November 13, 2007
Paper Scraps Vol 15 : 5 ways with semi-dried tomatoes
Don't you just love those 5-ways with and 10-ways with pages in food magazines, packed with brilliant and quick recipe ideas for a pantry staple or for that opened jar in your fridge waiting to die a slow death. Here are 5 ways with sun-dried/semi-dried tomatoes which make good meal or snack ideas.
1. SEMI-DRIED TOMATO BUTTER
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Place butter [at room temperature], coarsely chopped semi-dried tomatoes and fresh basil leaves in the bowl of a food processor. Process until smooth. Shape into a log and wrap in plastic wrap. Place in the fridge until firm. Unwrap and slice crossways. Serve with barbecued beef, chicken or fish.
2. RICOTTA & SEMI-DRIED TOMATO STUFFED CHICKEN
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Combine coarsely chopped semi-dried tomatoes, chopped fresh rosemary and fresh ricotta in a bowl. Cut a horizontal slit in the thickest part of single chicken breast fillets to create pockets. Divide the ricotta mixture among the pockets. heat a little olive oil in a frying pan over medium heat and pan fry the chicken until cooked through.
3. LAMB, CANNELLINI BEAN & SEMI-DRIED TOMATO SALAD
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Heat a little olive oil in a frying pan over medium-high heat. Cook lamb steaks until cooked through. Transfer to a plate and cover with foil. Set aside to rest. Thickly slice. Combine lamb, baby rocket leaves, drained canned cannellini beans, semi-dried tomatoes and your favourite salad dressing in a bowl. Toss to mix.
4. SEMI-DRIED TOMATO & MOZZARELLA FRITTATA
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Preheat grill on high. Whisk together eggs, coarsely grated mozzarella, coarsely chopped semi-dried tomatoes and a little cream in a bowl. Season with salt and pepper. heat a little olive oil in a large frying pan over medium heat. Add crushed garlic and baby spinach leaves and cook until the spinach wilts. Pour in the egg mixture. Reduce heat to low. Cook until frittata is set around the edges but still runny in the centre. Place the pan under grill and cook until golden and just set.
5. SEMI-DRIED TOMATO & BLACK OLIVE TAPENADE
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Place coarsely chopped semi-dried tomatoes, pitted black olives, peeled garlic cloves, capers and olive oil in the bowl of a food processor and process until smooth. Serve with toasted crusty bread.
Posted by Gel at 9:59 AM | Comments (0) |
September 28, 2007
Paper Scraps Vol 14 : Something about Gelatine ..
The only time I have ever tried whipping up something with gelatine, was a mango mousse almost 2 years ago. The disaster that ensued has deeply traumatised me, so much that I have been buying a packet of gelatine ever few months since and promptly chucking it out when it is past its expiry, without even attempting to make something with it. Recently I came across a step-by-step recipe for Champagne Jelly in a cooking magazine and these are the tips that came with it. I thought they might be useful to those of you brave enough to incorporate gelatine in your cooking. As for me, I am still mustering the courage :)
* Gelatine is sold as a powder or as leaves/sheets in gourmet food shops, select delis and supermarkets.
* Gelatine leaves come in various strengths - titanium, bronze, silver, gold and platinum. The higher the strength, the firmer the mixture will set. Hence it is very important to check the packaging for instructions.
* Gelatine powder and leaves are interchangeable, however the equivalent amount of powder will vary depending on what gelatine-leaf strength and brand you use.
* Use any seasonal fruit for jellies you make from gelatine. But beware that kiwi, pawpaw and pineapple have an enzyme that prevents the jelly from setting.
* When making champagne jelly, champagne can be substituted with a riesling or a shiraz.
* Jellies can be made a day ahead and stored in the fridge, covered with a plastic wrap.
Posted by Gel at 2:19 PM | Comments (0) |
September 15, 2007
Paper Scraps Vol 13 : Easy Ways To Cut The Fat In Your Diet
I came across these little gems in a free supplementary cookbook. These little pieces of advice not only stir your culinary imagination, they also promote a healthier eating habit.
* Choose extra-lean cuts of meat and trim off any visible fat [ahh .. we all know how yummy the crispy skin on those chicken legs can be, indulging once in a while is no crime, but make trimming skin and fat off the meat a regular habit]
* If using ingredients such as anchovies, olives or sun-dried tomatoes preserved in oil, always drain them off well on a paper towel.
* Go easy on garnishes. They can add a surprising amount of fat to your diet. For instance, a single tablespoon of pine nuts contains 14g of fat; flaked almonds contain 12g; croutons contain 8g and ordinary creme fraiche contains 6g.
* Do not garnish soup with high-fat cream, fried croutons or bacon. Choose finishing touches that look appetising without piling on the fat, such as sprigs of fresh herbs or a few pretty salad leaves. Emphasise on the key ingredient by using carrot shreds on carrot or vegetable soup, prawns with a seafood soup.
* To make "creamy" soups, add potatoes or white beans to the soup while its simmering. Then purée before serving.
* Instead of using a roux made with butter, thicken sauces with cornflour or arrowroot, mixed to a paste with skim milk, low-fat yoghurt, stock or water.
* Accompany grilled fish, poultry and meat with salsas made from fresh fruit and vegetables instead of creamy sauces or high-fat gravy.
* You can substitute two egg whites with one whole egg in baking. The whites which have no fat can be whisked together to make a lovely, light sponge.
* Instead of greasing baking trays, use baking paper to line them and prevent food from sticking. Purée fresh fruit to make dessert sauces that are as luscious as cream.
* Mash potatoes with some low-fat yoghurt, cooked celeriac or parsnip for extra flavour and they will not need butter or cream. Infuse a crushed clove of garlic in some hot skim milk while the potatoes are cooking, then beat into them to make a tasty mash.
* Split your jacket potato open and squeeze over lots of lemon juice and freshly ground black pepper for a strong, fat-free flavour.
* If you want a cheese topping, a little grated Parmesan goes a long way when mixed with breadcrumbs or herbs.
* Spread marmalade or jam straight onto your toast - you will soon find that you do not miss butter. Skip adding butter on baked beans and toast, scrambled eggs or grilled tomatoes. If required, spread sandwiches with a little low-fat mayonnaise.
* Cut the fat in some cake and dessert recipes by replacing up to half the amount of butter, margarine or vegetable oil with dried fruit purée. Look for ready-made prune purée or prune spread in health food stores. Dried apricot, apple, banana and date purées are other excellent fat substitutes as they add the flavour and moisture that would otherwise be supplied by fat.
Posted by Gel at 7:05 PM | Comments (0) |
September 5, 2007
Paper Scraps Vol 12 : Oranges And Lemons
* Orange and Lemon zest can be frozen for up to six months. It should be sealed in a plastic bag and stored in the freezer.
* One can obtain three to four teaspoons of grated zest from one medium sized orange.
* Orange and Lemon zest not only add flavour to dishes, they also serve as pretty decorations. Candied zest is made by boiling in sugar syrup and then laid out to dry. It is great sprinkled over cakes and muffins. Fresh zest looks sensational floating over fruit punch or a cocktail.
* Orange peel is also used to make fragrances and liquers such as Countreau.
* One orange supplies you with enough Vitamin C to last you two and half days.
* Orange peel and pith are excellent sources of pectin and flavonoids. Pectin is a soluble fibre which helps lower cholesterol and flavonoids are potent anti-oxidants.
Orange Buttercake with White Chocolate & Orange Peel Buttercream
Orange, Red Onion & Mint Salad
Orange Cream Cheese Icing
Lemon Polenta Crisps
Buttery Lime Cupcakes
Spiced Preserved Lemons
Posted by Gel at 12:55 PM | Comments (0) |
September 4, 2007
Paper Scraps Vol 11 : There is something about Vinegar
* The origin of vinegar is closely related to the history of wine. Shortly after the discovery that undisturbed grape juice turns into a pleasantly intoxicating liquid [wine], came the realisation that exposing wine to air for a period of time will turn it sour. The sourness comes from bacteria, which turns the alcohol into acetic acid. The word vinegar comes from the French term vin aigre which means sour wine.
* While there are many different types of vinegar, including those made from malt, apple cider and rice; some of the best are made with wine. As the name suggests, red wine vinegar is made from red wine and the better the wine, the better the vinegar will be.
* Vinegars are very rarely interchangeable in recipes as they vary in flavour, strength and colour. Red wine vinegar is fantastic in a tangy vinaigrette, sticky marinade or an aromatic gravy for beef, lamb or game.
Posted by Gel at 12:38 PM | Comments (0) |
September 3, 2007
Paper Scraps Vol 10 : All About Miso
* Miso is a Japanese condiment made from slowly fermented soy beans. To make miso, cooked soy beans are mixed with salt, water and a starter culture known as koji, which is cultivated in barley, rice or soy beans. Before being ground into a paste, the mixture is aged for between six months and three years.
* The length of fermentation affects the flavour and colour of the miso, which can range from white [pale yellow] to red and almost black. Darker coloured miso is more mature and has a stronger, more salty taste while the lighter coloured miso has a milder flavour.
* Traditionally enjoyed as a soup, miso also tastes great in sauces, marinades and dips. It works well as a substitute for salt or soy sauce in recipes.
* Miso is sold in tubs or sachets in Asian sections of supermarkets or green grocers. Once opened, it can be stored in the fridge for up to six months.
Miso Soup With Mushrooms And Tofu
Posted by Gel at 9:03 PM | Comments (0) |
March 14, 2007
Paper Scraps Vol 9 : Little Steps, Big Difference
Despite hectic times and stressful lifestyles, we try to make a difference by taking little steps to achieve a bigger purpose. It is our way of bettering our family and our healths. Do these little changes in our diet or way of cooking make a difference? I would like to think so ... Here are some conscious choices you could make,
* When making sandwiches, give butter and high cholesterol spreads a miss. Instead use healthier spreads and dips [yep dips ... who says they have to be just for dipping?] like tahini, tatziki, mustards, pickles, fruit butters, hummus etc..
* I know it tastes perfect, but resist the urge to cook or eat the skin of a chicken.
* Wherever you can, substitute low-fat milk, yoghurt, cheese or cream in cooking. [this one is just for us grown ups but let the littlies enjoy their full-fat, full-cream stuff. With their extremely active routine, they need it more than we do!]
* Use very less oil in cooking. [A lot of famous eateries in India have their stuff swimming in oil. Their belief is that if it is not drenched in oil or ghee, it won't taste as nice, which is probably true to an extent, the more sinful, the better .. right?]. But lite cooking has a crispness and freshness that greasy, soddy dishes cannot compare to. So go lite!
* Don't fry your potato wedges or fries. Spray them lightly with cooking spray and pop them in the oven.
* Blend, boil, steam and grill!
Posted by Gel at 10:56 PM | Comments (0) |
December 5, 2006
Paper Scraps Vol 8 : Coffee 101
I wish I had read this paper scrap before that fateful evening when I ordered a 'Macchiato' at the local cafe, because it sounded hip and frothy. How wrong I was!! Now before I continue, you must know that I love my coffee, I am a coffee gal right down to the very last drop; but I love mine with milk and a wee bit of sugar. I am all for lattes and cappucinos .... anything without milk gives me a splitting headache. For those of you who know what a 'macchiato' is, well you must be laughing your heads off right about now. For those of you who don't, it is an "espresso marked with milk"; note my use of the word "marked" here. They just dot it with milk froth [not real milk] to trick us coffe with milk drinkers into thinking that it is safe to sip.
Against my better judgement and because I am not 4 years old, I gulped it down; the entire, paltry 1/4 cup of strong, heady, milkless coffee. Later when i complained of a migraine, my hubby couldn't help but say "I told you so". Maybe I should've listened to him after all and not gulped it down. Well, at least now i know what a Macchiato is and I also lived to tell. So there!
Here is the Paper Scrap I couldn't pass up without sharing in the blog ...
ESPRESSO
Often used as the base of all coffees, this strong black coffee is made by forcing steam through dark-roast coffee beans. It is served with golden cream in a short glass or espresso cup.
CAFE LATTE
Commonly referred to as latte, this is 1/3 espresso and 2/3 hot frothed milk [my favourite!!]
LONG BLACK
A mix of 1/3 espresso and 2/3 hot water. Water is added first so that the cream remains.
MACCHIATO
It means "espresso marked with milk". A striped effect is created with a dollop of warm milk froth. the short macchiato is 1/3 espresso with 2/3 warm frothed milk. Long macchiato is 1/3 espresso and 2/3 hot water, with warm frothed milk.
Hey!! wait a minute ... this one here says warm frothed milk?? Then what did the girl at the cafe give me when I asked for Macchiato??
FLAT WHITE
A no-fuss blend of 1/3 espresso and 2/3 steamed milk, minus the froth.
CAPPUCINO
Frothy due to 1/3 warm frothed milk and 1/3 foam, backed with 1/3 espresso. Dusted with cocoa powder/
MOCHA
For chocolate lovers, this is made with 1 tsp drinking chocolate, 30ml hot water, 1/3 espresso, 1/3 frothed milk and 1/3 foam. Dusted with cocoa powder.
Posted by Gel at 6:44 PM | Comments (0) |
December 3, 2006
Paper Scraps Vol 7: Sherry Baby
no .. not the new movie featuring Maggie Gyllenhaal, but the gorgeous, burgundy drink that seems to perk Dr. Fraiser up in every episode of that funny sitcom.
Sherry, first made by the north African Moors during the 8th century wasn't imported to England until the end of the 15th century. Once regarded as a drink for 'maiden aunts' [no wonder Frasier and Niles are the butt of so many frou-frou jokes!], it is now enjoying a revival and recognised as a delicious wine to have as an aperitif or with a meal. It is also excellent for cooking, ideal to splash in soups, stews and sauces.
Finos are pale sherries with a crisp aroma. They are usually served chilled with tapas, seafood and soups.
Manzanilla is a fino with a delicate aroma and a salty tang.
Amontillado is smooth and full-bodies, a perfect aperitif. It also goes well with white meat, oily fish and mature cheese.
Pale cream and cream sherries are rich and dark, perfect with puddings and desserts.
Posted by Gel at 1:49 PM | Comments (0) |
November 17, 2006
Paper Scraps Vol 6 : Ricotta 101
* Ricotta is a fresh unripened Italian cheese made from whey (the watery residue left over from making other cheeses such as mozzarella)
* The name ricotta is derived from the Italian word recocta, which means "recooked". This refers to the second stage of making ricotta, where the leftover whey is cooked again to get the final product.
* Ricotta is a smooth cheese with a creamy mild taste and a thick texture. Its light flavour and low salt content make it perfect for using in sweet or savoury dishes. It can also be air-cured or dried in the oven to make it into a harder, sharper tasting cheese that can be grated.
* A great source of calcium and magnesium, ricotta is the ideal cheese for people watching their weight, it's fat content of around 10 per cent is quite low compared to the 34 per cent in regular cheeses.
* Ricotta is vailable fresh all year round in most delis and supermarkets. Packaged ricotta has a higher moisture content. Use fresh ricotta while baking to avoid soggy cakes and pastries.
Posted by Gel at 4:59 PM | Comments (0) |
November 15, 2006
Paper Scraps Vol 5 : Tea Brewing Wisdom
One of the nicest traditions that we have started in recent times is a pot of hot herbal tea, brewed lovingly and shared on virtually all evenings in little chinese teacups. It is extremely relaxing and a great way to just hang out and chitter chatter.
Here are seven steps to brewing the perfect cup
1. Pre-warm the teapot, so when hot water is added to the leaf, the change in temperature is subtle.
2. When adding tea, use 1 heaped teaspoon for each cup and 1 for the pot.
3. Boil the water, then let it cool slightly before pouring it over the leaves. [Black tea needs hotter water than green tea to extract the flavour]
4. Steep [or brew] the tea for about four minutes. Any less and you won't get the full flavour of the tea, any more and it will taste harsh and extra caffeinated.
5. Always place a lid on the teapot to contain the steam. Give the tea a stir after two minutes, about halfway through the brewing process.
6. The tea is ready when it looks cloudy and there isn't too much desiment at the bottom of the pot.
7. Green teas should be drunk without milk, but you can add sugar to taste.
Posted by Gel at 4:23 PM | Comments (0) |
November 2, 2006
Paper Scraps Vol 4 : Good Mood Foods
I like to have a small printout of this list stuck to my fridge so I can look at it day in and day out, so much that it becomes a mantra. Practicing good food habits is not only beneficial for your body, your mind will thank you for it too!
* Healthy snacks such as fresh fruit, yoghurt and nuts.
* Quality carbs like wholegrain breads, breakfast cereals and pasta.
* Low-fat milk
* Oily fish such as salmon, sardines, mackerel and tuna
* A cup of coffee or tea and a whole bucketful of chitter chatter with a friend.
* Protein foods - lean meat, poultry, eggs.
* Your favourite indulgence food enjoyed occasionally as a treat.
Posted by Gel at 1:40 PM | Comments (0) |
November 1, 2006
Paper Scraps Vol 3 : Mushrooms 101
* Never peel mushrooms because their flavour and goodness lies in their skin.
* Wipe mushrooms with damp paper towel when eating raw. If cooking, use a pastry brush o brush away dirt and trim the stalks if they are dry.
* Store mushrooms, unwashed, in brown paper bags in the lowest shelf of the fridge. Mushrooms sweat in plastic bags and spoil very quickly.
* When buying mushrooms, select the button variety with tightly-closed caps. The gills become exposed with age. The more the gills are visible, the older the produce is.
Posted by Gel at 5:02 PM | Comments (0) |
August 17, 2006
Paper Scraps Vol 2 : Some great SAO Biscuit Toppings
* Fresh Goat's Cheese with a dollop of spicy tomato chutney.
* Basil Pesto with a slice of salami.
* Sliced bocconcini with semi-dried tomatoes and fresh basil
* Prosciutto topped with sliced marinated artichokes.
* olive tapenade with chargrilled eggplant and capsicum.
* smoked salmon and avocado with sliced red onion and salted capers.
Posted by Gel at 7:28 PM | Comments (0) |
August 6, 2006
Paper Scraps Vol 1 : Raw Energy
The idea of Paper Scraps came me to today as I sat rifling through countless newspaper and magazine articles related to food and health that I have cut and saved with the hope of getting around to eventually reading and implementing them in my life. But I also don't want the information to get lost, so recording them in my blog seemed like a great idea. They would be there for quick reference if I needed them and also for others to share.
RAW ENERGY
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1. Instead of a cooked breakfast or processed cereal, enjoy a bowl of fresh fruit salad or a fresh fruit smoothie. Adding active yoghurt boosts your protein intake
2. Eat two salads a day and make one into a huge, power salad. These can be made with sprouted seeds, capsicum, herbs, carrots, beetroots and apples.
3. Ease up on coffee and cut out soft drinks and processed juices. Increase water and natural juice intake.
4. Eat plenty of non-starchy fresh vegetables.
5. Get good quality protein from chicken, lean meat, soy products and fish.
6. Use cold-presses extra virgin olive oil, flaxseed oil and walnut oil on your salads.
7. Sprinkle unroasted and unsalted raw nuts and seeds on your food whenever you can.
RAW ENERGY MEAL SUGGESTIONS
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1. A fruit salad with crushed nuts on top with a scoop of yoghurt.
2. A berry smoothie made with a few scoops of whey protein powder.
3. Gazpacho Soup.
4. Grilled salmon with raw vegetable salad made from avocado, carrots, capsicum, celery, nuts and mushroom.
5. Chicken Curry on a bed of brown rice with raw julienned vegetables.
6. Carrot Sticks and Salsa.
Posted by Gel at 9:24 PM | Comments (0) |
