Take the prepared quiche ringSpread the grated parmesan at the bottom. What makes a dish so appealing and mouth-watering is the personal touch and passion.Crust:P40ml Water150gm Elle & Vire ButterPinch of Salt250gm Plain Flour20gm Egg yolkCream the butter in a mixing bowl.Fill in ½ of the ring with the sauted vegetablesAnd top up the quiche with the cream sauce.Rice and Walnut ShakeINGREDIENTS:60 gms of walnut halves80 gms of brown rice already cooked800 ml of waterA pinch of cinnamon and / or vanillaPreparations:Blend all the ingredients finely in a blender. Broil on high for 2 minutes to brown vegetables, if desired.Cool and mix the whipped cream.Roll out the dough on a light floured surface, cut out the discs. But imagine the same dishes being prepared at your home.Refrigerate the dough for couple of hours. The chefs from renouned cafes, restaurants and bakeries have shared their signature dishes’ recipes opining that recipes are no hidden treaures.Be ita Quiche, a tea cake, a fruit tart or a shake, they can make you feel the fullest even after having this and that in small bits.
Cover with a lid and let it bake for about 7 to 10 minutes until the vegetables are cooked and cheese has melted.Put into a piping bag. Beat the egg whites until stiff.Add butter and make crumb like mxtureAdd water or egg to bind the dough.Lastly, stir in all the fruits to the mixture and transfer the mix to the loaf tin prepared before.Fill the strawberries with the walnuts mousse and serve coldRecipes: Chefs from California Walnuts.Decorate your tarts with fruits and custard.Recipes: Chef Robin BessegeChef Amit Kumar, LoperaFresh Fruit TartsShortcrust pastryINGREDIENTS:2 Cup all purpose flour¼ cup castor sugar100gm butter (chilled)½ tsp baking powderEgg ½ dessert spoon waterMethod:Mix together all dry ingredientsMix in pulse mode. They are healthy and takes very less time to prepare. Smooth over the surface with the back of the spoon.Cling wrap and refrigerate for ½ hourPrepare crust in pie moulds.FRUIT TEA CAKEINGREDIENTS:Elle &Vire Butter – 75gmCaster Sugar – 75gmWhole Eggs – 75gmAlmond Powder – 15gmPlain Flour – 90gmBaking Powder – 2gmRaisins – 45gmCandied Cherries – orange squeezer manufacturers 30gmCandied Pineapple – 25gmCandied Orange Zest – 15gmFlaked Almonds – 20gmMethod:Pre-heat oven to 145 degree (convection oven), grease a loaf tin of 500gm and coat with plain flour.
Oven Method: Preheat oven to 200°C and place pizzas directly on the centre rack.Grind the walnuts with half of the whipping cream and sugar.Leave to cool in the tin, then turn out.Heat 1 tbl spoon olive oil and a tablespoon of the butter in a saucepan.Recipe: Chefs of Little Miss MuffertGluten-free Quinoa BrowniesINGREDIENTS:1/2 cup walnut halves1/2 cup parmesan cheese, grated7 sundried tomatoes2 tablespoon water2 Naan (flatbreads)1/2 cup zucchini, thinly sliced1/2 cup onion, thinly sliced and caramelized1/3 cup mushrooms, sliced8 cherry tomatoes, sliced1/3 cup low fat mozzarella, gratedCombine the walnuts, parmesan cheese and sundried tomatoes with a hand blender or food processor until it forms a paste.Bake at 180 degree for 30-35 minutes. Bake for 7 minutes. Sprinkle with the almond flakes.Snacks are little bites of heaven created for killing the cravings more than killing hungers. Prick with a fork, bake at 180c for 20-25 mins.Add cold water & yolks, mix untill the dough is formed.Strawberries Stuffed With Walnuts MousseINGREDIENTS:12 strawberries200 ml whipping cream2 egg whites100 gms walnuts40 gms sugarPreparations:Rinse the strawberries.Filter with a fine sieve and serveTip:It can be kept refrigerated between 5 days and a week, in a glass bottle. Mix gently the walnuts cream and egg whites avoiding them from going down, and insert the resulting mousse in a pastry bag.Bake at 145 degree (convection oven) for 45 minutes or until a skewer inserted into the centre comes out clean. There are innumerable joints across the capital where one can drop in and grap a quick snack.Add the sliced vegetables and saute over medium-low heat for 10-15 minsIn a mixing bowl, whisk the eggs, cream, salt & pepper. Cut off carefully the leaves at the top of the strawberries.Beat together the butter and sugar until creamy, light and fluffy.Grilling Method: Preheat one side of barbecue on high and place the pizzas on cooler part of the barbecue.
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