Travels for Taste

Tales of travel and food with a touch of spice

  • Home
  • About
    • In the Press, Published Work and Interviews
    • PR and Disclosure Policy
  • Food
    • Recipe Index
      • Indian
        • C.K.P recipes
        • Curry – Meat, Seafood
        • Curry – Vegetarian
        • Sides
        • Chutneys
      • Healthy
        • Soups
        • Salads
      • Quick and Easy
      • Baking
        • Desserts
      • Meat
      • Seafood
      • Vegetarian
        • Salads
      • Vegan
    • Product Reviews
    • Events
  • Travel
    • UK
    • India
    • Around the World
  • Lifestyle
    • Home
    • Kitchen
    • Restaurant Reviews
    • Miscellaneous
  • Giveaways
  • Work with me
    • Meet interesting foodie entrepreneurs here

Taste ‘real’ this summer with the Häagen-Dazs Master Ice Cream Academy

August 10, 2015 by manjirichitnis Leave a Comment

Häagen-Dazs unveiled their Master Ice Cream Academy last week at Bloomsbury Square with a multi-sensory Haagen Dazs experience. I am always drawn to their luxurious ice cream because the ingredients are the very best and so ‘real’ – meaning no preservatives, no artificial additives, and definitely nothing nasty!

Experience #realornothing

Experience #realornothing

To host the academy Häagen-Dazs brought together a panel of expert ambassadors ‘The Masters of Real’ – who helped create a unique experience for some select bloggers and members of the press. The academy is founded on the principle that ice cream should be made with high quality, carefully selected ingredients. That’s why Häagen-Dazswill always starts with a base of four ingredients – real cream, real milk, sugar, and eggs – no vegetable fat, no preservatives, and minimal air. The Masters of Real ambassadors all share Haagen-Dazs’ belief that Nothing is Better than Real. That is the carefully crafted Vanilla recipe by Häagen-Dazs hasn’t changed since they the company first started making it in 1961 – which is exactly what was the vision of their founder Reuben Mattus.

Häagen-Dazs strawberries and cream ice cream

Häagen-Dazs strawberries and cream ice cream

Hosted in a specially created dome we participated in a few simple yet interesting experiments that revealed how our senses react to various stimuli. ‘The Masters of Real’  – acclaimed Head Chef at Duck & Waffle, Dan Doherty, leading lifestyle blogger Rosie of ‘The Londoner’ and sensory expert Professor Barry Smith, helped bring to life the qualities of premium ice cream, encouraging us to explore our senses: aroma, sound, colour, and texture, to discover how much they influence our indulgent moments.

Chef Dan explains the multi sensory experience

Chef Dan explains the multi sensory experience

Here is a video about a conversation between Professor Barry Smith and Rose Thomas discussing the science of taste.

Chef Dan Doherty created a simple yet delicious treat for us using strawberries and cream Häagen-Dasz ice cream, topped with toasted almonds it was just the thing we needed on a warm summer afternoon.

Why not recreate Chef Dan’s peach melba float recipe at home this summer? Experience and share the indulgent and luxurious taste of Häagen-Dasz with friends and family!

Chef Dan Doherty making a Häagen-Dazs peach melba float

Chef Dan Doherty making a Häagen-Dazs peach melba float

Häagen-Dazs’ Peach Melba Float

By Dan Doherty, Executive Chef at Duck and Waffle

Ingredients

  • Ripe peaches
  • Fresh strawberries
  • 1 x tub of Häagen-Dazs Strawberries & Cream
  • Rose Champagne
  • Toasted almonds

Method

Step 1: Slice the peaches and strawberries and place a couple of each in the bottom of a tall glass

Step 2: Add a scoop of Häagen-Dazs Strawberries & Cream ice cream

Step 3: Repeat both layers

Step 4: Sprinkle with toasted almonds

Step 5: Top up with Rose Champagne

I for one couldn’t stop scooping out the peach melba from the tall fruit-laden glass but then we were given more ice cream to eat . This time it was to experience how the sense of touch alters our taste – comparing the feel of a soft silky piece of cloth to that of another that wasn’t as smooth – made all the difference on my taste buds! But as I began to peel off the lid of my ice-cream tub in greedy haste, salivating at the thought of another chilled treat, we were asked to wait just for a few minutes longer – to ensure we didn’t end up a broken spoon! Haven’t we all had that experience where we dug our spoons into a really tempting tub of ice cream only have the handle bend backward or worse still end up with a broken spoon? To prevent that from happening always allow your Häagen-Dasz ice cream tubs to rest for about ten minutes so the ice cream can be scooped out easily.

I was most curious to learn about how music alters our experience of eating the very same food by affecting our mood and Professor Barry Smith played two very different types of tracks while we sampled the peach melba float. I was very keen to gain some more insight into the work done by Professor Barry Smith into his research into the science of taste. Watch this space for an interesting peek into the science of understanding our senses and taste with Professor Barry.

 If you are craving some ice cream then make yourself a very British dessert – Häagen-Dazs Frosty Eton Mess by lifestyle blogger Rosie on her blog The Londoner. A delicious recipe with a modern take on the classic recipe.

Here’s hoping you have enjoyed reading about the exciting journey my taste buds took with Häagen-Dasz and the ‘The Masters of Real’. Go get yourself a ‘real’ treat this summer – you know you want to.

The Masters of Real

The Masters of Real

*With thanks to Häagen-Dazs and Great British Chefs for the invite. All images are the property of Häagen-Dazs unless they carry the ‘travelsfortaste’ trademark.

51.4023399-0.2288362

Filed Under: Events, Food Tagged With: #realornothing, Dan Doherty, foodie event reviews by travels for taste, Great British Chefs, Häagen-Dazs founder Reuben Mattus, Häagen-Dazs Master Ice Cream Academy, Häagen-Dazs’ Peach Melba Float recipe, Head Chef at Duck & Waffle, leading lifestyle blogger Rosie of 'The Londoner', Nothing is Better than Real, sensory expert Professor Barry Smith, The Masters of Real, travels for taste, travels for taste is a food and travel blog based in London

Great British Chefs Masterclass with Michelin-starred Chef Adam Gray

May 1, 2015 by manjirichitnis Leave a Comment

Last week, I was invited to the #GBCCookSchool by Great British Chefs to cook up a 3-course meal with Michelin-starred Skylon Chef Adam Gray at the Cookery School.

I have always been a great fan of the Great British Chefs website and their many cool recipes and some life saving How-to videos. So it was really exciting to be invited to a masterclass with them and watch a  Michelin-starred Chef show us some cool tips and tricks.

1-IMG_1106 (Copy)

After nibbling on some cheese and yummy starters washed down with a glass of bubbly (oh alright I confess – several glasses of bubbly!) we gathered for the demo by Adam Gray. Assisted by his sous chef Damon Stokes, he showed us how to expertly fillet fresh Cornish mackerel.

1-IMG_1111 (Copy)

He then used a wafer-thin slice of bread and wrapped it around the fish dabbed with a little mustard and then lightly pan-fried in Rapeseed oil.

2-IMG_1115 (Copy)

I have used Rape seed oil before it has a strong nutty flavour probably only less overpowering that it’s bright yellow colour but as the Chef rightly informed us it has half the saturated fat content of olive oil making it lower in cholesterol and also it has 10 times more Omega 3 than olive oil. Besides hailing from Northampton too, the locally produced rapeseed oil (Farrington’s Mellow Yellow) has the Chef’s seal of approval, as expected he is as proud a supporter of British produce, as he is of seasonal ingredients.

1-IMG_1125 (Copy)

Served with a delicious Rhubarb Relish and a Pea Shoot & Sea Kale salad, these really elevate a simple dish to Michelin-star quality by combining otherwise unusual ingredients to create an imaginative dish.

finished-crispy-mackerel

Image Courtesy: Great British Chefs

The sea kale is something I had never tasted before and like me was quite a discovery in a new taste sensation for me and a few other bloggers. Chef Adam Gray showed us how to serve the Crispy Cornish Mackerel chopped at a slant and plated with the relish at the side adding a final flourish to a posh looking yet easy to prepare crispy fish finger starter – easy if you can master filleting the mackerel that is!

1-IMG_1129 (Copy)

It looked ever so easy but that wasn’t the case as we were all about to find out when later a few enthusiastic bloggers got to try their hand at it with the Chef showing them how to wield their knives and expertly handle the fish even if it was a delicate small mackerel or a large meaty specimen. 

After that, we formed 3 groups and set out to make Ticklemore & Goat’s Cheese Fritters under the watchful eye of Chef Adam and Chef Damon. Coated in panko breadcrumbs with a generous sprinkling of fennel seeds, I busied myself with adding 2 coats of the egg wash and breadcrumb mixture to the fritter while the others chopped up the delicious heritage tomatoes seasoned with lovage – an intriguing herb and in taste aptly described by Hugh Fearnley-Whittingstall as ‘ The flavour is like parsley and celery combined with a hint of aniseed and curry’. We used Sharpham farms goats cheese and combined it with some soft cheese resulting in a delicious and rich fritter that tasted fabulous served on a bed of fresh salad.

3-IMG_1130 (Copy)

Moving on to the dessert we made individual portions of Flourless Citrus Cake served with English Strawberries and Vanilla Yoghurt. This is by far one of Chef Adam Gray’s most popular recipe on Great British Chefs, a completely gluten-free cake it is one of those recipes which is perfect for cooking along with kids and helping them master some basic skills.

While our cakes were baking in the oven, we once again huddled around the demo kitchen and watched while some brave bloggers volunteered to learn how exactly to wield a knife and fillet a Cornish Mackerel.

The flourless cakes were delightfully light and soft and the fresh strawberries mixed with Tiptree strawberry jam relish was a perfect accompaniment to the dessert. The vanilla-infused yoghurt added an interesting dimension to the dish.

4-IMG_1133 (Copy)

This was the second in a new series of Masterclasses by Great British Chefs. Held at the Cookery School, where Rosalind Rathouse and her team hosted all of us and made sure that we were well looked after, it was a great experience. The Cookery School itself is very well maintained, as is evident from the spotlessly clean kitchen and work surfaces and eco-friendly practices.

Needless to say, the event was even more fun because I caught up with blogger friends Vaishali and Heidi, also finally go to meet Deena Kakaya and Felicity Spector in person. It was lovely to see some more familiar faces like the lovely Miriam and Alexandra too.

*With thanks to Great British Chefs for inviting me. No monetary compensation was offered for a positive review. All opinions expressed here are entirely my own. 

Filed Under: Events, Food Tagged With: #GBCCookSchool, blogger event, Chef Adam Gray, cook along, Cookery School, Crisp Cornish Mackerel with Rhubarb Relish, demo, Farrington's Mellow Yellow, Flourless Citrus Cake with English Strawberries and Vanilla Yoghurt, food blogger event, foodie event review by travels for taste, Great British Chefs, heritage tomatoes, keen cooks, kitchen, london, lovage, Master class, Northampton, Rape seed oil, Sea Kale & Pea Shoot Salad, Sharpham Farm, Skyon, Ticklemore & Goat's Cheese Fritters, travels for taste, travels for taste is a food and travel blog based in London

Cocktails at The Gilbert Scott,London

October 15, 2013 by manjirichitnis 4 Comments

During the Social Media Week I attended the Food Photography Workshop organised by Great British Chefs. The venue was the Google Local London Office which offers a stunning view of London. This was a very sought after free event and a bunch of us who were looking at tips on improving our food photography skills were amongst the bloggers who got some useful tips from David Griffen. Do pop over to his blog (click the hyperlink) to see some of his stunning work. Food and Drinks were courtesy The Gilbert Scott and Michellin starred Chef Marcus Wareing who spoke to all of us.

One of the treats in our goody bag for the evening was an invite to The Gilbert Scott for a free cocktail.So a bunch of us food bloggers teamed up and decided to go make a party of it! The Gilbert Scott kindly offered to take us girls on a guided tour of the beautiful Victorian restaurant complete with more than a peek at the private dinning hall and hold your breath ….. the Kitchen! Ah!

I cannot stop romancing old buildings and the Gothic Revival architectural style used by Scott is proof that old really is gold. Having spent the better part of my afternoon walking around St. Pancras International station I did manage to click a lot of photos of the exterior of the hotel, here’s one and to see the rest please go to my Flickr stream.

St.Pancras Renaissance Hotel today

I was sitting quietly at a high stool at Cafe’ Nero just outside the hotel waiting for the gang to arrive and assemble near the huge and awe-inspiring Lovers statue at St.Pancras , I heard a tourist ask the barista where the ”Harry Potter thing” was … little did I know that while on tour a few minutes later the restaurant Manager Mark Cesareo was to reveal that some part of the movie was filmed inside the grand building. No wonder then that the staircase reminded me of the shifting staircase at Hogwarts?Agree?

Side top view of the staircase in the Hotel

To be part of a The St Pancras Renaissance Hotel London is no mean feat. Every tile and archway speak of contemporary grandeur. 138 years after the Midland Grand Hotel originally opened it doors people in May 2011 the new avatar was unveiled – painstakingly restored as part of a multi-million pound restoration project.

When architect Gilbert Scott’s dazzling architectural masterpiece finally opened it doors to people, that many years ago it also created several new benchmarks in the hospitality industry. The most stellar improvement happened in 1899 –  a specially designed revolving door was fitted in the hall entrance which was supplied by the inventor of the revolving door, Theophilus Van Kannel.

Another proof of Scotts brilliant design and solid build lies in the fact that this iconic building has weathered two world wars and still stands tall, strong and proud to this day. It’s really shocking to know that during WWII it was bombed three times in one month!

Contrary to what I thought the private dining room would be, it was a very cosy and comely room. This beautiful copper kettle caught my eye.

The Private dining room - copper kettle

The Private Dining Room

Image Courtesy :The Gilbert Scott

The Private Dining Room in daylight

Image Courtesy :The Gilbert Scott

Next on the tour – The Gilbert Scott dining room – A  beautiful piano in one corner and gilded frames set the mood for a warm dinning experience. Understated opulence belie the history that seems to pour out of every detail of the high ceiling.

 The Restaurant as night falls (2)Image Courtesy :The Gilbert Scott

New meets old in as non-invasive a manner and restoration efforts seem to have retained as much of the old world charm as possible.The famous stairway in the photo below featured in a Spice girl video. But I couldn’t tear my eyes away from the beautiful staircase which seems to vine around an imaginary axis, an other worldly feeling hangs heavy in the air and of you close your eyes you can even imagine women in beautiful period clothing sashaying around while somewhere in the background faint piano notes fill the invisible pockets in the air….

The main staircase

(If I was you I would simply imagine the photo above is perfect and Mark is not in the photo … *grins*)

Down in the kitchen next I quickly snap out of my reverie, it’s squeaky clean, professional and busy , very busy. No space is wasted here – no sir! Every inch of the walls at the back are used to store a large variety of fine wines and champagnes.I would love to savour a Glenmorangie 25 year…I had my first ever taste of Glenmorangie when my pa opened a bottle to celebrate the double wedding ….ummm good, old times 🙂

The Kitchen Table is available to hire for a private dining experience,it is something else I tell ya 🙂

The Gilbert Scott Kitchen Table

Image Courtesy :The Gilbert Scott

When we settled down at our table at the Bar it felt good to clink glasses and bite into some tasty bites. It was the 1873 cocktail for all , except me …. did I have to go off alcohol during the London Cocktail Week……to compensate I had two mocktails 😉

High res bar

Image Courtesy :The Gilbert Scott

grub

Peeking out of a corner behind our table is a sigh which reads ”POST” it part of the old bits that was found during restoration and thankfully they let it be… if you look at it long enough I assure you it will take you back in time and you might even hear a horse carriage  ….a flashback into the Victorian era if you will…

Midland-Grand-Hotel (Copy)

Image Credit here

The Gilbert Scott Menu, Reviews, Photos, Location and Info - Zomato

Filed Under: Events, Food Tagged With: copper kettle, David Griffen, Glenmorangie, Google Local London Office, Gothic Revival architectural style, Great British Chefs, Hogworths, London Cocktail week, Midland Grand Hotel, mocktails, revolving door, St. Pancras International station, The Gilbert Scott, The Kitchen Table, Theophilus Van Kannel, Victorian era, WWII

Spicy Grilled Chicken Bites With a Cooling Avocado Dip

September 5, 2013 by manjirichitnis 2 Comments

With an obvious change in the weather, we all are living in fear that this year’s glorious summer is coming to an end. I was lucky enough to get a few invites to barbecue parties in the past few months and had my share of some really divine meats and grills and some rather lumpy or burnt bits too!!!

Lucky because I live in a tiny rented flat with a small open plan kitchen. I try all sorts of tricks to fool myself into thinking that I am cooking in the fresh open outdoors. One of my favourite tricks to fool myself and get some tasty tidbits on my plate is by using a grid pan and earthy spices with smoked sea salt, delicious dips and of course washing these down with chilled beer.

Since I always seem to have some basic purees and pastes frozen and hiding in some corner of my tiny freezer I try and use them up quickly to ensure I always have place for some frozen desserts. One such favourite spicy green paste is made with one medium sized bunch of fresh coriander and 2 bright green chillies. Coriander is expensive and a regular feature in my kitchen so I try and freeze it after chopping it fine or better still making this paste and just adding large spoons to curries which gives them an instant face lift!

For a spicy twist on grilled chicken I decided to make these easy to pick and pop in the mouth pieces of chunky chicken making it a more fun way to share your food on the table. I love that it’s easy to just throw things on the pan and even the dip is a no fuss 3 step recipe which is a brilliant companion to the heat of the chillies on the chicken. The fact that the dip has zero oil is a big bonus.

You can make the coriander paste and store it in the freezer and even with the dip recycle it as a quick spread on sandwiches and use up any leftover meats the next day for a packed lunch. So convenient, especially on a Monday morning after a lazy weekend!

Placing the chicken on chunky cabbage leaves smeared with some mustard paste is another inexpensive alternative to posh salad leaves and helps finish of the last of that quarter portion of cabbage which lies neglected in your veggie tray and faces the threat of going into the bin soggy and spoilt, not a pleasant thought at all.

Guaranteed to tickle your taste buds this original recipe from my tiny kitchen is a food adventure in itself. Here’s how you can make this quick grilled chicken in easy steps:

Spicy grilled chicken bites with cooling avocado dip

(Serves: 4, Cooking Time: including 40 mins for marination is 1 hour):

Ingredients:

  • 4 chicken breasts
  • 4 large tbsp coriander and green chilli paste (proportion of 1 bunch of coriander with 2 green chillies)
  • Himalayan Pink Salt for seasoning
  • 2 tbsp refined oil
  • 1 tsp mustard paste
  • 4 cloves of garlic finely chopped
  • ½ tsp red chilli flakes
  • 4-5 leaves of fresh cabbage washed
  • ¼ medium sized red onion cut lengthwise
  • Toothpicks with little flags

For the dip

  • 2 avocados
  • 1 stalk fennel with few leaves
  • ½ medium sized red onion finely chopped
  • Himalayan pink salt for seasoning

Method:

Marinate the chicken breasts with coriander and green chilli paste, salt as per taste and 3 cloves of finely chopped garlic. Make small cuts on the chicken breasts with a knife and rub in the marinade. Add one tbsp oil to this mixture allowing the garlic to marry with the coriander and chilli paste. Marinate for 40 minutes

Cutting the chicken into thick cut style bites

On a grid pan spritz enough oil to coat the pan. Pan fry the breasts turning the sides over when they begin to change colour. When both sides appear to have changed colour remove the chicken breasts on a chopping board and let them cool for a while.

Meanwhile, smear the cabbage leaves with a small amount of mustard paste and place on a wooden board which will be used to serve the dish.

Now prepare the dip – Halve the avocados and scoop out the fleshy part. Take the thin green stalk and tender leaves of the fennel and put them together through a blender to make a coarse paste. Chop ½ a red onion fine and to the avocado and fennel paste, season some Himalayan salt. The dip is now ready.

Pan Grill red onion ,garlic and red chilli flakes close up shot

Now get back to cooking the chicken. In the same grid pan add a 1 ½ tbsp oil with some red onion cut lengthwise and sauté for a while for a caramelise finish. Now cut the pieces of the chicken into “thick cut home-made potato-chip” like sizes and place them on the grid pan along with the onions.

Chicken on pan being grilled with the spices

Sprinkle the red chilli flakes .Cook on low flame till done and flip over using tongs, a bit of charring is allowed to add more flavour. Place the chicken strips with toothpicks on the fresh cabbage leaves in a flat plate.

The chunky avocado and red onion dip will offset the grilled chicken bites.

close up with all elements of display

Serve with garlic bread on the side and some chilled drinks and soak up all the sun you can before the leaves turn auburn.

chicken on a toothpick with dip close up

 

This was my first post for the Great British Chefs community and can be found here

Filed Under: Food, Meat, Recipe Index Tagged With: avocado, bbq, cabbage, chilled beer, chilli flakes, community, cook, cooling dip, delicious, eat, Great British Chefs, grid pan, mustard, original recipe, spicy chicken, summer, tasty, toothpick, yummy

Food,travel and lifestyle writer. Photographer.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Categories

  • Baking
  • Breads
  • C.K.P recipes
  • Cakes
  • Chutneys
  • Cocktails
  • Curry – Meat, Seafood
  • Curry – Vegetarian
  • Desserts
  • Events
  • Featured Food and Drink
  • Featured Lifestyle
  • Featured Travel Adventures
  • Food
  • Healthy
  • Home
  • India
  • Indian
  • Kitchen
  • Lifestyle
  • London and rest of U.K
  • Meat
  • Miscellaneous
  • Product Reviews
  • Quick and Easy
  • Recipe Index
  • Rest of the World
  • Restaurant Reviews
  • Salads
  • seafood
  • Sides
  • Smoothies
  • Soups
  • Travel
  • Uncategorized
  • Vegan
  • Vegetarian

Featured Blogger on Great British Chefs

GBC_blogger-badge_150x300px    

Need a New Power Blender?

13076814_10154185434898293_7387808474266473605_n

Read Travelfortaste’s interview on Gourmandize UK & Ireland

 Sliceoffme interviewed by Gourmandize UK & Ireland

Travelsfortaste is Featured on Expats Blog

England expat blogs

Read Travelsfortaste reviews on Zomato

View my food journey on Zomato!
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
Squaremeal.co.uk - Restaurant Reviews

About me

Writer and Photographer. Food,Travel & Lifestyle, Blogger and Digital Marketer. Read More…

  • Email
  • Facebook
  • Instagram
  • Twitter
  • YouTube

Recent Posts

  • Easy Spinach and Pea Soup
  • Grenada Chocolate Festival – Festive Giveaway
  • Royal British Legion Centenary Cookbook – Cooking with Heroes
  • The Instagram Foodie Bag – Must have for all Food Photographers
  • Restaurant quality meat – Swaledale Online Butchers – a review

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT