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July 9, 2016 Food

An Exemplary Cold Noodle Dish Is Perfect Option for Summers

During summer time, you usually are craving something cool and refreshing to beat the heat. Apart from a tall refreshing glass of lemonade, a great dish to satisfy your hunger on hot summer days is a cold noodle dish!

Cold noodle soup — Image credit- https://www.facebook.com/ashadrynoodles

Here is how you can prepare a mouth-watering and appetizing Cold noodle dish.

Ingredients –

Noodle Dressing: -6 Tbsp. soy sauce

-4 Tbsp. sugar

-3 Tbsp. rice vinegar

-2 Tbsp. sesame oil

-2 Tbsp. water

-1 Tbsp. roasted white sesame seeds

-¼ tsp. grated ginger

-½ – 1 tsp. La-yu (is Japanese chili oil. It is used in Japanese-style Chinese food or commonly used as a condiment for gyoza or ramen. Homemade.)

For Shredded Egg Crepe

-2 eggs, beaten

-2 tsp. sugar

-¼ tsp. salt

-Oil

For toppings

-6 shrimps ＋ 1 Tbsp. sake

-1 cucumber (1/3 English cucumber), Julienne

-1 iceberg lettuce, shredded

-½ tomato cut into wedges

-3-4 slices hams

-4-6 imitation crab sticks (or crab meat), shredded

-Kaiware radish sprouts (Kaiware are sprouted daikon radish seeds)

Noodles

-3 6-oz Asha noodles

Cooking instructions

To prepare this cold noodle dish, first of all, you need, to begin with, the noodle dressing. Mix together the following ingredients: sugar, soy sauce, rice vinegar, sesame oil, grated ginger, white sesame seeds (roasted), La-yu, and water in a large bowl.
Blend together the ingredients effectively and then place in the fridge.
The next step is to prepare the thin egg crepe. Beat eggs and mix sugar and salt and then pour into it a heated pan with oil.
Cook the egg crepe on both sides over medium flame. Once cooked let it cool down and then cut into thin strips.
After that, boil water in a pot and add the shrimp and 1 tablespoon of sake in it and allow it cook. Once the color of the shrimp begins to change pink turn off the flame.
Remove the shrimp from the water and allow them to cool after adding them to a plate.
Next, shred lettuce, cucumber, and crab and cut the tomato into wedges.
Once you are done cutting the toppings, prepare a new pot with water and bring to a boil.
Add noodles in the pan and let them cook. Once they are cooked drain the water and rinse in ice-cold water.
Lastly, combine all ingredients and top with dressing.

During the summers you can serve this dish at any time of the day! This dish can be easily and quickly prepared on any budget.

In short, it is truly an easy-to-cook dish, that tastes delicious.

*/This recipe has been shared by Maria Simpson. /*

July 8, 2016 Recipes

3 Delicious Blueberries Recipes

Continuing from my earlier post ‘Beating the blues…with Blueberries‘

Blueberry and Almond Tea Cake

Ingredients:

185 grams softened butter

330 gms castor sugar

2 tsp ground cinnamon

4 eggs

110 grams self-rising flour

50 gms plain flour

90 gms almond powdered

120 grams sour cream

2 tbsp. almond slivers

Icing sugar to dust

Method:

Preheat the oven to 180c.
Grease and line the base of a 20 cm x 30 cm loaf tin.
Beat the butter, cinnamon powder and sugar with an electric beater in a large mixing bowl until creamy and pale.
Add the eggs one at a time, beating well after each addition.
Sieve the flours, powdered almond and stir to combine.
Stir in the blueberries and pour into the prepared cake tin and smooth the surface.
Sprinkle the almond slivers evenly over the surface.
Bake for 45-55 minutes until a skewer inserted in the centre comes out clean.
Set aside in the pan for 5-10 minutes before transferring onto a wire rack to cool completely.
Dust with icing sugar and cut into square and serve with whipped cream or vanilla ice cream.

******

Blueberry muffins

Ingredients

300 gms self-rising flour

150 gms brown sugar powdered

150 gms fresh or frozen blueberries

1 egg lightly beaten

180 ml buttermilk

125 ml vegetable oil

Method:

Grease a six-hole muffin pan.
Sift all the dry ingredients together in a large mixing bowl.
Stir in the remaining ingredients and mix well with a metal spoon.
Spoon into muffin tins, bake in a preheated oven for 200c/ gas mark 6 for about 20 minutes.

*****

Breakfast blueberry and ricotta pancakes

Ingredients:

225 gms self-rising flour

2 tbsp castor sugar

1 tsp ground cinnamon

2 eggs

250 ml butter milk

60 ml milk

240 gms ricotta

100 gms fresh blueberries

Melted butter and maple syrup as needed

Method:

Combine the flour, sugar, and cinnamon powder in a large bowl.

Whisk the eggs, butter milk and milk in a separate bowl until just combined.

Pour into the flour mixture and stir until just combined.

Fold in the ricotta and blueberries

Cover with the plastic wrap and set aside for about 30 minutes to rest.

Heat a large non-stick frying pan over medium heat.

Lightly brush with melted butter.

Drop two ¼ cups of the batter into the pan to form two 10cm discs.

Cook for 2 minutes or until bubbles have risen to the surface and the pancakes are golden underneath.

Turn with spatula and cook for a further 1-2 minutes or until just cooked.

Transfer to a plate and cover with foil.

Repeat in 5 more batches, with the remaining batter to make 12 pancakes.

Place the pancakes on serving plates, drizzle with maple syrup and top with extra berries if desired.

Hope you enjoy making these recipes and if you have any other interesting blueberries recipes, you may share it here…

July 6, 2016 Food

Banish the Blues… with Blueberries!

In India, blueberry farming is very limited but there is a huge future potential for commercial blueberry farming. Up, until a few years ago blueberries were unheard of in India, but as more and more people are travelling and more and more people are aware of their health benefits of various foods, the demand is there for new and more varied fruits and vegetables in our local markets. Fresh blueberries are a little bit expensive but worth it if you can afford them, purely for their health benefits. The other alternative is to buy them in packets in their dried form which is easily available in most food stores.

In the US consumption of blueberries ranks only second to strawberries in popularity. Blueberries have incredible nutrition and health benefits and are repeatedly ranked in the US diet as having one of the highest anti-oxidant properties of all fruits, vegetables, spices, and seasonings.

It is best if you can enjoy eating raw blueberries for optimum benefits rather than having them in desserts, cakes or muffins, because like other fruits, raw blueberries provide you with the best flavour and the greatest nutritional benefits.

It is clear that they are sweet, colourful and can be enjoyed both fresh or frozen or dried is an added bonus to go to your nearest food store and get it on your diet plan as soon as possible.

Health benefits

Blueberries are sweet, nutritious and often labelled a ‘super food’ as they are low in calories and incredibly healthy. Not only are they low in calories but also high in nutrients. A one cup serving of blueberries contains 4k and 25% of Vitamin C, 36% of Vitamin K and 25% of Manganese of the daily food values required. Besides they are also about 85% water and an entire cup contains only 84 calories, with 15 grams of carbohydrates.

Blueberries are also believed to contain the highest antioxidant capacity of all commonly consumed fruits and vegetables. Antioxidants protect our bodies from damage by free radicals, unstable molecules that can damage cellular structures and contribute to aging and disease like cancer. The main antioxidant compound in blueberries belongs to a large family of polyphenols, called flavonoids.

Oxidative DNA damage is part of everyday life. It is said to occur tens of thousands of time per day, in every single cell in the body. DNA damage is a part of the reason we grow older, but because blueberries are high in antioxidants, they can help neutralise some of the free radicals that cause damage to our DNA. Bottom line, several studies have shown that blueberries and blueberry juice can protect against DNA damage, a leading driver of aging and cancer.

Also, the antioxidants in blueberries have been shown to protect LDL (bad cholesterol) from oxidative damage, a crucial step in the pathway towards heart disease.

Some studies undertaken have shown that regular blueberry intake has been known to lower blood pressure. Given that high blood pressure is one of the leading drivers of heart attacks and strokes, the consumption of blueberries is potentially massive. The antioxidants in blueberries also seem to have benefits for the brain, helping to improve brain function and delaying age-related decline.

The iron, calcium, phosphorus, manganese, zinc and Vitamin K in blueberries all contribute to building and maintaining bone structure and strength.

Because of their fibre content, blueberries help prevent constipation and promote regularly for a healthy digestive tract. Dietary fibre is also commonly recognised as an important factor in weight loss and weight management by functioning as ‘bulking agent’ in the digestive system by increasing satiety and reducing appetite, making you feel fuller for longer and thereby lowering overall calorie intake.

So there is, even more, a reason to enjoy your blueberries this little fruit packs a mighty punch. It also helps soften dry skin, boosts your brain and may even help prevent cancer. Blueberries, like cranberries, contain a compound that prevents bacteria from adhering to bladder walls, which helps ward off (UTI’S) urinary tract infections.

June 23, 2016 Recipes

3 Peach Recipes that you will relish

Continuing from my earlier post ….Life is a peach. Following are some recipes with peach you will relish.

Peach Nougat Delight

Ingredients: 400 gms whipped cream,

500 gms canned peaches, chilled,

1 cup sugar,

¾ cup broken cashew nuts,

600 ml milk (3 cups),

1 tin condensed milk,

1 tsp. vanilla essence,

5 tbsp. Cornflour,

6 tbsp. Sugar,

And ½ tsp. nutmeg.

Method:

To make the praline, melt the sugar in a heavy-based pan until golden, mix the cashews, spread on a greased flat baking tray, allow to cool and set. Crash roughly to a powder and use. (Do not refrigerate).

To make the custard mix the milk, condensed milk, vanilla essence, cornflour, sugar and nutmeg in a saucepan and cook on a high flame stirring constantly until thickened. Cool thoroughly and use. After it is done spread a film of cling wrap on the surface to avoid a skin from forming.

Arrangement: In a glass bowl spread or pipe half the cream, arrange the peaches (halved or quartered) over it using half the quantity. Pour the custard over it and sprinkle half the praline. Layer with the balance peaches, pipe the balance cream over it using a large nozzle. Sprinkle the balance nougat and serve chilled.

You could make these individually in tall or stemmed water glasses too.

******

Ricotta and Maple Peaches

Ingredients:

6 peaches halved and stoned

2 tbsp. maple syrup

1 tbsp. rosemary sprigs

6 sprigs thyme

Extra virgin oil to drizzle

200 gms ricotta

Method:

Preheat the oven to 18C and line a baking tray with baking paper.
Lightly brush a grilling pan with oil and heat on a medium flame
Lightly brush the peach halves, cut side up with the maple syrup.
Cook on the grill for 2 minutes until lightly charred.
Transfer the peaches to the lined baking tray and sprinkle the rosemary and thyme sprigs.
Drizzle with a little olive oil and bake for 5-10 minutes until just tender and heated through.
Top the peaches with the ricotta, season with fresh black pepper if desired and serve immediately.

******

Tahini Chicken and Peach Summer Salad

Ingredients:

2 Chicken breast fillets (250 gms each)

1 tsp garlic paste

Pinch of salt and fresh pepper

80 ml lemon juice

2 ½ tbsp. Tahini

1 large can canned peaches drained and rinsed.

2 tbsp. Olive oil,

1 cup mint leaves roughly torn

120 gms or 1 packed rocket leaves

1 large dark green skin cucumber, thinly sliced diagonally

4 radishes, trimmed and thinly sliced

1 tsp honey

½ tsp chilli flakes

1 tbsp. Pistachios, roughly chopped.

Method:

Use a large sharp knife and cut the chicken breasts horizontally to have 4 thin pieces.
Combine the garlic paste, salt, and pepper, 2 tablespoons of the lemon juice, 1 tablespoon of tahini and olive oil in a bowl and mix well.
Add the chicken and turn to coat well, cover with cling film and keep in the fridge for half an hour.
Heat a grilling pan on medium high, cook the chicken fillets on each side for about 4-6 minutes until lightly charred and cooked through. Keep aside.
Meanwhile, combine the mint, rocket, cucumber and radish in a large salad bowl.
Whisk the honey, chilli flakes and the remaining tahini and lemon juice in a small bowl.
Cut the chicken into strips and cut the pieces into quarters.
Add them to the salad along with the dressing and toss well to combine.
Sprinkle the chopped pistachios and serve.

Tip: Mix a little olive oil with the peaches to coat them and char grill them for a rustic look.