Fruit consumption goes down a lot during winters. Most people complain that it is boring to eat fruit in winter, and the real nice ones are too expensive to buy! Now, that’s really like being caught between the devil and the deep blue sea!
Ever given a thought that washing the veggies and fruits bought from the market with water would make them perfectly clean? Sorry to say but the latest tests prove that merely using water as cleansing agent does not leave them all clean.
Those big yellow pumpkins besides adding its supply of vitamins and minerals to your cuisine gives it some real great taste. There can be hundreds of recipes mulled out of this ubiquitous vegetable. Ever tried Whole Wheat Pumpkin Chocolate Chip muffin? Try this recipe and you will present your self with a dish fit for the gods.
Ingredients:
¾ cup white sugar
¼-cup vegetable oil
2 eggs
¾ cup pumpkin puree
¼-cup water
1 1/2 whole-wheat pastry flour
¾-teaspoon baking powder
1/2-teaspoon baking soda
¼-teaspoon ground cloves
1-teaspoon cinnamon
¼-teaspoon salt
¼-teaspoon nutmeg
1/2 cup chocolate chips
Method:
Preheat the oven to 400 degrees. Mix sugar, oil, eggs in a large bowl. Add pumpkin puree and water. Now add all the dry ingredients and the chocolate chips. Pour the mixture in greased muffin tins until they are 2/3 full with the batter. Bake in preheated oven for 20 to 25 minutes and your whole-wheat pumpkin chocolate chip muffins are ready to be devoured.
Source:slashfood
Picture:guy sports
Yummy rich chocolate cake, who would not want to bake one? But the thought of the complicated, time-consuming procedure perhaps discourages you to attempt. Here is a no frills simplest recipe for a delicious chocolate cake.
Everyone is partial towards burgers. And why not so? They make a complete meal by itself, are tasty, easy-to-hold and eat, some preparation can be done in advance and above all they can be made as nutritious as you want by adding vegetables. Here are 3 very simple recipes for 3 kinds of chicken burgers.
For all those who love salads here is a news to feast on. Reports have it that, a southern Spanish town has tossed what the officials call the World’s Biggest Salad on Saturday.
The salad is said to involve 6,700 kilograms of lettuce, tomatoes, onions, peppers and olives.
Coffee lovers all over the world continue to experiment with this refreshing drink. Unusual ingredients are mixed with the coffee concoction, some turn out delicious while some do not.
Adding orange to the coffee might seem to be stretching one’s culinary creativity a bit too far. But, that’s not the case with this recipe. The zingy orange flavour adds just that extra tang to the strong coffee mixture. Also, a very small amount of the added spices give it an added flavour.
The blend of all these ingredients is so smooth that this all-new combination will surely be enjoyed.
Ingredients:
1/4 to 1/3 cup ground coffee beans
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 tablespoons orange liqueur
2 tablespoons light cream
2 tablespoons brown sugar
Directions
1. Place a coffee filter in coffee filter basket of 10-cup drip electric coffeemaker. Combine ground beans, cinnamon, allspice, and cloves in coffee filter.
2. Fill carafe with water. Prepare coffee according to coffeemaker directions. Stir in orange liqueur and light cream and/or brown sugar. If desired, garnish each serving with orange wedges. Serve the drinks immediately. Makes 8 (6-ounce) servings.
If you like it cold, then, cool the coffee at room temperature, covered for 2 hours. Later, serve over ice. If desired, stir light cream and/or brown sugar into coffee before serving.
It’s ironic. No other word is more apt than that. A girl had to sign up for welfare and cash in the food stamps at the grocery store in order to make both ends meet for her four siblings. The experience probably still haunts her. Years down the lane, this same girl is famous. And what do you think makes her famous? — Food.
Yes, we are talking about Sandra Lee. She is the stunning blonde who cooks up a storm in the kitchen. The star of the Food Network’s “Semi-Homemade Cooking with Sandra”, author of a number of recipe-books including Sandra Lee Semi-Homemade recipes for Gathering, Valentine, Slow Cooker and a host of others.
The delicately spiced chicken tikkas wrapped alongwith the vegetables make a wholesome light lunch. The juices of these tandoori tikkas marinade make the wraps succulent and spicy. And, the added cheese mellows down the strong tandoori flavour.
For the tikka lovers this is a delightful new preparation. The fresh tomatoes and lettuce blend well with the flavoured tikkas and the generous pinch of green and black cardamom seeds and fennel seeds, ground together give the dish a unique taste.
Also, they look great on a formal table spread. So, go ahead and try out these mildly spicy non-vegetarian wraps.
Ingredients
500g chicken breast, skinned, boned and cut into 2.5cm cubes
vegetable oil, for frying
10 wooden skewers, soaked in water for 30 minutes
2 tbsp melted butter, to baste
8 tortillas
3⁄4 tsp chaat masala (optional)
1 ⁄2 onion, 2 tomatoes and one head of
Little Gem lettuce, all finely sliced
150ml coriander and mint chutney
Marinade
150ml thick yoghurt
1 tbsp vegetable oil
8g fresh ginger, peeled
15g garlic (approximately 8 large cloves), peeled
1⁄4 - 1 ⁄2 tsp red chilli powder, or to taste
3⁄4 tsp garam masala
generous pinch of green and black cardamom seeds and fennel seeds, ground together
3⁄4 -1 tsp salt, or to taste
30g Cheddar cheese, coarsely grated
11 ⁄2 tbsp lemon juice
1 egg
2 rounded tbsp gram flour
Blend together the ingredients for the marinade and tip into a non-metallic bowl. Pierce the chicken all over with a fork and add to the marinade. Leave to marinate in the fridge for a few hours, if possible. Bring back to room temperature before cooking. Preheat the grill.
Brush the grill rack liberally with oil and place some foil below to catch any drips. Thread the chicken pieces onto the skewers, spacing them apart so they do not touch. Grill for 6 minutes (using the upper shelf if your grill has that option), turning halfway, then baste with the butter and grill for another minute - the chicken should be slightly charred at the edges and cooked through.
Meanwhile, wrap the tortillas in foil and warm in the oven for 5 minutes while the chicken is cooking. Using a fork, slide the chicken pieces off the skewers onto a plate and sprinkle over the chaat masala, if using. Divide the chicken into eight portions and place each in the middle of a warmed tortilla, top with the vegetables and spoon over 11 ⁄2-2 tablespoons of the chutney. Fold over the top of the tortilla, pull in the sides and continue wrapping. Cut the wrap in half on the diagonal and serve.
Repeat with the remaining tortillas and serve.
Can something as simple as a carrot be overpriced to an extent that it becomes a rich man’s luxury? Baby Organic Parisienne carrots, being marketed by M&S are all set to hit the British market at a whopping price of £4.83 per kilo, which is almost four times the price charged for supermarket organic carrots, which retail for just £1.11 per kilo.
