cooking tips: January 2013

Herb and Cheese Pull-apart Bread

A post after a short break..When this year started I had thought that I would post in some rhythm, now that was just a thought not a resolution and I am happy that it was a thought else I would have had to add one more broken resolution to my list...:) Now I cant take the whole blame..it may be the weather too which doesn't allow me to wake up from bed or from couch or wherever I am seated...Oh come on! weather is not having an effect only on me...The Sun who is supposed to wake us up or who is supposed to bring light is resting the whole day..making day look more like night..Now don't you think the sun has to do its job even if humans don't ???? That is enough of reasons to support me from missing in action..:)..Hey BTW thanks to all food groups I am there because of whom I post at least 2 or 3 times a month...:)

This bread was made a year back just now got the privilege to be here..It is from here..I had prepared this for a party and was enjoyed by everyone..A delicious one with flavors from herbs and cheese...

Active dry yeast- 2 tsp
Luke warm water-1 1/3 cups
Extra-virgin olive oil-2 tbsp
Salt-2 tsp
All purpose flour-3 1/2 cups
Butter-1/4 cup(melted)
Red Chilli Flakes-1 tsp
Italian Seasoning-1 tbsp
Garlic-2 cloves(minced)
Parmesan cheese-1/4 cup (grated)

Method of preparation:
1. In a large mixing bowl, mix together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour.
2.Mix the flour and then knead the dough on a lightly floured surface until dough is soft and elastic, 7-10 minutes.
3. Transfer dough to a lightly oiled bowl and cover with a kitchen towel.
4. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.
5. In a small bowl, combine melted butter, Italian seasoning, and minced garlic. Set aside.
6. Punch down the dough. Tear off small pieces of dough, coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls.
7. Sprinkle some of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers.
8. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.
9. Preheat oven to 350 degrees F.Bake for 25 to 30 minutes, or until bread is golden brown.Serve hot.

Notes:

1. Any herb and cheese can be used.

2. I made the above recipe in 2 small bundt pans and about 8 rolls.

Tips For Cooking Soup

To obtain a clear broth, you need to cook it first on high heat. Once the broth boils, remove the foam, reduce the heat and slowly cook until done.
Of frozen meat to give a clear broth, to add to his well-washed shells of two eggs, (at the end of cooking, remove the shells).
The broth is clear, if it throw a piece of ice and bring to boil.
If you want to use for the sauce or broth filler, it does not need salt.
Stir with a wooden spoon to soup slow circular movements. This ensures the correct thickness of soup, not violated the integrity of the vegetables. Should not be left in the finished soup, bay leaf.
Crushed garlic to add to the soup at the very end of cooking.
Broth will become particularly pleasant taste, if cooked to put into it a piece of dry cheese.
Broth to continue for several days in the fresh form, it should drain, put on the fire to boil it again, and then let it cool down, removing the cover.
Just boiled broth loses its taste if it for a long time to hold on a hot plate.
Before you remove the soup from the heat, you need to add a little juice of carrots, tomatoes, cabbage - it will enrich the soup with vitamins.
If the soup was very bold, you need to filter it through a cloth soaked in cold water - the fat will remain on a rag.
If the soup is too salty, you need to put in a raw potato and cook it a little bit. You can also hold a soup spoon with a piece of sugar. Once the sugar starts to dissolve, remove the spoon from the sugar will absorb the salt.
In salted rice soup can be omitted, tied in a rag, broth boil, then salt will remain in rice. Beef broth to add salt for half an hour before the end of cooking, the fish - in the beginning, mushroom - at the end of cooking.
If the foam stock sank to the bottom, you need to pour in a little cold water.
Beef bones for soup need to be cut, then are quickly digested nutrients. Veal and pork bones (recommended lightly toast in the oven.
In the chicken broth does not need to put any seasonings except onions and carrots, or lose flavor.
To prepare the broth or soup of quail to remove from the vertebral bones, as they give the broth bitter.
Chicken soup will taste better if you put it in 2.1 fried bones.
The broth will become a pleasant aroma and a golden color, if carrots, parsley, celery, onion cut in half and fry on one side of the pan, then put in the pan.
The broth will be a beautiful and appetizing, if you add a broth of onion peel, it needs to boil the husks from one or two bulbs for 15-20 minutes in a little water and drain.
Put in potato soup vegetables containing acid (pickles, sorrel, sour cabbage), to the very end of cooking, or the potatoes will remain tough.
Fresh tomatoes should be put in the soup for 10 minutes before end of cooking.
Before loading it into the soup spices and fry the onion is recommended that during the cooking does not escape aromatics. Before you pour the soup boiled egg, you need to mix it with a bit of chilled broth.
If the soup turned liquid, it can be charged with a white crumb of stale bread soaked in broth and rubbed through a sieve.
The soup with noodles not turned turbid, to omit the noodles for one minute in hot water and drain in a sieve, then put into the broth and cook until tender.
The rice soup was a clear need to put the washed rice for 3-5 minutes in boiling water, recline on a sieve, then pour in the broth.
Vegetable soup is tasty and nutritious, if before serving, add the milk, cream or sour cream.
Soup with pearl barley will not get a bluish tint when the rump boil until almost cooked separately and then put in the soup.
Dumplings, gnocchi, omit to cool the hot water. When they come to the surface - so ready.
Fish soup is not recommended to fill flour or pasta.
Vegetable soups that do not have potatoes and cereals, it is recommended to fill lightly fried flour - they will be much tastier.
Since noodles, pasta, rice boiled soft poorly in milk, should, before believing milk soup, boil them 3-6 minutes in the water.
Sauerkraut soup to add salt after the cabbage is cooked - or you may overshoot the mark.
Soup cook first on high heat, then removing the foam and putting greens, Bates fire and continue to cook, covered.
Cucumbers for pickle should be cooked separately in a little water and add to the soup is almost ready.

Tips For Cooking Porridge

Turned to porridge tasty, crumbly and burnt, after the water in the pot will boil, and barley is tender, it is necessary to put a pot of porridge in another pan, more the size of a boiling water.
When cooking crumbly buckwheat to 1 cup of cereal should be taken 1/2 teaspoon salt. Rice (liquid) porridge requires twice as much salt.
Figure wash under cold running water. You can not soak the rice, because of this, he will lose flavor. Best cook rice in a deep cast-iron pot. In a small saucepan, which is heated unevenly, croup can burn the bottom and at the top to stay moist.
Rice seethe when the boiling water, add a few spoonfuls of cold milk.
Rice when cooked is white, if you add a little vinegar to the water and the juice from half a lemon. You should not wash just boiled rice with cold water, as this loses vitamins.
To prepare the crumbly mess of unground cereals, do not wash it and dry it on a pan without oil, stirring occasionally. Porridge cooked dried unground twice as fast.
All desserts made from semolina, will be more lush, if for 1/2 hour before cooking, soak the barley in water or milk.
To semolina welded without lumps, grits should pour in boiling water or milk, stirring all the time, and one minute to reduce the fire and cook a little longer at low boil for 15-20 minutes.
Viscous and liquid meals during cooking, periodically stirring slow movements, as the rapid mixing of slow cooking.
To cook the porridge of maize, maize grain to soak in 2 cups of cold water. After two hours, add another cup of water and cook until done. Salt in the corn porridge is put at once, while the dealer does not seethe.
A knob of butter, put during cooking, gives a delicate flavor porridge (porridge no sore).
Stuffing made from viscous cereal, adding raw eggs in them. For puddings using crisp or viscous mush.
For preparation of pilau rice only crumbly.
Vermicelli, noodles, pasta should be dropped into a pot of boiling salted water.
To cooked pasta from sticking, you can add water after draining them fat, butter, margarine or lard.

5 Quick Recipe With Wasabi

If your kitchen there is a tube or jar of Japanese horseradish wasabi bought for sushi, do not forget about it, use it in these delicious recipes.

1. Spicy Nuts

Mix a spoonful of wasabi paste with a few tablespoons of soy sauce.

Add a little honey to sweeten.

Stir in a mixture of unsalted nuts and seeds.

Arrange on a baking sheet, padded parchment. Bake 10 minutes at 200 g C until golden brown.

2. Baked Salmon Stir a drop of sesame oil with wasabi paste, spread a thin layer of salmon. Sprinkle with bread crumbs (or breadcrumbs) and bake in the oven until done.

3. salad dressing and wasabi Mix lime juice, sesame oil and peanut butter with a bit of wasabi paste. Season with salt and pepper. Serve with beef (with blood) or with a fresh salad, sprinkled with sesame seeds.

4. sharp vegetable rice Mix soy sauce with wasabi paste, set aside. Sauté the onion, red pepper and green cabbage for 4 minutes. Add boiled basmati rice and stir to heat. Add wasabi mixture, season with salt and pepper and serve.

5. Cocktail "Bloody Mary" with wasabi Fill the glass with ice and pour into 2 parts vodka. Squeeze out the juice of lime and add a drop of wasabi paste. Then add a few drops of Tabasco and Worcestershire sauce. Top up the tomato sauce and stir.

CUCUMBER SANDWICH. HEALTH BENEFITS OF CUCMBER.

the cool vegetarian day

cucumber sandwich recipe

trying out health tips, like eating fruits and veggies only for a day,

i have decided to instead, have a vegetarian diet once a week.

Feels fine, light and easy to prepare and lighter , easier for the tummy.

very simple ingredients

1 medium size cucumber

14 pieces sandwich bread slices

7 tbsp finely minced fresh mint leaves... love this

Some nutmeg powder, salt, pepper and paprika

Unsalted butter for spread

Hazelnut butter / peanut butter for spread- if you are a health freak, use the organic variety

the cool way to prepare

Mix butter with mint leaves, nutmeg powder, salt, pepper and paprika.

Slice cucumber slightly thicker than thin for a crunchy taste and dab with paper towels to dry.. or sandwich between two paper towels.

Slice off bread crust for a cool look

Spread butter mix on 7 pieces of bread for base of sandwich.

Arrange cucumber slices on bread

Spread hazelnut butter for remaining 7 pieces of bread and place on cucumber, as sandwich top

THE COOL LOOK

Using a sharp knife, cut each sandwich into four making squares, for a cool look

Arrange sandwiches at random on a white plate for an even cooler look

Ensure your thumb and middle finger handles this delicately and enjoy the cooling effect of cucumber and mint…..

you never know how delicious and crunchy this healthy treat is…

JUST FANTASTIC FOR A LIGHT VEGETARIAN MEAL
DO YOU KNOW THAT THERE IS A CUCUMBER SANDWICH CALLED THE BUCKINGHAM PALACE? yes, but i cant remember the ingredients.

We knead to bake #1: Baingan Bharta Pull apart bread

Baking breads is not something I do on a regular basis and if I do so, it always ended up with white or garlic rolls. Then I saw Aparna starting a group known as We Knead To Bake where in she was checking with people who was interested to bake one bread every month thereby 12 breads for the year. That sounded interesting and I was sure that I would get to do many other varieties other than the white and garlic ones. I sent her a mail and she added me to the group and sent me the recipe for this month. When I opened it I realized that very recently I did a herb bread which is still to be published. So this time I went a little wild and wanted to try something different. That was when we had a dinner at Mediterranean and had baba Ganoush. Now that made me think that I would try that as a filling, but then that would be too tangy for our taste. Then came the idea of using eggplant in the Indian way known as Baingan bharta where the eggplant is smoked on fire and then mashed and mixed with other spices. Now I had to make it dry in order to not end with a soggy bread. so have made some variations resulting in a delicious spread on bread.As for the bread this is very soft and delicious one and using milk to knead it adds to the deliciousness.

For the dough:
Milk-1/2 cup(warm)
Sugar-1 tsp
Active Dry Yeast-2 tsp
All Purpose flour-23/4 to 3 cups
Salt-1 tsp
Butter-25gms(soft at room temperature)
Garlic paste-3/4 tsp
Milk-3/4 cup(a couple of tbsp more to brush over the bread)

For stuffing/spread Baingan bharta(smoked mashed Eggplant) :
Eggplant-1 big(smoked)
Onion-1 medium(cut to small pieces)
Tomato-1 small(cut to small pieces)
Butter-2 tsp
Cloves-2 nos
Coriander seeds-1/2 tsp
Cumin seeds-1/2 tsp
Garlic clove-2 nos
Ginger garlic paste-3/4 tsp
Chili powder/chili flakes-1 tsp
Garam masala-1/4 tsp
Salt for taste
Amchur-1/4 tsp
Nutmeg-1/4 tsp
Coriander leaves-2 tbsp(chopped fine)
Melted Butter-15 gms

Method of preparation:
1. Wash the eggplant and wipe the water away. Apply a little oil on surface and roast the eggplant by turning around on flame till the skin becomes dark and the eggplant turns mushy. Keep aside to cool and remove the peel leaving some on.
2. Now heat butter in a wok and fry cloves, cumin,coriander seeds in it. Add onion, garlic,garlic paste and cook till it turns golden brown.
3. Add tomatoes to this and cook them till it turns mushy. Now add the spice powders and mix well. Add salt to taste and then cool the mixture.
4. Once cooled grind it coarsely along with eggplant.
5. Turn it down to a bowl and if you feel it has too much of liquid or is too moist, heat it again till it turns dry. Garnish with coriander leaves. Let it cool before using on bread.

Method of Preparation:
1. In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast rises.
2. Put 2 3/4 cup of flour, salt, softened butter, and garlic paste in a bowl and mix.
3. Then add the yeast mixture and the 3/4 cup of milk and knead till you have a soft, smooth and elastic/ pliable dough which is not sticky. Add a little extra flour if your dough is sticking.
4. Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat it completely with oil. Cover and let it rise for about 1 to 1 1/2 hours or until almost double in volume.
5. Dust your work surface lightly with flour. Deflate the dough, shape it into a square and roll the dough out into a larger square that is about 12" by 12".
6. Brush the surface of the square with the melted butter. Evenly spread the bhaingan bartha filing.
7. Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips – they do not have to be perfect. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips.You can put the 2 strips cut from the sides in the middle of the stack so it looks neater.
8. Using a pastry scraper or a sharp knife, cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).
9. Grease and lightly flour a 9" by 5" loaf tin. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices, cut sides down into the loaf tin
10. Cover the loaf tin dough with a towel and allow the dough to rise for an hour. Lightly brush some milk over the top of the loaf.
11. Bake the dough at 350F for about 30 to 40 minutes until it is done and the top is golden brown. This recipe bakes one 9" by 5" loaf.

Notes:
1. Baingan bharta has to be dry to avoid a soggy bread.
2. Before applying the mixture on bread see that its completely cooled.
3. In order to reduce moisture I have decreased the amount of tomato and added amchur.

Carrot Orange Soup

Soup is perfect choice for these cold windy days...Here is a lovely combination of carrots and orange to warm up..

Baby carrots-3 cups
Orange-1 medium sized
Yogurt-2 tsp(beaten)
Bay leaves-2 nos
Cloves-4 nos
Garlic-1 no
Ginger-11/2 tsp(minced)
Onion-3 tbsp(small pieces)
Butter-1 tsp
Red Chili flakes-1/4 tsp
Salt & pepper to taste

Method of preparation:
1. Pressure cook carrots with water, bay leaves and cloves for one whistle.Let cool
2. Grind to soft texture and then add the water used to cook carrots about 1 cup and set aside.
3. Heat the butter and add the onion, garlic and ginger. Fry till the raw smell goes. See that you don't brown the garlic.
4. Add the carrot puree along with salt and chili flakes and cook till it starts to boil.
5. Reduce heat and add the freshly squeezed orange juice and mix well. Just heat it for a minute or two.
6. Add pepper powder and turn off the heat. stir the yogurt into it and mix well.
7. Garnish with coriander leaves and a dollop of yogurt.Serve with bread.

Notes:
1. Do not boil after adding orange juice.I used oranges that were sweet and tart.
2. Use yogurt that is not much tart else add less or you will have a very tangy soup.
3. You can cook carrots in any way till it is tender.
4. Use vegetable stock if you have instead of water.
5. While grinding the carrots grind it coarsely so that you have few pieces to bite.

Learn Cooking Techniques : Cooking Methods

I'm sure many people think that cooking methods is banal cooking, frying and baking? This is not so. This is a traditional cooking methods and unfortunately not the most useful. There are at least 10 ways of cooking. This section will give you an idea of which ones are the most useful and why.

For convenience, we have reduced the cooking methods into a single visual table. Sorted with all the ways in descending order on such an important criterion as the safety of vitamins and minerals. To affect their safety first processing temperature and then the processing of food. That's what we've got:

click for large image

As we can see from the table cooking methods can be divided into three parts by the degree of safety of vitamins and minerals:

1. Maximum safety

2. Something remains

3. Nothing useful

With raw food all clear: plucked and eaten. Everything of value is received in full safety without loss, because food is not heat treated. Purely vegetarian raw food diet is not shown to all! A healthy diet should be thermally processed foods, especially at dinner, when a weak digestive fire.

Dried foods also do not cause problems. To this type of food are first fruits, as it can be dried vegetables (carrots, tomatoes, etc.)

In the process of steaming preserves the maximum amount of nutrients. Since the steam temperature no higher than 100 degrees, and the destruction of many nutrients occurs at a temperature of 118 degrees.

When cooking on the grill nutrients stored only the first 2-3 minutes, then the food is exposed to high temperatures, with all the ensuing consequences. Tip: if you want fried, first steamed and then tell us the product in roasting.

Cooking, cooking in a pressure cooker, baking and frying - is the traditional cooking methods. Unfortunately, the maximum nutritional value of the products prepared in ways no more than 20%. During prolonged heat treatment destroys many vitamins and nutrients. And when frying foods are added to the carcinogenic effects of oil.

For deep frying in hot oil (for frying), vitamins and nutrients are lost.

Food cooked or reheated in a microwave oven is considered dead. Since microwave frequencies have destructive properties. The entire civilized world gets rid of the microwave.

CULINARY HERBS. POSTS COMMENTS FROM MY VISITORS

culinary herbs

lemon thyme

and A special issue on

great comments made in my blog from visitors,

whom i can’t return their visits- either they are non-bloggers or have disabled their comment boxes.

wild betel leaves - Piper sarmentosum

Thank you guys for all your great comments, which some of you have even put them in an amusing manner and I had great fun reading all of them. Since you are either non bloggers or your comment boxes were disabled, i take the liberty to publish one of your few comments here in honor of your visits.. hope you all don’t miss this..

dill

First comment-

1-"Dear Wan, always a pleasure to visit your blog. Very informative and neat. Thank you for sharing and i appreciate the perfection in preparing your n3s.Take care and keep writing from Uncle AL in Penang ( my post on food energy and sources)" –

Thank you Dato AL and Datin Ina for your sweet comments always.. you are both most welcome and your visits most appreciated. God Bless you both-wan

purple flower chives

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Ooops!!!
Kinda vanilla? Ha ha thanks! vanilla for thoughts now, happy in knowing, good to discover- CV
MY APOLOGIES- UNABLE TO PUBLISH SO MANY MORE, HAVE A WONDERFUL DAY :)