RECIPE OF TUNA CANAPE, BRUS CHETTA & QIUCHE LORRAINE - WEEK 2&3

For week 2 and 3, we study about Hors d’oeuvre and Canape. Means of Hors d’oeuvre is the outside of work and the means of Canape is open sandwich. I want to share 3 recipes that is Tuna Canape, Brus Chetta and Quiche Lorrraine

 Tuna canapé

 Recipe of Tuna Canape


Ø  Japanese cucumber 
Ø  Carrot  
Ø  Mixed Coral
Ø  Cheese Checker 

Filling

Ø  Tuna 
Ø  Mayonnaise 
Ø  Onion 
Ø  Green Capsicum 
Ø  Salt & Pepper – for taste

Method
1.      First mix together mayonnaise, onion and tuna into bowl.
2.      Cut the Japanese cucumber by your own creativity.
3.      Put the cheese checker into the plate, spread using the mayonnaise add the filling its mayonnaise mix with tuna and onion.
4.      Garnish with your own creativity.
    BRUS CHETTA

Recipe of Brus Chetta


Ø  Onion
Ø  Mint leaves
Ø  Tomato
Ø  Olive oil
Ø  French loaf
Ø  Salt & pepper

Method

1.      First of all, bake the French loaf, before that cut the French loaf into slice.
2.      While waiting, the French loaf baked. Mix the tomato and onion and add salt and pepper to make taste.
3.      After the French loaf baked, take the mix of tomato and onion put above of the baked French loaf.
4.      Garnish with the mint leaves to make it beautiful.


   Quiche Lorraine

Recipe of Quiche Lorraine


For dough

Ø  Butter – 110g
Ø  Egg – 1 nos
Ø  Flour – 220g
Ø  Salt – 1tsp
Ø  Water/milk – 60ml

Filling

Ø  Chicken breast
Ø  Onion
Ø  Parmesan cheese
Ø  Heavy cream
Ø  Parsley
Ø  Green onion

Method to making the dough

1.      Sift the flour in the bowl
2.      Add the sugar
3.      Add butter
4.      Knead the dough using your hand
5.      Flatten until non sticky at hand
6.      Cut the flattened dough to the pie mould size
7.      Put the pie mould at tray and then bake for 15 min
8.      Before that make hole at the pie use knife or fork.
9.      Done

Method to making the filling

1.      Melt the butter in the pan
2.      Sauté the garlic until make a golden brown
3.      Cut the chicken into dice and put to the pan and add salt and pepper to taste.
4.      After cooking put aside

   Method to making quiche Lorraine

1.      After bake the dough, take the sauté of chicken. Put at the dough.
2.      Take the heavy cream and put at the dough
3.      Add the parmesan at the dough.
4.      Bake in 5 min
5.      Done










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