Cooking Baked Brie on the Himalayan pink salt block

The Asian Age With Agency Inputs

Life, Food

Lastly, drizzle some more honey on top and serve warm.

On the other side of the salt block, place rest of the walnuts, fresh figs and fresh thyme.
  • 350 g paneer

    •
  • 1 medium zucchini

  • 2 red bell peppers

  • 1 medium onion

  • 1 can of sliced pineapple

  • 1 cup thick yoghurt (half is used in marinate and the rest half is served on the side with the tikkas)

  • ½ tsp turmeric powder

  • ½ tsp coriander powder

  • ½ tsp chilli powder

  • 350 g paneer

  • 1 medium zucchini

  • 2 red bell peppers

  • 1 medium onion

  • 1 can of sliced pineapple

  • 1 cup thick yoghurt (half is used in marinate and the rest half is served on the side with the tikkas)

  • ½ tsp turmeric powder

  • ½ tsp coriander powder

  • ½ tsp chilli powder

  • 350 g paneer

  • 1 medium zucchini

  • 2 red bell peppers

  • 1 medium onion

  • 1 can of sliced pineapple

  • 1 cup thick yoghurt (half is used in marinate and the rest half is served on the side with the tikkas)

    •
  • ½ tsp turmeric powder

  • ½ tsp coriander powder

  • ½ tsp chilli powder

  • 1 tsp cumin powder

  • 350 g paneer

  • 1 medium zucchini

  • 2 red bell peppers

  • 1 medium onion

  • 1 can of sliced pineapple

  • 1 cup thick yoghurt (half is used in marinate and the rest half is served on the side with the tikkas)

  • ½ tsp turmeric powder

  • ½ tsp coriander powder

  • ½ tsp chilli powder

  • 1 tsp cumin powder

  • 350 g paneer

  • 1 medium zucchini

  • 2 red bell peppers

  • 1 medium onion

  • 1 can of sliced pineapple

  • 1 cup thick yoghurt (half is used in marinate and the rest half is served on the side with the tikkas)

  • ½ tsp turmeric powder

  • ½ tsp coriander powder

  • ½ tsp chilli powder

  • 1 tsp cumin powder

  • 1 tsp carom seeds

  • 350 g paneer

    •
  • 1 medium zucchini

  • 2 red bell peppers

  • 1 medium onion

  • 1 can of sliced pineapple

  • 1 cup thick yoghurt (half is used in marinate and the rest half is served on the side with the tikkas)

  • ½ tsp turmeric powder

  • ½ tsp coriander powder

  • ½ tsp chilli powder

  • 1 tsp cumin powder

  • 1 tsp carom seeds

  • 350 g paneer

  • 1 medium zucchini

  • 2 red bell peppers

  • 1 medium onion

  • 1 can of sliced pineapple

  • 1 cup thick yoghurt (half is used in marinate and the rest half is served on the side with the tikkas)

  • ½ tsp turmeric powder

  • ½ tsp coriander powder

  • ½ tsp chilli powder

  • 1 tsp cumin powder

  • 1 tsp carom seeds

  • 2 tbsp oil

  • 350 g paneer

  • 1 medium zucchini

  • 2 red bell peppers

  • 1 medium onion

  • 1 can of sliced pineapple

    •
  • 1 cup thick yoghurt (half is used in marinate and the rest half is served on the side with the tikkas)

  • ½ tsp turmeric powder

  • ½ tsp coriander powder

  • ½ tsp chilli powder

  • 1 tsp cumin powder

  • 1 tsp carom seeds

  • 2 tbsp oil

    • Ingredients:

    • 1 wheel of Brie cheese
    • 2 tbsp of honey, plus more to drizzle later
    • 100 g walnuts
    • 5-6 fresh figs
    • Few sprigs of fresh thyme

    Method:

    • Place the dry salt block on a baking sheet and place it in the oven at a 50 °C.
    • After 15 minutes, increase the heat to 100 °C and then again after 20 minutes, increase the heat to 150 °C. It’s extremely important to slowly heat the salt block as its delicate and sudden exposure to extreme heat can crack the entire block.
    • Take out the baking sheet carefully and place the wheel of brie on one side of the block. Top it with a few wedges of fresh fig, some walnuts, few fresh thyme leaves and drizzle with 1 tablespoon of honey.
    • On the other side of the salt block, place rest of the walnuts, fresh figs and fresh thyme. Drizzle them with 1 tablespoon of honey.
    • Place the baking sheet back in the hot oven and continue baking for about 20 to 25 minutes at 150°C.
    • Drizzle some more honey on top and serve warm.

    Cooking  Paneer Tikka on Himalayan Pink Salt Block

    Ingredients:

    • 350 g paneer
    • 1 medium zucchini
    • 2 red bell peppers
    • 1 medium onion
    • 1 can of sliced pineapple
    • 1 cup thick yoghurt (half is used in marinate and the rest half is served on the side with the tikkas)
    • ½ tsp turmeric powder
    • ½ tsp coriander powder
    • ½ tsp chilli powder
    • 1 tsp cumin powder
    • 1 tsp carom seeds
    • 2 tbsp oil

    Method:

    • Cut the paneer, vegetables and pineapple into bite size chunks.
    • In a big bowl, whisk ½ cup yoghurt with oil and all the spices. Drop the cut paneer, veggies, and pineapple into the bowl. Give it a mix and allow it to marinate for at least 2 hours.
    • Place the dry salt block on the stove top and set the heat to low. After 15 minutes, raise the heat to medium and then after 20 minutes, increase the heat to high. It’s extremely important to slowly heat the salt block as it’s delicate and sudden exposure to extreme heat can crack the entire block.
    • While the salt rock gets ready, take a few skewers and thread the paneer, veggies and pineapple into the skewers as per your choice.
    • Once the salt block is hot enough, place the skewers carefully on the salt block. It will take a couple of minutes on each side to get cooked and caramelize.
    • Serve warm with thick yoghurt on the side.

    Recipe by Swasti Aggarwal, Food Strategist, Foodhall

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