Simple Sustenance: For Breakfast or Dessert — Yogurt with Sweet Spices and Rose Petals

By Monday, April 29, 2013 Permalink 0

by Renu Chhabra

Food is art and magic; it evokes emotion and colors memory, and in skilled hands, meals become greater than the sum of their ingredients. Anthony Beal

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Sweet spices like cardamom and fennel, rose petals and rose water, pistachios and golden raisins

I am loving it already.

Flavors and scents I can taste and sense just by the mention of their names! They are very close to my heart. I grew up around them, or I can say I was often surrounded by them.

Cardamom and fennel used in sweet and savory dishes perfumed our kitchen with their intoxicating aroma. Rice pudding, pilaf, spiced tea, rich sauces, and several sweets are just a few to name. Rose petals and rose water to greet guests on special occasions, or simply to flavor sweets and drinks, made every experience memorable.  Nuts and dried fruits in creamy sauces or in decadent desserts stamped food tastes forever in my mind.

Do I need say that I cherish these scents and flavors? We all have experiences from childhood, interwoven with lots of love and memories close to our hearts.

1 cup plain yogurt (Greek or regular)

1 green cardamom

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How to make sexy porridge

By Monday, October 10, 2011 Permalink 0

A great little article about how to make porridge interesting, by Elly McCausland who runs the blog Beyond Baked Beans. Well worth the read. Another plus on her blog: lots of info about eating on a shoestring.

Click here to read article.

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Switzerland: Rosa’s Musings: Butterzopf, The History Of A National Sunday Bread

By Saturday, October 1, 2011 Permalink 0

by Rosa Mayland

Switzerland (also known as “Confoederatio Helvetica” or “die Schweiz”, “la Suisse”, “Svizzera”, “Svizra”) is a federal republic composed of 26 cantons and 4 different linguistic and cultural areas (German, French, Italian and Romansch). It’s therefore not surprising if its cuisine reflects its rich heritage and highly diverse cultures. It is rather like an island in the middle of Europe, like a tiny kingdom.

Each region and canton has its very own traditional dishes and specialties as well as produce, and they defend and even protect it fiercely, because there are dishes, cheeses, wines, breads, and many more food items that are now protected by AOCs in Switzerland.

Even if this tiny piece of land stuck between Germany, Austria, France, Italy has its own highly diverse culinary identity, one cannot refute that each part of the Swiss Confederation has, to a certain extent, been influenced by its neighbors, and vice versa. For example, a sausage resembling the anise-flavored Geneva sausage called Longeole can also be found in Chablais (Haute-Savoie); a cheese similar to Valais raclette is made in Savoie too; the Swiss German spätzli seem to be of Swabian (German) origin. Then there is polenta or risotto which evoke the Apennine Penninsula, and are often found in Ticino, and, well, the list goes on. As it is the case with every place that is not in total isolation, the borders are quite permeable, so it is pretty understandable that ideas, information, arts and science cross back and forth across the borders.

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Food Art: Nutella French Toast, by Meeta Khurana Wolff

By Friday, March 25, 2011 Permalink 0

See more food photo compositions at Meeta K. Wolff.

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Spontaneous Cuisine: Cappuccino Oats: A Breakfast Recipe for Non-morning People

By Friday, November 12, 2010 Permalink 0

Invention through sloth: a recipe for lazy people who really would like to eat a healthy breakfast but can’t manage it

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Cappuccino oats.

We don’t stop hearing about oats — they’re full of fiber so they’re good for your digestion and your bowels, they contain beta-glucans that help cut cholesterol and spread the rise in blood sugar over a long period of time, they make you feel full for longer so they encourage weight loss, they are anticarcinogenic thanks to their phytochemicals — and the list goes on.

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