November 1st, 2007 by alice
Tags: Bbq, Fine, Halloumi, Herbs, Kebabs, Marinade
INGREDIENTS
- 7-10ounces pittashalloumi cheese
- 6cherry tomatoes
- 6black olives
- 1green pepper
- 6smallshallots
-
For marinade
- 2tablespoonswhite wine vinegar
- 1/3cupolive oil
- 1/4teaspoonsalt
- 1tablespoon mixed fineherbsor herbes de provence
DIRECTIONS
- Cut Halloumi into 12 large cubes.
- Make an X mark on each tomato with a sharp knife’s tip. This is done to prevent the tomatoes from splitting during grilling.
- Pit in the olives.
- Peel shallots.
- Core pepper and cut it into 12 cubes.
- Now, on bamboo or metal skewers, alternately thread the veggies and the Halloumi cubes. Begin and end with a pepper cube.
- For marinade, combine all ingredients in a large shallow dish.
- Marinate kebabs for 30 minutes, turning from side to side every few minutes.
- Grill kebabs on a charcoal grill or under the grill in the oven until the cheese is golden brown. This takes 5 minutes per side.
- Serve hot and enjoy!
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November 1st, 2007 by alice
Tags: More, Stress, Tress
INGREDIENTS
- 1cuphoney
- 2tablespoonslime juice
- 1tablespoonextra virgin olive oil
- 4dropslavender oil
DIRECTIONS
- Mix together and apply everything on the scalp and through the length of the hair.
- Comb this and keep it on for 1 hour.
- Rinse off with a very mild shampoo.
- Do twice a week.
- You may add henna to your this treatment if you want as it is a rich and nourishing hair conditioner.
- Repeat this twice a week for atleast 3 months for good results.
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November 1st, 2007 by alice
Tags: Filberts, Hazelnuts, Skinning
INGREDIENTS
- 2cups rawhazelnuts(shelled)
- water, as required
DIRECTIONS
- Place the filberts in a single layer on a rimmed baking sheet.
- Bake at 275 F until the skins crack. This takes 30 minutes.
- Trnasfer nuts to a clean kitchen towel and roll it up.
- Allow nuts to steam for 5 minutes.
- Rub nuts in the same towel between the hands until most of the skins come off.
- Enjoy and use hazelnuts now to make cookies.
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November 1st, 2007 by alice
Tags: Crust, Dough, Fresh, Pizza, Thin, Wholemeal
INGREDIENTS
- 1cupwhole wheat flour
- 3tablespoons wheatbran flour
- 3tablespoonssoya flour
- 1teaspoonfresh yeast
- 1teaspoonsalt
- 1teaspoonsugar
- 3tablespoonsolive oil
-
For Sauce
- 2tablespoonsolive oil
- 1mediumonion, chopped
- 8garlic cloves, chopped
- 1cuptomatoes, concasse
- 1cuptomato puree
- 1teaspoonblack peppercorns, freshly ground
- 6-8basil leaves
- 4 freshoregano leaves
- 1teaspoondried oregano
- 1largeonion, cut into roundels
- 1cupcorn niblets, boiled
- 2-3sun-dried tomatoes
- 50gcottage cheese, cubed
- 1cupmozzarella cheese, grated
- 1smallgreen capsicum, roundels
- 1smallred bell pepper, roundels
- 1smallyellow bell pepper, roundels
DIRECTIONS
- Put both the flour and wheat bran in a bowl and mix to combine.
- Dissolve sugar and salt in a little water.
- In another small bowl, dissolve yeast in a little warm water.
- Add the 2 wet mixtures to the dry flour-bran mixture.
- Add 1 tablespoons oil and mix well.
- Add enough water to make a soft dough.
- Dab a few drops of oil on the dough, cover with a wet muslin cloth and keep aside for 45 minutes to ferment in a warm place.
- Apply some more olive oil and knead the dough to remove excess air.
- Keep covered for 30 minutes.
- Pre-heat oven to 200°C.
- To prepare pizza sauce, heat olive oil in a pan.
- Add onion, garlic, tomato concasse and saute for a few minutes.
- Stir in tomato puree, salt and black pepper.
- Fold in fresh oregano and simmer for 5 minutes.
- Add dried oregano mix and remove from heat.
- Dust table top with a little flour.
- Roll out a portion of the dough on the table top to form a thin roundel of approximately 8 inch diameter.
- Grease a baking tray with little oil.
- Place pizza base on it and prick with a fork.
- Spread some pizza sauce over it.
- Add fresh basil after tearing with hands.
- Place onion roundels, corn niblets, sun dried tomatoes, panner cubes(cottage cheese cubes) and grated Mozzarella cheese on the base.
- Add the toppings on the cheese again.
- Top with three coloured bell pepper, olives and some more Mozzarella cheese.
- Bake in the pre-heated oven for 15-20 minutes at 200°C.
- Cut into slices.
- Serve hot.
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November 1st, 2007 by alice
Tags: Fry, Mushroom, Stir, Tofu
INGREDIENTS
- 2cupsmushrooms, sliced
- 1cuptofuor cottage cheese, cubes
- 1/4cupunsalted cashews, roasted
- 1/4cuponions, thinly sliced
- 1teaspoonginger-garlic paste
- 1teaspoongaram masala powder
- 1/4teaspoonblack pepper
- 1/2teaspoonred chili powder
- 1/4teaspoonturmeric powder
- 1tablespoonoil
- salt
-
To garnish
- 1/4cupyellow bell peppersor red bell peppers, thinly sliced
- 1/4cupspring onions, cut into small lengths(only greens)
- 3tomatoes, cut into flowers
DIRECTIONS
- Roast tofu cubes in a non-stick pan by adding a few drops of oil and a pinch of red chilli powder.
- Stir carefully and do not break the cubes.
- Keep aside.
- In the same pan, add the remaining oil.
- Fold in mushrooms, ginger-garlic paste and all the masala powders alongwith salt.
- Stir-fry for a few minutes till the mixture dried.
- Note: Dont cook on slow flame cause this cause mushrooms to become mushy and overcooked.
- Add roasted tofu cubes/cottage cheese cubes and roasted cashews.
- Mix well.
- Take a wide dish and transfer the mushroom tofu stir-fry in it.
- Garnish and serve.
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