Caramelized Thoughts In Media Again

 

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Gulf Food Exhibition

Gulf Food Exhibition

EC Women E-Magazine

EC Women E-Magazine

A phone call and a long chat about the blog with a local reporter about the progress of my food blog resulted in an amazing article in the local newspaper Alghad  I was totally excited and happy about it. I would like to thank Ghaida Hammoudeh for the brilliant work she has done to describe the achievements of Caramelized Thoughts as a blog and my progress as a Jordanian blogger.

.أود ان اشكر الصحفيه اللامعة غيداء حموده على المقال الرائع عن أفكار من كاراميل في صحيفة الغد يوم الأربعاء الماضي وعن انجازاته في المنطقة

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Broccoli Melody

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The cold breeze of this evening is definitely a call for a warm rich soup that would spread love and happiness both in your tummy and among its tasters. As a child I always loved the look of the broccoli vegetable but sadly not its taste at the time, so I would always want it there to beautify my plate (food designer at a young age) yet did not really enjoy it much. Later on in life you realize that there are absolutely beautiful flavors that you can tackle to get the most of this pretty sort of “flower”.

To make this heartwarming soup you need:

– 2 Tbsp Butter

– 1 Onion (Chopped Fine)

– 2 Celery Sticks (Chopped Fine) (Optional)

– 3 Cups Of Chicken Stock

– 8 Cups Of Broccoli Florets

– 3 Tsp Butter

– 3 Tbsp Flour

– 2 Cups Milk (You can also use cream)

– Salt & Pepper To Season

We melt the butter in a medium sized pan adding the onions and celery to saute lightly, then we add our broccoli followed by the chicken stock to boil till they cook. We take the green full of aroma mixture to blend either in the pot itself with a hand held mixer or pouring it into the separate mixer to get your creamy texture going. Blend 1 cup of milk with the flour and butter over low heat, then pour it in with the soup and add as much milk as you would like to make the soup as creamy as you want and get it thickened.

Enjoy this with toasted bread and butter and let your load of the day work melt away.

Warm Loving Wishes To All

Lama

Beetroot Lentils Hoot

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Beetroot and winter to me go together hand in hand as this sweetness it adds to the salads makes it just the thing you need for such a cold weather. Beetroot stains your hands and your working area, yet it’s worth it as its velvety taste melting in the mouth brings about a burst of flavor in your mouth and adds this oriental taste to your dish.

To make this salad you would need:

– 2 Small Onions (Chopped Fine)

– 4 Garlic Cloves (Chopped Fine)

– 250g Green/Brown Lentils

– 1 Tbsp. Rosemary

– 1 Tbsp. Oregano

– 1 Tbsp. Sage

– 150g Raw Beetroot Peeled (Sliced Thin)

– 100ml Rice Vinegar

– 50ml Soya Sauce

– Handful Of Mint

– 1 Tbsp Pomegranate Molasses

– 1 Tbsp Apple Vinegar

– Juice Of 1 Orange

– 100ml Olive Oil

– Salt (To Your Liking)

Saute the onions along with the garlic in a dash of olive oil until they are golden, adding the lentils and herbs tossing them around to be fully coated. Cover the lentils with water and simmer around 20 minutes or until the lentils are soft. We take that off heat and  let it cool down on a side after adding the soya sauce. We mix all the ingredients together and sprinkle with the dressing to your liking along with the mint.

Warm Loving Wishes To All

Lama

Shepherd’s Pie, Oh My!

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Winter is here and our bodies crave dishes that are heartwarming and rich to say the least. In my time at university I managed to learn a few dishes to cope with the cold weather in UK, luckily I still remember how to make a tasty Sheperd’s pie to satisfy the winter taste buds cravings.

To make this dish you would need:

– 1 Large Onion (Chopped Find)

– 3 Large Carrot (Chopped Medium)

– 1 Cup Frozen Peas

– 500 Grams Beef Fillet Cubed/Minced (I prefer cubes)

– 4 Large Potatoes Peeled & Cubed

– 1 Tbsp Fine Chopped Onions

– 3/4 Cup Beef/Vegetable Stock

– 1 Tbsp Vegetable Oil

– 1/2 Cup Shredded Cheese (Mozzarella or Cheddar)

– 2 Tbsp Flour

– 1/2 Tsp Ground Nutmeg

– 1/2 Tsp Ground Cinnamon

– Salt & Pepper To Season

(You can also add mushrooms if you like)

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.

In a large put add some the vegetable oil, onions, carrots and saute until the onions yellow then add the beef and soon as it browns (make sure you sear the beef so it doesn’t loose its juices) add the stock with the nutmeg and cinnamon and let it simmer till carrots are tender then add the peas (these don’t take long to cook). Add the flour mixture (1/2 cold water with the two spoons of flour mixed in) to the pan and get the sauce to thicken.

In a large Pyrex or any roasting pan of your choice, put a layer of the meat mix at the bottom and spread it well then top it off with the mashed potatoes spread and sprinkle it with the cheese. Bake it for 20 minutes in the oven or until you see the cheese melted and ready.

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Serve this dish with a mixed greens salad on the side and you would have a perfectly healthy dish for your family and friends to enjoy. It is almost a staple for winter to try and definitely a worthy nutritious addition to the weekly menu.

Loving Warm Wishes To All

Lama

Cumin Carrot Creation

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Such a cold weather this morning and all I can think of is how to get a warm soup at lunch to warm up my body. Something creamy and smooth yet not very sinful so I would not feel bad after devouring a full bowl. One of my favorites here must be the carrot soup and with a great use of what I call “the winter spice” cumin, we can make an amazing bursting mouthful of flavors.

To make this soup you would need:

– 1 Kg Carrots

– 1 Large Onion

– 200 Grams Broccoli

– 1 Tsp Fresh Shredded Ginger

– 3 Garlic Cloves

– 1 Heaped Tsp Of Ground Cumin

– 1 Liter Of Vegetable Stock

– A Dash Of Olive Oil

– Salt & Pepper To Season

Preheat the oven to 180°C while you  peel the carrots and chop them into rough cubes. Spread them evenly onto  a roasting tray, season well with salt and freshly ground black pepper and drizzle over  2 tablespoons of the olive oil. Leave them to roast for 30 minutes or until they feel soft when you squish them.

Heat some oil in a large pan and gently sauté the chopped onion, broccoli and ginger for about 7 minutes until really soft, stirring regularly. Add the chopped garlic, ground cumin and cook for a further couple of minutes.

Finally, add the roasted carrots and pour in the vegetable stock. Bring to the boil, then simmer, covered, for 10 minutes, then liquidize with a hand blender or a big mixer and be careful pouring that in without burning yourself.

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If you feel like the consistency is too thick you can add a little more stock to get it to your liking. Season with salt and pepper to taste and serve in hot mugs sprinkled with parsley sprigs and a wedge of lemon to the side.

Warm Loving Wishes To All

Lama