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FOOD NEWS.

PERUVIAN CEVICHE AT GRAND HYATT MUSCAT

Latin American culiA[degrees] nary craze Peruvian ceviche is coming to Grand Hyatt Muscat's John Barry Bar from February 11 to 19.

This delicacy is known to have originated in Peru where chefs use only the freshest products and ingredients witA[degrees] hin the season available. The culinary experience will be hosted by ceviche master chef Bruno Andres Santa Cruz who is working at Hyatt Regency Istanbul -- AtakE[micro]y. The ceviches on the menu at John Barry Bar will include seabass in tiger milk, yellow fin tuna with mango and tumbo, octopus and black olives, scalA[degrees] lops with pisco and pomegranate, and shrimps with orange and avocado to name a few.

A Ceviche Master Class, priced at RO20 per perA[degrees] son, will be held on February 17

followed by dinner.

VADAKKAN FOOD FESTIVAL AT PASSAGE TO INDIA

Passage to India is hosting a Vadakkan Food Festival offerA[degrees] ing vegetarian and nonA[degrees]vegeA[degrees] tarian dishes that showcase the diverse preparations from Kerala. There will be two live counters in the restaurant's courtyard reminiscent of street stalls in Kerala. The menu has been created by Chef Nazeer Ka -- who has flown in for the event -- exA[degrees]chef of Calicut ParaA[degrees] gon Restaurant that has branA[degrees] ches in Kerala and Dubai. The festival ends on February 15.

PEANUT BUTTER & JAM WEEKEND TREAT

PB&J STUFFED MULTIGRAIN PANCAKES

Ingredients:

Whole-wheat flour, 3/4 cup; cornmeal, 3tbsp; old-fashioned rolled oats, finely ground, 3tbsp; 1/4 cup peanut butter powder; granulated sugar, 2tbsp; baking soda, 1/2tsp; baking powder, 1/2tsp; salt, 1/4tsp; low-fat buttermilk, 1 and 2/3 cups; large egg, 1; strawberry fruit spread, 6tbsp; butter, melted, 2tbsp; powdered sugar, 3tbsp

Method:

Preheat oven to 350AC. Heat a nonstick skillet, spoon flour into dry measuring cups, level with a knife. Combine flour and next seven ingredients in a bowl, stirring with a whisk. Add buttermilk and egg; stir mixture until combined. Spoon out 3tbsp pancake batter onto hot griddle. Repeat procedure with 3tbsp more of batter. Once pancakes begin to bubble, spoon a tablespoon of strawberry spread onto a pancake. Top with the other pancake, cooked side up, gently pressing edges to seal. Transfer to a baking sheet. Repeat procedure with remaining batter.

Place baking sheet in oven. Bake pancakes for 12 minutes or until thoroughly cooked. Serve with butter and powdered sugar

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Publication:The Week (Muscat, Oman)
Article Type:Recipe
Date:Feb 4, 2016
Words:417
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