Minestrone Soup Recipe

Minestrone Soup Recipe

Ingredients

1 Onion, peeled and sliced

1 Clove garlic, peeled and crushed

1 Carrot, peeled and diced

1 Turnip, peeled and diced

1 Leek, trimmed and sliced

1 Celery stalk, sliced

225g/8 oz tomatoes, skinned and roughly chopped

50g/2 oz broken pasta or long-grain rice

1.2 Litres/2 pints stock

Salt

Freshly ground black pepper

1/4 Small cabbage, shredded

100g/4 oz runner beans, sliced grated parmesan cheese, to serve

Preparation

Put the onion, garlic, carrot, turnip, leek, celery, tomatoes and pasta or rice in a large pan. Stir in the stock and add salt and pepper to taste.

Bring to the boil, and then lower the heat, cover and simmer for 30 minutes or until the vegetables are tender.

Add the cabbage and beans and cook for a further 5 to 10 minutes until tender. Taste and adjust the seasoning, then serve hot with parmesan cheese handed separately.

For Serves 6 People

Spinach and ricotta Triangles

Spinach and ricotta

Triangles

Ingredients

750 g/1-1/2 lb spinach, washed and trimmed, or

350 g/12 oz frozen spinach

350 g/12 oz Ricotta cheese

150 ml/1/4 pint plain low-fat yogurt

2 tablespoons snipped chives

1/2 teaspoon grated nutmeg

Salt

Freshly ground black pepper

350 g/12 oz foil pastry

50 ml/2 fl oz polyunsaturated vegetable oil

Watercress sprigs, to garnish

Preparation

Cook the spinach in a very little boiling salted water for about 7 minutes, until just tender. If using frozen spinach, cook it according to the packet instructions. Drain thoroughly, chop finely and leave to cool.

Combine the Ricotta with the yogurt, chives and the nutmeg. Season with salt and pepper. Add the spinach and mix well.

Preheat the oven to moderate (180 C/350 F, Gas Mark 4).Place the filo pastry on as damp board and cut into 10 cm/4 inch squares, cutting through all the sheets at once. Cover with a damp cloth to keep the pastry moist.

Take one square of pastry and brush with oil. Place 1 teaspoon of the spinach and cheese mixture in the middle of the square and fold over diagonally to make a triangular parcel. Continue with the pastry squares and spinach mixture until you have made about 80 triangles.

Arrange on lightly oiled baking sheets (about 10 triangles on each) and brush with oil. Bake in the oven for 12 minutes, until nicely browned. Cool on a wire tray before serving garnished with watercress.

MAKES 80

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REGULAR COMMISSION IN PAKISTAN
THROUGH 131 PMA LONG COURSE

ELIGIBILITY

Intermediate                                         17-22 Years
Graduate                                              17-23 Years
Graduate with 4 Years
(BS/BA (Hon) BBa/BPA                      17-25 Years

Marital Status                                       Unmarried
Nationality                                           Pakistan
Height                                                  5'-4"
Marks                                                  55% Min

Last Date                                            15-18 Oct 2012

Application Submitted on Line

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Lentil Soup

Lentil Soup

Ingredients

2 Tablespoons polyunsaturated vegetable oil

1 Onion, peeled and chopped

1 Carrot, scraped and chopped

1 Celery stalk, chopped

1 Clove garlic, peeled and crushed

100 g/4 oz red lentils

600 ml/1 pint stock or water

Salt

Freshly ground black pepper

1 Tablespoon chopped parsley, to garnish

Preparation

Heat the oil in a large pan, add the onion, carrot and celery and fry until softened. Add the remaining ingredients, with salt and pepper to taste. Bring to the boil, then cover and simmer for 45 minutes, stirring occasionally. Adjust the seasoning, if necessary.

Pour into a warmed tureen and sprinkle with the parsley serve.

For Serves 4 People

Italian Bean Soup Recipe

Italian Bean Soup

Ingredients

225g/8 oz dried white beans (e.g. haricot beans, butter beans, etc)

600 ml/1 pint water

1 Large onion, peeled and chopped

1 Clove garlic, peeled and crushed

1 Celery stalk, sliced

1 Large carrot, peeled and sliced

4 Tomatoes, skinned and chopped

Finely grated rind and juice of 1/2 lemon

1 bay leaf

Salt

Freshly ground black pepper

2 Tablespoons chopped parsley, to garnish

Preparation

Put the beans in a large bowl, cover with the water, then leave to soak overnight. Alternatively, pour over boiling water and soak for several hours. Drain the beans, reserving the water. Make up to 1.2 litres/2 pints with stock or more water.

Place the beans and liquid in a large pan, and then add all the remaining ingredients, except the parsley. Bring to the bill, then lower the heat, cover and simmer for 1 to 1-1/2 hours until the beans are tender, adding more water if necessary. Discard the bay leaf.

Transfer about half the beans and some of the liquid into an electric Blender. Work to a smooth puree.

Return the puree to the soup and bring to the boil, stirring constantly. Taste and adjust the seasoning, and add more liquid if the soup is too thick. Sprinkle with parsley and serve hot.

For Serves 4 to 6 People

Globe Artichokes

Globe artichokes/

Russian salad

Ingredients

100 g/4 oz lean ham, diced

100 g/4 oz cooked peas

100 g/4 oz cooked carrots, diced

100 g/4 oz cooked green beans, diced

100 g/4 oz cooked beetroot, diced

100 g/4 oz cooked potatoes, diced

50 g/2 oz reduce-calorie mayonnaise

Salt

freshly ground black pepper

4 globe artichokes, cooked

Preparation

Stir the ham and vegetables into the mayonnaise and mix well. Add salt and pepper to taste and mix again.

Remove the chokes from the artichokes and push back the leaves to make room for the stuffing. If necessary, remove the few of the inner leaves. Spoon the Russian salad into the centre of the artichokes.

For Serves 4 People

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