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Salad Italiana
Omelette Florentine
Chateau Potatoes
Beetroot Salad
Vienna Bread Rolls
Crème Brulee

Salad Italiana
Ingredients
Pasta fussilli – 100gm
Cheese – 50gm
Red capsicum – 50gm
Green capsicum- 50gm
Black olives – 4 no.
Iceberg – 4 no.
For vinaigrette dressing
Vinegar – 20 ml
Oil – 60 ml
Salt – to taste
Pepper – a pinch
Mustard – ½ tsp
Mixed herbs – 1 tsp
Steps
1. Boil fussilli till al dante & refresh. Cut capsicum, cheese into even dices. Cut black olives into wedges. Chill all the above ingredients. Separate the leaves of iceberg lettuce wash & keep in ice water. Prepare a dressing with the other ingredients.
2. Toss all the above ingredients with dressing.
3. Arrange iceberg lettuce on a plate, place the toss salad on it & serve chilled.

Omelette Florentine
Ingredients
Eggs – 12no
Spinach – 200 gm
Onion – 50 gm
Garlic – 8 flakes
Butter – 25 gm
Salt – to taste
Pepper – to taste
Prepraparations:
1. Blanch and chop spinach. Chop onion and garlic.
2. Sauté garlic, onions and spinach and season.
Method:
1- Beat eggs till light and fluffy. Season.
2- Pour into hot pan, shake pan back and forth and stirring a circular motion with the back of a fork.
3- When eggs are almost set, tilt the pan and shake eggs down to opposite side rapping the handle sharply to loosen the eggs.
4- Spoon the filling (spinach) across the centre.
5- Fold over the side of the omelet to make an oval shape.
6- Tilt omelette onto a plate and serve hot.
Standard
Finished omelette should be fluffy, well set, with a neat oval shape with appropriate filling, serve piping hot.


Chateau Potatoes
Ingredients
Potatoes – 450gm
Butter – 15gm
Salt – 10gm
Method
1- Peel and turn potatoes.
2- Boil in salted water till done.
3- Toss in butter and serve hot.

Beetroot Salad
Ingredients
Beetroot – 250gm
Shallots – 30gm
Vinaigrette – 20ml
Dill leaves – 10gm
Garlic – 5-6 flakes
Prep reparations
1- Boil beetroots (whole) till tender. Peel and cut into cubes.
2- Peel shallots and chop finely.
3- Peel, crush and chop garlic.
4- Wash and chop dill leaves.
To assemble
Mix beetroot, shallots, garlic and dill leaves. Pour vinaigrette and mix well. Chill in the refrigerator.
Standard
Deep purple in color, neat and evenly cut beetroot, well seasoned and flavored. Serve chilled.

Vienna Bread Rolls
IngredientsRefined Flour 250gmYeast 8 gmSugar 10gmSalt 8gmFats 5gmPoppy Seeds littleEgg (for dough) 1noEggwash 1no
Preparation
1. Sieve the flour. Make a well, add the yeast, sugar, egg, and make a soft dough.
2. Cream the fat, salt, & wrap it into the dough.
3. Knead it well, round it up and keep it under a moist cloth.
4. Knock back after 20 min and round it up again.
5. Knock back again after 20 min & divide the dough in 8 portions.
6. Round up & rest for 10 min.
7. Shape them into Vienna rolls and place them on a French bread tray. Apply egg wash, sprinkle poppy seeds and make 2-3 gashes.
8. Prove & bake in a hot oven at 200C with steam.

Crème Brulee
Portions – 6
Baking temperature – 140 C
Time – 40-50 min

Ingredients
Fresh cream – 125 ml
Milk – 125 ml
Yolk – 4 nos.
Vanilla – 2ml
Strawberry – 2 nos.
Procedure
1- Bring cream and milk to boil.
2- Mix yolks sugar and vanilla.
3- Add warm cream to the above mixture by tempering the yolks. Mix and strain.
4- Arrange slices of strawberries in a rame… & pour mixture.
5- Bake at 140 C for 40-50 min.
Standard:
Well baked crème sprinkled with sugar & caramelized served with a vanilla cookie.