Cooking tip – Cocina Con Carmen http://cocinaconcarmen.com/ Mon, 27 Jun 2022 19:45:00 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://cocinaconcarmen.com/wp-content/uploads/2021/06/icon-2021-06-24T184718.286.png Cooking tip – Cocina Con Carmen http://cocinaconcarmen.com/ 32 32 Is there a real difference between lentils and beans? https://cocinaconcarmen.com/is-there-a-real-difference-between-lentils-and-beans/ Mon, 27 Jun 2022 19:45:00 +0000 https://cocinaconcarmen.com/is-there-a-real-difference-between-lentils-and-beans/ There’s nothing better than warming up with a hearty bowl of lentil soup, but lentils are so much more than a singular dish. In fact, lentils are common to all cultures and cuisines, thanks to their nutrients and plant origin. India, for example, prioritizes food; the country consumes more than half of the world’s lentils, […]]]>

There’s nothing better than warming up with a hearty bowl of lentil soup, but lentils are so much more than a singular dish. In fact, lentils are common to all cultures and cuisines, thanks to their nutrients and plant origin.

India, for example, prioritizes food; the country consumes more than half of the world’s lentils, according to NPR. As a vegetarian option, lentils pack the perfect protein punch and are mainstays on the menu. Especially, Enjoy your meal highlights the dal – dried lentils, beans or peas – as a versatile Indian classic.

Equally enamored with lentils is Canada. Since 2017, Canada has taken the title of the world’s leading exporter and producer of lentils, making lentils a global business, as Statistical Remarks. Move over, maple syrup.

While contact lenses are clearly popular around the world, this interest is not recent. According NPR, dried lentils have been a staple since 8000 BC. No matter when or where you eat them, be sure to avoid a few common cooking mistakes. Be especially wary of mixing and matching your lenses. Older lentils are drier than recently purchased ones, and combining the two will create a hodgepodge that requires different cooking times.

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Quirky places to stay that make the most of Britain’s great outdoors https://cocinaconcarmen.com/quirky-places-to-stay-that-make-the-most-of-britains-great-outdoors/ Fri, 24 Jun 2022 11:14:00 +0000 https://cocinaconcarmen.com/quirky-places-to-stay-that-make-the-most-of-britains-great-outdoors/ Farm lodges, seaside pods, shepherds’ huts and large yurts (with free-standing bathtubs as well). Break the mold this summer and make the most of Britain’s great outdoors with one of these alternative boujee stays… And not a leaky tent or sleeping bag in sight. Hidden huts at the Fish Hotel A romantic retreat in the […]]]>

Farm lodges, seaside pods, shepherds’ huts and large yurts (with free-standing bathtubs as well). Break the mold this summer and make the most of Britain’s great outdoors with one of these alternative boujee stays… And not a leaky tent or sleeping bag in sight.

Hidden huts at the Fish Hotel

A romantic retreat in the Cotswolds

Just when you think you can’t drive any further into the clearings of the North Cotswolds, the tree cover opens up at The Fish. Its secluded location sets the tone for a laid-back, alfresco break at a boutique hotel that feels more like a rambling country estate than anything formal or fussy. Rooms range from cozy rooms in a converted stable to luxurious treehouses, the embodiment of every child’s Robinson Crusoe dream, and the newest additions – a cluster of hidden cabins. One of them, Titania, consists of two caravans, cleverly converted into one room with a neat living room, a wood-burning stove, a freestanding bathtub and an inviting bed inside, and a hot tub outside. outdoors – a scene so serene it’s hard to leave.

Insider Tip: If the weather turns, watch the rain on the skylight above the bed in your cabana – a fire crackling in the woodstove and a cup of tea close at hand.

Out and about: The Cotswolds countryside is made for hiking. Start in the hotel cloakroom, where you can get dressed in rubber boots and pick out a map of a local walk. Walk down Fish Hill towards Broadway; an easy half hour walk – at least on the way. Feeling energetic? Take the 8.5 mile loop to Chipping Campden. In July and August, you can enjoy a fragrant walk through the flowers of the Cotswold Lavender Flower Farm before heading to Snowshill, a chocolate box village that served as the venue for Bridget Jones Diary. If after all that exertion you need a massage, book into the Dormy House Hotel (another property on the Farncombe estate) or head to the Bamford Spa in Daylesford, near Kingham.

How to do: Stays at Fish Hotel (01385 858000, thefishhotel.co.uk) from £185 per night.

By Emily Cronin


Ty Cwch

A family getaway to Ceredigion, Wales

Located just 200 meters from the shingle beach of Cwmtydu, these former shipping containers have been creatively transformed into three family-friendly seaside modules, each sleeping four people. On arrival at this secluded cove in West Wales, ring the bunks first to find out which of the bunks have the best sea views and start planning your stay – reservations are advised. advancing kayaking, paragliding and many other water activities. Prepare a home-cooked dinner in the industrial-sized communal kitchen, while kids can get back to basics with the collection of free board games (or connect their devices to wifi…). Sleek and modern shower facilities would make any glamper envious, but don’t forget your shampoo. Why not reserve all three exclusive use cabins for coastal fun with up to 12 friends or family?

Insider Tip: There is a spacious laundry room for washing and drying swimsuits.

Outside : The seaside town of New Quay is a 4 mile walk away. Its award-winning Lime Crab fish and chips are worth it. At the town’s harbor beach, you may spot bottlenose dolphins, as they follow schools of mackerel into the bay. For an unobstructed view of these beautiful creatures, stand at the end of the dock.

How to do: Cabins at Ty Cwch (07753 700712, tycwch.wales) can sleep four and cost from £120 per night (minimum stay two nights September-June; three nights July and August)

By Emily Hill

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Ni No Kuni Cross Worlds Cooking: All Ingredients https://cocinaconcarmen.com/ni-no-kuni-cross-worlds-cooking-all-ingredients/ Wed, 22 Jun 2022 19:11:16 +0000 https://cocinaconcarmen.com/ni-no-kuni-cross-worlds-cooking-all-ingredients/ Ni No Kuni Cross Worlds is a game full of mysteries, including Ni No Kuni Cross Worlds Cooking. The game gives its players a chance to choose their class, weapons, and pets, known as “pets,” and our guide on Reroll goes all in on that. The game features thrilling battles and it is not easy […]]]>

Ni No Kuni Cross Worlds is a game full of mysteries, including Ni No Kuni Cross Worlds Cooking. The game gives its players a chance to choose their class, weapons, and pets, known as “pets,” and our guide on Reroll goes all in on that.

The game features thrilling battles and it is not easy for newbies to easily understand the dynamics of the game. Players usually need help to find ingredients.

If you’re also stuck and unable to find ingredients, this guide will come in handy. While you’re at it, be sure to read our guide to Ni No Kuni Cross Worlds chest locations.

What is cooking in Ni No Kuni Cross Worlds

Food is important in the game because it makes you stronger. You need to have food before a battle to get the power you need to fight. There are two main locations for Ni No Kuni Cross Worlds Cooking, one is the familiar forest and the other is your kingdom.

Cook in your kingdom

The exact location in your kingdom to cook is shown below in the image. Location in your kingdom

Once you reach this location, you will notice a cooking station in front of you. You will talk to the station NPC and prepare the food you want to cook. A menu bar will appear with different food options. You click on the food and it is prepared.

The food you master gives you more power. For example, if food gives players 300 power and you’re a master at it, you’ll get 500 power. You’ll keep clicking on those different foods because you want to build up as much energy as possible. Remember that each food has a different purpose and a different power.

You can also share the food you made in the kingdom with your friends. Five people can eat one food. However, the cooking system works differently in the familiar forest. We have mentioned the details of the familiar forest below.

Cooking in the familiar forest

The food here is more specific and contains no specific effects. You can cook in your farm’s oven using the ingredients you’ve grown here. The food you prepare in the familiar forest is not for empowerment; it is for the workers.

Ni No Kuni Cross Worlds
Cooking in the familiar forest

You prepare food on the farm and give it to workers who need more power to keep working for you. If workers run out of electricity, they will stop working. It is important for workers to work, as they help your farm grow.

Where to find ingredients for cooking Ni No Kuni Cross Worlds

Ingredients are important for cooking, but players usually don’t know where to find these ingredients. We’ve covered everything to help you find these ingredients.

Abandoned ingredients

One way to find ingredients in the game is to find them in monster drops. Many important ingredients like Plainswort Flower, Soft Leather, Baneflower, and Shadeglass are found in the drops. Some ingredients and by whom they are deposited are mentioned below.

  • Plains Grass Flower: Dropped by Baatender
  • Soft leather: Dropped by Pom Pom
  • Banana : Dropped by Turburn
  • Shade glass: Dropped by Monolith
  • Ember Stone: Dropped by Eggroll
  • Angle: Dropped by Girlfiend
  • Drill screw: Dropped by Iron-Man
  • Jade Marble: Dropped by Scrambled Egg Roll

Ingredients from agriculture

Another way to get ingredients is to farm. As you farm, you’ll sometimes notice the ingredients for cooking food appear. Ingredients can also drop from trees when you farm. We’ve covered Ni No Kuni Cross Worlds Territe Farming in one of our guides.

agricultural ingredients
agricultural ingredients

Skill Book Ingredients

You can also get ingredients by purchasing skill books from an NPC that become available almost every hour. She becomes available every hour, so be sure to visit her at the location shown in the picture.

Visiting her increases your chances of getting something nice from her. A tip here is to buy whatever is available right now.

Ni No Kuni Ingredients
Skill Book Ingredients

A general tip for all food types is to keep checking what each food does. Each food has a different function and you have to choose the ones that give more power to your character.

Foraging Points for Ingredients

Foraging Points are the locations that produce something useful for your resource items. Similarly, you can also find ingredients by digging around. We’ve enlisted some common foraging spots for ingredients.

Picking in cross worlds ni no kuni
Foraging Ingredients
  • Spring water supply point: Rolling hills and shimmering sands
  • Booster Shoots Foraging Point: Hills
  • Baneflower Foraging Point: Hall of Trials
  • Light cap power point: golden grove
  • Shade glass power point: The steps of genius
  • Wetstone power point: The Bayous
  • Angula power point: Robinson Island
  • Raw Steel Foraging Point: The melting plain

The Ni No Kuni Cross Worlds cooking system isn’t complex, but finding ingredients is. You can find ingredients by following the steps mentioned in the guide above. We’ve mentioned a few foraging spots in the guide, while you can always explore more places.

Next: How to Delete Ni No Kuni Crossworlds Characters

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Tried the Surrey donut for the price and it was better than Krispy Kreme – Laura Nightingale https://cocinaconcarmen.com/tried-the-surrey-donut-for-the-price-and-it-was-better-than-krispy-kreme-laura-nightingale/ Mon, 20 Jun 2022 14:48:40 +0000 https://cocinaconcarmen.com/tried-the-surrey-donut-for-the-price-and-it-was-better-than-krispy-kreme-laura-nightingale/ Sassys Sugar Donuts was born out of the Covid-19 pandemic, and I’ve only just discovered the local gem. The Frimley-based company specializes in the most spectacular donuts – and best of all, they taste divine. I know because I tasted them this week. Surrey founder and mum Sarah Johnson has taken her donut trailer to […]]]>

Sassys Sugar Donuts was born out of the Covid-19 pandemic, and I’ve only just discovered the local gem. The Frimley-based company specializes in the most spectacular donuts – and best of all, they taste divine.

I know because I tasted them this week. Surrey founder and mum Sarah Johnson has taken her donut trailer to local fairs and markets across the county, and her sweet pastries have been the subject of a storm. From Surrey Market in Camberley town center to the Mytchett Football Tournament over the Queen’s Platinum Jubilee weekend, people lined up to sample the mouth-watering snacks.

Sarah makes traditional sugar donuts (you know the ones you can’t resist at a carnival) and they smell out of this world. Soft, light and ultra chewy, they instantly reminded me of my childhood when I bit into one, and they tasted better than my usual go-to at Krispy Kreme (fun fact – Krispy Kreme’s UK HQ is also at Frimley).

READ MORE: Tried an easy pancake recipe straight from Buckingham Palace and they were the best

Donut lovers love Sassys Sugar Donuts so much they’ve requested the Sweet Delights be filled with Strawberry Jam, Custard, Biscoff, Nutella, White Hazelnut Cream and Lemon, and I can confirm that the fruits are to die for.

If you don’t catch Sarah in her trailer in the community, you can buy her sugar donuts and cinnamon variety online. She also makes decorated donuts for parties, weddings and events. Some of the spectacular flavors she sells are Strawberry and White Chocolate, Biscoff, Chocolate Flakes, Kinder Bueno, Oreo Cookie, Sicilian Lemon, Peanut Butter, Coffee and Nuts, Chocolate Chips chocolate, smarties, jammy dodger, ice cream and party rings.



Sassys Sugar Donuts is based in Surrey

When ordering from Sarah’s website, a box of eight of the classic donuts costs £12, while a pack of six coated donuts costs £15. She is looking to launch Bakewell Cherry, Percy Pig, Sassy Spider and Pistachio flavors soon.

Shortlisted for Best Local Food and Drink Producer at the latest Muddy Stilettos Awards, Sarah said she was delighted to be recognized in Surrey’s accolades which will be announced on Tuesday June 21.

Sarah said: “Having not worked as a beautician for most of the last year, I saw a trailer of donuts for sale and as my dream was to own a cafe I thought to myself why not, this could be fun.We now have a dedicated donut kitchen, as well as a fully renovated event trailer ready for parties, weddings and events.

“We make fresh traditional rustic round sugar donuts. Using the best fresh ingredients to ensure they are unprocessed like many others. Our donuts are baked fresh the day of delivery, including our custom made special boxes.We deliver to your location of choice whether it is your home or workplace.We also have a donut trailer for rent to make that special occasion even more special.

Read more

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Potato and lettuce soup recipe – YOU Magazine https://cocinaconcarmen.com/potato-and-lettuce-soup-recipe-you-magazine/ Sat, 18 Jun 2022 23:00:34 +0000 https://cocinaconcarmen.com/potato-and-lettuce-soup-recipe-you-magazine/ This is an effortlessly delicious recipe and a clever way to use up lettuce leaves lying around in the salad drawer. Potatoes, bread, bananas, salad leaves and milk are some of the most wasted foods in our kitchens. The first way to stop this is to make sure they are stored correctly – for example […]]]>

This is an effortlessly delicious recipe and a clever way to use up lettuce leaves lying around in the salad drawer.

Potatoes, bread, bananas, salad leaves and milk are some of the most wasted foods in our kitchens. The first way to stop this is to make sure they are stored correctly – for example potatoes should be kept in a dark, cool place, lettuce in the crisper drawer of your fridge and bananas should be kept in a cool dark place. be removed from packaging and stored in a cool place away from other fruit. Then it’s about knowing how to best use things before they go bad. The bread is easy to put in the freezer (sliced, or I tear it into bite-size pieces ready to make croutons for salads and soups). I spotted tricks like peeling and chopping bananas to freeze for future banana breads, turning potatoes into bubble and squeak cakes (also to freeze), or turning salad leaves into pesto. When time doesn’t allow it, there are brilliant initiatives like the Olio app (Olioex.com), where you can advertise leftover food to share with your community.

Since I started writing this column, we have received many delicious and inexpensive recipe ideas from readers. I came across an incredibly simple soup sent by B Wilson which makes stars of humble potatoes and lettuce leaves. It’s simple and comforting, and works both hot and cold.

A bottle of champagne awaits you!

Potato and lettuce soup recipe

Canny Cook potato and lettuce soup
holly exley

METHOD

  1. Heat 1 tablespoon of olive oil and a knob of butter in a skillet over medium heat. Roughly chop the spring onions (or 1 small onion) and add them to the pan with a pinch of salt. Sweat gently for a few minutes.
  2. Dice the potatoes (no need to peel them) and add them to the pan, cook for 2 minutes. Stir in the cumin and cook for another minute.
  3. Add 500ml chicken or vegetable stock and simmer for 6-8 minutes or until the potato is completely tender. Point: You can use leftover roast potatoes instead.
  4. Shred the lettuce leaves and add them to the pan, simmering for 2-3 minutes until wilted. Remove from the heat and leave to cool for 5 minutes before blending with a grind of black pepper. You can also add a little milk or cream.

SERVE With croutons or crispy rolls.

REMARK This cost assumes that you already have some basic ingredients.

*Prices taken from Sainsbury’s and correct at time of going to press

Do you have a good recipe for eating well and reducing your food bills? Email editor@you.co.uk. If we print it here, we’ll send you a bottle of champagne.

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Gyu-Kaku’s customers cook their own delicious food – The Sagamore https://cocinaconcarmen.com/gyu-kakus-customers-cook-their-own-delicious-food-the-sagamore/ Thu, 16 Jun 2022 16:02:45 +0000 https://cocinaconcarmen.com/gyu-kakus-customers-cook-their-own-delicious-food-the-sagamore/ AMY SUN/SAGAMORE STAFF The facade of Gyu Kaku features unique wooden architecture and a connected area for outdoor dining. Irasshaimase! The Japanese word for “welcome” greets customers as they enter Gyu-Kaku, a Japanese barbecue restaurant located at 1002 Beacon Street. Gyu-Kaku is known for its unique dining experience where customers cook the food themselves. As […]]]>

AMY SUN/SAGAMORE STAFF

The facade of Gyu Kaku features unique wooden architecture and a connected area for outdoor dining.

Irasshaimase!

The Japanese word for “welcome” greets customers as they enter Gyu-Kaku, a Japanese barbecue restaurant located at 1002 Beacon Street. Gyu-Kaku is known for its unique dining experience where customers cook the food themselves. As a special occasion it definitely turned out to be a fun experience and we will be returning.

The decor of the restaurant caught our eye, with wooden slat banquettes crossing the room. In the center of each table was a circular grill for cooking food.

Despite a wide variety of dishes, the clearly labeled sections of the menu and aesthetically pleasing photos make it easy to find what you’re looking for. Although the restaurant advertises itself as a Japanese barbecue, it also offers a variety of plates from all over Asia.

After ordering, the waiters came back quickly, carrying lots of plates. First came the small plate items. The “Spicy Addicting Cucumber” ($5.95) turned out to be really addictive, with a sweet and spicy sauce and topped with chili flakes. Next is the napa kimchi ($5.50), which tasted amazing after cooking it on the grill.

The fried cheese wontons ($6.45) came next. Four wontons were laid out on a plate with a sweet chili sauce to go with them. Although they were a favorite of the group, we thought they were overpriced for the small portions they contained.

We also ordered a chicken katsu plate ($7.95). In addition to this plate, the waiter accidentally brought an extra plate of chicken, the Japanese chicken karaage ($0.00). Both chicken dishes were packed with flavor and crunch, and the accompanying sauces made them even better.

Three beef plates arrived at the table: yaki-shabu beef ($7.45), toro beef ($7.45) and kalbi chuck rib ($9.45). While the previous plates were too small for their prices, the prices and portions of the beef plates seemed more reasonable.

However, even with the many orders, the amount of food was disappointing for a party of four and we had to take small portions of each course.

Eating well is one thing, but we especially enjoyed cooking a meal yourself. We had to work together to use tongs to place the vegetables and beef on the grill, and the results were amazing.

For dessert, we ordered s’mores ($3.50 for 2) and mochi ($9.00 for 4). S’more making was a fun experience and the mochi flavor was interesting, but paying $16 for two small desserts each just wasn’t worth it.

The restaurant is easily accessible for those using the MBTA: the D and C lines have stops less than two blocks from the restaurant, Fenway and St. Mary’s. The accessibility of this restaurant is particularly appealing.

The food at Gyu-Kaku? Phenomenal. Portion sizes and prices? Not really. We absolutely recommend Gyu-Kaku to anyone looking for delicious food and a lively experience, but not for daily outings, as the total price was $104.40 for four including tax and tip. I also recommend skipping dessert unless you’re buying s’mores. But if you’re looking for a new experience or something to do with friends, this is the place.

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‘Real Housewives’ Star Garcelle Beauvais Talks Dining With the Cast https://cocinaconcarmen.com/real-housewives-star-garcelle-beauvais-talks-dining-with-the-cast/ Tue, 14 Jun 2022 18:05:29 +0000 https://cocinaconcarmen.com/real-housewives-star-garcelle-beauvais-talks-dining-with-the-cast/ Garcelle Beauvais says that as a mother of teenage sons, she spends a lot of time making sure there is food in the kitchen. (Photo: Getty; designed by Quinn Lemmers) Because food connects us all, Yahoo Life offers a plateful of tableside chats with people who are passionate about what’s on their menu in Of […]]]>

Garcelle Beauvais says that as a mother of teenage sons, she spends a lot of time making sure there is food in the kitchen. (Photo: Getty; designed by Quinn Lemmers)

Because food connects us all, Yahoo Life offers a plateful of tableside chats with people who are passionate about what’s on their menu in Of icea series on food.

You’ve probably seen it on the real housewives of beverly hills, but Garcelle Beauvais is more than her TV character. She’s also a mom and a food lover who knows how to throw a great party. Something every home party includes? A cocktail that’s easy to make — or even take out of the cooler.

“When I think of summer get-togethers, it’s all about citrus,” Beauvais told Yahoo Life. “All you want is to have something refreshing.”

Beauvais spoke to Yahoo Life as part of her promotional work Absolute vodkawhere she holds the position of social director of the brand Front Yard Citrus Club, a partnership born from the love of Beauvais to bring the party from the backyard to the front of the house. “Growing up, we used to sit on our front steps and see people and talk,” she says, explaining that having a party in the front yard allows everyone to invite their neighbors and friends over for a day of fun. “It’s the perfect way to ring in the summer.”

As well as any party, there has to be a way to keep drinks cold – especially in the summer heat – so Beauvais has also helped co-create a line of unique citrus-inspired coolers with outdoor gang.

A fan of front-yard entertainment, Beauvais has teamed up with vodka and cooler brand Absolut Outside Gang.  (Photo: Absolute)

A fan of front-yard entertainment, Beauvais has teamed up with vodka and cooler brand Absolut Outside Gang. (Photo: Absolute)

Whether the party is indoors or outdoors, Beauvais likes to make its cocktails in large quantities. “What I find as a host, especially in the summer, is that I want to have as much fun as my guests do,” she says. “I don’t want to have to worry if everyone is okay.” His advice? Pack a cooler with drinks so guests can grab whatever they like and still enjoy the party.

Summer parties are a big deal in the Beauvais house, and with the parties comes foods that everyone enjoys. “Pigs in a blanket are always a great way to go,” she shares. “You want summer to be easy. It’s not a sit-down dinner, it’s not a five-course meal. You want to be able to enjoy and everyone to be relaxed.”

What is perhaps not so flippant about the 55-year-old author of love me as i amit is life are dinners out the real housewives, where meals are filmed more like a … production. “I’ve never had such explosive dinners,” she says of dining on camera.

“It’s so funny because we all get dressed up, we get excited and eventually we know drama is going to ensue,” she adds. “What’s interesting is that we can have an amazing time and the tides will turn so fast.”

When Beauvais feels longing for the taste of home, she cooks up a traditional Haitian dish called lambi, a conch stew with onions, peppers and a variety of spices. After cooking the dish for hours, the end result is what she calls “tropical spicy.”

Haitian dishes remind Beauvais of his mother’s cooking in Miami. “Just walking in felt like home,” she recalls. “It’s interesting because, with my mom, there were never any measuring cups or measuring spoons. She just put things together and they came out amazing.”

During busy weeknights, his favorite meal is salmon and vegetables. When her 14-year-old twin sons are home, the meals are a little heartier. “I make lasagna, and they love it,” she says. “I also do chicken parmesan.”

On the weekends, when her schedule is more flexible and allows her to spend more time in the kitchen, Beauvais likes to cook Haitian dishes like stewed chicken, rice and beans. “I feel like a sous chef, always cooking something,” she says. “And you know when you have boys they eat a lot, so the fridge is always open.”

Although she does most of the cooking, the children of Beauvais enjoy jumping into the kitchen and joining her on occasion. “When my son Jaid has friends over, they cook,” she says. “It’s really amazing because growing up my brothers were never in the kitchen unless it was time to eat, but now I feel like this new generation of boys is cooking all the time. C ‘is great.”

When it comes to celebrity chefs, there is one who tops the list for his family. “Gordon Ramsay is really important in our household,” she says. Beauvais’ son Jax is obsessed with the celebrity chef, and the family recently went to Ramsay’s Hell’s Kitchen restaurant.

Beauvais says she’s also a big fan of traveling to Italy to experience the food scene. “I was just in Positano and I love the food,” she says.

So what’s his perfect meal in Italy? A pesto risotto with butternut squash on the side, then a two-tier scoop of ice cream with a scoop of coconut and a scoop of mango.

Want to get lifestyle and wellness news delivered to your inbox? Register here to Yahoo Life Newsletter.

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How to use makhana in everyday recipes https://cocinaconcarmen.com/how-to-use-makhana-in-everyday-recipes/ Sun, 12 Jun 2022 03:30:55 +0000 https://cocinaconcarmen.com/how-to-use-makhana-in-everyday-recipes/ In April, I was in the capital for a shoot. We were strolling around Khari Baoli, Asia’s largest wholesale grocery and spice market, located in Old Delhi. Walking through the alleyways, where the air was infused with an intoxicating mix of spice aromas, was a one-of-a-kind experience. The vibrant colors of the lentil, bean, grain, […]]]>

In April, I was in the capital for a shoot. We were strolling around Khari Baoli, Asia’s largest wholesale grocery and spice market, located in Old Delhi. Walking through the alleyways, where the air was infused with an intoxicating mix of spice aromas, was a one-of-a-kind experience. The vibrant colors of the lentil, bean, grain, whole and powdered spice varieties were a visual delight.

Among the open-air shops selling lentils and spices was a shop with bags filled with makhana, called fox nuts or gorgon nuts. Since I had just bought half a kilogram of makhana at home in Bengaluru, I was curious to know the price of makhana in a wholesale market. I stopped at the store and chatted with the shopkeeper. He was delighted that I knew that most makhana grown in India came from North Bihar, especially Darbhanga, his home town. The price was around 250 per half kilogram in the wholesale store for the same brand name package I paid for 400 for in Bangalore. We started talking and he told me that he had worked in Bangalore for two years before deciding to set up the spice shop in Old Delhi, specializing in makhana from his village in Bihar. He was happy that growing makhana had become profitable for people in his hometown due to its growing popularity over the past four to five years as a superfood and healthy snack.

Makhana, much loved, even revered, in the Mithila region of Bihar, has gained recognition throughout India. The term nut is a misnomer, as it is the seed of the prickly water lily. Even today, growing and processing makhana involves intensive manual labor, making it as expensive as almonds, and rightly so.

Supermarket snack aisles are full of roasted makhana snacks in a variety of savory (and even sweet) flavors. Because makhana, a bland ingredient, is a flavor sponge, happy to take on the flavor of whatever spice blend you mix it into. It’s also a healthier substitute for popcorn or puffed rice, given its higher protein, fiber, and mineral content.

The most important tip about cooking with makhana is to take your time and patiently roast it over low heat until it becomes crispy. Not roasting it well enough will leave it uncomfortable, sticking to your teeth and threatening to pull out any expensive dental crowns you may have.

Once roasted, it can be used to prepare makhana kheer, halwa or laddoos. If you don’t like sweet, use it in chivdas similar to those made with puffed rice. Roasted makhana can also be used to make a delicious savory granola with the addition of nuts, seeds and dried fruits. Makhana feels perfectly at home in a pea sauce, its spongy nature soaking up all the flavors of the spices and aromatics in the sauce.

Smoked Makhana Chivda

For 2

Ingredients

1 tablespoon of ghee

2 cups makhana (35g)

3 tablespoons peanuts

Half a teaspoon of roasted cumin powder

Half a teaspoon of smoked paprika

Half teaspoon of red chilli powder

1 teaspoon coarse salt

Method

Heat the ghee in a heavy-bottomed saucepan. Fry the peanuts over medium heat for four to five minutes, until golden and crispy. Remove the fried peanuts with a slotted spoon and set aside.

Add the makhana to the remaining ghee in the pan and roast over medium heat for seven to eight minutes until crispy. Lower the heat and add the ground cumin, smoked paprika and ground chilli. Season with salt. Return the fried peanuts to the skillet. Mix all the ingredients over low heat for one to two minutes until the spices coat the makhana, taking care not to burn the spices.

Remove to a bowl and let cool completely to crisp it up. Serve immediately or put in an airtight jar. Best consumed within three to four days.

Makhana curry and peas

For 4 people

Ingredients

25g makhana (one and a half cups)

2 teaspoons of ghee

1 cup frozen peas

1 tablespoon of ghee

1 bay leaf

3-4 cloves

1 piece of cinnamon stick

2 green cardamoms

1 large onion, coarsely chopped

2-3 tomatoes, roughly chopped

6-7 garlic cloves

Half-inch piece of ginger, sliced

1 teaspoon of salt

8-10 cashew nuts

Half cup of milk

2 teaspoons red chilli powder

Half teaspoon of turmeric powder

Half teaspoon of garam masala powder

2 teaspoons kasoori methi

Method

In a heavy-bottomed saucepan, heat 2 teaspoons of ghee. Roast the makhana for seven to eight minutes over low heat until crispy. Set aside. Cook frozen peas in a saucepan or bowl in the microwave for three to four minutes until tender. Drain and set aside.

In a pressure cooker or pressure cooker, heat 1 tablespoon of ghee. Brown all the spices (bay leaf, clove, cinnamon, cardamom) over high heat for a few seconds. Add chopped onions and tomatoes, garlic and ginger. Sauté for two to three minutes over medium heat. Finally, add the cashews and milk to the pressure cooker. Salt and close the lid of the pressure cooker. Pressure cook for five to seven minutes (hold the simulation for five to seven minutes after a whistle). Open the slow cooker and allow its contents to cool. Remove bay leaf, cloves and cinnamon stick and discard. Blend the rest of the cooked ingredients into a fine puree using up to a cup of water.

Transfer this puree to a saucepan. Mix cooked peas and roasted makhana into the sauce. Add the red chili powder, turmeric powder and garam masala and bring to a boil over low heat. Cover and cook for five to seven minutes until the makhana is softened. Finish with crushed kasoori methi. Serve hot with parathas or rotis.

Double Tested is a bi-monthly column on vegetarian cooking, highlighting a single ingredient prepared two ways. Nandita Iyer is the author of the recently published book This Handmade Life—7 Skills To Enhance And Transform Your Everyday Life. @saffrontrail on Twitter and Instagram.

Read also | Easy to cook, masoor is your go-to

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Watch: How to make Bengali-style stuffed dal kachori | Easy Radhaballabhi Recipe https://cocinaconcarmen.com/watch-how-to-make-bengali-style-stuffed-dal-kachori-easy-radhaballabhi-recipe/ Thu, 09 Jun 2022 06:47:40 +0000 https://cocinaconcarmen.com/watch-how-to-make-bengali-style-stuffed-dal-kachori-easy-radhaballabhi-recipe/ For most of the world, Bengali cuisine is synonymous with machh and mishti (fish and sweets). We’re not denying their popularity, but believe us, that’s just the tip of the iceberg. Bengali cuisine is extremely broad and diverse at its core. It is mainly dominated by West and East Bengal (now Bangladesh) cooking styles. Besides, […]]]>

For most of the world, Bengali cuisine is synonymous with machh and mishti (fish and sweets). We’re not denying their popularity, but believe us, that’s just the tip of the iceberg. Bengali cuisine is extremely broad and diverse at its core. It is mainly dominated by West and East Bengal (now Bangladesh) cooking styles. Besides, you will also find Chinese, Nepali, Marwari, English and several other cultural influences in the recipes of this region. While some of these specialties have gained worldwide popularity, some still have ample room to explore. We recently stumbled upon one such dish that is delicious, easy to prepare, and leaves a strong effect on your mind. That’s why we thought of sharing the recipe with you. It is called radhaballabhi.

(Also Read: Street Food of India: How to Make Masala Kachori at Home (Recipe inside))

Radhaballabhi is a Bengali-style stuffed kachori prepared with a spicy dal filling. When paired with aloo sabzi or duma loo, it makes a quintessential breakfast in a Bengali home. In fact, radhaballabhi also occupies a constant position in almost all celebratory festivals in Bengal. So what are you waiting for? Put on your apron because we bring you the classic Bengali-style (or as we say Radhaballabhi) dal kachori recipe. This particular recipe was shared by chef Ananya Banerjee on her YouTube channel (named Ananya Banerjee). Looked.

(Also read: Watch: This quick bread kachori is the most delicious way to start your day (recipe video inside)

Radhaballabhi Recipe | How to make Bengali-style dal kachori:

  • Take the maida, salt, sugar, ghee in a mixing bowl and mix everything together.
  • Now gradually mix the water and knead a soft dough.
  • Brush the dough body with a little oil and set aside for 30 minutes.
  • Take overnight soaked urad dal, fennel seeds, hing, salt and sugar and mix.
  • Heat the mustard oil in a pan and add the kalonji and let it crackle.
  • Now add the urad dal paste and mix. Add Bengali bhaja masala (dry roasted jeera and dry chilli powder). Mix everything well.
  • Now cut small rounds out of the dough, flatten it, stuff the dal mixture and roll up.
  • Finally, fry the kachoris until they become crispy and flaky.
  • Now all you have to do is prepare aloo ki sabzi and serve. We suggest you eat the radhaballabhi hot to enjoy it the best.

Watch the detailed Bengali style dal kachori (radhaballabhi) recipe video below:

Try it today and let us know how you liked it. And for more stuffed kachori recipes, click here.

About Somdatta SahaExplorer – that’s what Somdatta likes to call herself. Whether in terms of food, people or places, all she craves is to experience the unknown. Simple aglio olio or daal-chawal pasta and a good movie can make his day.

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Steven Brown on the 90s Renaissance Chef https://cocinaconcarmen.com/steven-brown-on-the-90s-renaissance-chef/ Sun, 05 Jun 2022 12:20:07 +0000 https://cocinaconcarmen.com/steven-brown-on-the-90s-renaissance-chef/ The 90’s ? Everything was so cool. In 1992 Clinton won, Nirvana was everywhere – alternative music suddenly wasn’t alternative anymore, and it was like, My team won. To finish. I didn’t need to go to graduate school. I could work in restaurants. Someone showed me an article in the early 1990s: “Being a Chef […]]]>

The 90’s ? Everything was so cool. In 1992 Clinton won, Nirvana was everywhere – alternative music suddenly wasn’t alternative anymore, and it was like, My team won. To finish. I didn’t need to go to graduate school. I could work in restaurants. Someone showed me an article in the early 1990s: “Being a Chef is a Career Now.” Some of these people were making $100,000 a year! Before it was like, Cooking is the number one job for people entering or leaving prison. In the 90s, the profession of cook ceased to be reserved for the French and criminals and turned into something for owner-operators.

I moved here from South Dakota after graduating from college in 1985. I thought I would take a year off and then go to college. To study what, I did not know. So, I figured I’d cook at Fitzgerald’s in St. Paul, which was kind of a low-rent Kincaid, and I’d manage. I was mostly a drunk young cook who went to shows. Run Westy Run was my band – they inspired my uniform, my baggy jeans and my Chuck Taylors. I was coming out of work and standing outside the Uptown Bar. On Wednesdays, I went to Lee’s Liquor Lounge to see Trailer Trash. A Grain Belt Premium and a shot of Jameson was $4: “Drink like a cook on payday,” we would say. Maybe Son Volt or Uncle Tupelo were playing somewhere – you’d walk out of the 7th Street entrance through the main door and see what comps they were handing out; that’s how I saw Morphine.

Friends of mine had a cutting-edge art gallery and cafe in St. Paul—Speedboat Gallery and Motor Oil. I wore what I called Dead People’s Glasses, these cool vintage eyeglass frames, and I sat there doing the things you do in your twenties: smoking Gauloises, reading Camus, wearing a beret. I wore a black beret to cook; I hated cook hats. I would have my Paper Mate Flair marker and a notebook with a grid, and I would make lists: What do I want to do with my life? What do I expect from work? I want to work with my hands. I want to do things that make people feel good. I want to maintain myself. Then Speedboat would have shows in the basement to do the rent – I saw Tilt-A-Whirl before the cease and desist letter forced them to change their name to Arcwelder. After the shows in the summer, we’d go swimming in the pool at that fancy apartment building behind the Walker or in Clear Lake.

Lucia had an opening – they asked me to make mayonnaise from scratch, pesto from scratch. I was starting, and they said to me: “You are hired; the other guy didn’t even know what pesto was. It was another era. I remember Classic Provisions appearing with farfalle in three colours. Oh. Three. Different. Colors. Oh-oh! We had to go to Bill’s Imported Foods for olive oil – there was no other way to get it. A lot of people I cooked with had bands, art, writing, movies, whatever. I wasn’t the weirdest guy there; I was normal. In fact, because I didn’t do heroin, I was better than not weird: I was a chef. Instead of applying for graduate school, I just kept cooking. We played a lot of Neil Diamond in the Kitchen, Hank Williams and crazy amounts of Killdozer.

Back in the days of Reagan, Bush Premier, it was like everyone was supposed to put on a tie and go into the corporate world or be a maverick artist and starve to death. Fred Durst and 50 Cent didn’t sell juice; Tony Hawk didn’t make millions. But when Clinton was elected, it was like a page turning. You could be alternative and buy a house. My roommate was a projectionist at the U Film Society when the big news was that Miramax paid $1.2 million for Sex, lies and video. I remember guys from Seattle wearing flannel on magazine covers, and they looked like all of us at the Uptown Bar. It felt like a cultural shift and a wake-up call. I got a kitchen job that paid $32,000 a year. I thought I was rich! I bought a house in Kingfield for $87,000 and woke up hyperventilating, thinking no one should ever owe anyone that much money.

Doug Flicker was my friend down the line at The Loring, and when he, Mel Goodin, and Scott Davis opened Auriga in 1997, it felt like small scale, intimate, hands-on, creative, self-contained — all in my notebook. We did it.

Of course, none of us would have ever believed that the Uptown Bar could be replaced by an Apple Store that wouldn’t be replaced by anything. Hey, we used to hang with rock stars in this nothing! OK, now I feel bad, and I feel lonely, and I want to go to Uptown and have a drink. So we’re really doing the 90s.

Dara Moskowitz Grumdahl

Dara Moskowitz Grumdahl was born in New York, unaware of her destiny: to live well in Minnesota. Dara writes about food, people, places, and occasionally things! She has five James Beard Awards out of 13 nominations and won three CRMAs.

Read more by Dara Moskowitz Grumdahl

June 5, 2022

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