Opportunities Today :- June 2005
Issue
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To Tingle the
Taste Buds....
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French
Onion Soup
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Ingredients
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Method
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6 onions, sliced |
Heat the oven to
250o c. Sauté the onions in butter. Dust with flour and add
water whilst stirring. Add the stock cube and seasoning. Allow
the soup to cook for 15 minutes. Toast the bread slices in the
toaster, or cut bread into cubes and toast in a frying pan.
Place on the top of the soup and sprinkle with cheese. Gratinate
in the middle of the oven for approximately 10 minutes. |
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2 tbsp butter |
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2 tbsp plain flour |
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1 litre water |
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1 stock cube |
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1 bay leaf |
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˝ tsp black pepper |
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1tsp thyme |
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4 slices of white
bread |
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150 ml cheese,
grated |
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Mushroom
Tagliatelle
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Ingredients
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Method
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| 225
gm baby button mushrooms, thinly sliced |
Sauté
mushrooms in butter and olive oil. Stir in the chives, basil,
and pepper. Toss the sauce into freshly cooked garlic and herb
tagliatelle. Sprinkle Parmesan on top and serve. |
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| 50
gm butter |
| 2
tbsp extra virgin olive oil |
| 2
tbsp fresh chives, snipped |
| 4
tbsp basil, freshly chopped |
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| Black
pepper freshly ground to taste |
| 450
gm garlic and herb tagliatelle, freshly cooked |
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50 gm Parmesan freshly grated |
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Above exclusive
recipes are selected by head of Hotel Management Department of
IHCTM - RBCS Group.
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We are sure the
taste of the new dishes will be greatly relished!!.
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