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Level 4

222 Points

Joined 6 years ago

May 2016
May 10
May 5

How It's Made: Chocolate Ganache Cake

<p>This Mother's Day go all out and make your mum a cardamom-infused chocolate ganache cake. Here's the chef at The Kingsbury showing you how.</p> <p><em>Serving: 1 cake / 10-15 people</em></p> <p><strong>Ingredients</strong></p> <p><em>Base:</em></p> <ul> <li>Eggs - 6</li> <li>Sugar - 165g</li> <li>Flour - 150g</li> <li>Cocoa powder - 20g</li> <li>Corn oil - 15g</li> </ul> <p><em>Ganache:</em></p> <ul> <li>Cream - 300ml</li> <li>Cardamom - 10g (Optional - if you prefer the flavour)</li> <li>Dark chocolate - 500g</li> </ul> <p><em>Final Prep:</em></p> <ul> <li>Sugar syrup</li> <li>Whipped chocolate cream</li> <li>Macaroons and chocolate plaque for the garnish</li> </ul> <p><strong>Method</strong></p> <p><em>Base:</em></p> <ol> <li>Add eggs to a bowl</li> <li>Add some sugar</li> <li>Blend till creamy white - add rest of the sugar while it blends</li> <li>Mix the flour and cocoa powder in a separate bowl</li> <li>Now stir the cocoa mix into the egg mix</li> <li>Add corn oil and stir till smooth</li> <li>Pour this batter into a 9" cake ring</li> <li>Pop it into the oven to bake at 180°C for 15 minutes</li> </ol> <p><em>Ganache:</em></p> <ol> <li>Cook the cream and cardamom together in a pan for 5 min</li> <li>Add dark chocolate</li> <li>Stir till it melts into a smooth, dark cream</li> <li>Keep in a cool place</li> </ol> <p><em>Final Prep:</em></p> <ol> <li>Slice the base sponge cake into three even layers</li> <li>Place the first layer into the cake ring</li> <li>Next - a thin layer of sugar syrup</li> <li>Add a layer of ganache</li> <li>Add a layer of whipped chocolate cream</li> <li>Add the second layer of sponge cake</li> <li>Repeat the syrup-ganache-cream</li> <li>Add the last layer and repeat syrup-ganache-cream again</li> <li>Refrigerate for 1/2 hour</li> <li>Pour and pat the ganache over the base till it covers it completely</li> <li>Add garnish of chocolate plaque and macaroons if you like</li> </ol>

April 2016
Apr 29

How It's Made: American Pancakes

<p>Here's how to make some of the fluffiest pancakes to treat your mum for breakfast this Mother's Day - courtesy of Chef Namindra of The Kingsbury.</p> <p>Serves 3-4 people</p> <p><strong>Ingredients</strong></p> <ul> <li>Flour - 270g</li> <li>Baking powder - 12g</li> <li>Sugar - 50g</li> <li>Salt - 5g</li> <li>Eggs - 3</li> <li>Melted butter - 50g</li> <li>Milk - 250 ml</li> <li>Raspberry-blueberry compote - 200g</li> <li>Caramelized pineapple - 200g</li> <li>Maple syrup</li> <li>Whipped cream</li> <li>Strawberry garnish</li> </ul> <p><strong>Method</strong></p> <ol> <li>Add baking powder to flour in a bowl</li> <li>Add sugar</li> <li>Add salt</li> <li>Mix</li> <li>Add eggs</li> <li>Add milk</li> <li>Add melted butter</li> <li>Mix to a smooth pancake batter</li> <li>Butter and heat a frying pan</li> <li>Place a buttered cake cutter in the center of the pan to help get a perfect circle</li> <li>Pour pancake batter into cutter</li> <li>Let cook for a minute before loosening the pancake with a knife</li> <li>Gently remove the cutter</li> <li>Flip the pancake</li> <li>Cook very lightly, till golden brown </li> </ol> <p><br /> <strong>Plating Your Pancakes / Layers</strong></p> <ol> <li>First: a bit of caramelized pineapple</li> <li>Pancake</li> <li>Raspberry-Blueberry compote</li> <li>Pancake</li> <li>Whipped Cream</li> <li>Pancake</li> <li>Caramelized pineapple</li> <li>​Raspberry-Blueberry compote</li> <li>Whipped Cream</li> <li>Strawberry garnish </li> <li>Sprinkle on top with icing sugar (optional)</li> </ol>

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March 2016
Mar 30

Konda Kavum Recipe (UYAMU)

<p>How to make the classic Sri Lankan Avurudu sweet. Which you can also have anytime.</p> <p><em>Serving: 10-15 kavums</em></p> <p><strong>Ingredients:</strong></p> <ul> <li>Rice Flour - 200 g (double sieved)</li> <li>Wheat Flour - 100 g</li> <li>Kithul Treacle - 200 ML (boiled)</li> <li>Fennel Seeds - 1 TSP (roasted)</li> <li>Sugar - 100 g</li> <li>Warm Water - 100 ML</li> <li>Oil</li> </ul> <p><strong>Short Method:</strong></p> <ul> <li>Make some batter</li> <li>Leave it for 5 hours</li> <li>Pour it in hot oil</li> <li>Poke it with a stick and hit it</li> <li>Eat</li> </ul> <p><strong>Full Method:</strong></p> <ol> <li>Sieve the wheat flour twice</li> <li>Mix the wheat flour with the rice flour</li> <li>Make a center in the mixture</li> <li>Pour kithul treacle into the center <br /> <em>* The kithul treacle is boiled before beginning - and the sugar is added to the treacle while boiling if you feel it is not sweet enough. </em></li> <li>Mix with hands</li> <li>Add water</li> <li>Add Fennel seeds and mix</li> <li>Let batter rest for five hours, till it thickens</li> <li>Pour batter into a thaatchi of hot oil to make a single kavum base</li> <li>Add more batter at the center on top of it, to form the 'konda'</li> <li>Let the kavum rise, bat the kavum lightly with oil</li> <li>Poke the center of the kavum with the stick, twirl to bring out the 'konda'</li> <li>Pour oil over the kavum and twirl the stick into it, at the same time</li> <li>Take the kavum out of the thaatchi when it's golden brown</li> </ol> <p><em>Tips - Use a cup with a pointed tip to pour the batter; use a thin stick or 'eakle' to help shape the kavum.</em></p>

Mar 29

3 Kinds Of Pol Roti Recipe (UYAMU)

<p>Here's Mimi aunty's recipe to three types of pol (coconut) roti.</p> <p><em>Serving: 4-5 people</em></p> <p><strong>Ingredients for plain pol roti (the base): </strong></p> <p><i>Note: This recipe uses eggs and butter to give a richer, more buttery pol roti. You can use water instead of the eggs and margerine, if you prefer.</i></p> <ul> <li>Wheat Flour - 2 cups</li> <li>Sugar - 1 tsp</li> <li>Salt - a pinch</li> <li>Bicarbonate soda - a pinch</li> <li>Baking powder - a pinch</li> <li>Margerine/butter - 2 tbsp </li> <li>2 Eggs</li> <li>1/2 freshly grated Coconut </li> </ul> <p><strong>Ingredients for Veg stuffed pol roti:</strong></p> <ul> <li>Green chillies - 2</li> <li>Small onions - 5</li> </ul> <p><strong>Ingredients for Non-veg stuffed pol roti: </strong></p> <ul> <li>Potatoes - 2</li> <li>Mackerel fish - 1 small tin (or minced meat/other meat) </li> <li>Curry powder - 1 tbsp</li> <li>Big onions - 3</li> <li>Green chillies</li> <li>Garlic</li> <li>Ginger </li> <li>Salt </li> </ul> <p><em>*You can add anything else you prefer as stuffing. </em></p> <p><strong>Method:</strong></p> <ol> <li>Put base ingredients (flour, eggs etc) in a bowl  </li> <li>Mix with hands, knead into a sticky dough</li> <li>Add flour and flatten thinly</li> <li>Cut out circles with a cutter or the base of a tin-can</li> <li>Put rotis on an oiled pan and cook</li> <li>Flip when light brown</li> </ol> <p>For stuffed veg roti, flatten base dough and place vegetables on it, knead the dough with veggies; cut and cook as per usual.</p> <p>For stuffed non-veg roti, cook the curry ingredients in a pan first, stuff it onto a flattened piece of dough, knead, cut and cook as per usual. <br />  </p>

Mar 21