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Italian Recipe BookletPassionate about Pasta?

You cant miss our selectionof delicious pasta recipes

Start your day on adelicious note with four of

our favorite breakfastrecipes: Eggless Crepes,

Espresso Breakfast Cake,Chorizo & Egg Tarts andChocolate Granola Parfait

Pg. 2

Know More About Also Available:Dessert Recipe Booklet

From easy to make dessertsto decadent desserts worth

the extra effort!

Gourmet Company recipe booklet

Breakfast Special Vol I

Breakfast RecipesBreakfast CerealsIn this

edition, we focus onexploring different typesof cereals such as flakes,

oats, granolas and mueslisin Demystifying

Breakfast Cereals

Pg.6

www.gourmetco.in

Gourmet Company Recipes created by Saee Koranne-Khandekar

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Eggless Breakfast CrepesWith Baked Beans

The batter for these crepes can be prepared the night before, and they

get done in minutes the next morning, making it an easy yet elaboratebreakfast option. Experiment with different stuffingsmushrooms

sauted with thyme, for instance. Or satisfy that sweet tooth withfreshly cut fruit or jam!

How to Make:

1. The earlier night (or at least two hours earlier), combine flour,milk, melted butter, and the egg replacer powder in a large bowl,using a whisk. Refrigerate until ready to use.

2. When youre ready to make the crepes, open the can of beans andheat through in the microwave or in a saucepan.

3. Lightly spray a non-stick crepe pan with cooking oil.4. Ladle about half a cup of batter onto the pan and turn the pan to

allow the better to spread evenly.

5. Cook the crepes for about 45 seconds until the top appears dryand small brown spots appear on the bottom.

6. Flip using a spatula and cook the other side for another 15seconds.

7. Transfer to a plate and make the next crepe. (This time, you wontneed any cooking oil.)

8. When ready to serve, spoon some baked beans on one half of acrepe and fold. Garnish with chopped cilantro.

A

Preparation Time5 minutes [2-6 hours for batter]

Cooking Time

1 minute per crepe

Difficulty LevelEasy

Serves6 crepes

Ingredients:Available at Gourmetco

3 heaped teaspoons Orgran

Egg ReplacerCooking oil spray

Other ingredients

1 3/4 cups all-purposeflour

2 and 1/4 cups milk

5 tablespoons butter,melted

1 can baked beans

A small bunch of cilantro,chopped

http://www.gourmetco.in/pages/Eggless-Crepes/pgid-82386.aspxhttp://www.gourmetco.in/Products/Mixed-Bag-Gourmet-Ingredients/Orgran-(Australia)/Natural-Egg-Replacer/pid-891174.aspxhttp://www.gourmetco.in/Products/Mixed-Bag-Gourmet-Ingredients/Orgran-(Australia)/Natural-Egg-Replacer/pid-891174.aspxhttp://www.gourmetco.in/Products/Mixed-Bag-Gourmet-Ingredients/Sunny-Select/Canola-Oil-Spray/pid-1004963.aspxhttp://www.gourmetco.in/pages/Eggless-Crepes/pgid-82386.aspxhttp://www.gourmetco.in/Products/Mixed-Bag-Gourmet-Ingredients/Sunny-Select/Canola-Oil-Spray/pid-1004963.aspxhttp://www.gourmetco.in/Products/Mixed-Bag-Gourmet-Ingredients/Orgran-(Australia)/Natural-Egg-Replacer/pid-891174.aspxhttp://www.gourmetco.in/Products/Mixed-Bag-Gourmet-Ingredients/Orgran-(Australia)/Natural-Egg-Replacer/pid-891174.aspx

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A B

Breakfast CakeEspresso and Vanilla

This is a lovely breakfast (or tea) cake thatrequires no real skill or effort. The

Espresso flavor is complimented by therelatively low sugar, making it a perfect

ending to a leisurely breakfast. Make it on

the morning of a brunch and serve warmwith good coffee or tea.

Preparation Time: 15 minutes

Baking Time: 40 minutes

Difficulty Level: Easy

Serves: 6

How to Make:

4. Dissolve the Espresso in the milk and keep aside.

5. Sieve the flour and baking powder in a mixingbowl.

6. Place the butter, sugar, and eggs in a blender orfood processor and process until smooth andcreamy.

7. Add the scraped vanilla along with the milk andespresso mixture and process until combined.

8. Pour the egg mixture into the flour and mixlightly with a wooden spoon or silicone spatulauntil no lumps remain.

9. Transfer the batter to a greased and lined bakingtin of choice (7-inch square or round pan ormuffin pans) and spread to even out.

1. Bake in a pre-heated oven at 175 degreescentigrade for about 30-45 minutes. The cake isdone if it feels springy to the touch and a

toothpick inserted comes out clean.2. Carefully loosen the edges by running a knife

along the sides of the pan and unmold the cake.Allow to cool completely.

3. Place on a serving plate and dust lightly with icingsugar

Tip: For a festive occasion, drizzle the cake with chocolate syrup

and sprinkle with nuts on top!

Ingredients:Available at Gourmetco 2 eggs (or2 tsp. Egg Replacer

used according to instructions onthe pack)

1 tbsp. Espresso powder a vanilla bean, slit and

deseededOther ingredients 100gms butter, softened

100gms. caster sugar cup milk 100gms. Flour tsp. baking powder tbsp. icing sugar (optional)

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Breakfast TartsChorizo and Egg

Eggs and sausages make the perfect breakfast.Try this recipe on a relaxed weekend--it getswhipped up sooner than you think and will

definitely earn you those extra brownie points

from your family! Serve it with grilledtomatoes for the added oomph

Howto Make:

1. Dissolve the yeast in the water and let stand for a few(about 3-4) minutes until frothy.

2. Place the Orgran Pizza and Pastry mix in a bowl andaddthe olive oil.

3. Addthe yeast mixture and knead to make a softdough.

4. Divide the dough into 4 balls and roll them out tocircles about inches in thickness, using some riceflour to prevent them from sticking.

5. Line a muffin pan with parchment. Place each rolledout circle in the muffin pan and press lightly so ittakes on the shape.

6. Bake for 5-10 minutes in a pre-heated oven at 200degrees centigrade. Remove. Spoon some of thechopped chorizo in each case and break an egg on it.Sprinkle the cheese on top. Season with salt and

pepper.7. Return to the oven and bake for another 15 minutes

or until the eggs are done.

8. Serve warm.

Tip: Experiment with your choice of sausage, bacon, or cheese

Preparation Time5 minutes

Cooking Time20 minutes

Difficulty LevelSlightly Difficult

Serves4

Ingredients:Available at Gourmetco Half a pack of Orgran Gluten

free Pizza and Pastry Multimix tbsp. olive oilOther ingredients tsp. dry yeast 2-3 cocktail chorizo sausages,

chopped 4 eggs Salt to taste Pepper to taste 3 tbsp. cheddar cheese, grated Rice flour for dusting 125 ml. Water

Cooking

should beentered with

abandonor not at all

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Chocolate Granola ParfaitWith Strawberries and Natural Yoghurt

How to Make:

1. Whip the yogurt slightly to achieve a smooth, creamyconsistency. If using sugar or sweetener, add it now.

2. In a tall glass, place 2 tablespoons of the BelgianChocolate Granola at the bottom.

3. Top with a layer of fruits. Then, spoon a fewtablespoonfuls of the yogurt.

4. Alternate the layers until you have a final top layer ofyogurt.

5. Grate some dark chocolate for indulgence anddecorate with a fruit of choice

Preparation Time: 5 minutes

Difficulty Level: Very Easy

Serves: 1

Ingredients:Available at Gourmeto 4 heaped tbsp. Belgian

Chocolate GranolaOther Ingredients 1 cup natural, low fat yogurt 1 tsp. powdered sugar or

sugar substitute (optional) 1 cup strawberries (or mixed

seasonal fruitsbananas,grapes etc.)

Some More Granola RecipesBy Lizis

Stewed Apples etc.Use a sundae dish and put one or two dessertspoons of stewed apple in the dish. Follow thiswith an equal amount of yoghurt..Add aspoonful of Lizis Pink Apple & CinnamonGranola. As a topping you can add some freshblueberries, strawberries etc.

A Gourmet Company Favorite

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Demystifying Breakfast Cerealby Saee Koranne-Khandekar

If you grew up in the 70s and 80s in India, you probably ate cornflakes forbreakfast at least thrice a weekthe kind that came in a plastic bag with no

vacuum packing so by the time the bag reached you, more than half thecornflakes had actually turned to cornflake dust. Oats werent very popular

eitherthey were available only at chemists, as they were believed to be bland

food for the unwell. Weekends were, perhaps, a shade betterthat was whenthe family had the time (and the mood) to sit down to a leisurely breakfast of

idli-dosa-upmaorparathasor pea kachurisand alur dom.

Fast-forward to today, and things are a bit different

Life is more fast-paced than wed like it to be, and our health is worse thanwed wantit to be. With deadlines looming over our heads, trains to catch,and traffic jams to avoid, breakfast is often skipped, leading to erratic sugar

levels and resultant binginga quickstep to obesity and other relatedproblems. A simple breakfast comprising cereals could help cut all this downas most cereals are made from whole grains, making different types of cereals

an ideal choice for diabetics, weight watchers, people suffering from high

cholesterol, etc. Cereals are also a great way to start the day for those whospend long hours at the office and often skip lunch or have a light lunch and

for school-going children

FlakesCornflakes, wheat flakes, and

bran flakes are made by

flattening and toasting the wholegrains and make for a quick yet

filling breakfast when eaten with

milk and fruit.

OatsDe-husked oats are ground orrolled to produce oatmeal ofvarying degrees of fineness. These

need to be cooked as porridgebefore they are eaten. Instant

oats are pre-cooked anddehydrated, but they usually

contain added sugars. In recent

times, though, oatmeal has

become artisanal food with peopleexperimenting with flavorcombinations and textures

Experiment with apple and

cinnamon, walnut and chocolate,peach and apricot, strawberry andvanilla, cardamom and pistachio

and convert a seemingly boring

cereal into a gourmet delight. Ifyou dont have a sweet tooth, use

rolled oats the same way you

would make upma and poha,

adding shredded vegetables asyou cook them. For the kids, blend

it in smoothies and add them to

cakes/breads/cookies to increasetheir nutritive value.

GranolaRolled oats in combination with

other nuts and grains, honey,etc., when toasted, make agranola. Granolas are instant

breakfast foods that can be

teamed with milk or yogurt andfresh fruit to make a great

breakfast-dessert or can be

simply carried along for a quickbreakfast on the go

MuesliThe main ingredient in muesli isalso rolled oats; however, unlike

in a granola, the oats in muesli

are uncooked. Store-boughtmuesli often contains acombination of oats, dried fruit

and nuts, which can be eaten bysoaking for a few minutes in milk,water, or juice.

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