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SOUP AND APPETIZER GROUP 1

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arimbuyutanjem
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24 views3 pages

SOUP AND APPETIZER GROUP 1

Uploaded by

arimbuyutanjem
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Group 1: Batch II Cookery NCII

Members:
Abaring, Cassandra
Abaring, Nicole
Aquino, Raquel
Arimbuyutan, Jemina
Banga, Jeanilyn

Name of Soup: POTATO CHOWDER SOUP


Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 1 serving
Yield: 1 cup
INGREDIENTS:
● 1 large potato (boiled, mashed)
● 50 g bacon (toasted, minced)
● ½ small onion (minced)
● 1 glove garlic (minced)
● 1 cup white stock
● 2 tbsp cooking cream
Salt and pepper to taste
Parsley/ bacon to garnish
For ROUX:
● 1 tbsp butter
● 1 tbsp flour

DIRECTIONS:
● In a small pan, add the onion garlic and the mashed potato and mix it for about 30
seconds and add a little bit of fried bacon and the white stock and simmer it for about 3
minutes to soften and mix everything up.
● In a small bowl, mix the flour and milk together to create a roux. Stir this into the soup to
thicken the mixture up a bit. Add the heavy cream as well. Keep cooking at that
medium-high heat for another 5 minutes.
● Blend the soup to make it nice and creamy and serve it with a Soup Bowl with underliner
and garnish it with parsley.
Name of Soup: BUTTERNUT SQUASH SOUP (PURREE)
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 1 serving
Yield: 1 cup
INGREDIENTS:
● 100 grams Squash (boiled, mashed)
● 50 g bacon (minced)
● ½ small onion (minced)
● 1 glove garlic (minced)
● 1 cup white stock
● 2 tbsp cooking cream
Salt and pepper to taste
Parsley/ bacon to garnish
For ROUX:
● 1 tbsp butter
● 1 tbsp flour

DIRECTIONS:
● In a small pan, add the onion garlic and the mashed squash and mix it for about 30
seconds and add a little bit of fried bacon and the white stock and simmer it for about 3
minutes to soften and mix everything up.
● In a small bowl, mix the flour and milk together to create a roux. Stir this into the soup to
thicken the mixture up a bit. Add the heavy cream as well. Keep cooking at that
medium-high heat for another 5 minutes.
● Blend the soup to make it nice and creamy and serve it with a Soup Bowl with underliner
and garnish it with parsley.

Name of Appetizer: POTATO CROQUETTES WITH CHEESE SAUCE


Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 1 serving
Yield: 1-3 bites
INGREDIENTS:
● 1 large potato (boiled, mashed)
● 1 med egg
● 2 tbsp flour
● 2 tbsp cornstarch
● ¼ bar cheese
Salt and pepper to taste
Lettuce to garnish
For dipping sauce:
● ¼ bar cheese
● ¼ cup milk
Salt to taste.
DIRECTIONS:
● In a large bowl, mix mashed potato and shredded cheese. Place beaten egg and 2 tbs
flour and cornstarch with salt and pepper in separate shallow bowls.
● Form potato mixture into balls. Then, stuff it with a small cheese cube, making sure the
ball is fully sealed.Roll the potato ball in the beaten egg, then roll in the flour and
cornstarch mixture. Repeat until all potato balls are coated. Heat oil in a pan and
deep-fry the croquettes until golden brown.
● Once you’re done frying the Potato balls, use a small pan, add the milk and cheese and
start whisking the mixture until the cheese melts.
● Serve it on a plate with the dipping sauce and Enjoy!

Name of Appetizer: CUCUMBER EGG BITES CANAPE


Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 1 serving
Yield: 1-3 bites
INGREDIENTS:
● ½ med cucumber (1 inch sliced)
● 2 large hard boiled egg
● 1 tbsp mayonnaise
● 1 tsp Dijon Mustard
Carrots shredded or minced
Tomato to garnish for additional contrast
DIRECTIONS:
● Once done, In a medium mixing bowl, combine the diced hard-boiled eggs with light
mayo and at least a teaspoon of Dijon mustard. Season the mixture with salt and pepper
to taste, ensuring the flavors are perfectly balanced.
● Once prepared, cut the cucumbers into slices, each measuring approximately 1 inch of
slice. With your creamy egg salad mixture ready, it’s time to assemble the canapés.
Place a generous tablespoon of egg salad on top of each cucumber slice.
● Garnish it with Parsley.

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