Ingredient QuantityUnitCAARA Artichoke & Walnut Pesto4tbspOrecchiette Pasta1cupSalt and Pepper to tasteChopped Garlic1tbspOlive Oil 1tbspGarnish Parmesan Cheese2tspBasil Leaves 4sprigsWalnut4no. METHOD Boil water in a saucepan with salt. Add the pasta and cook till al-dente. Keep aside 1/2 cup of boiled pasta water to use later. Drain the remaining water. Transfer the cooked pasta to a mixing bowl. Set aside. Take a …
INGREDIENT QTY UNIT Kale Leaves 80 gms Shallots chopped 10 gms Spinach Leaves 80 gms Garlic chopped 2-3 cloves CAARA Basil Pesto (Optional) Salt and Pepper to taste FOR TART DOUGH Almond Flour* 100 gms Olive Oil* 120 gms Oats 60 gms Water 40 gms Gluten Free Flour* 50 gms Thyme* 5 gms …
INGREDIENTS QUANTITY Burrata 1 Ball Cherry Tomato 50 Gms Mixed Lettuce Leaves 80 Gms Salt & Pepper To taste CAARA Balsamic Glaze 1 Tsp Maldon Sea Salt To taste Extra Virgin Olive Oil 1 Tbsp GARNISH Micro Cress 1 Tsp Basil Leaves 4 Sprigs Pine Nuts 1 Tsp METHOD Take a bowl, put lettuce leaves …
CAARA Basil Pesto, Burrata and Tomato Salad with CAARA Balsamic Glaze Read More »
You will need Qty Salmon 150 gms Parchment Paper 50 gms Potato Confit Extra Virgin Olive Oil 15 gms Thyme 2 gms Salt & Pepper To taste Sauce Vierge Tomato, chopped 80 gms Onion, chopped 20 gms Basil, chopped 30 gms Lemon zest 3 nos Extra Virgin Olive Oil 4 gms Salt & Pepper 20 …
You will need Qty Chicken Liver 200 gms Port Wine 50 gms Salt To taste Pepper To taste Onion 50 gms Butter 100 gms Green Apple 50 gms CAARA Brioche 4 slices Garnish Mirco Herbs 4-5 leaves EQUIPMENT YOU’LL NEED:Induction plate, non-stick pan, wooden spoon, electronic mixture grinder INSTRUCTIONS: Soak the cleaned liver in a …
You will need Qty Butter 30 gms Salt To taste Pepper To taste Onion Slices 200gms CAARA Chicken Stock 300gms Bay Leaves 2gms CAARA Demi-Baguette 1 pc Himalayan Zarai 40gms Garnish Micro Herbs 4-5 leaves EQUIPMENT YOU’LL NEED:Induction plate, saucepan, ladle spoon. METHOD: In a pot, heat the butter on medium heat, add the bay …
French Onion Soup with CAARA Baguette & Himalayan Zarai Read More »
Ingredients Quantity Prawns 180 gms Chopped garlic 1 tsp Olive oil 🛒 15 ml Salt & crushed black pepper according to taste Chili flakes 1 tsp For deglazing the prawns White wine 60 ml CAARA Aglio e olio 🛒 3 tbsp English lemon wedges 1 wedge Red chili fresh slice 5 slices Fresh coriander leaves 5 leaves …
INGREDIENT: QTY PRESIDENT BUTTER (browned) 100 GMS BREAKFAST SUGAR 100 GMS MILK 100 GMS FLOUR 90 GMS ALMOND FLOUR 30 GMS BAKING SODA 1 GM BAKING POWDER 2 GMS BLACK PEPPER TOASTED BIG PINCH SAFFRON & ORANGE FROSTING: QTY CREAM CHEESE 150 GMS ICING SUGAR 50 GMS MASCARPONE CHEESE 60 GMS ORANGE ZEST & JUICE …
Brown Pepper Butter Financier With Saffron And Egyptian Orange Mascarpone Read More »
FOR VADOUVAN SPICE: QTY Curry Leaves 5 Gms Onion 20 Gms Garlic 5 Gms Cloves 2 Gms Black Pepper 2 Gms Bay Leaves 1 Gm Refined Oil 20 Gms Red Chili 5 Gms Coriander 10 Gms Fenugreek 2 Gms Cardamom 2 Gms Turmeric Powder 5 Gms Mustard Seeds 3 Gms FOR CORN STOCK QTY Corn …
Vadouvan Spiced Corn Soup With Peppery Corn Pops, Corn Cream & CAARA Baguette Read More »
INGREDIENTS QTY Portobello 100 GMS Garlic 5 GMS Thyme 3 GMS Butter 50 GMS Salt To Taste CAARA Veg Stock 100 GMS FOR WHIPPED TOMATO CHEVRE CREAM QTY Cherry Tomato Sautéed 20 GMS Goat Cheese 30 GMS Salt and Pepper To Taste Fresh Cream 30 GMS GARNISH QTY CAARA Basil Pesto 20 GMS Mizuna Leaves …
