Hidden Doorways Homemade Recipes

March 28, 2020 by Hidden Doorways


While we all adjust to staying at home, Hidden Doorways is delighted to share with you some of our favorite recipes from a few of our clients located around the world. Bringing joy to your kitchen while enabling you to share a memorable meal with the ones closest to you.

Banyan Tours & Travels

India  

 

India is a country of mysterious paradoxes and distinctive destinations. Take a trip with Banyan Tours & Travels exploring little known gems discovering the soul of India. Visit a unique library tucked away in a desert or visit a village of fire dancers and musicians. Watch stunning sunsets sitting with herders in the Indian countryside and stay in 300 year old forts and in small tribal villages. This is the unknown face of India, but an India which will capture your imagination and introduce you to the romance of “slow travel”. Banyan Tours & Travels is a well-respected and well-connected destination management company that will help design your dream itinerary tailored to your interests while connecting you with local insiders, authentic experiences while thinking through all the logistics.

Indian Comfort Food

North, South, East and West India all have their own unique comfort food – food that brings back memories of childhood or your mother’s cooking!  Here is a typical Indian style scrambled egg from Mumbai in Western India. A delicious breakfast (or late night) dish, created by the Parsi community of Western India.  

 

What you’ll need:

  • 1 tbs butter or 1/2 tbs butter mixed with ½  tbs of oil
  • A pinch of cumin seeds
  • 1 medium onion finely chopped
  • 2 cloves garlic, minced
  • ¼ teaspoon turmeric powder
  • 2 chilies (seeds discarded) finely chopped
  • 1 medium tomato, seeds removed, roughly chopped
  • 4 eggs
  • 1 tbs cilantro leaves finely chopped
  • ¼ cup pine nuts roasted

 

Method:

  • In a thick bottom pan heat the butter or butter/oil combination.
  • Add the cumin seeds and as soon as they start to crackle add the onion and sauté till translucent.
  • Add the garlic and chilies and sauté for 2 minutes.
  • Stir in the turmeric, followed by the tomatoes and cook for a minute or two.
  • Add the beaten eggs to the mixture in the pan, season with salt and cook over a low heat stirring the eggs until they form a creamy consistency.  Do not allow them to dry.
  • Finally stir in the chopped cilantro and garnish with roasted pine nuts and serve with fresh butter toast, or Indian flat bed. 

The Beaumont

London, United Kingdom

 

The roaring twenties are back at London’s 1926 grande dame The Beaumont situated in the heart of Mayfair. An Art Deco-era delight and a privately-owned five-star hotel, enjoy topnotch hotel amenities including original artwork, an on-site hammam and even a chauffeur-driven Vintage Daimler for whirling around Mayfair. There’s always something special awaiting guests at The Beaumont. Enjoy savory meals at the Colony Grill or unwind with signature cocktails at the Magritte Bar or the Cub Room. 

 

Eggs Benedict and Saffron Hollandaise

By The Beaumont’s Executive Chef Ben Boeynaems

 

What you’ll need:

  • 8 large hen eggs
  • 2 teaspoons of salt
  • 2 teaspoons of white wine vinegar
  • 4 english breakfast muffins
  • 8 slices of honey roasted ham
  • Chopped chives
  • Cayenne pepper

 

Method:

  • There are a few secrets to get the perfect poached eggs: the first one is a deep pan as the eggs need to fall long enough so that the tail sets. The second one is for each litre of water, you need 2 teaspoons of vinegar and 2 teaspoons of salt – this works in two ways, the salt creates buoyancy in the water and makes the eggs float to the top so they do not sit on the bottom of the pan and the vinegar speeds up the setting of the albumen.
  • Once your water is boiling, turn it down to a simmer, gently stir the water so the eggs will move as you drop them in but not too violently or you will remove the white from the yoke.
  • Drop the eggs into the simmering water; set a timer for 4 minutes.
  • Whilst eggs are poaching, toast and butter the English muffins, place the ham on top of each half.
  • Remove the eggs and place on the ham.
  • Cover the eggs in hollandaise, finish with chives and finish with chives and cayenne.

 

Ingredients for the Hollandaise Reduction:

  • 4 tablespoons of shallots, roughly sliced
  • 5 tablespoons of  white wine
  • 5 tablespoons of white wine vinegar
  • 0.8 teaspoon of black peppercorns
  • 1 pinch of saffron

 

Ingredients for the Hollandaise Sauce:

  • 2 egg yolks
  • 4 teaspoon of reduction
  • 4 teaspoon of white wine
  • A pinch of maldon salt
  • 5.3 tablespoons of melted clarified butter

 

Method:

  • To make the hollandaise sauce start by making the reduction – combine all the ingredients in a pan and reduce by two-thirds, pass through a fine sieve into a clean metal or ceramic bowl.
  • Add the egg yolks, white wine and salt to the reduction.
  • Place the bowl over a pan of boiling water, constantly whisking the egg mixture until thick.
  • Take off the heat and slowly trickle the clarified butter in whilst constantly whisking till thick and glossy.
  • Adjust the seasoning to your liking with salt and lemon juice.

Brooklyn from Magritte Bar

First written about in 1908, the original Brooklyn recipe called for equal parts rye whiskey and Italian vermouth, plus small amounts of maraschino liqueur and Amer Picon—a French bitter orange liqueur. For a while it was surpassed in popularity by the Manhattan, at The Beaumont we prefer the slightly more esoteric outer suburbs.

 

What you’ll need:

  • 60 ml rye whisky
  • 15 ml dry vermouth
  • 8ml maraschino
  • 8ml Amer Picon
  • Orange zest

 

Method:

  • Add all ingredients in a mixing glass.
  • Then add ice and stir until ice cold and dilution meets your palette.
  • Strain in a Martini glass and garnish with an orange zest.

The Brando

Tetiaroa, Tahiti

 

Venture off the grid and escape to Marlon Brando’s private island in Tahiti at The Brando.  Experience what makes his former playground so spectacular and a leader in sustainability. A memorable time awaits from gliding through crystal clear waters on a va’a to signature treatments at the Varua Te Ora Polynesian Spa.

The Dirty Old Bob

Enjoy a little bit of The Brando and Tetiaroa Private Island at home with our signature cocktail, the “Dirty Old Bob.”

 

What you’ll need:

  • 2 oz. Jack Daniel’s
  • 1.5 oz. pineapple juice
  • 0.25 oz. lime juice
  • 3-4 fresh mint leaves
  • Half of an egg white
  • 3 drops of Angostura Bitters
  • 1 oz Tetiaroa honey

 

Brush Creek Ranch

Saratoga, Wyoming

 

The Lodge & Spa at Brush Creek Ranch offers the ultimate ranch adventure in the wide open plains of Wyoming. Brush Creek Ranch immerses guests into the endless expanse of the Great American West with an abundance of activities, the Trailhead Spa, and stunning views overlooking 30,000 acres of a working cattle ranch, which raises Akaushi and Black Wagyu, and the finest farm-to-table cuisine and epicurean experiences at The Farm

The Wagyu Beef Stew

 

What you’ll need:

  • 3 tablespoons olive or vegetable oil; more as needed

  • 3 lb boneless wagyu beef chuck

  • 4 tablespoons kosher salt and freshly ground black pepper

  • 2 medium onions, diced

  • 3 large cloves garlic, minced

  • 2 bay leaves

  • 2 springs thyme leaves

  • 3 tablespoons all-purpose flour

  • 1 cup full-bodied red wine

  • 1 can of whole tomato

  • 3 cups of carrots (peeled and cut into bite-sized pieces) and turnips (peeled and cut into bite-sized pieces)

  • 1/2 lb small red or new potatoes, halved if large

  • 3 tablespoons coarsely chopped fresh flat-leaf parsley, for garnish

 

Method:

  • Pat the beef dry with paper towels, trim away any thick pieces of fat, and cut into 1-inch cubes. Season generously with salt and pepper. Heat 2 tablespoons of the oil over medium-high heat in a heavy-based pot that’s 9 to 10 inches in diameter. As soon as the oil is very hot, add a quarter of the beef cubes, taking care not to crowd the pan. Sear the beef until two sides form an impressive dark-brown crust, 8 to 10 minutes. Transfer the beef to a bowl and continue to sear the remaining beef in batches, adding more oil to the pan if needed. It’s fine for the pan bottom to darken, but if it smells like it’s burning, lower the heat just a little. Set all the seared beef aside in a bowl.
  • Reduce the heat to medium and add the onions and garlic to the empty pot, adding another 1 tbs oil if the pan is dry.
  • Add the carrots and turnips over medium heat until just tender, about 15 minutes. Add the potatoes and brown them lightly.
  • Cook, stirring frequently, until soft, about 5 minutes.
  • Add the bay leaves and thyme and continue to cook, stirring, until fragrant, 30 seconds to a minute. Season with salt and pepper.
  • Stir in the flour and
  • Deglaze with red wine and 2 cups of stock and the tomatoes. Return the beef and any accumulated juices back into the pot.
  • Turn heat to simmer and put lid on pot.
  • Let stew simmer for about 12 minutes, the meat should still be tender along with the vegetables. You might adjust your seasoning and may add Tabasco and Worcestershire to enhance the stew.

Daios Cove-Luxury Resort & Villas

Crete, Greece

 

The largest and southernmost of the stunning Greek Isles, Crete is a vibrant mix of white-washed ancient ruins, sunny beaches, crystalline waters, and quaint towns and villages. Daios Cove-Luxury Resort & Villas is the perfect home base for a fabulous Cretan vacation tucked away in a quiet bay on a secluded curve of the northern coastline. Savor sumptuous meals in a glamorous setting at the new Ocean Restaurant or al fresco dining at the Beach House. Cool off with refreshing cocktails at the Ocean Bar with signature cocktails created in partnership with The Clumsies, award-winning mixologists. Sharing virtual Cretan sunshine, enjoy guest favorite recipes from Daios Cove’s holistic nutritionist and chef, Sarah Safarian, with some ultra-healthy suggestions. Kali Orexi (Bon Appétit)!

The Farmer’s Plate

Get your veggies and pulses in with this spring lunch favorite packed with poly phenols and antioxidants. It’s vegan, gluten free, dairy free plate and contains soy.

 

What you’ll need:

  • 1/2 lb of cauliflower
  • 1.5 teaspoon curry powder
  • 1/4 lb of baby carrots
  • 1 tablespoon of olive oil
  • 1.5 teaspoon of paprika          
  • 1.5 teaspoon of thyme 
  • 1 teaspoon of sea salt  
  • 1 tablespoon of lemon juice  
  • 2 oz of green lentils 

 

For the Yogurt Sauce:

  • 4 oz of soy yoghurt   
  • 1 teaspoon of chives 
  • 1 teaspoon of olive oil          
  • 1.5 teaspoon of orange zest      
  • 1/2 teaspoon of tamari or sea salt 
  • A pinch of cayenne pepper or chili flakes 
  • 1 teaspoon of parsley leaves     
  • 1 teaspoon of mint leaves   

 

Toppings:

  • 2 teaspoon of toasted pine nuts  
  • 2 teaspoon of fresh pomegranate seeds    

 

Method:

  • Wash and remove the leaves of your cauliflower, but keep it whole.
  • Blanche whole in boiling water for 5mins. Let cool. Bake at 350F for ±30mins coated with olive oil & curry powder.
  • Peel your baby carrots, coat with olive oil, pinch of salt, paprika. Bake at 350F for ±15-20mins     .
  • Rinse your lentils. In a pot of cold water, add and cook the lentils by bringing to boil (without salt) for 15mins.
  • Sift and run under cold water to stop the cooking process.
  • In a mixing bowl add your soy yogurt, with olive oil, tamari, orange zest, thinly chopped chives, a pinch of chili flakes and mix well together.
  • Toast your pine nuts in the oven. Prepare your pomegranate seeds.
  • Then serve using a large plate. Add three (3) tablespoons of soy yogurt mix.
  • Add a serving of lentils, then top it off generously with a slice of cauliflower.
  • Sprinkle fresh mint leaves, pomegranate seeds and pine nuts. Serve warm.

Superberry Smoothie

 

What you’ll need:

  • 4 oz of banana                   
  • 3.5 oz  strawberries or mixed berries
  • 2.5 teaspoon acai powder
  • 1/2 cup almond milk              
  • 4 teaspoon macha powder            
  • 1.5 teaspoon Spirulina 

 

Toppings:

  • 1 teaspoon hemp seeds
  • 2 teaspoon coconut flakes

 

Method:

  • Start by washing, peeling & cutting the fruit into bite sized pieces (to allow for easy mixing).
  • Place the fruits in an airtight container and freeze (unless your fruits are already frozen in their packaging).
  • Mix the ingredients in the blender, until you obtain a creamy smooth consistency.
  • Transfer to a glass. Add toppings and enjoy!

Mexican Familia

As we perfect our cocktail making skills at home, it is a pleasure to bring the Cretan sunshine by mixology superstars, The Clumsies (awarded 6th in the World’s 50 Best Bars) who curate the famed cocktail list at Daios Cove. A guest favorite for its invigorating kick of tequila and soothing aloe vera finish to quench your thirst. 

 

What you’ll need:

  • 60 ml tequila blanco 100% agave
  • 35 ml mexican familia cordial

 

Method:

  • Add all ingredients into a shaker.
  • Fill with ice and shake for 10 seconds.
  • Serve in a frosted coupette glass straight up. 
  • Garnish with salt or any aromatic salt with herbs and lime zest.

 

Mexican Familia Cordial Recipe

 

What you’ll need:

  • 350 ml aloe vera juice
  • 2.11 cups of sugar
  • Zest of 2 limes
  • Zest of 1 lemon
  • Zest of 1 orange
  • 6 tablespoons dried figs

 

Method:

  • In a plastic container add the 2.11 cups of sugar, zest of 2 limes, zest of 1 lemon, zest of 1 orange, 6 tablespoons of dried figs.
  • Use the muddler mix to press all ingredients until the citrus releases the oils into the sugar.
  • Rest for one day in the fridge.
  • Add the aloe vera juice, combine all the ingredients until the sugar has dissolved.
  • Strain through a fine strainer or a cheese cloth.

Matcha Cookies:

 

What you’ll need:

  • 240 gr ripe bananas
  • 210 gr gluten free oats
  • 60 gr almond butter       
  • 45 gr dark chocolate chips
  • 18 gr matcha powder
  • 1 gr rock salt    
  • 1 kg coconut sugar 
  • 4 gr baking powder 

 

Method:

  • Add your ripe banana, oats, almond butter, matcha powder, coconut sugar, baking powder, salt to your mixer.
  • Mix gently to get a dough like consistency.
  • Then mix in your dark chocolate chips (without blending).
  • Place parchment paper on a baking tray.
  • With an ice cream scoop, place 35g of cookie dough for each cookie without laying them out too close together. Shape into cookies. Bake at 170C for 10mins.
  • Let cool prior to serving.

Finca Cortesin

Casares, Spain

 

There’s something irresistible about Spain’s Costa del Sol. Situated in one of the most sought-out enclaves in the quaint town of Casares in Andalucía, Finca Cortesin feels like another world unto its own. Finca Cortesin is a feeling, a way of living in the moment. This 532-acre estate is a true adult playground boasting 67 suites plus full-service private villas for larger groups. Amenities are bountiful from full resort amenities to three al fresco pools, plus incredible dining options at El Jardin de Lutz, Kabuki Raw and Don Giovanni. Tee-off on a world-class 18-hole golf course par 72 designed by Cabell B. Robinson or retreat to the sublime private beach club or the tranquil 24,000 sq ft. Spa or its new ARANĪ yoga center. Be whisked away and enjoy a moment of serenity. 

Porra de Antequera 

Created by Lutz Bösing, the Executive Head Chef at Finca Cortesin, this type of gazpacho originates in the villages of Spain’s Antequera region. Its name derives from the tools that make the dish, such as the the pestle (porra) and mortar. The ingredients can also be made by hand, grounded or crushed. It is also called porra fría or crúa to differentiate it from the hot soup that contains the same ingredients- accompanied by black pudding or bacon made typically in the winter.

 

What you’ll need:

For eight (8) people

  • 2.5 lbs ripe tomato
  • 6 oz peeled cucumber
  • 1 or 2 garlic cloves
  • 1 cup of virgin olive oil
  • 2/3 lb of old bread without the crust
  • A pinch of salt

 

Crudités:

  • 8 sticks of Zucchini, Carrots, Pumpkin, Red and Green Peppers, Celery, Asparagus and Avocado
  • 8 slices of Finely Chopped Cucumber
  • 8 Garlic Flowers
  • 8 Slices of Celery and Endive
  • Salted Dry Ham and Chopped Kikos

 

Method:

  • Chop all ingredients of the porra into small cubes and marinate in the fridge for 24 hours.
  • Mix in a blender and emulsify.
  • Marinate the crudités with salt and lime about 10 minutes before serving.
  • Make eight bouquets with vegetables and wrap them up with the cucumber slices,
  • These days you can do it all in one go in a blender, quicker and easier, but, of course, adding the olive oil only when the ingredients are mixed.
  • Serve garnished with chopped hard-boiled eggs and Serrano ham, although it can come accompanied by other traditional ingredients, such as fried potatoes, tuna or flakes of cod.

The Farm at Cape Kidnappers

Hawke’s Bay, New Zealand

 

The Farm at Cape Kidnappers is an architectural lovers paradise with a stunning view of New Zealand’s Hawkes Bay atop rolling hills and rugged cliffs. One of the three beloved Robertson Lodges, the property is a working farm set on 6,000 rolling acres on the North Island’s dramatic east coast. The Pacific Ocean serve as the divine backdrop for this high in-the-sky property. The 22 cottage-style suites are wrapped in warmth and rustic luxury. Enjoy its pastoral atmosphere paired with world-renowned cuisine, a championship golf course, and an array of local activities.

Roast Beetroot, Goats Cheese & Fig Salad

The Farm at Cape Kidnappers harvests much of its own produce from its onsite vegetable garden. Created by Head Chef James Honore, he shares that “this salad is great either hot or cold and works fantastically with lamb, beef or venison as a side, though it got enough going on to hold its own as a great lunch or light dinner.”

 

What you’ll need:

  • 4-5 medium beetroots
  • 2 small beetroot, shaved thinly
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon freshly squeezed lemon juice
  • Flaky sea salt to taste
  • 1/8 cup hemp seed oil or extra virgin olive oil
  • 1/4 cup fresh basil leaves
  • 1/4 cup nasturtium leaves
  • 2 sprigs of thyme
  • 1 sprig of fennel
  • 1 fennel seed head (If in season)
  • 4 fresh figs (It can be substituted for orange, grapefruit, pomegranate if figs are not available.)
  • 5.3 ounces of goat cheese (It can be substituted for ewes cheese or feta.)

 

Method:

  • Wash the beetroot thoroughly & cut into evenly sized pieces. You can cut some flat & some in wedges so different levels of caramelization are achieved without burning.
  • In a roasting pan or large frying pan coat the beetroot lightly with oil & season with sea salt & freshly ground black pepper.
  • Place in a 180-degree oven until tender.
  • Remove from oven & dress with the pomegranate molasses, lemon juice & hemp seed oil.
  • Layer the salad with the herbs, shaved beetroot and goats cheese and serve.

North Malé Atoll, Maldives

 

Fresh from a renovation, Gili Lankanfushi epitomizes romance with its “No News, No Shoes”. This island sanctuary is set on its own private island boasting 45 overwater bungalows with picturesque views set in the heart of the Maldives in the North Malé Atoll. The property wows guests at every turn with its eco-friendly design that blends seamlessly into its pristine surroundings. Spend the day reef diving or have your toes in the sand enjoying a refreshing cocktail at the Overwater Bar or venturing to the to the Meera Spa to retreat for one of the sumptuous Gili Well-Being Journeys.

 

Green Garden Gazpacho

Inspired by their guests, Gili Lankanfushi’s Executive Chef Harinath (Hari) Govindaraj created the Gili Vegan Experience. Try Chef Hari’s recipes for four plant-based and vegan meals at home.  

 

What you’ll need:

  • 1 Avocado
  • 3 Cucumbers
  • 75 gm of Garden leaves
  • 25 gm of Garden herbs
  • To taste Lime Juice
  • To taste Sea salt
  • 10 ml of Extra virgin olive oil
  • 1 cup of Ice cubes

 

Method:

  • Cut the avocado and cumber (with skin) into cubes.
  • Mix avocado and cumber with garden greens and herbs. Marinate with extra virgin olive oil and salt. Keep out for an hour.
  • Blend all together with a cup of ice cubes.
  • Finish with a dash of lime juice for a citrus flavor.
  • Served chilled.

 

Try Chef Hari’s additional plant-based and vegan recipes:

Heckfield Place

Hampshire, England

 

Housed in a thoughtfully restored 18th century Georgian home, Heckfield Place offers an idyllic countryside retreat with contemporary style tucked away on a 438-acre estate just outside London. In addition to the gorgeous rooms, Heckfield Place serves destination-worthy bio-dynamic cuisine made with ingredients grown on its Home Farm. Add the Little Bothy Spa, the bucolic landscapes, and The Assembly’s cultural programming, and you have a getaway that invigorates mind, body and soul.

Immunity Boosting Cocktails

The Drinks’ Team at Heckfield Place has been busy conjuring up great cordials for these unprecedented times using ingredients that help boost your immunity to help protect from the coronavirus. There are lots more ingredients that you can consider from green tea to elderberry.  

 

What you’ll need | Cordial:

  • Lemon, ginger, turmeric cordial 
  • Sparkling water 
  • Build in Hi-Ball and fill with ice 
  • Garnish with three (3) sticks of fresh ginger 

 

What you’ll need | Mocktail:

  • 35 ml golden shrub (Ginger, turmeric, lemon juice, honey, apple cider vinegar, and black pepper) 
  • Top off with chilled still water 
  • Pour into a Nick & Nora glass 
  • Garnish with a fresh sage leaf 

Malibu Beach Inn

Malibu, California

 

Malibu Beach Inn is an oasis situated on an exclusive strip of Malibu’s Carbon Beach nicknamed “Billionaire’s Beach.” Boasting 47-rooms with terraces leading to infinite Pacific Ocean views and a show-stopping art collection throughout the hotel. Don’t miss dinner and signature cocktails at their award-winning Carbon Beach Club Restaurant overlooking breathtaking ocean views and listening to the serene soundtrack of the ocean waves crashing along Malibu’s Carbon Beach. 

Playa Access

 

What you’ll need:

  • 2 oz Casamigos Blanco Tequila
  • ¾ oz simple syrup
  • ¾ oz fresh squeezed cucumbers

 

Method:

  • Place all ingredients in cocktail shaker
  • Add Ice and Shake (x5)
  • Strain into a chilled coupe glass
  • Garnish with a skewered cucumber wheel
  • Kiss-of-salt on the rim of the glass

 

Musha Cay

Exumas, Bahamas

 

Musha Cay is the very definition of a private island fantasy for a takeover for up to 24 guests with all-inclusive rates for food & beverage. Located in the Exumas in the Bahamas, five spectacular guest houses boast a private beach with incredible views of the Caribbean Sea. Fireworks, custom treasure hunts, scuba diving, deep sea fishing and your wildest dreams can be arranged.

Root Ginger & Lemon Tea

 

What you’ll need:

  • 3 tablespoons fresh ginger root, raw (About 3 inches of a ginger root)
  • 3 cups of water
  • 3 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • Optional: A pinch of cayenne pepper to taste
 
Method:
  • First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help get the most flavor out of your ginger.
  • Boil the ginger in water for at least 10 minutes. let the ginger steep in the water for an additional 10 minutes.
  • Add the lemon juice and honey (as well as cayenne pepper, if you prefer). 
  • Stir the tea to combine, strain it and enjoy your ginger tea.

Silversands

Grenada

 

A visit to Grenada’s shores is marked by pristine natural beauty where sparkling, azure waters meet stretches of pure white sand teaming with exotic forests and fragrant, tropical blooms. Unwind luxuriously in Grenada’s spice island. Enjoy picturesque ocean views from your well-appointed suite or gorgeous villa. Savor sumptuous international cuisine and signature spa treatments. Surrender to the island’s natural beauty set on Grand Anse beach with two miles of soft white sand, a 100 meter infinity pool, clear waters and calm breezes.

Photograph by: Marylou Crowley, Executive Editor, Intermezzo Magazine

 

Nelcia’s Chocolate Brownies
Silversands’ Pastry Sous Chef Nelcia Joseph-Mapson gives us a few options for her astounding brownies. You can make her brownies simply chocolate, or use the spicy variations in true Grenadian style. 

 

What you’ll need:

Serves (8) eight

  • 1 cup salted butter, at room temperature 3 ounces melted dark chocolate
  • 3/4 cup firmly packed brown sugar
  • 2 medium eggs, at room temperature
  • 3 tablespoons plus 1 teaspoon potato starch
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 cups toasted pecans, chopped
  • Powdered sugar, for dusting

 

Method:

  • Preheat oven 350°F.
  • Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  • Add potato starch and cocoa powder until well combined.
  • Mix in vanilla extract. Fold in melted chocolate and chopped pecans.
  • Pour mixture into a buttered 9-inch x 9-inch baking pan and bake for 30 minutes.
  • Let cool completely. Dust with powdered sugar before slicing.

 

Spice Island Brownie: 

Building from the chocolate brownie recipe, add 6 teaspoons ground nutmeg.

 

Grenadian Chocolate Brownie: 
Building from the chocolate brownie recipe, add 11⁄2 teaspoons cinnamon, 1 teaspoon ground ginger, 11⁄2 teaspoons allspice and 1 scant teaspoon ground cloves.

Six Senses Yao Noi, Thailand

 

Six Senses Hotels Resorts and Spas

Worldwide  

 

Six Senses leads travelers to places where they can reconnect themselves in soulful destinations that breathe harmony, nature and community. Expanding its presence across 17 countries and counting, Six Senses elevates the human spirit. A leader in sustainability and integrated wellness, immerse in the Six Senses experience from the food you eat with Eat with Six Senses to the way you sleep with Sleep with Six Senses and the earth beneath your feet.

Home Remedy: Rocket Fuel to the Rescue!

 

What you’ll need:

  • 500-750 ml (2-3 cups) apple cider vinegar, preferably organic
  • 250 g (half of one) white or yellow onion, cut into wedges
  • 250 g (1 small) orange, cut into wedges
  • 120 g (1 small) lemon, cut into wedges – or two limes
  • 30 g (7.5 cm long) fresh ginger root, sliced
  • 30 g (1 generous bunch) herbs – e.g., thyme, rosemary, tarragon
  • 15 g (5 cm long) fresh turmeric root, sliced (or 1 tbsp powder)
  • 15 g (2-3 cloves) garlic
  • 2 bay leaves
  • 1 Tbsp whole black peppercorns
  • Optional: 1-3 Tbsp raw honey (added after infusion, as desired)

 

Method:

  • BRUISE. Gently smash ginger, turmeric and garlic with base of your knife to release oils.
  • LAYER. Place ingredients in alternate layers in a clean, glass container with a lid.
  • FILL. Cover fully with vinegar and seal container.
  • INFUSE. Place jar in a cool location such as your kitchen counter and let infuse 4-6 weeks. (If you need to dip in sooner – no problem – the longer you wait, the stronger the medicine)
  • STRAIN. Pass liquid into a bowl or container. Gently press to release juices.
  • BALANCE. If desired, add honey to taste (1 Tbsp at a time) OR squeeze some orange juice to cut the sharpness. Rocket Fuel is meant to be bold and not overly sweet. It should have some bite!

Twin Farms Barnard, Vermont  

 

Twin Farms is a Relais & Chateaux destination tucked away in the pastoral setting of Barnard Vermont that embodies attentive yet intuitive service in a setting where nature is the star amenity. Named “Hotel of the Year” by Forbes Travel Guide, the resort’s cozy chic main house, cottages and suites are adorned with an eclectic, museum-quality art collection that inspires the imagination. Guests can explore this adults-only playground with hikes, snowshoeing, garden-side picnics, antiquing and relaxing spa therapies. Dining is a visual feast for the eyes and the palate with a delicate balance of local flavors, textures and masterful plate design. The culinary journey is true to its fertile farm roots starting with sumptuous Vermont breakfasts and culminating in farm-to-table dinners that celebrate a day of leisure well spent.  

Soufflé Pancakes  

 

What you’ll need:

  • 2 cups all purpose flour
  • 3 teaspoon of baking powder
  • 2 tablespoons of granulated sugar
  • 1/2 tablespoon of salt
  • 4 eggs, separated
  • 1 ½ tablespoons of vanilla extract
  • 2 cups whole milk

 

Method:

  • Whisk together flour, baking powder, salt and sugar.  Blend well, do not sift.
  • Combine the yolks, vanilla, and milk in mixing bowl.
  • In separate bowl, whip egg whites to firm peaks.  While whites are whipping, stir yolk mixture into flour mixture.  Fold the egg whites into batter gently, until just combined.  Do not over mix!
  • Fruit and nuts can be folded into batter just before cooking.
  • Spoon batter onto griddle and brown on both sides.
  • Finish in 425° oven until center is cooked for approximately eight (8) minutes.

Waldorf Astoria Los Cabos Pedregal

Cabos San Lucas, Mexico

 

There are plenty of reasons to love Waldorf Astoria Los Cabos Pedregal in Los Cabos, Mexico: the arrival through a private tunnel carved out of a mountainside, those Pacific ocean views, their sublime spa, and memorable meals. Dine cliffside at El Farallon, the area’s most romantic restaurant, while the dazzling Don Manuel’s offers modern Mexican cuisine.

Guacamole:

 

What you’ll need:

  • 6 avocados
  • 1 tomato
  • ½ white onion
  • 1 bunch of cilantro
  • 1 tablespoon of olive oil
  • The juice from 3 limes
  • A pinch of salt

 

Method:

  • Smash avocados with a whisk in a big bowl.
  • Add olive oil and lime juice.
  • Stir all together until you get a chunky preparation.
  • Add the diced tomato and diced onion, season with salt.
  • Finish it with fresh cilantro to garnish.

 

Contact us at Hidden Doorways at mail@hiddendoorwaystravel.com to learn more about our properties.

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