January 3, 2021

Salmon Burger

A great burger is much more than just beef, and the light, tender and moist Salmon burgers are here to prove it. These healthy and nutrient-rich burgers are one of the best light alternatives to add to your burger repertoire.

 

Recipe Card

Ingredients Quantity
Salmon steak 200 gm
Dil 20 gm
Lemon juice ½ of a lemon
Mayonnaise 3 tsp
Cream Cheese 1/5 tsp
Cucumber pickles 30 gm
Salt & Pepper As required

 

Method of Preparation: 

  • Sear the salmon steaks with some olive oil and salt for 3 minutes on both sides.
  • Add chopped dill into the pan and cook it for a few more seconds.
  • Remove from the heat, skin the steak, chop it up and dip it in a mixture of mayonnaise, cream cheese, dill, pickles, half lemon juice and salt & pepper.
  • Assemble your burger with the choice of veggies and burger buns and serve it with French fries or side salad.

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About the Contributor 

Ammar Khamis

A cooking enthusiast, an aspiring chef and ICCA Professional Program Student.

 

 

 

 

 

 

 

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January 3, 2021

Egg Pudding

The good old family favourite dessert made with just three main ingredients and baking it carefully in a water bath, yielding the perfect texture for a silky smooth creme caramel or Egg Pudding.

Recipe Card 

Ingredients                                                                       Quantity
Condensed milk 1 tin (395 gm)
Full fat milk 1 litre
Eggs 6
Vanilla extract 1 tsp
Granulated Sugar 2 tbsp

Method of Preparation:

For the Caramel

  • Sprinkle the granulated sugar in 8 inches ring pan or 9 inches round pan or any oven proof pan which can hold 2 liters.
  • Place it directly over the stove on medium heat till sugar starts melting and caramelizing.
  • If you are using a ceramic or glass dish, you may want to melt sugar in a pan and then pour it immediately in your dish.
  • It may harden which is fine.

For the Custard

  • Beat eggs and vanilla with a stand mixer (whisk attachment) or with a hand beater.
  •  Add in both milk and continue beating.
  • You just need to mix really well till a homogeneous mixture is obtained.
  • Pour the mixture in the prepared pan.
  • Bake in a preheated oven in a water bath* at 400 F for at least 1.5 hours***.
  • Chill it in the refrigerator for at least 6 hours or overnight before unmoulding. If you have baked in a glass bowl, you can serve it as is.
  • To speed up the process, I chill in freezer uncovered for 1 hour and then 2 hours in the refrigerator.
  • To unmould, run a parring knife around the edges inner and outer and place a big inverted serving plate on top. Carefully turn it, tap and it will come out easily.

Notes

  • Water bath is merely a bigger pan with water at least 2 inches high and the actual dish placed in it.
  • If the water dries out when you check halfway through, simply pour more water with a jug.
  • It can take up to 2 hours but make sure the cake tester comes out clean.
    By Nadia

***Adapted from My mom's diary

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About the Contributor

Nadia Tariq 

A Software Engineer turned Pastry Chef, Nadia, is a graduate in Professional Patisserie Program from ICCA Dubai with additional certifications in Cake Decoration, Artisan programs such as Chocolate & Bread making to enhance her skills and knowledge in the word of Baking and Patisserie.

Nadia, has a baking enterprise that she runs from home and has made over 1000 decorated cakes/cupcakes and dessert tables. She is also a food blogger as well as a You Tuber where she shares her recipes and conducts baking workshops. She has also been featured in Gulf News showcasing her culinary journey.

For more interesting recipes and updates follow Nadia Tariq at Bake Fresh and Nadia Tariq on YouTube.

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December 30, 2020

Egg Sponge Cake

A soft, airy and light sponge cake made with eggs is one of the best of classic cakes that could be served as a dessert with some whipped cream and fruits or just plain as a great treat.

Recipe Card 

Ingredients Quantity
Whole Eggs 3 pcs
Egg Yolks 12 pcs
Sugar 225 g
Salt 1 tsp
All-purpose flour 100 gm

 

Method of Preparation

  • Add the whole eggs, the egg yolks, salt and sugar in a big stand mixer bowl.
  • Start at low power, 4, for 5 minutes.
  • Increase to medium power, 6, for 10 minutes.
  • Then increase again for a medium/higher power, 7, for another 10 minutes.
  • After those 25 minutes of mixing, the mixtures at least 10x bigger in volume, then the mixture is ready for the flour.
  • Slowly fold in the sifted flour with a soft spatula.
  • After all the flour incorporated, bake it for 45/50 minutes in a 160ºC.
  • The sponge is ready when it rises, is golden brown on top, and is extremely soft and fluffy.

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Juliana Dias

An experienced cabin crew and a culinary arts graduate from ICCA Dubai, Juliana, loves travelling and working around food. She loves to cook and truly believes it is a blessing to be able to do that every day.

Follow @chefjulianadias for similar recipes and updates.

 

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December 27, 2020

Apple Galette

Galettes are a pie-like pastry that even a novice home baker can execute to perfection.

This recipe features, galette made with cinnamon-scented apples atop of flaky and buttery crust, making it the perfect dessert for the winters.

 

Recipe Card

Ingredients Quantity
For the Dough
Flour 1 ½ cup
Icing sugar ¼ cup
Butter 115 gm
Coldwater ¼ cup
Salt ¼ tsp
For the Filling
Apples 2-3 large
Flour 1 ½ tbsp
Brown sugar ¼ cup
Lemon Juice 2 tsp
Cinnamon 1 tsp

 

Method of Preparation: 

  • Rub in butter, flour and icing sugar together till you get a sandy texture.
  • Add the cold water and mix (don’t knead just try to combine the dough all together).
  • Cover the dough with cling wrap and chill for 1 hour.
  • Roll the dough using a rolling pin and place it on a baking paper.
  • For the filling; mix in apples, flour, lemon juice, cinnamon and sugar altogether.
  • Place the apples in the dough and bend all sides for a nice result.
  • Egg wash the sides and sprinkle so granulated sugar.

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About the Contributor

Intissar El Soussi

A qualified professional chef and an upcoming Instagram Influencer who is passionate about inspiring food enthusiasts through her recipes.

Follow her on Instagram @chefintissar for more recipes and updates.

 

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

December 17, 2020

Christmas Cheesecake

An amazing creamy cheesecake with a twist of ginger cookies and cranberry coulis with orange zest that tastes like Christmas for this beautiful holiday season.  

It is a magnificent and colourful dessert that will decorate any festive table. This cheesecake can be prepared in advance and served next day, saving you time and hassle on Christmas Eve.

We hope you try this beautiful recipe and wish you and your family a prosperous and bountiful New Year full of happiness.

Recipe Card

Ingredients Quantity
For Cheesecake
Cream cheese 300 g
Sour cream 3 tbsp
Whipping cream (35%) 200 ml + 3 tbsp
Cookies (Ginger thins) 300 g
Butter (melted) 100 g
Sugar (Caster) 150 g
Gelatin powder 20 g
Water (cold) 100 ml
Vanilla essence 1 tsp
For Cranberry Coulis
Cranberries 200 g
Sugar 50 g
Cinnamon (powder) ½ tsp
Orange juice ( fresh) 250 ml
Orange zest 2 medium oranges

 

Method of Preparation: 

  • Prepare all the ingredients
  • Mix gelatin powder with 100ml of cold drinking water. Let it stand for 20-60 minutes (till it gets thick). It is very important to use good quality gelatin.
  • Add cookies to a food processor and turn them into crumbs
  • Prepare a springform for baking, remove the bottom part. Cut a large square of baking paper for the bottom. Cut a long piece of baking paper to cover the inner side of the springform (easy way is to put a roll inside to measure length, then roll it into a tube and cut in accordance with form height. It will be easier to take out the cake when the baking paper is there)
  • Mix cookie crumbs with melted butter in a large bowl
  • Place the crumbs into the springform and press it down to the bottom and sides of the form with a glass/cup with a flat bottom to form a crust for our cheesecake. After that place it in the refrigerator
  • Place the gelatin into a small saucepan and bring it to a boil. Once it starts boiling, immediately remove it from heat and set aside to cool down (it is very important that you do not boil it)
  • Now let’s prepare our mascarpone filling. Mix cream cheese, sour cream and 3 tbsp of whipping cream in a large bowl
  • Place sugar and the remaining whipping cream (200ml) in a large bowl (or a bowl for a stand mixer)
  • Whisk well until the cream becomes stiff
  • Add mascarpone to the bowl and mix well. After that add gelatin (make sure it's already cool or room temperature) and mix well with a whisk (stand mixer or hand mixer)
  • Take the crust out of the refrigerator
  • Pour the filling into the crust. Make it even with a spoon or spatula. Place it in the refrigerator for 4-5 hours. The cake can be considered ready after 4 hours once the top of the filling becomes firm to touch
  • Now let’s prepare cranberry coulis. Mix cranberries, sugar, cinnamon, orange zest and orange juice in a small saucepan.
  • Mix well, bring to a boil and reduce to medium heat. Simmer on medium heat for 15 minutes without the lid, cranberries will start popping
  • Remove from heat, puree with a stick blender
  • Let it cool down, then refrigerate. Cranberry coulis can be prepared in advance, refrigerated. It can also be stored in a freezer
  • Serve the cheesecake with coulis chilled. Enjoy!

Tip: The best way to cut the cake nicely is to use a hot knife (just hold the blade under the tap with hot water for a few seconds, then wipe it with a towel and use the knife immediately)

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About the Contributor

Evgeny and Alisa Belousov

We both share a passion for cooking and especially enjoy cooking together. For us, it is more than just about food. It’s about sharing creative ideas, communicating and expressing ourselves through our culinary creations.

We believe that anyone can cook and this idea helped us start our culinary project – Delicious Artisanal Food. We hope to inspire other people, even those who never cooked before, to take the first step and begin this wonderful journey of cooking home-made delicious quality meals. The best food is the food made with love and by people we love.

At first, we learned from the internet and culinary books, we also took cooking classes whenever we travelled, discovering different food cultures and ingredients. But we thought that it was not enough and recently we joined ICCA Dubai to gain professional cooking skills and challenge ourselves.

To know more about delicious artisanal food project please visit: deliciousaf.net

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

December 9, 2020

Orange Cake

A fragrant, moist and fluffy Orange cake made with freshly squeezed orange juice and citrus zest perfect accompaniment for your evening tea. Try it, you will love it!

 

Recipe Card

Ingredients Quantity
Flour 2 cups
Baking powder 3 tsp
Salt A pinch
Eggs 5
White vinegar ¼ tsp
Vanilla 3 tsp
Orange & Lemon zest 1 tsp
Sugar 1 ½ cup
Oil ¾ cup
Orange juice 1 cup

 

Method of Preparation

  • In a bowl add the dry ingredients together (flour + salt + baking powder) and set aside.
  • In another mixing bowl mix in the egg, vanilla, vinegar & orange and lemon zest and set aside.
  • Whisk in the egg mixture and sugar till they incorporate well.
  • Add the oil gradually.
  • Now add the dry ingredients gradually, alternating it with the orange juice. Please do not overmix the batter and mix only until everything is well combined.
  • Pour the batter into a cake tin brushed with butter and dusted with flour and bake it at 180 degrees for 25-30 mins.
  • Serve the cake with lemon glaze (1 cup of icing sugar + 2 tablespoons lemon juice) & garnish with blueberries.

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About the Contributor

Intissar El Soussi

A qualified professional chef and an upcoming Instagram Influencer who is passionate about inspiring food enthusiasts through her recipes.

Follow her on Instagram @chefintissar for more recipes and updates.

 

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

December 6, 2020

Champion’s Egg White Omelette

An interesting take on Egg white omelette with sous vide cooking and served in a jar with cheese, turkey ham and green peas for that added flavour and nutrition for an energetic beginning to your day.

Recipe Card 

Ingredients Quantity
Egg whites 4
Milk ¼ cup milk
Mozzarella cheese 30 g
Frozen green peas 25 g
Turkey ham 40 g
Salt A pinch
Black pepper A pinch

 

Method of Preparation

  • Prepare all the ingredients
  • Preheat Sous Vide to 78°C
  • Cut turkey ham into small squares
  • If you are using frozen peas, thaw them and remove excess moisture
  • Whisk egg whites until frothy, add a pinch of salt
  • Add milk, keep whisking for around 30 seconds
  • Add cheese, ham and peas. Gently mix with a spatula
  • Pour the mixture into a heat-proof jar
  • Wipe the jar and seal. Do not seal too tightly; it is very important.
  • Immerse the jar in Sous Vide water bath. If the jar floats, put something heavy on top of it
  • Cook for 1 h 10 min – 1 h 20 min
  • Take out the jar and let it cool down for around 10 minutes
  • Decorate and serve hot
  • Enjoy!

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About the Contributor

Evgeny Belousov

We both share a passion for cooking and especially enjoy cooking together. For us, it is more than just about food. It’s about sharing creative ideas, communicating and expressing ourselves through our culinary creations.

We believe that anyone can cook and this idea helped us start our culinary project – Delicious Artisanal Food. We hope to inspire other people, even those who never cooked before, to take the first step and begin this wonderful journey of cooking home-made delicious quality meals. The best food is the food made with love and by people we love.

At first, we learned from the internet and culinary books, we also took cooking classes whenever we travelled, discovering different food cultures and ingredients. But we thought that it was not enough and recently we joined ICCA Dubai to gain professional cooking skills and challenge ourselves.

To know more about delicious artisanal food project please visit: deliciousaf.net

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

November 29, 2020

Chicken Breast with Lemon & Garlic Butter Sauce

An easy to make, simple yet flavourful Chicken breast preparation with minimal seasoning & Italian herbs, and cooked in a creamy lemon & garlic flavoured butter sauce, making it a decadent dinner option.  

Recipe Card

Ingredients Quantity
Chicken breast, cut into quarters 2 large
For the sauce
Butter 3 tbsp
Lemon juice 1 lemon
Garlic 2 cloves
Olive oil tbsp
Coldwater mixed with 1 tbsp of starch
Cooking cream As required
For Chicken marinade
Salt & black pepper As required
Garlic powder 1 tsp
Green onion powder 1 tsp
Olive oil 1 tsp
Smoked paprika 1 tsp
Italian herbs 1 tsp

 

Method of Preparation

  • In a pan, on medium heat sauté the chicken for 3 minutes.
  • Prepare the sauce, with putting all the ingredients together on low-medium heat.(Follow the method in the video)
  • Season it well with salt & pepper.
  • Cook the sautéed chicken in the sauce for 2 minutes until it absorbs all the flavours.
  • Serve it with white rice.

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About the Contributor

Ammar Khamis

A cooking enthusiast, an aspiring chef and ICCA Professional Program Student.

 

 

 

 

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!

To get featured, upload your favourite recipe on Facebook, Instagram or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

 

November 25, 2020

Thai Egg Custard in Pumpkin

Thai Egg Custard in Pumpkin is a popular and interesting sweet dish from Bangkok that is served with sweet coconut sauce for dessert or breakfast.

This is a very colourful, impressive and well-balanced and delicious dish loved by kids and adults alike. When serving for kids, it can be served with condensed milk, toasted almonds and pumpkin seeds.

This dish is served room temperature or cold and tastes even better the next day. The main secret of this dish is that the Thai Egg Custard in Pumpkin is cooked on a very gentle heat. If the heat is too much, the custard might overflow and pumpkin might crack. When cutting this dish, the same method should be used as when cutting a cake, making each new cut carefully with a clean knife.  Traditionally this dish goes without cinnamon powder, but it gives an additional twist and adds great flavour to it.

 

 

Recipe Card 

Ingredients Quantity
Eggs 2
Small pumpkin 1 (500gm)
Coconut milk 100 gm
Sugar 100 gm
Cinnamon powder ½ tsp
Corn starch 1 tsp
Salt Pinch

 

Method of Preparation

  1. Prepare all the ingredients. Cut a square hole at the top of the pumpkin and scoop out the seeds with a spoon. Do not discard the cap, steam it together with the pumpkin and use later for decoration.
  2. Beat eggs with sugar.
  3. Add a pinch of salt into the egg mixture, mix well. Add coconut milk and reserve 1 tbsp
  4. Mix 1 tbsp of coconut milk with the cornstarch in a separate bowl, make sure there are no lumps
  5. Add remaining coconut milk and cornstarch mixed with coconut milk into the egg mixture, combine all the ingredients.
  6. Add cinnamon powder, mix well.
  7. Strain the mixture through a fine-mesh sieve.
  8. Pour the custard mix into the pumpkin, but do not put too much custard, otherwise, it will start going out of the pumpkin when you start cooking. Leave around 1 cm at the top.
  9. Bring a saucepan steamer to a boil, reduce heat to minimum and steam the pumpkin together with pumpkin cap on a low gentle heat for around 1-1.5 hours until the pumpkin cooks through. Use a toothpick to check if the pumpkin has cooked, the pumpkin should be soft, and all water should evaporate from the custard.
  10. When the egg custard in pumpkin is ready, remove it from the steamer, put on a plate and let it cool down at room temperature for around 2 hours.
  11. After the pumpkin cools down to room temperature, you can serve it with condensed milk and toasted almonds and pumpkin seeds. Or you can store it in the fridge and eat the next day, this dessert is absolutely delicious when served cold as well.
  12. Enjoy!

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About the Contributor

Evgeny and Alisa Belousov

We both share a passion for cooking and especially enjoy cooking together. For us, it is more than just about food. It’s about sharing creative ideas, communicating and expressing ourselves through our culinary creations.

We believe that anyone can cook and this idea helped us start our culinary project – Delicious Artisanal Food. We hope to inspire other people, even those who never cooked before, to take the first step and begin this wonderful journey of cooking home-made delicious quality meals. The best food is the food made with love and by people we love.

At first, we learned from the internet and culinary books, we also took cooking classes whenever we travelled, discovering different food cultures and ingredients. But we thought that it was not enough and recently we joined ICCA Dubai to gain professional cooking skills and challenge ourselves.

To know more about delicious artisanal food project please visit: deliciousaf.net

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

November 22, 2020

Fish Tacos

A taco is a traditional Mexican dish consisting of small hand-sized corn or wheat tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, allowing great versatility and variety. They are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles.

Tacos are a common form of antojitos, or Mexican street food, which have spread around the world. On today's episode at Reinventing White, we do what we do best as we put a spin on a classic dish loved worldwide!

The recipe featured here is a flavourful and satisfying fish tacos made with aromatic spices and served with a fresh and creamy coleslaw making it an easy, healthy and tasty meal option.

 

Recipe Card

Ingredients Quantity
Fish fillet 1 or 2
Small tortillas As required
For Marinade
Cinnamon Powder 1 tsp
Paprika As required
Chilli powder As required
Cayenne powder As required
Nutmeg ½ tsp
Lemon juice ½ lemon
Olive oil 60 ml
For Coleslaw
Red cabbage shredded 1 cup
Mayo 3 tbsp
Bell peppers, julienned ½ cup
Corn 1 cup

 

Method of Preparation:

  • Emulsify all the ingredients for the marinade and marinate the fish in the vinaigrette and leave it for about 20-30 minutes.
  • Prepare the coleslaw by combining all the ingredients together in a bowl.
  • After marinating the fish sear it nice and crisp.
  • Then break it up and build the tacos and serve immediately.

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About the Contributor

Team Reinventing White 

Reinventing White is a culinary Project founded by Chefs Aarnav Kumar and Bradley Raphael aimed at inspiring people to step into the kitchen and create marvellous plates of food, to not only impress their friends and loved ones but to show them that it really isn’t that hard to put out fine-dining quality food, provided you have the right ingredients and the knowledge.

With dishes varying from classics to fun twists all the way to fine dining plates, there’s a bit of something for everyone. So, welcome to the Reinventing White Family, we look forward to seeing you in the Kitchen.

For more recipes follow @reinventingwhite on Instagram & Facebook

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

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