tag:blogger.com,1999:blog-26878533492143274502024-03-14T03:38:51.094+00:00Country Gourmet TravelerAll about gourmet food, country food, recipes and travel. Having fun cooking with some facts about products and techniquesAnonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.comBlogger341125tag:blogger.com,1999:blog-2687853349214327450.post-49339808636448726252017-05-01T12:52:00.003+01:002017-05-01T12:52:35.253+01:00Working in Paradise<div dir="ltr" style="text-align: left;" trbidi="on">
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As a chef you can never complain about where you work as the world is literally your oyster and you can go out there and explore. I do that since nearly 30 years and I am not tired of it. So after working for three and a half years in a paradise called The Maldives, I changed location to an new paradise called Thailand.</div>
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Since beginning of February I work on Koh Yao Noi in a superb hotel as Executive Chef. It has been a complete lifestyle change as the hotels is a lot smaller than most of the previous places I worked but that is exactly what I was looking for.</div>
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Here we do things different. I am not just a paper tiger that sits in the office most of the day.....even so there is still a of of paperwork to be done, I am actually cooking a lot more than I did in the past couple of years. But now I am doing evenings at The Hilltop restaurant with a maximum of 24 guests (usually the full moon dinners. I am doing Chef's Tables cooking intimately in front of the guests and sometimes I just stand at the crepe section on the breakfast buffet doing crepes....something that is very calming I find...</div>
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But then there is a lot more to the job than just paperwork and cooking. We have an organic chicken farm, not under my supervision, but we need to make sure that we get enough eggs for our restaurants and breakfasts. We got a couple of goats, so in month to come we will start with goat milk, yogurt and cheese. Our mushroom hut has just been renovated and we got the first batch in....and of course the chefs garden that has increased in size over the last two month.</div>
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No worry you will hear a lot more about all these projects very soon. I actually have a little more time to write now, the stress level has gone down and the enjoyment of being a chef has gone up</div>
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We already had our first guest chef and there are more to come this year...of course you will hear about them too</div>
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So in summary I can say that I tremendously enjoyed the past two month and I am looking forward telling you a lot more about the happenings on this little sleepy island close to Phuket<br />
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Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com6tag:blogger.com,1999:blog-2687853349214327450.post-85924075426863483872017-04-14T06:16:00.000+01:002017-04-14T06:16:11.454+01:00Crispy Risotto by Chef Igor Macchia<div dir="ltr" style="text-align: left;" trbidi="on">
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Here is a recipe that I though many of you would like because even so it is a Michelin starred recipes, you can actually as well use your left over risotto and dress it up beautifully. Of course we made everything from scratch, but that should be like this in a 5 Star hotel.</div>
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This dish we served as a Canape during our guest cocktail which is part of the whole guest chef experience, like this all the guests have the possibility to have at least a taster of Chef Igor's fantastic cuisine</div>
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As the other dishes, this one has a couple of items that might be difficult to get. One of them is Stracciatella. Even I was not really sure what it was so I asked one of my best friends....Google! and the answer was pretty easy. It basically is a type of Burrata, a buffalo Mozzarella with a creamy interior. It is generally very difficult to find so take Burrata instead....it will work very well</div>
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Bottarga is a dried fish roe from Italy....depending on quality it can be quite expensive but as you don't need much, go for a really good quality....you really just need a sliver on top to give the lovely salty flavor to it</div>
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<b><span lang="IT" style="color: #58595b; font-family: "helveticaneuelt std ext" , "sans-serif"; font-size: 13.0pt; line-height: 115%;">Ingredients for saffron risotto:<o:p></o:p></span></b></div>
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<span style="color: #58595b; font-family: "helveticaneuelt std ext" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-font-kerning: 0pt;">300 gr Carnaroli
rice<o:p></o:p></span></div>
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<span style="color: #58595b; font-family: "helveticaneuelt std ext" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-font-kerning: 0pt;"> 2 lt Vegetable stock <o:p></o:p></span></div>
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<span style="color: #58595b; font-family: "helveticaneuelt std ext" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-font-kerning: 0pt;"> 30 gr Olive oil<o:p></o:p></span></div>
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<span style="color: #58595b; font-family: "helveticaneuelt std ext" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-font-kerning: 0pt;"> 50 gr Butter<o:p></o:p></span></div>
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<span style="color: #58595b; font-family: "helveticaneuelt std ext" , sans-serif;"> 50 gr Grated Parmesan cheese<o:p></o:p></span></div>
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<span style="color: #58595b; font-family: "helveticaneuelt std ext" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-font-kerning: 0pt;"> 2 gr Saffron <o:p></o:p></span></div>
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Salt<o:p></o:p></span></div>
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Pepper <o:p></o:p></span></div>
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<b><span style="color: #58595b; font-family: "helveticaneuelt std ext" , "sans-serif"; font-size: 13.0pt; line-height: 115%;">Method for saffron risotto:<o:p></o:p></span></b></div>
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</span></span><!--[endif]--><span style="color: #58595b; font-family: "helveticaneuelt std ext" , "sans-serif"; line-height: 115%;">Heat
olive oil in a pan, add the risotto and roast for about 2\3 min. Add boiling
stock flavored with saffron and cook for around 13\14 min. Add all other ingredients
and season with salt and pepper if needed.<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #58595b; font-family: "helveticaneuelt std ext" , "sans-serif"; line-height: 115%;">Lay
the risotto in a tray of about 2 cm thickness and keep cold. Once the risotto
will be cold, cut with ring mold. Flour the risotto and pan fried in a
non-stick pan with olive oil.<o:p></o:p></span></div>
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<b><span style="color: #58595b; font-family: "helveticaneuelt std ext" , "sans-serif"; font-size: 13.0pt; line-height: 115%;">Ingredients for presentation of the plate:<o:p></o:p></span></b></div>
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<span style="color: #58595b; font-family: "helveticaneuelt std ext" , "sans-serif"; font-size: 11.0pt; line-height: 115%;"> </span><span style="color: #58595b; font-family: "helveticaneuelt std ext" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-font-kerning: 0pt;">1 nr Crispy
saffron risotto<o:p></o:p></span></div>
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<span style="color: #58595b; font-family: "helveticaneuelt std ext" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-font-kerning: 0pt;">10 gr Stracciatella
di mozzarella<o:p></o:p></span></div>
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<span style="color: #58595b; font-family: "helveticaneuelt std ext" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-font-kerning: 0pt;"> 3 gr Bottarga (air dried roe)<o:p></o:p></span></div>
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<span style="color: #58595b; font-family: "helveticaneuelt std ext" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-font-kerning: 0pt;"> 1 nr Tahoon cress<o:p></o:p></span></div>
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<span style="color: #58595b; font-family: "helveticaneuelt std ext" , "sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-font-kerning: 0pt;"> 1 gr Roasted barley malt powder<o:p></o:p></span></div>
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<b><span style="color: #58595b; font-family: "helveticaneuelt std ext" , "sans-serif"; font-size: 13.0pt; line-height: 115%;">Method for presentation of the plate:<o:p></o:p></span></b></div>
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</span></span><!--[endif]--><span style="color: #58595b; font-family: "helveticaneuelt std ext" , "sans-serif"; font-size: 11.0pt; line-height: 115%;">Plate
warm crispy risotto, add the stracciatella, roasted barley malt powder and
sliced air dried roe. Garnish with tahoon cress before serve.<o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com3tag:blogger.com,1999:blog-2687853349214327450.post-23802164457988546062017-01-28T05:03:00.001+00:002017-01-28T05:03:16.656+00:00Beef Tenderloin Recipe by Igor Macchia<div dir="ltr" style="text-align: left;" trbidi="on">
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As promised, here the first recipe in a long time. As we are talking about Igor Macchia, I have taken the liberty to share his recipe with you. It is a bit labor intensive than many others, but then, you want to cook one Michelin Star cuisine...then you have to work for it....Stars don't come just for a simple steak on the BBQ, no there needs to be more to it than that</div>
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It was so much fun working with Igor, he is totally down to earth and happy to coach the team, something they loved as the guest chefs are really changing the everyday routine, mine included. Often these chefs need specialized ingredients like the cassis and spinach powder for this recipe. Of course you can do it without it, but for us here, we want to be as close as possible to the original. So I contacted Igor and he happily shared where I can get all the special ingredients from, it took of course still a lot of mails with suppliers to get it finally delivered to us,..... but that is the fun part, the part where we have to source the best ingredients and then bit by bit actually have a web of suppliers where we can fall back with all the fancy foods....I just love that part</div>
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So here is the recipe: Enjoy!</div>
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<b><span style="font-family: "cambria" , serif; font-size: 13pt; line-height: 19.9333px;">Ingredient for cherry marinated with ginger:<o:p></o:p></span></b></div>
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400 gr. fresh cherry<o:p></o:p></div>
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140 gr. brown sugar<o:p></o:p></div>
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50 gr. fresh ginger<o:p></o:p></div>
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<b><span style="font-family: "cambria" , serif; font-size: 13pt; line-height: 19.9333px;">Method for cherry marinated with ginger:<o:p></o:p></span></b></div>
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season quartered cherry with sugar and ginger. Vacuum pack and cook in steamed oven at 80°C for 3 hours. Chilled and blend. Keep the sauce for presentation of the plate.<o:p></o:p></div>
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<b><span style="font-family: "cambria" , serif; font-size: 13pt; line-height: 19.9333px;">Ingredient for mashed potatoes:<o:p></o:p></span></b></div>
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1500 gr. potatoes<o:p></o:p></div>
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Sea salt<o:p></o:p></div>
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150 gr. diced butter<o:p></o:p></div>
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150 gr. mascarpone cheese<o:p></o:p></div>
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Salt<o:p></o:p></div>
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Pepper<o:p></o:p></div>
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<b><span style="font-family: "cambria" , serif; font-size: 13pt; line-height: 19.9333px;">Method for mashed potatoes:<o:p></o:p></span></b></div>
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wash potatoes and pierce with a fork. Cook with sea salt in oven at 200°C for 1 hour.<o:p></o:p></div>
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Mashed potato and add mascarpone cheese and butter. Season with salt and pepper and keep for presentation of the plate.<o:p></o:p></div>
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<b><span style="font-family: "cambria" , serif; font-size: 13pt; line-height: 19.9333px;">Ingredient for watercress sauce:<o:p></o:p></span></b></div>
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250 gr. fresh watercress<o:p></o:p></div>
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Xantana<o:p></o:p></div>
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Salt<o:p></o:p></div>
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Pepper<o:p></o:p></div>
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<b><span style="font-family: "cambria" , serif; font-size: 13pt; line-height: 19.9333px;">Method for watercress sauce:<o:p></o:p></span></b></div>
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Cook watercress in salted water. Chilled and blend.<o:p></o:p></div>
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Add xantana and season with salt and pepper. Keep for presentation of the plate.<o:p></o:p></div>
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<b><span style="font-family: "cambria" , serif; font-size: 13pt; line-height: 19.9333px;">Ingredient for presentation of the plate:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin: 6pt 0in 4pt;">
480 gr. wagyu beef tenderloin<o:p></o:p></div>
<div class="MsoNormal" style="margin: 6pt 0in 4pt;">
120 gr. foie gras<o:p></o:p></div>
<div class="MsoNormal" style="margin: 6pt 0in 4pt;">
30 gr. cherry pure’ from boiron or capfruit<o:p></o:p></div>
<div class="MsoNormal" style="margin: 6pt 0in 4pt;">
20 gr. beef juice<o:p></o:p></div>
<div class="MsoNormal" style="margin: 6pt 0in 4pt;">
10 gr. watercress sauce<o:p></o:p></div>
<div class="MsoNormal" style="margin: 6pt 0in 4pt;">
2 gr. cassis powder<o:p></o:p></div>
<div class="MsoNormal" style="margin: 6pt 0in 4pt;">
2 gr. spinach powder<o:p></o:p></div>
<div class="MsoNormal" style="margin: 6pt 0in 4pt;">
60 gr. mashed potatoes<o:p></o:p></div>
<div class="MsoNormal" style="margin: 6pt 0in 4pt;">
40 gr. cooked cherry<o:p></o:p></div>
<div class="MsoNormal" style="margin: 6pt 0in 4pt;">
40 gr. saute fresh spinach<o:p></o:p></div>
<div class="MsoNormal" style="margin: 6pt 0in 4pt;">
Extra virgin olive oil<o:p></o:p></div>
<div class="MsoNormal" style="margin: 6pt 0in 4pt;">
Maldon salt<o:p></o:p></div>
<div class="MsoNormal" style="margin: 6pt 0in 4pt;">
Sea salt<o:p></o:p></div>
<div class="MsoNormal" style="margin: 6pt 0in 4pt;">
Pepper<o:p></o:p></div>
<div class="MsoNormal" style="margin: 6pt 0in 4pt;">
Fresh sprout<b><span style="font-family: "cambria" , serif; font-size: 13pt; line-height: 19.9333px;"><o:p></o:p></span></b></div>
<div class="MsoNormal" style="break-after: avoid; margin: 10pt 0in 0.0001pt;">
<b><span style="font-family: "cambria" , serif; font-size: 13pt; line-height: 19.9333px;">Method for presentation of the plate:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin: 6pt 0in 4pt;">
Season beef with salt and pepper and cook in a hot pan with olive oil. Finish to cook in oven at 200°C for 5 minutes.<o:p></o:p></div>
<div class="MsoNormal" style="margin: 6pt 0in 4pt;">
Garnish the top of cooked beef with all ingredient and plate in a hot plate garnished with cherry and watercress sauce.<o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 6pt 0in 4pt;">
Use cassis and spinach powder for garnish the plate.</div>
</div>
Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com0tag:blogger.com,1999:blog-2687853349214327450.post-37171791214583613762017-01-13T08:39:00.004+00:002017-01-13T08:39:44.367+00:00Cooking with a Michelin starred Chef<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-AnVyepr6Jck/WHiPgoTrMuI/AAAAAAAAHxo/mK4EIbWoXNgfAqld3cknF7R7OmO6aUg9wCLcB/s1600/20170107_202641.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://2.bp.blogspot.com/-AnVyepr6Jck/WHiPgoTrMuI/AAAAAAAAHxo/mK4EIbWoXNgfAqld3cknF7R7OmO6aUg9wCLcB/s400/20170107_202641.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster Carpaccio</td></tr>
</tbody></table>
<div style="text-align: justify;">
Today I just wanted to tell you a bit about our latest event we did with a Michelin starred Chef. His name is Igor Macchia and he traveled all the way from Italy to us in Maldives to cook with us and produce 2 amazing dinners. Igor usually works in "La Credenza" a lovely Gourmet Restaurant close to Torino in north Italy</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-XMkOmlng5fs/WHiPa5SZzXI/AAAAAAAAHxk/cM7hDfuAaUoy-iuH2r6OciBDnLYttLVxgCLcB/s1600/20170104_173550.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://3.bp.blogspot.com/-XMkOmlng5fs/WHiPa5SZzXI/AAAAAAAAHxk/cM7hDfuAaUoy-iuH2r6OciBDnLYttLVxgCLcB/s400/20170104_173550.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Canapes <br /></td></tr>
</tbody></table>
<span style="text-align: center;">We have cooked together a couple of years ago and I am really happy to have Igor over again, this time in a different hotel, and show us the art of Italian Fine Dining</span><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-8qXubdMSqSE/WHiPYeMIeSI/AAAAAAAAHxg/xt5sVIGD_68P3p-tfaTVJ9pf59fH_6KqgCLcB/s1600/20170104_171855.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://4.bp.blogspot.com/-8qXubdMSqSE/WHiPYeMIeSI/AAAAAAAAHxg/xt5sVIGD_68P3p-tfaTVJ9pf59fH_6KqgCLcB/s400/20170104_171855.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Igor and me</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-1Uf7qQ-bLlk/WHiPnrdtvYI/AAAAAAAAHxw/L96a27Zzf6UyB3qGbg161IJETNJrE1urACLcB/s1600/20170104_173400.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://1.bp.blogspot.com/-1Uf7qQ-bLlk/WHiPnrdtvYI/AAAAAAAAHxw/L96a27Zzf6UyB3qGbg161IJETNJrE1urACLcB/s400/20170104_173400.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Busy Plating</td></tr>
</tbody></table>
<div style="text-align: justify;">
As the hotel is pretty full, it is not always easy for the chefs to make time and come over to Naladhu, the private island, and cook with the master chef. That is why most of the chefs actually took a day off so they have time and invest it to learn something new</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-cFMKVIw4M-s/WHiPjkAgWfI/AAAAAAAAHxs/4Qe20T7Z20cO0_x_cbgOyCFgNYkoxk4pQCLcB/s1600/20170105_193315.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-cFMKVIw4M-s/WHiPjkAgWfI/AAAAAAAAHxs/4Qe20T7Z20cO0_x_cbgOyCFgNYkoxk4pQCLcB/s400/20170105_193315.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caesar Salad</td></tr>
</tbody></table>
<div style="text-align: justify;">
We started off with a cocktail at the beach for around 60 guests. An absolutely amazing event as we had. We finished off the canapes in a make shift kitchen at the beach, the chef went around to meet the guests and everyone had a great time having some stunning food and watching the sunset. Of course the dinner was sold out within no time and we had 2 evenings with 32 guests each time....booked to capacity.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-PHAPM-iHGQg/WHiPpvYsiJI/AAAAAAAAHx0/mpTdvE79z80kI6DymxrpTlpgFFI9KUtGgCLcB/s1600/20170105_194004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://4.bp.blogspot.com/-PHAPM-iHGQg/WHiPpvYsiJI/AAAAAAAAHx0/mpTdvE79z80kI6DymxrpTlpgFFI9KUtGgCLcB/s400/20170105_194004.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster Carpaccio</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-cmvcaVT4UgQ/WHiPw1maQoI/AAAAAAAAHyA/MBznveUidMMcYUJIdQxcwVLZYK4NAjvyQCLcB/s1600/20170107_193844.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://3.bp.blogspot.com/-cmvcaVT4UgQ/WHiPw1maQoI/AAAAAAAAHyA/MBznveUidMMcYUJIdQxcwVLZYK4NAjvyQCLcB/s400/20170107_193844.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rabbit</td></tr>
</tbody></table>
<div style="text-align: justify;">
The dinners were great too, the setup was outside, next to the beach under the stars....could not be any better. Igor and the chefs all busy in the kitchen we sent out course by course, accompanied by wonderful Italian wines.....yes, each wine was sent to the kitchen as well for a taster...much appreciated</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-MmvBUZ9zi5w/WHiPv1pxxYI/AAAAAAAAHx8/aQSSrKyV4Xsr_rptY-T_tBk7OVRPKAOnQCLcB/s1600/20170105_205923.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://1.bp.blogspot.com/-MmvBUZ9zi5w/WHiPv1pxxYI/AAAAAAAAHx8/aQSSrKyV4Xsr_rptY-T_tBk7OVRPKAOnQCLcB/s400/20170105_205923.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wasabi Risotto</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-ppIx6ieHpWE/WHiPuHGmtKI/AAAAAAAAHx4/tPs6yiSItuMBTODFTtp6bibYpddrytedACLcB/s1600/20170105_213402.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://3.bp.blogspot.com/-ppIx6ieHpWE/WHiPuHGmtKI/AAAAAAAAHx4/tPs6yiSItuMBTODFTtp6bibYpddrytedACLcB/s400/20170105_213402.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wagyu, Foie Gras and Cherries</td></tr>
</tbody></table>
<div style="text-align: justify;">
I have a whole load of photos, so you can see the food a bit and I will try to post some of the recipes soon, they are absolutely easy to do, especially if one thinks that this is Michelin star level cooking</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-C1D-xbURKr4/WHiPz2IpvxI/AAAAAAAAHyE/cB__X9d_VVog1vIlkqvKEYNVnnp7EaAywCLcB/s1600/20170105_214202.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://2.bp.blogspot.com/-C1D-xbURKr4/WHiPz2IpvxI/AAAAAAAAHyE/cB__X9d_VVog1vIlkqvKEYNVnnp7EaAywCLcB/s400/20170105_214202.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pre Dessert</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-J6urYO84Fgo/WHiP2OuLB-I/AAAAAAAAHyI/gSwUeX3GF8QgEvd6JhhxcqyhZeBJS398wCLcB/s1600/20170105_220001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://2.bp.blogspot.com/-J6urYO84Fgo/WHiP2OuLB-I/AAAAAAAAHyI/gSwUeX3GF8QgEvd6JhhxcqyhZeBJS398wCLcB/s400/20170105_220001.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Mousse and Spice Cake</td></tr>
</tbody></table>
<div style="text-align: justify;">
So next will be a nice wine dinner with wines from Antinori and then there are another 3 Michelin starred chefs on the program in the next three month....something really exciting...and lots to write about.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-YPvtaOIhCXE/WHiP4NcrNEI/AAAAAAAAHyM/QO4TVRs07GYSxAl7oj74mKQZRlvtXrWSQCLcB/s1600/20170105_181645.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://1.bp.blogspot.com/-YPvtaOIhCXE/WHiP4NcrNEI/AAAAAAAAHyM/QO4TVRs07GYSxAl7oj74mKQZRlvtXrWSQCLcB/s400/20170105_181645.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Brigade at work</td></tr>
</tbody></table>
<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-W9Z3Vnv626E/WHiP6slxS5I/AAAAAAAAHyQ/rSPWNtt47Fc_jHJvvpB8iGs0F1e-MlgMQCLcB/s1600/20170105_184323.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-W9Z3Vnv626E/WHiP6slxS5I/AAAAAAAAHyQ/rSPWNtt47Fc_jHJvvpB8iGs0F1e-MlgMQCLcB/s400/20170105_184323.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Brigade after work</td></tr>
</tbody></table>
</div>
Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com1tag:blogger.com,1999:blog-2687853349214327450.post-57593026960267847032017-01-01T05:52:00.000+00:002017-01-01T05:52:03.253+00:00It has been too long<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/-DB0KyH9AEp4/WGiW1uwXOoI/AAAAAAAAHvw/SIi9q8LfbrQIdT3A9WnVhpMMiaa-2UknQCLcB/s1600/20161231_165132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-DB0KyH9AEp4/WGiW1uwXOoI/AAAAAAAAHvw/SIi9q8LfbrQIdT3A9WnVhpMMiaa-2UknQCLcB/s400/20161231_165132.jpg" width="225" /></a></div>
<div style="text-align: justify;">
As the title says, it has been too long that I have not written a single Blog and one of my new years resolutions is that I am writing again regularly, something that I actually always enjoyed but due to a really hectic time at work totally put on the back burner.</div>
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<a href="https://3.bp.blogspot.com/-r8JJWoPiOyE/WGiXDYh8lCI/AAAAAAAAHv0/dikzDl-rK4AB0gODYu4nsKx0iTUqSQ2KQCLcB/s1600/20161231_165106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-r8JJWoPiOyE/WGiXDYh8lCI/AAAAAAAAHv0/dikzDl-rK4AB0gODYu4nsKx0iTUqSQ2KQCLcB/s400/20161231_165106.jpg" width="225" /></a></div>
<div style="text-align: justify;">
It has been a fantastic time here in Maldives, I am not complaining, we have done a lot here at Anantara and have now culminated on a fantastic New Years Eve buffet...not just one but we had on Dhigu one buffet, then another one on Veli and 2 of the a la carte outlets served set menus...so yes we were running a bit</div>
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<a href="https://3.bp.blogspot.com/-Fa77F7NkcpM/WGiXUPfgoGI/AAAAAAAAHv8/XRLSSTHFem4b8B3rZJiS7tr0F0DsOKiugCLcB/s1600/20161231_173236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://3.bp.blogspot.com/-Fa77F7NkcpM/WGiXUPfgoGI/AAAAAAAAHv8/XRLSSTHFem4b8B3rZJiS7tr0F0DsOKiugCLcB/s320/20161231_173236.jpg" width="320" /></a></div>
<div style="text-align: justify;">
One of the main attractions was the ostrich eggs that we had in Dhigu....something most of the team members here have never seen nor touched. So when I got up this morning I saw plenty of photos on Face Book with the ostrich eggs</div>
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<a href="https://2.bp.blogspot.com/-YZnY9d4TAzA/WGiXZRnkzCI/AAAAAAAAHwA/CXM5Mn19nConmB1up7h7Mepmjt6L3qIXACLcB/s1600/20161231_170023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://2.bp.blogspot.com/-YZnY9d4TAzA/WGiXZRnkzCI/AAAAAAAAHwA/CXM5Mn19nConmB1up7h7Mepmjt6L3qIXACLcB/s320/20161231_170023.jpg" width="320" /></a></div>
<div style="text-align: justify;">
It took me more than 6 month to get them here....from the initial idea to contacting a super supplier in South Africa to finding out that the supplier actually needs an export permit for the eggs. The supplier went onto it and obtained a permit from the South African government, then got everything in place to send them to us which again is a challenge as they need to be </div>
fresh and sent between Christmas and New Year.<br />
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<a href="https://3.bp.blogspot.com/-qYrlaI3cGaA/WGiXTAw9PmI/AAAAAAAAHv4/vTbkoewmKFgGvgI11Jr-TdPnAqHAGp96gCLcB/s1600/20161231_170414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-qYrlaI3cGaA/WGiXTAw9PmI/AAAAAAAAHv4/vTbkoewmKFgGvgI11Jr-TdPnAqHAGp96gCLcB/s400/20161231_170414.jpg" width="225" /></a></div>
<span style="text-align: justify;">They did arrive in Male airport in the morning of December 30...then customs and yehee....arrived safely with us late in the evening, just in time for the next days events</span><br />
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<a href="https://1.bp.blogspot.com/-0T8zTUYZS7Y/WGiYW-zIy9I/AAAAAAAAHwI/2mxEQVG1LuIiV9QAcOl2cMQXqAQHvCHQwCLcB/s1600/20161231_170402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-0T8zTUYZS7Y/WGiYW-zIy9I/AAAAAAAAHwI/2mxEQVG1LuIiV9QAcOl2cMQXqAQHvCHQwCLcB/s320/20161231_170402.jpg" width="180" /></a></div>
<div style="text-align: justify;">
But of course not just the Ostrich eggs were a big attraction. As usual the pastry outdid themselves and every year got better....I have attached a couple of photos as I really like these pastries very much0 In future there will be again a lot more....not just promising, but really taking the time to write a little bit</div>
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<a href="https://2.bp.blogspot.com/-qR_K-o_ojq8/WGiYX4wYS1I/AAAAAAAAHwM/5hESWc7jULIQMMwmm1b1pkD9JRi641MWACLcB/s1600/20161231_170422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-qR_K-o_ojq8/WGiYX4wYS1I/AAAAAAAAHwM/5hESWc7jULIQMMwmm1b1pkD9JRi641MWACLcB/s320/20161231_170422.jpg" width="180" /></a></div>
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Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com0tag:blogger.com,1999:blog-2687853349214327450.post-18322256712423138832015-12-17T13:38:00.002+00:002015-12-17T13:38:29.112+00:00Fruit Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-jhyOe7wVsBg/VnK184W0UbI/AAAAAAAADRo/30OfjuLAONY/s1600/20151126_151027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-jhyOe7wVsBg/VnK184W0UbI/AAAAAAAADRo/30OfjuLAONY/s400/20151126_151027.jpg" width="400" /></a></div>
<div style="text-align: justify;">
We have started an amazing little cheese board in one of our outlets, called The Living Room. Here we serve a cuisine which we like to call personal dining. This means, the chef goes to see the guests during breakfast, asks them what they like to have and then will cook a personal menu for them for either lunch or dinner or both. Of course there are many guest that still like to opt for the normal a la carte, but the personal dining gives a whole new dimension to the experience here</div>
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<a href="http://4.bp.blogspot.com/-qhFILozHU7A/VnK0EEz7VZI/AAAAAAAADQ4/L2PulZDEY5o/s1600/20151125_130959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/-0YP2QgtV_a0/VnK1zx5qWQI/AAAAAAAADRE/e4UhI86Y4Vo/s1600/20151125_131102.jpg" imageanchor="1"><img border="0" height="400" src="http://2.bp.blogspot.com/-0YP2QgtV_a0/VnK1zx5qWQI/AAAAAAAADRE/e4UhI86Y4Vo/s400/20151125_131102.jpg" width="225" /></a></div>
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So with the cheese board that has mainly European cheeses on at the moment, I needed a bread that compliments it to perfection and I started digging in my old recipes.....what I found you can see below and of course I am happy to share the recipe</div>
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I am very happy now with the cheese board, it reminds me of home and sometimes I can't stop but have a little nibble</div>
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<b>Recipe</b><br />
200 g Dried Pears<br />
300 g Dried Figs<br />
200 g Dried Prunes<br />
200 g Dried Apricots<br />
200 g Dried Apples<br />
1000 ml Water<br />
600 g Flour<br />
40 g Yeast, fresh<br />
Salt and<br />
cinnamon<br />
<br />
120 g Almonds<br />
160 g Hazelnuts<br />
100 g Walnuts<br />
150 g Raisins<br />
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<a href="http://4.bp.blogspot.com/-RlhGoxHRqx0/VnK139RA0yI/AAAAAAAADRQ/pexrhNDXjEk/s1600/20151125_181622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-RlhGoxHRqx0/VnK139RA0yI/AAAAAAAADRQ/pexrhNDXjEk/s400/20151125_181622.jpg" width="225" /></a></div>
<b>Method</b><br />
Cut the dried fruit in cubes<br />
Leave in the water over night
Add yeast and flour<br />
Add nuts
let the dough rest for at least one hour<br />
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Form the loafes
proove them for another 20 min before baking
</div>
Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com1tag:blogger.com,1999:blog-2687853349214327450.post-25306203043217408912015-11-23T12:54:00.000+00:002015-11-23T12:54:17.619+00:00Break time is over<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-YFV_Zxnk0OY/VlMMHPNu5VI/AAAAAAAADQg/NigNwJ7YLTM/s1600/C360_2014-03-12-08-08-37-250.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="http://4.bp.blogspot.com/-YFV_Zxnk0OY/VlMMHPNu5VI/AAAAAAAADQg/NigNwJ7YLTM/s400/C360_2014-03-12-08-08-37-250.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looking for stories? Found them!!!</td></tr>
</tbody></table>
<div style="text-align: justify;">
It has been a while since I have published a blog, it has been a busy time here in Maldives and the writing was not high on the priority list....but I think I can make a little time to publish a blog from time to time</div>
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Maldives are amazing, the islands, the sunshine, the snorkeling and of course the amazing hotels. The three hotels I am in charge for the kitchen have kept me nice and busy and so much happened in the last 12 month, so I think it is time to tell you a bit about the happenings here</div>
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So you can expect new posts, new recipes and of course a lot of new stories with photos. It has been far too long since you heard from me last and there is so much to tell you about</div>
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There was the chef competition in Colombo, my first time as a judge, then the 2 cooking competitions in Male, one of them was a great success, then of course the recipes, we have changed a lot of menu and of course some which we cooked at home, was real fun</div>
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There were guest chefs coming to cook with us, highly decorated ones with loads of Michelin stars, all of that I need to tell you and not just keep for myself</div>
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<br /></div>
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So stay tuned.....the channel</div>
is open again with loads of interesting stuff</div>
Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com0tag:blogger.com,1999:blog-2687853349214327450.post-90122400439450270402015-04-13T05:27:00.001+01:002015-04-13T05:41:53.100+01:00Tagliolini with Green Asparagus and Black Truffle<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-JAKVBidJ7mI/VStCA1Ih5fI/AAAAAAAADPM/fv3w3UNtk_A/s1600/tagliolini%2Basparagus%2Btruffle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-JAKVBidJ7mI/VStCA1Ih5fI/AAAAAAAADPM/fv3w3UNtk_A/s1600/tagliolini%2Basparagus%2Btruffle.JPG" height="222" width="400" /></a></div>
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We do have a daily special in our Italian Restaurant, Terrazzo and we do serve it as well in our second restaurant, Sea-Fire-Salt. It makes sense as both restaurants are actually served out of the same kitchen, so the special is easy to be prepared for 2 restaurants</div>
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</div>
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We like to make some nice homemade pasta dishes, they are usually so tasty and one can immediately spot the difference between bought and homemade.</div>
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</div>
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For me to make pasta is totally relaxing, it is fun and I love to see how the dish comes together. Yes it is a bit more work than just buying pasta, but at the same time it is much more rewarding to eat it as well. If you don't have the time or the patience to make your homemade pasta, then go and buy some high quality chilled pasta which is available in good supermarkets</div>
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</div>
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This is id a bit on the rich side, with the creamy sauce, but it is really simple to make</div>
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</div>
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The recipe is for 4 friends as a main course or for 6 friends as a starter</div>
<br />
<strong>Pasta</strong><br />
500 g (1 lb) Flour<br />
5 Eggs<br />
25 ml (1 oz) EV Olive Oil<br />
5 g Salt<br />
<br />
<strong>Sauce</strong><br />
500 g (1 lb) Green Asparagus<br />
200 ml (5 oz) cooking liquid of the Asparagus<br />
50 g (2 oz) Onions<br />
100 ml (3 oz) Cream<br />
15 g (0.5 oz) Corn starch<br />
30 g (1 oz)Black truffle<br />
Salt<br />
Pepper<br />
70 g (3 oz) Parmesan shavings<br />
<br />
For the pasta dough mix all the ingredients together to a firm dough<br />
Knead well<br />
Let it rest for at least 2 hours before rolling out<br />
<br />
For the sauce<br />
<br />
Clean the green asparagus<br />
Cut the heads off and then cut the stems in small pieces, keep some asparagus to cut into slivers<br />
Blanch the Asparagus in a small amount of water which can then be used for the base of the sauce<br />
Fry the onions in the melted butter without color<br />
Add the asparagus and then the cooking liquid and cream<br />
Bring to the boil<br />
Thicken with corn starch which has been mixed with some cold left over cooking liquid<br />
Season to taste<br />
<br />
Toss the pasta in the sauce<br />
<br />
Drizzle the pasta with truffle oil and generously slice fresh black truffle and Parmesan shavings on it<br />
<br />
<br />
<br />
<br />
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</div>
Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com1tag:blogger.com,1999:blog-2687853349214327450.post-77614768400464968172015-03-24T09:11:00.000+00:002015-03-24T09:11:00.256+00:00Cured Wagyu Beef Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-HnB2KYmcS_w/VREj2kGlLEI/AAAAAAAADOo/2D4Py4Bod4o/s1600/20150205_173644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-HnB2KYmcS_w/VREj2kGlLEI/AAAAAAAADOo/2D4Py4Bod4o/s1600/20150205_173644.jpg" height="225" width="400" /></a></div>
<div style="text-align: justify;">
As promised I am busy again with new dishes and recipes and am happy to share some of the new dishes. I know it took a little longer than expected, but finally I have some time to share the recipes. I am trying to get back into the routine of writing 4 to 5 blogs a month, so that there is a steady flow of recipes and stories</div>
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Live here is amazing, the 7 restaurants and 2 bars are keeping me busy, but working with the 60 chefs here is an absolute pleasure. I like when the chefs are creative, I push them to be creative because to be quite honest, to put out daily specials and more for all the outlets, then menu changes, new buffets and more, that is something one single chef can't do, but with a team like I have here, it works really well.</div>
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<br /></div>
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Today we do a nice cured Wagyu beef. Something that sounds so expensive but if you take the right cut, it is actually not that expensive. For a marble grade 8/9 Fillet one can easily pay 120 to 220 $ per kg.....for proper Kobe it can be even more. But to be quite honest, you don't need the most expensive cut of meat. A nice Wagyu rump will do the same, just make sure it is nicely marbled. Then you will be able to get the meat for around 20 to 25$</div>
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</div>
<div style="text-align: justify;">
To make cured beef is actually vey simple and similar to Gravad Lax, the main ingredients are salt and sugar and spices. I usually marinate it over night or just a little longer, like this it is nicely flavored but still not too strong in flavor</div>
<br />
So here is the recipe for the dish. This is enough for 10 friends<br />
<br />
<strong>Cured Wagyu</strong><br />
800 g Wagyu Topside<br />
75 g Sugar<br />
100 g Salt<br />
25 g Pepper Black, coarse<br />
10 g Juniper Berries, crushed<br />
2 ea Lemon Rind<br />
<br />
<strong>Salad</strong><br />
250 g Green Asparagus<br />
250 g Artichokes (from a pack of Antipasti Artichokes, so they are already marinated)<br />
100 g Parmesan shavings<br />
100 g Grapes<br />
150 ml Balsamic Vinegar<br />
25 ml Honey<br />
75 ml EVOO<br />
Micro Greens<br />
<br />
For the beef just mix all ingredients and rub evenly of the meat.<br />
Wrap the meat in cling film and keep refrigerated for 12 to 18 hours.<br />
From time to time turn the meat around to ensure it is evenly marinated<br />
<br />
The cut it as fine as possible and plate like a Carpaccio<br />
<br />
Cook half the green asparagus al dente<br />
Cut the artichokes in halves or quarters<br />
Cut the Parmesan in fine slices with a truffle cutter<br />
Do the same with the uncooked asparagus<br />
Reduce the Balsamic with the hone to half<br />
<br />
Plate and enjoy<br />
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</div>
Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com4tag:blogger.com,1999:blog-2687853349214327450.post-10470462376213698612015-02-09T09:26:00.002+00:002015-02-09T09:26:39.105+00:00Anantara Maldives<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-UOSwhTYP7_8/VNh1l-mI6II/AAAAAAAADM0/JNxT5cGdOf8/s1600/Chef%2BWalter%2Band%2Bthe%2Bpizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-UOSwhTYP7_8/VNh1l-mI6II/AAAAAAAADM0/JNxT5cGdOf8/s1600/Chef%2BWalter%2Band%2Bthe%2Bpizza.JPG" height="266" width="400" /></a></div>
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It has been very quiet lately on my Blog. The reason for this is my new job, Cluster Executive Chef at Anantara Maldives.</div>
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As you can imagine, the cluster stands for more than one hotel, and yes in fact there are three hotels which are very close together and I am currently looking after all the culinary aspects. So the time for writing on my Blog is very much limited, but I am sure over time I will find more time to share recipes and stories again.</div>
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The hotels here are absolutely amazing. Each island/hotel has its own identity.</div>
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There is Anantara Dhigu, the biggest of all with 110 villas, some over water and some on the beach, but all are absolutely beautiful. Here we cater more for families, there is a kids club and kids are allowed everywhere. On this Island we have a couple of Restaurants, there is Fushi Cafe where we serve breakfast and an international dinner buffet. We have Terrazzo, our Italian restaurant which offers authentic Italian cuisine from our Chef de Cuisine Alessandro. It is an eclectic mix of traditional and modern cuisine. We have Fuddan, our Fusion restaurant...but this one will soon change to a different restaurant, stay tuned for more news about that soon. We have Aqua serving light snacks from 10 till 6 pm and drinks till late</div>
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The there is Anantara Veli, the romantic island, no kids during the evening, loads of honeymooners and couples are staying here. Here we have Origami, Japanese, then 73 Degrees with Breakfast and daily changing theme evenings and we have Dhoni bar for drinks and snacks</div>
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On the way to the last island you will pass Baan Huraa, our thai restaurant. I always love stopping here as everything is Thai, service, chefs and of course the food. We fly in all ingredients from Bangkok....yes we like to do the real thing.</div>
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That brings us to the last hotel island, Naladhu. Naladhu is actually not an Anantara brand but we are of course looking after it as it has only 20 rooms and is super luxury. So you guess it right, our restaurant here is The Living Room where we cook fine dining, progressive cuisine or simply what the guest likes to have. The chef is talking to the guests and will then cook what they feel like.</div>
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So and then there is one more island, called Guli Fushi. We have a little pop up restaurant on there serving light foods cooked mainly on the grill and in the Tandoor.</div>
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<div style="text-align: justify;">
But that is not all, we have one last island called Marina. That is where most of the staff is living and all the main offices and stores are there</div>
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So we have to get everything from Male by boat to the stores and then from the stores to the different islands....then like pastry for example, we send again to the different islands as the pastry and bakery are on Veli. Not an easy operation, but trust me it is a lot of fun.</div>
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So you can expect a lot of new stories and recipes very soon, keep tuned</div>
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</div>
Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com0tag:blogger.com,1999:blog-2687853349214327450.post-18619644736028877072014-10-20T13:35:00.000+01:002014-10-20T13:35:15.460+01:00Chanterelle Mushrooms on Parsnip Puree<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-CshpVFdvED0/VETur3PkUFI/AAAAAAAADLk/CgwdTn36RvM/s1600/20141014_185842%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-CshpVFdvED0/VETur3PkUFI/AAAAAAAADLk/CgwdTn36RvM/s1600/20141014_185842%5B1%5D.jpg" height="400" width="225" /></a></div>
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I have just received the first fresh Chanterelle Mushrooms of the season. Not that we have a season here in Maldives, nor do we have wild mushrooms, everything is flown in. But still, it is autumn in Europe so the mushroom season has started.</div>
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Today I show you more an Amuse, a teaser, than a full portion, but of course you can just make a full portion and serve it as a main course. I served it in Just Veg, our pure vegetarian restaurant.</div>
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I have mixed the mushrooms a little with White Shimeji mushrooms, they are very tender and soft in flavor, going well with the other ingredients.</div>
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<br /></div>
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Parsnip is of course one of my favorite vegetables, it is simply delicious. It is actually very close to carrots and Parsley, just the flavor of it is absolutely tremendous. I cook it this time as a puree, but one can easily roast it in the oven or use it like any other root vegetable.</div>
<br />
So here is the recipe for 10 friends<br />
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<br />
<b>Recipe</b><br />
400 g (15 oz) Chanterelle Mushrooms<br />
400 g (15 oz) Shimeji Mushrooms<br />
75 g (3 oz) Shallots<br />
75 g (3 oz) Butter<br />
Salt<br />
Pepper<br />
<br />
500 g (1.1 lb) Parsnip<br />
100 ml ( 3.5 oz) Cream<br />
Salt<br />
Pepper, white<br />
<br />
Micro Herbs<br />
Cepe Powder<br />
<br />
<b>Method</b><br />
Peel the parsnip, put in a pot and add water till it is nearly covered. Salt slightly<br />
simmer till nearly soft<br />
Add cream, again till the parsnip is nearly covered<br />
Simmer till parsnip is very soft<br />
Blend in a Thermomix, till very fine<br />
Put through a sieve, season if necessary<br />
<br />
Clean the mushrooms nicely, wash them just before using them, never wash them too early<br />
Heat the butter till slightly noisette<br />
Add the finely cut shallots<br />
Saute the mushrooms and season with salt and pepper<br />
<br />
Plate the parsnip puree,than add the mushrooms<br />
Garnish with micro herbs<br />
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Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com2tag:blogger.com,1999:blog-2687853349214327450.post-74044960288996115322014-10-10T12:32:00.000+01:002014-10-10T12:32:27.969+01:00Breakfast: Fried Egg Dosa with Potato Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-xRSZjhMnsR4/VDd9DxG9C1I/AAAAAAAADK8/f6ZicOH5z1U/s1600/20141002_094949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xRSZjhMnsR4/VDd9DxG9C1I/AAAAAAAADK8/f6ZicOH5z1U/s1600/20141002_094949.jpg" height="225" width="400" /></a></div>
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Again I have taken a fabulous idea from Australian Gourmet Traveler and have implemented it here with us as an a la carte breakfast. The Fried Egg Dosa with Potato Curry. Dosa is a traditional Indian pan cake, completely gluten free which is great. The flour is actually made with rice and lentils which originally get soaked over night and then ground to a paste. Yogurt is added and then it get "fermented over night in the fridge.</div>
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Sounds like a lot of work? Yes you are right it is But luckily we live in a time of convenience products and you can buy a Dosa Premix in most good Indian Grocers. Then you just follow the instruction on the packet....hopefully there is an English translation....</div>
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The curry is a very simple curry and on top of that a dry curry, so there is no sauce. But it is delicious and fills your tummy.</div>
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I usually just fry the Dosa, do my eggs on the side, then top the finished Dosa with the eggs and potato curry, generously sprinkle with freshly grated Coconut and then put a lot of fresh Coriander on top and Voila, you got a great and different Breakfast.</div>
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Do I just eat it for Breakfast? No, for sure not. I can eat the Dosa anytime of the day, but that is just because I like it at any time of the day.</div>
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<br /></div>
<b>Recipe</b></div>
250 g Dosa Mix<br />
170 ml Water<br />
<br />
1 kg Potatoes<br />
50 g Ghee<br />
100 g Shallots<br />
25 g Garlic<br />
<br />
20 g Chili, green<br />
20 g Mustard Seeds<br />
20 g Curry Leaves<br />
20 g Masala mix<br />
<br />
100 g Fresh Coconut, grind<br />
30 g Coriander, fresh<br />
3 ea Lime wedges<br />
<br />
10 ea Eggs<br />
<br />
<b>Method</b><br />
Peel and cut the potatoes in cubes<br />
Put in sauce pan, cover with water and bring to the boil<br />
Simmer till al dente<br />
Pour off the water<br />
<br />
Cut Shallots and garlic in fine slices<br />
Heat ghee and saute shallots, garlic and chili
till caramelized<br />
Add mustard seeds, curry leaves and masala mix<br />
Saute another 2 minutes<br />
Add the potatoes and toss quickly<br />
<br />
Fry the Dosa on a crepe pan<br />
Fry the eggs separately<br />
<br />
Put a Dosa on the plate, add egg and potato curry<br />
Generously sprinkle with coconut and coriander<br />
Serve with lime wedges<br />
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Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com0tag:blogger.com,1999:blog-2687853349214327450.post-77858256973786761852014-10-09T04:57:00.000+01:002014-10-09T04:57:14.495+01:00Asparagus and Shiitake Omelette<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-25aX9JZLtrQ/VDIqoqZP4SI/AAAAAAAADKs/CZFiPP8sB6A/s1600/20141002_092142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-25aX9JZLtrQ/VDIqoqZP4SI/AAAAAAAADKs/CZFiPP8sB6A/s1600/20141002_092142.jpg" height="225" width="400" /></a></div>
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You are absolutely right, I am on a complete Breakfast trip, but then I have to admit, I love Breakfast (and Lunch, and Dinner, and all the nibbles between the meals). But at the moment I am totally into Breakfast.</div>
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This Breakfast is very much with an Asian touch, the sauce served is with black bean sauce, chicken stock and then the omelet is topped with pickled cucumbers and soy bean. I haven't added any chili as I am not too much into spiciness, but if you like, just add some red chilies, it will not just look great but taste great too.</div>
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The breakfast is very easy to do, the stock can be prepared in advance and to make it easier, you can just cook the shiitake mushrooms in the stock and then pour over the omelet.</div>
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The asparagus needs to be quickly blanched, but make sure it is still nice and crisp when serving. I like to use as well white asparagus, it is just different and really, really nice.</div>
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The cucumbers are marinated a la minute, basically do them at the beginning, then make a cup of coffee, then prepare the recipe. By the time you want to serve the omelet, the cucumbers will be marinated to perfection</div>
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Of course you can always take this recipe and use it for a light lunch or even dinner, it is easily prepared and I usually keep the stock in small bags in the freezer, so it is always available</div>
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</div>
<b>Recipe</b><br />
<br />
<u>Omelette</u><br />
20 ea Eggs<br />
100 g Shiitake Mushrooms<br />
50 ml Vegetable oil<br />
150 g Asparagus green<br />
150 g Asparagus white<br />
100 g Bean Sprouts<br />
<br />
<u>Pickled Cucumber</u><br />
250 g Cucumber<br />
25 ml Sushi Vinegar<br />
25 g Sugar, white<br />
<br />
<u>Black bean Sauce </u><br />
50 ml Vegetable oil<br />
50 g Ginger<br />
10 g Red Chili<br />
50 g Black Beans<br />
25 ml Rice Wine<br />
250 ml Chicken stock<br />
25 ml Light Soy Sauce<br />
25 g Sugar white<br />
<br />
<b>Method</b><br />
Peel the cucumber and cut in thin long strips<br />
Mix vinegar and sugar<br />
Add cucumbers and marinate for 15 minutes<br />
<br />
Cut ginger and chili in julienne<br />
heat oil and toss ginger and chili quickly<br />
Add blackbeans, stir for another minute<br />
Add all th other ingredients and bring to the boil<br />
<br />
Blanch the aspargus<br />
Heat oil and toss sliced shiitake mushrooms<br />
Add eggs and stir quickly to form and omelette<br />
When half cooked add some asparagus in the middle<br />
Finish the cooking gently<br />
Roll the omelette<br />
Plate the omelette in a deep plate<br />
Pour some broth on it<br />
Garnish with pickled cucumabers and bean sprouts<br />
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Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com0tag:blogger.com,1999:blog-2687853349214327450.post-3403063088359801792014-10-05T06:10:00.001+01:002014-10-05T06:10:08.187+01:00Brunch: Scallops, Chorizo and fried Eggs<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-5T3Qa2bsheI/VDDQmWXc6JI/AAAAAAAADJ8/r5jUKaruCe8/s1600/20141001_090447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-5T3Qa2bsheI/VDDQmWXc6JI/AAAAAAAADJ8/r5jUKaruCe8/s1600/20141001_090447.jpg" height="225" width="400" /></a></div>
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Something different for Breakfast, Scallops and Chorizo, something that actually goes really well together. And yes it goes really well for breakfast or a brunch.</div>
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Is it my idea? No it is not so I can't take credit for this brilliant combination. I saw it in the Australian Gourmet Traveller, a magazine that I love since many years and have found a lot of inspiration, so here it is, the credit goes to Australian Gourmet Traveler.......thank you very much</div>
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This dish is part of the new Breakfast menu, and it is already one of the favorite dishes I am happy that it sells well. The breakfast is a lot busier than expected, I thought the guests would still prefer to go to the buffet where we have a huge choice of food, but no, our guests in the pool villas seem to enjoy the tranquility of having breakfast up at Sunset Restaurant</div>
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So without further ado, here is the recipe</div>
</div>
<br />
<b>Recipe</b><br />
1 kg Sour Dough Bread<br />
75 ml (3 oz) EV Olive Oil<br />
<br />
20 ea Eggs<br />
50 ml (2 oz) Oil<br />
50 ml (2 oz) Butter<br />
<br />
400 g (14 oz) Scallops<br />
200 g (7 oz) Chorizo dried<br />
<br />
100 g (3.5 oz) Coriander<br />
Maldon Salt<br />
Pepper black<br />
<br />
<b>Method</b><br />
Cut the bread in 1.5 cm thick slices and toast on both
sides in olive oil<br />
<br />
Heat the oil and butter, fry 2 eggs at the time<br />
<br />
Grill the scallops (2 per person)<br />
Cut the Chorizo in 7 mm cubes and fry till crisp<br />
<br />
Put the fried egg on the toast<br />
Top with the grilled scallops and Chorizo<br />
<br />
Generously garnish with fresh coriander<br />
Sprinkle with freshly ground pepper and Maldon Salt<br />
<br />
Serves 10 friends<br />
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Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com0tag:blogger.com,1999:blog-2687853349214327450.post-10942849070090649262014-10-02T13:16:00.000+01:002014-10-02T13:16:39.729+01:00Breakfast: Potato, Leek and Gruyere Tart with poached egg<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-NbHMvJjHSSk/VC09bTlDSmI/AAAAAAAADJY/P71_k98n_5A/s1600/20141002_091929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NbHMvJjHSSk/VC09bTlDSmI/AAAAAAAADJY/P71_k98n_5A/s1600/20141002_091929.jpg" height="225" width="400" /></a></div>
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Trust me, here in the Maldives we are absolutely rocking. We just opened our new Restaurant Outlet, Marrakesh, now just 2 weeks later we are starting a new a la carte Breakfast outlet. We decided that the guests of our Pool Suites should have something special, after all the Pool Suites cost nearly double of a normal suite. So we decided to have something like an Executive Lounge just for them.</div>
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Here one can have Breakfast in tranquility, sitting outside beside the pool, everything is possible. The best thing is, one does not have to go and choose the goods from the buffet, no, here the buffet comes to the table. Fruit, Cheese, smoked fishes and Pastries are served family style, then the hot breakfast is a la carte.</div>
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The first Breakfast is a delicious Potato, Leek and Gruyere Tart with a poached Egg and Garden Greens. Simply delicious and relatively easy to prepare.</div>
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The Gruyere Tart can actually be made in advance and can be frozen, then you just defrost the Tart and bake it up again.</div>
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Of course you can as well use this dish for a lunch or a brunch..... anything is possible. I always think of Asia where there is no continental Breakfast as we know it, yes there are breakfast dishes, but not like we have in the Western World</div>
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Anyway, let's not talk too much, here is the recipe and enjoy</div>
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<b>Recipe</b></div>
<u>Dough</u><br />
300 g Flour<br />
135 g Butter<br />
6 g Salt<br />
120 ml Water<br />
<br />
<u>Filling </u><br />
150 g Leeks<br />
30 g Onions<br />
10 g Garlic<br />
150 g Potatoes<br />
100 g Gruyere Cheese<br />
120 ml Cream<br />
120 ml Milk<br />
3 ea Eggs<br />
1 g Nutmeg<br />
4 g Salt<br />
2 g Pepper<br />
<br />
<u>Poached Egg</u><br />
10 ea Eggs<br />
1 l Water<br />
50 ml Vinegar<br />
<br />
<u>Garden Greens</u><br />
100 g Mesclun Lettuce<br />
50 g Baby Carrots<br />
50 g Green Asparagus<br />
70 ml EV Olive Oil<br />
30 ml Balsamic Vinegar<br />
<br />
<b>Method</b><br />
Mix all ingredients for the dough quickly<br />
Keep in the fridge at least 2 hours, best overnight<br />
before using<br />
Roll the dough 3 mm thick, cut round discs and put in
Individual quiche forms, punch holes with a fork and freeze<br />
Bake at 180 C straight from the freezer till half baked<br />
<br />
Cut the leeks in small cubes<br />
Cut the onions in brunoise<br />
Chop the garlic finely<br />
Peel the potatoes and boil till soft<br />
Saute the vegetables in butter, add potatoes<br />
Season with salt, pepper and nutmeg<br />
<br />
Beat egg, milk and cream till well mixed<br />
Season withsalt and pepper<br />
<br />
Put the vegetables in the quiches, pour Royale on top<br />
Bake in the oven at 180 C till golden brown and baked<br />
<br />
Bring the water and vinegar to a boil<br />
Take the pan off the heat<br />
Give the water a swirl and add one egg at the time<br />
Poach to your desired cooking temperature<br />
<br />
Plate the tart, put the poached egg on top<br />
Cut the carrots and asparagus in fine slivers<br />
Plate the salad next to the tart and drizzle with oil and vinegar<br />
<br />
Recipe is for 10 friends<br />
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Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com0tag:blogger.com,1999:blog-2687853349214327450.post-84973910687035011302014-09-29T03:32:00.001+01:002014-09-29T03:32:43.893+01:00A taste of Morocco: Potatoes Maekouda<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-IyzIbF6HIK8/VCfJvFtrXRI/AAAAAAAADIw/QAQJ57m3hCg/s1600/20140918_174056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-IyzIbF6HIK8/VCfJvFtrXRI/AAAAAAAADIw/QAQJ57m3hCg/s1600/20140918_174056.jpg" height="225" width="400" /></a></div>
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We have just opened a new restaurant in the hotel, called Marrakesh. and of course being a beautiful city in Morocco, we are serving Moroccan snacks and delicacies together with traditional tea and coffee and of course Shisha.</div>
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The restaurant is absolutely beautiful, being situated next to our Liquid Bar, one can relax on the carpets and sofas, the swimming pool in front, and then of course the waves splashing against the rock, really a relaxing place to be</div>
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<a href="http://1.bp.blogspot.com/-DIMMmABRiCI/VCfJ33f756I/AAAAAAAADJA/HFnvbyqP81U/s1600/20140918_171144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DIMMmABRiCI/VCfJ33f756I/AAAAAAAADJA/HFnvbyqP81U/s1600/20140918_171144.jpg" height="225" width="400" /></a></div>
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<span style="text-align: justify;">When it comes to the food, we went as authentic as possible, our two Moroccan chefs really worked hard to get everything ready on time and after the food tasting, a first evening with all the senior management and a pre-opening cocktail party, we are starting today with being open to our hotel guests.</span></div>
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To make the dish of today is really, really easy. It is basically mashed potatoes flavored with some braised onions, then crumbed and deep fried. Like this you will get a deliciously light interior with the crispy and crunchy outer part</div>
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You can easily do that in advance and freeze, just do the crumbing a la minute, then fry immediately and serve </div>
<br />
<b>Recipe</b><br />
1 kg Potatoes<br />
100 g Onions<br />
10 g Salt<br />
2 g Pepper, white, ground<br />
3 ea Eggs<br />
150 g Panko Crumbs<br />
100 g Flour<br />
<br />
<b>Method</b><br />
Peel the potatoes and boil in salt water till soft<br />
Dry the potatoes in the oven a bit<br />
Put them through a potato masher<br />
Chop the onions finely and fry in olive oil without
color, then mix with the potatoes and season<br />
Form discs of about 50 g each<br />
Beat the eggs<br />
Put potatoes in flour, then eggs, then crumbs<br />
Deep fry and serve immediately<br />
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Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com0tag:blogger.com,1999:blog-2687853349214327450.post-49779507427384727352014-09-21T03:07:00.003+01:002014-09-21T03:07:33.838+01:00Indian Cuisine: Masala Kulcha<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibmGlcyIEqkCd-mAMbKoxKOHN3mwdqsx00dxVIrwc4NwCavvsgM63y_aLjsQidBrd7eCI5Jtof6We8WXk4xyGRqJSAlXktFtWfeBY3iokBD2oVD33t0vfK5XDTVVLDp50PI2HZLaHEQEc/s1600/Masala+Kulcha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibmGlcyIEqkCd-mAMbKoxKOHN3mwdqsx00dxVIrwc4NwCavvsgM63y_aLjsQidBrd7eCI5Jtof6We8WXk4xyGRqJSAlXktFtWfeBY3iokBD2oVD33t0vfK5XDTVVLDp50PI2HZLaHEQEc/s1600/Masala+Kulcha.jpg" height="215" width="400" /></a></div>
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Today we have another Indian Recipe of a dish we serve in our Vegetarian Restaurant, Masala Kulcha, the Indian breads which are baked in an oven, or Tandoor. To work on a Tandoor takes a lot of stamina, the heat is absolutely excruciating and then to "glue" the bread on the side of the Tandoor....is just really really burning hot. Trust me, I have put my hand and arm in a Tandoor and all my hairs on my fore arm where singed off.....</div>
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So I have my utmost respect for the chefs working on the Tandoor and what they do is absolutely delicious, but why would I give a recipe that requires a Tandoor? Because you can do it in your oven as well....maybe not as perfect, but try it, because you will see it does work.</div>
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<a href="http://2.bp.blogspot.com/-_namz_7BGLI/VBhWa1utLYI/AAAAAAAADIU/Ih0WYra3Cvw/s1600/20140910_172818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_namz_7BGLI/VBhWa1utLYI/AAAAAAAADIU/Ih0WYra3Cvw/s1600/20140910_172818.jpg" height="225" width="400" /></a></div>
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It is just really important that to oven is very, very hot, I mean burning hot. The you put your baking tray in the oven, making sure it gets piping hot as well. The you take the dough, pull it a bit and then you slap it around with your hands, a bit like a Pizzaiolo does, just your dough is like a miniature Pizza Dough</div>
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<br /></div>
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Then you bast it quickly with some Ghee, which is simply clarified butter, add the chopped herbs and you bake it quickly. It might not be perfect, but I am sure you will get a good result.</div>
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When it comes to the topping of the breads, be creative, garlic goes well, plain is always delicious, or add ground pepper and spices!</div>
<br />
<b>Ingredients</b><br />
Plain Flour- 500-600g<br />
Oil- 3tbsp<br />
Yogurt- 1 cup (lukewarm)<br />
Sugar-1tsp<br />
Yeast- 1 ½ tsp<br />
Baking Powder- ½ tsp<br />
Salt- To taste<br />
Chopped onion<br />
Chopped chilli<br />
Chopped ginger<br />
Onion seeds<br />
<br />
<b>Method </b><br />
Take the flour in a large bowl.<br />
Add the yogurt, milk, sugar, baking powder, 1 tbsp oil and some salt to it.<br />
Now add some water and the yeast to the same mixture.<br />
Prepare a dough and leave it to rest for at least two hours.<br />
Now take the dough and make small balls out of it.<br />
Roll it out thinly and slap the dough between your hands a bit like a mini Pizza<br />
Stuck all the chopped masala on top of small ball, with touch of oil<br />
Cook in tandoor or in the hot oven and serve hot with applying salted ghee.
<br />
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<a href="http://2.bp.blogspot.com/-NSi4oJjnwxw/VBhWcSwVGJI/AAAAAAAADIc/Wh0XSHM4y44/s1600/20140910_172651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-NSi4oJjnwxw/VBhWcSwVGJI/AAAAAAAADIc/Wh0XSHM4y44/s1600/20140910_172651.jpg" height="400" width="225" /></a></div>
</div>
Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com2tag:blogger.com,1999:blog-2687853349214327450.post-29541513585172009882014-09-13T13:12:00.000+01:002014-09-13T13:12:20.007+01:00Vegan Cuisine: Punjabi Samosa<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-KxMtnDNKg64/VBQzwtJ3ouI/AAAAAAAADH8/zW7B_74NRNI/s1600/Punjabi%2BSamosa%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-KxMtnDNKg64/VBQzwtJ3ouI/AAAAAAAADH8/zW7B_74NRNI/s1600/Punjabi%2BSamosa%2B2.jpg" height="225" width="400" /></a></div>
<div style="text-align: justify;">
Yes we are going Vegan for a change, but in a way that it is amazingly tasty and anyone would enjoy it, not just Vegans.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
OK, I have to admit that I usually use Ghee (clarified butter) and a little yogurt in the dough but it is easily left away and as tasty as if one uses Ghee. One can as well substitute with Soy Milk</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
There is a lot of Indian Vegan Cuisine, it is amazing to see the range of vegetarian and vegan dishes cooked in India. So we have brought some of it in our Restaurant called Just Veg.......as the name says, we do only serve vegetarian cuisine there and even in the kitchen, no meat of fish will be prepared.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Just Veg is the first and only Vegetarian Restaurant in Maldives and is part of the All-Inclusive Plan of Atmosphere Kanifushi, a relatively new hotel that is not even one year old. But the restaurant has already fetched honors in England when it was voted one of the top 10 restaurants in Maldives by Travelogy, a top Travel Agency in the UK, and something that we are very proud of.</div>
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<br /></div>
<div style="text-align: justify;">
Towards the end of the month we will get a Guest chef here, I am not telling you much yet, but yes he has a Michelin Star, he comes from Milano, Italy and the restaurant is Vegetarian.....not many of them have a Michelin star</div>
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<a href="http://2.bp.blogspot.com/-Z448Zd-Trk0/VBQzpnR5unI/AAAAAAAADH0/3qS6Ct3clwA/s1600/Punjabi%2BSamosa%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Z448Zd-Trk0/VBQzpnR5unI/AAAAAAAADH0/3qS6Ct3clwA/s1600/Punjabi%2BSamosa%2B1.jpg" height="400" width="225" /></a></div>
<b>Ingredients</b><br />
1 cup All-purpose flour<br />
1/2 cup Vegetable Oil<br />
1/2 tsp Carom Seeds<br />
Warm Water as required<br />
Salt to taste<br />
<br />
For Stuffing:<br />
500 gm Potatoes - Boiled, Peeled and Mashed<br />
1 tsp Cumin Seeds<br />
2 tsp Ginger Finely Chopped<br />
2 tsp Green Chili Finely Chopped<br />
1/2 cup Onion Finely Chopped<br />
½ tbsp Red Chili Powder<br />
2 tbsp Fried Cashew Nuts - Finely Chopped<br />
1 tbsp Garam Masala<br />
1 tbsp Fresh Coriander Leaves<br />
½ cup Green Peas, Boiled
½ tbsp<br />
Dry Mango Powder<br />
1 tbsp Oil<br />
<br />
Oil for deep frying<br />
Salt to taste<br />
<br />
<b>Method</b><br />
Take a bowl. Add flour, salt, carom seeds, oil and mix well.<br />
Knead a firm dough using warm water
Heat oil in a pan.<br />
Add cumin seeds when its splutter add ginger, green chili, onion and sauté for 3-4 minutes<br />
Add red chili powder, garam masala, salt, dry mango powder, peas and mix well<br />
Add mashed potatoes and cook for 4-5 minutes on medium heat<br />
Add fresh coriander, fried cashew nuts and mix well. Keep aside<br />
Take one lemon size dough and spread into a thin circle.<br />
Cut it into half and make a cone of half circle with the help of water<br />
Take a some portion of potato filling and place it in the middle of cone and close the cone with the help of water<br />
Heat oil in a pan and deep fry samosa on medium heat.<br />
Serve hot</div>
Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com3tag:blogger.com,1999:blog-2687853349214327450.post-37684182504974981042014-09-07T07:05:00.002+01:002014-09-07T07:05:15.960+01:00Reef Fish on Zucchini, Red Capsicum Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-8XUeLgaYZSI/VAu1CVnVzkI/AAAAAAAADG8/zPRNVmufYjQ/s1600/20140904_181622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8XUeLgaYZSI/VAu1CVnVzkI/AAAAAAAADG8/zPRNVmufYjQ/s1600/20140904_181622.jpg" height="225" width="400" /></a></div>
Just a quick light dish for lunch, I put the dish on the buffet but it goes perfectly well as a light lunch, it is filling, looking good on the plate and has no starch, so we can cut a bit on the carbs.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Reef fish for me is the obvious choice as I get it around 3 times a week fresh from the fishermen, often I get fresh Tuna as well, so fresh that we use it straight for Sashimi, what a dream. But we are not talking about Sashimi today, we are talking a nice Mediterranean dish.</div>
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<a href="http://4.bp.blogspot.com/-cCPZNDzeB9U/VAu1NEHWjsI/AAAAAAAADHE/LhmjZPBFoHQ/s1600/20140904_175334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cCPZNDzeB9U/VAu1NEHWjsI/AAAAAAAADHE/LhmjZPBFoHQ/s1600/20140904_175334.jpg" height="225" width="400" /></a></div>
<div style="text-align: justify;">
By the way, did you know that all the fish in Maldives is caught by line? No nets are allowed for the fishing so the Eco Balance is still there, OK, not like 50 years ago, but at least it is not too over fished. Except the Lobster, unfortunately the consumption is too high and there is less and less lobster available, but it is really good to know that the fishermen are taking care of the environment with the way they are fishing</div>
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<a href="http://4.bp.blogspot.com/-T34wVoiYO8E/VAu1eboUhXI/AAAAAAAADHM/_3JK35OljS0/s1600/20140904_175535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-T34wVoiYO8E/VAu1eboUhXI/AAAAAAAADHM/_3JK35OljS0/s1600/20140904_175535.jpg" height="225" width="400" /></a></div>
<div style="text-align: justify;">
The Capsicum sauce is most probably the one part of the recipe that takes the longest to cook, but I usually make enough and then freeze it as it is so versatile and can be used in anything, I even make salad dressings with it. All you do is take the red peppers, cut the pips and the green out and simmer in water with a little salt till they are very soft.. By then the water has reduces to about half. Then I simply blend it, strain it through a fine mesh sieve and put it back in the pan. The I blend it up with some really good olive oil, season and finish</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-OSEcw2bgRNI/VAu11MzfXII/AAAAAAAADHU/Km-W_X0GTk4/s1600/20140904_180028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-OSEcw2bgRNI/VAu11MzfXII/AAAAAAAADHU/Km-W_X0GTk4/s1600/20140904_180028.jpg" height="225" width="400" /></a></div>
<div style="text-align: justify;">
If I want to freeze the sauce, I just leave the olive oil away and freeze it pure, like that I can just take what I need and blend up with the oil.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The Zucchini are simply cut in slices, then I rub them in olive oil (really good olive oil), salt and coarse pepper. As for the salt, I like to use a coarse salt like the Maldon Sea Salt. The I make sure I have some fresh Thyme and a bit garlic, finely sliced.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-STswDgk6HEY/VAu2FFB89-I/AAAAAAAADHc/j96WdVtt39Q/s1600/20140904_181632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-STswDgk6HEY/VAu2FFB89-I/AAAAAAAADHc/j96WdVtt39Q/s1600/20140904_181632.jpg" height="225" width="400" /></a></div>
<div style="text-align: justify;">
I just quickly grill the Zucchini and keep them warm while I fry the fish in olive oil, or simply grill it.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The plating is great and honestly, it is not much work at all, but the dish will make your family happy or your guest say wow.......</div>
<br />
Recipe for 10 friends<br />
<br />
2 kg Reef Fish<br />
800 g Zucchini<br />
50 ml Olive oil<br />
10 g Salt<br />
5 g Pepper<br />
5 Twigs Thyme<br />
<br />
700 g Capsicum red<br />
10 g Garlic<br />
100 g Onions<br />
6 g Salt<br />
3 g Pepper<br />
100 ml Olive oil<br />
<br />
<b>Method</b><br />
Clean the capsicum, making sure no pips are left<br />
Peel onion and garlic and cut in small pieces<br />
Combine in a pot and add water till nearly covered<br />
Season with salt and pepper, bring to the boil<br />
Simmer till very soft, blend and strain<br />
<br />
Cut the zucchini in 1 cm thick slices<br />
Season with olive oil salt, pepper and thyme<br />
Fry on both sides till golden brown<br />
<br />
Season the fish and pan fry or grill with olive oil
<br />
Just before serving mix up the capsicum sauce with
olive oil to give it a smooth consistency<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-M3CPz3MDET0/VAu2KUq4S3I/AAAAAAAADHk/sT5txbovFUc/s1600/20140904_181646.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-M3CPz3MDET0/VAu2KUq4S3I/AAAAAAAADHk/sT5txbovFUc/s1600/20140904_181646.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dish on the buffet</td></tr>
</tbody></table>
</div>
Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com0tag:blogger.com,1999:blog-2687853349214327450.post-51008522298177982242014-09-02T02:36:00.000+01:002014-09-02T02:36:41.554+01:00Beef Tartar with Salmon Roe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-iHdCTVFN0Fk/VAUdP7lJ4MI/AAAAAAAADGs/9__G-wogmZ4/s1600/IMG_3244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-iHdCTVFN0Fk/VAUdP7lJ4MI/AAAAAAAADGs/9__G-wogmZ4/s1600/IMG_3244.JPG" height="400" width="266" /></a></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
I always feel that Amuses or Amuse Bouche are such an
important part of a meal. It is the business card from the kitchen, the little
surprise that gets the guests going, the start of a great meal.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
As the name says it already the Amuse Bouche is a bit like a
teaser to the taste buts, the preview of things to come. I have eaten in some
of the best restaurants in France where the kitchen would serve even an Amuse
for the desserts, the pastry liking to show off as well.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
The beef tartar is actually a very easy to make amuse. At
the same time it is a dish I would only eat in a reputable restaurant as it has
its dangers when eating raw meat. It really has to be super fresh and the
hygienic conditions in the kitchen have to be top</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
I like to mix in some different flavors so this time I added
some salmon roe and crème fraiche. All together it is a lovely experience of
the meat flavors, the saltiness of the roe and the creaminess of the crème
fraiche</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Here is the recipe for 4 friends (starter portion)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
320 g Beef fillet or any other lean and tender cut</div>
<div class="MsoNormal">
50 g Onions</div>
<div class="MsoNormal">
10 g Garlic</div>
<div class="MsoNormal">
25 g Spring onions</div>
<div class="MsoNormal">
10 g Mustard (Moutarde de Meaux)</div>
<div class="MsoNormal">
Salt</div>
<div class="MsoNormal">
Pepper</div>
<div class="MsoNormal">
10 ml Olive oil</div>
<div class="MsoNormal">
60 g Salmon Roe</div>
<div class="MsoNormal">
40 g Crème Fraiche</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cut the meat in very fine cubes, I prefer it like this as
you have more texture to the dish.</div>
<div class="MsoNormal">
Chop the onions and garlic very fine</div>
<div class="MsoNormal">
Cut the spring onions</div>
<div class="MsoNormal">
Mix the meat with all ingredients except the roe and crème
fraiche</div>
<div class="MsoNormal">
Season to taste</div>
<div class="MsoNormal">
Plate the tartar in small rings</div>
<div class="MsoNormal">
Garnish with roe and crème fraiche</div>
<div class="MsoNormal">
Optionally garnish the tartar with a sweet potato chip and or a small salad</div>
<br />
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<a href="http://3.bp.blogspot.com/-Hn67SSfViIg/VAUdIGOxp_I/AAAAAAAADGk/4sev--a__IQ/s1600/IMG_3243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Hn67SSfViIg/VAUdIGOxp_I/AAAAAAAADGk/4sev--a__IQ/s1600/IMG_3243.JPG" height="266" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com0tag:blogger.com,1999:blog-2687853349214327450.post-32712587796228848612014-08-24T04:59:00.000+01:002014-08-24T04:59:59.614+01:00Sunday Brunch at the Peninsula in Makati<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-kgdkUQND9rc/U_Sz9K6gtUI/AAAAAAAADEI/rsA7AU_BiyU/s1600/20140713_120044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kgdkUQND9rc/U_Sz9K6gtUI/AAAAAAAADEI/rsA7AU_BiyU/s1600/20140713_120044.jpg" height="640" width="360" /></a></div>
<div style="text-align: justify;">
Sometimes you have to treat yourself to something very special, something like a Sunday Brunch at The Peninsula in Makati, Manila. There are of course many great places to have a Brunch, but we thought to start with the Peninsula.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-WzNpPc5np-M/U_S0ScI7YGI/AAAAAAAADEY/UjWL5cvP9hs/s1600/20140713_120017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-WzNpPc5np-M/U_S0ScI7YGI/AAAAAAAADEY/UjWL5cvP9hs/s1600/20140713_120017.jpg" height="225" width="400" /></a></div>
<div style="text-align: justify;">
The hotel is already impressive but what impressed me most was that when we drove into the garage, the security came immediately as our car was too high, they guided us in a special parking slot that we could after our Brunch drive out again the same way......which we did and they made sure nobody would drive down while we are on the "wrong" road......now that is service and friendliness, the Brunch already started really good.</div>
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<a href="http://4.bp.blogspot.com/-47qkn-2sTnE/U_S0a1dRdtI/AAAAAAAADEk/rvUNrLyQs74/s1600/20140713_113934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-47qkn-2sTnE/U_S0a1dRdtI/AAAAAAAADEk/rvUNrLyQs74/s1600/20140713_113934.jpg" height="225" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-5JNLKDkfVTU/U_S03mx38gI/AAAAAAAADFA/jBjWHpQcOe0/s1600/20140713_115854.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5JNLKDkfVTU/U_S03mx38gI/AAAAAAAADFA/jBjWHpQcOe0/s1600/20140713_115854.jpg" height="225" width="400" /></a></div>
<div style="text-align: justify;">
We were a little early so had time to browse through hotel, shopping is not great and sort of done like an after thought.....but there is a small pastry shop with home baked goods, yummy that is for sure.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rXmjlcrGIlU/U_S0ArROjvI/AAAAAAAADEQ/Q7NcHgqL7p4/s1600/20140713_113853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-rXmjlcrGIlU/U_S0ArROjvI/AAAAAAAADEQ/Q7NcHgqL7p4/s1600/20140713_113853.jpg" height="400" width="225" /></a></div>
<div style="text-align: justify;">
While browsing we walked into the most amazing cupcake trolley and they had these little lollipops....chocolate pralines on stick, just amazing</div>
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<a href="http://3.bp.blogspot.com/-QKTM6qjBzpA/U_S0apDTW6I/AAAAAAAADEg/WBi-j3wIdTQ/s1600/20140713_120452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-QKTM6qjBzpA/U_S0apDTW6I/AAAAAAAADEg/WBi-j3wIdTQ/s1600/20140713_120452.jpg" height="225" width="400" /></a></div>
<div style="text-align: justify;">
The buffet is huge, the choice is amazing. It actually spreads over 2 restaurants, one having the more traditional Asian and Filipino dishes and the other the more continental, international dishes</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-kee1AstXJHc/U_S0rUIAofI/AAAAAAAADEw/qmmm4y5i-Cg/s1600/20140713_120655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kee1AstXJHc/U_S0rUIAofI/AAAAAAAADEw/qmmm4y5i-Cg/s1600/20140713_120655.jpg" height="180" width="320" /></a></div>
<div style="text-align: justify;">
There are plenty of action station, the chefs are busy at work, but at the same time looking well after the guests. They still have time to explain the food and chat to the guests.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-H6jF4rXoExE/U_S0yFAd-hI/AAAAAAAADE4/UiKe_oTGhco/s1600/20140713_120534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-H6jF4rXoExE/U_S0yFAd-hI/AAAAAAAADE4/UiKe_oTGhco/s1600/20140713_120534.jpg" height="180" width="320" /></a></div>
<div style="text-align: justify;">
The Pizza Station is another highlight, there is not just the normal Pizza but a sweet one as well and it looked absolutely delicious</div>
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<a href="http://1.bp.blogspot.com/-9EwfqeokDfk/U_S1CxvJDLI/AAAAAAAADFI/HnEQ9_gEO68/s1600/20140713_120422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9EwfqeokDfk/U_S1CxvJDLI/AAAAAAAADFI/HnEQ9_gEO68/s1600/20140713_120422.jpg" height="180" width="320" /></a></div>
<div style="text-align: justify;">
Eating Brunch is a long and slow affair. You don't go there to have a quick bite to eat, no; you want to take your time and sample a bit of everything. I started with some continental cold meats, Oysters and smoked Salmon, all was of top quality, the cold meat on the photo is Bresaula, one of my absolute favorites!!!! It comes from the Valtellina region and is air dried beef.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lG441wIYRkg/U_S2UEGyufI/AAAAAAAADGA/VWg1V3ymQ7o/s1600/20140713_121243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lG441wIYRkg/U_S2UEGyufI/AAAAAAAADGA/VWg1V3ymQ7o/s1600/20140713_121243.jpg" height="225" width="400" /></a></div>
<div style="text-align: justify;">
Then I went on to try the Sashimi. There is a swell Sushi, but for me the rice fills my tummy too fast, so I skipped the Sushi. Sashimi was delicious with really fresh Tuna and Salmon</div>
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<a href="http://2.bp.blogspot.com/-Bu7Rdq4pr9w/U_S1Rh09F1I/AAAAAAAADFQ/sn4fpa33URM/s1600/20140713_122449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Bu7Rdq4pr9w/U_S1Rh09F1I/AAAAAAAADFQ/sn4fpa33URM/s1600/20140713_122449.jpg" height="180" width="320" /></a></div>
Then a main course, roast Prime Rib was so juicy and tender and a little Pork Belly, nice and crispy.<br />
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<a href="http://2.bp.blogspot.com/-reux_0Rvs9g/U_S1gVXjbVI/AAAAAAAADFY/MKcuOp-AVMM/s1600/20140713_123806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-reux_0Rvs9g/U_S1gVXjbVI/AAAAAAAADFY/MKcuOp-AVMM/s1600/20140713_123806.jpg" height="180" width="320" /></a></div>
Then a bit of Tempura, Calamari were tender and overall great and crispy<br />
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<a href="http://4.bp.blogspot.com/-lrIhA8qeUYs/U_S1pYEbllI/AAAAAAAADFg/-dBXIiqSQxs/s1600/20140713_125408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lrIhA8qeUYs/U_S1pYEbllI/AAAAAAAADFg/-dBXIiqSQxs/s1600/20140713_125408.jpg" height="320" width="180" /></a></div>
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No meal is complete with some cheese. I love cheese but have to say that the cheese selection was a bit disappointing. Never mind, it was still nice and the Croissant was fantastic. I love a good Croissant with a bit Brie</div>
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<a href="http://2.bp.blogspot.com/-MOAxUq4S5vU/U_S17sVLpYI/AAAAAAAADFo/cObJRL8HE10/s1600/20140713_125732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-MOAxUq4S5vU/U_S17sVLpYI/AAAAAAAADFo/cObJRL8HE10/s1600/20140713_125732.jpg" height="180" width="320" /></a></div>
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And then of course the desserts. I do have a sweet tooth and must say that I could have gone wild and have a lot more, but after all the great food I already had, I think I would have popped</div>
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<a href="http://2.bp.blogspot.com/-NXiz0X4F8Pc/U_S2EHGBoYI/AAAAAAAADFw/FBrN0mDPKRg/s1600/20140713_130825.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-NXiz0X4F8Pc/U_S2EHGBoYI/AAAAAAAADFw/FBrN0mDPKRg/s1600/20140713_130825.jpg" height="180" width="320" /></a></div>
There was still a little space, so I did go for seconds.....with a lovely cup of coffee, the Berry Panna Cotta was super light and delicious<br />
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<a href="http://1.bp.blogspot.com/-MJk8qvpZLVM/U_S2KszZ0SI/AAAAAAAADF4/TULurKHKh9k/s1600/20140713_130908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-MJk8qvpZLVM/U_S2KszZ0SI/AAAAAAAADF4/TULurKHKh9k/s1600/20140713_130908.jpg" height="320" width="180" /></a></div>
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So overall it was amazing. If you go, take the Champagne Brunch package, then you can wash down the delicacies with Moet et Chandon, something that is hard to beat. </div>
</div>
Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com0tag:blogger.com,1999:blog-2687853349214327450.post-42468633730686981702014-08-20T05:29:00.000+01:002014-08-20T05:29:57.838+01:00Spaetzle, the German Dumpling<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-uctmByosULs/U_QFCb4H8yI/AAAAAAAADDg/Qf5cXFT74G4/s1600/20140818_125845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uctmByosULs/U_QFCb4H8yI/AAAAAAAADDg/Qf5cXFT74G4/s1600/20140818_125845.jpg" height="225" width="400" /></a></div>
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Yes we cook something German.....no not just German, we do it of course in Switzerland too and it can as well be found in Austria, but the name Spaetzle is from Germany, southern Germany.</div>
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The big difference between the German and the Swiss variety is mainly the shape. Everything else is the same. The main ingredients are Flour, Eggs, Milk, Nutmeg and a bit Salt and Pepper. OK, the batter of the German variety is slightly thinner as it has to be "scratched of a board into the boiling Salt Water whereas the Swiss version is a little thicker and more round. That is why we call it in Switzerland "Chnoepfli".</div>
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<a href="http://3.bp.blogspot.com/-NrEsGKG4SqQ/U_QFTWf-KEI/AAAAAAAADDo/IhZHubSt5Lk/s1600/20140818_123642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NrEsGKG4SqQ/U_QFTWf-KEI/AAAAAAAADDo/IhZHubSt5Lk/s1600/20140818_123642.jpg" height="225" width="400" /></a></div>
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How to pronounce that funny word? Very simple, the Ch stands for clearing your throat, yes you heard right, the ch sounds like you are clearing your throat, the oe or ö is a bit pronounced like the u in burp..... so let me not go further into the pronunciation of this funny dumpling.....which actually mean "little button" in good old English because it is round like a button</div>
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The preparation is actually very simple, just mix all ingredients quickly together, don't add all the milk from the beginning as you don't want the batter too thin and then you have to beat it. Yes you heard right again, you have to beat the batter till your arms are sore and the batter has big bubbles. Sounds strange I know but you will see what I mean when you do it......if your arms are not too sore before the bubbles come.</div>
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It looks like this is quite a violent blog, burping, clearing throats, beating batter....but trust me it is all worth it. The Dumplings are delicious and you can make them in all sorts of variations. The recipe I give you today is actually one with Rocket in it. It gives a lovely flavor and looks really sexy.<br />
<br />
So here is the Recipe<br />
<br />
<b>Recipe</b><br />
500 g (1.1 lbs) Flour<br />
40 g (2 oz) Butter<br />
4 Each Eggs<br />
200 ml (0.2 qrt) Milk<br />
1 Punnet or 125 g (5 oz) Rocket fresh<br />
5 g Salt<br />
2 g Nutmeg<br />
<br />
<b>Method</b><br />
Blend the eggs with the Rocket till the Rocket is nice and fine<br />
Sieve the flour<br />
Mix all ingredients except the butter with the flour<br />
Beat the dough with your hand until the dough has blisters<br />
The dough must be smooth and slightly runny<br />
Scrape the batter off a cutting board in boiling salt water<br />
As soon the the dumplings come to the top, skim them off and put in iced water<br />
Strain the water off<br />
Heat the butter till slightly noisette, add the Spaetzle<br />
Fry without color and season to taste<br />
<br />
Goes perfectly well with Goulash<br />
<br />
One can add Rocket, Spinach, Wild Mushroom flour
or Tomato Paste to flavor the Spätzle<br />
<br />
This recipe makes enough for 10 friends<br />
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Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com0tag:blogger.com,1999:blog-2687853349214327450.post-76631811494041752752014-08-15T13:20:00.000+01:002014-08-15T13:20:27.699+01:00Hungarian Goulash<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-04QPYXb1xy0/U-314eFqlpI/AAAAAAAADDQ/JoJfwcrzS0I/s1600/20140812_115404.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-04QPYXb1xy0/U-314eFqlpI/AAAAAAAADDQ/JoJfwcrzS0I/s1600/20140812_115404.jpg" height="225" width="400" /></a></div>
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After all the travelling I am cooking again, yes and there is a lot to come. I will cook a lot of basic and simple dishes like the one we talk about in this Blog. The Goulash.</div>
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It can be an absolutely beautiful dish if properly cooked. One part that is really important is the onions. One uses a lot of onions. They don't just give a beautiful flavor, but thicken the sauce nicely too. At the end we add potatoes and because they cook in the sauce they are taking up all the flavor.</div>
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<a href="http://3.bp.blogspot.com/-EolHenN-GZc/U-31KUpDifI/AAAAAAAADC4/7So9Vpvvy7A/s1600/20140812_091820.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-EolHenN-GZc/U-31KUpDifI/AAAAAAAADC4/7So9Vpvvy7A/s1600/20140812_091820.jpg" height="225" width="400" /></a></div>
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The difference here compared to other stews is that the meat does not get browned, either do the onions. Everything is cooked without giving color but as you can see on the first photo, the color at the end is still great. I have not added any stock to it. With the slow cooking and adding the salt at the beginning, all the juices from the onions and meat will come out and then the meat is braising slowly in its own juices.</div>
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As a spice we add a little bay leaves and of course caraway seeds. They are really important because they give a wonderful new level to the dish, something that makes your Goulash different and at the same time more original. Just be careful that you don't add too much to the dish.</div>
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What I find amazing cooking here in Maldives is that I am constantly exposed to Indian and Sri-Lankan cooking. Especially in Indian cuisine one finds often the gravy which is based on onions and like with the Goulash onions, it thickens the dish apart from giving it a lot of flavors. So even these two cuisines are so different in many ways....there are some similarities.</div>
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<a href="http://1.bp.blogspot.com/-gQyrTstp5uE/U-30vv9_aqI/AAAAAAAADCo/tNJSahB8w9w/s1600/20140812_092545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-gQyrTstp5uE/U-30vv9_aqI/AAAAAAAADCo/tNJSahB8w9w/s1600/20140812_092545.jpg" height="225" width="400" /></a></div>
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So try it out, the recipe is really simple and try to buy a lower cut of the beef, something from the leg that needs long cooking. There the meat has much more flavor which will add to the dish. Just take your time with cooking, it really has to simmer very slowly and would actually work well if cooked in the oven</div>
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So here is the recipe which is enough for 10 friends, because like this you can freeze some if you have less over for dinner</div>
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<a href="http://3.bp.blogspot.com/-Q5Cilf9wJAk/U-31GnEgsTI/AAAAAAAADCw/jZ7P71UY3f0/s1600/20140812_092648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Q5Cilf9wJAk/U-31GnEgsTI/AAAAAAAADCw/jZ7P71UY3f0/s1600/20140812_092648.jpg" height="225" width="400" /></a></div>
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<b>Recipe</b></div>
<div style="text-align: justify;">
1.5 kg (2,5 lbs) Beef cubes</div>
<div style="text-align: justify;">
750 (1,5 lbs) g Onion</div>
<div style="text-align: justify;">
75 ml (3 oz) Oil</div>
<div style="text-align: justify;">
400 g (1 lbs) Red Peppers</div>
<div style="text-align: justify;">
400 g (1 lbs) Tomatoes</div>
<div style="text-align: justify;">
60 g (2 oz) Sweet Paprika powder</div>
<div style="text-align: justify;">
8 g (0.3 oz) Caraway seeds</div>
<div style="text-align: justify;">
2 ea Bay leaves</div>
<div style="text-align: justify;">
15 g (o,5 oz) Salt</div>
<div style="text-align: justify;">
Pepper</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Method</b></div>
<div style="text-align: justify;">
Cut the beef in 30 g cubes</div>
<div style="text-align: justify;">
Cut the onions in a fine julienne</div>
<div style="text-align: justify;">
Sweat the onions in the hot oil</div>
<div style="text-align: justify;">
Add the beef cubes and sweat at low heat</div>
<div style="text-align: justify;">
Add all the spices, red peppers and tomatoes</div>
<div style="text-align: justify;">
Stir well then simmer with the lid for 1.5 hours or till the meat is starting to get tender</div>
<div style="text-align: justify;">
Add the potatoes which are cut in 1 cm cubes</div>
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Simmer till all is soft but the potatoes are still whole</div>
<div style="text-align: justify;">
Season to taste</div>
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Serve with homemade Spaetzle</div>
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Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com0tag:blogger.com,1999:blog-2687853349214327450.post-67386442249199941712014-08-08T11:50:00.000+01:002014-08-08T11:50:00.052+01:00It's more fun in Philippines: Hoyop Hoyopan Caves<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-97RdHFEFmKU/U-SjZogUwOI/AAAAAAAADAo/ytRSXJCpJf8/s1600/IMG_3346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-97RdHFEFmKU/U-SjZogUwOI/AAAAAAAADAo/ytRSXJCpJf8/s1600/IMG_3346.JPG" height="266" width="400" /></a></div>
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This is not the first time I write about caves here in
Philippines, I like caves and wherever I see caves and go and see them. Last
time I wrote about the Calao caves in an earlier blog but let me tell you, the
Hoyop-Hoyopan Caves are a lot better.</div>
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The main difference is that the Hoyop-Hoyopan Caves are
still alive. One can see the Stalactites and Stalagmites still growing which is
amazing. Then there is a lovely tour going around the caves.</div>
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The caves have been used by the local population as a
shelter, even now when there is a big Cyclone coming, the local population
would find shelter in the caves. But the locals are not the first ones using
the caves, there is evidence that 10’000 Years ago the caves have already been used
by the first settles in the region.</div>
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<div style="text-align: justify;">
The tour is really nice and at the end it gets a little tight, one has to squeeze through a tight, narrow opening, I guess I was already at the limit to fit through. Then one gets out of the cave and can see towards Mount Mayon....and with clear weather one can see the volcano.</div>
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Going back even further, one can still see some of the
corals left which proves that originally the caves where actually under water</div>
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I have to admit, it would have been great to have a more
knowledgeable guide, not that our guide was bad, he really tried his best, but
I just like to hear a lot of facts too, how old, what stones and so on, but at
least the guide gave a lot of the recent history of the caves</div>
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<a href="http://2.bp.blogspot.com/-bxuMC3D8UYw/U-SjaBNqtEI/AAAAAAAADA4/DszYQwlt66w/s1600/IMG_3354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-bxuMC3D8UYw/U-SjaBNqtEI/AAAAAAAADA4/DszYQwlt66w/s1600/IMG_3354.JPG" height="266" width="400" /></a></div>
<div style="text-align: justify;">
As usual, it is a bit difficult to find the caves, best to have
a GPS a put the name in, and then the drive is very easy. The caves are quite
high up in the hills one has even a good view onto Mount Mayon, so while
staying in Legazpi, I think it is a must
to visit these Caves up here in the hills.</div>
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<br /></div>
<div style="text-align: justify;">
The caves ore on private property, so there is an entrance and a parking fee, but both are not very high. As soon as a car comes on the parking there are a couple of souvenir stores opening...nothing special but some nice little souvenirs are for sale</div>
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<a href="http://2.bp.blogspot.com/-pc6ASGRju8I/U-SjgHh_fZI/AAAAAAAADBA/kB0QKm9x8g0/s1600/IMG_3358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-pc6ASGRju8I/U-SjgHh_fZI/AAAAAAAADBA/kB0QKm9x8g0/s1600/IMG_3358.JPG" height="266" width="400" /></a></div>
<div style="text-align: justify;">
While I am on the topic of Legazpi, we stayed in a lovely
hotel called <a href="http://www.hotelstellis-legaspi.com/ppc/" target="_blank">St. Ellis</a>. It was very refreshing walking into the hotel, all was
nice and bright, we got a great room to a very reasonable price and tried out
the restaurant which served excellent food. The SPA offered exactly the right
massage I needed after a long day driving, so I can only recommend this hotel.
Again, there is of course a write up I did in Trip Advisor.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-uMFMEVWB6S4/U-Sji-vCGrI/AAAAAAAADBI/b3bcDSKwNKk/s1600/IMG_3365.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-uMFMEVWB6S4/U-Sji-vCGrI/AAAAAAAADBI/b3bcDSKwNKk/s1600/IMG_3365.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork BellyAdobo</td></tr>
</tbody></table>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/12975510613208239144noreply@blogger.com0tag:blogger.com,1999:blog-2687853349214327450.post-26060277084060076782014-08-03T03:39:00.000+01:002014-08-05T13:14:31.360+01:00Its more fun in the Philippines: Mount Mayon<div dir="ltr" style="text-align: left;" trbidi="on">
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The second part of my miniseries to Mount Mayon which is the
most iconic volcano in Philippines. Mt. Mayon is one of the most perfect shaped
cone volcanoes in the world and yes it is still very active even so when we
were there it was not just very quiet, but totally hidden away in the clouds.</div>
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The road to Mt. Mayon from us is a very long one, not just
in Kilometers, but the roads are not the best while we went, there is a lot of
building and upgrading being done at the moment so one has to stop often at red
light. On a positive note, the scenery between Lucena and Naga is absolutely
beautiful, we tremendously enjoyed the drive. Just after Lucena the road has a
diversion with a beautiful curved road, take that one, it is a lot of fun
driving through it I felt like being in the Swiss Alps driving up a pass road.</div>
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Then there is the traffic. It is actually better driving the
good 500 km during the day as at night the visibility is not great and there
are plenty of trucks and buses who seem to prefer driving at night. During the
day there are of course plenty of jeepneys and tricycles</div>
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We stayed over in a town called Naga, there is not much I
can tell you about this town, we only arrived late around 9 PM and looked up a
hotel in Tripadvisor…….which was a bad choice. The room was OK but breakfast
was terrible and the restaurant full of cockroaches, we just left as quickly as
we could. No I won’t tell you the name of the hotel but of course I wrote
something in Tripadvisor….</div>
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So, let me come to the volcano, the one, the famous one…that
we actually didn't see because of the clouds. The best photo opportunities are
from the Cagsawa Ruins. Cagsawa is a town that was founded by the Spanish in
1587 and was totally buried by an eruption on February 1, 1814. Only in the
1930ties the town was excavated and a made into a tourist attraction. Even
today Mt. Mayon is very active and tourists are advised not to go hiking
without a guide. Only 2 month ago some German tourists lost their life while
hiking and walking into a dangerous area with deadly gases</div>
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If one imagines a sunny day, I have to admit, it would be
absolutely stunning, and there are plenty of souvenir stands where one can buy
little memorabilia and food. The volcano is not far away from Legazpi, the next
major town, so Legazpi is actually the best point to stay over. We stayed there
for one night. Unfortunately the mountain was still covered the next day so we
have no choice but come back here in the future again</div>
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There is still more to explore here but more about that in
my next blog.</div>
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