One-day cooking workshop

The Crazy Chef will be giving a one-day cooking workshop. 
You’ll be taught:


- Basic kitchen hygiene
- Chopping techniques
- Singaporean Rice
- Shepherd’s Pie
- Chicken Burger
- Chicken Fajita Pizza
- Pepperoni Pizza
- Steak with mashed potatoes and a creamy mushroom sauce
- Herb roasted potatoes with garlic bread
- Home-made chocolates

To confirm a seat, you need to register yourself and collect your registration pack (the registration pack will include your own apron, chopping board, a chef’s knife, stationary, and the collection of recipes). Your seat will only be confirmed when you collect your registration pack.

Date: 23rd June 2012, Inshaallah
Timings: 12-6pm
Venue: Defence, Karachi.

*Seats are limited.
*Classes are only for girls/women.

For details, email tennythecrazychef@gmail.com or call/SMS at 0312-2045354



Registration packs will be available by Friday, the 15th June inshaallah.

First day of the Summer Baking Classes: Swiss Ice-Cream Cake/Roll





Ingredients:

Caster sugar 100 gms
Flour 100 gms
Eggs 4
Cocoa Powder 4 tbsp
Vanilla essence 2-3 drops
Ice-cream, any flavor, 1/2 liter
Strawberry jam
Water

Method:

Beat eggs and sugar together till smooth and fluffy. Add vanilla essence. Mix lightly. Then combine cocoa powder and flour together in another bowl. Add this dry mixture in the egg mix and mix through cut and fold process (so as to make sure the mixture remains airy and light).

Line a baking tray with butter paper and pour the mixture evenly on it. Bake for 5-10 min in a pre-heated oven at 180C.

Once the sponge has been baked, let it cool then cut it the size of the ice-cream. Now make a paste out of strawberry jam and water and spread it on all the pieces of sponge. Now line the ice-cream with the sponge and freeze for about 6-8 hours till set well.

*You may also scoop out the ice-cream on the sponge and roll it rather than cutting the sponge.

Recipe by Daniya Ahmed

Roasters, yet again!




(To view more photos, click here)

After a disappointing first visit to Roasters, Zamzama, (read the review here) I thought of not judging the place on my very first trip and give it another chance. My second visit, on the contrast, turned out to be absolutely mouth-watering! The onion rings were perfectly crispy and were served with two dips: Marinara and Garlic Mayonnaise. The crispy chicken sandwich was as promising as it's description on the menu - crunchy and flavorful served with fresh, crisp coleslaw. But the Chicken Parmesan Pasta was the highlight of the visit. Delicious, mouth-watering and fulfilling. Pasta in a creamy bechamel, crumb-fried chicken fillet topped with marinara sauce, Parmesan and mozzarella cheese, grilled till it achieved a nice golden brown color -- enjoyed all the textual elements in the dish thoroughly. Roasters, is now a must visit.

I went there with a friend, and we ordered a starter and two entrees, with a drink and a mineral water, the bill totaled to Rs.1800 -- average of Rs.900 per person.

Herb Roasted Potatoes with Sour Cream


(To view more photos, click here)

Ingredients:

New potatoes (or small sized potatoes), 6-8, peeled, and par-boiled
Salt, to taste
Pepper, 1/2 tsp
Paprika, 1/2 tsp
Oregano leaves, dried, 1/2 tsp
Mixed Italian herbs, 1/2 tsp
Rosemary, dried, 1/2 tsp
Garlic, freshly crushed, 1/2 tsp
Butter, 4 tbsp

For sour cream:

Cream, 4 tbsp
Lemon juice, 2 tsp
Salt, a pinch
Pepper, a pinch
Fresh coriander and mint, chopped, 1 tbsp

Method:

Peel the potatoes, and par-boil them. Now drain the water, and put the potatoes in a large bowl. Mix in butter, salt, pepper, garlic and the herbs. Mix well then toss in a baking tray, then in the pre-heated oven, and bake for 30- 40 minutes at 200 C. Occasionally, pull out the tray and turn the potatoes so they are a nice golden brown from both the sides.

In a bowl, mix lemon in the cream. Add salt pepper, mint and coriander. Mix really well till the cream thickens. Once the potatoes are done, serve with cream and garlic bread if desired. 

Magnum Relaunch










(To view more photos, click here)

A few days ago I received an invitation card titled 'The Hunt For Pleasure is On', I was intrigued. A few days later, upon receiving a package containing a small box of Lal's chocolate, I was delighted to find out  it was an invite for the Magnum launch, a one of a kind invite for a blogger's meet-up. Was looking forward to it. YUM. Belgian chocolate. 

The meet-up was quite a grand affair, dark ambiance, lit up with spotlights and with Magnum boards all around. The event started off with a presentation, with a couple of video clips regarding the basic idea behind Magnum. It was all done in a very grand manner,and various food critics/bloggers were present. The quality of the ice cream was impeccable - creamy vanilla ice-cream, and a bitter-sweet coat of yummy melt-in-the-mouth chocolate. Loved how we were served different snacks and drinks before the event started, and how, in the end we got to make our own Magnums by dipping 'em in melted chocolate and other goodies. I chose sprinkles  with freshly sliced strawberries and kiwi fruit. The ice-cream indeed is a quality product as the vanilla ice-cream was perfectly creamy, and the chocolate had a fine taste to it with a smooth, silky texture.
 The team also said that they have plans of opening up a Magnum Cafe. This sounds yummylicious and reminds me of Dip Shop. I'd definitely go to the Magnum cafe if I get to eat my Magnum with fruits and yummy chocolate. I loved the combination!

The only thing which I found hard to believe and which made me uncomfortable, was linking Magnum to  pleasures in a highly exaggerated manner. One of the video clips implied that indulging in Magnum is equal to "certain other kind of pleasures". Frankly, it's a food product, an ice-cream, nothing else.



All in all, it was a good event; different from other blogger meet-ups I've been too. And I wish them luck with their future endeavors.

Karachi Burger





(To view more photos, click here)

I am ever discovering new places to have Bun-Kebabs from. Another place, to have absolutely scrumptious Bun-Kebabs from is Karachi Burger, in phase II (ext.), Defence, right next to Ideal Bakers, in the lane opposite to Rahat Milk corner. The aloo bun-kebab and daal-anda bun kebab is completely out of this world. Hard to find such quality bun-kebabs in Defence. Freshly toasted buns, with flavorful patty and crunchy coleslaw (I usually avoid having coleslaw in summers, because of the heat and the doubt in the freshness, but whenever I have had it with coleslaw, it was as fresh as ever). One of these is quite fulfilling, have two, and you are bloated!

Baking/Desserts Classes' Details


A good friend of mine, Daniya Ahmed, who is also a certified baker from Pakistan Institute of Tourism and Hotel Management is conducting a 10-day baking/desserts' course. Following are the details:


The classes will begin from 5th of June, 2012 and will be held twice a week, every Tuesday and Thursday, timings: 4-6pm. Venue is Clifton, Karachi. Following recipes will be taught:


First class: Ice cream Swiss roll and Candi ice cake.

Second class: Chocolate cake and Strawberry cake.

Third class: Mango ice-cream and cookie treats.

Fourth class: Beef Burger and Club Sandwich

Fifth class: Brownies and cupcakes

Sixth class: Caramel crunch cake and Chocolate Fudge cake

Seventh class: Naan khatai and short crust biscuits

Eigth class: Bakery biscuits and chocolate/plain biscuits

Ninth class: Puff pastries (variations in Chicken and Mince)

Tenth class: Jalebi and shakes.

Please call 0336-3795335 or email at daniyaahmed904@gmail.com for details. Make sure you book yourself for your choice of class well in advance. Seats are limited. 




*Classes are only for girls/women in Karachi.

Prawn Biryani at BOTS


A few days ago, I did a detailed review of the food at BOTS. Since then, I have become a fan, since I also happen to LOVE seafood. I ordered Prawn Biryani which was literally finger-licking good. I actually became sad when it finished. Perfectly spicy, juicy prawns and the rice had heaps of prawn-flavor. Must try.

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