Your Food Mag December Issue English

Food Your

ISSUE 05 DECEMBER 2015

Mag

ADORN THY KITCHEN WITH JARS,

SYRUPY

TRADITIONS! DRESS UP YOUR TABLE WITH PORTUGUESE CHRISTMAS DESSERTS

MITTENS & MORE!

EVERYONE LOVES BROWNIES!

HALE & HEARTY

A HEALTHY HOLIDAY SEASON

N O S A E S E H T ‘TIS

Y L TO BE JOL

PLUS

• PLUMP RED CURRANTS • THE TASTE OF TASMANIA

Season perfectly in the Celebrate the

of Dubai

Marina

If you’re searching for a joyous and refined experience this festive season, InterContinental Dubai Marina is the place to celebrate tastefully. Enhance each moment with breathtaking views in and around the vibrant Dubai Marina, as you create memories at our exquisite culinary and nightlife destinations.

• Selection of experiences, including Festive Dining & New Year’s Eve parties • Special offers for Corporate and Groups from 6 December • Exclusive Festive takeaways For bookings or more information, call +971 4 446 6669, email res.icdubaimarina@ihg.com or visit icmarinadining.com/festive InterContinentalDubaiMarina icdubaimarina

DECEMBER 2015 YOUR GUIDE

2 Editor’s note 4 What’s on: Dining Diary

What’s happening & where in the local culinary scene this month

7 Produce Picks: Red Currants

4 18

Indulge in the scarlet-hued berry

9 Best Buys: Merry and Bright

22

Christmas dinnerware and tasteful cutlery

10 Tried-and-tested: Taste of India

Your Food Mag’s editorial rep dines & reviews Chor Bazaar, Mövenpick Hotel Ibn Battuta Gate

YOUR KITCHEN 14 Recipes: Hale & Hearty

Ideas and recipes for a healthy, happy holiday season

18 Recipes: Sugary, syrupy traditions

Traditional Portuguese traditional Christmas desserts - a must-on every festive table

22 Recipes: ‘Tis the season to be jolly!

Bake up a storm this festive season with our holiday special recipes

28 Recipes: Everyone loves brownies!

Frosted, plain, fudgy or nutty – time to bake ooey, gooey and oh-so-yummy brownies

33 Your 5-minute-meal

28

Dish up: Tzaztziki, a Greek dip

YOUR WORLD 36 Global Event: At the harbours

This month celebrate the Tasmanian produce at The Taste of Tasmania, Australia

38 Theme Talk: Bringing Christmas joy to the kitchen

This festive season, decorate your kitchen with festive hues, after all, that’s where all the delicacies are being cooked!

40 Travel: Eating away the Weekend

In the gardens of Kempinski Hotel Ajman

46 Quick Chat: Big smiles, full bellies

40 Yourfoodmag.com

Getting to know Maksim Tvorogov, Head Chef, Vesna, Conrad Dubai

48 My life on a plate: Leftovers – Who gets them?

Your Food Mag editor Purva Grover shares her culinary dilemmas in this monthly column

DECEMBER 201 5

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EDITOR'S NOTE

Veal Cubes in Aspic Jelly on Herb Sour Cream with a bouquet of Winter Salads

YOUR KITCHEN

Course: Cold Appetiser Serves 8

RECIPES

HALE & HEARTY

For veal cubes in aspic jelly • 1.2kg veal neck • 1 large onion • 2 carrots • 1 small celery • 1 spring onion • 4 peppercorns • 1 bay leaf • 400ml dry white grape beverage • 50ml white vinegar • 2 hard boiled eggs • 50g plain gelatin • 2 egg whites • Salt & white pepper powder to taste For herb sour cream • 500g sour cream • 15g basil leaves • 15g parsley leaves • 15g chives • 5g thyme • 5g tarragon • Salt and white pepper powder to taste For bouquet of winter salads

Former Director of Kitchens/Executive Chef Kai–Uwe Klenz of Radisson Blu Hotel, Cairo Heliopolis shares ideas and recipes to help you prep for a healthy, happy holiday season Words NASRIN MODAK-SIDDIQI

trong cold winds and gorgeous snow fall makes winter evenings in northern Germany perfect.

It gets dark quite early and people cozy up in their homes, around the fireplaces. Chef Kai–Uwe Klenz, former Director of Kitchens/ Executive Chef Radisson Blu Hotel, Cairo Heliopolis gets excited each time he thinks of the festive season back home, Kiel, Germany, “It’s a beautiful sight, the gardens decorated with electric candles, snowmen and the Santa Claus statues.” Christmas brings a whole lot of memories to his mind, especially the ones surrounding food. “Festive season always meant mum’s over-the-top dishes for Christmas. We had goose, duck and rabbit with gravy, and red cabbage with apples, cinnamon and potatoes.

Just thinking about it makes me hungry.” Klenz started his career as a chef in a restaurant kitchen when he was 16. “As a little boy of 3 or 4, I used to watch my mother cook.” Other than his mum’s cooking, he deeply admires Chef Wolfgang Becker from Trier, “He is very creative and his cooking style is perfect.” This festive season too he plans to surround himself with good food, however it will only be healthy dishes. “The malls, homes and restaurants all wear a delicious aroma during this time of the year and it does get difficult to say no to the pies and cakes.” However, Klenz says a

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little self-discipline and experiment with ingredients can help one eat healthy during the festive times. He shares a few tips and recipes with us.

“Over the last few years we’ve begun to shy away from processed foods; laden with sugar, aspartame (artificial, non-saccharide sweetener) and preservatives. We’re now using organic and local foods in our kitchens. Interestingly, 2015 has been a year of fermentation, pickling, and returning to real whole foods.” He is happy to see ancient grains like quinoa and teff make it to our meals. “Also re-appearing are centuries-old cooking styles.” His idea of a holiday is simple foods made using a lot of fruits and vegetables, and a home full of loved ones. “The best people to have around one’s dinner table are family and friends; it lifts up the spirits instantly.”

Does he miss German food? “Not at all, for all the ingredients can be easily found in Cairo and one can easily cook up a German meal in the home kitchen. Besides, I’ve been in Cairo for a while and have begun to love the region’s offerings from the filling, nutritious and quickto-cook Koshary to the delicious, all-time favourite Shawarma.”

However, if you visit his hometown he does recommend you try the panfried plaice with crunchy bacons and mixed salad. “It’s heavenly.”

We agree, it does sound so!

Former Director of Kitchens/Executive Chef Kai–Uwe Klenz of Radisson Blu Hotel, Cairo Heliopolis

1 For the veal meat in aspic jelly: Place the veal neck with the chopped onion, one carrot, celery, spring onion, peppercorns and bay leaf in a pot. Add white grape beverage, white vinegar and enough water to cover the meat.

Bring it to boil, lower the heat and cover the pot. Then cook it slowly until the meat is tender for about an hour. When the meat is tender, remove it from the pot and let it cool.

Cut the meat in cubes 2 cm X 2 cm.

2 Cut the other carrot in fine cubes and mix it with the meat. Place the meat in an espresso cup with some egg slices. The cup should be ¾ full with the meat. Keep the espresso cups in the fridge.

3 Strain the stock, take about 1.5 litre

from it and add the gelatin. Next, beat the egg whites slightly; stir into the gelatin and stock. Boil. Add some salt and white pepper powder to taste.

4 Now remove the egg white from the stock and pour this clear stock over the meat in the espresso cups.

Put them back into the fridge for a minimum of four hours. Warm the cups in a little hot water for the jellied meat to come out easily.

5 For the herb sour cream: Chop the herbs finely. Add them to the sour cream and mix. Add salt and white pepper powder to taste.

6 For the bouquet of winter salads: Arrange the salad leaves nicely in a cucumber ring and cut the cherry tomato in half for garnishing.

To serve: Arrange the herb sour cream in the middle of the plate and place the jelly on top. Place the salad bouquet in crossed position to the jelly and sprinkle it with olive oil. Arrange the cherry tomatoes by the salad bouquet and decorate with basil leaves.

A HEALTHY, THREECOURSE PARTY MEAL

Yourfoodmag.com

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DECEMBER 201 5

EVERYONE LOVES

BROWNIES! Brownies enjoy a universal appeal. Frosted, plain, fudgy or nutty – we all love brownies!

We’ve got you a few recipes to make ooey, gooey and oh-so-yummy brownies.

Classic Brownie

1 Pre-heat the oven to 320-330 °C and grease a small baking pan with non-stick cooking spray or butter.

2 Mix the dry ingredients together and sift several times to make it fine and lump-free.

3 Add oil, yogurt, vanilla extract to the dry ingredients and mix well, but gently. Make sure you are gently folding in the mixture. If the mixture is dry, add a few drop of water or milk.

4 Pour this batter evenly into the baking pan and bake for 30 minutes. (The duration could vary based on the oven.

Use a toothpick to ensure that the batter is fully cooked.)

5 Allow the baked brownie to cool completely and cut it into presentable squares.

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RECIPES COURTES Y: ARVA ABBA S , BROWNIE BLUES , BROWNIEBLUES .COM; IM AGES: SUPPLIED, SHUT TERS TOCK

Made with genuine love for chocolate, you can keep the classic brownies all for yourself or share with friends and family.

Serves 4 - 6 persons Preparation time 15 minutes Cooking time 45 minutes

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DECEMBER 201 5

you step out of the kitchen, we want

lights and spiced drinks,

to tempt you to adorn the kitchen

Christmas trees and

with nothing else but the kitchen

Santa’s treats; the festive

accessories. Mason jars can hold the

season is here. As we say goodbye

candles, and mittens, the cutlery.

to 2015, we surround ourselves with

For those who wish to celebrate

loved ones and indulge in heartfelt

the holiday season with a weekend

conversations and warm treats.

getaway; we recommend the Garden Brunch at Kempinski Hotel Ajman.

aroma of pies, the sounds of carols

YOUR KITCHEN RECIPES

• 1 cup flour • ½ cup cocoa powder • ½ cup granulated sugar • ½ tsp baking powder • ¼ tsp baking soda • A pinch of salt • ¼ cup vegetable oil • 1/3 cup yogurt / sour cream • ½ tsp vanilla extract • Milk / water (optional, as needed)

B

them into innovative dishes. Before

tempting roasts, tiny

Our homes are filled with the

Yourfoodmag.com

DECEMBER 201 5

• 8 leaves, Lollo Rosso salad • 8 leaves, green salad • 8 leaves, Radicchio salad • 1 cucumber • 8 cherry tomatoes • 8 basil leaves • Olive oil

eautiful candles and

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DECEMBER 201 5

29

with the scarlet pearls of happiness

course, we are spending a lot of time

and nutrients i.e. the red currants.

cooking and eating. This month, we

Frost them with whipped cream

bring to you recipes of traditional

to garnish your festive puddings,

Portuguese desserts; they’re sugary,

or pair them with cinnamon and

syrupy dreams! Bake up a storm for

nutmeg or peaches and cherries. Add

your little ones - reindeer cookies,

a merry touch to your table with our

Christmas cupcakes and pumpkin

selection of Christmas dinnerware.

pies. We have a weakness for the

Our regulars will guide you to

brownies, and this time around

lovely shopping, dining, travelling

we’re going beyond the classics

and cooking experiences.

ones. We’ve even got you a blonde brownie. If it’s a healthy party season

BRINGING CHRISTMAS JOY TO THE KITCHEN

YOUR WORLD THEME TALK

Holidays spell a lot of cooking and eating, which means you and your loved ones will be spending a lot of time in the kitchen! So how about adorning the kitchen for the festive season by turning the kitchen accessories into decorative items? Think mugs, cookie cutters, spatulas, platters and more.

Mason Jars: You’ve got loads of them, haven’t you? Fill the bottom with foam, cotton or Epsom salt, and you’ll have cutesy snow jars!

Also, this season, we fall in love

and the laughter of happy hearts. Of

We wish you a blessed holiday season.

that’s on your mind then we’ve got

Until we meet again,

you a handful of healthy, festive

Eat well, read more & share widely.

treats. We also know that you might

Tea Towels: Napkins and tea/ dish towels; old, faded or new you can make a bunting out of them. All you need is thread, a needle and a pair of scissors.

be left staring at a lot of leftovers,

Colander: If you’ve got a red or green one, fill it up with pine cones, or baubles if you wish and voila you have a pretty centrepiece.

so we’re suggesting you transform

Cake platter: No, don’t serve the cake on that, instead pile up the Christmas gifts atop.

Cookie cutters: Form them into a circle, wire the pieces together, and add a bow; your wreath is ready.

Mittens: Goodbye napkin rings, hello mittens. Place the cutlery into red-green-white mittens.

Purva

There’s nothing like sipping a hot cup of soup, chocolate or coffee around a kitchen table. This festive season, decorate your kitchen with festive hues, after all, that’s where all the delicacies are being cooked!

38 DECEMBER 201 5

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TE X T: PURVA G ROVER; IM AGE: SHUT TERS TOCK

Fridge magnets: Arrange the accessories (magnets, pictures, etc.) on the refrigerator into the shape of a Christmas tree. Or get a tiny tree and place it on the window sill.

Milk bottles: Fill these up with candy canes or cranberries. Or simple put in a white candle in each, with a ribbon around the neck of the bottle.

Administrator Maria Nunez

Chopping board: Cover it with a fabric, or hang it as it is. Use double-side tape to display holiday cards on it.

Yourfoodmag.com

DECEMBER 201 5

39

Editor Purva Grover At the beach

YOUR WORLD TR AVEL

the small waves hitting the shore.

Having freshened up, it was time for us to head down and find the Garden Brunch, which we had made a reservation for. It was not difficult to find, there were cleverly placed signs and little hints around the hotel to guide us to exactly where we wanted to be. We were seated in the gardens with the most fabulous view of the sea and all the main item food stations were well within our reach. With a musical duo entertaining the diners with summery songs that were perfect for the occasion, we decided to venture inside to sample some of the starters.

The first thing I noticed was the amazing variety of children's food available. Fruit carved in to bears, sandwiches made to look like snakes and over a dozen more fun ideas that the kids were loving. Complete with a candy floss station, there were some very happy little people around! In actual fact, there were a great many big people walking around with a grin on their faces too. The salad bar was exceptional, the produce was fresh, nicely plated (not all family style) and generally very appealing. My partner and I chose a variety of items to sample, including single serving caprese salads, salmon ceviche, sushi

and a few local salads with a little Arabic bread. Just as the food had looked great, it tasted great too. The fish was magnificent and the salads were exactly as they should be.

We systematically went round each of the live cooking stations. The Indian street food was the first, serving dosa and idly which was interesting to watch them make and joyful to eat.

Next was the Italian station, serving fresh pasta and sauces to your liking.

My choice was a cheese ravioli with a cream, mushroom and cheese sauce that was cooked al dente as per my request and the sauce was light yet infused with the rich flavour of the mushrooms. The other end of this station was the Arabic offerings, a rice dish with fish, good old fashioned shawarma, some kibbeh and a few other little treats. A little further round and there was the Chinese station, serving wok fried noodles and stir fries with a multitude of ingredients for you to create whatever your heart desires. Finally, we arrived at the grilling station. There was everything on offer from prawns to lamb chops, steak to chicken wings and even some mini burgers. There were sauces available to complement each item on the menu as well as baked potatoes

Editor-in-chief Mohammed Ahmed CEO Nick Lowe

A dip at the pool, anyone?

EATING AWAY THE WEEKEND

A dreamy staycation: In the gardens of Kempinski Hotel Ajman.We spent our weekend indulging in lovely meals.

Words KIM BACON

40

DECEMBER 201 5

Yourfoodmag.com

Managing Partner Fred Dubery

eventeen minutes, that is how long it took from pulling into the valet parking bay at the hotel, to feeling like we were on vacation.

Having admired the clean, spacious and modern room we would be staying in, we ventured out onto the balcony of our 7th floor room, which was overlooking the hotel's pool and the beautiful aqua sea. As we sat down with complimentary sweet treats that were in our room on arrival, we could literally feel all the tension draining from our bodies as we listened to the light sound of

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DECEMBER 201 5

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Chief Financial Officer Kim Bacon

With thanks to Pauline Francis, Yousef Ara, Apoorva Agrawal, Megha Sharma, Ignacio Urrutia Published by Phoenix Digital Publishing Clover Bay Tower (2nd Floor), Business Bay

P.O. Box 123997, Dubai, United Arab Emirates yourfoodmag.com The publisher doesn’t accept any liability for errors or inaccuracies in this magazine. All content is updated to the best of our knowledge. All the information contained herein is general, and readers are advised to consult a specialist before acting on any advice provided here.

Registered with DED Trade License No: 736432

December 2015: A glance at what awaits.

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DECEMBER 201 5

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TA BLE FO R SI X FO I E GRA S TE RRI N E UN LI M I TE D D A RE D E VI L M A RT I N I S S URPRI SE BI RTHD A Y T A RTE TA X I S A T 1:00A M

LADIES NIGHT EVERY WEDNESDAY AT PARK HYATT DUBAI. Overlooking the enchanting Dubai Creek, The Terrace hosts a resident DJ ever y Wednesday where ladies can enjoy free flow of beverages for AED99. Select from an array of cocktails artfully crafted by our skilled mixologist. To learn more, visit dubai.park.hyatt.com

A MEDITERRANEAN SPREAD BOCA, a Mediterranean restaurant and bar in the heart of DIFC, has created an intimate, all-inclusive, sharing family style Christmas menu. Starters include the Home Cured Trout Gravadlax with Cucumber Relish, Goat's Curd and Confit Lemon. The chefs have also included special winter cheese, Vacherin Mont d'Or that is baked in its original packaging and served fondue style with homemade Grilled Sourdough Breads, Assorted Cold

Cuts, Baked New Potatoes, and Pickles. The main dishes are equally exciting with a mouth-watering spread including Scottish Salmon Wellington and Whole Roasted Capon. Guests can conclude the feast with a platter of Christmas themed sweets and fruits including homemade gingerbread macaroons and moist eggnog cheesecakes. For Dh295 onwards, 12am to 10pm, +97143231833, on until January 31, 2016; boca.ae

CHRISTMAS DAY ROAST Enjoy the Christmas Day Roast at the Raffles Ballroom and Garden, as it transforms into a beautiful destination adorned with shimmering Swarovski chandeliers. Raffles' Executive Chef Tuomas will be personally preparing his favourite dish; Finnish Hot Smoked Salmon cooked over an open fire pit – dating back to his fondest Christmas memories from his native homeland. Growing up just south of Santa’s home, Tuomas will incorporate the essence of Christmas into all dishes at Raffles Dubai throughout the festive period. Tunes by DJ Jas playing old-school favourites, Christmas carols and pop classics, bouncy castles, balloon bending and clowns to entertain the kids, and a special appearance by Santa awaits. For Dh595, on December 25, 12.30 pm to 4.30 pm, +9714 3248888; raffles.com/dubai

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DECEMBER 201 5

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SANTA’S ON THE CAMEL! This festive season embrace the captivating charms of age-old traditions at Qasr Al Sarab Desert Resort by Anantara. Add a twist of Arabian spirit to your festivities and spend Christmas in the heart of the Empty Quarter. Enjoy a sumptuous Christmas Eve dinner at a host of dining destinations; an exquisite buffet at Al Waha (Dh450 onwards) featuring season favourites such as Foie Gras, freshly Shucked Oysters and Roasted Turkey; for a five course menu (Dh650 onwards) with the dunes as your

YOUR GUIDE WHAT'S ON

backdrop head to Suhail bar and grill; a tantalising three course Mediterranean menu (Dh450 onwards) awaits at Ghadeer, the poolside restaurant. On Christmas Day, all guests will be invited to a cocktail gathering in the courtyard for Santa’s arrival on a camel with surprises for the little ones, in a merry atmosphere complemented by carols performed by Qasr Al Sarab’s very own choir. Rates starting from Dh1,850, per room per night including breakfast for two; anantara.com; +97126561399

FESTIVE DINING Indulge in a festive three-course set menu at Speakeasy Restaurant & Lounge, Ramada Plaza JBR. Commence with either a Wild Mushroom Cappuccino Soup or Smoked Golden Beet Goat Cheese Ravioli. Selections for the main course include traditional Turkey Roulade, Atlantic Grilled Salmon or Roasted Zucchini with Ricotta Cannelloni as a vegetarian option.

Savour a delicious ending with a traditional Christmas pudding or a dark chocolate fondant.

From 24 to 30 December 2015, 6:30pm to 3am, +9714398888; ramadaplazajbr.com

TE X T: PURVA G ROVER; IM AGES: SUPPLIED

X’MAS BRUNCH

A HEART Y LUNCH Indulge in a hearty three-course brunch at The Black Lion, The H Dubai. American-inspired favourites include Squash Soup, Smoked Duck Salad, slow cooked Roast Turkey, Atlantic Cod and Corn-fed chicken breast, amongst others. Delve into the best part of your meal – dessert! Think Yule Log or Key Lime Pie with Raspberry Sorbet. From Dh395 onwards, on December 25, 12 pm to 3 pm, +97143592366

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Lively seasonal tunes from the band, atmospheric festive decorations, a special festive raffle draw at the end of the brunch and a visitor from the North Pole with a bag of exciting gifts for the kids. The Fork & Cork Christmas Day Brunch at Crescendo, Anantara The Palm Dubai Resort invites you to celebrate the day with traditional festive dishes. For Dh345, on December 25; anantara.com

SIMPLY FRESH Circle Cafe UAE, the casual dining restaurant has brought its extensive, simple, fresh and delicious menu of homemade dishes to The Dubai Mall.

Think NYC-style ‪‎bagels‬, freshly tossed ‪‎salads‬ and handcrafted ‎sandwiches‬, homemade ‪desserts‬ and a lot more! ‬. ‬‬‬ To know more, circle-cafe.com‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬ DECEMBER 201 5

05

Ajman the perfect getaway...

Escape to a ďŹ ve-star luxury oasis, that is only a short drive away from Downtown Dubai, on the shores of the Arabian Gulf. Complete with a 500-metre, white sand private beach, Kempinski Hotel Ajman is tailored to meet your heart’s every desire.

YOUR GUIDE PRODUCE PICKS

RED CURRANTS

TE X T: NA SRIN MODAK-SIDDIQI; IM AGE: SHUT TERS TOCK

I

If you'd like to see what plump, luscious, pearl-sized happiness looks like? Then know that it comes packed in scarlet-hued gems called red currants. Indigenous to Europe, this berry's glossy, translucent skin encloses tender pulp and neatly interspersed edible seeds. Put a bunch of these mini rubies in your mouth to experience an explosion of bright, fruity aromatics and a tart piquant flavour.

This peculiar taste perfectly partners with any roasts glittering red currant jelly with lamb or roast turkey for instance. Some even swear by the flavour of its jams, preserves and compotes - they add a distinct taste and texture to any meal. Think summer puddings and creamy mousses. In fact, in Scandinavia, they use it in fruit soups or if you go to the German speaking areas of Europe, it is used in a delicious combination with custard or meringue as a filling for tarts. They even do Johannisbeer Schorle, a superbly refreshing drink made by adding red currant syrup to soda water. There is also the famous Mexican Raspado (shaved ice) for which, red currant is a much-loved flavour.

Yummy desserts and drinks apart, it is good to know that

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these berries are also super fruits because of their naturally high antioxidant capacity. The pigmented polyphenol, cyanidin gives it that ability. Add to that a good dose of vitamin C, K and iron, you know there's a healthy treat on the table. As these little berries grow low on bushes, resembling rows of miniature gems, they are often grown as ornamental plants in Europe and Russia. The leaves are noted for their several uses in traditional medicine.

Versatile as berries usually are, you could eat red currants fresh, cooked, dried or freeze them for long term use. Grind them with apples and raisins to make a high-fibre chutney, add them to oatmeals or simply dig into refreshing red currant sorbet for an alternative low-fat dessert. Frost them with whipped cream and use it to decorate your puddings or cocktails. If you are going to eat them raw, lay them on a cheese platter and enhance their natural tart flavour and astringency with some liberal sprinkle of sugar or honey. Pair them with cinnamon, nutmeg, vanilla, cream, clove and ginger or with fruits like peaches, cherries, and melon. Add a dash of lemon verbena, basil and mint and you have an awesome side dish. Go ahead, indulge.

DECEMBER 201 5

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YOUR GUIDE BEST BUYS

1

TE X T: PURVA G ROVER; IM AGES: SUPPLIED

2

A

3

MERRY AND BRIGHT

A festive tablecloth is an absolute must, of course, so are the crackers, baubles, candles and wreaths. Add to this setting some beautiful Christmas dinnerware and tasteful cutlery too. After all, it is the season to adorn your table with everything merry and bright.

1. Festive serving platters, party plates, contemporary cutlery, and Christmas tablecloths and runners. Find the perfect table settings in Next’s December colour scheme collection; next.co.uk 2. The Crate and Barrel Holiday 2015 Collection is a

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celebration of the festive season. Elegance for the everyday table is brought to life with new dinnerware patterns, quality home accessories and trendy tableware.

At Crate and Barrel - City Centre Mirdif and Mall of the Emirates; crateandbarrel.com 3. Make your Christmas lunch a meal to remember with House of Fraser. From beautiful dinnerware to festive napkins and sparkling crystal glassware to luxury table cloth, they’ve got everything you need to create the perfect table this season; houseoffraser.co.uk

DECEMBER 201 5

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TASTE OF INDIA In the spotlight: Chor Bazaar, MĂśvenpick Hotel Ibn Battuta Gate, Dubai. Takeaways: Plenty of choices, lovely flavoursome dishes.

Words KIM BACON It is hard to miss Chor Bazaar; there is a funky tuktuk outside promoting this restaurant. The entrance is large and open as it is attached to the hotel lobby, but as soon as we walked under the ornate arch, we found ourselves inside a beautifully decorated restaurant displaying a variety of quirky statues and wood carvings. We walked past the open kitchen, where the chefs were working their magic, and were seated at a lovely table. Our menus arrived quickly and the waiter was most helpful in explaining some of the specialities. The menu has a great variety of options, including hot and cold appetizers, soups, biryani, and a whole host of different meat and vegetarian main options. With so many fantastic sounding options, we struggled to decide what to order. Having finally made up our minds and ordered a few things we had never tried, it was not very long before our waiter produced some poppadum with three different dipping sauces; one was the traditional mint yoghurt, which had the perfect amount of spice, then there was one made from capsicum and one made from tomatoes. All three were moreish and it was very hard not to eat them all.

Our starters arrived; piping hot and smelling divine. The Onion Bhajia was perfectly crisp on the outside and soft and flavoursome on the inside, although we found it odd that we were served 3 bhajia for 2 people. Perhaps 4 would have made a

Malabar Murg, heavenly and spicy!

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At Chor Bazaar, you will be spoilt for choice

Noorani Malai Kofta, creamy delight

Mushroom Pulao, a must-have

Yourfoodmag.com

YOUR GUIDE TRIED-AND-TESTED

little more sense. The Chicken Tikka Pakora was heavenly; tender and juicy chicken with a slightly spicy exterior and plenty for us to share. Once demolished, the staff asked if we wanted a break or if we wanted our mains right away. We didn’t wait!

All the dishes were brought to the table at the same time so we didn’t have to wait for anything before we got stuck in.

The Awadhi Lamb Chop Masala was distinctly flavoured with chilli, garlic, cashew, ginger and yogurt. Despite the rich, intense flavour of the curry, the meat didn’t lose its flavour and was very succulent. The Malabar Murg was a little spicy, but not heavily so, with flavours of ginger, tomato and coconut, and of course the chicken that just melted in the mouth. The star of the show for me was the Noorani Malai Kofta. Creamy cottage cheese stuffed with spinach and made into two pyramid shapes with a creamy cashew, onion and tomato gravy. Paired with the Mushroom Pulao, full of freshly cooked mushrooms, this combination was just amazing. We mopped up the last specks of sauce with the Paneer Kulcha (cheese stuffed bread cooked in the tandoor) and sat back and enjoyed the warm ambience of the restaurant.

There is an extensive dessert menu (considering it is an Indian restaurant) but we opted out. As we were unable to stop eating our fabulous main courses, we left ourselves no room to sample the Beetroot Halwa or the Rasmalai. Next time!

Kim Bacon, editorial rep, Your Food Mag

NEED TO KNOW

IM AGES: SUPPLIED

Where: Mövenpick Hotel Ibn Battuta Gate, Dubai; 04 5509212 Ambience: Warm, comfortable Food: Lots of great choices Service: Friendly, knowledgeable staff Damage: Meal for two, Dh250.

Verdict: Must-go

GET INVOLVED Would you like to be our reader restaurant reviewer? Email us on editorial@ yourfoodmag.com to tell us why you’d like to be considered, in 50 words or less.

Paneer Kulcha, cheese stuffed bread

Onion Bhajia, perfectly crispy

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Awadhi Lamb Chop Masala, rich and intense

DECEMBER 201 5

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©2015 The Ritz-Carlton Hotel Company, L.L.C.

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Start the weekend in the atmosphere of elegance and sophistication with Giornotte’s award-winning Friday brunch.

From freshly shucked oysters to hand-pulled noodles, Giornotte Friday brunch at The Ritz-Carlton Abu Dhabi, Grand Canal returns in the new season with over 30 live cooking stations as well as a dedicated dessert room in Dolce café. Linger longer with an after-party at Sorso Bar with a selection of handcrafted beverages and resident DJ on the decks. Starting at AED 300 ++ per person.

For more information and reservations, please contact 9712-818-8282 or e-mail abudhabi.restaurants@ritzcarlton.com.

YOUR KITCHEN Recipes you’ll love to cook!

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TE X T: ARVA ABBA S , BROWNIE BLUES , BROWNIEBLUES .COM; IM AGES: SHUT TERS TOCK

BLONDE BROWNIES

Not all brownies are dark brown in colour, some are blonde too!

The classic blonde brownie is a lot lighter in colour and flavour compared to the original one and makes for a tasty alternative if you are bored with dark chocolate. Blonde brownies are light, fluffy and delightful to eat with a glass of cold milk.

Serves 16 Ingredients: • 2/3 cups melted margarine • 2 cups brown sugar • 2 large eggs • 2 cups flour • 1 tsp salt • 1 tsp baking soda • 2 tsp vanilla • 1 cup chopped pecans • 1 cup chocolate chips

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Instructions: 1 Start by preheating your oven to 180 °C. 2 Melt and soften the margarine in a small bowl. Add sugar and eggs one by one to the margarine and beat it well.

3 In a different bowl, sift the flour, salt, and baking soda.

Add vanilla and pecans.

4 Once the batter is ready, grease a 13" x 9" baking pan with non-sticky cooking spray or the remaining margarine and spread the batter evenly.

5 Sprinkle chocolate chips on top of the batter and bake it at 350 °C for up to 30 minutes or until it is baked through.

To serve: When cool, cut the brownie into small serving squares and serve with sprinkle powdered sugar or cinnamon.

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Recipes: Hale & Hearty Ideas and recipes for a healthy, happy holiday season Recipes: Sugary, syrupy traditions Traditional Portuguese Christmas desserts - a must-on every festive table Recipes: ‘Tis the season to be jolly!

Bake up a storm this festive season with our holiday special recipes Recipes: Everyone loves brownies!

Frosted, plain, fudgy or nutty – time to bake ooey, gooey and oh-so-yummy brownies Quick Cooking: Your 5-minute-meal Dish up: Tzaztziki, a Greek dip

Coffee Brownies More brownie recipes, Page

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YOUR KITCHEN RECIPES

HALE & HEARTY

Former Director of Kitchens/Executive Chef Kai–Uwe Klenz of Radisson Blu Hotel, Cairo Heliopolis shares ideas and recipes to help you prep for a healthy, happy holiday season Words NASRIN MODAK-SIDDIQI

trong cold winds and gorgeous snow fall makes winter evenings in northern Germany perfect.

It gets dark quite early and people cozy up in their homes, around the fireplaces. Chef Kai–Uwe Klenz, former Director of Kitchens/ Executive Chef Radisson Blu Hotel, Cairo Heliopolis gets excited each time he thinks of the festive season back home, Kiel, Germany, “It’s a beautiful sight, the gardens decorated with electric candles, snowmen and the Santa Claus statues.” Christmas brings a whole lot of memories to his mind, especially the ones surrounding food. “Festive season always meant mum’s over-the-top dishes for Christmas. We had goose, duck and rabbit with gravy, and red cabbage with apples, cinnamon and potatoes.

Just thinking about it makes me hungry.” Klenz started his career as a chef in a restaurant kitchen when he was 16. “As a little boy of 3 or 4, I used to watch my mother cook.” Other than his mum’s cooking, he deeply admires Chef Wolfgang Becker from Trier, “He is very creative and his cooking style is perfect.” This festive season too he plans to surround himself with good food, however it will only be healthy dishes. “The malls, homes and restaurants all wear a delicious aroma during this time of the year and it does get difficult to say no to the pies and cakes.” However, Klenz says a

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little self-discipline and experiment with ingredients can help one eat healthy during the festive times. He shares a few tips and recipes with us.

“Over the last few years we’ve begun to shy away from processed foods; laden with sugar, aspartame (artificial, non-saccharide sweetener) and preservatives. We’re now using organic and local foods in our kitchens. Interestingly, 2015 has been a year of fermentation, pickling, and returning to real whole foods.” He is happy to see ancient grains like quinoa and teff make it to our meals. “Also re-appearing are centuries-old cooking styles.” His idea of a holiday is simple foods made using a lot of fruits and vegetables, and a home full of loved ones. “The best people to have around one’s dinner table are family and friends; it lifts up the spirits instantly.”

Does he miss German food? “Not at all, for all the ingredients can be easily found in Cairo and one can easily cook up a German meal in the home kitchen. Besides, I’ve been in Cairo for a while and have begun to love the region’s offerings from the filling, nutritious and quickto-cook Koshary to the delicious, all-time favourite Shawarma.”

However, if you visit his hometown he does recommend you try the panfried plaice with crunchy bacons and mixed salad. “It’s heavenly.”

We agree, it does sound so!

Former Director of Kitchens/Executive Chef Kai–Uwe Klenz of Radisson Blu Hotel, Cairo Heliopolis

A HEALTHY, THREECOURSE PARTY MEAL

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Veal Cubes in Aspic Jelly on Herb Sour Cream with a bouquet of Winter Salads Course: Cold Appetiser Serves 8 For veal cubes in aspic jelly • 1.2kg veal neck • 1 large onion • 2 carrots • 1 small celery • 1 spring onion • 4 peppercorns • 1 bay leaf • 400ml dry white grape beverage • 50ml white vinegar • 2 hard boiled eggs • 50g plain gelatin • 2 egg whites • Salt & white pepper powder to taste For herb sour cream • 500g sour cream • 15g basil leaves • 15g parsley leaves • 15g chives • 5g thyme • 5g tarragon • Salt and white pepper powder to taste For bouquet of winter salads

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• 8 leaves, Lollo Rosso salad • 8 leaves, green salad • 8 leaves, Radicchio salad • 1 cucumber • 8 cherry tomatoes • 8 basil leaves • Olive oil 1 For the veal meat in aspic jelly: Place the veal neck with the chopped onion, one carrot, celery, spring onion, peppercorns and bay leaf in a pot. Add white grape beverage, white vinegar and enough water to cover the meat.

Bring it to boil, lower the heat and cover the pot. Then cook it slowly until the meat is tender for about an hour. When the meat is tender, remove it from the pot and let it cool.

Cut the meat in cubes 2 cm X 2 cm.

2 Cut the other carrot in fine cubes and mix it with the meat. Place the meat in an espresso cup with some egg slices. The cup should be ¾ full with the meat. Keep the espresso cups in the fridge.

3 Strain the stock, take about 1.5 litre

from it and add the gelatin. Next, beat the egg whites slightly; stir into the gelatin and stock. Boil. Add some salt and white pepper powder to taste.

4 Now remove the egg white from the stock and pour this clear stock over the meat in the espresso cups.

Put them back into the fridge for a minimum of four hours. Warm the cups in a little hot water for the jellied meat to come out easily.

5 For the herb sour cream: Chop the herbs finely. Add them to the sour cream and mix. Add salt and white pepper powder to taste.

6 For the bouquet of winter salads: Arrange the salad leaves nicely in a cucumber ring and cut the cherry tomato in half for garnishing.

To serve: Arrange the herb sour cream in the middle of the plate and place the jelly on top. Place the salad bouquet in crossed position to the jelly and sprinkle it with olive oil. Arrange the cherry tomatoes by the salad bouquet and decorate with basil leaves.

DECEMBER 201 5

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Shepherd Lamb Stew Course: Main Course Serves 8 • 2kg lamb leg without the bone • 1kg onions • 4 bay leaves • 1 ½ kg potatoes

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• 300ml sour cream • 50ml white vinegar • Salt and black pepper powder to taste • 8 rosemary branches for garnishing 1 Cube the meat (2 cm X 2 cm) and trim off the fat. Render the fat trimmings in a casserole, heat and take out the residue left after rendering. Add the meat and sliced onions. Fry until well browned. Add water to cover the meat. Add the salt, black pepper and

the bay leaves, bring to boil, reduce heat and simmer for an hour.

2 Next, add peeled potatoes to the stew and simmer for another 30 minutes. Remove the lid after about 20 minutes of this time to allow the liquid to reduce. When the potatoes are soft, stir in the sour cream and vinegar.

Remove from heat.

To serve: Arrange the stew in a deep plate and decorate with sour cream and rosemary branches.

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IM AGES: SUPPLIED, SHUT TERS TOCK ; RECIPES COURTES Y: CHEF K AI–UWE KLENZ , FORMER DIREC TOR OF KITCHENS/E XECUTIVE CHEF R ADISSON BLU HOTEL , C AIRO HELIOP OLIS

YOUR KITCHEN RECIPES

Cream of Wheat Pudding Course: Dessert Serves 8 For the pudding • 500ml milk • 150g sugar • 5g vanilla • 150g cream of wheat • 10g salt

• 40g butter • 3 eggs • 50g raisins + extra for garnishing • Butter for the mould For the sauce • 3 egg yolks • 100g sugar • 10g corn flour • 400ml white grape beverage 1 Set the milk to boil with the vanilla and sugar. When it starts boiling add the cream of wheat, stirring continuously. Add salt and let it boil until you obtain a soft polenta. Remove from heat, add butter, mix and allow

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to cool. Add the egg yolks one by one along with raisins and the whipped egg whites. Mix gently and then pour in the buttered pudding mould. Place the mould in a larger pan with boiling water. Let it boil for 40 minutes.

2 For the sauce: Beat the sugar with the egg yolks and corn flour.

Gradually pour the warm grape beverage, stirring continuously. Set on heat until it starts to thicken.

Do not stop stirring. Remove from heat and stir until it starts to cool.

To serve: Get the pudding out of the mould. Place it in the middle of a plate, add the sauce and garnish with raisins.

DECEMBER 201 5

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SUGARY, SYRUPY TRADITIONS Portuguese have a huge fondness for sweets. At home or in restaurants, your plates will not be cleared from the table until you’ve had dessert.

We have for you some recipes of a few traditional Portuguese traditional Christmas desserts - a must-on every festive table.

Azevias These Portuguese pockets with sweet chickpeas and lemon filling just melt in the mouth! Azevias are also known to be a perfect, comforting winter snack. Sprinkle with cinnamon and sugar to get the magical smell of Christmas in the air.

For 10/12 Azevias

• 250g flour • 2 eggs • 1tbsp butter • 1tbsp oil • 13.5tbsp water

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• Salt, a pinch • Olive oil • Sugar, to dust and garnish For the filling • 500g chickpeas • 250g sugar • Refined salt, a pinch • A pinch of cinnamon powder and lemon zest 1 In a bowl mix the flour, eggs, butter and oil until you have a smooth dough, adding the warm water and salt little by little. Keep using your hands to mix the dough until its smooth and then place on a wooden board. Wrap the dough in

a moist cloth and let it rest for 1 hour.

2 After resting, stretch the dough with the rolling pin giving it an oval and elongated shape.

3 Meanwhile, cook the chickpeas and mash until you have a fine purée.

4 In a pan, boil the sugar with half its weight of water until it gets to the thread stage.

5 Remove from heat and add the chickpeas dough, a pinch of refined salt, a pinch of cinnamon powder and the lemon zest.

6 Mix all and fill the patties. Fry in olive oil until golden brown.

Serve cold, sprinkled with sugar.

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Bolo-Rei As an allusion to the three wise men and gifts offered to baby Jesus, the Bolo-Rei is loaded with symbolism: the dough symbolises gold, the fruit represents myrrh and the wonderful aroma of cake replaces incense.

Serves 6 -8 • 15g live yeast • 10tbsp milk • 250g flour • 120g mix of dry, crystallised fruits • 25g raisins • 12 walnuts • 2 eggs • 50g sugar • 50g butter • 1 ½ cup of orange juice • 1 egg • 50g pine nuts • 1 dry broad bean • 1 coin • 6 sugar cubes, to garnish • Flour, sugar syrup or jam 1 Mix together the yeast and warm milk. Add 50g of flour and more milk (if necessary) to make the yeast mixture fall off your hands.

Make a ball with the dough and

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allow to rise in a warm, dry place.

2 Chop 75g of the crystallized fruits and nuts. Pile up the rest of the flour, make a well in the centre and add the eggs, the butter, the sugar and the orange juice. Mix all the ingredients. Add the yeast prepared previously and the flour. Mix from the outside in until you get a smooth dough. Knead the dough as if it was bread, from the outside in, until it is smooth and shiny. Add the chopped crystallized fruit, nuts and raisins.

3 Place the dough on a floured bowl and leave it to rise for about 4 hours. After this time, shape it into a round loaf, placing a greased aluminium cup or an empty food jar in the centre to create a hole.

4 Using your thumbs, open up a hole in the middle of the dough so that you are left with a wreath shape.

Make a hole with a knife on one side of the wreath and push the wrapped broad bean into the dough. Choose another spot on the wreath, make a hole with the knife and push the wrapped coin into the dough.

5 Decorate the wreath with a few crystallized fruits and let it rise for another 30 minutes. Beat the egg and brush over the wreath and sprinkle

YOUR KITCHEN RECIPES

with the pine nuts and sugar.

6 Remove the cup or food jar from the centre and bake in a 180 °C preheated oven for 30 minutes or golden brown.

7 Let it cool and brush with jam or sugar syrup to add a little bit of glaze.

The Kings couldn’t agree amongst themselves which would be the first to give their gift to Jesus. On their travels they met a baker who gave them a loaf of bread with a broad bean hidden inside it. He told them that the one who ended up with the slice of bread with the bean should give baby Jesus the present first and they accepted this idea as a means of resolving their dispute. Therefore, the Portuguese place a broad bean in the King's Cake around Christmas time. At family gatherings, whoever ends up with the bean, is expected to buy the Bolo Rei for the following year. This can be seem as unlucky really, so the coin is there to balance the situation - whoever wins the coin or trinket is said to be blessed with good luck.

DECEMBER 201 5

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YOUR KITCHEN RECIPES

António Gomes, Executive Chef, Corinthia Hotel Lisbon

Sonhos

Filhós, let's call them just doughnuts, a fried sweet that everyone seems to like.

They are sprinkled with a mixture of sugar and cinnamon, and eaten cold.

Sonhos, in Portuguese, means ‘dreams’. No wonder, these fried cakes are like small doughnuts and taste dreamily good. In Portugal, many versions of Sonhos are prepared. Dunked in sugar syrup or simply dusted with icing sugar, they are a popular Christmas treat.

For 24 Filhóses • 1kg flour • 12 eggs • 250g butter • 50g of live yeast, • Sea salt, a pinch • Oil • Sugar and cinnamon or sugar syrup 1 In a bowl add the flour, eggs, butter, yeast and sea salt and mix well.

2 Shape into a ball and let it rise in a warm place until the dough is smooth and even. Once done, remove nut sized portions of the dough, place them on the palm of your left hand and stretch the dough with your right hand forming small cups.

3 Fry gently in hot oil but don’t over fry them.

To serve: Sprinkle with sugar and cinnamon or dip in sugar syrup.

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For 50 Sonhos • 1ltr water • 200g butter • 15g salt • 600g flour • 18 eggs • Oil For the syrup • 500g sugar • 2ltr water To garnish • Sugar and cinnamon, a pinch

• 1 cinnamon stick, 1 lemon rind 1 Place the water, butter and salt in pan over medium heat and bring to boil.

2 When boiling, add the flour and stir quickly until the mixture turns into a soft dough, which can be turned into the shape of a ball.

3 Remove from heat and add the eggs, one by one.

4 Shape the dough into small balls and then fry in oil until golden. Remove and sprinkle with sugar and cinnamon.

5 In another pan, bring the sugar and water to boil until it reaches the pearl stage, add an aromatic flavour of your choice (like vanilla) and drizzle over the Sonhos.

To serve: Garnish with a cinnamon stick and lemon rind.

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RECIPES COURTES Y: ANTÓNIO GOMES , E XECUTIVE CHEF, CORINTHIA HOTEL LISBON; IM AGES: SUPPLIED

Filhós

â&#x20AC;&#x2DC;TIS THE SEASON TO BE

JOLLY!

From pies and cupcakes, to shortbreads and cake pops; bake up a storm this festive season with our holiday special recipes.

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Yourfoodmag.com

TE X T: ALIA EL AL A MI, THE CHEF AND FOUNDER OF LOOSHI ’ S JLT, LOOSHIS .COM; IM AGES: SUPPLIED, SHUT TERS TOCK

YOUR KITCHEN RECIPES

Snowflake Cake Pops Makes 20 cake pops • ½ cup caster sugar • ½ cup margarine • 3 eggs • 1 tsp vanilla • ½ cup flour • ½ cup melted white chocolate • 1 cup shredded coconut

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1 Preheat the oven to 180 °C. 2 Mix the sugar with the margarine, until blended.

3 Next, add the eggs, one at a time.

4 Add vanilla and flour, mix well.

5 Pour batter in the cake pop moulds, half way through only.

6 Bake for 15 to 20 minutes. Set to cool.

To serve: Dip each cake pop in melted white chocolate and then coat it with shredded coconut.

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Christmas Tree Chocolate Cupcakes Makes 15 cupcakes For cupcakes: • 1 1/3 cups all-purpose flour • ¼ tsp baking soda • 2 tsp baking powder • ¾ cocoa powder unsweetened • Salt, a pinch • 3tbsp butter • 1 ½ cup of sugar • 2 eggs • 1tsp vanilla

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• 1 cup milk For icing: • 2 cups icing sugar • 2tbsp butter • 2tbsp milk • 1 ⁄2 tsp vanilla • Green food colour • Decorative pearls 1 Preheat the oven to 170°C. 2 Mix flour, baking soda, baking powder, cocoa powder and salt together.

3 Beat sugar with butter, add

one egg at a time. Add vanilla.

Mix with the dry ingredients.

4 Slowly beat the milk in the batter.

5 Line cupcake molders with cupcake liners, then pour the batter in.

Bake for 15 minutes. Set to cool.

6 For icing: Beat butter with sugar, add milk and vanilla. Add green food colour to get the desired shade of green.

7 Use the grass piping tip to create leaves all over the cupcakes, resembling a Christmas tree.

Decorate with the pearls.

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YOUR KITCHEN RECIPES

Pumpkin pie • 350g sweet short crust pastry • 2 cups baking beans, enough to fill the pan • 750g cooked pumpkin, cut into small pieces • 2/3 cup caster sugar • ½ tsp salt • Nutmeg, a pinch • 1tsp cinnamon • 2 eggs, beaten • 2tbsp butter, melted • 2/3 cup milk • 1tbsp icing sugar

baking pan that is 20cm deep.

Set in the refrigerator to cool.

3 Place the baking beans on top of the parchment paper and bake the pastry for 15 minutes, remove the beans and then bake for another 10 minutes.

4 Increase the temperature of the oven to 210°C. 5 Blend the pumpkin.

6 Mix sugar, salt, nutmeg, cinnamon to the pumpkin mixture and mix.

7 Add one egg at a time. Add butter and milk. Mix until blended.

8 Pour in atop the pre-baked crust. Bake for 40 minutes.

9 Set to cool.

1 Preheat the oven to 180°C. 2 Roll out the pastry and line a

To serve: Sprinkle with icing sugar and a pinch of cinnamon.

Serves 8

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YOUR KITCHEN RECIPES

Shortbread Reindeer Biscuits Makes 15 biscuits • 100g butter • 50g sugar • 150g flour • Decorative icing colours white black and red 1 Preheat the oven to 150°C.

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2 Beat butter until smooth, add flour and sugar, gradually.

3 Knead the dough, until it begins to stick.

4 Roll out the dough, and cut into 5cm circular shapes.

5 Place on a baking tray and bake for 20 minutes.

Set to cool.

To serve: Use decorative icing to make them look like reindeers.

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Malecon presents Chef Aleixis straight out of Cuba.

Join us for a culinary trip around Latin America with a sizzling selection of authentic Cuban dishes and the best cocktails in town.

YOUR KITCHEN RECIPES

EVERYONE LOVES

BROWNIES! Brownies enjoy a universal appeal. Frosted, plain, fudgy or nutty – we all love brownies!

We’ve got you a few recipes to make ooey, gooey and oh-so-yummy brownies.

Classic Brownie

Serves 4 - 6 persons Preparation time 15 minutes Cooking time 45 minutes • 1 cup flour • ½ cup cocoa powder • ½ cup granulated sugar • ½ tsp baking powder • ¼ tsp baking soda • A pinch of salt • ¼ cup vegetable oil • 1/3 cup yogurt / sour cream • ½ tsp vanilla extract • Milk / water (optional, as needed) 1 Pre-heat the oven to 320-330 °C and grease a small baking pan with non-stick cooking spray or butter.

2 Mix the dry ingredients together and sift several times to make it fine and lump-free.

3 Add oil, yogurt, vanilla extract to the dry ingredients and mix well, but gently. Make sure you are gently folding in the mixture. If the mixture is dry, add a few drop of water or milk.

4 Pour this batter evenly into the baking pan and bake for 30 minutes. (The duration could vary based on the oven.

Use a toothpick to ensure that the batter is fully cooked.)

5 Allow the baked brownie to cool completely and cut it into presentable squares.

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RECIPES COURTES Y: ARVA ABBA S , BROWNIE BLUES , BROWNIEBLUES .COM; IM AGES: SUPPLIED, SHUT TERS TOCK

Made with genuine love for chocolate, you can keep the classic brownies all for yourself or share with friends and family.

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Indulgent Brownie Sizzlers Brownie Sizzlers are an experience on their own. Unlike most desserts that are either warm or cold, Brownie Sizzlers play with your taste buds by offering both sensations as well as a burst of flavours that overwhelm your palette.

For Chocolate sauce • ¼ cup chocolate (milk or dark) • ¼ cup milk/cream • Plus, 1 scoop of vanilla ice cream (or any flavour)

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1 Break down the chocolate into small chunks and place it in a bowl.

2 Heat the milk or cream until it comes to a boil and then pour it into the bowl.

3 Allow the milk to rest with the chocolate for a few minutes and stir the mixture well to create a smooth and thick sauce.

(Alternately, you can use store bought sauce, just heat ½ cup in microwave until it starts bubbling.)

To serve 1 Heat an iron plate for 2-3

minutes over a direct flame.

Once the plate is hot, place it carefully on a wooden stand.

2 Heat the chocolate sauce and brownie for 30-40 seconds in a microwave, separately.

3 Place the brownie on the iron plate and pour the chocolate sauce on it as well as around it. You will see steam and hear the sauce sizzle at this point.

4 Take a scoop of vanilla ice cream and place it carefully on top of the brownie and pour the remaining hot chocolate sauce on the ice cream.

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Beyond the Classic Brownie Think all brownies taste the same? You will be surprised at what a single ingredient can do to completely change the taste and look of a brownie. Here are three simple one-step variations you can use in your brownie batter to completely change its taste, smell and appearance.

And yes, they are equally delicious and unique experiences on their own!

YOUR KITCHEN RECIPES

Salted Fudge Brownies 1 Melt 1 ½ sticks of unsalted butter and 2 ounces of dark chocolate on low heat, while stirring continuously.

2 Remove the mixture from the heat and add ¼ cup of cocoa powder, 3 eggs, 2 cups of sugar, 1 ½ tsp of vanilla extract, and 1 cup of sifted flour until the mixture is well incorporated.

3 Pour this batter into a greased baking pan and top it with ½ tsp sea salt.

4 With a butter knife, gently swirl the salt on the top layer of the batter and bake it for 35 minutes at 180 °C. Coffee Brownies 1 In a heavy saucepan, melt 2 sticks of unsalted butter, 5 ounces of cocoa powder, 2 tbsp of instant espresso, over low heat.

Whisk this mixture gently until it is smooth.

Cool this mixture till it is lukewarm and whisk in 2 cup of sugar and 1 tsp of vanilla extract.

2 Add 5 large eggs one at a time and mix at regular intervals until the mixture is smooth and glossy. Add ½ tsp of salt, 1 tbsp of cinnamon and 1 cup of flour to the mixture and fold until the mixture is well incorporated.

3 Spread this batter in a baking pan and cook it for about 25-30 minutes at 180 °C. Buttermilk Brownies 1 To make sour milk, add 1 tbsp of vinegar or lemon juice to 1 cup of milk and stir it well.

Allow this mixture to sit for a few minutes.

Add ½ cup of buttermilk or sour milk over a batch of freshly baked brownies, especially when they are warm. Allow the buttermilk to be absorbed by the brownies and cut them into squares or bars when completely cool.

2 With the remaining sour milk, you can make a delicious chocolate-buttermilk frosting. Combine ¼ cup of butter, 3 tbsp of cocoa powder and the remaining sour milk in a saucepan and bring it to boil. After the mixture has cooled a bit, add 2 and ¼ cups of icing sugar and ½ tsp of vanilla extract and blend it with an electric mixer until it becomes smooth.

Mix in chopped pecans and spread generously on the buttermilk brownies.

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YOUR KITCHEN RECIPES

Arva Abbas, the heart & brain behind Brownie Blues, BrownieBlues.com

Oatmeal Brownies Loaded with the goodness of oatmeal, walnuts and raisins along with the gooey chocolate blend, this delicious brownie recipe tastes like heaven.

Serves 40 people • 1 cup softened unsalted butter • ½ cup granulated white sugar • 1 cup light brown sugar • 2 tsp vanilla extract • ½ tsp salt • 2 eggs

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• 1 tsp baking powder • 1 tsp baking soda • 2 cups of rolled oats • 1 ½ cups flour • Raisins, chocolate chips, sliced walnuts (optional) 1 Preheat the oven to 350 °C for about 10-15 minutes.

2 Grease a 9" x 13" baking tin with butter or spray nonsticking cooking grease.

3 In a large glass bowl, mix the softened butter, white sugar and brown sugar till it forms a thick and creamy mixture of uniform consistency.

4 Add the eggs one at a time,

while beating simultaneously.

5 Add vanilla extract, salt, baking powder, baking soda, flour, raisins, chocolate chips, rolled oats and walnuts to your liking. Fold this mixture gently and thoroughly.

6 Once all the ingredients are dampened, spread the batter into the baking tin uniformly.

7 Bake this mixture in the oven for 20-25 minutes or till it is fully baked.

Use a toothpick to check if the centre portion of the mix is done well.

To serve: When cool, cut the brownie into small squares or bars and serve with a sprinkle of icing sugar and/or cinnamon.

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YOUR KITCHEN QUICK COOKING

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YOUR 5-MINUTE-MEAL George Anastasakos comes from a family of chefs. His grandfather owned restaurants and traditional taverns on the Greek Island of Rhodes, and of course his father learnt to be a great chef from him. “Although my father never followed cooking as a profession, he is my master chef and the one who taught me to cook with my heart.” George is the Cluster Director of Revenue Optimization for two Carlson Rezidor hotels in Dubai with his job involving a lot of numbers and statistics, “It’s kind of a stock market!” He himself was a chef at the Greek army during his 24 months of mandatory military service. “I was in charge of a kitchen with 10 chefs cooking daily for 500 very demanding soldiers and officers.” Today, he enjoys cooking Greek dishes for his family and friends. His wife is French, and they have two lovely children, a 13-year-old girl and a 10-year-old boy.

“I always put a bit of my heart and soul in

my dishes, as my father taught me, and will like to see my children inherit this trait.”

TZAZTZIKI, A GREEK DIP • 500g Greek strained yogurt • 1 cucumber, big • 2-3 cloves garlic • 3-4 sticks Dill • Olive oil • Salt and white pepper, to taste • Greek olives (whole, for the garnish) 1 Grate the cucumber.

2 Crush/Mince the garlic with a knife (or you can also use a Garlic press).

3 Finely chop up the Dill sticks.

4 Mix all the ingredients including yogurt together, add olive oil, salt and pepper.

5 Garnish with olives.

6 Eat with crackers, crudites or use as salad dressing.

GET INVOLVED A monthly section, where we share our readers’ favourite quick meals (under 5, 10 and 30 minutes). If you wish to get your dish featured here, drop us a line at editorial@yourfoodmag.com

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Go Healthy with DinnerTime! www.dinnertime.me

YOUR WORLD

Culinary inspiration for the home and beyond.

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A HIGH ALTITUDE FESTIVAL St. Moritz is one of the most tradition-steeped holiday resorts around. Beautifully located in the inspiring Engadin valley, St. Moritz celebrates the picture-book beauty of winter in high style. A spectacularly beautiful location above the lake and an attractive mixture of nature, soft sports, culture, family activity and tranquillity all combine to give it, its reputation as the jewel of the Engadin valley – and the most scintillating mountain resort in the world. From 25th to 29th January 2015 the Upper Engadin will be transformed into a paradise for gourmet fans.

Upper Engadine is a high valley in the canton of Graubünden, where you can find the famous town of St. Moritz, scenic lakes and magnificent hiking trails. During this week,

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Japanese master chefs will surprise the guests with exceptional and pleasurable experiences, alongside the local master chefs of the partner hotels. Unexpected Far Eastern culinary delights for all the senses in an incomparable festival culture await epicures at an altitude of 1,800m: The Grand Opening at the Kempinski Grand Hotel des Bains will be an enjoyable start, followed by the individual gourmet dîners and the gourmet safaris, the legendary Kitchen Party at the Badrutt’s Palace Hotel, as well as further special events and tastings. The crowning event of this festival week will be the Great BMW Gourmet Finale, taking place with all the master chefs at the Kulm Hotel St. Moritz.

Know more: stmoritz.com/ar/

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Global Event: At the harbours This month celebrate the Tasmanian produce at The Taste of Tasmania, Australia

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Theme Talk: Bringing Christmas joy to the kitchen This festive season, decorate your kitchen with festive hues, after all, that’s where all the delicacies are being cooked!

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Travel: Eating away the Weekend In the gardens of Kempinski Hotel Ajman

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Quick Chat: Big smiles, full bellies Getting to know Maksim Tvorogov, Head Chef, Vesna, Conrad Dubai

Adorn thy kitchen With jars, mittens & more, Page

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AT THE HARBOURS

The majestic River Derwent, Hobart’s historic wharves and Salamanca Place provide a stunning backdrop to The Taste of Tasmania, an annual celebration of quality Tasmanian produce Words AANANDIKA SOOD

asmania, the southernmost state of Australia, should be on your holiday list this year, especially if you are a food enthusiast. For a week, the capital city of Tasmania, Hobart, will play host to Tasmania’s largest food festival with a focus on the island's local and unique produce. Head there between December 28, 2015 and January 3, 2016 to sample the local produce and meet passionate food makers as they cook up a storm. Think Tasmanian seafood, cheeses, berries, popular cool-climate grape beverages, combined with a fabulous entertainment program and family-focused activities.

Run by the Hobart City Council, The Taste of Tasmania is held on Hobart’s waterfront at Princes Wharf No.1, Parliament House Lawns and Salamanca Lawns. It is timed to coincide with the finish of the epic open-ocean Sydney to Hobart Yacht Race. The warm Hobart summer lending long sunlit evenings and the picturesque location of the town are sufficient reasons to visit the place. Add to it, a free for all food event and you get a mind blowing combination to eat, mingle and relax.

Tasmania is famous for its pure fresh foods, pristine growing conditions and the artisan food industry ranging from sea foods, beef, and lamb to dairy products, stone fruits, berries, apples, and vegetables,

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and also few rare foods like saffron, truffles and ginseng. Whether you are a seafood lover, or have a sweet tooth, designed tasting trails (paid) give you a chance to gain valuable inside industry knowledge and meet the producers, along with tasting the goodness.

The festival records a footfall of 265,000 visitors every year and it is to the credit of the Hobart city council that the event is well organised with plenty of seating in and out of the sun and a great deal of thought is given to the availability of basics like drinking water. There are many activities for the kids too. The whole family can catch a flick at the festival's Twilight Cinema.

The Taste of Tasmania New Year’s Eve Party is the place to be and be seen at. The night promises to be a vibrant one with fine food, drinks and entertainment flowing in from all directions. The two spectacular firework displays, family fireworks which starts at 9.30 pm and the second blast at midnight, are both worthwhile experiences. Get into the groove, we say!

FESTIVAL KNOW-HOW When: December 28, 2015 to January 3, 2016 Where: Hobart, Tasmania, Australia Entry fee: Free. The New Year’s Eve party is ticketed.

To know more: thetasteoftasmania.com.au

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YOUR WORLD GLOBAL E VENT

GOING CASHLESS This year the festival will also be going cashless. The Council is going to put a Commonwealth Bank of Australia EFTPOS (electronic funds transfer at point of sale) system called ‘Albert’ on trial during the event. Touchscreen tablets have been put everywhere for all transactions that will be taking place at the 2015/16 Taste of Tasmania. You won’t be paying for food and beverages with cash, but will be able to use your personal EFTPOS debit or credit card, just like you would when any EFTPOS purchase is made in a shop or at a restaurant. There is no minimum purchase required and there is no charge to the customer to use the system. A free of cost ‘Taste’ Prepaid card will be available for you to ‘load’ with the cash that you have brought with you in case you don’t own a personal EFTPOS debit or credit card. The card can be used over and over again and can be re-loaded any number of times. Also the remaining balance will be refunded to you when you wish.

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There’s nothing like sipping a hot cup of soup, chocolate or coffee around a kitchen table. This festive season, decorate your kitchen with festive hues, after all, that’s where all the delicacies are being cooked!

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BRINGING CHRISTMAS JOY TO THE KITCHEN

YOUR WORLD THEME TALK

Holidays spell a lot of cooking and eating, which means you and your loved ones will be spending a lot of time in the kitchen! So how about adorning the kitchen for the festive season by turning the kitchen accessories into decorative items? Think mugs, cookie cutters, spatulas, platters and more.

Mason Jars: You’ve got loads of them, haven’t you? Fill the bottom with foam, cotton or Epsom salt, and you’ll have cutesy snow jars!

Tea Towels: Napkins and tea/ dish towels; old, faded or new you can make a bunting out of them. All you need is thread, a needle and a pair of scissors.

Colander: If you’ve got a red or green one, fill it up with pine cones, or baubles if you wish and voila you have a pretty centrepiece.

Cake platter: No, don’t serve the cake on that, instead pile up the Christmas gifts atop.

Cookie cutters: Form them into a circle, wire the pieces together, and add a bow; your wreath is ready.

Mittens: Goodbye napkin rings, hello mittens. Place the cutlery into red-green-white mittens.

Fridge magnets: Arrange the accessories (magnets, pictures, etc.) on the refrigerator into the shape of a Christmas tree. Or get a tiny tree and place it on the window sill.

Milk bottles: Fill these up with candy canes or cranberries. Or simple put in a white candle in each, with a ribbon around the neck of the bottle.

Chopping board: Cover it with a fabric, or hang it as it is. Use double-side tape to display holiday cards on it.

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At the beach

EATING AWAY THE WEEKEND

A dreamy staycation: In the gardens of Kempinski Hotel Ajman.We spent our weekend indulging in lovely meals.

Words KIM BACON

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YOUR WORLD TR AVEL

the small waves hitting the shore.

Having freshened up, it was time for us to head down and find the Garden Brunch, which we had made a reservation for. It was not difficult to find, there were cleverly placed signs and little hints around the hotel to guide us to exactly where we wanted to be. We were seated in the gardens with the most fabulous view of the sea and all the main item food stations were well within our reach. With a musical duo entertaining the diners with summery songs that were perfect for the occasion, we decided to venture inside to sample some of the starters.

The first thing I noticed was the amazing variety of children's food available. Fruit carved in to bears, sandwiches made to look like snakes and over a dozen more fun ideas that the kids were loving. Complete with a candy floss station, there were some very happy little people around! In actual fact, there were a great many big people walking around with a grin on their faces too. The salad bar was exceptional, the produce was fresh, nicely plated (not all family style) and generally very appealing. My partner and I chose a variety of items to sample, including single serving caprese salads, salmon ceviche, sushi

and a few local salads with a little Arabic bread. Just as the food had looked great, it tasted great too. The fish was magnificent and the salads were exactly as they should be.

We systematically went round each of the live cooking stations. The Indian street food was the first, serving dosa and idly which was interesting to watch them make and joyful to eat.

Next was the Italian station, serving fresh pasta and sauces to your liking.

My choice was a cheese ravioli with a cream, mushroom and cheese sauce that was cooked al dente as per my request and the sauce was light yet infused with the rich flavour of the mushrooms. The other end of this station was the Arabic offerings, a rice dish with fish, good old fashioned shawarma, some kibbeh and a few other little treats. A little further round and there was the Chinese station, serving wok fried noodles and stir fries with a multitude of ingredients for you to create whatever your heart desires. Finally, we arrived at the grilling station. There was everything on offer from prawns to lamb chops, steak to chicken wings and even some mini burgers. There were sauces available to complement each item on the menu as well as baked potatoes

A dip at the pool, anyone?

eventeen minutes, that is how long it took from pulling into the valet parking bay at the hotel, to feeling like we were on vacation.

Having admired the clean, spacious and modern room we would be staying in, we ventured out onto the balcony of our 7th floor room, which was overlooking the hotel's pool and the beautiful aqua sea. As we sat down with complimentary sweet treats that were in our room on arrival, we could literally feel all the tension draining from our bodies as we listened to the light sound of

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and other side dishes to accompany the grilled treasures. We managed to sample the steak (cooked medium well to order), chicken wings, which were enormous and succulent, a lamb chop, which was tender and flavourful and a couple of prawns, which were fresh and well-seasoned.

This was the hardest part for us, dessert. With a huge amount of choice and every single item appealing to our palates, we had to narrow down our choices as to what we could actually fit in our very full bellies.

Chocolate hazelnut mousse dome, strawberry tart and chocolate trio were the three that ended up on my plate, whilst my partner opted for balsamic strawberries, caramel dome and a passion fruit crème. Fantastic.

The fruit components of the desserts were fresh and zingy, the chocolate was rich and indulgent and the caramel

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dome went down a treat! Overall, we had a fantastic brunch with beverages flowing, laughter in the air and a relaxed garden party atmosphere.

Having had a stroll along the beach to watch the beautiful sunset and a dip in the pool, we were just about ready for a late dinner. We decided to sample the Chinese restaurant, Hai Tao, which serves authentic Cantonese and Szechuan. From the beautiful deep wooden dĂŠcor to the bright smiling staff, we were not disappointed. We ordered a variety of dim sums and some peking duck to start with. The dumplings were soft and tender with a little texture from the filling (prawn, chicken and lobster) and the duck was tender and fragrant.

We got a little carried away with the main courses as we could not decide, so we ordered everything we fancied.

The mixed seafood with red curry

sauce was divine! Slightly spicy and beautifully creamy, the seafood was cooked to perfection. The wok fried beef fillet with black bean sauce was tender and rich, and paired brilliantly with the yang-chow wok fried rice. We also ordered a dish off the menu, sweet and sour chicken. This is my partner's favourite and they were happy to oblige. The chicken was high quality and the sauce was the perfect balance.

What a fantastic end to our day!

During our stay, we also sampled the breakfast, which was an amazing display of fresh fruits, yoghurts, baked goods, cooked items and anything else you could think of. All expertly cooked and beautifully presented.

We finished off our amazing staycation with a magnificent feast in Bukhara, the Indian outlet in the hotel. With a beautiful interior with a feeling of actually being in India, we

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YOUR WORLD TR AVEL

Chefs at work, Garden Brunch

Bukhara, the Indian outlet in the hotel

The lovely Deluxe Room

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YOUR WORLD TR AVEL

Hai Tao, which serves authentic Cantonese and Szechuan cuisine

At the Garden Brunch, the dessert choices are many, each appealing and delectable

were excited about our forthcoming meal. The mango lassi welcome drink was delight, smooth and creamy - it got the taste buds dancing. With an extensive and exciting menu, we opted for three firm favourites of ours, paneer tikka (cottage cheese marinated with cream and spices slow cooked in the earthen oven), tandoori salad (grilled vegetable and cheese marinated in spices and grilled in the tandoor) and seekh kebab (lamb

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mince mixed with spices , skewered and then grilled over a charcoal fire).

The paneer was velvety and the portion colossal (not that I minded of course). The lamb was succulent and scrumptious, and the salad was a perfect accompaniment to cut through the spice and richness of the other two dishes and provide a little freshness. Stunning venue, courteous staff and the food is out of this world.

We had an amazing weekend filled

with fantastic food, gentle and helpful staff and in the pure comfort of the Kempinski Hotel. Best of all, it was only a 25 minute journey away from our home in Dubai. As we waited at the valet parking bay to get back in the car, I had a feeling that this was just the first of a great many memories that we will make in this hotel.

To know more: kempinski.com/en/ ajman/hotel-ajman/welcome

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K O O B E C A F R U LIKE O T A E R G N I W O PAGE T ION PRIZES! T I T E P M CO

BIG SMILES, FULL BELLIES Getting to know Maksim Tvorogov, Head Chef, Vesna, Conrad Dubai Words PURVA GROVER

aksim Tvorogov has an interesting theory on cooking and eating. “When eating, I train your taste, and when I cook I train my skills.

This kind of development is important to me,” says this Head Chef from Vesna, the hottest new contemporary Slavic restaurant in Conrad Dubai. No wonder, this 28-year-old chef says that his profession allows him to constantly develop, learn, adapt and improvise. “I am a chef and this in itself is my best culinary skills. I take pride in the fact that I can ‘manage’ the mood of the people and bring smiles to their faces.”

He owes his passion for cooking to his grandmother, “When I was a child, my grandmother cooked a lot of amazing food. A beautiful aroma would always waft from her kitchen, the smell has stayed with me. Now, I try to reproduce a similar taste in the restaurant but in a modern style.” Irrespective of a hard day at work,

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Maksim takes out time to cook in his home kitchen too, “I love to see the smiles of the well-fed ones!”

Maksim hails from the north of Russia and misses the local products from back home, “They are still underrepresented in the markets of Dubai.” Right now, he is excited to introduce Dubai food enthusiasts to Slavic cuisine, “People here are always ready for something new and I am prepared for people of nearly all cultures.

It’s simple. Every nation has similar dishes, for example in Russia there are dumplings and in Japan there are dim sums. When I go to another country, I combine my cooking with their classic native cuisine, giving the guests a choice to select a dish as per their taste, yet get acquainted with a new cuisine.” The three things he likes most about the region’s food are the spices, seafood, and the huge variety of vegetables and fruits.

When not cooking, he buries himself into old cook

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Maksim Tvorogov, Head Chef, Vesna, Conrad Dubai

YOUR WORLD QUICK CHAT

books: reading and absorbing the recipes of famous masters, “The whole truth lies in the recipes, which forms the base for any cook.” He strongly believes that to be a great chef one needs to learn from the greatest chefs, and work towards being better each day, over each meal. “My idol is Viktor Petrovich Barinov, the chef from the Russian TV series, Kitchen.”

He also admires Heston Blumenthal, Jamie Oliver, Gordon Ramsay and the chefs from the Arzak family.

Do food critics bother him? “For me, the real critics are the guests who dine at a restaurant. If the restaurant is full at dinner that it means one is doing a good job at pleasing the critics.” These days he is working hard to please the Dubai foodies, “The idea of introducing them to Slavic cuisine is my biggest energy boaster and motivation.” So if you wish to get a taste of the classic hits of Russian, Ukrainian, Belarusian and Georgian cuisine you know where to head to.

SIRNIKI

QUICK BITES Behind-the-scenes of a restaurant kitchen can be summed as The kitchen is like a musical orchestra. I am a conductor and my team are the musical instruments. We cook in the same way, playing the same keys just like we were creating beautiful music. This ‘band’ prepares good food for the guests, practicing hard every day.

A food destination on my wish list Odessa, I have already visited the place and would love to go back.

It’s a treasure trove of organic products and family recipes. In the morning, people go to a market called Privoz, and pick fresh fish, meat and vegetables. I love the place.

A dish on my wish list.

Actually, I want to try each & every dish in the world!

My favourite dish This dish doesn’t exist.

I like to try new foods.

Although, the taste of fried potatoes prepared by my mother can’t be compared with anything.

A meal I can have for the rest of my life I think if that happened, I would have gone scrip.

Maksim Tvorogov, Head Chef, Vesna, Conrad Dubai share the recipe of Sirniki, his traditional breakfast dish Ingredients • 100g cottage cheese • 1 egg • 1 tbsp flour • Vanilla and sugar, to taste • Dried fruits, raisins to garnish

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Instructions • Combine the cottage cheese, egg, flour, vanilla and sugar.

You can also add dried fruit or raisins.

• Evenly mix all the ingredients and form a mini pancake, about one cm thick.

• Fry in butter on both sides.

• Serve with berries or jam.

I place an order for I order the simple dishes like scrambled eggs or fried potatoes. If the chef can prepare the classics well, he can prepare everything.

Because all genius is simple. Or sometimes I ask the waiter for the hallmarks of a restaurant.

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COLUMN MY LIFE ON A PL ATE

LEFTOVERS – WHO GETS THEM? When hosting a get together, my foremost concern is the leftovers, irrespective of whether I am cooking for the dinner party or ordering in. Leftovers scare me more than unannounced guests. The very minute the guests begin to RSVP, my head starts to fill with the What If – What if they are not in a mood to eat? What if a few of them turn up late (which, by the way is a given in this place!) and move to straight to the main course? (what will I do with the leftover appetisers?) What if they don’t stay for dessert?

(Is there enough space in the refrigerator?) Don’t get me wrong, my guests love good, large meals. When they walk into our home, they bring their appetite along with them but somewhere in between the delays and drinks and conversations and children, there are times when the food suffers; read there are leftovers that need to be attended to.

Of course, deep freezer and doggie bags come in handy here. If your guests are comfortable eating the rolls and wraps for breakfast the next day, I’d say hand them over a bag each. Chances are they’d be happy to oblige – if they loved what you cooked or if they are lazy cooks; irrespective your job will be done. As a rule, I always keep the foiled boxes and bags ready; especially when it comes to leftover cake! However, I never part away with the leftover pizza; nothing tastes more heavenly than cold, leftover pizza. The next best choice is to load it all in boxes and freeze it for future consumption, especially the sauces and curries.

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DECEMBER 201 5

It was last month, when I hosted a large Diwali party, that I discovered a lovely way to savour the leftovers. In true Indian hospitable style, we overfed the guests with Indian delicacies yet there was enough left on the table. Festive Indian meals are after all rich and heavy! That’s when we decided to host a leftover brunch the next noon!

The rice and chicken was simmered with chicken broth, onions and mushrooms, and we had a creamy chicken wild rice soup. Lentils looked lovely when transformed into lentil phyllo cups. Even the leftover gulab jamun syrup was put to good use, this time to make bread gulab jamuns, and more. When we laid down the table with fresh food labels, the spread looked amazing and everything tasted fresh and delicious. Plus, it earned us good points for experimenting and making the best of the leftovers.

So, the next time you have too many leftovers, work your magic on them. Take out that pot in that fridge and defrost the ingredients in that box in the freezer and reinvent the meals. Every little morsel has in it the scope to be re-invented. If you get stuck, write to me!. For dessert tonight, I am using the leftover sponge cake to add the right taste to a warm fruit crumble. Ever tried making curried noodles patties? Trust me, the soggy noodles (or spaghetti) taste lovely.

(Your Food Mag’s editor Purva Grover shares her culinary dilemmas in this monthly column, My life on a plate.)

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Doggie bags, deep-freezing or a fresh meal – what do you do with the leftovers?

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Makan-San Friday brunch for two, Peppercrab & Sushi restaurant, Grand Hyatt Dubai

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Peppercrab & Sushi restaurant at Grand Hyatt Dubai have combined forces to offer the perfect combination of Asian and Japanese cuisine with their popular “Makan-San” Friday brunch. Fresh oysters, boiled lobster tail, salmon teriyaki, assorted sushi & sashimi, dim sum and individual servings of our famous mud crab and a vast array of desserts are just a few of the items on the menu.

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For those who don’t like to keep things bottled up head to YNot, promenade level, InterContinental Dubai Marina as Fridays now give you a fabulous reason to stay in high spirits, courtesy the recently launched Corkathon. It’s a really simple equation and available every Friday (between 1 and 4 pm).

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Get ready for a new dining destination: La Tablita, a vibrant and lively Mexican restaurant brought to life with a quintessential Taco Shop experience. Theatrical live cooking and a passionate team of native Mexicans both in the culinary and service teams enliven the Mexican culture of shared dining, entertaining and celebrations.

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This casual restaurant offers British-style Indian cuisine in two locations in Dubai – Al Barsha, and International City. With a menu and vibe brought in straight from Birmingham, the restaurant has everything from tandoori and curries, to biryani, plus of course tikka masala items – chicken tikka masala is, after all, Britain’s national dish.

Know more: britbalti.com