May 22, 2022

Falafel Chickpea Vegetarian Stuffed Peppers

There is more than one way to enjoy falafel, as proven by the Falafel Chickpea Vegetarian Stuffed Peppers. Ditch the pita bread and swap it for red peppers, and we promise it is as delicious or even better than a typical falafel sandwich. Super packed with great flavours , this is a dish that you can easily make and enjoy on a weeknight.

Recipe Card

Ingredients Quantity
Red peppers, halved & deseeded 4
Extra virgin olive oil 6 tablespoons
Canned chickpeas, rinsed & drained ½ cup/100 g
Frozen falafel patties, deep fried and quartered 6-8 pieces
Bay leaves 2
Banana shallots, roughly chopped 2
Garlic cloves 2
Oregano, flat leaf parsley & mint leaves, finely chopped A large handful
Black olives, pitted & chopped 10-12
Sundried tomatoes, chopped 6-8
Capers 2 tablespoons
Lemon, zest & juice 1
Dried mint 1 teaspoon
Feta 100 g
Pinenuts, toasted (optional) ½ cup/50 g
Salt & Pepper As required

Method:

  1. Preheat the oven to 190°C
  2. Place the pepper halves on a roasting tray cut side down, season with salt & pepper & drizzle with 4 tablespoons of olive oil, place on a baking tray & roast for 15 to 20 minutes until the flesh is tender & the edges starting to char, remove from the oven & set aside

To Make The Stuffing

  1. In a bowl mix together the canned chickpeas and the falafel and set aside.
  2. Heat the remaining 2 tablespoons of olive oil into a pan, add shallots, garlic and bay leaf & cook on a low heat for 5 minutes until soft, mix in all the chopped fresh herbs, dried mint, lemon zest, juice, olives, tomatoes, capers, salt & pepper & cook for a further 5 minutes, remove from the heat & add in the crumbled feta & pine nuts before adding the mixture to canned chickpeas and falafel mix, mix well to combine
  3. Turn over the pepper halves & stuff each half with the stuffing, sprinkle some extra pine nuts, feta or mint over the top & return to the oven for 15 minutes until warmed through.

 

May 19, 2022

Passionfruit Macarons from ‘Marie Antoinette’

In the 2006 film, Marie Antoinette, the titular character Marie Antoinette is often pictured surrounded by sweets and desserts of all kinds, with macarons taking the centre stage. It is said that the filmmaker Sofia Coppola reportedly partnered with the famed Parisian patisserie and tea shop, Ladurée, credited with inventing the Macaron Parisien, to provide macarons for the movie. It is hard to miss the pastel-colored Ladurée macarons since it was the very colors that inspired the palette for the film. Frankly, the footage that the macarons gobble up in the film could have almost compelled the doomed queen to change her famous words, ‘Let them eat cake’ to ‘Let them eat macarons. For now, enjoy our version of the famed Laduree Macarons and savor it the way Marie Antoinette did. 

Recipe Card

For The Passionfruit Ganache

Ingredients Quantity
Milk chocolate 300 g
Passionfruit syrup without seeds 100 ml

 

For The Macarons

Icing sugar or powdered sugar 220 g
Almond flour 1 cup (120 g)
Egg whites 4 (120 g)
Caster sugar or superfine sugar 80 g
Yellow powdered food color 1 teaspoon

Method:

Passionfruit Ganache

  1. Heat passionfruit syrup in the microwave, and then pour over your chocolate. Wait two minutes before stirring with a whisk to combine. Leave to cool to room temperature.

Macarons

  1. Preheat the oven to 150°C. Using a coarse sieve, sift the icing sugar and almond flour together. Discard any gritty bits of almond flour left behind (there should not be more than a teaspoonful).
  2. Beat the egg whites and sugar together on high speed until stiff. Whisk for an additional 2 minutes to dry the egg whites, then add the color.
  3. Add the almond sugar mixture and fold in using a rubber spatula. Once you can no longer see any almond flour, keep gently folding until the mixture looks like lava.
  4. If you drop some mixture off the spatula into the bowl, it should droop down very slowly—it shouldn’t be runny. While you are folding, periodically scrape down the sides of the bowl and the spatula to make sure everything is mixed in uniformly.
  5. Place a sheet of non-stick baking paper over the template. Spoon the mixture into a piping bag and pipe small circles. Slide the paper onto a baking sheet, and then bang the baking sheet on the bench firmly several times. This gets rid of air bubbles and helps prevent cracking.
  6. Place into the oven (you do not need to leave them to sit on the bench with this recipe) and bake until a foot has formed and the shells are crisp. This takes approximately 20 minutes. Try not to open the oven unnecessarily during the cooking process as this can cause a drop in temperature and make your macarons hollow. To check if they are done, open the oven and gently press down on the top of a macaron. If it squashes down at the foot it is not ready, so quickly close the oven and give them a few more minutes.
  7. Once they are ready, remove from the oven, cool, and then gently peel off the baking paper. Hold the shells together to “match” pairs that are the most similar in size. Sandwich together in pairs using passionfruit ganache. Place them flat in an airtight container in the fridge until needed.

 

 

May 12, 2022

Bliss Balls

Bliss balls are perfect little nutrient-dense bits! These energy bites are a good balance of healthy fats, plant-based protein, and complex carbohydrates, and make for an actually satisfying and beneficial snack!

Recipe Card

For Peanut butter balls

Ingredients Quantity
Peanut butter 125 g
Pitted dates 10
Shredded coconut 90 g + 45 g (for rolling)
Honey 1 tablespoon

Method:

  1. Blend everything in a food processor until smooth
  2. Roll dough into balls of equal size, then roll in coconut. Reserve chilled in an air-tight container, and serve at room temperature.

For the dates balls

Ingredients Quantity
Pitted Medjool dates 250 g
Almond or peanut butter 180 g
Rolled oats 45 grams
Raw cacao powder 3 tablespoons
Matcha powder 2 tablespoons

For The Toppings, if using (Each covers 5-6 balls)

Ingredients Quantity
Unsalted pistachios, finely ground in a pestle and mortar or food processor 10 grams
Freeze dried raspberries, crushed in a pestle and mortar or blitzed in a food processor 10 grams
Raw cacao powder 10 grams

Method:

  1. Put the dates, almond or peanut butter, oats, cacao and matcha powders in a food processor and blitz until well incorporated. The mixture should come together quite quickly and form a ball. If not, add about 25 ml water a splash at a time and blitz until the mixture is sticky but not pasty.
  2. Now tip the mixture onto a surface with edges, such as a tray or large plate, and use clean hands to roll it into balls just smaller than ping pong balls. If rolling the balls in toppings, pour the topping of choice onto a tray or plate and roll the balls into it.
  3. Store in an airtight container in the fridge for up to 2 weeks.

 

 

 

 

May 8, 2022

Pink Quinoa, Kale & Chickpeas bowl

A super grain that's bursting with good quality protein and vitamins, Quinoa is perfect for those craving a filling gluten free dish. The Pink Quinoa, Kale & Chickpeas bowl ticks all the boxes, and is a perfect go to if you are looking for a super healthy, meat-free dish.

Recipe Card

For the Pink Quinoa

Ingredients Quantity
Dry white quinoa ¾ cup
Ground coriander 2 teaspoons
Sweet paprika 1½ teaspoons
Cinnamon ¾ teaspoon
Finely diced raw red beet 1 cup
Tamari 1 tablespoon
Balsamic vinegar 2 teaspoons
Water

For the Cheesy Kale

Ingredients Quantity
Medium red onion, thinly sliced 1
Red pepper flakes or to your preference ¼ teaspoon
Cinnamon ¼ teaspoon
Sea salt A pinch of
Cooked or canned chickpeas, drained and rinsed 1 ½ cups
Curly kale, stems removed, chopped 1 bunch ( 5 packed cups)
Freshly squeezed lemon juice 1 tablespoon
Grated Parmesan ¼ cup + more for serving

Method:

  1. Rinse the quinoa in a fine-mesh strainer and transfer to a 1½ to 2-quart saucepan with the coriander, paprika, and cinnamon. Cook for 30 seconds over medium heat, stirring, until the spices are fragrant. Now, add the diced beet, tamari, balsamic vinegar, and water. Cover, bring to a boil, then reduce to a gentle simmer. Simmer for 16 to 18 minutes or until the quinoa has absorbed all the water. Avoid removing the cover before the 15-minute mark. Once cooked, remove the cover and fluff with a fork and scrape the bottom of the pot to mix in any beets that have sunk to the bottom. Quickly cover and set aside to continue steaming.
  2. While the quinoa is continuing to steam, make the cheezy kale. Add the red onion to a large sauté pan and sauté with a few tablespoons of water for 5 minutes. Add water as needed to prevent burning.
  3. Next, add the red pepper flakes, cinnamon, salt, chickpeas, and kale. Stir and continue to cook for another few minutes until heated throughout and the kale begins to wilt. Finally, stir in the lemon juice and ¼ cup Parmesan.
  4. To serve, divide the quinoa and kale between bowls and garnish with an extra sprinkle of Parmesan.

 

Note: The photo used is a representative one.

February 28, 2022

Stir Fried Shrimp with Bok Choy and Broccoli

Simple and delicious, this stir-fried shrimp with bok choy and broccoli is the easiest stir fry you can whip up in just 20 minutes. Just under 300 calories, this is a perfect, low-calorie dish you can enjoy on a weeknight.

Recipe Card

 For the Soy Sauce Mixture

Ingredients Quantity
Soy sauce 2 tablespoons
Rice wine vinegar 2 tablespoons
Sesame oil 1 ½ tablespoons
Light brown sugar 2 teaspoons

 

 For the Shrimp Stir Fry

Ingredients Quantity
Minced ginger 1 tablespoon
Minced garlic 1 tablespoon
Large shrimp, peeled and deveined 1 pound
Crumbled dried red chili ¼ to ½ teaspoon
Broccoli (crowns, stems, thinly sliced) 1 bunch
Bok choy (1 head), trimmed and thinly sliced ½ pound
Canola oil or light sesame oil 2 tablespoons

 

For Finishing

Sesame seeds 2 tablespoons
Cilantro, chopped finely 1 tablespoon
Dark sesame oil – for drizzling on top

 

2 teaspoons
Additional soy sauce as required

 

Method of Preparation:

  1. Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.
  2. In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the shrimps, along with half the ginger and half the garlic. Let stand 20 minutes.
  3. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan, and then add the remaining garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute and then stir-fry for 1 minute.
  4. Add in the remaining oil, and add all of the broccoli – stems, crowns and flower buds – and the bok choy and stir-fry for a 1 minute. Mix in the remaining soy sauce mixture; cook, tossing frequently until bok choy and broccoli are tender, about 1 minute.
  5. Add the sesame seeds, cilantro and stir together for about 30 seconds.
  6. Remove from the heat, drizzle on the sesame oil, toss together.
  7. Serve with additional soy sauce as desired and hot grains or noodles.

February 27, 2022

Shawarma Salad

Level up your chicken salad with this easy and delicious juicy chicken shawarma salad with yoghurt lemon dressing and crispy toasted pita bread for a simple and filling lunch or light dinner. 

Recipe Card 

Ingredients Quantity
For the Chicken  
Lemons, juiced 2
Olive oil ½ cup plus 1 tablespoon
Garlic, peeled, smashed and minced 6 cloves
Salt 1 tsp
Freshly ground black pepper 2 tsp
Ground cumin 2 tsp
Paprika 2 tsp
Turmeric ½ tsp
Ground cinnamon 2 tsp
Red pepper flakes To taste
Boneless, skinless chicken thighs 2 lbs
Red onion, peeled and quartered 1 large
Chopped fresh parsley 2 tbsp
For the Tahini Sauce
Garlic 1 clove
Tahini ½ cup
Yoghurt ¼ cup
Lemon juice Of 1 lemon
Ground cumin ½ tsp
Salt To taste
Warm water ½ cup
To serve the Salad – combine the chicken with the following ingredients, as required  
Tomatoes, deseeded and chopped in chunks  
Cucumbers, chopped in chunks  
Fried/baked Pita croutons  
Fried Eggplant chunks  
Olives  
Tahini sauce  
Feta  
Pilaf rice  

 

Method of Preparation: 

  1. Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in the refrigerator for at least 1 hour and up to 12 hours.
  2. Meanwhile, prepare the tahini sauce: In a food processor or blender, combine the garlic, tahini, yoghurt, lemon juice, cumin, and ¼ teaspoon salt and purée until well blended. Add the warm water and purée until smooth. Adjust the seasoning with salt.
  3. When ready to cook, heat oven to 180 degrees C. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from
  4. Put the chicken in the oven and roast until it is browned, crisp the marinade, and place on the pan, spreading everything evenly across it.at the edges and cooked through about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits.
  5. Scatter the parsley over the top and serve with tomatoes, cucumbers, Fried/baked pita Croutons, Tahini sauce, olives, fried eggplant, feta, rice — really anything you desire.

February 26, 2022

Rose & Vanilla Warm Milkshake

When combined with warm milk and some almonds & pistachios, rose and vanilla creates a next-level flavour palette. Enjoy this special concoction on its own, or mix it with your coffee or tea.

Recipe Card 

Ingredients Quantity
Brown sugar ½ tsp
Milk, divided 1 ½ cups
Rose syrup 1 tbsp or as per taste
Vanilla extract/ Fresh Vanilla bean seeds 1 tsp/1/2 stick
Chopped pistachio and almonds To garnish and serve

 

Method of Preparation: 

  1. Heat 1 cup milk in a small saucepan, place over medium heat, add in the sugar and vanilla and bring to a boil.
  2. Stir constantly until the sugar has dissolved, and the milk is infused with vanilla.
  3. Pour the infused mixture into a blender. Add in the rose syrup and add in the remaining milk.
  4. Cover and hold lid down; pulse a few times before leaving on to blend.
  5. Blend to create a frothy mixture.
  6. Serve immediately, topped with Almonds and pistachios.

Note:- Add the 1/2 cup of cold milk in the blender to start drinking ASAP.

February 25, 2022

Chocolate Orange Fondant Cake

This Chocolate & Orange fondant with a gooey molten dark chocolate centre with a hint of citrus twist is everything you could ask for in a classic dessert!

Recipe Card 

Ingredients Quantity
Unsalted butter, plus more for buttering the moulds ½ cup
Bittersweet or semisweet chocolate, chopped into small pieces 4 ounces/113 g
Eggs 2 large
Yolks 2
Sugar ¼ cup
Orange Zest Of ½ orange
Flour, plus more for dusting the moulds 2 tsp

 

Method of Preparation: 

  1. Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
  2. Crack 2 eggs into a bowl, and add 2 more yolks.
  3. Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture, 2 teaspoons flour and zest to the melted chocolate; beat until combined.
  4. Butter and lightly flour four 4-ounce moulds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the moulds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
  5. When you’re ready to bake, heat the oven to 180 degrees C. Put the moulds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 5 to 6 minutes (better underbaked than overbaked). Let's sit for 1 minute.
  6. Put a plate on top of the ramekin and carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.

February 24, 2022

Raisin Bran from “Silver Linings Playbook”

In the quirky, romantic dark comedy, bipolar Pat (Bradley Cooper) orders Raisin Bran for dinner at a diner with the grieving Tiffany (Jennifer Lawrence). When asked why, he answers, "I ordered Raisin Bran because I didn't want there to be any mistaking it for a date." To which Tiffany counters, "It can still be a date if you order Raisin Bran." This 3-grain meal may not be date-appropriate, but it is definitely for a date lover. Here is our take on making this popular cereal into a homemade porridge! 

Recipe Card

Ingredients Quantity
Rolled oats 1/3 cup
Teff 1 tbsp
Salt To taste
Ground cinnamon 1/8 tsp
Chopped golden raisins and/or dried apricots / dried dates (more to taste) 1 tbsp
Water 2/3 cup
Honey, plus additional to taste for drizzling 1 tsp
Chopped toasted skinned hazelnuts or almonds ½ tbsp
Optional toppings: milk, grated apple or pear  

 

Method of Preparation:

  1. The night before, stir together rolled oats, teff, salt, cinnamon and chopped raisins or apricots and/or dates in a medium microwave-safe bowl. Bring water to a boil and pour over the mixture. Add honey and stir, then cover the bowl with a plate.
  2. In the morning, microwave mixture for 2 minutes on 100 per cent power. Remove bowl from microwave and carefully remove plate (bowl will be hot and steam will rise from cereal). Stir mixture, cover again and return to microwave. Heat for 1 to 2 minutes longer, until the mixture is no longer watery.
  3. Transfer to a serving dish and sprinkle chopped nuts over the top. Add other toppings of your choice and serve.

February 23, 2022

Sticky & Spicy Baked Cauliflower

Now, there is no need to deal with a pot of hot oil to get crispy battered cauliflower. These oven-baked florets come out crackly and just rich enough before getting bathed in a sticky-sweet glaze.

Recipe Card 

Ingredients Quantity
All-purpose flour ¾ cup
Paprika 1 tsp
Garlic powder 2 tsp
Salt 1 tsp
Pepper ½ tsp
Milk ¾ cup
Cauliflower 1 head
Hot sauce ¼ cup
Vegetable oil 2 tbsp
Honey 1 tbsp

 

Method of Preparation: 

  1. Preheat the oven to 230˚C. Line a baking sheet with parchment paper.
  2. In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
  3. Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
  4. Meanwhile, in a small bowl, combine the hot sauce, oil, and honey and stir until evenly combined. Brush the sauce mixture on the cauliflower and bake for another 20 minutes. Serve Hot.
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