Recipes by CAARA

Follow these detailed instructions to make your own at home: INGREDIENTS QTY UOM Baby Potatoes 500 gms Olive Oil 30 ml CAARA Puttanesca 200 gms Baby Caper berries 10 gms Flat-leaf Parsley Leaves, finely chopped 20 gms Shaved Parmesan 20 gms Basil Leaves 5 gms METHOD: Cook potatoes in boiling salted water for 8-10 minutes […]

INGREDIENT QTY UNIT CAARA Wheat Free Chocolate & Vanilla Granola * 100 gms FOR HAZELNUT CHOCOLATE YOGURT     Greek Yogurt 1 cup Cocoa Powder* 1 tspn CAARA Hazel Coco Spread* 3 tspn FOR TOPPING     CAARA Mixed seeds* 1 tspn Banana 1 no Dry Fig 2 no Fresh Berries 2 no Mint 1 sprig

INGREDIENT QTY UOM Onion (Large) 1 no   Garlic 1 tsp   Bell Peppers (Small)   1 no CAARA Classic Tomato Sauce 3 tbsp   Basil Leaves 5 no   Cumin Powder 1/2 tsp   Paprika Powder 1/2 tsp Salt to taste Black Pepper to taste Olive Oil 1 tbsp Organic Eggs 3 no GARNISH  

Quantity   Ingredient   2 pcs Chicken Breast 2 tsp CAARA Grainy Mustard with Figs 4 tsp Olive Oil 1/2 tsp Salt 1 tbsp Honey 100 ml  Chicken Stock 3 gms Rosemary 1/2 tbsp Black pepper 150 gms Cooked rice 2 pcs Fig Method: Here’s how you can proceed:  Wash chicken breast and pat dry. Add a

INGREDIENT QTY UNIT Barley 1 Cup Chopped garlic 1 Tea spoon Butter 1 Tea spoon Dry Porcini Mushroom 10 gms Dry Shitake Mushroom 10 gms Porcini Mushroom Powder 1 Tea spoon Olive Oil 2 Tea spoon Salt To taste Black Pepper To taste CAARA Truffle Cream Cheese 40 gms Parmesan Cheese Grated 2 Tea spoon Vegetable Stock 2 Cup METHOD  For the

INGREDIENT QTY UNIT CAARA Truffle Cream Cheese 40 gms Peach 100 gms Cherry Tomato 20 gms Salt and Pepper To taste CAARA Balsamic Glaze 1 Teaspoon Extra Virgin Olive oil 1 Tablespoon Garnish     Basil Leaves 2 Sprig Sourdough 1 Slice METHOD Using the tip of a paring knife, score an X in the bottom

Ingredients  Qty Unit CAARA Truffle Cream Cheese 50 gms Peach 150 gms Cherry Tomato  20 gms Mixed Lettuce 50 gms Pepper To taste CAARA Balsamic Glaze 1 Tea spoon Maldon sea salt To taste Extra Virgin Olive oil 1 Tablespoon Garnish     Micro Cress 1 Teaspoon Basil Leaves 4 Sprig Walnut 5 gms METHOD Using

Ingredient QuantityUnitCAARA Artichoke & Walnut Pesto4tbspOrecchiette Pasta1cupSalt and Pepper  to tasteChopped Garlic1tbspOlive Oil 1tbspGarnish   Parmesan Cheese2tspBasil Leaves 4sprigsWalnut4no. METHOD Boil water in a saucepan with salt. Add the pasta and cook till al-dente. Keep aside 1/2 cup of boiled pasta water to use later. Drain the remaining water. Transfer the cooked pasta to a mixing bowl. Set aside. Take a

INGREDIENT QTY UNIT  Kale Leaves   80 gms Shallots chopped 10 gms Spinach Leaves 80 gms Garlic chopped 2-3 cloves CAARA Basil Pesto (Optional)     Salt and Pepper   to taste FOR TART DOUGH Almond Flour* 100 gms Olive Oil* 120 gms Oats 60 gms Water 40 gms Gluten Free Flour* 50 gms Thyme* 5 gms

INGREDIENTS  QUANTITY Burrata 1 Ball Cherry Tomato 50 Gms Mixed Lettuce Leaves 80 Gms Salt & Pepper To taste CAARA Balsamic Glaze 1 Tsp Maldon Sea Salt To taste Extra Virgin Olive Oil 1 Tbsp  GARNISH Micro Cress 1 Tsp Basil Leaves 4 Sprigs Pine Nuts 1 Tsp METHOD   Take a bowl, put lettuce leaves