Ahead of the Euro semi-finals, city chefs share inspired European recipes

England Scones with Greek yogurt and jamBakerchef Juhi Pahwa of The Better Binge thebetterbinge who shares a gluten and dairyfree version of the recipe remembers watching matches with her dad ldquoHe never misses a game He always supported Spain or England Now that Irsquom married I miss watching the games with him but make sure I get updates from himrdquo she saysIngredientsgtgt1 cup rolled oats gtgt1 cup glutenfree flour gtgt12 cup coconut sugar gtgt112 tsp baking powder gtgtA pinch of salt gtgt13 cup almond milk gtgt1 tbsp lemon juice gtgt12 cup olive oil gtgt1 egg gtgt1 tsp vanilla extract gtgt3 tbsp rosemaryMethodMix the oats flour salt and baking powder and set aside In a separate bowl whisk the almond milk lemon juice oil egg and vanilla Mix the oats in this and form a rollable batter Fold in the rosemary Roll thick and use a round cookiecutter to cut scones Bake the scones at 180degC in a preheated oven for 20 to 25 minutes or until the edges are golden brown Let them cool completely and serve Serve with Greek yogurt sweetened with maple and strawberry chia jamItaly Pineapple lime sorbetChef Prateek Bakhtiani of Ether Atelier Chocolat is honest about his excitement for the game ldquoIrsquom someone who is way more excited to cook for the watch party than to watch the game So Irsquom not supporting any particular team but thrilled to be there in my sarcastic hoodie that says lsquosportsrsquo instead of lsquoItalyrsquo or lsquoMumbai Indiansrsquo rdquoMaking gelato is a scientific process he says ldquoThree points define the consistency how cold it is the granule size of ice particles and amount of air If your gelato is too solid it has too much water and if it is too icy and soft it needs more waterrdquo Bakhtiani recommends understanding what size of ice granules your machine makes before deciding on making a granita cremolata sorbet or gelato ldquoIf yoursquod like to make a tiramisu gelato but the machine makes larger granules make an espresso granita and pour sweetened mascarpone cream on itrdquo he suggestsIngredientsgtgt100 gm lime gtgt350 gm pineapplegtgt50 gm basil gtgt379 ml 70 per cent syrupgtgt4 gm stabiliser FC Stab FC is a stabiliser specialised for fruits and cold This means that the stabiliser works well in the lowcalcium acidic fruit environment and does not need to be heated to activate like in most milkbased gelatos gtgt218 ml waterMethodBlend everything as well as possible until homogenised and then add to the gelato machine Once ready let it rest for a couple of hours to maturebefore servingDenmark Chicken meatball soupEuro matches are something to look forward to especially this year considering how much wersquove missed watching such events England and Denmark have a good chance of becoming champions All I want is a nailbiter I enjoy watching matches with a chilled glass of craft beer or digging into my favourite meatball souprdquo says Abhishek Pednekar executive chef Woodside InnIngredientsFor meatballs gtgt 150 gm chicken mince gtgt 50 ml cream gtgt 20 gm butter gtgt 10 gm red bell pepper gtgt 10 gm parmesan cheese gtgt 1 egg white gtgt 1 gm thyme gtgt 1 gm parsley gtgtSalt and pepperFor chicken stock gtgt 500 gm chicken trimmings or bones gtgt 50 gm carrots gtgt 30 gm celery gtgt 30 gm onion gtgt 20 ml oilMethodFor meatballs mix all the ingredients and make evensized round balls around seven to eight pieces and refrigerate for two hours For the stock combine all the ingredients and roast them in the oven until golden brown or sauteacute in a stockpot till golden brown In the same stockpot add 2 litres of cold water and bring to a boil Simmer the stock for about an hour to get the flavour Remember to remove the scum which appears on top while simmering Strain the stock and keep it aside For the soup heat butter in a pan and gently sear the chicken meatballs on slow to medium flame Donrsquot fully cook it In a separate pan heat the chicken stock bring it to a boil and then add the meatballs to it and simmer it for three to four minutes Serve the soup in a soup bowl and garnish with fresh herbsSpain Chicken chilindron with saffron and chickpeasChef Arun Drsquosouza of Perch says ldquoIrsquove always been a supporter of Germany but since their exit Irsquom rooting for the underdog and hoping Denmark take a surprise victoryrdquo Despite supporting Denmark the chef was happy to share a Spanish favouriteIngredientsgtgt500 gm chicken thighs gtgt50 gm chorizo chopped gtgt100 gm garlic sliced gtgt250 gm onion chopped gtgtPinch of chilli flakes gtgt1 red bell pepper julienned gtgt150 gm ripe tomatoes cubed100 gm tomato paste gtgt2 tsp smoked paprika gtgt50 gm Kalamata olivesgtgt100 ml white winesherrygtgt80 gm boiled chickpeasgtgtOne pinch saffron in warm water gtgt2 canned anchovies smashed gtgt1 bay leafgtgt4 tbsp olive oilMethodNote If using fresh tomatoes cube the tomatoes and roast them in the oven till all the water has evaporated from them Pureacutee this mixture to create a larger depth of flavour Heat a saucepan over medium heat Add the olive oil and gently sear the chicken thighs until browned Remove and set aside Add the onion garlic and chorizo and stir regularly until all the fat from the chorizo is rendered Tip in the red capsicum and continue cooking until softened Add the tomato bay leaf paprika chilli flakes and gently cook until the oil starts to separate again Pour the white winesherry and stir well Add the olives chickpeas browned chicken anchovies and a splash of water Cook until the chicken is done and season with salt and pepper Finish with the saffron water The gravy should not be very thin Serve with rice potatoes or saladMidnight delisgtgt For those pizza cravings hit up HundoOpen till 4 am 3 am on SundaysLog on to hundopizzacom gtgt From doughnuts and sandwiches to risottos and steaks Out of The Blue has got you coveredOpen till 4 amLog on to Zomatogtgt Stock up on burgers from Boss BurgersOpen till 1 amLog on to bossburgerdotpeingtgt Nothing like biryani for a quick pickmeupOpen till 4 amLog on to Jaspal Di Bhatti on Zomato