Cooking with love Aunt event

Dear friends,
I am guest hosting Sara's Event Cooking with love Series Aunt.
Please post any recipe (except things with Pork and alcohol) for this event from June 1st to 30th.  
Please link your post that says, "This recipes goes to Sara's Event Cooking with Love Series hosted at Torviewtoronto".
Please make sure it has both links and the logo :)
Archived recipes with the links and logo are accepted.
Link the recipes using the linky below or email me the details.  
Both bloggers and non-bloggers can participate.
Thank you friends, looking forward to your support.

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

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Cooking at the Kasbah: Red bell pepper and garlic confit

Morocco and Andalusian culture fascinates me and I thoroughly enjoyed this book, Cooking at the Kasbah by Kitty Morse. This book reflects the beautiful culture and tradition of Al Maghreb Al Aksa (the land where the sun sets).  It starts off with the colonial history of Morocco, which influences its culture and cuisine.  

Kitty mentions that the art of making ouarka the paper thin dough for b'stila originated in Morocco. Couscous is the staple diet of Morocco and mint tea traditions also started there.  

Small fish cooked in coconut milk

12 to 15 smelts cleaned *
1 tbsp oil
1/4 tsp mustard seeds
1/8 tsp fenugreek seeds
1 red chillie
3 tbsp onion
1 tbsp curry leaves
1 pandan leaf
1/2 tbsp garlic
1/2 tbsp ginger grated
1 green chillie optional
1/2 cup tomatoes
1/2 tbsp chillie powder
1/4 tbsp coriander or curry powder
1/2 tsp turmeric powder
1/4 tsp garam masala
1/2 tsp salt or more to taste
1 gambooge 
1/2 cup water
2 tbsp coconut milk powder mixed in 1/4 cup water


* Remove the bones in the fish if it easy for you or just clean and cook.  


Heat oil then sauté the onion and curry leaves.  Then add garlic, ginger, pandan leaf and green chillie.  Add the tomatoes and spices.  Then add the smelts and water, cook lightly covered till the fish is soft.  
Make sure not to break the fish by stirring too much just shake the pan or carefully coat the fish if needed, the fish becomes soft and cooks fast.  
Add the coconut milk towards the end and cook for a few minutes without the lid.  Serve as a side dish with rice, flatbread or bread.   


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

Mint Ice cream and vanilla bean giveaway

The season to enjoy ice cream is here.  I adapted this minty delicious ice cream from Fresh Juice magazine.  I used Nielsen-Massey vanilla beans which gave a delicious fragrant to this ice cream.  I always make vanilla infused sugar with the vanilla beans so it would last longer and I would have fragrant sugar for the cakes as I don't use vanilla with alcohol.

Mint Ice cream

1 cup milk

1 cup whipping cream

3/4 cup fresh mint leaves

4 egg yolks

1/3 cup + 2 tbsp vanilla infused sugar

Blend the milk, whipping cream and mint leaves in the blender until the leaves are pureed.  Transfer to a saucepan and let it come to a boil, remove from heat and let it steep for 20 minutes covered.  

After 20 minutes strain the mixture and discard the pulp.

In a heat proof bowl beat the egg yolks and sugar until it is pale and fluffy.  Add the strained warm mixture to the egg mixture while beating.  

Transfer the mixture to the saucepan and let it heat on medium high heat for a few minutes until the content coats the back of the spoon.  Don't let it boil, keep stirring.  

I found that if we keep cooking for a long time the mixture becomes foamy, so cook only for about 3 to 4 minutes.  

Strain the mixture and leave it to cool completely.  

Transfer the completely cooled mixture into the ice cream machine, follow the instructions on the manual and put the machine on for about 20 to 25 minutes.  Serve it cold.    

Nielsen-Massey is offering a 2 bean vial of Madagascar Bourbon whole beans to the readers of Torviewtoronto and Createwithmom.  

Please leave a comment on this post if you want to win it.  The giveaway ends on May 30th.  It is open to everyone in USA and Canada.

Please follow my twitter and Facebook, so you know when the winner is announced.

Update: The winner is Nami

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

Chocolate Mousse

2 egg yolks

6 tbsp sugar finely granulated

hot water and cold water

Beat the egg yolks and sugar in a stainless steel bowl until the mixture is thick and pale yellow.  It should form a slowly dissolving ribbon.  Set the mixing bowl over the not-quite simmering water and beat for 3 to 4 minutes until the mixture is foamy and too hot for the the  fingers.  

Then beat over cold water for 3 to 4 minutes until the mixture is cool again and forms a ribbon.  

The consistency is the same as mayonnaise.

3 oz semi sweet  baking chocolate

2 tbsp coffee *

3 oz softened unsalted butter

Melt chocolate with coffee over hot water, remove from heat and beat in the butter a little at a time to make a smooth cream.  Beat the chocolate mixture into the egg mixture.  
* I only used 1/2 tbsp of nescafe because we don't like strong coffee taste :)

2 egg whites

1/8 tsp salt

1/2 tbsp sugar

Beat the egg whites and salt until it forms soft peaks.  Sprinkle the sugar and beat until it is stiff.  Stir 1/4th of the egg whites in to the chocolate mixture then fold in the rest.

Put the mixture into serving dishes and refrigerate for 2 hours or overnight.  Serve with whipped cream.

This recipe is adapted from Mastering the Art of French Cooking Volume 1 by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

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

Rubbermaid LunchBlox giveaway

Many people take food to work and school everyday because it is healthier, cheaper and convenient.  Having a container that will accommodate a variety of food makes the job of packing lunch fun and easy. This Rubbermaid LunchBlox is an environmentally friendly option that saves us money and hassle of finding small containers.

There are 2 varieties of LunchBlox kits for sandwich and salad. The boxes and the Blue Ice packs are BPA free.  The containers can be put in the microwave, dishwasher and freezer.  The LunchBlox collection keeps the lunch organized in any type of lunch bag without a hassle as it optimizes space.  The containers carry enough food that is perfectly proportioned for a healthy meal for one person.

The LunchBlox containers have a specially designed Blue Ice pack that fits with the containers to keep the lunch chilled while we are on the go.  The containers keep the food fresh without wilting or spoiling. 

The ease of transporting the containers allows us to take a variety of healthy meals for lunch everyday.

For example in this sandwich kit there is a sandwich container, side container, 2 snack container and a medium Blue Ice pack.

In the salad kit there is a salad base with lid, 1 salad topping tray, 1 dressing container and a Blue Ice pack.

The cost of these Rubbermaid LunchBlox is about $10 to $13.  It is available at Walmart, Loblaws, Home Hardware, London drugs, Co-op and TruServ.  They also have open stock assortments that range from $3 to $8.

This Rubbermaid LunchBlox is a solution for many of us as studies show 83% of people working outside the home take food to work and eat in their office or cubicle.  

44% of people find it hard to fit food storage containers into their lunch box and bag.

Sandwich kit

Giveaway:

If you would like to win 4 kits (2 sandwich kits and 2 salad kits) leave a comment on this post.  The giveaway is open to people in Canada so please say if you are in Canada on the comment to enter the giveaway.  

The giveaway ends on May 20th.  

Please follow my twitter and Facebook so you would know when the winner is announced.  

Update: The winner is prairiesummers

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

Cabbage coleslaw

1 cup cabbage sliced

2 cups boiling hot water

1/4 cup mayonnaise

1 tbsp vinegar

1 tsp brown sugar

1/4 tsp salt

1/4 tsp chillie powder

Put the sliced cabbage in a bowl of boiling hot water, keep it covered for 5 minutes and drain. 

Add all the ingredients to the drained cabbage and leave it in the fridge for about 1/2 hour before serving it cold.

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

Winged bean curry

1 cup winged bean* chopped (about 7 to 8 winged beans)
2 tbsp oil
1/4 cup onion
1 tbsp curry leaves chopped
1 tsp garlic chopped
1/2 tsp ginger grated
1/2 cup tomato

1/2 tbsp dried red chillie flakes

1/2 tsp salt

1/4 tsp turmeric

2 tbsp small dried shrimp **

Heat oil, sauté the onions with the curry leaves.  Then add ginger and garlic.  Add the winged beans and sauté with the spices.  Add the tomatoes and dried shrimp.  
Cook covered in low heat until the winged beans are cooked to preference.  Serve as a side dish with rice.





*Known as dambala, goa bean, asparagus pea, four angled bean and winged pea.  
**Known as kunisso sold in packets, just wash in warm water before adding to the dish





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