Tag: 80

Eat Well All Week

Health is Wealth. In this generation, where we literally swim in our love for fast food, it is pretty difficult to keep our health in check. The bulges keep peeping out. The health scares keep revisiting. But somehow, we still take the back seat. I’ll exercise later. I’ll eat healthy food from tomorrow.

“Tomorrow and tomorrow and tomorrow”

-William Shakespeare, Macbeth (Act 5 Scene v )

Well, tomorrow never comes.

It is quite understandable that, at first, the thought of “change” seems like a lot of work but with time, it will only do YOU good. It’s your choice, basically.

Make one change per day. Eat one healthy meal.

For a better you. For a better tomorrow.

7 DAYS. 7 RECIPES.

Monday Delights:

Paprika Pork

Time- 30 minutes

Serves- 4

Ingredients-1 tbsp olive oil, 2 onions, finely sliced, 400g pork fillets, trimmed of any fat, cut into thick strips, 250g pack mushrooms( sliced), 1½ tbsp smoked paprika, 1 tbsp tomato purée, 200ml chicken stock, 100ml soured cream, egg noodles (tagliatelle or rice, to serve)

Directions- Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.Stir in the tomato purée, then pour on the stock and simmer for 5-8 minutes until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles.

Tuesday Bonanza:

Basque Style Salmon Stew

Time- 35 minutes

Serves- 4

Ingredients- 1tbsp olive oil, 3 mixed peppers (deseeded and sliced), 1 large onion (thinly sliced), 400g baby potatoes (unpeeled and halved), 2 tsp smoked paprika, 2 garlic cloves ( sliced), 2 tsp dried thyme, 400g can chopped tomatoes, 4 salmon fillets, 1 tbsp chopped parsley

Directions- Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins. Add a splash of water if the sauce becomes too thick.Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.

Wednesday Treat:

Super healthy Singapore Noodles

Time- 30 minutes

Serves- 4

Ingredients- 3 nests medium egg noodles, 2 tbsp sunflower oil, 100g tenderstem broccoli (stems sliced at an angle), 1 red peppe (deseeded, quartered then cut into strips), 85g baby corn (quartered lengthways), 2 garlic cloves (shredded), 1 red chilli (deseeded and chopped), thumb-sized piece fresh ginger (peeled and finely chopped), 2 skinless chicken breasts (sliced), 100g shelled raw king prawns, 1 heaped tbsp madras curry paste, 2 tsp soy sauce, 100g beansprouts, 15g pack coriander (chopped),4 spring onions (shredded), lime wedges

Directions- Pour boiling water over the noodles and leave to soften. Meanwhile, heat half the oil in a large non-stick wok and stir-fry all the vegetables, except the beansprouts and onions, with the garlic, chilli and ginger until softened. If the broccoli won’t soften, add a splash of water to the wok and cover to create some steam.Tip the veg on to a plate, add the rest of the oil to the wok then briefly stir-fry the chicken and prawns until just cooked. Set aside with the vegetables and add the curry paste to the pan. Stir-fry for a few secs then add 150ml water and the soy sauce. Allow to bubble then add the drained, softened noodles and beansprouts, and toss together to coat.Return the vegetables, chicken and prawns to the wok with the coriander and spring onions. Toss well over the heat and serve with lime wedges.

Thursday Delicacy:

Smoky Fishcakes with Oat Crumb

Time- 40 minutes

Serves- 2

Ingredients- 400g potatoes (peeled and cut into large chunks), 175g undyed smoked haddock, 2 spring onions (finely chopped), 4 tbsp tartar sauce, 85g whole oats, 1 egg (beaten), 2 tbsp sunflower oil

Directions- Boil potatoes in salted water for 15 mins until tender, drain, then return to the pan. Mash quickly over a gentle heat until the potatoes become quite dry, then transfer to a large bowl. Put the fish in a microwave-proof dish with a couple of spoonfuls of water, cover with cling film, then cook on Medium for 2-3 mins until the fish flakes easily. Gently peel away the skin, then flake into the potatoes in large chunks.Mix in the spring onions, 2 tbsp of tartare sauce and some seasoning, then shape into 4 cakes. Briefly whizz the oats in a food processor until slightly crumbly-looking, then tip onto a plate. Dip the fish cakes into the egg, then into the oats to coat. Chill for 20 mins to firm up.Heat the oil in a large, non-stick frying pan, then fry the cakes for 5 mins on each side until golden and hot. Serve with the leftover tartare and a green salad.

Friday @PartyFood:

Chicken Pie

Time- 1 hour 15 minutes

Serves- 4

Ingredients- 450ml chicken stock, 100ml white wine, 2 garlic cloves (finely chopped), 3 thyme sprigs, 1 tarragon sprig (plus 1 tbsp chopped tarragon leaves), 225g carrots (cut into batons), 4 skinless chicken breasts, 225g leeks (sliced), 2 tbsp cornflour (mixed with 2 tbsp water), 3 tbsp crème fraîche, 1 heaped tsp Dijon mustard, 1 heaped tbsp chopped flat-leaf or curly parsley, 70g filo pastry, 1 tbsp rapeseed oil

Directions- Pour the stock and wine into a large, wide frying pan. Add the garlic, thyme, tarragon sprig and carrots, bring to the boil then lower the heat and simmer for 3 mins. Lay the chicken in the stock, grind over some pepper, cover and simmer for 5 mins.

Scatter the leek slices over the chicken, cover again then gently simmer for 10 more mins, so the leeks can steam while the chicken cooks. Remove from the heat and let the chicken sit in the stock for about 15 mins, so it keeps moist while cooling slightly.Strain the stock into a jug – you should have 500ml (if not, make up with water). Tip the chicken and veg into a 1.5 litre pie dish and discard the herb sprigs. Pour the stock back into the sauté pan, then slowly pour in the cornflour mix. Return the pan to the heat and bring to the boil, stirring constantly, until thickened. Remove from the heat and stir in the crème fraîche, mustard, chopped tarragon and parsley. Season with pepper.

Heat oven to 200C/180C fan/gas 6.Tear or cut the chicken into chunky shreds. Pour the sauce over the chicken mixture, then stir everything together.Cut each sheet of filo into 4 squares or rectangles. Layer them on top of the filling, brushing each sheet with some of the oil as you go. Lightly scrunch up the filo so it doesn’t lie completely flat and tuck the edges into the sides of the dish, or lay them on the edges if the dish has a rim. Grind over a little pepper, place the dish on a baking sheet, then bake for 20-25 mins until the pastry is golden and the sauce is bubbling. Serve immediately.

Saturday Special:

Spicy Vegetable Egg Fried Rice

Time- 30 minutes

Serves- 4

Ingredients- 200g basmati rice, 1-2 red chillies (deseeded and grated or very finely chopped), 3 garlic cloves (crushed), 1 tbsp sunflower oil, 2 large carrots (diced), 200g Chinese cabbage (finely sliced), 2 eggs (lightly beaten), 3 spring onions (sliced), 200g frozen peas, 1 tbsp soy sauce

Directions- If making the rice from scratch, cook it following pack instructions, then drain. Mix the chillies and garlic (in a pestle and mortar, if you have one) with a pinch of salt, to make a paste.Heat oil in a wok or large frying pan on a medium – high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and chilli paste and cook for 1 min more. Tip in the cooked basmati or leftover rice and stir-fry for 1 min until piping hot.Push the rice mixture to one side of the pan. Add the eggs to the cleared space and scramble until set. Mix in the onions, peas and soy and stir-fry everything together until the peas are hot.

Sunday Feast:

Baked Chicken Masala with Almond Pilaf

Time- 45 minutes

Serves- 4

Ingredients- 250g brown basmati rice, 2 heaped tsp turmeric, 5 tsp medium curry powder, 2 tbsp flaked almonds, 6 tbsp low-fat natural yogurt, 2 large skinless chicken breasts (cut into chunks), 8 medium tomatoes (halved), 2 large red onions (thinly sliced), ½ small bunch coriander (leaves picked)

Directions- Heat oven to 220C. Put the rice in a saucepan with 600ml water, 1 heaped tsp turmeric, 1 tsp curry powder and some salt. Bring to the boil, stir, cover, turn heat to low and cook for 30 mins, or until tender. Try not to take the lid off during cooking. Remove from heat and leave covered for 5 mins. Add the almonds, and fluff with a fork.Meanwhile, mix 2 tsp curry powder, the remaining turmeric, 2 tbsp yogurt and seasoning. Add chicken and toss to coat.Toss the tomatoes and onions in a roasting tray with the rest of the curry powder, then nestle in the chicken pieces. Bake for 15-20 mins until the chicken is cooked through and the veg are soft. Scatter over the coriander and serve with the rice and remaining yogurt.

Image and Recipe Courtesy: bbcgoodfood.com

June 15, 2014
Biriyani Galore

Be it the heavy rich biriyani in Arsalan or the seemingly light biriyani in Aminia or the just-perfect biriyani in Rahmania – EVERYONE loves a bit of biriyani.

When I joined college, I was literally in heaven. Park Circus is an area oozing out with old and new food places – an abode for food lovers (the fact that the food capital of the city, Park Street is a brief 7-minute-walk away simply adds a few feathers to its shiny blue cap).

Arsalan has been a favourite food joint to visit during the many lunch breaks for the past two years. There’s literally 2 Arsalans, 1 Shiraaz, 1 Kohinoor, 1 Zeeshan and other cheap beef biriyani places – all brooding near my college.

How you expect anyone to be in shape, I wonder.

Biryani, Biriyani, Biriani, Beryani, Beriani or Buriyani – however it is you may pronounce, you are bound to love it – it’s aroma, it’s flavor, it’s exquisite blend of the right amount of spices and the special place it takes you when you have your first spoonful…

Ah!

I’m getting hungry by merely thinking about it. So not fair.

Anyway, here are two recipes if you fancied cooking your Biriyani instead of a take-away.

Mutton Biriyani

Time: 3 hour 30 minutes

Serves: 6

Ingredients:

For the rice – 1 star anise, 500 gm basmati rice (washed & drained), 2 bay leaves, 2 black cardamom, 2 tsp black cumin seeds, 6 black peppercorn, 6 green cardamom, 2 cinnamon sticks, 6 cloves, 1 tsp fennel, 1/4th jaiphal, 1 javitri, 3 tsp salt
For mutton marination – 1 kg mutton (cut in 2 inches pieces, preferably front leg part and avoid shoulder cut), 1 Tbsp garam masala, 1 Tbsp garlic paste, 1 Tbsp ginger paste, 3 Tbsp raw papaya paste, 4 Tbsp hung curd, Juice of 1 lemon, 1 Tbsp red chilli powder, 1 tsp salt
Other ingredients – 4 onions (thinly sliced), 2 tomatoes (chopped), 1/4 th cup milk (warm), Ghee, Saffron strands, Oil, Rose water, Kewra essence, 4 green chillies

Direction:

Marinating the mutton – To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, salt, lemon juice, garam masala. Allow the mutton to marinate for 3 hours.

Making fried onions or Barista –Slice 2 onions very thinly. Separate the slices. In a pan or kadai add oil and fry the onion slices till nicely brown. Take care not to burn them. Fry in small batches. Do not put all the slices at a time, that will lead to lumpy messy onions. Make sure all the onion slices frying are dipped in oil, if needed add more oil. Keep stirring continuously but gently for an even brown color. Take the fried onions out with a slotted spoon or ladle. Keep them on a paper-towel lined plate. This crispy brown fried onion slices are called Barista.

Cooking the mutton – Heat ghee in a thick-bottomed pan. Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown. Add ginger paste and garlic paste and mix well. Add marinated mutton and cook on high heat for seven to eight minutes. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. Add tomatoes, salt, garam masala powder and fresh coriander leaves. Cook for 15 minutes on medium heat, stirring occasionally. The ghee would be separated from the spices and there should not be any watery gravy to the meat.

Preparing the rice – Use only good quality long grain Basmati rice. Soak the rice for 20 minutes in water. Wash well till the water runs clear. Drain all the water. In a small piece of cloth take cardamom, cinnamon, cloves, javitri, jaiphal, black peppercorn, shahi jeera, star anise and tie a knot to make a bag (potli). Bring 750 ml water to boil, add rice, bay leaf, salt and potli, cover and cook till rice is done 1/3rd. Drain the water & remove the whole masala potli.

Preparing the saffron-milk – Take 1/4th cup warm milk in a cup and dissolve saffron strands in the milk. Cover and wait for 20 minutes. Add rose water and kewra essence in the milk. Mix well and cover. Keep aside.

Layering the biryani – Take a large heavy bottom pan with tight fitting lid. Add 2tbsp ghee to the pan. Melt the ghee on low heat. Turn and rotate the pan carefully so the ghee can coat the bottom and sides of the pan. Switch off the heat. Add a layer of cooked rice, then cooked meat pieces, sprinkle saffron water, add fried onion slices and ghee. Again add a layer of rice, then meat…go on like this till you are done. Top and bottom layer will be of rice. Cover with chopped pudina and coriander, fried onion and slit green chillies and juice of half a lemon. Put the lid on. Seal the pan with flour dough or aluminium foil, then put the lid. Keep the heat to lowest. And cook the Biryani in this ‘Dum’ process for 40 minutes. Make sure your pan is heavy-bottomed or the rice will burn. Or you can place a flat tawa then keep the pan on that tawa. After 40 minutes switch off the heat and let the biryani stand for another 10 minutes. Transfer to a serving bowl. Serve with raita and salad.

Fish Dum Biriyani

Time: 1 hour 45 minutes

Serves: 4

Ingredients: 1 kg fish fillets-cut into 1.5 ” cubes, 2 Tbsp oil, 1 cup onions-grated, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp cumin seeds, 1 tsp garam masala, 1 Tbsp coriander powder, 1 tsp chilli powder, 1 tsp turmeric powder, 1.5 tsp salt, 1 cup hung yogurt, 1 cup coriander leaves-chopped, Green chillies to taste-finely chopped, 1 tsp biryani masala, 1/3 cup browned onions

For the Rice – 2 cup rice-cleaned and washed, 2 tsp oil, 4 cloves, 4 peppercorns, 1 cinnamon-broken, 4 green cardamoms, 1 tsp salt, 3 cups hot water, Saffron or color mixed in 1 cup warm milk

Direction: Heat oil and add cumin seeds. When they splutter, add onions and ginger-garlic pastes. Stir fry till fat separates. Add the garam masala, coriander powder, chilli powder, turmeric powder, salt and yogurt and saute till fat separates. Mix in the fish and cook over high heat till opaque. Mix in the browned onions, coriander, green chillies and biryani masala. To make the rice, heat oil and add cloves, peppercorns, cinnamon and cardamoms. When they darken a bit, add rice, water and salt. Mix well and cook till rice is tender but still holds its shape. To serve, put the fish layer at the bottom of the dish, cover with the rice and sprinkle the saffron-milk mixture. Keep in an oven or over low heat, over a tawa for about 15 minutes. Mix to break up the layers and serve.

Image and Recipe Courtesy – cooks.ndtv.com

June 9, 2014
Satisfy Your Sweet Tooth With An Egg Less Chocolate Cake !
There are hardly any people in the world who can possibly say no to a chocolate cake, and if this holiday season you want to learn baking, then this is the cake you should begin with. Chocolate cake is something that nobody can resist, and therefore, it is the safest and tastiest choice of cake to bake for functions, birthday parties weddings and anniversaries. And this is the reason why chocolate cake is the most easily available and standard cake in every patisserie.

Due to the endless variety of chocolates available in the market, you can have endless varieties of cakes and icings. It is flavored with melted chocolate or cocoa powder; and the sponginess is given by baking soda and eggs. Now comes the problem – if you are a vegetarian, you must be having a hard time finding eggless chocolate cakes everywhere, even though they are now commonly available. And for people who bake cakes at their home, not adding eggs would be an issue to worry about, as they are afraid they might not get the desired sponginess and bounce to the cake. Well, here is an eggless chocolate cake recipe, that will not only be as spongy as normal cakes, but also give a fudgy texture so that you can add it in puddings as well.

Eggless chocolate cake

Ingredients :

for cake–
1. All purpose flour – 1 cup
2. Baking powder – 1/2 tsp
3. unsweetened cocoa powder – 6 tsp
4. granulated sugar – 3/4 cup
5. Baking soda – 1 tsp
6. Vegetable oil – 1/2 cup
7. Hot coffee – 1/2 cup (1 tsp coffee in 1/4 cup hot water)
8. yogurt – 1/4 cup
9. milk – 1/4 cup
10. vanilla essence – 1 tsp
for chocolate icing-
1. cocoa powder – 1/3 cup
2. unsalted butter – 100 gms.
3. icing sugar – 2 to 2.5 cups
4. hot water – 2 to 3 tsp
5. vanilla essence – 1 tsp
this recipe, if followed accurately, takes a total time of 30 minutes (5 minutes preparation time + 25 minutes cooking time) and the cake serves 6-7 people.

Method:
1. Preheat oven to 180 degrees Celsius, 10 minutes before baking.
2. Lightly grease the cake tin and line it with parchment/ tracing paper.
3. In a large bowl, add all purpose flour, baking soda, baking powder, cocoa powder and sugar. Sift them together.
4. When they are mixed well with each other, add all the wet ingredients, that is, vegetable oil, hot coffee, milk, yogurt and vanilla essence, one by one.
5. mix the ingredients lightly and pour the batter in an electric mixer ; and beat it at low speed for 2-3 minutes. Make sure that all the contents are properly mixed, and give the batter a thick consistency. Do not overbeat it.
6. Pour the batter in a cake tin that is greased and lined with parchment paper. If you see any air bubbles, tap the pan a couple of times to remove them and to spread the batter evenly.
7. Bake for about 30 minutes. Check the cake with toothpick. If the cake is ready, the toothpick that is inserted in the middle of cake will come out clean.
8. Once out of the oven, transfer the cake tin to a wiring rack to cool. After about an hour, take the cake out of the pan, and let it cool properly by keeping it in the fridge for 15-20 minutes.
9. For icing –
- Combine the unsalted softened butter and cocoa powder with a wooden spoon and whisk it.
- Add a little amount of hot water and mix well.
- Add 1 cup of icing sugar and vanilla essence and mix all the ingredients well.
- If required, add one more tablespoon of water and another cup of icing sugar, and do a taste test to make sure it is sweet enough.
- You can also add some Hershey’s chocolate syrup to give an additional flavor to the icing mixture.
- After the mixture is prepared, check the consistency, it should not be too thin, otherwise, it can flow down the cake.
- Place 1-2 mm thin layer of icing on the cake.
- You can also decorate the cake with chocolate shavings, gems (for kid’s at a birthday party) or chocolate flowers or candies by using a spatula or parchment cones to look smooth.
Quick Tips:
- Vegetable oil that is used should be preferably sunflower oil.
- Low fat milk and low fat yogurt is advisable for health conscious people.
- Hot milk can also be used instead of hot water for making the icing mixture.
- After decorating the cake with icing and frosting, keep the cake in the fridge for some time for the icing to set on the cake. Serve it chilled.
- Preheat the oven at least 10 minutes before you put the cake batter inside.
- Whisk the dry ingredients properly before you add the wet ingredients.
- Before decorating the cake, keep it in the fridge for some time, for the icing to set on the cake.
June 7, 2014
Street Foods: India’s Epicurean Delight

India is rightfully the hub of multiple cuisines for diverse variety of food that it offers. Apart from the respective local cuisine of every area, the street food here is omnipresent and is the connecting link between northern and southern parts along with eastern and western parts of India.

In almost every part of India, you come across a food shack after every five minutes. Every state has a different signature street food item, but all types of street foods are available and appreciated everywhere. And if metropolitan cities are considered, they truly are mini-India, as you get chole bhature, idli, dhokla, and gol gappe all at the same place. These foods are cheap and tasty and have a unique blend of Indian spices in all food items. Although they may not be as hygienic as 5-star restaurant meals, a good quality street food shack is always a treat to our tummies.

Following is a list of most well- known delicious street foods of India, which are the favorite of Indians and a must-visit for foreigners, especially if they have a taste for chatpata food.

Chole bhature:

Chole bhature is a Punjabi dish but it is very popular in urban cities of India, specially Delhi, where they are commonly eaten in the form of a hearty breakfast. It is one of the most popular street foods in Delhi, and area combination of chole which are the spicy chick peas along with fried fermented bread known as a bhatoora, and it is generally served with buttermilk or lassi.

Vada pao:

It is considered as the domestic version of burger and is the most popular street food of the state of Maharashtra. It consists of deep fried mashed potato patty, sandwiched between two pieces of bread called pav served along with condiments like red or green chutneys and fried green chilies. This is the staple and most loved street food of Maharashtra.

Aloo tikki:

It is a popular chat which originates in North India with variants found throughout the country. It consists of deep fried patty made of boiled potatoes and served with curd, tamarind chutney and spices. It is the most common street food in India and staple street food of Uttar Pradesh, specially Lucknow.

Kachori:

Kachori is one of the most famous street foods of India, especially in Rajasthan. Found in almost every street shop, kachori of Bikaner is the most favorite among the locals. It is a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or urad dal(crushed and washed horse beans), besan(gram flour), black pepper, red chili powder, salt and other spices.

Jalebi/ imarti :

Street food without having a sweet component is incomplete. And for all those who have a sweet tooth, jalebi and imarti are a treat. They are not only one of the most famous. It is made by deep-frying a wheat flour batter in circular, spring like shapes and then soaking those fritters in sugar syrup. They are generally flavored with saffron and served with unsweetened curd. Imarti is closely related to jalebi, it just has a different lentil-flavor batter, and is served with a condensed milk dish called rabri.

Pav bhaji:

It is a spicy street food, again a staple food of Mumbai, Maharashtra. It has now popular inall metropolitan cities of India. Pav is the unflavored bread and bhaji is a Maharashtrian term for a vegetable dish, and is made by mixing and mashing all vegetables together and by adding various spicy spices. It contains vegetables like cauliflower, egg plant, green peas, beans, carrots etc. Blended in a thick potato based gravy. And the dish is served with raw onions and a sprinkle of lime juice. Coriander chutney is also served sometimes along with the dish.

Gol gappe:

The top spot at every street food shack is reserved for the most famous street food of the country, that is, gol gappe. These are round, hollow and crispy puris filled with a mixture of tamarind flavored water and mashed, dried peas, boiled potatoes and chickpeas. The typical and the most famous way of serving gol gappe is to hand them out one by one to the customer, who stuffs entire thing into his/her mouth at once, enjoying its composite flavor.

Samosa:

Samosa is the most ubiquitous fast food found on the streets of India, specially northern India. It is basically a triangle-shaped fritter with a savory filling which is generally a spicy mixture of mashed potatoes and other tangy condiments. The filling may vary from potatoes, lentils, onions and cottage cheese to minced mutton and chicken. It is accompanied with coriander chutney and tamarind chutney.

Although its probable you might end up with a bad stomach if you eat too much of this food, it is often difficult to resist the temptation, as they are found in every nook and corner of the country. So grab a piece of India’s pride and satisfy your taste buds with this sumptuous delight!

June 7, 2014
Tips And Tricks For Easy Baking

Baking is a science, though not a complicated one; it relies quite heavily on accuracy. Everyone can bake, but like most things, a little know-how goes a long way. Even the little of the littlest mistakes in baking can mean the difference between the cake that rises and the one that sinks; the cookies that are perfectly golden brown and the ones that have burnt bottoms.

We all want to impress others. If we bake, we want the dish to come out exactly as we intended it to be. We all want our cakes to look good, but that doesn’t mean it has to follow an elaborate procedure for baking. Baking a cake or pastry with a simple recipe that is convenient to follow and use at home can do wonders for you.

But unlike other types of cooking, we can’t cheat on baking. We can’t alter the amount and type of ingredients according to our choice and availability. If you think you can make small careless mistakes while baking and it won’t affect anything, then you are gravely mistaken. This is the main reason for people shying away from baking by thinking it is a tedious, unsatisfying work to do. But actually, it is not so. You just have to take care of the small things for the big things (here, cake/pastry/cookies) to fall right into place.

Here are 6 common baking tips that people need to know, and those that form the foundation of baking. These fundamentals if followed accurately, can save your cake from sinking down, or your cookies from getting burnt.

1.Choosing A Good Recipe :

If you don’t have a good recipe to start with, the results aren’t likely to be delicious. Always remember, bad recipe is equal to bad result. A bad recipe is confusing and has a disproportionate and odd combination of ingredients. A good recipe is always easy to follow, and is created with tweaks and turns to the standard one to suit your convenience.

You should always choose a recipe that matches your baking abilities and the type of ingredients you have. Also, you should also follow the recipe accurately from start to finish, and check the results time to time, and make sure they match with those written in the recipe. Do not substitute the ingredients or alter the recipe until you feel confident enough.

2.Preparing For The Baking Process:

You should always get organized before you start baking. It doesn’t take long to get the ingredients sorted before you start the baking procedure. Getting out all ingredients and equipments beforehand, makes the baking efficient, and saves you extra time for collecting and gathering ingredients afterwards.

Also, you should adjust the oven racks beforehand, so that they are at the right level for the particular cake to be baked, and there is enough space for the cake to rise.

Apart from this, you should prepare your cake tins or baking trays by greasing them with oil or lining/dusting them with flour (as per mentioned in the recipe), for the cake to come out of the tin/tray smoothly. There is nothing more frustrating than the cake sticking to the cake tin from its base and sides, as it spoils the shape and look of the cake.

3.Preheat The Oven :

You should always preheat the oven, at least 10-20 minutes before you put the cake batter inside it. This is one of the most important steps which should definitely not be forgotten, otherwise it will result in a cake that is undercooked or not risen properly.

4.Measuring The Ingredients:

You should never underestimate measuring of the ingredients, specially the dry ones. Use reliable and apt jugs, spoons, cups and bowls to measure your ingredients. Also, the dry and wet ingredients should be measured separately. More so, the size of the cake tins should be appropriate for the amount of cake batter so that the cake rises nicely.

5.Keeping Track Of Time:

Always keep the time in mind for which the cake is inside the oven. Set a timer if necessary. Follow the time strictly as per written in the recipe. When three quarters of the time has passed, wait near the oven and test the cake by inserting a toothpick in the middle of the cake and the moment it comes out clean, switch off the oven.

6.Mixing The Contents Well:

Properly mix the ingredients of the batter. The dry ingredients should be sifted together really well. Once the dry ingredients are mixed, add the wet ones and mix properly again. Refrain from over mixing the batter as it will result in a tough cake due to hardening of gluten and will give a chewy taste.

These are simple 6 rules, which, if followed religiously, can guarantee the cake to be perfect when it is baked. Following these tips will make you go through an easy an efficient baking experience, and will save you from avoiding baking the next time you have a party or a get together is held at your house. You just have to go by these tips and Voila! A beautiful cake will be ready in a very less time which will be a treat to your taste buds.

June 7, 2014
Probiotics : Teaming Up With Good Microbes

When Homo sapiens came into existence, the food they had, only came from plants. Gradually, people started eating animals. And today, we eat almost everything that is not harmful to us. That includes even the teeny- tiny micro-organisms, that are not even visible to us unless and until we have a good 40X microscope. When we think of these microbes, the first picture that comes to our mind is that of diseases; as they are the prime disease-causing agents in the environment. And if you’re told that having a microbe-rich food is quite beneficial for our digestive system and immunity, you’ll probably think of me as a crazy person. But, this is now scientifically proven. Everybody is not bad, even at the microscopic level. There are some good micro-organisms which, when consumed by us in adequate quantity, are very good for our health. And this is where I introduce a commonly-heard-yet-rarely-understood term- “PROBIOTICS“. Probiotics are foods which have live micro-organisms, mostly bacteria and yeasts, which are very good for our health, specially for lactose-intolerant people and those who are on antibiotic dosage. Our gut harbors millions of good micro-organisms and probiotics replenish them, when their balance gets disturbed. They also boost our immunity as our body teams up with these good microbes.

Fermented foods are a rich source of probiotics, as they are made by the growth of healthy micro-organisms in optimum conditions, like warm and moist environment. Fermented foods should be included in our diet as they are the most natural and healthiest way for consumption of probiotics.

So, on the whole, for people who don’t know which probiotic foods to take, here’s a small list of some of the common ones:

Fermented milk and milk products:

Fermented milk and its products are loaded with lactic acid bacteria, which are also found in yogurt. Live-cultured yogurt is one of the best known probiotic foods available. And because it comes from milk, we get a dose of animal protein ( about 9 grams per 6- ounce serving), and several other nutrients found in dairy foods, like calcium, vitamin B₂, vitamin B₁₂, potassium and magnesium. Other famous fermented milk product brands in India are Yakult and Dannon.

Miso Soup:

Popular in Japanese restaurants, miso is a tofu and vegetable broth soup, that is made by adding a tablespoon of miso to some hot water, which is low in calories and high on probiotics. It is a healthy and delicious break from the normal canned soup.

Sauerkraut:

It is a probiotic dish made from fermented cabbage or other vegetables. It is extremely rich in healthy live cultures and also reduces allergy symptoms. It is also rich in vitamins B, A, E, C. It is generally eaten as a side dish or with a hot dog.

Kefir:

It is a fermented dairy product and similar to yogurt. It is a combination of goat’s milk and fermented kefir grains. It is also rich in anti-oxidants. It is taken as a flavored or plain over healthy granola fruit, or as a smoothie-like drink.

Kombucha Tea:

It a type of fermented dark tea, that has lots of healthy gut bacteria. It increases your energy, enhances your well-being and also helps to lose weight. It can be tried hot or iced .

Tempeh:

Tempeh is a fermented, probiotic rich food made from soy beans, and is a great substitute for meat or tofu. It is a great source of vitamin B_12.It can be sautéed, baked, or eaten crumbled on salads.

Kimchi:

It is an Asian form of pickled sauerkraut, and is an extremely spicy and sour fermented cabbage, typically served as side dishes in Korea. It is a great source of beta-carotene, calcium, iron, and vitamins A, C, B₁ and B₂, besides beneficial bacteria.

Some really popular natural probiotics found in Indian cuisine are :

Dosa:

Dosa is a very famous South Indian dish which requires a perfect combination of rice and black lentils, in the form of a fermented batter. They have a crispy, savory crepe like texture and the sour kick comes from the lactic acid bacteria formed during the fermentation process. They are very easy on your tummy, even when you are feeling under the weather.

Dhokla:

Dhokla is an essential part of the cuisine of Gujarat, India. It is made by mixing lentil flour with buttermilk or yogurt followed by their fermentation overnight. These are then steamed and served chilled. Dhoklas are very famous and healthy snack in India, specially Gujarat.

Idli:

Idli is a South Indian dish and a popular Indian snack, made by steaming the fermented batter of rice and black lentils. They are served with sambhar or as a part of salad, called idli salad.

If you don’t have access to these foods, then the best natural and easily available probiotic is homemade curd or buttermilk, which is a boon for our digestive system. It should be consumed at least once a day. Remember, we have a large biome of microbes in the gut flora and its very important to maintain a respectful relationship with them.

May 31, 2014
Food For Thought : Boosters and Busters

Ever thought about how food can affect how you feel and behave? Think about thanksgiving, that hearty meal that leaves you as sleepy as a dose of valium. Or think about a cup of mocha latte, there’s nothing like a foamy cup containing 2 caffeine saturated drinks, is there? And when you are feeling low, because of frustrating reasons like you run out of cash or you have exams, you don’t reach out for a bowl of spinach, do u ? You just grab a chocolate, because that is what makes you feel good.

Certain foods have mind-altering effects on you, which is why we crave for different foods in different situations or moods of our life. Some foods make us feel content, calm, happy or boosts our spirits, whereas some foods make us aggressive, sad or lazy.

It is still difficult to classify foods which influence your moods. So here is a simple list of foods that may boost or bust your mood, without filling you out.

Edible pick-ups for boosting your mood:

Berries:

Berries like blueberries, purple- berries, are loaded with vitamin -C, which acts as a great stressbuster. These berries also have anthocyanins, which are a type of antioxidants which uplift your mood and memory functions.

Cottage cheese:

Cottage cheese has tryptophan, which is a sleep inducing amino acid, that relaxes entire body and mind and helps to remove restlessness. You can also find tryptophan in soymilk, tofu and lentils.

Chocolate:

When you put a piece of chocolate in your mouth, it melts on your tongue and you can literally feel stress leave you and bliss greet you. Chocolate is a joy stimulant. Cocoa boosts brain serotonin levels, which acts as an anti-depressant. Chocolates also have a neurotransmitter that temporarily blocks feelings of pain and depression. This is why chocolate has been referred to as the new anti anxiety drug. Also, eating dark chocolate reduces stress hormones specially cortisol. When you do indulge in chocolate for busting your stress, make sure you have 1.4 ounces of it.

Protein:

A high quality source of protein- like organic eggs, a piece of Gouda cheese or almonds- can keep your blood sugar levels at bay along with enhanced energy and mood.

Banana:

Banana has vitamin B, specially B₆and magnesium which soothes the nervous system. It also has dopamine, which is a great mood booster, and induces feelings of happiness in the mind.

Coffee:

Coffee affects our general sense of well-being and improves brain health due to release of a chemical substance called BNDF, which also helps in synthesis of neurons( brain cells).

Fish:

Eating fishes like salmon, tuna, sardines, rainbow trout will provide you omega-3-fatty acids, which are very good for our health, and specially, heart. Omega 3 fatty acids alter brain chemicals, which are linked with mood, like serotonin and dopamine, which decrease depression, aggression and give a feeling of happiness.

Saffron:

Saffron is a spice derived from the flower of saffron crocus. It has long been used in the treatment of PMS symptoms, like mood swings and depression. Now saffron has proved to be a potential anti-depressant , by helping to make the feel-good neurotransmitter serotonin available to the brain.

Coconut:

When you are stressed, the smell of coconut may blunt your adrenaline response, by slowing your heart rate. The scent of coconut lowers our blood pressure and enhances alertness and soothes our response to stress.

Just as foods can uplift your mood, they can also bring it down. Eating a lot of spicy foods can make you mad at little things as they heat up your body. Here’s a list of foods that trigger a negative mood.

Mood busting foods to avoid-

Sugar:

Abnormal sugar intake can lead to fluctuations in blood sugar levels, which can cause mood swings. Sugar causes insulin and leptin resistance and impaired signalling. Sugar also suppresses activity of BNDF, which deteriorates brains health by stopping synthesis of neurons. Also, sugar triggers a chain of chemical reactions which promote chronic inflammation.

Gluten:

Gluten is a protein found in grains like wheat, rye etc. and it negatively impacts mood and brain health. It can promote depression and have detrimental effect on our brain.

Processed foods:

Apart from sugar and gluten, food may also have trans fats, artificial colors, monosodium glutamate (MSG), artificial sweeteners, and synthetic ingredients, which cause irritability and poor mood.The list of potentially mood busting ingredients is a long one.

So basically, the science of food’s effect on mood is based on the changes it can bring to our brain structure(chemically and physiologically), which can lead to altered behavior. To sum up, foods can have immense impact on your brain and body, and having balanced meals with all kinds of nutrients is the best way to support your mental and physical health. But if you are in a bad mood, you should look into your kitchen or fridge for countering it, instead of your medicine box.

May 31, 2014
Curry in a Hurry – in less than 30 minutes!

Curry is a dish containing complex combinations of herbs and spices, usually including fresh or dried hot chillies. Curry dishes may contain fish, poultry or meat, either alone or mixed with vegetables. They may also be purely vegetarian.

Curries are great for using any leftover food one may have in the fridge from the night before. They are also quite versatile. Most are really easy to make and cost effective. One can keep it simple or spice it up to suit one’s taste.

Cooking a curry need not take long stressful hours in the kitchen. It can be prepared pretty quick and in an easy manner. Not only are these preparations delicious but they are packed with a good deal of nutrients.

My favourite Curry-in-a-Hurry is the Creamy Egg Curry. It is light, healthy, yummy and leaves me wishing I had cooked a bit more.

A few other ‘Yummy – Tummy – Curry’ are:

Speedy Green Chicken Curry

Time: 15 minutes

Serves: 4

Ingredients: 1 tsp vegetable oil, 1 red onion (cut into half-moon slices), 4 tbsp Thai Green curry paste, 2 x 400g cans light coconut milk, 2 tbsp fish sauce, zest and juice 2 limes, 1 tbsp brined green peppercorn (drained and rinsed), 200g green beans (trimmed and halved), 4 skinless chicken breasts (cut into long strips), handful basil leaves, cooked basmati rice (to serve)

Method: Heat the oil in a medium pan, add the onion and fry for 2 minutes. Tip in the paste and cook for 1 min more. Pour in the coconut milk, fish sauce, lime zest and juice, and peppercorns. Bring to a simmer, then add the beans and chicken. Cook for 5 minutes or until the chicken is cooked through.Just before serving, add the basil leaves. Serve with basmati rice.

Creamy Egg Curry

Time: 25 minutes

Serves: 4

Ingredients: 2 tbsp sunflower oil, 2 onions (thinly sliced), 2 heaped tbsp curry paste, 400g can chopped tomatoes, 8 eggs, 140g frozen peas, 4 tbsp Greek yogurt, rice (to serve), mango chutney (to serve)

Method: Heat the oil in a pan, then fry the onions over a low heat for 10 minutes until golden. Add the curry paste and sizzle for 2 minutes, stirring. Add the tomatoes and 200ml water, season to taste and then bring to the boil. Simmer for 10 minutes until you have a rich sauce.Meanwhile, boil the eggs for 8 minutes, cool in cold water, then peel and halve. 3 Stir the peas and yogurt into the curry and simmer for another 2-3 minutes. Put the eggs into the pan, spoon the curry sauce over and leave for another 2 minutes to heat through. Serve with rice and mango chutney.

15 – minute Prawn Curry

Time: 15 minutes

Serves: 4

Ingredients: 390g can coconut milk, 2 tbsp Thai green curry paste, 2 tsp sugar, small bunch fresh coriander (leaves and stalks), 400g bag frozen tiger prawns (defrosted, cooked, peeled), 100g baby spinach leaves, juice 1 lime, 1 tbsp Thai fish sauce

Method: Open the coconut milk; pour the thin milk into a jug, keeping back any thick coconut cream. Scoop the coconut cream into a blender. Add 2-3 tbsp of the coconut milk plus curry paste, sugar and coriander stalks and blend to a smooth paste. Heat a wok, tip in the paste, stir fry for 1-2 minutes, then pour in the remaining milk from the jug.Bring to a simmer, then add the prawns and spinach. Cook until the prawns are heated through and spinach has wilted. Add lime juice and fish sauce; then spoon into bowls. Scatter over coriander leaves and serve with plain rice or noodles

Squash and Coconut Curry

Time: 25 minutes

Serves: 2

Ingredients: 2 tbsp Madras curry paste, 1 large sqush (chopped into medium size chunks), 1 red pepper (halved, deseeded and roughly chopped into chunks), 400g can reduced-fat coconut milk, small bunch coriander (roughly chopped)

Method: Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste. Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 minutes or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.

No – fry Thai Curry

Time: 20 minutes

Serves: 2

Ingredients: 2 rounded tbsp Thai green curry paste, 400ml can coconut milk, 2 skinless boneless chicken breast fillets (very thinly sliced), 1 red pepper (seeded and cut into chunks), 3 spring onions (halved lengthways and cut into long pieces), cupful of frozen peas, 2 tbsp chopped fresh coriander or basil (to serve), rice or noodles (to serve)

Method: Make the sauce. Stir the curry paste over the heat in a medium pan for a few seconds, pour in the coconut milk and bring to the boil.Cook the rest. Add the chicken and vegetables, let it all start to bubble again, then turn down the heat and cook very gently for 5 minutes until the chicken is tender but the vegetables still have some texture. Stir in the coriander or basil and serve spooned over rice or noodles.

Recipe and Image Courtesy – bbcgoodfood.com

May 29, 2014
Burger Urges!!

What is it about that meaty (or veggie) patty topped with mayo, ketchup, lettuce and sandwiched between the oh-so-tasty buns that makes our tongues water? Is it the ambrosias aroma of the spice mix or the spectacular way the Burger sits in front of us neatly packed in its various layers? Or the inexplicable sensation the moment we take our first bite – the burst of flavour that hits us, the heavenly infusion of the crackle and the mayo, the melting of the chicken in our mouth…? Which one is it?

There is no one answer.

There is no answer.

One needs not a reason to love. One simply does.

All of us love our KFC Zinger Burger or McDonald Maharaja Mac. So, why not try making our own Burger at home?

Let’s start with a Burger for the vegetarian souls and then we will gradually move on to the meatier ones.

Veggie Burger with Mushrooms

Time: 25 minutes

Serves: 4

Ingredients: 1 15-ounce can kidney beans (drained and rinsed), 1 small red onion (shredded and squeezed dry), 1/3 cup chopped walnuts, 1 small carrot (finely diced), 1 cup plain or whole-wheat breadcrumbs, 2 scallions (white and green parts, finely chopped), 2 tbsp chopped fresh parsley, 2 tsp soy sauce, Kosher salt, freshly ground pepper, 3 tbsp extra-virgin olive oil, 3 cups assorted mushrooms (sliced), 4 English muffins (split and toasted), mayonnaise and/or mustard (for garnish), baby spinach (for garnish)

Method: Smash the beans in a bowl with a potato masher or fork until slightly chunky. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce. Season with salt and pepper and mix with your hands until combined. Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a plate. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes. Serve the burgers on the English muffins with mayonnaise and/or mustard, baby greens and mushrooms.

Falafel Burger

Time: 16 minutes

Serves: 4

Ingredients: 400g can chickpeas (rinsed and drained), garlic cloves (chopped), handful of flat-leaf parsley or curly parsley, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp harissa paste or chilli powder, 2 tbsp plain flour, 2 tbsp sunflower oil, toasted pitta bread, 200g tub tomato salsa (to serve), green salad (to serve), 1 small red onion (roughly chopped)

Method: Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth and then shape into four patties with your hands.Heat the oil in a non-stick frying pan, add the burgers and then quickly fry for 3 minutes on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.

Tuna Sweetcorn Burger

Time: 15 minutes

Serves: 4

Ingredients: 85g white bread (torn into pieces), 198g can sweetcorn (drained), 2 x 185g cans tuna in water (drained well), 25g grated cheddar, 3 spring onions (finely chopped), 1 egg (beaten), 2 tbsp vegetable oil, wholegrain bread rolls (to serve), lettuce (to serve), salsa (to serve)

Method: Whizz the bread in a food processor to crumbs, tip into a bowl, then whizz half the sweetcorn until finely chopped. Add the chopped corn, remaining whole corn, tuna, cheese, spring onions and some seasoning into the bowl with the bread and mix well. Add the egg, bit by bit (you may not need it all), until the mixture is sticky enough to be shaped into four even-size burgers.Heat the oil in a non-stick pan, then cook the burgers for 5 minutes on each side until golden and hot through the middle. Stuff into wholemeal buns with your favourite lettuce and a good dollop of salsa.

Beef Burger

Time: 25 minutes

Serves: 4

Ingredients: 1 small onion, 500g good-quality beef mince, 1 egg, 1 tbsp vegetable oil, 4 burger buns, All or any of the following to serve – sliced tomato, beetroot, horseradish sauce, mayonnaise, ketchup, handful iceberg lettuce, rocket, watercress

Method: Peel the onion, slice in half through the root and trim off the top. Place cut-side down on a chopping board. With your knife parallel to the board, cut 3 slices through the onion, keeping the root intact. With the knife point at root end, cut down through the onion from top to bottom, 4 times. Holding the root end, finely slice to give you small diced pieces. Tip the beef into a bowl with the onion and egg, then mix.Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball. Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 minutes.Heat the barbecue to medium hot (there will be white ash over the red hot coals – about 40 minutes after lighting). Lightly brush 1 side of each burger with oil. Place the burgers, oil-side down, on the barbecue. Cook for 5 minutes until the meat is lightly charred. Don’t move them around or they may stick. Oil the other side and then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices. Cook for 5 minutes more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more. Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside. Slice each bun in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

BBQ Chicken Burger

Time: 25 minutes

Serves: 4

Ingredients: 4 chicken breasts (skinless, boneless), 4 rashers bacon (optional), 4 large burger buns (sliced in half), lettuce (to serve), tomato (to serve), red onion (to serve)

For the sauce and marinade: 4 tbsp tomato ketchup, 4 tbsp brown sauce, splash of chilli sauce (optional), 2 tsp clear honey, 2 garlic cloves (crushed)

Method: Make the sauce and marinade by mixing everything together in a large bowl and then put a few spoonfuls aside. Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand and then toss in the bowlful of marinade to coat. Chill for as little, or as long, as you have time to.Barbecue the chicken for about 10 minutes until completely cooked through, turning so it doesn’t burn but is nicely charred and sticky. Cook the bacon at the same time until crisp, if using, and toast the buns. Assemble the burgers with lettuce, slices of tomato, onion and the reserved sauce on the side for dolloping on top.

Recipe and Image Courtesy – bbcgoodfood.com, foodnetwork.com

May 29, 2014
Sumptuous Salads

The word ‘salad’ comes from the French word ‘salade’ having the same meaning and from the Latin word ‘salata’ which means salty. In English, the word first appears in the 14^th century. The term ‘salad days’, meaning ‘days of youthful experience’, was first recorded by Shakespeare in 1606.

Salads are of different types, such as, Green Salad (only leafy vegetables used), Vegetable Salad (leafy or non leafy vegetables used along with non-vegetables), Bound Salad (often used as sandwich fillings. Salad examples- Egg salad, Tuna salad, etc), Fruit Salad (as the name suggests, they are made of fruits), Main Course Salad (a type of heavy salad. Example – Caesar salad, Cobb salad, Greek salad, etc.) and Dessert Salad (they are sweet. Example – Cookie salad, Pistachio salad, etc.).

Salads are highly nutritious and good for your health. Moreover, they are quite filling.

They are easy to make and they hardly take much time to be prepared. You can experiment with different textures, colours, flavours and prepare your salad as par to your taste bud.

A few delicious easy-to-make salads:

Chicken Caesar Salad with Herbs and Croutons

Time: 20 to 25 minutes

Serves: 6 to 8

Ingredients:

For dressing – ½ cup freshly grated Parmesan cheese, 8 anchovy fillets, 3 tbsp fresh lemon juice, 3 garlic cloves, 2 tbsp Dijon mustard, ¾ cup olive oil

For croutons and salad – 3 tbsp olive oil, 4 garlic cloves (minced), 2 tsp chopped fresh thyme, 1 tsp chopped fresh rosemary, 3 ¾ inch thick country bread slices (crusts cut off, bread cut into ¾ inch cubes, 12 cups freshly grated Parmesan cheese, cracked black pepper

Method:

For dressing:
Combine 1/2 cup Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor; blend well. With processor running, slowly add olive oil. Season with salt and pepper.

For croutons and salad:
Preheat oven to 325F. Heat 3 tablespoons of oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; sauté until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.

Place romaine in large bowl. Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve (passing remaining dressing, Parmesan cheese and cracked black pepper separately).

Roasted Chicken Salad

Time: 1 hour 10 minutes

Serves: 10 to 15

Ingredients:

For the dressing – 1 cup mayonnaise, ¾ cup sour cream, ¼ cup extra virgin olive oil, 2 tbsp honey, salt, pepper

For the salad – 7 ½ pounds chicken breasts (boneless, skinless), salt, pepper, 2 pinches cayenne pepper, 1 tbsp lavender, 1 lemon (juiced), 3 cloves garlic ( minced), 2/3 cup sliced roasted almonds, 1 large onion (chopped), ½ bunch celery (chopped), herbs ( 2 tbsp chopped parsley leaves, 2 tbsp chives, 2 tbsp chopped tarragon leaves)

Method:

For the dressing – Mix all ingredients together.

For the salad – Preheat the oven to 400 F. Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon and garlic on chicken. Bake in preheated oven until golden brown. Let chicken cool and then pull it into small strips. Add roasted almonds, onions, celery, dressing and herbs. Mix together all ingredients in dressing. Add the chicken. Mix. Serve.

Greek Tuna Salad

Time: 25 minutes

Serves: 6

Ingredients: 3 cans water packed tuna (unsalted and drained), 6 ½ ozs artichoke heart marin (drained and quartered), ½ cup kalamata (pitted, halved), 1/3 cup feta cheese crumbles, 2 tbsp minced garlic, ½ cups purple onion (sliced), 2 tbsp sherry vinegar, ¼ cup extra-virgin olive oil, ¾ tsp kosher salt, ½ tsp black ground pepper (fresh), ½ cup flat leaf parsley (chopped), 1 head butter lettuce

Method: Combine all ingredients except lettuce in a large bowl. Arrange a few lettuce leaves on each of 6 plates. Spoon tuna mixture on top of lettuce and serve with pita chips or warmed pita halves.

Waldorf Salad

Time: 10 minutes

Serves: 2

Ingredients: ½ cup walnuts (chopped, slightly toasted), ½ cup celery (thinly sliced), ½ cup red seedless grapes (sliced), 1 sweet apple (cored and chopped), 3 tbsp mayonnaise, 1 tbsp fresh lemon juice, salt, pepper, lettuce

Method: In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add ½ tsp of salt, ¼ tsp of fresh ground pepper. Add the apple, celery, grapes and walnuts. Mix. Serve on a bed of fresh lettuce.

Broccoli and Feta Pasta Salad

Time: 50 minutes

Serves: 4

Ingredients: 1 pound tri-color pasta, 4 tablespoons extra-virgin olive oil (divided), 1 medium head broccoli (chopped into 1/2-inch florets),8 ounces feta cheese, 1 cup pitted Kalamata olives (roughly chopped), 1 tablespoon red wine vinegar, flaky salt, freshly-ground black pepper

Method: Cook the pasta in a generous quantity of boiling, well-salted water. Drain and return to the pan or a large bowl and toss until coated with 1 tablespoon olive oil. Heat 1 tablespoon olive oil in a deep sauté pan over medium heat. Add the broccoli and cook until crisp-tender — about 5 to 7 minutes. Toss the broccoli with the cooked pasta. Crumble the feta cheese into the pasta, and stir in the olives as well. Whisk together the remaining 2 tablespoons olive oil and vinegar and toss with the pasta. Season generously with salt and pepper. Refrigerate overnight, or until serving.
Recipe and Image Courtesy – epicurious.com, yummly.com

May 29, 2014