Month: March 2015

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

Business & Lifestyle Publishing

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 … Continue reading ‘Les Quatre Heures’ at le Relais de l’Entrecôte

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Delightful Smoothies from Ocean Spray

Business & Lifestyle Publishing

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: Berry 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 Put all ingredients, except garnish, into a blender. Blend for a few seconds on high speed or until ingredients are thoroughly combined. Pour into a large glass. … Continue reading Delightful Smoothies from Ocean Spray

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Warm up with a Squash soup

Business & Lifestyle Publishing

Absolutely love this recipe of Squash Soup by the Six Senses Zighy Bay Executive chef, Richard Lee. 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 … Continue reading Warm up with a Squash soup

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That perfect Rocca Salad

Business & Lifestyle Publishing

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. 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 Continue reading That perfect Rocca Salad