1. The Savory sweet and Tangy Vegetables

These savory-sweet and tangy vegetables are not only a great side dish, but can also be added to salads or tucked into cooked grains like quinoa, rice, or buckwheat groat to liven them up. To idea adding flavor are high heat and roasting in a single layer to allow maximum contact with the hot pan.

Food  Delicious

Important Ingredients:

• 3 medium carrots, peeled
• 3 medium parsips, peeled
• 1 Sweet potato, washed, skin on
• 1 tablespoon garlic-infused olive oil
• ¾ teaspoon dried thyme leaves
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons 100% pure maple syrup
• 7 teaspoons balsamic vinegar

Method of Preparation:

1. Preheat oven to 425 F and spray two big baking sheets with baking spray or coat with oil.
2. Cut each vegetable into 1 ½ x ½ inch thick pieces. Cutting vegetables into uniformly-sized pieces ensures they will cook at the same rate.
3. Place vegetables in piles in the center of each baking sheet. Drizzle with garlic-infused oil and toss to coat also sprinkle some thyme, salt, and pepper and toss again. Put vegetables in a single layer on baking sheets. Cook the vegetables are a deep brown on the bottom, 20 to 25 minutes.
4. While vegetables are roasting, combine maple syrup and balsamic vinegar in a small bowl.
5. Remove pan from oven and drizzle maple vinegar mixture evenly over vegetables, then turn pieces over to coat. Rotate vegetable pieces so that an un-browned side is face down on the pan.
6. Return the pan to the oven and roast until the mixture is bubbling and mostly reduced, 5 minutes. Now stir the vegetable pieces to coat with the syrup mixture. Take out pieces that appear in danger of burning and return the rest to the oven to roast until mixture is dry, 3 to 4 additional minutes.
7. Remove vegetables from the pan while still quite warm, as they can stick somewhat when cool. Serve warm or at room temperature.

This technique has a wide variety of applications for making vegetables taste great—try it with white potatoes, fennel, cabbage, or bell peppers. Substitute your favorite herbs for the thyme. Rosemary, oregano or dill are other possibilities. Heat the vegetables to enhance their flavor before adding them to any dish, from a soup to a grain bowl.

2. The Savory Peppery Crackers

Food, Eat, Diet, Graham, Cracker, Stack

The Peppery, Savory crackers are great and wake up your taste buds. They make a tasty snack paired with cheese, nuts, or fruit, and are a great addition to an appetizer platter of sliced meats, olives, and cheeses.

Oat crackers are often found in gourmet stores, but they can cost a small fortune yet, they are very simple to make yourself and can be infinitely varied with the use of different herbs and cheeses.

Important Ingredients:

• 2 1/4 cups rolled oats, divided
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt, rounded
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons sugar
• 1/2 teaspoon dried or fresh rosemary
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons olive oil
• 1/2 cup boiling water

Method of Preparation:

1. Preheat oven to 375F.
2. Grind 3/4 cup oats in a blender or food processor for 1 to 2 minutes to make oat flour. The flour should be slightly coarse.
3. In a large bowl, combine the oat flour with the remaining oats, baking soda, salt, pepper, sugar, rosemary, and Parmesan cheese, and mix together.
4. Add the olive oil and boiling water to the dry ingredients and mix. Knead the dough with your hands until a slightly sticky ball of dough forms. Let the dough rest for 5 minutes to hydrate the oats. Add more water a tablespoon at a time if it is too dry; if it is too sticky, add additional oat flour or whole oats.
5. Cut two large pieces of parchment paper. Now put the dough ball between the pieces of parchment paper, on a large cutting board or flat counter. Roll the dough out to a 1/8-inch thickness.
6. Peel one layer of parchment paper away from the surface of the dough and use a sharp knife to cut the dough into 1-inch strips. Then, cut strips crosswise into 1 1/4-inch squares.
7. Remove the crackers from the parchment paper and place them on two un greased baking sheets with about 1/2 inch of space in between. Bake until the bottoms of the crackers have darkened a shade or two and the tops are dry, about 12 to 15 minutes. The crackers are flip over and bake for an additional 5 to 7 minutes, until crackers are very dry, and golden brown on the edges.
8. Crackers will crisp up as they cool. Store in a sealed container at room temperature.

Now use the parmesan cheese shredded on the medium holes of a box grater for this recipe. The purchase pre-shredded long shards and chop them into smaller pieces before measuring. Instead of rosemary, use different dried herbs, such as basil, oregano. The Paprika, cumin, or coriander can provide good flavor. Use cayenne pepper in place of black pepper for assertive heat.

If the dough cracks as you work with it don't worry; it is very forgiving. Just pinch and pat cracks and holes together with your fingers, using small pieces of extra dough as patches. Cutting scraps can be pressed together and re-rolled. If dough has dried out, knead in a few sprinkles of water

3. Vegetable soybeans

The vegetable soybeans Vegetable soybeans are immature soybeans but some soy products have more oligosaccharides than others. It can serve Vegetable soybeans in the pods as an appetizer, shelled and served as a side dish. It can be served with carrot sticks or homemade crackers.

Dining, Business Park, Business, Pureed Soybean, Bob

Important Ingredients:

• 1 1/2 cups vegetable soybeans
• 6 tablespoons lemon juice
• 3 tablespoons water
• 2 tablespoons peanut butter
• 3 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 2 teaspoons sesame oil
• 1/2 teaspoon red pepper flakes
• 2 tablespoons cilantro

Method of Preparation:

1. In a medium saucepan, bring one quart of water to a boil over high heat put the frozen soybeans and bring the pot back to a boil. Reduce the heat and simmer for 5 minutes. Drain soybeans and allow it to cool until it is safe to handle.
2. Take Food processor put the soybeans, lemon juice, water, peanut butter, garlic-infused oil, cumin, salt, sesame oil, and red pepper flakes. Grind at a low speed, then process on high until the desired degree of smoothness is reached then stir it.
3. Cover and chill before serving. Drizzle with additional sesame oil and garnish with cilantro, if desired. Sesame oil can be used instead of regular sesame oil if you enjoy the extra heat. Cook the vegetables are a deep brown on the bottom, 20 to 25 minutes

Written by K. Ravi Kumar, The Choose Healthy Food

How to make Lamb Chops, Spiced Lamb shanks and Meatballs?

Hi we’re giving in this article for making some of the Lamb food preparation which will really like for those eating the non-vegetarians. So keep read up to the end of the articles know the preparation of these foods.

Lamb Chops

Ingredients Needs:

2 lamb racks, smoked paprika, cayenne pepper, turmeric, cardamom pods, cumin powder or seeds, and fennel (these all 2 teaspoons), 1 teaspoon of black pepper, coconut milk 400ml, 3 cloves of garlic, Juice and zest of a lemon, some piece of root ginger.

Cooking Method:

Sheep, Lamb,

Take finest lamb with some delicious spices to give us a good Lamb Chops with tasty. Dry fry the fennel seeds in a frying pan then add with cardamom pods, ginger and garlic to a mortar. Bash them into a mush. Zest the lemon. Add the mortar contents to a large bowl along with everything else except the lamb. Give it a good stir to combine everything. Slice the lamb into chops. Add them to the mixture, being sure to cover them with the marinade.

Leave these to marinade into the fridge overnight but you can start using them after an hour or so. Fire the barbecue to hot on a medium-low flame. We want a nice bit of blackening on the outside and tender lamb on the inside. The chops only take a few minutes on the barbecue. Feel free to squeeze a bit of lemon juice over the dish before serving. This dish brings the very best of the great south Asian dish. It’s inspired by some of the great food of that continent.

Spiced Lamb Shanks

Ingredients Needs:

4 lamb shanks,4 onions, 500ml / 1 pint of good lamb, vegetable or chicken stock, 500 grs fresh tomatoes, 150 grams of coconut cream, 3 teaspoons of garam masala, 2 teaspoons of green cardamom pods, cumin seeds and black mustard seeds, 10 to 12 curry leaves, 1 teaspoon of turmeric, cayenne pepper, black pepper and salt, 6 to 8 cloves, 1 decent sized piece of cinnamon bark, 5cm/2″ of root ginger, 4 to 6 cloves of garlic.

Cooking Method:

Peel and pulp the ginger and garlic. Slice the onions into half rings. Heat a small amount of cooking oil in a casserole dish to medium hot and then add the mustard seeds. Stir them until they start to pop and jump about the place. Then add the onions and cook for a few minutes until they become translucent.

Fried Lamb Chops

Add the pulped ginger and garlic. Stir this until it starts to darken and the aromas of onion, ginger and garlic cause your eyes to water. Then add in the shanks and stir to brown them a bit and cover them in the paste. When the shanks get a bit browned around the edges, add the remaining ingredients. Needless to say, this presents me with the opportunity to try another pouring shot. The big shanks were almost impossible to turn in the casserole so they didn’t get as brown.

When all the ingredients are added, give them as good a stir as a packed casserole will allow. Then bring it to a gentle boil. Put a lid on the pot and place it in a 150ºC/300ºF oven. Leave it there for four hours. After four hours, remove the casserole from the oven and remove the shanks. Reserve them on a dish in the oven. Strain the remaining sauce and reduce it until it is a nice thick and flavor packed pouring sauce. Take guidance from the picture below.

The shanks should be just about ready to fall apart at this stage. Pour the sauce over the shanks and serve them. A handful of coriander doesn’t go astray at this stage. Serve the remaining sauce in a jug. You really can’t let it go to waste. Think how dull your culinary life might be without lovely foods and flavors from around the world. While you are at it, think how dull the rest of your life might be without the rich influence of the people from the rest of the world.

The Meatballs

Ingredients Needs:

1.25 kilo grams of minced lamb, 1tablespoon of cumin seeds, chilli flakes, black pepper, olive oil, black pepper, and sea salt, 1 generous handful of mint leaves, 1 generous handful of parsley, 3 cloves of garlic, 250ml of natural yoghurt, 200 grams couscous, 1 handful of green beans, spring onions, mint leaves and two red chilli.

Meatballs, Minced Mea

Cooking Method:

This recipe for Lamb, Mint and Cumin Meatballs kind of proves the rule as long as you ignore the supporting ingredients. Now add the cumin seeds to a frying pan and heats up. Toast them until they are a nice deep brown color. Let them cool a little before bashing them to a dust in a mortar.

Chop the garlic, mint and parsley up nice and small. Put the ingredients in a big bowl and mix well. Leave the mixture to stand in a cool place to allow the flavors meld. Make the meatballs up by hand. The weighed about 90 grams each. Brown the meatballs on a pan with a little oil. Then you can set them aside while you make the other parts of this trio of tastiness. When it comes to it, give them 20 minutes in a 200ºC/400ºF oven.

Method for preparing the couscous

Follow the pack instructions for the couscous itself. In this case, it involved pouring it into a saucepan of hot water and boiling for 12 minutes. Queue the pouring shot. Chop up the green beans nice and small and give them 1 minute in the microwave. This will take the edge off without overcooking them. Chop up the chilli and spring onions.

Lamb Chop, Meat, Barbecue

When you have drained the couscous, add all the other ingredients. Stir this well, cover and leave it to one side. This will need a spell in the microwave later, if you like it hot or not if you like it cold.

Making minted yogurt:

When the meatballs are cooked through (remember that oven step), serve them on top of the couscous and under the minted yogurt. This is a triumph of threes. The three mini recipes go so well together. Give it a go and enjoy it.

Written by K. Ravi Kumar, The Choose Healthy Food

How to make sweet rose CAKE?

Cakes are great and special for all festivals especially the Christmas that coming in every year December. Also this cake is a lovely gift for Valentine’s, but also fabulous for that end of season strawberry treat. The delicate rose cake make with almond, rose buttercream, strawberry and tamarind.

Cake, Slice, Toppings, Strawberry

Strawberry and tamarind is just one of those flavor pairings stumbled but have fallen head over heels. You could use fresh tamarind pulp enough for 2 cups worth of strawberry compote. The fresh tamarind will impart a more pronounced fruitiness as opposed to the upfront sharpness of the extract that we use on a daily basis. Strongly urge you to go by taste because sometimes strawberries might not end up being so sweet, in which case you might need to use a little less tamarind.

Making the Rose Cake 

It's interesting one you can add with a Strawberry and Tamarind Compote and White Chocolate Buttercream to make this cake. The strawberry compote and the sweet white chocolate buttercream round everything up quite nicely. Finish with chopped strawberries on top or leave the cake as is. 

Ingredients

For The Cake

All-purpose flour 130g

Cornflour 25g

Almond meal 45g

Baking powder 1 tsp

Baking soda 1/2 tsp

Salt 1/4 tsp

Caster sugar 145g

Salted Butter 100g, room temp, cut into cubes

Egg whites 100g, room temp

Milk 137g, any kind is fine

Rose water (Keys brand) 1 tsp

Vanilla bean paste 1/2 tsp

For The Strawberry and Tamarind Compote

Strawberries 175g, thinly sliced

Sugar 65g

Tamarind extract from 1 golf ball sized piece of tamarind (adjust the amount of tamarind you use as per the sweetness of the strawberries)

Lime juice 1 tsp

For The Rose and White Chocolate Buttercream

White chocolate 75g, roughly chopped

Egg whites 130g

Sugar 150g

Unsalted butter 250g, soft at room temp, cut into cubes

Rose water 1/2 tsp, Keys brand again

Salt a pinch

A drop of red food color to make the buttercream pink

Instructions for cooking methods

Preheat the oven to 180 degrees Celsius and butter and line two 6-inch cake tins. In the bowl of a stand mixer fitted with a paddle attachment, add the all-purpose flour, corn flour, almond meal, baking powder, baking soda, sugar and salt. Let the stand mixer run for 3 minutes on low speed or until the dry ingredients have been well combined.

Cake, Chocolate, Chocolate Cake

Increase the speed of the stand mixer to medium and add the butter in a piece at a time until all the butter is used up. Continue to beat for 3-5 minutes until the mixture starts to look sandy in texture.

Reduce the stand mixer’s speed to a medium-low and drizzle in this mixture and continue to beat. Once you’re done pouring everything, again turn back the speed to medium and beat for 3 minutes, or until the batter looks fluffy.

Divide the batter between the two cake tins and bake for 25-30 minute or until it passes the cake test when a skewer is inserted in the center. Let the cakes cooling their tins for 15 minutes before turning them out onto a cooling rack and letting them cool completely.

Make the strawberry and tamarind compote by adding all the ingredients for the compote in a medium-sized saucepan and placing it over medium-low heat. Cook this mixture, stirring occasionally so that it doesn’t catch, until the fruit breaks down and there’s little to no moisture left. This whole process from start to finish should take about 15-20 minutes.  Pour out this mixture into another bowl and let it cool preferably outside or in a refrigerator.

You can start on the icing once you’re done making the compote. Begin by making a double boiler setting on your stovetop, which entails taking a saucepan and a bowl that would fit snugly over the pan without touching the contents of the pan. Fill the saucepan with water (1-2 inches only) and bring it up to a bare simmer. Place the white chocolate in the bowl and heat the chocolate, stirring often so that the chocolate melts evenly. Once the white chocolate has melted completely, take the bowl off the pan and let it cool.

Next, take the egg whites and sugar in another bowl that also fits snugly over the saucepan and add to this bowl the egg whites and sugar. Place again over the saucepan of barley simmering water and heat, whisking all the while as you go until the mixture reaches 70 degrees Celsius on a candy thermometer, or until the sugar has dissolved completely and a bit of the mixture rubbed between your fingers doesn’t feel grainy and the mixture is hot to the touch.

Transfer this hot mixture to the bowl of a stand mixer and with the whisk attachment, run the stand mixer for up to 10 minutes, or until the meringue starts to hold stiff peaks. By this time, the bowl should not be hot anymore and the meringue should be glossy. Stop whisking, and switch the whisk attachment with the paddle attachment. With the stand mixer running on medium-low, add a tablespoon of the butter at a time until all the butter has been used up. 

Cake Balls, Dessert, Sweets

Next up, add the white chocolate, followed by the rose essence, pinch of salt and the red food color drop. Increase the mixer’s speed to high and continue beating for about 5 minutes or until the mixture looks fluffy and light like buttercream.

To assemble the cake torte the tops of both cake. Take one layer and spread about 3 generous tablespoons of buttercream over the top and down the sides of the cake. Use a spoon to create a little dam in the center for the compote, pushing some of the buttercream towards the corners to create a pretty white cavity. Spoon the compote into this cavity and proceed to place the second layer of cake over this one.

Repeat with 3-4 tablespoons of the frosting and urge it down the sides as well. Now cover the top and the sides of the cake properly with a thin layer of buttercream. This is your crumb coat. Transfer to the refrigerator to chill this crumb layer for 30 minutes before taking it out and giving it a final finish of thick icing again on top and down the sides. Place again in the refrigerator for 30 minute.

Written by D. Komathy Sankar, The Choose Healthy Food