Broken Glass Dessert, Vinaigrette Dressing, Creamy Fruit Salad, Mayonnaise, Pasta Salad And Tuna Salad by Zarnak Sidhwa

Ingredients For Pasta Salad:

• Water  5 cup
• Pasta  2 cup
• Tomato juice  1 1/4 cup
• Olive oil  1 1/2 tbsp
• Red vinegar  1 tbsp
• Chili powder  1 1/2 tsp
• Paprika  3/4 tsp
• Salt  1/2 tsp
• Black pepper 1/4 tsp
  
• Cheese grated 1/2 cup
  
• Corn  1/2 cup
  
• Coriander 1/3 cup
  
• Green onions  1/4 cup
  
• Green bell pepper 2 tbsp
  
• Chicken breast  1

Method:

1. Bring water to a boil and add the pasta and cook till all done.
2. Rinse under cold running water and drain well.
3. Stir the tomato juice, olive oil, vinegar, chili powder and paprika, salt and black pepper together.
4. Toss it with the drained paste and refrigerate for 2 to 4 hours.
5. Combine the parmesan cheese, corn, coriander leaves, spring onion, green capsicum and diced chicken breast.
6. Combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours overnight before serving.

Ingredients For Vinaigrette Dressing:

• Olive oil  6 tbsp
  
• Vinegar  2 tbsp
  
• Lemon (juice)  1 lemon
  
• Mustard paste  1 tbsp
  
• Caster sugar  1/4 tsp
  
• Salt  1/4 tsp
  
• Black pepper  1/4 tsp
  
• Salad leaves  to serve

Method:

1. Mix all well and put in a jar with a tight lid.
2. Shake well and serve drizzled on a bed of greens.
3. Do not add the dressing ahead.
4. Add it just before serving.
   

Ingredients For Broken Glass Dessert:

• Lime flavored jelly  1 packet
  
• Orange flavored jelly  1 packet
  
• Strawberry flavored jelly 1 packet
  
• Boiling water 3 cups
  
• Cold water  3 cups
  
• Pineapple juice  1 cup
  
• Gelatin powder  2 tbsp
  
• Biscuit crumbs  2 1/2 cups
• Butter, melted  1/2 cup
  
• Brown sugar  1/2 cup
  
• Chilled cream  2 cups
  
• Caster sugar  1/2 cup
  
• Vanilla essence  1 tsp

Method:

1. Place lime, orange, and strawberry jelly crystals into 3 separate 9x9 inch glass dishes.
2. Pour 1 cup boiling water into each flavor of gelatin mix,stir the gelatin until dissolved.
3. Pour 1 cup cold water into each flavor of gelatin, stir to combine and refrigerate the 3 flavors of the gelatin until set, at least 4 hours.
4. Heat pineapple juice in a saucepan until hot but not simmering.
5. Stir gelatin into pineapple juice until dissolved.
6. Refrigerate pineapple juice mixture until cool thickened, about 30 minutes.
7. Stir occasionally.
8. Mix biscuit crumbs, melted butter, and brown sugar together in a bowl.
9. Set 1 cup of crumb mixture aside for garnish.
10. Press remaining 2 cups crumbs mixture into the bottom of a 9x13 inch cake pan to make a crust.
11. Pour cream into a large metal mixing bowl and beat with an electric until cream is fluffy and forms soft peaks, about 3 minutes.
12. Slowly beat sugar into whipped cream, 1 to 2 tbsp at a time.
13. Beat in vanilla extract.
14. Cut the different Flavors of jelly into cubes.
15. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them.
16. Very gently fold the thickened pineapple juice and jelly cubes into the whipped cream mixture until thoroughly combined, spoon into the biscuit crust.
17. Sprinkle the cake with reserved biscuit crumb mixture.
18. Refrigerate until set, at least 3 hours to overnight.

Ingredients For Creamy Fruit Salad:

• Fruit cocktail 1 can
• Bananas  2
• Cherries 1/2 cup
• Whipping cream  1/2 cup
• Caster sugar 1 tbsp
• Vanilla essence  1/2 tsp

Method:

1. In a large bowl, combine fruit cocktail, bananas and cherries.
2. Reserve 3 slices of banana and 1 cherry for garnish.
3. In a mixing bowl, whip the cream to soft peaks with an electric mixer. Add sugar and vanilla, and whip to combine.
4. Fold the whipped cream into the fruit. Garnish with a fan of bananas slices.
5. Place cherry, chill and serve.

Ingredients For Mayonnaise:

• Egg yolks  2
  
• Mustard paste 1 tsp
  
• Salt  1/2 tsp
  
• Pepper  1/2 tsp
  
• Oil  150 ml

Method:

1. In a food processor or blender add the yolks, salt, pepper and mustard.
2. Blend well. Next add the oil with the machine running in a very stream or else the mayonnaise will not form.
3. Once all oil is incorporated in gradually the mayonnaise is ready.
4. Refrigerate and use within a day or two.
5. Before using mix well.

Ingredients For Tuna Salad:

• Tuna fish  1 tin
  
• Pita bread  2
  
• Onion  1 medium
  
• Fresh parsley 2-3 sprigs
  
• Capsicum  1
  
• Black olives  3-4
  
• Mayonnaise  2 tbsp
  
• Black peppercorns  1/2 tsp

Method:

1. Heat the pita breads on a non stick griddle on low heat till crisp.
2. Chop onion, parsley, capsicums cut into cubes and black olives.
3. Mix onion, olives and capsicum, in a bowl.
4. Add tuna and mix.
5. Add mayonnaise, crushed black peppercorns and mix well.
6. Cut the pitta beads into 6 triangles each.
7. Place the tuna salad over 6 pieces and sprinkle a little parsley.
8. Cover with another pita triangle and serve.
9. You can also serve them as open sandwiches.
10. Use a scoop to put the tuna salad over the pita breads so that it looks neat.