Baingan Bharta Ratatouille
The classic north Indian delicacy made from smoked eggplant, mashed and flavored with Indian spices
50 ml mustard oil
500 g large eggplants
½ tsp garlic, chopped
15 g ginger, chopped
1 tsp salt
250 g tomatoes, chopped
1 ½ tsp turmeric powder
1 tsp cumin powder
A pinch of chaat masala
2 tsp red chilli powder
4 tsp ghee
1 tsp garam masala
1 tsbp fresh coriander
- Char the whole eggplants in a tandoor until completely cooked and easy to peel, mash and keep aside.
- Heat the mustard oil in a medium-sized pan, add the ginger and garlic. Cook until brown.
- Add the onions, tomatoes, and salt; cook until the onions turn translucent.
- Add the cumin powder, turmeric powder, red chilli powder and chaat masala, ghee, and green coriander.
- Serve hot.
Braised beetroots with oranges, plums, and brie
A hearty salad with spoon tender beetroots, plums and brie, flavored with sweet acidic oranges
100 g brie cheese, chilled
4 plums, thinly sliced
Juice and zest of one orange
4 medium beetroots, peeled
Salt and sugar, to taste
1 sprig fresh thyme, plucked
1 tsp fennel seeds, toasted
100 ml olive oil
30 ml beetroot juices
1 tsp coriander seeds, toasted
15 ml balsamic vinegar
30 ml extra virgin olive oil
- For the braised beetroots, mix together the beetroots, juice, and zest of orange, thyme, salt and sugar to taste, olive oil, fennel seeds and coriander seeds in a bowl. Refrigerate overnight to marinate.
- Preheat the oven to 200℃. Mix the beets again and transfer into a pan with a fitted metal lid (or use aluminum foil instead). Bake in a preheated oven for 45 minutes or until a knife is inserted in the beet goes through without any resistance.
- Remove the pan from the oven and allow the beets to cool in the liquid. Cut the beets into slices and let them rest in the same liquid (use the liquid as part of the dressing).
- For the dressing, mix the beetroot cooking juices with the extra virgin olive oil and balsamic vinegar. Season with salt and sugar, if required.
- Neatly alternate the sliced beets, chilled brie cheese and plums on a serving plate garnished with any seasonal leaves and the dressing. It also goes well on a toast as a crostini.
Gooey, sweet and deeply indulgent – there’s hardly a dessert that can’t be paired with salted caramel.
From rich chocolate truffles to creamy cheesecakes, you can add his wonderfully delicious sauce to all your favorite guilty pleasures. What’s more, it’s not that difficult to make at home.
It’s our DIY special, after all, so go on and try it.
Salted Caramel Sauce
12 tbsp butter
2 cups granulated sugar
1 tbsp sea salt
1 cup heavy cream
- In a heavy-bottomed saucepan, melt the sugar over medium-high heat. Swirl the pan occasionally.
- Once the sugar has melted and turned amber in color, add butter and whisk vigorously. Take off the heat and slowly pour in the cream while whisking. Add sea salt and whisk again.
- Let it cool for 15 minutes before pouring into a glass jar.