June 23, 2020

Sandwiches, Lesson #2 – The Open Face Croque Monsieur

A sandwich is a combination of one or more varieties of food items, such as cheese, vegetables or meat, put together and placed on top or in between slices of bread as ready-to-eat food. Sandwiches are generally eaten as a snack or could be served as lunch or dinner, even taken to work, school or picnics as packed food. Depending on the kind of filling, they could be savory or sweet.

Food historians generally attribute the creation of the sandwich as we know it today, to John Montagu, the 4th Earl of Sandwich. This Englishman was said to have been fond of gambling and as the story goes, in 1762, during a 24-hour gambling streak, he instructed a cook to prepare his food in such a way that it would not interfere with his game.

The cook innovatively presented him with sliced meat placed in between two pieces of toast, this worked very well as it stayed long and could easily be eaten with one hand without any cutlery, thus leaving the other hand free to continue with the game.

To learn more about the popular sandwiches around the world, you can go through the introductory lesson - Sandwiches... Ideas Between Slices.

Sandwich Recipe of the Day - The Open Face Croque Monsieur

About Open Face Croque Monsieur

The name here is based on the word Croque implying "crispy" and the word Monsieur meaning "mister".

It was believed that the concept of this sandwich accidently came to be, when French workers left their lunch pails by a hot radiator and came back later to discover the cheese in their sandwiches had melted.

However, no one knows for sure that theory is true, but we do know that the sandwich's first appearance was on a Parisian cafe menu in 1910 and its earliest mention in literature appears to be in the volume two of Proust’s In Search of Lost Time in 1918.

The Croque Monsieur is a classic French ham and cheese sandwich covered in cheesy béchamel. It becomes a Croque Madame when a fried egg is placed on top of it.

Croque Monsieur is casually referred to as a Croque and has many recipe variations, as it has cooks. This crunchy sandwich is served as an appetizer, snack, or a casual meal.

This Dish

The open Croque Monsieur is a contemporary take on the traditional dish that consists of lightly toasted bun, layered with the tender chicken mortadella and warm bacon, topped with cheesy béchamel sauce and baked/gratinated in the oven.

Recipe Card (to serve 4 pax)

Ingredients Quantity
French rolls / hamburger buns 4 pieces
Dijon mustard 1 tbsp
Butter as required
Chicken mortadella (thinly sliced) 8 pieces
Beef bacon 8 pieces
For the Sauce
Butter 2 tbsp
Flour 2 tbsp
Milk 1 ½ cups
Ground nutmeg 1/8 tsp
Salt & pepper as required
Gruyere cheese (grated) 1 ¼ cups
Parsley (chopped) 1 tsp

Method of Cooking

  1. Preheat oven to 180°C/ 350°F.
  2. In a small sauce pan, melt butter over medium to low heat. Stir in flour until it forms a roux. Cook for 1 minute without coloring, then whisk in the milk a little at a time. Continue stirring until sauce thickens, for about 5 minutes. Season with salt, pepper, nutmeg and the gruyere cheese. Set aside.
  3. Slice the buns in half and toast in a pan until slightly golden, take out a set aside. In the same pan, fry the bacon until lightly crisp.
  4. Slice rolls in half and spread Dijon mustard over each half. Place in to a baking dish. Top each with 2 slices of chicken mortadella and 1 slice beef bacon.
  5. Pour cheese sauce over top and sprinkle with remaining gruyere cheese. Bake for 10-15 minutes until hot and golden brown on top. Sprinkle with parsley and serve.

June 22, 2020

The Pull Apart Bread

A gorgeous cheesy pull apart loaf bursting with the flavours of butter, garlic and herbs, made from scratch dough making it a perfect addition to any party, gathering or a meal.

Recipe Card 

Ingredients                                                                       Quantity
Crusty Loaf (Preferably sourdough) 1
Mozzarella cheese, shredded 1 cup
For Garlic Butter 
Unsalted butter, softened 100 gm
Garlic cloves 2 large
Salt 3/4 tsp
Fresh parsley 1 tbsp

 

Method of Preparation: 

  • Preheat the oven to 180C/350F.
  • Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
  • Cut the bread on a diagonal into 2 cm/1" diamonds but do not cut all the way through the bread.
  • Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese.
  • Brush surface with remaining butter.
  • Wrap with foil and bake for 20 minutes until the cheese has mostly melted, then unwrap and bake for 5 - 10 minutes more to make the bread nice and crusty.
  • Serve immediately.

-

 

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.

June 18, 2020

Corn Bread With Parsley Garlic Butter Sauce

A quick and easy to make Cornbread recipe with a gently flavored Parsley and Garlic Butter Sauce, making it a perfect accompaniment for the evening tea.

Recipe Card 

Ingredients                                                                        Quantity 
Corn, coarsely ground 1 cup
Corn Meal 1/2 cup
All purpose flour 3/4 cup
Baking powder 1 1/4 tsp
Baking soda 1/2 tsp
Sugar 1 1/2 tbsp
Salt 1 tsp
Sour Cream 1/4 cup
Milk 1/4 cup
Egg 1 large
Melted butter 1/4 cup
For Parsley Garlic Butter Sauce 
Butter 1/4 cup
Garlic, chopped 1 tbsp
Parsley, chopped 1 tbsp

 

Method of Preparation:

For Corn Bread

  • Combine the wet and dry ingredients together with a hand mixer to make it into a thick and smooth batter.
  • Spread it in a prepared baking tin and bake for 15 minutes at 160 degrees.

For Parsley Garlic Butter 

  • Melt the butter in a saucepan
  • Add chopped garlic and parsley to the butter and saute till aromatic
  • Switch off the flame and pour the sauce over the corn bread while it is still warm.

-

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.

June 15, 2020

Chives And Cheddar Cheese Bites

A delicious savoury snack that is so crunchy, cheesy and gorgeously golden bursting with the refreshing flavor of chives.

Recipe Card

Ingredients                                                                       Quantity
All purpose flour 1 cup
Cold Butter 60 gm
Salt A pinch
Chopped chives 1 1/2 tbsp
Grated cheddar cheese 2 cups
Cold water 3-4 cups

 

Method of Preparation: 

  • Mix flour, butter, salt, chopped chives and grated cheddar in a mixing bowl with paddle attachment till crumbly texture on low speed number 3.
  • Start pouring the cold water slowly and mix to combine. Do not over mix.
  • Roll the dough in between two cling wrap to 4-5 mm thick. and place in the freezer for 10 min.
  • Take it out and cut into diamonds and place them back into the freezer for 10 min.
  • Bake at 165*c for 20-30 min or till it browns.

 

-

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.

June 11, 2020

Chocolate Pecan Rolls

The aroma and warmth of freshly baked sweet bread is a homely comfort that is hard to resist.  Chocolate Pecan Roll is a fresh take on the good old cinnamon rolls, where the rolls are filled with a generous amount of chocolate spread and pecan nuts instead of cinnamon sugar, giving it a lovely chocolate-nutty flavour.

Recipe Card 

Ingredients                                                                                         Quantity
Flour 200 gm
Yeast 55 gm
Salt 3 gm
Sugar 15 gm
Milk 100 gm
Butter 15 gm
Egg 1 no
For Filling
Bake stable As required
Chocolate spread As required
Crushed pecan nut As required
For Icing 
Cream 2 tbsp
Icing sugar 4 tbsp
Vanilla extract 1 tsp

 

Method of Preparation: 

  • Mix together all ingredients except butter and knead to form a soft dough.
  • Add butter and knead the dough again to form a very soft dough.
  • Rest the dough for 45 min at room temperature.
  • Knock back the dough and sheet, apply the bake stable chocolate spread & sprinkle the crushed pecan nuts and roll like a pin wheel.
  • Cut to 1-inch thickness and place it in a 9” round prestige tin and rest for another 30 min.
  • Bake at 180*c for 6-7 min.
  • Drizzle the beaten icing on the top and serve warm.

-

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 Baking & 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.

May 29, 2020

Cookies And Biscuits… Bite-sized Delights!

Cookies are small, thin, flat and cake-like baked treats. The name cookie is derived from the Dutch word “Koekje”, meaning “small or little cake”. Cookies are also known as “Biscuits” in England & Australia, in Italy they have many names including “Amaretti” & “Biscotti”, the Spanish call them “Galletas” and in Germany they’re known as “Keks”.

Bakers in the past used to bake a small amount of cake batter to check the right oven temperature to bake and so in the process, cookies came into existence accidentally during this process of making “test cakes”. Cookies now are made from a variety of different cooking techniques and ingredients to produce cookies with a range of different textures, styles and shapes.

Some popular types of cookies and biscuits include...

1. Drop cookies

EP01-D3.8

Drop cookies are made by simply dropping soft dough on to a baking tray using a spoon. The cookie batter here is made to a dropping consistency. Drop cookies include Chocolate Chip cookies and Melted Drop cookies.

2. Pressed cookies

EP01-D3.8

Pressed cookies are made by pushing soft-textured cookie dough through a cookie press on to a baking sheet, resulting in a well shaped cookie. Pressed cookies include Spritz cookies and Coconut Pyramids.

3. No-bake cookies

EP01-D3.8

No-bake cookies are made by mixing melted ingredients with dry ingredients and leaving them to set. Chocolate could be used as a setting agent that sets firm cookies or melted marshmallows & syrup can be used as a setting agent to set chewier cookies. No-bake cookies include Chocolate Clusters and the Oatmeal No-bake cookie.

4. Refrigerator cookies

EP01-D3.8

Refrigerator cookies are made from stiff dough that is chilled in the refrigerator; they can then be freshly baked on demand. Refrigerator cookies include Pinwheel Cookies and Piped Vanilla cookies.

5. Rolled cookies

EP01-D3.8

Rolled cookies are made from stiff, dense dough that is rolled and then cut into shapes using a cookie cutter. Rolled cookies include Butter cookies and Checkerboard cookies.

6. Sandwich cookies

EP01-D3.8

Sandwich cookies consist of two cookies sandwiched with a filling in between. Sandwich cookies include Oreo and Bonbon.

7. Moulded cookies

EP01-D3.8

Moulded cookies are made by shaping cooking dough in a mould. The dough can then be turned out for baking or baked in the shaped tin. Moulded cookies include Biscotti and Madeleines.

8. Piped cookies

EP01-D3.8

Piped cookies are made by filing a piping bag with the cookie mixture and then piping on to a baking tray. The consistency of the cookie mixture should be firm enough to keep its shape during baking but also has to be to a consistency that is soft enough to pipe. Piped cookies include Vanilla Chocolate Swirls and Viennese Piped cookies.

9. Bar cookies

EP01-D3.8

Bar cookies are a cross between a cake and a cookie that is made by baking batter in a single pan, sometimes in multiple layers and are then cut into bars or squares. Bar cookies include Brownies, Flapjacks and Peanut Butter Bars.

Cookies have evolved and adapted quite a bit over time; they are now much more than the traditional teatime snack and are an any time favorite today.

Cookies and Biscuits Recipe of the Day - Melting Moments

About Melting Moments

Melting Moments are traditionally a Scottish delight and are of two kinds – cookies rolled in oats and garnished with a candied cherry or a sandwich biscuit filled with butter cream icing. The addition of cherry to this traditional cookie has given them color and Americanized them.

Melting Moments are traditionally rolled in oats or desiccated coconut and the more modern versions of this cookie include them being rolled in cornflakes or muesli.

These traditional cookies over time have evolved, adapted and have got popularized as sandwich cookies.

This Dish

The crispy outer layer and the very light melt in your mouth texture of the filling (hence their name) makes them one of the most enjoyed delightful cookies.

Ingredients Quantity
Butter (softened) 100 gm
Caster sugar 75 gm
Egg (beaten) ½ piece
Almond essence Few drops
Self rising flour (sifted) 150 gm
Cornflakes (for coating) 1 cup
Glazed cherries 10 pieces
Melted butter For rolling

Method of Cooking

  1. Preheat the oven to 180˚C and brush two baking sheets with melted butter.
  2. Beat the butter and sugar together until light and flutty
  3. Gradually beat in the beaten egg and almond essence until well combined.
  4. With a rubber spatula fold the self rising flour into the beaten mixture and mix until smooth.
  5. With floured hands divide the dough into 20 small pieces.
  6. Roll the pieces between the palms of your hand to achieve 20 round balls.
  7. Spread the corn flakes evenly on a baking sheet and toss the balls in them to coat evenly.
  8. Place the balls, spaced 2.5 cm apart on the baking sheet as they will spread while baking.
  9. Press in a piece of cherry on top of each ball and chill in the fridge until firm.
  10. Bake at 180˚C for about 10-12 minutes or until lightly browned.
  11. Allow the cookies to cool on the sheet for 5 min before transferring to a wire rack to cool completely.

May 28, 2020

Brioche French Toast

The ever-popular breakfast, French Toast, done with a simple twist of turning it into a dessert for a weekend breakfast to enjoy with the family.

Recipe Card 

Ingredients                                                                         Quantity
Thick brioche slices 6 pcs
Sugar 1 tbsp + 1 tsp
Ground cinnamon 1/4 tsp
Flour 2 tsp
Egg 2 pcs
Milk 1/4th cup
Cream 1/4th cup
Vanilla 1 tsp

 

Method of preparation:

  • Heat Milk and cream, as you see bubbles from the sides switch off the fire.
  • In a separate bowl, add in sugar, cinnamon, flour, egg and vanilla and pour the above hot liquid on to it.
  • Mix well and strain.
  • In a deep plate place a brioche slice onto it and pour the mixture.
  • Let the brioche soak well but not make it soggy.
  • Heat up the pan, brush the pan with butter and place the soaked brioche on to it.
  • Keep the flame low so that the brioche is cooked and doesn’t burn.
  • Ones brown sprinkle caster sugar on one side of brioche and using a blow torch burn the sugar to caramelize.
  • Serve hot with berries and cream anglaise.

-

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.

May 25, 2020

Open Faced Curried Chicken Burger

A classic open sandwich recipe with a beautiful blend of Southeast Asian flavours served the American way, making it perfect for that 'East meets West' fusion.

 

Recipe Card

Ingredients                                                                        Quantity
Chicken Breast 200 gm
Burger Buns (Opened) 2
Butter 2 tbsp
Chilli powder 1 tsp
Turmeric powder 1 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Lime Juice 1 tsp
Ginger garlic paste 2 tsp
Salt 1 tsp
Crushed pepper 1/2 tsp
Chaat masala 1 tsp
Tomato slices 8 no
Mix veg julienne  (kept in ice water) For garnish
Yoghurt (beaten) 1 tbsp
For Mint Chutney
Mint leaves 10 gm
Coriander leaves 5 gm
Ginger 3 gm
Lime juice 1/2 tsp
Yoghurt 1 tbsp

 

Method of Preparation: 

  • Butterfly and marinate the chicken breast with spices, ginger garlic paste and seasoning.
  • To prepare the mint chutney, grind all the mentioned ingredients together except yoghurt. When ground to a fine paste mix in the yoghurt.
  • In a saute pan, melt half of the butter and toast the sliced buns on the cut side. Keep aside.
  • In the same pan add the remaining butter and allow it to heat up. When hot place the chicken breast and grill (2 mins on each side) till the juices run clear.
  • Take the chicken breast away and allow to rest for 3 mins. meanwhile in the same pan and place the tomato slices and grill to a golden colour at high heat.
  •  To assemble the sandwich, spread the mint chutney on the toasted side of the bun, place the tomato slices.
  •  On a brown cutting board, slice the chicken breast on a bias which could be well arranged on top of the tomato slices. Sprinkle the chaat masala on the grilled chicken. Place a tablespoon of the drained julienned fresh vegetables, drizzle the yoghurt and serve the sandwich warm.

--

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.

May 21, 2020

Rose Balaleet

Balaleet is a sweet and savory dish, made of sweet vermicelli topped with savoury eggs, a traditional breakfast in the UAE. It is eaten either hot or cold, and is also a very popular Eid Delicacy with the locals.

Recipe Card

Ingredients                                                                       Quantity
For the Noodles
Vermicelli 1 cup
Rose colour As Required
Rose syrup 2 tbsp
For the milk sauce
Evaporated milk 100 ml
Unsalted butter 25 gm
Sweetened condensed milk 4 tbsp
Cardamom 1 pinch
For egg crepes
Egg (beaten) 2
Saffron 1 pinch
Salt To taste
Oil For making the crepes
Cream chunks 2 tbsp
Ricotta Cheese 2 tbsp
Crisp Vermicelli As required
Chopped mixed nuts As required

 

Method of Preparation:

  • In a pan, boil the vermicelli noodles for 3-4 minutes or till done. Remove in a bowl and add in the rose syrup and mix and reserve.
  • In a saucepan, heat the evaporated milk and butter, add in the cardamom and saffron, and mix in the condensed milk.
  • Pour this sauce on top of the vermicelli and set aside.
  • Heat 3 tablespoons vegetable oil in a separate pan. Add the beaten eggs with Saffron. Tip the pan in order to spread the uncooked egg into a thin crepe. When dry on top, flip the omelet over and cook for an additional minute.
  • Serve the vermicelli with Omelet, cream chunks, cottage cheese, crisp vermicelli, and chopped nuts.

-

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.

May 17, 2020

Mushroom Quiche

A rich vegetarian quiche, with an all-butter pie crust filled with a creamy custard of eggs, cream, mushrooms, asparagus, shallots, and parmesan cheese, baked to golden brown perfection.

Recipe Card

Ingredients                                                                        Quantity
For Tart Base
Flour 260 gm
Butter 226 gm
Ice water 1/4 cup
Salt 1 tsp
For the Mushroom & Asparagus Filling
Button Mushrooms 250 gm
Shitake Mushrooms 250 gm
Baby Asparagus 150 gm
Shallots 2
Freshly ground black pepper 1/4 tsp
Chopped fresh thyme 2 tsp
Parmesan cheese grated 1/4 cup
Oil 3 tbsp
For the Custard Filling
Cream 300 ml
Egg 2
Salt As Required
Nutmeg As Required

 

Method of Preparation

For the Tart Base

  • Rub in flour, icing sugar and butter together in a mixing bowl to form crumble dough using paddle.
  • Make a well in the centre and add in the water and mix well to form smooth dough.
  • Do not over knead the dough.
  • Cling wrap the dough by flattening it and rest in chiller for 15 min.
  • Line 22 cm ring with aluminium foil and butter paper.
  • After 15 min take out the dough roll on a dusted surface or between 2 cling film.
  • Roll 4mm thick and place on a prepared ring and press evenly.
  • Dock the tart and rest in the fridge for 10 min.
  • Take out of the fridge and line it with aluminium foil and add in the beans and blind bake them for 20 -25 min.
  • Half bake the base for 20-25 min and take it out of the oven.

For the Filling

  • Sauté shallots, add in the mushrooms and season with salt and pepper add chopped thyme.
  •  Cool down the mixture.

For the Custard Filling

  • Warm the cream and pour over the eggs, season with salt and nutmeg.

Assembling

  • Spread 1/3rd of the filling in the tart base. Sprinkle with parmesan cheese, pour 1/3rd custard on top.
  • Repeat the process till all filling is used up.
  • Bake at 150*c for 30-35 min.

-

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.

worldclassculinary
International Centre for Culinary Arts Dubai
Block 8 Dubai Knowledge Park

+
971 445 78811
UAE TOLL FREE: 800 CULINARY
facebook-logo-light
instagram-logo-light
youtube-logo-light
Copyright © 2020 ICCA Dubai. All rights reserved.