À la Carte Recipes

Our top Recipes

White Chocolate Cheese Cake

200gms white chocolate
250gms cream cheese – room temperature
250gms whipping cream
1tsp agar agar
1tsp lemon juice
1tsp vanilla extract
250gms ginger biscuits or digestives
50gms unsalted butter – softened
berries to garnish
Mix agar agar in 2tbsp hot water
Melt the chocolate in a double boiler on low heat . Add in the agar
agar and mix well
Cool it for about 10 minutes to room temperature

Blend the biscuits in a food processor till you have almost all crumbs .
Add butter and blend again until the mixture starts to clump
Press the mixture on the base of a 8’’ spring form cake tin
Keep in the fridge while you prepare the filling
Beat the cream cheese with a wooden spoon or a electric beater till
Fold in the melted chocolate
In another bowl whip the cream till thickened
Fold in the white chocolate mixture along with lemon juice and
vanilla extract .
Pour this mixture over the biscuit base . Cling wrap it and refrigerate
overnight before serving
Garnish with berries

Grilled Corn Salad with Cilantro Vinaigrette

6ears Corn
1cup Roasted Peppers- drained & chopped
2cups Cherry Tomatoes- halved
2 Cucumbers- peeled & diced
1tsp Black pepper
2 Avocados- peeled & sliced
2tbsp Lemon juice
1/4 cup Oil
Cilantro Vinaigrette
3/4 cup Avocado Oil or Olive oil
¼ cup Sherry Vinegar
2tbsp Jalapenos- chopped
3 Shallots-minced
2cloves Garlic-minced
¼ cup Cilantro-chopped
Salt & pepper

In a bowl whisk avocado oil & vinegar to blend.
Add the other ingredients & refrigerate for 2hours.
In a bowl mix avocados with lemon juice.
Brush corn with salt pepper & oil. Grill for about 20- 25 minutes.
Cool & cut corn from the cob.
In a large bowl combine corn with all the ingredients.
Add cilantro vinaigrette and check seasoning.
Serve immediately.
Garnish with cilantro leaves

Truffle Potato Wedges with Crème fraiche & Pesto dip

3medium(500gms) potatoes
2tbsp truffle oil or olive oil
½ cup crème fraiche
3-4tsp basil pesto- home made or store bought
truffle salt or regular salt& black pepper
Preheat oven at 190 C
Cut potatoes into chunky wedges and place in a baking tray in a
single layer.
Drizzle oil, season with salt and pepper, and toss to combine.
Bake potatoes for 30-35 minutes until golden and tender,
shaking them a couple of times.
Mix pesto with crème fraiche in serving bowl and season with
salt & pepper
Serve hot wedges with the dip
Basil Pesto
2cups fresh basil leaves
1/3 cup parmesan cheese
½ cup pine nuts toasted
3cloves garlic
½ cup olive oil
salt & pepper to taste
Place basil, parmesan cheese, pine nuts, garlic in a food
processor or blender .
Pour in olive oil gradually while blending.
Process till mixture is smooth and creamy
Adjust seasoning

Penne with Jalapeno,Mushroom & Sundried Tomatoes

250gms penne
4cloves garlic- minced
2tbsp jalapenos
5-6 sundried tomatoes- sliced
150gms baby spinach
150gms mushrooms – shimeji or button mushrooms
2tbsp butter & 1tsp olive oil
½ tsp coarsely ground black pepper
3-4tbsp parmesan cheese –grated

Boil pasta till al dente . Strain and set some of the pasta liquid
Melt Butter along with olive oil and saute garlic
Add jalapenos , sundried tomatoes and cook for a minute
Add mushrooms and saute till the mushrooms are cooked
Add salt, cooked paste , baby spinach , pepper along with a littlw
of the pasta water
Add parmesan and toss well and serve immediately