Frozen pastry sheets
Hot chocolate mix
Pam cooking spray
Thaw the pastry sheets for 40 minutes. Spread the sheet and stretch them out using a rolling pin. Cut the sheets into triangular shapes. Melt the different chocolates and spread inside the sheet. Roll the sheets from the long edge to the pointed edge.
Spray a little Pam or spread a little butter before baking. Bake in a pre-heated oven at 425C.
Pennsylvania Maple Waffles and fruit
Ready to eat toaster blueberry waffles
Grapes, Oranges, Bananas, Walnuts
Pennsylvania Maple syrup
Toast the waffles in a toaster.
Slice a banana and add walnuts.
Generously pour the maple syrup and serve with fruit.
Kart Club Sandwich
Sesame seed bun
Onion, Tomato, Cucumber, Mango, Alfalfa sprouts, cilantro, avacado
Toast the bun on a stove top.
Deep fry the patty in canola oil.
Cut all the vegetables.
Assemble, stick two toothpicks in and cut in half.
Serve with chips.
Cucumber Kathi Roll
Ready to eat frozen parathas
Frozen veggie patties
Cucumber cut into squares
Tomatoes, cilantro, spring onions
Bombay Sandwich Spread
Heat the oil. Once hot, add the patty and fry till brown. It takes about 3 minutes if the oil is just right. On a tawa, pan fry the parathas.
Spread the sandwich spread on the parathas. Lay out the tomatoes, cucumber, onions and cilantro. Add the patty after chopping it into pieces. Squeeze the paratha tight as you roll it.
Tostadas with cucumber
Cucumber, Avacados, Tomatoes, Mango, Green Chillies, Lime, onions, cilantro, lettuce, cheese
Guacamole - Cut the avocados in half and scoop out the seed. Then using a spoon scoop out the ripened avocado and put in a bowl. Use a fork to mash the avocado into a paste. Add the guacamole mix and mix well. Add tomatoes, onions, green chillies and cilantro. Mix. Put the mix in the freezer with a cover. Squeeze lime before serving.
Heat the Tostadas in the microwave for 45 seconds. Watch closely and make sure it doesn't burn. Heat the beans on a non-stick pan with salt and red chili powder.
Serve the tostados with the beans, lettuce, mango, cucumber, tomatoes, onions and cilantro. Spread the guacamole on top.
Cucumbers, cherry tomatoes, onions
Hummus, green chutney
Mix the falafel mix with water. Roll the dough into 1 inch balls and flatten. Fry in oil till golden brown. Spread the different pastes on the pita and pack with falafel and veggies.
Pasta al dente with fresh vegetables
Ginger Garlic Pasta, made fresh and bought from the Farmer's market
Tomatoes, brussel sprouts, broccoli, onions, green, red and purple (yes purple) peppers from the Farmer's market
Fresh basil from the Deck Garden
Oregano, garlic and italian seasoning
Olive Oil from Croatia (yummy!)
Olives imported from Italy (double yummy!)
Bring water to a boil. Add the pasta. Cook for 3 minutes, remove and strain. The pasta should be firm but not undercooked.
Pour Olive oil in a deep pan and add the basil, the herbs and the garlic. Add the onions and peppers and sautee. Add the veggies. Generously pour more olive oil. Add the pasta back in and keep stirring. Cook for 2 more minutes.
Broil the garlic bread at 350F for 5 minutes, turning it at half-time.
Serve the pasta with the bread.
Cherry tomatoes, Onions, Green and Red peppers, Paneer
Cut the paneer and broil at 350F. Marinate with green chili sauce and lime.
Shallow fry the veggies.
Add each to the skewer with the tomato at the end as the chaser.
Freshly bought samosa from the indian store
Fresh bun from the grocers
Green chili chutney
Red chili powder
Onions, cucumber, tomato, coriander, raw mango
Toast the bun in a pan using butter. Cut the onions, tomatoes and cucumber into thin slices. Cut the raw mango into thin strips. Add these into the bun. Spread the chutney and add the red chili powder with a drop of water to ease the spread.
Place the samosa in the bun and press tight.
2 cups basmati rice, butter, coriander seeds, turmeric, almonds, cardamom(3), raisins, cinnamon, 4 cups water, salt
Caulifower,broccoli, lima beans, carrots, peas, soy beans, ginger, cardamom, onions, potatoes, raisins and almonds
Clean the rice. In a pan, heat butter, add, the spices for the rice - turmeric, almonds, raisins, cardamom, coriander seeds and the cinnamon and stir. After about 2 minutes, add the rice and stir for a minute more. Then add the water, cover the pan and the let the rice cook for 20 minutes.
While it does, flavor the vegetables. Add a spoon of butter, and mix in the onions and the spices. let the onions brown. Add the vegetables, add a cup of water and cook. The secret is to let the vegetables soak in the flavors. Cook till the water evaporates. Add the veggies to the rice and stir.
Serve with a cucumber raita or with just curd.
Thai Crunch Salad - CPK style
Napa cabbage, Red cabbage, Carrots, Scallions (green onions), English (hothouse) cucumber, edamame, peanuts, avacados, cilantro, Vadam (fried rice crisps)
Lime Cilantro dressing
Peanut butter dressing
Lime Cilantro dressing - Cut red bell pepper into small pieces, add cilantro, 1 spoon of honey, 1 spoon of wine vinegar, 2 spoons of lemon juice, freshly squeezed, 1/2 spoon of oil, 1/2 spoon of ginger cut thin, 1 cup of EVVO, salt and pepper and liquefy in a mixer.
Peanut butter dressing - 2 spoons of peanut butter, 1 spoon of honey, 1 spoon of sugar, 2 spoons of soy sauce, 1/2 spoon of red pepper flakes, 1/2 cup water and 1 spoon of oil. Wisk in a bowl till smooth.
Salad - Add all the ingredients and toss. Cut the cabbage into squares and the carrots and cucumber in julienne style. Add the dressing, the rice crisps and sprinkle black pepper on top.
Veggie sandwich with samosas
Breakfast of champions
4 slices of bread
200g of peas
A packet of samosas to deep fry
Boil the potatoes. In a non-stick pan, heat 1 teaspoon of oil. When the oil is hot, add mustard seeds. When the seeds pop, add 1 teaspoon salt and 2 teaspoons of chili powder. Add chopped onions. Fry the onions till they are golden brown and keep stirring. Add the peas and cut potatoes and add 1 more teaspoon of chili powder depending on if you want it spicy. Mix and mash till the potatoes are semi smashed. Switch off stove.
Toast the bread. I prefer toasting it on a non-stick with some Lupak butter. Spread Green chili chutney (available in Indian stores) on the bread. Add some tamarind sauce. (Indian store) Add the veggie stuffing in the sandwich. Garnish with coriander. Squeeze a lime if you like a little tangy flavor.
Deep fry the samosas and serve with the sandwich. Make it even more healthier with some oranges.