stuffed quil eggs in cherry tomato
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STUFFED QUIL EGGS IN CHERRY TOMATO
Ingredient
Ingredient QuantityCherry Tomato 12 pcsBalsamic Vinegar 100 mlSalt A pinchSugar 2 tbspBoston Lettuce 00 gm
Quil !ggs 12 pcs!ggs 2 nos"ayonnaise #0 ml$i%on "ustard 10 gm&resh $ill 20 gm
Ancho'y 20 gm
Cooking Method
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CUCUMBER CUPS ITH DILLED CRAB AND PRA NS
Ingredient
Ingredient QuantityCucumber 200 gmSalt To taste(ra)n*"ed +,0 gmSea-ood Stoc. 00 mlLemon /al- &resh $ill 10 gmCrab "eat 2 0 gmChopped Shallot 0 gmIceberg Lettuce 2 0 gm
"ayonnaise ,0 gm
Cooking Method
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GRILLED MUSSELS ITH SAUCE MORNAY
Ingredient
Ingredient QuantityLarge "ussels 00 gm"ince arlic 10 gm
ed Bell (epper 200 gmCarrots 200 gmButter 10 gm(armesan Cheese 1 0 gmBechamel Sauce 200 ml&resh "il. 200 ml$ouble Cream 100 ml
&rench "ustard +0 gm
D!"or
omaine Lettuce 1 0 gm(arsley 10 gm
nion 1 3oLee. 400 gm
Cooking Method
NICOISE SALAD
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Ingredient
Ingredient Quantity&rench Beans 200 gmTuna &la.es 200 gm
(otato 200 gmBlac. li'e 0 gmTomato 2 nos
omaine Lettuce 400 gmli'e il 100 gm
Vinegar 100 gm/oney +0 gmSalt*(epper To taste
nion 1 3o
Cooking Method
HAM AND GER#INS CANAPE$SQUARE
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Ingredient
Ingredient Quantityye Bread 10 slices
Slice Cheese 10 slices
Butter 100 gmTur.ey /am 10 slices
Cooking Method
A%ACADO CHIC#EN SALAD TO ER
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Ingredient
Ingredient Quantityipe A'ocado 1 3o
Boneless Chic.en 200 gm
"ayonaisse 100 mlSalt*(epper To TasteChopped Shallots 0 gm(opiah S.in 1 p.tBeet oot 200 gm/oney 100 gm(arsley 10 gm
Cooking Method
PRA N COC#TAIL
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Ingredient
Ingredient Quantity(ra)n 200 gmLemon 1 3o
"ayonnaise 1 0 gmChilli Sauce 5 gmCucumber 200 gmQuil !gg 2 3osChicory Salad 200 gm
Cooking Method
STUFFED EGGIngredient
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Ingredient Quantity!ggs 2 3osTomato 1 3o"ayonnaise 1 0 gmSalt*(epper To tasteLettuce 200 gm(arsley gm
nion 1 3o
Cooking Method
ALDOF SALAD
Ingredient
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Ingredient Quantity Apple Cider Vinegar 240 ml"ayonnaise 200 mlLemon 6uice 1 ml
reen Apple , 3osCelery 200 ml7alnut 1 0 mlIce Berg Lettuce 400 ml!ndi'e Salad 2 pcs
omaine Lettuce 400 gm
Cooking Method
GALATINE OF CHIC#EN
Ingredient
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Chi"ken &iner 'nd ('t (')ri"'tion*
Ingredient QuantityChic.en 1 3oSalt A pinch
(epper A pinch
Fini+hing For"e,e't*
Ingredient Quantity!gg 7hite 2 3osChic.en Breast + 3osCarrots 2 0 gmQuil !ggs 4 3os$ar. (itted li'e il 10 pcs
Stu--ed li'e 10 pcsCucumber 1 3o$ouble Cream 200 mlSeasoningShallots 1 0 gm
arlic 120 gm(apri.a + gm
regano + gm
Cooking Method
TROPICAL SEAFOOD S#E ER ITH MANGO DIP
Ingredient
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Ingredient Quantity(ineapple Cube 1 Tin
ed Bell (epper 200 gm(ra)ns 2 0 gmS8uid 2 0 gm$ory &ish 2 0 gm"ince arlic gm"ince Shallots 1 gmLime 2 3osLime 9est gm
range 9est gmButton "ushroom 1 TinScallop 200 gmLime 6uice 10 ml
range 6uice 10 gm
Sugar 40 gmBamboo S.e)er 2 pcs
M'ngo Di-*
Ingredient Quantity"ango* ipe 1 3o"ayonnaise 0 ml/oney 1 tbspChili (o)der + gm
Salt*(epper A (inchCurry (o)der + gm
Cooking Method
MI.ED %EGETABLES TERRIN
Ingredient
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Ingredient QuantityCarrot 00 gmBroccoli 00 gmCauli-lo)er 00 gm
elatin :0 gm$ouble Cream +00 gm!gg + 3osSalt*(epper A pinchThyme + gm
A+-i" /e&&0*
Ingredient QuantityClear Chic.en Stoc. 2 lt
elatin 100 gm
Cooking Method
SEAFOOD MOUSSE
Ingredient
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Ingredient QuantityCold Sea-ood Stoc. ,0 mlShallots ,0 gm&ish &illet 400 gmSalt To TasteLemon 6uice Quarter
round (epper To Taste!gg 7hite 2 3os$ouble Cream 120 ml
;Shrimp +00 gm;Spinach 00 gm;Salmon 00 gm
Cooking Method
CHIC#EN LI%ER PATE
Ingredient
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P'n'de*
Ingredient QuantityButter +0 gm&lour +0 gm
Chic.en Stoc. 120 ml$ouble Cream 240 gm!ggs 2 3osSalt*(epper A (inch
For"e,e't*
Ingredient QuantityChic.en &at 2 0 gmChic.en Li'er 200 gm
inger*Blend 10 gmClo'e gm(eppercorns 10 gmCanned (imientos 0 mlSmo.ed Bee- Bacon 00 gm
&rench Toast 1 pcSand)ich < Loa- &resh $ill 20 gm
Cooking Method