A mixed salad to compliment any meal
Salad
01 bud lettuce of your choice - hand shredded
01 stick celery - washed and cut in slices
01 yellow bell pepper – cut in stripes
01 red bell pepper – cut in stripes
Black pitted olives - halved
Green pitted olives - halved
01 block salad cheese – cut in cubes(optional)
Dressing
01 tsp vinegar
01 tsp virgin olive oil
01 tsp mustard sauce
Pinch of salt and white pepper
Whisk together all the ingredients of dressing till creamy. Place all salad ingredients in a bowl. Pour the dressing and toss together.
I like this salad because it colorfully decorates the dining table and is a great appetite booster anytime… enjoy!!
Showing posts with label Gourmet. Show all posts
Showing posts with label Gourmet. Show all posts
Tuesday, October 14, 2008
Monday, October 6, 2008
VERY BERRY CHEESE CAKE
We all like cheesecakes don’t we???
Here’s one I tried this Ramadan. Its absolutely deeelicious!!! Actually I wanted to try it with fresh berries, but then, fresh blue berries were not available so I found this wonderful marmalade (fresh berries crushed and conserved) at Sosun Store, which complimented the recipe perfectly.
CRUST:
2 cups flour
1/2 cup caster sugar
1/2 cup (sweet) butter, softened
1 egg
1 ST LAYER:
500 g cream cheese, softened
1 teaspoon vanilla
1/2 cup caster sugar
3 eggs, room temperature
2 ND LAYER:
2 cup sour cream
4 tablespoons caster sugar
1 teaspoon vanilla
TOPPING:
2 cups blueberry marmalade
1 cup fresh strawberry (roughly chopped)
CRUST: Combine crust ingredients. Mix well; press onto bottom of 10" baking pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven temperature to 350ºF.
1ST LAYER: Crumble cheese in large bowl. Add 1 tsp vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes. Pour over crust. Bake at 350ºF for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.
2ND LAYER: Combine sour cream, sugar and vanilla. Spread over top of cheesecake. Bake at 350ºF for 5 minutes. Cool; spread berry topping over top. Refrigerate before serving.
TOPPING: Place blueberry marmalade in saucepan; cook lightly to make a thickened sauce, stir in chopped strawberries. Let cool; spread on cheesecake. Cool 1 hour then refrigerate.
Just wanted to share with you guys... cheers!!!
Here’s one I tried this Ramadan. Its absolutely deeelicious!!! Actually I wanted to try it with fresh berries, but then, fresh blue berries were not available so I found this wonderful marmalade (fresh berries crushed and conserved) at Sosun Store, which complimented the recipe perfectly.
CRUST:
2 cups flour
1/2 cup caster sugar
1/2 cup (sweet) butter, softened
1 egg
1 ST LAYER:
500 g cream cheese, softened
1 teaspoon vanilla
1/2 cup caster sugar
3 eggs, room temperature
2 ND LAYER:
2 cup sour cream
4 tablespoons caster sugar
1 teaspoon vanilla
TOPPING:
2 cups blueberry marmalade
1 cup fresh strawberry (roughly chopped)
CRUST: Combine crust ingredients. Mix well; press onto bottom of 10" baking pan. Bake in preheated 400~ for 10-15 minutes. Reduce oven temperature to 350ºF.
1ST LAYER: Crumble cheese in large bowl. Add 1 tsp vanilla, 1 cup sugar and eggs; beat at high speed with electric mixer until blended and smooth, about 4 minutes. Pour over crust. Bake at 350ºF for 40 minutes until set (not completely firm). Remove from oven; cool 10 minutes.
2ND LAYER: Combine sour cream, sugar and vanilla. Spread over top of cheesecake. Bake at 350ºF for 5 minutes. Cool; spread berry topping over top. Refrigerate before serving.
TOPPING: Place blueberry marmalade in saucepan; cook lightly to make a thickened sauce, stir in chopped strawberries. Let cool; spread on cheesecake. Cool 1 hour then refrigerate.
Just wanted to share with you guys... cheers!!!
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