If you are looking for few easy recipes to make in quarantine that does not require a ton of ingredients? We’ve got you covered. To make meal planning as easy as possible for you and your family amidst this coronavirus outbreak, we’ve rounded up 5 recipes that call for fewer main ingredients from the top-notch chefs of Academy of Pastry and Culinary Arts. So, here are few ideas for your meals and desserts but before trying these out do not forget to WASH YOUR HANDS!
Milk Loaf / Milk Bread by Chef Niklesh Sharma:
Niklesh is the founder of Academy of Pastry and Culinary ArtsGroup and manages the operations of school in Malaysia, India, and Philippines. With more than 20 Years work experience in Hotels, he is an award-winning Pastry chef with a great record of Opening Hotels, Renovations, and upgradings of Pastry Kitchens.
Please find below the recipe of Milk Loaf / Milk Bread by Chef Niklesh:
Refined Flour (Maida): 500 Gms
Salt 10 Gms
Yeast 4 Gms
Sugar 4 Gms
Milk 160 Gms
Eggs 120 Gms
Butter 100 Gms
Total 900 Gms
- Mix all ingredients together except butter and knead to form a smooth dough
- Add butter part by part and continue kneading till uniform
- Allow the dough to proof in a warm place for an hour and then knock back.
- Leave it in the fridge overnight
- Divide the dough as per requirement and shape it (this recipe is meant for 3 loaves of 300 gms each)
- Proof till double in volume, brush with eggwash and bake at 180C until golden brown
- Refrigerate all ingredients for one hour before kneading the dough to get a lighter bread.
- To bake it without eggs, replace eggs with same quantity of milk
Marble Cake by Chef Angelo Van Toorn:
Angelo graduated from Johnson and Wales University where he obtained degrees in both Culinary Arts and Baking and Pastry Arts. He joined the Academy of Pastry Arts Malaysia in January 2015. He currently is a certified Baker by the Retail Bakers Association of America as well as a Long Term Member of the Bread Bakers Guild of America.
Please find below the recipe of Marble Cake by Chef Angelo:
Vanilla Butter Cake
|Ingredients Butter Sugar Eggs Vanilla Salt Extra Whip Whipping Cream Flour Baking Powder||Quantity (Gr) 140 290 100 5 5 200 215 5|
1. Emulsify butter with sugar
2. Add in eggs gradually
3. Add in salt and vanilla
4. Add in cream
5. Add in sifted flour and baking powder
6. Cast in a piping bag
Chocolate Butter Cake
|Ingredients Butter Sugar Eggs Callebaut Cocoa Powder Salt Extra Whip Whipping Cream Flour Baking Powder||Quantity (Gr) 140 295 100 40 5 200 215 5|
1. Same process as Vanilla butter cake
2. Cast in a piping bag
3. Pipe the 2 dough in a mould until 60% full
4. Pipe on line of softened butter
5. Leave it to rest overnight in chiller and bake 145 ̊C
for one hour
6. Cool down, and glazed with liquid tempered couverture
|Ingredients Dark Chocolate Callebaut 811NV 53.8%|
|Quantity (Gr) 1000 125 300|
Decorate with 300gm Hazelnuts.
Thai Green Curry by Chef Rob Cross
Rob started his culinary career with Hotel Management in France from the year of 2014 before moving on to Novotel Bordeaux, France. He then joined Academy of Culinary Arts Malaysia in 2015 and begun training where he now conducts classes at the Academy.
Please find below the recipe of Chicken Thai Curry by Chef Rob:
|THAI GREEN CURRY CHICKEN|
|Preparation time||Cooking time||Total time||Portion/size|
|20 Minutes||20 Minutes||40 Minutes||1|
|Chicken Thigh (Bone In)||350|
|Green Curry Paste||115|
|Kaffir Lime Leaves||4|
|Small Green Chili (Smashed)||3 nos|
|Fresh Coconut Milk||225 +225|
|Thai Basil Leaves||12|
1. Sweat the green curry paste with oil over medium heat until fragrant, add ½ the amount of coconut milk and stir until the oil surfaces.
2. Clean the kaffir lime leaves by removing the leaf stalk.
3. Add the chicken and kaffir lime leaves; continue cooking until the chicken is almost done.
4. Add the remaining coconut milk, palm sugar and season with fish sauce.
5. Bring to boil, add baby eggplants, and cook for 5 minutes or until baby eggplants are softened.
6. Add Thai basil, stir and remove from heat.
7. Garnish with fresh coriander, Serve.
A) This dish can be served with plain rice or fried noodles depending on your preference
B) It is Ideal for meat lovers, Lactose Intolerance and Nut Free diets
C) It is not ideal for Sugar Free, Vegan and Jain diets
Lemon Cake by Chef Rubani:
Rubani is one of the brightest students in Academy of Pastry and Culinary Arts.
Please find below the recipe of Lemon Cake by Chef Rubani:
- Using a wooden spoon cream together the butter, lemon zest & sugar till light & fluffy
- Slowly add in the eggs & mix till the eggs are incorporated into the mixture
- Once all the eggs have been been mixed, fold in the flour & baking powder
- Lastly mix in the cream
- Pour the batter into a well oiled tin
- Bake at 160 degrees Celsius for 25 to 30 minutes
Goan Prawn Curry by Chef Eureka Araujo:
Eureka hail from Goa and completed her Bachelor of Science from the Institute of Hotel Management, Goa. She was crowned Pastry Queen India in 2017 and represented India at the World Pastry Queen competition in January 2018 at Sigep, Italy. She joined the academy of pastry & culinary arts as a pastry Chef in 2016 & now run the kitchen operations of the APCA Mumbai centre.
Please find below the recipe of Prawn Curry by Chef Eureka:
|CORIANDER SEEDS||1 TBSP|
|CUMIN SEEDS||1 TBSP|
|KASHMIRI RED CHILLIES||4 NOS.|
|SOAKED TAMARIND||2 NOS.|
|FRESH PAWNS||10-12 NOS.|
- Dry roast together the coriander seeds, cumin seeds & Kashmiri red chillies
- In a grinder, grind together the grated coconut, half an onion, peeled garlic & the dry roasted mix. Grind till a fine paste
- In a gravy pan, sauté the remaining chopped onion. When the onion becomes translucent add the masala paste
- When the masala comes to a boil, add the ladyfinger & some water & let it cook for 10 minutes
- Add salt to taste & check consistency of the curry. If its too thick you can add some more water
- Lastly, add the fresh prawns, 2 minutes before the curry is ready
- Your curry is now ready