND
4)USE A MORTAR AND PESTLE:PUT SHREDDED PAPPAYA IN
5)ANS PUT IN GARLIC AND CHILLIES..POUND
6)ADD PALM SUGAR..POUND ROASTED PEANUTS..POUND
7)NOW AD  FISH SAUCE AND LIME JUICE..TOSS BEANS AND TOMATOES IN
8)SERVE...........