Hibiscus Ginger on the Rocks

We enjoy making refreshing, healthy beverages at home to enjoy during different times of the day. Mocktails, Punches and Shrubs book by Chef Vikas Khanna has many unique combinations of recipes to make a delicious array of beverages that everyone in the family can enjoy. The recipes include herbal infusions, teas, coffees, smoothies, slushies and more. I am glad this book has alcohol free recipes, and inspires to use a variety of different combination of ingredients that we don't always think of adding to our beverages.  

Banana Brownie Swirl Cake

I tried the Banana Brownie Swirl Cake from the book Cake I love You, which is a hit in our home. There is plenty of inspiration in this book for beginning bakers and the experienced. The tips and techniques of the decadent, do-able recipes shared by author, Jill O'Connor are useful to get delicious end results. The recipes in this book are divided by flavours such as banana, coconut, chocolate, caramel and butterscotch, citrus, spirits and spices, and garden and orchard. 

Afternoon Tea Delight with Denby

I made these delicious Indian Tea Cookies following the recipe from the Indian Vegetarian Feast book by Anjum Anand. This book has lots of simple and healthy vegetarian dishes that we can easily make for our family and friends. I like that all the dishes and sweets have an array of flavour in them. The beautiful pictures on this book will entice the readers to make the dishes, and try them. Th book is separated by breakfast and brunch, drinks, appetizers and snacks, salads, broils and grills, vegetables, cheese, beans, and eggs, grains, and desserts.

Easy Delicious Baguettes

I enjoyed following the steps and tips from the Idiot's Guide Baking book to make these baguettes, which gave me wonderful results. These two loaves of fresh homemade bread was enjoyed by everyone in my family. It was perfect to serve with the homemade stew. This recipe for the bread is from the book.

Roasted Chickpeas Recipe and Win a Copy of Vegan Beans Book

I made this crunchy roasted chickpeas with 1 container of canned chickpeas. First drain, rinse and remove the moisture of the chickpeas with a paper towel. Add chillie powder, cumin, salt and 2 tbsp olive oil to the chickpeas. Spread the coated chickpeas on a baking sheet in a single layer. Bake until crispy on the middle rack of the oven for about 40 minutes in a 400F oven. Check on the chickpeas to make sure it does not burn.

Goan Red Snapper Fish Curry

I chose to make this Goan fish curry recipe from the Seafood book, using the red snapper as the book suggests. I knew the ingredients in the recipe would give a flavour that we enjoy because it is similar to my king fish curry. I adjusted the recipe to make half the amount.

500g 1 full red snapper cut into pieces
1 tbsp coriander seeds
1/2 tsp cumin seeds
3 to 6 dried red chillies to taste
2 garlic cloves chopped
1/2 tbsp grated fresh ginger
1/4 tsp turmeric
1/2 tsp salt
7 oz coconut milk to taste
1 tbsp oil
1 onion thinly sliced
1 tomato chopped
1 green chille
1 tbsp tamarind pulp
1/2 cup water
handful of cilantro


Put the tamarind pulp in about 1/2 cup water and discard the tamarind.

Dry roast the coriander seeds, cumin seeds in a saucepan, stir over medium heat until they begin to pop. Remove and cool then put the seeds, dried chillies, garlic, ginger, turmeric, and salt into a food processor. Process until it is finely chopped then add 2 to 3 tbsp of coconut milk and pulse to blend. 
Heat the oil and sauté the onion and cook over low heat. Then add the tomatoes, green chilles and spice paste and cook over medium heat for 2 to 3 until aromatic. Add the coconut milk then bring to a boil and simmer for about 5 minutes. Add the tamarind water then place the snapper into the sauce. Cook the fish for a few minutes until the fish is cooked. 

Garnish with cilantro and serve with rice. 

This beautifully illustrated Seafood cookbook shows us how to prepare different types of seafood with over 300 wonderful recipes inspired by different cuisines. The book explains about different types of fish. 

Red Snapper or Pargo

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Herbal remedies that we can make at home

I am very curious about herbs and enjoy planting a variety at home. However, I don't feel I take full advantage of the herb crops as much as I should so I referred to this home herbal book, which gave me some tips on how to use the herbs. 

This book has a wealth of knowledge on how to grow herbs, harvest, how to safely use and cautions about using it. It is easy to refer to this book, as the content is separated by either the herbs used to heal from the inside through food we can make or herb used to heal from the outside such as skin treatments. Herbal remedies have helped many generations, but this knowledge was almost lost. Now, as people recognize the benefits of this holistic natural approach, treating the body with herbs in coming back.

Here are some of the things I learned from this book.

• 1/2 tsp turmeric powder dissolved in 1 cup of water, juice or milk to help with arthritic problems and eczema.
• 1/8 tsp cayenne pepper in half a tumbler of warm water for sore throats.

Almond Biscotti

1 cup whole almonds skinned
1 1/2 cups flour
1/2 cup vanilla flavoured sugar

1 tsp baking powder

1/2 tsp salt

2 eggs 

4 tbsp unsalted butter melted

Melt the butter in a small pan over low heat until it melts and leave it aside to cool.  

Remove the skin of the almonds by soaking it in warm water for a few minutes and it will come out easily.  Spread the almonds on a baking sheet and bake in a 350F for 5 to 10 minutes until slightly coloured, toss halfway.  Allow the almonds to cool and then chop it coarsely.

Sift the flour with baking powder and salt into a big bowl.  Stir the sugar and chopped almonds into the flour.  In a separate bowl whisk the eggs and melted butter then add it to the flour mixture.  

Use your hands and bring the ingredients together to form a dough. Turn the dough onto a floured work surface and make 2 log shapes each about 8" long.  Place the logs on a baking sheet and bake in the middle rack of a preheated 350F oven for 20 minutes.  

Remove the logs from the oven and cool slightly then transfer it to a cutting board.  Use a serrated knife and then cut the logs diagonally into 1 1/2" to 2" thick slices.  Put the biscotti on a baking sheet and bake for 10 minutes, then flip and bake for another 5 minutes.  

Cool the biscotti on a wire rack to let it harden.  To store keep the biscotti in an airtight container for over a week.

The biscotti can also be frozen, by placing the biscotti on a baking sheet and freeze until it is solid then transfer it to a freezer bag.    

This recipe is from the DK illustrated step-by-step baking book.  I really like this book because of its detailed explanations and photographs. This book gives 80 classic recipes and has about 240 variations for these classics.  We can use the details and step-by-step photographs from the classic recipes to build on different variations.  The book covers a huge range of sweets and savouries such as tarts quiches, pies, breads, cakes, cookies, meringues, soufflés and a variety of party desserts for special occasions.  

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Baked chicken pieces

This delicious recipe of Baked Chicken is adapted from the book Modern Flavours of Arabia by Suzanne Husseini. This cookbook is written in the memory of the author's Middle Eastern kitchen.  Suzanne introduces herself and has useful cook's notes in the beginning of the book i.e she suggests that we toast nuts and then leave it in the fridge in sealed jars to use when needed.  

The book is organized by breakfast, lunch, dinner, dessert and mezzo.  The recipes in the book is easy to follow.  I like the delicious pictures that makes us want to try the dishes.

20 chicken pieces (in book chicken wings are used)

4 garlic cloves minced

1/4 cup cilantro or coriander leaves

1/4 cup olive oil

1/2 tsp cinnamon ground

1 tsp paprika

1/2 tsp chillie powder

1/4 cup honey

juice of 1 lemon

3 tbsp pomegranate molasses

salt

pepper

Mix all the ingredients and toss the chicken pieces.  Leave aside for the flavours to absorb for an hour or more in the fridge.

Preheat the oven for 350F.  Place the chicken pieces an inch apart on a shallow baking pan and bake until crisp and cooked on the inside for about 35 minutes.  I baked in a glass baking dish.

The author served the chicken with spicy tomato salsa, but I served it plain and we enjoyed it.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Pear jam, home preserving and Global food security

This is the time of the year when we all get excited about thinking of ideas to preserve the summer vegetables and fruits. The Complete book of home preserving has lots of ideas that will come handy. There are about 400 recipes and 48 colour photographs in the book.

The detailed instruction on the book is easy to understand and follow, which beginners will appreciate. It also answers questions the experienced canners may have. There is a produce guide and a glossary that explains everything we need to know from ingredients to canning equipment. The book is separated to seven chapters: getting started, soft spread, fabulous fruits, salsa relish chutney, condiments, perfect pickles, tomato and pressure canning.

When we preserve at home it is free from chemical additives and preservatives. This book gives directions on safe canning and preserving methods. 

I think preserving food to have during off-season is lots of fun, which becomes useful when it isn't in season. I usually make jam with berries, chutney with tomato and pickle vegetables. These homemade goods make delicious gifts that family and friends appreciate.

I made about a cup of pear jam to have with puri.

2 ripe pears

1/4 cup sugar

1/2 tbsp lemon juice

1 star anise

Combine the peeled chopped pear with the sugar and lemon juice. Let it cook in low heat, you can cover the pan lightly so it will cook in its own liquid. Add the star anise towards the end when the pear get soft and has a jam consistency or it will have an overpowering taste.

I served the jam with puri. We finished the jam in a couple of days, so I am not sure how it will taste if it is kept for a long period of time in the fridge.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First