Rapunzel Organic Vegetable Cube

Went to this Organic center in Al-Arouba street with Jehan and Alex after our personal training session yesterday and was glad to find this on the shelf. One pack of 8 cubes cost 13SAR (about 4usd) so I bought 2... vegetable and lentil flavor. Alex paid for it though so I had it for free... ;-)

Early Christmas Presents from Ireland

Irish Organic Cookies... gone in 20 minutes

Saving this up for dessert this weekend.

Will prepare a nice dinner and have this and coffee for dessert.

Organic Veggie Stocks

Gino D'Acampo

Got this link from Maria. Here is a list of his Italian Cooking Secrets:

1. Do not attempt to do any cooking if you are not in the mood - get a take away!

2. To make a quick hot chocolate sauce - place 3-4tbls of nutella spread in a saucepan - add in some double cream and gently warm through - amazing!!!!

3. Easiest way to take out an avocado stone is to place a sharp knife across the stone - twist gently and out it pops!

4. Before cooking pasta make sure that the water in the saucepan is hard-boiling and salted!

5. When cooking with wine, don’t use the cheapest available it will make a difference to the taste and always allow the wine to evaporate!

6. When making a risotto never cook the rice with the lid on otherwise the rice will steam and therefore not have the al dente texture!

7. Olive oil is for cooking or frying. Extra virgin olive oil is for dressing, using extra virgin olive oil in cooking is a waste of money!

8. When cooking with mussels always make sure you clean them and always discard unopened mussels after they have been cooked!

9. When making a tiramisu do not over soak the Savoiardi biscuits in the coffee - dip in only for a second allowing the biscuit to remain crunchy!

www.ginodacampo.com

Kitcherie Ingredients

The Ghee

The Spices: Mustard seeds, cumin seeds, ground cumin, turmeric, and black pepper.

Potatoes, carrots, lentils, dried fruits, rice, cashew nuts, ginger.

Vegetarian Oyster Sauce

Mama Sita is a Philippine brand but unfortunately, I can't find this in the supermarkets back home. I guess it's only for export but hopefully they'll it available in the local markets as many Filipinos are actually turning vegetarian (I think).

This is actually one of my staple cooking ingredients. Pour it over steamed vegetables, topped with fried garlic and you'll have a nice meal. My teacher Paul would probably frown on my garlic intake but inshallah, time will come when I will totally (alright not totally but 90%) omit it from my diet. I guess for Filipinos, garlic and onions are like the cumin, curry powder and other spices for Indians.

Food Journal 10-23

Breakfast at 7am

2 pcs toasted wheat bread topped with Hochland processed cheese with herbs
1 bowl oatmeal with milk, coco-sugar, cardamom, cinnamon and dried mango bits

Lunch at 11:30am

Steamed rice
Pan-fried Tempeh with Char Siu Sauce*


*Using 1-2 tbsp vegetable oil, fry the tempeh slices until golden brown. Add 1-2 tbsp water and 2 tbsp Lee Kum Kee Char Siu Sauce. Mix well and remove from heat. You might need to remove the pan from the heat upon adding water and char siu sauce to prevent the sauce from burning. I had to do that this morning as the pan was really hot and the water sizzled when I added it. Very simple but really tasty. You can add carrots slices as well. I'm trying to use whatever is in my fridge at the moment so I can buy new fresh stuffs this weekend - that's on Thursday in this part of the world.



Dinner later.