Masterchefs At Home

Masterchefs At Home
  • Tomato Bruschetta

INGREDIENTS

Sourdough bread (buttered and toasted): 4 slices 

Tomatoes (cut into small squares): 4

Extra virgin olive oil: 3 tbsp

White wine: 1 tbsp 

Fresh mint (chopped): 2 tbsp

Fresh parsley (chopped): 2 tbsp

Dried Oregano: 1 tsp

Garlic (minced): 3-4 cloves

Black olives (chopped into small cubes): 50 gms

Cucumber (chopped into small cubes): 1

Salt: to taste

Pepper: to taste

Mint sprigs: for garnish

METHOD

1. Keep the toasted sourdough bread slices aside. 

2. Toss all the ingredients together and mix them gently - check the seasoning balance. 

3. Top the bread toasts with the veggie mix and serve cold as a starter. 

 

  • Walnut & Blue Cheese Pasta

INGREDIENTS

Penne pasta (cooked): 400 gms

Blue cheese (crumbled): 100 gms

Garlic (minced): 2-4 cloves

Parsley (chopped): 4 tbsp 

Onion (chopped): 1

Walnut (cut into coarse pieces): 100 gms

Olive oil: 3 tbsp

Butter: 1 tbsp 

Salt: to taste

Freshly ground pepper: to taste

METHOD

1. Heat the olive oil and add the butter, then the onions - saute till transparent and soft. 

2. Add the garlic and saute for 2 minutes till fragrant. 

3. Then add the cooked pasta and season with salt and freshly ground pepper, till coated well. 

4. Put the walnuts and saute on a low flame for a minute.

5. Remove from the heat and top with parsley and crumbled blue cheese, serve hot with a side of garlic toast.

 

  • Carrot Chives Soup

INGREDIENTS

Carrots (peeled and sliced): 4 to 5

Chives (chopped): 50 gms

Garlic (smashed and chopped): 4-6 cloves

Vegetable stock: 1 ltr 

Butter: 1 tbsp

Cream: 4 tbsp

Salt: to taste

Pepper: to taste

METHOD

1. Heat the butter in a large vessel, enough to hold the 1 ltr of stock. 

2. Saute the garlic for 1 minute, add the carrots and saute for 3-4 minutes till they begin to soften. 

3. Season with salt and pepper and add the stock, bring to a boil and simmer for 15 minutes or till the carrots are completely soft.

4. Add the chives and cook for another 2 minutes. 

5. Take off the heat, cool and puree in a blender with the cream. 

6. Check the seasoning, serve hot with dinner rolls or soup sticks. 

 

By Chef Parul Pratap, Executive Chef, Music & Mountains 

 

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