Classic Tiramisu without using thickened cream
Tiramisu is a classic Italian dessert with a variety of recipes available. This recipe is one of my favourites as it uses no cream to get the texture. The use of cream changes the delicate flavours of mascarpone and savoiardi. We will use egg whites to get the perfect texture and elevate the flavours to the next level.
Vegetable chow mein with poached egg and sesame seeds
Desi Chowmein is an Indo- Chinese version of stir-fry noodles. It is filled with a mix of Indian spices with an extra touch of spice with chillies. The best chowmeins emerge from the streets of India and best enjoyed with crispy appetisers. The secret is to get just the perfect balance between the acidic kick from vinegar, umami flavour from soy sauce and not to forget a pinch of sugar for balance.
In this recipe, we will elevate it with poached egg and sprinkle of toasted sesame to get a smoother texture.
Spinach, mushroom & bacon frittata with truffle oil
Whether it’s a lazy Sunday morning or brunch with family and friends, Frittata will always take the spotlight. Frittata is an Italian version of Spanish tortilla which is light, soft and full of flavour. It is always the quality of eggs & frying pan which differentiate good and great version of a Frittata.
My chef told me once , “Always check the fridge for leftovers because they decide which type of frittata you will make, and he is right”.
It can be done two ways, one by using raw ingredients chopped and cooked in the same pan with egg mix or by adding cooked ingredients to the egg mix. The choice is completely up to you. Always remember, the frittata mix needs balance and subtle as it is served at breakfast. Use your ingredients in such a way that they compliment each other.
grilled salmon with saffron beurre blanc & mediterranean quinoa salad
Grilled Salmon is a classic dish for seafood lovers and food enthusiasts. To do justice to a piece of fish is probably the hardest challenge for a chef. Basic rule- “Any seafood pairs well with anything acidic or citrus”. In this recipe, we will combine the fillet of Salmon with Mediterranean flavours. To give it royalty we add saffron along with wine reduction and trust me it just hits the mark.