Saturday crepe breakfast….

Saturday 27 June 2009 | Posted by Kishi | desserts

crepesAm missing my brother these days, he has gone to visit sis for a month or so. Last time I made crepes he really enjoyed it, the best part about making crepes is that you can make both sweet and savour by just altering few ingredients.
So while mom tried a bite of savoury one I ate the sweet ones!! Familiar savoury fillings for crepes include: cheese, asparagus, spinach, eggs, ratatouille, mushrooms, mixed vegetables and various meat products. Since I am a vegetarian I am making spinach and corn ones.

When sweet, they can be eaten as dessert. They can be filled with various sweet toppings, often including Nutella , sugar with flavours like vanilla or orange zest, maple syrup, lemon juice, whipped cream, fruit spreads and sliced soft fruits such as pineapple, strawberries.

Long time back I did a demo at a Chef series on NDTV you can check the same here and here.

Crepes originated in France in a small area of Brittany. One of the best ways to consume crepe is: flambéed crêpes Suzette or with honey and fruits.

Here is the recipe:

Ingredients:

1 cup flour (maida)
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt/nutmeg/cinnamon
2 tablespoons amul butter, melted

Method:

1. In a large mixing bowl, whisk together the flour and the eggs.
2. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
3. Heat a lightly oiled/buttered frying pan over medium high heat. Pour the batter onto the pan, tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn on another pan and cook the other side. Serve hot with honey lemon juice and some fruits or jams.

Oh I am hungry again for the same as I write…while I go enjoy eating some more pancakes…you guys get your mise en place ready and try making the same.

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Peas in a pod-salad and smoothie!

Wednesday 27 May 2009 | Posted by Kishi | Dressings,Easy Cooking,Fruits,Salads

Have had a long day of work, so this post will be short, tangy and exotic!
I love eating salads but they have to be out of the ordinary and vivid. Many people fail to appreciate Salads. Often I feel that you can take nuts and bolts like the greens, some fruits, cucumber, onions and tomato and make it exotic with some funky dressing. We always have fruits lying around and basics like vinegar, oil…a little concoction can do wonders try it. Just be innovative and adventurous.
Top it with nuts or croutons…a quick meal ready! Add fruits like mango and litchi to add sweetness.

FYI: The jargon Salad days meaning a “time of youthful inexperience” (on notion of “green”) was first recorded by Shakespeare.

Mixed FruitsAccompany your salad wit a refreshing FRUIT SMOOTHIE!!
Take all the fruits you like, put them in a blender; add some mint and some yogurt! Voila…a tropical summer delight:)

PINEAPPLE GINGER VINAIGRETTE
Ingredients/Amount

Pineapple 1/4 each
Ginger 30 Gms
Mustard 15 Gms
Champagne vinegar 1/2 cup
Cilantro, coarsely chopped 1/8 cup
Olive oil 1 cup
Salad/vegetable oil 1 cup
Salt 2 tsp.
Coarse black pepper 1 1/2 tsp.

Method:

1. Peel pineapples and process in grinder until smooth.
2. Remove pineapple and puree ginger.
3. Transfer pineapple, ginger, mustard, and vinegar into bowl and do a double boiler
4. Puree with a Braun mixer and slowly incorporate the oils.
5. Add the cilantro and season with salt and pepper.

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Mulberry-Fruit composed of smalled fruits…

Friday 10 April 2009 | Posted by Kishi | Fruits

Mulberry

Mulberry

Its quite muggy weather and I was thinking of time I was in Laos and all of a sudden I wanted to drink the tea I got from there. I am not a big coffee aficionado, in fact not at all. But a hard core tea drinker and have a tendency to collect tea from all the places I visit be it Dharamkot, or Vancouver or earthy local shops in San Diego. 

Mulberry is very popular in Laos and so is Mulberry tea/wine etc. It’s primarily grown to raise silk worms. I picked it up from Van Vieng. It had become a local drink there and lots of people had started there own organic farms. Mulberry tea does have a lot of health benefits from controlling cholesterol to weight loss to fix problems in kidneys and it has basic eminence of any tea – antioxidants!!

I quickly boiled some water and added the tea leaves let it steep for a min or two and its ready to drink. The taste is very distinct and nothing in common with the mulberries we eat in India (shehtoot as they say in Hindi).A lot might find the taste as insipid. But the tea has a very delicate fragrance. My recollection of mulberry was to collect the fruit when few friends shook the trees in school at Lodhi road and the berries would break open coz they were so flimsy and get a scolding from mom as the stains wouldn’t wash out.JI reckon it was the funny note on the wall that I read in van Vieng while sipping on the tea and some great food that I had that I still laugh a lot when I drink the tea every once in a while at home:)

 

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