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Thursday, October 31, 2013

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
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
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 ...

Saturday, October 5, 2013

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