Butter 75g Milk 2 cups full Sugar 8 tbsp Bread 3 slices, cut into 4 triangular pieces Egg 3 Vanilla essence ½ tsp Almonds flaked 2 tbsp Raisins 1 tbsp Yellow color ¼ tsp
Method:
1. Remove crust from bread & cut the bread slice into 4 triangles. 2. Spread both the sides of bread with butter. 3. Spread in a greased oven proof dish to cover the base completely, sprinkle nuts & Raisins. 4. Beat eggs & sugar, add in milk, vanilla & yellow color, mix well. 5. Strain mixture & put over bread slices. 6. Bake over water bath in a pre heated over for 45 minutes till brown & set. 7. Serve warm or cold.
Chicken breast 2 boneless, flattened Garlic ½ tsp Black pepper ½ tsp, crushed Worcester sauce 1 tbsp Mustard paste ½ tsp Demi glace powder 1 tsp, heaped Salt ½ tsp Water ½ cup Oil 1 tbsp
Method:
1. Marinate chicken breast with salt, black pepper, mustard, garlic & oil. 2. Heat grill pan, spread chicken on it & fry till done. 3. Add Worcester sauce, demi glace powder & ½ cup water. 4. Cook till thick. 5. Serve with boiled sautéed vegetables & grilled onions. Serve on a sizzler.
SAUTÉ VEGETABLES
Ingredients:
Carrot 1 Cauliflower few, florets Peas ½ cup Beans 4 sliced Salt & pepper pinch
Method: 1. Cut all vegetable, par boiled in 1 cup of water. 2. Drain. 3. Stir fry in 1 tbsp olive oil.
Ingredients: Cauliflower1 kg, boiled till half done Mushrooms6 sliced White Sauce: Butter2 tbsp Flour3 tbsp, heaped Pepper powder1 tsp Mustard powder1 tsp Egg1 beaten Milk1 ½ cup Stock1 ½ cup Salt1 tsp For Topping: Grated cheddar cheese1 cup Method: 1.Cut cauliflower into medium florets boil & keep aside. 2.Make white sauce & slightly cool & add in beaten egg. 3.Add to it cauliflower & mushrooms. 4.Remove in an oven proof dish, top with gated cheese. 5.Bake on 180c for 20 minutes till cheese melts.
