Thursday, 26 February 2015

Magnum - Choco-Cappuccino

Every Foodie loves two things, first being CHOCOLATE and the other COFFEE. For me these two are those flavors, with which a lot can happen. As there is a saying 'A lot can happen over a cup of coffee' or else for chocolate, some say its better than sex.

I dont know what is true, but for me, when these two come together in a perfect blend, the flavor is just mindblowing. The right amount of sweetness from the chocolate, balanced perfectly with the bitterness of the coffee. Its like a match made in heaven.

Recently, a well know ice-cream brand - Magnum, came up with a new flavor and I was amongst the first one to try it out.

Below is the press release of the launch which took place on the 22nd Feb 2015 and along with the launch there was also a #MagnumMasterclass conducted by the World Barista Champion - Fritz Storm and Asia's best pastry chef - Janice Wong.

'Magnum ice creams, Unilever’s premium adult ice cream brand today launched its fourth variant, Magnum Choco Cappuccino. Made from a divine combination of coffee & chocolate, Magnum Choco-Cappuccino is made up of creamy vanilla ice cream, infused with swirls of smooth cappuccino sauce covered in thick cracking Belgian chocolate coated with sweet crunchy pieces that deliver a distinctive ‘crack’ with every bite.
To bring alive the distinct flavours of Coffee and Chocolate, Magnum brought together the World Masters - Janice Wong, Asia’s best pastry chef & the culinary expert on all things sweet with Fritz Storm, World Barista Champion & a well-known authority on coffee, to create a decadent experience for dessert aficionados.
Fritz Storm, International Barista Coach and Coffee Art Guru, gave the enthusiasts a first-hand experience into the captivating world of coffee and brewing, discussing coffee production, its selection, quality and local coffee while also sharing a few handy tips on how to create the perfect brew at home. Meanwhile, Chef Janice Wong spoke about the goodness of chocolate, fusing several unusual ingredients together to create desserts that resemble art, her devotion to Choco-Art, et al.
Offering a taste of the Royal Magnum Experience, the Magnum Masterclass took pleasure seekers on a flavour trail that enticed all senses. The Masters helped enthusiasts discover different interesting pairings with Coffee & Chocolate, while explaining what makes these pairings work. Magnum Choco-Cappuccino was introduced while the masters spoke about the ultimate pairing of Chocolate & Coffee. Ending the session on a high note, the masters came together to co-create their own Magnum inspired desserts made by fusing rich Belgian chocolate and aromatic coffee along with different scrumptious toppings.

Speaking at the master class, Fritz Storm said, “Eating a Magnum is succumbing to Chocolate Pleasure that connects with all the senses. Top this with the enticing aroma and rich flavour of coffee and you are sure to be transported to a magical world filled with pure pleasure.”

Janice Wong, celebrated pastry chef also expressed her excitement at Magnum launching their new flavour and said, “Chocolate and coffee is a match made in heaven. It’s literally a sweet salvation that teases your senses. I had a great time experimenting the various coffee and chocolate combinations at the Magnum master class.” '

A creation by Janice Wong from her recipe book.

Magnum Sundae

After the masterclass ended and the ice-cream was revealed. each table was given one ice cream and was asked to make a Magnum Sundae with some toppings provided of which some were, coconut, honey, mint sauce, coffee and more. 

My Opinion, the ice cream has a very good crunch from the outer milk chocolate coating, with a smooth texture in the center with a little flavor of the coffee. To me, it was a bit extra sweet, if dark chocolate was used instead of the milk chocolate on the coating outside, it would have made a big difference, also little more coffee for a person like me who loves coffee. 

Friday, 20 February 2015

Butter Chicken

Butter Chicken, I am sure, is everyones all time favorite dish, and each one has their own 'adda' (place) where you get the best butter chicken. Being a chef and a foodie, I love eating and exploring for food, A couple of months back, I was actually on a hunt to find the best butter chicken in town and must have tried eating at around 18 places for it and came up with a conclusion, that homemade butter chicken is the best and that to when I make it, as I'm sitting at home and enjoying it while watching television, talking to family.
Its totally another experience sitting together and having it without having to roam around much.

But if you know where I can find the best butter chicken in Mumbai. do comment below.

Ingredients -
Chicken boneless - 1 breast
Fresh Cream - 200 ml
Tomato Paste - 20 gms
Onions - 50 gms
Garlic - 10 gms
Kasuri Methi - 10 gms
Salt - To taste
Butter - 50 gms

Method - 
1. In a pan, take half butter, and saute the garlic and the onions till almost brown.
2. Add in the tomato paste and cook it till the tanginess is not left.
3. Add in the chicken pieces and little water and let the chicken cook.
4. Once the chicken is done, add in the cream, season it with salt, butter and mix well.
5. Sprinkle Kasuri Methi and some coriander and mix well.

Note - 
1. After adding the cream, do not cook it much, as the cream might split.
2. Some milk could be added in order to obtain the consistency and in place of only cream in order to reduce to calorie intake.
3. Add some sugar to bring down the tanginess.

Wednesday, 4 February 2015

Garden Salad with Lemon Vinaigrette

Another healthy recipe for the season when the produce is more fresh, affordable and best in taste. For the last few weeks I have been on a healthy streak, trying to control on the food and having a bowl of roughage with my lunch and dinner. 
At times, I just have a look at the produce I have in my fridge, and come up with something or the other.
This time, with some recently purchased produce, I came up with this, Garden Salad with Peppers, Cabbage, Carrots and more. 

Ingredients - 
Yellow Pepper - 40 gms
Red Pepper - 40 gms
Green Pepper - 40 gms
Boiled Carrot - 40 gms
Onion Flakes - 30 gms
Tomatoes - 40 gms
Purple Cabbage - 30 gms
Mixed Lettuce - 50 gms

For the Dressing - 
Lemon Juice - 20 ml
Dijon Mustard - 1 teaspoon
Olive Oil - 100 ml
Salt - A Pinch
White Pepper - A Pinch

Method - 
1. Cut all the vegetables in the form of dices and of equal size,
2. Tear the lettuce with hand.
3. For the dressing, in a bowl, take lemon juice, dijon mustard and whisk well.
4. Keep adding the olive oil little at a time, until everything is emulsified.
5. Season the dressing with salt and pepper.
6. In a bowl take all the vegetables, put in a spoonful of dressing and toss well.

Note - 
1. To enhance the flavor of lemon in the dressing, add in little lemon zest as well.
2. Keep the lettuce in cold water so that it becomes crispy.
3. Don't use the knife to cut the lettuce, it might make it change the color, tear using the hands into bite size pieces.
4. Before using the lettuce, damp it with a paper towel, as water will not let the dressing stick to the leaves.
5. Choice of vegetables can be added as needed. 

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