Garlic – Nature’s Wonder Drug
Who would have thought that the pungent smelling garlic would have a day dedicated to it? And why not? According to the international…
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Garlic – Nature’s Wonder Drug
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Frittata
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Celebrating World Pecan Day
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STRAWBERRIES
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Celebrating the Fiery Favourites
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February – Potato Lover’s Month
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Oh Fish!
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Festive Drinks
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Cookies Around the World
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Colours in Food – Part 1 – The Power of Reds
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Kitchen Secrets
Frittata
Ingredients: QTY Eggs 2 Oil 2 tbsp Zucchini 1/2 Tomato 1/2 Onion 1/2 Potato (small) 1 Red bell pepper 1/2 Green bell…
Celebrating World Pecan Day
Nuts, the bite-size nutritional powerhouses are nature’s way of showing us that great things come in small packages. They are rich in healthy…
STRAWBERRIES
“Strawberries are the angels of the earth, innocent and sweet with leafy green wings reaching heavenward”-Terri Guillemets. When Terri quoted thus, her thoughts…
Celebrating the Fiery Favourites
With heat impossible to ignore but flavours to savour, the chilli has a fiercely loyal band of fans rooting for it. Available in…
February – Potato Lover’s Month
Potato is one of the most widely consumed root vegetables around the world in one or the other form. It’s about time we…
Oh Fish!
With a flavour as fragile as its flesh, we know for a matter of fact that the fish is one of the most…
Festive Drinks
Winter and holiday months are all about mugs full of sinfully delicious hot chocolate and mocha delights to keep you warm and happy…
Cookies Around the World
It’s December! Officially the beginning of holiday season and some delicious cookies! That could be one of the reasons why they chose a day in the month of December as World Cookie Day.
Colours in Food – Part 1 – The Power of Reds
Last week I wrote on food and color psychology and how we have often been told to eat a rainbow of colors for…
5 Healthy Drink Ideas to Warm Up this Winter
Don’t you think the winter months are made especially for mugs full of sinfully delicious hot chocolate or mocha delights to keep you…
Perk It Up With A Citrus Peel
Living in a world of abundance today, we are quick to throw away things. Used to seeing certain parts of food as waste…
Comfort Foods for the Fall
As we can see the weather is now slowly turning to cooler temperatures, it is time to take your slow cooker out to…
Dessert Thursday: Basboussa
Basboussa is a semolina cake popular in the Middle East and originated in Palestine. This cake is soaked in syrup made with sugar and…
Grilled Gourmet
It is with the grill that the fat cooks off, meat retains its nutrients, food tastes more appetising, and mealtimes get downright fantastic!…
The Virtues and Varieties of Vinegar
Vinegar is acetic acid in chemistry terms, a liquid produced from the fermentation of ethanol. Praised for its nutritive value, vinegar is used…
Tuesday’s with Marco: Paprika Crumbled Fish Fillets
Paprika Crusted Fish Cakes by Chef Marco Morana Ingredients 14/16 1 kg of potatoes (for boiling) peeled and roughly chopped 1 kg of equal…
The Mother Sauces of French Cuisine
A sauce is something that adds moisture, flavour and a visual appeal to the dish. It helps bind the ingredients together and also…
Tuesday’s with Marco: Aniseed Style Smoothie
Aniseeds are delightfully fragrant due to their high concentration of anethole, an essential oil. Known to be an excellent source of minerals like iron, magnesium, calcium,…
Dessert Thursday: Honey Oat Bars
Honey Oat Bars Baking Temp: 160C for 20 min Portion size: 20 x20cm ring Ingredients Quantity Oats 1cup Sultanas ½ cup Whole meal…
Tuesday’s with Marco: Golden Pineapple Smoothie
Golden Pineapple Smoothie 8 slices of fresh pineapple ½ Lemon Peeled 2 Golden Delicious apples (cored) 1 teaspoon of fresh ginger 1 Banana Handful…
A Waffle Or A Pancake
Joining the ranks of famous rivalries, the battle between waffles and pancakes has been a tightly-contested one. Floppy, soft and spongy, team pancakes…
Coconut Rochers
Coconut Rochers Baking Temp: 160C for 10 min Portion size: 70pcs Ingredients Quantity Desiccated Coconut 300gm Castor Sugar 250gm Egg white 150gm Butter Vanilla…
Tuesday’s with Marco: Pollo Con Arroz
Pollo Con Arroz, a traditional Spanish rice dish with chicken. There are many ways to prepare it and in today’s Tuesday with Marco, Chef…
Date and Walnut Cake
Date and Walnut cake Baking Temp: 160C for total 45 min Portion size: 3 LOAF TINS Ingredients Dark brown sugar …
Tuesdays with Marco: Grapelicious Acqua
Serves 2 Ingredients 300 g chopped broccoli florets 180 g seedless green grapes 1 small cucumber, roughly chopped 115 ml water Acqua Panna or…
Tuesdays with Marco: Southern Fried Chicken
SOUTHERN FRIED CHICKEN INGREDIENTS 2 tablespoons smoked paprika 2 tablespoons freshly ground black pepper 2 cloves of garlic chopped 2 teaspoons dried oregano 1/2…
Cereal of the month, Buckwheat
As a patisserie chef, I keep trying different recipes for cakes and desserts that I can incorporate as a new learning for my…
Turmeric Week: Healthy Turmeric Tea
This healthy turmeric tea is a popular tea beverage in Asia, often called the “liquid gold” for the amount of healthy benefits you can…
Health Peppers
A great combination of vivid colours, glossy exterior, beautiful shape, crunchy texture and a tangy taste, bell peppers are rightly the jewels of…
Choux Pastry
One of the very first recipes Patisserie Courses offer are Choux pastes. You’d be familiar with the Choux from its famous and delectable derivatives…
Chocolate Fudge Cookies
Chocolate fudge cookies with marshmallows-Dessert mashup Baking Temp: 160*c for 7-8 min Portion size:10 pieces Ingredients Quantity Semi sweet chocolate 15gm 72%Dark chocolate 25gm…
French Basics: Coulis
Coulis is a well known French purée used for forming bases of several sauces to be used over meat and savouries, or served over…
9 Factors that Govern the Quality of Meat
As Chefs it is our job to know everything there is to know about food. Today we are talking about meat. Before we…
The Knightly Knife
Being a phenomenal cook is not merely about whipping up food that looks and tastes out of the ordinary, but also mastering ways…
Mint Week: Watermelon and Mint Salad
Mint, one of the most aromatic and delicious herbs around is used in a myriad of ways. With a high antioxidant capacity and innumerable…
Wave it off !!
Technology no doubt has always been a boon to the human race. Our everyday lives have become extremely convenient and comfortable with the…
Meringue Week: Pistachio Gateau
Pistachio Gateau Ingredients Quantity Egg white 100gm Sugar 25gm Pistachio (ground) 80gm Icing sugar 45 gm Flour 20gm Cream cheese frosting Cream cheese 100gm…
Cream Week: Cranberry Orange Scones with Cream Chantilly
Cranberry Orange Scones with Cream Chantilly A must have in a Pastry kitchen is the Pastry cream which has a smooth and creamy texture….
Cream Week : Russian Honey Cake
Russian Honey Cake Baking Temp: 160*C for 7min Portion size: 1 round cake 22cm For Honey biscuits Ingredients Quantity Honey 85gm Sugar caster 150gm…
Four Bean Chili
Four Bean Chili Ingredients Serves 4 500g lean ground beef 1 medium onion, diced 1…
Chai Karak
The fragrant and creamy Chai Karak stands strong as a brew that is gaining popularity in the ‘Khaleeji’ region. The beverage owes its humble…
Chicken & Spinach with Smoked Pimiento
Chicken and Spinach with Smoked Pimiento Serves 2 2 Organic chicken breast 1 tsp paprika (pimiento) salt & pepper 5 Tbsp butter 2 sprigs…
Balaleet (Sweet Vermicelli)
Balaleet is a popular Emirati breakfast dish served traditionally during the Eid Holidays. It is salty sweet thin noodle (vermicelli) dish for your taste bud that…
Cannelloni Filled With Chicken – Tuesdays with Marco
This is the very first cannelloni i ever made, whilst working in the Amalfi coast in an extremely well known Michelin star restaurant….
Lamb Cooked Two Ways
My inspiration to this dish came from my love for Moroccan Cuisine, where dry fruits are very common in their cuisine. The combination…
Gnocchi with Gorgonzola & Tomato Pesto with Parsley Parmesan Tuille.
Gnocchi is a potato based dumpling shaped like a knuckle filled with Gorgonzola, poached and fried in clarified butter and tossed in an oven…
Mini Beetroot Macaroon with Scallops and Cauliflower Sauce
The mini beetroot macaroons adds texture, which is one of the key elements when assembling dishes to stimulate all the sense in order to…
British Asparagus & Panko Parmesan Crust
Spring is the beginning of wonderful produce in the UK. Mother nature has woken up from her long winter sleep. One of the…
Salted Caramel Affection
I often like to take the challenge of exploring unconventional flavours and introducing people to new food trends, so here comes another one…Baked…
Love for Dulce de leche
Sweetened condensed milk is a favourite of many people, and when it comes to indulging in it, transform it into Dulce de leche…
Edible Gifts for the Holidays!
This time of the year, gift giving is a must and sometimes gets very stressful. So why not bake your own gifts? It’s more…
Fish Stew
Ingredients 3 tablespoons extra-virgin olive oil 2 bay leaves 2 teaspoons paprika (smoked) 2 shallots diced 1 t tablespoon of finely chopped Fennel, celery,…
Succulent Festive Lamb stuffed with dates & mustard
Seasons Greetings Chefs & Food Lovers! With the waft of the Holiday Spirit in the air, this heart warming dish is perfect for a…
White Chocolate and Pecan Fudge
As we are celebrating The Holidays and U.S. celebrates National Chocolate Day yesterday and today here is a delicious recipe that is a MUST…
Shepherd’s Pie
The term cottage pie is known to have been in use since 1791, when the potato was being introduced as an edible crop affordable…