Strawberry Pretzel Salad

  

Ingredients

2 cups crushed pretzels

¾ cup butter, melted

3 tbsp white sugar

1 (8 ounce) package cream cheese, softened

1 cup white sugar

1 (8 ounce) container frozen whipped topping, thawed

2 (3 ounce) packages strawberry flavored Jell-O

2 cups boiling water

2 (10 ounce) packages frozen strawberries

 

Preparations

 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C). 

Stir crushed pretzels, melted butter, and 3 tablespoons sugar together until well-combined; mix well and press mixture into the bottom of a 9x13-inch baking dish. 

Bake in the preheated oven until set, about 8 to 10 minutes; set aside to cool.

Place cream cheese and 1 cup sugar in a large bowl. Beat with an electric mixer until smooth; fold in whipped topping. Spread mixture onto cooled crust. 

Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. Pour and spread over cream cheese layer; refrigerate until set, at least 2 hours.  

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No-Added-Sugar Peach Iced Tea

  

Ingredients

2 ripe peaches, pitted and cut into chunks

½ cup loosely packed fresh mint leaves, plus more for garnish

6 black tea bags

6 cups boiling water

Ice for serving

 

Method

Place peach chunks and ½ cup mint in the bottom of a large heatproof and shatterproof pitcher. Muddle with a wooden spoon until the peaches are pulpy and broken down. Hang 6 tea bags in the pitcher and pour in 6 cups boiling water. Let steep for 20 minutes. Remove the tea bags. Refrigerate the tea until cold. Fill glasses generously with ice. Strain the tea and pour over the ice. Garnish with mint, if desired. 

 

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Iced Mint Green Tea

  

 Ingredients

½ cup fresh mint leaves

3 green tea bags

2 tbsp honey

4 cups boiling water

4 stalks lemongrass, for garnish

 

Preparations

Combine mint leaves, tea bags, honey and boiling water. Let steep for 5 minutes; remove tea bags. Refrigerate until chilled. Divide among 4 large ice-filled glasses. Garnish with a stalk of lemongrass.

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Hibiscus-Pomegranate Iced Tea

  

Ingredients

1/4 cup loose hibiscus tea, or 12 herbal tea bags that contain hibiscus

4 cups boiling water

1 cup pomegranate juice or nectar

4 cups cold water

Lemon wedges, for garnish

 Preparations

 Steep loose tea (or tea bags) in boiling water for 3 to 5 minutes. 

 

 Strain the tea (or remove tea bags) and pour into a large pitcher. Stir in pomegranate juice (or nectar) and cold water. Refrigerate until chilled, about 2 hours. Serve over ice with lemon wedges, if desired. 

 

Tips

Refrigerate for up to 1 week. 

 

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Yes, There’s a Right Way to Boil Pasta Water—Here’s Why It Matters

“The easiest way to get a transcendent bowl of pasta is to control as many variables as you can,” says McFadden. And when it comes to cooking the noodles, the ratio of salt to water is clutch, for a couple of reasons. First, the noodles are seasoned by the cooking liquid. They absorb a small amount of the salt as they cook, making for a much tastier noodle. 

Second, for many pasta recipes, especially those in Six Seasons of Pasta, the cooking water becomes an important ingredient in the sauce. You reserve a cup or so of water before draining the pasta, combine the pasta and the sauce (which has probably been bubbling away on a nearby burner), and add some pasta water to the mixture. The liquid loosens up the sauce and adds starch (that the pasta sheds as it cooks), which helps the sauce cling to the noodles. Thanks to that salt, the cooking water also adds flavor. Too much or too little salt makes for a less-than-sublime finished dish.

TIP -Reserve and save pasta water to add flavor and body to soups. Use it instead of a portion of the broth, or follow a recipe like this one.

Be Specific With the Salt

Many pasta recipes direct cooks to salt the cooking water “generously,” but McFadden calls for a particular amount for a reason. “The word ‘generously’ means something different to everyone,” he says. “The specificity ensures that salting becomes second nature. This is particularly important when the starchy, salty liquid becomes a component of your sauce. If you have it correct from the beginning, you won’t have to mess around to find a way to fix it later.”

As for what type of salt to use, like many chefs and other culinary pros, McFadden prefers kosher salt, and Diamond Crystal in particular. Because the flakes are lighter and airier, it’s actually less salty by volume than Morton’s kosher salt. If all you can find is Morton’s, use about half as much as McFadden's technique calls for. 

How to Boil Water

Without further ado, here's the method: Start by filling a six-quart or larger pot with a gallon of water (that's 4 quarts or 16 cups). Add a quarter cup of Diamond Crystal kosher salt (or 2 1/2 tablespoons of Morton's), and bring the water to a boil. Truthfully, it doesn’t matter if you salt the water at the beginning or right before adding the pasta, McFadden explains. Just be consistent, so you don’t forget entirely or accidentally salt twice. “Add the noodles, slap on the lid, and then, once the rolling boil resumes, remove the lid so you can monitor the progress of your pasta more easily,” he says.

Finally, if you’re tempted to add olive oil to the water, resist the urge. As McFadden says in Six Seasons of Pasta, "A coating of oil on the pasta will make it difficult for the sauce to cling to the noodle." All you need in that pasta water is salt, and preferably just the right amount.

 

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Veg Pakoras with Coriander & Coconut Chutney

 Ingredients

2 cup besan / chickpea flour

1 cup water

 Half a cup of Coriander leaves

1/2 tsp turmeric pdr

1 tsp red chili pdr 

hing little 

1 tsp salt

2 Onions

350g Broccoli

3 Carrots 

Coriander & Coconut Chutney

A large bunch Fresh Coriander leaves

Fresh Lemons juice to taste

Salt to taste

250 gm desiccated coconut

100ml - 200ml of Boiling Water

 

Preparations

In a large mixing bowl, combine the chickpea flour, turmeric, salt, chopped onions, broccoli, carrots,hing, turmeric, red chili pdr and coriander.

Gradually add water while mixing, aiming for a thick but slightly runny paste. Add more water if necessary to achieve the desired consistency. The batter should be thick enough to hold together but not too dense.

Heat enough oil in a deep pan or wok over medium heat.

 

Using an ice cream scoop, spoon, or your hands, drop portions of the batter into the hot oil.

 

Fry the pakoras until they turn golden brown, about 3-4 minutes per side.

 

Use a slotted spoon to remove the pakoras and place them on paper towels to absorb excess oil.

 To make chutney

In a blender, combine the fresh coriander, lemon juice, desiccated coconut, and salt.

Add 100-200ml of boiling water to the blender, depending on the desired consistency.

Blitz until the mixture is smooth.

 Serve the pakoras with the chutney.

 

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Black bean chips

  

Ingredients

1 cup dried black beans

60 grams nuts or seeds of choice, see notes; this will be between 1/3 to 1/2 cup

Boiling water for soaking

11/2 cups water

1 tsp baking pdr

1/2 to 3/4 tsp salt

 

Preparations

Place the dried black beans and nuts/seeds in a medium bowl. Cover with boiling water and let sit for 30 minutes. Drain through a sieve or colander.  Discard soaking water. Rinse under cold water. 

Preheat the oven to 350F (180C). Line a large rimmed  baking sheet with a silicone baking mat or a parchment  paper.

 

In a blender, process the drained black beans and nuts/ seeds along with 1.5 cups fresh water until completely smooth. Scrape down the sides of the container, add the baking power and optional salt, and blend again.

 Pour the batter onto the prepared baking sheets. Lift and tilt the baking sheets into an even layer (and/or use a spatula or back of spoon).

 Bake in the preheated oven for 15 minutes.

 Remove the baking sheets from the oven and reduce oven temperature to 325F. Using a knife, pizza cutter or pastry scraper, cut diagonal lines to create triangle shapes (no need to be perfect!)

 Return the cut chips to the oven and bake for another 25 to 30 minutes until dry crispy. Watch closely, and remove outer chips, as needed, and cook the inner chips longer (as needed).

 Remove all the chips that look done. If any chips need additional baking, keep them on the baking sheet and return to  the oven for several more minutes until the chips are crisp.

 Completely cool the crackers on a cooling rack and enjoy your nutritious, guilt free chips

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Date and Walnut cake

  

Ingredients

1 cup pitted dates (chopped)

1 cup walnuts (chopped)

1 tsp baking soda

1/2 tsp salt

1 cup all-purpose flour

1/2 cup unsalted butter (softened)

1 cup brown sugar (packed)

2 large eggs

1 tsp vanilla extract

1/2 cup water (boiling)

 

Preparations

Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.

In a small bowl, combine the chopped dates and boiling water. Allow them to sit for about 10 minutes to soften and plump up. Afterward, stir in the baking soda and set aside.

In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer until the mixture is light and fluffy. This should take about 3-4 minutes.

In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer until the mixture is light and fluffy. This should take about 3-4 minutes.

In another bowl, whisk together the all-purpose flour and salt. Gradually add the dry mixture to the wet mixture, alternating with the date mixture, and mix until just combined. Do not over-mix. 

Fold in the chopped walnuts gently into the batter. 

Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve, either plain or with a dusting of powdered sugar.

Substitutes

 Whole Grain Flour: Substitute all-purpose flour with whole wheat flour for added fiber.

Nut Butter: Swap butter for almond or coconut oil for a dairy-free option.

Natural Sweeteners: Use coconut sugar or maple syrup as a sugar alternative.

 

 

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Plum cake

   

 

Ingredients

1.5 cups Black Raisins

1 cup Dried Plums (Prunes)

1 cup Walnuts, chopped

2 cups Grape Juice or Rum (if preferred)

1/2 cup Sugar

1/4 cup Water

1/2 cup Boiling Water

1 inch Cinnamon Stick

4 Cloves

3 Cardamom Pods

2 cups All-Purpose Flour

2 cups Sugar

1 cup Melted Butter

5 Eggs

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1 tbsp Vanilla Extract

 

Preparations

Combine the black raisins, dried plums, and walnuts in a bowl.

Pour in the grape juice or rum, ensuring the fruits and nuts are fully submerged.

Cover and let soak for at least 24 hours for the best flavor.

Sugar Caramel:

In a saucepan, heat 1/2 cup of sugar with 1/4 cup of water over medium heat.

Stir until the sugar dissolves and turns into a golden-brown caramel.

Carefully add 1/2 cup of boiling water, stirring constantly. Set aside to cool.

Grind the cinnamon, cloves, and cardamom into a fine powder. Set aside.

Preheat your oven to 350°F (180°C).

In a large bowl, cream together the melted butter and sugar until smooth.

Add eggs one at a time, beating well after each addition.

Stir in the vanilla extract and the cooled sugar caramel.

In a separate bowl, sift together the flour, baking powder, baking soda, salt, and ground spices.

Gradually fold the dry ingredients into the wet mixture.

Add the soaked fruits and nuts (along with any remaining soaking liquid) to the batter and mix well.

 

 

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Dirty Macha

Matcha is a natural green tea that is very popular in Japanese culture but has already spread around the world. This wonderful tea has significant health benefits, plus with the following ingredients that make it "dirty" - in the best sense of the word - it becomes a natural energy drink that is especially effective and healthy: the dates will give you plenty of proteins and B vitamins that help the body produce energy, and the espresso adds a small caffeine boost that contributes to health and alertness.

Ingredients: 

 

1 tsp matcha powder 

 

½ a cup boiling water 

 

½ a cup almond or cashew milk 

 

1 date, finely chopped 

 

¼ tsp cinnamon pdr

 

¼ tsp honey (for sweetening - optional) 

 

1 espresso shot 

 

Preparation: Mix the matcha powder with a little boiling water until it dissolves, and then add the rest of the water. Boil the chopped dates, honey, and cinnamon in milk until the mixture starts to froth, and mix until its consistency becomes uniform. Then pour the milk mixture into the cup with the matcha and add the espresso. Sprinkle some cinnamon on top and drink your warm, delicious energy drink.

An espresso shot is a small, strong coffee drink made with coffee beans and water. It's known for its intense aroma and creamy taste. How it's made

 

Espresso is made by grinding coffee beans, pressing them into a machine, and applying pressure to brew 

 

A single shot of espresso is about 1 ounce (30 milliliters) of fluid coffee 

 

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Eggless Chocolate Fudge Cupcakes

Ingredients:

1 cup all-purpose flour / maida

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup yogurt

1/2 cup whole milk (or plant-based milk for vegan)

1/2 cup vegetable oil

2 tsp vanilla extract

1/2 cup boiling water

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

 In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add yogurt, milk, oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.

 

Carefully add the boiling water to the batter, mixing until fully incorporated. The batter will be thin, but this ensures moist cupcakes.

 

Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Allow the cupcakes to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

 

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