Chef Avin Thaliath’s #1 New recipe, Quick fixes for guests, Super easy items to bake – Today’s Traveler

Co-Founder and Director of India’s leading pastry learning and baking institute – Lavonne Academy of Baking Science and Pastry Arts, Chef Avin Thaliath shares globally trending gastronomical recipes with Today’s Traveler. along with simple quick fixes to whip up at home.

Chef Avin Thaliath, Pastry Chef, Co-founder, and Director of Lavonne Academy of Baking Science and Pastry Arts

His purpose in life revolves around empowering people with skills. This year, Chef Avin Thaliath is looking forward to a very eventful year ahead, as he will be representing India along with 50 skills in World Skills 2022 which will be held in October in Switzerland. For the past 2 years, these skills have been polishing their expertise with rigorous practice every day.

So here is Today’s Traveler with Chef Avin Thaliath’s New recipe, Quick fixes for guests, and Super easy items to bake

Chef’s New recipe – Edamame Tart

Edamame Tart is a healthy snack filled with the nutritional goodness of Edamame.

Edamame Tart by Chef Avin Thaliath
Edamame Tart by Chef Avin Thaliath

INGREDIENTS

ELEMENT 1: Shortcrust Pastry

  • Flour – 150 g
  • Salt – 3g
  • Icing Sugar – 3 g
  • Butter(cold) – 75g
  • Eggs – 1 number
  • Water – 10 g

Method

  1. Mix butter, flour, icing sugar, and salt to make bread crumb texture.
  2. Add eggs and water to the mixture to make a dough
  3. Chill the dough until use
  4. Line a 3.5” tart ring with the shortcrust pastry
  5. Line the tart ring with parchment paper and fill with baking beans
  6. Bake for about 15 minutes at 170˚C or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown

Element 2: Bechamel sauce

  • Milk – 1000 ml
  • Flour – 100 g
  • Butter – 100 g
  • Salt to taste
  • White Pepper to taste
  • Nutmeg – a pinch

Method

  • 1. Boil the milk with an onion studded with bay leaf, cloves, and sage leaf
  • 2. Add butter into a stockpot. Add in flour and mix till the raw smell goes away
  • 3. Add in the warm milk. Cook till desired consistency

Element 3: Edamame

  • Edamame – 120 g
  • Olive Oil – 25 g
  • Onions Chopped – 30 g
  • Salt to taste
  • Paprika to taste
  • Black Sesame seeds toasted – 10 g
  • White Sesame Toasted – 10 g
  • Panko Crumbs – 50 g
  • Almond Crumbs – 30 g
  • Radish Microgreens for garnish
  • Sage leaf for garnish

Method

  • 1. Bring water to a boil. Add edamame and cook for 5 minutes until they are tender and easily release from their pod.
  • 2. Heat olive oil in a stock pot. Add in chopped onions and sauté
  • 3. Add in the edamame and toss it with salt, paprika, sesame seeds, panko crumbs and almond flakes

Assembly

Place the edamame filling in the baked pastry shell. Garnish with radish microgreens and sage leaves.

Quick Fixes for Guests

RECIPE: Coconut Ice-cream with Mango Chia and Mint Salsa

Coconut Icecream with Mango Chia and Mint Salsa is a simple yet must-serve dessert for the guests. It is hard to say no to this super dessert!

Coconut Icecream with Mango Chia and Mint Salsa by Chef Avin Thaliath
Coconut Icecream with Mango Chia and Mint Salsa by Chef Avin Thaliath

Element 1: Coconut Ice – cream

Ingredients Quantity Unit
Milk 626 ml
Cream 438 ml
Glucose 31 g
Coconut milk powder 100 g
Stabilizer 52 g
vanilla 5 ml
vanilla pods 2 No.
Yolks 125 g
Caster sugar 219 g
TOTAL 1600 g
ingredients for Coconut Icecream

Method:

  1. Heat the milk, coconut milk powder, cream, glucose, and stabilizer mixed with sugar and vanilla essence in a heavy bottom pan.
  2. Mix the yolks with Caster Sugar and temper it using the hot milk mix. Strain and put it back on flame. Scrape the vanilla pods and add the beans and pods.
  3. Cook till the custard reaches 82-85 Deg C. Remove the pods.
  4. Cool this mix quickly to 4 Deg C over an ice bath.
  5. Transfer to an ice cream machine and churn till it reaches desired consistency.

Element 2: Mango Salsa

Ingredient Quantity Unit
Mangoes cubed 300 g
Basil seeds, soaked 50 g
Sugar 10 g
Salt 1.5 g
Mint leaves 2 g
Lime juice 2 g
TOTAL 365.5 g
Ingredients for Mango salsa

Method:

  1. Mix all ingredients together and toss to form a salsa.

Element 3: Cocoa Crumble

Ingredient Quantity Unit
Butter, cold 100 g
Flour 80 g
Almond powder 100 g
Cocoa powder 20 g
Salt 2 g
Caster Sugar 100 g
Total 402 g
Ingredients for Coco Crumble

Method:

  1. Mix all ingredients till you get a bread crumb consistency, freeze till firm and bake at 170 Deg C for 10 to 12 mins.

ASSEMBLY

  1. To assemble, set coconut ice cream in dome molds. Once frozen coat with desiccated coconut. Garnish with microgreens and edible flowers. On the side add some mango salsa, cocoa crumbles, and basil seeds for a mouthful of flavors and textures.

Super easy items to bake – Supreme Veg Quiche in shortcrust dough

Supreme Veg Quiche, is a popular savory shortcrust pastry in French cuisine

Supreme Veg Quiche by Chef Avin Thaliath
Supreme Veg Quiche by Chef Avin Thaliath

Ingredients:

  1. Flour- 200g
  2. Chilled Butter-90g
  3. Water-70ml
  4. Salt-3g

Method:

  • Mix flour, butter, salt, and water in a stand mixer, and combine all the ingredients together to form a soft and firm dough. Rest the dough in the freezer for 45mins. Roll out the dough and cut it in a circular shape, rest the dough at room temperature for 20mins. Place the cut dough on a circular quiche mould. Bake it with some beans over it in a preheated oven at 180C until done.

Royal Custard

  • Fresh cream- 18g
  • Milk-10g
  • Eggs-12g
  • Flour-4g
  • Cheese-10g
  • Nutmeg- 1 pinch
  • Salt- as per taste
  • Pepper- as per taste

Preparation

  1. In a large bowl add milk, eggs, and flour.
  2. Combine all these together to form a homogeneous mixture.
  3. In the same bowl, add cream, grated cheese, salt, and pepper.
  4. Whisk these ingredients
  5. together very well and keep aside.

Exotic veg filling

  • Bell Pepper – 40g
  • Onion- 10g
  • Leaks-5g
  • Broccoli- 10g
  • Mushroom-20g
  • Mixed Herb- 4g
  • Garlic- 4g
  • Oil-6g
  • Cider vinegar-30ml
  • Pepper- as per taste
  • Salt- as per taste
  1. In a pan heat oil, add onion, garlic, and leeks, and sauté it on a low flame for 1 min.
  2. Add bell pepper, broccoli, and mushroom, and cook them well.
  3. Add all the seasoning to the mixture and cook for another min.
  4. Once done, add the vinegar and immediately turn off the flame.

Final baking

  1. Add royal custard to the vegetable mixture and pour the mixture on the baked quiche shells.
  2. Bake it in a preheated oven at 180 degrees C until done.

Hope readers enjoy the wonderful new baking recipe, Quick fixes for guests, and super easy items to bake, Chef Avin so generously shared with us!

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