Archive for the ‘Recipe of the month’ Category

7Jan

YCM_2015_01I trust you enjoyed the holiday season in peace and tranquility. After a wonderful Christmas and hectic New Year, life certainly does not stop in January! We have new objectives and face new challenges.

Over and above the countless new services introduced last year to enhance the guest experience, we are preparing new things for this year as well. We will be sure to keep you fully informed about all these developments as they happen.

In the wake of the mass of programs offered the festive season we have a range of new and colourful events coming up. Our themed Sunday Brunches continue with topics appropriate to the time of year.
After all the holiday feasting, slightly lighter dishes would not go amiss, so we start the year accordingly. Our spoon & fork Brunch has the focus firmly on soups and pastas.
Following this a truly wintery, skiing mood permeates the Brasserie & Atrium restaurant at the Alpesi Brunch. Here you will find tasty treats, decoration and a program that evokes an Alpine hütte milieu. Later in the month there is the chance to experience the flavours of the Scottish Highlands
accompanied by the skirl of the bagpipes. Finally, we present a fascinating Hungarian folk custom from a UNESCO World Heritage
town: the Mohács Busó festival.

Throughout the month le Bar is serving not only the Royal Cocktail but Dániel’s latest discovery, the Walker sour, which blends the
historical interests of our bar manager and a belief in our corporate values.

Another of our long serving staff is introduced in this month’s edition:
Concierge Zoltán has a never-ending supply of programme offers in and around
Budapest.

Péter from our kitchen shares another excellent recipe, and executive pastry Chef Attila makes sure there is the perfect dessert to accompany it.

I trust that you will enjoy the January edition of our journal and you will find within its pages programs.

See more and download

14Jun

Chef recommendsJoel Khalil, Executive chef of Corinthia Hotel Budapest joined the hotel having already established himself as a highly skilled professional on a number of continents. his last appointment was the position of the Executive chef of Sofitel Macau in Asia and prior to that he was working in Dublin, Switzerland, Tel Aviv, London, Brunei and Hong Kong. His international career experiences have inspired him to create some exciting, easy-to-make recipes. We invite you to cook with us and try Joel’s favorites.

Macaron filled with salted butter caramel (100 macarons)

liquid cream 35% 110g
butter 135g
sugar 195g
salt 2g
glucose 30g
milk chocolate 20g

Preparation for macaron daugh

Heat the butter and cream and salt in a small pot
• In a separate pot cook the sugar and glucose until it becomes a caramel. Slowly pour the warm cream mixture into the caramel to make a nice creamy caramel, then add the chocolate chopped into small pieces and mix well.
• Leave to cool and mix well with a whisk to make it slightly fluffy.

Ingredients for Macaron paste (200 pieces)
• sugar 125g
• water 30g
• egg whites beaten 50g
• icing sugar 125g
• almond powder 125g
• egg whites 45g
• egg white powder 2g
• optional coloring 1g

macaronPreparation for Macaron daugh
• heat the oven to 165c
• whisk the egg whites untill fluffy and hard, and at the same time, cook the sugar and
the water until 117c and pour into the egg whites,
• mix well the icing sugar and almond powder with the raw egg whites and egg whites
powder
• add this mixture to the beaten egg whites and mix slowly and delecatly with a spatula
(macaroner in french) do not use a whisk for this mixture only a spatula.
• if you wish, add a coloring to the mixture at this time.
• place the mixture in a piping bag and pipe onto a silpat mat, or pastry paper drops in
the shape of macarons, and leave at room temperature for about 20 minutes to allow
macarons to become slightly crusty.
• place the tray in the over and cook for 10-12 minutes
leave to cool on the tray before removing.

Filling The macaron
• place the salted caramel in a piping bag and fill one side of a macaron with the filling
and cover with another side.

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