Pommes Marquise .... A Classic

First of all let me apologize for such a long gap in my post. Let me make it up with a timeless dish, a classic, The Pommes Marquise ... A classic dish that is not just delicious but is like a melody is taste on the palette.

Here goes ...

Boiled potato 6 nos

Salt

White Pepper Powder 

Powdered sugar

Egg yolk 2 nos 

Cheese spread 2 tbsp

Tomato Concasse / home made tomato sauce 6 tbs

• Mash the boiled potato and pass through a sieve 
• Blend in cheese spread and seasoning 
• Pipe through a piping bag and make cups with mash 
• fill with tomato sauce and gratin-ate for 10 minutes at 200 degrees and bake till golden 
• P.s. Make sure the potato you use are old potatoes (aged)

For Tomato Sauce

Tomato 4 nos

Tomato ketchup  ½ cup

Tomato Puree ½ cup

Salt

Pepper

Chili flakes

Onion 2 nos chopped

Garlic 2 cloves grated

Celery 2 tbsp chopped

Sugar 2 tsp

Chili flakes

Olive oil 3 tbsp

• Deseed the peeled tomatoes and chop them
• Sauté onion. Celery. Garlic  in olive oil
• Add the chopped tomato, and the puree and the ketchup
• And dry spices and herbs and cook till oil leaves sides

This is a simple recipe but when done right it can taste marvelous. Bon Appetit ...

Coco-Choco Wedge

A few days back i had the chance of going to the heavenly place Mcleodgunj, Himachal Pradesh. I
had gone there with friends from Mystic Yoga Studio. There we chanced upon this brilliant dish that they called Bhagsu Cake (Bhagsu was where we were staying) at the German Bakery. This dish had a very simple cheesecake like base and and was topped with a thin layer of fudge ganache. My friends told me there to recreate this and I added my personal touches and made a version of it.

So here goes...

For base 

1/3 tin condensed milk 

50 g butter (salted) 

1 tbsp corn flour 

100 g coconut biscuits 

50 g wheat flakes 

1 tbsp flax seeds 

For topping 

150 g dark chocolate 

70 ml cream 

25 g butter 

• In a chopper / food processor blend wheat flakes, coconut biscuits, and flax seeds
• blitz till they look like coarse bread crumbs 
• in a pan heat butter and condensed milk and till it starts bubbling 
• add the cornflour and cook till u see it coming together 
• add the crumbs and turn off and mix well with a wooden spoon 
• set in a greased lose bottom tin 
• for topping melt the butter and chocolate in a double boiler
• warm the cream and add to the chocolate. 
• whisk till its mixed homogeneously 
• pour over the biscuit base and set for 1 hour in the refrigerator 
• cut into wedges and serve