Just for Women
Home      |      Editor’s Note      |      Events      |      Careers      |      About Us      |      Contact Us      |      Sign In with Jfw      |      Wallpapers
facebookblogtwitter
 
Search
Food
Recipes > Food - Classic Continental
Back to previous page
Classic Continental
 
Continental cuisine is diverse by itself, distinguished by the condiments and seasonings used. From the quiet British Isles to the archipelago of Greece, Continental food has a wide range of delicious food. Deepa Sekhar dishes out a delectable Continental platter
   
Moroccan Chickpea Soup - The best way to kick start a continental meal (Serves 4)
   

Ingredients:

  • 2 cups boiled, white chickpeas (white channa)
  • I cup finely chopped red and green bell pepper
  • I/2 cup finely chopped onions
  • 5 flakes minced garlic
  • I cup tomato puree
  • 2 tablespoons olive oil
  • I cup of water
  • Salt to taste

Method:

  • Warm the olive oil in a thick bottomed pan.
  • Sauté the chopped onions and garlic till they turn transparent.
  • Sauté the bell pepper pieces.
  • Add the tomato puree.
  • Blend half of the chickpeas to make a coarse paste, retaining the other half as whole peas Once the tomato puree begins to boil add the spice powder, salt and chick peas (blended) and whole peas.
  • Add a cup of water.
  • Once the soup begins to boil switch off the stove and garnish it with cilantro.
Moroccan spice powder:
Mix 2 red chillies, ¼ teaspoon ajwain, ¾ teaspoon cumin, ¼ teaspoon black pepper and broil the mixture in a pan till the raw aroma goes. Make a coarse powder of the mix.

For the garnish: Some finely chopped green cilantro (coriander leaves)
 
Greek salad
A classic dish with an assortment of vegetables - A classic dish with an assortment of vegetables (Serves 4)

Ingredients:

  • I cup chopped green bell pepper
  • I cup peeled and diced cucumber
  • I cup deseeded and diced tomatoes
  • I cup chopped onions
  • I cup diced Feta Cheese (if Feta cheese is unavailable use paneer)

    For the salad dressing
  • ¼ cup olive oil
  • 1 tablespoon coarsely powdered black pepper
  • 1 tablespoon lime juice with a pinch of sugar
  • Salt to taste

Method:

  • In a big salad bowl, add the bell pepper, feta cheese, cucumber, tomatoes, onions and the dressing ingredients.
  • Toss the mix well.
  • Serve with hot garlic bread, or toasted and buttered bread slices and Moroccan chickpea soup
 
Saffron Rice with Vegetable Florentine
A greek fare and a deadly combo of rice and vegetables - Saffron Rice Serves 4

Ingredients:

  • 2 cups soaked long-grained rice (wash and soak the rice for 20 minutes and drain)
  • 2 tablespoons butter
  • 2 pinches saffron (mix it a little with hot milk)
  • 3 ¾ cups of water
  • Salt to taste

Method:

  • Heat the butter in a heavy bottomed pan
  • When the butter begins to melt, add the rice and stir for five minutes on low flame
  • Add the saffron and sauté gently
  • Add salt and 3 ¾ cups of water.
  • When the water starts to boil, cover the mix and sim the flame.
  • Let it boil for 20 minutes.
  • Open and stir with a fork gently.
  • Serve hot with vegetable Florentine.
 
Vegetable Florentine

Ingredients:

  • 2 cups boiled mixed vegetables (carrot, beans, green peas, potato, cauliflower)
  • 2 cups pureed spinach with salt

    For white sauce:
  • 2 cups boiled, cooled milk
  • 1 tablespoon maida (refined flour)
  • 2 pinches of nutmeg powder
  • 2 tablespoons butter
  • Salt and white pepper for taste

    For the topping:
  • 2 Cups Grated cheese (pizza cheese)

Method:

  • Heat the butter in a heavy-bottomed pan.
  • Once the butter begins to melt add the maida and sim the flame for 2 minutes.
  • Add salt, white pepper powder, nutmeg powder and mix well.
  • Add milk and whisk the mix well without lumps
  • Add the boiled vegetables. Stir and remove from flame.
  • Let it boil for 20 minutes.
  • Open and stir with a fork gently.
  • Serve hot with vegetable Florentine.
To assemble:
Take a baking dish. Butter it well and spread the vegetable white sauce mix. Top with spinach puree. Top with grated cheese. Bake in a pre-heated oven at 160 degree Celsius, till the cheese melts and the top turns golden. Serve it with saffron rice.
 
Lasagne Parmigiana
An Italian pasta casserole dish that makes for an awesome vegetarian delight too

Ingredients:

  • 6 readymade lasagne sheets (available in all supermarkets)
  • 1 cup finely chopped onions
  • 4 flakes of garlic minced
  • ½ cup chopped aubergine (brinjal)
  • ½ cup chopped broccoli
  • ½ cup chopped red and green bell pepper
  • ¾ cup sweetcorn kernels
  • 3 cups of tomato puree
  • ½ teaspoon red chilli powder
  • 3 tablespoons olive oil
  • 1 cup crumbled paneer
  • 1 cup grated parmesan cheese

Method:

  • Blanch the lasagne sheets in hot water and drain. Refresh it with cold water
  • Heat oil in a pan and sauté onions and garlic.
  • Then fry aubergine, broccoli. Bell pepper and sweet corn.
  • Add salt to taste.
  • Add tomato puree, chilli powder and crumbled paneer.
  • Mix well and keep aside.

    For the white sauce:
  • Melt butter in a pan.
  • Fry the maida over medium heat for 2 minutes.
  • Add milk, salt and pepper.
  • Cook them till the mixture thickens and keep it aside.
For the white sauce:
3 tablespoons of butter. 2 tablespoons maida, 2 cups boiled and cooled milk, salt and white pepper to taste
For the topping: 2 cups of grated cheese (preferably pizza cheese)
To assemble:
Take a square dish and butter it well . Spread a layer of lasagne sheets. Top[ the vegetable mixture. Top with lasagne sheets. Top the sheets with the vegetable mixture. Repeat the procedure till all the sheets are used. Finally top it with white sauce and sprinkle grated cheese. Bake in a pre-heated oven at 160 degree Celsius, till the cheese melts and the top turns golden. Cut and serve hot.
 
Cocktail British pudding
A classic mix of sponge cake and fruits

Ingredients: For the sponge cake

  • 1½ cup refined flour (maida)
  • ¼ cup buttermilk
  • 1/4 cup milk
  • ½ cup melted butter
  • ¾ cup and 2 tablespoons powdered sugar
  • 1 teaspoon soda bi-carbonate
  • 1 teaspoon baking powder
  • 5 teaspoons thick malai (thick milk cream)
  • 1 teaspoon vanilla essence
  • ½ cup milk powder 2 tablespoons corn flour

Method:

  • Sift the maida with baking powder and soda.
  • Beat the sugar and butter well.
  • Add malai, essence and beat the mixture again.
  • Add cornflour and milk powder, mix well
  • Add the maida gradually and add buttermilk and milk and beat well.
  • Transfer the mixture in a greased ring mould
  • Bake at 180 degree Celsius for 20- 25 minutes, or till the skewer inserted comes out clean
  • Remove and cool
Cocktail mix:
  • 1 can of fruit cocktail
  • ½ cup condensed milk
  • Drain the syrup from the can and keep aside.
  • Mix the fruit cocktail with the condensed milk
To serve:
Place the cake on a plate. Put the condensed milk and mixed fruits in the centre of the cake. Sprinkle the drained syrup on the cake. Cut the cake into pieces. Top the pieces with the cocktail mix. Serve it with a scoop of vanilla ice-cream
 
Go to Top
 
Current Magazine
Current Magazine
 
 
 
   
 
Share your cherished memories, inspiring experiences, short fiction or your favourite recipes with our readers.
Write In