Kenya Copyright Board Registration Number RZ4189 V O L
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I S S U E
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Utamu Sharing. Sweetness
August 2021 Edition
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what's inside 05
Editors Note: Zahra Jalalkhan And Her Magazine Journey
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Lavish Liver Recipe
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Butter Naan Recipe
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Swahili Pilau TWIST Recipe
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White Stock Soup Recipe
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Red Hot Masala Chutney Recipe
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Rice & Yoghurt Pudding Recipe
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Tree Tomato Mint Juice Recipe
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what's inside 07
Fruit & Vegetable Corner: Berry, Berry, Quite Contrary...
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Spice Shack: Precious Gold Of The Kitchen
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Kitchen Equipment Bringing The Outdoors – INSIDE!
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Kitchening & Gardening We Were MINT To Be…
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Kenyan Speciality: Chai In My Cup? Definitely PositiviTEA
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what's inside 18
Fitness Deck: My Food, My Fuel
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Under The Sea: The Aquatic Chicken
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Food History: Slice, Slice Baby!
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Safety: Fire! Fire! Call The Engine!
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EDITORS NOTE
Zahra Jalalkhan The Brains Behind Utamu
Dear Readers,
Welcome to the very first edition of Utamu e-magazine. It is my sincere hope that you will find this issue exciting, exhilarating and a joy to read much as it has been an invaluable and humbling experience for me to put it together. 28th August is a very special day to me, it is when I first became a MOM! So what sweeter day to launch Utamu than this! After months of speculation on 'how will I manage', 'what shall I include', 'when will I have the time to do it', as is with any other projects we all tend to begin, it was time for me to put pen to paper and voila Utamu is born. Utamu is a Swahili word for Sweetness. We can only truly conceptualize sweetness through sharing. Over the years I have amassed hundreds, if not more, wonderful recipes, ideas and concepts from numerous sources whose sweetness has been drowning my own self being. Who am I to enjoy it all alone? Putting together Utamu has given me an avenue to share day to day recipes and spread this colorful, aromatic and reminiscent sweetness that lies so close to my heart. Allowing you The Reader to be part of my sweet journey, it is my hope that Utamu will enable you share in my culinary skill and experiences, learn some fun facts along the way and simply enjoy putting up your feet for a simple, yet elegant, good read every so often. So here’s to Utamu – my journey of tantalizing sweetness to you!
Editor-in-chief
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RECIPES
let's get started! In this edition, I would like to share recipes for a complete 3-course meal which will allow you to set a scrumptious presentation for your friends or family the next time you’re in the Kitchen. Read through till the end to complete viewing all the individual recipes.
PAGE 8
Appetizer: Lavish
Liver
PAGE 10
Editors Pick
Appetizer Accompaniment: Butter PAGE 12
Main Course: Swahili
PAGE 21 Tree Tomato Mint Juice
Naan
Pilau TWIST
PAGE 14
Main Course Accompaniment: White
Editors Tip
Use Fresh NOT Frozen Liver
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Special Side: Red PAGE 19 Dessert: Rice
Stock Soup
Hot Masala Chutney
& Yoghurt Pudding
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FRUIT & VEGETABLE CORNER
" strawberry isn't a true berry. neither is the raspberry or the blackberry. banana is a berry!"
Berry, Berry, Quite Contrary… Content Credit: Lynn Parrucci and Amy Eubanks https://carnegiemuseums.org When we think of fruits and vegetables,
As a subcategory of fruits, berries are yet
These achenes also make strawberries
we're pretty sure about which is which. We
another story. A berry is an indehiscent
relatively high in fiber. According to the
tend to lump sweet or sour-tasting plants
(not splitting apart at maturity) fruit
Wellness Encyclopedia of Food and
together as fruits, and those plants that are
derived from a single ovary and having the
Nutrition, one-half cup of strawberries
not sugary we consider vegetables. To be
whole wall fleshy. Berries are not all tiny,
supplies more fiber than a slice of whole
more accurate, however, we must consider
and they're not all sweet. Surprisingly,
wheat bread, and more than 70 percent of
which part of the plant we are eating. While
eggplants, tomatoes and avocados are
the recommended daily allowance of
vegetables are defined as plants cultivated
botanically classified as berries. And the
vitamin C.
for their edible parts, the botanical term
popular strawberry is not a berry at all.
"fruit" is more specific. It is a mature,
So, despite its name, the strawberry isn't a true berry. Neither is the raspberry or the
thickened ovary or ovaries of a seed-bearing
Botanists call the strawberry a "false fruit," a
plant, together with accessory parts such as
pseudocarp. A strawberry is actually a
fleshy layers of tissue or "pulp." Thus, many
multiple fruit which consists of many tiny
of the foods we think of casually as fruits,
individual fruits embedded in a fleshy
But the banana is a berry, scientifically
such as rhubarb (of which we eat the leaf
receptacle. The brownish or whitish specks,
speaking, as are eggplants, grapes and
stalks), are not fruits at all, and many of our
which are commonly considered seeds, are
favorite "vegetables" actually fit the
the true fruits, called achenes, and each of
definition of fruit, such as the tomato.
them surrounds a tiny seed.
blackberry.
oranges.
Story for another day?
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RECIPE
Lavish Liver Cook Time: 15 Minutes Prep Time: 40 Minutes Serves: 5 to 6 Pax
Ingredients: (for marinade)
Ingredients: (for liver) 500 grams Goat liver (fresh, skinned & cubed) 1 TBSP All purpose flour 1 tsp Vinegar 1-2 Onions (medium size & diced) 2 Tomatoes (grated or blended) 2 Green chillies (stalk removed) ¼ Cup cooking oil (sunflower oil preferred) Corriander (handful, chopped)
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1 TBSP Garlic and ginger paste 1/2tsp Turmeric powder 1 tsp Coriander 1 tsp Cumin powder (dhanajeera) 1TBSP Tomato paste 1 tsp Soy sauce 1 tsp Salt ¼ tsp Gharam masala
Place the liver in a bowl and add in the flour and vinegar. Mix it all in and leave for 5 minutes. Wash the liver thoroughly under running water. The flour and vinegar help clean and neutralize the odour.
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Marinate the liver. In a separate bowl, add in the washed liver with all the ingredients listed for the marinade. Let it sit for about ½- 1 hour in the fridge.
Did You Know? Liver is one of the most nutritionally dense foods available
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Add the marinated liver to the pan and let it cook on high heat for about 2 minutes. Lower the heat and let the liver simmer for about 20-30min or until tender. Once cooked to tenderness add in the corriander to garnish. Lavish Liver is ready.
In a pan, heat the oil on medium heat. Add in the onions and fry until golden brown, followed by the green chilies and finally the tomatoes as you stir. Let it cook until the tomatoes split and release the oil for about 2 minutes.
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SPICE SHACK
Precious Gold Of The Kitchen Content Credit: Andy Baraghani https://www.bonappetit.com The World’s Most Precious Spice Saffron is one of the most precious spices in the world. It is known as the precious gold of the kitchen. The threadlike red stigmas—and the yellow hue they impart—are quite literally the stuff of legend. But what is saffron, exactly? No matter how many tales have been told about the spice, a lot of us still don't know what to do with it or whether its worth the high cost. Here's
Where does saffron come from? The spice originates from a flower called crocus sativus—commonly known as the "saffron crocus." It is believed that saffron originated and was first cultivated in Greece, but today the spice is primarily grown in Iran, Greece, Morocco, and India.
Saffron is extremely subtle and fragrant. The slightly sweet, luxurious taste is totally enigmatic —it's tricky to describe but instantly recognizable in a dish. As annoying as it is to say, you know it when you taste it.
" each flower produces only three threads of saffron, and it blooms for only one week each year!"
Each flower produces only three threads (stigmas) of saffron, and it blooms for only one week each year. The saffron must be harvested —by hand!—in the mid-morning, when the flowers are still closed in order to protect the delicate stigmas inside. It takes about 1,000 flowers to produce just one ounce of saffron. To
everything you need to know. What does it taste like?
Why is it so expensive?
make sure you're getting the best stuff, take a How do I store saffron?
sniff—you want saffron that smells a bit like
Keep threads in a cool, dry, dark place (you
sweet hay. It should also have all red stigmas, no
can put it in the freezer for up to a year).
yellow stamens.
Saffron water can be stored in the fridge in an airtight container for up to three weeks.
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RECIPE
Butter Naan Cook Time: 20 Minutes Prep Time: 30 Minutes Serves: Makes 6 Naans
Ingredients:
Ingredients: 1/2 tsp Anise seeds (optional) 3 TBSP Plain yoghurt 2 TBSP Extra virgin olive oil 3/4 Cup warm water 2 TBSP Melted salted butter (for brushing)
2 Cups all purpose flour 1 TBSP Sugar 1 tsp Instant dry yeast 1 tsp Salt 1 TBSP Chopped parsley (optional)
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In a large bowl, whisk together the flour, sugar, yeast, salt and anise seeds. Set aside. In a medium bowl, whisk together, the yogurt, olive oil, and 3/4 cup warm water. Add the yogurt mixture to the dry ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough (sprinkle more flour, little by little, if the dough is too wet to work with). As soon as it comes together, stop kneading.
Did You Know? Naan comes from the Persian word meaning "bread"
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Fill a small bowl with about 1/2 cup flour. Dust a work surface with some of the flour. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as needed so the dough doesn't stick. Roll each portion of dough in the bowl of flour to keep it from sticking.
Lightly oil a clean bowl. Transfer the dough to the prepared bowl and cover with plastic wrap. Let it sit in a warm place for 1 to 1.5 hours, or until about doubled in size. Tip: the warmer the spot, the faster the dough will rise.
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RECIPE
Butter Naan (continued)
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Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch thick. Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the pan and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the pan and brush with the melted butter. Adjust heat as necessary to avoid burning. Butter Naan is ready.
Editors Tip
Naan can be frozen for up to 3 months. Once it’s completely cooled, wrap each piece securely in plastic wrap and put all the rounds in a sealable plastic bag prior to putting in the freezer. To reheat, wrap the naan in aluminum foil and warm in an oven.
Did You Know? Active dry yeast may be used instead of instant yeast
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KITCHEN EQUIPMENT
Bringing The Outdoors – INSIDE! Content Credit: LG https://www.lg.com LG’s SolarDOM with Charcoal Lighting Heater is a microwave, grill and convection oven in one appliance, making it the perfect compact powerhouse cooking machine for every home. Charcoal Lighting Heater The Charcoal Lighting Heater enables food to absorb heat faster and deeper, browning the outside crispy and the inside juicy, just like the natural charcoal grilling in the outdoor camping. It also saves time by up to 30% and energy by up to 20% thanks to “No Preheating” process.
Bottom Grill LG's SolarDOM gives you a true oven quality with Bottom Grill. Unlike the conventional convection products, it adds heat not only from the back but also from the bottom, which gives taste-cooking just like traditional oven. (Tested by LGA, a German test institute) It is the best choice for the food which requires bottom grilling. Round Cavity Most of the dishes we use are round, why not an oven too? LG’s unique Round Cavity takes in larger dishes with a maximum diameter. It also concentrate energy directly on food (up to 25% more intensive) and distribute microwave evenly. “No Inner Corners” gives an extra benefit of easier cleaning.
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RECIPE
Swahili Pilau TWIST Cook Time: 50 Minutes Prep Time: 15 Minutes Serves: 5 to 6 Pax
Ingredients:
Ingredients:
2 Cups rice (rinsed to remove excess starch) 500 grams Goat meat (cubed) 5 TBSP Cooking oil 2 tsp Salt (for rice) + 1 tsp Salt (for meat) 1 tsp Ground black pepper 2 tsp Garlic ginger paste (1 tsp for meat)
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Wash the cubed meat and place in a pressure cooker. Fill water enough only to cover the meat. Add 1 tsp of salt, 1tsp garlic and ginger paste and 1tsp of black pepper powder. Pressure cook tfor atleast half an hour or until tender.
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On medium heat, in a pot, add the oil. Once hot, add the whole spices. Once they splutter add in the sliced onions. Fry the onions until soft and pale. Add in the garlic and ginger paste. Do not brown the onions, leave as transluscent.
Did You Know? Basmati rice is the most preferred option for pilau
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3 Potatoes (peeled and cut in quarters) 3 Onions (thinly sliced) 5 tsp Cumin seeds 2 Cinnamon sticks 5-8 Cardamom pods 10 Black peppercorn seeds 5-8 Cloves
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Let the pot mixture come to a boil. Thereafter, let it cook for about 5 minutes on high heat until the water reduces then lower the heat and cover the pot. Once the rice has fluffed up and water has evaporated comepletely. Swahili Pilau Twist is ready.
Add in potatoes to the pot above and stir fry for about 2 minuites. Add the rice after draining the water it was soaked in. Mix it all up, then pour in the meat with its stock. At this point add in the salt and adjust to taste.
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KITCHEN & GARDENING
We Were MINT To Be… Content Credit: Landis Carey https://www.apartmenttherapy.com & Nikki Tilley https://www.gardeningknowhow.com Like cilantro and basil, mint is one of the Mint is fragrant, fast-growing, green, and complements fruits, vegetables and meats. It’s also its own ice cream flavor. So what’s not to love about mint? if you haven’t grown it before and are interested here are a afew tips.
easiest herbs to grow; however, its roots, which are called “runners,” are incredibly invasive: they quickly grow, sprouting new leaves and new plants as they go. Mint will overtake a flower bed or garden in no time if you’re not careful.
Care for Mint Growing Indoors When growing mint inside, there are a few things necessary for its continual care. One is watering. These plants prefer to be kept moist but not overly wet. If the upper part of soil becomes dry to the touch, then watering is needed. Otherwise, try to keep it evenly moist.
" mint will overtake a flower bed or garden in no time if you’re not careful!"
Humidity is another important factor, so mist the plant between watering or set the container on a water-filled tray of pebbles. In addition, you should rotate the plant every three to four days or so to maintain a more even appearance, as plants tend to bend towards the light, becoming somewhat loopsided. If desired, you can move your mint outdoors during warm weather too.
So what are you waiting for, start growing today!
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RECIPE
White Stock Soup Cook Time: 20 Minutes Prep Time: 5 Minutes Serves: 5 to 6 Pax
Ingredients:
Ingredients: 1 Cnnamon stick 2 TBSP Plain flour 1 Cup fresh milk 1 Liter water Pinch of black pepper 3 Cloves (whole) 2 Green chillies Mint leaves (from your garden!)
Meat stock 400 grams Goat trotters 100 grams Goat meat 1 Onion (sliced) 1 tsp Ginger garlic paste ½ tsp Cumin seeds 10 Black peppers (crushed)
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Boil meat and trotters in a pressure cooker for about 1 hour having added in the ginger garlic paste, green chillies, crushed black pepper, onion and water.
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In a small pan plain fry the cumin seeds, cloves and cinnamon stick. Add flour to this mixture and stir regularly. Pour the broth from the pressure cooker into the flour mixture. Pour gradually as you mix to ensure no lumps form.
Did You Know? White stock soup is made from trotters of a goat or sheep
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Let the stock broth boil for 5 minutes and then add the cup of fresh milk. Add salt to taste as per preference and add in the mnit leaves for aroma and flavour. White Stock Soup is ready.
Once all the broth has been added check for viscosity. If too thick, add water as needed. Do not water it down too much.
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KENYAN SPECIALITY
Chai In My Cup? Definitely PositiviTEA Content Credit: R.M. Gesimba, M.C. Langat , G. Liu and J.N. Wolukau https://scialert.net & Mary L https://topictea.com
Tea has emerged as Kenya's most important
What is black tea?
cash crop after a decades-long competition with
The key difference between the regular tea
coffee; its primacy has largely been the result of
is that black tea is oxidized and green tea is
improved production by small farmers. Kenya
not. To make black tea, the leaves are first
now produces more tea than any country in the
rolled and then exposed to air to trigger the
world except India and China. Tea was first
oxidation process. ... On the other hand,
introduced in Kenya from India by a colonial
green tea is processed to prevent oxidation
settler G.W Caine in 1903.
and thus much lighter in color than black tea.
Tea is mainly grown in several districts which include Kericho, Bomet, Nandi, Kiambu, Thika, Maragua, Muranga, Sotik, Kisii, Nyamira, Nyambene, Meru, Nyeri, Kerinyaga, Embu, Kakamega, Nakuru and Trans-nzoia. In these areas the crop enjoys 80% favorable weather patterns. The Kenya tea industry is the largest employer in the private sector, with more than 80,000 people working on the estate and about 3 million people earning their livelihood from the sector.
So why drink black tea? It helps improve cardiovascular health Black tea has antioxidants, including flavonoids, which have been proven to lower the risk of heart diseases. They do this by preventing oxidation of cholesterol, which, when it occurs, can damage artery walls. Studies have shown that drinking a few cups of black tea every day can help improve heart health.
Oral health Black tea reduces plaque formation and also restricts the growth of bacteria that causes tooth decays and formation of cavities. Polyphenols in black tea kill cavity-causing bacteria and also hinder the growth of bacteria that form sticky-like materials that form plaque on our teeth. Healthy bones Regular tea drinkers have shown to have stronger bones and lower chances of developing arthritis, as black tea has high levels of phytochemicals. Stress relief Black tea has a calming and relaxing effect thanks to the amino acid L-Theanine. Other benefits Boosting immune response Increased energy Lowers the risk of diabetes
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RECIPE
Red Hot Masala Chutney Cook Time: 10 Minutes Prep Time: 5 Minutes Serves: (as per liking) Ingredients:
Ingredients:
2 Tomatoes medium size (grated) 1/2 Onion (finely diced) 1 TBSP Tomato paste 1 tsp Garlic and ginger paste
2 tsp Chilli powder Lemon juice (1 lemon) Pinch of salt 2 TBSP Oil
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Heat oil in a small pot on medium flame. Add in the onion. Cook until golden brown. Add in the garlic and ginger paste. Mix in for a few seconds then add in the tomatoes. Stir the mixture.
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Let the mixture cook until the oil splits from the tomato mixture. Add in the tomato paste and chilli powder and salt to taste. Add more chilli if preference is extra spicy.
3 Did You Know? Scoville Heat Unit measures spiciness. The spiciest pepper is 2,200,000 SHU
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Editors Tip
This chutney is to be eaten alongside the Swahili Pilau Twist but, it is versatile and can be served alongside other dishes as well.
Mix it all up and cook for about 3 min, reduce the heat and let the masala simmer for 2min more. Turn off the flame then add in the lemon. Red Hot Masala Chutney is ready. To add a Twist to the Swahili Pilau recipe, you may serve it with this red hot masala chutney OR for those who prefer non-spicy use Kachumbari. To make Kachumbari: Mix in a bowl, 1 finely sliced onion, 1 sliced tomato, 1/4tsp black pepper, 1 chopped green chilli and lemon juice with a pinch of salt to taste.
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FITNESS DECK
My Food, My Fuel Content Credit: Riska Platt https://www.heart.org Your body is your vehicle, so you have to keep your engine running when you work out. That means fueling up your body by eating the right foods and drinking the right fluids, in the right amounts at the right times. “Adequate food and fluid should be consumed before, during, and after exercise to help maintain blood glucose concentration during exercise, maximize exercise performance, and improve recovery time. Athletes should be well hydrated before exercise and drink enough fluid during and after exercise to balance fluid losses.” “You don’t have to adhere to a rigid schedule and there are no hard-fast rules. But there are some things you should do before, during and after you work out.”
"a lot depends on what kind of workout you’re doing" Before: Fuel Up! Not fueling up before you work out is like “driving a car on empty,”. You also won’t have enough energy to maximize your workout and you limit your ability to burn calories. Ideally, fuel up two hours before you exercise by hydrating with water. Eating healthy carbohydrates such as whole-grain cereals (with low-fat or skim milk), whole-wheat toast, low-fat or fat-free yogurt, whole grain pasta, brown rice, fruits and vegetables.
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FITNESS DECK
My Food, My Fuel Content Credit: Riska Platt https://www.heart.org Avoiding saturated fats and even a lot of healthy protein — because these types of fuels digest slower in your stomach and take away oxygen and energy-delivering blood from your muscles. If you only have 5-10 minutes before you exercise, eat a piece of fruit such as an apple or banana. During: Make a Pit Stop. Whether you’re a professional athlete who trains for several hours or you have a low to moderate routine, keep your body hydrated with small, frequent sips of water. You don’t need to eat during a workout that’s an hour or less. But, for longer, high-intensity vigorous workouts, she recommends eating 50-100 calories every half hour of carbohydrates such as low-fat yogurt, raisins, or banana.
"the key is to consume easily digested carbohydrates, so you don’t feel sluggish" After: Refuel Your Tank. Fluids. Drink water, of course. Blend your water with 100% juice such as orange juice which provides fluids and carbohydrates. Carbohydrates - You burn a lot of carbohydrates which is the main fuel for your muscles when you exercise. Protein - Eat things with protein to help repair and grow your muscles. So do what works best for you. Know that what you put in your body (nutrition) is as important as you what you do with your body (exercise). Both are crucial to keeping your engine performing at its best.
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RECIPE
Rice & Yoghurt Pudding Cook Time: 30 Minutes Prep Time: 10 Minutes Serves: 5 to 6 Pax
Ingredients:
Ingredients: 1/4 tsp Vanilla essence (optional) 8 TBSP Sugar (powdered) 1/2 Cup raisins (chopped) 1/2 Cup pomegranate seeds 1/4 Cup almonds (chopped) 1/4 Cup pistachios (chopped)
500mls Rice 3 Glasses water 2 1/2 Liters fresh milk 75grams Almonds (powdered) 300mls Rose water 400grams Sweetened condensed milk
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Soak the rice overnight (few hours at minimum). Drain and add milk to the rice. Slow boil to cook and reduce the milk gradually. The thicker the consistency, the richer and creamier the taste. While the milk is thickening, add in the powdered almonds, vanilla and rose essence.
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Once the mixture has thickened, mash up the rice by blending or use a masher. If blending do not smooth the mixture, leave it semi-lumpy.
Did You Know? The word Pomegranate means apple with many seeds
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Add fresh edible rose flower petals once the mixture has set in the dish together with the pomegranate seeds. Refrigerating overnight accentuates fermentation thus giving the pudding a more robust taste. Rice and Yoghurt Pudding is ready.
Let the mixture cool to room temperature. Thereafter add the yoghurt, condensed milk, chopped dried nuts and raisins. Add in the rose-water. Add some of the pomegranate seeds into the mixture with balance seeds to be used for top garnish. Once all ingredients are mixed in, add in the powdered sugar.
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UNDER THE SEA
Tilapia – the Aquatic Chicken? Content Credit: Claire Sissons https://www.medicalnewstoday.com Tilapia is an easy-to-prepare and relatively inexpensive fish that many people enjoy eating. What is tilapia? Tilapia is a mild-flavored, lean fish, which is easy to prepare and relatively inexpensive. Tilapia fish are very adaptable and can survive even in poor-quality water or overcrowded conditions. They grow quickly, so they are a popular choice for farmers in Kenya. What nutrition does tilapia provide? Tilapia is a source of protein and is relatively low in fat. Eating fish is generally a more healthful way to consume protein than fried, processed, or red meat. Tilapia is also lower in sodium, calories, and total fat than bacon and other processed meats, and, unlike them, it does not contain nitrates that can potentially cause cancer. Tilapia contains the essential fatty acids omega-3 and omega-6. Omega-3 fatty acids contribute to heart health, vision, and joint strength. Omega-6 fatty acids can be less beneficial to health if people consume them in excess, as they may cause or worsen inflammation. There are more omega-6 fatty acids in tilapia than omega-3 fatty acids. However, the total fat content in a tilapia fillet is low, so a person will only consume a small quantity of omega-6 when they eat the fish.
"tilapia is an easy-to-prepare and relatively inexpensive fish"
What are the health benefits of tilapia? People can eat lean fish at least twice a week as part of a healthful diet. Tilapia is an excellent source of omega-3 fatty acids and protein, both of which are important for good health.
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RECIPE
Tree Tomato Mint Juice Prep Time: 10 Minutes Serves: 5 to 6 Pax
Ingredients:
Ingredients:
15 to 20 Fresh tree tomatoes 4 Glasses water 5 Fresh basil leaves 1/4 Cup coconut milk
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2 Scoops vanilla icecream 3 TBSP Sugar (powdered) Mint leaves (from your garden!)
Wash the tree tomatoes and cut them in half. Extract the center grub along with the seeds and place in a blender. Add the water and sugar into the blender and run until all grub is mixed up.
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Use a muslin cloth to sieve out all seeds and impurities. Thereafter put extracted juice back in the blender adding in basil leaves, coconut milk and vanilla ice-cream.
Did You Know? Tree Tomato also known as Tamarillo is a modest source of B-complex vitamins
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Editors Tip
You can try experiment with diffferent flavours by switching the ice-cream flavour.
When serving, add mint leaves to the bottom of the glass. Put ice cubes on top of the mint leaves and fill with the juice in thereafter. Tree Tomato Mint Juice is ready.
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FOOD HISTORY
Slice, Slice Baby! Content Credit: Web https://www.thestarportland.com The history of pizza is worthy of a feature film, complete with all the Hollywood drama you would expect from a blockbuster thriller. Well, maybe not quite. However, the story of how this tasty dish gained global fame and a die-hard group of enthusiastic patrons is certainly worthy of a look. The very reasons why pizza is beloved - the ingredients can be simple and affordable, are the reasons why pizza’s origins date back over 2,200 years (depending on what you define as a pizza).
"pizza’s origins date back over 2,200 years"
Flat Breads with Toppings Were Consumed by the ancient Egyptians, Romans, Greeks. If you didn’t know, the first iterations of pizza were made with flatbread. Toppings such as herbs and meats were added over generations as a combination of a diverse meal into one dish that could be eaten at once and was affordable. Early pizza consumed in Naples, beginning in the 1600s, featured the tasty garnishes beloved today, such as tomatoes, cheese, oil, anchovies, and garlic. The Margherita Style Pizza Was Invented for King Umberto I and Queen Margherita In 1889, King Umberto I and Queen Margherita visited a newly Italy as a newly unified nation. They made a pit stop in Naples. Due to boredom of French haute cuisine, Queen Margherita asked for varieties of pizza to try. Raffaele Esposito, a baker from Da Pietro Pizzeria (now known as Pizzeria Brandi) invented a pie with red tomato sauce, white mozzarella, and green basil. Why this combination? Well, first of all, it’s delicious, but second of all these items happen to share the same colors as the Italian flag. You could say Queen Margherita's approved. Margherita pizza was thus born and remains a staple to this day.
Now You Know!
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SAFETY
Fire! Fire! Call The Engine! Content Credit: Ben Hammond https://www.sanjoseca.gov
"Cooking fires are the number one cause of home fires" Cooking fires are the number one cause of home fires and fire-related injuries in the home.Whether you're preparing a meal or making a quick snack, practicing safe cooking in the kitchen can help keep members of your household safe. PRACTICE SAFE COOKING Never leave your stove unattended while cooking. Stay in the kitchen while you're frying, grilling, boiling or broiling food. If you have to leave the room— even for just a moment—turn off the stove. Keep your cooking area free of combustible materials. Keep anything that can catch fire, such as food packaging, oven mitts and towels, away from your stovetop. Create a kid-free zone. Create a space of at least three feet around your stove and other areas where hot food is prepared. Turn pot handles toward the back of the stove. This way, they can’t be bumped into and children can’t grab them. Keep a fire extinguisher nearby. Make sure you have the correct type of extinguisher and know how to properly use it. Keep cooking equipment clean. Crumbs in a toaster, built-up grease on the stovetop, and excess dust behind your appliances are fire hazards. Wear short, close-fitting, or tightly rolled sleeves. Loose clothing can catch fire if it comes in contact with a gas flame or electric burner. Never throw hot grease in the garbage. Let grease cool before disposing of it in the garbage. Never pour grease or oil down the drain. IN CASE OF A FIRE By practicing safe cooking in the kitchen, you can help reduce the risk of fire or injury. If a fire does occur, it's important to be prepared. Your safety comes first. If you cannot safely extinguish a fire, get outside quickly, close the door behind you to contain the fire, and call your emergency hotline. Smother grease fires. To smother a small grease fire, slide a lid over the pan, turn off the stovetop, and leave the pan covered until it's completely cooled. Keep oven and microwave fires contained. Turn off the heat and keep the door closed until the flames are completely out.
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