Celebrate World Tapas Day in the Spanish way!

For food enthusiasts out there, who like to experiment and enjoy different types of cuisines, World Tapas Day is just around the corner. A quick background on tapas; tapas are small bites of food – snacks or finger food which is accompanied by beer. In Spain, drinks are enjoyed in small glasses called “cañas” and this Cañas y Tapas culture is now becoming a favourite of Indians as well. 

Tapas as a concept is similar to the snacking habit of Indians. It can range from authentic Spanish – paella, croquettes, patatas bravas to Indian small bites such as pakoras, paneer tikkas, and other tandoori snacks.

To honor and recognize this diversity of Spanish gastronomy – World Tapas Day is celebrated every year on the third Thursday of June across the globe. This year, it is being celebrated on 20th June, 2019. 

Celebrate World Tapas Day by making your favorite tapas at home – there are so many different styles and choices. We suggest picking a few, inviting over some friends, and enjoying some tapas with chilled Mahou beer! 

I am starting with the amazing recipe of Butter Garlic Prawns Served With Beer Battered Onion Rings, a recipe that helped me win the Mahou Maestra Chef Season 2.

  1. Butter Garlic Prawns With Beer Battered Onion Rings

An extremely simple and delicious recipe, doesn’t take too long and is an all time favourite.

Ingredients:

  • 1/2 kg cleaned prawns, medium sized 
  • 2 tablespoons butter 
  • 6 garlic cloves, peeled and chopped
  • 1 teaspoon mixed herbs
  • 1 tablespoon olive oil
  • Small tartlets for serving
  • Mint leaves for garnishing
  • 2 big onions cut into rings
  • 2 tablespoons flour
  • 1 tablespoon corn flour
  • 3/4th pint of Mahou Wheat Beer
  • 1/2 teaspoon mixed herbs
  • Salt to taste
  • Bread Crumbs
  • Oil for frying
  • 2 tablespoon mayonnaise and 1 tablespoon tomato ketchup

Directions:

  • Heat butter and oil in a pan on a medium flame and add chopped garlic. Saute them for about 5 minutes and let the garlic turn a little brown. Be careful to not burn the garlic.
  • Add prawns and keep tossing them, add mixed herbs and saute them for about 6 minutes, till the prawns are cooked. Do not overcook the prawns. Since this recipe uses butter, you won’t need to add salt, but in case you feel its less, just add a pinch of salt.
  • Serve the prawns in tartlets and garnish with mint leaves.
  • For the onions, combine flour, corn flour, herbs, and salt and make a batter using beer.
  • Coat the onion rings in batter and then coat them with breadcrumbs.
  • Let them rest for about half an hour in the freezer before you fry them.
  • Fry the frozen onion rings in oil at medium heat till they turn golden in color.
  • For the dip, combine mayonnaise and ketchup and enjoy with your onion rings and prawns.

2. Patata Bravas

A simple and easy to make the dish – Patata bravas is a common tapa native to Spain. Seasoned with salt – it is best served with smoky salsa brava sauce.

Ingredients:

  • 1 tsp. hot smoked Spanish paprika 
  • 1⁄4 tsp. sugar 
  • 5 canned whole peeled tomatoes, drained 
  • 3 cloves garlic, peeled 
  • 1⁄2 small yellow onion, thinly sliced 
  • Kosher salt and freshly ground white pepper, to taste
  • 1 tbsp. olive oil 
  • Olive oil, for frying 
  • 1 Kg. small waxy potatoes, quartered 
  • 1 cup mayonnaise 
  • Minced parsley, for garnish (optional)

Directions:

  • Pulse paprika, sugar, tomatoes, garlic, onion, salt, and white pepper in a small food processor until coarsely ground. Heat olive oil in a 2 -qt. saucepan over medium-high heat. Fry tomato mixture, stirring occasionally until slightly reduced, about 5 minutes; set bravas sauce aside
  • Heat 2″ olive oil in a 6-qt. saucepan until a deep-fry thermometer reads 220°. Add potatoes all at once to oil; cook until tender and pale golden, 35–40 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; chill 30 minutes. Remove oil from heat.  
  • Return pan of oil to heat until a deep-fry thermometer reads 350°. Working in batches, fry potatoes until golden brown and crisp, 4 –5 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; season with salt. Drizzle potatoes with the reserved bravas sauce and mayonnaise; garnish with parsley if you like.

3. Ham Croquettes 

Traditionally known as croquettes, they are small fried breadcrumbed rolls, usually containing ham, cheese, mashed potatoes, ground meat or veggies as the main ingredient. One of the most available tapas in Spain, it is best enjoyed with thick bechamel sauce.

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons flour
  • 1/4 liter of milk
  • 1 egg
  • 100 grams of breadcrumbs
  • Nutmeg
  • 150 grams of cooked ham or Serrano cut in tiny pieces
  • Salt

Directions:

  • Pour the oil in a pan and place it on the fire. When hot, remove from the heat and with a wooden spoon add the flour, stirring until it becomes a paste.
  • Place the pan on the stove and add the milk slowly, stirring the mixture until it is done and has a good consistency.
  • Add nutmeg, ham, and salt until the mixture thickens.
  • When the mixture has thickened, place it on a tray or bowl and let it cool down.
  • Beat 2 eggs in a bowl. 
  • When the croquette mixture is cold, cut into pieces and give a long oval shape.
  • Dip the croquettes in beaten egg, making sure they are covered completely. 
  • Now cover the croquettes in breadcrumbs. 
  • Fry the croquettes in olive oil (the oil should cover the whole croquettes). When they are golden, remove them from the fire and serve them.

4. Stuffed Bell Pepper bites with Beer Barbeque Braised Chicken Keema

Ingredients:

  • 2 bell peppers insides scraped and cut into wedge shaped pieces
  • Chicken mince 250g
  • Barbeque sauce 1cup
  • Mahou maestra wheat beer 100ml
  • Jaggery 1/2 teaspoon
  • 1 Onion chopped fine
  • 5-6 garlic pods grated
  • Red Chilli powder/paprika 1/2 teaspoon
  • Salt and pepper according to taste
  • Olive oil 1 tablespoon
  • Grated cheddar cheese 1 cup

Directions:

  • Preheat airfryer to 200 degrees. In a bowl combine the beer, barbeque sauce,jaggery
  • In a wok take olive oil and sauté the onions and garlic
  • Add the chicken mince and cook for 5-10 min.
  • Add the liquid mixture to this and cook till thick and beer cooks out.
  • Add salt and pepper. 
  • Brush the bell peppers with olive oil, place grated cheese at bottom. 
  • Top with cooked braised chicken mince and jalapenos. 
  • Airfry for 10 min or so till peppers are just soft. 
  • Sprinkle some parmesan and chilli flakes on top before serving!

5. Tapas Salmon with Egg and Mayonnaise 

This type of tapas on long bread is another commonly found Tapas. Loaded with smoked salmon, a slice of hardboiled egg, a small dot of mayonnaise, and held together by the traditional toothpick.

Ingredients:

(10 portions)

  • 5-6 ounces of Smoked Salmon, thinly sliced
  • 10 slices of Hardboiled Egg
  • 2 Hardboiled Eggs, grated
  • A bit of Black Pepper
  • Little amount of Mayonnaise
  • 10 slices of Long Bread, as fresh and crispy as possible
  • Toothpicks
  • Lemon juice

Directions: 

  • Put all ingredients and plates etc. in the fridge for an hour or so to cool down before you start
  • Load a slice of bread with the salmon and slice of egg
  • Use a teaspoon to put a dot of grated egg white over the slice of hardboiled egg
  • If you like, a few droplets of lemon juice or lime juice over the salmon
  • If you like, a dash of ground black pepper over the egg
  • Next comes a nice little dot of mayonnaise for garnishing
  • Stick a toothpick through all ingredients to keep things together.

6. Crispy Beer-Battered Fish

Seasoning it with wheat beer adds subtle nuances of the hops and makes the batter even lighter. It is best made with Mahou Maestra heat, the recently launched wheat beer that adds the tangy taste to the fish. Fried until golden brown and crispy, beer battered fish is a classic dish you can’t go wrong with.

Ingredients: 

  • 1/2 cup cornstarch
  • 1/3 cup of Mahou Maestra Wheat beer
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon Creole seasoning
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 cup all-purpose flour, divided
  • 1/2 cup 2% milk
  • 2 cups crushed unsalted top saltines (about 40)
  • 4 cod fillets (6 ounces each)
  • Oil for deep-fat frying

Directions:

  • In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne, and 1/2 cup flour. 
  • Stir in milk and Mahou Maestra Wheat beer until smooth. 
  • Place crackers and remaining flour in separate shallow bowls. 
  • Coat fillets with flour, then dip in batter and coat with crackers.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown.
  • Drain on paper towels.

Spinach Soup with Mixed Veggies

So now as I am on a health roll, soups and salads make a very important part of my diet. I keep experimenting with different favours of soups and keep trying mixing and matching the ingredients.

Here is a recipe I tried over the weekend and turned out really good, simple, flavourful and full of goodness.

Spinach Soup with Mixed Vegetables

Ingredients that you will need:

  • Spinach- 250 gms
  • Garlic Cloves- 3-4
  • Olive Oil- 2 Table Spoons
  • Chopped Mix Veggetables- 150 gms( cabbage, carrots, beans, capsicum, corn, peas, cauliflower florets, mushrooms)
  • Vegetable Stalk- 1 litre
  • Corn Starch- 1 Table Spoon
  • Mixed Herbs- 1 Tea Spoon
  • Paprika- 1/2 Tea Spoon
  • Salt to Taste
  • Grated Cheese to Garnish

These ingredients are good enough for 2 large serves

Method

  • Heat 1 table spoon olive oil in a pan and add chopped garlic to it.
  • Saute the garlic for about 2 minutes.
  • Roughly chop the spinach, wash it and then add to the pan.
  • Saute, garlic and spinach, for about 8 minutes, the spinach would be more or less cooked by now. Turn off the gas, and empty the spinach in a bowl and let it cool down.
  • Put the gas again on heat and add 1 table spoon olive oil, take all chopped vegetables and cook them for about 10 minutes on low heat. Cover the pan, and cook for another five minutes.
  • Once the spinach cools down a bit, blend it to a smooth paste with the help of a blender/mixer.
  • Add this spinach paste to the cooked vegetables and stir it for about 2 minutes.
  • Add vegetable stalk, or incase you dont have a stalk ready, add normal water. Bring the soup to a boil.
  • Add spices, and then mix the cornstarch in 2 spoons of water and add to the soup. This will get the soup to a thicker consistency.
  • Let it simmer for another couple of minutes and serve hot garnished with grated cheese.

Do share your feedback in the comments 🙂

Instant Tomato Egg Drop Soup

Well now that the holidays are over and my son has gone to Delhi, I am back to eating my healthy stuff. But today I was not in a mood to cook too many things so opted for this wholesome soup which has a perfect balance of proteins and carbohydrates and is super easy to make. Needless to say, it tastes awesome 😋

Here are the ingredients you would need:

Tomato Purée- 1 packet

Garlic Cloves-3-4

Olive Oil- 1 table spoon

Egg-1

Water- 1/2 glass

Oregano- 1/4th teaspoon

Dried Basil Leaves- 1/4th teaspoon

Paprika- 1/4th teaspoon

Brown Bread Slice- 1

Salt to taste

Tabasco- Optional

Fresh Cream- 1 spoon for garnishing

Method

Heat olive oil in a pan and add chopped garlic.

Sauté the garlic and pour the entire packet of tomato purée and then add water.

Let it cook for about 5 minutes on low heat.

Add the spices and simmer for another couple of minutes

Increase the flame and bring the soup to a boil.

While the soup is getting boiled, toast a slice of brown bread and cut it like croutons.

Beat the egg lightly in a bowl and once the soup starts to boil, hold the bowl over the top of the pan and slowly release the beaten egg, stirring the soup simulated.

You will get the egg drop threads in the soup and it’s texture will change a bit.

Bring it to another boil and remove from flame.

If you want you can add a bit of Tabasco to give your soup a spicy and tangy flavour.

Pour it in a bowl, and top it with croutons and add a dash of fresh cream to garnish.

Serve hot.

Note: This recipe is for one bowl of soup and you can multiply the ingredients as per the servings. Enjoy a complete meal.

Mushroom and Onion Soup

This one is a really simple yet amazing recipe, full of healthy nutrients and taste.

Here are the ingredients-

Mushrooms- 1 packet/250gms

Onion- 1 medium sized

Garlic- 4-5 cloves

Olive Oil- 2 tablespoons

Paprika- 1/4 teaspoon

Basil leaves- 1/4 teaspoon

Oregano- 1/4 teaspoon

Mixed herbs- 1/4 teaspoon

Salt to taste

Cheese- 1 cube grated (optional)

Method:

  1. Heat olive oil in a pan and sauté chopped garlic cloves
  2. Cut onion into rings and add to the garlic and sauté for another 5 minutes
  3. Now add roughly chopped mushrooms and cover the lid of the pan and cook for 5 minutes
  4. Add all the spices and stirring occasionally continue cooking for 4-5 minutes
  5. The mushrooms should be soft by now and completely cooked. Remove from pan and let it cool for sometime
  6. Once the mixture cools down, blend it in a mixer
  7. Pour the mixture back in the pan and add water to adjust it to a thick soup consistency
  8. Bring the soup to a boil and then simmer it for 2-3 minutes
  9. Serve hot, top it with some grated cheese for that added flavour.

Glenfiddich rewrites the whisky rulebook this World Whisky Day

Pushing the boundaries and challenging the status quo of single malt whisky since 1887, Glenfiddich celebrates World Whisky Day with the Experimental Series.  Over its 130-year history, distiller William Grant & Sons and its most famous creation, Glenfiddich single malt scotch whisky, have blazed a pioneering trail that lives on today. Overcoming adversity over the years, innovating, remaining family-owned and ever-changing, Glenfiddich has become the world’s most-awarded and No.1-selling single malt whisky.

Forging the way for new Scotch whisky avenues, Glenfiddich has been collaborating with maverick individuals from the world of whisky.  Designed with the desire to “inspire unusual and unexpected variants”, the Glenfiddich Experimental Series is the perfect means of memorializing this day. Focused on applying unparalleled and ingenious production processes, the Glenfiddich Experimental Series presents a unique single malt whisky experience.

Speaking on the significance held by the occasion of World Whisky Day, William Grant & Sons India Managing Director, James Pennefather said, “Glenfiddich has created a niche in the world of single malt Scotch whisky breaking age-old traditions and encouraging whisky aficionados to experiment. Building on the long-established tradition of innovation The Experimental Series helped Glenfiddich attain a new pinnacle of experimentation, setting it apart from all other distilleries. By forgoing the custom of a Malt Master selecting and examining malt whiskies, Glenfiddich welcomed global insights from 20 experts. On this World Whisky Day, we celebrate this time-honoured practice of taking on new challenges, savouring the finest of drams with our friends and family.”

The zeal for innovating new flavours at Glenfiddich, led Malt Master Brian Kinsman to partner with a local craft brewer of Speyside. Together they created the Glenfiddich IPA Experiment, a new single malt whisky, infused with breathtaking flavours from oak casks that have held a zesty Speyside IPA. Kinsman was also instrumental in the creation of the phenomenal Glenfiddich Project XX. A result of a collaboration between him and 20 whisky artistes from 16 countries around the world, the Glenfiddich Project XX is exceptional because it was created with a blend of 20 special single malts.

 

ABOUT WILLIAM GRANT & SONS AND GLENFIDDICH

William Grant & Sons, Ltd. is an independent family-owned distiller headquartered in the United Kingdom and founded by William Grant in 1887. Today, the luxury spirits company is run by the fifth generation of his family and distils some of the world’s leading brands of Scotch whisky, including the world’s favourite single malt Glenfiddich®, The Balvenie® range of handcrafted single malts and the world’s third largest blended Scotch Grant’s® as well as other iconic spirits brands such as Hendrick’s® Gin, Sailor Jerry®, Milagro® Tequila and, most recently, Tullamore D.E.W Irish Whiskey.

ABOUT GLENFIDDICH, INDIA

Glenfiddich is a single malt whisky owned and produced by William Grant & Sons Distillers Limited, an independent family-owned distiller founded by William Grant in 1886 and still controlled by the fifth generation of the family. Glenfiddich has gained a reputation for supporting the creative arts in India with various initiatives including the annual Artists in Residence award and World’s Most Experimental Bartender programmes.

And here are few amazing whiskey cocktail recipes for you to try 🙂

Brahmaputra Boat

Glenfiddich                                                   60ml

Bay Leaf/cinnamon cordial                          10ml

Fresh Lime juice                                           10ml

Apple Juice                                                   30ml

Method – In a shaker glass filled with ice pour all of the above ingredients and shake well. Strain and serve straight up in a coupe glass. Garnish with a cinnamon candy

 

Brahmaputra Boat– The finest bay leaf from Assam and exquisite cinnamon from Kerala combine to make a cordial that gives the World’s Most Awarded single malt, the Glenfiddich 12 Year Old a rightful, full-bodied, spicy finish. Bay leaf and cinnamon. Gifts fit for monarchs, symbols of honour since the dawn of civilisation and waxed eloquent by poets including Apollo, the Greek God of Poetry.

Speyside Tiramisu

Glenfiddich 12                                              60ml

Dark Chocolate Sauce                                 15ml

Single cream                                                 15ml

Gung Giri estate strong black coffee         15ml

Caramel syrup                                              10ml

Method – In a shaker glass filled with ice pour all of the above ingredients and shake well. Strain and serve straight up in a coupe glass. Sprinkle with orange peel and cinnamon

 

Speyside Tiramisu– The fruit-forward notes of the Glenfiddich 12 Year Old combine with the tangerine sweetness and intense aromas of the Gung Giri estate’s premium coffee. The finish is celebratory almost, with orange oils, cinnamon spice and caramel to round up all things whisky. Around 400 years ago, someone stole 8 seeds from the Arabs and planted them in Chikmagalur. Today, the whole world has an eye on the Gung Giri coffee blend.

 

Mullberry Sparkle

Glenfiddich 12                                              60ml

Gujarat Figs Puree                                       20ml

Reduced Apple Juice                                   30ml

Ginger Juice                                                  5ml

Aromatic bitters                                            1 drop

Lime juice                                                      10ml

Tonic Water                                                   60ml

Method – In a goblet glass pour the Glenfiddich 12,  Figs Puree, reduced apple juice, Ginger juice, aromatic bitters and lime juice and mix well. Fill with ice and top with Tonic water. Garnish with dried figs in a skewer

Mulberry sparkle– The fruity notes of the 12 Year Old expression find the perfect partner in handpicked Figs from Gujarat. A fig puree complements the sweetness of the malt, and the splash of ginger juice gives it a spicy zing. A twist of lime juice makes for a surprising citrus finish. A mention in the Old Testament. Believed to be the first domesticated crop ever. Extolled for its restorative powers. The fig has surely stood the test of time.

 

 

Nutty Rob Roy

Walnut Infused Glenfiddich 15                60ml

Palm sugar/Black pepper Syrup              10ml

Apple juice                                                  30ml

Egg White                                                    1 number

Method – In a shaker glass filled with ice pour all of the above ingredients and shake well. Strain and serve straight up in a tulip glass. Garnish with caramelised apple slice

 

Nutty Rob Roy– The best Kashmiri walnuts complement the nuttiness of our 15 Year Old Expression. A fine touch of palm sugar and a black pepper cordial bring the complexity alive. The result? A sweetness that lingers. The oldest tree food known to man. Rembrandt’s wonder ink. A Chinese investor’s wonder stock. No wonder the walnut was once only reserved for royalty.

Darjeeling Mail Old Fashioned

Glenfiddich 18                                             60ml

Castleton Muscatel concentrate               10ml

Spring Water Ice Cube                                1 number

Method – In an old fashioned glass drop a big size spring water ice cube/sphere and measure the Glenfiddich 18, Castleton Muscatel concentrate and stir gently. Garnish with dehydrated marigold petals and serve

 

Darjeeling Mail Old Fashioned– The full-bodied aroma of the Darjeeling Castleton Muscatel extract combines with the rich fruity notes of the Glenfiddich 18 Year Old to enhance its sherry character. The magical expression of the cocktail changes with every sip, thanks to the marigold finish. A result of the finest Chinese saplings planted 125 years ago, the Castleton Muscatel second flush, over time, has acquired a sobriquet that’s anything but Chinese. The Champagne of Teas.

Moon Spring

Glenfiddich 21                                            60ml

Silver Tips Fullmoon Tea Liquor               60ml

Orange Nasturtium Petal Ice Cube          1 number

Method – Stirred and served

 

Method – In an old fashioned glass measure the Glenfiddich 21. Add 60 ml of the Silver Tips Fullmoon Tea Liquor. Drop one sphere ice/cube ice of Nasturtium flower and serve

 

Moon Spring– The Glenfiddich 21 Year Old comes alive with its nuanced rum character as it combines with Silver Tips Full-moon Tea. The Nasturtium Orange ice cube enhances the peppery finish of the 21 Year Old. Plucked only on one full-moon night every year, just for a minute short of 3 hours, they say it is a cosmic confluence that makes Silver Tips Imperial Darjeeling Tea magical.

 

Summer Mocktails by Symposium, Dwarka – A World-Cuisine Restaurant’s Head Chef Ajay Veer Gusain

Summers really call for some nice and refreshing coolers and here are two mocktail recipes shared by Head Chef Ajay Veer from Symposium Dwarka.

MANGO MELON BALL

Ingredients

Mango Juice                                                                        60 ML

Apple Juice                                                                           60 ML

Lime Mix                                                                              10 ML

Fresh Watermelon Ball                                                      100 GM

Watermelon Syrup Monin                                                10 ML

Lemon Chunks                                                                    5

Mint Leaves                                                                        6

Method

  • Mix Mango Juice, Apple Juice andLime mix in a container
  • Add Watermelon Syrup to the juice mixture
  • Add some ice cubes to this mixture and shake it well
  • Garnish the mixture with Watermelon balls
  • Serve the chilled drink to your guests

 

 

SPICY RUSSIAN MARY

Ingredients

Tomato Juice                                                                      180 ML

Tabasco                                                                                 0.5 ML

Lime Mix                                                                              10 ML

Worcestershire Sauce                                                        0.5 ML

Celery Salt                                                                           2 GM

Black Pepper                                                                       2 GM

Ice Cubes                                                                             4-5

Method

  • Mix Tomato Juice, Tabasco and Lime mix in a container
  • Add Worcestershire Sauce to the juice mixture
  • Add some ice cubes to this mixture
  • Garnish with lime wedge, celery stick and crushed black pepper with pepper mill and salt rim on glass

Summer Whiskey Cocktails

Savour the golden malt and introduce your taste buds to these rare yet refreshing whisky cocktail recipes because Summer is nature’s way of saying let’s party

 

Recipes

Grant’s and Apple Whisky Cocktail

Ingredients –

50ml Grant’s Family Reserve

 

150ml Apple Juice

 

1/4 Lemon squeezed

Instructions

Pour whisky over ice into mixing glass.

 

Top off with apple juice and squeeze in lemon.

 

Garnish with apple slice.

Key to your drink: https://www.grantswhisky.com/en/our-cocktails/grants-and-apple/

 

GRANT’S WHISKY SOUR WHISKY COCKTAIL

Ingredients

50ml Grant’s Family Reserve

25ml Simple Syrup

25ml Lemon Juice

 

Instruction

Add whisky, simple syrup and ice to shaker.

 

Squeeze in the lemon juice and shake.

 

Strain and garnish with a Maraschino cherry.

 

Key to your drink: https://www.grantswhisky.com/en/our-cocktails/grants-whisky-sour/

GRANT’S WHISKY ROYALE WHISKY COCKTAIL

 

Ingredients

50ml Grant’s Family Reserve

100ml Champagne

1 Sugar Cube Soaked in bitters

 

Instruction

Add sugar cube soaked in bitters to a Champagne flute.

Add whisky and top with Champagne.

Garnish with a lemon twist.

Key to your drink- https://www.grantswhisky.com/en/our-cocktails/grants-whisky-royale/

 

 

 

 

Easter Recipes by Plaza Premium Lounge

Recipe Courtesy – Ankit Mangla, Executive Chef, Plaza Premium Lounge India

 

Pineapple Upside down Cupcakes

INGREDIENTS

Pineapple Slices, drained- 1 tin chopped

Refined Flour- 250 gm

Sugar- 250 gm

Butter- 250 gm

Baking Powder- 5 gm

Salt- a pinch

Eggs- 5 no.

Vanilla Essence- 2 drops

 

METHOD

  1. Heat the oven upto 180 degree celsius and grease the muffin moulds
  2. In a large bowl, mix the cream sugar and butter at a slow speed with an electric mixer
  3. Add the eggs and mix it for another 2 minutes
  4. Add refined flour, baking powder, salt and vanilla essence to the mixture
  5. Put in the pineapples at the bottom of the moulds and top them with the batter
  6. Bake the mixture for 20 minutes or until the toothpick inserts in the center comes out clean
  7. Serve warm

Cinnamon Roll

INGREDIENTS

Refined Flour- 250 gm

Sugar- 15 gm

Yeast- 5 gm

Gluten- 2.5 gm

Bread Improver- 1 gm

Water- 150 gm

Butter- 15 gm

Cinnamon Powder- 5 gm

Butter- 150 gm

METHOD

  1. In a large bowl mix the flour, sugar, yeast, salt, gluten, bread improver & butter.     Mix them at slow speed
  2. Add water and knead softly for smooth dough
  3. Refrigerate it for 24 hours
  4. Take it out & rest it for 15 minutes, then roll and laminate it with butter 3 times each side, dusting with flour in each layer for a smooth dough
  5. Again refrigerate it for 30minutes
  6. Sprinkle cinnamon powder and shape them into rolls
  7. Rest them for 30 minutes at room temperature
  8. Prepare a spray mix of sugar and milk
  9. Spray the liquid before baking at 200 Celsius for 17 minutes
  10. Serve warm

Whisky Cocktail Recipes to Woo Your Date this Valentine’s Day

Because the Liquid Sunshine promises to add some extra spark and chemistry to your romantic valentine date nights we bring to you your soon to be favourite

Whisky Cocktail recipes for your forever.

Recipes

GRANT’S BLOOD AND SAND WHISKY COCKTAIL – So we all know the best thing about winters, Orange and Whisky. This cocktail is surely

going to be your and your partner’s favourite drink for the romantic winter

nights

Ingredients –

50ml Grant’s Family Reserve 50ml Orange Juice
45ml Sweet Vermouth Instructions

_1. Add Whisky, Orange Juice and sweet vermouth to a shaker. 2. Add in a spoon of juice from the Maraschino cherry jar.
3. Strain and garnish with a Maraschino cherry.

Key to your drink: https://grantswhisky.com/en/our-cocktails/grants-blood-and- sand/

GRANT’S ROB ROY WHISKY COCKTAIL – Don’t chase anything but Cocktails and Dreams. Woo your partner’s taste buds with the relishing flavour of your favourite cocktail .

Ingredients

50ml Grant’s Family Reserve 15ml Sweet Vermouth
1-4 Dash (es) of Bitters

Instruction

Add whisky, vermouth and bitters to a mixing glass. Add ice and stir.

Strain and garnish with a maraschino cherry.

Key to your drink: https://www.grantswhisky.com/en/our-cocktails/grants-rob- roy/\

GRANT’S GINGER WHISKY COCKTAIL – Here we are for all our old school love birds with there would be favorite cocktail drink for the season.

Give your LOVE a twist and enjoy this all-time favorite whiskey cocktail.

Ingredients

50ml Grant’s Family Reserve 150ml Ginger Ale
1/2 Lime

Instruction

Add the whisky into an ice filled glass.
Top with ginger ale, and squeeze half a lime. Garnish with lime wedge.

Key to your drink- https://www.grantswhisky.com/index.php/en/our- cocktails/grants/

Whisky blends to booze up your January Party Plans

Ain’t no party complete without the perfect booze, these cocktails are sure to ‘sleigh’ your party this holiday season!

 

Recipes

GRANT’S BLOOD AND SAND WHISKY COCKTAIL – So we all know the best thing about winters, Orange and Whiskey. This cocktail is surely going to be your favourite party pooper.

Ingredients         

50ml Grant’s Family Reserve

50ml Orange Juice

45ml Sweet Vermouth

Instructions

  1. Add Whisky, Orange Juice and sweet vermouth to a shaker.
  2. Add in a spoon of juice from the Maraschino cherry jar.
  3. Strain and garnish with a Maraschino cherry.

Key to your drink: https://grantswhisky.com/en/our-cocktails/grants-blood-and-sand/

GRANT’S AND GINGER WHISKY COCKTAIL – Don’t chase anything but Cocktails and Dreams. Woo your taste buds with the relishing flavour of your favourite whiskey and ginger ale.

Ingredients

50ml Grant’s Family Reserve

150ml Ginger Ale

1/2 Lime

Instruction

Add the whisky into an ice filled glass.

Top with ginger ale, and squeeze half a lime.

Garnish with lime wedge.

Key to your drink: https://grantswhisky.com/en/our-cocktails/grants/

 

GRANT’S OLD FASHIONED WHISKY COCKTAIL – Here we are for all our old school pals with there would be favourite cocktail drink for the season. Give your tongue a twist and introduce it to the cocktail world.

Ingredients         

50ml Grant’s Family Reserve

One sugar cube soaked in bitters

Orange peel for garnish

Instructions

Soak sugar cube with bitters, add to a mixing glass and muddle.

Add ice followed by half of the whisky & stir.

Repeat and strain into glass over a single ice cube.

Key to your drinkhttps://grantswhisky.com/en/our-cocktails/grants-old-fashioned/

 

 

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