Vol-au-vent with Mushroom and Veal / Chicken

INGREDIENTS

BUTTER

FLOUR

CREAM

MILK

MUSHROOM

GALRLIC, SHALLOT AND THYME OPTIONAL

VEGETABLE OR CHICKEN STOCK

OLIVE OIL

PARSLEY OR CELERY - OPTIONAL

DIRECTION

1. Melt the butter in a non-stick saucepan over a low heat, add flour and cook for a few seconds, stirring constantly. Add some cream. One can add some milk (though my friend did not add it)

2. Melt the butter in another non-stick saucepan over a low heat and add button mushroom and cook till it is red. You can add garlic and shallot also. You may also add some Thyme. 

3.Mix each other well and then add stock of chicken or vegetable and finally cornflower and finally add small diced chicken  pieces (cooked in olive oil, shallots and garlic) , cook it till it is a thick broth

4. Finally pour  it in a pastry and then keep the pastry sub merged in the thick broth.

5. Add Parsely or celery at the end , if you want

How to make the sauce ?

See this video : party_vol-au-vents_60239

Your guest chef:

Not exactly what I taught:

https://www.youtube.com/watch?v=7xoU29mxhJ0

Chicken soup

Ingredients

• 55g butter
• 2 onions, sliced
• 2 sticks celery, finely chopped
• 2 carrots, finely diced
• 25g plain flour or corn flour
• 1.2 litres pints chicken stock
• 450g cooked chicken, skinned and shredded
• 1 tbsp chopped fresh parsley
• salt and freshly ground black pepper

Method

1. Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start to soften.
2. Stir in the flour and cook for 2 minutes. 
3. Add the chicken stock and bring the mixture to the boil, stirring. 
4. Season with salt and pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, until the vegetables are tender.
5. Add the cooked chicken and cook until heated through. 
6. Adjust the seasoning, stir in the parsley and serve.

https://www.bbc.com/food/recipes/chickensoup_1918

Elegant Mushroom Soup

"This easy recipe turns commonplace ingredients into a wonderfully tasty soup to feed a crowd."

Ingredients

1 1/4 cups butter

• 1 large onion, chopped
• 5 pounds sliced fresh mushrooms
• 1 1/4 cups all-purpose flour
• 2 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons salt

 

 

• 10 cups milk
• 10 cups chicken broth
• 1/2 cup minced fresh parsley
• 1 pinch ground nutmeg, or to taste
• 1/4 cup sour cream, or as needed
• 
  

Directions

1. 1.Melt butter in a large saucepan over medium heat. 
2. 2. Cook and stir onion and mushroom in hot butter until onion is tender, about 3 minutes. 3. Stir flour, pepper, and salt into the onion mixture. 
3. 4. Gradually stream milk and chicken broth into mixture while stirring to incorporate.
4. 5. Bring the liquid to a boil; cook at a boil until thickened, about 2 minutes. 
5. 6. Remove saucepan from heat. 
6. 7. Stir parsley and nutmeg into the soup. 
7. 8.Ladle soup into bowls and top each with a dollop of sour cream.

• Prep
  10 m
• Cook
  10 m
• Ready In
  20 m
• 
  

source: https://www.allrecipes.com

Potato-and-Broccoli Soup - recipe 2

Potato-and-Broccoli Soup

Bright green broccoli florets float prettily in this hearty soup, but it's broccoli stems that do the real work. They're cooked with the potatoes and then pureed to form a creamy base. A final touch of Parmesan gives the soup an Italian feel.

How to Make It

Step 1    

In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.

Step 2    

Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.

Step 3    

In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.

Notes

Variation

If you'd prefer a completely smooth soup, add the broccoli florets to the pot after the potatoes have cooked for five minutes, and continue simmering until all of the vegetables are tender, about five minutes more. Puree the soup until smooth.

This would also make a great first course for 6 people.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
• 1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
• 3 cups canned low-sodium chicken broth or homemade stock
• 3 cups water
• 1 3/4 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1/2 cup grated Parmesan

https://www.foodandwine.com

Cream of Broccoli Soup -- recipe 1

1. 1. Melt 2 tablespoons of butter in medium sized stock pot and saute 1 onion and 1 garlic clove (and 1 celery stalk, optional until tender)  for 2 minutes 
2. 2. Add 8 broccoli florets (200 gms) and 3 cups of Chicken stock. Bring it to Boil and then cover and simmer for 10 minutes.
3. 3. Add salt and Pepper
4. 2. Pour the soup into a blender, filling it  no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender and pour into a clean pot. Tips : Before putting it into blender make it cold, otherwise it will be a disaster.
5. 3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in 3 table spoon of flour and add 2 cups of milk. Stir until thick and bubbly, and add to soup. 
6. 4. Season with pepper and serve.


7. source: https://www.bbc.com
8. source: Edited from https://www.allrecipes.com
9. Video Link https://www.allrecipes.com/video

Classic hummus

Look of  an authentic hummus

source : q=picture+of+hummus&rlz

I think this is easiest of the lot. "Hummus" or houmous is Arabic for "chickpeas". I recently went on a trip to Egypt and Jordan and am not ashamed to say that I ate hummus almost every day while I was there. You will get it everywhere. Hummus is a Middle Eastern invention. I was not a huge Hummus fan before my trip. I thought it was okay, but not great. It is also a very healthy food. It is high in different types of nutrients for instance protein, iron,vitamin C and B6, and dietary fibre.

Step I: Soak Some Chickpeas or Kabuli Chana (1.5 cup) in water , over night or at least 5 hours.

Step II : Put the chickpeas in a pressure cooker and boil it and then drain the water.

Step III : Add 1 table spoon of olive oil, minced garlic (3-5 cloves of Garlic ), small quantity of cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice from  2 small lemon. Process for 30 seconds or so until it becomes a paste or until well blended. If you do not have Tahini, then buy some sesame seed from the market. But remember Hummus is not Hummus if there’s no Tahini.

Step IV :  Combine all ingredients in the food processor/ Mixer. Combine the chickpeas with Paste mentioned in Step III above ( olive oil, tahini, lemon juice, garlic, salt) and pepper in the bowl of the food processor/Mixer fitted with the  blender. Blend hummus until smooth. People advise to peel the chickpeas skin for better taste/smooth hummus.

Step V :Spread your Hummus onto a plate , and top with whatever you’d like. Traditionally, Hummus is topped with Olive Oil and Paprika and some black or green Olive, cut into small pieces. In India people give more onion and dices of chilly soaked in vinegar. I personally add onion soaked in vinegar, some black olive (cut into small pieces) and  chilly.

Step VI : If you cannot make Pita bread, then Roti/ Parota made with Flour tastes perfect.

Youtube link : 

Somewhat similar to the one I have mentioned here. ...youtu.be/EtU2f0qrGrY