metro india inspiration
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AND MUCH MORE ...AND MUCH MORE ...
COLD SOUPSCOLD SOUPS
Tasty and refreshing Tasty and refreshing
Pleasantly uncomplicatedPleasantly uncomplicated
From savoury to fruityFrom savoury to fruity
All-rounders to experiment withVideos on www.metro.co.in
A P R I L 2 0 1 3M E T R O . C O . I N
COLD SOUPS COLD SOUPS 1010
Real enjoyment without meat and fish just for once: how to make delicious dishes from vegetables and co. in a really clever way is what we want to show you in this veggie special. Look forward to lots of freshness and flavour that you can put before your guests with, for example, the unbelievably versatile tomato and refreshing cucumber. Pleasantly light and yet exclusive in late summer: various cold soups that look good on the menu. And, of course, vegetarian specialities, too, must also feast the eye. How to achieve spectacular effects by simple means thats what you will nd out in this issue.
Your METRO INSPIRATIONS Team
TOMATOES04 All-rounders to experiment with
COLD SOUPS10 Tasty and refreshing
CUCUMBERS14 Pleasantly uncomplicated
SALAD CREATIONS18 From savoury to fruity20 Salad from 1001 nights: Tabouleh
VEGGIE VARIATIONS22 The presentation makes it JUICES
24 Tasty vitamin bombs
26 Pomace Olive oil in Indian cooking de-mysti ed
METRO OWN BRANDS
VEGGIE VEGGIE VARIATIONS VARIATIONS 2222
2 INSPIRATIONS APRIL 2013
TOMATOESALL-ROUNDERS TO EXPERIMENT WITH
04SALAD CREATIONS SALAD CREATIONS
JUICES JUICES 2424
OLIVE OIL OLIVE OIL 2626
VEGGIE VARIATIONS 22
TOMATOESAll-rounders to experiment with
Once just grown for decoration and even thought to be poisonous, today the tomato is one of the worlds top ten food plants. Almost 100 million tons of toma-toes are consumed around the globe every year.
4 INSPIRATIONS APRIL 2013
THERE ARE ABOUT 4,000 REGIS-TERED VARIETIES OF TOMATO WORLDWIDE. THE MOST IMPOR-TANT OF THESE ARE:
1 Plum tomatoes are longish and especially juicy. Many of them are processed in the growing areas to make tinned tomatoes, tomato juice or ketchup. When fresh, they make a good base for home-made sugo.
2 Cherry tomatoes are especially suitable for colourful salads because of their shape and size. Peeled or unpeeled, they are also perfect for fast pasta for example, in combination with black olives.
3 Bulls heart tomatoes can be so big they barely t into your hand. In a carpaccio the pink esh simply melts in the mouth.
4 Beefsteak tomatoes are red, fat and knob-bly and have a high proportion of fruit esh. They are especially good in salads and vegetable casse-roles.
5 Yellow tomatoes: A few hundred years ago most tomato varieties were probably yellow which is why the Italians called them pomodori, or gol-den apples.
6 Green tomatoes like the tomatillo, which in Mexico are a basic ingredient in salsa verde and chillis, are good for barbecuing or in a ne rata-touille.
7 Black tomatoes, whose colour tends towards black or violet, are gaining in popularity. Eaten with buffalo mozzarella, stuffed or baked, they are a real pleasure.
Date tomatoes come mainly from southern Italy and have an especially sweet note when ripe. They go best in antipasti and pasta.
Professionals know that a ripe tomato is the best test of whether a kitchen knife is really sharp. It should cut into the tomato skin almost by itself without any appreciable effort. The most suitable knives for cutting tomatoes are ones with a scalloped edge or fine teeth.
THE RIGHT WAY TO STORE TOMATOESTomatoes have no place in the refrigera-tor! They lose avour and turn squashy. Ideally they should be stored away from other fruit and vegetables at a tempera-ture of between 13 and 18 degrees, then they will not lose any of their valuable vitamins and minerals for 2 to 3 weeks.
IT ALL DEPENDS ON THE KNIFE
Rs.55.00 / MRP 60.00
Nirosta Peeling Knife306895
Rs.39.00 / MRP 40.00
Regan Ss Egg Beater Small262662
Rs.89.00 / MRP 99.00
Ocean Glass Pitcher 1265 ml313339
Rs.199.00 / MRP 389.00
6 INSPIRATIONS APRIL 2013
Rs.330.00 / MRP 440.00
Larger and rmer tomatoes can be freed of their skin like a potato with a very good peeler. There are also tomato peelers with toothed blades designed specially for this.
3 METHODS TO PEEL TOMATOES:
DID YOU KNOW?
The reason that tomato juice is so popular high above the clouds is because the pressure of the air in aircraft cabins is low, scienti c studies have revealed: up there the taste is different from down below, being particularly fruity, sweet and refreshing.
Score the tomatoes crosswise on the end opposite the stalk. Remove the stalk. Pour boiling water over to scald the tomatoes and leave them to draw until the skin starts to peel away. Then place the tomatoes in iced water to prevent them from cooking any more. Finally, carefully pull away the skin.
Cut ripe tomatoes into quarters or eighths, depending on size. Place each piece on the cutting board skinside down, grasp the skin by the tip and cut the esh away at from the skin.
LG Glass Bowl278081
Rs.109.00 / MRP 114.00
A&C Pudding set302997
Rs.599.00 / MRP 895.00
Among the highlights of ne cooking are the most varied tomato variations, for example:
Tomato consomm with yoghurt and basil foam
Tomato and chilli jelly with white tomato mousse
Consomm terrine with zucchini and cheese rolls
8 INSPIRATIONS APRIL 2013
Tomato - Cherry Yellow250632
Serving Spoon T 1130291580
Rs.99.00 / MRP 199.00
ARO SS Juice & Soup Strainer Sz2261151
Rs.219.00 / MRP 243.00
DAILY GREAT PRICE
DAILY GREAT PRICE
DAILY GREAT PRICE
Tempered Glass Casserole Set 4Pcs305100
Rs.495.00 / MRP 549.00
Tomato - Cherry Red250631
TOMATO AND CHILLI JELLY WITH WHITE TOMATO MOUSSE
INGREDIENTS (serves 6):
For the jelly:500 g tomatoes 250 ml tomato juice 3 shallots chilli 10 tbsp. honey 5 tbsp. white balsamic vinegar Salt, pepper 2 tbsp. gin 8 leaves of gelatine
Coarsely dice the tomatoes, dice the shallots and simmer them together with the seasonings and the tomato juice for 15 minutes. Puree everything and press it through a strainer. Soften the gelatine in cold water, dissolve it in gin over a low heat and blend it with the tomatoes. Pour the jelly into a terrine mould and chill it over night.
For the mousse:750 g ripe tomatoes 2 shallots clove of garlic 5 sprigs of thyme bunch of basil Salt, pepper 8 leaves of gelatine 200 ml cream
Finely puree shallots, garlic and tomatoes together with seasonings and herbs and leave them to hang in the straining cloth over night, collecting the stock (1). Soften the gelatine in cold water, dissolve it in a little tomato stock over a low heat and add it to the rest of the tomato stock. Whip cream until stiff and carefully fold it in (2). Pour everything into a terrine mould and chill it over night (3). Arrange the mousse on the jelly and top it off with a deep-fried tomato chip (4).
EVERY VARIANT A TASTE EXPERIENCEIn the kitchen you can do almost any-thing with a tomato: it tastes good raw or cooked, peeled or unpeeled, on its own or flavoured, whole, stuffed or liquefied as juice, soup or sauce.
It goes marvellously with meat, sh, poultry, other vegetables and eggs. And it is precisely this that makes it so interesting to enterprising cooks: they can experiment with it and try out newer and newer dishes of their own.
The people of the Mediterranean lands have known about them for centuries, and they are becoming more and more popular elsewhere, too: cold soups refresh and offer both light and tasty enjoyment.
10 INSPIRATIONS APRIL 2013
Tasty and refreshing
TH Rocket Blender RB230s296205
Rs.1950.00 / MRP 2490.00
TH Spatula set of 3318848
Rs.119.00 / MRP 259.00
Tarrington House Tbl Soup Spoon Megosa1.8mm Pk3277803
Rs.51.36 / MRP 100.00
THE DIFFERENT WAYS OF PREPARATION ARE ILLUSTRATED BY THESE TWO CLASSICS:
GAZPACHOActually, so runs the legend, Roman soldiers just wanted to make their sour wine drinkable and put bread, olive oil and cu-cumber into it. The result was gazpacho, the cold soup made from raw vegetables. Since the 18th Century toma-toes as well as cucumber have been an essential part of the recipe; onions, garlic, vinegar and capsicums are also add-ed. One half of the vegetables is pureed and added to cold vegetable stock or water, the other is nely diced and put into the rst half.
Usually vegetable soups are used for savoury refreshment: tomatoes, cucumbers, zucchini, capsicums and co. are especially good. As well as water and stock, co