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Making savory jelly

By Le Cordon Bleu Australia Thu, May 03, 2012 9:09AM UTC View Comments

Le Cordon Bleu News, 04/30/2012

In The News

Technique - Making savory jelly A jelly can be made by preparing a stock which is naturally rich in jellying agents (such as veal trotter, fish trimmings etc). In the absence of natural jelling agents, jelly can be made by dissolving either gelatin or agar-agar in stock and leaving it to set. Gelatin is a clear substance obtained from the bones and cartilage of animals. Agar-agar is an extract of seaweed found in the Indian and Pacific Ocean. Agar-agar can be used in vegetarian dishes and has the advantage of setting more firmly than...

Chef Mridula Baljekar Demonstration

By Le Cordon Bleu Australia Thu, Apr 26, 2012 12:54PM UTC View Comments

Le Cordon Bleu News, 04/24/2012

In The News

Chef Mridula Baljekar Demonstration at Le Cordon Bleu London Following the close of the 2012 London Book Fair, Le Cordon Bleu London welcomed award winning Indian chef, Mridula Baljekar, to the Bloomsbury Square campus on Wednesday 18th April for a demonstration to the Le Cordon Bleu students. Chef Mridula prepared three recipes from her various best selling books, which included Chicken in Poppy Seed Sauce, Semolina and Almond Fudge, and Saffron Pilau with Apricot. Students were shown traditional Indian techniques and ingredients to broaden their knowledge of international cuisine and complement the skills taught...

Chef Mridula Baljekar Demonstration

By Thu, Apr 26, 2012 2:24AM UTC View Comments

Le Cordon Bleu News, 04/24/2012

In The News

Chef Mridula Baljekar Demonstration at Le Cordon Bleu London Following the close of the 2012 London Book Fair, Le Cordon Bleu London welcomed award winning Indian chef, Mridula Baljekar, to the Bloomsbury Square campus on Wednesday 18th April for a demonstration to the Le Cordon Bleu students. Chef Mridula prepared three recipes from her various best selling books, which included Chicken in Poppy Seed Sauce, Semolina and Almond Fudge, and Saffron Pilau with Apricot. Students were shown traditional Indian techniques and ingredients to broaden their knowledge of international cuisine and complement the skills taught...

Chef Mridula Baljekar Demonstration

By admin Tue, Apr 24, 2012 10:27PM UTC View Comments

Le Cordon Bleu News, 04/24/2012

In The News

Chef Mridula Baljekar Demonstration at Le Cordon Bleu London Following the close of the 2012 London Book Fair, Le Cordon Bleu London welcomed award winning Indian chef, Mridula Baljekar, to the Bloomsbury Square campus on Wednesday 18th April for a demonstration to the Le Cordon Bleu students. Chef Mridula prepared three recipes from her various best selling books, which included Chicken in Poppy Seed Sauce, Semolina and Almond Fudge, and Saffron Pilau with Apricot. Students were shown traditional Indian techniques and ingredients to broaden their knowledge of international cuisine and complement the skills taught...

Using the market to reduce India’s slums

By Andy Jackson Sat, Feb 12, 2011 9:16PM UTC View Comments

Millions of Indians live in slums.  It is a problem decades in the making that the Indian government is trying to solve.  One difficulty in doing so is that the government needs to recognized that it has been a part of the problem for at least four decades and must take remedial policy steps before...