High Ultra Lounge’s Constellation

Ingredients:

1. 30 ml Gin
2. 30 ml Voda
3. 15 ml elderflower monin
4. 10 ml lime juice

Method:

• Shake all the ingredients and strain into a long glass with baby daisy flowers.

Medusa from Greece

Ingredients:

1. 60 ml Vodka
2. 20 ml Lime juice
3. 4 slices of Fresh cucumber     
4. 90 ml Apple Juice
5. 3 sprig Fennel            
6. 4 sprig Coriander leaves   

Method:
Shake vodka, lime juice and apple juice. The add cucumber, fennel and garnish with fresh coriander leaves. Serve chilled in a ceramic stone glass, if available.aves.

Moscow Mule

Refreshing and crisp, this elixir will be your new go-to cocktail.

Ingredients:

1. 45 ml vodka
2. 15 ml lime juice
3. 30 ml Ginger Lime Cordial
4. 2 wedges of lime
5. 7Up/Sprite & soda to top

Method:

• Pour vodka, lime juice, ginger lime cordial in a copper mug full of ice.
• Top it off with half soda, half 7 up or sprite.
• Stir and garnish with a cucumber stick and fresh mint.

 

Espresso

Capture the classic taste of espresso without the hassle of expensive brewing equipment! For best flavor, serve espresso immediately. 

TOTAL TIME: Prep/Total Time: 10 min.

MAKES: 4 servings

Ingredients

• 1/2 cup ground coffee (French or other dark roast)
• 1-1/2 cups cold water
• Lemon twists, optional

Directions

Place ground coffee in the filter of a drip coffeemaker. Add water; brew according to manufacturer's instructions. Serve immediately in espresso cups with lemon twists if desired. Yield: 4 servings.

Nutritional Facts

1/3 cup espresso equals 7 calories, trace fat (0 saturated fat), 0 cholesterol, 7 mg sodium, 1 g carbohydrate, 0 fiber, trace protein.

 
 Editor's Note: This recipe was tested with Starbucks French Roast ground coffee.

Cappuccino

Traditionally, a cappuccino is one part espresso mixed with one part steamed milk, then topped with one part foamed milk. 
 

TOTAL TIME: Prep/Total Time: 10 min.

MAKES: 1 servings

Ingredients

• 1/2 cup milk
• 1/3 cup hot brewed Easy Espresso

Directions

1. Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup.
2. Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/3 cup; set aside.
3. Pour Easy Espresso into a mug; pour in remaining hot milk. Spoon foam over top and serve immediately. Yield: 1 serving.

Editor's Note: You may also use a portable mixer with whisk attachment to froth the milk. This recipe was tested in a 1,100-watt microwave. 

Nutritional Facts

1 cup equals 76 calories, 4 g fat (3 g saturated fat), 17 mg cholesterol, 61 mg sodium, 6 g carbohydrate, 0 fiber, 4 g protein.

 

C momo…..very hot & spicy!!!

C  momo or Si Momo is regular momo dipped in a hot and spicy sauce. C momo is good for people willing to try hot chili pepper. Special type of vegetable sauce with lot of hot chili peppers is prepared.  When momo and soup are cooked well, both are put together in a bowl and served hot.  To understand simply, c momo is momo mixed with a special type of sauce. The momos are eaten with the sauce without the momo ko achar. In most of the local restaurants c-momo stands out as their special dish.  This type of momo looks very spicy,  hot and red. This is very hot and spicy momo, which is very hard to eat for those who are not used to eating hot and spicy food. You must try it, if you like eating hot spicy chili…..don’t try it, if you are not used to eating chili peppers, Caution! you may burn your mouth C Momo sauce Utensils Pan (optional) Bowls -2    Ingredients Tomatoes - 2 big Sesame seed (teel) - 3 table spoon Bell Pepper (any color) - 1 Green Chilies - 10 Garlic - 2 pieces (chopped) Coriander – 3 leaves  Flour- 1 tablespoon Vegetables (any type)- Some Salt for taste Method  Heat sesame seeds in micro wave/frying pan for about 1 minute Wash and cut two tomatoes in a four halves Cut the green chilies in halves  Add red chilies, garlic and salt Heat the pan and add one tablespoon oil Add chopped garlic and fry it until golden brown Add cut vegetables (You can either fry or not fry the vegetable) Add red chilies, coriander powder, cumin powder and salt Add 2 cup of water and let the sauce get boiled  Your C-Momo sauce is ready mix it with momo in a bowl and serves it hot.

Thukpa

Thukpa is boiled noodles, filtered and mixed with vegetables and meat items. Thukpa is also called Thukpa, It is very popular in Kathmandu and Mountain region of Nepal.It is eaten mostly during winter.  Thukpa is noodles dipped in very hot soup, so it is good in cold places. It keeps you warm.  It has its own chili dipped vinegar source. People prefer hot and spicy tomato Achar with this item too. Thokpa is eaten generally for Khaja at noon or meals in night Utensils Big pan 2 Spatula 1 Bowl for serving Ingredients Rice noodles (Spaghetti) -1 lb Chicken Broth- 6 cups Grilled chicken breast, cut into very thin 1/8 inch slices -1/2 lb Carrot- cut in cube 1/2 cup Red bell pepper cut in cubes -1/2 cup Cooking oil -1 tablespoon Salt and pepper, as needed Chopped cilantro (to garnish) -1 tablespoon Ingredients for Soup Paste Garlic minced 1 teaspoon Ginger, minced 1 teaspoon Red Chili Pepper-2 fresh Tomatoes -1/2 cup Fresh cilantro minced -1 tablespoon Cumin seed-1 teaspoon toasted Turmeric -1/2 teaspoon Peppercorn Szechwan (timur)-1/2 teaspoon Asafoetida (Hing) powder- 1/16 teaspoon Lime Juice- 1 table spoon freshly squeezed Method Boil half liter water in a big pan.  When the water starts having bubbles add the Spaghetti. In the same time take a blender and mix all soup paste ingredients into a thick paste; reserve in a small     bowl. When the spaghetti is soft take it off the heat and soak the excess water. Wash the spaghetti in running cold water. In a sauce pan heat cooking oil; add soup paste, fry for about 30 seconds Add chicken broth and mix well. Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper. Add all vegetables into the soup mixture; cook for a few minutes or until tender. Add the Spaghetti in the mixture You may add more broth if a soupier consistency is desired. Adjust seasoning with salt and pepper. To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles. Serve immediately. Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.

Momo

Momo is very popular food in Nepal. It is steamed meat or vegetables wrapped in flour dough. It is very popular in Nepal and generally eaten as snacks and tiffin. 

Momo can be both vegetarian and non-vegetarian.  Especially around Kathmandu, buff Momo is popular. Nepali call buff momo for buffalo meat momo. 

However, chicken and motton (goat) momos are equally popular in the country. Momo is eaten with Momo Achar.  When one ask for momo it is served with achar. Sesame and Tomato achar is main achar of momo.  Momo is also called Kothey and momo cha.

Cook Time: 1 hour for preparation and 15-20 minutes for steaming

 

Serving 4-6 people

 

Ingredient and measures

1. Dough for wrappers
2. All-purpose flour
3. Edible oil – 1.5 tablespoon
4. Water
5. Salt
6. You may need to add flavor on it
7. Cumin Powder
8. Coriander Powder
9. Timmur (Szechwan pepper)
10. Turmeric powder
11. Ground black pepper
12. Fresh red chilies, minced
13. Momo Masala, if available

 

Filling

 

1. Ground Turkey/lamb or chicken – 2lbs (1 kg Approx)
2. One middle sized onion, very nicely chopped
3. Two leaves of green onion, nicely chopped
4. Cilantro, chopped
5. Garlic, minced/chopped – 1.5 teaspoon
6. Ginger, minced/chopped – 1.5 teaspoon
7. 2 tablespoon clarified butter
8. Salt to taste

 

Preparation

Dough

 

Combine flour, oil, salt and water in a bowl. Mix and knead till the dough becomes homogeneous in texture, it may take about 10-12 minutes. It is better to cover dough and wait for 30 min before you make wrappers. Don’t forget to knead well before start making wrappers.

 

Filling

 

In a large bowl combine all filling ingredients. Stir well, adjust for seasoning with salt and pepper. Cover and allow at least half an hour to mix and impart their unique flavors completely.

 

Making/Wrapping

 

Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper.

 

To make momo-cha better, it is important that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains 3-in diameter circular shape. Repeat with the remaining semi-flattened dough circles.

 

Spiced Pumpkin Bread

Just one slice of this kissed-with-spice quick bread gives you 25 percent of the vitamin A you need in a day.

Recipe Ingredients:

2 cups all-purpose flour
5 teaspoons ground allspice or pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup LIBBY'S® 100% Pure Pumpkin
1 cup packed brown sugar
1/2 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
2 large eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Sift flour, allspice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Juicy Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened. Spoon into greased 9 x 5-inch loaf pan.
3. Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

Makes 16 servings.

Nutritional Information Per Serving (1/16 of recipe): Calories: 200 Calories from Fat: 25 Total Fat: 3 g Saturated Fat: .5 g Cholesterol: 25 mg Sodium: 190 mg Carbohydrates: 41 g Dietary Fiber: 2 g Sugars: 15 g Protein: 4 g.

Rustic Cranberry Loaf

There's just something deliciously comforting about a rustic loaf of bread, especially when it's loaded with sweet-tart dried cranberries and toasted pecans.

Recipe Ingredients:

Sponge:
1 3/4 cups bread flour
1 cup lukewarm water - 65°F (18.3°C) to 70°F (21.1°C)
Small pinch instant yeast

Dough:
2 1/2 cups bread flour
1/2 cup rye flour
1 1/3 cups lukewarm water - 65°F (18.3°C) to 70°F (21.1°C)
1 1/2 teaspoons salt
1 teaspoon instant yeast
1 1/2 cups dried cranberries
1 cup pecans

Cooking Directions:

1. For Sponge: Dissolve yeast in water and stir in flour. Mix until incorporated. Allow to rise at room temperature for 12 hours, or overnight.
2. Toast pecans in a 350°F (175°C) oven for 8 to 10 minutes. Allow nuts to cool.
3. For Dough: Incorporate dry ingredients (flours, salt and yeast) in bowl of 5 quart stand mixer. Reserve 1/4 of the liquid and add the rest to the bowl. Also add the risen sponge mixture to the bowl. Mix ingredients with dough hook on slow speed until ingredients are incorporated. Dough should be fairly sticky. Increase speed of mixer to medium and mix until dough begins to smooth out and become less sticky and more resilient, 5 to 8 minutes. Slowly add the rest of the water to the dough, and continue mixing until the dough is resilient again and does not break easily when stretched, an additional 3 to 5 minutes. The dough will be very wet.
4. Pour it onto a floured surface and stretch it into a rectangle. Distribute the cranberries and pecans evenly over the dough. Roll up dough like a jelly roll to incorporate nuts and cranberries, then fold the dough in thirds.
5. Transfer dough to a clean bowl, cover and let rise at room temperature for 1 1/2 hours.
6. Remove the dough to a lightly floured table and gently stretch it into a rectangle. Fold the dough in half 3 to 4 times, until the dough is noticeably stronger and more resilient. Place the dough back in the bowl, cover and let rise for 1 hour.
7. Gently remove the dough to a lightly floured table. Divide the dough in half or in quarters, and place on a heavily floured board or cloth. Let rise covered for 45 minutes.
8. Preheat oven with a baking stone, if available, to 450°F (230°C). Steam the oven by spraying in water with a squirt bottle or throwing ice cubes into a pan placed in the bottom of the oven. A lot of steam in the oven is important for the bread to rise properly in the oven. Invert the loaves so that the floured side is on top; this is how the bread gets its decorative flour pattern. Place loaves directly on the baking stone, or on a sheet pan, and steam the oven again. Reduce the oven temperature to 400°F (205°C), and bake for 35 minutes to 1 hour, depending on the size of the loaves. The bread should sound hollow when tapped on the bottom, and register an internal temperature of 200°F (93.3°C). For a thicker, crisper crust, allow the bread to bake an additional few minutes.