Latest news with #Culinary
Telegraph
2 days ago
- Health
- Telegraph
Vanilla roast strawberries with mascarpone cream
I must confess that I've been anti-cooked strawberries (except in jam) for years. I thought I would give them a whirl as it's such an easy dish. Don't cook them until they're too soft, though. The length of time you cook them for depends on their size, and remember they will continue to cook in the residual heat once they're out of the oven. Overview Prep time 20 mins Cook time 25 mins Serves 2 Ingredients For the strawberries 400g strawberries, hulled and halved if large 40g caster sugar 1 vanilla bean, split lengthways, seeds scraped out 1 tbsp Grand Marnier or Cognac 2 tbsp lemon juice For the caramelised pistachios 25g pistachios 1 tbsp caster sugar For the mascarpone cream 150ml double cream 125g mascarpone 2 tbsp icing sugar, sifted 1 tsp vanilla extract Method Step Preheat oven to 180C/170C fan/gas mark 4. Step Toss 400g strawberries (hulled and halved if large) into a small roasting tin with 40g caster sugar, 1 vanilla bean and pod (split lengthways, seeds scraped out), 1 tbsp Grand Marnier or Cognac, 2 tbsp lemon juice and 1 tbsp water. Toss to coat, then spread out evenly. Roast until the strawberries are just tender (about 15-20 minutes) but haven't collapsed. There should be plenty of juice. Leave to cool. Step To make the caramelised pistachios, put 25g pistachios in a small frying pan with 1 tbsp caster sugar. Cook over a medium heat, tossing around to coat. You'll be able to smell the caramelisation. Immediately transfer them to a board and roughly chop them so you can see the caramelisation against the green.
CBS News
28-05-2025
- Health
- CBS News
Grilled Chicken Fajita Salad recipe
Rania Harris is ending her May salad series with a recipe for Grilled Chicken Fajita Salad! She's showing Katie O'Malley how to mix it up. Grilled Chicken Fajita Salad (Photo Credit: KDKA) Ingredients 2 teaspoons ground cumin 1 teaspoon dried thyme leaves 2 teaspoons freshly ground black pepper 2 teaspoons hot paprika 2 teaspoons chili powder Sea salt to taste 2 whole boneless, skinless chicken breasts (about 1 1/2 pounds) 4 tablespoons canola oil 1 each red, yellow and orange bell pepper - halved, stemmed, seeded, cut into thin strips 2 sweet onions, peeled, halved and sliced into thin crescents 3 large ripe plum tomatoes – chopped 1/3 cup chopped Italian parsley Juice of one large lime 2 tablespoons red wine vinegar Chopped Romaine lettuce Tortilla chips Lime wedges Directions: Preheat grill to medium high heat. Toss the cumin, thyme, pepper, paprika, chili powder and salt together to taste in a small bowl. Rinse the chicken, pat dry, and trim off any excess fat. Place the chicken in a baking dish and sprinkle and 2 tablespoons of the spice mixture. Drizzle with 2 tablespoons of the oil and toss to coat evenly. Marinate for at least two hours or overnight. In a large sauté skillet, heat a small amount of canola oil and sauté the peppers until they begin to blacken and blister a bit. Remove the peppers to a bowl and add the onions to the same skillet. Sauté until the start to brown well. Add the onions to the same bowl with the peppers and season with some of seasoning mixture to taste. When ready to grill the chicken, heat the grill to medium high., Grill the chicken until it is a bit charred around the edges and just cooked through - about 3 - 5 minutes per side. Cut the chicken into 1/4-inch wide diagonal strips and toss into the bowl with the peppers and the onions. Season to taste with the spice mixture, the remaining 2 tablespoons oil, tomatoes, parsley, lime juice and vinegar. Toss, and season with additional salt as needed. Line a platter with the romaine lettuce and top with the chicken fajita salad. Surround the platter with the tortilla chips. Serves: 4 - 6
CTV News
27-05-2025
- Entertainment
- CTV News
Mastering seafood cookery
Food and Fun The executive director of Devour! Studios share details on their Seafood Culinary Courses.
Yahoo
26-05-2025
- Business
- Yahoo
French Cream: The Secret Ingredient to Perfect Desserts and Culinary Excellence
Renowned for its richness, purity, and versatility, French cream remains the preferred choice of chefs and culinary artisans worldwide. SINGAPORE, May 26, 2025 /PRNewswire/ -- From the lush pastures of Normandy to the culinary capital of Paris, French cream has long held a place at the heart of fine cuisine. Celebrated for its exceptional quality, smooth texture, and rich flavor, it reflects generations of savoir-faire, a blend of tradition, terroir, and expert craftsmanship. Produced under strict quality standards and sourced from pasture-raised cows, French cream offers a naturally velvety consistency and a high butterfat content, lending depth and elegance to both sweet and savory creations. Whether whipped into airy peaks for pastries, folded into classic French sauces, or used in iconic dishes like crème brûlée, it delivers unmatched versatility and consistency. "French cream is not just an ingredient—it's an expression of craftsmanship and culinary heritage," says Emilie Martin, Managing Director APAC, CNIEL. "Its unique qualities make it an essential element in kitchens around the world, from Michelin-starred restaurants to passionate home bakers." Celebrating Three Years of Culinary Collaboration in Singapore Over the past three years, the French cream campaign run by CNIEL and co-funded by the European Union, has proudly partnered with some of Singapore's most celebrated chefs to highlight its excellence and adaptability. Through culinary workshops, tasting sessions, and masterclasses, these chefs have demonstrated how French cream elevates both traditional French desserts and inventive Asian-inspired dishes. As Chef Cheryl Koh of Les Amis shared, "I only work with French cream, for its flavor, texture, and color. I use liquid cream, fresh cream, and fleurette cream. It has a fresh and pleasant flavor, whips beautifully, and has a wonderful texture." "French cream has long been the heart of dessert-making, blending flavor and texture to add elegance and richness to every bite." says Chef Alicia, Nesuto Savoring Singapore: A Culinary Adventure In 2025, Singapore continues to celebrate French cream through a series of dynamic, hands-on events bringing together professionals, aspiring chefs, and food lovers. The 3rd Rising Pastry Award: A Celebration of Tomorrow's Stars On May 15th, 2025, At-Sunrice Global Chef Academy hosted the 3rd edition of the Rising Pastry Award, a prestigious competition designed to spotlight the region's most promising young pastry chefs and home bakers. This year's winner earned a once-in-a-lifetime opportunity to attend a five-day pastry course at the esteemed École Ducasse in France, alongside other ASEAN finalists. A distinguished panel of judges—including Chef Alicia Wong (Nesuto), Chef Alice Hsiao (Tarte), Chef Kelly (The Prestine, Hyatt), Chef Cindy Khoo (Hyatt), and Chef Frank (At-Sunrice)—evaluated the finalists and awarded the grand prize to Stacy Kwek (@ whose inventive creation showcased the elegance and versatility of French cream. "Competing in the Rising Pastry Chef competition was an incredible first experience that pushed me out of my comfort zone and helped me grow under pressure. I gained valuable insights, made new friends, and learned from other talented chefs. I'm truly grateful for the opportunity, the support, and the positive feedback that boosted my confidence", the winner said. Reflections from Past Winners Last year's winner, Casey, shared: "The experience in France was unforgettable. Exploring pastry shops, tasting unique combinations of local fruits and French cream, and attending MOF-led classes at École Ducasse taught me invaluable techniques and deepened my pastry knowledge." The Year 1 winner, Kirsten, also reflected fondly on her journey: "Joining this competition back in 2023 was unexpected. I was blessed to win and enjoy a memorable week at Ferrandi School in Paris. I appreciate it immensely. A big thank you to the team for organizing such a great event." What's Next for French Cream in 2025 The campaign continues with a rich calendar of events: Student Workshops: Future pastry talents will participate in hands-on workshops at ITE Culinary School and At-Sunrice Global Chef Academy with Chef Cheryl Koh from Les Amis, who will mentor aspiring young chefs in advanced pastry techniques using French cream. Trade Demonstrations: Chef Alicia Wong (Nesuto) will headline an exclusive industry event, exploring French cream's creative potential in modern desserts. Media Gatherings: Influencers and journalists will be invited to an exclusive tasting experience, an intimate celebration of French elegance and culinary artistry. The Recipe - Introducing the Exclusive Pandan Gateau Basque by Chef Alicia, Nesuto In this exclusive creation to celebrate Singapore's 60th anniversary, Chef Alicia pays tribute to heritage through innovation. Known for her refined technique and cultural sensitivity, she shares the inspiration behind her latest dessert, a Pandan Gâteau Basque: "In my kitchen, I'm drawn to infusion—a method that draws out delicate flavors and transforms them into new textures. For this recipe, I wanted to highlight pandan, a Southeast Asian staple often seen in heritage sweets. Inspired by familiar local treats like egg tarts and refined by French pastry techniques, I created a Pandan Gâteau Basque with a touch of rose—nostalgic yet intentional, honoring tradition through a contemporary lens." For the video recipe and expert tips directly from Chef Alicia, visit and start creating your own exquisite Pandan Gateau Basque today. Gateaux Basque Dough Ingredients: Whole eggs – 50g Egg yolks – 20g Icing sugar – 200g Salt – 1.5g Plain flour – 560g Chilled cubed butter – 280g Whipping cream – 80g Instructions: 1. Chill Ingredients: Chill the butter, plain flour, and icing sugar in the fridge. 2. Mix Wet Ingredients: In a bowl, whisk together the whole eggs, egg yolks, whipping cream, and salt. Set aside. 3. Make Dough Base: In a food processor, combine the chilled butter, plain flour, and icing sugar. Pulse until the mixture resembles coarse crumbs. 4. Combine Wet and Dry: Add the egg mixture to the dough base and mix in a stand mixer until combined. 5. French "Frassage" Method: Turn the dough onto a work surface. Gently work it with your hands using the "frassage" method until smooth. 6. Chill Dough: Wrap the dough in plastic wrap and refrigerate for 1–2 hours. 7. Roll and Line Tart: After chilling, roll the dough to your desired thickness. Line the tart ring with the dough and refrigerate while preparing the custard. Gateaux Basque Custard Ingredients: Salt – 1.2g Milk – 400g Cream – 320g Sugar – 72g Cornstarch – 32g Plain flour – 28g Egg yolks – 48g Pandan leaves – 40g Instructions: 1. Infuse Milk and Cream: Cut the pandan leaves and combine them with milk, cream, and salt. Vacuum pack the mixture and place it in a water bath at 60°C for 30 minutes. 2. Blend and Strain: After 30 minutes, blend the mixture using a hand blender. Fine-strain it into a pot and add 50% of the sugar. 3. Prepare Egg Mixture: In a bowl, whisk together the cornstarch, plain flour, egg yolks, and remaining 50% of the sugar. Set aside. 4. Temper Eggs: Bring the infused milk mixture to a simmer. Gradually temper it into the egg mixture, then return to the pot. 5. Cook Custard: Cook over medium heat, whisking constantly, until the custard thickens. 6. Cool Custard: Pour the custard onto a tray and allow it to cool completely. Final Assembly 1. Fill Tart Shell: Fill the chilled tart shell with the cooled custard, smoothing the top. 2. Top with Dough: Roll out the remaining dough and place it on top of the custard. Seal the edges. 3. Egg Wash and Design: Brush the top with egg wash and create a design using a fork or pick. 4. Chill and Bake: Chill the assembled gateaux in the fridge for 2–3 hours. Preheat the oven to 170°C and bake until golden brown. To discover more recipes with French cream by renowned chefs accross Asia please go to the CREAM ESSENTIAL website #EuropeanCream #FrenchCream #HolidayDesserts #EnjoyItsFromEurope #FrenchCreamSg @creamessentials_sg View original content to download multimedia: SOURCE CNIEL/European Union Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
The National
22-05-2025
- Business
- The National
Dubai's Tresind Studio makes culinary history with three Michelin stars
Indian restaurant wins big as The Michelin Guide announced its 2025 list for the emirate
