Saturday, 12 July 2014
Sunday, 19 May 2013
|Tamarind tree fruit pods|
Tamarind Fruit Tree تمر هندي
I need help in search of a recipe for Tamarind Ketchup ?
Sunday, 21 April 2013
There are three ways to use Indian spices:
By a very insightful comment by
+Rajini Rao Reproduced here
"Tempering: fry in a small amount of hot oil. Cumin seeds sizzle, mustard seeds turn grey and pop, fenugreek and urad dal brown, curry leaves and bay leaves darken. This is done to flavor the oil before cooking, or sometimes the flavored oil is used to dress the finished dish. The whole spices also add texture to the dish (especially the crunchy dal and mustard seeds).
Flavouring: Dry, ground spices are added during the cooking process. Some are added early, so that their color or flavor permeates the dish. This includes turmeric, chilli, coriander and cumin powders. Some are added late, just before the finish, so that their aroma stays fresh. This includes garam masala which is a mixture of several warm ("garam") spices including clove, cinnamon and pepper corns.
Toasting: dry roast on high heat, taking care not to burn spices. Whole red chillies and fenugreek seeds darken, grated coconut turns a bit golden, and whole spices like cumin and coriander lose their "raw" smell. Typically, spices are toasted prior to grinding them into a dry or wet spice mix.
It is not unusual to use all three forms of spice in one dish! The result is layers of delicious complexity and flavoring"
Spicy Original music fresh from Galina
Monday, 4 March 2013
|Planet Mars Curiosity Pastry|
"NASA's Mars rover Curiosity have ingested portions of the first sample of rock powder ever collected from the interior of a rock on Mars.
Curiosity science team members will use the laboratories to analyze the rock powder in the coming days and weeks.
The rover's Chemistry and Mineralogy and Sample Analysis at Mars (SAM) instruments received portions of the sample on Friday and Saturday, Feb. 22 and 23, respectively, and began inspecting the powder."
News from Nasa Mars mission
Planet Mars Pastry
250g Puff Pastry
300ml double cream
1 vanilla pod
1 tbsp butter
½ tsp ground cinnamon
2 tbsp sugar, to taste
1 tbsp lemon juice
1 Make semolina pudding Heat the milk, cream and vanilla pod in a saucepan until just boiling. Whisk in the semolina, butter and sugar and cook on low heat, stirring constantly, for 10-12 minutes. Allow to cool stirring to stop skin forming
2 To make the raspberry coulis, put the raspberries, sugar and lemon juice into the bowl of a food processor and blend to a puree
3 Roll puff pastry out. Lay in baking tray,place cooled semolina mix in center of pastry.Spoon some raspberry mix over the top of semolina not to much 3/4 table spoons and add some whole raspberries.
4 Turn pastry edges in and over towards middle.Bake 180 degrees 20 mins more or less. Last 5 mins of cooking sprinkle with icing sugar to glaze
Transmission Ends from Mars
Mean while back on earth
Deep in the Woods
Have been out in the hills and forests of the Highlands of Scotland foraging.Who can tell me what they are ?
Tuesday, 19 February 2013
"Almond blossom, sent to teach us
That the spring days soon will reach us."
I so like the idea of using olive oil in cake making which i found via +David Leite many thanks. What a great idea so i have adapted this recipe from his sumptuous recipe and web site @ Leites Culinaria.
Olive pomace oil is the oil that is extracted from the olive pulp after the first press. Once the mechanical oil extraction of olive oil is complete approximately 5-8% of the oil remains in the pulp,
250g Plain Flour
200g Ground Almonds
2 teaspoon Baking powder
1 teaspoon salt
3 Table spoons Orange Flower water
400g Castor sugar
1/2 pint Olive oil (I used Pomace olive oil)
1. Zest the oranges, then squeeze 4 of them.
3. Sieve together the flour, baking powder, and salt in a large bowl
4. In a large bowl beat the eggs on medium speed
Add in the sugar and beat 2 minutes.Turn down adding the flour mix and oil slowly.Add the orange juice, zest and orange flower water, beat for a few seconds to mix
5. Pour the mix into greased and floured cake tin and bake at 350f / 170c 1hour 15 mins or there about. Cool 10 mins
6. Turn the cake out onto the rack and cool completely
140g butter, softened
280g icing sugar
1-2 tbsp Lemon juice
Wednesday, 6 February 2013
Friday, 1 February 2013
|View from Kitchen|
Have been deep in the forests of here in North Scotland and came across Flute shaped beauties with a saffron glow known as the " Queen of the Forest" Chanterelle mushrooms.See my page here for more information on Chanterelle Wild Mushrooms
Recipe for Chicken and Chanterelle Galina
with original music by Galina herself
Caramel iphone5 Apple upside down cake
One of my most Favorite food combinations Dark Chocolate and Raspberries(Scottish best in the world ! )
Dark Chocolate and Raspberry Mousse recipe Here
With wine and music !
The Delusion of Food and Lardy cake,with funk
Somersetshire Lardy Cake Recipe here
Aromatics for Food Saffron
As the saffron tints and crimson flushes of morn herald the coming day, more here with spice music
By Jon Chef
Friday, 18 January 2013
Pan Fried Aberdeen Angus Fillet Steak Delphi
Plain boiled Maris Piper potatoes
Steamed Spring Greens
Delphic spice a mix of Allspice, chili pepper, cloves, cinnamon, onion, nutmeg, thyme, garlic black pepper and salt.
Spice mix rubbed into steak. Pan-fried nice and rare for me Remove steak keep warm and rest
Delphi sauce made from chopped onion browned with a sprinkle more of spices splash of white wine or beer.Table spoon of brown sauce and tomato ketchup.Reduce, season to taste and serve.
+Hernâni Magalhães Thank you for recommending
My suggestion would be a elegant red wine, a little spicy and fruity on the aroma, maybe a Real Fado (from the Lisboa wine region), made with native Portuguese grape varieties.
Or, if you want to be more high-spirited, try a rose, like Summer Lovers Rosé, made from Syrah and Aragonez, it's a little "petillant", full of aroma of red berries, acidity balanced by the roundness and elegant mouth feel.
I'm hungry for some food, now!!!
Brown sauce:A flavor/sauce introduced to uk
by the Romans
"Is a traditional condiment served with food in the United Kingdom and Ireland, normally brown or dark orange in colour, and made from a varying combination of tomatoes, molasses, dates, tamarind, spices, vinegar, and sometimes raisins or anchovies. The taste is either tart or sweet with a peppery taste similar to Worcestershire sauce. It is similar but not identical to steak sauce in the United States, which historically derives from it, barbecue sauce in Australia, and tonkatsu sauce in Japan." From Wikipedia
"In the 1690s the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap (鮭汁, Mandarin guī zhī) meaning the brine of pickled fish (鮭, carp; 汁, juice) or shellfish
By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia and Singapore), where it was discovered by British explorers. The Indonesian-Malay word for the sauce was kĕchap. That word evolved into the English word "ketchup".
Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types." From Wikipedia
Original Delphic music by Galina
By Jon Chef
Sunday, 13 January 2013
Snow storm blowing outside.Log fire burning time for comfort food.
Smoked ham hock ( Soaked 12 hours cold water change regularly )
300g Black eyed beans dried ( Soaked 12 hours cold water change regularly )
100g Mung beans dried ( Soaked 12 hours cold water change regularly )
100g Cow peas dried ( Soaked 12 hours cold water change regularly )
2 medium onions
5 sticks of celery
1 can chopped tomatoes
1 bunch Curly kale
Method : Cover with water or o light stock. Simmer for 2hours,Skim often add curly kale last 20 mins
Fresh ground black pepper check for salt should not need depends on ham hock
Roast potatoes, parboil 5 mins drain well
Into hot roasting tray oil knob of butter Season
Roast 1 1/2 hours more or less medium heat turning every 20 mins or so
|Baked Cauliflower Cheese|
By Jon Chef
Saturday, 12 January 2013
|Bread and Butter Pudding|
Memories of Childhood
25g slightly salted butter, softened, plus extra for greasing
8 slices Stale white or brown bread crusts left on
500ml Whole milk
50g Moscavado sugar
Freshly grated nutmeg
Ground fresh Cardamon
Preheat the oven to 180°C, gas mark 4. Lightly grease a 1.5-litre ovenproof dish.
Butter the bread.
Cut each slice into quarters,
Then layer the pieces in the prepared dish, scattering the sultanas between the layers.
Lightly beat the eggs in a jug with the milk, sugar
Pour over the bread and grate nutmeg over the top. Bake for 35-40 minutes until the top is golden and the custard set.
Glaze with raspberry jam
Tip try not to have sultanas on top or they will catch
Serve with cream