Saturday, April 30, 2011

Prince William and Kate Middleton honor Diana’s memory

(Mark Lennihan/AP Photo)
(Prince William, screen shot; Princess Diana, Peter Skingley/AP/pool)
Prince William and Kate Middleton honor Diana’s memory: "- Sent using Google Toolbar"

北海道牛奶麵包 (Hokkaido Milk Bread) «

北海道牛奶麵包 (Hokkaido Milk Bread) «:
PhotoCourtesy of  mangiodasola.net
  
Japanese Style Bacon and Cheese Bread (Tangzhong Method)
If you find yourself too tired of kneading dough, just like me, you can use a bread maker instead. This recipe is designed for bread makers, yet you can make a soft and fluffy loaf with or without it, by using the tangzhong. The cheese would be melted and created some holes inside the bread. If you’d like a better looking, cut the cheese into smaller pieces. Prepare a 10.5cm(W)x 20.5cm(L) x10cm(H) loaf tin
Ingredients of tangzhong (湯種 The amount is enough to make two loafs):
  • 50gm/ 1/3 cup bread flour
  • 250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)
Ingredients of bread:
  • 350gm/ 2½ cups bread flour
  • 55gm/3tbsp+2tsp caster sugar
  • 5gm/1tsp salt
  • 56gm egg (equals to 1 large egg)
  • 7gm/1tbsp+1tsp milk powder (to increase fragrance, optional)
  • 125ml/ ½cup milk
  • 120gm tangzhong (use half of the tangzhong you make from above)
  • 5 to 6gm/2 tsp instant yeast
  • 30gm/3tbsp butter (cut into small pieces, softened at room temperature)
Fillings:
  • bacon, to taste
  • cheese, to taste
Method of making tangzhong:
  1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
  2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
  3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. Chill in fridge for several hours. (I chill it overnight.) Then the tangzhong is ready to be used. (Note: When you are ready to use the tangzhong, just measure out the amount you need and let it rest in room temperature for a while before adding into other ingredients. The tangzhong can be stored up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more.)
Method of making bread:
  1. Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage (That's why I used a bread maker). Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”, it’s done. The time of kneading all depends on how hard and fast you knead. (Note: I use bread maker to do this hardest part and messy job for me. I added the wet ingredients into my bread maker first, then followed by the dry ingredients. The yeast is the last to add.)
  2. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C. I still used my bread maker in this stage. And my bread maker has a heater.)
  3. Transfer to a clean floured surface. Deflate and divide the dough into four equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
  4. Roll out each portion of the dough with a rolling pin into an oval shape. Sprinkle bacon and cheese evenly as much as you like. Roll from the upper, shorter end down to the bottom (as picture shown). Flatten the dough with your rolling pin. Then roll once again. The seals face down.
  5. Arrange the rolled-up dough in a greased or non-stick loaf tin (as picture shown). Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.
  6. Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 35 to 40 minutes. Remove from the oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.
Source:Japanese Style Bacon and Cheese Bread (Tangzhong Method 湯種法) [Christine's Recipes]
Many thanks mangiodasola.net and Christine's Recipes!

Cookistry: White Whole Wheat Flower Buns

Photo Courtesy of Cookistry
Cookistry: White Whole Wheat Flower Buns

White Whole Wheat Flower Buns

1 3/4 cups warm water, divided
18 ounces white whole wheat flour, divided
2 teaspoons salt, divided
2 1/4 teaspoons instant yeast
1 teaspoon sugar
Pinch of saffron
2 tablespoons olive oil
Egg wash (1 egg, lightly beaten with 1 tablespoon water)
Sesame seeds

The night before you bake, combine 1 1/2 cups of water with 9 ounces of the flour and 1 teaspoon salt in the bowl of your stand mixer. Cover the bowl and let it sit at room temperature overnight.

When you're ready to bake, combine the remaining 1/4 cup water, the sugar, yeast and saffron in a measuring cup. Stir to combine, and set aside until foamy, about 5 minutes.

Add the yeast mixture and the remaining 9 ounces of flour to the flour/water mixture in the stand mixer bowl. Knead with the dough hook until the mixture comes together in a ball and is well combined, about 2 minutes. Cover the bowl with plastic and set aside for 20 minutes.

After 20 minutes, knead the dough again with the dough hook until the mixture is smooth and elastic, about 5 minutes. Add the olive oil and the final teaspoon of salt and continue kneading until the salt and oil are completely incorporated.

Remove the dough from the bowl, form into a ball, and drizzle with olive oil. Return the dough to the bowl and turn to coat completely with the oil. Cover the bowl with plastic wrap and set aside until doubled, about 1 hour.

Line 2 baking sheets with parchment paper and preheat the oven to 375 degrees.

Divide the dough into 16 pieces. Form each piece into a ball and place eight on each baking sheet. Cover with plastic wrap and set aside to rise until doubled, about 30 minutes.

When the dough has doubled, use a sharp knife or small sharp pair of scissors to cut a circle in the center of each bun, about 1/4-inch deep and 1/2 to 1 1/4 inches in diameter.. This will form the center of the flower. Then, using the small scissors, snip around the center to create rows of petals.

Brush the egg wash on just the center of the flower, and sprinkle sesame seeds onto the egg wash. Bake at 375 degrees for 30-35 minutes, until nicely browned. Cool on a rack.

Many thanks Cookistry!

Baked Falafels in Home made Whole Wheat Pita pockets


PhtosoCourtesy of  » OH TASTE N SEE.....
Baked Falafels in Home made Whole Wheat Pita pockets » OH TASTE N SEE....

Baked Falafels
Ingredients:
2 cups frozen green garbanzos
2 cloves garlic
1/4 cup cilantro, chopped
2 tbsp mint, chopped
1 small onion, chopped
1 green chilly, minced
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp chilli powder
1/4 tsp garam masala
1 tsp lemon juice
2 tbsp whole wheat flour
1 tsp baking powder
Non stick cooking spray

Method:
Start off by thawing the green garbanzo beans in the microwave for a couple of minutes. Add all the ingredients into a bowl of the food processor and pulse until it all comes together, but still has a coarse texture. Take a piece of the mixture and make a fist to see if it holds together. If it doesn’t pulse in the whole wheat flour to help hold it together.

Preheat oven to 400 degrees. Line a baking sheet with foil and spray generously with non stick cooking spray.
Form the mixture into patties and place on the tray. Bake on one side for about 15-17 minutes. Flip, spray again with cooking spray and bake for anohter 10-15 minutes, until browned and crisp.

Let cool a bit before stuffing into the pitas.

Home Made Whole wheat pita pockets
Ingredients:
1 ½ cups warm water
1 pkg active dry yeast
1½ tbsp extra virgin olive oil, plus 1 tbsp, plus extra for brushing
1 tsp honey
3 cups whole wheat flour, plus more for dusting
1 1/2 tsp salt

Method:
Pour water into a bowl and microwave for about 30 seconds. Stir and check to see if it is lukewarm by dipping your finger in it. Add yeast, olive oil and honey. Allow yeast to bloom until it begins to foam, about 5 minutes. Add flour, then salt. Mix it in and knead until you have a round, smooth, elastic dough. Pour 1 tablespoon of olive oil into a medium sized bowl. Place dough into bowl and coat with the oil by turning over. Cover with a clean damp towel or plastic wrap and place in a warm spot in the kitchen, until the dough doubles in volume, usually about 2 hours.(I made these in the winter and had to set it out for up to 4 hours)

Position an up-side down 18 x 13 aluminum sheet pan or a baking stone on the middle rack in the oven.

Preheat oven to 500 degrees F.

Knead the proofed dough again before dividing into 16 pieces and shape into balls. Cover with a clean towel and allow to proof until expanded slightly in size, about 20 minutes.

Dust a clean work surface with all-purpose flour. Roll dough into 6-inch circles. You may stack them between parchment paper or clean towels. Carefully and quickly place them in the oven directly on the baking sheet or stone. You may bake 2 or 3 at a time. Cook pitas for 2 minutes or until puffed. Remove with a metal spatula. Brush with olive oil. Repeat with remaining dough. Serve hot or at room temperature.

If making pita pockets, slit in the middle or at the 3/4th mark with a sharp knife and gently seperate the two layers to form a pocket. This process is easier when the pitas are fresh out of the oven.

- Sent using Google Toolbar"

Many thanks » OH TASTE N SEE.....!

Thursday, April 28, 2011

Featured Recipe: Peri Peri Chicken

Peri Peri Chicken | Macheesmo

Peri Peri Chicken
Makes 1 chicken, serves 4.

- 1 whole chicken, butterflied or cut into pieces

Peri Peri Sauce:
- 10-20 red chilis, traditionally you would use piri piri (bird) chilis, but I used red jalapenos
- 6-8 sweet peppers
- 4 cloves garlic
- A small handful of fresh oregano
- 1/2 Cup vegetable oil
- 1 Cup white wine vinegar
- 2 Tablespoons paprika
- 2 Tablespoons brown sugar
- Pinch of salt

Simple Coleslaw:
- 1/2 large cabbage, shredded
- 3-4 carrots, shredded
- 3 scallions, diced
- 1/2 Cup mayonnaise
- 2 Tablespoons apple cider vinegar
- Pinch of salt
- 2 Teaspoons dried mustard (optional)

Helpful Equipment:
- Food Processor
- Kitchen Shears

Follow link for procedures:

http://www.macheesmo.com/2011/04/peri-peri-chicken/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+Macheesmo+%28Macheesmo%29
- Sent using Google Toolbar"

Many thanks Macheesmo!

Favorite Summer Meriendas | Timpla - Yahoo! News



SAGO AT GULAMAN

BANANA Q
Favorite Summer Meriendas | Timpla - Yahoo! News: "- Sent using Google Toolbar"
 
Many thanks Timpla!and dessertscomefirst.com!

Perry aka Yusuf, Philippines - Gravatar Profile

Perry aka Yusuf, Philippines - Gravatar Profile: "- Sent using Google Toolbar"

Family Diet In Islam: The Importance of Food and Correct Nutritional Habits

Family Diet In Islam:
The Importance of Food and
Correct Nutritional Habits

Food is an essential prerequisite for life and as such the primary goal of eating and drinking is to enable the body to function normally. With food, or the lack of it, the destinies of individuals are greatly influenced. We should "eat to live", and "not live to eat". The Holy Prophet Muhammad (s.a.w.s.) recommended even for pious man the quantity of food "which is just sufficient to keep his back-bone erect".

Nutrition is a matter of life-long eating habits which become set with age. Dietary patterns also vary from one person to another according to the difference of cultural and geographic environment to another. To ensure a proper supply of the essential nutrients, we must combine food sources of these nutritients in the right amounts. This results in a healthy well-balanced diet.

A BALANCED DIET

A balanced diet consists of food from the five basic food groups in the correct proportions. That is:
Bread and cereal group - (bread, breakfast cereals, pasta, rice - important nutrients CHO, vitamin B, dietary fibre)
Fats and oils group - (margarine, oils, mayonnaise, salad dressing) - important nutrients - essential fatty acids, vitamin A.D.E.)
Meat and meat alternatives - (meat, chicken, fish, eggs, legumes, including
Soya - important nutrient -protein, iron, vitamin B)
Milk and milk products - (milk, cheese, yoghurts - important nutrients -
calcium, phosphorus, vitamins)
Fruit and vegetables - (all types - important nutrients include vitamin &
minerals especially vitamin A & C. and fibre)

Having food from the five basic food groups during the day ensures that the diet consists of varieties of nutrients.

Breakfast is the most important meal of the day. A great number of adults and children eat an inadequate breakfast or skip it altogether. A good breakfast should emphasize complex carbohydrate and should provide between 25-30 % of the energy requirements recommended daily, and vitamins, minerals and fibre. For example; wholewheat bread, low-fat spread, cheese/tomato, yoghurt or milk with muesli, all-bran flakes, weetbix or cooked oats and fruit. Here the emphasis is on dietary fibre.

The old view point was that food fibre is only necessary for regular movement of the bowels. Nowadays researchers are investigating the connection between food fibre and several typical western diseases such as coronary heart disease, diabetes, cancer of the colon, overweight, hypertension, diverticulosis etc. Surveys show that these conditions are less common among groups of people following a high-fibre diet.

According to the following Hadith Sahl bin Sa`d (r.a.) said: "I did not see the Prophet (S.A.W.S.) take sifted flour ever since Allah sent him till Allah took his breath".

And then he went on to explain this: "We used to grind it and blow it off. So what was blown off, went away, and what was remained, we cooked and then we ate."

ISLAMIC PERSPECTIVE ON THE DIET

Islam enjoins us to have a balance diet in order to have a variety of nutrients. When we look at verses from the Holy Qura'n, the recommended foods indicate nutrient density. It states:

"O you people! Eat of what is on earth lawful and good!" (2:168)

"So eat of (meats), on which Allah's name hath been pronounced if ye have faith in his signs." (6:118)

"The game of the sea and its food are permitted to you." (5 :99)

"Pure milk, easy and agreeable to swallow for those who drink." (16:66)

"He it is who produceth gardens with trellises and without, and dates, and tilth with produce of all kinds and olives and pomegranetes, similar and different, eat of their fruit in season." (16:141)

These recommended foods mentioned in the Holy Qur'an, will certainly fulfill daily protein, carbohydrates, fat and vitamins requirements.


NUTRITION DURING THE LIFE CYCLE

The diet of a pregnant woman has an effect on the development of the foetus and the course of pregnancy and confinement.

Eating a sensible well-balanced diet of protein (meat, fish, cheese) milk, fresh fruits and vegetables, increased amounts of carbohydrates, especially fibre, reducing fat, will help to provide the pregnant woman with energy needs, over-come nausea, constipation, anemia, control weight gain, provide the necessary calcium intake for calcification of bones and teeth of baby and also provide additional protein and vitamin B complex.

The nutrition status of the pregnant woman will largely determine the nutritional requirements during lactation when her nutritional requirements are even higher especially the calcium intake which should be increased.

When we look at infant nutrition where breastfeeding is recommended at least for the first two years, we find reference made to this in the Holy Qur'an (31:14).

Human milk is the most balanced food for an infant. Human milk forms fine flocculent curds in the stomach of the infant, thus enhancing digestion and leading to more rapid emptying of the stomach, reduces the likelihood of allergies and other illness. And of course from the psychological point, breast-feeding provides bonding between mother and child.

Food continues to be a major factor in the development of the whole person throughout the growing years.Pre-school children require the same basic nutrients as teenagers and adults, but in smaller quantities. A selection of a variety of foods from the milk and meat group, fruit and vegetables and bread and cereals groups provides a sound basis for the child's diet.

The teenage years involves social, physical and physio-logical development. All these facets of the adolescent influences his nutritional status and food habits, and stresses of various kinds during this period also have an effect on nutrition. Here again, milk, meat and its alternatives, wholegrains, cereals, breads, fruit and vegetables are recommended.

Snacking makes up about 25% of the energy requirement of most teenagers. But snacking is acceptable provided the snacks furnish an equivalent amount of the days allowance for protein, vitamin and minerals.

If good nutritional habits are not inculcated at the beginning of young adulthood as part of the lifestyle, poor eating habits become a risk factor for a number of diseases for the middle-aged and elderly.

Most modern affluent homemakers are forced to seek ways of acquiring time due to having jobs outside home and therefore regularly make use of convenience foods, processed foods, and fast foods. These foods are often high in kilojoules, high in fat content, especially high in saturated fats and cholesterol, high in sodium, low in nutritional value and contain liberal amounts of food additives.

The individual who has had poor food habits throughout life is not likely to be in as good health as the one who has enjoyed the benefits of a good diet.

SOME DIET-RELATED HEALTH PROBLEMS

Many diet-related health problems affect many individuals, like: high blood cholesterol, high blood pressure, diabetes, and coronary heart disease.

Some of the risk factors of coronary heart disease are: High blood cholesterol, high blood pressure, smoking, stress, lack of exercise, overweight, and diabetes.

Diet plays a decisive role in the control of blood fats that is, cholesterol and triglycerides and other risk factors, like hypertension and diabetes, and hence in the development of cornonary heart disease.

The prudent dietary guidelines for coronary heart disease, are:
food low in fat, especially saturated fats
to substitute saturated fat with polyunsaturated and monounsaturated fats
limit the intake of foods high in cholesterol
eat more complex carbohydrates especially rich in fibre
control your weight
use less salt

High blood cholesterol is a risk factor which can easily be controlled by making changes to our eating habits. The body can manufacture all its cholesterol needs from fat in the foods we eat. The westernized diet is high in fat and cholesterol and our bodies are becoming overloaded. Therefore, cut out many risks as you can.

This can be achieved by improving our lifestyle, and eating habits.
eat less fat (30% of total energy requirement should be fat)
reduce saturated fat (animal fat, full-cream dairy products, brick margarine, coconut and palm kernel oils)
reduce dietary cholesterol (egg yolk and organ meats -brains, liver, as well as prawns and shrimps)
stop smoking
control hypertension (High Blood Pressure)
control diabetes
exercise regularly
reduce weight
reduce stress and
eat a wide variety of foods (refer to the 5 food groups)
eat more carbohydrates especially rich in fibre (fruit, veg, legumes, oats)
eat regular meals (don't skip meals)
reduce salt intake (to control Hypertension)
eat moderately (to avoid ooverweight)

Moderation is the keyword as far as eating habits are concerned. As with all our divine obligations moderation in terms of the quantity of the food we eat is essential. The Holy Qur'an mentions this: "Eat and drink and be not immoderate." (7:31)

Hypertension - the elevation of the blood pressure above normal is a major risk factor and a symptom that accompanies many cardiovascular and renal diseases.

Obesity is often associated with hypertension, so there seems to be a strong correlation between weight and blood pressure and between increases in weight and increases in blood pressure.

Sodium restriction is effective in lowering blood pressure in some persons. Many food contains salt, like convenience food, processed food and preserved food, examples are: Sodium benzoate, a preservative used in relishes, sauces, margarine. Sodium propionate in cheese and breads to retard mould formation. Sodium alginate in ice cream to give the smooth texture. Monosodium Glutamate in processed foods. Natural sodium content of animal food is relatively high (meat, fish, eggs, cheese) although nutritionally essential must be used in moderate amounts.

Organ meats contain more sodium than muscle meats. Shellfish of all kinds are especially high in sodium than fresh water fish.

All in all we can put it as that:
weight control - highest priority in dietary management of diabetes
eat regular meals - a delay in eating may produce hypoglycaemia
eat moderately
reduce simple sugars
increase foods rich in carbohydrates
eat more dietary fibre
eat less fat or cut them from your diet

CONCLUSION

Good food must contain three essential components:
nutritional benefits and efficientcy in producing the needed energy.
lightness for the stomach
ease of digestion

Allah (SWT) says in the Holy Qur'an:

"O you who believe, do not forbid the good things which Allah has made lawful for you and do not exceed limits. Surely Allah does not love those who exceeds the limits." (5:90)

And then defining moderation, the Prophetic guidance on the best of common diets is: "one third food, one third water and one third air." Because, when the stomach is saturated with food, it will not be able to take in water, and when food and water exceed their recommended level, one may suffer from pulmonary difficulties, resulting in stress and exhaustion from lungs being unable to easily deliver oxygenated blood to the left atrium of the heart.

One will also feel heaviness in his body, his heart and spirit will experience languor and drowiness and his limbs will fail to obey him in performing his basic religious duties. Hence a filled stomach is damaging to one's body, heart and spirit. Moderation is the path of good health and the body benefits from moderate and nutritious meals.

By: Amina Mohamed

Chocolates from Portland....













Halo-Halo: Es muy Favorito!

SARAAAAAAAAAAAAAAAAAAAAAAAAAP!

CHOW's Intense Brownies Recipe

PhotoCOurtesy of CHOW..com
CHOW's Intense Brownies Recipe - CHOW

TIME/SERVINGS

Total: 45 mins
Active: 15 mins
Makes: 16 brownies

CHOW's Intense Brownies

INGREDIENTS

6 ounces bittersweet chocolate (not unsweetened)
8 tablespoons unsalted butter (1 stick)
2 large eggs, at room temperature
1 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
1 teaspoon brewed espresso (optional)
1/4 teaspoon plus 1/8 teaspoon fine salt
1 cup all-purpose flour

INSTRUCTIONS

Heat the oven to 350°F and arrange a rack in the middle. Line an 8-by-8-inch glass baking dish with aluminum foil.
Combine chocolate and butter in a medium saucepan and cook over medium-low heat, stirring frequently, until evenly melted. Remove from heat and let cool to room temperature.
Combine eggs, sugar, cocoa powder, vanilla extract, espresso, and salt in a large bowl and briefly stir until just evenly incorporated. Add cooled chocolate and mix until uniform in color. Add flour and stir until just incorporated (no white streaks should remain).
Transfer batter to the prepared baking dish and bake until a tester inserted in the center of the brownies comes out clean, about 25 to 30 minutes. Remove from the oven and let cool completely before cutting.

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Many thanks CHOW!

Quench your thirst....

Bubbly four ways | Rufus' Food and Spirits Guide: "- Sent using Google Toolbar"

Many thanks to Rufus!

Turron from Spain.....







This was really nice....

Le Bonhuer....

Meet Perry

My photo
Taguig City, Metro Manila, Philippines
I got a confession to make. I am food addict, over-indulgent! I crave for anything especially sweets, chocolates, cakes, ice cream, strawberries, halo-halo, leche flan, banana Q, breads, pasta, Nasi Goreng....tell me what you got in your fridge ;-D. Thank heavens for I got my mum's genes, I can gain and lose pounds that easy and quick. I am here to share with you my food recipe collection (almost forgotten in a corner of my room) and search for new, exciting recipes, meet good people, and discover more about the world of baking. I am no professional baker or chef (just a wanna-be for now) but we'll get there in time. In sha Allah. Afterall, DREAMS just got to start somewhere, and it starts right here, right now! Meantime enjoy this food journey with me among other stuff....amigos to the kitchen! [Thank you for visiting my blog,you're always welcome to come by! Feel free to dig deep into the posts, much treasures there. And leave your comments, I'd appreciate your words....] [P.S. Borrowed articles/photos can be deleted anytime, please advise.Thank you.]

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