I know… it took me ages to announce a new quiz, but finally here it is!

From those who will answer correctly will be randomly chosen happy winner that will receive pictured below vanilla incense set in a bamboo tube. Please send answers by 15th of October, midnight, UK time to coffeeandvanilla(at)416studios.co.uk with “Quiz # 4″ in the subject line, stating your name, where are you from and address of your website if you have one.

I won’t be replying to your emails with answers till the quiz is over.

Please, do not answer using the comment box.

Good luck!!!

Margot

• I will announce the winner within 3 days from the time quiz is over.
• Please make sure that you provide me with correct contact details. After winner is selected I will contact her/him by email before posting the announcement. If I won’t get reply with postage details within 3 days I will select another winner.
• Sponsor of the prize: Gifts by Marissa

Related Post

• Quiz # 3 - Answer and Announcing The Winner
• Quiz # 3 - Prize: Herbal Pepper
• Quiz # 2 - Answer and Announcing The Winner
• Quiz # 2 - Prize: Green Apple Cotton Bag
• Quiz # 1 - Answer and Announcing The Winner
• Quiz # 1 - Prize: Red Apple Carry Bag
• Inspiring Food Photography (IFP October 2008)
• Wholesome Lunchbox # 8 (September 2008) - The Round-up
• Inspiring Food Photography (IFP September 2008)
• Wholesome Lunchbox # 7 (August 2008) - The Round-up

INGREDIENTS

½ small cabbage - 500g (sliced finely)
2 medium carrots - 250g (grated)
3 tbs mayonnaise
5 tbs soured cream or natural yogurt
black peppercorns
½ tbs Dijon mustard
sea salt to taste - optional
½ small onion (chopped finely) - optional
1-2 apples (grated) - optional

METHOD

Combine mayonnaise, soured cream or yogurt and mustard, add cabbage and carrots. Optionally add also onion or/and apples. Season to taste with salt if necessary. Share and sprinkle with freshly ground black pepper.

Make 5-6 servings.

Related Post

• Tomato and Cabbage Soup with Filini Pasta
• Celery, Tomato and Carrot Soup with Herbal Pepper and Dill
• Salad with Pecans, Flax and Maple Dressing
• Carrot Soup with Tamarind and Coriander Pesto Bread
• Carrot & Oatmeal Muffins
• Mange Tout Peas with Garlic and Coriander
• Mange Tout
• Roasted Eggplants / Aubergines
• Roasted Celebration Squash with Lemon and Parsley
• Scrambled Eggs with Tomato and Onion

INGREDIENTS

½ small green cabbage - 500g (chopped)
2 x 400g tins of plum tomatoes
2 large not trimmed leeks - 500g (sliced coarsely)
1 small cauliflower - 500g (divided into florets)
3 litres of boiling water
3 tbs dried dill + some more dried, frozen or fresh dill for garnish
5 vegetable or chicken cubes (10g each)
black peppercorns
1 kg chicken wings (whole)
125g filini pasta
200 ml cup soured cream

EQUIPMENT

hand blender - optional

METHOD

Place all ingredients except pasta, additional dill, peppercorns and soured cream in a large pot, bring to boil, reduce fire and cook covered for about 45 minutes or until vegetables and chicken are ready.
Share chicken wings to the bowls, if you are blending the soup, now is time to do it, if not add pasta straight away and cook uncovered for another 3-4 minutes stirring constantly. Share soup to the plates, garnish with soured cream, freshly ground pepper and dill.

Serve 6-8 people

* I prefer this soup with pieces of vegetables, but kids like it blended.

Related Post

• Celery, Tomato and Carrot Soup with Herbal Pepper and Dill
• Spinach Leek Mushroom and Potato Soup
• Cauli Tomato Soup
• Healthier Coleslaw
• Roasted Eggplants / Aubergines
• Sorrel Soup with Mashed Potatoes and Eggs
• Carrot Soup with Tamarind and Coriander Pesto Bread
• Spicy Roasted Pepper and Cauliflower Soup
• Tomato & Leek Salad
• Potato & Leek Soup

Hello Everyone,

I want to announce that September IFP winner is Marija from Palachinka with 35 out of 82 total votes. Congratulations Marija!! Congratulations also to Lolo and Erborina for being nominated to take part in this poll.

And as usually on the first day of the month I want to nominate three blogs with inspiring food photographs:

• Sylvia - La Vida en Buenos Aires
• Zabaione - Cook with Love Bake with Heart
• Mindy - Mindy’s Deli

I’m waiting for your votes! This poll is open till last day of October, midnight, London, UK time. To find out more about IFP Events click here: IFP Rules & Archives.

Related Post

• Inspiring Food Photography (IFP October 2007)
• Inspiring Food Photography (IFP September 2007)
• Inspiring Food Photography - Monthly Food Blogging Event
• Inspiring Food Photography (IFP September 2008)
• Inspiring Food Photography (IFP August 2008)
• Inspiring Food Photography (IFP July 2008)
• Inspiring Food Photography (IFP June 2008)
• Inspiring Food Photography (IFP May 2008)
• Inspiring Food Photography (IFP April 2008)
• Inspiring Food Photography (IFP March 2008)

INGREDIENTS

500g mange tout peas (trimmed)
4 quite large garlic cloves (chopped finely)
2 handfuls freshly chopped coriander
2 tbs extra virgin olive oil
liquid Maggi seasoning or soy sauce to taste
few tbs of water to cook peas

EQUIPMENT

wok or large frying pan

METHOD

Stir fry peas with few table spoons of water, until soft but still crispy and bright green. If you cook them for to long they may start changing colour and will loose crunchiness. Remove from fire, stir in olive oil, garlic and coriander. Serve immediately.

Serve 4 people as a side dish.

* You can also steam or cook in water mange tout instead of stir frying.

Related Post

• Mange Tout
• Quick Green Lentils with Butter and Garlic
• Microwave Steamed Green Pod Peas
• Mixed Leaf, Roasted Pepper and Cucumber Salad in Honey Sweet Chilli Balsamic Dressing
• Salad with Pecans, Flax and Maple Dressing
• Carrot Soup with Tamarind and Coriander Pesto Bread
• Prawns, Pepper and Cucumber in Sweet Chilli Marinade
• Smoked Chicken with Coriander, Red Onion, Couscous and Green Sauce
• Quick Rosemary and Garlic Salmon with Capers
• Rice with Spring Onions, Sweet Peppers and Garden Peas

The name comes from French words “mange tout” meaning - eat all. They are actually young green peas still in the pods and picked before they have a chance to develop. The whole mange tout pod can be eaten and they have a crisp texture with a flavour similar to peas. They are available the whole year. Always look for bright green, crisp pods. You can store them for a day or two after purchase in the fridge, but fresh ones are the best.

They are very easy to prepare, just wash, then top and tail the pods. Mange tout are delicious blanched and tossed in salad dressing, steamed (for about 5 minutes), boiled in salty water (for 2 minutes) or stir fried (until tender, but still crisp) and served hot. They can also be eaten raw in salads or served with a selection of mixed raw vegetables as crudité with dips. Just make sure you do not overcook or they will lose their flavour and crunchy texture.

Most information source: Waitrose and Think Vegetables.

Related Post

• Microwave Steamed Green Pod Peas
• Mange Tout Peas with Garlic and Coriander
• Roasted Celebration Squash with Lemon and Parsley
• Spaghetti Squash
• Yellow String Beans
• Tomatoes from Poland
• Cantaloupe / Rock Melon
• Roasted Spaghetti Squash with Garlic and Sage
• Cinnamon and Mango Lassi
• Roasted Sweet Corn with Lime and Coriander Butter

INGREDIENTS

small aubergines / eggplants
Carotino oil
dark soy sauce

EQUIPMENT

silicone brush
baking tray

METHOD

Cut each eggplant in half lengthwise, with the tip of the knife make cuts all over the open sides. Combine oil and soy sauce in equal quantities, use this mixture to brush eggplants before and several times during baking. Bake in preheated to 180°C (356°F) until soft.

Related Post

• Jack Daniel's Smokey BBQ Sauce
• Tomato and Cabbage Soup with Filini Pasta
• Mange Tout Peas with Garlic and Coriander
• Roasted Celebration Squash with Lemon and Parsley
• Roasted Spaghetti Squash with Garlic and Sage
• Baked Potato Slices - Healthy Alternative to Fries
• Roasted Potato Salad with Spinach, Tomato and Rosemary
• Quick Green Lentils with Butter and Garlic
• Roasted Young Rosemary Potatoes and Carrots
• Baked Chick Pea and Sweet Potato Patties / Burgers

INGREDIENTS

2 small celebration squashes
2 tbs Carotino oil
2 tbs lemon juice
2 tsp dried parsley or even better some freshly chopped parsley
sea salt to taste

EQUIPMENT

silicone brush
baking tray

METHOD

Cut each squash into 4 wedges, discard seeds. In a small mixing bowl combine oil with lemon juice, salt and parsley. Place squash pieces on baking tray and brush with oil mixture. Roast in the oven preheated to 180°C (356°F) until squash is soft and start getting brown.

Serve 4 people as a side dish.

Related Post

• Celebration / Carnival Squash
• Mange Tout
• Spaghetti Squash
• Microwave Steamed Green Pod Peas
• Mange Tout Peas with Garlic and Coriander
• Roasted Eggplants / Aubergines
• Roasted Spaghetti Squash with Garlic and Sage
• Cinnamon and Mango Lassi
• Roasted Sweet Corn with Lime and Coriander Butter
• Cinnamon and Pecan Oats

INGREDIENTS

3 eggs
½ large onion (finely sliced)
2 tbs unsalted butter
1 tomato (coarsely diced)
30g mild cheese (cubed)
½ tsp dried oregano
sea salt to taste

METHOD

Fry onion on butter until golden brown, stir in eggs, tomatoes, oregano, salt and cheese.
Continue frying stirring constantly until eggs are cooked, tomatoes soft and cheese melted.

Serve with fresh toasted bread.

Make 2 servings.

Related Post

• Tomato Onion Salad
• Healthier Coleslaw
• Tomato and Cabbage Soup with Filini Pasta
• Sweet Sour and Minty Salad
• Baked Salmon with Tomato, Garlic and Feta
• Simple Spinach, Tomato and Feta Salad
• Alaskan Pollock, Lime, Garlic and Onion Bake
• Quick Cheesy Tomato, Onion and Garlic Sauce
• Cinnamon and Pecan Oats
• Roasted Potato Salad with Spinach, Tomato and Rosemary

INGREDIENTS

6 green bananas (peeled, cut into 2-3 pieces)
600g dasheen or yam (peeled, cut into large pieces)
300g fish, preferably tuna, but any fish is good (I used salmon pieces)
1 fish cube (10g)
1 large onion (sliced)
hot sauce to taste
few garlic cloves (sliced)
sea salt
2-3 tbs Carotino or olive oil to fry onion
oil to peel bananas
boiling water

METHOD

Peel bananas with oiled hands, otherwise green bananas will stain your hands. Cut each into 2-3 pieces. Also peel dasheen or yam, and cut into large pieces. Place in a pot of boiling water and cook until soft, drain, remove from the pot and leave aside.

On the bottom of the same pot fry onions and garlic on oil for a while, then add fish, fry some more until golden brown and fish almost cooked. Add dasheen/yam, hot sauce and fish cube dissolved in enough hot water to cover the fish. Cook covered until fish is ready and water reduced to your liking. Season with salt and serve.

Serve 4 people.

* Green bananas are called “figs” in some parts of the World, more precisely at Dominica in the Caribbean.

Related Post

• Cinnamon and Pecan Oats
• Vegetable Catfish Stew
• Sazón by Goya
• Tabac Zombie / Ghost Tabacco
• Baked Salmon with Seaweed Salt, Dill and Capers
• Tamarind Balls
• Tamarind Jam
• Tamarind
• Fish Kebabs and Tomato Couscous
• Hibiscus Tea or Sorrel Drink?