‘Les Quatre Heures’ at le Relais de l’Entrecôte

le relais shereen shabnam

So there’s one more place in town to satisfy my sweet tooth. I can’t wait to experience the French version of afternoon teatime ‘les quatre heures’ at le Relais de l’Entrecôte in Downtown Dubai.

A phrase translating to ‘the four o’clock’, les quatre heures is a time to gather with family or friends, and relax with a cup of tea and a tasty treat or patisserie. Entrecôte embraces this custom, offering guests an impressive variety of delicious signature desserts to enjoy while sitting back on its lovely Parisian terrace.

French favourites such as the Crème Brulée and Chocolate Profiteroles are perfected by the standards of Entrecôte’s legacy, promising customers the traditional taste wherever in the world they may be. Other treats include the Summer Vacherin and the Relais Vacherin, made with ice cream and fruit coulis or chocolate sauce, and the tartlets, of lemon or strawberry flavour.

Le Relais de l’Entrecôte is close to me home based in Downtown and it is recognised worldwide for its single-entrée combination of mouth-watering steak, fries and exceptional secret sauce.

I look forward to trying its delectable sweet concoctions.

Le Relais de l’Entrecôte:
Located at Emaar Boulevard, Downtown Dubai

Delightful Smoothies from Ocean Spray

Im into Smoothies at the moment as they are little more nicer than straight juicing and better than having the normal fry up for breakfast. Ocean Spray sent me some great recipes that I am loving at the moment:

Shereen Shabnam Berry SmoothieBerry Smoothie Serves: 1

Ingredients

225ml (8 fl oz) Ocean Spray® Chilled Cranberry Original juice drink

12-15 raspberries, fresh or frozen

4 medium strawberries, hulls removed and cut into halves

1/2 cup crushed ice

Method

  1. Put all ingredients, except garnish, into a blender.
  2. Blend for a few seconds on high speed or until ingredients are thoroughly combined.
  3. Pour into a large glass.

Cran Cherry Mango Smoothie SHereen Shabnam

Cranberry, Cherry and Mango Smoothie

Preparation Time: 5 minutes

Serves: 2

Ingredients:

200g frozen pitted cherries or summer berry mix
200g frozen cubed mango or exotic fruit mix
300ml Ocean Spray® Cranberry & Cherry juice drink
1 x 150g carton Greek-style vanilla yogurt

Fresh cherries and/or mango slices to garnish – optional

Method:

Combine all smoothie ingredients in a blender. Blend at high speed, until smooth (15 to 20 seconds).
Pour into glasses and garnish with a fresh cherry and/or mango slice as desired. Refrigerate or freeze any leftover smoothie mixture.

Blueberry & Orange Smoothie Shereen SHabnam

Blueberry and Orange Smoothie

Takes: 5 minutes

Makes: 2 glasses

Ingredients:

200ml Ocean Spray® Blueberry juice drink

Juice of 1 fresh orange

100g fresh strawberries, hulled and halved

3 tbsp low fat natural yogurt

Manuka honey, to taste

Method:

Place all the ingredients, except the honey, into a blender. Whiz until smooth. Add honey to taste and serve over ice.

Top Tip: For a richer, creamier smoothie add a scoop of ice cream or frozen yoghurt to the blender.

Ocean Spray® is a registered trademark of Ocean Spray, used with permission.

Warm up with a Squash soup

Absolutely love this recipe of Squash Soup by the Six Senses Zighy Bay Executive chef, Richard Lee.

soup shereen shabnam

SQUASH SOUP
500ml vegetables stock
750 gram squash, cut into cubes
2 red onions, chopped
2 garlic cloves, halved
60 ml yoghurt
1 gram ground nutmeg
Salt and pepper to taste

Method:
Put the stock and 500ml of water into a heavy-based pan and bring to boil, add the squash, onions and garlic and return to the boil. Reduce the heat slightly and cook for 15 minutes or until the squash is smooth.
Drain the vegetables in a colander, reserving the liquid. Puree the squash mixture until smooth, either in a blender or with a hand masher (you may need to add some of the reserved liquid to make mashing a little easier). Return the squash puree to the pan stir in enough reserved liquid to reach the preferred consistency. Season to taste the nutmeg and cracked black pepper.
Ladle the soup into bowls and pour some of the live yoghurt into each bowl to create a swirl pattern on the top. Sprinkle with nutmeg, serve with fresh rye bread.

 

 

 

 

 

 

 

 

That perfect Rocca Salad

With the Spring season around the corner, we bring you the perfect Rocca Salad recipe by the Six Senses Zighy Bay Executive chef, Richard Lee.

Pomegrante, Arugula Salad; Tyler Florence
ROCCA SALAD
60 gram Rocket leaves
20 gram red onion, thin slices
20 gram tomato
40 gram goat cheese, crumbled
5 gram sumac
10 ml olive oil
10 ml lemon juice
10 gram green olives, sliced
Salt and pepper to taste

Method:
1. Place all of the ingredients in a bowl, mix and serve