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		</div><p>â¨â¨There&#8217;s nothing better than perfectly ripe, in-season apricots or loose-stoned fruit in our summer meals. Fresh, ripe apricots are juicy, sweet and a bit sharp are to die for! Apricots have tremendous health benefits, loaded with vitamin A, C, fiber, potassium is good for our skin, bones, eyes, blood, heart and a perfect anti-oxidant. We have got you some apricot based recipes which even a cooking novice can master these healthy, simple and tasty apricot recipes. Try these lush little beauties in your daily meals.</p>
<p>A few apricot based summer recipes by Hyatt Regency Gurgaon.</p>
<blockquote><p>Grilled Apricot &#038; Smoked Halloumi</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2017/05/IMG_2045.JPG.jpg"><img src="http://londonglossy.com/wp-content/uploads/2017/05/IMG_2045.JPG-768x1024.jpg" alt="" width="640" height="853" class="aligncenter size-large wp-image-112585" /></a></p>
<p>*⨠Balsamic cream, brioche crisp, mesclun salad, herb oilâ¨<br />
* Recipe for 1 portion</p>
<p><u><b>Ingredients:</b></u></p>
<ol>
<li>Halloumi cheese 125g</li>
<li>Fresh apricot 100g</li>
<li>Basil leaves 100g</li>
<li>Brioche loaf 50g</li>
<li>Clarified butter 5g</li>
<li>Arugula leaves 10ml</li>
<li>Extra virgin olive oil 5ml</li>
<li>Mix lettuce 5g</li>
<li>Balsamic cream 5g</li>
<li>Basil pesto 50g</li>
</ol>
<p><b>Method of Preparation:</b></p>
<ol>
<li>Slice halloumi cheese in to 1.5’’ thickness; smoke them with charcoal, thyme and butter.</li>
<li>Slice fresh and peeled apricot and chargrilled.</li>
<li>Marinate smoke halloumi with extra virgin olive oil, shredded basil, sea salt and crushed pepper.</li>
<li>For making brioche crisp, make a thin slice of brioche crisp, cut into long triangle.</li>
<li>Soak slice of brioche in clarified butter; place this slice on cutter in to half sphere.</li>
<li>Cook this brioche crisp on 100*c for 18 minutes.</li>
<li>For platting’s, squeeze balsamic and basil pesto on plate.</li>
<li>Place smoke halloumi and chargrilled apricot in layers and place brioche crisp on top of it.</li>
<li>Drizzle extra virgin olive oil and add some mix lettuce on the top of appetizer.</li>
</ol>
<blockquote><p>Apricot &#038; White Onion Soup</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2017/05/IMG_2044.JPG.jpg"><img src="http://londonglossy.com/wp-content/uploads/2017/05/IMG_2044.JPG-768x1024.jpg" alt="" width="640" height="853" class="aligncenter size-large wp-image-112584" /></a></p>
<p>* â¨Parmesan bark, red wine poached white onion, confit tomato.<br />
â¨* Recipe for 1 portion</p>
<p><u><b>Ingredients</b></u></p>
<ol>
<li>White onion 150g</li>
<li>Unsalted butter 50g</li>
<li>Thyme 5g</li>
<li>Fresh apricot 50g</li>
<li>Cherry tomato 30g</li>
<li>Herb oil 5ml</li>
<li>Pearl onion 15g</li>
<li>White wine vinegar 5ml</li>
<li>Red wine vinegar 50ml</li>
<li>Parmigiano reggiano 50g</li>
<li>Parsley 5g</li>
<li>Sea salt 10g</li>
<li>Sugar 10g</li>
</ol>
<p><b>Method of Preparation:</b></p>
<ol>
<li>Peel and wash white onion, cut in to thin slice.</li>
<li>Cook the onion on slow fire with unsalted butter and thyme, add salt and sugar.</li>
<li>Once onion soft and translucent, let the mixture cool down giving them ice Bath.</li>
<li>Make a fine puree of soup mixture and strain it.</li>
<li>Make a mixture of fine grated parmigiano reggiano and parsley.</li>
<li>Make a parmesan bark using Teflon coated pan, give a shape like cinnamon bark while using round and cylindrical handle ladle</li>
<li>Finish soup with sea salt, sugar and touch of white wine vinegar, garnish with parmesan bark, grilled apricot, confit tomato and pearl onion</li>
<li>Drizzle herb oil. </li>
</ol>
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