“Mediterranean Stuffed Wine Leaves”


Ingredients for making the stuffed wine leaves Stuffing for wine leaves 2 cups vegetable stock or purified water 1 cup brown rice 1 tsp salt or as per taste 1/3 cup grated radish 1/3 cup chopped scallions or green onions 1/2 cup minced celery 3/4 cup chopped fresh mint leaves 2 tbsp olive oil 2Continue reading ““Mediterranean Stuffed Wine Leaves””

Chef’s Nectar, ‘ Quinoa & Avocado Salad”


Ingredients for making the Qunioa Salad 250gms butternut squash, chopped into small chunks 2 tbsp Olive oil or rapeseed oil 120gms pack thin-stemmed broccoli, cut into small pieces 250gms pouch cooked quinoa small handful coriander, leaves picked and chopped small handful mint, leaves picked and chopped 4 spring onions, finely sliced on an angle 50gmsContinue reading “Chef’s Nectar, ‘ Quinoa & Avocado Salad””

Pan Seared Salmon with wilted Spinach & mushroom in Bearnaise Sauce


Ingredients for making the Pan Seared Salmon 1 clove garlic ½ cup flat leaf parsley, finely chopped 1 lemon, zested Salt Ground black pepper 2 tbs olive oil 4 thick salmon fillets, skin on, de-boned Ingredients for Bearnaise Sauce 1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2″ cubes 3 tablespoons mincedContinue reading “Pan Seared Salmon with wilted Spinach & mushroom in Bearnaise Sauce”

Chef’s Nectar, ” Grilled Chicken with sherry shallots”


Ingredients for making the Grilled Chicken with sherry shallots 1 tbsp olive oil 1 to 2 shallots, thinly sliced to yield a heaping 1/4 cup kosher salt and pepper to taste 1 pcs chicken breast 2 to 3 Roma tomatoes, diced to yield 1 cup 1 tbsp Dijon mustard 2/3 cup Sherry, such as Harvey’sContinue reading “Chef’s Nectar, ” Grilled Chicken with sherry shallots””

Chef’s Nectar, ” Focaccia Bread”


Ingredients of making the focaccia Bread 6¼ cups bread flour (30 oz. or 850g) 2¼ tsp. active dry yeast (from one ¼-oz. packet) Pinch of sugar 2 Tbsp. Diamond Crystal or 1 Tbsp. kosher salt 5 Tbsp. extra-virgin olive oil, divided, plus more for greasing and drizzling Flaky sea salt 100 gms red yellow bellContinue reading “Chef’s Nectar, ” Focaccia Bread””

Chef’s Nectar, “Curried Prawns Laksa”


Ingredients for making the curried Laksa 1 tbsp sesame oil 1 red chilli, finely sliced 2 ½ tbsp Thai red curry paste 1 vegetable stock cube (Knorr) 400ml can coconut milk or maggi coconut milk powder 2 tsp fermented fish sauce 100g rice noodles 2 lemon , juice of 1, the other halved 150g cookedContinue reading “Chef’s Nectar, “Curried Prawns Laksa””

Chef’s Nectar, “Prawns fried Rice”


Ingredients for making the Prawns Fried Rice Basmati Rice – 2 cups Oil – 2 tbsp Garlic – 5 cloves finely chopped Ginger – 1 tbsp finely chopped Green Chilli – 1 finely chopped Onion – 1 medium size chopped Capsicum / Green Bell Pepper – 1/2 chopped Soy Sauce – 1 tsp or toContinue reading “Chef’s Nectar, “Prawns fried Rice””

“Eggplant Caponata with garlic crostini”


Ingredients for making the Eggplant Caponata One 1 1/2-pound eggplant Kosher salt 3 tbsp extra-virgin olive oil 1 small red onion, sliced 1 tbsp drained capers 1 tbsp chopped kalamata olives 1 tbsp aged balsamic vinegar 1/2 cup tomato sauce or puree Freshly ground pepper 40 thin toasted slices of baguette, for serving 1 tbspContinue reading ““Eggplant Caponata with garlic crostini””

“Salmon Carpaccio with Parmesan and dill”


Ingredients For the Parmesan and dill crackers 250 g all-purpose flour 2 tsp salt 4 tbsp water 4 tbsp extra virgin olive oil 30 g Parmesan cheese 1 tsp dehydrated dill For the dressing 1 tsp Dijon mustard Juice from 1/2 a lemon 4 tbsp extra virgin olive oil Salt and pepper to taste ForContinue reading ““Salmon Carpaccio with Parmesan and dill””

“Gulab Jamun”


Ingredients of making the Gulab Jamun for gulab jamun 1 cup khoya (mawa or dried evaporated milk solids) or 200 grams khoya ¾ cup grated paneer or 100 grams of paneer (cottage cheese) 3 tablespoon all purpose flour 2 tablespoon fine sooji (rava or semolina) 4 green cardamoms – powdered in a mortar-pestle or ½Continue reading ““Gulab Jamun””