Thursday, 28 February 2013




Flour 200gms
Chilled butter 100gms
Chilled water 30ml


In a bowl, cut flour & butter. Mix with finger tips to resemble white bread crumbs. Now fold in chilled water. Bind together to form dough. Cover & refrigerate for about 30minutes. Roll out the dough, dusting occasionally with flour. Line 8 tart moulds with the rolled out dough. Blind bake at 200°C for about 20 minutes. Demould, pipe in the jam. Serve during tea time, buffets or as a sweet.


Mix fruit jam 100gms
Water 50ml
Vanilla essence 4 drops


On a table top, cream jam till smooth. Transfer to a pan, add the rest of ingredients. Bring to a boil; reduce for a minute or so. Pour into the empty tarts.

Wednesday, 27 February 2013




Flour 200gms
Chilled butter 100gms
Chilled water 30ml


In a bowl, cut flour & butter. Mix with finger tips to resemble white bread crumbs. Now fold in chilled water. Bind together to form dough. Cover & refrigerate for about 30minutes. Roll out the dough, dusting occasionally with flour. Line 8 tart moulds with the rolled out dough. Blind cake at 200°C for about 20 minutes. Demould, pipe in the lemon curd. Serve during tea time, buffets or as a sweet.


Butter 55gms
Icing sugar 115gms
Lime (large) 1nos
Egg 1nos
Lemon yellow color 2drops


Grate the rind of the lemon. Keep aside. Melt butter & sugar over double boiled. Add in lime juice & rind. Remove, add in slightly beaten egg. Mix thoroughly. Return to double boiler; stir with a wooden spoon continuously until the mixture coats the spoon. Cool to a room temperature. Pipe the mixture into the prepared tart shells. Refrigerate to set. Serve.

Sunday, 24 February 2013



·        Vegetable & fruit carvings

·        Ice carving

·        Sugar display

·        Tallow / butter sculpture

·        Salt doughs

·        Thermocol carvings

·        Jelly logo


Refine flour 910gm
Water 480ml
Salt 455gms
Egg wash as required

Method –
Combine the flour & salt. Mix in just enough water to make fairly stiff dough. Roll out to the desired thickness about ¼ inches for most uses & brush the pieces with egg wash & bake at 375° F until the piece have a pleasant light brown colour.

NOTE- When make large piece, check to be sure they are dry enough so that it do not break in the oven also keep the dough.


It is used from 300year but it is outdated because of the popularity that the other non edible food display that has gained over the past few years also the tallow raincid very fast & hence cannot be kept for long time the traditional formula for making tallow culture is as follows:
1.     1/3 animal fat
2.     1/3 paraffin wax
3.     1/3 bee wax

Render pork, lamb or beef & pass through a multi- layer muslin or cheese cloth & set aside.
Over a medium heat melt paraffin wax & bee wax.
Combine all ingredients & stir until thoroughly incorporated pour into non pours & heat resistance container & allow cooling completely at room temperature.

Friday, 22 February 2013



Herb is to continental cooking or western cooking what spices are to Indian food or Indian cuisine. Herbs have been widely used in continental dishes since a very long time and they have the following role to play. They improve flavor & aroma to the dishes as they contain aromatic oil which gets released when the cell walls of the leaf cell break during cooking. Although they do not have much of nutritive value they do help in the process of dissation as they stimulate the release of gastric juices inside the stomach. In some dishes they help in imparting colour to the dish. They are used for decorating the dishes for this use of fresh herb are ideally suitable.


                               I.            FRESH HERBS
                            II.            DRIED HERBS

Ideally herb should be used as much as fresh possible but due to the availability in scares they may also be dried, packed and exported. Herbs can be grown in kitchen garden.

·        The shoots and leaves should be collected from the plant just before they bloom.
·        They should be inspected to see, they are fresh and sound, then they are tied in small bundle and hung up to dry in a warm but not sunny place.
·        After 24 hour paper bag should be tied over them to keep out dust and to help retain colour in their leaves.
·        When sufficiently dry they should break up easily if rub between forefingers or thumb.
·        The leaves have the middle vain removed & they are then passed.
·        The sieved herb must be kept in air tight bottle or tins in order to conserve their flavor & aroma.

1.     BASIL- It is a small leaf with a pungent flavor and sweet aroma. It is used raw or cooked. Tomatoes dishes, sauce or salads & lamb dishes.

2.     BORAGE- This is a plant with furry leaves and blue flavor similar to cucumber when added to vegetable & salad.

3.     CHERVIL It is small neatly shaped leaves with the delicate aromatic flavor. It is best used fresh because of its neat shape. It is employed a great deal for decorating.

4.     CHIVES – this is a bright green member of the onion family resembling a coarse grass. It is a delicate onion flavor. It is invaluable for flavoring salads, horsd`oeuvres, fish, poultry & meat dishes. It is used chopped as a garnish for soups & cooked veg. it should be used fresh.

5.     DIL – It has a feathery green leaves & is used in fish recipes & pickle.

6.     FENNEL – It has a feather green leaves & a slight aniseed flavor & is used for fish sauces, meat dish & salad.

7.     LOVAGE – This leaf has strong celery like flavor used in soup, stew & salad.

8.     MARJORAM – It’s a sweet herb which may be used fresh in salads pork, fish, poultry, cheese , egg and veg dishes & when dried can be used for flavoring soups, sauces, stews & certain stuffing.

9.     OREGANO – This has a flavor & aroma similar to marjoram but stronger used in Italian & Greek style cooking.

10.  PARSLEY – It is probably the most common & has numerous uses for flavoring garnishing and decorating a large variety of dishes. They may also be used for deep fried fish.

11.  ROSEMARY – It has a strong fragrance which should be used sparingly. It is used for flavoring soups, stews, sausages, salads & stuffing. It can also be sprinkled on grills or roasts of meat, poultry, fish & potatoes.

12.  SAGE – It has a strong, bitter, pungent flavor which aids the stomach to digest rich fatty matter & is used for stuffing for duck, goose and pork.

13. TARRAGON – It has a bright green attractive leaves. It is best used fresh particular when decorated chaudfroid dishes. It has a pleasant flavor and is used in bearnaise sauce. 

14. THYME – It is popular herb with the sweet flavor used in both fresh & dried form for fresh juice & stews, stuffing and salad vegetables.

15. FINE HERBS – They are mixture of fresh herbs usually chervil, tarragon, parsley & it is used in classical french cuisine.

Thursday, 21 February 2013




Sea baas fillet 150gms
Lime juice 10ml
Salt to taste
Crushed pepper 4nos
 Dijon mustard ½ tspn
Dill leaves chopped ½ tspn
Olive oil 2 tbspn


Cut fillet into neat supremes. Marinate the fish with salt, pepper, mustard & 1 tbspn olive oil. Leave for 10 minutes. Heat pan, add in oil. Place the fish & seer on both the sides. Sprinkle dill leaves. Turn, when fish leaves the bottom of the pan. Do not overcook. Place over bed of buttered vegetables & hot potato cakes. Arrange salsa around. Garnish with lemon twist.


Diced blanched mushrooms + chopped parsley + diced bell pepper + olive oil + salt & pepper + lemon juice.

Tuesday, 19 February 2013



Potatoes 2kg
Butter 20gms
French beans chopped 100gms
Celery chopped 25gms
Carrots chopped 100gms
Onions chopped 50gms
Dry fenugreek leaves 2gms
Salt to taste
Egg 3nos
Crushed cashew nuts (fried) 50gms
Raisins 50gms
Green peas 50gms
Chopped ginger 20gms
Coriander leaves chopped 20gms
Corn flour 2tbspn
Dry bread crumbs to coat
Oil to fry


Wash potatoes. Prick with a fork. Rub salt. Place on a bed of salt. Bake in a pre-heated oven (180°) for about 1¼ hours. Remove. Cool to room temperature. Peel & mash the potatoes. Shell peas. Boil vegetables separately, applying the principle of boiling vegetables. Drain, squeeze out excess moisture. Melt butter in a pan. Add in ginger & vegetables. Stir for a minute. Add in potatoes, salt, raisins & cashew not. Stir for about 8-10minutes. Add in fenugreek leaves & coriander leaves. Cool the mixture. Add in 1 egg. Mix thoroughly. Divide into individual balls weighing about 60gms each. Prepare a batter of remaining egg & corn flour. Dip the potato balls in the batter (egg wash). Apply bread crumbs & shape into flattened cubes. Deep fry in hot oil until golden brown & crispy. Drain on an absorbent paper. Serve hot as an accompaniment.

Monday, 18 February 2013



Chicken leg 1pc
Chicken stock 250ml
Celery 10gms
Carrots 25gms
White wine 50ml
Peppercorns 4nos
Bay leaf 1nos
Olive oil 20ml
Salt to taste
Mixed herbs 2gms


Debone chicken leg. Flatten the leg with a mallet. Apply salt & mix herbs. Keep aside for 30 minutes. Roll the legs. Secure with tooth picks. Keep aside. Heat oil in a pan. Sear the chicken. Add all the ingredients. Cover & simmer for 15minutes. Uncover, place the chicken legs on vegetables. Remove the toothpicks. Serve with bell pepper sauce.


Bell pepper (red) 1nos
Roasted garlic 2flakes
Olive oil 20ml
Salt to taste
Sugar 2gms


Skewer the bell pepper. Brush with little oil. Put over direct charcoal fire until nicely brown from outside. Put in a bowl. Cover for about 5minutes. Remove the outer roasted skin so that only the flesh part remains. Discard the seeds as well. Puree all the ingredients in a blender & puree.


French beans 25gms
Carrots 50gms
White mushrooms 20gms
Celery 10gm
Rice 100gms
Salt to taste
Stock 175ml
Butter 20gms


Prick, wash & soak rice for 30 minutes. Discard water. Cut all vegetables in neat brunnoise. Melt butter in a rice pot. Add in rice, stir with a wooden spatula for 30seconds. Add in stock & salt. Bring to a boil. When the water level is same as of rice, add in vegetables. Cover & put in a pre-heated oven (180°). Cook for further 15minutes. Stir once more. Serve hot.


Carrots 100gms
Leeks 100gms
Butter 10gms
Mixed herbs dry a pinch
Vegetable stock 50ml
Salt to taste


Peel & cut vegetables into thin batons. Same for leeks. Melt butter in a pan lightly sauté vegetables. Add salt & stock. Sprinkle herbs. Cover & braise in the oven for 15minutes. Remove and serve.

Sunday, 17 February 2013



Carrots 1½ kg
Milk 2 ½ litre
Desi ghee 200gms
Cardamom powder 10gms
Raisins 50gms
Cashew nuts 50gms
Almonds 50gms
Sugar 300gms


Silver leaf 4nos


Wash, peel & grate the carrots. Sliver the almonds. Cook together carrots &milk, stirring continuously. When the liquid almost dries up, add fat, sugar & dry fruits. Keep stirring, when fat leaves the mixture, sprinkle cardamom powder & mix well. Dish out & garnish with silver leaf. Serve hot n enjoy during winters.

Wednesday, 13 February 2013



Icings also called frostings are sweet coatings for cakes and other baked goods.
Icings have the following functions-
·        They contribute the flavor and richness.
·        Improve appearance.
·        Improve keeping qualities by forming protective coatings around cake.
Always use top quality ingredients for icing. The flavours should be light and delicate.


a.      FONDANT: it is sugar syrup that is crystallized to a smooth creamy white mass when applied it sets up into shiny, non sticky coating. On preparation, when excess of glucose or cream of tartare is added, not enough crystallization will take place, hence the fondant will be too soft and syrupy.

b.     BUTTER CREAMS: are light smooth mixtures of fat and sugar. They may also contain eggs to increase their smoothness or lightness. It can be esily flavoured and coloured. The following are the variations

·        SIMPLE BUTTER – It is made by creaming together fat and confectioners’ sugar to the desired consistency and lightness.
·        MERINGUE TYPE – This is a mixture of butter and meringue. Use butter creams only in cool weather. Blend a small quantity of emulsifier shortening with the butter to stabilize it. They may be stored, covered in the refrigerator for several days.

c.     FOAM TYPE ICING: sometimes are also called boiled icings are simply meringues made with boiling syrup. Some also contains gelatin. Foam icing should be applied thickly to cakes and left in peaks and swirls. These icings are not stable. They should be used the day they are produced. Eg. Marshmallow icing and American frosting.

d.     FUDGE TYPE ICING: are rich, heavy icings like candy. They may be flavoured with a variety of ingredients and are used on cup cakes, layer cakes, loaf cakes and sheet cakes. Fudge icings are stable and hold up well on cakes and in storage. Stored icings must be covered tightly to prevent drying and crusting. Eg. Vanilla Fudge icing. A soft rich candy made from sugar, milk, butter and flavor.

e.      FLAT ICING: are also called water icing are simply mixtures of icing sugar and water. They are mostly used for coffee cakes, Danish pastry and sweet rolls. Flat icings are warmed to 38°C for application and are handled like fondant.

f.     ROYAL ICING: This is also called decorating or decorator icings, is similar to flat icing, except that it is much thicker is made with egg white, which makes it hard and brittle when dry. It is used exclusively for the decoration work. Like ginger bread & Christmas cookies.

PREPARATION: Place desired amount of icing sugar in a mixing bowl. Beat in egg white a little at a time until the sugar forms a smooth paste. Keep unused icing covered with a damp cloth at all times to prevent hardening.


It is made of almond paste and powdered sugar with addition of moistening agents such as glucose or corn syrup. Some recipes substitute egg whites or even fondants. Marzipan must be made in a stainless steel bowl to prevent discoloration. Due to its large sugar content 60% to 70%, marzipan dries very quickly when exposed to air and should be kept covered at all times. If marzipan becomes dry, it can be reconstituted by kneading in a small amount of water, but will shorten its shelf life. Marzipan is rolled out in the same manner as short dough but powder sugar is used instead of flour to prevent the paste from sticking. It can be left smooth or textured in various patterns before being used to cover cakes, petit fours and pastries. Marzipan will keep almost indefinitely if proper care in the mixing and handling. It should be placed in air-tight containers and stored in a very cool place or the refrigerator. It can be stored in the freezer. If the oil separates from the marzipan after it has thawed, making it crumbly and hard to work with, add a small amount of water and some powdered sugar. Continue to knead the marzipan until it is smooth & elastic. 


Almond paste 900g
120ml glucose or light corn syrup
900gms powdered sugar


                               I.            In a stainless steel bowl, mix the almond paste with the glucose at low speed, until combined.
                            II.            Start adding the sugar, scraping the sides of the bowl down. Add enough of the powdered sugar to make a firmly, yet workable dough.
                         III.            Store the marzipan, wrapped in plastic, inside an airtight container in a cold place.

           NOTE: Never over mix. The friction will make the marzipan warm, softening it, thus too much sugar will be added.