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Borrowed from the Swiss – a thick potato pancake with melted cheese in the middle, #Rostï is perfect for brunch & dinner alike. In this week's #FoodhallTestKitchen, we tested 3 ways to make this savoury cake – Potato Rostï, Vegan Sweet Potato Rostï & Quinoa & Yam Rostï: • Potato Rostï: Preheat oven to 200 degrees C. Peel & grate 8 potatoes; pat dry with paper towels. In large bowl, toss potatoes with salt& pepper to taste. In nonstick skillet with heat-safe handle, heat 1tbsp olive oil over medium heat. Add half the potatoes, gently patting with a spatula to cover the skillet. Top with 1cup mozzarella cheese. Top with remaining potatoes, gently patting. Cook 10 mins, gently shaking skillet to keep pancake from sticking. Carefully invert potato pancake onto a flat plate. Add 1tbsp oil to skillet, then slide pancake back into it. Cook for 10mins, gently shaking skillet. Place it uncovered in oven & bake 20mins, until tender. Serving suggestion- Mayonnaise • Quinoa & Yam Rostï: In a small frying pan, with a bit of oil, sauté 1 chopped onion on medium heat until browned. Add 1clove garlic & stir. Remove from heat. Combine all the ingredients- 1grated yam, 1grated carrot, 1cup cooked quinoa, 1/2cup almond meal, 1/2cup flour, salt & pepper, 1tsp cinnamon, 1/2cumin, 2tbsp tahini, 2eggs & mix well, with onion/garlic mixture. In a 10inch pan, add 1tbsp oil of your choice over medium heat. Tip mixture into pan & using a spatula, press down and cover the pan. Cook slowly on low heat. After about 10mins, place a plate over the rostï & flip the pan. Add some oil to the pan, slide the rostï back into the it. Cook for 6-8mins. Slide out onto plate. Serving suggestion- #Guacamole • #Vegan Sweet Potato Rostï: Combine 1onion, 1red pepper, 2cloves garlic & 3cm ginger in a bowl. Add the 1 1/2 tbsp cornflour, then season with salt & pepper. Grate 2 sweet potatoes onto a clean towel & squeeze out excess liquid. Mix the grated potato in the bowl & sift 1cup flour & mix well. Set aside for 5mins. Pour 1tsp of oil in a frying pan over high heat. Divide mixture into 4-5 balls, then flatten each one. Add the Rostïs & fry them for 5 mins on each side. Serving suggestion- Salsa

Borrowed from the Swiss – a thick potato pancake with melted cheese in the middle, #Rostï is perfect for brunch & dinner alike. In this week's #FoodhallTestKitchen, we tested 3 ways to make this savoury cake – Potato Rostï, Vegan Sweet Potato Rostï & Quinoa & Yam Rostï: • Potato Rostï: Preheat oven to 200 degrees C. Peel & grate 8 potatoes; pat dry with paper towels. In large bowl, toss potatoes with salt& pepper to taste. In nonstick skillet with heat-safe handle, heat 1tbsp olive oil over medium heat. Add half the potatoes, gently patting with a spatula to cover the skillet. Top with 1cup mozzarella cheese. Top with remaining potatoes, gently patting. Cook 10 mins, gently shaking skillet to keep pancake from sticking. Carefully invert potato pancake onto a flat plate. Add 1tbsp oil to skillet, then slide pancake back into it. Cook for 10mins, gently shaking skillet. Place it uncovered in oven & bake 20mins, until tender. Serving suggestion- Mayonnaise • Quinoa & Yam Rostï: In a small frying pan, with a bit of oil, sauté 1 chopped onion on medium heat until browned. Add 1clove garlic & stir. Remove from heat. Combine all the ingredients- 1grated yam, 1grated carrot, 1cup cooked quinoa, 1/2cup almond meal, 1/2cup flour, salt & pepper, 1tsp cinnamon, 1/2cumin, 2tbsp tahini, 2eggs & mix well, with onion/garlic mixture. In a 10inch pan, add 1tbsp oil of your choice over medium heat. Tip mixture into pan & using a spatula, press down and cover the pan. Cook slowly on low heat. After about 10mins, place a plate over the rostï & flip the pan. Add some oil to the pan, slide the rostï back into the it. Cook for 6-8mins. Slide out onto plate. Serving suggestion- #Guacamole • #Vegan Sweet Potato Rostï: Combine 1onion, 1red pepper, 2cloves garlic & 3cm ginger in a bowl. Add the 1 1/2 tbsp cornflour, then season with salt & pepper. Grate 2 sweet potatoes onto a clean towel & squeeze out excess liquid. Mix the grated potato in the bowl & sift 1cup flour & mix well. Set aside for 5mins. Pour 1tsp of oil in a frying pan over high heat. Divide mixture into 4-5 balls, then flatten each one. Add the Rostïs & fry them for 5 mins on each side. Serving suggestion- Salsa

Borrowed from the Swiss – a thick potato pancake with melted cheese in the middle, #Rostï is perfect for brunch & dinner alike. In this week's #FoodhallTestKitchen, we tested 3 ways to make this savoury cake – Potato Rostï, Vegan Sweet Potato Rostï & Quinoa & Yam Rostï: • Potato Rostï: Preheat oven to 200 degrees C. Peel & grate 8 potatoes; pat dry with paper towels. In large bowl, toss potatoes with salt& pepper to taste. In nonstick skillet with heat-safe handle, heat 1tbsp olive oil over medium heat. Add half the potatoes, gently patting with a spatula to cover the skillet. Top with 1cup mozzarella cheese. Top with remaining potatoes, gently patting. Cook 10 mins, gently shaking skillet to keep pancake from sticking. Carefully invert potato pancake onto a flat plate. Add 1tbsp oil to skillet, then slide pancake back into it. Cook for 10mins, gently shaking skillet. Place it uncovered in oven & bake 20mins, until tender. Serving suggestion- Mayonnaise • Quinoa & Yam Rostï: In a small frying pan, with a bit of oil, sauté 1 chopped onion on medium heat until browned. Add 1clove garlic & stir. Remove from heat. Combine all the ingredients- 1grated yam, 1grated carrot, 1cup cooked quinoa, 1/2cup almond meal, 1/2cup flour, salt & pepper, 1tsp cinnamon, 1/2cumin, 2tbsp tahini, 2eggs & mix well, with onion/garlic mixture. In a 10inch pan, add 1tbsp oil of your choice over medium heat. Tip mixture into pan & using a spatula, press down and cover the pan. Cook slowly on low heat. After about 10mins, place a plate over the rostï & flip the pan. Add some oil to the pan, slide the rostï back into the it. Cook for 6-8mins. Slide out onto plate. Serving suggestion- #Guacamole • #Vegan Sweet Potato Rostï: Combine 1onion, 1red pepper, 2cloves garlic & 3cm ginger in a bowl. Add the 1 1/2 tbsp cornflour, then season with salt & pepper. Grate 2 sweet potatoes onto a clean towel & squeeze out excess liquid. Mix the grated potato in the bowl & sift 1cup flour & mix well. Set aside for 5mins. Pour 1tsp of oil in a frying pan over high heat. Divide mixture into 4-5 balls, then flatten each one. Add the Rostïs & fry them for 5 mins on each side. Serving suggestion- Salsa

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Edamame may be your side order before a sushi dinner, but its the perfect snack-time hero. On its own, #edamame doesn’t pack a whole lot of flavour, but when you think of it as a blank canvas, the possibilities of turning it into a tasty #snack are endless. This week, for #FoodhallTestKitchen, we made edamame in three ways - steamed, stir-fried and roasted. 1. Steamed - All you need is salt, water and 10 minutes to make this! Bring 6 cups of water to a boil with 1 tbsp salt. When the water reaches its boiling point, add in 2 cups of edamame. Cook for 5 minutes or until tender. Drain thoroughly. Season the edamame with sea salt. Serve #warm or #cold 2. Stir-fried - The #garlic really livens up this #healthy snack. Heat 1/2 tbsp olive oil in a pan and fry 1 clove of garlic. When aromatic, add the edamame, 1-2 tbsp soy sauce and 2 tsp birds eye #chilli. Toss all to combine well, until well cooked 3. Roasted - Utterly addictive. #Crunchy on the outside, chewy in the middle - you just won’t stop nibbling on them. You need to preheat the oven to 180 degree celsius. Pat dry 500g thawed edamame using a paper towel. In a mixing bowl, toss the edamame with 2 tsp olive oil, 1 tsp salt & 1/2 tsp pepper and lay the edamame on a baking sheet. Allow to roast for 30-40 minutes, or until golden brown Enjoying our #recipes? Let us know in the comments below!

Edamame may be your side order before a sushi dinner, but its the perfect snack-time hero. On its own, #edamame doesn’t pack a whole lot of flavour, but when you think of it as a blank canvas, the possibilities of turning it into a tasty #snack are endless. This week, for #FoodhallTestKitchen, we made edamame in three ways - steamed, stir-fried and roasted. 1. Steamed - All you need is salt, water and 10 minutes to make this! Bring 6 cups of water to a boil with 1 tbsp salt. When the water reaches its boiling point, add in 2 cups of edamame. Cook for 5 minutes or until tender. Drain thoroughly. Season the edamame with sea salt. Serve #warm or #cold 2. Stir-fried - The #garlic really livens up this #healthy snack. Heat 1/2 tbsp olive oil in a pan and fry 1 clove of garlic. When aromatic, add the edamame, 1-2 tbsp soy sauce and 2 tsp birds eye #chilli. Toss all to combine well, until well cooked 3. Roasted - Utterly addictive. #Crunchy on the outside, chewy in the middle - you just won’t stop nibbling on them. You need to preheat the oven to 180 degree celsius. Pat dry 500g thawed edamame using a paper towel. In a mixing bowl, toss the edamame with 2 tsp olive oil, 1 tsp salt & 1/2 tsp pepper and lay the edamame on a baking sheet. Allow to roast for 30-40 minutes, or until golden brown Enjoying our #recipes? Let us know in the comments below!

Edamame may be your side order before a sushi dinner, but its the perfect snack-time hero. On its own, #edamame doesn’t pack a whole lot of flavour, but when you think of it as a blank canvas, the possibilities of turning it into a tasty #snack are endless. This week, for #FoodhallTestKitchen, we made edamame in three ways - steamed, stir-fried and roasted. 1. Steamed - All you need is salt, water and 10 minutes to make this! Bring 6 cups of water to a boil with 1 tbsp salt. When the water reaches its boiling point, add in 2 cups of edamame. Cook for 5 minutes or until tender. Drain thoroughly. Season the edamame with sea salt. Serve #warm or #cold 2. Stir-fried - The #garlic really livens up this #healthy snack. Heat 1/2 tbsp olive oil in a pan and fry 1 clove of garlic. When aromatic, add the edamame, 1-2 tbsp soy sauce and 2 tsp birds eye #chilli. Toss all to combine well, until well cooked 3. Roasted - Utterly addictive. #Crunchy on the outside, chewy in the middle - you just won’t stop nibbling on them. You need to preheat the oven to 180 degree celsius. Pat dry 500g thawed edamame using a paper towel. In a mixing bowl, toss the edamame with 2 tsp olive oil, 1 tsp salt & 1/2 tsp pepper and lay the edamame on a baking sheet. Allow to roast for 30-40 minutes, or until golden brown Enjoying our #recipes? Let us know in the comments below!

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The Jacobs Creek Double Barrel Shiraz (@jacobscreekwine) with its dark #ruby appearance is perfect to be paired with red meats, cheeses, dry fruits, and hearty #Italian dishes. The wine has hints of blackberry, black pepper, and cedar on the nose and a dry finish on the palate with a lasting aftertaste. This exquisite pour is a full bodied #wine, especially great when you’re having people over for #dinner. Visit The Cellar at Foodhall@Linking Road and Foodhall@Palladium in #Mumbai, and Foodhall@1MG in #riceup Bengaluru to pick up a bottle.

The Jacobs Creek Double Barrel Shiraz (@jacobscreekwine) with its dark #ruby appearance is perfect to be paired with red meats, cheeses, dry fruits, and hearty #Italian dishes. The wine has hints of blackberry, black pepper, and cedar on the nose and a dry finish on the palate with a lasting aftertaste. This exquisite pour is a full bodied #wine, especially great when you’re having people over for #dinner. Visit The Cellar at Foodhall@Linking Road and Foodhall@Palladium in #Mumbai, and Foodhall@1MG in #riceup Bengaluru to pick up a bottle.

The Jacobs Creek Double Barrel Shiraz (@jacobscreekwine) with its dark #ruby appearance is perfect to be paired with red meats, cheeses, dry fruits, and hearty #Italian dishes. The wine has hints of blackberry, black pepper, and cedar on the nose and a dry finish on the palate with a lasting aftertaste. This exquisite pour is a full bodied #wine, especially great when you’re having people over for #dinner. Visit The Cellar at Foodhall@Linking Road and Foodhall@Palladium in #Mumbai, and Foodhall@1MG in #riceup Bengaluru to pick up a bottle.

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Cooking everyday meals can be quite a chore. Check out @foodhallcookerystudio’s #virtual cooking classes that will get you excited to make weeknight dinners to Sunday #brunches, 5-ingredient recipes to #health focused classes - #FCSAtHome has it all! Guiding you through traditional techniques, flavours, and evolution of dishes in our virtual chef-led session, making your experience not only fun, but also #safe! Swipe ➡️ to see the upcoming class schedule.

Cooking everyday meals can be quite a chore. Check out @foodhallcookerystudio’s #virtual cooking classes that will get you excited to make weeknight dinners to Sunday #brunches, 5-ingredient recipes to #health focused classes - #FCSAtHome has it all! Guiding you through traditional techniques, flavours, and evolution of dishes in our virtual chef-led session, making your experience not only fun, but also #safe! Swipe ➡️ to see the upcoming class schedule.

Cooking everyday meals can be quite a chore. Check out @foodhallcookerystudio’s #virtual cooking classes that will get you excited to make weeknight dinners to Sunday #brunches, 5-ingredient recipes to #health focused classes - #FCSAtHome has it all! Guiding you through traditional techniques, flavours, and evolution of dishes in our virtual chef-led session, making your experience not only fun, but also #safe! Swipe ➡️ to see the upcoming class schedule.

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