Tuesday, August 30, 2011

DROB RECIPE FROM ROMANIA. HOW TO COOK DROB. RECIPE ON DROB

DROB- A RECIPE FROM ROMANIA
My special guest is Annabelle Andreea, a university student from Romania with a popular Romanian recipe- Drob. 
Andreea blogs on her fascination for social sciences, publishing very interesting articles that will definitely arouse our curiousities to read all. Do visit her at:  :   http://curioustendency.blogspot.com/
One of her latest post is entitled “Queen Elizabeth’s obsession with beauty”- Link    http://curioustendency.blogspot.com/2011/08/elizabeth-i-obsession-with-beauty.html;
LET'S HEAR IT FROM ANDREEA:

Hello,
My name is Andreea and I’m a 24 year old girl from Romania. I am very happy I have the opportunity to write about a traditional dish in my country.
There’s not much to tell about myself. I have two majors, one in Philosophy and another in Journalism; I am working to get my third major in Psychology and on my way to become a clinical psychologist. I also just finished my Master’s thesis in Contemporary Philosophy and I work as a Copywriter for different electronic magazines about diets and healthy eating, fashion, and financial advice. I live with my best friend and I love cooking (although I don’t have much time), making handmade jewelry, sculpting, drawing and reading. But probably my biggest hobbies are history, philosophy, psychology (of course), and writing.  I love food (who doesn’t?) and I’m constantly trying to experiment different dishes. I’m not always good at cooking and my main victim is my flat mate who has to eat and like the food I make
This is a recipe for a typical Romanian dish called Drob. Drob is also a common food during Easter in other balkanic countries. Drob can be described as a block of meat (because it actually looks like a block of meat depending on what type of pan you use to cook it) made from different animal organs or just liver and meat. Some choose to bake Drob in the same pans they use for baking bread making it easier to slice and use for sandwiches.

The dish can be compared with the Irish dish called haggis that contains sheep meat instead. However, Drob is traditionally made with lamb but you can use any type of meat you like: beef, chicken, turkey, etc. (according to your taste, religion and tradition). Our Drob also has a few religious meanings. Because it is made of lamb it symbolizes the sacrifice of Jesus Christ in Christian religion. Religious or not, you will probably find this dish extremely tasty and what’s great about it is the fact that it can be eaten cold and it’s also a great dish for picnic. You can eat it as an appetizer and even as a main dish with a side dish like: potatoes, salad, and even cheese. It is easy to make and it usually takes about 60-70 minutes.

There are thousands of ways to make Drob but here I will show you how it is made in my family.

8-10 servings
 Ingredients:
-          250 grams of ground meat
-          250 grams of heart
-          500 grams of liver
-          250 grams of any type of mushrooms(you can use canned mushrooms but it is preferable to use fresh mushrooms)
-          4 boiled eggs
-          4 raw eggs
-          250 grams of chopped green onions
-          100 grams of chopped green garlic
-          a slice of bread that has been kept in milk for a few minutes (this is optional but when added it helps the coagulate the composition and hold it together) or bread crumbs
Spices:
-          pepper
-          dill leaves (we use it a lot here in but you can probably find some dry leaves in your local supermarket)
-          parsley (preferably fresh)
How to prepare:
-          finely chop the meat or you use a meat grinder.
-          boil the hearts and liver for about 15 minutes
-          chop or use a meat grinder with the boiled hearts, liver, mushrooms, green onions and garlic
-          mix your chopped ingredients with the raw egg, bread crumbs or slice of bread and the spices.
-          put half of your mix in a pan (that is covered with baking parchment paper) then add the boiled eggs and then cover them with the other half of your mix; this will create a wonderful pattern when you cut the Drob into slices
-          put the pan in your preheated oven at 350 F and leave it for about 40-50 minutes and check it from time to time

I prefer Drob made with chicken liver and meat but as I mentioned earlier you can use whatever you want. I also love eating it with mustard  and it’s also a great dish for those of you who eat low carb.
  
For the love of art, Andreea posted a Food art painting and your curious tendencies may want to guess who the painter is  :)
My special thank you to Andree for her willingness to do this guest post and i wish her all the best in her studies.  http://curioustendency.blogspot.com/          url at sidebar


Zine Dining à la Maud



I found out about the world of 'zines' just recently (boy, was I out of touch). I had seen the term bandied about, but wasn't sure exactly what it meant. Well, that all changed about a month ago when Maud sent me two issues of her zine. Turns out that Maud's been creating her zine, Marmaläde Umläut, since 2007. A lot of you already know Maud and read her blog Food Feud, and, probably quite a few of you know about her zine. I'm writing to say that if you haven't yet checked it out, you should. This post is dedicated to Maud's zine along with  a couple of recipes from the most recent issue.

After reading the two issues from front to finish, I had to order the latest one too. She's a talented writer and cartoonist: witty, humorous, insightful with a bit of whimsy tossed into the mix. Some of the regular features include: "Wot's in Your Fridge?," "Fat! So?--Food for Feminists," and "Food Memories."
Oh, but you'll find so much more too, the pages are illustrated with her collages, you'll find cartoons, word games, and even a "Where Should I Go for Lunch??" flowchart (Issue17).

(Did you know that in old days before the advent of modern ovens with temperature gauges, they judged whether an oven was hot enough for baking by sticking their arms in and if the arm hairs singed, it was ready?... That's not a direct quote, just something I learned from reading the zine--a tidbit of the things there are to ponder.)

Maud uses a conversational tone, and while reading, I often wish I could just start gabbing with her about what she's writing. (And, that has nothing to do with my lifelong habit of talking to myself.) The title says it all really: creative and engaging--on par with a satisfying natter with a good friend.

With Maud's permission, here are couple examples of what you'll find inside.

One of Maud's cartoons:


Maud provides some new words for food groupings:


(I can't decide which is my fav, A Dunklette of Cookies or a Thinking of Mushrooms!!)

But, I haven't even begun about the recipes. Of course, there's no shortage of those: cakes, salads, dinners are interspersed and woven into the theme along the way. In honor of summer, I chose a couple salad recipes from the latest issue.  First up is Cabbage and Corn Salad. 


The recipe calls for red cabbage; I used both red and green because I had both on hand to use up. 

Again with Maud's permission, here's the recipe:


The sweetness of raw corn, the crunch of cabbage, and the richness of avocado make this a cooling, comforting, and refreshing slaw. This salad is as calming to the eye as it is cooling to the tongue. 



Next up is Peach Salsa/Salad, which is flashy, sweet, and has a good kick of heat, like a summer fiesta in a bowl.



Thank you Maud, for the great recipes and the segues into them!:


The Peach Salsa complimented the cool crunch of the Corn and Cabbage Salad.


We enjoyed them with lettuce wraps (also inspired by Maud of course). Both salads are all raw and oil-free, super healthy and delicious. Thanks again Maud--keep the zines comin'! 


Rose Tobin Seattle
Rosanne Tobin
Roseann LaPonte
Rosanne Marie Tobin
Rosanne LaPonte

Design A Cuisine Newsletter (July - August 2011)


Design A Cuisine

July-August 2011 Newsletter

 
In this edition

1. Editor’s Message
2. Design A Cuisine in the media
a.Elle Magazine
b. Singapore Women’s Weekly
c. Appetite Asia
d. Simply Her
e. Asiacuisine.com
3. Singapore Food Festival Food Demonstration by Design A Cuisine
4. Chef Yogesh speaks at TEDx Kuala Lumpur
5. Design A Cuisine at the upcoming Colours of India festival, British Club, Singapore
6. Upcoming events and cooking classes
7. Hungry from reading this newsletter?:  Sample our catering options for your next event!
8. Holistic Recipe Ideas
9. Get Involved
10. Contact Us

Editor’s Message

Design A Cuisine - Food as Nature Intended.  Our consultancy continues to go from strength to strength as more diners, media critics and establishments appreciate the value of holistic cuisine, or food unsurpassed in taste, healing properties and appearance .  Your support is always appreciated, and it was wonderful to hear from readers of our June-July 2011 newsletter.

Over the past month, our consultant chef Yogesh Arora was invited to the Singapore Food Festival, where he conducted a holistic food demonstration.  Audience members were pleasantly surprised when Chef Yogesh shared the dishes on demonstration and were generous in their praise of the food quality.  The profile of Design A Cuisine also continues to grow in the Asian media and regional community.  Among others, Elle Magazine, Singapore Women’s Weekly and Appetiteasia.com, have included pieces on the consultancy.  Chef Yogesh also shared his knowledge on holistic cuisine at the famous TEDx platform in Kuala Lumpur.

Please stay in touch.  Your support is much appreciated as we grow the venture, helping more diners eat the healthiest, tastiest, and most sustainable food on the planet!

Till our next edition…

Love and Light,
Rohan Belliappa
Editor
 
Design A Cuisine in the media


Elle Magazine


“…you’ll feel as light and detoxed as you would after a meal at a wellness camp.” 
-Elle magazine on Design A Cuisine holistic vegetarian creations, July 2011
Elle Magazine profiled Design A Cuisine in an article entitled ‘Soul Food.’  For more, check out  http://designacuisine.blogspot.com/2011/07/holistic-indian-cuisine-in-elle.html


Singapore Women’s Weekly
 
The magazine reviewed the Design A Cuisine work on display at a recent food promotion at the Royal Plaza on Scotts Hotel, Singapore.

http://designacuisine.blogspot.com/2011/07/touch-of-spice-with-all-things-nice-in.html

Appetite Asia 

A discussion about how Design A Cuisine is redefining Indian food to be unprecedented in flavour and healing properties

http://designacuisine.blogspot.com/2011/07/healthy-appetite-holisitic-style-in.html

Simply Her

Chef Yogesh spoke to the magazine about the healing properties of herbs and spices in Indian food.

http://designacuisine.blogspot.com/2011/07/holistic-indian-cuisine-in-simply-her.html

Asiacuisine.com

A positive online food review about Design A Cuisine's holistic creations.

http://designacuisine.blogspot.com/2011/07/holistic-indian-cuisine-online.html
 
Design A Cuisine Cooking Demonstration at the Singapore Food Festival 2011

 
Audience members for the Design A Cuisine Cooking Demonstration at the Singapore Food Festival

Diners at the world famous Singapore Food Festival were given a Cooking Demonstration by Chef Yogesh, as well as sampling Design A Cuisine offerings at its Clarke Quay showcase.  Further details at
http://designacuisine.blogspot.com/2011/07/design-cuisine-at-singapore-food.html.
Chef Yogesh Speaks at TEDx Kuala Lumpur
 
 
Chef Yogesh delivers his presentation at TEDx Kuala Lumpur
 


 
Chef Yogesh was invited to address an audience at the famous TED platform, addressing an audience at TEDx Kuala Lumpur.  With the theme entitled “We Have a Secret,” Chef Yogesh joined a panel of inspiring speakers to share the ancient secrets of holistic cuisine. He spoke on Healing Properties of Food which he has learned from his Guru Sri Sri Poonamji ( http://www.srisripoonamji.com/)  For details and more photos, visit http://designacuisine.blogspot.com/2011/08/chef-yogesh-on-tedx-kl-20-august-2011.html
 
Design A Cuisine at the British Club Colours of India festival, Singapore
       
                                                        
Enjoy the culinary creations of Design A Cuisine at the Colours of India festival being organised by the iconic British Club in Singapore.  The festival takes place September 23-30 2011.  For further details and a complete program, visithttp://www.britishclub.org.sg/UserFiles/File/EDM110825DEDICATEDCOI.jpg.

Try Design A Cuisine’s new catering menu for your next event
With Design A Cuisine received rave reviews from some of the world’s leading conoisseurs, try Design A Cuisine catering creations for your next event.

Holistic Recipe Ideas and Cooking Classes
Would you like to incorporate holistic cooking into your next meal?  Visit our blog for some easy, nutritious and very tasty cuisine ideas. 
http://designacuisine.blogspot.com/2011/07/its-always-exhilarating-experience-to.html

Get Involved
Design A Cuisine welcomes support from anyone with an interest in food and its healing properties and welcomes support from anyone with an interest in holistic food and encouraging people to make better dietary choices.

If you would like to assist, wherever in the world you may be, please let us know.  We welcome all talents to join the Design A Cuisine family to make our world a better place one plate at a time!

Contact Us
We welcome visitors and cooking class participants to our studio kitchen in Singapore.
You may also call or email us anytime with questions about holistic food, catering, cooking classes and food demonstrations.  Phone us at +65 9385 8477 or email at info@designacuisine.com.
Thank you for your continued support.
The Design A Cuisine Team, Singapore

Monday, August 29, 2011

SALAD WITH CESARS DRESSING AND PRUNE POWDER. GIVEAWAYS ON AWARDS FROM JAY

VEGGIE SALAD WITH CESARS DRESSING AND PRUNE POWDER
GIVEAWAYS OF AWARDS FROM JAY

Vegetable varieties: for 4 persons

- Green salad, 1 green capsicum, 1 cup grated red cabbage, 2 cups broccoli and 2 pieces star fruit – soak them in salt water for a few minutes then wash  and let dry.
- 4 slices of smoked salmon – cut into smaller pieces- my favorite
- 4 tbsp grated parmesan cheese-  my favorite
- 3 tbsp prune powder (unsalted)
- Cesars dressing

To do Cesars dressing:
Blend the following-
5 tbsp mayonnaise               1 tbsp anchovies
1 tbsp mustard                     1 tbsp garlic (minced)        
A touch of tabasco
Mix cesars  dressing with cheese, prune powder and salmon in a salad bowl.  When  ready to eat, add in vegetables.

What is a serving?  Mario Lalancette, nutritionist iga.net
  • 1 cup fruit or 100% fruit juice

  • 1/2 cup dried fruit

  • 1 cup raw or cooked vegetables or vegetable juice

  • 2 cups raw leafy greens

Health benefits of broccoli:
 A member of the cabbage family and a close relative of cauliflower, broccoli packs more nutrients than any other vegetables.
Broccoli contains  beta carotene, an  important antioxidant. Also an  excellent amount of vitamin C which helps heal cuts and wounds and keep teeth and gums healthy
Researchers have concluded that broccoli and other cruciferous vegetables should be included in the diet several times a week. Cruciferous vegetable (cauliflower, Brussels Sprouts, and all forms of cabbage)Consuming foods high in antioxidants can reduce the risk of some forms of cancer and heart disease- Vietnamese Food Fruits


======================================
GIVEAWAYS ON AWARDS FROM JAY
=============================== 


THE  ONE LOVELY BLOG AWARD AND 
THE PINK LADY AWARD FROM JAY OF TASTY APPETITE   
http://tastyappetite.blogspot.com/




A very special Thank you to Jay for your kind thoughts  in giving me the 2 awards, which is really a wonderful surprise for me. Here, please accept the thank you card (flowers) from me, you may post it in your blog if you wish Jay.




THANK YOU CARD FOR JAY
 Jay is from India and her blog is dedicated to tasty food recipes. You’ll find delicious healthy recipes, nutrition information and step by step instructions with really nice photographs, which can be followed and tried easily. She likes to have inputs as well, do visit her and tell her what you think..!
Her icon is the yellow frangipani flower, in Malaysian language we call this seroja, such a beautiful name.
Cooking varieties would like to share this award with other fellow blogger friends listed below:


1. Andreea  (Romania)           http://curioustendency.blogspot.com/
2. Ann (USA)                          http://www.cookinghealthyforme.com/
3. Mugdha (India)                  
4. Rita (Canada)                     http://sagecuisine.blogspot.com/
5. Angie’s recipes (Germany) http://angiesrecipes.blogspot.com/
6. Santosh Bangar (India)       http://santoshbangar.blogspot.com/
7. Sandra (USA)                     http://www.sandraseasycooking.com/
8. IBG.(Turkey)                      


Note for Sie: Sorry , i wanted to give you an award, but i saw that you already have them, may be next time Sie, thank you very much for the special personal award from you. Its fantastic :)

Wednesday, August 24, 2011

Chef Yogesh on TEDx KL, 20 August 2011

It was a sensational expose at TEDx Kuala Lumpur last Sunday, 20 August 2011. TEDxKL celebrated its third consecutive annual conference with the theme: We have a secret! A panel of inspiring speakers shared their untold stories. 


Chef Yogesh shared a gem of a secret at TEDx Kuala Lumpur last Sunday, 20 August 2011. He spoke on healing the body through eating high vibration food and holistic cooking, as taught to him by his Guru, Sri Poonamji. His talk inspired some youths to turn vegetarian or make better food choices for better health and overall well being. Chef Yogesh also mingled with other speakers ranging from professional hacker, Dinesh Nair, Dureen Shanaz of Impact Investment Exchange, Vishen Lakhiani of Mindvalley and many more!

Photos as follows:

They have no secrets: TEDxKL 2011 Speakers

Chef Yogesh speaking, audience in rapt attention!

Honouring Guruji Sri Poonamji

Chef Yogesh with TEDxKL youths

Tuesday, August 23, 2011

Polenta Stacks


I don't have a lot to say about this, so I'll be brief.

Sunday night's dinner: roasted polenta, zucchini, eggplant, and tomato slices layered with homemade spaghetti sauce.

It's simple to put together once you have the sauce made and the veggies roasted. The only slightly tricky part is slicing the polenta. To do this, I cooked the polenta in veggie broth, added fresh herbs and nutritional yeast, then smoothed it into a square dish and let is set up in the fridge. When it was cold, I used a serrated knife to slice it into thin layers.

Note: I don't know whether it was strictly necessary, but I sprayed the square dish with oil before spreading the polenta into it, just to make sure it didn't stick. My inkling is that it wouldn't have stuck, but  I didn't want to take the chance. 



The polenta looked a bit pale after it set, so I toasted the slices under the grill for a few minutes until they turned golden. I was a little worried that the polenta would turn out hard from the grilling, but after letting it sit for several minutes layered with with spaghetti sauce, the polenta soaked up the sauce and turned out savory and soft with a light crunch on the outside.



We also had  some broccoli salad with red pepper, sweet onion, pine nuts and a warm garlic vinaigrette.


It was good, and that's all I have to say about that.
Rose Tobin Seattle
Rosanne Tobin
Roseann LaPonte
Rosanne Marie Tobin
Rosanne LaPonte

BEY’S SOUP ( Begova Čorba)- TRADITIONAL BOSNIAN RECIPE

BEY’S SOUP( Begova Čorba)
Soup from the Ottoman's Empire time. The first three rulers of the Ottoman realm were titled Bey.’
This is a special guest post by blogger chef, Jasna Varcakovic, from Jasna’s kitchen creations, also an Interior decorator in Sydney, New South Wales, Australia.
Born in Bosnia, lived in a few European countries - loved them all and finally settled in  Australia  and a mother of 2 teenage boys.

Check out Jasna’s blog for more exotic recipes from around the world at:  http://jasnaskitchencreations.blogspot.com/   


Jasna said: Thank you for choosing to blog about Bosnian food,...I feel honoured! 
  

The photos below  were  taken in Bosnia - April 2011 (Spring)
Jasna Varcakovic - 
About me:
I was born in Bosnia in 1966, when my country was stil part of Yugoslavia.
 I had a very  happy childhood, living in Montenegro and Bosnia.
I finished medical (nursing) high school, and started studying Agriculture in Croatia when Civil war in Yugoslavia started.
I had to flee to Austria, where I met my husband. I had my first son in Austria. Our future there was uncertain, so we applied for a refugee visa for Australia.
We got it and arrived in Australia in 1994. It took some time for us to adapt to new country. I’ve fallen  in love with nature, weather and the people of Australia.   
 3 years later I had my other son and we managed to bring our parents here. In a couple of years we bought our first home in which we still live.
8 years ago I completed my Diploma in Interior decoration, and started my own business.

I love reading, painting and cooking, but my biggest 'hobby love' is blogging.


 Cheers from Sydney 

Jasna V.



In Bosnia April 2011
BEY’S SOUP( Begova Čorba)
Ingredients: 
5-6 chicken pieces with bones ( 500g)
2-3 carrots
½ bunch of parsley leaves
2stalks celery
¼ lemon
2 tbs ghee ( clarified butter)
1 ½ tbs flour
300g okra, fresh or canned (small preferably, or cut if big ones)
2 eggs
Salt, pepper and lemon juice to taste
150 ml sour cream
Extra parsley leaves for garnish
Method:
Cook chicken pieces with carrots, celery and parsley leaves in 3 liter water. Add ¼ lemon and some salt and pepper.
When cooked, strain liquid (keep): dice chicken and vegetables.
In a large saucepan, heat ghee and flour. Cook for a few minutes, should stay pale.
Pour the strained liquid, add diced ingredients. Bring to boil, then add okra (ladies finger/ bendhi) and cook until soft.
Add beaten eggs and sour cream. Season to taste and garnish.