December 23, 2020

Classic Christmas Cake Decor

A classic Christmas cake decor with crispy white fondant, rich & sweet marzipan, holly leaves and poinsettia flowers for the pre-made fruitcake, making it the perfect grand finale recipe for the Twelve Days of Christmas this season.

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Nasarene Jeddy Dhanki – Sugarcraft Instructor

Nasarene has been teaching cake decoration and sugarcraft in Dubai for well over 25 years and is a certified instructor by City and Guilds, London and British Sugarcraft Guild. She found her passion for sugar art through another field of interest, the food industry. Coupling this with further studies, training and inherent artistic ability brings her to enjoy what she does today, baking and Sugarcrafting and training others to do so.

Nasarene is also an ex PME Knightsbridge School of Cake Decorating for Professional Diploma Courses in Sugar Crafting and Cake Decoration. She is now a City & Guilds certified instructor for the Sugarcraft Program under the Sugarcraft Department at the ICCA Dubai.

 

December 22, 2020

Traditional Yule Log Cake

Traditional Yule Log Cake, a chocolate swiss roll filled with whipped chocolate cream and shaped into a log is an easy to bake Christmas must. And what’s better than a wonderful chocolate log to keep the home fires burning throughout the holiday season!

Recipe Card

Ingredients Quantity
Egg yolk 8 pcs
Egg white 8 pcs
Sugar 1 60 gm
Sugar 2 140 gm
Vanilla extract 4 tsp
A/P Flour 160 gm
For Chocolate Frosting
Dark chocolate 55% 800 gm
Whipping cream 800 ml
Icing sugar 2 tsp

Method of Preparation:

  • Sift flour and cocoa powder together.
  • Whisk egg yolk, vanilla extract and sugar 1 with an electric mixer until light and fluffy.
  • Whisk egg white with an electric mixer until medium-firm peak and add sugar 2 little by little (French Meringue).
  • Add a little of the egg white to the egg yolk mix and fold together.
  • Mix the rest of the egg white with a spatula until creamy, but still firm and add the flour and cocoa mix little by little while folding.
  • Spread mixture to the prepared baking trays (925x22cm).
  • Bake it in a preheated oven at 180 C for 5-6 minutes.
  • After baking, turn the swiss roll onto the baking paper, sprinkled with custard sugar and peel of the baking paper it was baked on.
  • Spread the chocolate frosting on it and roll up tightly using the baking paper. Set it in the fridge.
  • After cutting into the desired shape, decorate with chocolate frosting.

For Chocolate Frosting

  • In the saucepan melt together cream, chocolate and icing sugar.
  • Chill until very cold.
  • Whisk on high speed until stiff.
  • Use 1/3rd of the frosting to line the swiss roll and the rest of the frosting to decorate the cake.

For Meringue 

  • Whisk egg white till firm peak.
  • Drizzle custard sugar slowly and continue whisking.
  • Pipe the meringue into a mushroom shape and bake at 100 C in a preheated oven until dry.

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Maia Tsakanova

Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group, and Pro Bake, she has done it all to learn and improve her skills & knowledge.

Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.

Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience working in different sectors of the industry has helped her gain immense knowledge in the world of sugar and butter which she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

December 21, 2020

Gingerbread Village

A beautiful Gingerbread village on a gorgeous snow-covered landscape made of rice krispies, marshmallows, and royal icing, with multiple gingerbread houses, frozen lake, Christmas trees, and a church, all covered in snow, to celebrate the season of fun, joy and laughter.

Recipe Card

Ingredients Quantity
Honey 80 gm
Sugar 60 gm
Water 1.2 gm
Eggs 1.5 gm
Sugar 5 gm
Fresh milk 20 gm
Potato starch 2 gm
Water 5 gm
Gingerbread spice 5 gm
Cinnamon ground 1 gm
Cake flour 125 gm
Rye flour 7.5 gm
Baking Soda 3 gm
Rice Crispy for Modelling
Butter 50 gm
Marshmallow 200 gm
Rice Krispie 160 gm

Method of Preparation:

  • Heat the oven to 160 degree Celsius.
  • Melt the honey, sugar and water in a pan.
  • In a large bowl, mix the cake flour, bicarbonate of soda and gingerbread spice, potato starch, rye flour, cinnamon powder and sugar.
  • Stir in the butter mixture to make a stiff dough.
  • Add water and milk and eggs.
  • Cut out the template, put a sheet of baking paper on your work surface and roll the dough.
  • Cut out one of the sections, and slide the gingerbread, still on its baking paper, onto a baking sheet.
  • Brush it with milk before baking.
  • Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels. Any leftover dough can be cut into Christmas trees.

For Rice Crispy Modelling

  • Melt butter in a large saucepan over low heat.
  • Add marshmallows and stir constantly until melted.
  • Stir for a minute then remove from the heat.
  • Add the cereal and stir until well coated.
  • Allow cooling slightly then mould into the required shape, compacting it firmly.
  • Greased hands are better to handle the dough.

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Chef Sally Handoko 

Sally Handoko is a popular name in the Dubai culinary industry. She started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. From a very young age itself, Sally was fond of baking cakes and it was only natural for her to choose baking overcooking. Her passion for learning more and her love for world-class patisserie led her ways to Dubai after working in Indonesia for a few years.

In Dubai, Sally worked with JW Marriot, Fairmont, and The Conrad before her current position with ICCA Dubai as a Pastry Chef Instructor. She left the kitchen at the peak of her career as an Executive Pastry Chef to pursue her long term interest in teaching. Despite her successful position in the kitchen hierarchy, Sally always wanted to develop her career as a culinary instructor so that she could share knowledge and inspire the next round of professionals in the field.

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

 

 

 

 

 

 

 

 

 

 

 

December 20, 2020

Holiday Non- Alcoholic Cocktails

Toast the season with non-alcoholic Cocktail-Zero holiday drinks, bursting with Christmas flavours, that can spice up the festive mood and make the celebrations merry and bright!

Recipe Cards

Blood Orange Bellini

Blood Orange paired with sparkling wine to give the perfect aperitif.

Ingredients Quantity
Boiron Blood Orange 30 ml
Martini 0.0% 100 ml
Tassoni Tonic 20 ml
Lemon Zest As required
Wine Glass To serve

Method of Preparation:
  • Pour the Boiron Blood orange puree into the mixing glass.
  • Add 2 droplets of Indian Spice.
  • 100ml Martini 0.0% .
  • Stir with ice and strain into the glass full of ice.
  • Add Tassoni Tonica
  • Garnish with Blood Orange zest

Smoked Ice Tea

The smoke ice tea is all about taking mixology to another level bringing the festive elegance to the holiday season tantalising your senses with the bittersweet flavour of chocolate and the delicate tannin of the tea all wrapped into a cloud of smoke.

Ingredients Quantity
Lapsang (Black Tea) 120 ml
Oak Smoke 2 droplets
Sugar Cube 1
Orange Zest Of 1 orange
Christmas Spices A pinch
Old Fashioned Glass To serve

Method of Preparation:
  • Muddle the spices into the mortar
  • Smoke into the Lapsang tea for few seconds
  • Add chocolate bitter on brown organic sugar into the glass
  • Serve over ice
  • Garnish with dry citrus

Gin Sour Zero%

Making the gin sour zero using plant-based ingredients and mixed well with the sweetness of the honey and the citrus note of the lime is a treat for the palate and the gold dust just makes everything looks so festive.

Ingredients Quantity
Ceder’s Crisp 50 ml
Lemon Juice 10 ml
Honey water 10 ml
Potato whip 20 ml
Top Tassoni Sambuco
Wine Glass To serve
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Giovanni Depergola - Mixology & Bartending Instructor 

Giovanni Depergola

Giovanni Derpergola, aka Mr G, has been working in the F&B industry for over 20 years. He was involved in the launch of Bar operations in the UK. He was actively involved with the MTV Awards in Lisbon running a full team of 50 bartenders for the big party at the Pavilion hosting 4,000 guests, the Lez Embiez party by Pernod Ricard for the annual Sales and Marketing convention in France which involved a bar set up for 1,500 guests; Poland for the ICE (International Cocktail Experience program) run by World Wide Cocktail Club in London, training then over 250 bartenders from UK, Italy and other parts of EU. He was also appointed by the London Club International (LCI) to be a part of the core team to launch their newest Casino collection across UK opening and train a total of 120 F&B staff for 3 Casinos in Manchester, Leeds 235 and London.

Mr G has trained more than 1500 F&B staff from various Hotel Groups and Bars across the Gulf region, Africa and Asia. Atlantis the Palm Jumeirah, Hilton, Jumeirah Group, Fairmont, Starwood, Marriott, Melia, Waldorf Astoria The Palm and Jas Hospitality. His attitude, charisma and knowledge make him one of the most respected and well-known trainers around the MENA region.

In 2016, he co-founded Alembic – A Creative Drinks Agency that specializes in the design, development, and marketing of quality drinks education & experiences in the MENA region. He quickly positioned the agency as the leaders and providers of turnkey solutions in Designer Drinks & Bar Set up, right from conceptualization to design & development and training to deliver at the highest levels of quality, consistency and innovation.

To learn and create your own unique twists on classic cocktails and experience the world of mocktails please check our program offered on Dry Mixology & Bartending

December 19, 2020

Christmas Fruitcake

A contemporary take on the traditional Fruitcake with white chocolate, winter-themed decorations and a gorgeous almond & chocolate Christmas tree topper to bring out the true essence of celebration.

 

Recipe of Card: 

Ingredients Quantity
Golden raisin 150gm
Black currants 250gm
Dates chopped 100gm
Candied Orange peel chopped 110gm
Am arena cherries 85gm
Orange zest 2tsp
Red grape juice 400ml
Butter 125gm
Molasses 62gm
Brown sugar 62gm
Egg 100gm
Flour 150gm
Baking soda 1/2tsp
Gingerbread spice 8gm

 

Method of Preparation:

  1. Soak golden raisin, black currants, chopped dates, candied orange peel, am arena cherries and 1 tsp orange zest with warm red grape juice.
  2. Cream butter, orange zest, sugar and brown sugar till nice and creamy.
  3. Gradually add in egg one at a time and cream again.
  4. Sieve flour and baking powder and then add in the gingerbread spice.
  5. Squeeze all the fruits and mix with the above flour mixture, to coat all the fruits with flour.
  6. Fold this mixture with the creamy butter mixture and pour into the lined tin and bake at 150*c.

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Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

December 18, 2020

Buche de Noel Miniature Bars

Chocolate cookie dough rolled into ropes and cut into miniature logs. The bars are then cloaked with a luscious cream cheese frosting. Perfect Yule log cookie for the festive season.

 

Recipe Card

Ingredients Quantity
For the chocolate cookie dough  
Butter, softened 90 gm
Sugar 2 tbsp
Soft light brown sugar 2 tbsp
Salt ¼ tsp
Vanilla extract ½ tsp
All-purpose flour ¾ cup
Cocoa powder 1/3 cup
Cream 2 tbsp
For the cream cheese frosting
Cream cheese 60 gm
Icing sugar 1 cup
Cocoa powder ½ tsp
Cream

Dark chocolate, melted

1 1/2 tsp

30 gm

 

Method of Preparation:

For the cookie dough:

  • Sift together flour, salt, and cocoa powder and set aside.
  • Cream butter, sugar and brown sugar till light and fluffy. Add in the vanilla and cream and mix.
  • Fold in the flour to combine and form into a dough.
  • Form the dough into logs and chill for 30 minutes.
  • Cut into 2-inch logs and set on a baking sheet. Bake in a preheated oven at 160 degrees Celsius for 20 minutes or till done. Let cool and top with the cream cheese frosting.

For the chocolate cream cheese frosting:

  • Cream together cream cheese, and icing sugar till combined. Add in the cocoa powder and mix. Add in the cream and melted chocolate and beat till combined. Chill and use as required.

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Chef Sabeen Fareed

An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

December 15, 2020

Festive Drinks

It’s true that nothing warms you up like a steaming cup of chocolate or spiced coffee, topped with whipped cream during the cold-blue season. Here are two interesting festive drink options made of coffee to keep you toasty this winter.

Recipe Card

Ingredients Quantity
Spiced White Mocha
Espresso 40 ml
Melted white chocolate 15 ml
Cinnamon ½ tsp
Nutmeg ¼ tsp
Steamed Milk with foam ½ cup
Whipped cream For topping
Candy sprinkles As required
Spanish Ginger Latte
Espresso Single shot
Condensed milk 30 ml
Gingerbread Syrup 10 ml
Steamed Milk with Foam ½ cup
Whipped cream For topping
Gingerbread cookie crumbs As required

Method of Preparation

For Spiced White Mocha

  • Prepare the espresso.
  • Pour the melted white chocolate into a clean cup and mix the espresso in it.
  • Pour the mixture into a serving mug and add cinnamon & nutmeg, and stir well.
  • Pour the steamed milk with foam gently into the mug and stir.
  • Top it with whipped cream and candy sprinkles.
  • Serve immediately.

For Spanish Ginger Latte

  • Prepare the espresso and pour it into the serving mug.
  • Pour condensed milk into it and mix well.
  • Add the gingerbread syrup.
  • Pour the steamed milk with foam into it and mix gently.
  • Top it with whipped cream and gingerbread cookie crumbs.
  • Serve immediately.

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For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

December 14, 2020

The Mince Pie

There is absolutely nothing better than the homemade Mince Pies filled with dried fruits and spices that are served warm to get you into that Christmas spirit.

Recipe Card 

Ingredients Quantity
For the crust  
Flour 400 gm
Butter 240 gm
Sugar 50 g
Egg 2 large
Fruit mince / Mincemeat filling
Butter 25 gm
Unsweetened apple juice 120 ml
Granny smith apple, peeled & cored 1 large
Golden raisins 20 gm
Dried currants 20 gm
Dried cranberries or cherries 20 gm
Dried figs 50 gm
Candied mixed peel 80 gm
Candied red cherries, chopped 50 gm
Orange (Juice & zest) 1
Dark brown sugar 70 gm
Gingerbread spice mix 1 tsp

Method of Preparation

For the Crust

  • Rub the flour, sugar and chilled butter together
  • Add the egg and knead into a dough.
  • Rest in refrigerator for 20 min.

For the filling

  • Put all the filling ingredients in a pan and bring it to a boil.
  • Simmer and cook until everything is has softened and all the ingredients have come together and become saucy.
  • Set aside to cool.
  • Bring out the pastry dough, sheet and line the pie tins and set aside.
  • Fill the pie crust with the fruit mince filling. Cover with the pie crust and bake at 160 degrees Celsius for 20 min.
  • Serve warm.

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For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

December 13, 2020

Pumpkin & Walnut Swiss Roll

Pumpkin & Walnut Swiss Roll is a delicious and fresh take on the good old Swiss rolls, filled up with the goodness of cream cheese and warm spices of the season.

 

Recipe Card

Ingredients Quantity
Eggs 3
Caster sugar 200 g
Pumpkin puree 165 g
Lemon juice 1 tsp
Plain flour 85 g
Baking Soda 1 tsp
Salt ½ tsp
Ground cinnamon 2 tsp
Ground nutmeg ½ tsp
Walnut, chopped 120 g
For Filling
Cream cheese 225 g
Unsalted butter 10 g
Icing sugar 75 g
Vanilla extract 1tsp

 

Method of Preparation

For the Filling  

  • In a medium bowl, cream together cream cheese, butter and icing sugar. Stir in vanilla extract.

For the Sponge  

  • Preheat oven to 180 C.
  • In a bowl, beat egg yolk until fluffy with half of the sugar. And at the same time beat the egg white with the rest of the sugar until fluffy. Combine the egg yolk into the egg white. Stir in pumpkin puree and lemon juice.
  •  In silpat mat sieve flour, baking soda, salt, cinnamon and nutmeg and add the chopped walnut.
  •  Fold dry ingredients into pumpkin mixture.
  • Spread in prepared silpat mat in a baking tray
  • Bake in preheated oven 12 minutes.
  • Carefully unroll cooled cake and remove tea towel
  • Sprinkle a silpat mat with icing sugar. Turn cake out the silpat mat while still hot.
  • Spread cake with filling and re-roll. Chill until ready to serve

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Chef Sally Handoko 

Sally Handoko is a popular name in the Dubai culinary industry. She started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. From a very young age itself, Sally was fond of baking cakes and it was only natural for her to choose baking overcooking. Her passion for learning more and her love for world-class patisserie led her ways to Dubai after working in Indonesia for a few years.

In Dubai, Sally worked with JW Marriot, Fairmont, and The Conrad before her current position with ICCA Dubai as a Pastry Chef Instructor. She left the kitchen at the peak of her career as an Executive Pastry Chef to pursue her long term interest in teaching. Despite her successful position in the kitchen hierarchy, Sally always wanted to develop her career as a culinary instructor so that she could share knowledge and inspire the next round of professionals in the field.

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

December 12, 2020

Cashew Snowball Cookies

The classic melt-in-mouth snowball cookies, made with cashew nuts and rolled in powdered white sugar are a must-try holiday treat for this festive season.

 

Recipe Card 

Ingredients Quantity
Butter softened 230 gm
Icing sugar, plus more for rolling ½ cup
Vanilla extract ½ tsp
All-purpose flour 2 cups
Unsalted roasted cashews, ground 2 ¼ cups
Salt ½ tsp

 

Method of Preparation

  1. Sift the flour and salt and set aside.
  2. Beat butter and icing sugar till creamy
  3. Add in the vanilla and beat.
  4. Add in the flour, and cashews and fold in the butter mixture.
  5. Form a log and chill the cookie dough for 30 minutes.
  6. Bake at 160 degrees Celsius for 20 minutes.
  7. Roll /dredge in icing sugar when hot.

 --

Chef Sabeen Fareed 

An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.

 

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

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