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.

 

 

 

 

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 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 21, 2022

Smoky Breakfast Pizza

This breakfast pizza with an egg topping is extra decadent with a combination of béchamel and smoked mozzarella plus a drizzle of fresh basil oil for a pop of freshness.

Recipe Card 

Ingredients Quantity
Breakfast bacon slices 4 ounces (4-6 slices)
Ricotta cheese 2/3 cup
Béchamel sauce (pre-made) 1/3 cup
Garlic, finely grated or minced 2 cloves
Fine sea salt ¼ tsp
Ball of regular or whole-wheat pizza dough, room temperature (homemade or store-bought)

 

1 (9-10) ounce
Shredded smoked mozzarella cheese 1         ½ cups
Red pepper flakes, plus more for serving 1/8 tsp
Basil leaves, plus more for serving 1 cup
Olive oil ¼ cup
Grated pecorino romano 3 tbsp
Eggs, cold 2 Large
Flaky sea salt For serving

 

Method of Preparation: 

  • For the Basil Oil: - Grind together basil, Olive oil, and 1 clove garlic in a food processor until smooth, Transfer to a small bowl; season with salt and black pepper to taste. Set aside till required.
  • Heat the oven to 200 degrees c, and arrange racks in top and bottom thirds. Place a pizza stone on the top rack.
  • Arrange bacon in a single layer on a rimmed baking sheet, and bake on the bottom rack until browned and crisp, 7 to 11 minutes. Using tongs, transfer bacon to a paper-towel-lined plate to cool, then slice into bite-size pieces.
  • Raise oven temperature to 230- 260 degrees C. In a small bowl, stir together ricotta, 1 clove of garlic and ¼ tsp salt.
  • On a rimmed baking sheet, stretch the dough into an 11-inch circle, about 1/8-inch thick. Spread a thin layer of béchamel at the base. Sprinkle with mozzarella, leaving a slim border around the edges. Scatter bacon on top, add red pepper flakes, then dollop tablespoons of ricotta mixture all over the pie. Arrange basil leaves on top, then sprinkle with pecorino.
  • Place baking sheet on top of pizza stone, and bake for 4 minutes. (Edges of dough should be cooked but not browned.) Remove from oven; use the back of a large spoon to make 2 divots on either side of pizza, and crack eggs into the divots. Return to oven and bake until egg whites are almost but not quite set, about 4 minutes. Set oven to broil, and broil until crust is charred and eggs are cooked but yolks are runny, 30 seconds to 1 minute. (If your broiler is in a separate drawer, transfer the baking sheet to your broiler drawer and broil to finish cooking the eggs and brown the crust.)
  • Slide pizza onto a cutting board. Top with more basil, flaky sea salt and more red pepper flakes. Drizzle with Basil oil and serve immediately.

February 20, 2022

Black Bean Burger

How to make meatless Mondays a major win? Try these Black bean burgers and stop trying to make them taste like beef, and focus on the flavour, you won’t regret it! 

Recipe Card

Ingredients Quantity
Red onions 1 ½
Mixed fresh mushrooms ½ lbs
Rye bread, torn into 1/2-inch pieces 3 ½ ounces (about 2 1/2 cups)
Black beans, drained and roughly mashed with a fork 1 (15-ounce) can
Ground coriander, plus more for dusting 1 tsp
Salt and black pepper To taste
Olive oil As needed
Sharp Cheddar, grated 2 ounces (about 1 cup)
Brioche rolls, potato rolls or burger buns 4 large
Cherry tomatoes, chopped 4 ounces (about 1 cup)
Lime 1
Chipotle hot sauce As needed
Ripe mango 1
Ripe avocado 1
Plain yoghurt ¼ cup
Fresh cilantro sprigs 4

 

Method of Preparation: 

  1. Heat the oven to 180 degrees C. Peel and roughly chop 1 onion, then place it in a food processor. Add the mushrooms and pulse until just finely chopped. (Be careful not to overprocess into a paste.) Transfer mixture to a large bowl and wipe out the bowl of the food processor. Add torn bread to the processor, pulse until it forms fine crumbs, then transfer crumbs to the mushroom mixture.
  2. Add black beans and coriander, season well with salt and pepper, then mix together until thoroughly combined. Divide into 4 equal portions and shape into 1-inch-thick patties. Rub all over with oil and dust with ground coriander, then place on an oiled baking sheet.
  3. Roast patties until dark and crisp, 35 to 45 minutes. Sprinkle the burgers with Cheddar. Let burgers cool slightly to firm up. While the burgers cool, transfer the buns to the hot oven and heat for a few minutes until toasted.
  4. Meanwhile, peel and very finely chop the remaining 1/2 onion. Transfer to a medium bowl. Add the tomatoes. Zest the lime on top, then halve the lime and squeeze lime juice on top, to taste. Add a few shakes of hot sauce and season with salt and pepper to taste. Pit, peel and finely slice the mango and avocado.
  5. Spread the yoghurt on the bases of the rolls or buns, then top with half the salsa, the mango and the avocado. Add the burgers, the remaining salsa, extra Tabasco and cilantro leaves, then pop the lids on, press down lightly and serve immediately.

February 5, 2022

Cherry Tomato Tart

This cherry tomato tart is a homemade herb-crusted, with heavy cream, goat cheese, Parmigiano-Reggiano, and tons of tomatoes for an indulgent treat to enjoy.

Recipe Card

Ingredients Quantity
For the crust  
Flour 2 cups
Unsalted butter 1 tbsp
Olive oil 3 tbsp
Egg yolk 1
Salt A pinch
Tepid water 3 tbsp
For the filling  
Goat cheese 5 ½ ounces
Heavy cream 1 cup
Egg yolks 2
Chopped garlic 1 tbsp
Yellow cherry or pear tomatoes 1 pint
Red cherry or pear tomatoes 1 pint
Olive oil 2 tbsp
Rosemary leaves, chopped 2 tbsp
Thyme leaves 1 tbsp
Coarse salt & freshly ground pepper To taste
Grated Parmegiano regiano cheese for topping As required

 

Method of Preparation: 

For the pie crust:

  1. Sift the flour into a mixing bowl and using the tips of your fingers, work in the butter and the olive oil. Add the egg yolk, salt and water and mix together until the dough forms a ball (do not overwork the dough). Refrigerate for one hour.
  2. Roll out the dough and fit it into a 10-inch pie shell. Preheat the oven to 175 degrees C.

For the filling:

  1. Combine the goat cheese and heavy cream in a saucepan and melt the cheese over moderate heat. Remove from heat and allow to cool slightly. Beat in the egg yolks with the garlic.
  2. Prebake the crust for five minutes. Pour in the goat-cheese mixture and bake until it is set (about 10 minutes). Remove from the oven and turn the heat up to 180 degrees C.
  3. While the tart is still warm, arrange the tomatoes, alternating the colours, onto the custard. Sprinkle them with olive oil, rosemary, thyme and coarse salt and pepper and grated parmesan to taste. Put the tart back in the oven until the tomatoes are wrinkled (about 10 minutes). Cool and serve at room temperature. Do not refrigerate.

February 3, 2022

The Big Kahuna Burger

The movie “Pulp Fiction” is known for its great cast and writing. Apart from that, it is also known for the much talked big kahuna burger, and the five-dollar milkshake. Some of the ingredients in this tasty burger include pineapple, red onion, Monterey Jack cheese, and a King’s Hawaiian roll. Enough reasons to try this legendary burger!

Recipe Card

Ingredients Quantity
Ground beef, like chuck 230 g
Egg yolk, beaten 1 egg
Paprika 1 tsp
Salt 1 tsp
Sharp Cheddar cheese 2 to 3 slices
Sesame bun halved and toasted in butter 1
Toppings (such as shredded iceberg, sliced onion, tomato and pickles, grilled pineapple slices) and condiments (mayonnaise, ketchup or mustard) As desired

 

Method of Preparation: 

  1. In a large bowl, combine beef, egg, paprika and salt. Mix well and form 1 large patty.
  2. Heat a large nonstick grill pan over medium-high heat. Add patty and cook 4 minutes; turn over and top with cheese. Continue to cook an additional 3 to 4 minutes for medium-rare. Add 2 minutes of cooking time to each side, for a well-done patty.
  3. Place the burger cheese side up on bun and top with the Iceberg, pickles, pineapple slices, other toppings, ketchup and/or mustard. Place another bun half on top and serve.

January 31, 2022

Jalapeno & Cheddar Rolls

These hot & cheesy rolls are buttery with a cheesy bacon filling that give all the flavours you could ask for in a perfect savoury roll! 

Recipe Card 

Ingredients Quantity
All-purpose flour 7 cups
Active dry yeast (mix with 1/4 cup warm water then add to flour mixture) 2 tbsp
Sugar ½ cup
Salt 2 tsp
Milk 2 ½ cups
Butter ½ cup
Egg 2
Cheddar cheese cut into ½ inch cubes 1 lb
Chopped seeded jalapeno pepper ½ cup
Breakfast bacon, finely chopped ½ cup
For the Egg Wash  
Egg 1 large
Water 2 tsp

 

Method of Preparation: 

  1. In the bowl of an electric mixture combine, 4 cups of flour, yeast mixture, sugar and salt.
  2. In a medium-size saucepan melt the butter. When the butter has melted add the milk into the pan. Continue to barely warm the milk until it reaches a temperature of about 110-115 degrees. Remove from the heat and pour over the flour mixture while the mixer is running. Continue to beat for about 5-7 minutes. Making sure the yeast has dissolved, beat in the eggs. Add remaining flour 1 cup at a time. Add enough flour to make a soft, slightly sticky dough or until the dough begins to pull away from the edges of the bowl while mixing. Place the dough in a large bowl that has been oiled. Turn the dough to coat completely in the oil. Cover and let rise in a warm place for about 1 hour or until the dough has doubled in size.
  3. Meanwhile, combine the chopped bacon and Jalapeno in a bowl and set aside till use.
  4. Remove the dough from the bowl and place it on a countertop. Divide the dough in half then into quarters. Divide each quarter into 8 equal size balls. Place a cube of cheese in the middle of the dough, and 1 tsp of the bacon and jalapeno mixture. Pull the dough around the cheese to form a ball then pinch the dough tightly so that the cheese doesn’t melt out during baking. This will make approximately 36-40 rolls. Place the rolls on a parchment-lined baking sheet about ½-inch apart. Cover and let rise for about 30 minutes.
  5. Combine egg and water; brush over rolls.
  6. Bake in a preheated 175-180 degree C oven for 20 minutes or until golden.
  7. Meanwhile, melt the ¼ cup butter and add minced garlic and fresh chopped parsley. Set aside. When the rolls come out of the oven, immediately brush with the herbed garlic butter. Serve immediately.

January 28, 2022

The No Cheese Indian Style Lamb Pizza

This Indian style lamb pizza is an amazing medley of succulent meat and warm spices laid out on a pillowy soft Kulcha bread and topped with hung curd-cucumber salad, perfect for a meal on the couch!

Recipe Card 

Ingredients Quantity
Dough of Kulcha 1 recipe
All-purpose flour, plus more for rolling out the pizza 2 tsp
Coriander seeds 2 tsp
Nigella seeds 2 tsp
Dried red chilli flakes 2 tsp
Cornmeal or semolina 2 tsp
Ghee, melted ¼ cup [50 g]
Cherry tomatoes, halved crosswise 1 cup [185 g]
Grape tomatoes, halved lengthwise 1 cup [160 g]
Lamb mince – cooked 200 g
Chopped fresh chives 1 tbsp
Flaky sea salt, such as Maldon 1 tbsp
For the lamb mince  
Olive oil 1 ½ tbsp
Minced lamb 200 g/7 oz
Garlic cloves 2
Sweet paprika ½ tsp
Ground cumin ½ tsp
Ground cinnamon ¼ tsp
Lemon 1
For Hung curd cucumber salad  
Cucumber ½
Greek-style yoghurt 150 g (5½ oz)
Small garlic clove, crushed ½
Finely chopped mint 2 tsp
For the Kulcha Dough  
Whole milk, heated to 105 to 115°F [41 to 46°C] ½ cup [120 ml]
Egg 1 large
Plain full-fat Greek yogurt 2 Tbsp
Unsalted butter, melted 1 tbsp
Sugar 1 tbsp
Fine sea salt 1 tsp
Active dry yeast 1         tbsp
All-purpose flour or whole-wheat pastry flour, plus more for rolling out the naans 2 cups [280 g]

 

Method of Preparation: 

For the Pizza
1. Place a baking steel or pizza stone on a rack in the middle of the oven and preheat the oven to 260°C for 30 minutes. Divide the dough into two equal parts and shape it into balls. Cover one ball with a kitchen towel. On a clean, lightly floured work surface, roll the remaining ball into a circle ⅛ in [4 mm] thick and 12 in [30 cm] in diameter. Cover loosely with a kitchen towel. Repeat with the second ball of dough.
2. Crack the coriander lightly with a mortar and pestle, add the nigella seeds and chilli flakes, and set aside.
3. Prepare one pizza at a time: Flip over a baking sheet, wrong-side up, and place a sheet of parchment paper on the baking sheet. Sprinkle 1 tsp of the flour and 1 tsp of the cornmeal on the parchment to coat evenly. Place a rolled-out circle of dough on top of the paper and drizzle with a little melted ghee. Spread out half of the tomatoes over the dough. Sprinkle with half the cooked lamb mince and 1 Tbsp of the spices in the mortar. Slide the circle of dough onto the preheated baking steel, discard the parchment paper, and shut the oven door. Lower the heat to 220°C and bake until the edges of the crust start to turn golden 10 to 12 minutes. Garnish with half the chopped chives and flaky salt, and drizzle with a little extra ghee. Repeat with the remaining circle of dough and serve the pizzas hot.

For the Lamb mince
1. Heat 1 tablespoon of the oil in a large frying pan over high heat.
2. Add the lamb and stir well.
3. Peel and crush over the garlic, and add the paprika, cumin and cinnamon, then season with salt.
4. Squeeze over the juice of ½ lemon and stir-fry for 3–4 minutes until the lamb is cooked through and golden.
5. Remove from the heat and leave to one side.

For the Kulcha Dough 

  • Using a fork, whisk the milk, egg, yogurt, butter, sugar, and salt in a small bowl. Sprinkle with the yeast and let sit for 5 minutes. The mixture should be bubbly on the surface.
  • Put the flour in a large bowl or mound on a clean work surface and make a well in the center. Pour the yeast mixture into the middle of the well. Using clean hands or a large wooden spoon, gradually mix the flour from the inside wall of the well into the liquid to form a sticky dough. Knead well for 4 to 5 minutes.
  • Fold the dough by grabbing it from the underside and stretching it and folding it back over itself. Rotate a quarter of a turn and repeat three or four times. Brush a large bowl with a little oil and put the dough in the bowl. Cover with plastic wrap and allow to rise in a dark, warm place until doubled in size, about 4 hours. Use as required.
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