Foodhall A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

This Avocado smoothie is as easy as they come 🥑 Creamy Hass avocados, palm sugar, and walnuts give you an anytime beverage that's just the right amount of creamy and sweet. Not to mention, healthy! Ingredients needed: * Avocado, 4 pieces * Palm sugar, ½ pc * Milk, 300 ml * Ice, 150 g * Walnuts, 50 g We've got you the finest avocados in association with @promperuindia to stock up on. Visit your nearest Foodhall or call 8095031111 for delivery. #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

This Avocado smoothie is as easy as they come 🥑 Creamy Hass avocados, palm sugar, and walnuts give you an anytime beverage that's just the right amount of creamy and sweet. Not to mention, healthy! Ingredients needed: * Avocado, 4 pieces * Palm sugar, ½ pc * Milk, 300 ml * Ice, 150 g * Walnuts, 50 g We've got you the finest avocados in association with @promperuindia to stock up on. Visit your nearest Foodhall or call 8095031111 for delivery. #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

This Avocado smoothie is as easy as they come 🥑 Creamy Hass avocados, palm sugar, and walnuts give you an anytime beverage that's just the right amount of creamy and sweet. Not to mention, healthy! Ingredients needed: * Avocado, 4 pieces * Palm sugar, ½ pc * Milk, 300 ml * Ice, 150 g * Walnuts, 50 g We've got you the finest avocados in association with @promperuindia to stock up on. Visit your nearest Foodhall or call 8095031111 for delivery. #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

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We couldn't say bye to our Italian fest without a little Nutella. Here's a Nutella Swirl brownie recipe for your weekday indulgence by @harsh_vaidh3 What you need: 165g All purpose flour 200g Castor sugar 42g Cocoa powder ½ tsp Baking powder ½ tsp Salt 120ml Water 120ml Refined oil ½ tsp Vanilla essence 100g Dark chocolate chips / chunks 50g Nutella to swirl Method: 1. Butter an 8-inch square cake tin and line it with some baking paper / foil paper. 2. In a bowl, mix together the water, oil and vanilla essence. 3. In a separate bowl mix the flour, cocoa powder, baking powder and salt. Fold them in just until it is incorporated, being careful not to overmix. Fold in the chips/ chunks 4. Pour the batter into the prepared tin. Put dollops of nutella and swirl.  5. Bake at 170 degrees celcius in a preheated oven for 20-30 minutes. The brownie should be firm around the edges and just set in the middle for a fudgier texture. 6. Allow the brownie to cool completely before de-molding and cutting. 7. Pipe some nutella and garnish with berries #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

We couldn't say bye to our Italian fest without a little Nutella. Here's a Nutella Swirl brownie recipe for your weekday indulgence by @harsh_vaidh3 What you need: 165g All purpose flour 200g Castor sugar 42g Cocoa powder ½ tsp Baking powder ½ tsp Salt 120ml Water 120ml Refined oil ½ tsp Vanilla essence 100g Dark chocolate chips / chunks 50g Nutella to swirl Method: 1. Butter an 8-inch square cake tin and line it with some baking paper / foil paper. 2. In a bowl, mix together the water, oil and vanilla essence. 3. In a separate bowl mix the flour, cocoa powder, baking powder and salt. Fold them in just until it is incorporated, being careful not to overmix. Fold in the chips/ chunks 4. Pour the batter into the prepared tin. Put dollops of nutella and swirl.  5. Bake at 170 degrees celcius in a preheated oven for 20-30 minutes. The brownie should be firm around the edges and just set in the middle for a fudgier texture. 6. Allow the brownie to cool completely before de-molding and cutting. 7. Pipe some nutella and garnish with berries #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

We couldn't say bye to our Italian fest without a little Nutella. Here's a Nutella Swirl brownie recipe for your weekday indulgence by @harsh_vaidh3 What you need: 165g All purpose flour 200g Castor sugar 42g Cocoa powder ½ tsp Baking powder ½ tsp Salt 120ml Water 120ml Refined oil ½ tsp Vanilla essence 100g Dark chocolate chips / chunks 50g Nutella to swirl Method: 1. Butter an 8-inch square cake tin and line it with some baking paper / foil paper. 2. In a bowl, mix together the water, oil and vanilla essence. 3. In a separate bowl mix the flour, cocoa powder, baking powder and salt. Fold them in just until it is incorporated, being careful not to overmix. Fold in the chips/ chunks 4. Pour the batter into the prepared tin. Put dollops of nutella and swirl.  5. Bake at 170 degrees celcius in a preheated oven for 20-30 minutes. The brownie should be firm around the edges and just set in the middle for a fudgier texture. 6. Allow the brownie to cool completely before de-molding and cutting. 7. Pipe some nutella and garnish with berries #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

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A silky hot chocolate like no other ✨ A little amore in every sip is exactly what you get with this recipe of a hot chocolate made using Xoco57’s new chocolate callets - perfect to use in beverages, desserts and even sneak in as a midnight snack. What you need: 100g Xoco57 Dark chocolate callets 30g Castor Sugar 30g Cocoa powder 280ml Milk 5g Corn starch Whipped cream to serve Method: 1. In a small bowl, whisk until smooth, 1/4 cup milk and cornstarch set aside. 2. Sift the cocoa into a medium bowl then add the sugar and whisk together, set aside. 3. In a small pot, heat milk until it reaches a boil, reduce heat to low, start whisking, add the milk and cornstarch mixture then add the cocoa mixture slowly while continually whisking until smooth. 4. Then add the chocolate callets and whisk continuously. Serve immediately with whipped cream Recipe by @bhuvneshwarisaigal 🙌🏻 The inspiration to keep producing recipes by you ♥️ #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

A silky hot chocolate like no other ✨ A little amore in every sip is exactly what you get with this recipe of a hot chocolate made using Xoco57’s new chocolate callets - perfect to use in beverages, desserts and even sneak in as a midnight snack. What you need: 100g Xoco57 Dark chocolate callets 30g Castor Sugar 30g Cocoa powder 280ml Milk 5g Corn starch Whipped cream to serve Method: 1. In a small bowl, whisk until smooth, 1/4 cup milk and cornstarch set aside. 2. Sift the cocoa into a medium bowl then add the sugar and whisk together, set aside. 3. In a small pot, heat milk until it reaches a boil, reduce heat to low, start whisking, add the milk and cornstarch mixture then add the cocoa mixture slowly while continually whisking until smooth. 4. Then add the chocolate callets and whisk continuously. Serve immediately with whipped cream Recipe by @bhuvneshwarisaigal 🙌🏻 The inspiration to keep producing recipes by you ♥️ #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

A silky hot chocolate like no other ✨ A little amore in every sip is exactly what you get with this recipe of a hot chocolate made using Xoco57’s new chocolate callets - perfect to use in beverages, desserts and even sneak in as a midnight snack. What you need: 100g Xoco57 Dark chocolate callets 30g Castor Sugar 30g Cocoa powder 280ml Milk 5g Corn starch Whipped cream to serve Method: 1. In a small bowl, whisk until smooth, 1/4 cup milk and cornstarch set aside. 2. Sift the cocoa into a medium bowl then add the sugar and whisk together, set aside. 3. In a small pot, heat milk until it reaches a boil, reduce heat to low, start whisking, add the milk and cornstarch mixture then add the cocoa mixture slowly while continually whisking until smooth. 4. Then add the chocolate callets and whisk continuously. Serve immediately with whipped cream Recipe by @bhuvneshwarisaigal 🙌🏻 The inspiration to keep producing recipes by you ♥️ #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

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When the brain wants to send that last email but the heart's screaming for the weekend -- here's a ColdBrew Negroni by @pearl.94 using ColdBrew by @kcroasters What you need: 30ml gin 30ml vermouth 30ml campari 30ml cold brew Dash bitters Orange peel Method: 1. Add the gin, Campari, vermouth, and ColdBrew to a glass with ice and stir for 60 seconds 2. Add the bitters and garnish with an orange peek Cin cin! #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #eeeeeats #dessertsofinstagram

When the brain wants to send that last email but the heart's screaming for the weekend -- here's a ColdBrew Negroni by @pearl.94 using ColdBrew by @kcroasters What you need: 30ml gin 30ml vermouth 30ml campari 30ml cold brew Dash bitters Orange peel Method: 1. Add the gin, Campari, vermouth, and ColdBrew to a glass with ice and stir for 60 seconds 2. Add the bitters and garnish with an orange peek Cin cin! #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #eeeeeats #dessertsofinstagram

When the brain wants to send that last email but the heart's screaming for the weekend -- here's a ColdBrew Negroni by @pearl.94 using ColdBrew by @kcroasters What you need: 30ml gin 30ml vermouth 30ml campari 30ml cold brew Dash bitters Orange peel Method: 1. Add the gin, Campari, vermouth, and ColdBrew to a glass with ice and stir for 60 seconds 2. Add the bitters and garnish with an orange peek Cin cin! #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #eeeeeats #dessertsofinstagram

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Everyone deserves Lasagna! For a lazy dinner tonight, layer up this simple, no-bake lasagna made using @barilla Lasagne sheets and a few simple ingredients. Here's what you need: 6 to 8 lasagna sheets 1 container whole milk ricotta cheese Zest of one lemon 3/4 teaspoon kosher salt 1/2 teaspoon pepper 2 tablespoons olive oil, divided 1/4 cup minced shallots 1 bunch Swiss chard, stems removed and chopped 1 clove garlic, minced 2 1/2 cups zucchini, sliced 1/2-inch thin and quartered 1 1/2 cups summer squash, sliced 1/2-inch thin and quartered 2 1/2 cups mixed cherry or grape tomatoes, halved 1 bunch basil, largest leaves Method: 1. Cook the sheets and airdry 2. Prep the whipped ricotta by whipping the ricotta cheese, lemon zest, salt, and freshly ground pepper. 3. Sauté the veggies and Add the salt and pepper 4. Cook, stirring, for 3 to 5 minutes, just until they begin to soften. 5. Add the zucchini and squash, cook for about 5 minutes until the veggies are tender. 6. Remove from the heat, and remove the veggies to a separate bowl. 7. Cook the tomatoes - Cook just until they start to soften. 8. Cut all the sheets into thirds. Place a cut sheet down on a plate, and spread a layer of the whipped ricotta, about a couple of tablespoons or so, on top, spreading it all the way to the edge. 9. Add the squash and shallot mix, followed by a few tablespoons of the tomatoes and leaves of basil. 10. Add another sheet, and repeat twice. If you're feeling inspired, call 8095031111 to call in for the ingredients. Ciao! #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

Everyone deserves Lasagna! For a lazy dinner tonight, layer up this simple, no-bake lasagna made using @barilla Lasagne sheets and a few simple ingredients. Here's what you need: 6 to 8 lasagna sheets 1 container whole milk ricotta cheese Zest of one lemon 3/4 teaspoon kosher salt 1/2 teaspoon pepper 2 tablespoons olive oil, divided 1/4 cup minced shallots 1 bunch Swiss chard, stems removed and chopped 1 clove garlic, minced 2 1/2 cups zucchini, sliced 1/2-inch thin and quartered 1 1/2 cups summer squash, sliced 1/2-inch thin and quartered 2 1/2 cups mixed cherry or grape tomatoes, halved 1 bunch basil, largest leaves Method: 1. Cook the sheets and airdry 2. Prep the whipped ricotta by whipping the ricotta cheese, lemon zest, salt, and freshly ground pepper. 3. Sauté the veggies and Add the salt and pepper 4. Cook, stirring, for 3 to 5 minutes, just until they begin to soften. 5. Add the zucchini and squash, cook for about 5 minutes until the veggies are tender. 6. Remove from the heat, and remove the veggies to a separate bowl. 7. Cook the tomatoes - Cook just until they start to soften. 8. Cut all the sheets into thirds. Place a cut sheet down on a plate, and spread a layer of the whipped ricotta, about a couple of tablespoons or so, on top, spreading it all the way to the edge. 9. Add the squash and shallot mix, followed by a few tablespoons of the tomatoes and leaves of basil. 10. Add another sheet, and repeat twice. If you're feeling inspired, call 8095031111 to call in for the ingredients. Ciao! #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

Everyone deserves Lasagna! For a lazy dinner tonight, layer up this simple, no-bake lasagna made using @barilla Lasagne sheets and a few simple ingredients. Here's what you need: 6 to 8 lasagna sheets 1 container whole milk ricotta cheese Zest of one lemon 3/4 teaspoon kosher salt 1/2 teaspoon pepper 2 tablespoons olive oil, divided 1/4 cup minced shallots 1 bunch Swiss chard, stems removed and chopped 1 clove garlic, minced 2 1/2 cups zucchini, sliced 1/2-inch thin and quartered 1 1/2 cups summer squash, sliced 1/2-inch thin and quartered 2 1/2 cups mixed cherry or grape tomatoes, halved 1 bunch basil, largest leaves Method: 1. Cook the sheets and airdry 2. Prep the whipped ricotta by whipping the ricotta cheese, lemon zest, salt, and freshly ground pepper. 3. Sauté the veggies and Add the salt and pepper 4. Cook, stirring, for 3 to 5 minutes, just until they begin to soften. 5. Add the zucchini and squash, cook for about 5 minutes until the veggies are tender. 6. Remove from the heat, and remove the veggies to a separate bowl. 7. Cook the tomatoes - Cook just until they start to soften. 8. Cut all the sheets into thirds. Place a cut sheet down on a plate, and spread a layer of the whipped ricotta, about a couple of tablespoons or so, on top, spreading it all the way to the edge. 9. Add the squash and shallot mix, followed by a few tablespoons of the tomatoes and leaves of basil. 10. Add another sheet, and repeat twice. If you're feeling inspired, call 8095031111 to call in for the ingredients. Ciao! #Food #foodiesofinstagram #eats #instacool #foodstagram #instafood #foodpic #foodgasm #foodoftheday #foodpics #reels #foodreels #foodreelsinstagram #foodreelsin #goodfood #dessertsofinstagram

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Hello, nice to sweet you 👋🏼 Tickle your tastebuds this #weekend with an exotic Mango & Lime truffle recipe by Chef Prateek Bakhtiani (@chefbakhtiani) of @etherchocolate. What you need: For the caramel filling: • Mango – 1 medium, very ripe • Green lime – 2 to 3 • Sugar – 150g • Butter – 100g • Sel de mer (Sea salt) – 1g Enrobage (Coating): • Truffle shells • Cocoa powder • Dark chocolate* - 500g *Chef Prateek uses single-origin Dominican dark chocolate, as the subtle tropical fruit in this origin brings out the freshness of the mango Method: 1. Blend together the Lime juice and Mango pulp. Warm this mango puree and set aside 2. Cook the sugar to a dry caramel at 165 degree celsius and then deglaze with the warm mango puree. Cool to 35 degree celsius and blend in the butter and salt 3. Pipe into chocolate truffle shells For the coating: 4. Close up the cooled truffles with tempered chocolate 5. Once set, dip in more tempered chocolate and roll in cocoa. Set aside to crystallize 6. Roll together on a sieve to dust off the excess cocoa powder Made this? Let us know in the comments below 👇🏼 #chocolate #truffle #mango #exotic #lime #recipe #dessertrecipe #foodhallindia

Hello, nice to sweet you 👋🏼 Tickle your tastebuds this #weekend with an exotic Mango & Lime truffle recipe by Chef Prateek Bakhtiani (@chefbakhtiani) of @etherchocolate. What you need: For the caramel filling: • Mango – 1 medium, very ripe • Green lime – 2 to 3 • Sugar – 150g • Butter – 100g • Sel de mer (Sea salt) – 1g Enrobage (Coating): • Truffle shells • Cocoa powder • Dark chocolate* - 500g *Chef Prateek uses single-origin Dominican dark chocolate, as the subtle tropical fruit in this origin brings out the freshness of the mango Method: 1. Blend together the Lime juice and Mango pulp. Warm this mango puree and set aside 2. Cook the sugar to a dry caramel at 165 degree celsius and then deglaze with the warm mango puree. Cool to 35 degree celsius and blend in the butter and salt 3. Pipe into chocolate truffle shells For the coating: 4. Close up the cooled truffles with tempered chocolate 5. Once set, dip in more tempered chocolate and roll in cocoa. Set aside to crystallize 6. Roll together on a sieve to dust off the excess cocoa powder Made this? Let us know in the comments below 👇🏼 #chocolate #truffle #mango #exotic #lime #recipe #dessertrecipe #foodhallindia

Hello, nice to sweet you 👋🏼 Tickle your tastebuds this #weekend with an exotic Mango & Lime truffle recipe by Chef Prateek Bakhtiani (@chefbakhtiani) of @etherchocolate. What you need: For the caramel filling: • Mango – 1 medium, very ripe • Green lime – 2 to 3 • Sugar – 150g • Butter – 100g • Sel de mer (Sea salt) – 1g Enrobage (Coating): • Truffle shells • Cocoa powder • Dark chocolate* - 500g *Chef Prateek uses single-origin Dominican dark chocolate, as the subtle tropical fruit in this origin brings out the freshness of the mango Method: 1. Blend together the Lime juice and Mango pulp. Warm this mango puree and set aside 2. Cook the sugar to a dry caramel at 165 degree celsius and then deglaze with the warm mango puree. Cool to 35 degree celsius and blend in the butter and salt 3. Pipe into chocolate truffle shells For the coating: 4. Close up the cooled truffles with tempered chocolate 5. Once set, dip in more tempered chocolate and roll in cocoa. Set aside to crystallize 6. Roll together on a sieve to dust off the excess cocoa powder Made this? Let us know in the comments below 👇🏼 #chocolate #truffle #mango #exotic #lime #recipe #dessertrecipe #foodhallindia

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Our heart goes Tibok-Tibok — literally meaning “heartbeat” in Tagalog, for this Filipino chocolate pudding. Here’s a little recipe remix, as we make this into a plant-based dessert by using coconut milk in place of carabao milk. What you need: • Unsweetened coconut milk - 1 can • Cocoa powder - 1 cup • Castor sugar - 1 cup • Cornstarch - 1/2 cup • Xoco57 dark chocolate callets - 1 cup • Unsweetened coconut, shredded & toasted • Cherries, for garnishing Method: 1. Whisk coconut milk, cocoa powder, sugar, cornstarch, and Xoco57 chocolate callets in a medium heatproof bowl 2. Add chocolate and set the bowl over a large saucepan of simmering water (make sure the bottom of the bowl is not touching the water) 3. Stir until mixture is thickened to a pudding-like consistency, 10–12 minutes (it will thicken further as it cools) 4. Remove bowl from the pan and pour tibok-tibok into a serving bowl 5. Top with coconut & cherries just before serving Swing by a Foodhall near you for all your chocolate requirements. You can also explore our artisanal chocolaterie, ‘Xoco by Foodhall’ on @swiggyindia to stock up on our new range of baking chocolates (Delhi and Mumbai only)

Our heart goes Tibok-Tibok — literally meaning “heartbeat” in Tagalog, for this Filipino chocolate pudding. Here’s a little recipe remix, as we make this into a plant-based dessert by using coconut milk in place of carabao milk. What you need: • Unsweetened coconut milk - 1 can • Cocoa powder - 1 cup • Castor sugar - 1 cup • Cornstarch - 1/2 cup • Xoco57 dark chocolate callets - 1 cup • Unsweetened coconut, shredded & toasted • Cherries, for garnishing Method: 1. Whisk coconut milk, cocoa powder, sugar, cornstarch, and Xoco57 chocolate callets in a medium heatproof bowl 2. Add chocolate and set the bowl over a large saucepan of simmering water (make sure the bottom of the bowl is not touching the water) 3. Stir until mixture is thickened to a pudding-like consistency, 10–12 minutes (it will thicken further as it cools) 4. Remove bowl from the pan and pour tibok-tibok into a serving bowl 5. Top with coconut & cherries just before serving Swing by a Foodhall near you for all your chocolate requirements. You can also explore our artisanal chocolaterie, ‘Xoco by Foodhall’ on @swiggyindia to stock up on our new range of baking chocolates (Delhi and Mumbai only)

Our heart goes Tibok-Tibok — literally meaning “heartbeat” in Tagalog, for this Filipino chocolate pudding. Here’s a little recipe remix, as we make this into a plant-based dessert by using coconut milk in place of carabao milk. What you need: • Unsweetened coconut milk - 1 can • Cocoa powder - 1 cup • Castor sugar - 1 cup • Cornstarch - 1/2 cup • Xoco57 dark chocolate callets - 1 cup • Unsweetened coconut, shredded & toasted • Cherries, for garnishing Method: 1. Whisk coconut milk, cocoa powder, sugar, cornstarch, and Xoco57 chocolate callets in a medium heatproof bowl 2. Add chocolate and set the bowl over a large saucepan of simmering water (make sure the bottom of the bowl is not touching the water) 3. Stir until mixture is thickened to a pudding-like consistency, 10–12 minutes (it will thicken further as it cools) 4. Remove bowl from the pan and pour tibok-tibok into a serving bowl 5. Top with coconut & cherries just before serving Swing by a Foodhall near you for all your chocolate requirements. You can also explore our artisanal chocolaterie, ‘Xoco by Foodhall’ on @swiggyindia to stock up on our new range of baking chocolates (Delhi and Mumbai only)

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Adulting is cancelled for today because it's Brownies for dinner tonight! Earn ALL the brownie points at home by baking these easy-to-make Dark Fudgy Brownies, a recipe by Chef Heena Punwani (@tiffintales) of @brunandbabka. What you need: • Unsalted Butter* - 140g (1/2 cup + 2 tbsp) • Castor Sugar - 225g (1 1/8 cup) • Cocoa Powder – 75g, sifted (1/2 cup + 2 tbsp) • Eggs – 100g (2 large) • Vanilla Extract - 1/2 tsp • All Purpose Flour – 65g, sifted (1/2 cup) • Salt - 1/4 tsp • 54% or 70% Dark Chocolate Chips (or chopped chocolate) – 60g (approx 1/3 cup), optional, but recommended • Walnuts (or any nut you prefer) – 50g (approx 1/2 cup), optional *Omit the salt in the recipe if using salted butter Method: 1. Preheat the oven to 160 C (150 C for a convection oven) 2. Line a 7-inch square baking tin with parchment at the bottom and sides leaving an overhang 3. Put the butter, sugar and cocoa in a bowl that fits over a saucepan of simmering water (aka a double boiler) 4. Sift the flour. Add the salt and whisk together to mix evenly 5. Toast the nuts in the oven for 8-10 mins. Cool and roughly chop 6. Put the bowl with the butter, sugar and cocoa over a saucepan of simmering water (aka a double boiler). Melt over low heat mixing continuously until the butter and sugar melt, the mixture is hot and everything comes together to form a smooth mixture 7. Take off heat and let the mixture cool a little. Then mix in the eggs one by one followed by the vanilla using a hand mixer or a wooden spoon, mix vigorously. The mixture should look shiny and well blended 8. Add the flour and salt mixture and stir it in 9. Beat until the mixture is well blended 10. Fold in the chocolate chips and nuts (if using) 11. Transfer the mixture to the prepared pan and spread evenly. Bake in the preheated oven for approx 20-25 mins. (The key to great brownies is to not overbake. A knife inserted in the centre should come out with slightly moist batter 12. Transfer the brownies to a cooling rack and cool. Cut into squares 13. Serve warm or at room temperature with chocolate fudge sauce, caramel and/or vanilla bean ice cream Made this? Let us know in the comments below 👇🏼

Adulting is cancelled for today because it's Brownies for dinner tonight! Earn ALL the brownie points at home by baking these easy-to-make Dark Fudgy Brownies, a recipe by Chef Heena Punwani (@tiffintales) of @brunandbabka. What you need: • Unsalted Butter* - 140g (1/2 cup + 2 tbsp) • Castor Sugar - 225g (1 1/8 cup) • Cocoa Powder – 75g, sifted (1/2 cup + 2 tbsp) • Eggs – 100g (2 large) • Vanilla Extract - 1/2 tsp • All Purpose Flour – 65g, sifted (1/2 cup) • Salt - 1/4 tsp • 54% or 70% Dark Chocolate Chips (or chopped chocolate) – 60g (approx 1/3 cup), optional, but recommended • Walnuts (or any nut you prefer) – 50g (approx 1/2 cup), optional *Omit the salt in the recipe if using salted butter Method: 1. Preheat the oven to 160 C (150 C for a convection oven) 2. Line a 7-inch square baking tin with parchment at the bottom and sides leaving an overhang 3. Put the butter, sugar and cocoa in a bowl that fits over a saucepan of simmering water (aka a double boiler) 4. Sift the flour. Add the salt and whisk together to mix evenly 5. Toast the nuts in the oven for 8-10 mins. Cool and roughly chop 6. Put the bowl with the butter, sugar and cocoa over a saucepan of simmering water (aka a double boiler). Melt over low heat mixing continuously until the butter and sugar melt, the mixture is hot and everything comes together to form a smooth mixture 7. Take off heat and let the mixture cool a little. Then mix in the eggs one by one followed by the vanilla using a hand mixer or a wooden spoon, mix vigorously. The mixture should look shiny and well blended 8. Add the flour and salt mixture and stir it in 9. Beat until the mixture is well blended 10. Fold in the chocolate chips and nuts (if using) 11. Transfer the mixture to the prepared pan and spread evenly. Bake in the preheated oven for approx 20-25 mins. (The key to great brownies is to not overbake. A knife inserted in the centre should come out with slightly moist batter 12. Transfer the brownies to a cooling rack and cool. Cut into squares 13. Serve warm or at room temperature with chocolate fudge sauce, caramel and/or vanilla bean ice cream Made this? Let us know in the comments below 👇🏼

Adulting is cancelled for today because it's Brownies for dinner tonight! Earn ALL the brownie points at home by baking these easy-to-make Dark Fudgy Brownies, a recipe by Chef Heena Punwani (@tiffintales) of @brunandbabka. What you need: • Unsalted Butter* - 140g (1/2 cup + 2 tbsp) • Castor Sugar - 225g (1 1/8 cup) • Cocoa Powder – 75g, sifted (1/2 cup + 2 tbsp) • Eggs – 100g (2 large) • Vanilla Extract - 1/2 tsp • All Purpose Flour – 65g, sifted (1/2 cup) • Salt - 1/4 tsp • 54% or 70% Dark Chocolate Chips (or chopped chocolate) – 60g (approx 1/3 cup), optional, but recommended • Walnuts (or any nut you prefer) – 50g (approx 1/2 cup), optional *Omit the salt in the recipe if using salted butter Method: 1. Preheat the oven to 160 C (150 C for a convection oven) 2. Line a 7-inch square baking tin with parchment at the bottom and sides leaving an overhang 3. Put the butter, sugar and cocoa in a bowl that fits over a saucepan of simmering water (aka a double boiler) 4. Sift the flour. Add the salt and whisk together to mix evenly 5. Toast the nuts in the oven for 8-10 mins. Cool and roughly chop 6. Put the bowl with the butter, sugar and cocoa over a saucepan of simmering water (aka a double boiler). Melt over low heat mixing continuously until the butter and sugar melt, the mixture is hot and everything comes together to form a smooth mixture 7. Take off heat and let the mixture cool a little. Then mix in the eggs one by one followed by the vanilla using a hand mixer or a wooden spoon, mix vigorously. The mixture should look shiny and well blended 8. Add the flour and salt mixture and stir it in 9. Beat until the mixture is well blended 10. Fold in the chocolate chips and nuts (if using) 11. Transfer the mixture to the prepared pan and spread evenly. Bake in the preheated oven for approx 20-25 mins. (The key to great brownies is to not overbake. A knife inserted in the centre should come out with slightly moist batter 12. Transfer the brownies to a cooling rack and cool. Cut into squares 13. Serve warm or at room temperature with chocolate fudge sauce, caramel and/or vanilla bean ice cream Made this? Let us know in the comments below 👇🏼

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Are you enjoying CURRY WEEK so far? We’re at the last leg of our All About The Curry celebration, however, cooking the correct curry requires patience, precision and the right ingredients. Swipe ⬅️ for our #protips on how you can Ace Your (Curry) Base every. single. time. Coconut milk 🥥: Combine 1 1/2 cups freshly grated coconut with 1 cup of warm water in a blender and blitz until smooth. Then strain on a damp muslin cloth in a bowl and squeeze with your hands to extract the #milk & store it in an airtight container. All-purpose gravy 🍅: In a large pan, heat ½ cup oil and add 1-inch cinnamon, 1 tsp cardamom, 2 bay leaves and 1 tsp cumin, sauté on low flame until it turns aromatic. Now, add 500g onion, 50g ginger-garlic, salt and sauté well. Further, add 1 kg chopped tomatoes, cover and cook until it turns soft & mushy. Cool completely and transfer to the blender. Blend to smooth paste without adding any water. Veggie stock 🥕: Chop vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their #flavour. Heat oil in a pot. Add onion, celery, carrots, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables. Let us know your favourite recipe in the comments below 👇🏼 #curryweek #curryrecipe #tipsandtricks #perfect #ace #recipes #base #coconutmilk #allpurpose #veggie #stock #guide #explore #new #mumbai #delhi #bengaluru

Are you enjoying CURRY WEEK so far? We’re at the last leg of our All About The Curry celebration, however, cooking the correct curry requires patience, precision and the right ingredients. Swipe ⬅️ for our #protips on how you can Ace Your (Curry) Base every. single. time. Coconut milk 🥥: Combine 1 1/2 cups freshly grated coconut with 1 cup of warm water in a blender and blitz until smooth. Then strain on a damp muslin cloth in a bowl and squeeze with your hands to extract the #milk & store it in an airtight container. All-purpose gravy 🍅: In a large pan, heat ½ cup oil and add 1-inch cinnamon, 1 tsp cardamom, 2 bay leaves and 1 tsp cumin, sauté on low flame until it turns aromatic. Now, add 500g onion, 50g ginger-garlic, salt and sauté well. Further, add 1 kg chopped tomatoes, cover and cook until it turns soft & mushy. Cool completely and transfer to the blender. Blend to smooth paste without adding any water. Veggie stock 🥕: Chop vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their #flavour. Heat oil in a pot. Add onion, celery, carrots, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables. Let us know your favourite recipe in the comments below 👇🏼 #curryweek #curryrecipe #tipsandtricks #perfect #ace #recipes #base #coconutmilk #allpurpose #veggie #stock #guide #explore #new #mumbai #delhi #bengaluru

Are you enjoying CURRY WEEK so far? We’re at the last leg of our All About The Curry celebration, however, cooking the correct curry requires patience, precision and the right ingredients. Swipe ⬅️ for our #protips on how you can Ace Your (Curry) Base every. single. time. Coconut milk 🥥: Combine 1 1/2 cups freshly grated coconut with 1 cup of warm water in a blender and blitz until smooth. Then strain on a damp muslin cloth in a bowl and squeeze with your hands to extract the #milk & store it in an airtight container. All-purpose gravy 🍅: In a large pan, heat ½ cup oil and add 1-inch cinnamon, 1 tsp cardamom, 2 bay leaves and 1 tsp cumin, sauté on low flame until it turns aromatic. Now, add 500g onion, 50g ginger-garlic, salt and sauté well. Further, add 1 kg chopped tomatoes, cover and cook until it turns soft & mushy. Cool completely and transfer to the blender. Blend to smooth paste without adding any water. Veggie stock 🥕: Chop vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their #flavour. Heat oil in a pot. Add onion, celery, carrots, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables. Let us know your favourite recipe in the comments below 👇🏼 #curryweek #curryrecipe #tipsandtricks #perfect #ace #recipes #base #coconutmilk #allpurpose #veggie #stock #guide #explore #new #mumbai #delhi #bengaluru

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Hello mon chéri(s) 👋🏼 🍒 We’ve received an abundance of @nwcherrygrowers and @tasteofamericain cherries 🇺🇸, and of course, we had put them to good use by making these Cherry Mascarpone Tarts. Smooth mascarpone cheese topped with cherry compote over a shortbread-like crust, making it a no-fuss and stress-free elegant dessert. What you need: For the tart: • Flour - 213g • Salt, a pinch • Icing sugar - 1 tbsp • Butter - 100g, coke • Cold water - 4 to 5 tbsp Method: 1. In the mixer, add the flour, icing sugar, salt and mix 2. Add in the cold butter, mix until breadcrumb texture 3. Add in the water, gradually to form a dough 4. Wrap the pastry in cling wrap and refrigerate for 30 minutes 5. After resting, roll out the pastry on a floured work surface to about ¼ inch thick and use 6. Line the tart rings. Refrigerate the prepared tart shells for 15-20 minutes to firm up 7. Bake in a 170 degree C preheated oven until the edges start to lightly brown and have dried out, about 15-20 minutes For the mascarpone cream: • Whipped cream - 200g • Mascarpone cream - 100g Method: 1. In a mixer, whisk the cream along with the mascarpone cheese and beat till medium-soft peaks For the cherry compote: • @nwcherrygrowers Cherries - 140g • Icing sugar - 70g Method: 1. In a pan add in the icing sugar and cherries 2. Let the mixture come to a boil and a thicker consistency 3. Cool the mixture completely Swing by a Foodhall near you to pick the very best NorthWest Cherries from USA or call us on 8095031111 for home delivery. #NWCherriesFromUSA #AmericanNWCherries

Having a slice of a Devil’s Food Cake to end a Monday should be a norm. Make this wildly decadent, moist & irresistible recipe by @nigellalawson for an ultimate mood lift. What you need: • Good-quality cocoa powder - 50g, sifted • Dark brown muscovado sugar - 100g • Boiling water - 200 ml • Soft unsalted butter - 125g, plus some for greasing • Caster sugar - 150g • Plain flour - 225g • Baking powder - 1/2 tsp • Bicarbonate of soda - 1/2 tsp • Vanilla extract - 2 tsp • Eggs - 2 large For the frosting: • Water - 125 ml • Dark brown muscovado sugar - 30g • Unsalted butter - 125g, cubed • Good-quality dark chocolate - 300g, finely chopped Method: 1. Preheat the oven to 180°C 2. Line the bottoms of two 20cm/ 8inch round tins with parchment paper and butter the sides 3. Put the cocoa and 100g/ half cup dark muscovado sugar into a bowl, and pour in the boiling water. Whisk to mix 4. Cream the butter and caster sugar together, beating well until pale and fluffy 5. While you’re beating - stir the flour, baking powder and bicarb of soda together in another bowl 6. Add the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, followed by a scoopful of the flour mixture, then the second egg 7. Keep mixing until you have incorporated the rest of the dry ingredients for the cake, then finally mix and fold in the cocoa mixture 8. Divide this chocolatey batter between the 2 prepared tins and put it in the oven for about 30 minutes 9. Take the tins out and leave them on a wire rack for 5–10 minutes 10. For the frosting: add the water, 30g/ 2 tablespoons muscovado sugar and 175g / 1 1/2 butter in a pan over low heat to melt 11. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling and then leave for a minute to melt before whisking till smooth and glossy 12. Leave for about 1 hour, whisking now and again 13. Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with 1/3 of the frosting, then top that with the second cake, and spread the remaining frosting over the top and sides, swirling away with your spatula

Having a slice of a Devil’s Food Cake to end a Monday should be a norm. Make this wildly decadent, moist & irresistible recipe by @nigellalawson for an ultimate mood lift. What you need: • Good-quality cocoa powder - 50g, sifted • Dark brown muscovado sugar - 100g • Boiling water - 200 ml • Soft unsalted butter - 125g, plus some for greasing • Caster sugar - 150g • Plain flour - 225g • Baking powder - 1/2 tsp • Bicarbonate of soda - 1/2 tsp • Vanilla extract - 2 tsp • Eggs - 2 large For the frosting: • Water - 125 ml • Dark brown muscovado sugar - 30g • Unsalted butter - 125g, cubed • Good-quality dark chocolate - 300g, finely chopped Method: 1. Preheat the oven to 180°C 2. Line the bottoms of two 20cm/ 8inch round tins with parchment paper and butter the sides 3. Put the cocoa and 100g/ half cup dark muscovado sugar into a bowl, and pour in the boiling water. Whisk to mix 4. Cream the butter and caster sugar together, beating well until pale and fluffy 5. While you’re beating - stir the flour, baking powder and bicarb of soda together in another bowl 6. Add the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, followed by a scoopful of the flour mixture, then the second egg 7. Keep mixing until you have incorporated the rest of the dry ingredients for the cake, then finally mix and fold in the cocoa mixture 8. Divide this chocolatey batter between the 2 prepared tins and put it in the oven for about 30 minutes 9. Take the tins out and leave them on a wire rack for 5–10 minutes 10. For the frosting: add the water, 30g/ 2 tablespoons muscovado sugar and 175g / 1 1/2 butter in a pan over low heat to melt 11. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling and then leave for a minute to melt before whisking till smooth and glossy 12. Leave for about 1 hour, whisking now and again 13. Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with 1/3 of the frosting, then top that with the second cake, and spread the remaining frosting over the top and sides, swirling away with your spatula

Having a slice of a Devil’s Food Cake to end a Monday should be a norm. Make this wildly decadent, moist & irresistible recipe by @nigellalawson for an ultimate mood lift. What you need: • Good-quality cocoa powder - 50g, sifted • Dark brown muscovado sugar - 100g • Boiling water - 200 ml • Soft unsalted butter - 125g, plus some for greasing • Caster sugar - 150g • Plain flour - 225g • Baking powder - 1/2 tsp • Bicarbonate of soda - 1/2 tsp • Vanilla extract - 2 tsp • Eggs - 2 large For the frosting: • Water - 125 ml • Dark brown muscovado sugar - 30g • Unsalted butter - 125g, cubed • Good-quality dark chocolate - 300g, finely chopped Method: 1. Preheat the oven to 180°C 2. Line the bottoms of two 20cm/ 8inch round tins with parchment paper and butter the sides 3. Put the cocoa and 100g/ half cup dark muscovado sugar into a bowl, and pour in the boiling water. Whisk to mix 4. Cream the butter and caster sugar together, beating well until pale and fluffy 5. While you’re beating - stir the flour, baking powder and bicarb of soda together in another bowl 6. Add the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, followed by a scoopful of the flour mixture, then the second egg 7. Keep mixing until you have incorporated the rest of the dry ingredients for the cake, then finally mix and fold in the cocoa mixture 8. Divide this chocolatey batter between the 2 prepared tins and put it in the oven for about 30 minutes 9. Take the tins out and leave them on a wire rack for 5–10 minutes 10. For the frosting: add the water, 30g/ 2 tablespoons muscovado sugar and 175g / 1 1/2 butter in a pan over low heat to melt 11. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling and then leave for a minute to melt before whisking till smooth and glossy 12. Leave for about 1 hour, whisking now and again 13. Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with 1/3 of the frosting, then top that with the second cake, and spread the remaining frosting over the top and sides, swirling away with your spatula

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