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From Italian Indulgence To Korean Trends: Chef Sneha Singhi's Global Recipes For A Perfect Summer Table
This summer, chef and culinary creator Sneha Singhi is here to bring a taste of the world right into your kitchen with her easy and delicious recipes. Whether you're craving the rich comfort of Potato Gnocchi in Cheese Sauce or the trendy Korean Egg Drop Sandwich, her dishes are perfect for those sunny brunches or light dinners. Using the Stahl Artisan Hybrid cookware range, she makes international cooking not just simple, but also a lot of fun.
Sneha Singhi's Special Global Summer Recipes Image-Canva
As the warm weather rolls in, it’s the perfect time for fresh and satisfying meals that are both comforting and quick to whip up.Sneha Singhi Upadhaya, a Le Cordon Bleu-trained chef and founder of Kolkata's popular Paris Café, brings global inspiration to your kitchen. Partnering with Stahl’s Artisan Hybrid cookware range, known for its innovative HexaRidge technology and triply stainless steel construction, she presents internationally inspired recipes like creamy Potato Gnocchi in Cheese Sauce and the viral Korean Egg Drop Sandwich. These dishes are ideal for sunny brunches, lazy lunches, or light dinners, offering a taste of international comfort with the convenience of home cooking.
Potato Gnocchi In Cheese Sauce
Ingredients:For The Gnocchi:
- 500g potatoes
- 1/2 cup grated cheese (cheddar/mozzarella mix or processed cheese)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp chilli flakes (optional)
- 1/4 tsp garlic powder or 1 small clove garlic grated (optional)
- 1/2 - 3/4 cup all-purpose flour (as needed to form dough)
- 2 tbsp butter
- 1/4 cup cream
- 1.5 cups milk (warm)
- 1 cup grated cheese (cheddar or a mix of cheddar and mozzarella)
- Salt to taste
- 1/2 tsp black pepper
- 1/2 tsp mixed herbs or oregano
1. Boiling Potatoes
- Wash the potatoes thoroughly.
- Boil them whole with skin in salted water until fork tender (about 20–25 mins).
- Drain, let cool slightly, peel, and mash well (no lumps).
To The Mashed Potatoes, Add:
- Grated cheese
- Salt, pepper, chilli flakes, garlic (optional)
- Mix well and gradually add flour and knead lightly into a soft, slightly sticky dough. Don’t overwork it.
- Divide into portions, roll into thin logs, and cut into 1-inch pieces.
- Optionally press each piece with a fork for texture.
- Bring a large pot of salted water to boil.
- Drop gnocchi pieces in batches.
- Once they float to the top (about 1–2 mins), they’re done.
- Remove with a slotted spoon and set aside with a little oil to prevent sticking.
- In a pan, melt butter on medium heat.
- Add flour, whisk and cook for 1–2 mins (make a roux).
- Gradually pour in warm milk, whisking constantly to avoid lumps.
- Once it thickens (coats back of a spoon), turn heat to low.
- Add cheese, stir until melted and smooth.
- Add salt, pepper, mustard powder, and herbs.
- Add the boiled gnocchi into the hot cheese sauce.
- Toss gently to coat evenly.
- Serve hot with extra herbs, chilli flakes, or a sprinkle of parmesan.
Korean Egg Drop Sandwich
Ingredients:For The Sandwich:
- 4 slices of thick milk bread / brioche (or any soft bread)
- 1 tbsp unsalted butter (for toasting)
- 3 large eggs
- 1 tbsp milk (optional – makes eggs softer)
- Salt, to taste
- Black pepper, to taste
- 1 tsp butter (for scrambling eggs)
- 2 slices of cheese (American or cheddar)
- Chopped parsley or chives (for garnish)
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- Optional: ½ tsp honey or sugar (for a slightly sweet twist, Korean-style)
1. Toast The Bread
- Spread a thin layer of butter on both sides of each bread slice.
- Heat a nonstick pan on medium heat and toast the slices until golden brown and crisp on both sides. Set aside.
- Crack the eggs into a bowl, add milk (if using), a pinch of salt and pepper.
- Whisk well until the yolks and whites are fully combined and frothy.
- In a pan, melt 1 tsp butter over low heat.
- Pour in the whisked eggs. Let it sit for a few seconds until the edges begin to set.
- Using a spatula, gently push the eggs from the edges to the center, creating soft folds.
- Keep the heat low and stir gently until the eggs are just cooked and still a little runny – they should be soft and creamy. Remove from heat.
- In a small bowl, mix mayonnaise and ketchup.
- Add honey/sugar if you’d like it slightly sweet, as in the classic Korean version.
- Take two slices of toasted bread.
- Spread the mayo-ketchup sauce generously on the inner sides.
- Place one slice of cheese on one bread slice.
- Add a generous portion of the soft scrambled eggs.
- Garnish with chopped parsley or chives for a fresh touch.
- Close with the second bread slice or serve open-faced, café-style.
- You can serve this with a side of hash browns, fries, or a fresh fruit cup.
- For extra richness, add a drizzle of condensed milk on top – a popular Korean café twist
TN Lifestyle Desk author
Professionals & enthusiasts who write about lifestyle and health in all their vibrancy.View More
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