Crepe Pancake

Ø  500 gms flour

Ø  A pinch salt

Ø  1 egg

Ø  300 ml milk

Ø  30 gms sugar

Ø  ½ lemon

Ø  Oil for shallow fry

For filling:

Ø  ½  coconut

Ø  30 gms sugar

Ø  30 gms red cherry

Make pancake batter with flour, milk, egg, salt, sugar and lemon and keep it aside.

Grate the coconut and chop the red cherry and mix it with sugar, keep it aside

Heat a frying pan, brush it oil and prepare pancake with the mixture, stuff the pancake with the coconut, sugar and red cherry and fry it in little oil till it is golden brown in colour remove and serve hot with honey or jam sauce.

Queen of Pudding

Ø  300 ml milk

Ø  30 gms butter

Ø  115 gms bread

Ø  30 gms jam

Ø  1 lemon

Ø  2 eggs

Ø  60 gm sugar

Heat the milk and butter together and pour it over the bread slices.

Add half the sugar, egg yolks and grated lemon peel.

Mix well and keep it aside for 30 minutes

Arrange the bread mixture in a baking tray and bake it till it is firm and golden brown on the top.

Spread jam over the pudding and sprinkle sugar over the jam

Beat the egg white stiffly and pile it on the pudding

Bake it is in a slow oven till it is light golden brown in colour. Remove and serve hot with custard sauce, chocolate sauce or fresh cream

Fruit Trifle – continental sweet

For the fatless sponge:

Ø  115 gm flour

Ø  65 gm sugar

Ø  2  eggs

Ø  ½ tsp baking pwd

For the filling:

Ø  1  orange

Ø  2  apple

Ø  2 banana

Ø  225 gm pine apple

Ø  50 gms grapes

Ø  10 gms red cherry

Ø  115 gms sugar

Ø  100 gm custard powder

Ø  50ml milk

Make a fatless sponge with sugar, flour, egg and baking powder and cut them into cubes keep it aside. Peel and cut the fruits into diced or cubes. Make sugar syrup with sugar and water, cool it and keep aside. Mix this sponge cake and the fruits and soak it in a little sugar syrup keep it aside. Make a custard sauce with custard powder, milk and sugar cool it and keep aside. Arrange the fruits in layers and cover it with custard sauce garnished with red cherries. Chill it in the fridge and serve cold or chilled with chocolate sauce , jam sauce or fresh cream.

PS: if we are using bread slices spread jam on the bread slice and make a sandwich.

Fresh Fruit Salad – continental sweet

Ø  orange

Ø  225 gm pineapple

Ø  bananas

Ø  apple

Ø  115 gm sugar

Ø  2 gm cinnamon

Ø  2 gm cloves

Boil the water with sugar, cinnamon and cloves

When the syrup is thick remove and cool it. Strain and keep aside

Peel and cut the fruits into diced or cubes and mix it with the sugar syrup

Chill it in the fridge and serve chilled with custard sauce, chocolate sauce, Jam sauce or fresh cream.

French Onion Soup – continental [Soup A C’oignon A lA Franchise - French]

Ø  250 gm beef bones

Ø  450 gm onions

Ø  30 gm butter

Ø  1 ½ ltr brown stock

Ø  Liquid caramel to color

Ø  Salt, pepper to taste

Ø  50 gm bread

Ø  50 gm cheese

Ø  30 gm garlic

Slice the onion and fry in butter without browning

Make a brown stock with beef bones, add caramel to give this stock the light colour for the onion till it is soft and tender.

Mix the onions to the strained stock

Add salt and pepper and simmer .

Toast the bread on one side only

Chop the garlic and grate cheese, mix together and sprinkle and bake it till it is golden brown in colour remove and use as a garnish for the French onion soup.

Consomme Royale – Continental

Ø  885 ml stock

Ø  115 gm minced meat

Ø  1  egg yolk

Ø  1  egg white

Ø  6  pepper corns

Ø  10 gm onions

Ø  4  cloves

Ø  Salt to taste

Ø  10 ml vinegar

Ø  55 gm carrot

Ø  30 gm celery

Cool stock and well strained

Chop the vegetables and mix with minced meat and egg white

Add mixture to stock and whisk well

Add vinegar, spices to stock

Keep on fire bring to boil, whisking all the time

When it start to boil stop whisking and allow to simmer for one hour

Strain through a maslin twice it necessary

Reheat and garnish with cubes of royale

For garnish beat yolk add stock and seasonings and steam in a small mould

Caramel Custard – continental

Ø  300 ml milk

Ø  2  eggs

Ø  30 gms sugar

Ø  A pinch of nutmeg

Ø  15 gms sugar (for Caramel)

Heat sugar in a thick bottomed pan, allow to colour a golden brown

Pour at once into warm, dry pudding mould

Bring the milk at most to boiling point

Pour over beaten egg and sugar

Strain into prepared mould sprinkle over with grated nutmeg

Cover mould with greased paper and steam for 1 – 1 ½ hours in a steam bath

Remove cool and turn on to a dish

Serve hot or cold.

French Toast

Ø  400 gms bread slices

Ø  30 gms sugar

Ø  500 ml milk

Ø  2  eggs

Ø  2 drops vanilla essence

Ø  Oil to fry

Boil the milk and add the sugar, cool it. (1)

Beat the eggs and mix it with milk (2)

Add two drops of vanilla essence to the milk and egg mixture

Dip the bread slices in the milk sugar (1) and egg mixture (2) and  fry it in shallow fat till golden brown on both sides

Serve hot with garnish of sprinkled sugar and cinnamon powder on the top of the toast

Minestrone Soup – Italian Soup (vegetarian)

Ø  115 gms cabbage

Ø  115 gms tomato

Ø  115 gms onion

Ø  115 gms carrot

Ø  30 gms turnip

Ø  30 gms leeks

Ø  10 gms celery

Ø  5 gms parsley

Ø  55 gms macroni  

Ø  30 gms cheese

Ø  1 flakes garlic

Ø  10 gms salt

Ø  Pepper to taste

Ø  15 ml oil

Ø  1 ltr stock

Wash and dice into small all the vegetables. Blanch tomato

Mince onion and garlic

Chop parsley

Heat fat. Fry minced onion and garlic and vegetables

Add leeks, salt, pepper, blanched tomato, cabbage and celery and stock

Bring to boil add macroni   

Simmer on slow fire

Serve hot garnished with grated cheese

Crumb Fried Fish – Continental

Ø  500 gms Fish

Ø  10 gms salt

Ø  Pepper to taste

Ø  1  egg

Ø  55 gms bread crumbs

Ø  55 gms oil

Ø  1 lime

Wash and fillet fish

Season with salt and pepper

Dip in beaten egg

Coat with bread crumbs

Deep fry till golden brown

Garnish with lime slices.

Cream of Chicken Soup – Continental [Cream De Volaille in French]

Ø  1 liter chicken soup

Ø  60 gms flour

Ø  30 gms onions

Ø  30 gms celery

Ø  30 gms leeks

Ø  30 gms butter

Ø  Salt, pepper to taste

Ø  30 gms cooked chicken (Dices)

Ø  1 no bouquet garni

Ø  30 ml milk or cream

Chop the onions, celery, leeks and mix it with bouquet garni and chicken and boil it till the vegetables are soft and tender.

Strain it and keep it aside

In a pan melt butter and add flour try it for a few minutes without colouring

Add the stock gradually stirring all the time

Add salt and pepper and simmer (slow boiling) till the soup is thick.

Strain it again, re-boil it and serve garnished with cubes of cooked chicken and milk. Serve hot.  

Cream of Tomato - Continental (Cream De tomato in French)

Ø  350 gm tomatoes

Ø  30 gms carrots

Ø  30 gms turnip

Ø  30 gms onion

Ø  30 gms butter

Ø  30 gms flour

Ø  300 ml milk

Ø  750 ml stock

Ø  Salt, pepper to taste

Ø  30 gms bread slices (for garnish)

Clean and chop the tomatoes, chop onions, carrots, turnip. Cover with water, add salt , pepper and cook the vegetables till all the vegetables are soft and tender.

Strain the stock and keep it aside.

Make a paste (puree) and keep it aside

Prepare a white sauce with flour, butter and milk. Cool it and add it to the tomato paste.

Add the mixture of white sauce and tomato paste to the stock and re-boil it.

Strain it again and serve garnished with croutons (cubes of fried bread). Serve with bread rolls.