Deviled Egg Recipe
Ingredients:
6 hard-cooked eggs
½ cup parmesan cheese
1 tsp horseradish
½ tsp salt
½ tsp dry mustard
¼ tsp pepper
3 tbsp salad dressing or mayonnaise
½ tsp paprika
¼ cup black olives, sliced
Method:
This is a good way to hard-boil or hard-cook eggs.
Put eggs into a large pot and cover with cold water about an inch over the eggs. Set the temperature to medium-high and heat until water starts to rapidly boil. After the water begins to boil, turn off the heat, cover, and let stand for 20 minutes.
When the timer goes off, pour out the water and add cold water to stop the cooking.
Crack the eggshell and remove the shell.
Take a knife and cut eggs lengthwise in half.
Next step is to remove yolk and put into a small mixing bowl.
With a fork, mesh egg yolks. To the egg yolks, add Parmesan cheese, horseradish, salt, dry mustard, pepper, and salad dressing.
Fill egg whites with yolk mixture and you want to have the mixture heaping. Garnish with paprika and add the olives to the top.
Sago Vermicelli Payasam
Ingredients:
1 cup sago
2 cup water
½ cup vermicelli
1½ cup milk
1 cup sugar
3 tbsp ghee
3 cardamom pods
cashew nuts
raisins
Method:
Soak the sago in water for an hour. Boil it with water.
Stir constantly to prevent it from sticking to the bottom of the pan, until it becomes translucent.
Lower the heat and leave it for 15 minutes. Stir occasionally.
Heat the ghee in a pan. Fry the cashew nuts & cardamom pods in it.
Put vermicelli and fry until it becomes golden brown.
Add this to the Boiling sago. Then put sugar, milk & raisins.
Stir for few minutes until the sugar gets dissolves.
Ready to serve.
Make more Dessert Recipes ? Log on to IndiaBite.com
Badam Kheer
Ingredients for Badam Kheer :
1 cup Badam
4 to 6 cups milk
1 cup sugar
½ tsp saffron
a small pinch Kesari powder
Method :
Soak saffron in little cold milk, and keep aside.
Soak badam in hot water for at least 1 hour.
Peel skin and grind the almond into a fine
paste with 1 cup of milk instead of water.
Measure the amount of badam paste and keep the same amount of sugar aside.
Cook the badam paste for 5 to 10 and keep on stirring it constantly, till the flavour comes out.
Now put sugar and keep stirring.
Add the remaining milk, and boil for 10 to 15 minutes.
Add the soaked saffron.
Ready to serve.
Make more Dessert Recipes ? Log on to IndiaBite.com
Lemon & sumac fish with spiced eggplant
Ingredients (serves 4)
- 4 x 160g skinless blue-eye fillets
- 2 tbs lemon juice
- 2 tsp sumac*
- 2 tbs olive oil
- 1 eggplant, cut into 2cm cubes
- 1 red capsicum, roughly chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 400g can chopped tomatoes
- 1 tsp sesame seeds
- 1/2 cup flat-leaf parsley leaves
Method
- Place fish in a shallow bowl with 1 tablespoon of the lemon juice and toss to combine. Sprinkle with sumac, cover and set aside.
- Meanwhile, heat 1 tablespoon of the olive oil in a large, deep frypan over medium heat. Add the eggplant and capsicum, and cook, stirring, for 8 minutes or until the capsicum is almost tender.
- Add the coriander and cumin, and stir to coat. Add the tomato, reduce heat to low and cook, stirring occasionally, for 5 minutes or until the eggplant is tender but still holds its shape and most of the liquid has been absorbed. Stir in the sesame seeds. Transfer to a bowl and set aside.
- Wipe out the frypan with paper towel.
- Heat the remaining olive oil over medium-high heat in the frypan. Add the fish fillets and cook for 3-4 minutes each side until just cooked through.
- Just before serving, stir the parsley leaves and the remaining lemon juice into the spiced eggplant. Divide the eggplant among 4 bowls or plates and top with the sumac fish fillets.
Notes & tips
- * Sumac is a Middle Eastern spice available from supermarkets and spice stores.
Four-way pizza
Ingredients (serves 4)
- 2 x 335g fresh pizza bases (see note)
- 1/2 cup Italian tomato sauce
- 1 cup reduced-fat grated mozzarella cheese
- 100g prosciutto, roughly chopped
- 2 Roma tomatoes, sliced lengthways
- 6 marinated artichokes, quartered (see notes)
- 100g button mushrooms, sliced
- 1/4 cup basil leaves, finely shredded
- 2 tablespoons small oregano leaves
Method
- Preheat oven to 200°C. Line 2 baking trays with baking paper. Place pizza bases onto prepared trays. Spread each base with 1/4 cup of tomato sauce. Use a knife to score top of each pizza into quarters.
- Sprinkle half the cheese over 2 opposite quarters of 1 pizza. Place half the prosciutto onto 1 cheese quarter. Arrange half the tomatoes on the other cheese quarter.
- Place half the artichoke quarters onto 1 of remaining quarters. Place half the mushrooms onto final quarter. Repeat with remaining ingredients to prepare second pizza. Bake for 25 minutes, swapping pizzas after 12 minutes, or until cheese has melted and pizza bases are crisp. Sprinkle basil over tomatoes. Sprinkle oregano over mushrooms. Serve.
Notes & tips
- Look for fresh pizza bases in the deli section of your supermarket. Look for marinated artichokes in the deli section of your supermarket. Alternatively, make your own. Place a 400g can artichoke hearts, drained, into a glass bowl. Add rind and juice of 1 lemon, 1 tablespoon mint leaves, chopped, 2 tablespoons olive oil, and salt and pepper. Refrigerate for 5 days.
Fig & mascarpone crepes
Ingredients (serves 4)
- 20g butter
- 2 tbs brown sugar
- 8 fresh figs, quartered
- 1/2 tsp ground ginger
- 8 Mountain Mist frozen French-style crepes
- 100g mascarpone
- Icing sugar mixture, to serve
Method
- Melt the butter and brown sugar in a frying pan over medium-low heat. Add the fig and ginger and cook, stirring, for 3-4 minutes or until the fig is caramelised.
- Meanwhile, warm the crepes following packet directions or until heated through.
- Divide the crepes among serving plates. Top with the fig mixture and mascarpone. Dust with icing sugar to serve.
Notes & tips
- Storing Figs: Place fresh figs, in a single layer, on a plate lined with paper towel. Store in the fridge for up to three days.
