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GREAT RECIPES FOR YOU TO TRY

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IN THIS ISSUE

• 6 Great Recipes for Spring

• Blogs from the Foodies

• Food News - the power of eggs

• Great Drinks You Need to Try

• The Last Word: Tips for Flambe

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6beautifulRECIPES

Spicy Potato Nuggets

Ingredients • 2 Cups Boiled and Mashed

Potatoes• 1/4 Cup Bread Crumbs + 1/4 • 2 Tbsp Corn Flour• 2 Tbsp Processed or Parmesan

Cheese• 1 Tsp Chilli Flakes• 1/2 Tsp Mixed Herbs (Oregano,

Basil, Thyme, Parsley, Rosemary)• 1-2 Shredded Garlic Cloves• Salt to taste

Directions

1. In a bowl take Boiled and Mashed Potatoes, 1/4 Cup Bread Crumbs, Corn Flour, Processed or Parmesan Cheese, Chilli Flakes, Mixed Herbs, Shredded Garlic Cloves and Salt to taste and mix well. Cover the bowl and put it in refrigerator for at least 1 hour. This helps in setting the mixture which will help in rolling it in to nuggets easily.

2. 2. After 30 min take out the mixture. Take about a palm size ball on greased palm. Then roll the same in long thin pipe shape (about 1/4” in diameter). Then cut in to about 1/2” long and using fingers lightly press edges to give it a shape of nuggets. Prepare the rest of the nuggets in same way.

3. 3. Now take the Nuggets and dip it in Corn Flour Paste and then roll it in Bread Crumbs and press lightly with hands and keep aside. Prepare rest of the nuggets in same way. Put the prepared nuggets in refrigerator for 30 min to set.

4. 4. Now heat oil in a deep pan on medium and fry Spicy Potato Nuggets till golden brown stirring in between. It will take about 2-3 min on medium to high heat. Remove the fried Nuggets on paper napkin and serve hot with Sauce.

Spicy Potato Nuggets are a great party starter and can be

eaten as snack at any time of the day along with your favourite

Italian dish.

Indian Rasoi

Prawns Koliwada

Ingredients • 12 medium sized prawns• 1 and 1/2 tbsp gram flour/

besan• 1 tsp all purpose flour• 1tbsp yogurt• 1 tsp ginger paste• 1 tsp garlic paste• 1 and 1/2 tbsp lemon juice• 1 tbsp kashmiri red chili powder• 1 tsp coriander powder• Salt, to taste• 1 tsp oil, used for marination• Oil, for deep fry• 1 tsp chat masala

Directions1. Peel and devein the prawns, wash thoroughly and pat dry.2. In a bowl, marinade the prawns with ginger garlic paste, 1/2 tbsp kashmiri red

chili powder, coriander powder, 1 tbsp lemon juice, salt, keep marinated for 15 to 20 minutes.

3. Once marinated, squeeze out the extra moisture, add all purpose flour, gram flour/besan, another 1/2 tbsp kashmiri chili powder, rest 1/2 of the lemon juice, yogurt with 1 tsp of oil. Mix all the spices with the marinated prawns.

4. Prepare oil for deep frying, make sure to maintain the temperature at medium high, else the outside of the prawns will get cooked faster ,while the inside will remain uncooked and raw. Add one prawn initially in the hot oil to check if it is sufficiently hot.

5. Next add the marinated prawns in the hot oil in batches, fry till they turn a rich golden brown color on both the sides.

6. If you want to avoid deep frying, arrange the marinated prawns on an aluminium foil in a baking tray, drizzle a little oil on the prawns, BROIL on HIGH, 5 to 7 minutes on both sides or until they turn a light golden brown color on both sides.

7. Sprinkle chat masala on top, serve with green chutney or ketchup

Prawn Koliwada is a spicy Fried Prawn dish, relished as a starter in restaurants , can also

be a star appetizer of your party. Masala Trails

Lamb Casserole

Ingredients • 2tbsp plain flour• sea salt and black pepper• 650g (1lb 6oz) lamb neck fillet,

diced• 2tbsp vegetable or rapeseed oil• 12 button onions or shallots• 1 carrot, peeled and diced• 1tsp ground cinnamon• 1 tin chopped tomatoes• 2tsp runny honey• 400ml chicken or lamb stock• 200g (7oz) baby new potatoes• 250g (9oz) frozen peas• 1tbsp mint, finely chopped

Directions

1. Preheat the oven to 180°C (400°F, gas mark 6).2. Season the flour and toss the lamb in it. Heat the oil in a large casserole and

brown the lamb pieces in batches. Set aside and add the button onions and carrot to the pan. Cook for 5 to 10 mins, until the vegetables are a light golden brown. Add the cinnamon and cook for a further minute.

3. Add the chopped tomatoes, honey and stock, stirring well, and bring to the boil. Return the lamb to the pan, add the new potatoes and season to taste.

4. Cover and cook in the preheated oven for 1 hr and 20 mins, until the lamb is tender.

5. Remove from the oven and stir through the frozen peas, and a little more stock if necessary. Cook for a further 5 mins. Sprinkle with the chopped mint and serve.

Want a hearty meal that’s easy to make? This tasty lamb casserole recipe uses just one

pot - so it saves on washing-up and takes just 10 minutes

Ajay Chopra

Cod In Tomato Sauce

Ingredients• 4 Tbsp unsalted butter• 1 large sweet onion, finely

chopped• 1 garlic clove, minced• 6 oz can tomato paste• 2 cups vegetable stock• Seasonings: 1 bay leaf, 6 black

peppercorns, 6 allspice berries, 4 cloves

• Juice of 1 small lemon (2 Tbsp)• 1 Tbsp capers & 1 Tbsp honey• 2 lbs cod fillets, cut into 3-inch

pieces (drain well, and pat dry with paper towels)

• 2/3 cup all-purpose flour• 1 tsp salt (I used sea salt)• 1/2 tsp ground black pepper• 1/4 cup light olive oil or avocado

oil, to sautee fish• Fresh parsley for garnish,

Directions1. In a large heavy-bottomed pan, melt 4 Tbsp butter and add finely diced onion.

Cook over medium heat about 5 min or until onions are soft. Add 1 minced garlic clove, 6 oz tomato paste and continue cooking 5 min, stirring frequently, until tomato sauce starts to brown. Add 2 cups veggie stock and seasonings contained in a spice ball. Bring to a gentle boil then cover, reduce heat to low and simmer 20 min

2. Meanwhile pat fish dry with several paper towels. In a shallow bowl, stir together 2/3 cup flour, 1 tsp salt, and 1/2 tsp pepper. Heat a large non-stick pan over medium heat and add 1/4 cup oil. Once oil is hot, quickly dredge both sides of fish in seasoned flour and place into the hot oil, working in batches if needed (don’t crowd the pan). Saute 3 min per side or until golden, and cooked through, adding more oil as needed.

3. Once sauce is done, remove and discard seasoning pouch. Add 2 Tbsp lemon juice, 1 Tbsp capers and 1 Tbsp honey and stir/cook another 2 minutes. Add fish and heat until warmed through, turning fish a couple times to coat. Sprinkle with fresh parsley and serve warm or cold. It keeps well for 2-3 days in the fridge.

This Ukrainian dish comes in a lightly tangy and sweet sauce

Natasha

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Chocolate Cake Roll

Ingredients • 1-1/2 pkg. (4 oz. each)

BAKER’S Semi-Sweet Chocolate (6 oz.), divided

• 6 Tbsp. butter• 1 cup granulated sugar• 4 eggs• 1 cup flour, divided• 1/2 tsp. baking soda• 2/3 cup water• 4 oz. (1/2 of 8-oz. pkg.)

PHILADELPHIA Cream Cheese, softened

• 3/4 cup powdered sugar, divided

• 3 cups thawed COOL WHIP Whipped Topping, divided

Directions1. Heat oven to 350°F and Spray 15x10x1-inch pan with cooking spray. Line with waxed paper;

spray with additional cooking spray.2. Microwave 3 oz. chocolate and butter in medium microwaveable bowl on High 1-1/2 to 2

min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Beat eggs in large bowl with mixer on high speed 3 min. or until thickened. Blend in chocolate mixture. Add 1/4 cup flour and baking soda; beat just until blended. Add remaining flour alternately with water, beating well after each addition. Spread evenly into prepared pan.

3. Bake 15 min. or until top of cake springs back when touched; sprinkle with 1/4 cup powdered sugar. Immediately invert cake onto clean towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together; cool completely on wire rack.

4. Beat cream cheese and remaining powdered sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups COOL WHIP.

5. Unroll cake carefully; remove towel. Spread cream cheese mixture onto cake, completely covering top of cake. Roll up cake; place, seam-side down, on platter.

6. Microwave remaining chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 2 min.; spread onto cake. Refrigerate 1 hour.

An easy chocolate cake roll recipe will be the star of your

next gathering. this is an impressive chocolate cake roll with a cream cheese filling and

a rich chocolate frosting.

Kraft

Black Bean Brownies

Ingredients• 1 1/2 cups black beans (1 15-oz

can, drained and rinsed very well) (250g after draining)

• 2 tbsp cocoa powder (10g)• 1/2 cup quick oats (40g)

(See nutrition link below for substitutions)

• 1/4 tsp salt• 1/3 cup pure maple syrup or

agave (or honey, but not for strict vegans.) (75g)

• pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)

• 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)

• 2 tsp pure vanilla extract• 1/2 tsp baking powder• 1/2 cup to 2/3 cup chocolate

chips (115-140g) (Not optional. Omit at your own risk.)

• optional: more chips, for presentation

Black Bean Brownies – the ultra fudgy and decadent chocolate

treat without using flourKatie

Click to discover more

DirectionsBlack Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. If you make this recipe, don’t forget to leave a review! The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!

Natasha’s Kitchen

Lois Fearne

Choc Covered Katie

Natasha Woodcock

BLOGSLets talk food

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Lets talk food

“April 19 is National Garlic Day. It’s time to pay homage to those pungent cloves so go ahead and crush one into your favourite savoury dish. While we’re not sure who proclaimed this day of observance or why, we’re just glad someone did

Native to central Asia, garlic has a lengthy history dating back 6,000 years. Long a staple of Mediterranean diets, garlic was a commonly used seasoning in the cuisines of Africa, Asia and Europe. Regarded as a force of both good and evil, the Egyptians are said to have fed the herb to workers building the Great Pyramid of Giza because they believed it boosted their stamina. In the Middle Ages, plague-phobic Europeans ate whole cloves of garlic to fight off the scourge known as the Black Death.

Known as nature’s wonder drug, garlic is recognized for its wide-reaching medicinal properties, in the treatment and prevention of disease. It has been credited with extendinghuman longevity, preventing certain cancers, lowering cholesterol levels, reversing high bloodpressure, resisting the common cold and overcoming fatigue.

The herb, which can also be deemed avegetable too, is rich in protein, vitamins A, B-1 and C and contains essential mineralssuch as calcium, magnesium and iron.

CharlotteCHARLOTTES LIVELY KITCHEN(click for more)

SHOP

Becca Pusey

Niamh Shields

Emily Muscat

Daniel Young

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Camilla Hawkins(click for more)

ALTERNATE SPICE OPTIONS

Karen BoothLAVENDER & LOVAGE(click for more)

food news

Top Tips: Benefits of Eating Eggs

Eggs are among the few foods that I would classify as “superfoods.”

1. Eggs Are Incredibly Nutritious

Eggs are among the most nutritious foods on the planet.A whole egg contains all the nutrients required to turn a single cell into a baby chicken.A single large boiled egg contains:Vitamin A: 6% of the RDA, Folate: 5% of the RDA.. Vitamin B5: 7% of the RDA., Vitamin B12: 9% of the RDA, Vitamin B2: 15% of the RDA.Phosphorus: 9% of the RDA, Selenium: 22% of the RDA, Eggs also contain decent amounts of Vitamin D, Vitamin E, Vitamin K, Vitamin B6, Calcium and Zinc.

This is coming with 77 calories, 6 grams of protein and 5 grams of healthy fats. Eggs also contain various other trace nutrients that are important for health.

2. Eggs Are High in Cholesterol, But Don’t Adversely Affect Blood Cholesterol

It is true that eggs are high in cholesterol.In fact, a single egg contains 212 mg, which is over half of the recommended daily intake of 300 mg.However… it’s important to keep in mind that cholesterol in the diet doesn’t necessarilyraise cholesterol in the blood The liver actually produces large amounts of cholesterol every single day. When we eatmore eggs, the liver just produces less cholesterol instead, so it evens out.The response to egg consumption variesbetween individual:

In 70% of people, eggs don’t raise cholesterol at all.In the other 30% (termed “hyper responders”), eggs can mildly raise Total and LDL cholesterol.However, as I will outline later in the article, the situation is a bit more complicated thanthat and these changes are actually beneficial.

3. Eggs Raise HDL (The “Good”) Cholesterol

HDL stands for High Density Lipoprotein. It is often known as the “good” cholesterol. People who have higher levels of HDL usually have a lower risk of heart disease, stroke and various health problems

Eating eggs is a great way to increase HDL. In one study, 2 eggs per day for 6 weeks increased HDL levels by 10%

4. Eggs Contain Choline – an Important Nutrient That Most People Don’t Get Enough of

Choline is a nutrient that most people don’t even know exists, yet, it is an incredibly important substance and is often grouped with the B vitamins.

Choline is used to build cell membranes and has a role in producing signalling molecules in the brain, along with various other function.

Dietary surveys have shown that about 90% of people in the U.S. are getting less than the recommended amount of choline

Whole eggs are an excellent source of choline. A single egg contains more than 100 mg of this very important nutrient.

5. Eggs Linked to a Reduced Risk of Heart Disease

LDL cholesterol is generally known as the “bad” cholesterol.It is well known that having high levels of LDL is linked to an increased risk of heart disease. But what many people don’t realize is that there are subtypes of LDL that have to do with the size of the particles. There are small, dense LDL particles and then there are large LDL particles. Many studies have shown that people who have predominantly small, dense LDL particles have a higher risk of heart disease than people who have mostly large LDL particles. Even if eggs tend to mildly raise LDL cholesterol in some people, studies show that the particles change from small, dense to large LDL… which is a good thing.

6. Eggs Contain Antioxidants That Have Major Benefits For Eye Health

One of the consequences of ageing is that eyesight tends to get worse.There are several nutrients that help counteract some of the degenerative processes that can affect our eyes. Two of these are called Lutein and Zeaxanthin, powerful antioxidants that tend to build up in the retina of the eye.

Studies show that consuming adequate amounts of these nutrients can significantly reduce the risk of cataracts and macular degeneration, two very common eye disorders.

Egg yolks actually contain large amounts of both Lutein and Zeaxanthin and eating just 1.3 egg yolks per day for 4.5 weeks can increase blood levels of Lutein by 28-50%

Eggs are also high in Vitamin A, which deserves another mention here. Vitamin A deficiency is the most common cause of blindness in the world.

7. Eggs Are Highly Fulfilling and Tend to Make You Eat Fewer Calories, Helping You to Lose Weight

Eggs are incredibly fulfilling.

They are a high protein food… but protein is by far the most fulfilling macronutrient.

Eggs score high on a scale called the Satiety Index, which measures the ability of foods to induce feelings of fullness and reduce subsequent calorie intake.

In one study of 30 overweight women, eating eggs instead of bagels for breakfast increased feelings of fullness and made them automatically eat fewer calories for the next 36 hours.

In another study, replacing a bagel breakfast with an egg breakfast caused significant weight loss over a period of 8 weeks.

Really… eggs are pretty much nature’s perfect food.

On top of everything else, they are also cheap, easy to prepare, go with almost any food and taste awesome

drinks to tryViVi

FroseBefore the last of the sunshine disappears for another year, why not give this New York favourite a go. Great at parties of for just relaxing at the weekend.

Frozen rosé, or frosé, is made by freezing rosé wine with lemon juice and sugar. It is usually prepared in a large container and frozen for around seven hours before being blended into a slush. The resulting concoction combines the sophisticated taste of rosé and the texture of children’s Slush Puppy drinks, meaning it also invokes feelings of nostalgia bringing back childhood memories.

Give it a little extra kick with a splash of vodka and some blended strawberries.

GinGin is no longer served with a plain tonic!. The Little Scarlet strawberry gin liqueur (28% abv, £19.99 a half-bottle from redmoped.co.uk), is wickedly good on its own but would also be great drizzled over strawberries.

Another Gin to rock your world is Pontoon’s Wingfield “gin aperitif” (23.3%), which is flavoured with cucumber, pink grapefruit and elderflower. It’s a classy alternative to Pimm’s, as indeed it should be at £37 from Harvey Nichols, or a slightly more reasonable £32 from the Oxford Wine Company.

If you think that’s outrageous there’s always Aldi’s Oliver Cromwell London Dry Gin (37.5% abv, £9.99) for less than a third of the price

ChiantiMade famous by Hannibal Lecture as the drink to go great with cannibalism in ‘Silence of the Lambs’, the Ruffino Chianti 2014 is an excellent wine for those that love a red.

The drink offers a good body, fruit and length of finish. Fresh on the palate unlike many other Chianti Classicos which are overstated,it is ideally drunk with the right food (think Italian).

The Ruffino Chianti is just so good with an intense red colour and has the distinct aroma of roses.

It is mild but with a long aftertaste and has some spicy notes and a hint of pepper.

Dirty Black RussianThe Black Russian is a staple cocktail drink mixing equal parts of vodka and coffee liqueur over ice. Now imagine this tasty beverage stretched using cola -and you have a dirty russian or long russian.

It’s basically a cola with mocha flavoring added to it,with a little alcoholic kick, and you’ve got an idea what this tastes like.

Perfect for an evening apéritif it’s not too heavy and in fact can be quite refreshing. It’s a great cocktail to have with dinner especially red meat dishes or simply use as a simple bedtime nip.

Isfood and

drink your thing?

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food & drink

The Final Word.Hot tip for a flaming success.

The fast, caramelising effect that fire has on food is hard to match - a magic touch that can totally transform a dish.

It’s a brilliant way to perfectly cook delicate seafood (like prawns), finish off a dessert or even add a flavoursome flourish to cocktails - and it doesn’t need to be scary. It just takes a bit of practice and a confident approach.

When cooking with fire, safety is key. Make sure you work on non-flammable surfaces and keep a metal lid, big enough to cover the pan, nearby whenever you flambé.

If not using a torch, only use a small amount of alcohol to create the flame, making sure it’s at room temperature or warmed in the pan first.

Never pour directly from the bottle and use along match or kitchen lighter to ignite. Alwayswait until the flame has subsided before serving.

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