Serradura Cheese Cake
Cream Cheese – 20 gms
Milkmaid -50 gm
Whipping Cream – 200 gms
Agar Agar / Veg Gelatin Powder – 6 gms
Milk Amul Taza (Tetra Pack) – 50 ml
Marie Biscuit – 50 gms
Tata Salt – 1 gm
Raspberry Coulis – 3 gms
In a bowl, add cream cheese, Milkmaid and whipping cream. Whisk till smooth.
Add milk and continue to whist slowly.
Add gelatin and salt.
In a separate container crush the biscuit till it is fine.
Grease a cake tin and add the biscuit crumb.
Add the cream mixture to tap on the table to ensure no air bubbles.
Refrigerate for three hours.
Remove and cut into triangles.
Top with the Raspberry Coulis.
Sweet and Spicy Cranberry Glazed Meat Balls with Lemon and Maple Glazed Carrots
For the Meat Balls
Minced Lamb – 300 gms
Egg – 2 nos
Salt – 0.02 gms
Crushed Black Pepper – 0.02 gms
Chopped Onions – 0.1 gm
Chopped Garlic – 0.02 gm
Chopped Ginger – 0.02 gm
Chopped Coriander – 0.02 gm
Chopped Spring Onions – 0.02 gm
For the Sauce
Cranberry Pulp – 0.1 gms
Olive Oil – 0.2 gms
Chopped Onions – 0.1 gms
Chopped Mushrooms – 0.1 gms
Chopped Garlic – 0.01 gms
Crushed Black Pepper – 0.01 gms
Salt – 0.01 gms
For the Carrots
Carrot Batons – 0.1 gm
Maple Syrup – 0.01 gm
Crushed Black Pepper – 0.01 gm
Lemon Juice – 0.01 gm
Salt – 0.01 gm
In a bowl, mix all the ingredients for the meat balls and refrigerate for 1 hour.
Add olive oil in a fry pan, saute onions and garlic.
Add the mushrooms, continue to saute.
Add seasoning and a dash of water.
Add cranberry pulp and cook till the sauce is thick.
Boil the carrots with salt.
In a separate bowl, mix maple syrup, salt seasonings and lemon juice.
Add the boiled carrots to the bowl and mix well.
Heat water in a pot, add a pinch of salt.
Shape the meat balls into small dumplings.
While the water is simmering slowly immerse the dumplings.
Do not allow the water to boil.
After four minutes gently turn the dumplings to make sure that they cook evenly.
In a Pan, heat the sauce.
Add the meat balls and toss well.
Serve with the glazed carrots.
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