COOKING SESSION AT GALLERIES LAFAYETTE
Its almost five years of my Blog when I am looking back , the first thing is recollected by me was my live cooking demo @gallerieslafayette @dubaimall in september 2013. I made Kiwi Quinoa Salad and Strawberry Baklava. I want to share my recipes and the pictures of my live cooking show at Dubai Mall.
INGREDIENTS-
300gm Sugar
300ml Water
3tbsp. Condensed Milk
20-25 Strawberries
1cup Riccota Cheese or Cottage Cheese, crumbled
2tbsp. Strawberry Jam
100gm.Pistachios, coarsely grounded
400gm. filo pastry
150gm. Butter
2tbsp.Rose Water
1/2tsp.Strawberry Essence, Optional
METHOD-
Take water and sugar in a pan, and bring to boil on medium high heat. Reduce heat and boil it for 7-8 minutes. Add rose water and keep aside to cool.
Slice strawberries and roughly blend with crumbled cheese in the blender. Mix with Condensed milk and cook it on low heat for 4-5 minutes. Add jam & essence.
Pre heat the oven to 200 degree Centigrade. Cut the filo sheets one by one to fit a rectangle baking tray. Brush the tray with melted butter. Layer half the filo sheets one by one in the tray, brush each one with butter.
Spoon the strawberry cheese crumble evenly. Layer the remaining filo sheets, but this time adds crushed pistachio between each layer and butter with brush.
Cut the uncooked Baklava in to diamond shape and bake for 35 to 40 minutes till golden brown.
KIWI SALAD WITH QUINOA & POMEGRANATE-
INGREDIENTS-
½ cup Boiled Quinoa, cool
2 Kiwis, Cubed
½ cup Pomegranate, seedless
1cup Iceberg Lettuce, finely chopped
For Dressing:
1tsp. Lime juice
Salt to taste
1/2tsp. Ginger infuse Olive Oil
1/2tsp. fresh Red Chili, finely chopped
METHOD-
Mix all the ingredients of dressing in a big bowl and toss with Kiwis, pomegranates, Quinoa and Iceberg lettuce. Chill it for 20 minutes before serving. Enjoy this delicious crunchy Salad.
Ritu's Fuss Free Cooking 