Tag: Recipe

Fantastic Friday Recipes by Chef Guillaume Lejeune!

Here we bring to you not one but two amazing recipes by Chef Guillaume Lejeune, Director of Pastry Studies, Academy of Pastry Arts, to make your weekend an amazing one. So now you know what you have to cook for the weekend.. here is goes

Financier (Almond based travel cake)

Ingredients Quantity (Gr)
Butter 150
Egg whites 150
Icing sugar 165
Almond powder 85
Flour 50
Chocolate chip 50

Procedure:

  1. Cook the butter until golden color and nutty in flavour
  2. On the side, combine flour, almond powder and icing sugar
  3. Mix egg whites into the dry mixture
  4. Gently add in melted butter. Make sure the butter temperature does not cook the egg whites
  5. Add chocolate chips last and refrigerate
  6. Bake at 170°C in a silicon rectangular mat for 10mins.

Aloo Foccaccia (Indian Twist for my Indian Readers)

Flour 500
Salt 10
Yeast 12
Mashed potatoes 275
Water 280
Olive Oil               50

For the topping:

  1. Coriander leaves- 30gm
  2. Sliced onions- 50gm
  3. Green chilli chopped- 3-4 no.s
  4. Garlic chopped- 20gm

Procedure:

  1. Mix all ingredients together and make smooth dough
  2. Grease tray and hands with olive oil before handling dough.
  3. Proof for an hour, punch and shape dough in baking tray
  4. Garnish with the topping.
  5. Proof again and bake at 230°C deck oven

5 Iconic Whisky Cocktails

While some whisky lovers will tell you that it is a drink that has been designed to be enjoyed on its own, there is no doubt that it makes some pretty fine cocktails as well. So, here we will have a quick look through some of the finest ones that you can enjoy. The beauty is that a lot of these are very simple to make as well, so if you are not an experienced mixologist, you are in luck!

Photo Credit

A lot of whisky cocktails involve a simple syrup. Essentially all you need to do is put equal parts water and white sugar over a medium-heat saucepan, remove it from the heat when the sugar has dissolved and allow it to cool. Which whisky you use depends on your taste, so you may be a Jim Beam fan or you could take a look at a kikori whisky review for something different. So, let’s move onto those cocktails.

The Manhattan

Probably the most iconic of them all, Manhattans have been enjoyed for years by many iconic people and characters. The classic way to serve it is to strain it into a cocktail glass with a Maraschino cherry. Your other ingredients are vermouth, bitters, the simple syrup we talked about earlier and lemon peel.

Old Fashioned

 

Photo Credit

There is something especially great about going up to a bar and ordering an Old Fashioned and it is a cocktail that even many whisky purists enjoy from time to time. It is traditionally served in a short tumbler glass. You will need bitters again as well as the simple syrup, but you will also serve it with ice cubes and some orange peel to garnish. Squeeze the peel to release the oil to drop into the drink.

Hot Toddy

Though it may not be the right time of year right now to be enjoying one of these, there is nothing like a Hot Toddy during the cold winter months. Originally it was a drink that was designed to cure a whole range of illnesses, though it is not medically prescribed today! As well as your whisky of choice, you will need honey, cloves, nutmeg and lemon to garnish. Place the ingredients in a mug and pour in some hot water while stirring everything together.

Whisky Sour

The one thing that puts people off this particular cocktail is the frothy raw egg white, so you need to make sure you find the freshest eggs before serving up this particular cocktail. You will need lemon juice and your trusty simple syrup as well as your whisky and egg white. Shake everything vigorously before serving and serve in a glass of your choice.

John Collins

Though this is only a subtle variation on the Whisky Sour, the club soda that you add to the previous ingredients already listed above give it a different sort of edge. If you aren’t sure which one you prefer, it is worth giving both a go side by side!

Eid- Ul- Fitr Special Recipes from Funfoods by Dr Oetkar and Chef Ranveer Brar

After a month long sacred month of Ramzan, its time to break the fast, and Eid-Ul-Fitar marks breaking of this fast. On this occasion, FunFoods by Dr. Oetker recommends tasty desserts which are mouthwatering, easy to make, and would allow you to enjoy the festival as well with your loved ones. And whats an Eid without Seviyaan. So here are not one but two drool worthy recipes, shared especially for you!

Shahi Lucknowi Seviyaan Recipe by Chef Ranveer Brar, Creative Kitchen, Dr. Oetker FunFoods                                                                           

Servings: 2

Ingredients:

500 ml Full Cream Milk

50 g Almonds, chopped

50 g Cashewnuts, chopped

60 g Roasted Vermicelli

1 tbsp Condensed Milk

1 tbsp Sugar

50 g (3 tbsp) Dr. Oetker FunFoods Milk Shake Mix Kesar Pista

½ tsp Kewra Water

1 tbsp Pistachio, chopped

Directions:

  1. Heat saucepan (low flame) add milk, almonds, cashewnuts and vermicelli. Let it cook for 5 minutes or until milk starts to boil.
  2. Add condensed milk, sugar and milk shake mix. Cook for 5 minutes or until Milk shake mix is dissolved completely and mixture is thick in consistency.
  3. Pour kewra water and mix well. Garnish with pistachio and serve.

 

Level: Beginner

Preparation Time: 5 Minutes

Cooking Time: 10 Minutes

Gulab Kheer Recipe by Chef Ranveer Brar, Creative Kitchen, Dr. Oetker FunFoods

Servings: 4

Ingredients:

1 Litre, Full Cream Milk

100 g Rice, washed and soaked for 30 minutes

100 g Sugar

1 tsp Green Cardamon Powder

8-10 nos. Cashewnuts, chopped

60 g (4 tbsp) Dr. Oetker FunFoods Milk Shake Mix Rose

5 nos. Almonds, chopped

Directions:

  • Bring milk to boil in a large saucepan.
  • Add rice, sugar, cardamom powder, cashewnuts and rose milk shake mix. Simmer over low heat until the mixture thickens and the rice is cooked completely.
  • Pour the mixture into serving bowls. Refrigerate it for 2 hours, garnish it with almonds and serve.

Level: Beginner

Preparation Time: 5 Minutes

Cooking Time: 25 Minutes

 

 

 

 

Chef’s Special Recipe- Garlic Tossed Spinach Filled Cottage Cheese Cannelloni

Enjoy this amazing recipe shared by Chef Anirudh Nautiyal from the Leela Ambience Convention Hotel

Garlic Tossed Spinach Filled Cottage Cheese Cannelloni
Here is the list of ingredients and its quantity

CANNELLONI
Cottage cheese 100 gms
Spinach (blanched) 100 gms
Garlic 10 gms
Onion 10 gms
Nutmeg powder 01 gms
Salt 05 gms
Pepper 02 gms
Olive oil 05 ml
LENTIL SAUCE
Yellow lentil 50 gms
Onion 05 gms
Garlic 05 gms
Salt 02 gms
Olive oil 02 ml

 

METHOD

  1. Keep lentil for cooking and make a fine puree later on
  2. Sauté onion and garlic in a pan. Add blanched and chopped spinach-season it and keep it separate.
  3. Sauté onion and garlic in another pan, and add lentil puree-adjust seasoning and keep aside
  4. Now cut thin slices of cottage cheese and sear it on a hot plate, add spinach mixture and roll it like cannelloni
  5. Now arrange it on a plate and pour lentil sauce on top and serve piping hot

 

Recipe-Duo of Vegetable Dumpling with Lemon Honey Dip

Who doesn’t love enjoying dumplings, so here is a beautiful recipe shared by Chef Anirudh Nautiyal from the Leela Ambience Convention Hotel, so don’t just enjoy dumplings, but make them yourself and then enjoy to the fullest

Ingredients and Measures

Carrot 10 gms
Beans 10 gms
Broccoli 20 gms
Cabbage 10 gms
Spinach 50 gms
Tofu 20 gms
Salt 5 gms
Sesame oil 05 ml
Garlic 02 gms
Light soy sauce 02 ml
Ginger 05 gms
Lemon 02 ml
Honey 10 gms
Spring onion 05 gms
Whole wheat flour 100 gms

METHOD

  1. Make dim sum dough by kneading whole wheat flour with water, add little salt to it and keep it covered.
  2. Now make a mixture of vegetables with ginger, garlic and light soy sauce
  3. In the other mixture, add spinach, pok choy and tofu…let the mixture cool down
  4. Now sheet the dough and make dim sum and keep it covered. Apply little oil to the tray so that the dim sum doesn’t stick
  5. Steam the dim sum and serve hot with lemon honey dip