Month: May 2014

Delightful Date Smoothie from the Middle East

Dates are very popular in the Middle East, where I currently live. You can find many types of dates and date-based products including honey, syrups, sauces, preserves and spreads in any supermarket or “souq”.

It is a very important fruit for the Arabs, for several reasons. Most importantly, it is one of the “fruits of paradise” in the Islamic tradition. Also, it is one of the few nutrient rich plants that grow in this region and both the fruit and the palm tree are very versatile. For example, branches of the date palms were used to weave baskets and ropes and to thatch rooftops in traditional Arab households. Trunks of the date palm were used in building structures. Cooking oils were derived from the pits of dates and the palm tree’s other parts were made use of too, e.g. the heart of the palm was used in salads and the flower cluster’s sheath was used as medicine for upset stomach.

There are several types of dates and they are distinguished by being “soft”, “semi-dry” and “dry”. Soft dates include the “barhee”, “halawy”, “khadrawy” and “medjool” varieties. The semi-dry type can be found under the names “dayri”, “deglet noor” and “zahdi”, while the dry is the “thoory”. They are all different by look, feel and taste and they also differ in their glucose, fructose and sucrose contents.

Dates are also considered as “superfood” in the Middle East. The date pulp contains phytochemicals, natural sugars and amino acids. Dates are low in fat but rich in fibre and phytosterols, which control cholesterol levels. Dates also contain minerals including selenium, potassium, calcium, magnesium, manganese and iron, in addition to vitamin B and C and omega fatty acids. Dates are also rich in compounds like carotenoids and polyphenols, which are efficient free-radical scavengers.

Generally dates are known as agents that boost the immune system and nurture people living in the harsh deserts of the Middle East. It is believed that consuming dates helps to detoxify the human body, fortify the liver, stimulate the thyroid, aid the nervous system and prevent vision problems. Arabs believe that they can help eliminate parasites and they also cure bronchitis. They use it to ease digestive disorders and prescribe it to pregnant women to boost bone building in the foetus. Women in labour eat dates to regulate contractions and prevent haemorrhage. Dates are also believed to cure infertility and sexual problems.

This lovely date smoothie recipe is from the Guardian. It will make two glasses of a delightful date-based drink that can be consumed either as as a breakfast drink or as a lovely and healthy dessert.

dates from stzlecraze.com picture
www. stylecraze.com
Ingredients:

  • 25 gram dried dates (halved)
  • 2 small bananas (chopped)
  • 100ml low-fat natural bio yoghurt
  • 150ml semi-skimmed milk or plant-based milk (e.g. almond milk or hazelnut milk)
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of ground cinnamon, plus extra for sprinkling
  • 1 wheat biscuit (crumbled)

Preparation method:

  • Cover the dates in boiled water, set aside and leave it to soften for 10 minutes. It is necessary if you use dry dates. If you use soft types of date, soak them for a few minutes only.
  • Meanwhile, blend the bananas, yoghurt, milk, vanilla, cinnamon and the oat biscuit. Add the dates and 3 tablespoons of the soaking water and blend until smooth and creamy.
  • Pour into 2 glasses and top with cinnamon. Serve immediately.

data and banana smoothie from www.womenio.com picture
www.womenio.com
Bon appetite!

Vichyssoise Soup from New York City

The Vichyssoise soup is a versatile dish, as it can be served both hot and cold. Originally, it is made of pureed leeks, onions, potatoes, cream and chicken stock. Nevertheless, vegetarians can also enjoy this lovely soup if they replace the chicken stock to vegetable stock.

The soup’s origins are debated by food historians. Some believe it is a French dish; others regard it as an “American invention”. Most often, Louis Diat, a French chef of the Ritz-Carlton Hotel in New York City is credited with the soup’s recipe or at least with its re-invention based on childhood memories of a similar soup he enjoyed when growing up in France.

When the soup first appeared on the menu of the Ritz-Carlton Hotel in 1917, it was called “Crème Vichyssoise Glacée”. Later, from the 1930s onwards, it was simply referred to as “Vichy”. Today, its is most often called “Vichyssoise”. It sounds very elegant, doesn’t it?

I came across the recipe of the Vichyssoise soup when I attended an intermediary cookery course at the Ashburton Cookery School in the United Kingdom. The soup we prepared at the course under the guidance of professional chefs was of restaurant quality, both by taste and look. It’s an easy but very impressive dish, in my opinion.

The original recipe of the Ashburton Cookery School contains chicken stock. I changed it to vegetable stock when I became vegetarian. In my opinion, it is equally delicious. I would recommend trying this fabulous recipe either way, according to your taste.

Vichyssoise Soup from Found on onionchoco.blogspot.com picture
http://onionchoco.blogspot.ae/
Ingredients:

  • 25 gram butter
  • 100 gram onion (finely chopped)
  • 200 gram leek (finely sliced)
  • 150 gram potato (peeled and finely chopped)
  • 500 millilitre vegetable stock (preferably home made or organic packaged)
  • 50 millilitre double cream
  • Salt according to taste
  • Pepper according to taste
  • Handful of chives (finely chopped)

Preparation method:

  • Melt the butter and seat the leeks and onions until softened.
  • Add the stock and potatoes and bring to a simmer. Stir constantly and add a little stock occasionally to keep topped up to the 500-millilitre level while it simmers.
  • When the potatoes are thoroughly cooked, allow the soup to cool slightly and then liquidise the soup until smooth. Strain through a fine sieve.
  • Add the double cream and adjust the consistency with a little more stock if necessary.
  • Season with salt and pepper and garnish with the chopped chives.

Once you prepared the soup, serve it either hot or cold. Don’t forget to decorate with finely chopped chives to get the restaurant-look!

Bon appetite!

Mediterranean Pasta Salad

Cold pasta salads can offer really good solution for light and quick lunches, picnics or even for parties. As they are served cold, they can be pre-prepared, which is a huge advantage in a number of scenarios.

I often make this pasta salad not only because of practical considerations. My husband simply loves it! I love it too not only because it is so easy to prepare but because it is full of fresh and tasty vegetables. The goat’s cheese or feta gives it a bit of a “binding” agent while the pine nuts or walnuts make it slightly crunchy. I normally serve it with a simple egg sandwich or with rustic bread with pesto, guacamole or hummus spread.

The recipe originates from the BBC Food website but I made minor changes to it. Ever since I found it, this dish has been an essential part of my household. Everyone who tasted it so far, instantly fell in love with it. So, don’t hesitate to try it and impress your family and friends with it.

picnic_pasta_salad_47257_16x9
www.bbc.co.uk/food

Ingredients: 

  • 300 gram pasta (preferably durum penne, farfalle or fusilli)
  • 250 gram cherry tomatoes (quartered)
  • 100 gram black olives (stoned and sliced)
  • 225 gram baby spinach leaves
  • 1 bunch of fresh basil (alternatively 1 tablespoon of dried basil flakes can be used)
  • 3 tablespoons of olive oil
  • Juice of one lemon
  • 200 gram goat’s cheese (crumbled) or feta cheese (squared)
  • 2 tablespoons of toasted pine nuts or walnuts (if walnuts are used, chop them roughly)
  • Salt according to taste

Preparation method:

  • Cook the pasta according to package instructions until al dente. Drain the pasta, rinse in cold water. Set aside to cool.
  • In a large salad bowl, add the quartered cherry tomatoes and sprinkle them with the salt. Add the olives and the baby spinach leaves. Sprinkle the mixture with the olive oil and the juice of the lemon. Add the crumbled goat’s cheese and mix well. Add the cold pasta to the salad mixture and mix gently but thoroughly.
  • Sprinkle the salad with the toasted pine nuts or walnuts.
  • Serve immediately. Alternatively, you can keep it for a few days in the fridge in a sealed container.
picnic pasta salad from www.recipe.com
www.recipe.com

Serve it with sandwiches, eggs, spreads and the success of this quick meal will be guaranteed. Offer some old-fashioned lemonade, lemon water or ginger beer with it and the meal will be complete & unforgettable.

Bon appetite!

Pasta with Pumpkin Sauce & Broccoli

Pastas with cream-based sauces can be really delicious. However, these dishes are often heavy, unhealthy and very fattening. It is best to minimise their consumption and replace them with healthier alternatives.

When I started to cook in a health-conscious way, I ditched the recipes that contained too much fresh cream. I then came across this vegan pasta with an interesting, pumpkin-based creamy sauce. I immediately recognized that it is a perfect alternative to the fatty pasta dishes swimming in cream-based sauces. It is equally delicious and attractive, but this creaminess has nothing to do with animal fat.

I found the recipe for this pasta with pumpkin sauce & broccoli on the website of Forks over Knives. The recipe was developed by Victoria Fiore. I made minor changes to it, so the recipe below is slightly different to her original “velvety macaroni”.

Let’s see how to make a creamy but healthy pasta dish for two people.

Vevety Macaroni from www.forksoverknives.com
www.forksoverknives.com
Ingredients:

  • 1 large pumpkin (or several smaller pieces)
  • 2 medium-sized broccoli heads
  • 300 gram dry pasta (preferably durum or rice macaroni, penne, farfalle or fusilli)
  • 4 garlic clove
  • 120 ml plant-based milk (preferably almond, hazelnut, coconut or flax seed milk)
  • 1 tablespoon of garlic powder
  • 1 tablespoon of parsley flakes
  • Salt according to taste
  • Pepper according to taste

Preparation method:

  • Bake the pumpkin in the oven on 180 Celsius for half an hour.
  • Cook the pasta according to packet instructions and set aside.
  • Separate the broccoli into small florets and cut their stems off. Chop the stems into small pieces.
  • Place the broccoli stem pieces to a saucepan. Add a bit of water, cover the saucepan with a lid and steam the broccoli stems for 5 minutes. When they are soft, add the broccoli florets, cover the pan and steam the broccoli mixture for further 5 minutes. Drain the water (if any).
  • By this stage, the pumpkin is ready. Remove from the oven, let it cool for a while and peel it. Remove seeds and cut it into small pieces. Put the pumpkin pieces into a saucepan, add the garlic cloves and cover the pan. Steam it for 10 minutes. If it starts to brown, add some water to avoid the pumpkin pieces sticking to the pan and burning. Once the pumpkin mixture is ready, drain the water (if any) and add the plant-based milk to the pan to create a mixture. Season with salt, garlic powder and pepper.
  • Transfer the steamed pumpkin mixture into a blender and blend it until smooth and creamy to create the pumpkin sauce. Add the parsley to the sauce and mix well.
  • Transfer the pumpkin sauce back to the saucepan. Add the pasta and the broccoli mixture and mix well.
  • Heat the dish for a few minutes and serve immediately.

Velvety macaroni from weightloss.com.au picture
www.weightloss.com.au
Isn’t it creamy and delicious?

Bon appetite!