cheese 8 results

Quinoa Broccoli Cake

Here’s a savoury cake with healthy veggies, ripe avocados, micro greens, fragrant herbs and white wine! An epicurean recipe by Chef Neeraj Tyagi, Director of Culinary, Pullman & Novotel New Delhi Aerocity to brighten up your workdays. Ingredients Broccoli Cake Quinoa            200 gm Broccoli           500 gm Potato              100 gm Emmenthal Cheese 100 gm Onion              50 gm Garlic              20 ...

Ottimo: A Slice of Italy

Italian cuisine is today di moda. Very much in vogue indeed. And by far the most popular. What with 84% foodies across the globe vouching by their pizzas and pastas! Although more synonymous with cheeses like mozzarella and parmesan, herbs like basil and desserts like tiramisu; chefs nowadays are going beyond the obvious and curating menus with distinct flavours and highly refined ingredients. Think about beluga caviar, truffle oil, blue pea tea, candied pumpkin and many more. Offering a fine ...

Mascarpone Mousse with Green Apple Nutmeg Crumble

Autumn’s here and apples abound. But we’re done with the apple crumbles and apple brownies and the apple-cinnamon sinful combos. We need something much more stimulating…flavours that are unique and textures that titillate palates. Keeping this in mind we approached veteran pastry chef Manish Khanna, founder and partner at premium dessert bars Noir and Brownie Point to share a futuristic dessert curated around apples. Says Chef Khanna, “Apple with its multi-nutritional benefits is a ...

Pickled carrot & barley with arugula, feta & crispy onions

It’s the season for some hearty salads which can make for wholesome meals. If you’re running short on time for both cooking and dining, then it makes perfect sense to put together a filling salad with some cereals, cheese and veggies and can be relished as a main.  Take some inspiration from this awesome recipe of carrots, barley with arugula, feta cheese and onions shared by Sous Chef Soni Rana from ITC Windsor, Bengaluru. Ingredients 300 gms carrots 30 gms pickle – mixed ...

Pesto with Nasturtium

The bright green leaves of nasturtium and its fiery red and mild yellow flowers add vibrancy and a dash of colour to a home garden. Nasturtiums are widely recognised for their peppery, somewhat bittersweet taste. But did you know that they can dynamically reorient the classic pesto when used in a creative fashion? Rich in carotenoids, natural antibiotics and vitamin C, nasturtium can make for a healthy addition to the pesto, apart from acting as a flavour enhancer. Pesto, the classic ...

Brunch with Coastal Twist

The Indian port city of Mangalore is heralded for its diverse cuisine that takes inspiration from communities like the Bunts, Konkani-speaking Saraswat Brahmins and Christians, amongst others. An overnight road journey from India’s Silicon Valley Bengaluru, Mangalore boasts of a distinct variety of appetizers like biscoot roti (puffed flour balls coated with semolina and stuffed with spices), mains like tendli bebbe upkari (a preparation of ivy gourd and cashews) and desserts like patholi ...

Hacks to Crack Buffets

How often have you strolled out of a buffet feeling you should have eaten that over this, or eaten more than you actually did? The feeling of not having gotten your money’s worth is common amongst all buffet regulars. A must-do feature for dining destinations across the globe, buffets promise a time to eat-all-you-want. But can you really eat all you want? “No” say chefs who state that an average person can at best consume only 350 gms of food at a time. With varied consumption and ...

The Gorgonzola Pairing

Think of Italian cheeses, and a multitude of varietals with intricate structures, textures, tastes and flavours emerge before us. Amidst this fanfare, the blue-veined gorgonzola stands out for carrying a long-standing legacy. When we say ‘blue cheese’, it’s the pale yellow hued gorgonzola, made from cow’s milk and enmeshed with blue streaks, which commands instant recall. ‘’If you want to start on with blue cheeses, it is best to start with the gorgonzola, as it is neither too ...