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Foodie Special Offer: Champagne Dining for Two at The Waldorf Hilton

Foodie Special Offer: Seven-Course Lebanese Tasting Menu for Two with Wine

Foodie Special Offer: Six Tasty Dim Sum Dishes, Wine and Rosebud Tea for Two

Foodie Special Offer: Pulled Pork Burger with Fries, Sides and a Bottle of Beer for Two People

Foodie Special Offer: A Choice of French Brasserie-Style Breakfast, Three-Course Lunch or Dinner for Two

Foodie Special Offer: Chateaubriand Steak Dinner for Two People

Foodie Special Offer: Three-Course Champagne Lunch or Dinner at Baglioni

Ingredients
2 x Salmon fillets Generous portion of broccoli Olive oil Sea salt and pepper 3 tbsp Rachel’s Natural yogurt 1 tbsp Fresh Herbs, chopped (parsley or tarragon work particularly well) Juice of half a lemon

1. In a bowl add Rachel’s Natural yogurt, the chopped herbs, lemon juice. Mix well and add sea salt to taste, when satisfied put to one side. 2. Brush both salmon fillets with olive oil and season. Heat the grill to a high heat, for best results use a ridged or flat griddle pan, otherwise a conventional grill will be fine. 3. Put the broccoli on to steam. 4. Place the salmon fillets skin side down on the grill pan, turn the heat down to a moderate high and cook for around 4 minutes before turning and cook for a further minute. Make sure the salmon is cooked completely cooked through before serving. 5. Serve with the steamed broccoli and generous dollops of the herb yogurt sauce. Very tasty and healthy. The whole meal takes about 10 mins, so even a busy lifestyle can find time for this one!

Ingredients

2 x Salmon fillets
Generous portion of broccoli
Olive oil
Sea salt and pepper
3 tbsp Rachel’s Natural yogurt
1 tbsp Fresh Herbs, chopped (parsley or tarragon work particularly well)
Juice of half a lemon


1. In a bowl add Rachel’s Natural yogurt, the chopped herbs, lemon juice. Mix well and add sea salt to taste, when satisfied put to one side.
2. Brush both salmon fillets with olive oil and season. Heat the grill to a high heat, for best results use a ridged or flat griddle pan, otherwise a conventional grill will be fine.
3. Put the broccoli on to steam.
4. Place the salmon fillets skin side down on the grill pan, turn the heat down to a moderate high and cook for around 4 minutes before turning and cook for a further minute. Make sure the salmon is cooked completely cooked through before serving.
5. Serve with the steamed broccoli and generous dollops of the herb yogurt sauce. Very tasty and healthy. The whole meal takes about 10 mins, so even a busy lifestyle can find time for this one!

Ingredients
300g fresh peas, or frozen defrosted (ideally petit pois are tender and sweet) 2 spring onions, finely chopped 4 tbsp fresh mint, finely chopped 140g Rachel’s Greek style Natural yogurt 10g parmesan cheese Juice of 1 lemon 2 pinches chilli powder to taste Salt & pepper to taste
1. Take the peas, spring onion and mint and in a food processor mix until a paste like consistency is achieved. 2. In another bowl add the yogurt, parmesan cheese, lemon juice and seasonings mix well. Add the pea and mint mixture and stir thoroughly until all the ingredients are combined. 3. Taste and adjust the seasoning as required.
Hints and tips
Try serving with bread sticks wrapped in prosciutto ham.

Ingredients

300g fresh peas, or frozen defrosted (ideally petit pois are tender and sweet)
2 spring onions, finely chopped
4 tbsp fresh mint, finely chopped
140g Rachel’s Greek style Natural yogurt
10g parmesan cheese
Juice of 1 lemon
2 pinches chilli powder to taste
Salt & pepper to taste

1. Take the peas, spring onion and mint and in a food processor mix until a paste like consistency is achieved.
2. In another bowl add the yogurt, parmesan cheese, lemon juice and seasonings mix well. Add the pea and mint mixture and stir thoroughly until all the ingredients are combined.
3. Taste and adjust the seasoning as required.

Hints and tips

Try serving with bread sticks wrapped in prosciutto ham.

Ingredients
110g/4oz Margarine or Rachel`s butter110g/4oz Caster sugar2 beaten eggs110g/4oz Self -raising flour1 Tsp vanilla extractFor the icing:75g/3oz Icing sugar1 Tbsp water
Prep time: Prep 15 minutes Cooking time 15-20 minutes 
Serves: 6
1. Pre heat oven to 190c/Gas mark 5 2. Put the softened margarine and sugar in a bowl and beat really well until it is light and fluffy and mix in the vanilla extract.3. Sieve the flour into another small bowl.4. Now add a little of the egg and a little of the flour to your sugar and margarine mixture, mix well. Keep adding a little bit at a time until it is all used up.5. Spoon the mixture into the bun moulds, (if not using silicone moulds remember to put in bun cases). You can grease the inside of the moulds to make them easier to remove and place on a baking tray ready for cooking.6. Get an adult to place the buns in the oven for about 15-20 minutes or until risen and just firm to the touch.7. To make the icing please refer to page 8. Cool completely before removing from the mould.Tip – Cool completely before removing your buns from the mould and decorate with the icing and toppings of your choiceVariationsGet creative and make your buns look great with…Hundred&Thousands/Buttons/Smarties/Dollymixtures/Cherries/Choc Chips/Jelly beans

Ingredients

110g/4oz Margarine or Rachel`s butter
110g/4oz Caster sugar
2 beaten eggs
110g/4oz Self -raising flour
1 Tsp vanilla extract

For the icing:
75g/3oz Icing sugar
1 Tbsp water

Prep time: Prep 15 minutes Cooking time 15-20 minutes

Serves: 6

1. Pre heat oven to 190c/Gas mark 5 
2. Put the softened margarine and sugar in a bowl and beat really well until it is light and fluffy and mix in the vanilla extract.
3. Sieve the flour into another small bowl.
4. Now add a little of the egg and a little of the flour to your sugar and margarine mixture, mix well. Keep adding a little bit at a time until it is all used up.
5. Spoon the mixture into the bun moulds, (if not using silicone moulds remember to put in bun cases). You can grease the inside of the moulds to make them easier to remove and place on a baking tray ready for cooking.
6. Get an adult to place the buns in the oven for about 15-20 minutes or until risen and just firm to the touch.
7. To make the icing please refer to page
8. Cool completely before removing from the mould.
Tip – Cool completely before removing your buns from the mould and decorate with the icing and toppings of your choice

Variations
Get creative and make your buns look great with…Hundred&Thousands/Buttons/Smarties/Dollymixtures/Cherries/
Choc Chips/Jelly beans

SABER on the streets of Los Angeles. Detail. (photo © Jaime Rojo)

SABER on the streets of Los Angeles. Detail. (photo © Jaime Rojo)

LUDO, Playmates, and Beesties in Paris
Street Artist LUDO shows his active imagination is in full force with these new billboard takeovers in Paris that blend unusual themes with his ongoing fascination for insects and technology.
First are the insect playboys, appearing to merge a porno sensibility and animation 3-D rendering with the natural world.  Since Summer is the season for insect love in the park perhaps the gentlemen bugs mind turns to centerfolds and multi-legged playmating?…

LUDO, Playmates, and Beesties in Paris

Street Artist LUDO shows his active imagination is in full force with these new billboard takeovers in Paris that blend unusual themes with his ongoing fascination for insects and technology.

First are the insect playboys, appearing to merge a porno sensibility and animation 3-D rendering with the natural world.  Since Summer is the season for insect love in the park perhaps the gentlemen bugs mind turns to centerfolds and multi-legged playmating?…

Crescent Nut Cookies Makes about 48 cookies 2 cups pecans or walnuts 2 cups (280 gr) all-purpose flour 3/4 teaspoon salt 2 sicks (230 gr) butter, softened 1/3 cup sugar 1 1/2 teaspoons vanilla extract 1 1/2 cups (170 gr) powdered sugar Preheat oven to 350F (160C). Grease or line with parchment paper two large cookie sheets. Chop half of the nuts, grind the other half until they are the texture of coarse cornmeal; do not overprocess. Mix nuts, flour and salt. In a separate bowl, cream butter and sugar. Add vanilla and flour mixture; mix until just combined. Using a tablespoon to measure, shape the dough into crescents. Bake until golden brown, about 17 minutes. Cool on the rack completely. Roll the crescents in a bowl of powdered sugar to coat with a thick layer of sugar.

Crescent Nut Cookies

Makes about 48 cookies

2 cups pecans or walnuts
2 cups (280 gr) all-purpose flour
3/4 teaspoon salt
2 sicks (230 gr) butter, softened
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups (170 gr) powdered sugar

Preheat oven to 350F (160C). Grease or line with parchment paper two large cookie sheets.

Chop half of the nuts, grind the other half until they are the texture of coarse cornmeal; do not overprocess. Mix nuts, flour and salt. In a separate bowl, cream butter and sugar. Add vanilla and flour mixture; mix until just combined. Using a tablespoon to measure, shape the dough into crescents. Bake until golden brown, about 17 minutes. Cool on the rack completely. Roll the crescents in a bowl of powdered sugar to coat with a thick layer of sugar.

Buckwheat Blueberry Pancakes

Serves 3 or 4, depending on your appetite and whether you have a couple of little people at the table, waiting for their Mickey Mouse pancakes

1/2 cup white flour
1/4 cup buckwheat flour
1/4 cup cornmeal
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup whole milk (plus 1 or 2 tablespoons if the batter is too thick)
1 egg
2 tablespoons butter, melted
vegetable oil for greasing the pan
about 1/2 cup blueberries

Mix dry ingredients. In a separate bowl, mix buttermilk, milk, egg and butter. And this mixture to the flour and mix until just combined. 
Heat skillet over medium high heat and generously grease it with oil. Pour batter onto skillet (about 1/4 cup per pancake) then place about 7 blueberries on top of each pancake. Flip when the bottom is nicely browned. Serve with… well, you know how to serve a pancake! :)
Buckwheat Blueberry Pancakes
Serves 3 or 4, depending on your appetite and whether you have a couple of little people at the table, waiting for their Mickey Mouse pancakes
1/2 cup white flour
1/4 cup buckwheat flour
1/4 cup cornmeal
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup whole milk (plus 1 or 2 tablespoons if the batter is too thick)
1 egg
2 tablespoons butter, melted
vegetable oil for greasing the pan
about 1/2 cup blueberries
Mix dry ingredients. In a separate bowl, mix buttermilk, milk, egg and butter. And this mixture to the flour and mix until just combined.
Heat skillet over medium high heat and generously grease it with oil. Pour batter onto skillet (about 1/4 cup per pancake) then place about 7 blueberries on top of each pancake. Flip when the bottom is nicely browned. Serve with… well, you know how to serve a pancake! :)
Borsch

Serves 6

4 chicken thighs, with bones and skin
1/2 tablespoon salt
4 bay leaves
5 medium potatoes
1 medium onion
1 medium or 2 small beets
2 medium carrots
3 garlic cloves
1/2 cabbage head
2 tablespoons vegetable oil
1 14.5-oz can crushed tomatoes
juice of 1 lemon
4 tablespoons fresh finely minced dill or 1 tablespoon dry
4 tablespoons fresh finely minced parsley or 1 tablespoon dry
freshly ground pepper

sour cream for serving

In a large pot, combine chicken thighs and 6 cups of water. Bring to boil, add salt and bay leaves, reduce heat to low, cover and simmer until chicken pulls away from the bone, about 30 minutes. In the meantime, peel the vegetables, dice  potatoes, mince onions and garlic (it is ok to use the garlic press). Grate  beets and carrots on the side of the grater with the largest holes, shred  cabbage into thin strips, Cole-slaw style.

Remove chicken from broth, set aside. Add potatoes to broth, bring to boil and simmer unit potatoes can be pierced with a fork but are still firm. 

In the meantime, in a medium skillet sauté onions in oil until translucent. Add beets, carrots and garlic; sauté until the vegetables are soft, about 10 minutes. Add tomatoes (including juice) and simmer, uncovered, until the sauce thickens, about 10 minutes. Remove bones and skin from chicken, discard. Shred chicken with a fork.

Add cabbage to potatoes, bring to boil, reduce heat and simmer until  cabbage is soft, about 7 minutes. Add stewed vegetables, shredded chicken, lemon juice, dill, parsley and pepper. Bring to boil, remove from heat and let sit, covered, for a few minutes to let the flavors meld. 

Serve with sour cream and more fresh herbs if desired.
Borsch
Serves 6

4 chicken thighs, with bones and skin
1/2 tablespoon salt
4 bay leaves
5 medium potatoes
1 medium onion
1 medium or 2 small beets
2 medium carrots
3 garlic cloves
1/2 cabbage head
2 tablespoons vegetable oil
1 14.5-oz can crushed tomatoes
juice of 1 lemon
4 tablespoons fresh finely minced dill or 1 tablespoon dry
4 tablespoons fresh finely minced parsley or 1 tablespoon dry
freshly ground pepper

sour cream for serving

In a large pot, combine chicken thighs and 6 cups of water. Bring to boil, add salt and bay leaves, reduce heat to low, cover and simmer until chicken pulls away from the bone, about 30 minutes. In the meantime, peel the vegetables, dice  potatoes, mince onions and garlic (it is ok to use the garlic press). Grate  beets and carrots on the side of the grater with the largest holes, shred  cabbage into thin strips, Cole-slaw style.

Remove chicken from broth, set aside. Add potatoes to broth, bring to boil and simmer unit potatoes can be pierced with a fork but are still firm.

In the meantime, in a medium skillet sauté onions in oil until translucent. Add beets, carrots and garlic; sauté until the vegetables are soft, about 10 minutes. Add tomatoes (including juice) and simmer, uncovered, until the sauce thickens, about 10 minutes. Remove bones and skin from chicken, discard. Shred chicken with a fork.

Add cabbage to potatoes, bring to boil, reduce heat and simmer until  cabbage is soft, about 7 minutes. Add stewed vegetables, shredded chicken, lemon juice, dill, parsley and pepper. Bring to boil, remove from heat and let sit, covered, for a few minutes to let the flavors meld.

Serve with sour cream and more fresh herbs if desired.