Friday, May 24, 2013

Lime And Tortilla Soup


Lime And Tortilla Soup2 corn tortillas
4 cups vegetable broth
1 chopped tomato
1 tablespoon lime juice
4 large lime slices
1/3 cup chopped onion
¼ cup chopped green chillies
2 tsps vegetable oil
Oil for frying
40 grams walnut
A pinch of saffron
1/2 cup cream
Salt to taste

  • Chop the tortillas in 5 x 1 cm strips. Heat oil in a small saucepan and fry tortillas strips in hot oil until brown and crisp. Drain the oil and set aside.
  • Heat 2 teaspoons of vegetable oil in a large saucepan, add onions, chillies and sauté until onions are soft. Add vegetable broth, salt, cover and simmer for 20 minutes.
  • Add tomato and simmer for another 5 minutes, then stir in lime juice.
Serve the soup in bowls and add fried tortilla strips and a lime slice right before serving.

Ensalada de Noche

Ensalada de Noche

Ensalada de Noche

4 bananas
4 apples
4 oranges
8 beetroot (cooked)
1 lettuce
2 pomegranates
1 tin pineapple chunks
1 lime thinly sliced
¼ cup sugar (optional)
1 cup peanuts roasted and crushed
¼ cup red vinegar
½ cup salad oil

  • Peel and thinly slice the apples, oranges, banana and beetroot. Remove the seeds of the pomegranates. Remove 5-6 large outer leaves from the lettuce, set aside, and shred the remaining lettuce. Line a shallow serving bowl with the whole lettuce leaves, then add the shredded lettuce.
  • Arrange the orange, beets, apples, banana and pineapple chunks in a decorative manner and garnish with lemon slices. Sprinkle with sugar, pomegranate seeds and peanuts.

  • Mix oil and vinegar until blended. Pour over salad just before serving.

Tropical Fruit Salsa

Tropical Fruit Salsa


1 ripe mango, peeled and cubed
1 cup pineapple, cubed
1 cup papaya, cubed
1/2 cup red pepper, cubed
1/3 cup rice wine vinegar
2 tablespoons coriander, minced
1/2 teaspoons red chilli flakes

  • Chop all the fruits. Mix the fruits in a bowl with the vinegar and the red chilli flakes until well combined and all the fruit is coated.

  • Serve chilled.

Mexican Salad


100 grams Lettuce or salad leaves
2 Tomatoes
½ cup Cheese, diced
1 cup Cooked kidney beans
1 tablespoon Tobasco sauce
100 grams Crushed Nacho chips
Spring onion leaves As required
½ teaspoon Green chillies, chopped
1 tablespoon Green coriander, chopped

  • Shred the lettuce and blanch the tomatoes in boiling water for a minute.
  • Peel, de-seed and dice the blanched tomatoes and chill them.
  • Mix the rest of the ingredients with shredded lettuce and diced tomatoes.
  • Serve immediately otherwise nacho chips will become soggy.

Szechuan Fish

Szechuan Fish

16 pieces Fish (boneless)
2 tablespoons Cornflour
½ teaspoon Pepper
1 teaspoon Garlic paste
1 teaspoon Chilli powder
1 teaspoon Soya sauce
Oil for frying
Salt to taste
For the Sauce
1 teaspoon Ginger, finely chopped
1 teaspoon Garlic, finely chopped
3 Red chillies, dried and finely chopped
¼ cup Spring onion, finely chopped
12 Mushrooms sliced
¼ cup Bell pepper, chopped
¼ tsp Pepper
A pinch of Ajinomoto
½ teaspoon Vinegar
½ cup Chicken stock
¼ cup Tomato sauce
1 teaspoon Soy sauce
½ teaspoon Sugar
¼ teaspoon Garlic chilli sauce
1 ½ tablespoon Cornflour mixed with 2 tablespoons water
2 tablespoons Oil
Salt to taste

  • Wash and clean the fish and cut into 16 pieces. Marinate the fish with soy sauce, cornflour, pepper, chilli powder ginger-garlic paste, and salt.
  • In a pan heat the oil and deep fry the marinated fish and set aside.
  • Heat oil in a wok and fry the ginger, garlic and red chillies for a minute. Add the vegetables, pepper, ajinomoto and salt and continue to stir fry. To prepare the sauce, Bring the rest of the ingredients except the cornflour to a boil and pour over the fish and vegetable mixture.
  • Add the cornflour mixed with water and stir continuously until the sauce thickens. Serve hot with rice or noodles.