‘Rakhee’ road to slurp heaven

Watermelon and feta salad

Ingredients 2 pieces of watermelon cut into roundels 50 gm feta cheese Balsamic glaze Basil leaves Salt and pepper Extra virgin olive oil Toasted pinenuts

Method Place the watermelon roundels on a plate. Crumble feta over it. Season with salt and pepper. Throw in some fresh basil leaves and drizzle with olive oil and balsamic glaze. Dress it with toasted pine nuts. Enjoy!

Quinoa, Corn and Mushroom Canapes/Crackers

Small tart shells/bruschetta

For the white sauce 2 tbsp butter 2 tbsp barley atta 150 ml milk 100 ml stock Salt and pepper to taste

Method Cook the barley atta and butter in a pan with a whisk for 1–2 minutes. Pour in the milk and stock gradually till the sauce thickens but still has a pouring consistency. Cook for a few minutes and season with salt and pepper.

For the quinoa cup quinoa cup stock A pinch of salt

Method Boil quinoa with stock and add a pinch of salt till fluffed up. About 15–20 minutes on a low flame.

For the filling 3 tbsp white sauce 50 gm corn, boiled 3 to 4 mushrooms (minced) cup quinoa 50 gm cheddar (grated) tsp veg seasoning Few spinach leaves, chopped (blanched and kept ready) tsp mixed herbs

Method Mix white sauce, mushroom, corn, quinoa, spinach, aromatic seasoning and mixed herbs. Put it in a piping bag and pipe onto the bruschetta or pour into tart shells. Add cheese and bake in an oven for 10 minutes at 160 degrees.

Panini Sandwich with Onion and Aubergine Relish

Ingredients 1 large aubergine, chopped 2 medium onions, sliced 2 tbsp olive oil 2 tbsp brown sugar cup wine tsp balsamic vinegar Salt and pepper to taste A few lettuce leaves

Method In a pan, heat some olive oil and sauté onions on a low flame. When slightly brown, add the brown sugar to caramelise onions. Next, add chopped aubergine and cook till done but yet crunchy and maintains texture. Add the wine and balsamic vinegar. Add all the seasoning.

LAYERING Butter the panini and toast in a griller. Place the lettuce leaves on the panini. Put a layer of onion & aubergine relish and add some slices of KERRYGOLD DUBLINER. Serve your panini with ketchup or whole grain mustard.