DARK CHOCOLATE & BEETROOT BROWNIE, PUDDING WITH CASSIS CREAM
- Cocoa solid dark chocolate: 100 gm
- Egg: 2
- Muscovado sugar: 125 gm
- Vanilla extract: 1 tsp
- Melted butter: 125 gm
- Cocoa powder: 40 gm
- Self-rising flour: 40 gm
- Grated and cooked beetroot: 150 gm
- Double cream: 200 ml
- Cassis liquor: 2 tbsp
- Icing sugar (optional)
- Pre-heat the oven to 180 degree C.
- Lightly grease the ramekins using melted butter and a silicone brush.
- In a medium-sized bowl, break the chocolate into small pieces.
- Place the bowl over a saucepan of hot water to melt. Do not let the water boil or the bowl touch the water.
- In a separate bowl, whisk together the eggs, sugar and vanilla until thick and foamy.
- Use a medium-sized silicone spatula or spatula spoon to stir in the melted chocolate followed by the melted butter. Sift in the cocoa powder and flour. Gently stir.
- Fold in the grated, cooked beetroot.
- Divide the mixture between the four ramekins and bake for 20 minutes.
- The puddings are done when well risen and the surface is cracked. The centre will still be soft.
- For Cassis cream:
- Whisk the cream until thickened and stir in the cassis liquor.
- Serve the puddings warm with the cassis cream and a dusting of icing sugar (optional).
- Orange malta: 2
- For cake batter:
- Caster sugar: 225 gm
- Honey/Invert sugar: 20 gm
- Almond flour: 300 gm
- Egg: 6
- A pinch of salt
- For sugar syrup:
- Sugar: 100 gm
- Water: 100 ml
- Rosemary sprig: 1
- Lemon juice
- Orange juice
- For the orange puree:
- Pierce the whole oranges with a knife.
- Blanch the oranges in water five to six times.
- Simmer the oranges in sugar syrup of 250 gm sugar and 250 gm water for about two hours. Let cool.
- Grind into a paste
- For the sugar syrup:
- Bring all the ingredients to a boil.
- Whip the eggs and sugar till light and fluffy or till ribbon stage.
- Whisk in the honey.
- Mix in the orange puree.
- Fold in the almond powder and salt.
- Pour into the mould and bake at 160 degree C for 20 minutes or till golden brown.
- Remove from the oven and soak in the sugar syrup.
- Let cool. Garnish with oranges slices.
Courtesy: Ila Sarwate, Academy of Pastry and Culinary Arts, Mumbai.
Greek Cucumber Walnut Bites
- Walnuts, chopped: 1/2 cup
- English cucumber, ends trimmed: 1
- Roasted red pepper hummus: 1/2 cup
- Crumbled feta cheese: 1/4 cup
- Cherry tomatoes, quartered: 5
- Pre-heat oven to 180 degrees C and arrange walnuts evenly on a small baking sheet.
- Bake for eight minutes, check frequently, until toasted.
- Slice cucumber crosswise into 18, 3/4 inch thick slices.
- Using a small spoon, gently scoop out and discard the centre of each cucumber slice, leaving the bottom and the sides intact.
- In a small bowl, stir six tablespoons of chopped walnuts and hummus.
- Spoon walnut-hummus mixture into each cucumber slice and top with two reserved tablespoons of chopped walnuts, feta cheese and quartered tomatoes.
- Enjoy with delight.
Courtesy: Chef Sabyasachi Gorai.
- Smoked salmon: 400 gm
- Mashed potatoes: 300 gm
- Melted butter: 2 tbsp
- Wholegrain mustard: 2 tbsp
- Fresh dill (chopped): 1 tbsp
- Fresh parsley (chopped): 1 tbsp
- Fresh chives (chopped): 1 tbsp
- Lemon juice
- Salt and freshly ground black pepper
- Flour (seasoned): ½ cup
- Eggs, beaten: 2
- Breadcrumbs: 1½ cups
- Oil: 100 ml
- Preheat the oven to 190 degree celsius.
- Place the salmon in a roasting dish, cover with foil and place in the oven for 15 minutes to heat through.
- Flake the salmon with a fork and place in a large bowl together with the mashed potatoes, butter, and mustard. Mix well.
- Add the dill, parsley, chives, lemon juice and zest. Season well with salt and pepper and mix thoroughly.
- Divide the mixture into 12 portions and form into balls. Flatten each ball to about one cm thick.
- Dip each fishcake in the seasoned flour, then the beaten egg and finally the breadcrumbs to coat each one.
- Fry the fishcakes in two tbsp oil over medium-high heat for five to eight minutes on each side until golden brown and crispy.