Let’s imagine a doctor wearing a white coat walking down the corridor, but instead of a stethoscope she has a stripe cravat around her neck and a toque on her head, and instead of an injection she has a pastry bag (tube like) with a connector for that perfect icing on the cake or a spatula to mix that aromatic heavenly smelling broth.
Our very latest chef-in-making, Dr. Shivangi Sharma, is someone who has a doctorate degree and yet desires to switch her career and become a full time chef.
SOUL got in touch with this young budding chef and asked her to share some of her innovative creations with our readers.
GAIA’s CROWN
(Savory spinach, carrot, cheese chestnut cake with savory cheese ice-cream, cherry tomatoes filled with honey yogurt and mustard dressing, potato crisps, spicy pineapple compote and pineapple flower
CHEESE ICECREAM (savory)
Ingredients : 2 cups heavy cream & 100 grams grated parmesan cheese
Instruction : Bring the cream to simmer on heat and add the cheese with salt and pepper (optional) as per taste. Stir constantly for about 12-15 minutes. Strain this mixture through a mesh so that you can rid of all the solids. Pour in a tray and freeze overnight. For a softer texture remove from the freezer after 6 hours and scrape it with a spoon and refreeze it.
SPINACH CARROT AND PARMESAN CHEESE CAKE (savory) (made with chestnut flour)
Ingredients : 1. 3/4 cup of blanched and pureed spinach, 2. 3 eggs, 3. 175 gm chestnut flour, 4. 100 ml milk, 5. 100 ml oil, 6. 1/2 cup grated carrots, 7. 100 grams grated parmesan, 8. 1 tbsp. baking powder, 9. a pinch of nutmeg, 10. Salt and pepper as per taste
Instruction : Mix the eggs, oil and milk and beat well till combined (about 2 mins). Add the spinach, carrot, cheese and stir well. Mix in the chestnut flour (you shouldn’t be able to see any streaks). Add salt and pepper as per taste (be careful with the salt coz you’re dealing with plenty of cheese) and the baking powder. Now fold in gently. Grease and flour a 23 cm pan and bake at 180 degrees for 40-50 mins. Allow it to cool completely before removing from pan.
POTATO CRISPS
Cut potato in thin slices (using a mandolin cutter would be the best) and soak them in cold water for 5-7 mins. Pat them dry with a tissue and brush them lightly with olive oil/vegetable oil etc. Grease a thick baking tray and roast them at 220 degrees for 6 mins or so. Then microwave them for about 3 mins and back to baking for another 4 mins at 220. Allow to cool and store in an airtight container.
MUSTARD YOGURT AND HONEY DRESSING
Ingedients : 1. 3 tbsp. of Greek yogurt/hung curd, 2. 1/2 tbsp. of mustard, 3. 1/2 tsp dried Mint? (Finely ground) 4. drizzle of honey as per taste
Instruction : Mix well. Use fresh cherry tomatoes and cut the top slightly with a sharp knife. Using a small teaspoon scoop the pulp out. Fill them with your dressing and put them in the refrigerator to chill so that the dressing isn’t too runny.
SPICY PINEAPPLE COMPOTE
Ingredients : 1. Chopped and cubed pineapple, 2. chopped bell pepper, 3. drizzle of lime juice, 4. some brown sugar and water, black pepper
Instruction: Put the pineapple and bell pepper in a pan and add just a bit of water (good enough to just moisten them coz pineapple gets soggy easily) and sprinkle some brown sugar. Heat till all the sugar dissolves and the water disappears. Add lime juice and black pepper. Allow to cool.
PINEAPPLE FLOWERS
Shave the skin and scoop out the thorns with a scooper. Cut pineapple in very fine slices. Put them on a baking tray and bake at very low temp i.e. 100 degrees celcius for about 30 mins. Remove from oven and allow them to dry in muffin molds.
To assemble make a stencil out of simple cardboard or thick paper. Cut the cake accordingly (you can serve it in any shape you want). Make tiny cuts in the cake or scoop out bits gently where you want to place your tomatoes because they will roll off. Place all the components as you wish. Decorate with fresh mint, coriander. In the end place a quenelle of cheese ice-cream and serve while the cake is slightly warm and soft.
