Monthly Archives: May 2016

Seafood Chowder

  • No Salt Added (Knorr Soup Base contains salt)
  • Used on Main Menu
  • NO savoury is added to seafood chowder

INGREDIENTS

2 Bunches of Celery
2 White Onion
8 – 10 Carrots
8 Potatoes
1/2 pack Knorr White Sauce Mix
8 Cups of Water
2 Liters Cream
Pepper to taste
Seafood (2 large shrimp, 2 scallops, cod and salmon trimmings) per serving

METHOD

For Chowder Base

  1. Dice and sautee celery, carrots, onions with small amount of oil until tender.
  2. Mix water and Knorr White Sauce Mix and add to vegetables
  3. Bring to a light boil
  4. Add potatoes and cream

For Individual Portion

  • Steam Seafood (2 large shrimp, 2 scallops, cod and salmon trimmings) in a little white wine
  • Add chowder base to finish, bring to a simmer and dish
  • Garnish with 1 cooked mussel in the shell
  • Serve
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Filed under Main Dishes, Side Dishes

Foccacia Bread

INGREDIENTS

3 cups flour
1 cup Luke warm water
1 tbsp sugar
1 tbsp dry yeast
2 tsp salt
2 tbsp olive oil

METHOD

  1. Hydrate yeast in sugar and water
  2. Add to flour salt and oil. Mix and add more like warm water until proper consistency.
  3. Then let rise for about hour.
  4. Place in rectangular pan, make dimples, drizzle wit olive oil, and fresh herbs like Rosemary .
  5. Bake at 400 degrees F for about 15 to 20 mins until lightly brown.

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Filed under Cakes, Cookies, Pies

Apricot Chutney

INGREDIENTS

2 ½ lb dried Apricots, pitted and 1/4ered
1 lb onion, diced
2 cups sultana raisins
1 lb brown sugar
2 cups cider vinegar
1 teaspoon chilli powder
2 teaspoons mustard seed
1 teaspoon turmeric
¾ teaspoon cinnamon

 METHOD

Cook all ingredients in sauce for 1 hour or until juice is thickened. Leave pan cover off.
Serve with pork tenderloin.

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