Wednesday, September 28, 2011

Baked Peanut-Filled Pumpkin Patties








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A telltale sign of the arrival of autumn and harvest time is the presence of all sizes and kinds of pumpkins. This humble vegetable (or fruit?) is far more than just a festive symbol. Pumpkins are delicious and very low in calories yet good source of vitamins, fibers and antioxidants.
The golden colour and sweet, mellow taste adapts really well to many flavours and wonderful in all kinds of autumnal dishes. So if you've been searching for a healthy and tasty autumn snack recipe, go ahead and try this quick and delectable pumpkin recipe!



Pumpkin DoughPeanut Filling

  • 1 Small Hokkaido pumpkin
  • 120 g Whole grain spelt flour
  • 1/2 tsp Pumpkin pie spice blend (or cinnamon)
    1-2 tbsp Brown sugar
  • Sesame seeds
  • Poppy seeds
  • 2 tbsp Olive oil

  • 200 g Roasted peanut, chopped
  • 80 g Butter, melted
  • 100 g Powdered sugar


  1. Cut the pumpkin in half. Scrape out the seeds and pulp from the center. Place pumpkin halves on a baking sheet, cut side down, and roast in a 180C/350F for 45 minutes, or until pumpkin is fork-tender. Peel off the skin from the pumpkin. Place them in a blender and process until smooth. You need about 500 grams of pumpkin puree. Store the rest in the freezer for the later use.
  2. Mix the pumpkin puree, whole grain spelt flour, and spice in a bowl. Mix until the dough is smooth. Add more flour if needed. Stir together the chopped peanut, melted butter and powdered sugar in a bowl.
  3. Divide dough into 28 portions and shape each into a ball. Flatten each dough into a round, fill the center with a teaspoon of peanut filling. Gather the edges to enclose the filling. Coat the ball with sesame or poppy seeds. Lightly press it down to flatten the ball.
  4. Grease a baking tray with olive oil. Place the pumpkin patties on the tray and bake at 180C/350F for 20 minutes.






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Tuesday, September 27, 2011

How to Create Montreal Design Bagels

My admiration for these handmade cooked pleasures came about when I was around 15 decades of age. My Mom is from Montreal and I have invested many a Winter weather and Summer time in this amazing town. I think I contact Montreal my second house. I keep in mind going down to St. Viateur Bagel and consuming bagels clean right out of their brownish document bag.

One season, my dad and I created the generate from Might to North america to check out household. My dad likes Montreal bagels so much, he purchased roughly 50 number of. We now had two big bins of bagels in the returning chair. We had bedding protecting them as we were not sure about providing this many bagels into the Combined Declares. Furthermore, we were generating a 1976 dark on red Rolls royce El Dorado sports convertible. When we were moving through traditions between North america and the U.S., the boundary patrol requested us what was in the bins.

My dad started to describe that they were Montreal Bagels. The Border patrol started to look through the box and noticed we were being truthful. He requested. "What is the distinction between a Montreal Bagel and a New You are able to Bagel"? So, my dad provided him the following information. A Montreal Bagel is lesser, hand-made, boiled in baby water, and cooked in a wooden shot range.

This formula is one that has been approved down through my Family. While, I believe the real Montreal Bagel formula is one that is kept under secure and key. This formula comes very near.

Prep time: 1 hour
Cook time: 45 min
Total time: Once 45 min
Yield: 12 bagels Sometimes I get a baker's number of 13

Ingredients

1 1/2 mugs heated water

5 tbsps sugar

3 tbsps canola oil

1 program dry yeast

1 huge defeated egg

1 tbsp malt dust or syrup

5 mugs unbleached white-colored breads flour

1 tsp. Kosher salt

3/4 - 1 cup poppy seed products or sesame seeds

6 quarts water

1/2 cup honey

Instructions

1. In a huge dish mix together trouble, glucose, oil, candida, egg and malt until candida melts. Mix in sodium and 1 cup flour. Times in enough flour for creating a smooth money, about 3 mugs. You can mix dry substances first. Then add wet substances until the money comes together. Do this all manually. It is too heavy of a money for a take a position machine.

2. Massage money including extra flour as required, until money is company and sleek. Protect with ugly dish and let sit 10 moments.

3. Split money into 12-13 items. Throw into 10-inch rules. Bend each range around your side, to type a bagel form. You can implement falls of water to the stops to help them remain together. Another technique is for creating a tennis ball and stick an opening through the middle. Create the opening huge. Let bagels increase for Half an time.

4. Complete a huge pot such as, a saucepan, with 6 quarts water and baby. Carry to a steam. Pre-heat range to 450 levels. Line 2 cooking linens with parchment document.

5. Boil bagels in honey-sweetened water switching once. This requires about a instant. Be cautious here because they can come apart. They are prepared when they flow to the top. You can use an oriental strainer to take the bagels out. Position on cooking linens.

6. Nicely spread both factors of bagels with seed products. You can use a second cooking piece for your leading of option and dip the bagels while they are still wet. Try blends too! I like them protected front side and rear.

7. Position bagels in range and prepare until fantastic brownish, about 20 moments, switching once.

Note: You will discover malt dust or syrup to make alcohol in house produce shops.

Some variations: Try rotating the range to type a control. You can integrate different cheese such as, an Asiago dairy products for example. Even try things out with different herbs. Such as, Zahter. ( Zahter, Zaater is a mix of sumac, thyme, sesame seed products. It can be discovered in middle southern shopping stores). Miss the baby shower if creating dairy products creativities.

Make bagel pets. Tone and flatten out a range of money and canopy your preferred hotdog in it. Create a few cuts on the top of the money. Sweep the top with egg white-colored clean.

By the way, we provided the Border patrol a Bagel. He could not believe how delightful it was. He informed us he was a big fan New You are able to Design bagels but we just may have converted him. He let us complete through with no issue.

I wish you provide these a try. They take a little work but are so value it. You probably do not have a wooden shot range, so just get your electric or gas powered range excellent and hot. They will come out excellent.

Good Luck!

Saturday, September 24, 2011

Passionfruit Curd Hearts








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The addition of passion fruit has taken the classic lemon curd to delectable new heights. The exhilarating blend of the tangy, sweet, and heavenly floral scent of passion fruit and citrus flavour has resulted in a refined and sophisticated curd that’s a perfect dessert on it's ow or as a filling for cookies and tarts.

There are two types of passion fruit, purple passion fruit and yellow passion fruit, which differ in appearance but taste the same. The pulp and the seeds are both edible.

Passion fruit has hundreds of medicinal properties that have been used throughout history. The properties and compounds in passion fruit are used to lower blood pressure, aid in digestion, control spasms and treat asthma.



CookiePassion Fruit Curd

  • 200 g Butter, at room temperature
  • 50 g Powdered sugar
  • 300 g All purpose flour

  • 3 Eggs
  • 100 g Caster sugar
  • 70 ml Fresh lemon juice
  • Pulp from 4 passion fruits
  • 100 g butter




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  1. Beat butter and icing sugar mixture until pale and creamy. Stir in flour until a soft dough forms. Wrap the dough with a cling film and refrigerate for 30 minutes.
  2. Preheat oven to 180C350F. Roll out dough to 3-4mm thick. Use a 5cm heart cutter to cut out 40 shapes. Use a 3cm heart cutter to cut the centre out of half of the hearts. Place on a baking tray. Chill in freezer for 15 minutes. Bake for 10-12 minutes.
  3. Combine eggs and caster sugar in a medium saucepan. Whisk in fresh lemon juice and passion fruit pulp. Cook over low heat, stirring, for 15 minutes or until the mixture thickens. Transfer the mixture to a clean bowl and place in the fridge for 1 hour to chill. Sandwich a heart base and a heart outline together with the passion fruit curd.





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Tuesday, September 20, 2011

Almond Bars with Bergamot and Mint & A Visit From The Fairy Hobmother








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Before getting down the details of this delicious and healthy energy bar recipe, I want to take this opportunity to share with you something exciting....Many of you have heard of the Fairy Hobmother from the Appliances Online who has been visiting blogs, granting wishes and spreading joy!

A little while ago, I left a comment and a wish on The Peach Kitchen, who had just been visited by the Fairy Hobmother. And to my pleasant surprise, the Fairy knocked on my door and gifted me an Amazon gift card, so I can treat myself something nice.

Want to be the next LUCKY one? Just make a wish with your *heart* and leave a comment under this post......I am sure the Fairy is listening...Good Luck and thank you again, Fairy Hobmother!



Almond Bars with Bergamot and Mint


Inspired by Schrot&Korn

  • 70 g Almond meal
  • 35 g Chopped almonds
  • 1 tbsp Bergamot herb, finely chopped
  • 1/2 tbsp Mint, finely chopped
  • 40 g Cranberries, chopped
  • 1/4 tsp Salt
  • 1 tbsp Walnut oil
  • 1 tbsp Maple syrup
  • 2 tbsp Water







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  1. Preheat the oven to 180C/350F. Line a 23 cm x 14 cm loaf pan with a baking paper. Stir together the almond meal, chopped almonds, chopped herbs, cranberries and salt in a bowl.
  2. Add in walnut oil, maple syrup and water. Mix well with a fork or your hand until all the ingredients come together. Press it onto the bottom of the prepared pan.
  3. Bake in the middle of the hot oven for about 10 minutes. Remove from oven and allow to cool. Cut into slices and serve.






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Fresh Tomato Soup

Tomatoes are an incredibly versatile food ingredient that may be eaten raw, cooked or created into soups and sauces. they will be full of meat, rice or breadcrumbs, and used because the main ingredient in tarts. Combined with onions and a couple of spices, they conjointly build a refreshing sambal for curries and alternative jap dishes.

So why is it that when folks point out tomato soup, they a lot of typically than not are bearing on the type of cream of tomato soup commonly sold in cans?

If you are growing tomatoes successfully in your veggie garden, here are some completely different concepts for creating recent soup, as well as a extremely hearty version of the recent favorite Cream of Tomato Soup.

Ripe Tomato Soup

This is a fast and straightforward recipe that should not take longer than concerning 0.5 an hour to arrange and cook.

Cook one kilo of nice ripe tomatoes (roughly chopped) along side a sliced onion in concerning thirty g of butter till soft. Rub through a sieve into a clean saucepan and add a litre of boiling water. Season with salt, freshly ground black pepper and a trifle thyme (preferably fresh); add 3 tablespoons of long grain rice, bring to the boil and then simmer for twenty minutes.

Sprinkle with chopped parsley and serve.

Italian Tomato Soup

This is a fast and straightforward recipe that retains the stunning flavour of recent tomatoes. It's delicious hot, however also can be served cold with recent Italian bread.

Skin and chop 750 g tomatoes and fry gently in concerning six tablespoon of additional virgin olive oil. Add a crushed clove of garlic and a tablespoon of chopped recent herbs (ideally a mixture of recent parsley, basil and marjoram or oregano). Cook for concerning 5 minutes and then add five hundred ml meat stock or chicken broth additionally as salt, pepper and sugar to style. Cook for one more 5 minutes and serve immediately.

Algerian Tomato Soup

Allow a minimum of some of hours for this meaty soup from Africa.

Skin, seed and chop four massive tomatoes (or a lot of smaller ones); and cut four massive onions into chunks. Season with salt and pepper and then fry the tomato and onion gently in concerning thirty g butter, along side one massive sprig of mint coarsely chopped and 2 or 3 chillies, seeded and chopped. When the veggies are golden brown add one litre of water, 350 g neck of lamb or mutton, and one hundred twenty five g dried apricots. Bring to the boil, cowl and simmer for concerning an hour and a 0.5.

Remove from the warmth and permit it to cool down, before removing the meat from the pot. take away the bones and chop the meat into very little items.

Add sixty g vermicelli to the soup with the meat and simmer for one more ten minutes, or till the pasta is cooked.

Bread and Tomato Soup

This is another Italian recipe, and therefore the soup is also eaten hot, lukewarm or cold.

Sauté 3 chopped garlic cloves with a sprinkling of dried chilli flakes in one hundred twenty five ml olive oil for concerning 10 minutes. Add five hundred g terribly ripe tomatoes (skinned and chopped) and continue cooking for concerning quarter-hour.

Pour in 750 ml hot chicken stock and add five hundred g stale bread cut into little items, along side four or 5 recent basil leaves, salt and freshly ground black pepper. Stir well and simmer for a minimum of quarter-hour.

Remove the pot from the warmth, cowl and leave to rest at space temperature for concerning 2 hours.

Reheat if desired before serving. Garnish with a sprinkling of coarsely ground black pepper and finely grated Parmesan or Pecorina cheese.

Hearty Cream of Tomato Soup

Cook one chopped carrot with one chopped onion in concerning thirty g of butter till gently browned. Add 3 tablespoons of flour and blend well before adding a litre of chicken stock (preferably homemade) along side one crushed clove of garlic and 2 leeks thinly sliced (baby leeks are even higher and can add a pleasant sweet flavour, however use quite two), additionally as four white peppercorns, a teaspoon of salt, a tablespoon of sugar and 750 g roughly chopped tomato.

Bring to a simmer, cowl and cook on low hear for a minimum of an hour. take away any scum that forms throughout cooking before rubbing through a fine strainer into a clean saucepan.

Add 250 ml standard skinny cream, stir, style and alter the seasoning if necessary. If the soup is just too thick, add a trifle a lot of stock or alittle of milk.

Serve garnished with parsley or croûtons.

Enjoy!

Saturday, September 17, 2011

Pumpkin Maple Cookies with Quark Frosting








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Those cookies, a great complement to afternoon tea, are not the typical cookies. They are soft, spongy and light textured cake-like pumpkin cookies flavoured with rich maple syrup and warm, fragrant spices, that enhances the delicate earthiness of the pumpkin.
They are delectable without frosting and pepitas garnish, but even better and more fun with them!


Pumpkin Maple Cookies with Quark Frosting


Inspired by Joy of Baking

CookieFrosting

  • 260 g All purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground ginger
  • 1/4 tsp Ground clove
  • 1/2 tsp Salt
  • 2 Large eggs, room temperature
  • 150 g Light brown sugar
  • 2 tbsp Maple syrup
  • 120 ml Corn oil
  • 1 tsp Vanilla extract
  • 220 g Pumpkin puree

  • 115 g Quark, at room temperature
  • 30 g Unsalted butter, at room temperature
  • 60 g Powdered sugar
  • 3-4 tbsp Pumpkin seeds, roasted

  1. Preheat oven to 165C/325F. Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, clove, and salt.
  2. Beat the eggs, brown sugar and maple syrup until light and smooth. Beat in oil, vanilla extract and pumpkin puree. Sift in the flour mixture and mix just until incorporated.
  3. Use a small ice cream scoop to measure about 1/4 cup of batter and place them on the prepared baking sheets, spacing about 2 inches / 5 cm apart.
  4. Bake for about 15 - 18 minutes or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting.
    Beat the quark cheese and butter until soft and creamy. Beat in powdered sugar until frosting is soft and creamy and of spreading consistency.
  5. Place small dollops of the frosting on each cookie or put the frosting in a piping bag, fitted with a small plain tip, and pipe swirls of frosting on the top of each cookie. Store frosted cookies in the refrigerator.






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Friday, September 16, 2011

Away.

I'll be back home on Sunday, September 25, 2011.Have a Great Weekend!

Tuesday, September 13, 2011

Gluten Free Food Grocery Stores

Gluten could be a protein found mainly in wheat and barley. it's used as a thickening agent in ice creams, ketchups and as a stabilizing agent. it's one that doesn't embody food merchandise containing gluten. This diet is that the solely treatment for coeliac disease. Coeliac disease refers to the disorder of the little intestine. The few symptoms of this disease are weight loss or failure to achieve weight, abdominal pain, and diarrhea; coeliac disease may occur with none symptoms. It contains a harmless quantity of gluten instead of its complete absence. This actual level of harmless gluten continues to be unknown. individuals inclined towards a gluten free diet ought to keep in mind that lip sticks, lip balms may contain gluten.

Several grains and starch type the gluten free diet. the popular ones are potatoes, rice and tapioca. Pure buckwheat, gram flour derived from chick peas are accepted gluten free food merchandise. This diet is inclusive of contemporary fruits, vegetables, meat and dairy merchandise. several food stores offer alcoholic beverages best suited to those with coeliac disease, provided coloring and different additives are absent. Bread a staple food of the many across the planet, is ready using wheat that contains gluten. However, gluten free bread is additionally available; they're created using ground flours and should not be terribly fluffy.

Gluten free diets are undoubtedly changing into highly regarded. several celebrities and skilled athletes like them. Being hyped as a live to extend energy, lose weight and tackle bound health problems, gluten free food stores are experiencing an all time high. but there's no proof to push the higher than utilities. Since this diet is low in fiber, because of the exclusion of wheat, dropping gluten from one's diet while not skilled recommendation isn't counseled. In but 5 years the sale of food free from gluten has multiplied beyond expectation. individuals are additional tuned in to their lifestyle than ever before, they're able to adopt any means that to stay healthy and match.

Presence of the many food stores in all elements of the planet has paved the approach for straightforward access to those merchandise. it's attainable for diet aware and coeliac diseased individuals to avail everything they need from these quality retailers. With these food merchandise being added to the market repeatedly, new makers going in this field, the value of those merchandise might significantly cut back. an awesome style of merchandise could lead on to saturation of this market.

Orange Roasted Pumpkin Soup









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This bright golden-coloured, creamy pumpkin soup is perfect for a light lunch with some crusty artisan bread rolls. Roasted pumpkin, potato and spices work together creating a rich depth of flavour and creamy texture without addition of heavy cream.




  • 1 kg Hokkaido pumpkin, peeled, deseeded, cut into 1cm pieces
  • 3 tbsp Walnut oil
  • 1 Potato, peeled and diced
  • 1 Onion, halved and thinly sliced
  • 1 clove Garlic, chopped
  • 1 Cayenne chilli pepper, deseeded and diced
  • 1 tbsp Curry powder
  • 1 tsp Coriander powder

  • 1 l Vegetable stock
  • 250 ml Orange juice
  • 100 ml Milk
  • Salt and cayenne pepper to taste
  • 1 tbsp Lime juice
  • Roasted pumpkin seeds
  • Chives
  • Chilli threads

  1. Preheat oven to 190C/375F. Place pumpkin and potato in a roasting pan. Drizzle over 2 tablespoons of walnut oil and toss to coat. Roast for 30 minutes or until tender.
  2. Heat the remaining oil in a large saucepan over medium heat. Add onion and cook, stirring often, until soft. Add in garlic, pepper, curry, and coriander powder. Cook, stirring, for 2 minutes or until aromatic.
  3. Add in pumpkin, potato, stock, orange juice and milk. Cook, covered, over medium heat for about 25 minutes. Blend the mixture in a food processor or with a handheld blender until smooth. Season with salt, cayenne pepper and lime juice. Ladle among serving bowls. Top with roasted pumpkin seeds, chopped chives, and chilli threads.




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Monday, September 12, 2011

Another Traditional Fried Chicken : Ayam Goreng Santan

Most of us like fried chicken pretty much, and there are lots of variety of fried chicken.For me personally, traditional fried chicken have a very special room in my tummy. When it is served fresh and warm from the kitchen, there is no more time to wait. Just grab a plate of rice and enjoy the fried chicken with chilli sauce.Good Food never go out of style! There are many methods to prepare

Sunday, September 11, 2011

Sambal Goreng Tempe / Fried Spiced Tempe

Tempe, the soul of Indonesia Culinary.This is one of the food ingredients that almost every week is served on our dining table. When were abroad, many times it made us homesick when we missed it.The easiest and most popular way to serve this excellent meat subsitute is frying. Slice it, soak with water and salt, then fry it. Or you can dip the slices of tempe in flour mix with salt (or with same

Saturday, September 10, 2011

Pumpkin Seed Whole Grain Spelt Cookies








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Whole grain spelt's natural sweet and nutty flavours don't just make those rustic cookies taste GOOD, it also helps you increase daily fiber intake. And the addition of protein and minerals-rich pumpkin seeds, also known as pepita, has added crunch and texture.

Recipe adapted from Ulrike Kraus -"Kekse und Gebäck rund ums Jahr"



  • 200 g Whole grain spelt flour
  • 1 tsp Baking powder
  • 100 g Pumpkin seeds
  • 1 Vanilla bean
  • 40 g Brown sugar
  • 3 Egg yolks
  • 150 g Cold butter


  1. Sift the whole grain spelt flour and baking powder into a large mixing bowl. Reserve 4 tablespoons of pumpkin seeds for garnishing and finely chop the rest.
  2. Slice the top outer layer of the vanilla pod in half lengthwise. Pull open the vanilla pod. Scrape out the seeds. Cut the butter into small pieces.
  3. Add chopped pumpkin seeds, vanilla seeds, brown sugar, 2 egg yolks and butter into the flour mixture. Combine all the ingredients into a ball. Wrap with a plastic film and chill for an hour.
  4. Preheat the oven to 175C/350F. Line two baking trays with baking paper. Remove the dough from the fridge and place it between two sheets of baking paper.
  5. Roll out to a thickness of about 1/2 centimeter. Use a 5cm cookie cutter to mould out the rounds and place them on the prepared baking trays. Mix the remaining egg yolk with 1 teaspoon of water. Brush the cookies with the egg glaze and lightly press the pumpkin seeds on the surface. Bake for about 20 minutes until golden brown.









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Wednesday, September 7, 2011

Beetroot Salad with Walnut Oil and Chervil & Mangelwurzel Stir-fry








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Here is another very simple and surprisingly tasty cooked beet salad simply dressed with walnut oil and sherry vinegar. Except for cooking the beets, which takes less than an hour to boil in water, the salad is ready in no time at all.










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Mangelwurzel, shortened to mangel, or mangold, aka chard, is one of the cultivated leafy vegetables derived from beet. Like pumpkin, mangelwurzel was traditionally grown as cattle food. However, during the 18th century, European farmers improved mangelwurzels in size and flavour, it has become an excellent addition to our tables. If you love beets, then give this rustic crop a try. You will love them!


Beetroot Salad with Walnut Oil and Chervil



  • 3-4 Medium beetroots
  • 1 tbsp Freshly chopped garden chervil
  • 1/3 tsp Fleur de sel
  • Walnut oil
  • Sherry vinegar

  1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 30-40 minutes, until tender. Drain and cool.
  2. Once the beets are cool, thinly cut beets acrossways with a mandolin slicer. Finely chop the garden chervil.
  3. Arrange the slices of beets on a serving plate. Sprinkle the chopped parsley and fluer de sel over the beets. Drizzle walnut oil and sherry vinegar over.


Stir-fried Mangelwurzel with Garlic and Black Forest Smoked Bacon



  • 3 slice Black forest smoked bacon
  • 300 g Mangold leaves
  • 2 tbsp Canola oil
  • 2 clove Garlic, thinly sliced
  • 1 Cayenne chilli pepper
  • 1 tbsp Medium dry sherry
  • Salt to taste

  1. Cook bacon until crisp in a skillet over medium-high heat and drain. Crumble the bacon and reserve the dripping.
  2. Wash the mangold leaves well and trim. Cut into the inch pieces. Thinly slice the garlic cloves. Slice the pepper open, remove the membrane and seeds, then slice.
  3. Heat a large skillet over high heat until very hot. Add in the canola oil, bacon dripping and the garlic slices. Stir briefly, then add the mangold and sliced pepper, and stir-fry until the leaves wilt. Drizzle in sherry and taste with salt. Transfer to a serving dish and sprinkle the bacon crumbles over.







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Sunday, September 4, 2011

Homemade Muesli Bars








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Those muesli bars, a mixture of seeds, oats, dried fruit and honey along with some brown sugar, so simple to prepare and perfect for those who enjoy the natural goodness of seeds, cereals and fruit. They are a healthy and high protein snack you can add to the daily lunch box.

Recipe adapted from Taste.




  • 90 g Rolled oats
  • 60 g Desiccated coconut
  • 50 g Wheatgerm
  • 30 g Sesame seeds
  • 50 g Sunflower kernels
  • 50 g Pumpkin seeds
  • 80 g Sultanas
  • 125 g Butter
  • 150 g Honey
  • 50 g Brown sugar

  1. Grease and line a 3cm deep, 16cm x 28cm baking pan with baking paper. Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over medium heat, stirring, for 8 to 10 minutes or until golden. Transfer to a bowl. Set aside to cool. Stir in sultanas.
  2. Cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 7 minutes or until mixture forms a soft ball when a little is dropped into ice-cold water. Add to dry ingredients. Stir until combined.
  3. Spoon mixture into pan. Use a large metal spoon to press down firmly. Allow to cool. Cut into squares. Store in a foil-lined airtight container for up to 7 days.




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Thursday, September 1, 2011


For Muslim around the globe,
Eid Mubarak.
pic : The popular Indonesian dishes during Idul Fitri, cooked and sent by my lovely neighbour.
Yes, I'm so lucky.

Herb Couscous Salad








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Couscous is a staple food throughout North African countries and a dish enjoyed worldwide. It's a Berber dish that costs little and nourishes a lot. The one we usually find in the grocery stores is the tiny grained Moroccan couscous that has been pre-steamed. All you need to do is to mix them with boiling stock or water, and let stand for a few minutes, fluff the grains with a fork--incredibly easy to prepare. However, couscous is fairly flavorless on its own and tends to take on the flavour of other ingredients or sauces that it’s prepared with. This simple salad, inspired by one of my favourite recipe websites Essen und Trinken, is prepared with fluffy couscous, freshly diced tomatoes, pickled gherkins, and spring onions tossed with a fresh herb vinaigrette.



Dressing

  • 50 g Couscous
  • 100 ml Vegetable stock
  • 100 g Pickled gherkin, diced
  • 100 g Tomato, diced
  • 2 Spring onions, cut into rings
  • Salt

  • 2 tbsp Mint leaves, finely chopped
  • 2 tbsp Parsley leaves, finely chopped
  • 2 tbsp Olive oil
  • 1-2 tbsp Lemon juice
  • Pinch of sugar
  • Salt and black pepper

  1. In a saucepan, bring vegetable broth to a boil. Stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork. Set aside to cool.
  2. Dice the pickled gherkin and tomatoes. Place them in a bowl. Cut the spring onions into thin rings and add into the bowl.
  3. Finely chop the mint and parsley leaves. Whisk together with the remaining dressing ingredients. Toss together the couscous, diced vegetables and the dressing. Taste, and adjust the seasoning. Cover and refrigerate, allowing the flavours to mingle, for 30 minutes.





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