Herb Crusted Turkey Breast (Executive Chef Shubhendu Kadam, Courtyard by Marriott Pune City Centre)
<img src="http://images.mid-day.com/images/images/2014/jun/16turkey.jpg" alt="" />
Ingredients &frac12; cup butter, melted 3 tablespoons lemon juice 2 teaspoons grated lemon peel 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme 1 turkey breast 2 teaspoons salt 2 teaspoons pepper 1 medium lemon, halved 1 medium onion, quartered 8 garlic cloves, peeled 10 fresh thyme sprigs 1 tablespoon all-purpose flour 1 baking tray
Method &gt;&gt; In a small bowl, combine the butter, lemon juice, lemon peeled and thyme and pat the turkey breast dry.
&gt;&gt; Sprinkle salt and pepper over skin of turkey and apply with butter mixture. Place the lemon, onion, garlic, and thyme sprig.
&gt;&gt; Place the turkey breast in a baking tray after greasing the tray with butter.
&gt;&gt; Bake at 350 degree for two hours. Remove turkey breast&nbsp;in a serving platter and&nbsp;keep warm.
For Gravy &gt;&gt; Scrape and thicken the pan dripping and let it reduce.
Mushroom and Bell Pepper Quiche Chef Japvir Vohra, Doubletree by Hilton
For the crust
Ingredients 1 1/4 cup all-purpose flour &frac12; teaspoon sea salt 8 tablespoons butter, cut into cubes 1 tablespoon sour cream Up to 4 tablespoons cold water
<img src="http://images.mid-day.com/images/images/2014/jun/16pizza.jpg" alt="" />
Method &gt;&gt; In the bowl of your food processor, combine the flour, and sea salt. Cut in the butter and roll the dough into a ball. Flatten into a 4-inch disc, wrap tightly and refrigerate for an hour. &gt;&gt; Pre-heat the oven to 200 degrees. Liberally butter a 9-inch quiche pan and set aside. Roll the dough into an 12-inch circle. Fold the dough into quarters and unfold inside the prepared tart pan. Poke all over with a fork and bake for seven minutes.
&gt;&gt; Remove from oven and set aside while you prepare the filling.
For the filling
Ingredients 1 small leek, trimmed, washed, and cleaned 1 cup diced mushrooms 1 cup diced bell peppers 2 tablespoons butter 4 eggs 1/3 cup sour cream 2/3 cup whole milk 1 cup Gruy&egrave;re, grated 1/2 teaspoon sea salt 1/2 teaspoon fresh-ground pepper
Method &gt;&gt; Pre-heat oven to 180 degrees celsius. &gt;&gt; In a medium skillet heat, the butter over medium-high heat. Add leeks and saut&eacute; until the leeks turn brown on the edges. Add the mushrooms and bell peppers and cook, stirring occasionally until the vegetables release some of their juices. &gt;&gt; Meanwhile, beat the eggs, sour cream, and milk in a medium bowl. Add the vegetables and the Gruy&egrave;re and stir. &gt;&gt; Place the quiche shell onto a rimmed baking sheet, pour the egg mixture into the shell. Bake for 35 minutes or until the quiche has set up in the center. &gt;&gt; Cool for 15 minutes, slice, and serve.

With Easter Sunday on April 20, the guide offers you a selection of recipes that you can make at home

An Easter meal to remember

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An Easter meal to remember

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