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The past few summers I've been really into making gazapachos - classic ones, and variations like salmorejo or ajo blanco. My gazpacho season really gets going around August, when tomatoes and peppers are abundant and it's too hot to do a...
The past few summers I've been really into making gazapachos - classic ones, and variations like salmorejo or ajo blanco. My gazpacho season really gets going around August, when tomatoes and peppers are abundant and it's too hot to do any real cooking. This summer, I spotted a recipe for a green gazpacho from the Ottolenghi Cookbook (shamefully I had never seen this recipe even though I actually own this cookbook -- it's at my uncle's house in America -- but you are in luck because it's just been issued for the first time in the States!) The recipe caught my eye because it can be very difficult, if not impossible, to get dark leafy greens into my diet here in Algeria. Who knew you could crave arugula? The spinach here is sold in leaves at least 2 feet tall and tough as nails, and the only other green option is the occasional Swiss chard bunch, or the copious amount of parsley and herbs that I already eat. A big green puree sounded right up my alley. The lovely thing about this gazpacho is that it has enough other things going on -- spicy green peppers, toasty walnuts, basil -- to make sure it doesn't come across as health food. Even my tough spinach blended in as a complimentary color, playing off the other nuanced flavors. We had this as a main course for dinner, but I think it would make a lovely and unique starter for a dinner party or a side dish in little soup shooters. You can fancy up the toppings with Greek yogurt or toasted walnuts or spices like red pepper flakes or freshly grated nutmeg. Ottolenghi's Green Gazpacho Depending on how much water content is in your cucumbers and peppers, you may need a touch more water to get this to blend smoothly. Use a good fruity olive oil, as the flavor will come through. 2 small ribs celery 1 medium-sized poblano pepper (or green bell pepper) 2 small cucumbers 3-4 cups spinach, chopped if leaves are large (I used 3 cups) 1/2 cup basil leaves, or a mix of basil/parsley/cilantro/mint 1 scallion, white and green parts 1 small green chile pepper, stemmed and seeded and minced 1 slice stale bread, torn 1 clove garlic 2 tablespoons sherry vinegar 3/4 cup toasted walnuts 1/2 cup water 1 tablespoon honey sea salt and white pepper to taste 1/2 cup olive oil, plus more for serving 1. You'll probably have to do this in two batches so I find it's best to get a big bowl and as you chop just add things to the bowl. Roughly chop the celery, poblano pepper, cucumbers, scallion, and chile pepper and add to the bowl. Add the spinach, basil or herbs, torn bread, garlic, and walnuts to the bowl, and toss everything with your hands to distribute. 2. In a bowl or large Pyrex measuring cup, combine the water, honey, and vinegar. 3. Add in half of the water mixture to your blender. Add half of the vegetable/nut mix to the blender. Season with salt and pepper. Blend the mixture until well combined and smooth. With the blender running, drizzle in 1/4 cup of olive oil slowly so that it emulsifies into the soup. Taste for seasoning and salt/pepper to taste. Transfer to a storage container. 4. Repeat the process with the remaining water, vegetables, salt/pepper, and olive oil. Transfer the remaining mix to your storage container. 5. Chill the gazpacho for at least 4 hours before serving. If the gazpacho gets too thick add a bit more water. Stir well, serve with a bit of olive oil drizzled on top.
about 2 hours ago
about 3 hours ago
Fifth day Neivedhyam was to be Thayir Sadam. Since I wasn't okay with just thayir sadam, made Pudina Sadam along with Karuppu Konda Kadalai Sundal. The days are hectic with the early morning pooja before rushing to work. And back...
Fifth day Neivedhyam was to be Thayir Sadam. Since I wasn't okay with just thayir sadam, made Pudina Sadam along with Karuppu Konda Kadalai Sundal. The days are hectic with the early morning pooja before rushing to work. And back home for another session. However these nine days makes one feel so close to a different state than any other day or time. Pudina Sadam | Mint Rice Ingredients Needed: Cooking Rice - 2 cups Mint Leaves - 2 cups not so tightly packed ( three fistful) Coriander leaves - handful Green Chilies - 2 long, dark ones Red Chili flakes - 1 tsp Salt to taste Ghee - 1 tsp Hing a pinch For tempering Oil - 2 tsp Channa Dal - 1 tsp Cashew nuts - handful Dry Red Chilis - 2 nos Amma's Podi - 3 tsp The spice podi can be also made by roasting in 3 tsp Toor dal, 2 tsp channa, a pinch of hing, salt, grated coconut. All roasted and powdered. How to make the Pudina Sadam Wash and soak the rice for 15 mins. Wash and drain the leaves. Grind the mint, coriander and green chilies to a smooth paste. Keep it aside. Pressure cook till done. Once done, spread on a bowl and keep it aside. In a non stick pan, heat the oil and add channa dal, cashew nuts, red chilies. Saute well. Now add the ground mint paste. Cook on high till the paste is well cooked. When the paste comes together, with no water left, add the cooked rice. Mix well, making sure all the rice is mixed up. Now add the podi and combine everything together. Finally add the ghee. Serve as neivedhyam. Karuppu Konda Kadalai Sundal A simpler version of Konda Kadalai Sundal is already posted. Ingredients Needed: Black Chickpea - 1 cup Red Chili flakes - 1 tsp Roasted Coriander powder -1 tsp Grated Coconut - 1 tsp Hing a pinch Salt to taste Mustard Seeds, Urad Dal -1 /2 tsp Curry leaves handful How to make the sundal Wash and soak overnight. Pressure cook with a pinch of salt till well cooked. In a non stick pan, heat with oil. Temper with mustard seeds, urad dal, curry leaves and hing. Add the cooked chickpeas, add salt, red chili flakes, roasted coriander powder. Combine everything well. Finally add grated coconut. Thayir Sadam is the usual method.
about 4 hours ago
When a member of Paris' expat food blogging royalty invites you to join him for lunch, you just can't say no. Especially when he takes you to a place a friend of a friend heard of that opened a week ago, in a former wine bar gone south, ...
When a member of Paris' expat food blogging royalty invites you to join him for lunch, you just can't say no. Especially when he takes you to a place a friend of a friend heard of that opened a week ago, in a former wine bar gone south, now creative French bistro run by a young Yves Cambdeborde trained Japanese chef and his wife (he the kitchen, her the front of house), and put it all up in the virtually unchanged storefront in a tiny street in the Nord du Marais, and you have a recipe for success.This soon to be Figaroscoped and Fooding'd 12 table spot, sandwiched somewhere between the trendy rue de Bretagne and the Marché des Enfants Rouges hits all the right notes: 35€ men for dinner or lunch offering 4 choices for each dish. The amuse bouche was a haddock jelly covered shellfish mousse, and main choices included citrus marinaded salmon coupled with oxtail and celery, a delicious salted codfish quenelle, textbook quality ris de veau and Brittany caught cod with buckwheat risotto and shellfish. Bread was (surprise) not Pain des Amis, but from chef Thierry Bréton. All was comforting, technically perfect (one exception, the cod was a bit salty) , friendly and affordable, and served (slowly) with a smile. Book now before it becomes the new French/Nippon bistro flavor of the month. And, for the moment, make sure you bring cash, as their credit card machine isn't installed yet.Les Enfants Rouge9 rue de Beauce, 3eme
about 5 hours ago
Tap your feet to the tunes of Non Stop Dandiya Raas at Kingdom of Dreams ~One of the biggest attraction of “The Majestic October Festivities”~   Event Dates : 10th to 12th oct 2013. Timings: 7 pm onwards Charges:- Couple @ 1699/- Stag @...
Tap your feet to the tunes of Non Stop Dandiya Raas at Kingdom of Dreams ~One of the biggest attraction of “The Majestic October Festivities”~   Event Dates : 10th to 12th oct 2013. Timings: 7 pm onwards Charges:- Couple @ 1699/- Stag @ 1099/- Program schedule for 3 days is as follows:- 10th October – Celebrities to groove the audience PINKY MAIDASANI (INDIAN IDOL), BRIJESH SHANDILE (INDIAN IDOL), NAVEEN PRABHAKAR (COMEDY KING) GUJARATI TROUPE DANCER ( They will be amidst the crowed dressed up in the cultural outfit & will help the crowd enjoy and learn Dandiya as this is a different form of dancing ) NIKHIL SHAH- BEATERS( Famous Orchestra from mumbai well conversant with Gujrati beats) 11th October-Celebrities to groove the audience PINKY MAIDASANI (INDIAN IDOL), BRIJESH SHANDILE (INDIAN IDOL), SAROJ KHAN WITH HER DANCE GROUP ( Brings in excitement in the crowd by choreographers who will sure the technique and pull the crowd) GUJARATI TROUPE DANCER NIKHIL SHAH BEATERS DESIGNER SAGARIKA MITTAL(She will presents her ethnic wear with known super model) PAGE 3 CELEBRITIES (They will grace the occasion) 12th October- Celebrities to groove the audience PINKY MAIDASANI (INDIAN IDOL), BRIJESH SHANDILE (INDIAN IDOL), VISHWAJEET ( Stand up comedian) GUJARATI TROUPE DANCER NIKHIL SHAH BEATERS
about 5 hours ago
I always wanted to go to Paris, and I am surprise after living here in Belgium for soooo long I have not been there. Ok one of the reason I have not been there, Hans has been a lot of time to paris for playing music ( can you believe I...
I always wanted to go to Paris, and I am surprise after living here in Belgium for soooo long I have not been there. Ok one of the reason I have not been there, Hans has been a lot of time to paris for playing music ( can you believe I didn't even know he played in Notre Dame with the orchestra and choir) only when I cam back here and I was talking about the place he said he had played
about 5 hours ago
This is the absolute joy of a birthday cake. Despite it being a butter rich cake, with an indulgent buttercream frosting, the Rainbow Cake is a fantastic 'once in a while' baking adventure. We loved the salted buttercream frosting. The ...
This is the absolute joy of a birthday cake. Despite it being a butter rich cake, with an indulgent buttercream frosting, the Rainbow Cake is a fantastic 'once in a while' baking adventure. We loved the salted buttercream frosting. The post Baking | Rainbow Cake for Pinktober … #birthday #pinktober appeared first on Passionate About Baking.
about 5 hours ago
Cornitos launches yet another mouth watering flavor “Tikka masala”   ~Different experience with well known addictive Indian flavor~   Cornitos, the flagship brand of GreenDot Health Foods Ltd launches yet another flavor Tikka masala to i...
Cornitos launches yet another mouth watering flavor “Tikka masala”   ~Different experience with well known addictive Indian flavor~   Cornitos, the flagship brand of GreenDot Health Foods Ltd launches yet another flavor Tikka masala to its exciting range of nacho crisps. The 100% corn snack is made up of tandoori tikka with the tinge of freshly ground Spices and Herbs. Its good taste rejuvenates the mood and keeps a momentum throughout the day. Tikka masala is spicy and sizzles the taste buds with its exotic flavor. An apt snack for the evening, movie and party time etc. Snacks are that part of the diet which cannot be skipped and consuming healthy snack is an imperative task.  Tikka masala is a blend of scrumptious flavor and healthy ingredients. Tikka masala is different from the regular flavor and adds a different experience. It can be consumed as a healthy snack and can be sprinkled over the favorite grub.   “Introducing the yet another flavor in the exciting range of nacho crisps makes the brand confident in the FMCG market that the brand has successfully carved the niche for itself. We have received positive response so far and the demand for nachos is soaring up with the addition of new flavor constantly. This time, we contemplated about launching a unique flavor which is different from the regular ones” underlines Mr. Vikram Agarwal, Founder & Director of Greendot Health Foods Limited.   Price:- A)     60g Pouch pack- INR 35 B)      50g Can – INR 50 Availability: – It is available all across the leading retail outlets in India About GreenDot Health Foods GreenDot Health Foods Ltd. is a part of the well known ‘Globe Capacitors’ Group of Companies. Promising to revolutionize the Indian FMCG Market, GreenDot Health Food Ltd. is a company with a strong business front, imbibed with innovation, leadership and values, through an experienced team of professionals. The company seeks to create a benchmark in the snack market both nationally and internationally by delivering new innovative products to the Consumer. Equipped with fully automated state-of-the-art food processing unit in a hygienic manufacturing environment, team Cornitos is committed to provide Quality products to customers. The manufacturing facility is spread over an area of 6000sqm at Roorkee, Haridwar District, Uttarakhand with a capacity to manufacture 250 kg per hour of Corn Tortilla chips .Our manufacturing unit also boasts of an R & D Lab exclusively for its products.   Our Presence Our Flagship Brand CORNITOS , now have a pan-Indian presence, with our products hitting the stores in all major cities, adding on exciting new flavours periodically. To name a few major stores that our products are available across the country are: Food Hall,Spencer’s, EasyDay,Carrefour, More,Hypercity,Auchaan, Big Bazaar,WH Smith, Nilgiris, Le Marche etc. Our range of product is also available across major airlines including SpiceJet, Jet Airways and Indigo. We are also present in major Multiplexes, Airports and in Café Coffee Day, Au bon Pain cafe outlets. Our products are also exported to various countries across the Globe including USA- a special ‘No Onion No Garlic’ range, China, Nepal, Singapore, Nigeria, Ghana and Sri Lanka. We will soon be launching our products in Thailand, Korea and Bangladesh. The company can also boast of being one of the few companies in India to export FMCG product to China.
about 7 hours ago
Saturday Commercial Nights with DJ Spinmaster Kaz at Fishbowl, Hyatt Pune Join us for some popular hip hop and Bollywood tunes this Saturday night at Fishbowl, Hyatt Pune, Kalyani Nagar. Groove to the tunes of DJ Spinmaster Kaz and DJ Re...
Saturday Commercial Nights with DJ Spinmaster Kaz at Fishbowl, Hyatt Pune Join us for some popular hip hop and Bollywood tunes this Saturday night at Fishbowl, Hyatt Pune, Kalyani Nagar. Groove to the tunes of DJ Spinmaster Kaz and DJ Regge as they spin chartbusting commercial and Bollywood favourites all night long. DJ Spinmaster Kaz, who has played at some of the best nightlife destinations in the country, will leave the crowd mesmerized with his mixing, looping and rapping. The DJ has also worked with India’s top DJ’s, including Nikhil Chinappa, DJ Aqueel, and DJ Suketu to name a few. So head to Fishbowl for a Saturday night full of great music, scrumptious food, and heady cocktails! Where: Fishbowl, Hyatt Pune, Kalyani Nagar When: Saturday, 12th October 2013 Time: 9pm onwards Contact details: +91 20 41411234
about 9 hours ago
Navratri is the celebration of the nine forms of Goddess Durga for nine nights and nine days before the festival of Dussehra. The word navaratri is a combination of two words nava meaning nine and ratri meaning night. Like any other fest...
Navratri is the celebration of the nine forms of Goddess Durga for nine nights and nine days before the festival of Dussehra. The word navaratri is a combination of two words nava meaning nine and ratri meaning night. Like any other festival in India the legends and customs revolving around the festival are different in different parts of the country. However, the sentiment is the same – to worship and give adulation to Maa Durga. The Durga Pujo from Bengal and nearby states is famous all over the world. Majestic pandals that house humungous and beautiful statues of goddess Durga are set up in every nook and corner of Kolkata. Durga Pooja is the biggest and grandest festival in the east and is celebrated extravagantly with bhajans, puja, dance and plenty of food. On the tenth day, the idols are immersed in water bodies with a promise of bringing them back next year. The celebrations in the west revolve more around dance and music. People look forward to the arrival of Navratri when the nine evenings are filled with song and dance which goes on well past midnight. Dandiya raas is performed in the honour of Goddess Durga. Did you know that the dance is actually a dramatization of a mock fight between the Goddess and Mahishasura. The colourful bamboo sticks used during the dance represent the sword of Durga. Men and women dressed up to the nines in traditional ghaghra cholis and kediyus dancing with gusto is a common sight across Gujarat and Mumbai.Navratri is celebrated twice a year – once in the beginning of summer and the second time in the beginning of winter. Because these are two important occasions when the climatic changes and solar power influence mankind and therefore, are ideal for worship of the divine power. It is this very divine power that provides the earth the energy to move around the sun which causes the changes in the nature, yet maintain a correct balance. Furthermore, these changes in the nature make the bodies and minds of people to change and the divine power helps to maintain our physical and mental balance. The fasts that we keep during the navratras are a great way to maintain balance of the elements in our body. Everybody has different ways of doing their fast and different customs and traditions. While some consume only milk and fruits during these days some people eat one satvik meal a day. My mother used to keep a fast during navratra, which, for us, meant getting to eat some very different type of food which would not be prepared during the rest of the year. Things like kootu ke atte ki puri, rajgira rotis, sabudana and aloo ke wade, sweet potato fritters with black salt, dry fruit laddoos and other such farhali recipes were made. We also attended several pujas and satsangs organized in the area, a habit that we continue till date as a family. As a matter of fact even my kids love visiting the Durga Puja pandals. The singing of bhajans and listening to the tales and legends of Maa Durga is one of my favourite parts of this festival. According to the Hindu mythology, there are 8 incarnations of a woman in the form of goddesses. Each of them signifies different virtues that we must imbibe in our lives:Parvati: Power to detach and withdrawParvati is life giving and sacred. She teaches us that you can only live a full filling life once you learn how to detach yourself from the negatives and people around you and the things that are pulling you down. Once you rise above that it becomes easy to be joyful and in turn keep others content. Her symbol is a cow, which is considered sacred and life giving.Durga: Power to let goLet go off all the negativity and vices in your life. Letting go of things isn’t easy and it does require a lot of strength. Durga maa is also known as shakti and is symbolized by a lion. Let go off your old habits and forgive those who may have wronged you.Jagdamba: Power to tolerateJadgamba means mother to all, she considers everyone her child. Tolerance is natural and not negative. Yo
about 9 hours ago