These urls could led you get some very good magazines on food SS !
http://storemags.com/saveur-september-2011/ FOOD MAGAZINES
http://oron.com/raphxpbslg5v/Every_Day_with_Rachael_Ray_2011-11_www.storemags.com.pdf
Ingredients:
1 cup Rice (Chawal)
2 cup Water
200 gms Cauliflower (Phool gobi) Florets
2 small Potato (Aloo)
1/2 cup fresh Peas (Matar)
1 large Onion (Pyaj)
3-4 black Cardamoms (Elaichi)
1/2 tsp Red chilli (Lal Mirchi) Powder
1 x 1 inch Cinnamon (Tuj/Dalchini)
2-4 Cloves (Lavang)
4 tblsp Oil
1 tsp Salt (Namak)
How to make quick vegetable pulao:
• Wash and soak the rice for 1 hour, drain and keep aside.
• Slice the onion finely and chop the potatoes into small pieces.
• Heat oil in a pan and fry the onions till golden brown, add all the vegetables, cinnamon, cloves and cardamoms.
• Saute for 2-3 minutes, add little water and cook till the potatoes and peas are half cooked.
• Then add the drained rice, salt and red chilli powder.
• Mix well.
• Add 2 cups of water and boil.
• When the water starts boiling, reduce the flame and cover and cook till the rice is done.
Kheer is a traditional Indian sweet dish, which is typically made by boiling rice or broken wheat with milk, sugar and flavored with cardamom, saffron etc. Many variations can be brought about to the basic recipe of kheer, which is served as dessert after a sumptuous meal. No matter what the festival is, kheer finds a special place in the menu. It is very simple to prepare and the best recipe to experiment with, for the people, who are fond of cooking. One of the variations of the dish is the dry fruit milk kheer, in which, dry fruits are used as the chief ingredients. So, this Baisakhi, add sweetness to your celebrations by preparing the dessert. Go through the simple recipe given below and know how to make dry fruit kheer.
Dry Fruit Kheer Recipe
Ingredients:
• 1 liter milk
• 3/4 cup sugar
• 1/4 tsp. cardamom powder
• 15 strands saffron crushed, soaked in 1 tsp. hot milk
• 10-12 raisins
• 10-12 currants
• 10-12 almonds slivered
• 10-12 pistachios, slivered
• 5-6 dried peaches, quartered
• 5-6 dried apricots, nut removed, broken to bits
Method:
• Soak the raisins, currant, peaches, apricots, in hot water for 10 minutes.
• Boil milk, with cardamom, saffron and sugar for 10 minutes.
• Drain the soaked dry fruit, add to the boiling milk, and stir gently.
• Simmer, stirring occasionally, for 5 minutes.
• Add almonds, pistachios, and take off from fire. Serve hot.
Unlike most of its counterparts, this is one Indian sweet which is very simple and easy to make. In fact bringing out the richness and elegance with simplistic of ingredients is what makes it numero uno in my opinion. The slow cooking of the milk along with rice creates that delicious thick rich flavor. Though it takes time to prepare, there exists multitude of quick versions which make life so simple. If you have say only 20 or so minutes and you need to make this sweet, then simply pressure cook rice with milk for 2-3 whistles (takes about 10 minutes in small pressure cooker). Now pour this in another saucepan, add condensed milk, sugar and nuts. There you have it :)
try the following method at least once. Its totally worth it if you have never made it. This is most loved pudding in my family and especially my father is a die-hard fan of this sweet. I could not help but miss him terribly while making it in my kitchen miles away! You can make it as sweet you want. I prefer very mild sweet hence added only 2-3 tbsp but you can add more if you want to. My recipe is in no way different from many of them available on the net although I use short grained / medium grained rice. I think this is more suited than the Basmati rice which is asked for in many recipes.
Basic Information
Prep Time: Under 15 min
Cook Time: 30 min to 1 hour
Serves: 2 people
Ingredients
• 1/4 cup short/medium grained rice
• 4 cups whole milk (go for low fat only if absolutely necessary)
• sugar to taste - I used 3 tbsp ( 1/4- 1/2 cup should be enough )
• pinch of saffron
• 1/4 tsp cardamom powder
• 1-2 tbsp nuts ( I used almonds, pistachios and cashews)
• 4-5 raisins (or more if you like it)
• 1 tsp Ghee (preferred more than butter)
Method
In a saucepan, heat the ghee. Add the chopped nuts along with raisins. Set aside when raisins get plump and nuts turn reddish brown.
In the same pan, roast the rice for 2-3 minutes in low heat.
Now add the milk. Increase the heat to med-high and let it come to a boil
Give it an occasional stir so that the milk does not stick to the bottom. Non stick pan works great for this. Also take care not to let the milk burn. Even a little burn spoils the milk. Add sugar and give it a stir.
Reduce the heat to medium and cook until the milk has reduced in half. Keep stirring often. You know its done when the milk has reduced and also the rice has cooked and is soft (not mushy). This process takes approximately 20-30minutes.
Add rest of the ingredients - saffron, cardamom and half of the roasted nuts.
Give it a stir until combined and serve garnished with the remaining nuts.
You can serve it hot or cold. The pudding thickens with time - you can rectify it by adding more warm milk to it.
Ingredients:
500 ml Milk (Doodh)
250 gms Rice (Chawal)
200 gms Sugar (Cheeni)
50 gms Ghee
3 tblsp chopped Nuts
How to make quick kheer:
• Pick and wash the rice.
• Soak in water for 30 minutes.
• Drain completely.
• Melt the ghee in a pan, add the drained rice and saute for 5-7 minutes on a medium flame.
• add the milk and cook on a low flame till the milk is reduced to 3/4th its original quantity.
• Add the sugar and simmer further till the milk is reduced to half its original quantity.
• Garnish with nuts.
Ingredients:
Cover :
250 gms. All purpose flour (Maida)
1 Egg
Little Salt
Water to make batter
Filling :
2- 3 Carrots Grated)
1 cup leeks shredded and well washed (white section only)(optional)
1/2 tsp Ginger Minced)
1/2 tsp Garlic Minced)
100 gms Cabbage Shredded)
50gms Mushrooms Chopped)
75 gms Sprouted Beans
3 Green Chilies Chopped)
Salt to taste
2 tbsp Soya Sauce
1/2 tbsp White Pepper Powder
How to make spring roll:
• Sift the flour and add salt, egg and water and make a smooth batter.
• Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
• Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
• To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
• Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
• Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
• To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
• Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
• Deep fry in hot oil until golden.
• Serve the vegetarian spring roll hot.
AND OR OR
Directions...
• Sieve the maida.
• Add salt, 1/2 tbsp of oil and very little water in maida and make a soft dough. Keep aside for ½ hrs.
• Chop all the vegetables (French Beans, Carrot, Capsicum, Cabbage) into thin long strips.
• Boil noodles with water in a pan. After boiling , remove noodles from water and keep aside to cool.
• Heat oil in a pan, add the vegetable cook for 3-4min on high flame. Let them become soft.
• Add boiled noodles, salt, pepper, soya sauce, vinegar, Aginomotto to the mixture and cook for about 1 or 2 min.
• Keep aside and let it cool.
• Roll the chapatti from the above maida dough & spread the stuffing on it. seal the edges with the help of water.
• Deep fry it & cut into pieces before serving.
• Serve with chili and tomato sauce.
Ingredients:
• Covering: -
• All purpose flour (Maida) - 100gms
• Oil - 3 Tsp
• Salt - ½ Tsp
• Stuffing: -
• Half Boiled Noodle - 100gm
• French Beans - 50gm
• Carrot - 50gm
• Capsicum - One
• Cabbage - 100gm
• Onion - 1 or 2
• Soya sauce & Chili Sauce - 1 Tsp
• Aginomotto - ½ Tsp
• Oil for cooking - 3-4 tsp
• Salt - To taste
• Vinegar or Lemon Juice - 2 tsp
• Black Pepper - 1/3 tsp
Serve hot .
A few simple, helpful tips can be a VERY HELPFUL for those, trying to get slim and stay that way. The following ideas will prove useful for everyone .
These tips are easy to follow and do not cost anything to put in place, so here they are:
Tip 1
Have a starter of vegetable soup before a meal. The fiber will not just fill you up, but helps to speed the metabolic process of the rest of the meal.
Tip 2
If hips are a problem for you, do not eat spicy foods too much, because the spices stimulate glands that will help to store fat in the hips and bottom areas.
Tip 3
When eating dinner, turn out the lights and go for a low, warm, candle glow. The dimmer lighting has the effect of making people eat less!
Tip 4
Use smaller plates and dishes. This means that a full plate seems to have a big amount of food on it, but in reality, you are cutting down your intake.
Tip 5
Make French toast without oil or butter – just bake it in a hot oven, five minutes, then turn over and five minutes more. Plenty of calories saved that way.
Tip 6
Eat tasty vegetables without butter. Use herbs and a little spice instead. A squeeze of lime and a little chili powder on corn on the cob is great. Cook carrots with a pinch of dried parsley for extra flavor and omit butter.
Tip 7
Make omelets with a splash of cold water, not milk. Take care not to beat too hard, and you will have a lighter, fluffier, less-fattening omelet.
Tip 8
Make a salad dressing using plain, low-fat yogurt, a little paprika and a squeeze of fresh lemon juice.
Tip 9
For crispy, low-fat roast potatoes, boil them with a vegetable stock cube for ten minutes, then roast for about 40 minutes, drizzled with the vegetable water.
Tip 10
Go for five portions in all of fruit and vegetables a day, and keep a food diary of all you eat. Be honest with it, this is going to help you cut down.
Finally, do not jump off and on the scales every day. Get weighed once a week and do NOT beat yourself up if you have not lost weight one week. Just consult your food diary and adjust your eating accordingly. Aim for a slow and steady weight reduction and that weight is more likely to come off.
Method
A delicious dish that’s perfect for the Summer season.
Cut any large potatoes in half. Bring a pan of salted water to the boil and add the potatoes. Bring back to the boil and simmer for 15 minutes until nicely cooked. Meanwhile, make your dressing by mixing the yoghurt with the lemon zest and juice, a good pinch of salt and pepper and glug of extra virgin olive oil. Drain the potatoes well, tip into a mixing bowl and season immediately with salt and pepper. Drizzle with a little olive oil and, after 5 minutes, stir in most of the dressing. Leave the potatoes to cool.
Halve the cucumber lengthways, remove the seeds and cut into ½cm slices. Roughly chop the fennel. Add the cucumber, fennel and basil leaves to the potatoes and mix well. Divide the salad evenly between four plates and flake over the salmon. Drizzle with a little olive oil.
Tip: Make sure you season the potatoes while they’re still hot – they’ll absorb more flavour.
ingredients
• 800g jersey royals, scrubbed clean
• sea salt and freshly ground black pepper
• 200ml natural yoghurt
• zest and juice of 1 lemon
• extra virgin olive oil
• ½ cucumber, peeled
• a small bunch of fennel tops
• a small bunch of fresh basil, leaves picked
• 400g hot smoked salmon
The lightest and most enticingly moist carrot cake you will ever come across - just find a good hiding place for it!
METHOD
1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
3. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
4. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
5. Beat together the frosting ingredients in a small bowl until smooth - you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
Like this?
You might also like to try Angela Nilsen's lighter option, Ultimate makeover: Carrot cake, or try something new with Carrot & cream cheese cupcakes .
Per serving
265 kcalories, protein 3g, carbohydrate 39g, fat 12 g, saturated fat 2g, fibre 1g, sugar 24.8g, salt 0.41 g
This great chilli has to be one of the best dishes to serve to friends for a casual get-together
METHOD
1. Prepare your vegetables. Chop your onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut your pepper in half lengthways, remove stalk and wash the seeds away, then chop.
2. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent.Tip in the garlic, red pepper, chilli, paprika and cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
3. Brown the mince. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
4. Making the sauce. Crumble your stock cube into 300ml/1⁄2 pint of hot water. Pour this into the pan with the mince mixture. Open the can of chopped tomatoes and add these as well. Tip in the marjoram and the sugar, if using (see tip left), and add a good shake of salt and pepper. Squirt in about 2 tbsp of tomato purée and stir the sauce well.
5. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
6. Bring on the beans. Drain and rinse the beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
Other ways to enjoy chilli
Serve it on a bed of plain, boiled rice, with a spoonful of soured cream on top. Pile it on tortilla chips and sprinkle it with grated cheddar. Wrap it up in a tortilla with shredded lettuce, chopped tomatoes and guacamole for a great burrito.
A Mexican twist
Rather than add the teaspoon of sugar, you can stir in a small piece of chocolate (about the size of your thumbnail) when you add the beans. Any plain dark chocolate will do. Be careful not to add too much - you don't want to be able to identify the flavour of the chocolate.
Per serving
387 kcalories, protein 36g, carbohydrate 25g, fat 17 g, saturated fat 6g, fibre 6g, sugar 1g, salt 2.32 g
A tasty tomato and chicken dish to feed the family - serve with short pasta or a big bowl of roast potatoes
METHOD
1. Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in 3 tbsp oil until softened but not coloured. Add the tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in the mascarpone and half the basil, roughly torn.
2. Heat a little oil in a pan and fry the chicken on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the rest of the basil.
Know-how
Serve with a short pasta, like fusilli, or a big bowl of potatoes roasted with olive oil and rosemary.
Per serving
312 kcalories, protein 35.2g, carbohydrate 6.9g, fat 16.1 g, saturated fat 5.3g, fibre 2g, salt 0.87 g
This is the heavenly moist and fudgy chocolate cake - perfect for celebrations - birthdays, weddings, christenings - !
METHOD
1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
2. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
4. When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
Not quite what you're looking for?
Try our other top-rated chocolate cake recipes including Chocolate brownie cake Chocolate marble cake, or Chocolate birthday cake.
541 kcalories, protein 6g, carbohydrate 55g, fat 35 g, saturated fat 20g, fibre 2g, sugar 40g, salt 0.51 g
METHOD
1. Slice the potatoes to the thickness of your little finger, discarding the rounded end pieces. Tip into a pan of cold salted water and bring to the boil. Simmer for 3 mins until just cooked, then drain. This can be done a day ahead.
2. Rub each slice with a little oil and barbecue until golden and charred on each side. Place in a dish and sprinkle with rosemary and garlic, if using. Drizzle with a little more olive oil, season with salt and serve.
PER SERVING
73 kcalories, protein 2g, carbohydrate 13g, fat 2 g, saturated fat 0g, fibre 1g, sugar 1g, salt 0.01 g
cake is really easy– use whatever fruit you like, and you’ll make it again and again
METHOD
1. Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a long strip of baking parchment. Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy - the mixture will be very thick.
2. Spread one-third of the cake mix into the tin, then scatter over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hr, until an inserted skewer comes out clean.
3. Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of the citrus juice first with a fork, mashing a little of the fruit as you go. If it's a bit dry, add a splash more juice and spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.
PICK YOUR FRUIT
We used blackberries and raspberries for our cover summer fruit drizzle cake but these all work well too: • Apricots (diced) • Blackberries (halved if large) • Blueberries • Nectarines (diced) • Peaches (diced) • Plums (diced) • Raspberries • Redcurrants or blackcurrants • Strawberries (diced or quartered if large)
PER SERVING
457 kcalories, protein 5g, carbohydrate 67g, fat 21 g, saturated fat 12g, fibre 1g, sugar 44g, salt 0.62 g
The still, heavy air of high summer has got the better of me and I am already wishing for the return of winter's clear, cold, frosty mornings, but at least July brings us some wonderful stuff to eat. Ripeness is everywhere right now, from heavy, juice-laden blackcurrants down in the fruit patch to the first of the home-grown Sungold tomatoes no bigger the marbles. Best of all are the white peaches, cantaloupe melons and loganberries, whose ripeness can be sniffed from a metre away.
Any food shopper who fails to inhale the summer's produce is missing a trick. The smell of some vegetables and fruits is the clearest guide to their ripeness. Peaches, pineapples, melons, tomatoes and apricots are all heavy with perfume once they reach their optimum point. Those slits in boxes of strawberries in the supermarket may well be there for air circulation but are invaluable for getting a whiff of the fruit before we put our money down.
Peaches smell differently depending on the colour of their flesh. White peaches – so perfect at the moment – have a distinctive rose-like note to them that I have teamed up with the flowers themselves. Unashamedly romantic pairings include serving the sliced fruits with a rosewater and yogurt panna cotta and, this week, in a strawberry syrup flavoured with crushed petals. In this sultry climate the roses are even more heady than usual. Their petals, both pink and deepest crimson, have been used in Middle Eastern cooking for centuries, as have the dried petals and the distilled water we know from their displays in sticky pistachio-laden pastries.
A favourite recipe in this kitchen is Rose Prince's accompaniment to lamb, made by pounding roses, almonds and olive oil with a hint of garlic and ground coriander to give a nubbly spread for roast lamb or pork. The dried petals turn up in the spice mix ras el hanout, which makes a splendid rub for chicken wings. Rosewater, made from the condensed steam of boiled rose petals, is something I use in a sugar syrup for saturating anything from babas to fruit. I can't go along with the classic teeth-jarringly sweet syrup recipes using equal amounts of sugar and water, but instead make a lighter, more contemporary cooking liquid altogether using just half the amount of sugar and slightly less rosewater than is usual. Adding it bit by bit is essential. Believe me when I tell you that one drop too many and you have liquid soap.
The four most heaven-sent ingredients in my kitchen this week turned up at the same meal. A grind-up of rose petals, strawberries and sugar for a dish of white peaches, and another of mint and ripe melon, offered a sensory overload in a sweltering midweek afternoon. The melon, leaking juice like a pierced waterbed, ended up soaking in a mixture of mint, sugar and its own juices. Thoroughly chilled, it emerged to cool us down on a sticky day better than any drink ever could.
Melon and mint
Serves 4
mint leaves about 10
any ripe melon 500g (peeled weight)
limes 2
Cut the melon in quarters. Scoop out the seeds, wasting as little of the juice as you can. Cut the flesh from the skin in wide, sweeping wedges, preferably over a bowl to catch the juice. Slice or spoon the melon flesh into large chunks of a relatively uniform size. If you cut them too small the salad will look "bitty".
Finely shred the mint leaves, either with a knife or tear them by hand, then stir into the melon and its juices. Cover with clingfilm or a plate and set aside in the fridge for at least an hour to thoroughly chill. Don't even think of skipping this step. Then carefully toss the melon in its juice and finely grate the lime zest over the surface. Serve in glasses or small bowls.
Peaches with strawberry rose syrup
Serves 3
For the peaches:
caster sugar 150g
water 750ml
Saturn or other small peaches 6
lemon ½
loganberries, tayberries or raspberries a handful
For the strawberry rose syrup:
fragrant rose petals 25g
caster sugar 80g
strawberries 8, medium-sized
lemon juice a little, to taste
Add sugar to the water and bring to the boil, then lower in the peaches and the ½ lemon and slowly simmer for 10-15 minutes. When the peaches are tender, slip off their skins and leave to cool in the syrup. When the fruit and syrup are cold, transfer to the fridge and chill.
To make the sauce by hand, remove the roses from their stems and snip away the white heel at the base of each petal with scissors. Put the petals in a mortar and add the sugar. Pound firmly, until you have a thick paste. Chop the strawberries and add, crushing with a fork till you have a sloppy sauce. To make the sauce in a machine, put the petals and sugar in the bowl of a food processor and blitz to a thick crystalline paste, then add the whole strawberries and whizz for a further few seconds.
Taste the sauce for sweetness, adding a little lemon juice if you wish, but not so much that you lose the scent and flavour of the rose. Chill thoroughly.
Put the peaches in a serving dish. Scatter the berries among the peaches then spoon over a little of the rose syrup. Serve very cold, and perhaps scattered with petals.
Chicken with ras el hanout
Serves 2-3
chicken wings 12 (allow 4-6 per person, depending on their size)
garlic 2 small cloves
lemon juice of ½
olive oil 3 tbsp
ras el hanout 2 tbsp
For the almond salsa:
petals from 2 pink roses
whole, blanched almonds 2 tbsp
ground coriander 1 tsp
garlic cloves 2 small, peeled
olive oil 4 tbsp
Set the oven at 200C/gas mark 6. Put the wings into a baking dish or roasting tin. Peel and crush the garlic and stir in the lemon juice and the oil. Add the ras el hanout and mix to a sloppy paste, dissolving a pinch of salt in it as you go. Pour the paste over the chicken pieces and massage into the skin and flesh with your hands. (If you don't fancy smelling of garlic then pop the chicken and spice paste in a ziplock plastic bag and rub the paste in that way.) Roast for 45 minutes, or until the outside is speckled with dark brown and the chicken is cooked throughout. Serve with the almond mixture (simply put the ingredients in a food processor and blend to a rough paste) which you can make while the chicken's cooking. Set to one side.
As India grapples with a major public health problem, being home to an estimated 50.8 million diabetic population, the largest in the world, experts say "consuming a few almonds daily can help combat the lifestyle disease."
"Eating almonds has a positive effect on reducing low density cholesterol and also improves insulin sensitivity; so it does help in pushing diabetes away," says Ritesh Gupta, head of clinical operation at Fortis C-Doc Hospital.
"It is a healthy source of fibre, protein and calories and has been found to have a positive effect in reducing bad cholesterol and improved insulin sensitivity," Gupta told
HOney Chilly potato !
Green Bean Salad
Ingredients
450g string beans or other green
beans, trimmed
3 tbsp chopped fresh dill or 1½
tbsp dried dill
1 small red onion, finely diced
1 small clove garlic, finely chopped
1 tbsp capers
Sea salt and freshly ground black
pepper
75g vinaigrette
Method
A salad for summer when green beans come into season, this
combination with red onion, dill and garlic is a treat. Capers add
an unusual touch.
Steam the prepared beans lightly, so that they are still crisp,
allow them to cool. Mix with the dill, onion, garlic and capers and
season lightly with salt and pepper. Dress with the vinaigrette,
mix well and serve.
2 bunches asparagus
Sea salt and black pepper
100ml olive oil, plus a bit extra
25ml red-wine vinegar
½ tsp Dijon mustard
100g cheese, crumbled
100g fresh peas, blanched
Fresh mint (chop it at the last minute, otherwise it'll go black)
Grated zest of ½ lemon
1 handful mixed salad leaves
1 tsp pine nuts, toasted
Cut the woody ends off the asparagus spears, season and rub with a little olive oil. Heat a ridged griddle pan (a normal cast-iron frying pan will do, if need be) and griddle the asparagus for three minutes. Transfer to a bowl, add the oil, vinegar and mustard, and mix. Add the remaining ingredients and mix gently, so as not to bruise the leaves. Serve on a large plate, so everyone can help themselves.
ingredients
• 1 x 1.2kg/2½lb meat
• a handful of fresh rosemary, leaves picked
• 4 garlic cloves, peeled
• olive oil
• juice of 1 lemon
• 1 teaspoon honey
• 4 thick slices of paneer
• salt and freshly ground black pepper
Put your meat pieces into a bowl. Using rosemary leaves to a pulp, then add the garlic cloves and bash or whiz again. Stir in 8 tablespoons of olive oil, the lemon juice and the honey, and pour this over the meat. Put the meat to one side and let it come to room temperature while you light your barbecue.
Now I’m going to talk about flavour. Get a couple of sprigs of fresh thyme and tie them together like a little brush. Each time you turn the meat, dab it with a little of the marinade to give you a lovely encrusted layer of flavour.
Keeping the marinade to one side, remove the pieces of meat and season with salt and pepper. Sandwich the pancetta between the 2 pieces of belly using 3 skewers. Put the legs and shoulder on the barbecue. When they’ve been cooking for 10 minutes, put the belly on. After another 10 minutes put the saddle and ribs on. Make sure you turn the meat over every so often. Look after it by controlling the temperature and basting it continuously with the marinade. Cut three-quarters of the way through each kidney and open them out like a book. Cut the liver into 4 pieces and push one piece on to each remaining skewer, followed by a kidney and more liver.
serve hot
You'll be pushing it a bit to get this done within 30 minutes, but it is possible … just. Serves four to six.
3 tbsp olive oil
1 chicken, portioned into thighs, drumsticks, wings and breasts
10 cloves garlic, peeled and chopped
2 large onions, peeled and chopped
1 fennel bulb, chopped
4 baby leeks, chopped
600ml chicken stock (or water)
Salt and black pepper
1 handful each fresh peas and broad beans, podded and blanched
1 410g tin borlotti beans, drained
100g large green olives
1 small bunch each chopped fresh parsley and dill
A few tarragon stems, chopped
2 lemons, juiced
3 tbsp plain yoghurt
Parmesan, grated, to garnish (optional)
Heat a casserole dish, add the oil and, on high heat, brown the chicken all over for five to 10 minutes. Turn the heat to medium, add the garlic, onion, fennel and leeks, sweat until tender, then pour in the stock, season and cook on a gentle heat until the chicken is cooked and tender.
Add the peas, broads, borlotti beans and olives, then stir in the herbs, lemon juice and yoghurt. Serve with parmesan, if you like, and perhaps some plain boiled rice.
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"profiter de votre repas" : Enjoy your meal !
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http://uktv.co.uk/food/homepage/sid/5916
http://www.deliaonline.com/recipes/main-ingredient/meat
http://www.meatfreemondays.com/recipes/
http://lindamccartneyfoods.co.uk/mfmrecipes.php
http://veganyumyum.com/category/salad/page/2/ yum yum
http://www.evernewrecipes.com/salads-recipes/green-bean-and-potato-salad-recipe.html
http://oron.com/2y872mz1rc6h/Canadian_Living_Comfort_Foods_2011.pdf.html