QUINOA CRACKERS: GLUTEN FREE

QUINOA CRACKERS: GLUTEN FREE

Serve: 4

Prep: 15 min

Cooking 15 min

INGREDIENTS

1 cup Quinoa Flour

1 cup Broad beans flour

¼ cup Quinoa coarsely ground

2 tbsp. Oil plus extra for frying

1 tsp. Basil salt

1 tsp. pepper

1 tsp. Sundried tomato powder

Water for binding the dough

For Serving; Tomato Salsa

Sour Cream

Greek yogurt Mint leaves for garnish

METHOD

Mix flour, spices, oil and water to make firm dough. Cover the dough and rest for 5-6 minutes. Divide the dough in to four big balls. Roll out the dough on greased surface with rolling pin and cut in to thin stripes. Deep fry till done. Remove from the oil on the kitchen paper.

Mix sour cream with Greek yogurt. Season it with salt and fresh mint leaves. Serve with crackers and salsa.

 

ART OF PLATING AT MALL OF EMIRATES DUBAI: DUBAI FOOD FESTIVAL 2016

ART OF PLATING AT MALL OF EMIRATES DUBAI: DUBAI FOOD FESTIVAL 2016

Majid Al Futtaim’s malls in Dubai host live culinary demonstrations for Dubai Food Festival

Watch the masters in action at Mall of the Emirates producing their unique ‘Art of Plating’ concepts:

Thursday 3rd March

12:00pm: Chef Paul Botista, Common Grounds

2:00pm: Chef Master Pizzaiolo Rosario, 800 Degrees

4:00pm: Master Chef Silvena Rowe, Omnia Baharat

6pm: Chef Luigi Enriquez, Texas De Brazil

8pm: Chef Camille Rigwan, Apres

Friday 4th March

12:00pm: Chef Hussam, Azkadenya

1:30pm: Master Chef Tim Ryder, Master Chef New Zealand 2015

4:00pm: Chef Master Pizzaiolo Rosario, 800 Degrees

6:00pm: Chef Vishal Pareek, Angelina

8:00pm: Chef Camille Rigwan, Apres

Saturday 5th March

12:00pm: Chef Paul Botista, Common Grounds

2:00pm: Chef Waleed, Sheraton

4:00pm: Chef Hussam, Azkadenya

6:00pm: Chef Vishal Pareek, Angelina

8:00pm: Chef Camille Rigwan, Apres

 

 

While at City Centre Deira twenty-one-year old Chef Nikita Gandhi, the youngest participant to win the reality series ‘Master Chef India’, and who was crowned India’s top vegetarian chef on the popular show, will be cooking live on March 4th, from 2:00pm to 4:30pm.

 

Emirati sensation and young Chef Bader Najeeb, specialized in baking desserts and known for his contagious passion, will be cooking live at City Centre Mirdif, on March 4th, from 2:00pm to 4:30pm.

BROCCOLI & BEANS SALAD WITH POMEGRANATE REDUCTION

BROCCOLI & BEANS SALAD WITH POMEGRANATE REDUCTION

Serve: 2

Prep: 15 min

Cooking Time: 10 min

INGREDIENTS

1 medium broccoli

1oo gm. French beans Cuts in to half

2 tbsp. Olive oil

2 tbsp. Pomegranates

2 tbsp. Pumpkin seeds, slightly roasted

2 tsp. Sesame Seeds, slightly roasted

Salt to taste

1 Orange, sliced

For Dressing:

½ cup Pomegranate Juice

2 tbsp. Honey

1 tsp. Crushed chili

Pinch of salt

METHOD

Heat the pan and simmer all the ingredients of dressing on the low heat till it reduce in the half quantity. Remove from the heat and cool.

Blanch Broccoli and beans and refresh with cold water. Strain and toss with oil. For serving mix with dressing and seeds serve with orange slices. Garnish with pomegranates jewels.

SMOKE INFUSED MASHED POTATOES

SMOKE INFUSED MASHED POTATOES

Serve :2

PREP: 10 min.

Cooking Time 35 min.

INGREDIENTS

3 medium Potatoes, peeled and cubed

2 tbsp. Butter

1 cup Milk

Salt to taste

1 charcoal

1 tsp., Truffle oil

METHOD

Cook potatoes with water and salt till done. Remove from heat and strain. Mash potatoes with potatoes mashed while hot. Keep the mash potatoes in the big bowl. Make a whole in the center.

Heat the charcoal and keep it on the aluminum foil and add some butter to make smokes. Keep it in the center of mashed potatoes and cover with tight lid. Keep it for 5-6 minutes till the smoke absorbed by the potatoes.

Heat the pan and add potatoes, butter, milk, together to cook. Stir continuously till done. Finish with truffle oil and serve hot.

OKRA WITH ZATTAR( THYME)

OKRA WITH ZATTAR( THYME)

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Serve :2

Prep: 10 min

Cooking Time 10 min.

INGREDIENTS

250 gm. Okra

2 tbsp. Oil

1 tbsp. Zattar Powder

1 tsp. Lime Powder

1 tbsp. Bazaar powder( Arabic Spice mix)

1 tsp. Turmeric

1 tsp. Chili powder

Salt to taste

METHOD

Wash and wipe with clothes okra. Cut heat and tail and cut in to 2 cm. long pieces.

Heat the oil and shallow fry okra for 2-3 minutes. Add all the spices and stir fry. Add salt and cook for 2 minutes. Serve hot with bread. Very quick and simple recipe, hope you will like the taste with Twist. Enjoy…