FALL RECIPE: BRAZILIAN CARROT CAKE TSUS 2

The other day it was dark and rainy and weird and very fall like and I got up from bed to make Bret one of my favorite Brazilian recipes: Brazilian Carrot Cake. It’s very different than the American version and also it includes the best part: a chocolate covering that’s light and runny and wonderful! Here is the recipe if you are interested:
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iframe width="640" height="360" src="http://ok.ru/videoembed/33276496531" frameborder="0" allowfullscreen>
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In a blender, blend the carrots, eggs and oil for 5 minutes. Add all the other ingredients and blend until very smooth. Bake on a pre-heated 350 degrees oven. Take it out, let it cool for about 20minutes, make little holes on the top with a toothpick and reserve. Cook the chocolate covering in a small pan and pour over the cake. The chocolate will fill the holes, penetrate the cake and make it for a nice surprise when you cut it into pieces.

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FALL RECIPE: BRAZILIAN CARROT CAKE TSUS 1

The other day it was dark and rainy and weird and very fall like and I got up from bed to make Bret one of my favorite Brazilian recipes: Brazilian Carrot Cake. It’s very different than the American version and also it includes the best part: a chocolate covering that’s light and runny and wonderful! Here is the recipe if you are interested:
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In a blender, blend the carrots, eggs and oil for 5 minutes. Add all the other ingredients and blend until very smooth. Bake on a pre-heated 350 degrees oven. Take it out, let it cool for about 20minutes, make little holes on the top with a toothpick and reserve. Cook the chocolate covering in a small pan and pour over the cake. The chocolate will fill the holes, penetrate the cake and make it for a nice surprise when you cut it into pieces.

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MEAL,

Spiced apple crisps GOLD

Ingredients 2 Granny Smiths cinnamon, for sprinkling
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Method Heat the oven to 160C/ 140C fan/ gas mark 3. Core the apple and slice through the equator into very thin slices 1 - 2mm thick. Dust with cinnamon and lay flat on a baking sheet lined with parchment paper. Cook for 45 mins – 1 hour, turning halfway through and removing any crisps that have turned brown. Continue cooking until the apples have dried out and are light golden. Cool, store in an airtight container and enjoy as a snack.

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MEAL,

Dried fruit energy nuggets ORD

Ingredients 50g soft dried apricots 100g soft dried dates 50g dried cherries 2 tsp coconut oil 1 tbsp toasted sesame seed
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Method Whizz apricots with dates and cherries in a food processor until very finely chopped. Tip into a bowl and use your hands to work in coconut oil. Shape the mix into walnut-sized balls, then roll in sesame seeds. Store in an airtight container until you need a quick energy fix.

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MEAL,

Chilli chocolate cookies ISAN 3

Ingredients 225g unsalted butter, softened 100g caster sugar 175g dark muscovado sugar 2 tsp vanilla extract 2 eggs, beaten 300g plain flour 50g cocoa powder 1 tsp baking powder 1½ tsp cayenne pepper (less or more to taste) 100g bar dark chilli chocolate, roughly chopped 100g bar white chocolate, roughly chopped 100g bar dark chocolate, roughly chopped vanilla ice cream
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Method Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate. Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don’t melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.

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Gunpowder chicken with dried red chillies & peanuts UG

Ingredients 12 boneless, skinless chicken thighs (about 900g), cut into pieces 1 tbsp dark soy sauce 2 tbsp vegetable oil 15 whole dried bird's-eye chillies 1 tsp Sichuan peppercorn, ground bunch spring onions, cut into 2½ cm pieces 50g whole roasted peanuts For the sauce 5 tbsp dark soy sauce 2 tbsp Shaohsing rice wine 4 tbsp Chinese black vinegar 4 tbsp chicken stock 1 tbsp caster sugar 1 tbsp cornflour, mixed into 1 tbsp water
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Method Marinate the chicken with the soy and leave to sit for 1 hr. If you don’t have time to marinate, don’t worry – but it does add extra flavour. Mix the sauce ingredients in a small bowl and set aside. Using a wok and a small amount of the oil, sear the chicken in batches. When it’s all browned, remove from the pan and set aside. Snip the stems from the chillies and shake out the seeds. Add the remaining oil and cook the chillies for 1 min, shaking the pan constantly to prevent them burning. Add the chicken back in with the peppercorns, spring onions and peanuts, then stir-fry for 1 min more. Add the sauce and stir for a few mins more unt

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MEAL,

The Healthiest Foods tewchqu

Grapefruit juice, and grapefruit in general, is a potent inhibitor of the cytochrome P450 CYP3A4 enzyme, which can affect the metabolism of a variety of drugs, increasing their bioavailability.In some cases, this can lead to a fatal interaction with drugs like astemizole or terfenadine. The effect of grapefruit juice with regard to drug absorption was originally discovered in 1989. The first published report on grapefruit drug interactions was in 1991 in the Lancet entitled "Interactions of Citrus Juices with Felodipine and Nifedipine," and was the first reported food-drug interaction clinically. However, the effect only became well-publicized after being responsible for a number of bad interactions with medication.
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Recently some researchers have shown that furanocoumarins rather than flavonoids are the ingredients causing the various drug interactions.Grapefruit juice has also been reported to increase both the bioavailability of some benzodiazepines, (such as diazepam) and greatly slow the rate of metabolization. An easy way to tell if a medication may be affected by grapefruit juice is by researching whether another known CYP3A4 inhibitor drug is already contraindicated with the active drug of the medication in question. Examples of such known CYP3A4 inhibitors include cisapride (Propulsid),[citation needed] erythromycin, itraconazole (Sporanox), ketoconazole (Nizoral),and mibefradil (Posicor). The flavonoid existing in highest concentration in grapefruit juice is naringin, which in humans is metabolised to naringenin. Other flavonoids exist in grapefruit juice in lower concentrations as well. Orange juice does not contain naringin in as high a concentration, instead containing hesperetin. It is sometimes recommended as a substitute. Juice of limes and Seville oranges can also inhibit drug metabolism, however, as can apple juice with some drugs.

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MEAL,

Chilli chocolate cookies ISAN 2

Ingredients 225g unsalted butter, softened 100g caster sugar 175g dark muscovado sugar 2 tsp vanilla extract 2 eggs, beaten 300g plain flour 50g cocoa powder 1 tsp baking powder 1½ tsp cayenne pepper (less or more to taste) 100g bar dark chilli chocolate, roughly chopped 100g bar white chocolate, roughly chopped 100g bar dark chocolate, roughly chopped vanilla ice cream
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Method Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate. Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don’t melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.

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Chilli chocolate cookies ISAN 1

Ingredients 225g unsalted butter, softened 100g caster sugar 175g dark muscovado sugar 2 tsp vanilla extract 2 eggs, beaten 300g plain flour 50g cocoa powder 1 tsp baking powder 1½ tsp cayenne pepper (less or more to taste) 100g bar dark chilli chocolate, roughly chopped 100g bar white chocolate, roughly chopped 100g bar dark chocolate, roughly chopped vanilla ice cream
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Method Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate. Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don’t melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.

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MEAL,

Quinoa Stuffed Bell Peppers ZAAG

Latin American cuisine refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land that holds various cuisines that vary from nation to nation. Some items typical of Latin American cuisine include maize-based dishes (tortillas, tamales, tacos, pupusas, arepas) and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). These spices are generally what give the Latin American cuisines a distinct flavor;
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yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities. Thus, this leads for a variety across the land. Sofrito, a culinary term that originally referred to a specific combination of sauteed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Latin American beverages are just as distinct as their foods. Some of the beverages can even date back to the times of the Native Americans. Some popular beverages include mate, hibiscus tea, horchata, chicha, atole, cacao and aguas frescas. Desserts in Latin America are generally very sweet in taste. They include dulce de leche, alfajor, rice pudding, tres leches cake, teja and flan.

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MEAL,

Colorful Meals tuuh 1

According to research reported by North Dakota State University (NDSU), people who eat a variety of different of fruits and veggies may have reduced risk of certain diseases, such as stroke, diabetes, and cancer. NDSU reports that the natural plant pigments that give fruits and vegetables their color are also important nutrients that may provide health benefits.
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For example, natural pigments called "carotenoids" provide the orange color of vegetables like sweet potatoes and carrots. Beta-carotene, a type of cartenoid, is converted to Vitamin A, which helps keep your eyes healthy. Carotenoids have also been studied for their possible benefits to heart health. In one study cited by NDSU, men with high cholesterol who ate significant portions of vegetables high in carotenoids had a 36 percent lower risk of heart attack than the control group.The colors of fruits and vegetables often correspond with important nutrients. This means that eating fruits and veggies from every color of the rainbow may help ensure your body is well nourished.

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MEAL,

Lightly spiced carrot soup dun i 1

Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 1 garlic clove, chopped knob of fresh root ginger, grated 1 red chilli, deseeded and chopped 1 tsp mild curry powder, plus extra 1kg carrots, trimmed and sliced 2 lemongrass stalks, bashed 2 strips orange zest 400g can coconut milk 700ml vegetable stock
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Method Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more. Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.

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MEAL,

Lightly spiced carrot soup dun i

Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 1 garlic clove, chopped knob of fresh root ginger, grated 1 red chilli, deseeded and chopped 1 tsp mild curry powder, plus extra 1kg carrots, trimmed and sliced 2 lemongrass stalks, bashed 2 strips orange zest 400g can coconut milk 700ml vegetable stock
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Method Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more. Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.

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MEAL,

Strawberries in rosé wine

Ingredients 400g small ripe strawberries about half a bottle of rosé wine 4 4 tbsp cassis 4 sprigs mint icing sugar, for dusting crisp buttery biscuits, to serve Method Halve any strawberries that are larger than a mouthful. Divide between 4 wine glasses and pour over the wine and cassis. Tuck a mint sprig into each glass. Leave to soak for up to 1 hr, then dust each with icing sugar and serve with crisp biscuits.

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MEAL,

Dried fruits in cognac TAGN

Ingredients 85g light muscovado sugar 1 cinnamon stick 400g dried fruits, any combination of prunes, apricots, peaches and pears
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Method Tip the sugar into a measuring jug and pour over boiling water to the 400ml mark. Add the cinnamon stick, broken in two, and stir to dissolve the sugar. Put the fruits and cognac into a pan, pour over the syrup and bring to the boil. Simmer, partly covered, for 15 mins, then remove from the heat and leave to cool for a few minutes if serving warm, or chill if serving cold. Serve with some crème fraîche or ice cream.

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MEAL,

Spiced carrot & lentil soup em

Ingredients 2 tsp cumin seeds pinch chilli flakes 2 tbsp olive oil 600g carrots, washed and coarsely grated (no need to peel) 140g split red lentils 1l hot vegetable stock (from a cube is fine) 125ml milk plain yogurt and naan bread, to serve
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Method Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

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MEAL,

Rose-scented strawberry cocktails

Ingredients 100g strawberries, hulled and halved 50g caster sugar 2 tbsp rosewater chilled bottle of Champagne or Prosecco
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Method Blitz the strawberries with the sugar and rosewater in a blender or small food processor to form a purée. Add a spoon or two to each glass, then top up with your choice of chilled bubbly.

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MEAL,

Salt & pepper prawns insui

Ingredients 2 tbsp cornflour vegetable oil, for deep frying 24 large king prawns, peeled and deveined, with tails pea shoots or baby salad leaves, to serve (optional) For the spice mix 1 tbsp Sichuan peppercorns 4 black peppercorns 2 tbsp sea salt flakes large pinch of chilli flakes For the dipping sauce 1 garlic clove, crushed 1 tbsp chopped coriander leaves 1 small red chilli, finely chopped 2 tbsp caster sugar juice 3 limes 1 tbsp fish sauce
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Method First, make the dipping sauce. Crush the garlic, coriander and chilli using a pestle and mortar. (If you don’t have one, just finely chop.) Pound in the sugar until dissolved, then add the lime juice and fish sauce. It should taste sweet, salty and spicy. To make the spice mix, toast the Sichuan and black peppercorns in a frying pan over a medium heat for 1 min or until fragrant. Finely grind in a spice mill or using a pestle and mortar, then add the salt and chilli flakes and mix together. Transfer to a bowl. Combine the spice mix with the cornflour. Heat 7.5cm of oil in a large wok or deep heavy-based saucepan. You can test the temperature by frying a small piece of bread – it should sizzle instantly and take 20 secs to turn golden. Toss the prawns with the spice mix, shake off the excess and deep-fry, in batches, for 1-2 mins or until crisp at the edges and starting to curl. Remove with a slotted spoon, drain on a baking tray lined with kitchen paper and keep warm while you cook the remaining prawns. Scatter over the pea shoots or salad leaves, if you like, and serve with the dipping sauce.

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MEAL,