Author Archive: ErnasGourmet

Recipe: Vegan Jackfruit & Dates Ice Cream

As promised in my last blog post I am today sharing the ice cream recipe inspired by my vegan friend Anjali Gopalan of the animal sanctuary All Creatures Great and Small and the HIV/AIDS agency Naz India. It’s super simple, vegan, sugar free and delicious.

 

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200ml coconut milk

100g ripe jackfruit

75g dry dates  IMG_1093

Blend the jackfruit.

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Add coconut milk and dates to the jackfruit and continue blending till you get a smooth and even mixture.

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Use six ice cream popsicle moulds.

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Fill the mixture into the ice cream popsicle moulds and freeze.

Anjali Gopalan with Popsicle

Share with your friends and get blessings in return.

Enjoy and guten Appetit,  

Chef  Maya-Lisa

Looking for gourmet catering? Want a flying buffet, sit-down dinner or a simple buffet) Get in touch to discuss the menu.
Contact us:
+91-98 188 955 46 or maya@ernas.at

Erna’s Jackfruit-Dates Ice-Popsicle & Animal Rights

Anjali Gopalan with Popsicle

Animal & human rights activist Anjali Gopalan enjoying a vegan ice-popsicle

One of my favourite get-aways around Delhi is All Creatures Great and Small, an animal shelter/paradise run by my lovely friend and animal + human rights activist Anjali Gopalan.

 Since Anjali is vegan with a very, very sweet tooth I decided to make some ice cream for her and grabbed the opportunity to ask her a few questions about food while she was eating her popsicle.

 Why are you vegan?

I have been vegetarian for a very long time. A few years ago, when I started work with animals I witnessed the plight of cows and their calves. Male calves were starved to death because they are of no use and their mother’s milk is taken away for human consumption. If felt bad for the calves and thought what I could do for them.

19989114_10155314065595575_761261416_n How has a vegan lifestyle changed the way you look at food?

I did some research and realised that milk and milk products are not an essential necessity for human nutrition and I decided I could do without, veganism made sense for me.

 The only thing I need to take care of is to keep the Vitamin B12 levels balanced, for that I take supplements.

 In return, I feel that my energy levels are higher and it helped, along with other measures, control my sugar levels.

Overall being vegan is a solution where everyone benefits: I feel healthier and I contribute to a kinder and more compassionate world.

Thank you Anjali!

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I invite you to come over to watch this lovely video on All Creatures Great and Small by India Today.

And for those who have a sweet tooth like Anjali, I will write down the vegan ice cream recipe in my next blog post… so stay tuned.

Greetings and guten Appetit,

 Chef Maya-Lisa

Broccoli-Cheddar-Potato Casserole

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We love to work with seasonal vegetables in the kitchen. You know the vegetables have not travelled thousands of kilometres to reach you and you can spend more money on quality and can save on transportation cost.

These days you can find broccoli almost everywhere. It has a full flavour and is very nutritious.

Today we want to share a casserole recipe with you: Broccoli Potato Cheddar Casserole. The casserole can be served as a side dish with chicken or as a main course with a salad of your choice.

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What you need (serves 3 as a side dish or 1,5 as a main course)

150g Potatoes

190g Broccoli

20g Onion

100g Sourcream

15g Butter

20g Cheddar

Salt, pepper, oregano to taste

Seperate the florets of the broccoli and boil firm to the bite, boil potatoes and cut in thick slices, crush the garlic, cut onions in small cubes, and grate the cheese.

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Mix sourcream, onion, salt, pepper, garlic and oregano.

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Fold the sauce in the potatoes and broccoli seperately.

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Stack the potatoes and broccoli alternately into the tray.

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Top with the cheddar and bake in the oven at 180C for about 30 minutes or till golden brown.

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…and enjoy!

Chef Maya-Lisa @ Recipe Exchange Program

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Last week Erna’s Gourmet participated in a Recipe Exchange Program organised by Buon Cibo in New Delhi. Buon Cibo partnered with Foodlcoud to select the most innovative recipes to be published in a cook book, Erna’s Apple Strudel being one of them.

Chef Maya-Lisa of Erna’s Gourmet stood question & answer participants had regarding the recipe.

We met enthusiastic home-chefs, budding food entrepreneurs and enjoyed the energy good food brings with it.

Enjoy your meal & guten Appetit!

Secure Your Seat: Cooking Workshops

Join us for a cooking workshop at Sainik Farms.

on Saturady we’ll cook up a vegetarian meal with egg….

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on Sunday, we’ll savour a 3-course meal with meat….

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Welcome The Year 2017 With Delicious Mac & Cheese

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Welcome to the year 2017!

Mac & Cheese is the perfect party as well as hang-over food. In case your hang-over into the New Year 2017 still lasts, then get yourself into the kitchen to delight yourself, your friends and family right now.

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Here’s what you need:

500ml Milk
100g Elbow Pasta
30g Butter
150g Cheddar (matured)
35g Mozarella
15ml Fresh Cream
A pinch of nutmeg powder
A pinch of chilli powder
2g Garlic
Salt
Pepper

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Bring milk to boil, add elbow pasta, then add butter and cheddar, stir well. Season with salt, pepper, garlic, chili and nutmeg.

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Transfer the pasta into a baking dish, cover with more grated cheddar, bake at 180C for 25 minutes or until golden brown.

Serve hot and enjoy watching your guests having a culinary blast…

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… till the last bite!

We home-deliver Indian and imported fine foods like frozen and cold meats, cheese and seafood. Write to us on order@ernas.at or call us on +91-98 188 955 46 for the latest cheese menu, price list or a catering offer.

Choose from a range of cheeses for home-delivery and stay tuned here for smart ways of enjoying your cheeses.

Greek Salad – classic, light & simply delicious

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Greek Salad – a light and delicious classic.

This is a very light version of a Greek Salad that you can make along with a heavier lunch or dinner, like a Lamb-Moussaka or Vegetable Lasagne… you will surely delight your friends and family.

Here is what you need:

50g Salad leaves of your choice
35g Feta Cheese cut in cubes
200g Cucumber cut in pieces
200g Cocktail Tomatoes
20g Onions cut in small pieces
4 to 5 pieces of Olives

Dressing:
1 part Lemon juice
2 parts Extra Virgin Olive oil
Salt
Black pepper

Mix salad leaves, tomatoes, cucumber, and onions, stir in the dressing and top with Feta and olives. Simply delicious!

Enjoy your meal and remember to get in touch if you want us to home-deliver the Feta and if you are looking for a wonderful catering experience in Delhi!

Contact us on email: order@ernas.at or phone +91-98 188 955 46.

Gourmet Cheese at your Doorstep

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At Erna’s Gourmet we have started curating delicious cheese for you to enjoy at home.

Maybe you like to try your hands on a simple Greek Salad? or dreaming of a Halloumi, Tomato and Olive sandwich for lunch? Maybe you want to surprise your loved ones with a Blue Cheese Pasta dinner?


Choose from a range of cheeses for home-delivery and stay tuned here for smart ways of enjoying your cheeses.

write to us on order@ernas.at or call us on +91-98 188 955 46 for the latest cheese menu & price list.

 

How to make Apple Strudel

Apple Strudel is one of Austria’s most famous desserts. We decided to share the recipe with you so you can try your hands on baking and enjoy a little bit of Austria in your kitchen too.

dough-ingredients

Strudel Dough

300g flour

30g oil

A pinch of salt

150g water

Knead all the ingredients in a dough mixer or by hand into a soft, well-worked dough. Cut into halves, keep in a bowl, brush with some oil to keep it moist, cover with a slightly wet cloth and keep aside.

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That’s what you need for the filling

Juice of 2 lemons

Approx.. 100g sugar (depending on how sour your apples are)

1,75kg peeled and thinly sliced apples

100g raisin

100g chopped walnuts

Cinnamon to taste

200g butter roasted breadcrumbs

unsalted butter for brushing on the dough

Icing sugar for garnishing

Mix apples, sugar, raisins, walnuts, and cinnamon make sure you do not break the apple slices.

How to make the Strudel

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Use flour on your working surface. Roll half the dough to a about 10cm broad and 20cm long. Then pull and stretch the dough by hand. The dough needs to be so thin that you can read a newspaper through it.

Cut off the slightly thicker edges of the dough. Brush the dough with butter, then sprinkle half of the roasted breadcrumbs and half of the apple filling across the length of the dough (about 1/3 of the width). Wrap on the sides and roll the dough to a Strudel.

Repeat with the other half of the ingredients.

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Put the strudel on a baking tin, brush some more butter on top and bake at 180C for 60 minutes.

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For serving cut the strudel in portions and sprinkle with icing sugar. Enjoy!

Looking for gourmet catering? Get in touch for an offer.

Contact us:

+91-98 188 955 46 or maya@ernas.at

Roast Pork

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Ahh, winter season is setting in and the temperatures are slowly dropping, that’s the perfect time for hearty meals.

Today we’d like to share with you a very hearty way to treat your guests: Roast pork belly with a crusty top, red cabbage, potato dumplings and a beer sauce.

If you are a home-chef and want to try your hand on this, write to us, we’ll tell you how to go about it.

Looking for gourmet catering? Then get in touch for an offer.

Contact us:

+91-98 188 955 46 or maya@ernas.at

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