Continental Menu

 Tossed Salad with French Dressing

 Puree de Lentils
 Spaghetti Bolognese
 Baked Jacket Potatoes
 Crepes Suzette

Tossed Salad with French Dressing

Ingredients:

 Vinegar 1 tbsp.
 Oil 3 tbsp.
 Sugar 1 tsp.
 Salt 1 tsp.
 Black paper crushed 1 tsp.
 Tossed salad
 Lolorosso lettuce 1 bunch
 Carrots 200 gm.
 Red radish 100 gm.
 Endives lettuce 1 bunch

Method:
 For French dressing take a mixing bowl and mix all ingredients
together.
 Wash and prepare vegetables. Break lettuce and cut radish into
flowers. Chill.
 Cut tomatoes into wedges, slice carrots.
 Combine together prepared vegetables in bowl.
 Pour French dressing over vegetables just before serving and gently
mix.
 Puree De Lentils

Ingredients:
 Lentils 225 gm
 Chicken bacon 60 gm
 White consommé 1 litre
 Celery 50 gm
 Carrots 100 gm
 Onions 100 gm
 Bouquet garni
Thyme, bay leaf, parsley stems,
peppercorn, garlic

 Butter 15 gm
 Salt 5 gm
 Pepper 5 gm
 Garnish
 Bread 30 gm
 Oil to fry 30 ml

Method:
 Wash and soak lentils in lukewarm consommé for about 2 to 3 hrs.
 Boil in the same liquid.
 Add diced chicken bacon, carrots, onions, celery and bouquet garni.
Cook gently till vegetables are tender.
 Pass through a strainer. Add seasoning. Check for consistency.
 Re-heat. Remove from fire. Finish with butter and serve hot with fried
croutons.
 Spaghetti Bolognese
Ingredients:

 1 1/2 tbsp. olive oil

 2 garlic cloves , minced
 1 onion , finely chopped
 1 lb. / 500g beef mince
 1/2 cup (125 ml) dry red wine
 2 beef bouillon cubes ,
 800g crushed tomato
 2 tbsp. tomato paste
 2 tsp. white sugar
 2 tsp. Worcestershire sauce
 2 dried bay leaves
 2 sprigs fresh thyme (or 1/2 tsp. dried
thyme or oregano)
 Salt and pepper
 400g spaghetti
 Parmesan cheese and finely chopped parsley

Method:
 Heat oil in a large pot or deep skillet over medium high heat. Add onion and
garlic, cook for 3 minutes or until light golden and softened.
 Turn heat up to high and add beef. Cook, breaking it up as your go, until
browned.
 Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the
pot, until the alcohol smell is gone.
 Add remaining ingredients except salt and pepper. Stir, bring to a simmer then
turn down to medium so it bubbles gently. Cook for 20 – 30 minutes (no lid),
adding water if the sauce gets too thick for your taste. Stir occasionally.
 Slow simmer option: really takes this to another level, if you have the time! Add
3/4 cup of water, cover with lid and simmer on very low for 2 – 2.5 hours, stirring
every 30 minutes or so. (Note 5) Uncover, simmer 20 minutes to thicken sauce.
(Note 6 for slow cooker)
 Adjust salt and pepper to taste right at the end. Serve over spaghetti
 Baked Jacket Potatoes

Ingredients:

 2 tsp olive oil

 4 large baking potatoes

 200ml soured cream

 50g cheddar, grated

 4 crispy bacon rashers, chopped

 4 spring onions, thinly sliced

Method:

 Heat the oven to 220C/200C fan/gas 7. Rub the olive oil over the potatoes

and put on the top shelf of the oven. Bake for 20 minutes.

 Turn down the oven to 190C/170C fan/gas 5 and bake for 45 mins-1 hr.

until the skin is crisp and the flesh soft.

 Cut a cross on top of each potato, squeeze the sides, and add the soured

cream and your favorite toppings.

 Crepes Suzette

Ingredients:
 2 large eggs
 3/4 cup all-purpose flour
 1/2 cup milk
 1/8 teaspoon salt
 1/2 teaspoon sugar
 1/3 cup cold water
 1 tablespoon oil
 1 tablespoon melted unsalted
butter, plus more butter for the
skillet
 6 tablespoons unsalted butter,
softened, plus more for
buttering
 1/4 cup plus 2 tablespoons
sugar, plus more for sprinkling
 1 tablespoon finely grated orange zest
 1/3 cup fresh orange juice
 1/4 cup Grand Marnier
 2 tablespoons Cognac

Method:

 In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until
smooth; the batter will be thick. Whisk in the water, oil and melted butter.
 Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2
tablespoons of the batter and tilt the skillet to distribute the batter evenly,
pouring any excess batter back into the bowl. Cook over moderately high
heat until the edges of the crêpe curl up and start to brown, 45 seconds.
Flip the crêpe and cook for 10 seconds longer, until a few brown spots
appear on the bottom. Tap the crêpe out onto a baking sheet. Repeat with
the remaining batter to make 12 crêpes, buttering the skillet a few times as
necessary.
 In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of
the sugar and the orange zest. With the machine on, gradually add the
orange juice until incorporated.
 Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly
with sugar. Place 2 rounded teaspoons of the orange butter in the center of
each crêpe. Fold the crêpes in half and in half again to form triangles;
arrange on the prepared baking sheet, pointing them in the same direction
and overlapping slightly. Sprinkle with the remaining 2 tablespoons of sugar
and broil on the middle shelf of the oven until they begin to caramelize,
about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof
platter.
 Meanwhile, in a small saucepan, heat the Grand Marnier and cognac. Ignite
carefully with a long-handled match and pour the flaming mixture over the
crêpes. Tilt the platter and, with a spoon, carefully baste the crêpes until
the flames subside. Serve right away.