Basic Rissoto

example of Carrot Rissoto

Ingredients :

1. Dice, onion - 30 gm

2. Butter - 15 gm

3. Rice - 240 gm

4. Chicken stock - 500 gm

5. Seasoning - to taste

6. Grated parmesan cheese - as needed

Technique : 

1. Sweat the onion in the water.

2. Add rice and mix thoroughly with the butter. Cook it, stirring until a toasted aroma develops.

3. Add the liquid, stirring rice frequently. Cook the rissoto until the rice is al dente and most of the liquid is absorbed. The texture should be creamy.

4. Add the grated fresh parmesan cheese to taste just before serving the rissoto

Sauce Bolognaaise

Ingredients : 

1. Oil butter - 50 gm

2. Chop garlic - 2 cloves

3. Chop mirepoix - 150 gm

4. Minced beef - 350 gm

5. Tomato paste - 1-2 tbsp

6. Liquid (stock) - 0.5 liter

7. Flour

8. SPices (thyme, basil, rosemary, bay leaf) - 5-10 gm

9. Seasoning - to taste

Technique of production :

1. Heat the oil in a pan, add in garlic, chopped mirepoix and cook without colour.

2. Add in minced beef to the pan, dust with flour and spices. Cook until lightly brown.

3. Add in tomato paste and continue cooking for a few minute until mixing frequently. Pour the stock, stir and bring to boil and simmer for approximately 45 minutes.

4. Season to taste

Lasagna

Ingredients :

1. Mornay sauce - 400 gm

2. Bolognaise sauce - 400 gm

3. Lasagna pasta - 200 gm

*Grated parmesan cheese and melted butter to gratinate

Technique of production :

1. Cook gently in boiling salted water to "al dente" stage.

2. Refresh in cold water and drain well in colander. Place on clean cloth to dry.

3. Butter a gratin dish and napper base with a layer of bolognaise sauce.

4. Follow with a thin layer of mornay sauce and layer of pasta.

5. Repeat this process untill all pasta is used and complete with a final layer of pasta masked with a thin coat of mornay sauce.

6. Sprinkled with grated parmesan cheese and melted butter.

7. Bake in hot oven for 20-30 minutes until hot and golden brown. Served immediately.

Plain Folded Omelets

Ingredients :

1. Egg - 3 nos

2. Salt - to taste

3. Pepper - to taste

4. Butter clarified or oil - as needed

Technique of production :

1. Beat the egg well, season them with the salt and peper.

2. Heat the clarified butter in an omelets pan over high heat.

3. Pour the egg mixture into the pan and scramble with a wooden spoon. Move the pan and utensil at the same time until the egg mixture has coagulated slightly. (Add the filling at this point, if desired)

4. Let the egg mixture finish cooking without stirring.

5. Tlit the pan and slide a wooden spoon around the lip of the pan, under the omelets, to be sure it is not sticking. Slide the omelets to the front of the pan and use the folk or wooden spoon to fold it inside to the center.

6. Turn the pan upside down, rolling the omelets onto the plate. The finis.hed omelets should be oval shapped.

French Toast

Ingredients :

1. egg - 4 nos

2. fresh milk - 150 ml

3. seasoning - to taste

Technique of production :

1. Break the egg in the mixing bowl, add in fresh milk and seasoning. Mix them well.

2. Thoroughly heat the pan or griddle.

3. Dip the sliced bread into the batter and place it in the heated oil.

4. Cook the French toast until the underside are brown and turn and repeat the same process.

5. Serve the French toast immediately.