Saturday 26 November 2011

Recipes from Executive Chef Sven Cepon of Sheraton Maldives Full Moon Resort & Spa

Taking a trip to the Maldives may be out of your budget but you can rustle up some of these fabulous recipes from Executive Chef Sven Cepon of Sheraton Maldives Full Moon Resort & Spa in the comfort of your own home. Don't forget the cocktails and some lovely pampering goodies for the bathroom to fully appreciate the experience !


Banana Tart Tartin


160g Caster Sugar

160g Butter, in small pieces

60ml Dark Rum

600g Puff Pastry

4 large, slightly unripe Bananas

- Saturate the sugar with 60ml of cold water and melt gently.

- Add the butter and melt over a medium heat, shaking the pan to blend the butter with the sugar. Boil to a medium dark brown caramel, but do not let it burn. Take off the heat and stir in the rum.

- Pour the caramel into 8 cast iron pans or tins that are big enough to fit a banana. Spread the caramel with the back of a spoon to level it out. Cool.

- Roll the pastry out to 3mm thickness.

- Peel the banana and slice in half lengthwise. Lay the rounded side onto the pastry and cut around the banana leaving a 1cm border. Turn the bananas over and press the pastry to the sides of the banana and trim away any excess, then place flat side down on the caramel. Rest in the fridge.

- Bake at 200°C until the pastry is crisp and golden (approx. 10mins).

Orange Soufflé


110g Caster Sugar, plus 1 tablespoon extra

45g Butter

2 tablespoons Flour

250ml Milk

½ teaspoon Vanilla Essence

4 Egg Yolks

2 tablespoons Orange Liqueur (Cointreau or Grand Marnier)

5 Egg Whites

Sifted Icing Sugar, to dust

- Preheat oven to 220°C or 200°C fan. Grease 6 individual ovenproof soufflĂ© dishes. Sprinkle bases and sides with extra sugar. Shake out excess.

- Melt butter in a small saucepan on high heat. Add flour and cook for 1 minute, stirring constantly. Remove from heat and whisk in milk until smooth.

- Stir in sugar, vanilla and ¼ teaspoon salt. Cook on low heat for 10 minutes, stirring constantly, until mixture thickens. Cool. Whisk in yolks and liqueur.

- Using an electric beater, beat egg whites until firm peaks form. Fold egg whites gently through yolk mixture. Pour into prepared dishes and bake for 7 minutes. Dust with icing sugar and serve immediately.

Russian Chuk Chuk


4 Eggs

2 tablespoons Sugar

100g Icing Sugar

2 teaspoons Butter

1/3 teaspoon Salt

60ml Milk

500g Plain Flour

Vegetable Oil, for frying

For the syrup: 1 ½ cups Honey and 4 teaspoons Sugar

- Blend eggs, sugar and butter. Add salt, milk and flour and knead until the mixture forms a smooth dough. Leave the dough to rest for 40 minutes, and then roll out finely and cut strips 2cm in length.

- Place the honey and sugar in a saucepan over a moderate heat and stir until the sugar is dissolved. Continue to cook until the mixture thickens and turns an amber caramel colour.

- Heat the oil in a frying pan and fry the strips for about 5 minutes, until golden. Drain on kitchen paper.

- Dip the strips into the syrup and arrange on a serving plate. Serve immediately.


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  1. wow these look amazing - would love to try and make them!

  2. These look really tasty, probably not something I could do though, lol


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