Soupe à L’oignon Gratinée (French Onion Soup)

Ingredients:

Onion - 7 to 8 nos medium size.
Garlic - 3 cloves
Basil - 1 tsp
Black pepper - 1 tsp
Red/white wine of your choice - 2 tblsps
Bay leaves - 2
French bugget - 1 no
EV Olive oil - 1 tblsp
Butter - 1 tblsp
Cheese - 1 cup (different types of cheese mixed. For this receipe i have used - 3 diferent kinds of non-salty swiss and Dutch cheese)
Chicken stock - 4 cups
Salt as per taste
2 oven proof (ceramic) mugs

Recipe:

 

1. Thinly slice the onions.

2. In a sauce pan heat extra virgin olive oil and butter together.

3. Add bay leaves and finely chopped grlic to it. Saiute it for a minute.

4. Now add the sliced onion and saute untill the onions gets caramalised (golden brown in color).

5. Add chicken stock, wine, basil, black pepper and salt as per taste. Let it boil for 20-30 min on low flame.

6. Meanwhile cut the french bugget in slices. Toast them in preheated oven for 15 mins on 90 degree celcius.

 

7. After 20-30 mins our soup will be ready. Check for salt and papper.

8. Now we need to bake it again in the oven along wih cheese and the french bugget slices for 15 mins.

For baking:

9. Take oven proof soup cups or a large pot. Place 1-2 toasted bugget slices at the base of cup and sprinkle some mixed cheese over it. Pour a cup of soup on it.

 

10. Again top it with toasts and some cheese. Fill the remaning soup mugs, same way. 

11. Preheat oven at 180 degree celcius for 10 mins. Place the soup mugs in it and bake for 15 mins or till the top layer of the cheese becomes golden brown in color.

12. After 15 min take out the soup and let the hot cups rest for 5 to 7 mins before serving.

 

Stuffed Cherry Tomatoes

Ingredients :

Cherry tomatoes - 1 packet
Soft cheese - 1 packet
Garlic - 2 cloves
Green onion leaves - 1/4 cup finely chopped leaves, no onion.
Black paper powder - 1 tsp
Lemon juice - 1/2 tsp
Olive oil - 1 tsp
Salt as per taste


Recipe:

1. Wash and pat dry the tomatoes. Cut the upper part of tomatoes and very little lower part to make it stand.
2. Scoop out these tomatoes from the upper part and put it in the fridge for some time.
3. Meanwhile get down the cheese to room temprature.
4. In a bowl, take some cheese. Add crushed garlic, finely chopped green onion leaves, black paper powder, lemon juice, olive oil and salt as per taste in it. Mix all well.
5. Take this mixture in a piping bag. Take out the tomatoes and fill them with this cheese.
6. Again place them in the fridge for 5-10 minutes.
7. Serve these tomatoes as an appetizer. It goes well with any wine.

My style stuffed crust chicken pizza

 My style stuffed  crust chicken pizza

Ingredients:

Refined Flour - 2 cups
Yeast - 8 grms or 1 sachet
Hot water - 1/2 cup
Sugar - 1/2 tblsp
Unsalted butter - 3 tblsps
Boneless chicken - 1 cup
Tomato - 4 nos
Onion - 2 nos
Capsicum - 1 no
Mashroom - 1/2 cup
Tomato sauce - 2 tblsps
Mozerella cheese - 2 packets of grated mozerella cheese
Italian herbs - 1 tblsp
Garlic - 2-3 cloves
Chilly flakes - 1 tblsp
Black pepper powder - 1 tsp
Salt as per taste


Recipe:
1. Mix 1 tblsp refined flour, sugar, 1/2 tsp salt and yeast to hot water. Mix it well and keep it aside near warm place for 15-20 minutes.
2. After 15-20 minutes, yeast would be fermented. Add this fermented yeast to the refined flour and make a soft dough. Put this dough in a double sized bowl and keep it covered near the warm place for 1-2 hours.
3. Boil 3-4 cups of water in a sauce pan. Wash the tomatos, remove the stains and give some slits on it. Put this tomatoes in boiling water. After 2-3 minutes remove the tomatoes and immediately place them in the ice cold water. The skin of tomatoes should come out. Make the puree of these tomatoes in a mixer.
4. Make small sized pieces of chicken. Apply some salt and black pepper to it and keep it aside.
5. Chop onion, capsicum and mushroom in medium sized cubes.
6. In a pan heat some butter. Add chopped garlic to it and saute.
7. Add chopped onion and capsicum to it. Saute it for 1 minute.
8. Then add chopped mushroom to it and saute it again.
9. Now, add tomato puree to it. Add some black pepper powder, chilly flakes, italian herbs and salt as per taste. Cover it and let it cook for 5 minutes.
10.Add tomato sauce to it and mix well. Let this sauce simmer on low flame for 15-20 minutes. Keep stiring after every 5 minute. When it comes to a sauce constistancy or becomes thick switch of the gas.
11. After 1-2 hours, take out the refined flour dough. The dough should be double in size. Knead the dough again.
12. Take a medium sized ball from this dough. Roll it in a circle of 1 mm thickness.
13. Put this rolled dough on a pizza baking dish. Gather some mozerella cheese on the edge of the dough. Now, fold the edges of dough inside. So that, the cheese shall get seeled in the circular edges.
14. Meanwhile, preheat the oven at 250 degree celcius for 10-15 minutes.
15. Now, aaply some sauce on this pizza base. Put chicken pieces on top of that. If you like, with chicken add sliced onion, mushrooms, sweet corn and capsicum on top of the base.
16. Finally, add mozerella cheese on top of the pizza.
17. Kepp this baking tray in the oven at 250 degree celcius for 20-25 minutes or till the cheese gets melted and brown in color.
18. After 20-25 minutes, take out the pizza. Cut it into pieces and serve hot.
19. While serving you can again top it up with some extra virgin olive oil, chilly flakes or black pepper powder.
20. Enjoy this stuffed crust chicken pizza hot.

Broccoli Soup

Broccoli soup inspired by Chef Gorden Ramsay


Ingredients:

Broccoli - 1bunch
Extra virgin olive oil - 4 to 5 tblsp
Water - 3 to 4 cups
Black Pepper powder - 1 tsp
Salt to taste
Cheese or butter for garnish


Recipe:

1. Boil water in a saucepan. Add broccoli florets to it. Let it boil for 5 minutes.
2. Strain the florets, but do not throw away the boiled water.
3. Add florets, boiled water, black pepper powder, extra virgin olive oil and salt in a mixer. Finely grind these ingredients together.
4. Pour this in a serving bowl.
5. Garnish with extra virgin olive oil, cheese or butter by choice. Serve hot.