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F&B director suggests two refreshing drinks to beat the heat
Executive Chef Carlo Valenziano has been demonstrating how to prepare a simple home-cooked dish during the extended COVID-19 lockdown. Carlo’s spinach with garlic, onsen egg and Hollandaise sauce is a healthy option for lunch and dinner. In a separate video, Director of Food and Beverage Jakob Yamac suggests an ice-cold-brewed Moroccan tea and a vegan Greek frappé as two refreshing drinks options to beat the intense summer heat.
Executive Chef Carlo Valenziano has been demonstrating how to prepare a simple home-cooked dish during the extended COVID-19 lockdown. Carlo’s spinach with garlic, onsen egg and Hollandaise sauce is a healthy option for lunch and dinner. In a separate video, Director of Food and Beverage Jakob Yamac suggests an ice-cold-brewed Moroccan tea and a vegan Greek frappé as two refreshing drinks options to beat the intense summer heat.
| Spinach with garlic, onsen egg and Hollandaise sauce - by Executive Chef Carlo Valenziano Ingredients: Onsen egg: 1 egg Hollandaise sauce: 10 egg yolks 200 grams butter 20 grams lemon juice 20 grams shallot vinegar 6 grams salt Spinach with garlic: 120 grams fresh baby spinach 10 grams extra virgin olive oil 1 clove garlic 1 piece chilli 1 pinch salt Garnishing: 5 grams fried garlic 5 grams crispy chili 1 lemon | Instructions: Onsen egg: - Cook a chicken egg at 62° C (143° F) for 60 minutes in a water bath and then set aside. Hollandaise sauce: - Mix all the ingredients into a vacuum bag, seal it and cook it in a water bath at 65° C (149° F) for 30 minutes. - Mix the contents of the bag well and pour them inside the syphon. - Add 2 cartridges of gas and keep it warm on the side. Alternative option: - Melt the butter over medium heat. - In a bowl, mix the ingredients and then place them in a water bath. - Whip the eggs and vinegar until foamy, then slowly add the melted butter until the sauce becomes smooth and silky. - Keep it warm inside a thermos flask. Spinach with garlic: - Heat the oil in a pan with the garlic and chilli. - Once the garlic has slightly coloured, add the spinach and salt and then strain it to lose the excess water. Finishing: - Start forming a net with the cooked spinach in the middle of a plate, top it with the onsen egg and then cover it with a generous portion of Hollandaise sauce. - Finish the plate with fried garlic and crispy chilli. |
| Drink 1: Ice-cold-brewed Moroccan tea - by Director of Food and Beverage Jakob Yamac Ingredients: 750 ml jar 700 ml cold or room filtered water 4 large spoons Moroccan mint tea or green tea (loose) 1 large spoon acacia honey half lemon 1 handful fresh mint Instructions: - Combine loose leaf tea and water in a jar and let the tea infuse in the water for 12-15 hours in the refrigerator. - Strain into another jar afterwards to remove leaves. - Pour honey into the cold-brewed tea. - Squeeze half a lemon. - Add the fresh mint. - Add cubed ice and stir all ingredients for 30 seconds. - Pour into glasses (add infused ice from the jar instead of fresh ice). - Garnish with a mint sprig | Drink 2: Vegan Greek frappé - by Director of Food and Beverage Jakob Yamac Ingredients: 200 ml glass 150 ml almond milk 3.5 tablespoons instant coffee powder 20 ml hot water 3 tablespoons brown sugar 1/4 demitasse spoon cinnamon powder 1/4 demitasse spoon cardamom powder 1/4 demitasse spoon salt 1 dairy-free dark chocolate bar Instructions: - In a large mixing bowl, add coffee, sugar, cinnamon powder, cardamom powder, salt and hot water. - By hand, using a round whisk, first mix the coffee, sugar and water until everything has melted. Then start whisking. It should form a stiff peak after approximately 2 minutes and 30-40 seconds (or whisk about 400 times). - Importantly, use a large mixing bowl (having enough space for your whisk to whip air in) and around whisk. - Fill 150 ml or 2/3 of a glass with almond milk and add ice cubes. - Spoon the whipped coffee and add it to the top of the glass. - Sprinkle dairy-free dark chocolate on top. |
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