Torviewtoronto

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

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.

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

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.

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

Tea and Crumpets: Chocolate scones

Growing up with the tradition of having a teatime snack I thoroughly enjoyed this book tea & crumpets. I like the format, recipes and pictures in the book. There are recipes from Scotland, Wales, Switzerland, England, Ireland and Paris. The book has a travel guide to different tearooms in Europe and a table of equivalents

The author has put little introductions with interesting stories from history in each section before writing the recipe. The organized sections are as follow:

11 recipes in Sandwiches & Savouries section

15 recipes under Crumpets, scones & fruit breads

21 recipes under Teatime sweets

The French art of tea has 11 recipes such as madeleine, petit pains au chocolate, crème caramel.

Here are some interesting facts from the book about the origin of tea and teatime snacks.

Tea dates back to 3rd millennium BC in China. Tea came to England in the mid 17th century and was established in 1840.

One day when the 7th duchess of Bedford, Anna Maria got a little hungry late afternoon she asked her maid to bring tea with sandwiches. Usually lunch was eaten early and dinner was around 8 or 9 p.m. so people got a little hungry.

Anna Maria liked this tea and snack so much that she invited her friends. It eventually became a social event among upper class women. The ladies went to meet their friends around 4 and 5 o'clock in the evening to talk while nibbling snacks and drinking tea.

There are many stories like this throughout the book, which I enjoyed reading such as the legendary story of Shen Nung, about colonization and tea, different mountainous regions tea is planted and how it effects the grade and taste of tea, how the modern tea bags evolved etc.

The book is printed in quality paper that as a smooth luxurious feel. All the foodies interested in learning and making delicious teatime snacks will enjoy this book. I am looking forward to try many of the recipes in the book as my family and I enjoy having snacks with our tea.

Here is the recipe for chocolate scones from tea & crumpets

2 1/2 cups flour

1/2 cup cocoa powder

1/2 cup sugar

1/2 cup unsalted cold butter cut into small pieces

1 1/4 cup whipping cream or buttermilk

1 egg yolk

whole milk for brushing tops

clotted cream to serve optional

Whisk flour, cocoa and sugar. Mix the butter with the whisked ingredients using your fingers until it resembles coarse crumbs.

In another bowl whisk cream and egg yolk. Then stir it into the flour mixture.

Transfer the dough to a lightly floured surface and using floured hands knead gently to bring the dough together. Pat the dough into a 3/4" thick round. With a 2 1/2" cutter cut circles, reroll and cut more circles. Transfer to a baking sheet lined with parchment paper. Brush with milk and bake for 16 to 18 minutes until it is puffed and the edges are dry.

Remove form oven and cool for a few minutes before serving with clotted cream. I served without cream and it was delicious.

To make clotted cream

2 2/3 cups whipping cream

2 tbsp unsalted butter

Combine cream and butter in a saucepan over medium low heat. With a wooden spoon mix when it starts to simmer. Do not let it boil. Continue stirring and simmering for 20 to 25 minutes until the mixture is reduced in half and is thick. Remove form heat transfer to a dish and cool completely.

Cover and refrigerate for at least 24 hours until it is smooth and thick before serving. Can be stored in the fridge for up to a week.

Spring garden chocolate butter cake

chocolate cake

4 oz unsweetened chocolate chopped

1/3 cup unsweetened cocoa powder

1 cup boiling water

2 1/4 cups flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup unsalted butter

2 cup sugar

3 eggs

2 tsp vanilla

1 cup milk

Mix the chopped chocolate, cocoa powder and water together, leave it a side to cool.

Whisk flour, baking powder, baking soda and salt together. Beat butter till it is smooth and add sugar. Beat the mixture until it is fluffy. Add vanilla and melted chocolate mixture, beat to combine. Add flour and milk alternately. Beat till it is mixed.

Prepare two 9" pans with wax paper, butter the sides and bottom. Divide the batter into the prepared pans and smooth the tops. Bake at 350F for 35 to 40 minutes until the tops spring back when lightly pressed and a toothpick inserted in the middle comes out clean.

Remove the pans from the oven and leave it on a wire rack to cool for 10 minutes. Remove the cake from the pans and cool completely before frosting.

I halved this recipe from here to make this cake.

For the center of the cake

1 cup whip cream

1 tbsp jam

Whip the whipping cream until it has peaks and add jam. Apply in-between the layers.

Instead of this you can also use the frosting below to layer the cakes.

For the buttercream frosting

2 cups icing sugar

1/2 cup butter

1/2 tbsp meringue powder optional

1/8 tsp salt

1 tsp vanilla

2 tbsp or more whipping cream *

* Can also use milk. The amount of cream depends on the consistency that you like the frosting to be.

To get a spreadable consistency add 1 tbsp whipping cream at a time.

If you want to put a second layer of icing leave it aside till the first coating of icing settles and then apply the icing again.

I only put one layer of icing for this cake. I let the icing on the cake settle before piping the flowers and butterflies with a thicker consistency icing.

I made the same icing for these cupcakes, in addition to this Spring garden cake for my daughter's birthday.

Apple cinnamon bread pudding and butter bell crock

The Butter Bell® crock is a family owned business founded in 1996 in Los Angeles, California. They provide unique, time-honoured kitchen tools, gourmet housewares and decorative tabletop linens to consumers worldwide. The original Butter Bell® crock is a modern version of the authentic French beurrier. It is made out of high quality durable new bone china. This dishwasher safe container keeps butter at room temperature on the counter/tabletop without spoiling.

This natural method of preserving the creamy texture and delicate flavour makes butter more desirable and easy to spread. It holds 1/2 cup (1 stick) of butter. Check out this effective, beautiful, innovative butter storage that is available in USA and Canada.

Disclaimer: This sponsorship is brought to you by the butter bell crock who we have partnered with for this promotion.

Here is a quick recipe for reusing bread. Apple cinnamon bread pudding.

2 eggs

2 cups milk

1 cup whipped cream

12 pieces of old sliced bread cut into cubes

1 tsp cinnamon

1/8 tsp salt

4 tbsp brown sugar

1 apples cut into cubes

Whisk the eggs, milk, cream, cinnamon, salt and sugar. Soak the bread and apples with the mixture and leave it for about 10 minutes.

Put in individual ramekins or baking tray and place it a pan with hot water.

Bake for an hour at 325F in a water bath, until a wooden skewer inserted comes out clean.

Serve it warm or cold, on its own or with ice cream.

Pages

Cooking at the Kasbah: Red bell pepper and garlic confit

Small fish cooked in coconut milk

Mint Ice cream and vanilla bean giveaway

Chocolate Mousse

Rubbermaid LunchBlox giveaway

Cabbage coleslaw

Winged bean curry

Tea and Crumpets: Chocolate scones

Spring garden chocolate butter cake

Apple cinnamon bread pudding and butter bell crock

Giveaway and My other site