chefsaha

Makes approx 18 individual size Cheese Cake Muffins Ingredients:- Graham Cracker Crumbs - 1 cup Butter - 2 tbspn Sugar - 2 tbspn Cream Cheese - 24 oz ( 3 blocks of 8 oz) Sugar - 3/4 cup Eggs - 3 large brown eggs Vanilla essence - 1 tspn 35% cream - 1 cup Icing sugar - 1 tbspn Vanilla essence - 1/2 tspn Mixed berries ( strawberry/ raspberry/ blue berry) - 1 cup Brown sugar - 2 tbspn Method: Mix graham crumbs, butter and sugar. lay them on muffin cups. to form the base of the cheese cake whip cream cheese , add sugar and whip till sugar almost is incorporated and its not grainy. add eggs 1 at a time and whisk, till you added all three eggs. add vanilla essence.  place the whipped cream cheese mix on muffin cups.  bake in a pre heated oven at 325 degree Fahrenheit for 25 minutes.  take it out from oven and let it cool for 1 hour at room temperature. transfer to refrigerator in a closed lid container and refrigerate for 2 hours....

Chick peas flour - 2 cups Ghee  ( clarified Butter) - 1/2 cup icing sugar - 1 cup Green cardamom powder - 1/2 tspn dry nuts - 2 tbspn ( almond/ pistachio/ cashew nut) optional raisins - 1 tbspn Heat besan in a non stick pan ( broil) no fat/ no oil for 10 to 12 minutes, constantly stirring with a wooden spoon, so it is cooking evenly. you would get a nutty aroma. Add melted Ghee and mix well. use a potato masher to mix and get rid of small pea sized lumps. cook for approximately 5 minutes , constantly stirring with a wooden spoon, so you don't get any dark brown colour take off the heat and stir in your icing sugar, use a potato masher to break open lumps. the texture you are looking for is like a corn meal consistency. add your dry nuts and raisins.  let it cool for 20 minutes take approx 1.2 oz of the mix and press it in your palms and form a roundel. it might break when you start, but dont give up. just try to press it hard and rotate in your palms...

EASTER BRUNCH BUFFET  2017 ICED SEAFOOD DISPLAY CHILLED SHRIMP COCKTAIL SAUCE, LEMON WEDGES CHEESE AND CHARCUTERIE STATION CHEESE AND CRACKERS TRADITIONAL GARNISHES, CORNICHONS, ASSORTED MUSTARDS, PICKLED VEGETABLES COLD BUFFET DEVILED EGGS  STEAK CUT TOMATO, BALSAMIC GLAZE, BOCCONCINI CHEESE CRAB SALAD CROISSANTS CHICK PEAS SALAD, RED KIDNEY BEAN SALAD  PASTA, KALAMATA OLIVES, GREEK FETA AND BASIL EMULSION CREAMY COLE SLAW CAESAR SALAD HOT BUFFET CLAM CHOWDER ·         PARSLEY CRUSTED PACIFIC COD ORANGE CREAM SAUCE ·         CHICKEN WINGS, MOZZARELLA AND PROSCIUTTO GRATIN, SCALLOP POTATOES ·         BROWN BUTTER ROASTED CAULIFLOWER, CARROTS, PEAS   ·         PASTA IN HOMEMADE TOMATO BASIL SAUCE CARVED BY A CHEF Ø   ROAST HAM  , HERB HONEY MUSTARD SAUCE, CREAME...

The shrimp and asparagus risotto is one of our most popular feature menu items this month. Try it soon before we move to our September features!!