The exclusive menu for Valentine's Day

We caught them red-handed making our pizzas!

Wine, Hearts and Corners

Basil Chicken with Garlic Butter to start off our meal

Bacon and Caramelized Onion Pizza - can you see that beautiful egg right in the middle?

Here is a shot for you to get a better look at that glorious egg. And that bacon!

Spinach, Mushroom and Caramelized Onion Pizza

Oh, who says spinach is not tasty? Top it on a pizza!

And Beef Tenderloin for the mains please!

Droolworthy enough?

Almond Crusted Sea Bass - best dish of the night!

"Eat me!"

Strawberry and Cream Pudding

The simply orgasmic Cinnamon Pudding!

Pics Courtesy:

Amith Krishnan

Zoink! Foodographer

Anyways, we could not help but ask ourselves, so which would be the most romantic place in Bangalore to take your guy/girl out for a night to remember! There were quite a few options and we could not narrow it down to one. So here are the top 5 that we decided at Zoink, these are the places which is bound to bowl over your darling to fall in love you.. All over again!

In no particular order here are our picks…

1. Under the Mango Tree : Apart from the rustic romantic ambiance lend by the mango tree, they are also offering a five course meal. Starting it off is corn n chilly tangy broth followed by light  salads, smoked chicken and Waldorf. Then come the  high light of lobster raviolli in creamy wine sauce & sundried tomato pate (Ymmm!!!) and Hawaian cottage cheese with hot turkish salsa.

And also to set the mood are wines to complement and desserts for completing the indulgence! Priced at Rs 1200 per couple we think it’s a bargain! Call 22111112/3/4 or 9686601021 for making reservations.

2. Olive Beach*: Set smack in the middle of the city ( Near Brigade Road) is a tiny Mediterranean oasis off to which you can whisk away your sweetheart to whisper sweet nothings to. And no need to stay hungry while you gaze into her deep brown eyes, instead reward your other senses with dishes like Smoked salmon Tartare with Toasted Sesame Brioch or Pit roasted chicken with pomegranate glaze. Then both of you can feed each other bites of Pistachio crusted lamb tenderloin,Lobster tail ravioli with saffron butter or Tomato and red pepper risotto with provolone. Toast to your love with raspberry sorbet. All this for Rs 3000* per couple.

3. Ebony : They keep asking you to treat your angel to heavenly food among the clouds and we sure agree with them. The food is exquisite and the view 13 floors up, while not at cloud levels, is high enough for you to feel the high! This has been one of the all time favorite spots of Zoinkers and we are sure you’ll not be disappointed one bit!

4. Huckleberry *: ‘Cook for love’ is the theme all over here at this joint in Indra Nagar making the dinner a wee bit more personal and special. The treat is a 4 course dinner including wine pairing for each course and the dessert course can be made by you for your sweet heart ( with excellent assistance from chefs who know what they are doing even if you dont! ) Either ways, Valentine or not, their brick baked pizzas are beyond scrumptious and a must have for anyone who loves good food. You just cant go wrong here paying Rs 2400* per couple

5. The Lalit Ashok : This one just takes the cake – Moon lit garden with your own private tent and romantic dinner awaiting both of you inside. What could be more perfect?! They also give you the choice between Mediterranean and Indian cuisine. You can have a bottle of bubbly while gazing at the stars or better still, at each other! To book your private tent call 080 – 3052 7777 now!

Well, so what do you think of our picks? You know a secret hideout which is juust purrrfect for Valentine’s? Do share the secret with us!

* Book through PoshVine for these experiences!

1. Tall, Dark and Handsome: 

Start off your meal with a chocolate liqueur drink which pairs very well with pretty much anything. Who doesn’t love a chocolate drink anyway?

Ingredients:

• 1 packet cocoa mix, for glass rim
• 2 shots vanilla vodka
• 1/2 shot coffee liqueur
• 1/2 shot chocolate liqueur

Method:

1. Wet rim of martini glass on a damp paper towel and dip into cocoa mix; set aside.
2. Add remaining ingredients to a cocktail shaker filled with ice. Stir and strain into martini glass.

2. Spinach Salad with Chocolate Vinaigrette:

Ingredients:

For vinaigrette:

• 1 tablespoon cocoa powder
• 1 teaspoon sugar
• 1/2 cup balsamic vinaigrette

For salad:

• 8 cups bagged baby spinach, washed
• 1 1/3 cups freshly diced mango
• 1/3 cup dried cranberries
• 1/4 cup chopped walnuts

Method:

1. In a large bowl whisk together cocoa powder, sugar and vinaigrette. Add spinach and toss to coat.

2. Add mango, cranberries and walnuts. Toss together and transfer to a serving dish.

3. Chocolate Crostini with Sea Salt:

The biggest challenge with presenting this chocolate sea salt crostini recipe is getting people to stop thinking, “dessert,” and start thinking, “great special occasion savory snack.” For this to work as a savory bite, the chocolate must be very dark, bittersweet, and world-class.  Also, use only extra virgin oil to give it that perfect taste.

Ingredients:

• 3 ounces dark chocolate
• 1/4 teaspoon extra virgin olive oil
• 12 thin baguette slices, toasted
• medium-coarse sea salt

Method:

1. Melt the chocolate with the orange zest and olive oil in a small, heavy-bottom pot over ultra-low heat (if you’re a double boiler-lover, feel free to use one here), swirling it around occasionally.
2. Give it all a good stir once it’s super soft but not completely melted and take it off the heat.
3. Spread chocolate mixture on baguette slices and sprinkle with a generous pinch of sea salt.

4. Chicken in Chocolate Sauce: 

No, don’t wrinkle that face. Unsweetened cocoa powder with the sherry, spices and garlic glaze the chicken beautifully leaving you with an unforgettable taste in your mouth. The silkiness of the chocolate  combined with the  tenderness of the chicken is absolutely orgasmic.

Ingredients:

• 1 1/2 pound boneless, skinless chicken pieces, cut in strips
• 1 onion, chopped
• 1 clove garlic, chopped
• 6 ounces dry sherry
• Salt and pepper
• Bay leaf
• Cloves, to taste
• Cinnamon, to taste
• Thyme, to taste
• 2 tablespoons unsweetened cocoa powder

Method:

1. Sprinkle chicken strips with spices. Add garlic and sherry and let marinate.
2. Heat oil in a saucepan and brown chicken pieces. Add onion and continue cooking over low heat.
3. Add marinade. Cook 20 minutes. Stir in cocoa. Cook 10 minutes. Remove chicken with slotted spoon. Reduce sauce, serve over chicken.

5. Super Gooey Chocolate Brownies:

Nobody can resist chocolate brownies, especially super gooey ones. The crispy choco base over the brownie and the gooey moist centre makes this for the perfect comfort dish.

Ingredients:

• 1 cup unsalted butter
• 120 gms. unsweetened chocolate
• 2 cups sugar
• 4 eggs
• 1 cup flour, or pancake mix
• 1/2 to 1 cup semi-sweet chocolate chips

Method:

1. In a saucepan melt butter and chocolate over low heat, stirring occasionally. Add the sugar, stirring until dissolved. Remove from heat. Allow the mixture to cool 15-20 minutes. Beat in the eggs one at a time. Stir in the flour and chocolate chips. Pour mixture into a well greased 9 x 12 inch pan.
2. Bake 20-25 minutes at 350 degrees. Cool and cut into squares.
3. The brownies will solidify over time, to re-moisten, microwave for a few seconds and sprinkle over some icing sugar to serve

So these are our Chocolate based recipes this Chocolate Day. Try them and let us know how it goes!

Recipes Courtesy:

www.cooks.com
www.foodnetwork.com
www.cdkitchen.com
www.nourishnetwork.com

So how did the legendary roll originate? The Kati Roll is said to have started its life from the Nizam Restaurant in Kolkata, a popular eatery founded in 1932 that sold kebabs and parathas and other Mughlai food in the heart of Kolkata. There are many stories about how exactly the roll got started. Some centre around harried office commuters who wanted something quick and portable, some mention British Babus who were too fastidious to touch the kabab. The most likely origin is probably more mundane, but in any case someone decided to roll things up at some point. Nizam enjoyed a virtual monopoly of this method of serving a kabab for decades, but it eventually became commonplace in Kolkata and later spread elsewhere.

The Kati part of the name came later. Like everywhere in India, Nizam’s used iron skewers to make their Kababs; they were easy to maintain and lasted a lifetime. However, as Nizam’s popularity grew, these long heavy iron skewers started becoming a problem; far more was required than could be handled. In 1964, Nizam moved to bamboo skewers that were lightweight and available in large numbers. These skewers are referred to in Bengali as Kati or stick, and the names Kati Kabab and kati roll soon stuck. The name eventually became synonymous with any kind of Paratha rolled with stuffing (even when neither Kati nor Kabab was involved) such as the egg roll or the potato roll, and later even for other breads such as Naan or Roomali.

The good samaritans that we are, we decided to help you out and prepare a list of places where we love Kaati Rolls we love in Bangalore.

1. Kaati Zone:

This is one of our all time favourite places for rolls in Bangalore, and the variety is impressive. You can also choose whole wheat rolls and play up with sauces on your rolls. The meat here is succulent, spices are just right and the taste is spot on. Try their Turkish Chicken Kabab with the Pudina Punch sauce and Chicken Tikka rolls. Super yummy! (they have many outlets across the city, you can check their site http://www.kaatizone.com/zones.html  for more details)

2. Siddique Kabab Corner:

Ok, so  this place doesn’t score high on ambience but blows the charts for a rating on some of the yummiest rolls in Bangalore. This place is just the right place for some well done meat and rolls. Priced at a measly Rs.25 (last checked), their famous and absolutely delicious Nizam Roll, Beef Sheek Roll and Bhuna Rolls draw people from all walks into this small joint. You have to try them to believe them! (located in Frazer Town)

3. Chakum Chukum:

This place though literally a hole in the wall, serves some great rolls in Bangalore. Opened by a couple who wanted to bring the real taste of Kolkata rolls to Bangalore, the taste and consistency of these rolls is pretty good. You can even get them to spice up your roll with plenty of diced chillies. Their Double Mutton Double Egg roll is definitely to write home about. (located in Indiranagar)

P.S. The service here might put you off a little, just giving you the heads up.

4. Lazeez:

Frequented by JNC and Christ College students, Lazeez is a popular hotspot for college goers. Been around for more than a decade now, this place has some great rolls and definitely doesn’t hesitate to load up on the meat front. Succulent meat with plenty of spices make the rolls here simply fabulous. Our favourites here are the Double Chicken Roll and the Mutton Shammi Roll. (located in Koramangala)

So those are our top 4 favourite places for rolls in Bangalore. What are yours? ‘Roll’ in your answers below.

This Valentine's, try Zoink's Secrets instead of Victoria's!

January is long gone and finally the month long awaited by valentines is finally here. And we here at Zoink believe it’s not just the way to a man’s heart; a tummy full of good things can make anyone fall in love. Here are some ingredients right out of your kitchen which will work some extraordinary magic into your cooking and leave your valentine guessing.. and wanting more!

You know that plain jane jar of peanut butter you have in your kitchen? Make it you secret ingredient X by adding a couple of spoons into the brothy soup to add body. Or try adding it to your meatballs instead of egg as the binder.  It’ll add a Thai twist to your dishes without giving away the secret.

For your salads, we have quite a few ingredients to make it special. You can mix in 1/4 teaspoon of ground cinnamon into your favorite chicken salad to add a subtle second flavor. Or try one of these salad dressings -

Dressing it up for your valentine!

• Whisk together equal parts low-sodium soy sauce, dark brown sugar, balsamic vinegar, and mustard oil for a delicious, full-bodied salad dressing.
• Mix mayo with lemon juice, minced garlic, and parsley to add to your salad, You can even use this as a dip for your starters. Or try Mayo with Madras curry powder and minced shallots for the very Indian flavor that we love!

Mayo also works wonders with your grilled and deep fried meats. Next time you are thinking of deep frying, coat fish fillets or skinless, boneless chicken breast halves with an even layer of mayonnaise before coating it with breadcrumbs. This will lock the moisture inside the meat. Then pan fry in oil as usual!

Talking of wonders, try adding cinnamon powder to your duck or pork’s spice rub for an enticing yet subtle sweetness.

Sometimes sweet, sometimes spicy..like you!

And if you did read ‘Like water for Chocolate‘, you’ll know that no hot chocolate is complete without a few pinches of powdered red chilli. Yep, Red chilli in your desserts like fruit salad or bread pudding can add a wonderful complexity to the taste. Another surprising candidate is your low sodium soy sauce you use in your Chinese dishes. Create a sweet-salty dessert by stirring 1 to 2 tablespoons soy sauce into homemade caramel sauce to pour over ice cream, apple pie, or cake. The end result is an amazing play on your senses.

Now here’s something that special for making the ladies veryyyy happy on valentine’s!

Love your melons!

Next time, don’t throw away your watermelon rinds, especially if you feeling frisky! Cut the melon rinds into small parts and get the juice out of them with the help of a mixer, or a juicer. What you hold in your hand right now would be some home made, au-naturale viagra! Add some honey and serve it to your honey and watch him get into your mood! (Giggle!)

Well now that we have given away our secret love portion as well, all that remains is for you tell us how well these worked!

Ps: do you have a secret ingredient with which you add dazzle to everyday dishes? We would love it if you’d share it with us!

What's your secret Ingredient?

Hence, this is a simple guide for the few kinds of Dals you have and will come across your life, and what you should do with them.

Moong Dal

1. Moong Dal: 

India’s signature vegetarian dish, the Dal Fry, ordered fondly by North Indians while living in South India and the ‘perfect’ vegetarian gravy is made by this beautiful yellow Dal. These are actually mung beans that have been skinned and split, so that they’re flat, yellow, and quick-cooking. They can also be fried and make for unhealthy yet delicious snacks that finish quickly in the house. Yes, this is the dal you use to make that dal at home.

Toor Dal

2. Toor Dal:

This is the dal which most South Indians would you be familiar with, as it is the main ingredient that goes into the much loved Sambhar. Whole toor lentils are yellow with tan jackets, but they’re usually sold skinned and split.  They have a mild, nutty flavor, and they’re often cooked as a side dish or ground into flour.  They’re sometimes sold with an oily coating, which you should rinse off.  They are also known as Pigeon Peas to the rest of the world.

3. Urad Dal: 

Urad Dal

Black Dal/Kali Dal, again very popular in both North and South India, and absolutely delicious when cooked right. These lentil-like beans have black skins covering creamy white interiors.  Whole urad dal derive their strong, earthy flavor from the black skins and are often used in curries.  Split urad dal retain the skins and also have a strong flavor.  You would use this dal to make your favourite Dal Makhani. This dal also goes into making those yummy Idlis and Dosas.

Channa Dal

4. Channa Dal:

Another variation of the Dal curries, the Channa Dal often has a nuttier flavour to it. With their sweet and nutty flavor, these are the most popular dal in India.  They’re made from splitting a small relative of the chickpea in half.  They’re a dull yellow and are renowned for causing flatulence (erm…), which Indians try to counter by adding asafoetida to the dish (yay!).

5. Rajma: 

Rajma

Ok, so this is not considered a lentil per se and are known to the world as red kidney beans, but this staple is considered Rajma dal in India. The red bean is not of Indian origin and was brought to the Indian subcontinent from Mexico. They are a good source of cholesterol-lowering fiber, and also slow the rise in blood sugar after a meal, help memory, provide antioxidant effects, give you energy, and provide fat-free high quality protein. See? Tasty is good for your health too!

Before we sign off, we wanted to share the recipe of an awesome Dal Makhani dish that will make you lick your plates clean!

Dal Makhani

Ingredients:

• 1/2 cup whole black lentils and a handful of dried red kidney beans, soaked overnight
  

  Zoinkalicious! Dal Makhani

• 1 large onion, finely chopped
• 1 medium-sized tomato, finely chopped
• 2-3 cloves of garlic
• 1 tbsp ginger-garlic paste
• 1 tbsp tomato paste
• 2 tbsp milk
• 1/2 tsp red chili powder
• 1 tbsp butter
• 2 tbsp cooking oil
• Fresh coriander leaves, chopped for garnish
• Water, as needed
• Salt, to taste

1. Heat oil in a pressure cooker and saute onions till lightly browned. Stir in salt, chilli powder, ginger-garlic paste, and tomato paste and fry for a few seconds.

2. Add in the chopped tomatoes and cook for a few minutes to combine well. Add lentils and beans, and enough water to cover them. Pressure cook for 15-20 minutes till lentils are soft and done. Stir in milk and let it come to a boil.

3. In a separate pan, make a tempering by heating butter and whole garlic cloves slit in the middle. Stir the tempering into the lentils and garnish with fresh coriander leaves.

4. Serve warm with soft, fluffy Naans.

No, your calender is not wrong nor are we playing a prank. 23rd Jan 2012 is the beginning for the year of the Dragon, in China and they are celebrating it big!

Xin Nian Kuai Le! No prizes for guessing what it means!

The year of the dragon is considered especially special by the Chinese because dragon is the only animal in their zodiac which is mythical. In China dragons are seen as protectors and symbols of good fortune and great power. And since they are larger than life, the year is expected to see grand events. 2012 under the influence of the Dragon it is a yang year. Yang Water is like a flowing river, which means movement; of  ideas, flow of creativity, economies expected to boom, and love to blossom in this environment. Sounds like a really exciting year is about to begin

And of course, celebrations mean loads of good food and Chinese are no exception to this rule. In order to make the year lucky, they start with a meal with special dishes to mark what they want for the new year. Maybe we should also order in from our favorite chinese take out and see if it really works.

Things you would need on the menu:

For long life

Long Noodles:  Dont break them as they symbolizes long life and continuous good fortune.

Fish: In mandarin, the word fish ‘Yu’ sounds like the word for ‘wish’ and ‘abundance’. Might seem fishy, but what’s the harm in trying to fool the fates?

Chicken : Would need to find a place which serves a whole chicken for this to work it’s magic as the whole  chicken represents wholeness and prosperity.

Sweet and sour pork : This is for the old folks wanting grandchildren as the Cantonese word for “sour” sounds like the word for grandchild.

Lucky fruits!

Jiaozi or Momos:  These represent family reunions. The round shape also invokes the shape of coins, thus also representing wealth.

Oranges: This is served at the end of the meal and sweet tang is supposed to be flavored like luck.

Well, that’s quite a meal, isn’t it? Whether it actually brings luck and what not, the food is sure to put you  in such a good mood that the rest of year will be worth looking forward to!

Once again, hope you have a great year ahead!

A little about Hervé before we go on. Heard of Molecular Gastronomy?* Well, this is the physical chemist who, along with physicist Nicholas Kurti, came up with the concept. He breaks down the science of everyday cooking, thus discovering more efficient way of assembling a recipe. For example, it’s been an old debate among cooks, how to make  béchamel sauce ie white pasta sauce without lumps; whether to to add roux (cooked butter and flour) to milk or vice versa. Also whether the milk should be hot or cold. Turns out one of the polymers is not water soluble and another dissolves only in hot water. Dissolving starch in hot water creates a gel that makes lumps. The solution? Add the roux to cold milk. Who knew that the dreaded chemistry lab would help us make that perfect pasta!

Check out his CHOCOLATE CHANTILLY recipe. It has only chocolate and water with sugar optional! Now if that the not the shortest ingredient list you have seen for a mousse then I don’t know what you been making!!

INSTANT CHOCOLATE MOUSSE (CHOCOLATE CHANTILLY)

As easy as Chocolate Chantilly?!

Recipe by Herve This & Heston Blumenthal

Ingredients

4 servings

• 9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped
• 1 cup (240 ml) water
• 4 tbsp sugar, optional

Method

1. Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
2. Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
3. Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
4. Divide into four serving cups and serve immediately.

And you can also flavor it with cinnamon or add a tablespoon of liquor like Grand Marnier, Chartreuse or Tia Maria. Just make sure the amount of liquid stays the same (subtract the amount of liquor from water). Or boil the water first, take off heat, place a couple of Earl Grey tea bags, let infuse and then use it as your liquid. You’ll have Earl Grey scented mousse in no time. Watch this video for finding out the perfect consistency from the man himself,Heston Blumenthal and he tells you why it works!(Applause!!)

Best part is that since it doesn’t lose it’s consistency it can be used as filling for cakes or any kinda bakes!

Anyways, got side track there, din’t we? Back to ‘uncooking’. We are not at a place where we can uncook that really complicated  ‘pate en croute’ yet, but we can start with the humble egg. And you can try this at home, just that it takes about ,say 3 hours! It’s just easier watching the video!

Check out how to uncook an egg:

Ps: ignore the last 5 secs.. have no idea why Chucky! :-/

Well, that’s a lot of new things you learned today! Let us know how you liked it!

* If you have not, then more on that in later posts!

1. Cobb Salad 

This is a “composed” salad, meaning the ingredients are arranged on the salad as opposed to all being tossed together. Originally it was a way for the restaurant to simply use up leftovers, but it soon became the Brown Derby‘s most popular dish. 

Ingredients:

• 3 hard-boiled eggs, peeled, chopped
• 8 slices bacon
• 1 head romaine lettuce, torn into bite-size pieces
• 4 cups diced cooked chicken
• 2 avocados, peeled and diced
• 2 tomatoes, chopped
• 4 ounces Roquefort cheese, crumbled
• 1/2 teaspoon Dijon mustard
• 1/4 cup red wine vinegar
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, crushed
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/3 cup olive oil

Method:

1. Fry the bacon until crisp, drain on paper towels, and when cool enough to handle, crumble and set aside.
2. Arrange a bed of lettuce on the serving plates. Arrange the eggs, bacon, chicken, avocados, tomatoes, and Roquefort cheese in straight rows on top of the lettuce, covering the surface completely.
3. In a bowl, whisk together the mustard, vinegar, Worcestershire sauce, garlic, salt, and pepper. Slowly drizzle in the olive oil whisking constantly to form the dressing. Drizzle the dressing evenly over the salad, and serve immediately.

2. Thai Beef Salad 

This gourmet version of Thai beef salad is full of the authentic flavours of Asia. It has the succulence of the beef, the crunchiness of the peanuts, the heat from the chillies and the sweet tang from the sugar. Not to be missed!

Ingredients:

• 1 bunch coriander 3cm piece ginger, finely grated
• 2 cloves garlic, thinly sliced
• 4 long red chillies, seeded, thinly sliced on the diagonal
• 2 lemons, zested, juiced
• 2 tbs fish sauce
• 55g (1/4 cup firmly packed) brown sugar
• 700g beef sirloin, cut into 1cm x 4cm strips
• 80ml (1/3 cup) vegetable oil quick
• 1 red onion, halved, thinly sliced
• 1 Lebanese cucumber, halved, seeded, thinly sliced
• 1 cup mint leaves
• Chopped roasted peanuts and cooked rice stick noodles (optional), to serve

Method:

1. To make nam jim, trim roots from coriander and rinse well. Pick leaves and reserve. Process coriander roots, ginger, garlic, half the chillies, lemon zest and juice, fish sauce and brown sugar in a food processor until well combined and finely chopped.
2. Combine half the nam jim with beef in a large bowl, cover and refrigerate for 30 minutes to marinate.
3. Heat 2 tbs oil in a large wok over high heat. Add half the beef mixture and stir-fry for 3 minutes or until beef is browned and just cooked through. Remove from wok and repeat with the remaining 2 tbs oil and beef mixture.
4. Place onion, cucumber, reserved coriander leaves, mint, remaining chillies, beef mixture and remaining nam jim in a large bowl and toss to combine. Season with salt and pepper, scatter with peanuts and serve with rice stick noodles, if using.

• Nam jim is a chilli-based Thai dressing with a balance of spicy, salty, sweet and sour flavours. Allow 30 minutes

Tip: Allow 50g dried rice stick noodles per person. To cook the noodles, place in a heatproof bowl, cover with hot water and stand for 10 minutes. Drain, then toss with 1 tbs sesame oil.

3. Potato and Asparagus Salad 

Potatoes are always a crowd favourite, no matter where you go. This salad has our favourite vegetable tossed in with creamy mayonnaise and herbs that are a delightful play on your tastebuds. With the goodness of asparagus, and spikes of herbs, this salad is an easy way for you to impress your friends too!

Ingredients:

• 1kg potatoes, peeled, halved
• 2 bunches asparagus, woody ends trimmed
• 1/2 cup (150g) whole egg mayonnaise
• 2 tablespoons lemon juice
• 2 green onions, finely chopped
• salt and cracked black pepper
• 1/3 cup roughly chopped flat-leaf parsley

1. Cover the potatoes with cold water and boil for 15 minutes over high heat or until just tender when tested with a skewer. Set aside to cool slightly.
2. Meanwhile, blanch the asparagus spears in boiling water then plunge into iced water. Drain and set aside.
3. To make the dressing, combine the mayonnaise, lemon juice, green onions and salt and pepper in a small bowl.
4. To serve, arrange the potato and asparagus on a serving platter and sprinkle with parsley. Serve with the mayonnaise dressing. Serves 6.

4. Cha-cha Chicken Salad

This chicken salad is so full of surprises and tang that it really is a Cha-Cha Chicken salad. You’ll love this salad if you love the delicious sweet-savoury combination in salads. The flavour of the cooked chicken in enhanced with the sweetness of the pineapple and cranberries. While the cranberries won’t be available in local markets, you can pick them up from the gourmet supermarkets like Nature’s Basket, Gourmet, Sorbet and sometimes Namdhari’s Fresh.

Ingredients:

• 1 (8-oz.) package cream cheese, softened
• 1 cup mayonnaise
• 2 teaspoons curry powder
• 1 teaspoon salt
• 6 cups chopped cooked chicken
• 1 (8-oz.) can crushed pineapple
• 2/3 cup orange-flavored sweetened dried cranberries
• 1 cup chopped roasted, salted almonds
• Garnishes: fresh herbs, blackberries, raspberries, sliced peaches

Method:

1. Whisk together cream cheese and mayonnaise, curry powder and salt in a large bowl; stir in chicken, pineapple, and cranberries just until blended.

2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish with berries.

5. Grilled Peach and Mozzarella Salad

A cumin-lime vinaigrette spiked with a tiny amount of tequila adds a little something extra to this gorgeous grilled salad of peaches and fresh mozzarella cheese. As the seasons change, consider substituting heirloom tomatoes, plums, and other soft fruits for the peaches (traditional peaches work better in this dish than white peaches, which have more sugar and water and don’t hold up as well on the grill).

Ingredients:

• 5 peaches (not white)
• 3 green onions, sliced
• 1/4 cup chopped fresh cilantro
• 3 tablespoons honey
• 1 teaspoon salt
• 1 teaspoon lime zest
• 1/2 cup fresh lime juice
• 3/4 teaspoon ground cumin
• 3/4 teaspoon chili powder
• 1 1/2 tablespoons tequila (optional)
• 1/3 cup olive oil
• 1 (6-oz.) package watercress or baby arugula, thoroughly washed (or any other salad leaves)
• 3/4 pound fresh mozzarella, cut into 16 (1/4-inch) slices
• Garnish: fresh cilantro sprigs

Method:

1. Peel and chop 1 peach. Cut remaining 4 peaches into 28 (1/4-inch-thick) rounds, cutting through stem and bottom ends. (Cut peaches inward from sides, cutting each side just until you reach the pit. Discard pits.)

2. Process chopped peach, green onions, cilantro, honey, lime zest, lime juice, cumin, chilli powder, and, if desired, tequila in a food processor 10 to 15 seconds or until smooth. Add oil, and pulse 3 to 4 times or until thoroughly combined.

3. Coat cold cooking grate of grill with some oil, and place on grill. Preheat grill to 350° to 400° (medium-high). Brush both sides of peach rounds with 1/3 cup peach dressing.

4. Grill peach rounds, covered with grill lid, over 350° to 400° (medium-high) heat 3 to 5 minutes on each side or until grill marks appear.

5. Arrange watercress evenly on 4 plates. Alternately layer 4 grilled peach rounds and 4 cheese slices over watercress on each plate. Top each with 3 more peach rounds. Drizzle with remaining peach dressing. Garnish, if desired.

And, those are top 5 Zoink! salads you’d hate to love. We’re sure you have many more on your list. Do share them with us, and leave your comments below!

Recipes Courtesy:

www.myrecipes.com

www.taste.com

www.americanfood.com

"I'd give up chocolate. But I'm not a quitter!"

10. Chocolate makes you happy:

Chocolate contains tryptophan, a chemical in the brain that is used to produce the neurotransmitter, serotonin. High levels of serotonin stimulate the secretion of endorphins, and produce feelings of elation. Serotonin is found in the antidepressant Prozac, and the designer drug “ecstasy” produces its effects by increasing serotonin levels in the brain. So… antidepressants, illegal drugs, or a Hershey’s bar.  You pick.

9. Chocolate may help people live longer:

 In a Harvard University study conducted in 1999, researchers tracked 8,000 men and found those who ate chocolate lived almost a year longer than those who didn’t. Although scientists don’t know why the men lived longer, they speculate it has to do with the antioxidants found in chocolate.  I speculate that it’s because these same men had enough chocolate around their house that they had no shortage of woman willing to come around and cook them healthy meals and clean their bathroom once in a while.  But that’s just a theory.

8. Chocolate is really good for you:

Dark chocolate contains chemicals that lower the risk of cancer and heart disease.  Flavanoids and antioxidants in dark chocolate have been shown to make a difference in cardiovascular health.  Scientists now recommend that you have a chocolate cookie or biscuit so your body gets more of those life-lengthening chemicals.  Skip those cookies & milk since some studies show that milk cancels out the healthful effects of eating chocolate by preventing those helpful chemicals from being fully absorbed in the body.  Hey – nobody said the science of chocolate was going to be simple!

7. Chocolate is a cardiac stimulant of heart:

Not that we actually care, but various beneficial substances are contained in chocolate. For example, some antioxidants and flavonoids can help us reduce the chances of getting cancer and cardiovascular disease. The substances contained in cocoa can also help us prevent the formation of heart disease. Therefore, if we feel tired, we can eat chocolate to support our heart.

6. Chocolate has just the right chemistry:

According to a study by the University of Michigan, chocolate contains chemicals called opioids.  Opioids are also found in opium which can dull pain and give you a feeling of well-being.  Therefore, people who eat chocolate produce natural opiates in their brains that can soothe their nerves and make them feel good.

5. Chocolate makes us feel more alive:

The caffeine content alone of dark chocolate can increase pulse, heart rate and alertness; chocolate also contains phenylethylamine, a chemical that has effects much like amphetamines. It’s a feeling of alertness, not unlike the feeling you get in the early stages of romance—very different from a slap-in-the-face coffee buzz.

4. Chocolate equals love:

Speaking of love, the association might not be completely physiological. Women crave chocolate more often than men do. Women are also habitually given chocolate as birthday and Valentine’s Day presents. In our culture, chocolate is thought of as a romantic gift. It’s outside the realm of mundane, day-to-day food, reserved for special occasions–and, for women especially, it’s associated with love and romance. That could be another reason why women particularly love chocolate: deep down, it makes them feel loved, cared for, and pampered.

3. Being Addicted to Chocolate won’t get you arrested:

Hell, it’s a drug alright, but you can get away with it. Nobody is going to say anything to you if you eat 2 whole bars of chocolates by yourself and get a sugar rush (er, we’re not counting your dietician or trainer, if you have one). You could bask your joys in bites of chocolate or drown your sorrows in that delectable cocoa taste, and can have as much as you want. Either way, you won’t get into trouble with the law.

2.  Chocolate is great for your sex life:

Even the Aztecs believed that chocolate has aphrodisiac properties.  There might be some truth to those old legends.  Recent studies have shown that women who eat a little bit of chocolate a day have significantly more sex than women who don’t.  Possibly because their boyfriends who show up at their doorsteps have a box of Truffles in hand maybe those brain-soothing chemicals found in chocolate encourages the brain to release more of those “feel good” chemicals as it’s eaten.  Chocolate just makes us feel good – which is a key ingredient for a healthy sex life.  The Moral of This Story?  Feel good, Look good, have good sex!

1. Chocolate melts at 97°F.:

That’s right, just below body temperature.  So it actually does melt in your mouth.  That also means if you put a Hershey’s Kiss on your sweetie’s stomach, it will slowly melt into a little pool of chocolate. Uh oh… you’d better clean that up.  And who knows where things will go from there!

While we love chocolate, we also recommend you have it in moderate quantities (minus those occasional binges). Some dark chocolate a day would keep you happy and positively glowing! Do you have any other reasons as to why you love chocolate? Do leave your comments below. Team Zoink! would love to hear it!

Article Source: http://EzineArticles.com/317031