Category Archives: Continental

European cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe and other Western countries.
When used by Westerners, the term may sometimes refer more specifically to cuisine in Europe; in this context, a synonym is Continental cuisine, especially in British English.

Mozzarella Omelet with Sage and Red Chile Flakes


1/4 cup water
1 tablespoon chopped fresh sage
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
4 large eggs
1 large egg white
1 tablespoon olive oil, divided
1/4 cup (1 ounce) shredded part-skim mozzarella cheese, at room temperature
Fresh sage leaves (optional)


1. Combine first 6 ingredients in a bowl, stirring gently with a whisk.

2. Heat an 8-inch nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of egg mixture to pan, and spread evenly in pan. Cook the egg mixture until edges begin to set (about 1 minute). Slide front edge of spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan. Repeat procedure on opposite edge of omelet. Continue cooking until center is just set (about 2 minutes). Sprinkle half of cheese evenly over half of omelet. Loosen omelet with a spatula, and fold in half. Carefully slide omelet onto a plate. Repeat the procedure with remaining oil, egg mixture, and cheese. Garnish with sage leaves, if desired. Serve immediately.




  • 5-6 beans, diced,
  • 2 medium carrots, peeled and diced,
  • 1 small cauliflower, broken into florets,
  • 1 small onion, finely chopped,
  • 6 garlic cloves, finely chopped,
  • 3-4 tsp of flour,
  • 300 grams of chicken, boiled and de-boned,
  • 1 large cup of chicken stock,
  • ½ cup cold milk
  • 10-12 peppercorns, freshly crushed,
  • Salt to taste,
  • A pinch of paprika or a tsp of red chili flakes,
  • 2-3 tsp of olive oil,
  • Handful of coriander or dill to garnish


  1. Start by boiling the chicken in 1 and half cup of water with salt and pepper until just half cooked. Drain and reserve the liquid for stock and debone the chicken and keep aside.
  2. Sauté the diced carrots, beans and cauliflower florets in olive oil for about a minute on high flame. Keep it aside.
  3. In the same pan, add the remaining olive oil and toss the finely chopped garlic, followed by the chopped onions. Stir fry well until lightly fragrant.
  4. Add flour and lightly fry it, before adding milk to it.
  5. Stir continuously while adding milk as it will prevent the formation of flour lumps. Once the texture has come to a fine paste, pour the chicken stock slowly. Allow it to boil.
  6. Next, toss in the de-boned chicken pieces, followed by salt, pepper and chili flakes into it. Let it simmer for some time.
  7. At last, simply add the sautéed vegetables and turn off the heat. Serve with a generous sprinkling of fresh coriander or dill leaves




Makes 2 cups (2 servings)


–  1-1/2 teaspoons instant coffee, regular or decaffeinated
–  1 tablespoon sugar-free cocoa mix
–  1/2 cinnamon stick
–  1 cup hot water
–  1 cup fat-free milk
–  1-1/2 teaspoons pure vanilla extract
–  1/4 cup light whipped cream or light whipped topping

  • In a small pot, combine the coffee, cocoa mix, cinnamon stick, and 1/4 cup of the hot water. Bring to boil; cook for 1 minute.  Add the remaining hot water and the milk.
  • Reheat to a simmer. Remove from the heat and stir in the vanilla extract. Remove the cinnamon stick.
  • Divide the hot  mocha between 2 cups. Top each with 2 tablespoons light whipped cream or light whipped topping.



1 (8oz.) pkg. cream cheese
2 Tbsp. milk
1 (2 & 1/2 oz.) jar dried beef-cut fine
2 Tbsp. finely chopped green pepper
2 Tbsp finely chopped onion
1/2 cup sour cream
1/4 cup chopped pecans

Soften cream cheese and blend with milk. Add other ingredients
to cheese mixture, except the nuts.

Put into a greased dish.  Spread 1/4 cup chopped nuts over the top.

Bake at 350°F for 20-25 minutes or until heated through.
Serve hot with crackers.