tag:blogger.com,1999:blog-28876063686047600302024-03-06T01:55:56.466+00:00Nutty CookUnknownnoreply@blogger.comBlogger154125tag:blogger.com,1999:blog-2887606368604760030.post-54709909827281405962014-04-04T08:55:00.002+01:002014-04-04T16:38:22.212+01:00Bhog er Khichiri - An auspicious dish<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-HwUGjBx1LHc/Uz5hAtavSKI/AAAAAAAAGX0/YL3vPPQB0uA/s1600/DSC_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-HwUGjBx1LHc/Uz5hAtavSKI/AAAAAAAAGX0/YL3vPPQB0uA/s1600/DSC_0048.JPG" height="940" width="624" /></a></div>
<br />
Bhog-er Khichuri doesn’t require any introduction to Bongs and to some non-bongs too, who have been to Durgapuja but for those who are not familiar with this, here is an quick intro for them: "Bhog" is what we offer (food) to God during the puja and then after the puja is done, its distributed among the devotees as prasad. "Khichuri" or "Khichiri" is rice and lentils cooked together with or without veg. As lame as the description sounds the dish is actually taste out of the world especially if you wait in a queue for hours on a puja pandel just to get a ladle full of this magical stuff! Some how the food that is cooked for the puja always tastes better than if you cook it for regular day consume! I don’t know how but ask any one who has tried both the version and I am sure they will agree with me.<br />
<br />
<br />
I am not very religious but definitely a big foodie. I would always wait for the puja to end so that I can get my hands on the delicious prasad! Recently, one of my friend mentioned that Navratri is gong on. She asked me if we make Bhog er Khichuri now? Although I wasn't sure what is the answer to her question, I told her, "I can always make it, no matter what!" Few hours later I ended up with this hundy full of that delicious Khicuri.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-EiSDSyc1KYM/Uz5h8su00LI/AAAAAAAAGX8/VcM_gUaYhWw/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-EiSDSyc1KYM/Uz5h8su00LI/AAAAAAAAGX8/VcM_gUaYhWw/s1600/DSC_0004.JPG" height="424" width="640" /></a></div>
<br />
<br />
Serves 4 (at least)<br />
<br />
Ingredients: <br />
<br />
3/4th cup of Mung dal (dry roasted and then washed and drained )<br />
<br />
3/4th cup of short grain white rice (I used sona masori, washed and soaked in water for 30 minutes)<br />
<br />
10-12 florets of cauliflower (washed and drained)<br />
<br />
2 medium size potatoes (pealed and quartered) <br />
<br />
hand full of frozen peas<br />
<br />
Oil (as required)<br />
<br />
Salt to taste<br />
<br />
1/2 tsp sugar<br />
<br />
1-2 bay leaves<br />
<br />
2-3 cloves<br />
<br />
2-3 green cardamoms<br />
<br />
1 cinnamon stick (2-3 inch long)<br />
<br />
1 tsp whole cumin seeds<br />
<br />
2-3 whole dried red chilli<br />
<br />
2 tsp turmeric powder <br />
<br />
1 tsp red chilli powder<br />
<br />
1 tsp ground cumin powder <br />
<br />
1 tsp garam masala powder (optional)<br />
<br />
1 tsp ghee or butter per head to serve (on plate)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-L23YCTTYrL8/Uz5eQUxKOsI/AAAAAAAAGXo/xMLDeftmh08/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-L23YCTTYrL8/Uz5eQUxKOsI/AAAAAAAAGXo/xMLDeftmh08/s1600/DSC_0008.JPG" height="940" width="624" /></a></div>
<br />
<br />
Method:<br />
<br />
I begun with dry roasting the mung dal in a pan on medium heat. Keep your eyes on the pan while the dal is roasting because its very easy to burn it and then your dish is spoiled! It takes hardly 5 minutes and you will know when its done as you will get the light aroma from the dal and you will see some of the grains turning light brown in colour. Take the pan off the heat and pour the dal in a separate container. You don’t want it to burn or over roast in any case.<br />
<br />
<br />
Take a deep and thick bottomed pan, place it on the hob and turn the heat on! Heat some oil in it and the add the veg with little turmeric and salt. Cook for 2-3 minutes on medium to high flame but make sure it doesn’t burn. remove from the heat and keep it separate. Now in the same pan add some more oil and the whole masalas. after about 30 sec or so add the washed dry roasted mung dal and stir. Now add 2 cups of recently boiled water, rest of the turmeric, salt and ground masalas. Cover and cook for another 5 minutes on a medium flame.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rgoaoV_0Sug/Uz5jfhPohoI/AAAAAAAAGYI/Ewml3eK1_bQ/s1600/DSC_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-rgoaoV_0Sug/Uz5jfhPohoI/AAAAAAAAGYI/Ewml3eK1_bQ/s1600/DSC_0030.JPG" height="800" width="594" /></a></div>
<br />
<br />
Add the veg now along with the rice and stir well. Check the water level and add more if required. At this point it will look very watery because of the obvious reason but don’t worry ii will be fixed at the end. Stir well, cover and cook for next 20-30 minutes or till everything is cooked. Keep stirring as it should not burn from the bottom hence adjust the heat as well from time to time, if required. Add water as required for the cooking and the desired consistency of the khichuri but if you feel you need to reduce the water, then just leave the cover open while you cook, but do this only towards the end of cooking. Serve hot topped with a knob of butter or a teaspoon full of desi-ghee and a side of fried discs of eggplant, we call it "begun bhaja"! Ah! <br />
<br />
<br /></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2887606368604760030.post-47342892297568956262014-02-11T11:04:00.001+00:002014-02-11T11:08:06.850+00:00The Making of a great dessert – Tiramisu<p>Or shall I say Tiramigu? </p> <p><a href="http://lh6.ggpht.com/-yf-yNAGlwJc/UvoDhSwOTWI/AAAAAAAAGN4/hgeFOf9cHSE/s1600-h/DSC_1110C%25255B3%25255D.jpg"><img title="DSC_1110C" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="DSC_1110C" src="http://lh6.ggpht.com/-KjC2W_uipC8/UvoDiXxSz_I/AAAAAAAAGOA/AJwm1X37DPs/DSC_1110C_thumb%25255B1%25255D.jpg?imgmax=800" width="537" height="364"></a></p> <p>Last few weeks of my job search has been a complete mess! I have been looking for work for quite some time now and its not that I didn't get any but for some reason or other things are either getting delayed or cancelled. I was managing with that so far but the last week was the heights of madness! I had multiple interviews on most days of the week and some of them were really crappy! Not all of it my fault though! Some of the interviewer didn't even know what they wanted. Long story short, I got really annoyed and frustrated , decided to “leave the gun take the cannoli ” (The Godfather). Turned off my computer, no phones, emails just cooking and baking with my favourite <a href="http://www.gupuds.com/" target="_blank">Gu</a> chocolate cookbook. This is my second recipe from the book. The first one was the <a href="http://www.nuttycook.com/2013/02/book-reviewgu-chocolate-cookbook.html" target="_blank">Chocolate Mousse Cake</a>. </p> <p><a href="http://lh6.ggpht.com/-lGbJ_hpZO98/UvoDi5_A3rI/AAAAAAAAGOI/9yjStW8SV2U/s1600-h/DSC_1020c%25255B4%25255D.jpg"><img title="DSC_1020c" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="DSC_1020c" src="http://lh6.ggpht.com/-7ppNz5gxRW4/UvoDjT4CjSI/AAAAAAAAGOQ/W0hNYtO8hqE/DSC_1020c_thumb%25255B2%25255D.jpg?imgmax=800" width="424" height="598"></a> </p> <p>Have you ever tried beating egg whites till soft peaks by hand? I did, it was therapeutic at that time. My suggestion to you is, try it but only when you are very angry and you only have those poor egg whites in front of you to beat the heck out of them. Else use the electric blender! </p> <p> <a href="http://lh3.ggpht.com/-8u-bHM9-ttQ/UvoDkHW00qI/AAAAAAAAGOY/n8rbdq8d6PQ/s1600-h/DSC_1025c%25255B4%25255D.jpg"><img title="DSC_1025c" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="DSC_1025c" src="http://lh3.ggpht.com/-OPMOPdAjtjU/UvoDktAW7WI/AAAAAAAAGOg/BHuM5F2G9ek/DSC_1025c_thumb%25255B2%25255D.jpg?imgmax=800" width="433" height="591"></a></p> <p><strong>Ingredients:</strong> (The recipe is from the Gu chocolate cookbook, well almost!)</p> <p><em><u>For the sponge/lady fingers</u></em></p> <p>50 gm plain flour</p> <p>2 tbsp cocoa powder</p> <p>3 Egg whites</p> <p>50 gm sugar</p> <p>2 egg yolks, lightly beaten</p> <p><a href="http://lh3.ggpht.com/-WkIPHEoEapw/UvoDlS37HHI/AAAAAAAAGOo/TRhMM8U7Wk0/s1600-h/DSC_1033c%25255B5%25255D.jpg"><img title="DSC_1033c" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="DSC_1033c" src="http://lh5.ggpht.com/-5PXVsZ_dVco/UvoDl6H7HSI/AAAAAAAAGOw/BVrRu0AbSDE/DSC_1033c_thumb%25255B3%25255D.jpg?imgmax=800" width="429" height="552"></a></p> <p><em><u>For the Mascarpone mousse</u></em></p> <p>250 gm Mascarpone cheese (book recipe suggests 500gm but couldn't get to the shops to get another tub so managed with this)</p> <p>50 gm sugar</p> <p>1 egg yolk</p> <p>2 tbsp coffee liquor</p> <p>250 ml whipping cream (book recipe suggests 200 ml, since I was running short on cream cheese, I tried to manage with this)</p> <p><a href="http://lh6.ggpht.com/-y27Ouwg5hGg/UvoDmtaBRFI/AAAAAAAAGO4/MZDbg-efGu0/s1600-h/DSC_1037c%25255B4%25255D.jpg"><img title="DSC_1037c" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="DSC_1037c" src="http://lh4.ggpht.com/-366QA-r8aYw/UvoDnMNxhsI/AAAAAAAAGPA/JctpIBxrKBg/DSC_1037c_thumb%25255B2%25255D.jpg?imgmax=800" width="426" height="580"></a> </p> <p><em><u>For building the Tiramisu</u></em></p> <p>50 ml strong coffee for dipping (recipe suggest 100 ml but I had something else on mind!)</p> <p>60 ml coffee Liquor (My idea and purely optional)</p> <p>100 gm very good quality dark chocolate (at least 70% cocoa solids)</p> <p>60 ml of double cream </p> <p>40 ml of coffee Liquor (Again My idea!)</p> <p>2tbsp cocoa powder for dusting on top</p> <p>50 gm of dark chocolate bar for grating on top</p> <p> hand full of dark chocolate covered espresso beans (It was my idea and completely optional!)</p> <p><strong><a href="http://lh4.ggpht.com/-m2TyL4aw6a0/UvoDn2nqYQI/AAAAAAAAGPI/iZbRIlmy91Q/s1600-h/DSC_1068c%25255B4%25255D.jpg"><img title="DSC_1068c" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="DSC_1068c" src="http://lh6.ggpht.com/-fM2iGQZO1mg/UvoDockqsyI/AAAAAAAAGPQ/2cDi_f8pic8/DSC_1068c_thumb%25255B2%25255D.jpg?imgmax=800" width="469" height="685"></a></strong><strong></strong></p> <p><strong>Method:</strong></p> <p>Started off with separating 3 eggs. All egg whites in one bowl, 2 yolks in another one and the reserve the third yolk for later use in the mousse. </p> <p>For making the sponge, pre heat the oven at 170 degree C and line a 25x30 cm baking tray. Spray or brush some oil in to it. Mix the cocoa powder and the flour together and keep. Beat the egg whites till soft peaks.Add the sugar and continue to beat until it looks like shaving foam. Lightly beat the two yolks and add them to the whites. Mix well. Now Add the flour mix in to the egg-sugar mix and beat well. Pour the mixture in the baking tray evenly and bake for 8-10 minutes or until you touch the top and it bounce back. Leave it to cool down and the cut them in to roughly 3x12 cm fingers.</p> <p><a href="http://lh6.ggpht.com/-CZUmfn24_Uo/UvoDo5JUKYI/AAAAAAAAGPU/8-Iwtg6SCtY/s1600-h/DSC_1047c%25255B3%25255D.jpg"><img title="DSC_1047c" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="DSC_1047c" src="http://lh3.ggpht.com/-Mst1-zexzIQ/UvoDpnf-scI/AAAAAAAAGPc/0L8MNLxmsDg/DSC_1047c_thumb%25255B1%25255D.jpg?imgmax=800" width="433" height="639"></a> </p> <p>Now for the mascarpone mousse put all the ingredients under that list in to a bowl and blend till it forms soft peaks. </p> <p><a href="http://lh5.ggpht.com/-hfi6x-jUg4w/UvoDqHgSpVI/AAAAAAAAGPo/QEBgoPc_HbI/s1600-h/DSC_1059%25255B3%25255D.jpg"><img title="DSC_1059" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="DSC_1059" src="http://lh3.ggpht.com/-6Z7TqoCz_jg/UvoDq2Ed4rI/AAAAAAAAGPw/pRm_ssxDb2U/DSC_1059_thumb%25255B1%25255D.jpg?imgmax=800" width="518" height="351"></a></p> <p>All cooking done now comes the building part of this divine dessert. In a shallow bowl mix the first two ingredient of the third list. Get your serving dish, I used a 20 cm square glass dish, you can also use individual serving dishes. Dip the sponge fingers (half the quantity of total) one by one in the liquid and line them in the base of the serving dish. This should be quick so that you don’t end up with soggy bottom.</p> <p><a href="http://lh4.ggpht.com/-5LX_iG8NGbs/UvoDrbKAxkI/AAAAAAAAGP4/WVl1PbSiL6A/s1600-h/DSC_1071c%25255B3%25255D.jpg"><img title="DSC_1071c" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="DSC_1071c" src="http://lh4.ggpht.com/-kfv3DzKcb88/UvoDsH3l15I/AAAAAAAAGQA/9R-y1EJFOmU/DSC_1071c_thumb%25255B1%25255D.jpg?imgmax=800" width="544" height="369"></a></p> <p> <a href="http://lh4.ggpht.com/-RgV52LU4wUI/UvoDsvg_2pI/AAAAAAAAGQI/LOqO4NWhV0A/s1600-h/DSC_1085c%25255B3%25255D.jpg"><img title="DSC_1085c" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="DSC_1085c" src="http://lh3.ggpht.com/-dGI4JJ2XXzU/UvoDtUEfSII/AAAAAAAAGQQ/vUz9Mk5kAIU/DSC_1085c_thumb%25255B1%25255D.jpg?imgmax=800" width="556" height="377"></a></p> <p>Cover layer #1 with half the mascarpone mousse. That’s your layer #2 . Melt the dark chocolate bar with double cream and add the coffee liquor when melted (the next 3 items in the building list) Now, for Layer #3 you can either simply dust cocoa powder or pour the chocolate ganache I just made. Layer #4 and #5 are same as Layer #1 and #2. Once done, try to smooth the top as much as you can, cover the top(make sure it doesn’t touch the cheese top) and leave it in the fridge to set overnight. </p> <p> <a href="http://lh4.ggpht.com/-9zt6nj8wbTw/UvoDuE9d_dI/AAAAAAAAGQY/IOj-J94NCWo/s1600-h/DSC_1092c%25255B3%25255D.jpg"><img title="DSC_1092c" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="DSC_1092c" src="http://lh4.ggpht.com/-Qzn8yATDWjY/UvoDu0mKPvI/AAAAAAAAGQg/SWdwqEZ2TzU/DSC_1092c_thumb%25255B1%25255D.jpg?imgmax=800" width="534" height="369"></a> </p> <p>Just before serving, dust the top with cocoa powder and grated chocolate and carefully place some dark chocolate covered espresso beans on top. Now sit back relax and enjoy every spoonful of this divine dessert! </p> <p><a href="http://lh6.ggpht.com/-KAUdcVoEiKI/UvoDvX2in1I/AAAAAAAAGQo/F0E2qChoPdY/s1600-h/DSC_1133c%25255B3%25255D.jpg"><img title="DSC_1133c" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="DSC_1133c" src="http://lh3.ggpht.com/-tsgR1A-g60M/UvoDv8VBD1I/AAAAAAAAGQw/OJCIPeTZp8s/DSC_1133c_thumb%25255B1%25255D.jpg?imgmax=800" width="524" height="270"></a></p> Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2887606368604760030.post-53724529997153782482013-12-22T09:20:00.001+00:002013-12-22T09:20:17.711+00:00Spicy Snacks - Chekkalu<p><a href="http://lh3.ggpht.com/-WEJKnIeQjaw/UrauwtMSo2I/AAAAAAAAGMk/hXnWuOnort0/s1600-h/photo%25255B5%25255D.jpg"><img title="photo" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="photo" src="http://lh3.ggpht.com/-5p5BT_h2FxA/UrauxsL-uQI/AAAAAAAAGMs/mNlvtwHGERE/photo_thumb%25255B3%25255D.jpg?imgmax=800" width="491" height="640"></a> </p> <p>Snacks are something we eat with a cup of tea or coffee in the evening, at least that’s what was the understanding. In reality we have snacks all the time or anytime. Some snacks are attached to specific drinks or event. For example like popcorn we generally have with a soda and movie. Not that I can’t have it while I am at my work place but that's the traditional way I guess!</p> <p><a href="http://lh4.ggpht.com/-ZF2i19IGgiE/UrauyAaN5_I/AAAAAAAAGM0/6YBASEnIgCI/s1600-h/photo_1%25255B4%25255D.jpg"><img title="photo_1" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="photo_1" src="http://lh4.ggpht.com/-ZthIytbI2wg/Urauy-vm8CI/AAAAAAAAGM8/cqmkzaf1ov8/photo_1_thumb%25255B2%25255D.jpg?imgmax=800" width="483" height="633"></a> </p> <p>I recently made these spicy little rice crackers called Chekkalu from the video <a href="http://www.youtube.com/watch?v=GwaX2MnrxiE" target="_blank">here</a>. A speciality from Andhra. Its also known as chakkali. I simply followed the recipe in the video and they turned out to be great and although these are generally served with tea or coffee in the evening I thought of serving them with chilled beer. Trust me it went perfectly well. They are very easy to make and you can store them in an air tight container for a long time. </p> <p><a href="http://lh5.ggpht.com/-0BY5RkjvPSY/Urauzbf9B8I/AAAAAAAAGNA/zmgsiYBSTsw/s1600-h/photo_2%25255B4%25255D.jpg"><img title="photo_2" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="photo_2" src="http://lh4.ggpht.com/-KgmPwBUciok/Urau0FJBgdI/AAAAAAAAGNI/MvPqRsB9pi4/photo_2_thumb%25255B2%25255D.jpg?imgmax=800" width="473" height="621"></a> </p> <p>I miss South-Indian food a lot especially because may be I am still settling but I hear there are lots of Indian restaurant to explore nearby. I suppose there may be services like <a href="http://www.foodpanda.in/#." target="_blank">Foodpanda</a> in Bangalore. It is an online food ordering website through which you can order food from a wide range of restaurant in most big cities in India. If you are in India and not yet used their service, then you might like to try it out. Meanwhile I will keep sharing my experiences with you here, so hang in there and have a great holiday season ahead. </p> Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2887606368604760030.post-41203432519102838252013-10-15T07:15:00.001+01:002013-10-15T07:18:55.507+01:00Bay Area –Durga Puja Parikrama<p> <a href="http://lh5.ggpht.com/-EaELvMDaM5g/UlzdYPu0aKI/AAAAAAAAGIE/QgDcjwFvoLU/s1600-h/DSC_0279%25255B3%25255D.jpg"><img title="DSC_0279" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="DSC_0279" src="http://lh4.ggpht.com/-_Zv_tsf7yu0/UlzdYxwYSAI/AAAAAAAAGIM/jdD68YtcwSM/DSC_0279_thumb%25255B1%25255D.jpg?imgmax=800" width="528" height="375"></a></p> <p>I recently moved in to Bay Area from the UK and absolutely loving it. The biggest advantage is the weather of course. Its sunny most of the days and warm too. If you have been to UK you know sunny weather does not necessarily means warm too. It is now mid October and I can still go out in a light jacket which is unthinkable in the UK. To top it all I just enjoyed Durga puja here. It is in a much bigger scale than the ones I have attained in the UK. </p> <p>Initially I thought there is only one puja in the Bay area but I couldn't have been more wrong. There are at least 5 places where Durga puja was celebrated, if not more. Some of them celebrate all five days of the puja and rest do it in the weekend. I tried to cover as many as possible but could do only three of them. Here are some pictures for you to enjoy. </p> <p><a href="http://www.prabasi.org/events/durga-puja-2013-main" target="_blank">Prabasi Pujo</a></p> <p><a href="http://lh4.ggpht.com/-G6u1RprHS5w/UlzdZlxZiqI/AAAAAAAAGIU/_mCHKtekwuE/s1600-h/DSC_0283%25255B3%25255D.jpg"><img title="DSC_0283" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="DSC_0283" src="http://lh5.ggpht.com/-EvvUqTRwfLw/UlzdaZP361I/AAAAAAAAGIc/5_4rJDe2jms/DSC_0283_thumb%25255B1%25255D.jpg?imgmax=800" width="560" height="293"></a></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzJiy2MFTxPE3Ayz9bAogQiNi5JSRqQtK5nLu0sGtIh1SH7CA-uryWy7mv88x3WG-d45GEFHPLG7ogLdrsFqQ_0kVssT13gsb5ZQpLwi0j3r6PpXhvocBN3NLzQjy4skPJNwXA9YMZQw/s1600-h/DSC_0294%25255B3%25255D.jpg"><img title="DSC_0294" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="DSC_0294" src="http://lh6.ggpht.com/-iEuK6oNUbBU/Ulzdbz3OFuI/AAAAAAAAGIs/PmK5i6QCujQ/DSC_0294_thumb%25255B1%25255D.jpg?imgmax=800" width="569" height="386"></a> </p> <p><a href="http://lh3.ggpht.com/-7lv3j-NbsHI/UlzdcqaoVnI/AAAAAAAAGJ0/uoV-UWv3bbE/s1600-h/IMG_2117%25255B8%25255D.jpg"><img title="IMG_2117" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="IMG_2117" src="http://lh6.ggpht.com/-RWJ9IprMvLY/UlzddNVZK4I/AAAAAAAAGJ8/w4gOff5BESY/IMG_2117_thumb%25255B6%25255D.jpg?imgmax=800" width="579" height="435"></a> </p> <p><a href="http://www.pashchimi.org/" target="_blank">Paschimi</a></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimVOVJLAVzlSINEJ7hztZUWfN1lLF1_0w1ElAQyfQtzKjO28EkfW99Vr4jNADlkXXF26rUZW1hwV7XeElL94F-KHhOwOUqD2SgV25GsgjgCKFNNPbCgtOM1HsXbo0-6vUY69NlZd1pISc/s1600-h/IMG_2126%25255B5%25255D.jpg"><img title="IMG_2126" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="IMG_2126" src="http://lh6.ggpht.com/-LVQw3kCXSN4/UlzdeuQz-mI/AAAAAAAAGKM/S987G7Qfc_E/IMG_2126_thumb%25255B3%25255D.jpg?imgmax=800" width="580" height="261"></a> </p> <p><a href="http://baybasi.org/site/" target="_blank">Baybasi</a> </p> <p><a href="http://lh4.ggpht.com/-x9PpN1kafkw/UlzdfHWD8JI/AAAAAAAAGKU/lHG1734AhOc/s1600-h/IMG_2134%25255B5%25255D.jpg"><img title="IMG_2134" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="IMG_2134" src="http://lh6.ggpht.com/-WrTEpcw0X-o/Ulzdf2ea_UI/AAAAAAAAGKc/aKIfd4BtHXo/IMG_2134_thumb%25255B3%25255D.jpg?imgmax=800" width="596" height="348"></a> <a href="http://lh4.ggpht.com/-KZpOXi_c1_8/UlzdgR-WWpI/AAAAAAAAGKk/1bAxX_AAvJ0/s1600-h/IMG_0207%25255B8%25255D.jpg"><img title="IMG_0207" style="border-top: 0px; border-right: 0px; border-bottom: 0px; float: none; margin-left: auto; border-left: 0px; display: block; margin-right: auto" border="0" alt="IMG_0207" src="http://lh5.ggpht.com/-pP9_s_KQeas/UlzdhFtQFAI/AAAAAAAAGKs/0VRoKGoVOWw/IMG_0207_thumb%25255B6%25255D.jpg?imgmax=800" width="597" height="466"></a></p> <p></p> <p>There are few other pujos that I couldn’t make it but next time I will be there.</p> <p><a href="http://www.livermoretemple.org/hints/" target="_blank">Livermore Tempel Durga Puja</a></p> <p><a href="http://www.fremonttemple.org/" target="_blank">Fremont Hindu Temple Durga Puja</a></p> Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2887606368604760030.post-56375808061054385312013-07-24T11:33:00.001+01:002013-07-24T11:33:14.405+01:00Thank you<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-7A0D_gggDQM/Ue-tGV_TDJI/AAAAAAAAGGY/cqbE5Oeiqdg/s1600/NuttyCook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-7A0D_gggDQM/Ue-tGV_TDJI/AAAAAAAAGGY/cqbE5Oeiqdg/s320/NuttyCook.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">T</span><span style="font-family: Verdana, sans-serif;">his is my 150th blog post. I can't believe that I have reached so far. I am so grateful to all my readers, because of whom my blog is so popular today. All your comments, views and suggestions has helped and inspired me to shape Nuttycook the way it is today. Thank you so much dear readers for all your contribution and now its my turn to give you back something. </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Would you like to have a day spent in <a href="http://www.experiencedays.co.uk/spa-days" target="_blank">Spa</a> or have a <a href="http://www.experiencedays.co.uk/photoshoots" target="_blank">photo shoot</a> carried out by professionals? Or may be an <a href="http://www.experiencedays.co.uk/afternoon-teas" target="_blank">afternoon tea</a> in a luxury hotel near you. Experience Days is offering Nuttycook's readers any of the above services and many more on their site and near your home. Just click <a href="http://www.experiencedays.co.uk/" target="_blank">here</a> and browse through their site to find what suits you best for your day out. Just to get you started, <a href="http://www.experiencedays.co.uk/" target="_blank">Experience Day</a> is giving away a </span><span style="background-color: white; color: #444444; line-height: 16px;"><span style="font-family: Verdana, sans-serif;">£</span></span><span style="font-family: Verdana, sans-serif;">50 voucher to one lucky</span><span style="font-family: Verdana, sans-serif;"> Nuttycook's reader. This voucher is valid for 10 months and can be redeemable in any of the experiences on their site across England. To win the voucher just leave a comment in this post or on my FB page. This giveaway is open for two weeks from now and at the end of two weeks I will choose a winner who will receive this </span><span style="background-color: white; color: #444444; font-family: Verdana, sans-serif; line-height: 16px;">£</span><span style="font-family: Verdana, sans-serif;">50 voucher. So go ahead and leave a comment, winner will be selected from a lucky draw.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Thanks once again to all of you I will be posting more and more easy and delicious recipes here soon. </span></div>
Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-2887606368604760030.post-57208480837083135382013-06-18T16:57:00.001+01:002013-06-18T16:57:58.042+01:00Raspberry and Dark Chocolate Brownie<p><a href="http://lh4.ggpht.com/-e_pWDDehES0/UcCC4WkCyuI/AAAAAAAAGEQ/HH2of5s9nFc/s1600-h/DSC_111%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_111" border="0" alt="DSC_111" src="http://lh6.ggpht.com/-3wm-rcTRTlw/UcCC6lgDR8I/AAAAAAAAGEY/UgdHthITVwA/DSC_111_thumb%25255B1%25255D.jpg?imgmax=800" width="434" height="513"></a> </p> <p>Finally summer was here few weeks ago. Vanished as quickly as it came, but that doesn't mean that we cant have summer delights! There are several <a href="http://www.bakingmad.com/ideas/summer-recipes" target="_blank">summer recipes</a> that I am tempted to make but I somehow end up making something chocolate based. I love these <a href="http://www.bakingmad.com/recipes/cake-recipes/chocolate-chequered-cake" target="_blank">chocolate cake</a> recipe and the <a href="http://www.bakingmad.com/recipes/cakes/victoria-sponge" target="_blank">sponge cake</a> but at the end I settled with these dark chocolate brownies with fresh raspberries.</p> <p><a href="http://lh3.ggpht.com/-nORzYyrlQiM/UcCDFPsSfGI/AAAAAAAAGEg/YiPCJelE3yM/s1600-h/DSC_0094%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0094" border="0" alt="DSC_0094" src="http://lh6.ggpht.com/-AROvSUc9mNk/UcCDKW1MHFI/AAAAAAAAGEo/o40lsnR-jlc/DSC_0094_thumb%25255B1%25255D.jpg?imgmax=800" width="482" height="327"></a> </p> <p>These are very easy and quick to make, I managed to bake these with my toddler hanging around me, and they tasted divine. Give it a try and you will know, what I mean (only if you are a chocolate lover that is!). </p> <p><a href="http://lh3.ggpht.com/-kv0diPh-k2g/UcCDO56jipI/AAAAAAAAGEw/P1xJTV7BVjY/s1600-h/DSC_0113%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0113" border="0" alt="DSC_0113" src="http://lh5.ggpht.com/-lYPKewhAw2E/UcCDRJYkEMI/AAAAAAAAGE4/_0FM2IJBdOo/DSC_0113_thumb%25255B2%25255D.jpg?imgmax=800" width="516" height="353"></a></p> <p>Ingredients:</p> <p>350gm dark chocolate (min 60% cocoa solids)</p> <p>250gm butter</p> <p>3 eggs</p> <p>200gm dark muscavado sugar</p> <p>100gm sifted plain flour</p> <p>1 tsp baking powder</p> <p>200gm fresh raspberries plus extra for decoration</p> <p><a href="http://lh5.ggpht.com/-hut6A-o0h_s/UcCDUOIo5YI/AAAAAAAAGFA/XRkLTACkpx4/s1600-h/DSC_0095%25255B2%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0106" border="0" alt="DSC_0106" src="http://lh6.ggpht.com/-2XS3VpbkjNY/UcCDZRWwIsI/AAAAAAAAGFI/s5Y1JswTHXE/DSC_0106%25255B4%25255D.jpg?imgmax=800" width="466" height="682"> </a></p> <p>Method:</p> <p>Preheat the oven to 180 degree C, butter a square glass container or baking tin and place it in the oven. Now in a sauce pan melt the chocolate, sugar and the butter together gently on a simmering heat. once melt take it off the heat and mix well, let it cool so that you can touch it with your finger. This is important because if the mix is too hot then the eggs will scramble when you add them. Break one egg (preferably cold, just out of the fridge) at a time and whisk in the chocolate mixture. Now add the flour and baking powder and give it a good mix.</p> <p><a href="http://lh5.ggpht.com/-hut6A-o0h_s/UcCDUOIo5YI/AAAAAAAAGFQ/4j4zJo68W48/s1600-h/DSC_0095%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0095" border="0" alt="DSC_0095" src="http://lh3.ggpht.com/-r0JuXdluIOs/UcCDdvqAIUI/AAAAAAAAGFU/-nD32D3a-0s/DSC_0095_thumb%25255B3%25255D.jpg?imgmax=800" width="463" height="648"></a></p> <p>Take the warm cake tin out of the oven and pour half of the mix in the tin. Now scatter most of the raspberries on it then pour the rest of the mix on top of them. Bake in the oven for 40-45 minutes until cooked. Bring it out of the oven and let it cool for sometime. Serve with cold milk or freshly brewed coffee. Doesn't matter its sunny or raining you will love this.</p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p><a href="http://lh5.ggpht.com/-KVwEkyUBQYs/UcCDfiZS5YI/AAAAAAAAGFc/SfWrq1cizMw/s1600-h/DSC_0115%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0115" border="0" alt="DSC_0115" src="http://lh4.ggpht.com/-Y6XX4dis0Uk/UcCDhEQXxmI/AAAAAAAAGFk/EwsV69qCmQ8/DSC_0115_thumb%25255B2%25255D.jpg?imgmax=800" width="451" height="659"></a></p> Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2887606368604760030.post-54838947136190347572013-05-30T22:57:00.001+01:002013-05-31T10:22:02.651+01:00Hot and Spicy Prawn Noodles<p>Electrolux was running a very interesting competition on twitter to promote their involvement in Cannes Film Festival. The competition was to upload a photo of a dish that you have cooked and link it to a movie that goes with it. And if you are the winner then you get to dine in a Michelin Star restaurant. tempting isn't it? I tweeted my current cover photo and guess which movie I went for. Well its pretty obvious, Chocolat ! Since then I have kept my fingers crossed and not opened yet! Metaphorically of course otherwise life will be pretty tough! </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98EblJnVASx1to6yYyxVDZ8C-ykC3JaDnGJ_QIbHuXTtLbauTmcAcAueFss6TrDN7ycGGzqt-OOYzL-nCIipcxPq001QEqXA6ZFdouIZ_v6TrG0s9FoIwsQO6CgygDHYIeNxADmlHs3c/s1600-h/photo%25255B7%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="photo" border="0" alt="photo" src="http://lh4.ggpht.com/-FE54iqD6f94/UafLI8DR_iI/AAAAAAAAGDo/SkIQrA5iduE/photo_thumb%25255B6%25255D.jpg?imgmax=800" width="521" height="687"></a> </p> <p>Apparently Electrolux products like <a href="http://www.electrolux.co.uk/Products/Cooking/Compact_Built-in_range" target="_blank">Built-in oven</a> and <a href="http://www.electrolux.co.uk/Products/Cooking/Hobs" target="_blank">induction hobs</a> are very popular with Michelin star chefs. I was looking to change my oven recently and if it is good for Michelin star chefs it should be great for a home cook like me. However I would be grateful if you let me know which oven you use and what would you recommend me to have. It will be a great help for me when I buy the oven. </p> <p><a href="http://lh3.ggpht.com/-OHufgrkrvK0/UafLKKdDEWI/AAAAAAAAGDs/yGxUfqVsQlI/s1600-h/photo%252520%2525283%252529%25255B3%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="photo (3)" border="0" alt="photo (3)" src="http://lh3.ggpht.com/-kfRlFw2RPP4/UafLLCUfiWI/AAAAAAAAGDw/A8pXTTK1VjI/photo%252520%2525283%252529_thumb%25255B3%25255D.jpg?imgmax=800" width="509" height="666"></a> </p> <p>Now, this bank holiday weekend was sunny, warm, clear blue sky for us which is a very rare combination here in this part of the world. To match up to the weather I tried a spicy hot prawn noodles at home. It is a go with the flow recipe really, just throwing what ever I had in the fridge in the the wok and mixed with the flat white Vietnamese's noodles I got from the Asian store.</p> <p><a href="http://lh6.ggpht.com/-cvXiUWJVZPA/UafLMEQS5lI/AAAAAAAAGD0/sEmvy9XRSO0/s1600-h/photo%252520%2525282%252529%25255B3%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="photo (2)" border="0" alt="photo (2)" src="http://lh4.ggpht.com/-3NYQoaKo10g/UafLNOqcukI/AAAAAAAAGD4/ENoZoSat1_M/photo%252520%2525282%252529_thumb%25255B3%25255D.jpg?imgmax=800" width="495" height="656"></a></p> <p><strong>Ingredients:</strong></p> <p>Flat noodles </p> <p>200gm King prawns (raw)</p> <p>1 Onion (sliced lengthwise)</p> <p>2-3 Garlic cloves (chopped)</p> <p>1 tsp Ginger (thinly sliced)</p> <p>2 Spring onion (chopped) </p> <p>Mushrooms (thinly sliced)</p> <p>3 Red Peppers (long and thin ones, not the bell pepper, sliced)</p> <p>1-2 Green chillies (chopped)</p> <p>2-3 tbsp Spicy chilli bean paste </p> <p>2 tbsp Soy sauce (light)</p> <p>Salt</p> <p>Oil</p> <p><a href="http://lh6.ggpht.com/-vz2emyUxdY4/UafLOQs1SDI/AAAAAAAAGD8/RnQlf-Bhsw8/s1600-h/photo%252520%2525281%252529%25255B3%25255D.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="photo (1)" border="0" alt="photo (1)" src="http://lh4.ggpht.com/-XqtyoDMLW2g/UafLPfEHv-I/AAAAAAAAGEA/J5PZh4edjBg/photo%252520%2525281%252529_thumb%25255B3%25255D.jpg?imgmax=800" width="524" height="676"></a> </p> <p><strong>Method:</strong></p> <p>Cook the noodles in the salted boiling water for the time its mentioned in the pack. I did it for 8-10 minutes. On the other hob heat a wok with 3-4 tbsp of oil. Once the wok is smoking hot first fry the raw prawns for 2-3 minutes or until they turn pink. Fish them out of the wok and keep it separate. Now add the ginger and garlic to the same oil, fry them a bit then add rest of the vegetables and continue to fry. Keep stirring continuously. Add the soy sauce and the spicy chilli bean paste and keep stirring. Meanwhile check the noodles if its done. Don’t overcook it else it wont be nice. When the vegetables are ready add the prawns and the noodles to it and mix well. Take it off the hob, sprinkle some chopped spring onion on top and serve immediately. </p> Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2887606368604760030.post-30548258157070471482013-05-23T14:34:00.001+01:002013-05-23T14:36:01.704+01:00Review and Giveaway – LowLow Cheese Spread<p><a href="http://lh6.ggpht.com/-b-Qy_xzy1x0/UZ4an-f0ADI/AAAAAAAAGAY/EbmoBxqI7WE/s1600-h/DSC_0093%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0093" border="0" alt="DSC_0093" src="http://lh4.ggpht.com/-nmBKsAxpTeI/UZ4ao1XWU-I/AAAAAAAAGAg/61J_BApobO0/DSC_0093_thumb%25255B1%25255D.jpg?imgmax=800" width="498" height="338"></a> Dieting and I don't go well together. Especially because most of the ones I followed or tried to follow has instructions like don't eat this and that. Usually these things will be my favourite things or something that I would like to eat. Hence invariably they failed. If I have been asked not to eat something I feel more attracted to that food than I usually I am and in the end I end up eating it and there goes my diet plan, flushed away. Have a look at this video, you will know what i mean.</p> <div style="padding-bottom: 0px; padding-left: 0px; width: 425px; padding-right: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-top: 0px" id="scid:5737277B-5D6D-4f48-ABFC-DD9C333F4C5D:0b34c52c-b264-4cea-8f42-5b8949d3b597" class="wlWriterEditableSmartContent"><div id="53092d41-b42f-49bc-8f5b-b2f7112ac879" style="margin: 0px; padding: 0px; display: inline;"><div><a href="http://www.youtube.com/watch?v=zNAR5T_DSvs" target="_new"><img src="http://lh3.ggpht.com/-NJPpIoFhK-I/UZ4apmaS0GI/AAAAAAAAGCQ/Vw7S_jVD1F4/video000dc49fb76d%25255B7%25255D.jpg?imgmax=800" style="border-style: none" galleryimg="no" onload="var downlevelDiv = document.getElementById('53092d41-b42f-49bc-8f5b-b2f7112ac879'); downlevelDiv.innerHTML = "<div><object width=\"425\" height=\"355\"><param name=\"movie\" value=\"http://www.youtube.com/v/zNAR5T_DSvs&hl=en\"><\/param><embed src=\"http://www.youtube.com/v/zNAR5T_DSvs&hl=en\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"355\"><\/embed><\/object><\/div>";" alt=""></a></div></div></div> <p>Recently when I received few coupons from <a href="http://www.kerrylowlow.com/" target="_blank">LowLow</a> to try out their product, I was tempted. And why shouldn't I, I like cheese and most morning my breakfast is toast with spread on and coffee. If I can get a low calorie yet tasty spread, which will make my mornings a little less guilt free, then why not? </p> <p><a href="http://lh6.ggpht.com/-euUh2u3pNc8/UZ4aqwkMvwI/AAAAAAAAGAw/-ZVO8fjUimY/s1600-h/DSC_0098%25255B6%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0098" border="0" alt="DSC_0098" src="http://lh3.ggpht.com/-DYOIwhBIvFs/UZ4ark_ypvI/AAAAAAAAGA4/I2t2OqsjFjw/DSC_0098_thumb%25255B2%25255D.jpg?imgmax=800" width="477" height="324"></a> <a href="http://lh6.ggpht.com/-xvRMyI_l9qg/UZ4as4GEjaI/AAAAAAAAGBA/j0_qFJhnUL4/s1600-h/DSC_0100%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0100" border="0" alt="DSC_0100" src="http://lh3.ggpht.com/-u1s5hsOSfPI/UZ4at2vdWKI/AAAAAAAAGBI/yBgPK-Z6eoY/DSC_0100_thumb%25255B2%25255D.jpg?imgmax=800" width="488" height="349"></a> Although initially I thought of having at breakfast, I couldn't resist having a taste in the evening. I got two types of these cheese spread one plain and the other one with crushed black pepper in it. I served it as a dip to our starter and believe me it went really well with a glass of red wine. I tried it on this crackers and the salami just to see how well it goes and it blends in perfectly well.</p> <p><a href="http://lh4.ggpht.com/-3XusmDy6vNM/UZ4auiVXXNI/AAAAAAAAGBQ/wQaWcfzBvP0/s1600-h/DSC_0094%25255B8%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0094" border="0" alt="DSC_0094" src="http://lh3.ggpht.com/-LI_MOMrt5YQ/UZ4av0cNKiI/AAAAAAAAGBY/1JlR3Wf3abo/DSC_0094_thumb%25255B6%25255D.jpg?imgmax=800" width="463" height="613"></a> <a href="http://lh3.ggpht.com/-LAWGK8okK50/UZ4axXxXYOI/AAAAAAAAGBg/3kfHi1cRlt8/s1600-h/DSC_0108%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0108" border="0" alt="DSC_0108" src="http://lh5.ggpht.com/-R2Aibe9iMxo/UZ4ayhpInRI/AAAAAAAAGBo/F31NcV33rxs/DSC_0108_thumb%25255B3%25255D.jpg?imgmax=800" width="457" height="664"></a> </p> <p>If you want to try this cheese spread then let me know by leaving a comment here or on my <a href="https://www.facebook.com/pages/Nutty-Cook/147243488661815" target="_blank">FB page</a> within next 2 weeks and at the end of it I will pick two winners in random to send the coupons.Each one will receive £12 worth of coupons that they can use to buy any <a href="http://www.kerrylowlow.com/" target="_blank">LowLow</a> products. These coupons can be used in the UK only. So come on don't be shy, just leave a comment here or on my <a href="https://www.facebook.com/pages/Nutty-Cook/147243488661815" target="_blank">FB page</a> for a chance to win.</p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p><a href="http://lh6.ggpht.com/-fBOdJHI9-Ek/UZ4azfQm7bI/AAAAAAAAGBw/0aTkMOaBGu0/s1600-h/DSC_0105%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0105" border="0" alt="DSC_0105" src="http://lh6.ggpht.com/-_kv-5FPISD0/UZ4a0-wkS5I/AAAAAAAAGB4/3N1jKdnDAoo/DSC_0105_thumb%25255B2%25255D.jpg?imgmax=800" width="423" height="618"></a> <a href="http://lh3.ggpht.com/-hWxb58ZeBRQ/UZ4a1_ahVuI/AAAAAAAAGCA/MZ3EGiHxdvk/s1600-h/DSC_0098%25255B7%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0098" border="0" alt="DSC_0098" src="http://lh6.ggpht.com/-cpEIa-ONFaA/UZ4a2zkk73I/AAAAAAAAGCI/a-lHfPo0eOw/DSC_0098_thumb%25255B3%25255D.jpg?imgmax=800" width="474" height="322"></a></p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2887606368604760030.post-71822037742508355482013-05-16T00:02:00.001+01:002013-05-16T00:07:05.832+01:00Masala Dosa with Coconut Chutney<p><a href="http://lh5.ggpht.com/-f_fnESXitOY/UZQT0k2Wh_I/AAAAAAAAF-w/_zZRzpXPj8I/s1600-h/photo%252520%2525285%252529%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="photo (5)" border="0" alt="photo (5)" src="http://lh5.ggpht.com/-UJ4Q7da8fu8/UZQT2qg2RoI/AAAAAAAAF-4/My2ORy-D3G4/photo%252520%2525285%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="518" height="649"></a> </p> <p>Recently I was invited to one of my friends place and since she is from South India, she had promised me that I will get my favourite masala dosa, that too home made. I was counting on it and it was worth the wait! Lovely crispy thin dosa packed with delicious potato filling and served with spicy red and green chutney. Here are few pictures from her kitchen.</p> <p><a href="http://lh3.ggpht.com/-6RcJUVgugMI/UZQT4RAJq0I/AAAAAAAAF_A/dJwxjeThSEY/s1600-h/photo%252520%2525281%252529%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="photo (1)" border="0" alt="photo (1)" src="http://lh4.ggpht.com/-3UVHn6hPpVs/UZQT58iYaxI/AAAAAAAAF_I/JozRF75IdUU/photo%252520%2525281%252529_thumb%25255B1%25255D.jpg?imgmax=800" width="268" height="269"></a> <a href="http://lh3.ggpht.com/-1pM7y_043n0/UZQT7T5hJnI/AAAAAAAAF_Q/4x8HsvD9zkM/s1600-h/photo%252520%2525282%252529%25255B9%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="photo (2)" border="0" alt="photo (2)" src="http://lh4.ggpht.com/-OxMchxVcnBw/UZQT879M2HI/AAAAAAAAF_Y/GVqlwtuhPkE/photo%252520%2525282%252529_thumb%25255B5%25255D.jpg?imgmax=800" width="241" height="277"></a> </p> <p>Since I had it there, all I could think of is masala dosa! I loved it and wanted more of it! Until now I had made dosa from a packet, that to with not much success. I knew making dosa from the scratch could be a huge risk. I have never done it before and doing this I might actually end up with no dinner tonight. After lot of tossing, turning and some research on <a href="http://www.youtube.com/watch?v=ClP0w-wL_1U" target="_blank">youtube</a>, I decided to go with it. </p> <p><a href="http://lh5.ggpht.com/-f8vVta-n6X4/UZQT-vv6WRI/AAAAAAAAF_g/edwhnSL_Zmk/s1600-h/photo%252520%2525283%252529%25255B8%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="photo (3)" border="0" alt="photo (3)" src="http://lh3.ggpht.com/-HgmyQp6lRwc/UZQUBbQBWEI/AAAAAAAAF_o/_FdP5JQMDVk/photo%252520%2525283%252529_thumb%25255B6%25255D.jpg?imgmax=800" width="251" height="283"></a> <a href="http://lh4.ggpht.com/-5o7r7cdgFEM/UZQUDNETLUI/AAAAAAAAF_w/42akBofHhsk/s1600-h/photo%252520%2525284%252529%25255B16%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="photo (4)" border="0" alt="photo (4)" src="http://lh6.ggpht.com/-9lJxtDnff2Q/UZQUE1YSqbI/AAAAAAAAF_4/4YzD2YZIbDA/photo%252520%2525284%252529_thumb%25255B14%25255D.jpg?imgmax=800" width="265" height="291"></a> </p> <p>The recipe I followed can be found <a href="http://www.youtube.com/watch?v=ClP0w-wL_1U" target="_blank">here</a>. But I made slight changes. I didn’t leave the dosa batter in the oven, over night as I didn't have the time, so I used 1 sachet of yeast instead and it worked fine. As evident in the picture that mine is a distant cousin of the authentic one, it still tasted good and we didn’t go to bed empty stomach! </p> <p><a href="http://lh5.ggpht.com/-AHWlFbV7ZIA/UZQUGCk0h9I/AAAAAAAAGAA/KIifXxjKbnE/s1600-h/photo%252520%2525286%252529%25255B6%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="photo (6)" border="0" alt="photo (6)" src="http://lh5.ggpht.com/-kamhFkQlLnM/UZQUH-JFuOI/AAAAAAAAGAI/ffCrLSmYomE/photo%252520%2525286%252529_thumb%25255B4%25255D.jpg?imgmax=800" width="497" height="522"></a> </p> <p>If you are also craving for one now then just follow her recipe and you wont be disappointed. </p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2887606368604760030.post-5807050918444113242013-05-08T22:24:00.001+01:002013-05-08T22:24:27.552+01:00Walkers Hoops and Crosses Review<p><a href="http://lh3.ggpht.com/-usMK3LBh6Ac/UYrBN7ihDRI/AAAAAAAAF8c/DjIY443IH8Q/s1600-h/photo%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="photo" border="0" alt="photo" src="http://lh4.ggpht.com/-1CIGuhPuYIE/UYrBPEzFToI/AAAAAAAAF8k/5JaF1N1torc/photo_thumb%25255B1%25255D.jpg?imgmax=800" width="421" height="324"></a> Bank holiday weekend started with a very cute delivery in the post! There was a knock on the door and after few seconds S walked in with this cute green box and handed over to me. I was pleasantly surprized with Walker’s packaging, very funny and creative!</p> <p><a href="http://lh6.ggpht.com/-GOa952z5TGQ/UYrBQtyJywI/AAAAAAAAF8s/Es25DIZR1aw/s1600-h/photo_1%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="photo_1" border="0" alt="photo_1" src="http://lh6.ggpht.com/-doSRFnTiE-Y/UYrCbcQCn0I/AAAAAAAAF84/oaGQFCMuTuQ/photo_1_thumb%25255B1%25255D.jpg?imgmax=800" width="431" height="327"></a> I loved the little book I found first in the box. Cute and innovative way of marketing the product. its a book that kids would like to see or play with, at the same time Walkers are sending their message clearly to the right audience.</p> <p><a href="http://lh5.ggpht.com/-DWs0037osS8/UYrCctl43qI/AAAAAAAAF9A/CxqjGZtXtYo/s1600-h/photo_2%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="photo_2" border="0" alt="photo_2" src="http://lh6.ggpht.com/-emVtpiMKN6w/UYrCeD6bADI/AAAAAAAAF9I/iVogLEsCNY8/photo_2_thumb%25255B1%25255D.jpg?imgmax=800" width="429" height="325"></a> Next there was a cute monkey holding a packet of the Walker’s latest product Hoops and Crosses, baked snacks. Matching with the box and the book there was a rather cute monkey inside the box with the sample pack, which I thought that was brilliant! </p> <p><a href="http://lh6.ggpht.com/-c8fwn-ekUw8/UYrCfNnn7WI/AAAAAAAAF9Q/7E4fUThXRR8/s1600-h/photo_3%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="photo_3" border="0" alt="photo_3" src="http://lh3.ggpht.com/-VpSNh_08Bbw/UYrCgG0QFtI/AAAAAAAAF9Y/FxWF9zhyMg0/photo_3_thumb%25255B1%25255D.jpg?imgmax=800" width="390" height="515"></a> Now it was time to taste test it. I receiver the wholegrain hoops and crosses with roast beef flavour. I opened the pack and offered it to my little one to see if he takes a bite or not! He ate the first bite and looked at me hoping for more. At the end he had half of that 85gm packet. I can safely say that he liked it more than I did! Thank you so much for sending the sample packet to us, my son loved it! </p> <p></p> <p></p> <p></p> <p><a href="http://lh5.ggpht.com/-WRiHSSKXKeY/UYrChFPSJkI/AAAAAAAAF9g/SflbxtT0j8Q/s1600-h/photo_4%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="photo_4" border="0" alt="photo_4" src="http://lh4.ggpht.com/-hLuegx4zAAo/UYrCiUT0aHI/AAAAAAAAF9o/46mHvOhBFdI/photo_4_thumb%25255B2%25255D.jpg?imgmax=800" width="388" height="619"></a></p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2887606368604760030.post-29609889043584119262013-02-26T16:25:00.001+00:002013-02-26T16:25:55.197+00:00Red Nose Day–Cookies<p><a href="http://lh4.ggpht.com/-qCFrGg-QwRM/USzh2AYj8QI/AAAAAAAAF5Y/OGow_RJ_n9o/s1600-h/RNDC_c%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="RNDC_c" border="0" alt="RNDC_c" src="http://lh4.ggpht.com/-16CJ--PICjE/USzh3HhPioI/AAAAAAAAF5g/AlOFWKwgSsc/RNDC_c_thumb%25255B1%25255D.jpg?imgmax=800" width="581" height="290"></a></p> <p>To celebrate Red Nose Day, Sainsbury blogger network had this Red nose day cookie challenge which I took part in and the result is these cute looking cookie faces with different shapes and sized red noses. Hope you find them funny as well. This is the easiest and quickest cookies I have baked ever in my life. Every thing under 30 minutes. This recipe will make 20 medium sized cookies.</p> <p><a href="http://lh6.ggpht.com/-qtzFq-NRapo/USzh35MmuPI/AAAAAAAAF5o/NrYuuAaD9wU/s1600-h/DSC_0179%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0179" border="0" alt="DSC_0179" src="http://lh5.ggpht.com/-kxGMNEKr61k/USzh43-trLI/AAAAAAAAF5w/n90b84YqRwY/DSC_0179_thumb%25255B2%25255D.jpg?imgmax=800" width="574" height="399"></a></p> <p><strong><em>Ingredients:</em></strong></p> <p>Butter 200gms</p> <p>Flour 300gms</p> <p>Sugar 100gms</p> <p>Vanilla extract 2tsp</p> <p>Hand full of candid orange peal (optional and can be replaced by chopped nuts)</p> <p><em><strong>For decoration:</strong></em></p> <p>Dark chocolate 50 gm</p> <p>Red candy </p> <p><a href="http://lh4.ggpht.com/-YVfH9zmovHY/USzh5o2tnKI/AAAAAAAAF54/X5J_k2jWPm0/s1600-h/DSC_0140%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0140" border="0" alt="DSC_0140" src="http://lh5.ggpht.com/-hr5e1p7nXg4/USzh7Iw4JXI/AAAAAAAAF6A/hzSvPmW-LvE/DSC_0140_thumb%25255B3%25255D.jpg?imgmax=800" width="227" height="481"></a><a href="http://lh3.ggpht.com/-7pYH5Ga05D0/USzh7zPbh_I/AAAAAAAAF6I/ArsPfLG789c/s1600-h/DSC_0148%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0148" border="0" alt="DSC_0148" src="http://lh5.ggpht.com/-RXQ6GESrR1o/USzh85YZDzI/AAAAAAAAF6Q/AIPr8VIIhCE/DSC_0148_thumb%25255B3%25255D.jpg?imgmax=800" width="236" height="480"></a></p> <p><strong><em>Method:</em></strong></p> <p>Melt the butter in a sauce pan and add the sugar in to it. Stir and once combined add the vanilla extract first then the flour in to it and mix it very well. Now add the orange peal or if you want add chopped nuts but this is optional if you want to make just basic cookies. When the flour and the butter is mixed well just take a table spoonful of mix at a time and make small ball out of it. press it a little to give it a cookie shape. </p> <p><a href="http://lh6.ggpht.com/-s2jZ1-pK1JE/USzh9uBrc3I/AAAAAAAAF6Y/6GcaHu-XhEk/s1600-h/DSC_0158%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0158" border="0" alt="DSC_0158" src="http://lh5.ggpht.com/--1uv7x5dXA4/USzh-uE2trI/AAAAAAAAF6g/j-24ryhvxN8/DSC_0158_thumb%25255B3%25255D.jpg?imgmax=800" width="211" height="535"></a><a href="http://lh4.ggpht.com/-l3UDk5ymlKU/USzh_V1mfzI/AAAAAAAAF6o/9xL432_dkAI/s1600-h/DSC_0167%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0167" border="0" alt="DSC_0167" src="http://lh5.ggpht.com/-gIjtW6nzqWA/USziAZ-Ll0I/AAAAAAAAF6w/-MWEzgdmIug/DSC_0167_thumb%25255B2%25255D.jpg?imgmax=800" width="313" height="535"></a></p> <p>Pre heat the oven to 180 degree C and place the raw cookies on a baking tray wrapped in baking paper. Leave enough gap between the cookies as they will expand a bit as they cook. Bake the cookies for 10-12 minutes or when the colour of the cookies are just changing. Let them cool in a wire rack out of the oven. </p> <p><a href="http://lh5.ggpht.com/-xSzY36SHi4U/USziBM-EgSI/AAAAAAAAF64/LRko48N8DBs/s1600-h/DSC_0181%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0181" border="0" alt="DSC_0181" src="http://lh4.ggpht.com/-92-OpDUunFE/USziCfxSf5I/AAAAAAAAF7A/BAhYslywxo4/DSC_0181_thumb%25255B1%25255D.jpg?imgmax=800" width="553" height="379"></a></p> <p>Now break the dark chocolate in to pieces and placed them in a bowl. Take a bigger bowl half filled with boiling hot water and place the chocolate bowl in it. Make sure no water gets in the chocolate.cover it for 10 minutes or so you will have lovely melted chocolate for decoration. Mean while the cookies are ready as well for decoration. Decorate them as you like. I simply dunk the cookies in the melted chocolate to make different hair styles and glued the red candy with the same melted chocolate to the cookies.</p> <p><a href="http://lh5.ggpht.com/-qczUVGw9qgI/USziDWG7RTI/AAAAAAAAF7I/pQil4wK8ftk/s1600-h/DSC_0173%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0173" border="0" alt="DSC_0173" src="http://lh6.ggpht.com/-UzYZi4EYh4I/USziEFK17RI/AAAAAAAAF7Q/Jjby2hTkfF4/DSC_0173_thumb%25255B4%25255D.jpg?imgmax=800" width="355" height="555"></a></p> Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2887606368604760030.post-16466046964824993612013-02-18T22:46:00.001+00:002013-02-19T14:50:11.259+00:00Chicken and Chorizo Paella<p><a href="http://lh6.ggpht.com/-a64YUTXFRac/USKumrEpz1I/AAAAAAAAF2c/PIKiwAH5zwQ/s1600-h/DSC_0054%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0054" border="0" alt="DSC_0054" src="http://lh6.ggpht.com/-mb-WPJhchl8/USKuo4lYUeI/AAAAAAAAF2k/sraFdSD75_I/DSC_0054_thumb%25255B1%25255D.jpg?imgmax=800" width="575" height="394"></a></p> <p><a href="http://www.thomsonalfresco.co.uk/spain" target="_blank">Spain is an amazing country to visit</a>. Beautiful weather, spicy food and lovely people. I went there couple of years ago and you can read about it <a href="http://www.nuttycook.com/2010/06/spain-morella-day-2.html" target="_blank">here</a> and <a href="http://www.nuttycook.com/2010/06/spain-valencia-day-1.html" target="_blank">here</a> but for now let me tell you about the food I miss most from Spain. We went to Valencia first and I guess its not possible to go there and not have paella. I loved it then and I still love it. I have tried paella in other places as well but it was nothing like having it in a small village in Valencia. The other thing I miss is the chorizo. However now a days you do get chorizo and Iberico ham in the supermarkets but the selection I saw in a <a href="http://www.nuttycook.com/2010/06/spain-valencia-day-3.html" target="_blank">market place in Valencia</a> is incredible.</p> <p><a href="http://lh4.ggpht.com/-izqpZAOib-Y/USKuqKFp_VI/AAAAAAAAF2s/b9hhYRB7SEo/s1600-h/DSC_0008%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0008" border="0" alt="DSC_0008" src="http://lh6.ggpht.com/-EvvcBInyuJU/USKurr8RsUI/AAAAAAAAF20/MWe5lqVAN8M/DSC_0008_thumb%25255B2%25255D.jpg?imgmax=800" width="496" height="348"></a><a href="http://lh6.ggpht.com/-9hqbIjDfrUY/USKutI2vi7I/AAAAAAAAF28/An3F4C27hlo/s1600-h/photo%252520%2525281%252529%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="photo (1)" border="0" alt="photo (1)" src="http://lh4.ggpht.com/-FUfrKdL_Iv0/USKuvZ9olYI/AAAAAAAAF3E/MLztLQ1q8uo/photo%252520%2525281%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="440" height="607"></a></p> <p>There is so much you can do with the endless types of ham and chorizo you will find in the market place. I made some tapas with the salami wrapped in grilled courgette and pan fried thinly sliced chorizo with bread fried in same oil or olive oil. </p> <p> <a href="http://lh3.ggpht.com/-L3RgN3Sl7HU/USKuwieegtI/AAAAAAAAF3M/qkRmYQDcEho/s1600-h/DSC_0104%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0104" border="0" alt="DSC_0104" src="http://lh4.ggpht.com/-SLauK5rAqnE/USKu0GYVRxI/AAAAAAAAF3U/fe5i4hZmAt0/DSC_0104_thumb%25255B1%25255D.jpg?imgmax=800" width="442" height="444"></a><a href="http://lh5.ggpht.com/-2noBHv11ncs/USKu21R7BSI/AAAAAAAAF3c/zaevKJXuwPI/s1600-h/DSC_0108%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0108" border="0" alt="DSC_0108" src="http://lh4.ggpht.com/-q95567vudHU/USKu3zEqp6I/AAAAAAAAF3k/_a9daE5gtgg/DSC_0108_thumb%25255B1%25255D.jpg?imgmax=800" width="440" height="320"></a></p> <p>I never attempt to make paella at home until recently I got a paella pan and a spice mix specially made for paella. I never imagined that making Paella will be this easy. One thing to remember is the rice to stock ratio should be 1 to 3. No need to cover the pan while the rice is cooking.Try it, its delicious.</p> <p><a href="http://lh4.ggpht.com/-o1ikoEYx8YE/USKu5WBcNUI/AAAAAAAAF3s/N846jj6LiNw/s1600-h/DSC_0090%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0090" border="0" alt="DSC_0090" src="http://lh4.ggpht.com/-SH-8AlEsaS8/USKu6W5MQEI/AAAAAAAAF30/CAvbwiKbZf0/DSC_0090_thumb%25255B1%25255D.jpg?imgmax=800" width="527" height="361"></a></p> <p><strong>Ingredients:</strong></p> <p>Paella rice : 1 cup</p> <p>Boiling water 3 cups</p> <p>Paella spice mix 1/2 sachet (Use chicken stock if you don’t get this)</p> <p>Pinch of Saffron</p> <p>Chicken thighs 6</p> <p>Chorizo sausages 2</p> <p>Chopped onion 1 medium size</p> <p>Handful of frozen peas</p> <p>Salt to taste</p> <p> <a href="http://lh4.ggpht.com/-JEBDxHiozsk/USKu7jxnreI/AAAAAAAAF38/C_QzfXISuWE/s1600-h/DSC_0076%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0076" border="0" alt="DSC_0076" src="http://lh5.ggpht.com/-kjwLex_SGp0/USKu9ycLj9I/AAAAAAAAF4E/EirXAH84LHs/DSC_0076_thumb%25255B1%25255D.jpg?imgmax=800" width="591" height="324"></a></p> <p><strong>Method:</strong></p> <p>Start with placing the paella pan on medium heat and slicing the chorizo to roughly 1 cm disks. I prefer to take the skin off the sausages but its up to you. I didn't add any oil to the pan as the chorizo will release enough flavoured oil, which will be enough to cook the rest of the dish. So when you see the chorizo pieces are releasing oil and slightly browned then add the chicken pieces to it and coat them well in the oil. Keep an eye on the heat so that it doesn't burn the meat but at the same time it gets browned. Add the onion and continue to fry. Cook for 15- 20 minutes or until the chicken is at least half cooked. </p> <p><a href="http://lh3.ggpht.com/-m6XYdkfn9YU/USKvAHr00zI/AAAAAAAAF4M/Ul44yREQIow/s1600-h/DSC_0046%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0046" border="0" alt="DSC_0046" src="http://lh4.ggpht.com/-BVWDRBX5G9w/USKvCnEDX5I/AAAAAAAAF4U/JHLN69XKHqM/DSC_0046_thumb%25255B2%25255D.jpg?imgmax=800" width="534" height="327"></a></p> <p>*The cooking time will vary if you use small pieces of chicken or chicken breast. </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjrYQojTnytkZL8svRfbPIX6oJCrXpgEGx8jTa57iqnILEgTm-QIde_odl4TXyE4YvxoTfNO4g8V71jbLRcrHOR_rJ6EggUbdv5ZMNZoQAUiJDbHnLRw8xDxYoLTUCrfySLYA_N9LVJI/s1600-h/DSC_0112%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0112" border="0" alt="DSC_0112" src="http://lh6.ggpht.com/-iEInkePLwS4/USKvH4OIxuI/AAAAAAAAF4k/dEGZGb9f4GU/DSC_0112_thumb%25255B1%25255D.jpg?imgmax=800" width="536" height="368"></a></p> <p>Wash and dry the paella rice and make the stock with the spice mix and the 3 cups of paella spice mix or the chicken stock. Add the saffron in to the water as well. When the chicken is almost half cooked add the rice and the peas and give the whole thing a good mix. Fry the rice for a minute and then add the stock in to the pan. Make sure all the elements in the pan is almost covered by the stock. Now cook it on high flame for 7-8 minutes then simmer the heat and cook it for further 10-12 minutes until all the stock is completely absorbed by the rice. </p> <p><a href="http://lh3.ggpht.com/-qua5QsPXIBw/USKvKGG0pBI/AAAAAAAAF4s/sTsGjv8ewdQ/s1600-h/DSC_0088%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0088" border="0" alt="DSC_0088" src="http://lh4.ggpht.com/-BwD4yTHFk7g/USKvMWZwodI/AAAAAAAAF40/nBecSc2NYUA/DSC_0088_thumb%25255B2%25255D.jpg?imgmax=800" width="415" height="643"></a></p> <p>One quick test is to take a fork and check the centre of the pan if there are no liquid left on the bottom of the pan then the dish is ready. Check for seasoning and the serve hot. You can decorate with lemon wedges but I didn’t have any at home. So I went without it. It was delicious. Try it and you will know what I am talking about.</p> <p><a href="http://lh5.ggpht.com/-CHLP6hOZV60/USKvPAASKBI/AAAAAAAAF48/z_k0OWFUuwM/s1600-h/DSC_0095%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0095" border="0" alt="DSC_0095" src="http://lh4.ggpht.com/-H5gG3IKUpdw/USKvQMi5l4I/AAAAAAAAF5E/IsbZIHiTR-Q/DSC_0095_thumb%25255B2%25255D.jpg?imgmax=800" width="556" height="386"></a></p> Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2887606368604760030.post-195094091446939912013-02-08T00:35:00.001+00:002013-02-08T00:41:37.000+00:00Book Review–Gu Chocolate Cookbook<p><a href="http://lh4.ggpht.com/-TzFtUqooTEU/URRHzJMr3mI/AAAAAAAAFvI/1MLZ2gs9wBI/s1600-h/DSC_0002%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0002" border="0" alt="DSC_0002" src="http://lh3.ggpht.com/-w4ufR2qaUDk/URRHzzPT8zI/AAAAAAAAFvQ/cV6NffN3i6A/DSC_0002_thumb%25255B1%25255D.jpg?imgmax=800" width="572" height="392"></a></p> <p>Once in every 3-4 months, we have a book sale organized in our office by lunch time by the book people, where we can buy book at a discount rate. Usually cheaper than the high street prices. Some times even cheaper than Amazon. Usually they will have lots of cookbooks, kids books and some novels. I love cookbooks so I make sure that I pay a visit to the sale, every time the book people comes to our site.</p> <p><a href="http://lh5.ggpht.com/-c_TxVuatOqU/URRH0-kdLcI/AAAAAAAAFz8/-iH73GNQlkw/s1600-h/DSC_0005%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0005" border="0" alt="DSC_0005" src="http://lh5.ggpht.com/-HirHLsPv26g/URRH1u0aS5I/AAAAAAAAF0A/UfA1Arcz2P8/DSC_0005_thumb%25255B5%25255D.jpg?imgmax=800" width="259" height="417"></a><a href="http://lh5.ggpht.com/-noIazfdHzjI/URRH2fDvncI/AAAAAAAAF0E/9ZJO6NzOXTo/s1600-h/DSC_0008%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0008" border="0" alt="DSC_0008" src="http://lh5.ggpht.com/-Bo1-glG0vFE/URRH3OlgeYI/AAAAAAAAF0I/y_JDa3-l3Jw/DSC_0008_thumb%25255B4%25255D.jpg?imgmax=800" width="262" height="416"></a></p> <p>This time among all the lovely cookbooks I spotted the Gu chocolate cookbook. I didn't know that Gu had published a book on chocolate, so it came as a surprize to me and I knew I was going to buy that book instantly. Who wouldn’t just look at the cover picture. However people do say don’t judge the book by its cover! So I went in. Every page I turned I felt good. At the end of it it was like a magnet got stuck in my mind and hand, I just had to buy the book!</p> <p><a href="http://lh4.ggpht.com/-arVclzR8Qqk/URRH30jsnVI/AAAAAAAAF0M/-dZGjOHywbg/s1600-h/DSC_0011%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0011" border="0" alt="DSC_0011" src="http://lh3.ggpht.com/-aWxxvzBksCE/URRH45Of6rI/AAAAAAAAF0Q/c7taHUSvTWg/DSC_0011_thumb%25255B4%25255D.jpg?imgmax=800" width="346" height="550"></a><a href="http://lh6.ggpht.com/-0tsAPBEoN0k/URRH5rczBmI/AAAAAAAAF0U/z5H09OlrFmc/s1600-h/DSC_0014%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0014" border="0" alt="DSC_0014" src="http://lh4.ggpht.com/-zgxWcLavnhk/URRH6aEmarI/AAAAAAAAF0Y/2ZHabTm99Uk/DSC_0014_thumb%25255B3%25255D.jpg?imgmax=800" width="346" height="542"></a></p> <p><a href="http://lh3.ggpht.com/-1xP7Pl2iTHk/URRH8Ga-dbI/AAAAAAAAFwc/hqKY2JKxTj0/s1600-h/DSC_0015%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0015" border="0" alt="DSC_0015" src="http://lh6.ggpht.com/-PI43mIjhncg/URRH80yavoI/AAAAAAAAFwk/-u4uU7eHiVE/DSC_0015_thumb%25255B2%25255D.jpg?imgmax=800" width="539" height="375"></a></p> <p>The hard covered, 200+ pages book contains many interesting recipes along with the usual suspects. The book has 6/7 chapters and you can choose recipes based on your situation demands. I just love the last chapter name its called “…for Chocolate Extremists”. The pictures of the book kept me glued to the book for a long time. They just looked out of the world. If you are a chocolate lover, trust me you need to have this book.</p> <p><a href="http://lh3.ggpht.com/-8GNXFpJJNTQ/URRH9l0IjHI/AAAAAAAAF08/1yy-7bqeq74/s1600-h/DSC_0017%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0017" border="0" alt="DSC_0017" src="http://lh6.ggpht.com/-EFcklg6uM9Y/URRH-uKjkjI/AAAAAAAAF1A/_uNa4jpDlMU/DSC_0017_thumb%25255B3%25255D.jpg?imgmax=800" width="266" height="416"></a><a href="http://lh3.ggpht.com/-uAswXKGA5aY/URRH_bJxS8I/AAAAAAAAF1E/fTJsnfdJY9M/s1600-h/DSC_0020%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0020" border="0" alt="DSC_0020" src="http://lh6.ggpht.com/-NCCPY_iOOTU/URRIAajkMXI/AAAAAAAAF1I/o-Q_jVkZ1P0/DSC_0020_thumb%25255B3%25255D.jpg?imgmax=800" width="266" height="416"></a><a href="http://lh3.ggpht.com/-JH9_rp7I0IY/URRIBlz05UI/AAAAAAAAFxM/rEka7iNWI2M/s1600-h/DSC_0022%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0022" border="0" alt="DSC_0022" src="http://lh6.ggpht.com/-EBA_KdEMErk/URRICkJLhdI/AAAAAAAAFxU/herRsMgnDPs/DSC_0022_thumb%25255B1%25255D.jpg?imgmax=800" width="564" height="387"></a></p> <p><a href="http://lh5.ggpht.com/-X3VeqLXZOxw/URRID0pNlcI/AAAAAAAAFxc/W47AOVR3SXg/s1600-h/DSC_0023%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0023" border="0" alt="DSC_0023" src="http://lh6.ggpht.com/-88mV24asECM/URRIErwz8dI/AAAAAAAAFxk/kmx28V6NmFc/DSC_0023_thumb%25255B3%25255D.jpg?imgmax=800" width="565" height="397"></a></p> <p>I came back to my desk and just couldn't resist letting everyone know about my latest treasure. One of my colleague suggested that I should bake a cake from the book. I knew I was going to make something from the book soon but his suggestion narrowed it down to the exact thing. There were two chocolate cake recipes I was toggling between, but then in the end decided to go with Chocolate mousse cake with chocolate glaze on top. </p> <p><a href="http://lh3.ggpht.com/-jqCo2ta5jkM/URRIFrHswQI/AAAAAAAAF0s/gpguOMiK8GQ/s1600-h/DSC_0054%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0054" border="0" alt="DSC_0054" src="http://lh3.ggpht.com/-FPfe79QBf8Q/URRIGTPVWpI/AAAAAAAAF0w/mqqlZHcEdI0/DSC_0054_thumb%25255B4%25255D.jpg?imgmax=800" width="254" height="403"></a><a href="http://lh3.ggpht.com/-wcbxCNH6hVc/URRIHg2EF0I/AAAAAAAAF00/sTsabeETUxw/s1600-h/DSC_0061%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0061" border="0" alt="DSC_0061" src="http://lh6.ggpht.com/-iempOXCHbpU/URRIIgpTdEI/AAAAAAAAF04/iYso60i6zIw/DSC_0061_thumb%25255B2%25255D.jpg?imgmax=800" width="260" height="403"></a></p> <p>I started on with the sponge which was pretty easy and straight-forward. Just melt the butter (200gm )add sugar(200gm) and start the mixer. Now added one egg at a time upto 5 eggs (the recipe suggested 6 but I thought 5 would be enough). I got the chocolate melted in a double boiler and set aside to cool down before adding to the cake mix. In a separate bowl I mixed all the dry ingredients, 150gms flour, 3tsp baking powder and 1tbsp baking soda (my addition). Added the dry mix spoon by spoon to the wet mix while continue to mix with that electric mixer. Finally added the melted chocolate and gave it a good mix again.</p> <p><a href="http://lh5.ggpht.com/-JEqc0hE5s28/URRIKuMumiI/AAAAAAAAFyM/JRMgf35BULw/s1600-h/DSC_0070%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0070" border="0" alt="DSC_0070" src="http://lh3.ggpht.com/-6srmoNWjP9o/URRIMF8ygFI/AAAAAAAAFyU/anG1ZuOzsl8/DSC_0070_thumb%25255B1%25255D.jpg?imgmax=800" width="549" height="376"></a></p> <p>I had preheated the oven to 170 degrees and placed a lined cake tin in it before starting on the cake mix so by now the oven is and the tin both are ready to bake. just pour the cake mix on the tin and baked for 50-55 minutes or until the skewers came out clean. Took the sponge out to cool it down and turned the oven down. </p> <p><a href="http://lh3.ggpht.com/-qZxpwtnM8sE/URRINebxmpI/AAAAAAAAFyc/t4zCsSx77D8/s1600-h/DSC_0076%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0076" border="0" alt="DSC_0076" src="http://lh3.ggpht.com/-q9GXwDFZ55c/URRIOYl167I/AAAAAAAAFyk/4d9SWlSxaIA/DSC_0076_thumb%25255B1%25255D.jpg?imgmax=800" width="355" height="545"></a></p> <p>Now on to the chocolate mousse. This is an eggless mousse, just two ingredients 200gm dark chocolate and 200 ml double cream. Beat the cream till it forms the soft peak and melt the chocolate and add into it to a smooth mix. Chocolate mousse is ready for the spread. All I needed is the sponge to cool down. Since there was some time to that so I started to make my chocolate glaze. Again started with melting 100 gm chocolate with 100ml double cream. To that added 100 gms of caster sugar and half a sachet of gelatine mix with 2 tbsp of water. I made the gelatine mix before so that no lumps formed in the chocolate glaze. Mixed every thing together and when it turned in to a rich dark pool of chocolate sauce, took it off the heat and let it cool.</p> <p><a href="http://lh3.ggpht.com/-3CdQHqv11vs/URRIQjQYl-I/AAAAAAAAFys/DVtmjHeuVqk/s1600-h/DSC_0094%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0094" border="0" alt="DSC_0094" src="http://lh5.ggpht.com/-sOGRP6lMC7s/URRIR1mRrHI/AAAAAAAAFy0/81wFJyHPS1A/DSC_0094_thumb%25255B1%25255D.jpg?imgmax=800" width="539" height="370"></a></p> <p>Building the cake: I must say this was the toughest part of all. I have done this before but not with chocolate cream. I have always found cream and cream cheese frosting is the best frosting. Easy to spread and holds shape well. This chocolate mousse spread wasn’t an easy one. It took me longer time to do the icing than I anticipated and It wasn’t as smooth as I expected. Maybe I should have beaten the cream a bit longer but anyway, here I was spreading the mousse on the cake.first I added a bit of mousse to the cake base so that when I work on my sponge it shouldn't move. Next cut the cake in to half and spread generous amount of mousse on top of the bottom half.Carefully placed the top half of the sponge. Now covered the cake with rest of the chocolate mousse. This took a while. Finally when I finished I placed the cake in the fridge to set for at least 2-3 hrs. Then pour the glazed on top of the cake, making sure to cover every bit of it. Once that’s done, placed the cake back in to the fridge for the glaze to set on mousse and this time overnight.</p> <p><a href="http://lh5.ggpht.com/-y_-r_1Ndjvs/URRITQmvsXI/AAAAAAAAFy8/FSxbZ3rXcUk/s1600-h/photo%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="photo" border="0" alt="photo" src="http://lh5.ggpht.com/-dR_bpdRicbI/URRIUbcjqNI/AAAAAAAAFzE/XryAQ-ZHgWo/photo_thumb%25255B2%25255D.jpg?imgmax=800" width="522" height="406"></a></p> <p>I must say I didn’t manage to get the look I was after but I hopes it would taste good, and that’s what happened. My team mates loved it. I took the cake to office on Monday morning and there was nothing left when I left the office that evening. I was happy, all that hard work paid off.</p> <p><a href="http://lh4.ggpht.com/-yd9Z5nMtiis/URRIXdlK9kI/AAAAAAAAFzM/o_EQvf2umb4/s1600-h/CMC%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="CMC" border="0" alt="CMC" src="http://lh6.ggpht.com/-tBg68nVhgzg/URRIYiFPWEI/AAAAAAAAFzU/XLAtu1rUfns/CMC_thumb%25255B2%25255D.jpg?imgmax=800" width="525" height="378"></a></p> <a href="http://lh3.ggpht.com/-BauK1uXYCo8/URRIaZmdZPI/AAAAAAAAFzc/zY7nOogbHDA/s1600-h/photo%252520%2525281%252529%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="photo (1)" border="0" alt="photo (1)" src="http://lh5.ggpht.com/-upBH8aH7yic/URRIbD88GaI/AAAAAAAAFzk/qDkEI_EWJV8/photo%252520%2525281%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="533" height="420"></a> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2887606368604760030.post-63888657974043859732013-01-31T19:25:00.001+00:002013-01-31T20:02:32.883+00:00Winter warmer– Carrot and Broccoli Soup<p>Life is getting tougher and tougher for me. Especially with a toddler hanging on to my shoulder all the time, I am left with almost no time for blogging. Don’t get me wrong I am not complaining at all, I just love spending time with my toddler and the little things he does. Few days ago he produced his first piece of artwork which I am immensely proud of. It always the little things that makes our lives so colourful. <p><a href="http://lh3.ggpht.com/-k391EVqDHFI/UQrFL759UoI/AAAAAAAAFs8/hkXVGW7Zon0/s1600-h/AW_1%25255B7%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="AW_1" border="0" alt="AW_1" src="http://lh4.ggpht.com/-kP0uE0zQOtg/UQrFMyA-CcI/AAAAAAAAFtA/k2OTdeLv7Zk/AW_1_thumb%25255B5%25255D.jpg?imgmax=800" width="263" height="377"></a><a href="http://lh4.ggpht.com/-NwNCZrsO3pw/UQrFN6daijI/AAAAAAAAFs0/r2sBj71qUQA/s1600-h/AW_2%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="AW_2" border="0" alt="AW_2" src="http://lh4.ggpht.com/-wP2bZ7YK0C8/UQrFPKGhXQI/AAAAAAAAFs4/soIfIk26YgY/AW_2_thumb%25255B2%25255D.jpg?imgmax=800" width="272" height="376"></a> <p>Anyway, I am always looking for ideas to feed my little one, which I can make it as quick as possible at the same time full of flavour, taste and got to be healthy. One such dish is my carrot and broccoli soup. You don’t need a lot of ingredients to make this dish and its ready under 30 minutes and not all that time spent in kitchen making the dish. The other bonus of this dish is grown-ups can have it too. This is how I made the soup. <p><a href="http://lh3.ggpht.com/-fRCD93HpLSE/UQrFP_JFGRI/AAAAAAAAFsc/UesrvejyLHc/s1600-h/CBS%25255B13%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="CBS" border="0" alt="CBS" src="http://lh4.ggpht.com/-Ah5kdhk_Tcc/UQrFRZlQRUI/AAAAAAAAFsk/lez54ec-D5Y/CBS_thumb%25255B11%25255D.jpg?imgmax=800" width="549" height="756"></a><strong></strong> <p><strong>Ingredients:</strong> <p>2 carrots (pealed and roughly cut into chunks) <p>4 florets of broccoli <p>1 tsp of cumin powder <p>1 tsp coriander powder <p>1tbsp oil <p>salt to taste <p>jug full of boiling water <p><strong>Method:</strong> <p>Fry the carrots and broccoli in the oil with the spices for five minutes or so then add enough boiling water to cover the veg and boil it for 15-20 minutes. Add salt to taste and a bit of freshly crushed black pepper. Once the veg are almost done blend it . Serve warm with a knob of butter on top and bread. Enjoy! <p>*Sending this to <a href="http://www.ahomemakersdiary.com/2013/01/its-giveaway-time-win-rs1500-e-gift.html" target="_blank">A Homemaker’s Diary’s</a> giveaway event and to <a href="http://www.renbehan.com/2013/01/simple-and-in-season-january.html" target="_blank">Fabulicious Food’s Simple and in Season</a></p> Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2887606368604760030.post-66518759013595289742013-01-14T22:40:00.001+00:002013-01-14T22:40:13.594+00:00Pure Vanilla–Book Review<p><a href="http://lh5.ggpht.com/-_98Pw2f7AEI/UPSIxx6JDOI/AAAAAAAAFlc/_GqYo_GikDA/s1600-h/IMG_0902%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0902" border="0" alt="IMG_0902" src="http://lh3.ggpht.com/-WOfQ-DDM9ek/UPSIzWDV6PI/AAAAAAAAFlk/EbKfQ2GOgKk/IMG_0902_thumb%25255B1%25255D.jpg?imgmax=800" width="457" height="556"></a></p> <p>First of all a very Happy New Year to all my readers. </p> <p><a href="http://lh6.ggpht.com/-cZFVEXZw6ko/UPSI0g433mI/AAAAAAAAFls/vzKBgwytyr8/s1600-h/IMG_0914%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0914" border="0" alt="IMG_0914" src="http://lh5.ggpht.com/-XNvcRnygsUA/UPSI2CzwUGI/AAAAAAAAFl0/S3k6HZcsSOc/IMG_0914_thumb%25255B4%25255D.jpg?imgmax=800" width="449" height="591"></a></p> <p>I am not been very regular here lately but trust me I have good reasons for that. Having said that I feel I need to organize myself bit better so that I can give a fair amount of attention to my this baby as well. Hence one of my new year resolution is to be more regular here and share more mouth watering, easy and quick recipes, book reviews, food photography and many more.</p> <p><a href="http://lh6.ggpht.com/-7D1ta02dolU/UPSI36e-ppI/AAAAAAAAFl8/qgqcqDJrFPE/s1600-h/IMG_0905%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0905" border="0" alt="IMG_0905" src="http://lh6.ggpht.com/-pkN22bPzH20/UPSI4w3WOMI/AAAAAAAAFmE/jvGBbFP1GKM/IMG_0905_thumb%25255B1%25255D.jpg?imgmax=800" width="564" height="433"></a></p> <p>I decide to begin my year with a book review. I received to book when I was away so couldn't review the book earlier but finally when I had a good look at the book, I thought Oh! My Lord. What a book!</p> <p><a href="http://lh3.ggpht.com/-f6_exmYwkgw/UPSI6cBJyOI/AAAAAAAAFmM/8vsRNqqg7-c/s1600-h/IMG_0909%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0909" border="0" alt="IMG_0909" src="http://lh3.ggpht.com/-mQee8R_sQYc/UPSI7ZKlZLI/AAAAAAAAFmU/rh2Q6gK18EI/IMG_0909_thumb%25255B3%25255D.jpg?imgmax=800" width="509" height="585"></a></p> <p><a href="http://lh4.ggpht.com/-6YFzBn7-j-o/UPSI9DLvx1I/AAAAAAAAFmc/_pfE0gOrjRY/s1600-h/IMG_0913%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0913" border="0" alt="IMG_0913" src="http://lh6.ggpht.com/-hP4TjR-qEE4/UPSI_9VGjkI/AAAAAAAAFmk/y26-yPrduGk/IMG_0913_thumb%25255B4%25255D.jpg?imgmax=800" width="504" height="705"></a></p> <p>The name “Pure Vanilla” sounds to me something divine..and the cover picture of the book gave me the same heavenly feeling. From start to end the book has a divine feeling about it. The pages, the structure of the book the recipes, the photos every thing has a mellow sweetness about it, just like vanilla itself.</p> <p><a href="http://lh6.ggpht.com/-GDtMlBlp-ko/UPSJB7LufQI/AAAAAAAAFms/gtvkxP0eUzI/s1600-h/IMG_0910%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0910" border="0" alt="IMG_0910" src="http://lh6.ggpht.com/-ihaF2-I7cnY/UPSJDt5PXQI/AAAAAAAAFm0/hSqsM1qtsy8/IMG_0910_thumb%25255B1%25255D.jpg?imgmax=800" width="517" height="623"></a></p> <p><a href="http://lh6.ggpht.com/-kJO4U_K7cPY/UPSJFvdLwSI/AAAAAAAAFm8/9S7DETsgtPo/s1600-h/IMG_0912%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0912" border="0" alt="IMG_0912" src="http://lh6.ggpht.com/-E5BZrgW__pE/UPSJHZWExTI/AAAAAAAAFnE/z-pbjQ8TKXE/IMG_0912_thumb%25255B1%25255D.jpg?imgmax=800" width="522" height="611"></a></p> <p>Some 80+ recipes including Vanilla cloud cake, Vanilla spread, jams, marshmallow etc..etc.. I am not giving you the full list..you need to buy the book to see it. Its almost like a one-stop reference and recipe book for vanilla you have in your store cupboard. I will be trying out some recipes soon from the book and will make post on that soon. </p> <p><a href="http://lh5.ggpht.com/-yK1o5Tt5q4A/UPSJJVOrIFI/AAAAAAAAFnM/8OoCdgCfAFw/s1600-h/IMG_0906%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0906" border="0" alt="IMG_0906" src="http://lh6.ggpht.com/-HoDIPyJBqZo/UPSJLK29TMI/AAAAAAAAFnU/74893UIlzHs/IMG_0906_thumb%25255B2%25255D.jpg?imgmax=800" width="494" height="679"></a><a href="http://lh4.ggpht.com/-eNMJWB1mbAk/UPSJMdaKlvI/AAAAAAAAFnc/F44bjww1y1k/s1600-h/IMG_0904%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0904" border="0" alt="IMG_0904" src="http://lh3.ggpht.com/-lc4nEgpYUbk/UPSJNxAbKwI/AAAAAAAAFnk/_e4m8klEVHQ/IMG_0904_thumb%25255B2%25255D.jpg?imgmax=800" width="503" height="691"></a></p> <p>The book is written by California based fellow food blogger Shauna Sever. Beautiful, talented <a href="http://shaunasever.com/" target="_blank">the next door baker’s blog can be found here</a>. If you wish to <a href="http://www.amazon.co.uk/Pure-Vanilla-Irresistible-Essential-Techniques/dp/159474596X/ref=sr_1_1?ie=UTF8&qid=1358181869&sr=8-1" target="_blank">buy the book from Amazon then the link is right here</a>. The beautiful photos of the book is taken by Leigh Beisch and the book itself is published by <a href="http://www.quirkbooks.com/purevanilla" target="_blank">Quirk Books.</a></p> <p><a href="http://lh6.ggpht.com/-Psq9HcDNb8Q/UPSJO3EymCI/AAAAAAAAFns/gvzqsDCMeZU/s1600-h/IMG_0917%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0917" border="0" alt="IMG_0917" src="http://lh5.ggpht.com/-ULFS0NOGmaI/UPSJQGaw7oI/AAAAAAAAFn0/5qdO7l_0Q4A/IMG_0917_thumb%25255B1%25255D.jpg?imgmax=800" width="474" height="647"></a><a href="http://lh4.ggpht.com/-4Z1iI5-ro_c/UPSJRvhVxEI/AAAAAAAAFn8/cQW8xkgYmq8/s1600-h/IMG_0915%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_0915" border="0" alt="IMG_0915" src="http://lh4.ggpht.com/-vP1kzrgEA9g/UPSJSqft9XI/AAAAAAAAFoE/qd63zXeJQbo/IMG_0915_thumb%25255B1%25255D.jpg?imgmax=800" width="478" height="639"></a></p> <p>P.S. All the pictures in this post are clicked from the book Pure Vanilla.</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2887606368604760030.post-90459789324303469732012-09-11T23:51:00.001+01:002012-09-21T17:04:13.556+01:00Jordans Cereal and Nut Bars–Review<p><a href="http://lh5.ggpht.com/-ikoa9F1Oe8A/UE_ARsUbJHI/AAAAAAAAFdA/T7i_asU5sQ8/s1600-h/DSC_0365%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0365" border="0" alt="DSC_0365" src="http://lh5.ggpht.com/-7vE4mqndT34/UE_ATFVFvzI/AAAAAAAAFdI/p4gCR2vBifo/DSC_0365_thumb%25255B1%25255D.jpg?imgmax=800" width="603" height="413"></a><a href="http://lh3.ggpht.com/-_fmAW9DlvA8/UE_AUchOpVI/AAAAAAAAFdQ/03dnQD_IeKM/s1600-h/DSC_0283%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0283" border="0" alt="DSC_0283" src="http://lh5.ggpht.com/-V9fBl1kIGbc/UE_AVi3nt8I/AAAAAAAAFdY/iIZF4gpue4I/DSC_0283_thumb%25255B2%25255D.jpg?imgmax=800" width="602" height="427"></a></p> <p>I love cereals. At one point in my life so far, I had spend days having two main meals of the day with milk and <a href="http://www.jordanscereals.co.uk/" target="_blank">cereals</a>. Although, I have come out of that habit now but I still like cereals, purely because its tasty and takes zero effort to prepare especially in the morning when I am in a forever rush to work. </p> <p> <a href="http://lh3.ggpht.com/-d2Zc8kDXDIU/UE_AW0XIrYI/AAAAAAAAFdg/2F-DAbDNfdY/s1600-h/DSC_0274%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0274" border="0" alt="DSC_0274" src="http://lh4.ggpht.com/-OrLvOc8wVjE/UE_AYbufSUI/AAAAAAAAFdo/fBFH9Q1ahOg/DSC_0274_thumb%25255B2%25255D.jpg?imgmax=800" width="475" height="553"></a></p> <p><a href="http://lh3.ggpht.com/-BhWMUXYtEIc/UE_AZy0gcoI/AAAAAAAAFdw/GIBICkV6JpQ/s1600-h/DSC_0286%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0286" border="0" alt="DSC_0286" src="http://lh4.ggpht.com/-LikctkKTIwc/UE_AbN_AfwI/AAAAAAAAFd4/nyJytVhX2iU/DSC_0286_thumb%25255B2%25255D.jpg?imgmax=800" width="477" height="727"></a></p> <p>Let me first talk about the <a href="http://www.jordanscereals.co.uk/products/bars/luxury-bars/absolute-nut-luxury-bar/" target="_blank">luxury nut bars</a>. There are 3 individually packed bars in the box. Each bar is packed with almonds, hazelnuts and pecan nuts. Chunky whole and chopped nuts mixed with oats. Absolutely delicious snack bar. Had it with a cuppa in the evening and it was just perfect. Would definitely recommend this as an evening snacks. </p> <p><a href="http://lh5.ggpht.com/--IbX7G1EDxM/UE_AcnO_EwI/AAAAAAAAFeA/hzsZu2obOso/s1600-h/DSC_0269%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0269" border="0" alt="DSC_0269" src="http://lh5.ggpht.com/-rsJkXLdCCQM/UE_AfB5VTwI/AAAAAAAAFeI/8hL8_E71iNg/DSC_0269_thumb%25255B1%25255D.jpg?imgmax=800" width="538" height="599"></a></p> <p>Now, coming to the <a href="http://www.jordanscereals.co.uk/products/cereals/super-granola">granola</a> <a href="http://www.jordanscereals.co.uk/" target="_blank">breakfast cereal</a>, the honey baked oatmeal blended with sunflower seeds, pumpkin seeds, linseeds and dried cranberries, proved quite popular in my house. However we did have difference of opinion about the temperature of the milk to go with the cereal . Some liked it hot and some liked it cold! Either way its a hit! Keeps me going for a long time compared to my regular toast and coffee. Try it yourself and let me know!</p> <p><a href="http://lh5.ggpht.com/-ec5qFqkwhuA/UE_Agtlza6I/AAAAAAAAFeQ/t1a6lkDfSuk/s1600-h/DSC_0374%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0374" border="0" alt="DSC_0374" src="http://lh3.ggpht.com/-SWP1X3P9ho0/UE_AhqMBn-I/AAAAAAAAFeY/FSUKpwoRw9M/DSC_0374_thumb%25255B1%25255D.jpg?imgmax=800" width="577" height="396"></a></p> Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2887606368604760030.post-33967144340737582752012-08-23T18:21:00.001+01:002012-08-23T18:21:21.364+01:00Chocolate Review - Cocoa Boutique<p><a href="http://lh6.ggpht.com/-zDrkZQf85rw/UDZmO9j4OQI/AAAAAAAAFYU/MKVLu1KCU8k/s1600-h/DSC_0714%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0714" border="0" alt="DSC_0714" src="http://lh3.ggpht.com/-lpqNCUvtWsU/UDZmPZIX1WI/AAAAAAAAFYc/PRuZbW31RNM/DSC_0714_thumb%25255B2%25255D.jpg?imgmax=800" width="606" height="426"></a></p> <p>Let me ask you a question. If someone told you that you are going to get a box of chocolate for tasting, would you ever say no? Ok wait! Don’t answer that. Let me rephrase the question. If someone told you that you are going to get a box of luxury chocolates which is carefully designed by the master and award winning chocolatiers, would you say NO? </p> <p><a href="http://lh4.ggpht.com/-v7nr_yVY2Z0/UDZmQJI1qNI/AAAAAAAAFYk/wWvQRAzRUkE/s1600-h/DSC_0712%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0712" border="0" alt="DSC_0712" src="http://lh4.ggpht.com/-OePzqZ7rkJQ/UDZmRIExm8I/AAAAAAAAFYs/RhNrcANxIkM/DSC_0712_thumb%25255B1%25255D.jpg?imgmax=800" width="607" height="416"></a></p> <p>I thought so..</p> <p><a href="http://lh4.ggpht.com/-sNB73LehUAs/UDZmSKt9D0I/AAAAAAAAFY0/SX13yJlHWYM/s1600-h/DSC_0722%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0722" border="0" alt="DSC_0722" src="http://lh3.ggpht.com/-JWDrVOQff0w/UDZmS2f9oHI/AAAAAAAAFY8/U9odfmxNvVU/DSC_0722_thumb%25255B1%25255D.jpg?imgmax=800" width="627" height="373"></a></p> <p>When I saw an email offering me a box of <a href="http://www.cocoaboutique.com/" target="_blank">luxury chocolates by Cocoa Boutique</a> for chocolate tasting, I couldn’t wait to reply and equally eagerly waiting for the post. I received the box on post within 2-3 days and it went through my letterbox easily. Although I couldn’t wait to open the box and start tasting it, I just had to take a picture of the box the chocolates came in. I carefully opened the box and started taking photos. I could sense with me my family was also loosing patience to try the chocolates as they were very pretty and delicious looking chocolates.</p> <p><a href="http://lh4.ggpht.com/-oOFsgDoNdss/UDZmTm7Le7I/AAAAAAAAFZE/BIqlcnpGaJE/s1600-h/DSC_0802%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0802" border="0" alt="DSC_0802" src="http://lh6.ggpht.com/-BELetOSiDwE/UDZmUbQyYjI/AAAAAAAAFZM/szw4fvx3hyg/DSC_0802_thumb%25255B1%25255D.jpg?imgmax=800" width="641" height="429"></a></p> <p>There were fifteen types of chocolates in the box five of them had alcohol in it. I think the best way I can explain is by showing you the pictures because that’s all I am left with now. </p> <p> Pink Champagne Truffle : I loves the decoration of the raspberry pieces on top of the white chocolate.</p> <p><a href="http://lh5.ggpht.com/-ZdyUg6PmUG0/UDZmVB-GWnI/AAAAAAAAFZU/CeJjFW7f9wU/s1600-h/DSC_0731%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0731" border="0" alt="DSC_0731" src="http://lh3.ggpht.com/-RSc8SCSbL4Q/UDZmVgo-JdI/AAAAAAAAFZc/wSokPLxdInc/DSC_0731_thumb%25255B2%25255D.jpg?imgmax=800" width="637" height="389"></a></p> <p>White Strawberry Cream</p> <p><a href="http://lh3.ggpht.com/-EZQjpYkUdK4/UDZmWt_WI5I/AAAAAAAAFZk/m8iR7Z0JU78/s1600-h/DSC_0760%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0760" border="0" alt="DSC_0760" src="http://lh6.ggpht.com/-A2gJlrXuk9c/UDZmXDaPBcI/AAAAAAAAFZs/5APi9Z5MNDQ/DSC_0760_thumb%25255B1%25255D.jpg?imgmax=800" width="537" height="688"></a></p> <p>White and Milk Chocolate Buttons</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDdcnf2fvPAuZ0rVJgLZaDHwociAutc0mLPWTz9eO3QM_wDgiuTD8EZbfQIdkE1FNwe7ISLZmStFTO37V1gE57ieBif903sijgyI9EIFyVRmCLAlusBtEjGuR3KlVPv4e8gXWlCy-qwk/s1600-h/DSC_0736%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0736" border="0" alt="DSC_0736" src="http://lh3.ggpht.com/-ou3lCHf4v6s/UDZmY5Y5QeI/AAAAAAAAFZ8/VIxqMc0N-CA/DSC_0736_thumb%25255B1%25255D.jpg?imgmax=800" width="536" height="436"></a></p> <p>70% Ecuador Dark Chocolate Buttons, Dark Chocolate Coffee Bean and Milk Chocolate Honeycomb</p> <p><a href="http://lh3.ggpht.com/-u_7pdIyxbOw/UDZmZhd-mqI/AAAAAAAAFaE/tBbjUA-zEbE/s1600-h/DSC_0837%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0837" border="0" alt="DSC_0837" src="http://lh4.ggpht.com/-T531EtSSE38/UDZmaBSRSxI/AAAAAAAAFaM/gvGR2uOofqU/DSC_0837_thumb%25255B2%25255D.jpg?imgmax=800" width="414" height="590"></a></p> <p><a href="http://lh4.ggpht.com/-zZvJPPKFvcM/UDZma61GDlI/AAAAAAAAFaU/3SPWcsj1LR8/s1600-h/DSC_0769%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0769" border="0" alt="DSC_0769" src="http://lh3.ggpht.com/-UTn43mBiViw/UDZmbr1CHDI/AAAAAAAAFac/aZC7p2Rx3uI/DSC_0769_thumb%25255B2%25255D.jpg?imgmax=800" width="415" height="617"></a></p> <p>Chocolate ganache with dark chocolate casing with rainbow colour and cocoa dusted dark chocolate salted caramels</p> <p><a href="http://lh4.ggpht.com/-byWC6r5tkKU/UDZmcdnEQiI/AAAAAAAAFak/hRREjcpjmGg/s1600-h/DSC_0752%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0752" border="0" alt="DSC_0752" src="http://lh3.ggpht.com/-_zwxA5dvciE/UDZmdKt45DI/AAAAAAAAFas/HgHjF9_LloE/DSC_0752_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="380"></a></p> <p>Milk chocolate truffle and dark chocolate brandy truffle </p> <p><a href="http://lh3.ggpht.com/-nD0KA_RwuPQ/UDZmd08NUZI/AAAAAAAAFa0/k7TG24BcgtA/s1600-h/DSC_0796%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0796" border="0" alt="DSC_0796" src="http://lh4.ggpht.com/-D7UjWEXeqh4/UDZmesNzmHI/AAAAAAAAFa8/ovTO-eKOxRQ/DSC_0796_thumb%25255B2%25255D.jpg?imgmax=800" width="502" height="522"></a></p> <p>Milk Chocolate Almond Pcaline and Raspberry with a hint of orange</p> <p><a href="http://lh5.ggpht.com/-HPQenLSuUaQ/UDZmfsI0WKI/AAAAAAAAFbE/W7ktU-maUaM/s1600-h/DSC_0768%25255B10%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0768" border="0" alt="DSC_0768" src="http://lh5.ggpht.com/-hFeY77nGuVU/UDZmge61HxI/AAAAAAAAFbM/fA7VxrLxr2I/DSC_0768_thumb%25255B6%25255D.jpg?imgmax=800" width="525" height="671"></a></p> <p> Vanilla Irish Cream and Rum Cafe Cream</p> <p><a href="http://lh5.ggpht.com/-qaZhXTwxoLA/UDZmhOX2xRI/AAAAAAAAFbU/lkChTozfR-M/s1600-h/DSC_96%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_96" border="0" alt="DSC_96" src="http://lh6.ggpht.com/-HJa4IvpBGtE/UDZmh2WojYI/AAAAAAAAFbc/BuwOpFxNKho/DSC_96_thumb%25255B2%25255D.jpg?imgmax=800" width="595" height="614"></a></p> <p>Hope I made you crave for chocolate by now. If you want a similar box for yourself then just head over <a href="http://www.cocoaboutique.com/free-chocolates" target="_blank">here and you may be one of the lucky ones to get luxury chocolates worth £35 for free</a>! All you need to do is enter your name and email address. You can also <a href="http://www.cocoaboutique.com/" target="_blank">go to their website</a> to buy one and get a free delivery. One thing I must say that the chocolates were very good, simply melt in the mouth and long lasting flavours but would I pay £35 to buy this lot? May be not, but that is just me. </p> <p><a href="http://lh3.ggpht.com/-o0bxccofmG4/UDZmi0EtFBI/AAAAAAAAFbk/c_c0_NcikmE/s1600-h/DSC_0817%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0817" border="0" alt="DSC_0817" src="http://lh5.ggpht.com/-HQzHFnDat0s/UDZmj1IT8KI/AAAAAAAAFbs/_DpHn-Ox1TQ/DSC_0817_thumb%25255B2%25255D.jpg?imgmax=800" width="615" height="658"></a></p> Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2887606368604760030.post-13979413230223059202012-07-28T19:35:00.001+01:002012-07-28T19:35:59.368+01:00Pesto Chicken–Easiest Recipe Ever<p><a href="http://lh4.ggpht.com/-HOA49zImkdI/UBQwnsbdpAI/AAAAAAAAFI8/6G_Rv6GdX9w/s1600-h/DSC_0256%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0256" border="0" alt="DSC_0256" src="http://lh4.ggpht.com/-314WDPvgl8w/UBQwp9lUwpI/AAAAAAAAFJE/4weKwsPgsA8/DSC_0256_thumb%25255B1%25255D.jpg?imgmax=800" width="517" height="550"></a></p> <p>Now a days I have almost stopped cooking. Since my parents are here, I am having a great time with them. On top of that I am on the luxury of home (mum) –made food. Feels like my bachelor days, where I never cared about food or any household matters. I know this won’t last long but enjoying every bits of it till it lasts. </p> <p><a href="http://lh3.ggpht.com/-0dlZLtAz0Ik/UBQws2vLeFI/AAAAAAAAFJM/0rtPSOjbNc4/s1600-h/DSC_0074%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0074" border="0" alt="DSC_0074" src="http://lh4.ggpht.com/-GJbQA38QTZw/UBQwvB4rcrI/AAAAAAAAFJU/z_I74fqzgf4/DSC_0074_thumb%25255B3%25255D.jpg?imgmax=800" width="424" height="612"></a></p> <p><a href="http://lh4.ggpht.com/-6Br8LwE2jKI/UBQwxCWzh2I/AAAAAAAAFJc/7DrgUUNyHBQ/s1600-h/DSC_0248%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0248" border="0" alt="DSC_0248" src="http://lh4.ggpht.com/-JXqoOiKb-mg/UBQwzFCvSlI/AAAAAAAAFJk/XxdkQFQJ08U/DSC_0248_thumb%25255B2%25255D.jpg?imgmax=800" width="504" height="543"></a></p> <p>Even though I am not cooking much, that doesn’t stop me from chatting about food and recipes. I was having a chat with few fellow foodies and while discussing salmon recipes, it kind of struck me of making salmon with pesto. It was bit late for me to get salmon that day but I was not ready to let go of cooking salmon with pesto. After some time I compromised with the situation and decided to do the same experiment with chicken. Because that was the only thing available in my freezer at that point.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1blxKjT8A9jSTO7UWbt7IEYRpVmUQhytad-hCtGZ0uMytKmavdBPMstxCWU2cB0pHSAxyQOastbj-u5jnW2W8SB-qWotz53DqeqZmi88gjNJq4vuoX-o5b0oePtTr5PC9ZtRKbskaes/s1600-h/DSC_0251%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0251" border="0" alt="DSC_0251" src="http://lh6.ggpht.com/-HpSTXQ-ZtW8/UBQw2nSPO9I/AAAAAAAAFJ0/LnC13mLR4qU/DSC_0251_thumb%25255B1%25255D.jpg?imgmax=800" width="575" height="394"></a></p> <p><a href="http://lh4.ggpht.com/-XlG3yDxsPJs/UBQw41aMJ5I/AAAAAAAAFJ8/SaMDajMn-2Q/s1600-h/DSC_0260%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0260" border="0" alt="DSC_0260" src="http://lh5.ggpht.com/-oyksLkB71U8/UBQw6inWcoI/AAAAAAAAFKE/TLfJWRgihz0/DSC_0260_thumb%25255B1%25255D.jpg?imgmax=800" width="571" height="669"></a></p> <p>I took the chicken out, thawed it for some time and then marinated the chicken pieces in the red pesto I bought a week ago in the Foodie Festival. Used a generous amount as this is the only thing I was adding to the chicken. I had tried this pesto with pasta last week, so I knew I don't need to add anything else other than salt. Kept the chicken in the fridge for overnight but I guess this step is not necessary, if you are in a hurry then 4-5 hrs. of marination would do. </p> <p><a href="http://lh4.ggpht.com/-ftUY6Zm9p7w/UBQw8e8GTSI/AAAAAAAAFKM/eqlgWTThrzs/s1600-h/DSC_0262%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0262" border="0" alt="DSC_0262" src="http://lh4.ggpht.com/-vtKlC9toI5s/UBQw-WRqfYI/AAAAAAAAFKU/5ep4fhkuIJU/DSC_0262_thumb%25255B2%25255D.jpg?imgmax=800" width="569" height="363"></a></p> <p>Before placing in the pre-heated oven I seasoned the meat and cooked for 45 –50 minutes in 180 degree C. Once done, rest it for 5 minutes and then serve. I served it with sliced red onion, goes very well as a starter. This is the easiest preparation I have done for chicken, which turns out to be really good. </p> <p><a href="http://lh6.ggpht.com/-sMg9foINRP8/UBQxAql3_HI/AAAAAAAAFKc/oj__J8uWvFA/s1600-h/DSC_0265%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0265" border="0" alt="DSC_0265" src="http://lh5.ggpht.com/-EjhF9s5Z3Oc/UBQxDPqUlHI/AAAAAAAAFKk/HGQM0k7Nb3M/DSC_0265_thumb%25255B3%25255D.jpg?imgmax=800" width="568" height="737"></a></p> Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2887606368604760030.post-73161387113071704382012-07-17T00:30:00.001+01:002012-07-17T00:30:25.737+01:00Natural Selection Foods @Bristol Harbourside Foodie Festival -2012<p><a href="http://lh6.ggpht.com/-0lOs56L-3T8/UASjtWY0X0I/AAAAAAAAFEU/Ykdclp8T6Us/s1600-h/DSC_0034%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0034" border="0" alt="DSC_0034" src="http://lh3.ggpht.com/-eeYvzAN7O2g/UASju2tTciI/AAAAAAAAFEc/AmcVcXtSrcs/DSC_0034_thumb%25255B1%25255D.jpg?imgmax=800" width="593" height="510"></a></p> <p><a href="http://lh4.ggpht.com/-xT0zLSPViL0/UASjwc6uoGI/AAAAAAAAFEk/70G3M0aPZwE/s1600-h/DSC_0035%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0035" border="0" alt="DSC_0035" src="http://lh4.ggpht.com/-5ZTKZnBXEkA/UASjx1Zk8xI/AAAAAAAAFEs/6jTtj0Y_fHQ/DSC_0035_thumb%25255B1%25255D.jpg?imgmax=800" width="590" height="610"></a></p> <p>Last weekend was a foodie festival weekend for me. All of us went to the <a href="http://www.foodiesfestival.com/index.php?option=com_content&view=article&id=115&Itemid=177" target="_blank"><font color="#0000ff">food festival happening at the harbourside</font></a><font color="#0000ff"> </font>. The festival started on Friday the 13th and went on till Sunday. We choose to go on Sunday as weather wise that was the most promising one.</p> <p><a href="http://lh3.ggpht.com/-9U2h_Gaw7zg/UASjzFyuk9I/AAAAAAAAFE0/kSHAt3Vbtx0/s1600-h/DSC_0038%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0038" border="0" alt="DSC_0038" src="http://lh3.ggpht.com/-KLCTq6hf_ck/UASj0DPe6NI/AAAAAAAAFE8/hm-HJQkUwI4/DSC_0038_thumb%25255B1%25255D.jpg?imgmax=800" width="587" height="402"></a></p> <p><a href="http://lh6.ggpht.com/-L0498cFIYDI/UASj1foEBuI/AAAAAAAAFFE/FlCN-Uc1JPw/s1600-h/DSC_0039%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0039" border="0" alt="DSC_0039" src="http://lh3.ggpht.com/-KGGLdhlxpkk/UASj2ihYmGI/AAAAAAAAFFM/w6gg0p4DKhU/DSC_0039_thumb%25255B3%25255D.jpg?imgmax=800" width="548" height="737"></a></p> <p>We went around 3 pm, it was windy but sunny and lots people were enjoying food and drink in the festival. Our tickets were sponsored by the<font color="#0000ff"> </font><a href="http://naturalselectionfoods.co.uk/" target="_blank"><font color="#0000ff">Natural selection foods</font></a><font color="#0000ff">,</font> so started looking for their stall. I didn't have to look long but waited for some time to get a glimpse of their products and to meet the sponsors of our tickets as there were many customers choosing their favourite products.</p> <p><a href="http://lh3.ggpht.com/-pOCVgpRXC5U/UASj3iMARMI/AAAAAAAAFFU/JBOqQMj5_lY/s1600-h/DSC_0040%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0040" border="0" alt="DSC_0040" src="http://lh3.ggpht.com/-UaxGuWPIN20/UASj496vUzI/AAAAAAAAFFc/DkKkpvPXo5I/DSC_0040_thumb%25255B1%25255D.jpg?imgmax=800" width="607" height="416"></a></p> <p><a href="http://lh4.ggpht.com/-PUVF3OIRsoE/UASj6LQnuAI/AAAAAAAAFFk/OuQ3Zhk3WjE/s1600-h/DSC_0044%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0044" border="0" alt="DSC_0044" src="http://lh3.ggpht.com/-bZCOzaMoyYw/UASj7Sw9SlI/AAAAAAAAFFs/UpeG2cToNAk/DSC_0044_thumb%25255B2%25255D.jpg?imgmax=800" width="494" height="664"></a></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUgfqr_5ckfl1c1eRcwsY5FY4cWV_149BJaW7hOnWiCSER9_t1-1RwLsOeyvI3peC_FCXDqJSKt0Kv1N5eRbd-aJs-2b9HMF_E_el7xvlLsXx5vLzF_W9IydIRzmuJgvzOFUjHNDhf0M/s1600-h/DSC_0043%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0043" border="0" alt="DSC_0043" src="http://lh6.ggpht.com/-Y2N6iL2fF_g/UASj97z6uPI/AAAAAAAAFF8/7rHSnSlSJBE/DSC_0043_thumb%25255B2%25255D.jpg?imgmax=800" width="617" height="428"></a></p> <p>When I finally got a chance to meet them and try their products, I was amazed. Emma, my sponsor was kind enough to give me couple of bags of their products for us to try. I loved the dried berries sweetened by apple juice the most, however because I like hot food I loved the candid ginger too. But don't worry, if you have missed it, all these are available in Tesco, Asda and Sainsbury’s.</p> <p><a href="http://lh3.ggpht.com/-kF4yghcj2sw/UASj_QABd-I/AAAAAAAAFGE/Yph5cJkWSyc/s1600-h/DSC_0046%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0046" border="0" alt="DSC_0046" src="http://lh3.ggpht.com/-jOBm9RLHwHk/UASkAgdYTkI/AAAAAAAAFGM/DobVjE-eW6Y/DSC_0046_thumb%25255B2%25255D.jpg?imgmax=800" width="469" height="657"></a></p> <p><a href="http://lh4.ggpht.com/-wLqaEtTahcQ/UASkChJJCnI/AAAAAAAAFGU/hfau2YfMYj8/s1600-h/DSC_0047%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0047" border="0" alt="DSC_0047" src="http://lh3.ggpht.com/-xsRR4hjiku4/UASkDt94l0I/AAAAAAAAFGc/NaB_9fygh2U/DSC_0047_thumb%25255B1%25255D.jpg?imgmax=800" width="600" height="411"></a></p> <p><a href="http://www.facebook.com/media/set/?set=a.414983038554524.107014.147243488661815&type=3" target="_blank"><font color="#0000ff">Here are some pictures from the day.</font></a> Have a look and enjoy. </p> Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2887606368604760030.post-67592227643411734602012-07-07T00:21:00.001+01:002012-07-07T00:28:08.281+01:00Milky –Jelly<p><a href="http://lh4.ggpht.com/-JP3MMG6KN60/T_dyuPF4xFI/AAAAAAAAFCM/etSmXE1uX8A/s1600-h/MJ_636%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="MJ_636" border="0" alt="MJ_636" src="http://lh4.ggpht.com/-WLCbB8hdnMQ/T_dyvfmzhbI/AAAAAAAAFCU/rYtJGgBFLY0/MJ_636_thumb%25255B2%25255D.jpg?imgmax=800" width="433" height="623"></a></p> <p>Believe it or not I came up with this dessert idea because of my toddler. I got some apples from the market as my baby loves fruits. But when I made a puree of those apples with couple of apricots, the puree turned out to be too sour for him. May be it was the apple I choose but anyhow I made melon puree for his lunch but didn't throw the apple and apricot mix away.</p> <p><a href="http://lh6.ggpht.com/-hCzWexraUYo/T_dywsJU5jI/AAAAAAAAFCc/lJuGbFHB_A4/s1600-h/MJ_613%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="MJ_613" border="0" alt="MJ_613" src="http://lh5.ggpht.com/-xLhcS3tKkiM/T_dyxjvvEDI/AAAAAAAAFCg/tEgWTh-qM7Q/MJ_613_thumb%25255B5%25255D.jpg?imgmax=800" width="438" height="627"></a></p> <p>Once he was fed and asleep I was left with that puree. Can’t drink it, as it was too sour and can’t throw it as well. The colour as you can see is very beautiful too. So I went back in the kitchen and this is what I ended up with. It tasted as good as it looks.</p> <p><a href="http://lh4.ggpht.com/-zKl6KbAiyJM/T_dyykhyAaI/AAAAAAAAFCo/exsLUBhgsxk/s1600-h/MJ_633%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="MJ_633" border="0" alt="MJ_633" src="http://lh3.ggpht.com/-h3deWmrpReo/T_dy0A1H2EI/AAAAAAAAFCw/d4UGwn396r8/MJ_633_thumb%25255B3%25255D.jpg?imgmax=800" width="426" height="666"></a></p> <p>I added some sugar (as per your taste you can adjust the sweetness) and some corn flour to say 150 ml milk (normal temperature) and then placed it on the hob and started heating the mixture. You can also use soymilk instead of cow milk if you want this recipe to be dairy-free. Brought it to boil and at some point I could see the mixture is getting thicker. You can add few drops of vanilla essence at this point, but that’s optional. I poured it in to the dessert glasses and left it in the fridge to cool and set. </p> <p><a href="http://lh5.ggpht.com/-VBLvHEiZPb8/T_dy1ElxhVI/AAAAAAAAFC4/UNqMXjVOjtA/s1600-h/MJ_615%25255B8%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="MJ_615" border="0" alt="MJ_615" src="http://lh6.ggpht.com/-Fl-ARaUCAKc/T_dy2IYaOEI/AAAAAAAAFDA/Fg15iknissw/MJ_615_thumb%25255B4%25255D.jpg?imgmax=800" width="411" height="603"></a></p> <p>Next step, I took that fruit puree in to a saucepan and placed it on the hob. Added 3 tbsp of sugar in it. You can add more or less sugar depending upon your taste and the sourness of the fruits. Boiled it for couple of minutes then added one full sachet of gelatine powder. Kept stirring so that it gets mixed in the puree well. Took it off the hob and let it cool for 5 minutes. Now took those set milk glasses and pour this jelly mix on top of it, spoon by spoon. Don’t pour it in a continuous flow then it will melt or cut through your set milk. Fill the glasses and return them in the fridge for couple of hours to set. Serve chilled.</p> <p><a href="http://lh5.ggpht.com/-x5B9q0T7fFM/T_dy3lybVTI/AAAAAAAAFDI/BURIxycZJ04/s1600-h/MJ_643%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="MJ_643" border="0" alt="MJ_643" src="http://lh3.ggpht.com/-oWGqrwVAFQU/T_dy45iUslI/AAAAAAAAFDQ/Is97x7xH9Fg/MJ_643_thumb%25255B1%25255D.jpg?imgmax=800" width="401" height="616"></a></p> <p><em><strong>Note:</strong></em> Don't start making your jelly before the milk has set. else your jelly will be ready but the milk in the bottom won’t set. Also the jelly wont be very wobbly, as the fruit puree will of thicker consistency compared to the normal jelly liquid. It will be more like jam. </p> <p><a href="http://lh3.ggpht.com/-l5Cfj_xUR7k/T_dy6K4b7dI/AAAAAAAAFDY/wuMJQ8C-tHA/s1600-h/DSC_0647%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0647" border="0" alt="DSC_0647" src="http://lh5.ggpht.com/-D2IpdaFJdr4/T_dy7ATB1qI/AAAAAAAAFDg/97Bxags9M40/DSC_0647_thumb%25255B1%25255D.jpg?imgmax=800" width="509" height="528"></a></p> Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2887606368604760030.post-21436107692422286532012-07-01T01:29:00.001+01:002012-07-01T01:29:44.697+01:00Book Review - Tart It Up!<p><a href="http://lh3.ggpht.com/-jl411j92D9c/T--XkdniUVI/AAAAAAAAE_U/j1Id9LGcuNo/s1600-h/DSC_0441%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0441" border="0" alt="DSC_0441" src="http://lh4.ggpht.com/-aC_sVUUKizY/T--XlcIbISI/AAAAAAAAE_Y/gRCacE3gNe8/DSC_0441_thumb%25255B2%25255D.jpg?imgmax=800" width="285" height="395"></a><a href="http://lh5.ggpht.com/-wM0jnaVrol4/T--XmQC0CNI/AAAAAAAAE_k/qASn0eOOZZs/s1600-h/DSC_0453%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0453" border="0" alt="DSC_0453" src="http://lh6.ggpht.com/-ZkKOq2koUKs/T--XngY8t5I/AAAAAAAAE_s/HQOdQYHis_E/DSC_0453_thumb%25255B1%25255D.jpg?imgmax=800" width="283" height="395"></a></p> <p>I am fairly regular in twitter and most social networking sites. So when <a href="http://www.octopusbooks.co.uk/books/food-and-drink/" target="_blank"><font color="#0000ff">Octopus Publishing Group</font></a> tweeted a photo and asked if anyone can guess the source, I instantly knew what I was looking at. With full confidence I replied and guess what, now I own a copy of it and you are about to read my thoughts on it.</p> <p> <a href="http://lh3.ggpht.com/-oAfolg43hVg/T--XozZw38I/AAAAAAAAE_0/Ji9Y5VXteGI/s1600-h/DSC_0454%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0454" border="0" alt="DSC_0454" src="http://lh5.ggpht.com/-87E5ZDkaVK8/T--Xp5aeQUI/AAAAAAAAE_8/uW4vKSKPXQg/DSC_0454_thumb%25255B2%25255D.jpg?imgmax=800" width="374" height="532"></a></p> <p>It was a bit longer wait then usual as I was eagerly waiting for it to arrive. Not only because it is a baking book but the thrill to have a book before it is released in to the market is amazing. Also this is a book I was expecting to have lots of baked dessert recipes which it does. </p> <p><a href="http://lh4.ggpht.com/-f_Vfh-t3H9U/T--ZtP5oIvI/AAAAAAAAFAM/1LvPHUVrapI/s1600-h/DSC_0459%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0459" border="0" alt="DSC_0459" src="http://lh5.ggpht.com/-HJonFNftEx8/T--ZuSV0ukI/AAAAAAAAFAU/wWOQa2MMJio/DSC_0459_thumb%25255B1%25255D.jpg?imgmax=800" width="572" height="392"></a></p> <p>“Tart it up!” is Eric Lanlard’s latest book on baking. BTW, I also own his first book “Home Bake” and I must say that is a fabulous book and a must have if you are into baking. </p> <p><a href="http://lh3.ggpht.com/-6538TGCn7lo/T--ZvoPxHCI/AAAAAAAAFAc/mH-shqa4cGQ/s1600-h/DSC_0455%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0455" border="0" alt="DSC_0455" src="http://lh3.ggpht.com/-CgcBDbd5Qsk/T--Zwxk83nI/AAAAAAAAFAk/-CiAcaJZq2Y/DSC_0455_thumb%25255B1%25255D.jpg?imgmax=800" width="392" height="587"></a></p> <p>This is his second book of baking, mostly involving some kind of pastry, the book is clearly divided in to two parts - Savoury and Sweet, and contains nearly hundred recipes including the accompaniments. The book starts off with the recipe of shortcrust pastry, which is probably the most used one in rest of the recipes listed in the book. </p> <p><a href="http://lh4.ggpht.com/-0RemCbFMZ2M/T--ZycfrW2I/AAAAAAAAFAs/7QWj5Uvk6Lo/s1600-h/DSC_0460%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0460" border="0" alt="DSC_0460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAPywIl5mBMUtdwpIfT71G8cZolQaPbRlX30i-6C1ZNw8CPDu5XrxD6K2Fsgn82oa2GHfesTeIpmQs7ccyV9gr3RyD8iaSaDH0rlFqhbdIOGMK4Ll942uq1yLW-ecVo_Do5ClPS1mZS8o/?imgmax=800" width="564" height="387"></a></p> <p>The book is a box of treasures. As I flip through the pages I was realizing that how much baking I will be doing soon. Its difficult to choose from as each and every one is equally tempting. To add to that There are mouth-watering photographs which will not let you close the book.</p> <p><a href="http://lh4.ggpht.com/-vWfWVcd7g40/T--Z0vBOCNI/AAAAAAAAFA8/yHpjchTY6aI/s1600-h/DSC_0469%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0469" border="0" alt="DSC_0469" src="http://lh3.ggpht.com/-zfsKc1XZ4oE/T--Z1tvpiTI/AAAAAAAAFBE/9TiKzcseG2A/DSC_0469_thumb%25255B1%25255D.jpg?imgmax=800" width="391" height="600"></a></p> <p>This is not a book for people who are on diet or planning to loose weight. Also I feel this is a book from where you will cook for special occasions and for someone you care for. If you plan to do a<font color="#0000ff"> </font><a href="http://www.imdb.com/title/tt1135503/" target="_blank"><font color="#0000ff">Julie and Julia</font></a> project with this book and eat them all, you better keep your hospital number in speed dial. The amount of butter used in the pastry which is the base for any of the recipe in the book is just a fraction. for the filling there is similar amount of butter, double cream and sugar. Having said that, all these ingredients are key to the divine taste of the dishes.This book is definitely for the celebrations and the dinner parties you will be hosting in future and not for everyday cooking. </p> <p><a href="http://lh6.ggpht.com/-VWaB3wI-CpQ/T--Z3VXpMbI/AAAAAAAAFBM/bjiM53-jbU8/s1600-h/DSC_0471%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0471" border="0" alt="DSC_0471" src="http://lh6.ggpht.com/-hQXdA0SVYZQ/T--Z4hV8ffI/AAAAAAAAFBU/ynBYIuAAIkk/DSC_0471_thumb%25255B1%25255D.jpg?imgmax=800" width="565" height="387"></a></p> <p>This is a beautifully pictured by Kate Whitaker with step by step recipe given. Along with the textual description, some of the recipes have steps shown in pictures, which I thought is a huge plus point from readers perspective. </p> <p><a href="http://lh6.ggpht.com/-D8AFpK3QpKg/T--Z6Dea3PI/AAAAAAAAFBc/JfaOe3ONpCU/s1600-h/DSC_0472%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0472" border="0" alt="DSC_0472" src="http://lh4.ggpht.com/-XG5__Fbt32U/T--Z7SUHUyI/AAAAAAAAFBk/pQaOYjtnhbk/DSC_0472_thumb%25255B1%25255D.jpg?imgmax=800" width="564" height="387"></a></p> <p>Tart it up! will be released on the market from tomorrow, and you can <font color="#0000ff">buy it online here at Amazon</font>. P.S. All the pictures in this blog post are clicked by me from the book.</p> <p><a href="http://lh4.ggpht.com/-sZY9Z8ihH6c/T--Z8SkLCII/AAAAAAAAFBs/ijZM6LE11Nw/s1600-h/DSC_0502%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSC_0502" border="0" alt="DSC_0502" src="http://lh6.ggpht.com/-RkU2TujslVk/T--Z9UkFCxI/AAAAAAAAFB0/hMFIvWhPpjo/DSC_0502_thumb%25255B1%25255D.jpg?imgmax=800" width="573" height="393"></a></p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2887606368604760030.post-69622094710353119262012-06-30T23:05:00.001+01:002012-06-30T23:05:58.149+01:0030/30–Photo a day–Friend<p><a href="http://lh5.ggpht.com/-qOTnIzN3a5g/T-94OhufSmI/AAAAAAAAE_A/0rN7WSiSHuc/s1600-h/30_Friend%25255B11%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="30_Friend" border="0" alt="30_Friend" src="http://lh5.ggpht.com/-qCVEdl8kx1w/T-94P7KaybI/AAAAAAAAE_I/Y-WudxKsgx4/30_Friend_thumb%25255B9%25255D.jpg?imgmax=800" width="561" height="385"></a></p> <p>This is my last post on photo a day June. I really enjoyed this project and in future will do it again but for now, this is it. </p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2887606368604760030.post-21609243279679871752012-06-29T20:18:00.001+01:002012-06-29T20:18:43.187+01:0029/30–Photo a day–Soft<p><a href="http://lh3.ggpht.com/-sJyFO37W64M/T-3_jgUDjZI/AAAAAAAAE-s/DBy95XR7-Bo/s1600-h/29_Soft%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="29_Soft" border="0" alt="29_Soft" src="http://lh6.ggpht.com/-m4HOSfJcEIA/T-3_kYBvdOI/AAAAAAAAE-0/De3TLCxXM7U/29_Soft_thumb%25255B1%25255D.jpg?imgmax=800" width="436" height="666"></a></p> <p>Coffee foam </p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2887606368604760030.post-4809711740721183592012-06-28T01:55:00.001+01:002012-06-28T01:55:49.511+01:00A simple Bengali meal<p><a href="http://lh4.ggpht.com/-XaGX_If-MNE/T-urKIEQtaI/AAAAAAAAE8I/aSLumZZ2ygs/s1600-h/DSC_04266.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0426" border="0" alt="DSC_0426" src="http://lh3.ggpht.com/-pllAeXMiSzU/T-urLRh2O6I/AAAAAAAAE8Q/yWa_IIS2eWU/DSC_0426_thumb2.jpg?imgmax=800" width="584" height="400"></a></p> <p>We got some haddock the other day and from past experience I think the best way of cooking haddock is making fish cakes, if you are not deep frying it for fish and chips. I do love deep fried food but the rest of my family detests it. So I tried making it healthy. I made these hot and spicy bite size fish cakes, which is served with rice, “dal sedho” (boiled red lentils) and “bati posto” (spicy white poppy seed paste).</p> <p><a href="http://lh3.ggpht.com/-O7-FXV4O7Ng/T-urMlZ5K8I/AAAAAAAAE8Y/hbHuO6I6WZI/s1600-h/DSC_04373.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0437" border="0" alt="DSC_0437" src="http://lh3.ggpht.com/-jZ3FPxwe0nU/T-urOCLD6HI/AAAAAAAAE8g/gIZSG4mbAy8/DSC_0437_thumb1.jpg?imgmax=800" width="373" height="573"></a></p> <p><a href="http://lh6.ggpht.com/-wb4pBcPXlU8/T-urPkBELqI/AAAAAAAAE8o/fi6JEX5Hi0U/s1600-h/DSC_04333.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0433" border="0" alt="DSC_0433" src="http://lh3.ggpht.com/-4SfV1FySqF8/T-urRIAHW4I/AAAAAAAAE8s/os93Gv-QsCY/DSC_0433_thumb1.jpg?imgmax=800" width="559" height="383"></a></p> <p>For dal sedho (boiled red lentils) all you need to do is wash and boil red lentils in salted water for 20-25 minutes or until fully cooked. You need to add in enough water so they don’t stick to the bottom of the pan. Once the lentils are cooked, in a separate pan make the “tarka”. Heat 2-3 tbsp of mustard oil (or you can use any cooking oil if you cant get hold of it!), whole red chilli broken into 2/3 pieces and 1 tsp of whole cumin seeds. Fry for a minute or two or until you get the chilli, crispy almost burnt, remove from fire and pour over the boiled dal. Check for seasoning and serve it with hot boiled rice. You can also add some roughly chopped red onions.</p> <p><a href="http://lh6.ggpht.com/-iSJLhP3XU2Y/T-urSQXBJ8I/AAAAAAAAE84/32j4iUkXaq8/s1600-h/DSC_04393.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0439" border="0" alt="DSC_0439" src="http://lh6.ggpht.com/-XhRF8-uKvys/T-urTlmMDuI/AAAAAAAAE9A/20nFEgWbO4E/DSC_0439_thumb1.jpg?imgmax=800" width="405" height="622"></a></p> <p>Posto is a typical Bengali dish. In-fact Bengalis can be divided in to two groups on this. Ones who love any preparation of posto and the others who secretly like having it but would love to tease the other group who openly loves posto. </p> <p><a href="http://lh4.ggpht.com/-3lJ_X77eJNU/T-urU3UtTLI/AAAAAAAAE9I/sTJ73A2vt44/s1600-h/DSC_04323.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0432" border="0" alt="DSC_0432" src="http://lh4.ggpht.com/-MOE3D0gfzdg/T-urWW1b_XI/AAAAAAAAE9Q/l2BkeNhwo-8/DSC_0432_thumb1.jpg?imgmax=800" width="562" height="385"></a></p> <p><a href="http://lh6.ggpht.com/-Djih33zZDEg/T-urX1HX2SI/AAAAAAAAE9Y/HlSXkn1oids/s1600-h/DSC_04293.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0429" border="0" alt="DSC_0429" src="http://lh4.ggpht.com/-tIoHww89d7M/T-urZAVQaeI/AAAAAAAAE9g/5P49DmqoIkU/DSC_0429_thumb1.jpg?imgmax=800" width="422" height="606"></a></p> <p>Ideally “bati-posto” is done in a pressure cooker, but I tried making it on hob. For this you need 100 gm or so poppy seeds (you can find these seeds in the Indian shop near spices section). Dry grind them in a coffee grinder. Add water to it and make it a smooth paste. Keep it loose. Now add and mix some finely chopped green chillies, red onions, salt and 2-3 tbsp of mustard oil to it and then start cooking it on the hob. Stir continuously so that it doesn’t stick to the bottom of the pan. When the water from the posto is almost gone, take it off the hob and serve with rice.</p> <p><a href="http://lh3.ggpht.com/-ndvPidxrB38/T-uraiRZE-I/AAAAAAAAE9o/HHTXrhnjQKc/s1600-h/DSC_04353.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0435" border="0" alt="DSC_0435" src="http://lh5.ggpht.com/-DiGbcFXH13Q/T-urc8HqcwI/AAAAAAAAE9s/G20SenFiAAM/DSC_0435_thumb1.jpg?imgmax=800" width="389" height="597"></a></p> <p><a href="http://lh4.ggpht.com/-6e40YxoSzJE/T-ureJzQ4iI/AAAAAAAAE90/20YDF1W9WMI/s1600-h/DSC_04283.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0428" border="0" alt="DSC_0428" src="http://lh6.ggpht.com/-Lh__6xbPU6w/T-urfdOlVjI/AAAAAAAAE98/XOHaxtXdXWw/DSC_0428_thumb1.jpg?imgmax=800" width="393" height="603"></a></p> <p>This fish cakes are very spicy and you can have them just like that or with main meals. For this I boiled the 2 fillets of haddock in water for 10-15 minutes and boiled 2 medium sized potatoes separately till they are fully cooked. Mash the fish and potatoes together (make sure there are no fish bones left in the mash). Add red chilli powder, cumin powder, coriander powder and aamchur powder, ginger-garlic paste, 1 tsp each. Next add salt, fresh chopped coriander, green chillies, pea nuts, all as per your taste. Mix every thing together and then make small cakes out of the mixture. Cover them well with breadcrumbs and shallow fry them in oil. Serve with rice. </p> <p><a href="http://lh3.ggpht.com/-7FkNGMLwPRg/T-urhKUf1jI/AAAAAAAAE-I/4d1SadiQgrc/s1600-h/DSC_04363.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0436" border="0" alt="DSC_0436" src="http://lh4.ggpht.com/-b1sfOWb8Tqw/T-uriKoIkOI/AAAAAAAAE-M/bKOLtq1MYgg/DSC_0436_thumb1.jpg?imgmax=800" width="550" height="377"></a></p> <p><a href="http://lh6.ggpht.com/-O-bf2W7I-NA/T-urjjeIq1I/AAAAAAAAE-Y/lLEf4rh_rqU/s1600-h/DSC_04277.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0427" border="0" alt="DSC_0427" src="http://lh5.ggpht.com/-NHecjybMQ3g/T-urkyC-krI/AAAAAAAAE-c/Tvm7AYCaInc/DSC_0427_thumb3.jpg?imgmax=800" width="470" height="598"></a></p> Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-2887606368604760030.post-39502284288619200442012-06-28T01:46:00.001+01:002012-06-28T01:46:23.982+01:0028/30 Photo a day–On the shelf<p><a href="http://lh3.ggpht.com/-B52eC5tYPgM/T-upUouhmcI/AAAAAAAAE74/dBgDSMIa4zQ/s1600-h/28_OTS%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="28_OTS" border="0" alt="28_OTS" src="http://lh6.ggpht.com/-Dcme1UJuzn4/T-upXVahZFI/AAAAAAAAE8A/aqgffFOw38E/28_OTS_thumb%25255B1%25255D.jpg?imgmax=800" width="509" height="554"></a></p> <p>A tiny part of my book-shelf where I also have dancing Spanish dolls.</p> Unknownnoreply@blogger.com0