Thursday, December 28, 2017

Chocolate cake with a melting heart and vanilla ice cream

INGREDIENTS  -  for 4 cakes with a diameter of 8 cm

Dark chocolate 150 g
Butter 80 g
Flour 00 20 g
cocoa powder 10 g
 2 Medium eggs  and 1 Yolks
 1 Powdered sugar 90 g
 Vanilla bean 1
vanila ice cream

 Chop the chocolate coarsely with a knife, then pour it into a bain-marie cooking bowl. Stir to encourage the melting and when the chocolate has melted add the butter, stir until it is completely blended. 
Once ready turn off the heat and keep aside. 
In a bowl pour the eggs and the yolk, add the icing sugar and the seeds of the vanilla pod;
Work the mixture with the electric whisk until it is light and fluffy, at that point pour the melted chocolate inside and continue to mix with the whips to completely mix the mixture
Add the powders to the egg mixture: sift the flour and cocoa powder, mix with a spatula to incorporate the ingredients
The dough is ready, take the 8 cm diameter aluminum molds with a 4 cm edge, butter the bottom and the edge and then sprinkle with brown sugar (alternatively you can use cocoa powder or sugar to veil). Pour the mixture filling the molds for 2/3, cook the patties in a preheated oven at 180 ° for 13-15 minutes. When cooked, immediately take out your pies
Turn them upside down on a serving dish while still hot, taking care not to burn yourself, complete by sprinkling the chocolate cake with a melting heart with icing sugar or ice-cream and serve immediately

Saturday, November 25, 2017




Wednesday, September 20, 2017



  • 800 gms gahat                                                          6 gms jakhiya                                                          2gm asafoetida                                                        2 gm cumin                                     
    30 gms coriander root                                           4 gms coriander seed
  • 50 gms onion                                                           10 gms garlic                           
    4 gms salt 
    10 gms ginger                                                          2 gm peppercorn               
      Half tea spoon tamarnic powder                          Green chilly to your taste optional 
  •   2 Limon slice 

  • How to Make Gahat Ka Shorba

  •  Heat oil add cumin, coriander seed, chopped ginger garlic, and onion sauté it
  •  Add asafoetida, when it starts releasing flavor add  roughly chopped tomato and coriander root , tamarnic,and chilly (optional) 
  • Saute it and add water and gahat, cook it on a slow flame till it is mushy.   And all done last mint add lemon your taste and keep a side Strain it and adjust seasoning, serve hot.




Tuesday, September 19, 2017



  • 12 chicken thighs without skin
  • 7 Tbsp refined oil
    4 tsp cumin seeds
    3 onions julienned
    10 cloves garlic chopped
    2,5 cm  ginger chopped
    7 hot green chillies
    1 1/2 tsp turmeric powder
    2 tsp coriander powder
    Salt to taste
    2 cup fresh lemon juice
    1 cup orange juice
    1/2cup fresh sugarcane juice
    Fresh coriander to garnish
  • Heat a heavy cooking vessel on a high heat and once its hot, add the  oil and swirl the pan to coat the base evenly,add the cumin seeds and saute them until crackling and fragrant.
    Add the onions, garlic and ginger and sauté them gently until they take on a light golden brown color. Turn up the heat and add the spice powders. Toast the spices until they are intensely aromatic and well toasted.  Add a little water and bhuno the base ingredients repeatedly until the oil rises to the top and the masala is well cooked out.Add  salt and mix well, now  add the chicken thighs to the pan. And  fry the chicken in the masala until it is evenly coated with the flavor of the base and is a very light yellowy golden brown in color. add the lemon and orange juice to the chicken and deglaze the pan well, scraping up the flavor packed pan deposits on the base of the pan. Stir everything together well to combine, add a little sugarcane juice to balance the acidity of the lemon juice. Bring the chicken to a boil, then turn the heat to low, cover the pan and let the chicken simmer away until it is cooked to perfection and almost falling off the bone.Once the chicken is cooked, uncover the pan and simmer the light gravy until slightly reduced and concentrated in flavor. Turn off the heat, then garnish with fresh coriander and serve with hot rotis or rice. 

Thursday, June 8, 2017

Cucumber-Lemonade Chiller

  • Ingredients 
  • 2 Cups water 6 large cucumbers2 
  • 21/2 tablespoon chopped fresh rosemary +8 sprigs for garnish 
  • 21/2 cup gin
  • 1 cup lemon juice
  • 6 tablespoons agave syrup
  • Cut some  slices of cucumber for garnish. Peel and chop the rest of the cucumber and transfer to a food processor, add rosemary and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, gin, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Garnish with cucumber slices and rosemary sprigs.

Wednesday, March 29, 2017



2 tablespoon vegetable oil
4 tablespoons thai red curry paste
2 can of coconut milk (can use regular or lite)
2 tablespoon dried lemongrass
2 tablespoon brown sugar
2 teaspoon cornstarch dissolved in 4 tablespoons cold water
25 prawns, deveined
3 cups snap peas (or green beans)
2 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
4 tablespoons Thai fish sauce
2 tablespoon fresh lime juice
11/2 cup fresh basil leaves


Heat sesame oil in pan over medium heat and cook prawns for about 2-3 minutes. Set aside.Heat vegetable oil in a large pan or wok on medium heat. Add the red curry paste and cook for 30 seconds.Stir in coconut milk, lemongrass and brown sugar. Stir to combine. Cover and cook for 5 minutes.Stir in the cornstarch mixture and continue to cook for another 2 minutes.Add the prawns, snap peas (or green beans), and bell peppers.Cook uncovered for 4-5 minutes until prawns are cooked.Take the wok off heat and add the fish sauce, lime juice and basil leaves. Let it rest for 5 minute


200 g mayonnaise
40g wasabi
10 basil leaves
15king prawns
2Tbsp coriander leaves, chopped
1 egg white
Pinch white pepper
Dash extra virgin olive oil
Rice flour
Tobiko Wasabi
Black sesame seeds
Grape seed oil


Put mayonnaise, wasabi and basil leaves in food blender and blend together.
Peel king prawns and marinate with chopped coriander leaves, egg white, white pepper, and 2 tablespoons of rice flour.
Dust king prawns with rice flour and deep fry king prawns with 180C until crispy outside.
Dip each prawn into wasabi mayonnaise to cover and place on the plate.
Sprinkle black sesame seed and topped up with wasabi Tobiko.