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Wednesday, February 1, 2023

Good Friends & Great Food!

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This season throw your kitty party with some unforgettable food and dazzle your friends. Kitty parties are a time when you can flaunt your mind-blowing cooking skills and make your friends go green with envy! So plan the menu for your next kitty in advance with an eclectic mix of food, dessert and drinks, and make your party a hit, just like that! Read on, learn how.

Chef Crotty Liam from Hyatt Regency Gurgaon gives us this quick recipe for a filling meal.

Spaghetti Bolognese*


• 400​g​ meat for Bolognese (chicken or beef) • 15​g​ sliced garlic • 80​g​ tomato paste • 400​g​ peeled seeded tomatoes • 30​g​ olive oil • 50​g​ chopped onions • 600​ml​ chicken stock • 100ml​ veal stock •​ salt and pepper • 2​ bay leaves • 5​g​ chopped rosemary • 2​g​ chopped oregano • 400​g​ spaghetti


  • Sweat sliced garlic and chopped onions in olive oil.
  • Add meat and cook until all liquid has evaporated.
  • Add tomato paste mix well and cook for a few minutes.
  • Add chopped tomatoes veal and chicken stock.
  • Bring to boil add bay leave chopped rosemary and oregano.
  • Season with salt and pepper and simmer for 30 to 40 minutes.
  • Blanch the pasta until al Dante and add to the sauce for the last 5 mins before serving
Chef Bungla from Hyatt Regency, Delhi suggests this easy peasy recipe for all the women out there.

Chocolate Caramel Salty Cake

Chocolate caramel

Sea Salt Caramel: Sugar breakfast 400g, Fresh Cream 200 ml, Butter 250g, Sea salt 2g

Caramel cream brûlée: Sugar breakfast Gram 80g, Fresh Cream 210ml, Milk 210ml, Egg Yolk 120g, Sugar 50g, Gelatine 10g

Chocolate Mousse: Water 35g • Sugar 180g • Egg Yolk 120g • Whole egg 180g

Dark chocolate melt: Chocolate 420g • Whipped cream 400g • Gelatin 20g

Chocolate sponge: Egg 13g • Sugar 300g • Flour 340g • Cocoa Powder 60g

Chocolate Ganache: Dark chocolate 1100g • Fresh Cream double 700g • Milk 200g


Chocolate sponge
➢ Whisk egg and sugar till fluffy.
➢ Fold cocoa powder and flour.
➢ Do not over mix and put on baking mold.
➢ Bake at 200 c for 25 to 30 minutes.

Caramel sauce
➢ Put the sugar sauce pan and place it over a medium heat use wooden ladle continued shake until sugar caramel. Remove from heat then Put the cream, butter and sea salt mix well and keep aside.

Caramel salty cream brûlée
➢ Cook the sugar till brown add cream, milk to stop the cooking process.
➢ Add egg yolk sugar and sea salt mix.
➢ Then add caramel sauce mix. Make smooth custard add the melt gelatin.
➢ Pour the mix on silpat mould and keep in freezer till set.

Chocolate mousse
➢ Cook water and sugar till boil.
➢ Whisk whole egg and egg yolk till fluffy. Then add boil sugar syrup till continued whisk.
➢ Then add melt chocolate and melt gelatin and cool down.
➢ Lastly fold the whipped cream.

Chocolate ganache
➢ Cook Cream and milk till boil
➢ Remove from heat
➢ Add chopped dark chocolate
➢ Mix well till smooth
➢ Rest over night in room temperature

➢ Cut the sponge put on cake ring sprinkle sugar syrup.
➢ Put on half chocolate mousse and set.
➢ Put on second layer sponge sprinkle sugar syrup.
➢ Put on cream caramel salty cream brule.
➢ Put on sponge sprinkle sugar syrup.
➢ Lastly put the remaining chocolate mousse. And keep in freezer till set.
➢ Remove cake ring cover with melt chocolate gannache.
➢ Garnish up to you.

Sangria Recipes to go with the above meal and dessert!

Zesty Aromatic SangriaSangria red

  • 750ml chilled bottle THB Sauvignon
  • 250 ml Tropicana Orange Juice
  • 250 ml Tropicana Pineapple Juice
  • 90ml Monin Triple Sec Syrup

Build in a juice glass filled with ice. Add medium sized cubes and shreds of green apple, pear and ginger. Garnish with mint and curry leaves and serve immediately!

Exotic Spice Sangria


  • 750ml chilled bottle THB Shiraz
  • 250 ml Tropicana Orange Juice
  • 250 ml Tropicana Pineapple Juice
  • 90ml Monin Black Currant Syrup

Method: Build in a juice glass filled with ice. Add medium sized cubes and shreds of apple, pineapple and orange. Serve immediately!


*Serves 4
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