RECIPE OF THE WEEK || BAKED SWISS CHEESE OMELET

INGREDIENTS :

    1/2 cup swiss cheese, grated (10 oz)
    1/8 cup butter
    1 dash pepper
    1 cup heavy cream
    12 eggs, lightly beaten


PREPARATION METHOD :

    1    Preheat oven to 350 degrees F.
    2    Grease a 13x9x2 inch glass baking dish.
    3    Spread the cheese over the bottom of the baking dish.
    4    Dot with butter.
    5    Pour half the heavy cream over the cheese.
    6    Add the eggs and then the remaining cream.
    7    Sprinkle with pepper.
    8    Bake for 40 to 45 minutes or until set.
    9    Serves 8.

RECIPE OF THE WEEK || CAPPUCCINO

INGREDIENTS

½ coffee cup of water
2-3 level tbsp freshly ground coffee
1½ coffee cups of skimmed milk
chocolate powder, to garnish

METHOD

1. Pour the water into the base of the stove-top espresso maker. Then pack the freshly ground coffee into the filter using the back of a spoon. The amount you use really depends on the strength of the coffee beans. Screw on the top and place on the hob over a medium heat.

2. While the espresso is brewing, heat the milk to just below boiling point. Skimmed milk is the best to use as it holds its froth for longer because of the lower fat content. Once the milk is hot, froth the milk. Place the milk in a large cafetière and pump the plunger 10-15 times until you have plenty of froth - approximately half froth and half milk.

3. Pour the espresso into warm cups, then, using a large spoon to hold back the froth, pour the milk into the cups. Top with the froth, leaving a visible brown rim around the edge for an authentic look. Sprinkle with the chocolate.

4. The best cappuccino should be one third espresso, one third milk and one third froth. You'll find the more you make them, the better they'll become.

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AMBROSIA 16TH ANNIVERSARY

RECIPE OF THE WEEK || KERALA LADDU

INGREDIENTS :

Gram flour(Kadala podi) - 500 gm
Raw Rice flour(Pachha Ari podi) - 2 tbsp
Sugar - 625 gm
Ghee - 1 tsp
Salt - A pinch
Kesari powder - A pinch
Cashewnuts - 100 gm
Raisins(Onakka munthiri) - 25 gm
Cardamom(Elakka) - 10 nos
Cubed sugar(Kalkandam) - 25 gm

PREPARATION METHOD :

1)Take a wide mouth mixing bowl.

2)Mix together gram flour or besan, rice flour, a pinch of salt and ghee with required amount of water and make a thick liquid to the consistency of dosa batter.

3)Heat oil in a frying pan.

4)Holding the boondi plate (a plate with lot of holes) above the oil, spread the batter, so that very small pieces are dropped into the oil.

5)Stir the boondis, until fully cooked. Drain off the excess oil.

6)Make sugar syrup by boiling sugar and water in the ratio 1:1, for about 5 minutes.

7)Add a pinch of kesari powder to this syrup.

8)Drop the boondis into the sugar syrup and mix well.

9)Roast cashewnuts and raisins in ghee and add it to the mix.

10)Add cardamoms and cubed sugar and mix well.

11)Allow the mixture to cool to a temperature, which your hand can withstand.

12)Make into even balls by pressing lightly with hand.

13)Spread and allow to cool.

AMBROSIA 16TH ANNIVERSARY