PEAKLIFE

Mother’s Day is all about treating the most important person your life – your mom with best gifts, flowers and food.

Classic Tiramisu, Hyatt Regency, Delhi

Serves: 4

Ingredients:

• Mascarpone 250 gms
• egg yolks 6 each
• spoon sugar 60 gms
• Amaretto 03 ml
• finger biscuit ½ packet
• strong espresso coffee not sweetened 200 ml
• Cacao powder to sprinkle

Method:

• In a bowl combine the egg yolk with sugar and mix till creamy
• Add the mascarpone and mix well
• Dip the biscuit in the coffee and layer on bottom of serving plate of the tiramisu
• Cover with half tiramisu mixture and again place biscuit dipped in coffee
• Finish with the remaining mixture and let rest for 3 hours in the fridge
• Before serving sprinkle with some cacao powder

Goan Prawn Curry, APCA Mumbai

Ingredients	Quantity
CORIANDER SEEDS	1 TBSP
CUMIN SEEDS	1 TBSP
KASHMIRI RED CHILLIES	4 NOS.
SOAKED TAMARIND	2 NOS.
ONION	1 NO.
GARLIC	7-8 CLOVES
TURMERIC	1 TSP
LADYFINGER	4 NOS.
FRESH PAWNS	10-12 NOS.
SALT	SALT

Procedure:

1. Dry roast together the coriander seeds, cumin seeds & Kashmiri red chillies
2. In a grinder, grind together the grated coconut, half an onion, peeled garlic & the dry roasted mix. Grind till a fine paste
3. In a gravy pan, sauté the remaining chopped onion. When the onion becomes translucent add the masala paste
4. When the masala comes to a boil, add the ladyfinger & some water & let it cook for 10 minutes
5. Add salt to taste & check consistency of the curry. If its too thick you can add some more water
6. Lastly, add the fresh prawns, 2 minutes before the curry is ready
7. Your curry is now ready

Lemon Cake, APCA

Ingredients	Quantity
Butter	70
Sugar	145
Eggs	50
Flour	108
Baking Powder	2.5
Cream	100
Lemon Zest	1.5

Procedure:

1. Using a wooden spoon cream together the butter, lemon zest & sugar till light & fluffy
2. Slowly add in the eggs & mix till the eggs are incorporated into the mixture
3. Once all the eggs have been been mixed, fold in the flour & baking powder
4. Lastly mix in the cream
5. Pour the batter into a well oiled tin
6. Bake at 160 degrees Celsius for 25 to 30 minutes

Thai Green Curry, Academy of Culinary Arts, Malaysia

Ingredients	Quantity
Chicken Thigh (Bone In)	350
Green Curry Paste	115
Kaffir Lime Leaves	4
Small Green Chili (Smashed)	3 nos
Fresh Coconut Milk	225 +225
Chicken Stock	380
Thai Basil Leaves	12
Fresh Coriander	20
Fish Sauce	20
Palm Sugar	20
Thai Eggplants	120

Procedure:

1. Sweat the green curry paste with oil over medium heat until fragrant, add ½ the amount of coconut milk and stir until the oil surfaces.
2. Clean the kaffir lime leaves by removing the leaf stalk.
3. Add the chicken and kaffir lime leaves; continue cooking until the chicken is almost done.
4. Add the remaining coconut milk, palm sugar and season with fish sauce.
5. Bring to boil, add baby eggplants, and cook for 5 minutes or until baby eggplants are softened.
6. Add Thai basil, stir and remove from heat.
7. Garnish with fresh coriander, Serve.
   A) This dish can be served with plain rice or fried noodles depending on your preference
   B) It is ideal for meat lovers, Lactose Intolerance and Nut Free diets
   C) It is not ideal for Sugar-Free, Vegan and Jain diets

SPINACH AND RICOTTA CHEESE CANNELLONI, THEOS

Ingredients

For the tomato sauce

• 3 tbsp olive oil
• 8 garlic cloves, crushed
• 3 tbsp caster sugar
• 2 tbsp red wine vinegar
• 4 x 400g cans chopped chopped tomatoes
• small bunch basil leaves
• For the topping
• 2 x 250g tubs mascarpone
• 3 tbsp milk
• 85g parmesan (or vegetarian alternative), grated
• 2 x 125g balls mozzarella, sliced
• For the filling
• 1kg spinach
• 100g parmesan (or vegetarian alternative), grated
• 3 x 250g tubs ricotta
• large pinch grated nutmeg
• 400g dried cannelloni

Method

First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes, and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until the smooth, season, then set aside.

Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.

Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce, and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

Banana and Walnut Cake, The Finch

Ingredients:-

• 2 medium Ripe Banana
• 1 Cup Maida
• 1 Tsp Baking Powder
• 1 Tsp Baking Soda
• 50 Grams Butter
• 1 Cup Sugar
• 2 Eggs
• 50 Grams Walnuts (Chopped)
• 1/4th Tsp Vanilla Essence

Method:-

• Preheat the oven at 180° C. Line Baking tray or any round cake tin with butter & flour dust.
• Mix Sugar and butter well with a balloon whisk till it gets creamy.
• Add eggs to butter & Sugar Mixture and mix well.
• Then add well-mashed bananas and mix well.
• Fold dry mixture of Maida, baking powder & baking soda to the banana mix.
• Finally, add chopped walnuts in the cake mix and give it a nice stir.
• Pour the mixture in a lined baking tray and bake it in the oven for 30 to 40 Mins.
• Cool it down, then unmould it.
• Present it to your mom over High tea.