5:11 am 5:11 am

Spongecake | Inspiria Weekly Menu

By | 2017-08-23T06:02:37+00:00 March 12th, 2016|Categories: Inspiria Weekly Menu|Tags: , , , |0 Comments

For this week, we prepared Spongecake which is based on flour, sugar and eggs with the addition of baking powder. It is thought to be one of the first non-yeasted cakes. Spongecake getting baked in container   The process is very simple wherein the eggs is beaten with sugar, flour folded and baked. We prepared vanilla sponge and chocolate sponge and even came to know about the different variations which can be done. Also Read: Fried Chicken with Pepper Sauce The final product we got was light with nice even texture as the ingredients used were of good quality and

6:51 am 6:51 am

Creme A’la Crecy | French Dish

By | 2017-08-23T06:02:38+00:00 February 25th, 2016|Categories: Inspiria Weekly Menu|Tags: , , , |0 Comments

This week, the menu for Inspiria Production Class are: Creme A'la Crecy Poulet Saute Chasseur Pommes Fondant Grilled Courgette Raw vegetables for the dish   A'la refers to “the style of” and crecy refers to carrots. Thus it was creme of carrots for soup with the addition of orange juice to balance the sweetness of carrot. Chopped Mushrooms for the dish   Chasseur: The name is derived from the French word for “hunter”. Sauce chasseur, sometimes called "hunter's sauce", is a simple or compound brown sauce used in French cuisine. It is typically made using demi glace or an espagnole

7:09 am 7:09 am

Fried Chicken with Pepper Sauce

By | 2017-08-23T06:02:39+00:00 February 18th, 2016|Categories: Inspiria Weekly Menu|Tags: , , , , , |0 Comments

This week, the menu for Inspiria Production Class are: Veloute Dame Blanche Fried Chicken with Pepper Sauce Honey Glazed Carrots Leafy Salad Inspiria Menu of the Week   In French, Dame Blanche refers to a white lady and in culinary term it generally refers to a dessert made of ice cream and whipped cream. To make the Veloute Dame Blanche the chicken quenelles were made as airy and light as possible like the whipped cream. Hence the dish was name Veloute Dame Blanche. Fried Chicken with Pepper-Sauce and Honey Glazed Carrots   Fried Chicken with Pepper Sauce: Boneless chicken pieces