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MediterrAsian Kitchen Blog Thu, 20 Jul 2017 17:38:09 GMT  

Grilled halloumi and vegetable skewers
When we first started eating a diet of mainly Mediterranean and Asian foods (many years ago!) we regularly had to shop at specialty grocers to buy Mediterranean and Asian ingredients, from tahini to tofu, kalamata olives to oyster sauce, and miso to arborio rice. Not any more — thanks to the growing enthusiasm for ethnic […]

Grilled halloumi and vegetable skewers

When we first started eating a diet of mainly Mediterranean and Asian foods (many years ago!) we regularly had to shop at specialty grocers to buy Mediterranean and Asian ingredients, from tahini to tofu, kalamata olives to oyster sauce, and miso to arborio rice. Not any more — thanks to the growing enthusiasm for ethnic foods, most mainstream supermarkets now stock a wide variety of authentic international ingredients to cater to expanding tastes.

Supermarkets have also introduced more Mediterranean dairy foods onto their shelves, such as Greek yogurt and many different types of cheeses. These days, next to the cheddar, you can usually find a wide selection of cheeses from the Mediterranean region including Parmesan, ricotta, mozzarella, feta and halloumi.

Originating from Cyprus, halloumi cheese has the amazing ability to not melt over high heat. Instead it browns on the outside and softens delightfully on the inside without turning into a hot gooey mess.

These grilled skewers are one of the tastiest ways we know to enjoy halloumi. The fresh lemon and mint marinade adds a herby-citrus tang that balances the saltiness of the cheese. And the delicious golden brown exterior of the grilled halloumi lends itself perfectly to the sweet, caramelized flavor of the grilled vegetables. We often serve them alongside grilled fish or seafood together with some crusty bread and a simple side salad.

Here’s the recipe.

Chocolate miso cake
In the Mediterranean and throughout Asia, meals are traditionally finished off with fresh fruit. That’s not to say that sweet, rich desserts don’t exist in these regions. On the contrary, these cuisines offer a scrumptious array of desserts, cakes and pastries that would satisfy anyone with a sweet tooth. However, rather than making these a […]

Chocolate miso cake

In the Mediterranean and throughout Asia, meals are traditionally finished off with fresh fruit. That’s not to say that sweet, rich desserts don’t exist in these regions. On the contrary, these cuisines offer a scrumptious array of desserts, cakes and pastries that would satisfy anyone with a sweet tooth. However, rather than making these a regular part of their everyday meals, they’re regarded as occasional treats and reserved for special occasions and feasts. It’s a healthy food culture that our Western-style diets would do well to embrace.

This chocolate cake is an indulgent treat, but it also contains a number of healthy Asian and Mediterranean foods that you wouldn’t normally think of as cake ingredients.

Probably the most unlikely candidate is miso, fermented bean paste, a staple in Japanese cuisine that’s used in savory dishes like soups, braises and marinades. But miso in desserts? Don’t knock it until you’ve tried it! Sweet dishes are often balanced by a touch of salt, and miso adds a unique depth of flavor and subtle saltiness to this recipe.

Cake ingredients

This chocolate cake also has an amazingly soft, moist crumb thanks to the addition of two traditional Mediterranean ingredients, Greek yogurt and olive oil. It’s lovely with a dusting of confectioners’ (icing) sugar on top and a dollop of lightly-sweetened yogurt or crème fraîche on the side. Or for something a bit more decadent, we sometimes lightly ice the cake with nutella. The hazelnut flavor has a natural affinity with the slightly nutty flavor of miso.

This cake keeps well in an airtight container for a few days, and can be wrapped in plastic wrap and frozen for a few months, so you can enjoy a small piece occasionally as a treat rather than eating the whole cake in one sitting.

Here’s the recipe.


http://feeds.feedburner.com/Bigovencom-RecipeRaves Thu, 20 Jul 2017 17:38:09 GMT  


About Low Fat Cooking Mon, 27 Mar 2017 10:25:05 GMT  

Pork Medallions with Blackberries
Pork Medallions with BlackberriesThe nice thing about pork tenderloin is that it's quick and easy to cook, even more so if you slice the tenderloin into medallions. About as lean as a skinless chicken breast, pork, while technically a red meat, makes a good alternative to chicken if you're looking to eat some lean protein. It has a rich flavor, so a smallish quantity can be very satisfying. These Pork Medallions with Blackberries make an elegant dish you can serve on a regular weeknight.

Pork with Blackberries Photo © Fiona Haynes, licnesed to About.com

Pork Medallions with Blackberries originally appeared on About.com Low Fat Cooking on Saturday, May 31st, 2014 at 12:36:59.

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Seeing Red
I love to eat fresh strawberries right out of the container, but I also enjoy a number of recipes that include these wonderful red berries. In some recipes, it's fine to use frozen strawberries, as they are frozen shortly after picking. If you can, though, enjoy fresh strawberries only when they're in season, when their flavor and texture are at their absolute best. So if you have a hankering for, say, a fresh strawberry sorbet or some delicious freezer jam, try some of these yummy low-fat strawberry recipes.

Balsamic Strawberries © Fiona Haynes, licensed to About.com

Seeing Red originally appeared on About.com Low Fat Cooking on Wednesday, May 28th, 2014 at 00:34:10.

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The Best Berry Recipes
Nectarine and Berry Salad

I know I ought to delve into all the healthful reasons why we should be eating berries -- chiefly, how they contain disease-fighting antioxidants that can help reduce the risk of cancer and other diseases. And this is important stuff to know. But quite honestly, I love eating berries regardless of their healthful properties. Sweet, in-season berries are quite simply nature's candy. Enjoy them fresh and raw from the farmers market or incorporate them into all manner of recipes from fruit salads to muffins to frozen treats. Here are some of my favorite berry recipes, including the one for this gorgeous nectariine and berry fruit salad.

The Best Berry Recipes originally appeared on About.com Low Fat Cooking on Wednesday, May 28th, 2014 at 00:08:34.

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