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INGREDIENTS:
For salad: Tomatoes, 2;
smoked mozarella, 50 gm;
rocket leaves, 20 gm;
Spanish chillies, 2;
kalamata olives, 5; sea
salt, black pepper, to
taste; walnuts, 15 gm;
almonds, 15 gm
For pesto: Basilleaves, 10; pine nuts, 5
gm; parmesan grated, 5
gm; garlic, 2 cloves; olive
oil, 15 ml; salt and pep-
per, to taste
METHOD:
For basil pesto: Blend
all the ingredients to a
grainy consistency.
For salad: Arrangeslices of tomato and
smoked mozarella, mak-
ing a circle in a bakeable
pan. Season with sea salt
and black pepper. Heat
the sliced tomato and
cheese at 180 degrees in
the oven. Drizzle some
pesto, top up with rocket
leaves, toasted walnuts
and almonds. Arrange
pickled Spanish or home
made chilles and kalam-
ata olives and serve hot.
happiness special
The businessof happiness
The dessert recipe
Fitness &
Slimming: Growing25% per annum,
expected to
become `60,000
crore in 2012
Wellness
services:
Spas, wellness
guidance, medical resorts, day spas etc
are now a `11,000 crore industry,
expanding 35% a year.
Herbal products: Foods,
plants and weeds
repackaged into
cosmetics and
drugs. Annual
market size is
`7,500 crore per annum.
Nutraceuticals: Health boosters
such as flax, tea, wine, chocolates, fish
oils, coral extracts, natural minerals are
a `1,200 crore industry.
Spirituality: Indians spent more
than `2,000 crore this year on
spiritual gurus.
Yoga: Market
size unknown, butinstruction CDs,
books, etc are top
sellers, second
only to Bollywood
music sales.
Hair/beauty
saloons: A booming
`7,000 cr industry,
growing 35% annually.
Adventure sport:
No estimates, but
the industry offer-
ing unusual get-
aways and sports is
growing at 500% in
the last two years.
Self-help books
are approximately
30% of the shelf
space in any book-
storemost of them
are motivational.
INGREDIENTS:
For tart dough: Sugar,
175 gm; flour, 2.5 cups;orange, 1, zest only; but-
ter, 250 gm, cold, cut into
small pieces; egg yolks, 4,
lightly beaten
For tart filling: Egg, 1
whole; egg yolk, 2; sugar,
20 gm; dark chocolate,
150 gm; butter, 90 gm;
water, 20 gm
METHOD:
For tart shell:
Mix together
the sugar, flour,
and orange zest.
Add the pieces ofbutter and rub it into
the flour until it forms
pea-sized lumps. Add the
beaten egg yolks and mix
till the dough comes
together. Refrigerate for
minimum one hour or
overnight. Preheat the
oven to 180 degrees. Roll
the dough out on a lightly
floured surfaced to
1/8 inch thickness
and carefully
transfer to
4-inch tart
moulds. Using a
fork, poke a
few holes into
the dough to pre-
vent it from
puffing up. Bake the
tart shells for 8 to 10
minutes until dark blonde
to light brown in color.
For tart filling: Preheat
oven to 180 degrees.
Whisk together the egg,
egg yolks, and sugar until
pale yellow in color and
has nearly doubled in vol-
ume. Melt the chocolate
and butter together, overa double boiler or
microwave. Allow the
melted chocolate to come
to room temperature,
then gently fold in the
egg and sugar mixture
with a spatula. Add the
water, folding it in. Fill
the tart shells with the
chocolate filling and bake
for 4 minutes, rotate, and
bake another 4 minutes.
Serve immediately with
vanilla ice cream!
WARMCHOCOLATE
TART by Alex
Sanchez, Head
Chef, The Table,
Mumbai
The mood-enhancing recipe
WINTER CAPRESE by Chef Saby, Executive
Chef, Olive Bar & Kitchen, Delhi
28 November 2011 OUTLOOK
Recipesfor
happiness
Compiled by Neha Bhatt and Pragya Singh
64
AMIT HARALKAR
TRIBHUVAN TIWARI
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