Category Archives: Food

eating right and living right

For the love of Brown :)

For the love of Brown :)

You can take your love for brown rice a step ahead with this delicious platter of steaming risotto, by using brown rice instead of the traditional Arborio rice, making your meal healthy as well as yummy. You cannot make and keep a risotto; it has to go straight from the stove to the table. So, make sure it goes directly into the plate right after.

Risotto made with brown rice

Risotto made with brown rice

Brown Rice Risotto  (Serves: 2)

1 tbsp olive oil; 1 small onion, chopped; 2 garlic cloves, crushed; ¼ cup brown rice; 1/3 cup white wine; 2 cups vegetable stock, warm; Parmesan cheese for garnishing; salt and pepper to taste; ½ cup mushrooms, chopped; sprig of fresh coriander; 25g butter

brown rice cooked to perfection!

brown rice cooked to perfection!

– Heat the oil and sauté the onions till soft. Add the crushed garlic and cook till the garlic starts giving off aroma. Add the mushrooms and sauté till they turn light brown.

– If you are using quick-cooking brown rice, add it to the sautéed mushrooms now. If you are using normal brown rice, soak it for at least three hours. Toss with the mushrooms till the rice is well coated with oil.

– Now pour in the  white wine all at once and let it get absorbed by the rice.

– Continue cooking the risotto by adding the stock, one ladleful at a time and Continue reading “For the love of Brown :)” »

Sweet Grilled Treats !!!

Sweet Grilled Treats !!!

Every good meal needs something sweet to round it off. And there is no reason why your barbeque should not end with a barbequed dessert! Here are some simple dessert recipes. Get inspired and create your own sweet grilled treats. Use whatever is in season, give it a lemony-honeyed or boozy marinade; wrap it in a foil and throw on the grill.

rum glazed grilled pineapple

rum glazed grilled pineapple

Rum and Coconut Pineapple Rings (Serves: 6)

– 6 pineapple rings (fresh or tinned); 2tbsp honey; 60ml rum; 1 cup thick coconut milk; 1tsp lemon juice; 1tsp cinnamon powder; coconut or vanilla ice cream to serve

– Prepare the  marinade for the pineapples by combining honey, rum, coconut milk, lemon juice and cinnamon powder.

– Dip the pineapple rings in the marinade and refrigerate for about an hour. You can also prepare the pineapple to this stage, the day before you plan to barbeque them.

– Heat the barbeque grill to medium and oil the grate lightly. Cook the pineapple rings directly on the grill for about three to four minutes on both sides.

– Alternately, place a grill pan on the barbeque and cook the rings on the pan over the grill for about six minutes on each side.

– Serve with a scoop of ice cream in the center of the pineapple ring and drizzle with the leftover marinade syrup.

rum glazed with coconut is delicious!

rum glazed with coconut is delicious!

 

Banana S’mores (Serves: 6)

-6 bananas; 12 pieces of marshmallow (available in candy stores); 12 squares of chocolate

– Without peeling  the bananas, slit them lengthwise. Do not slice them all the way through and or right to the ends.

– Using a knife, coax the banana open and slide in one piece of marshmallow and one piece of chocolate till the entire banana is stuffed.

– Wrap the stuffed banana in foil and place it on a hot barbeque grill. Cook for about 10 minutes.

– When you open  the foil and peel the banana, the marshmallow and chocolate should have melted.

– Serve as they are or with vanilla ice cream.

banana smores made without the campfire

banana smores made without the campfire

 

Barbequed Cake (Serves 6)

– 6 thick slices of plain cake; 1 cup milk; icing sugar for sprinkling; serve with Continue reading “Sweet Grilled Treats !!!” »

Holy Basil in Exotic Flavors!

Holy Basil in Exotic Flavors!

Organic India

Tulsi (Holy Basil) green tea is not just healthy but is a well known secret to prevent ageing. Getting back in shape the healthy way is super easy with Tulsi Green Tea. The double benefits of Tulsi and Green Tea give you a faster metabolism that makes weight management easy. Their rich antioxidants help prevent ageing, letting you look good and feel healthy.

Holy Basil - Tulsi plant is worshipped in Hindu Religion

Holy Basil – Tulsi plant is worshipped in Hindu Religion

Each one of us needs an individual diet plan depending on our body type and need. While there is no “ideal diet plan”, you should thrive for losing weight with a balanced diet. There is no right food or wrong food; eating in moderation is the key to healthy weight management. It is best to consult your dietician or nutritionist on what works the best for you. Here are some useful tips.

Basil Leaves

Basil Leaves

– Begin your day with honey and lemon squeezed into lukewarm water. Followed by a Continue reading “Holy Basil in Exotic Flavors!” »

Balinese Food – a distinct culinary identity of its own!

Balinese Food – a distinct culinary identity of its own!

The only strongly Hindu-influenced cuisine in Indonesia, Balinese food has a powerful mantra for eating like a local Bali

Although a part of Indonesia, Bali has a distinct cultural identity, influenced in large part by Hinduism, the dominant religion of the province. Balinese cuisine has developed from a similarly complex blend of culinary traditions. It is a spicier regional offshoot of Indonesian fare but has evolved independently, assimilating from several cuisines including Indian, Chinese and Polynesian.

Indonesia - a mixture of cultures and natural beauty

Indonesia – a mixture of cultures and natural beauty

Balinese cuisine is rustic and simple, making liberal use of coconut, sambal and peanuts. Ingredients typical to Southeast Asian cuisines, such as lemongrass, banana and pandan leaves, turmeric, red chillies, coconut and coconut milk, coriander, peanuts, shrimp paste and basil, all feature prominently in the food.

The popularity of curried meats and vegetables in Balinese cuisine indicates a clear Indian influence. For instance, turmeric has a significant role to play in Balinese fare. The simplest use of the spice is in the preparation of nasi kuning (yellow rice), a festive dish flavored with Continue reading “Balinese Food – a distinct culinary identity of its own!” »

Barazushi – Assorted Seafood

Barazushi – Assorted Seafood

Assorted seafood with sushi rice, soy and seaweed

Serves: 6, Preparation Time: 40 minutes, Method: Easy

Chirasi means ‘to scatter’ and that’s the secret to making this simple yet fun dish. This is the perfect meal to serve guests who have varying tastes and preferences. You can even lay the ingredients out for them to choose what they like.

Barazushi - Japanese Cuisine

Barazushi – Japanese Cuisine

THE SUSHI RICE:

Japanese rice 3 cups

water 600ml

sushi rice vinegar 8tbsp

THE TOPPINGS:

Prawns 500g large and boiled

crab meat 300g

salmon 500g, cubed

tuna 400g, cubed

salmon roe 400g (I prefer South Wind)

Nori (seaweed sheets) 1/2 cup, shredded

scallions 1/2 cup, finely chopped

Continue reading “Barazushi – Assorted Seafood” »

Delicious Fried Fish and Tomato Curry

Delicious Fried Fish and Tomato Curry

Something Fishy and Tasty…… Yummy

Use and type of boneless white fish in this south Indian-style coconut and tomato curry with fresh coriander.

Serves: 4 , Preparation Time: 30 minutes, Method: Easy

Indian Fish curry

Indian Fish curry

Ingredients:

1) Vegetable oil –  2 tbsp + 2 tsp extra

2) onion – 2 thinly sliced

3) salt – a pinch to taste

4) tomatoes – 8 large, roughly chopped

5) garlic cloves – 4, crushed

6) ginger – a thumb sized piece, roughly chopped

7) Madras curry paste – 3 tbsp

8) coconut milk – 165 ml

9) coriander – a large handful, finely chopped + extra sprigs to serve

10) basa fillets – 500 g, skinned

11) plain flour – 6 tbsp

12) Basmati rice – to serve

 

Method:

Heat 2 tsp oil in a pan. Tip in the onions and salt. Cook for about 8 minutes until soft and golden.

Meanwhile, blitz the tomatoes, garlic and ginger to a Continue reading “Delicious Fried Fish and Tomato Curry” »

Flash Meal- Ready in 30 minutes !

Flash Meal- Ready in 30 minutes !

Seared Sesame Tofu with Noodle Salad

Quick as a flash meals from all over the world.

Serves: 2, Preparation time: 30 minutes, Method: Easy

Delicious gluten Free tofu with noodle salad

Delicious gluten Free tofu with noodle salad

Ingredients

1) Firm Tofu – 400 g (I like Mori-Nu available at gourmet stores)

2) sesame seeds – 1tbsp

3) red chili – 1 (deseeded and chopped)

4) soy sauce – 2 tbsp (try Kikkoman)

5) caster sugar – 2 tbsp (try Tate and Lyle)

6) rice vine vinegar – 2 tbsp (I prefer Clearspring)

7) noodles – 200 g

8) sesame oil – 1 tbsp (pick Lee Kum Kee)

9) spring onions – 4, finely chopped

 

Method:

Wrap the tofu in heavy layers of kitchen paper, then press gently to remove as much excess water as possible. Repeat a couple of times. Slice the tofu halfway, horizontally into 2 flat pieces. Sprinkle with Continue reading “Flash Meal- Ready in 30 minutes !” »

Garlic Bok Choy & Gingery Shitake Noodles

Garlic Bok Choy & Gingery Shitake Noodles

My favorite stir-fry of them all! 🙂

Aubergine and black bean stir-fry

Serves 4 – 30 minutes

This super-quick veggie stir-fry has just five ingredients and is perfect for week night meals.

Groundnut or vegetable oil 4 tbsp Aubergines 2 large, quartered and wedged Red peppers 2, cut into thin strips Spring onions 8, 7 quartered lengthways + 1 finely sliced Black bean sauce 220ml Basmati rice 250g, boiled Salt and pepper to taste

•Heat the oil in a wok. When hot, stir-fry the aubergines for 10-12 minutes until golden and cooked through. Add the peppers and spring onions, and stir-fry for about 6 minutes until just tender.

•Add the black bean sauce and 2 tbsp of water and warm through. Season well. Serve with the rice, scattered with finely sliced spring onions.

PER SERVING 411 kcals, protein 11g, carbs 65g, fat 14g, sat fat 2g, fiber 7g, sugar 14g, salt 35.3g

Ingredient Tip: If you do not have black bean sauce, oyster sauce will work just as well.

Aubergines & Black bean

Aubergines & Black bean

 

Tofu, greens and cashew medley

Serves 4 – 20 minutes

Healthy, light and quick – perfect for an after-work meal.

Oil 1 tbsp Broccoli 1 head, cut into small florets Garlic cloves 4, sliced Red chili 1, deseeded and finely sliced Spring onions a bunch, sliced Soya beans 140g, boiled and drained Bok choy 2 heads, quartered Tofu 300g, cubed and Continue reading “Garlic Bok Choy & Gingery Shitake Noodles” »

Tasty Presto Meals

Tasty Presto Meals

Stir-fries make the tastiest presto meals. All you need is a burst of heat and feisty veggies. When choosing a wok, get one that is deep-bottomed, sits well on the burner and is at least 2mm thick. Cast iron woks have excellent heat retention while carbon steel ones are lighter, durable and suitable for home use.

Kale, mushroom and cashew stir-fry

Serves 2 – 30 minutes

A few key spices can turn a hearty winter green into a light, Asian-inspired dinner.

Groundnut oil 1 tbsp Ginger a small chunk, shredded Shiitake mushrooms 150g, stalks discarded and sliced Kale or spinach 200g Green peas 100g, podded Cashew nuts a handful Soy sauce 2 tbsp mixed with 1 tsp Chinese five-spice powder Sesame oil 1 tbsp

kale and mushroom stir-fry

kale and mushroom stir-fry

•Heat the oil in a wok. Add the ginger, chili, mushrooms, kale and peas, then cook for 2 minutes. Add the cashew nuts and cook for another 2 minutes, then tip in the soy sauce and five-spice. Cook for a minute or so, and then toss with sesame oil and serve.

PER SERVING 258 kcals, protein 12.9g, carbs 16.5g, fat 16.1g, sat fat 2.3g Continue reading “Tasty Presto Meals” »

Korean Relish with a Passion – Kimchi Hour

Korean Relish with a Passion – Kimchi Hour

We’ve always loved this crunchy Korean relish with a passion. Now it’s officially being hailed as the sexiest pickle of 2013.

Pickled Pucker

Kimchi is to Koreans what sauerkraut is to Germans. Made with pickled vegetables, and at times, seafood, it is a staple side in every Korean meal. It is traditionally seasoned, brined and fermented for a few days. A smidgen of kimchi adds a burst of color to soups, imparts a fiery bite to dumplings and rice paper rolls, and makes for a robust filling in a savory pancake. It can very happily be eaten on its own, straight from the bowl. We love how delightful kimchi is – you can use virtually any vegetable to make it.

You can get a taste of Korea’s most loved food export with these perky pickles that spell instant wow!

kimchi soup

kimchi soup

Mixed Cabbage Kimchi

Makes 2kg – 30 minutes + marinating and fermenting

•Cut the root of 1kg cabbage halfway and then split the leaves with your hands. The cabbage can be diced or left as it is. Cut 700g carrots and radish into batons and quarter 300g onions. Separate each layer of the onion. Sprinkle 1cup course salt between the vegetables. Place the mixed vegetables in a large container and pour enough Continue reading “Korean Relish with a Passion – Kimchi Hour” »