An Evening of Palm Oil, Blind Tastings and Ice Cream Eating Competitions!

The Malaysian Palm Oil Council organised a Food Bloggers’ Meet on 2nd January, 2018, at Kbobs, Ahmedabad, Gujarat, India. The purpose behind this gathering wasn’t simply creating awareness about palm oil (obtained from flesh of the oil palm fruit), the world’s most widely consumed vegetable oil (fun fact: it’s in everything from soaps to cosmetics to your favourite chocolate spread!), but also served as a place for food enthusiasts to revel, through a food hunt!

The guest of honour for the evening was Mrs. Manjusha Chaturvedi, while Dr. Bhavna Shah, Country Representative, India/Sri Lanka, Malaysian Palm Oil Council, introduced us to the world of palm oil. Mrs. Priyanka Patel presided over the function.

After a brief presentation and discussion on palm oil history, benefits and popularity, we played a food hunt!

Mrs. Patel gave us clue cards to guess each restaurant, where different, exciting activities were held.

A written quiz on palm oil, a blind tasting (to guess all the ingredients), a salad making competition and last but certainly not the least, an ice cream eating competition, happened at Barbeque Nation, Happy Singh and Sugar n Spice.

The event wasn’t your run-of-the-mill professional meet. It was more a common ground for food photographers, bloggers and aficionados to bond over a mutual love for food, while learning about a rather popular and widely used oil.

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Quatre-Quarts

 

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Quatre-quarts (or Pound Cake or Victoria Sponge Cake), French for four quarters, takes its name from how 4 main ingredients – flour, sugar, butter and eggs are all in the same quantity.

This delicious recipe comes from a French cookbook, a gift from my high school French colleagues.

I did an English Language Assistant programme in Bordeaux, France, where this was my cherished farewell present. (Apparently, my love for food is quite easy to notice).

Anyway.

This recipe serves 7-8 people.

You will need:

  • 4 eggs (or 1 cup plain yogurt)
  • 200 grams unsalted butter
  • 200 grams refined flour (maida) 
  • 200 grams sugar
  • A pinch of salt
  • 1 vanilla pod (or 1 tsp. vanilla extract – optional)

You could avoid vanilla extract completely, or even mix it up and add orange extract or any other flavour which pleases you!

Get set bake:

  • Crack the eggs in a bowl.
  • Whisk them. Add butter and sugar till the mixture is silky smooth.
  • Sift in flour and mix well.
  • Butter a cake pan (22 cms works well).
  • Scrape the batter into the pan and preheat oven to 200° C.
  • Off it goes into the oven! Bake for 15 minutes, reduce temperature to 180° C and bake again for 25 minutes.
  • Once the cake looks golden brown, take it out and allow it to cool. (Warm cake tastes good too, by the way).
  • Serve as it is or with strawberry jam. (Or any jam you like!)

Tip: Like I’ve mentioned above, if eggs aren’t your thing, consider replacing them with plain yogurt for this recipe.

For how to go about accurately measuring egg substitutes, I usually refer to this chart.

Happy baking!