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Categories
Ketchup & Dressings

Bernaise Sauce

Print Product
 Bernaise Sauce
Course Appetizers and Starters, Main Course
Cuisine Continental
Brands Best Foods
Servings
Ingredients
Course Appetizers and Starters, Main Course
Cuisine Continental
Brands Best Foods
Servings
Ingredients
Recipe Notes

Combine lemon juice, onion and tarragon in small saucepan. Cook over medium heat, stirring occasionally, until onion is almost tender, about 3 minutes. Reduce heat to low, then with wire whisk stir in remaining ingredients. Cook, stirring occasionally, just until heated through, about 3 minutes. Serve, if desired, with steaks, roast beef, cutlets or chops.

Categories
Ketchup & Dressings

Potato Mayo Salad

Print Product
 Potato Mayo Salad
Course Main Course
Cuisine Continental
Brands Best Foods
Servings
Ingredients
Course Main Course
Cuisine Continental
Brands Best Foods
Servings
Ingredients
Recipe Notes
  • Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
  • Add Best Foods Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.
Categories
Ketchup & Dressings

Spinach, Feta and Artichoke Dip

Print Product
 Spinach, Feta and Artichoke Dip
Course Appetizers and Starters, Main Course
Cuisine Continental
Brands Best Foods
Servings
Ingredients
Course Appetizers and Starters, Main Course
Cuisine Continental
Brands Best Foods
Servings
Ingredients
Recipe Notes
  • Place your oven rack in the centre position and pre-heat the oven to 425.
  • In a mixing bowl, stir together the artichoke hearts, spinach, mayonnaise, sour cream, lemon zest and juice, the pine nuts, black pepper, salt, and 1/2 cup of the parmigiano cheese.
  • Rub the inside of a small baking dish with the crushed garlic, then discard the clove. Pour the mixture into the dish and spread top an even thickness, sprinkle the top with the remained 1/4 cup of parmigiano and the crumbled feta.
  • Bake until the top browns and the dip heats through, about 20-30 minutes. Remove from the oven and let cool slightly before serving with pita chips, or the crackers of your choice.
Categories
Ketchup & Dressings

Mayo Ranch Dip

Print Product
 Mayo Ranch Dip
Course Appetizers and Starters, Main Course
Cuisine Continental
Brands Best Foods
Servings
Ingredients
Course Appetizers and Starters, Main Course
Cuisine Continental
Brands Best Foods
Servings
Ingredients
Recipe Notes

Whisk all of the above in a medium bowl and voila, happiness!

Categories
Base Sauces and Gravies

Vegetable Manchow Soup

Print Product
 Veg Manchow Soup
Course Appetizers and Starters
Cuisine Chinese, Continental
Brands Brown & Polson
Servings
Ingredients
Course Appetizers and Starters
Cuisine Chinese, Continental
Brands Brown & Polson
Servings
Ingredients
Recipe Notes
  • In a pan, add some oil and stir fry the ginger, garlic, coriander leaves and green chilies for about two minutes.
  • Add all the vegetables, pepper, salt and continue to stir-fry for two more minutes.
  • Add the Soya sauce, water and salt.
  • Let it boil, reduce the heat and add the Brown & Polson Cornflour mixed with water and stir constantly till it thickens slightly.
  • Garnish with spring onion stems.
  • Remove from heat and serve immediately.
Categories
Desserts & Baking

Dutch Coffee Custard

Print Product
 Dutch Coffee Custard
Course Desserts
Cuisine Desserts
Brands Brown & Polson
Servings
Ingredients
Course Desserts
Cuisine Desserts
Brands Brown & Polson
Servings
Ingredients
Recipe Notes
  • In a small bowl, mix together the custard powder and set aside 1/2 cup of the milk. Sprinkle the sugar into the saucepan over medium heat. When the sugar begins to caramelise, add the remaining milk and coffee to the pan and boil it. At this stage, the caramel will become very crusty. Reduce heat to low and cook until the sugar dissolves for 5 minutes. Stir in the custard powder mixture and cook, stirring until the custard thickens. Remove from heat and whisk in the egg yolk.
  • In a clean glass or metal bowl, whip the egg white until soft peaks form. Fold the egg white carefully into the custard mixture. Transfer to a serving and refrigerate until firm.
Categories
Ketchup & Dressings

Veg Tofu Burger

Print Product
 Veg Tofu Burger
Course Appetizers and Starters, Main Course
Cuisine Continental
Brands Best Foods
Servings
portions
Ingredients
Course Appetizers and Starters, Main Course
Cuisine Continental
Brands Best Foods
Servings
portions
Ingredients
Recipe Notes
  • Heat haf of Olive oil in a pan and add garlic and onion and saute till the onion turns translucent.
  • Add onion and both zucchini and stir fry on medium heat for a minute.
  • Add tofu and stir cook at medium heat for 3-4 minute or till the mixture becomes dry. Add chickpea puree and stir to blend well.
  • Add salt and pepper and stir cook till the mixture becomes dry. Finish with parsley and remove from the heat and keep aside to cool. Divide into 4 equal portion and and pat to prepare a round burger patty.
  • Tomato relish : Heat 20 ml of the olive oil in a pan and saute onion, pepper till the it becomes translucent. Add cherry tomatoes and stir cook for a minute .Add Vinegar , adjust salt, pepepr and finsih with fresh basil and keep aside to cool.
  • Place the burger patty in baking tray , basted with oil and prepare in preheated oven at 350°F for 5-6 minute.
  • Slice burger bun and grill cut side down on skillet. Place burger patty in the bun with tomato relish and top it with mustard mayonnaise and salad and serve immediately.
Categories
Base Sauces and Gravies

Spaghetti with Tomato Sauce and Basil

Print Product
 Spaghetti with Tomato Sauce and Basil
Course Main Course
Cuisine Continental, Italian
Brands Kissan
Servings
portions
Ingredients
Course Main Course
Cuisine Continental, Italian
Brands Kissan
Servings
portions
Ingredients
Recipe Notes

Boil 2 litres water, add 350 g Whole Wheat Spaghetti Pasta and cook for 10 minutes till al-dente, drain and keep aside to cool. Add 10 g olive oil and gently toss to coat the pasta well. Heat about 15 g olive oil and saute 10g minced garlic for 15-20 seconds on medium heat. Add chopped veggies (60g each of Zucchini, Bell Pepper, Mushroom) and saute well. Add 150 g tomato paste along with 400 ml vegetable stock, blend well and bring it to boil. Reduce heat, add salt to taste, 3 g red chilli flakes, 4 g crushed black pepper and simmer cook at medium heat for 3-4 minutes. Add 5 g fresh basil leaves and 1 g mixed herbs and toss well. Add the cooked pasta and stir gently to combine sauce and pasta for 2 minutes. Remove from heat and serve hot in pasta bowl garnished with Parmesan.

Categories
Ketchup & Dressings

Citrus Crusted Seabass

Print Product
 Citrus Crusted Seabass
Course Main Course
Cuisine Continental
Brands Best Foods
Servings
portions
Ingredients
Course Main Course
Cuisine Continental
Brands Best Foods
Servings
portions
Ingredients
Recipe Notes
  • Blend Best Foods Mayonnaise with orange, lemon, lime zest, chopped parsley and fresh ground pepper.
  • Season sea bass with salt and pepper, top each fillet with 1 1/2 T. of the mayonnaise mixture. Top with bread crumbs and drizzle with olive oil.
  • Place on greased baking sheet, bake in 400 degree oven for 10-12 minutes, or until done.
Categories
Desserts & Baking

Portuguese Custard Tart

Print Product
 Portuguese Custard Tart
Course Desserts
Cuisine Desserts
Brands Brown & Polson
Servings
Ingredients
Course Desserts
Cuisine Desserts
Brands Brown & Polson
Servings
Ingredients
Recipe Notes
  • Preheat oven to 220 °C.
  • Cut each sheet into four 10 cm circles.
  • Line 1/2 cup muffin pan with dough and refrigerate.
  • Stir custard powder, sugar and 1/2 cup cream until smooth.
  • Stir in zest and essence.
  • Bring remaining cream to boil in saucepan.
  • Stir quickly into custard mixture.
  • Stir over low heat for 2 minutes until thickened.
  • Cool for 5 minutes and pour into prepared cases.