TIC TAC TOE BUTTER COOKIES

TIC TAC TOE BUTTER COOKIES

INGREDIENTS

1 cup Flour

½ cup unsalted Butter

½ cup Powder Sugar

2 tbsp.  Light Brown Sugar

1 tbsp. Hot water

1 tbsp. coffee

Pinch of salt

½ tsp. Baking Powder

¼ cup Almonds, finely sliced

1 tsp. Vanilla sugar

METHOD

Mix Coffee with hot water and salt, keep aside.

Sieve flour with baking powder.

Cream the butter and sugar together, and then mix in the coffee mixture and vanilla sugar.

Mix with the flour and add sliced almonds.

Shape the dough in to a cylinder shape. Cover with cling film and chill for 2 hours.

Slice the dough roll in to ½ cm. thick rounds, roll each one in the golden brown sugar and arrange in the baking tray.

Bake in the pre heated oven at 170 degree centigrade for 12 minutes. Remove from the oven and cool.

Note: You can divide the dough in to two and add 2 tbsp. powder sugar in one to make light & dark cookies to play TIC TAC TOE game with cookies.

 

Per Te: A little bit of Italy in the heart of Jumeirah

Per Te: A little bit of Italy in the heart of Jumeirah

 

14^th January, Dubai: Dubai based Award Winning Lifestyle Blogger known for Jivewithdeepti.com: Deepti Chandak organises the Grand opening of Per Te at Jumeirah.

Grand Launch

Discover Italy in the heart of Jumeirah as Per Te, an Italian restaurant and Café embarks upon its journey that promises to serve fresh modern flavours guaranteed to make your taste buds pop. In an era where you are spoilt for choice, it is the over-all experience that truly matters and ‘Per Te’ comes out with flying flavors.

Per Te serves a delicious line up of antipasti, pastas, meat and seafood dishes, wood fired pizzas and Italian desserts. Enjoy the ambience in the elegant dining area as you watch Chefs in the open kitchen whip up authentic Italian fare and wood fired pizzas being baked to perfection. Or lounge in the café that serves up signature coffee and paninis made with fresh bread that’s baked in-house. From original wood fired pizzas, bread that’s freshly baked in house, smooth sauces with slippery pasta, to brilliantly brewed coffee, you won’t know where to stop.

Per Te is located behind Jumeirah Plaza, Jumeirah 1. Call 04 344 6455, and rest assured you will be taken care of. Per Te offers multiple options to host events and private parties.

About Per Te: Per Te is an Italian restaurant and Café serving fresh Italian flavours. Per te literally means ‘For You’ in Italian, and delivers the promise of great Italian cuisine, For You.

Contact Details:

Address: Villa No. 54, Street 12C, Behind Jumeirah Plaza, Jumeirah 1

Email: info@perte.ae

NOT SO SPICY RED CHILLI CHUTNEY WITH PEANUTS : Vegan

NOT SO SPICY RED CHILLI CHUTNEY WITH PEANUTS : Vegan

Yesterday I made this not so spicy Red Chili Chutney with roasted peanuts and sesame seeds, this gorgeous looking chutney are perfect condiments for all types of Kebabs, Cutlets, momos and roasted vegetables. I have used this chutney to marinade my parboiled vegetables for grilled salad also. Try and make your life little spicy. Enjoy…

 

INGREDIENTS

100 gm. Red Chilies, dried

½ cup Roasted skin less peanuts

2 tbsp. Sesame seeds

2 tbsp. Oil

1 tsp. Ginger paste

1 tbsp. Lime juice

Salt to taste

METHOD

Remove the top of dried chilies and deseed them. Boil the chilies in the hot water for 10-12 minutes or till soft.

Discard the water and drain completely.

Mix chilies with roasted peanuts, sesame seeds and grind in the grinder to make smooth paste.

Hot oil in the pan and sauté the ginger paste and add grinded chili paste. Add salt to taste and cook this it become little thick.  Remove and add lime juice.

Cool and store in the jar with lid.

You can store this Red chili chutney in the fridge for up to 7-8 days.

 

Dubai Food Festival 2015

 

Dubai Food Festival 2015

The Dubai Food Festival 2015’s full and flavorsome line-up of new and returning gastronomic consumer and business events, celebrity chefs, activities and promotions, has been announced today by Dubai Festivals and Retails Establishment (DFRE), an agency of Dubai Tourism and Commerce Marketing (DTCM). Marking the Festival’s second edition, this year’s Dubai Food Festival (DFF) will welcome a bursting calendar of delicious and diverse events across four key themes, including Emirati Cuisine, Homegrown restaurants, Multi-cultural Dining and Street Food and International Chefs and Restaurants.

 

With exclusive and new events set to include the region’s-first foodie film nights, Dubai Food & Film, and nine back-to-back celebrity chef cooking sensations as part of the new-for-2015 and Middle East’s first, Fatafeat Kitchen, the Festival will also welcome a fleet of the city’s favourite food trucks in the Food Truck Convoy. Another highlight comes in the form of celebrity chef’s taking over the kitchens of the Dubai Creek’s iconic floating restaurants as part of Dine On The Creek. The 23-day citywide extravaganza will also bring back 2014 event favourites, Beach Canteen, Dubai Food Carnival, Taste of Peru, GulFood and the Global Restaurant Investment Forum (GRIF) amongst many more, to satisfy the culinary cravings of Dubai’s visiting and resident foodies.

 

Celebrity Chefs

Promoting the depth and diversity of the city’s gastronomic offering as it positions Dubai as a leading international hub for world-class food, DFF 2015 headliners include the Michelin-starred Jason Atherton, award-winning Greg Malouf, TV favourite Sanjeev Kapoor, Queen of the Arabic Kitchen, Manal Al Alem, critically-acclaimed chef and best-selling author, Silvena Rowe, and the renowned Saudi Arabian Super Chef Yousef Khumayes, many of whom have restaurants in the Emirate.
Her Excellency Laila Mohammed Suhail Chief Executive Officer, Dubai Festivals and Retail Establishment, said: “This year’s edition of the Dubai Food Festival will incorporate a varied and extensive events calendar, showcasing our Emirate at its culinary best. Along with welcoming a number of internationally-renowned chefs, including those who have established restaurants in Dubai, the Festival will celebrate another key element of Dubai’s gastronomic offering, its most-loved home-grown concepts.

“The Festival programme has been designed to both highlight the range of flavours that inspire Dubai’s menus, drawn from the cuisines of the 200 nationalities that live in the city, as well as the traditions of Emirati cuisine and hospitality, an increasingly important element of our tourism offer. We look forward to welcoming residents and visitors from the region and beyond throughout February to experience the depth and diversity of our city’s culinary credentials,” continued H.E Laila Suhail.

 

Four Key Themes Emirati Cuisine The new-for-2015 Made In Dubai event (27 – 28 February at Zabeel Park) will pay particular homage to Emirati hospitality and culture, as it showcases 96 delicious yet often unknown Emirati dishes through tastings and master-classes with local chefs.

 

Homegrown The bigger and better 2015 Beach Canteen, which this year takes residence at Kite Beach for the entirety of the Festival (6 – 28 February), plays host to nine of Dubai’s very best homegrown restaurants and concepts. Offering visitors a unique beach dining experience, the Beach Canteen will also serve up pop-up restaurants from celebrity chefs, Jason Atherton (26 – 28 February), Sanjeev Kapoor (21 February) and Yousef Khamayes (6 – 7 February) and a variety of other entertainment. Similarly, the Urban Bazaar local foodie street market (6 February, The Archive, Safa Park and 27 February, Creekside, Bur Dubai) will host stalls showcasing homegrown concepts.

 

Multi-cultural Dining and Street Food Celebrating multicultural dining and street food, DFF will welcome homegrown food trucks including local favourites Moti Roti, Raw Coffee and Burger Fuel, to take part in the Food Truck Convoy (Various dates). The trucks will arrive at key locations including Tecom, JLT and Emaar Square throughout the Festival, serving up the very best street food cuisine. DFF will also welcome Street Nights (20 – 21 February), which will pair street art with street food in the city’s up-and-coming arts precinct, Al Quoz. Similarly, a showcase of award-winning street-food photographer Penny De La Santos’ most stunning images of the multicultural dining and street food on offer in Dubai will be on show at Dubai Airport during February.

 

International Chefs and Restaurants

Regional and international celebrity chefs will appear at Fatafeat Kitchen (20 – 21 February), which will welcome nine in total including Egyptian cuisine expert Chef Salma Soliman to take part in live cooking demonstrations. Another of the Festival’s inaugural events, Dine On The Creek (Various dates, to be announced soon), will see celebrity chefs including Sanjeev Kapoor, Manal Al Alem and Yousef Khumayes serve up their internationally award-winning dishes in traditional Emirati surroundings.

“With a theme of ‘Find your Flavour’, Dubai Food Festival 2015 promises entertainment for the entire family as it challenges festival goers to truly discover Dubai’s unique and growing culinary offer.  Along with expanding 2014 event favourites, such as the highly popular Beach Canteen, Dubai Food Festival 2015 will see the addition of some truly memorable events and activities that, while inspired by global foodie trends, will have a distinctly Dubai flavour”, said Dubai Food Festival 2015 Director, Debra Greenwood.

TEN MINUTES TOSSED SALAD

TEN MINUTES TOSSED SALAD

My Very first Recipe of year 2015: Salad, easy & simple yet crunchy & tasty salad.

 

INGREDIENTS

1 small bunch of Lettuce Leaves, washed

2 Medium size Cucumber, peeled & cubed

1 Medium size Baked Potatoes, peeled & cubed

12-14 Strawberries, sliced

7-8 Almonds, sliced

1 tsp. Sesame seeds toasted

1 tsp. Black sesame seeds toasted

1 tsp. Fennel Seeds, Toasted

2 tbsp. Olive Oil

Salt to taste

2 tbsp. Lime Juice

Mint leaves for garnishing, optional

METHOD

Tear lettuce leaves in to small pieces and place in the big bowl and mix with potatoes cubes, cucumber, & strawberries.

Mix olive oil, salt & lime juice in the shaker and shake well. Place remaining ingredients in the big bowl, toss well with dressings. Chill for five to six minutes and serve. Garnish with Mint leaves if you want.