Bsc 5th smester-Hot Continental menu

                                     Hot Continental Menu

                     Cream of green peas soup
                       
                    Fettuchini in Bollognaise suace

                     Ravioli in Cream sauce

                      pommes lyannoise





                            Cream of green peas soup                          No of portion-4


1 tablespoon butter
1 cup minced onion
1/2 teaspoon salt
1 1/2 cups water or light broth
4 cups peas, fresh or frozen
1 cup milk
Black pepper to taste
Roux or white sauce-optional
Minced fresh herbs (up to 3 tablespoons of one or two of the following: mint, basil, dill, tarragon, parsley, chervil, chives)

1. Melt the butter in a soup pot or Dutch oven. Add the onion and salt, and cook over medium heat until the onion is soft (8 to 10 minutes).
2. Add the water or broth and bring to a boil. Lower the heat, cover, and simmer for about 10 minutes. Add the peas, cover again, and remove from heat. Let stand 5 minutes, or until the peas are tender. (This will take longer with fresh peas than it will with frozen ones.)
3. Purée the soup with the milk in a food processor or blender, then return the purée to the pot. (You can also just add the milk and purée the soup with an immersion blender right in the pot.)
4. Heat the soup very gently just before serving. (Don't let it boil.) Add a sprinkling of fresh herbs to each bowlful as you serve.Garnish with fresh cream and chopped green peas.

                                         Fettuchini in bollognaise sauce        No of portion-4

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 stalks celery, diced
• 1 carrot, diced
• 4 cloves garlic, minced
• 1/4 pound pancetta, chopped
• 1 1/2 pounds lean ground beef
• 1 cup dry white wine
• 1 cup whole milk
• 1 6-ounce can tomato paste
• 1 14 1/2-ounce can diced tomatoes, undrained
• 1/4 teaspoon red pepper
• 2 tablespoons chopped fresh oregano, or 1 tablespoon dried
• 1/2 cup fresh flat-leaf parsley, chopped
• 2 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 cup grat

  Directions

  1. In a Dutch oven, over medium heat, heat the oil. Add the onion and cook for 2 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the beef and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccine. Sprinkle with Parmesan.ed Parmesan

                               Spinach raviloi in cream sauce         No of por-6


Raviloi(homemade)

Ingredients

• 6 to 6-1/2 cups all-purpose flour
• 6 eggs
• 3/4 cup water
• 2 teaspoons Filippo Berio® Extra Virgin Olive Oil
• SAUCE:
• 1 can (28 ounces) crushed tomatoes
• 1-1/2 cups tomato puree
• 1/2 cup grated Parmesan cheese
• 1/3 cup water
• 1/3 cup tomato paste
• 3 tablespoons sugar
• 2 tablespoons minced fresh basil
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh oregano
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• FILLING:
• 1 carton (15 ounces) ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 teaspoons minced fresh basil
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced fresh oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

• Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
• Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
• In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
• Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
• Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli.

Cream sauce :

Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup heated milk
• 1/3 cup heavy cream
• salt
• white pepper
• freshly ground nutmeg (optional)
• Few tablespoons dry white wine, a few teaspoons mixed fresh herbs, Parmesan cheese, etc.

Preparation:

Melt butter in a saucepan over medium heat.\

 Add flour and stir until mixture is well blended.

 Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens.

Simmer, stirring frequently, over very low heat for 5 minutes.

Stir in cream and wine, if using. Season with salt and pepper to taste and add a little nutmeg and herbs, if desired.

                                    Pommes Lyannoise                     No of portion-6

700 gm  waxy potatoes

       500 gm   onions

50 gm  butter

 

salt and pepper

2 tablespoons chopped parsley

Directions:

 

1.  
   Peel and slice the potatoes very thinly (a mandolin works best to get them very thin).
2.  
   Peel and slice the onions medium-fine (again the madolin, if you have one).
3.  
   Heat the oven to 350 degrees.
4.  
   Melt the butter and pork fat, (you can replace the pork fat with butter, but the taste will be different), in a large iron frying pan over a medium low heat and add the onions, cooking them for 4 to 5 minutes until transparent before adding the potatoes.
5.  
   Season well with salt and pepper.
6.  
   Turn them over occasionally with a wooden spatula and when they have coloured to the blond stage, mix in the parsley.
7.  
   Empty the contents of the pan into a large oval gratin dish and cook very slowly in the oven for at least 1 hour or until browned and crusted on the surface and melting underneath