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Spiced Up © Dec 2001 Issue |
| Your Source of Ultimate Flavours........ | |
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Among all the celebrations, New year is the oldest one. First started by the ancient Babylonian as the birth of spring. Then the Romans, who initially celebrated it during the month of March then later when the calendar was set to January 1st which became the beginning of the new year.  New Year and some food we eat: shape of the food also seemed to play a major role in new year celebration. A round shape food would symbolize completing one full years cycle. Traditionally it would be considered to bring luck and good fortune that is why the Dutch believed eating doughnuts on the New Year. And Americans in many parts would consume pies made with black eyed pea. Meat consumed to symbolize prosperity in many countries including the Indian Sub-Continent. Rice, considered a lucky food. Cabbage - a sign of prosperity, Sweet foods a sign of delight and in new year, it symbolizes good year all the way along. Smart Cooking Tip of the Issue:1. To make your dish more deliciously aromatic and falvourful, always sautι the spices in onion or with any food you are cooking before adding water to it. This helps to let the aroma of the spices come out and removes the raw flavour of food which remains otherwise even after cooking. 2. When boiling dried beans, peas, or chickpeas, add a little salt to the water so that it may be absorbed into the beans and hence the beans may have a slight salty taste than bland.  |
 Spicy Saffron Braid Saffron stigmas 10-20 (soaked in a Ό cup
of milk) Stir milk, butter, sugar and salt in pan set over moderate heat. When sugar dissolves, remove the pan from the heat and cool to lukewarm. Blend the yeast with the lukewarm water and leave for 10 minutes until foamy on the surface. Pour in the milk mixture, saffron along with the milk, yeast mixture and the beaten eggs in a mixing bowl. Gradually stir in 3 cups of the flour. Beat to form a smooth batter. Add raisins and the remaining flour. Mix thoroughly. Cover the bowl and leave in warm place until it doubles in volume. Turn the dough onto a floured surface and knead briefly to remove any large air bubbles. Devide into 6 equal parts, cover and leave to rest for 10 minutes. Roll each piece to a rope of about 14 inches in length. Plait three ropes securing the ends with water and place on a well greased baking tray. Repeat with the remaining dough. Toss the cinnamon and almonds together, brush the top of the braid generously with egg whites and sprinkle with nut mixture. Cover and leave in a warm place to double in volume again. Bake the loaves in a pre- heated oven 375 F (190C) for 30 minutes. Cool, serve slices lightly buttered. Makes 2 loaves |
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