August 1st. Friendship Day, 2010.
An impromptu brunch brought all the ladies together after quite some time…and yes…over some good cocktails and home made spread of a good English breakfast.
Our fabulous menu included made to order omlettes with a variety of toppings to choose from like salami, sun dried tomatoes, veggies and the likes with herbs to choose from along with some mozerella…toasted bread, vegetarian and meaty pizzas, apple cinnamon muffins, sauted vegetables, sausages, roasted salami, chips and cream cheese dip, green apple lettuce wraps, cut up fruits, beer and other cocktails, tea….yes the list does seem endless…
Green Apple Lettuce Wraps:
Our good pals, Everon and Shwetha who are members of the Food Lovers Club, introduced us to this refreshing easy to make starter. All you need is fresh lettuce, some goat cheese, strips of green apple, drizzle of fruit vinegar, drops of lime juice and a sprinkle of sugar.
Spread the lettuce leaf and neatly place the apple strips. Add the vinegar, lime juice and sugar to it. Now, gentle place a generous pinch of goat cheese on it and wrap it up…and its ready to take a bite off…CRUNCH!
Apple Cinnamon Muffin:
Ingredients: 2 cups flour, 2 eggs, 1/2 milk, 1/4 cup butter, 1 cup of powdered sugar, 1 chopped green apple, 1/2 teaspoon of salt and 2 teaspoons of cinnamon powder.
Process: Cream the butter and sugar, add the eggs and salt. Now, add keep adding the flour in batches alternately adding the milk. This gives you a batter, to this add the chopped grenn apple and cinnamon powder. Mix ’em up.
Now pour in the batter, filling 3/4th of your greased muffin tins.
In your pre-heated oven, bake these muffins for 30 mins in 210 C. Tada!!
Chicken Salami Pizza:
Smear a hearty portion of tomato ketchup on your ready made pizza base. Now throw in some thick julliane onions, capsicum, sundried tomatoes, baby corn and pitted olives. Now, place the salami on the veggies, sprinkle herbs of your choice (we used oregano and thyme). Go berserk with mozerella topping. Pop it in your pre heated oven at 220 C for 20 mins or till your crust turns pleasant golden. Enjoy your pizza as you chug some chilled beer!
It was a perfect setting with bustling live counters, too many helping hands, singing along to ‘our’ feel-good bollywood numbers, sipping some citrus cocktails with olives and laughing away to nostalgic stories…all this at Zaanz!…this is how we turned an overcast gloomy Sunday into our Happy sunshine Sunday. Happy Friendship Day chickas…Shwetha, Riya, Ananya, Bhakti, Asha, Dimpz, Everon and Akshu!
Ingredients for (my) arrabiata sauce:
Today has been an absolute monochromatic day at work…one of those days when nothing on your screen seems relevant and your clients take a day off and you feel you are better off else where…in such days, the quench for a scrumptious meal is even more…you know there is an urge to make the day productive! I am not sure if its a gift or a disorder, but I just know exactlly what taste my pallet is craving for; I happen to be surfing Donna Hay’s official website too, looking for some budget recipe for my bro’s birthday brunch. I stumbled upon RIBS…and I knew that it is a craving for jack daniel’s pork ribs from tgif.
They serve you with a good portion and a some divine tasting onion rings with an amrit patram (kinda like an abyss) of the JD sauce. Hmmm…so next time you get a chance, please do not forget to try out the right ribs 😉
I had a super chilled out lunch and rushed back for my brief business meeting. For some reason, enjoyed the ribs today even more, guess there is always a way food finds to make your day.
Coming up next is some tried and tasted good chinese dishes…but with a hint of our touch. Have fun!
5 nos. digestive biscuts
4 nos. marie biscuts
4 nos. glucose biscuts
2 tb sp butter (melted)
2 cups hung curd (cream cheese)
1 cup thick fresh cream
3/4 cup sugar (powdered)
1 tsp vanilla
2 tb sp blueberry fruit filling
1 tsp gelatin
Run all the biscuts in the blender till it looks like sand. Tip in the butter and blitz some more. Now put this mix on your pie tin and press the bread crumbs to form a crust. Pop it into the freezer till you get your cream cheese filling. Whip the fresh cream till it forms soft peaks. Mix this into the cream cheese along with the rest of the ingredients.
Soak gelatin in 2 tsp cold water for 30 mins. Use a double boiler and melt the gelatin. Add this into the cream cheese mixture. Pour this mix into the pie tin lined with the biscut crust and let it chill for 5-6 hours or preferably overnight. Remove and top it with a generous amount of blueberry fruit filling. You could subsitute the blueberry filling with fresh mangoes or strawberries. This is a very refreshing dessert on a warm night.
Try to fight the urge of licking the bowl clean of the cream cheese filling 😉
Heat oil. Add onions. Saute till it turns transparent. Add herbs. Add chicken, pepper and salt. Let this cook till chicken is done, that should be about 10 min. Let it cool. Bring out the baked crust in its tin. Remove the butterpaper with the grains. Arrange a layer of half the cheese at the bottom of the crust. Now add the chicken filling and again top it with the remaining cheese. Beat the 2 eggs into the milk and just before popping it into the oven pour it into the quiche filling. Bake for about 30 min in a pre-heated oven, at 200C, or till it forms a golden brown color on top. Let it cool before you tear it apart.
Now bring the dough out and let it sit at room temperature for 5 min. Roll it out now to about 1/4 inch or even lesser than that if you can. Cut out round shapes using a knife or a big cookie cutter. Grease and dust the tart tins. Place the cut out dough into it one by one making sure it fits right. Scrape out any excess dough from the rim of the tin to give it a clean finishing. Now using a fork make a few pricks on the base and the sides of the dough lined tin and bake it at 180C for about 20 min or till it does not feel like dough anymore, in a pre-heated oven. Let it cool. Then spoon in the filling and let it chill in the fridge for atleast an hour before serving.
2 fistfuls/a bunch thats available in the market of methi leaves(fenugreek)