Food Recipies Free

New & Notable Chocolate

2013-11-30T14:45:00.001-08:00

'Eat food. Not too much. Mostly chocolate.'
--Debbie Moose

Each holiday season there are new chocolates and I am first in line to try as many as I can. This year there were so many I packed them all up and took them to Thanksgiving dinner to let my friends and family try them too. Here are the highlights:

I adore Kika's Treats. Kika is one of the most successful graduates of the La Cocina incubator program in San Francisco. Her caramelized graham crackers dipped in chocolate are unique and a wonderful melange of buttery toffee and rich chocolate. But her latest confection is equally compelling.

Luscious caramels dipped in dark chocolate with a pinch of sea salt and a surprising twist. They are lightened up with the addition of puffed brown rice that gives them the perfect crunch. A 9-piece assortment is just $16 (and the box is absolutely adorable)

Another local favorite confectioner, Michael Recchiuti is also known for his terrific caramel truffles which are so dark he calls them 'burnt.' No gooey treat, his version is intense.

Adding to the line up of chocolate confections are bars, made from Valrhona chocolate. While I liked the classic all chocolate bars in bittersweet, semisweet and dark milk for their purity of flavor, I really fell for his bars with crunchy and chewy additions. My favorites were the sesame nougatine bar and the orchard bar. The orchard bar has a bewitching mix of currants, mulberries and toasted almonds. It's like the grown up version of the Nestle chunky bar. The sesame bar also has crispness to it and a lovely nougat flavor. Recchuiti is masterful at toasting and roasting nuts to bring out their best flavor and texture so it's no surprise that all his bars with nuts were good. At only $6 a bar, they are a very affordable indulgence.

Chocolates with liqueur are always a holiday favorite. The most recent addition is a truffle made with the Italian liqueur Frangelico. Frangelico is a beguiling hazelnut liqueur that also includes hints of cocoa, vanilla and berries. It's complex but mellow and pairs wonderfully with chocolate. Marie Belle is making exquisitely beautiful chocolate tiles with a Frangelico truffle ganache. They are not boozy, but rich, creamy and subtle. If you like Frangelico, you will love them. They are available in boxes, starting at $15 for 4.

Baby Shower Desserts Part 3 - Mini Cupcakes

2013-11-28T15:23:00.000-08:00

For this baby girl baby shower, I made mini chocolate and vanilla cupcakes with blackberry cassis buttercream, decorated with royal icing booties. If you plan to decorate with booties, you'll need to make them at least 3 days ahead, as they need to dry and harden completely before using them.

To make royal icing booties, start with royal icing mix (from Michael's or a cake decorating store), or make your own using pasteurized egg whites.

Royal Icing
3 large pasteurized egg whites
3-3/4 cups sifted powdered sugar + 1/4 cup, divided
1/2 teaspoon cream of tartar
1/2 teaspoon flavoring of choice (vanilla, etc)

Reserve 1/4 cup sugar and mix together all other ingredients. Beat for 7-10 minutes until the icing holds a strong peak. Add more powdered sugar if necessary. Beat in color of choice ( I use a toothpick to add color so I have control and don't add too much). Keep the frosting covered with a damp cloth to keep it from drying out.

Prepare a pastry bag with a coupler and a #12 round tip (the coupler allows you to change tips without emptying the bag).

If you want to, you can mark a piece of partchment paper with rounds so that you have a bit of guidance in how big to make the bookies. Always mark on one side, turn the paper over and then pipe on the backside so that you don't contaminate the frosting with the marker. Hold the bag at a 45-degree angle and pipe from the toe towards the heel, releasing the pressure as you get to the heel.

For the heel you can either hold the bag straight up-and-down- or you can angle the bag slightly towards the toe and then pipe upwards. Dip a dowel in powdered sugar and then press into the top of the bootie. Don't worry about excess powdered sugar - when the booties are dry you can brush away the excess with a small paint brush (food-safe).

Switch to a #2 tip and pipe 'lace' at the top of the bootie (you'll have to experiment with this to see what looks good - I sort of made loops while raising the tip up). These booties are quite small, so it is hard to add a bow to the front. Instead, I made laces at the front of the bootie using the #2 tip. I used the same color, but you could do contrasting color if you like.

Don't put the booties on the cupcakes until just before serving, as the royal icing could get soft when exposed to the buttercream. These cupcakes are very small, so you might want to just use one on each (the opening photo has chocolate cupcakes with 2 booties and the vanilla with just one, for comparison).

For the Cupcakes
Before offering the recipes, I wanted to tell you about the new muffin pan that I just bought at Sur La Table. It makes 24 mini-muffins, but the best part is that the cups are shallower and wider than regular mini-muffin tins. The result is that the paper liners go in easier with no pleating and they come out of the pan much easier too.

Old style pan on left

For chocolatete cupcakes, use the recipe for Filled Chocolate Cupcakes Revised (but don't fill them).

I'd never actually made vanilla cupcakes, always opting for chocolate, but I had a baby shower to do and the mom-to-be didn't like chocolate, so it provided a good opportunity for me to work on my vanilla baking. I started with my all around sheetcake recipe from my book, cutting it down to the appropriate size, but the results were not really what I wanted - they were too sweet, two vanilla tasting and the texture wasn't quite right for a piece of cake that gets eaten out of hand. Fortunately, the fix was easy and I didn't have to rebake them more than once. I simply cut down on the sugar and vanilla and added more milk.

Vanilla Cupcakes
187 grams all-purpose flour -- measured by fluffing, scooping and leveling
1 -1/2 teaspoons baking powder
1/4 teaspoon salt

5 ounces unsalted butter
1 cups sugar
1 -1 /2 teaspoon vanilla
2 large eggs

1 tablespoon oil
3/4 cup whole milk

Preheat the oven to 350 degrees F. with a rack in the lower third of the oven (use a hotter oven if you want cupcakes that crest higher). Place baking cups in each muffin space.

Whisk together the flour, baking powder and salt.

Place the butter and sugar into a large mixer bowl, and beat for a full 5-7 minutes until fluffy. Beat in the vanilla. Beat in the eggs, one at a time, beating for 30 seconds after each addition. Scrape down the bowl and then beat for a minute to blend everything. Beat in the oil.

By hand, stir in 1/3 of the flour mixture into the batter. Stir in 1/2 of the milk. Repeat until all of the flour and milk has been added. The batter will be very thick, as you'll see in the photo.

Spoon a heaping teaspoonful of batter into each mini-cup or a heaping tablespoon full into each full-size muffin cup. The cups should be about 3/4 full.

Bake for 8-12 minutes for minis (6-8 if using a hotter oven), 15-18 for full size cupcakes - until a tester inserted into the middle of the cake comes out absolutely clean. Let the cupcakes cool for a few minutes and then take them out of the pan and set on a cooling rack until completely cool. Rinse the hot pan in warm water and then cool water. Repeat the process with the remaining batter.

You can see that the muffins didn't crest very much, despite the fact that the cups were well-filled. If you bake them in a hotter oven, they should crest more. Try 375 degrees - but just watch carefully that they don't overcook. Makes about 36 mini muffins. I didn't make larger muffins, but I'm guessing that it would bake 12-15 of the larger muffins.

Blackberry Buttercream
Blackberry Buttercream is more on the more purple side of pink, which worked for me, since the colors of the event were pink and purple. Blackberries are so much easier to sieve than raspberries, that I was thrilled that the color would work for this party. I opted to do my Easy Meringue Buttercream rather than Simple Buttercream (uses Marshallow Fluff instead of egg whites) because I wasn't sure if the simple version would handle all of the blackberry puree, but you might want to give it a try, since it is so much easier to make ( see Filled Chocolate Cupcakes Revised), and since this version had problems with the puree as well (details follow).

10-12 ounces frozen blackberries, defrosted as per below instructions
2-4 tablespoons cassis liqueur, optional
180 grams (6 large) pasteurized egg whites (I used Organic Valley egg whites - in a carton)
2 tablespoons water
1-1/2 cups superfine sugar (or you can buzz regular sugar in a coffee grinder)
4 sticks (21 ounces) unsalted butter
1/2 teaspoon vanilla
1/2 cup blackberry puree (see below)
1/2 cup powdered sugar

For the blackberry puree:
Defrost the frozen blackberries, retaining all of the juice. Boil the juice until it is reduced by half (you can add some cassis liqueur to this, before or after boiling, depending on whether you want to get rid of the alcohol or not). Run the blackberries through a food mill and add this puree to the reduced juice. Sieve the mixture through a medium strainer to get rid of all seeds (blackberry seeds are pretty large, so a medium strainer works). You should have about 1/2 cup blackberry puree. Do not add it to the buttercream until it is at room temperature.

For the buttercream:
Remove the butter from the refrigerator and cut it into tablespoon-size lumps so it can soften while you prepare the eggs.

Boil 2 inches of water in a pot into which your metal mixer bowl will fit. Place the egg whites into the clean, grease-free mixer bowl. Whisk in the water and sugar.

Place the bowl over the simmering water, and whisk –stir constantly until the mixture reaches 120-130 degrees, about 1-3 minutes (very warm to the touch, if you don't have a instant-read thermometer). The mixture will be very warm, and the sugar granules should have dissolved. Remove the bowl from over the water. If you see any un-dissolved sugar crystals in the bowl, wipe these off with a paper towel.

Beat the egg white mixture , increasing the speed to medium-high to high speed , as quickly as possible without having the egg whites splash out of the bowl. Beat until the mixture looks like thick shaving cream, and the egg whites and bowl are cool - about 20 minutes.

This is easiest done with a standing mixer using a balloon whisk. To hasten the process, wet a towel and place a few cupfuls of ice chips into it. Wrap it up and place this under the bowl so that it in constant contact with the bowl.

By now the butter should be at cool room temperature. If you press down on it with your thumb, it should yield readily, but should not be soft and melty. If too soft, refrigerate it just for a few minutes to firm it back up. Place the butter into a large mixing bowl, and beat until creamy. On low, beat in 1/3 of the whites. Repeat with the remaining whites, 2 more times. When all of the whites have been added, increase the beater speed to medium-high, and beat until the mixture curdles,

and then smoothes out into thick and creamy frosting, about 10-15 minutes.

Beat in the blackberry puree, about 2 tablespoons at a time, beating after each addition until the buttercream is smooth again. Beat in the powdered sugar, 1/4 cup at a time. Adjust the flavor/sweetness by adding more cassis liqueur or more powdered sugar, to taste. Normally, buttercream can be frozen, but with this frosting, freezing created lots of problems.

For starters, I tried to beat it before it had come to room temperature (a definite no-no with all egg-based buttercreams). Here's what happened:

Now, this has happened before, and when I let the mixture come to room temperature it beat up nicely, but this time that didn't happen. In fact, as it got warmer, it got worse and worse:

It was the day before the shower and I had just spent 12 hours decorating cookies, so needless to say I was in no mood to remake the buttercream. I'm guessing this happened because of the large amount of liquid I had added to the buttercream (1/2 cup of blackberry puree plus some cassis liqueur). There was one last fix that had worked in the past. I softened 1 stick (4 ounces) unsalted butter to cool room temperature. I spooned the buttercream back into the mixer bowl and beat in 1/2 cup powdered sugar. With the mixer on medium speed, I added the butter 1 tablespoon at a time, and lo and behold! The buttercream re-formed.

So, keep this in mind if you plan to make the buttercream ahead, or if you have trouble with another buttercream you have made.

The only thing left to do, is to pipe the buttercream onto the cupcakes. Refrigerate until 2-3 hours before serving , placing the booties on the cupcakes when you take them out of the refrigerator and the frosting has started to soften.

KARISALANKANNI KEERAI CHAPATHI

2013-09-03T19:59:00.001-07:00

Nowadays i am using karisilankanni keerai in my cooking twice a week for health reasons. I make kootu and this chapathi.But i would say,we love this chapathi more than kootu ;) It is very easy to prepare.I make this for my hubby's lunch box. It stays soft and onion raita is the best accompaniment. I use the same method to prepare palak and other keerai chapathis.

INGREDIENTS

Karisalankanni leaves- 1 bunch
Wheat flour - 1 cup
Besan flour - 1 tbsp
Sambhar powder - 1 tsp
Garam masala - 1/2 tsp
Curd - 1/5 cup ( adjust)
Olive oil - 1 tsp
Salt -as needed
water - As needed

METHOD

Wash the leaves .Heat the kadai with a tsp of oil and saute the leaves till it reduces to half in quantity.
Grind to make a smooth paste by adding little curd . Now in a bowl , take the wheat flour,besan flour , sambhar & garam masala powder,salt and water.Knead well to make a soft , pliable dough.
Roll to make thin chapathi and toast on a dosa tawa.
Serve hot with onion raita and pickle.

KITCHEN CLINIC

Karisalankanni (Eclipta prostrata) is the herb of choice in treating liver diseases. This herb grows in marshy areas throughout the year. It grows abundantly during the rainy season. There are two varieties of karisilankanni, one has yellow flowers and the other white. The yellow one is more potent.

Karisalankanni is most effective when eaten raw. It can also be dried in shade and powdered.

Medicinal properties

karisalankanni is also a specific remedy for jaundice. It has a great medicinal value in the treatment of hair. Karisalankanni is said to protect against night blindness and other eye diseases probably because of its high carotene content.
Uses

1. It is good for teeth, skin and hair.
2. It induces appetite.
3. It aids digestion and helps expel fecal matter from the large intestines.
4. It heals ulcers.
5. It cleans the liver and encourages secretion of bile.
6. It cures inflamed liver also called fatty liver.
7. It expels intestinal worms, cures coughs and asthma, and tones the body.
8. The yellow variety is said to be particularly good for the skin and eyes.

When ground to a paste and cooked as in karislankanni kootu, it is good for teeth, skin and hair. It induces appetite. It aids digestion and helps expel fecal matter from the large intestines. It heals ulcers. It cleans the liver and encourages secretion of bile. It cures inflamed liver also called fatty liver.
Adulterated food can jeopardise the liver. Also foods contaminated with chemicals can play havoc. All these on entering human body should to be expelled and the liver is strained beyond its limit. This results in sluggish liver, stomach upset and gastroenteritis. Even though we consume nutritive foods in plenty than the previous generations it doesn't seem to strengthen our immune system. This is because of the loss of coordination between the liver, intestines and stomach. Adulterated food, contaminated water and polluted environment are the factors that are to be blamed for this state of affairs. There is a high risk of hypercholesterolemia, high blood pressure, cirrhosis, atherosclerosis and coronary thrombosis.

Karisalankanni comes to rescue in such cases. One ounce of karisalankanni juice (15 ml) and cow's milk 20 ml (boiled and then brought down to the room temperature) are mixed and should be taken first thing in the morning. This regulates the blood pressure as well.

As karisalankanni starts working in the system, it sets right the liver and cures jaundice, fatty liver, splenomegaly, hemorrhoids, indigestion etc. Regular intake strengthens the inner organs.

Technorati Tags: Keerai chapathi,Spinach chapathi,Karisalankanni keerai. yellow karisalankanni keerai chapathi

This week's best drink buys

2013-05-26T20:08:00.001-07:00

You might be the kind of person who thinks the beginning of November is FAR too early to start planning what you're going to eat and drink over Christmas (me too) but the supermarkets have decided otherwise.

When I walked into Sainsbury's yesterday the drinks deparment was packed with special offers - and some quite spectacular ones too. Leaving frugal options aside for the moment you can pick up the particularly lush Glenmorangie Nectar d'Or whisky at the moment for just £25 instead of £39.99 (and £42.95 at royalmilewhiskies.com) Aged in Sauternes casks it's a lush cross between a sweet wine and a whisky that would be superb with the Stilton and maybe - though I haven't tried it yet - with mince pies. A terrific gift for any whisky lover.

They also had a couple of good champagne deals: Heidsieck Monopole Blue Top for £14.99 instead of £29.99* and the much improved Lanson Black Label for £21.99 instead of £31.99 - but then Morrisons currently has it for £15 according to The Wine Detective.

In terms of budget buys you probably couldn't do much better than Dow's Trademark port - that's also reduced by 50% in Sainsbury's from £13.43 to £6.71. The style is referred to as Finest Reserve which means it's halfway between a basic ruby port and a Late Bottled Vintage in quality. If you're looking for a sweet, brambly warming Christmas port from a reputable producer it would fit the bill perfectly. (I also like adding a dash of this style of port to a mulled wine).

Rather less good value is the current offer on Baileys cream liqueurs which are reduced in Sainsbury's from £19.79 to £9.89. I know it's a good reduction for a litre bottle but since when did they go up to that kind of price? Asda's regular price for the same size bottle is £14 and they currently have it down to £9 but there are loads of perfectly good own label versions around for a fair amount less.

Marks and Spencer, for instance, has its new Toffee and Pecan Cream liqueur on offer for £6.99 currently. I don't much like cream liqueurs but I must admit I did find it a bit moreish. M & S told me this week that toffee and pecan flavours are HUGE for them.

Anyway if you miss these offers don't panic. There will be plenty more where they came from over the coming weeks but don't leave it until the week before Christmas when I'm pretty sure a lot of the prices will shoot up again

* Asda also has it for £15

Note: this prices applied the day I wrote this post but may well have changed by the time you read it.

Chile Cheddar Bacon Waffle recipe

2013-05-23T20:51:00.001-07:00

Dining out is one of the best favorite forms of culinary inspiration. Last weekend I went out for brunch at 'Eats' on Clement Street and ordered the Waffle Bacon which was described as bacon pressed in a waffle, cheddar, Hungarian peppers and a sunny up egg. It was a wonderful combination of gooey, chewy and crisp and had many classic flavors associated with breakfast. It was definitely the sauteed peppers that tied the bacon, egg, cheese and waffle together and took the dish to the next level. I knew this was something I had to order again or better yet, try to duplicate at home.

Instead of using Hungarian peppers I took the easy route and used diced green chiles from a can. The result? Oh my. It was delicious! The truth is, a bacon waffle topped with chiles and cheese is actually quite good without the egg as well, though you can imagine how the yolk forms a lovely sauce for the bacon waffle. Sometimes more is better, and it's the excess of this recipe that makes it so satisfying. Who doesn't love bacon, cheddar or green chiles? They are my go to ingredients for making everything from eggs to soups or stews taste better.

I'm not a huge proponent of packaged foods like pancake and waffle mix, but in this case it's a good shortcut. While I often make pancakes or waffles from scratch, having a mix on hand is worthwhile. You can even make your own mix if you like. What restaurant dish will inspire my next recipe? I can't wait to find out...

Chile Cheddar Bacon Waffle
Makes one serving (multiply to serve as many as you like)

Waffle batter, homemade or from a mix
2 strips bacon, cooked and cut into 4 pieces
2 Tablespoons cheddar, shredded
2 Tablespoons fire roasted green chiles (such as Ortega brand)

Optional:
1 teaspoon butter or oil
1 egg

Heat waffle iron and grease as directed. Pour in the batter and lay a piece of bacon in each quadrant. Close cover and cook until done. Meanwhile heat a small nonstick pan. Add the butter or oil and fry the egg. Meanwhile place the chiles in a microwave safe container and gently heat in the microwave until warm, about 1 minute. Place the waffle on a plate, top with the chiles, cheese and egg, if desired.

Enjoy!

http://feedproxy.google.com/~r/SpanishRecipesinpictures/~3/ibe4U5klSEY/stew-lentils-with-cod-and-potatoes.html

2013-05-23T20:50:00.001-07:00

A lentils stew is always so hearty and comforting. I love them so much that I devour them in no...

Get the rest in my blog! See you there!

Small pies (Manaeish) or Fatayer Recipe

2013-05-19T20:29:00.001-07:00

Photo: Small pies (Manaeish) or Fatayer Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Small pies (Manaeish) or Fatayer Recipe. Enjoy the Arabic Cuisine and learn how to make Small pies (Manaeish) or Fatayer.

Ingredients

1 Tbs yeast
¼ Cup water, warm
2 ½ Cup flour
½ tsp salt
½ tsp sugar
¾ Cup milk
¼ Cup oil
1 Egg, beaten +2 Tbs milk

Method

- Dissolve yeast in warm water, leave for 5 minutes or until foamy.
- Combine flour, salt and sugar in an electric mixer on low speed.
- Add yeast mixture, milk and oil while beating on medium speed for 10 minutes or until soft dough is formed (can be mixed with hands for about 25 minutes).
- Place dough and roll in a greased bowl, cover and let rise for 1hour or until doubled in size.
- Roll dough on a lightly floured surface into a (½ cm thickness) circle. Cut into approximately 7 cm circles.
- Brush circle edges with the egg mixture and fill one side of the circle as desired (for example white cheese and dried mint mixture), then fold into a half circle; pinch the edges with a fork to seal. (Hint: flour the fork so it won't stick with the dough).
- Brush with the egg mixture, prick with a fork, sprinkle with sesame seeds, black sesame or crushed pistachios (as desirer).
- Bake for 15 minutes or until golden (time may vary according to filling).

Serving Suggestions

*For spinach filling:
(Olive oil/ spinach, cut/ pomegranates seeds/pomegranates syrup/lemon juice)
- heat oil in a skillet over medium heat, add ingredients and stir until done.
- Fill pies by adding a portion of the mixture in the middle of the dough circle, then fold edges to meet in the middle to shape a triangle. Top with pomegranates seeds.

* For minced beef filling (precooked ground beef, pine nuts)
- Place a portion of filling in the middle of the dough circle; pinch the edges to form an unsealed square. Sprinkle with roasted pine nuts.

Chef Osama

More Arabic Food Recipes:

Stuffed Bread with Sausage and vegetables
Toast stuffed with chicken
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter

Save and share Small pies (Manaeish) or Fatayer Recipe

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Avocado Tofu Salad with Ponzu Recipe

2013-05-17T20:19:00.001-07:00

This is a zen salad. For one thing, like meditation, it requires slowing down. Normally salad is something you throw together at the last minute. Not this one. Patience, little grasshopper. You need to marinate the tofu overnight. It's also simple and straightforward. And it requires no oil. I know what you're thinking, what does THAT have to do with being zen? I'll tell you. This is an enlightened salad. The avocado is rich enough that you really don't need any additional oil.

I know there are people out there who don't like tofu, but I wonder, have they had any good tofu dishes? I like tofu with something to really give it flavor and tang. Ponzu sauce is perfect. The extra firm texture of this tofu really shouldn't bother even people with 'texture issues.' But if you or your guests really are adversed to tofu, you could certainly substitute diced chicken breast or chunks of seared tuna.

This salad is perfect for when your are trying to eat healthy or to enjoy on a warm day. It's very light and refreshing but at the same time hearty and filling. If you try it, let me know what you think!

Avocado Tofu Salad with Ponzu
Makes 4 servings

1 large avocado, firm, not too soft
7 ounces of extra firm tofu (1/2 of a standard package)
1 small Persian cucumber
3 Tablespoons ponzu sauce (Kikkoman's is fine or make your own)
Salad greens, preferably baby lettuce
1 green onion, minced
Toasted sesame seeds

Slice the avocado in half, remove the pit, cut into medium size chunks and place in a mixing bowl. Drain the tofu and cut into chunks, roughly the same size as the avocado. Add to the mixing bowl along with the ponzu sauce and toss, gently. Allow to marinate for at least 4 hours, preferably overnight. Use a mandolin to slice the cucumber into thin slices, or cut with a knife. Line each plate or bowl with salad greens, top them with cucumber slices. Place the avocado mixture on top of the salad greens and top each serving with green onion and sesame seeds. Drizzle each serving with a bit of the ponzu sauce.

Enjoy!

Great Gazpacho

2013-04-15T22:10:00.001-07:00

I had a hankerin' (oh yes I did) for gazpacho now that our weather has turned more summery. I was going to make my usual version with V8, but in the freezer I found a bag of tomatos that I had oven roasted and frozen last fall.

I used this recipe as my inspiration, but I went much simpler.

2 bell peppers (I used one orange and one red) whizzed smooth in the food processor with a few cloves of garlic and a spoon of sugar. I added my thawed tomatos and juice and pureed until smooth. I stirred in a couple of shots of red wine vinegar and some salt, then chilled for an hour.

Serve with a piece of cheesy toast, and a chocolate chip cookie for dessert.

Change of domain name for Beyond Baked Beans

2013-04-14T15:32:00.001-07:00

Following yesterday's post the good news is that my student cookery site Beyond Baked Beans is back up and running but at a new domain name www.beyondbakedbeans.org.

If you link to the site please change your link. And if you don't, do link to it which will help students - and other first time cooks on a budget - find it more easily.

Baby Shower Desserts

2013-04-12T17:19:00.001-07:00

CABBAGE PATCH CHOCOLATES -

ONESIE BUTTER COOKIES WITH FONDANT ICING -

CHOCOLATE AND VANILLA MINI-CUPCAKES WITH BLACKBERRY CASSIS BUTTERCREAM AND ROYAL ICING BOOTIES -

I've been busy baking, as you can see. The recipes are coming, but they take almost as long to post as they do to create. Stay with me as I guide you step by step in making these beautiful desserts for your loved ones.

OATS BARLEY IDLY–FERMENTATION METHOD

2013-03-31T19:33:00.001-07:00

I got an idea of making barley idly from here. I followed the same recipe. The idly was super soft and tasty. I was not able to find i added barely.Thanks Aruna.Nowadays i make this idly very often.I wanted to make some changes to the recipe by adding oats and tried sterday.My hubby was surprised & asked me whether i've added oats and barley because there was no change in taste or smell from the usual idly.Only the color of idly was changed.He was very happy to have this idly for breakfast and dinner.I made dosas too. It was crispy and yummy..

INGREDIENTS

Barley – 1 cup
Idly rice / par boiled rice/puzhungal arisi – 3/4 cup
Oats – 1/2 cup
White round urad dal – 1/4 cup
Methi seeds – 1/4 ts
Salt & water – as needed.

METHOD

Wash and soak all the above ingredients for 5 hours. Before soaking , rinse and drain for 2-3 times to remove the dust in barley.
Grind it smooth by adding the required water and salt.
Ferment it for a minimum of 12 hrs or over night.
The next day ,batter would have raised or sometimes doubled. (based on weather)
Make idlies by steaming in idly pot.It takes about 15-20 mins for cooking. Check it by inserting the tip of the spoon. If it comes out clean , idly is cooked.
U can make crispy dosas also by adding water to the batter. Dilute the batter, mix well and make dosas.

Enjoy soft , healthy idlies with sambhar or chutney !!

POINTS TO REMEMBER

Please rinse the barley and other ingredients for a minimum of 3 times to remove all the stones and debris before soaking. Please soak barley for 5 hours at least.
if u want , u can soak and grind urad dal & methi separately and then grind rice , barley , oats together .Finally mix both the batters and keep it for fermentation. Being lazy , i soaked and ground everything at once.
Also while grinding add water in small quantities whenever needed.It takes 25-35 mins for grinding. The consistency should be of normal idly batter consistency.
If u want to reduce the quantity of rice , u can make it to half cup and follow the same recipe.
U can increase the quantity of oats and try the same .
Please don't reduce the ratio of urad dal as it gives the soft idly.If u want to use less urad dal , try adding rice flakes or cooked rice for softness.
Fermentation is very important here. If it doesn't ferment properly , i cant guarantee u about the taste and softness.

KITCHEN CLINIC

Barley: a nutritional powerhouse

As cereal grains go, barley is a winner when it comes to good nutrition. This centuries-old grain is packed with fiber, contains important vitamins and minerals, is slim on fat, and, like all plant products, cholesterol-free. Here's a closer look:

Fiber
Barley is a great source of dietary fiber and actually contains both soluble and insoluble fiber. Soluble fiber is effective in lowering blood cholesterol and can reduce the risk of heart disease. Soluble fiber is also beneficial in slowing the absorption of sugar and reducing the risk for developing type 2 or non-insulin-dependent diabetes. The insoluble fiber found in barley may be beneficial in helping the body maintain regular bowel function. Insoluble fiber may also help lower the risk for certain cancers such as colon cancer.

Cholesterol and fat
Like all plant foods, barley is naturally cholesterol-free and low in fat. A 1/2-cup serving of cooked pearl barley, a typical grain serving, contains less than 1/2 gram of fat and only 100 calories*
*Source: USDA Nutrient Database for Standard Reference 13 (November 1999)

Vitamins and minerals
Barley contains several vitamins and minerals including niacin (Vitamin B3), thiamine ( Vitamin B1), selenium, iron, magnesium, zinc, phosphorus and copper.

Antioxidants
Barley contains antioxidants, which are also important for maintaining good health. Specifically, antioxidants work to slow down the rate of oxidative damage by gathering up free radicals that form when body cells use oxygen.

Phytochemicals
Barley contains phytochemicals, which are natural plant-based chemicals. Studies indicate that phytochemicals may decrease the risk for certain diseases such as heart disease, diabetes and cancer. More research is needed to confirm these results.

HEALTH BENEFITS

Barley is rich in dietary fibre, which gives food to the friendly bacteria present in the large intestine. These bacteria ferment the insoluble fibre content of the barley to form butyric acid. The acid, in turn, functions as the main fuel for intestinal cells. Besides this, it is functional in maintaining a healthy colon.
The dietary fibre in barley aids the production of acetic acids and propionic acid as well, which sever as the fuel for liver and muscle cells. Propionic acid also restricts the action of HMG-CoA reductase, which is involved in cholesterol production in the liver. In this way, barley helps in reducing the cholesterol level in blood.
The dietary fiber in barley binds to bile acids and helps dispose them through the faeces. The cholesterol level in the body is, thus, reduced to a considerable extent.
The friendly bacteria that are fed by barley's insoluble fiber also help in removing the pathogenic bacteria from the body.
Barley is rich in niacin, which is highly effective in reducing the risk of cardiovascular diseases. It prevents the oxidation of LDL, by the free radicals. Niacin also lowers the assembling of platelets, which can lead to the clotting of blood.
The cereal is effective against diseases like atherosclerosis, diabetes, insulin resistance and ischemic stroke.
Barley's rich content of insoluble fiber helps women fight against the formation of gallstones.
It is rich in phosphorous, which has an integral part in the formation of body cells' structure. Phosphorous is highly required for the formation of mineral matrix of the bones. Besides, it is an important component of compounds like ATP, nucleic acids and lipid-containing structures, like nervous system and cell membranes.
Barley helps in maintaining a healthy intestine. It helps in decreasing the transit time of fecal stuffs and also increases the bulk. As a result, the risk of colon cancer and hemorrhoids get reduced to a considerable extent.
The cereal contains copper, which reduces the symptoms of rheumatoid arthritis. Copper is also required for the activity of lysyl oxidase, an enzyme required for the cross-linking of collagen and elastin. These substances provide the basic substance and flexibility to bones, joints and blood vessels.
The cereal contains plant ligans, which get converted into mammalian ligans by the friendly flora present in the intestines. They are said to provide protection against breast cancer and other hormone-dependent cancers, apart from being known for their effectiveness in case of heart diseases as well.
Barley can prove to be extremely helpful in curing childhood asthma. It substantially lowers the risk of diabetes also.

Caution

Barley belongs to the grain group called 'Gluten grains', which lead to some allergic reactions in people.
People who have allergic disposition to wheat products can have gastrointestinal upset with barley products also.
Barley dust may cause eye, sinus or nasal irritation in some people.
If contaminated with fungus, barley can cause Kashin-Beck disease (KBD), which is associated with bones.

Cooking Tips

Before cooking barley, you should rinse it properly under cold running water. Thereafter, remove stone and any debris, if any.
After rinsing barley, mix one part with three and a half parts boiling water or broth. When you find that the liquid has started boiling, turn down the heat. Cover the container and allow it to simmer. You should simmer pearled barley for around one hour and the hulled barley for about 90 minutes, to cook it.
You can mix barley flour with wheat flour and make breads and muffins out of them. You can add barley to any stew or soup and give it an extra flavour. Cracked barley or barley flakes can be used to make hot cereal.

Kinds of Barley

Barley nutrition today comes in all forms possible. The grain, the leaves and the extract of barley are all used as food sources. Here are some of the most widely used forms of barley nutrition:

Hulled barley. Barley in its hulled form contains the most amount of nutrients. However, hulled barley takes a lot more time to soak when used with usual dishes.
Barley Grass. Barley grass, most especially on the young leaves, are excellent sources of vitamins, minerals, amino acids and antioxidants. Though it does not contain as much dietary fiber as can be found in barley grains, it contains chlorophyll which can help detoxify your body from harmful toxins.
Barley Green Powder. Due to the superior medicinal benefits of barley, many companies now produce barley powder which are made from pure barley grass. Most of them have delightful flavors and superior solubility that people take them as barley juice.
Barley Flour. Flour made from barley can be used as substitute for wheat flour or even cake flour. The flour that is produced from whole barley is a lot more nutritious than flour from pearl barley mainly because the bran in the former is still left intact.
Barley Water. The main claimed benefit of barley water is in supporting the kidneys especially in times of stress. It is also used as a therapeutic water for those who have kidney and bladder ailments.
Pearl Barley. Pearl barley is what you can find in groceries. These are hulled barley which have been processed to remove the bran.

As you can see, barley nutrition comes in all forms, so it is easier for us to take advantage of its nutritional benefits.

Technorati Tags: Barley idli,barley foods,oats idly,healthy idly,barley recipes,oats recipes,idly,health benefits of barley,healthy breakfast recipes,breakfast recipes.

Noble Pig, Kamloops

2013-03-31T19:32:00.001-07:00

(december 2010)

deep fried pickles

tropical pizza

cubano sandwich

the noble pig

650 victoria st

website coming soon (?)

How to Eat for $7 or Less a Day

2013-03-31T19:27:00.001-07:00

Welcome new readers! If you found my blog in the US News & World Report story about living on a budget on Yahoo! Finance and are looking for budget shopping and cooking ideas, please check out my Hunger Challenge posts. You'll find recipes, tips and more.

Thanks!

Amy

Light and fluffy scrambled eggs

2013-03-10T20:53:00.001-07:00

This is my new favorite way to make scrambled eggs. They come out amazingly light and fluffy and contain only 2 ingredients.

Scrambled eggs with cottage cheese

Crack your eggs (however many you need) into a bowl and whisk. Add 1 tablespoon of cottage cheese for every egg. Whisk again. Cook as you normally would cook your scrambled eggs. (Please don't let them brown. Brown scrambled eggs are just wrong.)

New & Notable Chocolate

2013-02-27T18:15:00.001-08:00

IDLY SAMBHAR–HOTEL STYLE

2013-02-13T19:11:00.001-08:00

I learnt this Sāmbhar from my neighbour. Its very simple. Usually for hotel style sambhar we used to roast & grind some spices and add. But for this sambhar just besan flour is enough.I had tasted this kind of sambhar in some hotels especially in Tirunelveli and Madurai.Do try this and let me know how it turned out.

INGREDIENTS

For 4 persons.

Toor dal – 1/4 cup
Carrot –1 no
Potato – 1 no
Tamarind –Small berry size
Tomato – 2 nos
Small onions / shallot – 10 nos
Curry leaves – few
Sambhar powder – 1- 2 tsp.
Turmeric powder – a pinch
Asafetida – 1/4 tsp.
Besan flour – 2 tsp.

To temper

Mustard seeds – 1/2 tsp
Methi seeds – 1/4 tsp
Urad dal – 1/2 tsp
Red chilly – 1 no

To garnish

Coriander leaves – few

METHOD

Pressure cook toor dal adding turmeric powder , asafetida and a drop of oil.Cook the vegetables separately .
Heat a kadai with oil and sauté the onions & tomatoes.
Saute till tomato turns mushy.
Now add the tamarind extract and sambhar powder.
Add more water if necessary.Add the cooked vegetables , little asafoetida and fresh curry leaves.
Allow it to boil for few minutes. Then add the cooked and mashed toor dal.
Dilute the besan flour with little water and add it to the sambhar. Boil well for few minutes .The sambhar starts to thicken.
Add more water if necessary.
Finally switch off the stove and garnish with coriander leaves.
Temper with the above items and add it to the sambhar.
**For relatives, add a tsp of ghee at the end and close the bowl.

Yummy , aromatic sambhar is ready to enjoy with piping hot idlies , vada or pongal

TIPS

If u want the sambhar to be more tangy add lime juice at the end after switching off the flame.
For idly sambhar, dal should be dominant and less tamarind is added. So i've added more dal and less tamarind.
For more spiciness , add green chillies while sautéing onions and tomatoes.
If u feel the sambhar is too thick , add more water , little tamarind extract , salt and sambhar powder. Boil for sometime . Similarly if u think , the sambhar is more spicy or tangy , add little besan flour and water , allow it to boil. Adjust salt..
I find the above step as very useful because makeup is very essential for each recipe to get the correct taste. That too for beginners these points would be very useful , thanks to my neighbour.

Baby Shower Desserts Part 3 - Mini Cupcakes

2013-02-12T17:42:00.001-08:00

Old style pan on left

Spoon a heaping teaspoonful of batter into each mini-cup or a heaping tablespoon full into each full-size muffin cup. The cups should be about 3/4 full.

Now, this has happened before, and when I let the mixture come to room temperature it beat up nicely, but this time that didn't happen. In fact, as it got warmer, it got worse and worse:

Chestnut, chorizo and lentil soup

2013-02-11T18:43:00.001-08:00

I meant to post this just after Christmas to suggest what you might do with your turkey stock and other leftovers but events overtook me (including rather disastrously spilling a glass of wine on my computer) and here we are on New Year's Eve. Still, this is a great soup, whether you have turkey stock or not, which I've adapted from Sam and Sam Clark's excellent Moro cookbook.

The point I was going to make about turkey stock - and which you might like to bear in mind for next year if you haven't thought about it already - is that it's really rich and strong and therefore doesn't lend itself well to delicate soups or sauces. This one includes chestnuts, though in lesser quantities than the Sams use, chorizo and saffron and I also added some outer Savoy cabbage leaves I'd saved after making a slaw to go with the ham on Christmas Eve which adds a bit of colour as well. When I heated up the leftovers of the soup I dropped some torn pieces of sourdough toast which were also a good addition. (Note: this is less of a soup than a stew. You won't need much else, if anything, to eat!)

Serves 4-6
3-4 tbsp olive oil
2 medium onions or one large one, roughly chopped
1 carrot, chopped into small pieces, roughly the same size as the onion
125g semi-soft chorizo, chopped (Tesco has a good one in its 'Finest' range)
2 garlic cloves, crushed
1 tsp ground cumin
1/2 tsp chilli flakes or a crushed whole red chilli
1 tsp finely chopped thyme leaves or 1/2 tsp dried thyme or oregano
1/2 a 400g tin of chopped tomatoes or a couple of whole tinned tomatoes, chopped
200g vac packed or roasted or boiled chestnuts, roughly chopped
75g green or brown lentils
a pinch of saffron threads infused for 10 minutes in 3-4 tbsp hot water (optional*)
about 1 litre turkey stock or water
4-5 outer cabbage leaves or cavolo nero leaves
salt and black pepper

Heat the oil in a large pan, add the onion, carrot and chorizo, season lightly with salt and cook for about 10 minutes over a low to moderate heat until beginning to brown. Add the garlic, cumin and chilli flakes or crushed chilli and thyme and cook for a minute, then add the chopped tomatoes, chestnuts, lentils and saffron, if using. Add the stock or water, bring to the boil then turn the heat down and simmer for about 15-20 minutes until the lentils are cooked. Remove the central rib from the cabbage or cavolo nero leaves, shred finely and drop into the soup about 5 minutes before the end of the cooking time. Season with salt and pepper and serve.

* If you haven't got any saffron you could use half a teaspoon of turmeric which I'd add at the same time as the cumin. If you want to keep the soup veggie use 1-2 tsp sweet pimenton or paprika instead of the chorizo and maybe a touch of hot if you've got it.

Waitrose Low Alcohol Cider

2013-02-05T12:46:00.001-08:00

If you're finding it hard to give up booze for the month you might want to snap up a bottle or two of Waitrose's low alcohol cider which is only 1% ABV.

Now I'm not saying it's the best-tasting cider ever - it's a little too thin and too sweet, for my palate at least* - but it does taste recognisably like cider in a way that apple juice doesn't and if you were drinking it with roast pork, a chicken casserole or even a nice hunk of cheddar it would rub along fine. It's actually made in Herefordshire in old oak vats so I'm guessing it probably comes from Weston's.

The price is pretty attractive too. It only costs £1.15 a 500ml bottle - online at any rate. I somehow ended up paying £1.21 for my bottle in store, maybe because it's classified as a 'Little Waitrose'. Not a huge outlay anyway.

* However my neighbour who just popped in tried it and said 'really nice'. So there you go. I should also have pointed it's 180 calories a glass so it's not exactly a low calorie option - though not much more than a large glass of shiraz.

Why do YOU cook, Monica Bhide?

2013-02-05T12:45:00.001-08:00

I'm not sure there is a harder working food writer than Monica Bhide. She teaches, writes magazine articles, has a syndicated newspaper column called Seasonings, and has written several cookbooks including her most recent, Modern Spice. What I like about her writing is the personal stories and her enthusiasm for using different ingredients. She's also about as big a twitteraholic as I am. Not only do I learn something new when I read her stories, articles and tweets, but I enjoy the journey.
As a child, I always felt that I had trouble relating with the world. I always felt that I did not fit in the crowd and that I could not really 'connect' with people. Then one day, I discovered what I did relate to: the kitchen. I would spend hours watching my parents and my grandparents and uncles and aunts cooking but never attempted to try it myself. I think I was about 8 or 9 when I began to cook. It was an experience unlike any other. I never felt awkward or out of place in the kitchen. I never thought of cooking as hard (unlike school work!). The kitchen made me feel at peace with myself. It was around the same time that I started writing... but all the writing was private. I never shared it with anyone. But back to cooking: As a child, there were so many things I could not do. I did not know how to swim or ride a bike or be one with the in crowd. But I knew how to bring out the best in eggplant, i knew how to sizzle cumin just right to release it's flavor and aroma, i knew how to stuff an okra with a pungent spice mix, I knew how to simmer a deep and intensely flavored lamb curry. I would go to the farmers market and pick fruits and vegetables with my dad and learned how to tell good fish from bad. And then the magic happened: when I served the food to people, they liked it. It became the source of connection with friends and family and those who came to my table. I felt like I finally had made a connection. Years later, as I cook to care and nurture my family, my writing grew up. I heard from more and more people that they connected with my words and that made them want to cook my food. I cook because it is who I am. Cooking, for me, is a away of nurturing those around me and sharing a part of me with them. My world of writing and food makes me feel like I belong in this world and that I have a purpose and that I matter and can make a difference.

Monica Bhide is the twentieth person profiled in this series. Read more profiles.

Cooking Book 5

2013-02-05T12:44:00.001-08:00

Thai Chicken Wings, The Young Thailand Cookbook

Man I wish I owned this book.

Mango Chicken Salad, Martha Stewart

Delicious! I skipped the mango chutney in the salad and used lettuce instead of spinach. I would make this again. Recipe here.

Ham and Apple Wraps with Dip, you guessed it, Martha Stewart.

These were fine, nothing thrilling. A little different. I didn't love the dip though. Recipe here.

Jicama Citrus Salad, Martha Stewart

I really liked this salad. Crunchy and...citrusy. I left out the cucumber. Recipe here.

I don't know what this is.

Or this.

Bubble and Squeak, no recipe.

So easy. Mix leftover mashed potatos with leftover cooked carrots and brussel sprouts. Heat some olive oil and butter over medium high heat, spread the veggies in and cook until brown on both sides.

________________________________________

I do love to change my mind, abandon project etc, and I'm doing it again. This will be it for now at least on Book 5. It's too difficult to fit some of the recipes into our world full of kid, work, school etc. There are still some I want to make, so the book will be back but now let's move on to a new one....Book 3!

http://feedproxy.google.com/~r/SpanishRecipesinpictures/~3/Pf0ZBQWOxcE/morcilla-and-pumpkin-risotto.html

2013-01-29T19:23:00.001-08:00

My monument to the Italian Risotto! What a delicious dish it is... that flavored creamy rice can...

Get the rest in my blog! See you there!

Waitrose Low Alcohol Cider

2013-01-29T19:20:00.001-08:00

Hill lamb hotpot

2013-01-26T16:13:00.001-08:00

Returning from high summer in Oz to the weirdest of weather back home in Bristol (this morning we had hail, thunder and bright sun, all in the space of five minutes) I feel the need for comfort food and can't think of a better option than a hotpot. Unfortunately I'm unlikely to have time to cook one until the weekend but thought you might fancy trying it too.

The recipe is from my book Meat and Two Veg and the very professional photo not by moi but the talented Jason Lowe. It's not authentic - no self-respecting Lancastrian would use something as poncey as white wine - but it is very tasty especially if you make it with hill or rare breed lamb. (How frugal that is of course depends where you live and whether you can source it direct from a farmer or farmers' market.)

The white pepper does make a difference with this kind of old-fashioned dish so do use it if you've got some.

Serves 4-6
6 lamb shoulder chops (about 750-800g)
2 level tbsp plain flour
3 tbsp vegetable or light olive oil
40g butter
3 medium to large onions, peeled and thinly sliced (about 450g)
1 large carrot (about 125g), peeled and thinly sliced
1 medium turnip (about 110g) peeled and thinly sliced
750g waxy red potatoes (e.g. Desiree)
125ml dry white wine (e.g. basic French vin blanc, muscadet, pinot grigio)
300ml chicken stock, preferably homemade
2 bay leaves
Salt and ground white pepper

You will need a large round or oval lidded casserole

Trim any excess fat off the chops and pat them dry with kitchen towel. Put the flour into a bowl and season with salt and pepper. Dip the chops into the flour, lightly coating both sides. Heat a large frying pan, add 2 tbsp of the oil and 15g of the butter. Once the butter has melted brown the chops on both sides (about 2 minutes a side) and set aside. Add the sliced onions to the oil and butter mixture and fry gently for about 5 minutes, stirring. Add the sliced carrot and turnip and any remaining flour, stir well and set aside. Peel and finely slice the potatoes.

Heat the oven to 200°C/400°F/Gas 6. Pour the remaining oil in the casserole and wipe it round the base and sides. Put a good layer of sliced potato in the base of the casserole then a layer of vegetables, seasoning each layer lightly with salt and pepper. Arrange the chops on top and tuck in the bayleaves. Tip over the rest of the vegetables spreading them out evenly then arrange the rest of the potato slices on top.

Heat the wine and stock in the frying pan and pour carefully over the hotpot. Season lightly with salt and pepper. Melt the remaining butter in the frying pan and pour it over the potato slices. Cover the casserole and place in the oven for about 25 minutes until bubbling gently.

Turn the heat down to 150°C/300°F/Gas 2 and cook for a further two hours, spooning the juices over the potatoes half way through.

Turn up the heat back up to 200°C/400°F/Gas 6, remove the lid from the casserole and return to the oven for 30-40 minutes until the potatoes are well browned. Serve with something green and leafy like brussel tops.