Tag Archives: 5-star-hotel-mumbai

Tea Cakes Promotion at Sofitel



Pastry Chef Marzban Avari hosted a tea cake tasting session at Artisan, the Epicerie, Patisserie &  Chocolaterie at Sofitel Hotel BKC. Crafted especially for the monsoons, the menu included  Chocolate & Apricot Cake, Hazelnut Cake, Lemon & Almond Cake, Caramel Cake and Mix Berry Cake, served with a choice of piping hot tea. We opted for the Christmas Tea which was aromatic and flavourful. Our favourite from the cakes were the Chocolate and Apricot as well as the Hazelnut Cake.
The cakes were priced at Rs.200, a steal!
On special request, Chef agreed to share a couple of recipes of the tea cakes especially for the Mumbai Candid readers. 

Recipes


Caramel Tea Cake
Ingredients
Refined Flour    g    900
Baking powder    g    20
Eggs    g    30
Vanilla pod    g    5
Almond paste    g    200
Butter    g    900
Orange juice    ml    100
Sugar    g    900

Method
1.Position a rack in the lower third of the oven; preheat oven to 350°.
2.Lightly butter and flour an 8 ½ inch tube pan OR a 9×5 inch loaf pan, knocking out the excess flour.
3.Sift together the flour, baking powder, twice.
4. In a small bowl, combine the eggs and vanilla; whisk just to combine.
5. In a clean sanitise bowl add sugar, sprinkle some water and make caramel. When it reaches the caramel stage ass 200 gms of butter.                                                                              6.In a bowl of a stand mixer fitted   with paddle attachment, beat the above caramel mixture on low speed until it breaks up.
7.  As the caramel cools down , start adding the remaing butter.
8. Continue on low speed while adding the butter,
9.Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

10.Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
11.With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
12. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds. .
13.Finally, add the flour mixture in batches, stirring after each addition until incorporated.
14. Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
15.Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.

16.Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
17.Brush the entire warm cake with the orange juicer , then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
18.When the cake is cool, transfer it to a serving plate; serve at room temperature.






Chocolate Tea Cake
Ingredients (Serves 3) 
Refined Flour    g    270
Baking powder    g    6
Eggs    nos    20
Vanilla pod    g    5
Almond powder    g    70
Butter    g    270
Cream    g    60
Orange juice    ml    100
Choco powder    g    60
Sugar    g    300

METHOD:               

1.Position a rack in the lower third of the oven; preheat oven to 350°.
2.Lightly butter and flour an 8 ½ inch tube pan OR a 9×5 inch loaf pan, knocking out the excess flour.
3.Sift together the flour, baking powder, choco powder, and almond powder twice.
4. In a small bowl, combine the eggs and vanilla; whisk just to combine.
5.In a bowl of a stand mixer fitted with paddle attachment, beat the butter on low speed until it breaks up.
6. Add the sugar gradually and continue mixing until it forms a smooth mixture.
7. Continue on low speed while adding the butter,
8.Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

9.Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
10.With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
11. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds. .
12.Finally, add the flour mixture in batches stirring after each addition until incorporated.
13. Add the cream, at medium speed and mix for another 30 seconds .                          14.Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
15.Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes. 

16.Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
17.Brush the entire warm cake with the orange juicer , then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
18.When the cake is cool, transfer it to a serving plate; serve at room temperature.



Almond Lemon Tea Cake
Ingredients
Refined Flour    g    120
Baking powder    g    2
Salt    g    7
Eggs    no    5
Vanilla pod    g    5
Almond paste    g    200
Butter    g    250
Sugar    g    200
Lemon zest    g    5
Orange zest    g    5

1.Position a rack in the lower third of the oven; preheat oven to 350°.
2.Lightly butter and flour an 8 ½ inch tube pan OR a 9×5 inch loaf pan, knocking out the excess flour.
3.Sift together the flour, baking powder, and salt twice.
4. In a small bowl, combine the eggs and vanilla; whisk just to combine.
5. In the bowl of a stand mixer fitted with paddle attachment, beat the almond paste on low speed until it breaks up.
6. This can take up to a minute, depending on how soft and warm it is.
7. Slowly add the sugar in a steady stream, beating until incorporated.
8 Do not add the sugar too quickly, the paste won’t break up as well.
9.Cut butter into 1 tablespoon pieces.
10.Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute.
11.Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
12.Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
13.With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
14. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds.
15. Add in the citrus zest and mix in with a wooden spoon.
16.Finally, add the flour mixture in batches, stirring after each addition until incorporated.
17. Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
18.Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
19.Meanwhile, stir together the lemon and orange juices and sugar in a small bowl.
20.Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
21.Brush the entire warm cake with the zest sugar mixture, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
22.When the cake is cool, transfer it to a serving plate; serve at room temperature.

Venue:  Artisan, Sofitel Hotel
Bandra Kurla Complex, Bandra East
Landmark: Near Trident Hotel

Phone: 6117 5000

Follow:
Sofitel Mumbai at @SofitelMumbai
Mumbai Candid at @ChandniT @MumbaiCandid 


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Belvedere Cocktail Masterclass at Wink

 
We were recently invited to a cocktail masterclass hosted by Belvedere Vodka alongwith their Global Brand Ambassador and bartender Allison Dedianko at Wink, Taj Vivanta.

The masterclass was a great experience where Allison alongwith the inhouse bartender at Wink taught us how to make 6 exotic cocktails, inspired by Indian ingredients. After the interactive session, participants were allowed to step into the bar and prepare their favourite cocktail out of the six concoctions. Our favourite was the Saffron and Cinnamon Daisy and we prepared the same!
 

Shaking up a cocktail alongwith Richa of Knead With Love



Here are the recipes of the cocktails: 

Pineapple and Cardamom Martini
50ml Belvedere Vodka
20ml Pineapple Juice
10ml Cardamom Infused Simple Syrup
2 Cardamom pods
2 Chunks of Fresh Pineapple

Muddle cardamom with simple syrup and fresh pineapple. Add rest of ingredients and shake with cubed ice. Fine strain into a chilled martini glass. Garnish with pineapple leaf. 

Saffron and Cinnamon Daisy
50ml Belvedere Vodka
25ml Saffron and Cinnamon Syrup
25ml Lemon Juice
Dash Premium Triple Sec
Dash Egg White

Dry shake all ingredients to emulsify the egg white and create a foam. Add ice and shake until very cold. Fine strain into a chilled martini glass. Garnish with a pinch of cinnamon.

Clove Sour
50ml Belvedere Vodka
25ml Clove Infused Simple Syrup
25ml Fresh Lemon Juice
2 Dashes Bitters

Shake with ice and strain over fresh ice into a rocks glass. Garnish with a slice of lemon. 

The Zephyr (Global Signature)
45ml Belvedere Vodka
25ml Pink Grapefruit Juice

15ml Orgeat (Almond Syrup)
15ml Fresh Lemon Juice

Top with Tonic Water

Shake first four ingredients with ice and fine strain into a highball glass over fresh ice.  Top with Tonic Water and garnish with a wedge of pink grapefruit.

Lemongrass Silver Fizz 
50ml Belvedere Vodka
10ml Fresh Lemon Juice
10ml Simple Syrup
2 Inch slice of Lemongrass
15ml Egg White
Topped with Cream Soda

In a cocktail shaker muddle lemongrass. Add BV, lemon, egg white and sugar. Dry shake then shake with ice and fine strain into champagne flute. Top with cream soda.

Belvedere Vodka Tasting Notes

Nose: Faint hint of vanilla along with gentle characteristics of soft cream

Palate: Full and round with medium body and a naturally smooth, rich and velvety

Texture. Some light vanilla notes swaying between sweet and savoury, with a hint of white pepper and spice

Finish: Good length with notes of almond, clotted cream and some faint Brazil nut characteristics

Venue: Wink, Vivanta by Taj
Cuffe Parade

Follow: Allison at @belvedere_ali 
Richa at @kneadwithlove
Mumbai Candid at @ChandniT and @MumbaiCandid

  

Food Bloggers Workshop with Chef Sergi Arola

We were recently invited to attend a workshop by twice Michelin-starred Spanish Chef Sergi Arola, at Arola, JW Marriott by HT Cafe. The chef shared some of his favourite recipes along with some tricks and tips. Here are some snapshots of the dishes along with the recipes. If you want to try any of these dishes, they are available at Arola.
 


Patatas Bravas
Ingredients:
5 potatoes
1 litre sunflower oil
5 fresh tomatoes
1 fresh red chilli
1 egg
3 garlic cloves
1 tsp lemon juice
5 tbsp olive oil n Salt to taste
Black pepper powder to taste
2 springs fresh parsley
 
Method:
Cut the potatoes into exact halves. Scoop with a pineapple corer, and then scoop at the centre with a small scooper.
Put the potatoes in a tray and cover them with sunflower oil. Cook in the oven at 1500°C for 45 minutes, and then remove.
For the spicy tomato sauce:
In a pan, heat olive oil, add crushed garlic cloves and sauté. Add chopped fresh red chilli, sauté and add chopped tomatoes. Cook for one hour over slow flame. Season the sauce and blend.
For garlic aioli:
In a bowl, break the whole egg, add chopped garlic, lemon juice and salt, mix well and start whipping it; add olive oil slowly to form an emulsion, whip till the aioli is firm, then season it.
Deep fry the potatoes, take out on a paper towel and sprinkle with salt.
Fill the centre with spicy tomato sauce and top with garlic aioli. Garnish with fresh chopped parsley. 

Tandoor Lobster
Ingredients:
1 lobster
100 gms almond flakes
100 gms black olives
1/2 cup cream
2 garlic cloves
5 pieces rigatoni pasta
1 tbsp spicy tomato sauce
1 tbsp olive oil
Fresh oregano for garnish
Salt to taste
Black peppercorns to taste
 
Method:
Remove the lobster meat whole from tail. Marinate with olive oil, salt and crushed black peppercorns.
Slice the black olives and roast them in the oven at 1200°C till dry. Cool them down and blend to powder.
Toast the almond flakes with crushed garlic clove, add cream and simmer till almonds are cooked. Puree in the blender and strain with fine strainer.
Blanch the rigatoni pasta in boiling salted water.
Roast the marinated lobster in a tandoor till cooked. Remove and cut.
Toss the blanched rigatoni with olive oil, chopped garlic and spicy tomato sauce.
In a plate, sprinkle black olive powder and put the lobster on it. Put the rigatoni on each piece of lobster. Garnish with fresh oregano leaves. Serve the warm almond cream on the side.


Crema Catalana
Ingredients:
For orange form
500 ml milk

500 ml cream

1 stick cinnamon
10 gms orange peel
10 gms lemon zest
150 gms sugar
150 gms egg yolk
20 gms orange sorbet

For Mousse

50 gm Marie biscuit
200 ml milk n 100 gms sugar
100 gms cream

Method :
Make a Marie biscuit mousse from all the above ingredients in martini glass. Prepare the orange form by combining all the ingredients in a saucepan and bring to boil maintaining the temperature at 40°C. When the mixture reaches the required temperature, remove from fire strain and cook in an oven at 10°C for 20 minutes for steam. Then remove it, cool it down and add it to a nitrogen can.
Finally, take the martini glass in which the mousse is set, then put one quenelle of orange sorbet.
Put the orange form and sprinkle sugar syrup over it. Gratinate and serve.
(Recipes via HT Cafe)

Venue: Arola
Lobby Level, JW Marriott, Juhu

Phone: 66933000