Category: Recipes

Recipes

Zallotti Infused Vinegar

Post author By Anand
Post date December 10, 2023

See Koppert Cress’ recipe for Zallotti Infused Vinegar:

INGREDIENTS

3 pieces Zallotti blossom
220 ml white vinegar

METHOD

Pour the white vinegar into a pan and add the Zallotti Blossoms to it.
Bring to boil for 2 minutes and take off the heat.
Place a plate or cover on top of the pan and let infuse until completely cold.
Pour in a jar and reserve until use.

Brought to you by our partners, Koppert Cress.

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Recipes

Cocktail Cardamom Leaves and Apple

Post author By Anand
Post date November 26, 2023

See Koppert Cress’ recipe for Cocktail Cardamom Leaves and Apple:

INGREDIENTS

For the Cardamom Leaves concentrate juice:

10 Cardamom Leaves
200 ml water

For the cocktail:

50 ml concentrate of Cardamom leaves juice
250 ml Apple juice
10 gr Cardamom sugar for the rim of the glass

EQUIPMENT

Blitzer

METHOD

Cut 10 Cardamom Leaves in pieces.
Put the Cardamom Leave pieces and the water in the blitzer.
Let it blitz for 2 minutes.
Separate the juice and the pulp with a sieve.
Pour the concentrate in a bottle.
Mix together 50 ml of Cardamom juice and the Apple juice.
Dip the rim of the cocktail glass in water and Cardamom Leaves Sugar.
Pour the mixture of apple juice and concentrate in the cocktail glass.
Slice 1 Cardamom Leave in half and place it in the glass.
Serve.

Brought to you by our partners, Koppert Cress.

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Recipes

Tahoon Cress Flavored Butter

Post author By Anand
Post date November 5, 2023

See Koppert Cress’ recipe for Tahoon Cress Flavored Butter:

INGREDIENTS

200 grams soft unsalted butter
2 table spoons Tahoon cress pulp (remaining of the tahoon cress oil process)

METHOD

Soften the butter to “pommade” stage.
Add the Tahoon Cress pulp and mix well.
Let set and serve.

Brought to you by our partners, Koppert Cress.

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Recipes

Algae Powder Bread

Post author By Anand
Post date October 22, 2023

See Koppert Cress’ recipe for Algae Powder Bread:

INGREDIENTS

13 gr fresh yeast
500 gr strong bread flour
10 gr fine sea salt
350 gr warm water
2 tbsp Algae Powder Aventurine
1 tbsp Algae Powder Emerald

EQUIPMENT

Dehydrator machine
Stand mixer
Basket
Oven

METHOD

Measure all ingredients.
Mix the flour and Algae Powders.
Dissolve the yeast in the warm water.
Add the salt to the flour and Algae Powders.
Put the flour mixture in the bowl of the stand mixer.
Put the stand mixer down and turn on.
Slowly add the yeast with water to the bowl while the stand mixer mixes.
Mix for 5 minutes.
Place the dough on a plate.
Knead the dough well for 2 minutes. Pull the dough towards you and back, turn it and again.
Keep kneading to get air into the dough.
Sprinkle flour in a basket.
Make a ball of dough and make sure the bottom of the ball is closed.
Place the ball in the basket.
Let the dough rise for 90 minutes in a warm room.
Preheat the oven to 250 ℃.
Make a design on the top of the dough ball.
Bake the bread for 25 minutes at 225 ℃
Remove the bread from the oven after 25 minutes and let it cool.
Cut it into slices and serve.

Brought to you by our partners, Koppert Cress.

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Recipes

Daikon Cress Vegetable Stock

Post author By Anand
Post date October 8, 2023

See Koppert Cress’ recipe for Daikon Cress Vegetable Stock:

INGREDIENTS

4 punnets Daikon Cress
1.5 liter water

METHOD

Pour the cold water in a pan.
Add the freshly cut Daikon Cress to the cold water and bring to the simmering point.
Let simmer for 5 minutes and take off the heat.
Let infuse until completely cold.
Transfer the stock in a bottle until use

Brought to you by our partners, Koppert Cress.

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Recipes

Rice Paper Crackers Algae Powder Emerald

Post author By Anand
Post date September 15, 2023

See Koppert Cress’ recipe for Rice Paper Crackers Algae Powder Emerald:

INGREDIENTS

2 sheets of rice paper
1 egg white
1 tbsp Algae Powder Emerald
Vegetable oil for frying

EQUIPMENT

Brush
Scissors
Tweezer
Paper

METHOD

Separate the egg white from the egg yolk.
Stir the egg white for 10 seconds.
Spread the egg white over one side of the rice paper with a brush.
Sprinkle the rice paper with Algae Powder Emerald.
Roll up the rice paper and cut into four pieces.
Spread the egg white also over the other side of the rice paper with a brush to straighten it.
Also sprinkle with Algae Powder Emerald.
Put the rice paper on a plate and leave it for 15 minutes.
Fill a pan with vegetable oil and let it heat up.
Deep-fry the rice papers for a few seconds on each side.
Place the rice crackers on paper and drain out the oil.
Place the rice crackers on a plate.

Brought to you by our partners, Koppert Cress.

crystallized Jasmine Blossom

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Recipes

Omelette Soufflé Algae Powder Gold

Post author By Olivia
Post date September 1, 2023

See Koppert Cress’ recipe for Omelette Soufflé Algae Powder Gold:

INGREDIENTS

½ tsp Algae Powder Gold
2 egg whites
Organic sunflower oil (spray)

METHOD

Separate the egg white from the egg yolk.
Mix the egg white with Algae Powder Gold, using the hand mixer.
Spray oil in a pan and let it heat up.
Pour the egg white mix in the pan.
Cook the omelette for 2 to 4 minutes.
Dish up and Sprinkle Algae Powder Gold over the omelette.
Place the Egg Yolk (recipe) on top of the omelette.

Brought to you by our partners, Koppert Cress.

crystallized Jasmine Blossom

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Blog Recipes

It’s not just our Chefs who are world class.

Post author By Olivia
Post date July 11, 2023

As proud sponsors of the Worldchefs Congress & Expo 2024, we’re excited to introduce another star of the show – Anchor Chef’s Classic Whipping Cream! We’re giving it centre stage in one of our special recipes, a delightful ‘Moulin Rouge’ culinary creation, which we know your customers will love.

“Moulin Rouge is based on a delicious laminated brioche, filled with home-made raspberry jam and lightened with a raspberry-rose creme diplomat made with Anchor Chef’s Classic Whipping Cream. This gives it a light airiness to balance the rich, buttery, laminated brioche. I especially like the stability of the piped cream.” Steven Ong, Global Advisory Chef, Anchor Food Professionals.

Meet our long-admired Anchor Chef’s Classic Whipping Cream – the real star of this international partnership.

Loved by Chefs – and foodies
Anchor Chef’s Classic Whipping Cream is a high-performance whipping cream making it ideal for just about all bakery applications – not just our special Moulin Rouge creation. It’s a light, European-style cream with excellent static heat stability, so it won’t catch or burn. You can even re-whip it after boiling it.

Whipped to perfection
Anchor Chef’s Classic Whipping Cream was created to save time, energy and money for busy food businesses. And it’s all thanks to a team of dedicated specialists who work at our Fonterra Research & Development centre – an internationally-renowned Dairy Research Institute that’s home to over 130 PhDs and 350 dairy patents. We know dairy, and we know how to make your customers love it too. But don’t take our word for it – experience it for yourself at the Worldchef expo in the Philippines on August 2nd.

Designed by food professionals. For food professionals.
Anchor Chef’s Classic Whipping Cream is made to perform in any recipe

Key benefits

Can handle the heat
Stays smooth without burning or catching under heat.

Acid stable
Holds stability without splitting or separating in sour and spicy recipes, or when folding in fruit puree and chocolate.

Brings out colour
The ivory white colour enhances ingredients and garnishes.

Easy to use
Packed in a convenient 1L format with a hygienic resealable open twist top.

Ready to create something special? Have a look at our Moulin Rouge recipe here.

DOWNLOAD THE RECIPE

Ready to raise your bakery game? Get in touch with the Anchor food professionals team here.

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Recipes

Coconut Melon Tarts

Post author By Olivia
Post date July 5, 2023

See HUG’s recipe for Coconut Melon Tarts:

Coconut Pudding

Ingredients

70 g milk (1)
35 g coconut powder
10 g sugar
5 g crème powder
5 g milk (2)
5 g egg yolk
35 g couverture, white
10 Piece HUG Dessert Tartelettes Filigrano Butter Round 3.8cm

Preparations

Bring the milk (1), coconut powder and sugar to the boil.
Mix together the crème powder, milk (2) and egg yolk.
Add to the milk mixture while stirring.
Bring to the boil, stirring constantly, until the crème thickens.
Remove the pan from the stove. Melt the couverture in it.
Allow the mixture to cool down. Stir and spread over the base of the Tartelettes.

Marinated Melon

Ingredients

60 g water
15 g sugar
10 g lime juice
2 g tarragon
100 g melon

Preparations

Heat the water, sugar, lime juice and tarragon until the sugar has dissolved.
Allow the mixture to cool.
Cut out melon balls and place in the marinade.

Serving suggestions

Cucumber roll and cucumber balls
Coconut flakes
Sugar spirals

Recipe by: Susanne Bührer Hasenberger, 2018

Brought to you by our partners at HUG.

crystallized Jasmine Blossom

ABOUT HUG

HUG is a Swiss bakery with more than 140 years of history, and today the world’s leading brand for sweet and savoury tartelettes. HUG Swiss premium tartelettes, with their uniquely thin and straight walls, are the first choice and the basis for the most creative and delicious snack or dessert creations. Chefs and patissiers around the world appreciate the modern and elegant design for cold and warm applications. The company is a leader in the sustainable and responsible use of resources. The family promise of “natural and honest” signed by Andreas and Anna Hug, the fifth generation of the Hug family, stands as a guarantee to this commitment. To learn more about HUG, watch their company trailer here.

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Tags dessert, HUG

Recipes

Espuma Algae Powder Emerald

Post author By Olivia
Post date June 7, 2023

See Koppert Cress’ recipe for Espuma Algae Powder Emerald:

INGREDIENTS

200 ml double cream
1 tbsp Algae powder Emerald
1 egg yolk
1 tbsp olive oil
1 tbsp water
1 tbsp mustard

EQUIPMENT

Whipped cream dispenser

METHOD

Separate the egg white from the egg yolk.
Put the double cream, oil, water, egg yolk, Algae Powder Emerald and mustard in the whipped cream dispenser.
Close the dispenser bottle, add the cartouche of gas and shake it for 20 seconds.
Leave in the cold room for 60 minutes.
Spray the espuma in the center of a plate.
Sprinkle with Algae Powder Emerald.
Add a rice paper cracker with Algae Powder Emerald (recipe) to the plate and serve.

Recipe: Franck Pontais

Finished recipe Espuma Algae Powder Emerald

Brought to you by our partners, Koppert Cress.

crystallized Jasmine Blossom

ABOUT KOPPERT CRESS

Koppert Cress is on a never-ending quest to find natural, innovative ingredients that chefs can use to intensify the taste, scent or presentation of their dishes. A huge international network of biologists, plant experts and gastronomists support a steady stream of products, that meet the ever higher culinary demands of restaurants around the world.

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