Special Mother s Day menu

Transcription

1 Mother s Day is a time of commemoration and celebration for MUM. It is the one day out of the year when children, young and old remember their mothers and express their appreciation. This year make your Mum feel very special with this menu. Special Mother s Day menu Lobster, Mango & Avocado Salad pag 2 Fettuccine with Prawns, Broad beans and Sun dried Tomatoes.pag 4 White Chocolate & Vainilla Cheesecake with fruit of the forest and Creamy Vanilla Ice crem pag 6 Página 1

2 Lobster, Mango & Avocado Salad Ingredients: 6 tablespoons fresh lemon juice Salt and freshly ground pepper 3/4 cup extra- virgin olive oil 2 pounds cooked lobster meat, diced 2 ripe avocados, seeded, peeled, and diced 1 mango, peeled and diced 3 tablespoons chopped fresh tarragon leaves 3 tablespoons chopped fresh cilantro leaves Hand full of mixed salads leaves for garnish Página 2

3 Preparation In a small bowl, whisk together lemon juice and 1/2 teaspoon salt until salt dissolves. Slowly whisk in olive oil until well blended. Season with pepper. In a medium bowl, gently stir together, avocados, mango, vinaigrette, tarragon, and cilantro. Set four chefs rings on four serving plates. Divide the avocado and mango mixture among the rings and press down gently to pack the mixture in. Place the cooked lobster meat on top and carefully lift the chefs rings away Garnish with a dressed hand full of mixed salads leaves for garnish Culinary regards and Enjoy it Página 3

4 Fettuccine with Prawns, Broad beans and Sun dried Tomatoes Ingredients for gr whole wheat fettucine 150 gr Fresh prawns 250 gr Fava beans (broad beans) 2 tbs sundried tomatoes 2 tbs plain bread crumbs 1 garlic cloves, crushed 1 pinch hot chili powder 1 tbs parsley, chopped 1 tbs olive oil salt and pepper Página 4

5 Preparation Peel the shrimps and devein. Remove fava beans from pods and cook in boiling water for about 3 minutes, depending on the size of the beans ( if the beans are big, would need a little more cooking time). Drain the beans and remove the skin. Set aside. Cook fettucine in boiling water for about 7 minutes or until al dente, do not over cook pasta. (you could also check the paking instruction) Heat olive oil, add shrimps and cook for a few minutes, then add sundried tomatoes, salt and pepper. Stir well and add garlic, chili powder and bread crumbs. Cook until the bread crumbs turn brown. Add cooked fettucine to the shrimps and fava bean mixture. Mix well all the ingredients and add parsley. Mix again fettucine and serve hot. Culinary regards and Enjoy it Página 5

6 White Chocolate & Vainilla Cheesecake with fruit of the forest and Creamy Vanilla Ice cream Ingredients: 300g white chocolate chunk cookies 50g melted butter 600g cream cheese 2 tbsp plain flour 175g golden caster sugar vanilla extract 2 eggs, plus 1 yolk 150ml pot soured cream 300g fresh or frozen selection of fruit of the forest 100g white chocolate, chopped into small pieces 1 tbsp icing sugar 2-3 tbsp framboise liqueur (optional) Página 6

7 Preparation Heat the oven to 180C/fan 160C/gas 4. crush the biscuits in a food processor (or put them in a plastic bag and bash with a rolling pin). mix with the butter. Press into a 20cm spring- form tin and bake for 5 minutes. cool. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and the white chocolate and pour into the tin. Bake for 40 minutes and then check - it should be set but slightly wobbly in the centre. Leave in the tin to cool completely, then chill for 2 hours. Just before serving, put most of the raspberries in a pan with 1 tbsp icing sugar (keep a few aside). Heat until juicy and then squash with a fork. Push through a sieve. Mix with the framboise (if using) and the whole raspberries then serve with the cheesecake. Creamy Vanilla Ice cream 2 eggs 1 cup sugar 1/4 teaspoon salt 2 1/2 cups whipping cream 2 cups half- and- half cream 2 1/4 teaspoons vanilla extract In a heavy saucepan, combine the first five ingredients. Cook over medium- low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions. Culinary regards and Enjoy it Página 7