To bring in the festive season, The Navhind Times organised a Christmas special, ‘Soulful Cooking‘ at the recently opened, The St. Regis Goa Resort in Mobor. This was the first time that the hotel opened its doors to the media and executive pastry chef of the hotel, Selvaraj Marimuthu, definitely made it a memorable and delectable occasion. He demonstrated Kipferl cookies, Chocolate XS cake and the traditional plum cake. The show was aired on the Goa 365 channel on December 18.

The St. Regis Goa Resort which is a part of the Marriott Bonvoy’s portfolio, is a curated sanctuary between the Sal River and Arabian Sea. “We have embraced the Goan spirit of slowing down to enjoy life’s moments to their fullest. We offer a welcome respite, a place where our guests can renew, reconnect and appreciate what is truly important,” explained Amit Malhotra, EAM F&B. Located approximately 60 minutes’ drive from the Goa International Airport, The St. Regis Goa Resort is nestled in 49 acres of lush greenery fringing the Mobor Beach. “The resort features 206 guest rooms including 46 suites offering private terraces overlooking the tranquil lagoons or the golf course. For the ultimate bespoke luxury, there are 12 luxuriously appointed suites and villas with plunge pools, private access to the beach, and all-day indulgent dining at The Manor, besides four other restaurants and two bars. Whether indulging, celebrating, or exploring, The St. Regis Goa Resort is a soulful sanctuary where senses are delighted, moments are treasured, and memories are made,” added Malhotra.

Kipferl cookies or Vanillekipferl (literally means vanilla crescent or vanilla moon) were first on the agenda for chef Selvaraj who gave a brief background about the cookies and demonstrated how quick and easy these are to make. Giving various tips and suggestions, he then proceeded with the other items. “In the absence of black jack (caramel colour), a plum cake can be given the same rick dark colour with the use of cocoa powder mixed with a little oil” he said.

All the three baked goodies were not just pleasing to the eyes but tasted even better than they looked. It was a truly a great start to the Christmas and festive season!

Butter 100gm
Icing sugar 45gm
Cinnamon pinch
Vanilla few drops
Yolk 5gm
Flour 113gm
Hazelnut 28gm (Toasted and ground)
Method

  • Cream the butter and icing sugar until light and fluffy.
  • Add vanilla and egg yolk and cream further.
  • Fold in the flour and hazelnut powder while maintaining the volume.
  • Allow to set for a while in the refrigerator.
  • Cut off pieces of the dough to shape them into crescents.  It’s usually easiest to shape them into crescents on the cookie sheet but some people find it easier to shape them in their hands.
  • Bake at 160 C for 12-14mins.
  • Once they come out from the oven, dust with icing sugar and allow to cool.
  • Store it in air tight container.
Water 72gm
Sugar 1 62gm
Butter 122gm
Chocolate 70 percent 178gm
Egg 164gm
Sugar 2 62gm
Vanilla 3ml
Method

  • In a thick bottom pan heat water and sugar and bring to a boil.
  • Once it boils, take out from the range add chocolate and butter make a smooth ganache. Set aside and allow it to cool.
  • Beat the eggs and sugar till light, fluffy and fully aerated. The colour should be pale yellow.
  • Fold the beaten eggs into the ganache in three intervals, fold slowly and evenly to retain the volume.
  • Pour it in greased 500gm mould and bake at 140 C for 1-15 mins in a double boiler.
  • Once it cools set it in deep for 12 hrs, then demould it and enjoy.
Butter 90gm
Brown sugar 100gm
Egg 120gm
Soaked fruits 300gm
Mix spice 5gm
Flour 70gm
Baking powder 5gm
Cocoa powder 10gm
Oil 10gm
Method

  • Mix cocoa powder and oil and reserve it for the end. Cream butter and brown sugar while adding eggs one by one.
  • Mix flour, mixed spice powder, baking powder and soaked fruits well.
  • Once the creaming is completed, add the fruit mix to the butter.
  • Finally add cocoa oil mix.
  • Pour in a greased mould and bake it at 180 C for 20-25 min.