metro india inspiration

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COLD SOUPSCOLD SOUPS

CUCUMBERS

SALAD CREATIONS

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

TOMATOESTOP TOPIC:

FREE

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SUE FO

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MRP

Rs.10

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A P R I L 2 0 1 3M E T R O . C O . I N

COLD SOUPS COLD SOUPS 1010

Dear Customer,

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 – that’s what you will fi nd out in

this issue.

Your METRO INSPIRATIONS Team

APRIL 2013

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

OLIVE OIL

26 Pomace Olive oil in Indian cooking de-mystifi ed

METRO OWN BRANDS

27 Overview

VEGGIE VEGGIE VARIATIONS VARIATIONS 2222

2 INSPIRATIONS APRIL 2013

Conte

nt

CUCUMBERS 1414

TOMATOESALL-ROUNDERS TO EXPERIMENT WITH

04SALAD CREATIONS SALAD CREATIONS

1818

JUICES JUICES 2424

OLIVE OIL OLIVE OIL 2626

VEGGIE VARIATIONS 22

3

CUCCUC

TOMATOESAll-rounders to experiment with

Once just grown for decoration and even thought to be poisonous, today the tomato is one of the world’s top ten food plants. Almost 100 million tons of toma-toes are consumed around the globe every year.

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Tom

ato

es

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 Bull’s heart tomatoes can be so big they

barely fi t into your hand. In a carpaccio the pink

fl esh simply melts in the mouth.

4 Beefsteak tomatoes are red, fat and knob-

bly and have a high proportion of fruit fl 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 fi 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.

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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 fl 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.

ES

TIP

IT ALL DEPENDS ON THE KNIFE

Regan Peeler301398

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


Tom

ato

es

Ocean Glasses317460

Rs.330.00 / MRP 440.00

Larger and fi 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, scientifi 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 fl esh away fl at from the skin.

LG Glass Bowl278081

Rs.109.00 / MRP 114.00

A&C Pudding set

302997

Rs.599.00 / MRP 895.00

1

2 3

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Among the highlights of fi ne cooking are the most varied tomato variations, for example:

Oven-dried tomatoes

Tomato consommé with yoghurt and basil foam

Tomato pesto

Bruschetta

Tomato and chilli jelly with white tomato mousse

Consommé terrine with zucchini and cheese rolls

Preserved tomatoes


Tom

ato

es

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

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Tempered Glass

Casserole Set 4Pcs305100

Rs.495.00 / MRP 549.00

Tomato Country250417

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 ›½ 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 ›½ clove of garlic ›5 sprigs of thyme ›½ 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, fi 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.

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COLD

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.


Cold

Soups

Tasty and refreshing

SOUPS

TH Rocket Blender RB230s296205

Rs.1950.00 / MRP 2490.00

TH Spatula set of 3

318848

Rs.119.00 / MRP 259.00

››

Tarrington House Tbl Soup

Spoon Megosa1.8mm Pk3

277803

Rs.51.36 / MRP 100.00

11

THE DIFFERENT WAYS OF PREPARATION ARE ILLUSTRATED BY THESE TWO CLASSICS:

Cold

Soups

Broccoli

Onions

Capsicums

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 fi nely diced and put

into the fi 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, coconut milk or buttermilk make

suitable bases. There are two ways of making cold soups: ei-

ther you make a hot soup and let it cool down, or you make it cold

from the start. However you do it, “cold” here means really cold –

often chefs even serve these dishes on ice.

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Prestige Hand

Blender - Phb 6.0 A303092

Rs.1,499.00 / MRP 2,095.00

TH ALU Saucepan

Ceramic Coat 18 cm

290981

Rs.699.00 / MRP 1,065.00

Casserole 1 Ltr305098

Rs.359.00 / MRP 399.00

VICHYSSOISEThis classic dish was invented at the beginning of the 20th Cen-

tury by Louis Diat, the French cook at the Ritz Carlton in New

York, who named it “Vichyssoise” after his birthplace, Vichy.

Equal amounts of leek and potato are sweated with

onion, boiled in stock, pureed, covered with cream and

then cooled down. Meanwhile the traditional recipe has been

varied in innumerable ways by many famous cooks.

13

Philips Food Processor

Hl1659294721

Rs.7,199.00 / MRP 8,995.00

Kenstar Mixer

Grinder Prince

305998

Rs.1,499.00 / MRP 3,075.00

Havells Super

Chopper312206

Rs.1,799.00 / MRP 2,695.00


Cucum

bers

Cucumbers must not be stored too warm, but should never be stored in the refrigerator. The ideal temperature is one between 12 and 15 degrees. That way cucumbers will keep for about a week. They cannot be frozen.

not

TIP

Pleasantly uncomplicated

It is a refreshing and easy-to-prepare vegetable and is welcome in nearly every kitchen: the cucumber is the world’s fourth most popular vegetable.

Because cucumbers are grown in green-

houses (and have been since antiquity!),

they are available all the year round.

Nevertheless, cooks should not miss the

opportunity of also preparing the fl avour-

some, outdoor-grown cucumbers now

in season. Worldwide there are about

40 varieties of cucumber, which can

be either eaten raw or are suitable

for cooking and preserving. Within

these groups there are differences, par-

ticularly in size.

The thin, long salad cucumbers (in the

market 30 to 40 cm long, in nature up to

as much as two metres) are the most wi-

despread variety. They are served in

salads and soups or raw.

Slightly stronger in taste and for

that reason rather more popular are the

15 cm-long mini-cucumbers. Just as

with salad cucumbers, many cooks

remove the cores, because they contain

a great deal of water.

Garden cucumbers, which are grown

outside, are appreciably fatter than salad

cucumbers and instead of being green all

over have light-coloured patches. They

are harvested only when ripe. Because

of their fi rmer, less watery fl esh they are

very suitable for boiling and stewing.

Pickling cucumbers are harvested

before they ripen and immediately

preserved. Depending on their size, they

are bottled in pieces or whole. The best-

known kinds are the little cornichons.

The most varied seasonings are used to

give them their fl avours.

Bergner Knife Set 6 Pcs

321211

Rs.329.00 / MRP 349.00

Th Square Grater

315129

Rs.158.58 / MRP 225.00

Avani Chopping Board

262621

Rs.299.00 / MRP 330.00

CUCUMBERS

15

Hollowed-out cucumbers or cucumber boats make excellent and refreshing fi ngerfood specialities. They can be fi lled and decorated as taste requires – for exam-ple, with quark and spices or ricotta and olives.

FINGERFOOD

ARO Pitted Olives

Cucumber

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Cucum

bers

ARO IS AN EXCLUSIVE

BRAND OF METRO

ICED CUCUMBER SOUP

DID YOU KNOW…?In the cucumber, which incidentally is related to the pumpkin and the melon, the important nutrients are just under the skin. For that reason young cucumbers should not be peeled at all and riper ones should be peeled only very thinly. The professional cook cuts off the stalk end, because that part of the cucumber often tastes bitter.

INGREDIENTS (serves 6):

1 kg salad cucumber ›4 tbsp. cress ›100 ml vegetable stock ›1 tbsp. white wine vinegar ›½ clove of garlic ›75 g yoghurt ›Dill ›½ chilli, mild ›White bread ›Butter ›Salt, sugar, pepper ›

Peel the salad cucumbers (1) halve

them longways, remove the seeds with

a spoon (2) and cut them up medium-

small. Then puree the cucumbers with

the cress, the stock, the vinegar and, as

required, a little chilli in the mixer (3, 4).

Add salt, pepper and a pinch of sugar

to taste. Leave to cool in the refrigera-

tor for 1–2 hours. Finely dice the white

bread and brown it in the pan with a lit-

tle butter, adding a little salt. Garnish the

iced cucumber soup with some yoghurt

and dill and serve it with the white bread

croutons (5).

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5

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4

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From savoury to fruity

SALAD CREATIONSWhether as a starter, an accompaniment or as a main dish, crisp salads are an indispensable feature in food, and with cleverly composed dressings cooks can surprise and please their guests.


Sala

d C

reati

ons

During the warm season leaf salads

are the big feature on the menu – so

long as they are properly dressed and

presented. In combination with cucum-

bers, tomatoes, grated carrots, capsicums

and tangy radishes they make a colourful

blend on the plate. They can be given even

greater crunch with a few sunfl ower seeds,

crispy croutons or walnuts. Toppings like

fried mushrooms, baked sheep’s cheese,

peperoni, olives, egg, or coarsely ground

cheese give a savoury fl avour. And even

fruit like pears, apples and oranges go well

with leaf salads.

CREATE THE ULTIMATE TOUCH:

A finely coordinated dressing that

really puts the flavours of salad and

topping centre-stage is called for. And

that is where the cook’s creativ-

ity comes in. A lovely vinaigrette or

yoghurt or a cocktail sauce is fine −

but for an outstanding “house dress-

ing” to set the guests talking, a

little more fantasy and imagination are

needed.

Herbs - Thyme250673

Herbs - Lemon Grass250669

Yera Bowl Set 6 Pcs B6FL279907

Rs.89.00 / MRP 110.00

Balsamic Vinegar

281168

Rs.238.10 / MRP 250.00

Lemon Pack 6 Nos204461

Strawberry

Tabasco Garlic Pepper Sauce

150ml220060

Rs.261.90 / MRP 275.00

1 SUMMER DRESSING:Olive oil ›Balsamic vinegar ›Basil ›Honey ›Capsicums ›Tomatoes ›Sunfl ower seeds ›Salt, pepper ›

2 STRAWBERRY CREAM DRESSING:Vinegar ›Strawberry ›Orange juice ›Honey ›Cream ›Parsley ›Tabasco, salt, pepper ›

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19

With tabouleh cooks can serve their guests delicious variations with an Oriental touch. The basis of this speciality is couscous (millet, wheat or barley grains) or bulgur (preboiled wheat). Combined with parsley, tomatoes, onions, mint and lemon juice, these make a refreshing salad which can be served as a starter or as an accompaniment to barbecue specialities. And, of course, tabouleh can also be given an individual touch:

TABOULEH SALADINGREDIENTS (serves 6):

250 g couscous (or bulgur) ›2 tbsp. grenadine syrup ›½ pomegranate ›1 yellow capsicum ›1 bunch of fl at parsley ›½ bunch of mint ›1 lemon ›5 tbsp. olive oil ›Salt, pepper, 1 pinch of cumin ›

TABOULEH

Pomegrate (Anaar) ParsleyTH Utility Tong 9 0.5 Mm

315146

Rs.35.00 / MRP 55.00

Induction Stove - Pic1.Ov2

286911

Rs.3,899.00 / MRP 3,995

Briefl y boil up the couscous together with the

cumin in 250 ml of salt water (1). Cover and

let it stand until done, stirring frequently with

a whisk. Finely dice the capsicum. Remove

the seeds from the pomegranate (2) and fi ne-

ly chop the herbs (3). Mix everything together

and marinade in the juice of the lemon (4), the

grenadine syrup and the olive oil. Add salt and

pepper to taste.

Tip: For a fi ner fl avour add a little spiced

yoghurt (5).

1

2

Salad from 1001 nights:

DAILY GREAT PRICE DAILY GREAT PRICE


Sala

d C

reati

ons

Glass Mixing Bowl 0.5 Ltr

305103

Rs.135.00 / MRP 149.00

Fragata Pomace Olive Oil

299736

Rs.210.00 / MRP 400.00

Fresh Mint

3

4 5

TH Alu Saucepot

Ceramic Coat 24cm

290982

Rs.1,099.00 / MRP 1645.00

DAILY GREAT PRICE

21

Sliced thinly, fl avoured imagina-tively and arranged artistically, vegetables served in a carpaccio are vegetables in their most elegant form. It is hard to imagine good cooking without these delicious dishes.

BEETROOT CARPACCIO WITH PARMESAN AND PINE NUTS

VEGGIE VARIATIONS

The presentation makes it


Veggie

Varia

tions

The many carpaccio variants, in which the vegetable is

either sliced raw or blanched beforehand, inspire many

professional cooks’ creative imagination. Carrots, avoca-

dos, aubergines, zucchini, kohlrabi, radish, beetroot (pre-

cooked and peeled), sugar peas and many other kinds

add colour to the plate. Each carpaccio gets its indi-

vidual flavour from the choice of appropriate vinaigrette

or a dip or by combination with fine cheeses like goat’s

cheese, ricotta or parmesan. The finishing touch is a

decoration with crunch: sesame seeds, roasted pine

nuts or even walnuts round off this vegetable delight. In-

cidentally: combinations with fruit like mangoes or pears

are extremely tasty – and the finest variant for special oc-

casions is a carpaccio with truffles.

Beetroot WalnutsZucchini Britannia Cheese Block 1KG

127358

Rs.245.00 / MRP 352.00

PEAR CARPACCIO WITH FRESH GOAT’S CHEESE AND WALNUTS

MEDITERRANEAN ZUCCHINI CARPACCIO WITH OLIVES AND TOMATOES

ENJOYMENT IN SLICES

DAILY GREAT PRICE DAILY GREAT PRICE DAILY GREAT PRICE

23

No ready-made product can match them for freshness. Home-made drinks

from fruit and vegetables retain many vitamins and natural fl avourings in full.

Citrus fruits can be squeezed with the lemon squeezer, while other fruit like

bananas, berries or melons have fi rst to be pureed with a little liquid and then

pressed through a strainer. Firmer fruit and most kinds of vegetables can be

made into a delicious drink by means of the juicer.

FRUIT AND VEGETABLE JUICES

Tasty vitamin bombs

Fruit and crisp vegetables in a liquid form are attractive and packed with vitamins. When made up of different kinds of vegetables and freshly prepared, these colourful creations give delight with their unique fl avours.

USE SQUEEZER …

… BLENDER AND … … JUICER.

Kenwood Smoothie SB266

22900968

Rs.3,999.00 / MRP 4,395.00

Kenwood Juicer JE290

22900937

Rs.1,499.00 / MRP 1,695.00

Philips Black Juicer Hl 1858

294722

Rs.6,299.00 / MRP 7,495.00


Juic

es

CREATE YOUR OWN SPECIALS

Always prepare juice freshly in small amounts, as unpreserved juices go off very quickly.

ce

TIP

For an exotically fresh taste experi-

ence blend 1 pineapple, 2 apples, the

juice of half a lime and a little ginger.

Where juices are concerned, the imagination knows no bounds. The various kinds of fruit and vegetables can be combined and recombined over and over – sweet or savoury fl avoured with seasonings. A mix of fruit and vegetables in particular promises exceptional taste experiences.

To make a fruit cocktail blend 250 g

raspberries, 1 grapefruit, 2 bananas

and 3 tbsp. honey in the mixer.

Make a powerfully

orange-coloured

orange-and-carrot

juice from 4 oranges,

3 carrots, the juice

of half a lime and a

small piece of ginger.

25

Aro Pomace Olive Oil 5 ltr

261374

Rs.920.00 / MRP 1,599.00

ARO Pomace Olive Oil 1 ltr

261373

Rs.195.00 / MRP 400.00

Oils

Tips, Trends, Ideas

OLIVE OILIN INDIAN COOKINGDe-mystifi ed

Helps fi ght Heart Desease

Reduces Bad Cholesterol & Blood Pressure

Equally suited for Indian Cooking

Why Olive Oil ?

Types of Olive OilExtra Virgin Olive Oil Used for dressings, vinaigrettes, salads - foods where no

heat/ cooking is involved

Virgin Olive Oil Differs from Extra Virgin in the acidity levels, can be used

as replacement for Extra Virgin

Pure Olive Oil For baking, frying, except deep frying & Stir Frying. Not

recommended for Indian food as it has a distinct olive oil

fl avour

Olive Pomace Oil Recommended for Indian cooking, high smoking point,

neutral fl avour. Deep Frying, Stir Fry - high heat cooking.


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addition to a wide range of well-known brands, our stores offer you an exclusive range of METRO Own Brands.

Aro, Fine Food, HoReCa Select, Tarrington House, Sigma provide you excellent quality products at competitive prices.

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Be Inspired, Buy Inspired!METROs Quality Own Brands 2013

27

TARRINGTON HOUSEAn exclusive brand from METRO, offers you great products & ideas for any season!

The fi rst issue of METRO Inspiration; dedicated to our own brandTarrington House brings you a banquet of ideas to beat the summer heat.

Everything from recipes to food styling tips, specially designed by our agency partners in Germany for METRO customers.

These products span categories from crockery to appliances. They combine a stylish & modern look with outstanding functionality &convenience.

We invite you to browse through just some of the exciting offers andlook out for even more in your METRO Borivali store.

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