RECIPE OF THE WEEK || BOSTON ICED TEA

Yield - 14 servings

INGREDIENTS

    1 gallon water
    1 cup white sugar
    15 tea bags
    1 (12 fluid ounce) can frozen cranberry juice concentrate

PREPARATION METHOD

    Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.

RECIPE OF THE WEEK || APPLE SAUCE FILLED FRENCH TOAST

YIELD:  6 servings

INGREDIENTS:

1 loaf egg bread*
1/2 cup applesauce
1 tbsp all-purpose flour
2 cups 10% cream
5 large eggs
2 tsp vanilla extract
*Preferably the kind baked in loaf pans (allows for bigger bread slices), not the free-form braided loaves. If you can only get the braided variety, simply slice more bread to fill the pan.

Caramel Glaze
3 tbsp butter
1/3 cup packed brown sugar
1/4 cup corn syrup
1 tbsp lemon juice

PREPARATION METHOD :

Step 1: Preheat oven to 375°F.

Step 2: Cut bread into 3/4" thick slices. Trim off crusts. Cut enough slices to make a two-slice layer that fits snugly inside a 9" x 13" glass baking pan.

Step 3: Spoon applesauce over bottom slices of bread and place another layer of bread on top. In effect, you are making a series of applesauce "sandwiches" that fit in the pan. Set aside.

Step 4: Place the flour in a large mixing bowl and gradually whisk in cream until smooth. Whisk in eggs and vanilla. Pour over bread, making sure all the bread is soaked. (French toast can be made up to this point, covered and chilled overnight. Let the pan come to room temperature in the morning as you make the caramel glaze, then proceed with glazing and baking.)

Step 5: In a small saucepan, melt caramel glaze ingredients over medium heat. Stir until sugar is completely dissolved and resulting syrup is lightly bubbling. Pour glaze over pan of soaked bread. Use the back of a spoon to smooth glaze over bread surface.

Step 6: Bake 45-50 minutes, until top is puffed and browned. The centre should be soft and slightly wobbly. Serve hot with maple syrup and berries, if desired.

RECIPE OF THE WEEK || CRISPY TOFU BURGER

INGREDIENTS :

Tofu - 400 gms
Soy Sauce - 3 tblsp
Rice Wine Vinegar - 1 tblsp
Sesame Oil - 1 tsp
Ginger - 1 inch piece, peeled and grated
Garlic Clove - 1, crushed
Eggs - 2, large, beaten
Fresh Breadcrumbs - 75 to 100 gms
Sesame Seeds - 3 tsp
Ligh Olive Oil for frying
Crusty Bread Rolls or Burger Buns - 4
Salad Leaves

PREPARATION METHOD :

1. Cut the tofu into 4 square pieces.
2. Lay them flat in a non-metallic dish.
3. Mix together the soy sauce, vinegar, sesame oil, ginger and garlic.
4. Pour this over the tofu pieces.
5. Cover and leave to marinate for 60 minutes or overnight.
6. To make the burgers, dip the tofu into the beaten egg.
7. Then into the breadcrumbs and finally into the mixed sesame seeds.
8. Dip each burger in the eggs, then the breadcrumbs again for an extra coating.
9. Heat the oil in a shallow pan.
10. Fry the tofu burgers on each side over medium heat until golden and crispy, for about 6 to 8 minutes.
11. Remove and drain.
12. Halve the rolls.
13. Top each base with salad leaves and a crispy tofu burger.
14. Serve immediately.

TIP : You can also add fried onions and sauteed cherry tomatoes as topping.

RECIPE OF THE WEEK || YUMMY TACOS

Seasoned keema rolled into a chapati- classic Mexican week night dinner dish or an easy brunch!

INGREDIENTS

Serves: 6

    500g keema (mince)
    1 onion, chopped
    1 green pepper, chopped
    1 garlic clove, crushed
    1/2 teaspoon hot paprika
    1/4 teaspoon ground cumin
    1/4 teaspoon dried red chilli flakes
    6 tablespoons tomato puree
    12 flour tortillas or chapati
    vegetable oil, for frying
    salt and pepper to taste
    To serve:
    1 lettuce, shredded
    2 tomatoes, finely chopped
    2 tablespoons grated Cheddar Cheese
    1 avocado, diced
    soured cream


PREPARATION METHOD

Prep: 15 mins    | Cook: 15 mins

1. Dry-fry the mince in a frying pan until brown and crumbly, stirring occasionally and breaking it up with a wooden spoon.
2. Add the onion, green pepper and garlic; cook, stirring occasionally, until softened. Stir in the herbs and spices; season to taste with salt and pepper. Add the tomato puree and mix well. Cover and cook gently for 10 minutes, stirring occasionally.
3. Place a little of the mixture on each tortilla and roll up. Secure with a cocktail stick. Heat the oil in a frying pan and then fry the rolls quickly until golden. Serve with your choice of accompaniments.

RECIPE OF THE WEEK || ORANGE CAKE

Ingredients

    1 cup sugar
    5 egg yolks
    Juice of 1orange
    1 cup All purpose flour
    3 1/2 teaspoons baking powder

Method

    1. In a large bowl mix all the above ingredients.
    2. Fold in 5 egg whites (beaten stiff).
    3. Pour cake mixture into a buttered cake pan. Bake at 375 degrees for 10 minutes. Lower oven heat to 350 degrees and bake for another 30 minutes. Remove the cake from oven and cool.
    4. When cake has cooled, remove from pan to a cake plate.Cut the cake into diamond shape pieces.

RECIPE OF THE WEEK || VEGETABLE SANDWICH

INGREDIENTS :

Sliced bread - 1 loaf
Butter - 100 gms
Mint chutney - 3 tbsp
Cucumber - 1
Carrots - 2
Tomatoes - 2
Green chillies - 6
Onions - 2
Chopped coriander leaves - 2 tbsp
Salt, Pepper powder - As required.

METHOD :

1.  Remove outer skin and cut the vegetables into thin slices.
2.  Mince green chillies and coriander leaves.
3.  Trim brown edge crusts of the bread slices with knife or scissors.
4.  Apply butter on one side of bread slices.
5.  Take one buttered bread slices. Spread little chutney on top of butter.
6.  Arrange sliced cucumber and carrots on that.
7.  Put one more buttered slice as second layer on top of vegetables. (Butter applied side should face up).
8.  Now arrange onions and tomatoes slices with minced chillies and coriander leaves.
9.  Sprinkle salt, pepper with a squeeze of lime on the vegetables.
10. Top with third slice of bread (buttered side facing down)
11. Press well and cut into four square pieces with sharp knife.
12. Dot with tomato ketchup and serve immediately.

RECIPE OF THE WEEK || APPLE SHAKE

INGREDIENTS

Apple, peeled, deseeded and chopped - 1NOS
Milk -2 GLASS
Sugar - 4 Tbsp

PREPARATION METHOD

1. Run apple, milk and sugar in mixie, till apple is crushed completely
2. Chill the Shake
3. Pour into glass, from a height; so froth forms
4. Serve cold