Lifestyle

Two restaurant style recipes that you can make at home – more lifestyle

This pandemic and the resultant lockdown has turned most of us into home cooks principally resulting from sheer want. As they are saying, necessity is the mom of invention. But if you are uninterested in making the identical previous dal chawal at home on a regular basis, listed below are two unique 5 star recipes that you can strive at home, and provides your tastebuds a purpose to get excited.

Orange & Beetroot tartlets with almond fig crust, by Chef Nicholas, Executive Pastry Chef, The Ritz-Carlton, Pune

INGREDIENTS:



For crust:

Almond 75gm

Figs 160gm

For Cream:

Cashewnut 150gm

Chopped Beetroot 40gm

Coconut Sugar 25gm

Lemon Juice 1no

Orange Peeled & Chopped 1no

METHOD:

For crust:

· Soak the Figs in Warm water for 30minutes, till delicate (if figs are delicate & mists don’t soak the figs in water)

· Drain out all of the water, dry the figs on a paper towel.

· Pure the figs to make a thick paste, don’t add any water to the combination.

· Roast the almonds and crush it to positive bits within the mixer.

· Add the chopped almonds to the fig paste.

· Use this paste to line the tart ring. Make positive the tart has a detachable base.

· Once the tart is lined let it relaxation within the fridge.

For Cream:

· Soak the cashew for half-hour. Once finished drain and make a paste in a mixer.

· Peel and chop the beetroot, add it to the mixer containing beetroot.

· Add the coconut sugar, lemon juice & orange.

· Blend the combination collectively to make a positive easy paste.

· Remove the combination and fill the lined tart mould.

· Reserve among the combination of piping on prime as per your liking.

Garnish the tart as creatively as potential to relish the orange and beetroot flavors.

Single origin Karnataka chocolate with Himalayan salt with Mahabaleshwar strawberry sorbet, by Chef Yogendra Adep, Executive Sous Chef, Sheraton Grand Pune Bund Garden Hotel

Single origin Karnataka chocolate with Himalayan salt with Mahabaleshwar strawberry sorbet, by Chef Yogendra Adep, Executive Sous Chef, Sheraton Grand Pune Bund Garden Hotel

INGREDIENTS:

Dark Chocolate- 300gm (70%)

Milk Chocolate- 150gm

Heavy Cream- 1 ltr

Milk- 300ml

Himalayan Pink Salt- 8gm

Wild Honey- 100gm

Vanilla pod- 1no

FOR SPRAY

Compound white chocolate – 200gm

Cocoa Butter – 200gm

Charcoal powder

METHOD:

1- Measure milk chocolate and darkish chocolate in a clear bowl.

2- Measure Heavy cream, milk, sea salt, Honey, vanilla pod in a heavy backside pan, warmth it till rolling boil.

3- Strain the liquid within the bowl of chocolate, and blend it with the assistance of hand blender.

4- Remove all of the bubbles, pressure the chocolate and cream combine.

5- Fill the combo within the mould.

6- Freeze it in a single day.

For spray-

1- Chop cocoa butter and soften in a heavy backside pan.

2- Chop white butter and hold in a clear bowl.

3- Pour the nice and cozy melted cocoa butter over the white chocolate and blend it

4- Add activated coco powder to realize desired coloration.

5- Remove it from mould and spray with coco butter spray.

6- Rest it in fridge for two hours earlier than service.

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