The Academy of Pastry & Culinary Arts

6 Recipes to keep you healthy this Quarantine!

Quarantine life can be hectic while balancing work from home and household chores. We should always remember that health is as important as wealth. To make sure that your eating habits remain healthy during this quarantine The Academy of Pastry & Culinary Arts;  brings to you these easy to make recipes. Eat healthy, stay healthy and work healthy.

1^st RECIPE

Recipe Name – Swiss Bircher Muesli

Chef Name – Kris Barboza (Assistant Pastry Chef APCA Bangalore)

Ingredients –

·        Quick Oats – 150Gms

·        Milk – 420ML

·        Apple Juice – 60ML

·        Lemon Juice – 03 Tbsp

·        Apple – 01 No

·        Honey – 02 Tbsp

·        Plain Yoghurt – 375 Gms

·        Cinnamon – A pinch

Fresh Fruits, Berries, Dry fruits, Toasted Coconut

Method –

1. Mix the oats with yoghurt & the milk.

2. Next add in grated green apple.

3. Add in the cinnamon powder, apple juice & lemon juice.

4. Mix well & keep in the refrigerator overnight.

5. Next morning add in dry fruits & enjoy.

2^nd RECIPE

Recipe Name – Couscous with Ratatouille

Chef Name – Charles Jayakumar (Culinary chef APCA Bangalore)

Method -

(For Couscous)

Ingredients –

·        Instant Cous Cous – 200Gms

·        Water – 200Gms

·        Salt – To Taste

·        Butter – 50 Gms

·        Extra Virgin Oil – 01 Tbsp

Method -

1. Boil water along with salt and butter.

2. Once water boils, add in cous-cous and stir. Remove from heat, cover, and let itstand for 5 minutes.

Before serving drizel some Olive oil, stir with fork to break up lumps

(For Ratatouille)

Ingredients –

·        Tomatoes – 150Gms

·        Onions – 75Gms

·        Zucchini Green - 100 Gms

·        Capsicum Green, Red & Yellow Bell Peppers – 120Gms

·        Egg Plant – 120Gms

·        Tomato Paste – 50Gms

·        Thyme – 10Gms

·        Fresh Basli – 10Gms

·        Garlic – 25Gms

·        Salt – To Taste

·        White Pepper Powder – To Taste

·        Olive Oil – 50ML

1. Heat the oil in frying pan over medium heat. Add the onions and cook for 2-3 minutes thenadd the capsicum and cook for further 2 minutes.

2. Transfer onions and capsicum into a bowl and set aside.

3. Add the eggplant into the pan and cook over medium heat for 2 minutes. Return onionand capsicum to the pan and stir in tomato paste.

4. Add thyme and tomato concasse. Reduce heat to low, cover and cook for 15 minutes,stirring occasionally.

5. Stir in basil and garlic. Season with salt and pepper. Serve warm.

3rd RECIPE

Recipe Name – Avocado Veg & Egg Sandwich

Chef Name – Jagadish Purshottam (Executive Culinary chef APCA Bangalore)

Ingredients –

·        Avocado – 02Nos

·        Iceberg Lettuce – 01 No

·        Olive Oil – 01 Tbsp

·        Boiled Eggs – 04 Nos.

·        Roasted Bell Peppers Red – 01 No

·        Chopped Onions – 01 Nov

·        Tomatoes – 02 Nos.

·        Lemon – 01 No.

·        Chives – 50g

·        Salt & Pepper – To Taste

·        Mustard Paste – 01 tbsp

·        Bread – 04 Slices

Method –

1.      Cut two of the avocados in half and scoop the flesh into a medium bowl.

2.      Sprinkle the salt over the top and use a fork to mash the avocados untilsmooth but slightly chunky.

3.      Add the cilantro, tomato, red onion, and minced garlic to the avocado mixture.Stir to combine.

4.       Add lime juice and check for seasoning as desired.

5.      Toast the Bread slice with a sprinkle of Olive oil.

6.       Lay a layer of ice burg lettuce on the toasted bread slices.

7.      Lay a layer of Cucumber slices followed with Avocado mixture (Guacamole).

8.      A layer of Roasted bell peppers is optional.

9.       Lay a layer of Boiled Eggs thinly Sliced.

Note: Sandwich can be either served as Opean Sandwich with out covering aBread slice on top / with an another slice of bread covered on top.

4^th RECIPE

Recipe Name – Granola Bar

Chef Name – Shreya Monga (Assistant Pastry Chef APCA Gurgaon)

Ingredients –

·        Oats – 150gms

·        Honey – 125gms

·        Sugar/Brown Sugar – 75gms

·        Raisin – 25gms

·        Dates – 25gms

·        Almond Flakes – 25gms

·        Pistachio – 25gms

·        White Chocolate – (28%) For Dipping or Lining Decoration

Method –

1.      Roast all the nuts and allow cooling.

2.      Warm the honey to 80°C and mix in all ingredients.

3.       Use rectangular mould or cut into rectangular shapes.

4.      Bake at 170°C for 10 min.

5.      Once cooled, pipe white chocolate designs over bars or dip half the bar intomelted white chocolate.

5^th RECIPE

Recipe Name - Probiotic Yoghurt

Chef Name –Raghunandan(Pastry Chef APCA Bangalore)

Ingredients –

·        Hung Curd – 200ML

·        Fresh Cream – 200 ML

·        Condense Milk – 250 ML

·        Alphonso Mango – 100Gms

·        Probiotic Milk – 100ML

Method –

1.      Whisk the hung curd, condensed milk & cream together.

2.      Can add Mango puree for flavor

3.      Pour into the ramekins.

4.       Bake in a water bath at 160 degrees for 15 minutes.

5.      Garnish with sliced Mango & serve chilled

6^th RECIPE

Recipe Name - Greek salad

Chef Name - Charles Jayakumar(Culinary chef APCA Bangalore)

Ingredients –

·        Japanese Cucumber – 01 No

·        Tomatoes – 02 Nos.

·        Onions – 01 Nov

·        Bell Peppers (Red, Yellow & Green) – 01 No each

·        Argula (Optional) – 100 Gms

·        Green Olives – 25 Gms

·        Black Olives – 25Gms

·        Olive Oil – 50ML

·        Lemon – 01 No

·        Red Wine Vinegar – 50ML

·        Fetta Chinese – 50Gms

·        Salt & Pepper – To Taste

Method –

1.      Add the diced red onions and ¼ cup red wine vinegar to a small bowl.

2.      Allow to sit for about 15 minutes, then drain. Meanwhile, prepare therest of the salad.

3.       In a large bowl add lettuce. Evenly add bell peppers, cucumber,tomatoes, drained red onions.

4.      In a medium-sized bowl combine 3 tablespoons red wine vinegar,lemon juice, dijon mustard, minced garlic, oregano, salt, and pepper.

5.      Slowly drizzle in the olive oil into the dressing mixture, vigorouslywhisking until a thickened dressing is achieved. Season with salt andpepper as desired.

6.      Add the dressing with the above-mentioned ingredients in a bowl andtoss gently.

7.      Add kalamata olives and feta cheese on top of the salad.