Home-cooked Fine Dining

Alfredo Sauce
1. Melt the butter in a saucepan over medium heat.
2. Stir in the cream cheese and garlic powder until smooth.
3. Smooth out any large lumps with milk.
4. Gradually stir in the 30g parmesan cheese.
5. Add the ground black pepper.
6. Once the sauce has thickened, turn off the heat.
7. Set aside.

Parmesan Garlic Breaded Mushrooms
1. Preheat the oven to 180°C.
2. Combine the breadcrumbs, salt, pepper, garlic powder, 15g parmesan cheese, and dried
parsley in a mixing bowl.
3. Dipped the mushrooms in egg whites then dip in the breadcrumb mixture and coat them well.
4. Place the coated mushrooms on a baking sheet.
5. Bake for 10 minutes until golden brown.
6. Ready to serve.

Shallot & Red Wine Sauce
1. In a saucepan with 4 tbsp olive oil, sauté sliced shallots over a high heat for 3
minutes, or until gently browned.
2. Add rosemary sprig and lightly crushed garlic clove.
3. Stir frequently to prevent the shallots from burning.
4. Pour in 5 tbsp balsamic vinegar and cook until syrup forms.
5. Next, add 400 ml of red wine, and boil it until the alcohol has evaporated.
6. Add 400 ml of chicken stock. Lower the heat to low and keep the simmering going.
7. Remove the garlic and rosemary.
8. Monté the sauce with 1-2 tbsp butter.

Quail with Bacon & Honey
1. Preheat the oven to 180°C.
2. Mix honey, 1 tbsp balsamic vinegar, sage, salt and black pepper together. Set aside.
3. Wrap a slice of bacon around each bird.
4. Brush the birds with the honey mixture.
5. Sauté the quails in olive oil over medium heat.
6. Cook for 2 minutes on the other side. Then, place them on a baking sheet.
7. Season the sliced carrot and baby potato with salt, pepper and olive oil. Add them into the baking sheet.
8. Bake for 15 minutes.
9. Garnish with prune, baby potato and diced carrot.
10. Drizzle some of the Shallot & Red Wine Sauce over the quails.

Sangria Cocktail
1. In a jug, mix the apple cubes, orange & lemon wedges, and sugar together.
2. Stir in the orange juice thoroughly.
3. Add in red wine and continue stirring until well-combined.
4. Fill a glass halfway with ice.
5. Pour in the mixture, then add some orange juice.
6. Top with some fruit wedges/cubes from the mixture.
7. Garnish with an orange wheel.