Burnt Expresso and Tiramisu Cups

Ingredients

100 gm Mascarpone Cheese
70 ml water
50 ml sugar
2 egg yolks
1 gelatin leaf
140 ml fresh whipped cream
100 ml roasted expresso syrup
100 gm chocolate sponge fingers

Method

• Boil water and sugar to a soft ball consistency.
• Pour the sugar syrup over the egg yolk and whisk to get a sabayon.
• Once cooled add the mascarpone cheese and melted gelatin leaf.
• Fold in the whipped cream to get the tiramisu mix.
• Take a demitasse cup, pour the mix in it with 2 layers of chocolate sponge fingers dipped in expresso syrup. Refrigerate.
• Serve dusted with cocoa powder and garnish.

taken from the Delhi Times section of the Times of India.

Show Me the Honey!

Honey has, since ancient times immemorial, been considered ambrosia. It hass been referred to extensively in religion, art, mythology and literature. The oldest mention- from circa 5500 BC- of the use of honey has been found in documents in Egypt. A great healer, honey is widely known for its medicinal properties and as a panacea for nearly all ailments. It is the only food that does not go bad even after thousands of years!

Healthy benefits

ALLERGIES: Around 90% of all types of allergies can be treated with raw honey in various forms and concoctions.

COLDS AND COUGHS: Honey's antibiotic properties soothe irritated throats.

DIGESTION: Honey boosts kidney and intestine functioning. Easy to assimilate it's particularly useful for those suffering from indigestion- mix equal parts of honey and apple cider, dilute with water and drink up for instant relief.

CONSTIPATION: Take 1/2 tsp honey and 1/2 cup of warm water 2- 3 times a day to improve bowel movement.

PARALYSIS: Consuming honey with the extract of boiled rice helps cure facial paralysis.

WEIGHT CONTROL: Low in calories, honey helps you to reduce weight; it provides the same energy as sugar.

INFERTILITY: When consumed with milk, honey can increase human sperm count considerably.

STRESS: Drink honey and water in a ratio of 1:4 to soothe an agitated mind.

DID YOU KNOW?

• In older times, newlyweds were given an alcoholic beverage made of honey to drink during their first month of marriage, believing that this would produce a male child.
• In ancient Greece, brides dipped their fingers in honey and made the cross sign before entering their new homes. They believed this would bring sweetness into their married lives.

This has been taken from the Delhi Times section of the Times of India.

k's kewl!

Vitamin K is the unsung vitamin that tends to be back- benched in our daily diet dose of supplements. Here's the last vitamin in the series- vitamin K. Get to know it better....

What it Does

• Prevents internal bleeding and haemorraging.
• Reduces excessive menstrual flow.
• It is essential for normal functioning of liver.
• Is involved in energy producing activities of the tissues, particularly of the nervous system.
• Aids, along with vitamin D, synthesis of the bone protein that in turn regulates calcium levels.
• Aids in bone metabolism.

Sources

Vitamin K is found in abundance in green leafy vegetables like spinach, cabbage, fenugreek, mint, mustard and coriander leaves and to a lesser extent in wheat and oats.

• 100 gm of turnip greens= 0.65 mg
• 100 gm of spinach= 0.42 mg
• 100 gm of broccoli= 0.2 mg
• 100 gm of cabbage= 0.13 mg
• 100 gm of lettuce leaves= 0.13 mg

Deficiency

Not taking vitamin k can lead to many problems. Blood may take longer to clot, leading to severe hemorrhages anywhere in the body. It may also increase bone material density, thus increasing the tendency to fracture.

Did You Know?

Animal products contain very less vitamin k.

Ideal Daily Intake

Men= 0.07- 0.14 mg
Women= 0.07- 0.14 mg
Kids= 0.035- 0.075 mg

Taken from the Delhi Times, part of the Times of India.

Kewl Kiwi

Want a tangy start to the day? Bite into a kiwi. Also known as Chinese gooseberry, the fuzzy brown fruit with a bright green interior is packed with goodness.

Why Kiwis?

Nutrition wise, kiwi fruit is rich in potassium and vitamins C, A and E. Its black seeds can be crushed to produce kiwi fruit oil, a rich source of alfalinoleic acid 9and omega 3 fatty acid). Kiwi fruit is especially beneficial for asthmatic children and it decreases the probability of colon cancer. Since it contains the protein- dissolving enzyme actinidin, it may cause allergic reactions in some people like itching of the mouth, lips, palate, wheezing and collapsing.


How to Buy

Choose plump, unwrinkled fruit with unblemished skins. Hard, unripe fruit can be ripened at home. Store at room temperature, but not in a bowl with other fruits, since the enzymes in kiwis cause them to ripen very quickly.

Taken from the Delhi Times section of the Times of India

Kiwi Fruit Phirni

Ingredients

1 l milk
170 gm sugar
250 gm kiwis (pureed)
40 gm rice flour
kiwi slices (for garnishing)

Method

Mix the rice flour with milk. Cook on medium heat and stir till the mixture gains a creamy consistency. Remove from the fire, add sugar and stir. Simmer till it is fully dissolved and then boil for a minute. Cool. Add kiwi puree. Pour the mixture into earthenware dishes. Chill. Decorate each dish with slices of kiwi.

This has been taken from the Delhi Times section of the Times of India.

Grapefruit

• Grapefruit is a very high on vitamin C and therefore has excellent antioxidant properties.
• It contains pectin and fibre, which help settle an upset stomach.
• Inhaling too much nicotine? Try grapefruit as an antidote. It lowers the risk of cancer.
• Binged last night and have a hangover? Have a grapefruit.
• Have a rapidly growing midriff? Drink at least half a glass of grapefruit juice everyday; it keeps you trim.
• Arthritis, halitosis, rheumatism and colon cancer can be cured by regular intake of grapefruit.
• Grapefruit is an effective way for people suffering from gallstones.

This has been taken from the Delhi Times section of the Times of India.

Cheap yet Chic

Don’t have a tub? Make yourself innovative bath bouquet garnies. These bundles of herbs, usually tied together with string and used to prepare soups, stocks and various stews, can actually be made for your tap faucet too. Take a small muslin cloth, surgical bandage or cheesecloth and put 1 tsp of starch, milk powder, rose petals, oatmeal or rice powder each and add a few drops of lavender oil in it. Tie the pouch with a rubber band. Make 15- 20 pouches, store them in a jar and let it sit on your bathroom shelf. The what? Take one out each time you have your bucket and tap routine! Tie it either to the tap faucet or rub it all over your body in gentle circular movements. The starch will work as a natural tightener as the rose petals tone and lend your body a natural fragrance. The oatmeal will gently exfoliate, even as milk does what it does best- moisturize.

Taken from the Delhi Times section of the Times of India.

Pancrea- Happy Spice

Turmeric adds not just taste but may lower your risk of pancreatic cancer too.

Wake up your taste buds and protect your pancreas while you are at it. Or try a Thai dish. Turmeric- the spice that gives curry and other popular fare its strong, distinct flavour- may lower your risk of pancreatic cancer. So find that takeout number.

It’s good to be yellow

Curcumin, the yellow stuff in turmeric, may destroy tumor cells, it is believed. When researchers added the substance to cancerous pancreatic cells, production practically shut down- thanks to a clampdown on cytokines, chemicals linked to tumor growth and cell survival. Our traditional fare after a workout may make you feel a whole lot better.

Pancreas- protective foods

Apart from turmeric, when you want healthy, happy pancreas, you’ve got plenty of foods to choose from. Try these, for instance: Onion and salad leaves. They’re very tasty in sandwiches and pack special cancer- clubbing flavonols into your body. Also, fish, eggs and poultry are better choices for your pancreas than processed meats, as are D- fortified cereals and dairy.

Taken from the Delhi Times section of the Times of India.

Kiwi Souffle

Ingredients

5 eggs (separate yolks from whites)
480 gm sugar
1 l milk
20 gm gelatine
2 fresh kiwi or kiwi crush
1 kg whipped cream

Method

Mix egg yolk, 300 gm sugar and milk together. Cook in a double boiler until it reaches the consistency of custard. Beat the egg white with the remaining sugar till it turns stiff. Soak gelatine in 50ml water and cook in a double boiler for 10 minutes on low flame.
Chop the kiwi into fine pieces. Mix custard, stiff egg whites, cream, chopped kiwi or kiwi crush and set into individual moulds. Allow it to set in the refrigerator for one hour. Garnish with a sesame basket filled with dark chocolate and slices of kiwi.

This has been taken from the Delhi Times section from the Times of India.

Fig Souffle

Ingredients

8 eggs (separate yolks from whites)
200 gm figs
500 gm whipped cream
80 gm flour
120 ml milk
80 gm melted butter
160 gm sugar

Method

Mix flour, milk and yolks together and cook in a double- boiler till it reaches custard- like consistency. Add melted butter when done and mix thoroughly. Beat egg white and sugar till stiff. Chop the figs. Mix egg yolk mixture, cream, stiff egg whites, figs and set in refrigerator for one hour. Garnish with white and dark chocolate and a few slices of fig.

Mint and Bel Sherbet

Ingredients

120 gm Bel or wood apple
Crushed ice as required
Juice of One lemon
One sprig fresh mint
40 gm sugar
10 gm black salt
300 ml chilled milk

Method

Put all ingredients together in a blender. Blend and serve appropriately garnished.

Gooseberry Fool

Ingredients

2 cups gooseberries
200ml cream
25 gm butter
6 tbsp sugar

Method

Melt the butter in a non- stick pan and add the gooseberries and sugar. Cover the saucepan and cook over low heat until the gooseberries are soft and mushy. Remove the gooseberries from the saucepan; beat to a pulp with a wooden spoon. Pass the pulp through a sieve, discarding the skins and pips. Taste the gooseberries, and if too tart, ad some more sugar. Set aside and allow to cool. Whip the cream and gently fold into the gooseberry pulp. Divide equally into small glasses. Chill for at least an hour before serving.

Barley Risotto

Ingredients

1 cup barley pearls
2 tbsp onions (chopped)
1 cup white wine
1 cup vegetable stock or water
½ cup milk
1 tbsp basil (chopped)
1 tbsp parmesan cheese
Salt and pepper to taste
2 carrots (diced and blanched)
2 asparagus (diced and blanched)
2 broccoli (diced and blanched)
2 cups mushrooms (diced and blanched)

Method

Soak barley in water for 30 minutes. Strain and keep aside. Cook onion in white wine until completely reduced. Add barley pearls and sauté for a minute. Pour in the vegetable stock or water and let it cook until soft. Transfer to a dish and let cool quickly. To serve, take cooked barley pearls in a pan, add other half of the vegetable stock or water with milk and stir with a spoon. Add in chopped basil leaves and parmesan cheese and whisk. Check salt. Mix in sautéed blanched vegetables and serve warm with freshly crushed peppercorn.

Nicoise Salad

Ingredients

2 tomatoes
4-5 onion rings
6-8 pieces olives
60gm beans (canned white)
1 ½ tsp balsamic vinaigrette
3 leaves iceberg lettuce
2 leaves green leafy lettuce
2 leaves Rocket (a variety of lettuce)
½ can tuna
1 boiled egg

Method

Cut the tomatoes into 8 wedges each and then cut in half again for a total of 16 wedges. Mix tomatoes with onions, olives and beans with the vinaigrette in a stainless steel bowl. Tear leaves of iceberg, leafy and rocket lettuce and place in the middle of a plate. Add the tomato mix on the lettuce. Place drained tuna on top. Cut 1 hardboiled egg into 4 wedges and place it around the salad.

Insalata Di Pane Alla Liparese

Ingredients

6 slices Italian whole wheat bread or other crusty rustic bread
6 ripe tomatoes
2 garlic cloves
2 capers
12 basil leaves
Extra virgin olive oil
Salt and freshly ground black pepper

Method

Slice the tomatoes in half, gently squeeze out the seeds and then chop the tomatoes. Mince the garlic cloves and tear the basil leaves. Toast the bread in the oven or toaster, lightly moisten with water, and then slice it into bite- sized pieces. Place the bread in a salad bowl and add the chopped tomatoes, capers, basil and minced garlic. Drizzle with olive oil, salt and pepper and toss.

Lemon Garlic tossed Salad

Ingredients

1 lettuce head
2 tomatoes
1 cucumber
1 bunch spring onions
4 cloves garlic, mashed
Salt and pepper
Mint leaves
2 lemons, squeezed
¼ cup olive oil

Method

Pound garlic with ½ tsp salt. If using fresh mint, pound into garlic and salt mix. Put lettuce, tomatoes, cucumber and onions together in a bowl. Pour the lemon juice into the mint mixture. Add olive oil. Mix well and pour over salad. Add salt and pepper.

Lovely Lettuce

There is only one way of having lettuce- fresh. And there are endless varieties to choose from. Look around in the local veggie stores so that your salad bowl can be a wealth of colours and textures!

MAKING SALADS
Choose leaves that are contrasting in texture, colour and flavour. Instead of cutting, tear the leaves. Add dressing to the salad only when you are ready to serve.

BUY THE WAY…

Pick the ones that look fresh and crisp. Soil and bugs can be washed off but those with limp or yellow leaves are of no use. Consume the lettuce as soon as possible. Otherwise store it in a cool and dark place.

Salads are the best way to get your daily dose of vitamins and minerals. Lettuce not only gives you a mega dose of antioxidants but also increases the satiety value of the food thus preventing sinful binge eating. Always include at least 2 servings of fresh salads for a healthy and lean body.

LETTUCE IS GOOD FOR YOUR HEALTH

Lettuce is rich in vitamins A, C and E, and also potassium, iron, calcium and other minerals. A general rule of thumb for choosing the most nutritious type of lettuce is this: The darker the leaf, the higher the nutritional value. Mixing lettuce with other fresh produce, meats and cheeses in salads is a very healthy, low- cal way to quadruple the benefits.

Cucumber and Feta Cheese Salad

Ingredients

275 gm cucumber triangles
60 gm red pepper triangles
60 gm yellow pepper triangles
60 gm green pepper triangles
160gm onion triangles
160gm tomato triangles
16 green olives
16 black olives
12 caper berries
80 gm feta cheese

Dressing

40 ml lemon juice
80 ml olive oil
1 clove garlic
A pinch of oregano
A pinch of sugar
Salt and pepper as required

Method

Make the dressing by blending all the dressing ingredients together and check their seasoning. Toss the cucumber, pepper, onion and tomato in the dressing. Make a base of lettuce in a salad bowl and arrange tossed ingredients on that. Add the black olives, green olives, caper berries and the crumbled feta cheese. Drizzle with some extra virgin olive oil, sprinkle some oregano and freshly ground pepper and serve.

Organic Green Salad

Ingredients

60 gm iceberg lettuce broken into pieces
5 asparagus with blanched tip
4-5 bulbs water chasenut
5 black olives
5 green olives
5 cherry tomatoes
30 gm feta cheese
1 tbsp parmesan cheese
2 tbsp pesto dressing
50 gm basil leaves
50 gm parsley
30ml olive oil
Salt to taste
Pepper to taste
Red chilli flakes to serve

For Pesto Dressing

To make this dressing mix basil leaves, parsley, olive oil, salt, pepper and chilli flakes and crush them nicely in a blender.

Method

Take 1 tbsp of the pesto dressing and mix it with crispy iceberg lettuce. Arrange it on a plate. Take a bowl and mix asparagus, water chasenut, olives, cherry tomatoes, feta cheese and the rest of the pesto dressing. Arrange it over iceberg lettuce on the plate. Sprinkle parmesan cheese over it and serve.

Garlic Mania

Garlic is one of the most versatile flavours in the kitchen. It tastes delicious and is very good for health. Garlic is also known as the ‘stinking rose’, we don’t have to guess why!

Munching on parsley can help one to get rid of the smelly garlic breath. Buy garlic heads that are firm to touch, with no nicks or soft cloves. As garlic ages, it begins to produce green sprouts in the center of each clove. The infant green sprouts can be bitter, so discard them before use.

It’s easy to flavour with garlic by adding peeled whole cloves of garlic to bottles of vinegar for 2 to 3 days before using. To make garlic salt, just bury 3 peeled and pressed garlic cloves in ½ cup of salt. Add fresh ground pepper and ground ginger if you like. Let stand for a few days in a screw- top jar. Remove the garlic and use as desired to flavour soups, salads, meats, etc. You can easily make garlic butter and freeze it to have on hand to melt on broiled meats or to mix into fresh cooled vegetables or spread on bread. Just add mashed garlic cloves to the butter, you can add herbs and salt as well. Form into logs, wrap into plastic and freeze. Slice off as needed.

A very popular way to serve fresh garlic is to take whole heads. This is then served as hors d’oeuvres with bread or as an accompaniment to meat or vegetables. Peel as much of the outer skin as possible, leaving the cloves unpeeled and the head intact. Place heads in a covered casserole or on a piece of heavy aluminium foil. Drizzle with olive oil, salt and pepper to taste, and bake covered at 350 degrees for about 45 minutes or until cloves are soft and can be squeezed easily out of their skins onto bread or other foods.

Spaghetti with Garlic Mushroom sauce

Ingredients
1 pound spaghetti
6 cloves garlic minced
½ cup olive oil
½ cup sliced fresh mushrooms
1 tbsp chopped fresh parsley
Grated parmesan cheese

Method

Cook spaghetti till tender and set aside on a platter to cool. Sauté the garlic in oil until tender… that is, easily crushable with a spoon but not brown. Add mushrooms and sauté until tender. Remove from heat and stir in parsley. Pout over spaghetti and sprinkle with parmesan cheese.

Potato Pancakes with Mediterranean Vegetables

Ingredients

150 gm refined flour
100 gm potato powder
50 gm milk powder
25 gm baking powder
400 ml milk
1 kg tomatoes cut into quarters
1 cup onion sliced
½ cup leeks sliced
2 bay leaves
3 cloves
1 cinnamon stick
4 parsley stalks
100 gm butter
½ cup zucchini sliced
½ each of yellow and red bell pepper sliced
4 mushrooms cut into halves
½ cup baby spinach leaves
Salt and pepper to taste
2 tbsp extra virgin olive oil

Method

Soak potato powder in 1/3 cup of water for 15 minutes. Add refined flour, milk powder, baking powder and salt to the soaked potato mixture. Make 8 pancakes with the above batter by pouring a ladle full of batter on pre- greased, non- stick frying pan. For the tomatoes, first sauté whole spices in hot oil for half a minute, and keep aside, then sauté onions, carrots and celery for about a minute. Add tomatoes and seasoning. Cook for 20 minutes and blend in an electric blender. Pass through a fine sieve. Now sauté the vegetables in olive oil and season with salt and pepper. Arrange the sautéed vegetables on top of the pancakes and pour tomato coulis on the side.

Sweet Potato Schnitzels

Ingredients

750 gm Sweet potatoes
100 gm chopped onions
20 gm chopped celery
10 gm chopped garlic
Oregano and salt to taste
Pinch of nutmeg
50 gm flour
100 ml soy milk
150 gm bread crumbs
500 ml oil for frying
Some parsley

Method

Cut the potatoes into ¼ inch slices and steam. After steaming, dry the potatoes completely. Sauté the onions and celery until golden brown. Add garlic, oregano, parsley, salt and pepper and cook for about a minute. Mash the potatoes and mix them well with the above mixture. Make 1cm thick patties from the mixture, dust them with flour, dip in soy milk and coat with breadcrumbs. Shallow fry the patties, till they are golden brown on both the sides. Serve hot.

Let not your tongue cut your throat

Light suppers make long lives,
Better a small fish than an empty dish.
There is a skill in making all things, even porridge,
Eating and drinking shouldn't keep men from thinking,
Dry bread at home is better than roast meat abroad,
Let not your tongue cut your throat.
- Ruskin Bond