|
|
 |
 |
| Sunday, 22 December 2002 |
 |
|
 |
Features |  |
| News Business Features Editorial
|
Festive fare for 100 guests by ANJANA GAMAGE
With Christmas just two days away, these are busy days for housewives intent on displaying their culinary expertise. But organising a perfect party for some friends or even 100 acquaintances is not easy. Especially when it comes to planning the menu and setting the dessert to compliment the rest of the fare. Worry no more. 'Ahara Mihira' (Taste of Food) cookery book by veteran cookery demonstrator Lakshmi Lorensuhewa, which was launched last week may appear as a god send to many desperate housewives looking for some party menu planning guide.
"I have been in the catering business for over 25 years and the art of quantity food items was learnt through trial and errors during that period" , she said. Whether it is a birthday party, a wedding, home coming, alms giving or any other event of importance, 'Ahara Mihira' is a guide to providing a delicious meal package from starter to main course to the desert. Another important factor of the book is that it shows the correct method of mixing the ingredients. "The special feature of this book is that all the recipes and menus included in the book caters to a crowd of 100. Therefore, I hope that the book will not only assists those who are only engaged in domestic cookery, but also those seeking to start a business in catering for parties or events of importance", Lakshmi said. Here are some recipes for the season from " Ahara Mihira"
Ingredients 250 gms. Margarine, 500 gms Sultanas, 250 gms. Ginger preserve, 250 gms chowchow, 40 gms Candid Peel, 20 gms. Cadjunts, 500 gms. Cherries, 500 gms Pumpkin Preserve, 200 gms. Flour, 250 gms. Fresh bread crumbs, 300 gms. Sugar, 3 Eggs, 2 teaspoons mixed spice, 1 teaspoon Nutmeg, 4 tablespoons Beer, or Milk and 2 tablespoons Brandy (optional). Method Grease a two pint pudding basin and half a sheet oil paper. Mix all the ingredients together thoroughly in a large mixing bowl. Cover and tie with the oil paper. Place in a steamer and cover tightly. Steam over fast boiling water for three hours. Cool and re-cover with clean oil paper and store in a dry place. Steam for one hour before serving. Serve with custard or brandy sauce. Brandy Sauce Ingredients 1 Level dessert spoon Cornflour, 1/2 pint milk, 1 heaped table spoon sugar, 1 teaspoon Margarine and 2 tablespoons Brandy, Method Blend all ingredients together and leave on fire till the sauce is cooked. (about 5 mts.) Stir continuously. Baked Alaska Pudding Bake any light sponge cake. 4 eggs quantity. Filling: 1 pint ice cream, 1 cup tinned or fresh fruits and 2 tablespoons jam. Merringue 3 whites of eggs, 4 tablespoons sugar, a pinch of salt Method Choose a shallow fire proof dish or a pan and keep the sponge on it.Sprinkle fruit juice. Spread jam over sponge cake. Put the frozen ice cream in the centre of the sponge cake and fruit round. Whisk egg whites with a pinch of salt until quit stiff. Then add sugar. Cover completely with merringue to a depth of 1/2 and bake at one for 3-5 minutes. |
|
News | Business | Features
| Editorial | Security Produced by Lake House |
The book which offers catering facilities to a crowd of 100 or more,
contains 35 recipes and menus and in the first such compilation launched
in Sri Lanka.
Christmas Pudding
