Tuesday, Jun 06, 2023 | Last Update : 01:32 AM IST

  Life   Food  08 Jul 2019  Munching, a necessity

Munching, a necessity

Published : Jul 8, 2019, 1:22 am IST
Updated : Jul 8, 2019, 1:22 am IST

A snack does not only kill your hunger but fill your soul. Munchies always act as quick fixes.

Chef Gilles Maisonneuve and Chef Amit Kumar
 Chef Gilles Maisonneuve and Chef Amit Kumar

Snacks are little bites of heaven created for killing the cravings more than killing hungers. There are innumerable joints across the capital where one can drop in and grap a quick snack. But imagine the same dishes being prepared at your home. The chefs from renouned cafes, restaurants and bakeries have shared their signature dishes’ recipes opining that recipes are no hidden treaures. What makes a dish so appealing and mouth-watering is the personal touch and passion.

Be ita Quiche, a tea cake, a fruit tart or a shake, they can make you feel the fullest even after having this and that in small bits. These munchies are show-stealers whether ideated for tiffins, parties, breakfasts or untimely hungers. They are healthy and takes very less time to prepare.



  • Elle &Vire Butter - 75gm
  • Caster Sugar - 75gm
  • Whole Eggs - 75gm
  • Almond Powder - 15gm
  • Plain Flour - 90gm
  • Baking Powder - 2gm
  • Raisins - 45gm
  • Candied Cherries - 30gm
  • Candied Pineapple - 25gm
  • Candied Orange Zest - 15gm
  • Flaked Almonds - 20gm


  1. Pre-heat oven to 145 degree (convection oven), grease a loaf tin of 500gm and coat with plain flour.
  2. Beat together the butter and sugar until creamy, light and fluffy.
  3. Then beat in the eggs in two stages followed by the dry ingredients.
  4. Lastly, stir in all the fruits to the mixture and transfer the mix to the loaf tin prepared before. Smooth over the surface with the back of the spoon. Sprinkle  with the almond flakes.
  5. Bake at 145 degree (convection oven) for 45 minutes or until a skewer inserted into the centre comes out clean.
  6. Leave to cool in the tin, then turn out.




  • ½ cup Red Onion, Sliced
  • ½ Yellow Capsicum, Julienne
  • ½ Red Capsicum, Julienne
  • 200gm Sliced Zucchini
  • 1 tablespoon Olive Oil
  • 4 eggs
  • 350ml Cooking Cream l Pinch of Salt & White Pepper
  • 30gm Cheddar Cheese
  1. Slice the vegetables and set aside.
  2. Heat 1 tbl spoon olive oil and a tablespoon of the butter in a saucepan.
  3. Add the sliced vegetables and saute over medium-low heat for 10-15 mins
  4. In a mixing bowl, whisk the eggs, cream, salt & pepper.


  • P40ml Water
  • 150gm Elle & Vire Butter
  • Pinch of Salt
  • 250gm Plain Flour
  • 20gm Egg yolk
  1. Cream the butter in a mixing bowl. Add flour, saltand mix on slow speed.
  2. Add cold water & yolks, mix untill the dough is formed.
  3. Refrigerate the dough for couple of hours.
  4. Roll out the dough on a light floured surface, cut out the discs.


  • Take the prepared quiche ring
  • Spread the grated parmesan at the bottom.
  • Fill in ½ of the ring with the sauted vegetables
  • And top up the quiche with the cream sauce.Bake at 180 degree for 30-35 minutes.

Recipes: Chef Robin BessegeChef Amit Kumar, L'opera

Fresh Fruit Tarts

Shortcrust pastry



  • 2 Cup all purpose flour
  • ¼ cup castor sugar
  • 100gm butter (chilled)
  • ½ tsp baking powder
  • Egg ½ dessert spoon water


  • Mix together all dry ingredients
  • Mix in pulse mode.
  • Add butter and make crumb like mxture
  • Add water or egg to bind the dough.
  • Cling wrap and refrigerate for ½ hour
  • Prepare crust in pie moulds. Prick with a fork, bake at 180c for 20-25 mins.
  • Fillings— Fruit Tart


  • 1 cup milk
  • 1 dessert spoon custard powder
  • 1dessert spoon sugar
  • ¼ cup whipped cream


  1. Combine cold milk, custard powder and sugar on heat until thick.
  2. Cool and mix the whipped cream.
  3. Put into a piping bag.
  4. Decorate your tarts with fruits and custard.

Recipe: Chefs of Little Miss Muffert

Gluten-free Quinoa Brownies



  • 1/2  cup walnut halves
  • 1/2 cup parmesan cheese, grated
  • 7 sundried tomatoes
  • 2 tablespoon water
  • 2 Naan (flatbreads)
  • 1/2  cup zucchini, thinly sliced
  • 1/2  cup onion, thinly sliced and caramelized
  • 1/3  cup mushrooms, sliced
  • 8 cherry tomatoes, sliced
  • 1/3 cup low fat mozzarella, grated

Combine the walnuts, parmesan cheese and sundried tomatoes with a hand blender or food processor until it forms a paste. Divide and spread evenly on both flatbreads and top with vegetables and cheese.

Grilling Method: Preheat one side of barbecue on high and place the pizzas on cooler part of the barbecue. Cover with a lid and let it bake for about 7 to 10 minutes until the vegetables are cooked and cheese has melted.

Oven Method: Preheat oven to 200°C and place pizzas directly on the centre rack. Bake for 7 minutes. Broil on high for 2 minutes to brown vegetables, if desired.

Rice and Walnut Shake



  • 60 gms of walnut halves
  • 80 gms of brown rice already cooked
  • 800 ml of water
  • A pinch of cinnamon and / or vanilla


  1. Blend all the ingredients finely in a blender.
  2. Filter with a fine sieve and serve


  1. It can be kept refrigerated between 5 days and a week, in a glass bottle.

Strawberries Stuffed With Walnuts Mousse



  • 12 strawberries
  • 200 ml whipping cream
  • 2 egg whites
  • 100 gms walnuts
  • 40 gms sugar


  1. Rinse the strawberries. Cut off carefully the leaves at the top of the strawberries.
  2. Grind the walnuts with half of the whipping cream and sugar. Beat the egg whites until stiff. Mix gently the walnuts cream and egg whites avoiding them from going down, and insert the resulting mousse in a pastry bag.
  3. Fill the strawberries with the walnuts mousse and serve cold

Recipes: Chefs from California Walnuts

Tags: food and recipes, brownies, strawberries stuffed