mitzireddy

Watching the first episode of the series  Dinner Divas on Saturday was worth making the time on a busy Saturday morning – it was pretty cool to watch on the screen fellow bloggers doing what they love best – cooking delicious food – was mouth -watering and very professional. My Saturday mornings are now ear marked for the next couple of weeks – its Sous Chef and Rumtumtigger on next week.

It’s been a very long time since I attempted one of Pink’s food quizzes  – so here goes.

FRIDAY QUIZ 78

1. What is the main ingredient of huevos rancheros?  It’s a breakfast dish consisting of fried eggs topped with a tomato chili sauce served on lightly fried corn tortillas.

2. Where do empanadas originate from? Spain

3. What is Quesadillas primarily filled with? Cheese

4. What is a mimosa? Champagne and orange juice drink

5. Where does gado-gado originate from? Indonesia

6. What is paccheri? pasta

7. What is a grand mimosa? Champagne, orange juice and grand mariner  drink

8. What is lamb lettuce better known as? Corn salad

9. What is the main ingredient of a tarator sauce? This Lebanese sauce is made with pine nuts, garlic, lemon juice and olive oil.

10. If something is cooked ‘a la crecy’ what is the garnish? Carrots.

FRIDAY FOOD QUIZ NUMBER 71

1. What does “to butterfly” means in culinary
term?

To cut boneless meat or seafood down the
middle but not all the way through and when the two sides are spread out it
should look like wings.

2.
What are traditional peperonata’s main ingredients?   Onions,
tomatoes and peppers

3.
What is a whoopie pie? A cake sandwich – usually 2 chocolate cake like cookies
sandwiched together with a creamy frosting filling.

4.
Mission, Manzanillo, Sevillano and Ascolano are varieties of which fruit? olives

5.
What are traditional financier’s main ingredients and why are they called
financiers? Small sponge cakes or cookies made of egg whites and nuts. No idea
why called financiers  – unless this was
served when discussing finance?

6.
Where does lemongrass originate from? Asia – might be India

7.
Where did Swiss rolls originate from and what are the main ingredients of a
Swiss roll?  Central Europe and not
Switzerland as one would initially answer. Eggs, flour sugar

8.
How many “eyes” does a coconut have? 3

9.
What is “crimini” more commonly known as? mushrooms

10.
What is the cooking method that combines stewing, steaming and roasting called? No idea – it sounds complicated.

It’s great to see Pinkpolkadot sending out her brain teasers again – this is my first
attempt for this year – it’s been a long time. This has been a bit of a busy
weekend and I am just trying to finish off the quiz quickly – not sure how
accurate my answers are. Pink’s quizzes are always challenging and interesting.

Friday Food Quiz number 70

1.
Where is the dish Vindaye a traditional dish?  - I know this one – Mauritius

2.
What are the main ingredients of a classic French Sabayon?  Eggs yolks and sugar – similar to a zabaglione
– which I love.

3.
What is Ochazuke and from which country? It’s not another name for okra – it is
hot green tea poured over cooked rice and it is a Japanese dish.

4.
What type of dish is Pasha and when is it normally eaten? I will be guessing –
it’s a Turkish dessert.

5.
What is a “silk squash” better known as? Chinese okra or Tori in Hindi

6.
What is Crostatas? Italian baked sweet tart

7.
What is Sunflower greens? It’s the first growth of the sunflower plant ( my
favorite flower).

8.
What differentiates a “Pot pie” from another pie? Baked in ramekins.

9.
What are the main ingredients of the spice “bzar” (or bezar)? Its an Arabic
spice made of cinnamon, cardamom, cloves and nutmeg.

10.
What plant does tapioca come from?  Cassava tree

Its a good feeling to start the week with a brain teaser by Pink whose quizzes always
highlight how little one actually knows. I am not sure how I have done this
morning with the quiz – but I have company with my kitten curled on my lap and
my dog sitting alongside waiting patiently for me to start my morning routine.

Friday Food Quiz Number 67

1.
Why do apples and potatoes turn brown when sliced?  Oxidation

2.
What is another name for an Oyster mushroom? Tree mushroom /pleurotus

3.
What is the difference between “Coconut milk” and “Cream of coconut”? the
consistency of the coconut milk is thinner. Coconut milk is made of one part
water and one part shredded coconut. Cream of coconut is made of 4 parts of
shredded coconut and one part water.

4.
Can baking powder being used as a substitute for baking soda? Yes – increase the
quantity of the baking powder by 3 times.

5.
Are clarified butter and butter ghee the same? No – clarified butter is
butterfat after the milk solids and water are removed. Butter ghee cooks for
longer than clarified butter – this is to remove the water and caramelize the
milk solids in the fat. The milk is then removed by straining.

6.
Where did Key lime pie originate? Key West, Florida.

7.
What is the name of the vegetables in the following photo? Celeriac

8.
What is black pudding? Blood sausage made of pigs blood and fat and served
fried.

9.
What is Aspic? Savoury gelatin

10. If a dish is
called “A la Provencale”, what does it contain?  Tomatoes, onions, garlic.

Beverages are a necessity in my life – I need to kick start my day with a morning cup of tea – can be either normal or herbal – and end my day with a nightcap of coffee – it’s almost a ritual. When Linda, my daughter, moved to London she told me that chai tea was very popular there and how delicious it is. I had done some research then and just never gotten round to doing anything about it –especially since I found that some of the coffee houses sell the most divine chai lattes.

The topic of chai tea came up when I was with some friends and it gave me the idea of doing a post. I tested some recipes and made some adjustments so that the taste is similar to what is sold in the coffee houses and more suited to our busy lifestyle. Some of the traditional recipes require about an hour of preparation and I reckon that one might die of thirst by then.

Chai is an Indian word for tea and over the past decade has grown in popularity. This ancient blend is made with brewed black tea, milk, honey, sugar or syrup, and a unique combination of spices that vary based on the specific recipe and individual taste. Spices typically include cinnamon, cloves, fennel, ginger, nutmeg, black pepper, and cardamom.

According to ancient Indian health practices, the mix spices help to calm the mind and revitalize the spirit. In addition, chai is said to promote healthy digestion. I enjoy chai tea for its spicy deliciousness and because it’s a wonderful change from the normal and herbal teas – and it is said that variety spices up one’s life.

I wanted to keep the recipe simple and affordable and have refrained from adding a piece of vanilla pod which can make this chai a heavenly indulgence.

CHAI   – 1 CUP

Saucepan

1 cup water

1 cup milk

1 teabag (not herbal – I used 5 roses teabag)

Honey / sugar (according to taste)

And the following spices lightly crushed – just enough to release flavours:

1 pod cardamom

2 pea sized fresh ginger

1 – 2 black pepper

1 cinnamon stick

1 clove

¼ tsp. fennel

Add all the ingredients into a deep saucepan and bring to boil, stirring continuously for 5 minutes and allow to steep for 10 minutes.

Strain into a cup and add sugar or honey according to taste and enjoy.