Coffee and Vanilla

Pomegranates

Margot — Fri, 13 Nov 2009 15:24:03 +0000

Pomegranate - Punica granatum is native to Southwest & Central Asia. It has been cultivated in Caucasus (Georgia, Armenia, Azerbaija), Mediterranean (Turkey, Spain, Italy) and also Iran, Malaysia, East Indies and Africa since ancient times. Then it has been spread to Latin America by Spanish settlers and later also to California and Arizona.

There are many different varieties of pomegranate, their colour can vary from yellow-red, through deep red to deep purple or almost black. The interior of pomegranate is separated by white spongy walls into compartments with seeds dressed in translucent white, pink or red pulp that has tart but delicious, fresh and juicy flavour which can be eaten raw or used in cooking or squeezed to produce juice.

NAMES

In many languages the name “pomegranate” comes from two Latin words “pomus” meaning – apple and “granatus” meaning – seeded.
Other names for Pomegranate are: Granat in Polish, Granatapfel in German, Granada in Spanish, Romã in Portuguese, Grenade in French, Nar or Rumman in Turkish, Anar or Darim or Anardana in Hindi.

WHEN IN SEASON

Pomegranates are in season from September to February in Northern Hemisphere and from March to May in Southern Hemisphere.

CONSUMPTION

Pomegranate can be easily open by scoring the skin (like orange) and then breaking it open. I did not know if before I did this research on the pomegranates that is why on the picture it is halved with the knife….

Uses of pomegranates:

to make juice, California is a big producer of pomegranate juice
to make Grenadine syrup used in cocktails or traditional Iranian savoury dishes
dried seeds (Anar) are used as spice for chutneys and curries
in Turkey pomegranate sauce is used as dressing for salads or to marinate meats
in Azerbaijan pomegranate sauce Narsharab is served with fish or kebab
in Syria and Turkey pomegranate molasses are used to produce Muhammara spread containing roasted red peppers, garlic and walnuts
in Armenia and Israel wine is produced from pomegranates
in Greece Kollivozoumi soup made of pomegranates, wheat and raisins is made
used in salads or as a garnish
pomegranate glaze is used for lamb kebabs
for pomegranate-eggplant relish
to make avocado-pomegranate guacamole dip
as ice cream topping
as yogurt or cereal topping
in Cyprus and Greece they are used to make Kolliva: mixture of wheat, pomegranate seeds, sugar, almonds and other seeds served at memorial services

NUTRITIONAL VALUES

Pomegranate juice very rich in vitamin C, is a good source of vitamin B5 (pantothenic acid), potassium and antioxidants.

Some information source Wikipedia.
Please correct me or let me know if I missed something and I will add it to the post.
I promised myself to use more pomegranates now when they are in season in Europe so you can expect some recipes very soon… for now some of my bookmarked recipes that I would love to try:
- Pomegranate Salad by AZ Cookbook
- Pomegranate & Caramelized Pear Panna Cottas by Tartelette
- White Chocolate Mousse with Pomegranate Sauce by Noble Pig
- Brussels Sprouts with Walnuts and Currants or Pomegranate Seeds by Running with Tweezers
- Breaded Goat Cheese Salad with Dried Fruit and Pomegranate by Veggie Belly
- Fruit Salad with Pomegranate, Grapes, Ginger and Walnuts by Lucullian Delights
- Pomegranate Salad with Arugula by Elana’s Pantry
- Pistachio, Pomegranate and Orange Biscotti by Cook (almost) Anything At Least Once
- Pomegranate & Mint Frozen Yogurt by eCurry
- Pomegranate Chicken Tagine by Feeding Maybelle
- Muhammara by Closet Cooking
- Chickpea & Pomegranate Dip by Once Upon a Feast
- Pomegranate Sweet-n-Sour Fish on Chard’s Flan by Kitchen Unplugged
- Chickpea and Pomegranate Molasses Dip by A Spoonful of Sugar
- and some more on Pomegranate.org website

THIS WEEK RECOMMENDED PRODUCT
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Thank you, Margot

Pomegranates

Lunchbox # 41 – Pasta Salad, Clementine and Carrot, Date & Cinnamon Bread Muffin

Margot — Wed, 11 Nov 2009 13:21:39 +0000

Lunchbox # 41 (for 4 year old girl)

salad from leftover bear shaped pasta, cubed Red Leicester cheese, pomegranate seeds and mixed lettuce & beetroot salad
homemade date, carrot and cinnamon bread muffin
peeled clementine (basil leaves for garnish), in silicone muffin case
strawberry & mango fruit tea in a bottle (not pictured)
large paper napkin (not pictured)
spork
mini tissue package (not pictured)

Everything closed in a lunchbox with a strap, placed together with large ice pack in an insulated lunch bag.

More lunchbox ideas can be found here: Lunchbox Food .

And here you can read about Packing Children Lunches.

Some of the lunchbox accessories can be found in my Amazon aStore.

This is my entry for my own event: “Wholesome Lunchbox”. If you want to participate, please send link to your entry before 15th of each month.

Date, Carrot & Cinnamon Bread Muffins

Margot — Wed, 11 Nov 2009 11:38:07 +0000

INGREDIENTS

2 cups plain flour
2 tsp baking powder
¼ cup golden caster sugar (can be omitted as dates are very sweet)
1 egg
1-1¼ cup milk
75 ml / 5 tbs olive oil (not extra virgin, yellow one)
1 cup deseeded and chopped coarsely dry dates (200g)
1½ cups grated carrots (about 4 large ones)
1 tbs ground cinnamon

EQUIPMENT

12-14 paper or silicon muffin cases
muffin tray

METHOD

In a bowl mix all dry ingredients together: flour, baking powder, cinnamon and optionally sugar.
In another bowl combine carrots, dates, 1 cup of milk, olive oil and egg. Then add to the bowl with dry ingredients. If dough is too hard to stir add remaining ½ cup of milk. Fill muffin tray with muffin cases, then fill each muffin case with the dough.

Bake in preheated oven to 180°C (356°F) for about 35 minutes till golden brown. You may need reduce temperature towards the end if muffins are getting too brown.

Eat cooled down or still hot halved and topped with some cream cheese or butter.

This recipe makes 12-14 muffins.

Instead of using muffin cases you can use 11×22 cm (4.5 x 8.5 in) non-stick loaf tins to make two flat breads.
Those muffins are perfect lunchbox item.
Taste even better the next day.

Spinach & Ricotta Tortellini with Red Onions, Mushrooms, Beans and Hint of Nutmeg

Margot — Tue, 10 Nov 2009 00:41:52 +0000

INGREDIENTS

500g button mushrooms (sliced)
400g flat beans (chopped coarsely)
1 large or 2 small red onions (chopped)
30g unsalted butter
800g spinach & ricotta tortellini
3 garlic cloves (chopped/crushed) or 2 tsp garlic granules
sea salt
ground nutmeg
1 (250ml) soured cream
black peppercorns

METHOD

In a large pot boil salted water for tortellini, once is boiling add tortellini and cook according the packet instructions, then drain and leave aside.
In wok or shallow pot place butter, mushrooms, beans, garlic and cook stirring from time to time until there is no more water. Add chopped onions stir fry for a while. Season to taste with salt and nutmeg. Remove from fire, stir in soured cream.

Share to the plates over tortellini. Sprinkle with freshly ground pepper and some more nutmeg.

Serve 4 people as a mine dish or 6-8 as a side dish or snack.

Lunchbox # 40 – Mild Cheddar & Beetroot Salad Sandwich, Tortellini and Clementine

Margot — Mon, 09 Nov 2009 13:07:32 +0000

Lunchbox # 40 (for 4 year old girl)

halved sesame seed bread roll with butter, mild Cheddar cheese and mixed lettuce & beetroot salad
Hovis digestive biscuit
raisins in a mini box
spinach & ricotta tortellini (from previous day) with some pomegranate seeds, in silicone muffin case
peeled clementine (basil leaves for garnish), in silicone muffin case
strawberry & mango fruit tea in a bottle (not pictured)
large paper napkin (not pictured)
spork (not pictured)
mini tissue package (not pictured)

Everything closed in a lunchbox with a strap, placed together with large ice pack in an insulated lunch bag.

More lunchbox ideas can be found here: Lunchbox Food .

And here you can read about Packing Children Lunches.

Some of the lunchbox accessories can be found in my Amazon aStore.

This is my entry for my own event: “Wholesome Lunchbox”. If you want to participate, please send link to your entry before 15th of each month.

Lunchbox # 39 – Cheese & Ham Sandwich, Melon Balls and Pomegranate

Margot — Fri, 06 Nov 2009 13:20:06 +0000

Lunchbox # 39 (for 4 year old girl)

halved bread roll with Red Leicester cheese, turkey ham and mixed lettuce and beetroot salad
orange and sultana biscuit
raisins & sultanas in a mini box
cantaloupe melon balls, in silicone muffin case with mini elephant fork
seeds from ½ pomegranate, in silicone muffin case
strawberry & mango fruit tea in a bottle
large papper napkin
mini tissue package (not pictured)

Everything closed in a lunchbox with a strap, placed together with large ice pack in an insulated lunch bag.

More lunchbox ideas can be found here: Lunchbox Food .

And here you can read about Packing Children Lunches.

Some of the lunchbox accessories can be found in my Amazon aStore.

Mom’s Cranberry & Pear Sauce

Margot — Wed, 04 Nov 2009 22:34:48 +0000

INGREDIENTS

2 kg cranberries (fresh o frozen)
1½ kg pears (or apples – peeled and cut into wedges)
1½ kg fine sugar (mom used white sugar, I would use golden caster sugar)
small bottle of rectified spirit (95% of alcohol)

EQUIPMENT

sterilized jars and lids (boiled in hot water for instance)

METHOD

Place cranberries in a large pot and cook over high fire until their juices will start running. Add sugar and from the time sauce is bubbling cook for about 20 minutes. Add pears and cook for another 20 minutes.

Once still very hot pour into sterilized jars. To make sure that there is no air in the jar you may also pour over the top a little bit of rectified spirit, set it on fire and close the lid while the spirit is still burning (Polish way).

Closed like this sauce can stay in the cup board for months and only require freezer after jar has been opened.

This sauce is perfect:

for Christmas turkey
on cheese and crackers or toasted bread
to add while frying/cooking chicken breast
with pork (I didn’t try myself, but my husband did and kids enjoyed it)

Crab’s Eye Beans

Margot — Tue, 03 Nov 2009 22:00:39 +0000

Crab’s Eye beans are also called Crabeye beans, Rose-coco beans, Shell beans, Cranberry beans, Borlotti beans, Saluggia beans or Roman beans. They are very similar to Pinto beans but their skin is much lighter. They are popular in the Caribbean, Africa and southern parts of North America.

They require soaking but cooking much faster than for instance red kidney beans. Taste good in soups and stews but also as a side dish cooked and seasoned to taste with some salt, pepper and butter.

It is good to remember that some beans getting hard when cooked with salt, so it is better to season them to taste afterwards.

Eddoes / Tannia Roots

Margot — Sun, 01 Nov 2009 21:35:10 +0000

Eddoes also called Tannia, Yautia, Malanga or Coco Yam are starchy root vegetables native to the Caribbean, South America, Asia & Africa.

They are variety of taro, dasheen, kalo or yam.

Eddoes have nutty, subtle flavour and smooth texture.

Can be used like regular potatoes: peeled and cooked, fried, mashed with some milk and nutmeg, used in soups and stews.

I know it has nothing to do with eddoes but recently I came across this post on Simon Seeks website about weird restaurants, thought I will share it with you in case you are planning to visit any of those cities: Weird and wonderful restaurants to eat in around the world.

Creamy Couscous in Coconut and Bell Pepper Sauce

Margot — Tue, 27 Oct 2009 21:49:56 +0000

INGREDIENTS

2 onions (chopped)
3 tbs Carotino oil
2 red and 2 green bell peppers (desseded and coarsely chopped)
2 x 400ml tins of coconut milk
500g couscous
sea salt to taste
1½ tbs curry powder ( I used mild)

EQUIPMENT

wok or large, deep frying pan or flat, wide pot
hand blender

METHOD

In a wok fry onions on Carotino oil until golden. Add coconut milk, curry powder, peppers and cook until witted. Blend with hand blender, add couscous and stir constantly until all milk is dissolved. Season to taste with salt and serve immediately with some chicken on a side.

Serve 4-6 people as a side dish.