Green tea special

Green tea special




Green tea and cider jelly



Green tea bag 1no

1 cup water

1 tablespoon sugar

Cider ½ cup

gelatin sheet or granulated 1 table spoon

Method

Heat the water make a green tea and make it cold

Then mix it sugar and cider

Then melt the gelatin in slow heat

And mix it with the tea

Pour it in the mould and set it in the refrigerator for 4 hours and serve



Pouched salmon with green tea juice and seaweed



Salmon fillet 180 gm , 06 oz

Seaweed sheet 01

Green tea bag 02

Lemon or lime wedges 01

Ginger juliennes 1 table spoon

Fresh red chilly julienne few

Dashina motto ½ teaspoon

Salt and crushed black peppers to taste



Method

Make a green tea and strain it

Then add the salmon fillet to the tea and pouch it at the final stage addd the seaweed and ginger and chilly and d motto check for seasoning and serve it with fresh chopper cilantro







Green tea mousse sauce



Make a mousselin sauce (i.e.) make hollandaise sauce and add fresh whipped cream to it

Then make a strong green tea reduction with ginger and thicken it with little of corn starch

And mix this green tea sauce to the mousselin sauce



Green tea froth



Green tea bag 01

White wine 1 cup

Egg yolk 5no

Salt and crushed pepper white



Method

Make a green tea and mix it with white wine and egg yolk

And start whipping it in the double boiler ,make sure it is not curdled

Remove it when it is starting to form a foam

And serve it with steaks







Pine colds delight with green tea , candied pineapple and sweet red wine reduction



Whole egg 02 no

Sugar 50 gm

Pineapple juice 1 cup

Granulated coconut 1 tea spoon

whipped cream ½ cup

Gelatin 1 table spoon

Fresh pineapple slice 1

Red wine ½ cup

Cinnamon sticks1no



Methods



Separate the egg yolk and white in a bowl

Mix the yolk and sugar and double boil it till it forms custard

Then cool it

The reduce the pineapple juice with coconut powder and sugar till it form to thick golden color then cool it and mix it with custard

Then make meringue with egg white till heavy peek

Then combine all the mixture with whipped cream and melted gelatin

Then set it in the mould and refrigerate it



Then make green tea and keep it separate



Then make the reduction of red wine with sugar and cinnamon and cook the fresh pineapple of desired shape in the sauce

Then remove the fruit top it with meringue and gratin ate it till itb form light brown color





Then finally serve all this three items in same platter with sauce









Green tea tiramisu

a la capers

A la capers (pasta sauce)

Ingredients qty

Olive oil 3tsp
Onion 1no
Garlic 2no
Celery 1tsp
Herbed mixed few
Shrimp 5no
Squid few
Tuna 2tsp
Cream 2tsp
Béchamel 500ml
Parmesan cheese 3 tsp
Smoked salmon 2 slice
White wine few

Method

Heat the olive oil in a pan and sauté garlic and chopped mirepoix and add sea food and add white wine and cook it till the it gets dry and add béchamel sauce and herbs and stock and cook it finish it with parmesan cheese

This can be tossed with any pasta, and while serving top it with smoked salmon

a la caleberese

A la caleberese (pasta sauce)

Ingredients qty

Tomato concuss 500ml
Onion slice 10no
Oli9ves 10no
Capers ` 10no
Chilly flakes 1 tsp
Garlic cloves 1 tsp
Chicken 100gm
Parmesan cheese 2tsp
Parsley few
Red wine few


Method

Heat the olive oil in the pan and add onion, garlic, chilly flakes and sauté it and add olives and capers and chicken and reduce it in the red wine and add tomato concuss and allow it to cook finish it with some fresh basil ,

This is the sauce it can be tossed with any pasta, and garnished with parmesan silver and serve

variety of pesto

Variety of pesto


(Olive, wall nut, basil, sun dried tomato, mint , parsley, cilantro, and thyme & anchovy)

Method
All the main ingredients are base
Grind with garlic cloves, olive oil, pine nuts, parmesan cheese and seasoning

variety of pesto

Variety of pesto


(Olive, wall nut, basil, sun dried tomato, mint , parsley, cilantro, and thyme & anchovy)

Method
All the main ingredients are base
Grind with garlic cloves, olive oil, pine nuts, parmesan cheese and seasoning