GoodFood = Welcome! aaa“ ‘Change is definitely in the air thisononth. ‘ad li not uteferingto the weather! para’ For one, we are going intemational~ this Excloumecanedepeug on ‘month marks BBC Goad Food ME'sdcbut pec in Doha ad we coulda’ be more excited ‘siannote area about becoming apatofthedyaamic city's Stounmaoronesea ‘solsing od sone, Wantto know what Fm uccemca conmnacsnos ‘ | talking shout? Read Doha dais on pi. i ar ‘Change isa god thing and his ‘tm naeeecimedapancen y rmessige was reinforced strongly with ‘shen Acsitant editor Niols ntersewed Gundeep Singh, ho Editor’ picks founded susainablesoluionssor, The Change ia, ands man — slestly commited to change He sharessome iteresing insighisand ee advice on why nd how to go cen in the kitchen, in Giteyr Lichen Global beaaunn ‘ax ecomatemer(pT3), along with another eso watiorin Dubai, Tolga inspired ate Sostehn, the mar behind home-growa cleaning produsteange. Boo prety plates ae Greca, The win lesson Heart fiom thet is thaw spe leave What'snct rox simcneron naan 1090 changes ean makeabig dievence—isjusta mater ofbeing mindll tolove? pts eros cofhow every single action ad chose, cam ha an impact on the environment, and your Hi Torusrherenescie Tye ia the toed ving aout change in the bichon thea you : doe tae ook ay frbertun Isat se spdaesfreurkitchen Armin ota = aps pnd parry nana ME fmt bate but mete Olas: kes tom da ob. long wipro ps tm fd persnalis vo td ito sag fos, AO 1370, Bu, ‘on kitchen makeovers, (p68 and p78), as you can see, we've got it | ‘corverting, by eosin covered in ou Kitchens pecaleatare this month aD tis eorcecus ea tarieney Ourether east tha ouesMedtree cooking wheter cake stand (nung 4, ce coe, cue, Une you're looking for light, healthy ideas for family suppers, or want to > Pee eeree impies pied wih mine fs lle Meddnfoeare esa — Soup eey che tcometo the ut tr deri tig ot ce a BBC Mase Chetjuge ahs Tod's Pee Poses, SE eae The last ime Het his inspired to ry wo many diferent Mediterranean favours, was asi May, This sue maths one yest Wrucoo cern sec eet since Ijoined the BBC Good Food ME team —Tcan'theliee how 4 had suchan amazing time on Rettman ome {quickly this year has gone by. You know whattheysay,time ies our Culinary lourneys trip to (harcnsonatae oa when you'e having fon! Marrakech im aready plotting a Se Here's 10 fan month, twp back! pe. Scam ener eo Stud estinaFind Medbtye Fecipes wrerever youl see this con d' | ESSENSE fy 4 YOUR SAY eer EES O)Y=TO610 CH FOODIE FILE Allthe latest food news, trends and happenings. | 26 MAKE IT TONIGHT Speedy suppers ushg good value ingredients, 9 AISLE FILE Go shopping for kitchen gadget 51 HEALTHY MEALS FOR TWO sorgeous home decor Esing well made easy ‘10 HERE TO HELP 54.5 WAYS WITH CARROTS Expert answers for your cooking questions. _ A versatile ingredient to work with. 112 ON TEST: RICE COOKERS. ‘We review three top brands, 415 CULINAREADS CookDDOKS, TV shows and app reviews, {17 TRIED AND TASTED Two top lealan restaurants reviewed. ‘18 FLAVOURS OF THE MONTH The best deals and offers on restaurants around town this mene 20 DOHA DIARIES. Take a look at Ooha's burgeoning restaurant scene, 57 KITCHEN NOTES. Essential knowhow for home chefs 58 JOHN'S PERFECT PASTA John Totode gives everyone's Favourite staple ‘gourmet makeover “42 MODERN MEDITERRANEAN Med: inspired dishes for any meal 69 EATING THE MEDITERRANEAN WAY Light, healthy and fresh ideas inspired by the region, 50 THE BIG CHEESE {Got creative with cheese with these recipes from Jemes Martin, 54 FRIDAY FINEST ‘An Indian-nspired lunch menuto relish an a weekend aftemoon. 60 PREPARE-AHEAD PUDDINGS impress guests with these decadent desserts ‘at can be mavein advance.665 INSTANT STYLE UPDATES FOR YOUR KITCHEN Clever tips for a stylish Ktchen, 6s MY KITCHEN: LLOYD GROSSMAN. ‘An inside look at this British foodie's kitchen, ' GIVE YOUR KITCHEN AN ECO MAKEOVER AA cleaner, greener space to cook in 8 MY KITCHEN: LULU GRIMES The renowned food editor shows us around ner kitchen, ‘ur recipe descriptions iV 1D Sutable or egearans 1B Youcn fezsit Notautele or Foeare i spl ecpes even beghrerscanmate IEEE ese recur abt mre il and confidence such a making ast CEE Recipes aimed at exparenced cooks (12) 12g oF less per portion {Ts cara ors par main. = Lwin stated ft gress er porton; ew sa, 1. ees. enc at least one ofthe flonng proves one ‘Bedor more of your ely reatenert of fbr, rn, caleum foc cao tain Cr counts at ns one poren of your ‘ecommended Sa fut one ve ‘94 THE MAGIC OF MOROCCO +112 MEET THE BLOGGER [SIT Lawn srt win sat Here's what you missec on our ist Culinary | Get toknow the face behind the food blog | SESE Lown seus ft with gor Journey trip, wicn took us to Marrakech. you've been savourng Jes acon at with Lge and hen inomegs fay ois 102 ITALIAN BITES ECE he numer efoto tit Aromiamawacaroicinont OOM MPETIT ITIONS© | seteanserancinssme FERS geben megan creer 182 10 SUPERFOODS EVERYONE NEEDS Include these in your dle to reap the amazng healt benefits. ‘85 MADE IN CHINA! Celebrity chet Ken Hom demysties Chinese: ‘88 FOOD SAFARI: FINLAND We visit a Finnish food's kitchen in Dubai 193 TASTE OF THE WORLD Travel news and global gastronomy. 100 A nurious swo night weekend package at Fairmont The Palm, Some rcips conan pork alcoho. Those ‘af leary marked and aro fr non-Musims {110 Dining vouchers, for UAE and ‘oni Look for these symbols Doha restaurants, up for giabs Dicontans pork contains alcoholBru Yo OWby We love to hear from you! BEGIN WITH BREAKFAST “The toastorrviow On test Testers, Mach 2013 and Facebook pall answers (rou Say, Maren 2013) in the Api issue of B8C Good Food Me inspired mo to tare my taught tis month My nan and ‘are avocats of abot egg each marring, ait gus a speedy and rustous star tothe ay, an eaves us feting ul ur lunchtime Ate ‘okngaiok tthe Facebook poll ansuers "We asked You | was surprised to far that any 18 pe cent of the peop who responded ate eggs | encourage people to serch to eazs as a hel andsatshrgstart other ay, in Dacula he 20 per cent wo chonse to eat nothing for tresktast! MUM ON THE GO Being wording meter, ound it easy 0 relate to {TV show host and calebriy chof Rach! Alen (Colo tet by day, rum by eige, ‘Marct 2013 |ove how she tals about gong home end cooking meals for the fami an planning ahead | gave ner Wish coves cups ga, with non-alcoholic versions for ry kid, anit was demolished in minutes! fam definitely gong o buy one of har books so that can make easy, heathy meals for my fey. TALK TOUS! Enpleonfeedincbbegootectne com ih your ah es Hosa2oe cgndidne Theater ‘ube eda Cay ang 8 Off Coe 4800 God Food mite East Ney 013, malt andat Al Hamve Malin Rast Kaa Star Letter ooo For THe Famity "ve ais ved cong and mate pnt ‘coo not mel orm fi every se ayn spite ofa busy schedule the | e20evniay ects you aay nue in | temogerneoboitymelubie~ any irumrel agree you ava ned new teas for suppers tat you know are god oro Tomy |r ny yourge son develorng nines in ond 00 2 eal enjoyed sire ott Cooking wn eps AWNING ISSUE wanted 0 wre in and sey now mac enjoyed tho March suo ofthe maga, tat covered the awards hadan amazngnight, andi was ‘pleasure to sae some of te ngnresin the issue, leven made ane ofthe wring recipes the ‘Qual and sho surf and turbo witha fw shores, which tumed out absolute celiious. ‘TRAVEL INSPIRATION Wherever I hink of spring breaks, recall my “Tre war ofthe tar Lotor wns a hst.000 oueter from ehome, So. isang homeware stove, @home ofers a famarous and ‘ashonebe rane of product rte entre ham, ncn te becom, ‘bathroom kcher crn, andivng room, as wells gereral nome cor its, oplances and ofceaccessves Tei cortamparey es, ae Innovatio products are bot retical end aosteticaly dosed. home sors oe cated in Dubs at Mercato Malo ata Mal ai Marina ‘Mal The Cubs al and Ml oF emia; nAbuDhabl at A Wada ‘tom your lst sue. ‘50 appreciated the chicken recipes (chicken confldental, Api 2018 astam tying to cut down ‘nec meat intake, but aways struggle to got creative with chicken ~ if my least favourite protein! Thank you BBC ood Food ME, andkeep up the good work! sustmia Lars a in university when the oldays wore spent ether traveling or lzing around vith fronds, Now tat have @ busy schedule, | ‘eagerly wait fr tho rare long weekends, so that | can book na relaxing break. enjoyed reading the ferent kinds f destinations 1 can vist (Sng breaks, Merch 2013), ard ill Cetntely be eacking a faily break with my husband ana kis. infact, mals tinking oF ‘@ walinss break withthe gris very soon. “Tank you 88 Good Food ME, for inspiring me to take a creak’) We asked you... =m | What is your go-to weekday lunch? 67 Packed 11% Takeout sandwich ofthe day 112% Ficedishes 11% saladGot sci! and fellow us on Facebook e ‘wor facebook com/merinchomeinirions Fellow us on hatgram@marinchorsinterons THE ANNUAL SALE 25% - 50% OFF SALE CLOSES MAY 19TH SALE ACROSS AlL DUBAI STORES ‘SPECIAL OFFER IN ABU DHABI & SHARJAHDINE IN THE CITY The atest american cencept ohio tring s sat Souk Bahar fers cosy envrorment to enoy andl chops wth bean ad ree —and yr wih vest banners, ncaa vey evening Cl 0-422620. athe anew Comptoir cle located atte fest boutave cn Jumeirah Beach Road, Serge selection of organic guterrondft-ee shes, the cafe man hcuds such arpacci ulghu soto we roasted egspint, anda decadent dary mil, sug, an eggsee chrocale mausse - whieh a must nave, Cal The lates casual ning spt ta open up at the Marina Waits Pe We Asian Dire sister esturot o the popular PF Chang's The mera features Asian-inspired dishes sich as lapanese teria Pad Thal spy Korea, and sn cs Thismonth, youll watt sae arene seen a thes plots ike chicken. on Soup Vist peie.cor bat ana gilin Century ilge wien Have a coca at the ba or ry ou the boasts Now York inspedinsrirs and an aesco dining 1.24 Tomahawa steak oF rck of emi for cine Call 04-2 a= Se Beaut yin a bottle! youth 10 get beautiful dink, coe here. With ju per bot the vain anéantoxcan packed drink consists of abled of ed ‘and be bere, and has been scletfcally proven to promt heathy 5a, and have ant ‘ageing benefits, which they clan, can be in just to eight weeks! Ds, The nifty Masterchef Gourmet by Moulinex, is the ultimate multipurpose kitchen gadget, allowing you to knead dough, shred, mince meat, blend, mix, and extract juice, with its six- speed settings and 900W motor. Dhs1,299, at all leading electronic stores.‘STARTERS q # What's trending NN Get ready to watch cht cook up aterm a ive cocking statons, and don't forgot tong We kde along, authere wll << ‘mor ete #Organic Cather up roodios! Me ‘Chock out six Sonsos @Zighy Bay on Twitter for Jhumelta Redaurant Week ‘a mapshot of their fresh #organte fig harvest, teback again fran May 23 and @Organiliciouz to fnd out which #organic somake ante apples aro safe to eat, and froe from antibiotics. auranta yon toviat, and enjoy threee couree mene at sferdable EAT FIT! aa ee sport 0 keep ft Right you. The FuelUp packs breakast, include in Cookery is not chemistry. It isan art. It requires instinct and taste rather than exact measurements. — > Marcel Boulestina, French chet and restaurateur. - oe aoe OCEAN'S BOUNTY Low Hyatt Hotels have recently introduced their global philosophy ‘Food. - »Taste of Tuscany Recipes Tuscan food is known for its simplicity, allowing the freshest ingredients and strong flavours to be tasted as nature intended. Our PAX chefs have created their own recipes for a regional favourite for you to sate your apetite. Come and join our chefs as they masterfully create a number of Tuscan favourites throughout May and June and take away your copy of the recipes to try it in your kitchen. ao Tek s971 4317 S15 Ema de dtdu@dst.com Dusit ThaniAl Hom frgrances just got fot more stylish with tho launch of soni Homes’ frst cance range, urine perfumes. Featuring the signature Missoni pi, the candles are availble ina arioty of fragrances suchas ‘the Maromnma (an oarhy fora rgrancey, Montoresa itn weody aromatic notes ard Meditraneo i esh, light sceny 10 name @ fou. Dhst75 at MISSON HOME, HARVEY icHots, This Semana patois tco pretty to eaten every day, so wee going to make sure it nly sees the Hit of cy at unch parties! Dhs240 wach, at VILLEROY AND Boch. We canner ae enough aftemoen tea sessone wth he et Thistora Cup ard Sauce etl “ose Mortazums Ecuador dk frit ne ‘aeolate bars in lemon meringue commersaton starter pcing ard Eton mass favours, tour nextoe ary combing our two favourite sect ‘wears chocelae and these quintessential Engish dassorts S20, ct CAMDELITE, andi compact and convenertb0 Dns, ‘dd atoue of arto the ttc with this fark ridge stickor Dns Forge ust wearing it «aswell, now you can ane gold too 1 WAMLL.COM with the lusurious ‘new Gold Emotion, a o your onions, potatoes and ve sle file With itspastol colours and orl pri, this gorgeous Pink rase ova ay wil ave any coffee ‘ea shabby chicrouch. Ana just 0432, at _2KL FURNITURE, 5 © steal There's nothing ike es, heathy sald for lunch, wen ts Pot outs and this Pandy Xctcnen expert salad chet whieh cuts, chops, spins Jenves ond oes vgetobes ond fut, defintely sping tobe cur favre gage this season one, ot FTRUSSTV.COM, ==-\ a oe yy.” bes always spol 00 spackling apple juice with 24 carat cod sade gold fakes inside, A surefire way to empress uests! Dnst9, a: FORREY ‘quick? Keep them fresh for longer wit these Vegetabie reserving bags, which are made of breatnabe py-caton ‘materials tallow ar ciculation and ecuce moisture, as. elas restric litt, Dhs24 each, at LAKELAND, etl by NICOLA MONTEAT | Poographs surgay J 1s tere an ingreaent when can be ardded to fried chicken to make t bed icy an tty? ‘A. ovigvdin New Olean |wes ven tis method by ery good rele cook. Tornoe chika cy, my sgeston woud odin butter fre ying fa ag senor fourth smowecpapri, apnch of aye popes, pepper and med ets, i the ickenin the found pace on atry ined ith wax per ‘Albu the cen to stunst he contstne ofthe four on ok ke pase Bron ney hao a dp fat yer. Racuce tra at nd cok trough for abou 30 mines Ramee fom te pan and ‘ohana very he en rum eciten fora couple of minute geomet ty. brain on kien pepe and sere mit, For a eather optan you eantemoe the cnicken skins, efor dpi tivo uteri ny What altornative ingrodtonts can tse to get the curry favor, without 4 tenneat2 ‘A. Youcan use more habs but say about the szrountof ety pce used in the lend My son and ike mis favours re kos mace wt coraner, turmericand cumin softens orion garicand sheer Ty beng corandt cin tare and feruareek powders, and substitute chi for parka tome a Madis-sylecury Fresh cxry aves 0 go te romana tas aso wen cuy Tg Home youcucorae cross Ly tment emer ‘A. ote using cottage cheese for diss such as mutter paneer (peas and paneer cur. Wen buy cottage cheese asa block, |taketoutoF the ‘ridge fora couple of haus before cutinginto cubes. Other methods ‘clude soaking the cheese hwam ater or gmt ‘narming nan over unt soften ‘choose wie may be of help vohencubing the cheese ‘ a..t Irigy) cantuse brown ricoina bryant. (Bimmer ‘A. Yos you can ~ll you need odo isl the ‘sana mothed as whit rce bryan, buon cook ‘he rce ale longer. wile much heather too! ny rot ty one of my fvourte recipes for brown roe hiekan yan Fst, ky the anonds ang cxpy onions for tho gash. Broun te chickon mest nthe same al uni geen bom, sain ara keep war. Fy the remaining anions tl oien, ‘akg, sng and chil and spice ix Return ‘te chicken tothe pan and a stock to simmer, before covering wt aid for 25 minus, Remove ‘the id ante the ai reduce for 16 ines. Mean, ad te ce to poo sated stock ‘tha ciramon sek, acouple of bay leaves and bruised cardamom pods simmer for about &0 minutes — white rice usvaly takes 2 minutes to Here tohelp ‘Our expert chef Andy Campbell offers practical advice to tackle all your cooking dilemmas. iether abso te qui Remove tho pices, ‘a the chicken and ce together wth it mk iefused with sation ard some chopped herbs, Put ito a casserce sh, cover wth fl and bake or 5 minutes at 180. Garish with the crispy onions and amonds. Tg ! cannot aiferentiate between soft and hard peaks in eg whites and bs whipping cream. tease expain the aiferenee, ana give me a tip on how to test the peaks? ‘As grot ay of expr pes through the onaraton ofa margue. Ada Wo cag wnissin mixing bow wth pinch of sat anche teaspoon of ream f tartar — ths lp a stabs the magus by mang on aw speed he whos tum opaque Ad a tablespoons of sugern small anauns, 2d you vl net osm wil now start tk shape. “um she mer a medum spees reach sof ask stage you wil know this when you ald & ‘ena spoon to peaks wll apnea soft ard cesly fa ever AS you gradualy acd mre sues hey come more aerated and goss, The menrgue vl finaly gta sharp pied stilt pak, whan Polis hapa onthe spoon ara alossyin appeerance ith no grainess.SUAVE & SOPHISTICATED The all new Calabar SRS Friday Brunch CALABARed On test: Rice Cookers Essential home gadgets reviewed, Cuisinart rice and cereal cooker ‘This cut, compact gadget appears deceptively smal but packs ms punch nen cmas ta uncon Easy to use andidoal for modem kitchens wih speci messurmantinstuctons for cereals ke bughut ana quran —tcomes with practical accessories such asa rmeasuting cup, spatul, steamer pot and also festuresaretactatle cara for comerint storage, ‘what we kee: Eventhough cookie might seem easy encuh ‘without an appliance deicateito it once you use ane, tete’s no lookin back! Boreafrsttime user ofarice cooker wasn'tan iss at al asthe process of srg this Poul Bacusmendersed nest Was supe-simpie— youjust row inthe washed ee and water accor tothe ‘measurements sociedin he booklet tan iton and fogstaboutit The tigenat ony tus ut perfety cocked each te but the wer furction itautomatcaly swtchesto, hen cockee, means tisready ta serve ‘whenever yu/e ready. The steamer basket evr acon, ast moans you cn get vegtabes, or even fh or chicken stared simultaneously The enokingbowlisran-sickand dstweshorsafa, making testo Can ‘wat we a’ ke: A) ascites function ‘would be nice my quinoa west oko as wel s/he, and had tour ebeck on and manvaly tum tof hativey though, ‘To buy: bhs225, slabs Tole Russell Hobbs rice cooker Lakeland crockpot sauté rice cooker ‘his family sed cooker is versatile and super connie fr waking, mums, 8 ou can cook an enti ‘eal in itn just half an hou. The snazzy alae re coker looks clegant, and comes witha measuring cu, rice paddle, and an Instruction manuel ith recipes to get you state. mat we ke rice cooker probably ane ofthe mos use gBcgets inurktchen, bu rom all the ciferent ones I've used so a, this atest ‘mode seemes the most state-of the-art, The 18lie removable ramstick pt allows you to cock ce for upto 4 people Ilse hes three stings: sauté, cook and an automatic wam feature, which alors you to cok a variety of diferent cshes, such as ice pu, CChnese fred rice and een fettuccin wth apple, shrimp and cut sauce, We decide ta make Thl ce which hadthe right ameunt of stickiness and a simple str ry ich proved the etcleney ofthe saute function. What we didn ke: The ichos avery lease an rattles when the re Isbeing cooked also boied cover atone point, which caused abit of mess. 's important to flow usage instructions to th, as othorwse, you wil end up with sues such as she ice stickig othe bottom ofthe pan “To buy: 07s209, at Latland ‘Tero noting botar than simpy pacing your pecorino ace cookr, and otngitdo ts work Thishandy enon gadget sis nesty ona kitchen counter ands perfect fr steamed ce th features suchasa 1S itrebow (cups ce, adioral aluririum seaming basket for vegetables an fsh, warming funcon, anda measuring, ‘up spoon and steain rack, this gadget can ato be used fr rsotos and other rcebavod dishes, = ‘What we liked: The sip and wel-bult rice cooker has a durable fel are i ute sturdy Thebttons are straigtforward to operate, and we ike the fac thatthe machine is fay easy t0 use: smply 20a Water ard rice ino | the bow, anditcooks unt he water has been absorbed. Once done, automatically switches to the Warming function love fresh steamed vegetables and fis, and so the stearing tray inthe ‘conker i ute handy, sal the cooking canbe done inthe cooker ital, Ther turned aut not to dry or sticky, which is reat, ‘51 can neve achieve this when cooking ona Nab or gas. ‘wat we aa me: you forget wipe the outer surface wan you remove he bow, the condensation of stam Hows dun and creates mass on the tobe or kitchen countertop, To buy: 0hs99, at Sineysand Waitrose supermarkets even by SUDESANA GHOSH, MARLEL SALVADOR, CHS HOWLETT. Photos SUmPLEDDas ist Levfeki. Delicious Italian signacure dishes prepared with German perfection, by Culinary Director Delf Haupt. Only at Kempinski Hotel & GE Residences Palm Jumeirah, enpinshe Poser a tshirt ua URAL mpi compliIT’S ALWAYS A FUN-FILLED Ie CR Ree Aadtele Dubai Marna. every Saturday. While you enloy Cee retneenn nemo Manni willbe entertained with a variety of highlights including nes i eerer eri ien ite See CEL A Sena eee ec ener are aa sear aD B13 ee en eer ey7 mm-< Culina-reads De cookbook avin Gleeson, Executive | enet of wneoter's DIFC | “My fever ookbockis Tho French ~ Cooking with Jenny Morris, (Sunbird publishers) watching the South African ‘lgging Gourmet’ chet Iva inaction at Taste of Duba this yoar whotted your appatte for her cooking, thn pick up this book. A selection of eave, practical, do-able recipes categorised into humorously ~ anda tad naughty tiled sections such as ‘rawnography’,‘clucking oF Quackia Oh, ou saucy ‘hing and ‘knead me, cover everything from breaklast eas to soups, noodles, salads, sides, breads, desserts There's ev a ite section inthe back on pickles jams and preserves. Peppered with personal anecdotes, quirky ‘oocie quotes ~as wel as the occasional phota of Jenny's family and frends ~ and dizi with Jonry’s signature humour, thelbook sas much a joy ta lat through on & lazy afternoon, sits ready reckener for uninspired ‘moments i the kitchen, Laura by Thomas Keler aris), Ifistcame across intendcn hon working na oe tar Nichoin 5 resaurant wes quia amazodby | histheates,conceptana passion | hewasushe ingesienst had | overheard of and cooking nways Fa never seen. he book cam ceverynnerewithime, and i's | sreatreminderthatwhen foodis | | getinesocompleated sieicty s | site best wey” Watch this: eta Planet ‘on Dual on sta2, avaliable ar Magrudys Wednesdays a at 9pm and Fridays at épm - ‘Aninnovatve home-grown conceptin E skinny bitch: Fresh Flavour Fast ‘hie he soci meds sayy fourdars Ultimate everyday (Martha Stewart Living) cl oo the Ava betas cookbook ‘sso, handy book tht ‘evo around the wert sing oe , by Kim Barnouin oes oraty what itseyson Sc meas flores a neon (Running Press) ' thes, eso recipes fom ces, tistravel and food spwhas Noesomuch arecpebook | ‘he Maniha tows ing ‘hebrothors sampling difrene ood, asagudetohoaty cate, | kichons ae cided nto and mere wit ca entrepreneur. Kim brings ack te ‘ouen rent sancicnes, Wevshine production bnkedaie _love-tle aporeac foe, hin became urges and pizza tae’ uten you ron san sssagethoweer adheres bestselingphenomenonn2008.intherew | ercanbookDappetsers sds; cups ant moro rales avatar to ook tarts of wth aninsoducton to | sts pastas; man couses end so on basealy, ove sustainably eavering everything rom food mies | exactly the sort of ting a modern, urban cook totheimpertane of oganc—thengoesen totale | woud ned oe the fom Te fours ae ‘Doral this: about ways'o itchify’thektchen, which nother | mostly western, wth a balan nfuence, and Tac for Gre, wont rman wn ioraitahetiy maton |e tice tron gpd mesa ‘From 0hs199 for a ‘Written in a chatty style meant to appeal to its Classic favourites are given a modern twist (BLT year on Phones and target aucierceofamacerconseous wean, sala, yore ard hee are hay ontons ‘Android devices thebook covers everyting from pantry snopaing | apeny. The Swett *optn on some rene re TWisisedscaunevaichermadlefor_ ists tomust-havepotsand pans mating table | pricy handy, vhich ve you eas to create ‘temoblegeneraton| Ofer avarity fr aryone vanng to cook end eat hes fomeals am ane. accompany suring cfouyonege-oe-teedscamsen _Recpesincude Uber dss ike Tou saat | photography, and win res cay marked on fesiarans-retsinglendrgnames wth rovn rice, and Tempeh no-mentoat But | most thts go-o book when cooking at TarTGemmc/-seeqartechdies dont wor, isrotalcalomietve, wegen, | Welave th Tp and tecniques’ scien the aroundodt theappseasytouse. On treo-huggng, Nope food -ther'sas rel, ak, nich ffs nany pcre gud to thecoursde youcantiseacter wholesome option Ike apple cinnamon gala, | mastering ase ecmques such as'peelng an forepent vs ent sigs dont ad buttrnl squash sou in hee! | evoced and work with hares canyteeprenerumbersorprcner#o. ‘rsa, aualatle at shone cots 1 nz, auton at onan oats. ‘May 2013 92 c2od Feed Mi ast 48ea a | | LD er Choose your Channel! Sunday Englsh Channel Monday, Ohi Sash Chae! Tueeday, Mexican C Wednesday, Modes Thursday & Friday, New Saturday, Pci AED 165 Early Bird Oishi Sushi 6:00pm -7: AED 218 incisive of sl AED 235 inchs of selected beverages on Thursday & Friday. From 7:00pm to 10:30pm 31 04-4350201,[hmedkagrolanacomn For noe information, contac TEE Inset econo wt saac2a! Dine Ae ime ee a rotana.comTried & tasted Each month, we review two of the city's top tables What's It lke: uss lockng tomerdo ayingout he new men eis ‘egant estan, 2 ened aerateto the cas steak castle estros oF BR Wal. A itoring rystal wal gress yu at he ertance ands ‘ure themoa cr schema creates ci, modem sat Thai nen menuindudes slecton of fe usual suspects, om antes topizzas, ands ershingy 2s tonavgao. But ifootang catches you" ‘ancy feat not ase chef esto step out of is kachen now anten, and talk guests trough hate can come up wit offmeny copending on ‘what's valable nthe chan on te de. Wo, howeve fund ploy to iverest usin the menu nd ater knocking ack he delicious shot of ‘pumpken soup served as an amuse-bouche, lopteato start win an angus beef carpaccio, topped wih qual eget ol anda parmesan bisa -a clctale adventure of tastos end odes. My parinasheartybroed boa soup vith pecarino and saureram,couon’thave en mere ferent vas equaly favour, lovely minty palate censor, | experiential bu were wit the che recommended crispy skin tant saron wth cauitone rte andbty vegetables on these, for mans the ish was perfect cooked, pik ice and cuncry onthe outsic. ty parner cou ress, ‘hele ofthe faux woo fed pizza ven sown bhi te bar. and ccd to fr radon oman, mezaet, rue fararce and ‘ocin musroc opr ena, Pvc tht any aon mara would be rout of he rami came econrnended a the cheeses amauta veson era nari ds3ppare, the uy mascarpone an coflee fering sub ik The on Dip sony ara notes od vein asthe serv, ich while arerve, wasn he dow sc. BnniReBEN If you want to go: acura ora 3050 ioe foro, witout dink. cal oases Sudene Chast Italian Where: ‘What's It ke: Gcr20 Local's prasanco s dainty san nthe meni atHetobishmart, andthe ancuncement ofthe sping menu feturng seasona|ngredints such as whe spares, we know \wehad 0 # Located n ene of Duba'seoni hotspots, tls Tha Pal, tho restaurant was busing oven one Monday right. The warm, rustic vibe ofred a gost pck:me-up or my wookday bss. “The restate’ fora poles te wood. Hed buck ven, which was tmosty surrounded by cide, eager to see tei pizzas boing made in frontof to es. ter tucking int the bast of fresh brea, wo turned to the epi wak sto or advice on what ta acer. To bes ‘wih my parner and ordre te Frito msi atan tempura ied _uechinl and vesetables, wich hac the perfect crunch ~ and errata it pickles, which wo devoured in mines. Tho bureta es es, g00ey and absolutly divine -a dents hight of tre mea. For rin, he seafood pater came reconmended, ut we abo wated 0 tye Tener boo with rite asparagus an Marsal sauce fam the splingmenu, 0 We opted to share bo! Whe the beet wasnt my favourt, my parterenjoyes it as kas cooked ths kg |, ont ‘other hand, loved the subtle sweetness inthe white asparagus The seafood pater had everyting om lobster and ie rans 0 sie and tuna seks, th the lobster being another favourite as every bite ly arene wo wero uneute about dessr, ut te oka ‘mann recommendations rom he awe ecced {ashore he Imancelio icecream dessert wth bers, PiaAmBINIEY rier vos igre and toshirg eh as crssy Aavours J Mf you want to go: s2:raint ice eras Pec ois Dns60, without eink, Call 0426262, Nicos Monat ‘May 2013 92 Gaod Feed Mi ast 47Flavours of the month fe Our pick of the best restaurant offers, promotions and deals this month. Eat local! oad down ox Gri at Kempinski Hotel Malo re Emirates ona Friday evening to pck you avout local sourced sh anc seafood, rom the market yl splay and have it prepated to your liking, ve sushi station and Emirat dessert station also available at this weekend theme night. Every Friday evening, from Ds250 per person (OAS 125 for chicren call08-1095999 Meaty Mondays Fou parte gd ptena rate your Way oon end a ice af ede bona Mondo nt Theat ton Mera retin crs rtf ease ds reg apy ers ie an an ‘enon tom Asta New Zod, ered Fray Agent rd he US Seid beers sendsaucosr 0 saved Every Monsay nig rom nsz00 per parson cal 4 29560 Brazilian bites Prepare yours for ameatcalenge tho Fey freon brunch at reg Famant he Palm and tae 1S cuscfmes, ened at your table dy psssadores moet waters). ut efor youn the churescoercerance, weet yours toa slocton of fresh slats re seafood, aswel as lek beans and py pola. Retesh your palate with Cana its and hares ‘he simature coe and end you heavenly seat eats ke abs very Friday, ftom bns295 per esd, al 08-4572457, ‘Spaand lunch! (ok has eared up wth Mandara sp fe auneae knctime veo. De-stess ith 350 minute linese massage or 25-minute express boy massage a the sa, toe moving 0 # chi spanese restate or a neat un, consis of organic gree tea and miso 2.8, folly the O sve Hamachi carpaein er style prow rempuraois and Yuzu sity vith colour! lanes ans ears wth a miso black endo lk chicken ek sero Avaiao day for une tom Ons er Avil ram Mey 15 onwards fr Ohs315 por cov osso177. head Cl Of 4052708, Light up your table ‘Shang Hote ab stents a tradenal Mtremes str spe cap Viva Mexico! bing aut the somérercs ae enjy Cinco de "Mayo acl Sombra Sheraton Abu Dhabi rel and resort The byau-caneatare-tnk ‘letaton wl feu a selection of Mascon fexourtes including burns and gorda, refesting beverages, nd Mexican tunes pod bythe ive band ‘Available on May cat oze77e33 hs18s per hea Seasonal highlights ‘ho Sorng tang mend at Atmosphere Bu tating mera wh igh ncang ng crab al tow cooted foe gat wey beat rut ou wth unr ts, bluebery consonme end mit sorbet ena ite ith pac aed tags Available dol for dinner, set menu casts (Dhsa00 per heed. Cala 8882828 oY.Maitest mayhem sr up forthe Healthy family treat a family wookend lune It's a steal! Seafood fiesta inwith rea ied lemon oowe cod croquetes and ve lab i tog of a tuna with avocado, a Bon appetit! caterers ample Pe cone ver eee eo fF Fr ee) naa ey oe eT i)DOHAd x C laries This month's launch of BBC Good Food ME is probably the latest indicator of how buzzing the food and restaurant scene in Doha has become, na fow shortyears, Doha has gona from bemngasleeny ol-rich ul tate to being we nits vay obecominga wor ass cy, laying host to sverl high profile inernational spotting went, anda epi ‘evetoing cus neste. Recent such asthe West Bay area, and Pari Gata have {westeda modem, cosmopoftan envronmentfor top notcnhotels and restaurants set ups, and placed it fimiy one gta ed. Whether it's loadinghotl chains rte bestknown Intemational celeb chels, everyone ssensto wanta piece of Data naw! Injust ye years, the Doha restau as transformed itso om beng stagnant, out of date and uninspiring into ano, vbrent and fect scene iat puts many ceher cies inthe region to sham” says Jonathan Pars of restaurant webste, Dring in Dona, need tok Dota'stomering West Bay rea to things have changed. Five years, ‘gp the seo was dan; the ony thn bringing hot people int the ares waste year old 351 Bay houses some of hein carat brands inthe worl (Gera an ref Ooha-pased webste ‘odotog.ge, acl, A few years ag, you could havea great meal ata luxury hotel ora fantastic shaworma onthe srest comer with scarce options ‘betisen Toca, tat sean ie more wren than ‘ever. More familia brand names are opening ‘outposts, hase as grand a Haktasan for uv posh Asian food, to more casual spots eluding Wagemama and Magnota Bakery Clary tis eatering toa hunger for more ana varied ding opions of high standard, a result ofboth a growing population, 2s wo as rnereasing sophistication n people's tases. “The population of Qatar has almost daubledin stein ust ten years, aphenomenn tht has brought an rlxof impressive restaurants, bars and eas, explains Jonata, \Whatis uriueis the numberof Micein star chefs who seer tobe making abesine for Dota ‘st chose Aan Ducasse, who has opened ‘ist wide East restaurant atthe architec stunning Museum of amie A, aed Gordon Ramsay who has lent Fis name to not oe, butt re restaurants ~Opal and Gordon Ramsay Doha ~ tthe hourous St Regis Doha, are examples injust ove ayer, Doha has seen an infu of Michalinstared chefs on ur shoes al binge ‘hai ov banc culnry magi Were bang ‘rated to dizzying dessert oleys afte flown cogustation courses rom thaliks of Guy Savoy ar ‘Alain Ducasse" Gerad says. “Both have hat ‘dato local cuss of serving hase cus sans ‘Aechol because thei restaurants ot heused within five: star hot. That isos anor ep aoe: Ie rotjst Uber hoes anc ig ck chefs rweverDoha offers ance balance of ire ini, withthe more auenke, local experionces. Soug Waal isa cate in point. ar tagovilage which ras een butina tradional sito sponcase (tas cure and architecture, Souq Waa is "toa muitiude of inependere restaurants, ‘and casual cafes rypeally les with focal ans expats erjoyng ssa inthe evenings. Yer retesiney ferent food scene thats evolving nthisaea, nt sir tothe Katara Culral Vlg located near West Bay) whch 10a numberof home-grown restaurants There's no doutn tha things wl nly ex beger and batter rem hate As Jonathan cnet sums tup, "To people hat doubt the Doha restaurant ‘scone is going places, tel them this— treo ofthe ros farous cain Sara ches Nave et up Shopin Dohainas many years. Where sein the ori can you say het?The lxutious Kempinek Residences and Sites, Qatar capital's ding ivalof new executive na, toad to ak ‘yt, th the chal Mike Schaumann, Having travel al over the werld, fom Bermuda, to Eaypt Malavos, Now Zealand, Austale anc Dubs, a sorved celebtes suchas Tia Tum and Michael Jordan, Mik is now bringing fort his eunary fexperence by inteduig 3 new menu at aroma restaurant, featuring uson fresh sly and ratio shes, Call +974 44052293, Locking to shape up? Fess with Food, a London-based company isnow offering combination training programmes in Dota, 10 help you get ft whiefolowire aheathyeatne det regime, nan effer to tac rising obestyn te city Founded by Hatha ae aLe Cordon Ale chetand a YMCA qualified wane, the combination training pregame includes afl body analjsis evry to weeks, ti ness traning sessions per week, one shopping rip ever three weeks, and one professional cooking ‘ass, nthe comfort of yur heme! A soeook programme costs 07000, cal 974 SH, ‘The Museum fsa Art tunedin a culo hub last month when Dabs the fourday at auras, wth vistors otras! The popular Mchelin-started Cantonese restaurant, Haktasan, has fnaly opened ts fst owdor at To St Rogis, Dota. Tryout signature dishes Poking duck with cava, jasmine tea smoked Wagyu beet ribs ‘and gill Clean seabass with Chinese honey, n the surrounding of stunning terrace, surrounded by verdant gardens and cascading wooden pavilions. Theres as offers private event areas, such a the unig lounge, or large and smal gate alike, cat 974 aaa es joer there for 5 cernatioal Food Festva. The esval showcased loca and inteatoral sro gourmet favours for around he wold. Hilts eluded the okng tate, here celety chefs such as Vineet hat, Ra 2: Choe an (German unier master chef valentin Kap, taught vistors hc ta prepare 2 selection of shes rom ther roe. Guest 9 or etn dining core such as Dine ne ky whore theyate ona susperced ator which overoked he busting cy and the Barbecue and Afternoon ‘2 ons hich served section of barbecue or afternoon te ets (pending on we cant wat for net year's edont savour on fosting bos outa: New in town Soug Waa boutique hots has launched ts seventh cning outer, Argan an auton Moroccan restaurant, Moroccan cis ‘ven contemporary ar a this restaurant, which fms radvonal decor ana vibrant enlours, Dont miss the fexoursome hata sup, ages, couscous and pals, ‘ue taste of Morocco Cal 4974442256568, ir) which Dota is recaney gue tel an Asian lr selection of Thalcshes wil be served ina sharing paterstyle at Musheted restaurant, while te Al asaLourge wi be Sorving Asonnepredsandvches, ign eos tals —porfet fora quick bita wt te ils Cl 4978 aasazaa ey 2013 BC Good Food Mo East 24‘hats up and coming ding scene reas the ath or resides and regular vistors, restaurant choices have gone up not ust quantity, but quay 25 we ora are tree great options for anyone looking fora casual unpretentious ring experience, ‘hat have al opened upin the last year ort lt the name Gordon Ramsay foc yo inking sal fre dining Opal by G Ramsay Ota fs casual counterpart to Garson Ramsay Doha, with Doth restaurants located exo oach other in he lixurious St Raps hotel the push yet elved setting ih clean, simple 6 f purple in fering ines, parquet fooring and acc burgers with hand-cut chs, chicken wings steaks, aril fish and p2za Whether its for a fami outing a lunch meeting you cat go witha meal here, cal 4974-«4s0000, ans ones the Grocers favours and be y ambience willove the Doh outpost ofthis Australian chan. Conveniently located in highend city-centre mal, The Gate the Dota tones cate offers communal tye seting, tempting del oforngs, and wan cheese room. Tho recent ovaroec menu includes deicacios ko pan-soatedsneaper fl and waim chicka bast slag, athe asneshavirg one ting in cernmon sh neta ingadints and simple, wholesome lavours. A fim favour wt the laces wna nc sy ofee-eees, he esaurant offers a buzzing atmosphere arc top food, You find ithard not wo graba few gourmet goodies on te way out—whethar is pasta, ‘artsanabreaa or unique nds lke true cai, There sna dear of auhertic Arabic te cy, Ht you're a frequent traveller to Doha, or even anewbie | Hotlisagoot onion boty or hotel reser as to the city about to find their feet, Fraser Sultes offers | wellas these vg and werking nearby. A ge aity ‘luxurious hame-away-trom-home experience. witha | ssece win feocts-calreguindcws andthe ‘convenient location just minutes from the airport, and | colour sciome,arsturl contemporary felis gan easy access tothe city centre, the serviced hotel an Arabion touch vith the et chor god and apartment complex offers spacious suites complete with | wocd parsing, anacton tures, Headed up wall-in closets fully equipped private kitchenette, and | by xccuewechof Furkran Mohammed ints Ki Wi fl access. & rooftop pool plus ftness centre and spa make up the lelsure facies. ofractiora 974. 44249448 for more ius mazze and 1 sucnuert ils and seabodLAFAYETTE G oy INTERNATIONAL FOOD H —., a oy Laat acto Tvt ag bet your taste buds travel the Crore 4 " with eee Lorena Food Festival! ~ Open Se Roane ae ad inert LAFAYETTE GOURMET, 2ND FLOOR GALERIES LAFAYETTE, THE DUBAI MALL - LAFAVETTEGOURMET CHEF@MEDSDUBAI.COMPro) pity wie Favourite Italian v0 ' Elovm@lyceblcosecbelectell 2013 Best Italian Dubai’s favourite since 200 | Come celebrate our recent BBC Good Food ME Award Sete tel ing 4-course menu Served throughout the month of May for only eee ==] i ree eee eee Teas MUTA en etic Poe Sere neecean tone) Cone Dae sea Ce‘GlaSsi¢ Amatriclene’ iucatini recipe p40 IN THIS SECTION Quick, good: value wooknight suppers, P26 Aad some: Mediterranean ‘magic to any meal, Pa2 Impressive desserts you ‘can make ahead, PooMake it tonight Fast supper fixes on a budget. Recipes SARA BUENFELD Photographs WILL HEAP Cheesy turkey nuggets 11 Hoat ovon to 2206/2006 fan. Boat with smoking chips ‘the egg in a bow with the Parmesan, SERVES 4« PREP 15 MINS © COOK 30 crushed gac and some seasoning, Mins |X EI then str inthe turkey pieces. 2 Toss potatoes ine of thon tes ‘spread out on a baking tray and bake 3 tbsp finely grated Parmesan for 15 mins, 3 garlic cloves, 1 crushed, ‘3 Meanie, toss the turkey nto the 2 finely chopped breadcrumbs and spread out on 500g turkey breast pieces, ‘another baking tray. Take the chips Jarge chunks nalved to make ‘rom the oven and tip ina bowl with 416 pieces inal the chopped ga paprika and sea 750g large potatoes, cut nto thick salt. Mx wel, then spread back out on chips the tray and return tothe oven withthe 2 thsp sunflower ol! turkey, Bake for 10-12 mins, then serve 65 fresh breadcrumbs. vith a salad ‘Yet tsp smoked paprika PERSERNG 429 kc, pec tg cas Salag, to serve fang sat ot 3g teed sugar 2g sat 078 All the family will enjoy this 2 Gd oa ee ca a0stir-fry chilli beef wraps SERVES 2 » PREP 10 MINS PLUS OPTIONAL MARINATING © COOK 5 Mins Bo a I roo 160g thin-cut trying steak, very thinly sticod 1 tsp ml cit powes 2 g00d pinches of ground cumin 2 garlle cloves, finely chopped 2 tsp sunflower o ‘yellow popper, dasceded, quartered and sliced 11red onion tint sicea 2 tomatoes, chopped 400g can black beans, drained ‘Good hanaltul of fresh cortander 4 soft tortilla wraps “1 Burthe steak In 2 bow! with the spices and gar, and str wll. fyou have time, lave to marinate for couple of hrs. Hoa the olin a wok, then tip inthe beef and fry for just 1-2.mins, until it changes colour but Is stil on the rere sido. Remove tho oof to plate 2 Add the pepper and half the onion, and stir-fry in the juices ~ add a splash Cred of water to get things going and stop it burning. Stir inthe tomatoes ‘nd beans, and heat through with panty of seasoning, even st in ‘mast of the coriander 3 Meanwhile, heat the tras ‘The best wayisclecty onthe gas flamo, as it gives thom a lovely charred flavour. Stir the beef into ‘the beans and heat riety. Serve withthe tartilas andthe reserved anion and coriander PERSERUING £1 el, poten 23, cade 1024 a 2, sao Fe 1, te sat ‘May 2013 92 caod Feed Mi ast 2Cee ERY Salmon & horseradish burgers SERVES 4 e PREP-20 MINS © COOK @ MINS EMO ==— LUNCOOKED BURGERS ONLY 4 skinless salmon filets oF “Large plece (about so0g) 1 tsp creamed horseradish Zest of 1 lemon and 2 tsp juice ‘Small handful of ait, chopped ‘tsp vegetable oll «tbsp mayonnalse 4 poppy s0ed ros, spt 85g bag watercress 25g cucumber, steed | radishes, thinty seed 1 Put the salmon, horseradish, lemon ‘zest ond half he dln ood processor, ‘season and blitz ta ine paste. 2 Shape the mbxture into 4 burgers. Heat te ol in large frying pan and cook the burgers for 4 mins on each sie unt golden 3 Meanwhile, mix the remaining dit with tho mayonnaise and sproad atte Conta the base of each rl Tass the atereress inthe lemon juice and puta handful on each rll base. Top with aburgor and finish with sicos ‘of cucumr and redsh,Roplace roll tops to serve, you ike, or serve them alongside PERSERUNG ES oan 23, cats 8 ot dg, sa a7 fe, su, sat 11g, Tuna, olive & rocket pizzas SERVES 2 PREP 15 MINS © COOK 12 MINS Ee I EEE "45g pizza base mix or same weight of bread mix) 2 tosp tomato purée ‘85g can tuna In ol, drained, oll reserved Pat flour, for dusting 1 tsp capers: 125g mozzarella 10 pitted Kalamata olves 1 smal red onion, halved and thinly seed ‘small handful of rocket ‘Heat oven to 2400/2206 fan, Tip the piza mix nto a bow and ‘make up folowing pack instructions, cover the bow witha clot and leave for few mins 2 Meanwhile, mix the tomato purée ‘with 4 tsp water, 1 tbsp ol fom the tuna and some seasoning, '3 Knead the dough fora few mins ona ‘loured surface, then hale ad put each piece, spaced apart, on a large oiled baking tray. Press with an old hard to make thin fat pizas-—they don't have ‘tobe perfctly round, 4 Sprang with the tomate purée mixture, ‘then top with the tuna, enpers, cheese ‘and oles. Bake fr 10-12 mins, Serve spattered wth the anion ang rock. PR SERING 3 tat, rot cat 2, flict fre sugar st 23gBaked asparagus risotto SERVES 4 6 PREP 10 MINS (COOK 45 MINS EAL zt ee 2 tsp otve ol 4 small onion, chopped 300g risotto rico ‘400m can asparagus soup ‘850ml vegetable stock Small bunch of parsioy, chopped 300g asparagus, ends trimmed 10 cherry tomatoes, halved. 25 Parmesan (or vegetarian alternative), grated cil inan ovenproof casserole dish add the anion and cook for § insu softened. Add the ree and cook «il Tip in the soup and stack, seaso {and stir well 9 combine, then bring to the bail Cov -2.83k0 fr TS, han remove the dsh ‘tom so oven, ge the rie good mb, tiring inthe parse. Place the asparagus and tomatoes ontop of the rice, Retin to ‘the oven, uncovered, fr further 18 ns Seater with MAZINA EADDRESS ene ees cic rc Meni) eg eee) flavors, locally inspired appetisers, entrées and delicious creer atta ae cae) eee ene ee ee ey ood food and a great vibe e/a aes Tas NN Noe eet)SEAFOOD The Freshest Catch every Tuesday from 7:00 pm - 11:00 pm AED 130 per person including beverages Enjoy a variety of seafood at Al Waha. Alternatively, you can order live hammour, crabs, lobsters from our fish tank and request the chef to cook it the way you prefer. ‘The charges for these vary based on the choice of seafood. Children below 6 years dine free and those between 6 and 12 years enjoy 50% discount Price inclusive of 10% municipality fee and 10% service charge Taj Palace Hotel, P © Box 42211, Dubai - UAE +971 4.223.2222 | F; +971 4.227 8222 www.tajhotels.com| Ce Td | Exciting suppers that are also good for you. Recipes JENNIFER JOYCE Photographs HOWARD SHOOTER Meals on abudgat ) 4 Chicken, ginger & green bean hotpot SERVES 2 EASILY DOUBLED PREP 10 MINS » COOK 25 MINS moc 4% tosp vegetable ot 2em plece ginger, cut Into smatenstloks 1 gat clove, enoppes 4 onion, thinly sled into half moons 1 tbsp fish sauce 4% tosp soft brown sugar 250g skinless chicken thigh fillets, ‘rlmmed ofall fat and cut in halt medium-high heat Add the ginger, {arlc and onion, and stir-fry for aout 5 mins or unt ightly golden, Add the fish sauce, sugar, chicken and stock Cover ane cook over a medium heat for 15 mins. ‘2 For the fnsl3 mins of cooking a the green beans. Remove fom the heat ‘and sti through half ofthe coriander. Serve with steamed to and the remaining coriander scatored oer. ER SCRUING 215k, pian 29,2 (ok sat fre 2, gar salt 28> ‘May 2013 9 Gaod Food Mie ast 34Ce ey Roasted harissa vegetables with kale & ginger pilaf SERVES 2 EASILY DOUBLED PREP 15 MINS » COOK 30 MINS EE oo ee ‘small butternut squash (about 350g), peeled and eut into sem chunks ‘red onion, quartered 1 red pepper, cut into 3em chunks 1 tsp hartssa, or to taste Low-fat Greok yoghurt, to serve FOR THE PILAF + tsp olive olt ‘onion, thinly sicod : 1 gattlc clove, chopped 22cm plece ginger, peeled and ‘finely chopped ‘red chill, deseeded and stcoa 100g kale or othor greons, ‘chopped 100g basmati rice 225ml vegotable stock 41 Heat oven to 200¢/180¢ fan, Pet the squash, onion and pepper on a large baking tray o 2 smaller ones, ‘Toss thom with the harise and season, Roast for 30 mins or unt ‘golden and tender. 2 Meanie, make the pla. Heat the ov olin a saucepan aver a rmecium heat and add the onion, sari, ginger and chili Season and 00k for § mins or until the onion is translucent Adc the kale rice and stock. Bring othe oll reduce the hat to low, cover with ai aed cook for 10-12 mins or until tend Serve ith the roasted vegetables and some yoghurt. Fo SERVE Heat pote og ears fa sata re gar 1 at.: TAKE THE SPICEROUTE JOURNEY AT Chipotle black bean soup with Ilme-pickied ontons SERVES 2 EASILY DOUBLED » PREP 10 MINS PLUS PICKLING COOK 25 MINS umn Jules of 2 mes 2 small red onions, thinly sliced tbsp ole ol 2 garilc cloves, finely chopped 4 tbsp ground cumin vs thsp smoked paprika Ys thsp chipotie paste, or Tabasco totaste 400g can black beans, drained and rinsed «400ml vegetable stock Hatf-fat soured cream, coriander DDRESS leaves and crisp tortiias, to serve cena +1To make the limo-pckled onions, ‘combina ¥ the limo juice and the r ‘onions ina smal ow and season, Pravel across the worlds varying spice routes every Leave to pickle for 30 mins, Monday at Mazina and take your taste buds on a culinary 22 Moanwhila, hat tho olve olin journey to new lands and favorite destinations. Discove saucepan over a medium high heat. Cee Oe ee ‘Add te garic and remaining onions, ec ee ee ‘and season. Cook for 8 mins or unt the eee eee ne ‘onions are translucent, Ald the spices fee ere eee ere and chipotle purée, cook fort mi, then eee ‘ad the beans, stock and remsining lime juice. simmer for 15 mins, then nas purée ina blender, arr Pour the soup nto a clean panto Seinen reheat Serve wlth litle ofthe dale pickled onions, topped with a smal dizze of soured cream and some coriander, andthe tortilas on the side ig sti peg ROR ra ae NACL tes pete acteelways with, = i a \. “a See carrots in a whole new, ightwith these creative TECIpeS. feces aLLy srIGHT | Photoereoh STUART OVENDEN. } | Sticky carrots with beans & feta Carrot & cumin burgers Healthy carrot & SERVES4 PREP 10MINS COOK1SMINS SERVES 4 PREP 20 MINS PLUS CHILUNG Wet potato mash moos COOK 10 MINS CNC SERVES 4. PREP 10 MINS COOK 1SMINS Boil 300g baby carrots until tener. in Inalvow!, combine 300g grated carrot, i re \ ‘a heavy-based pan, melt 50g unsalted butter, 2 tbsp tahin! and %s onion, gated. Blend [Chap 500g carrots anc 500g peeled sweet When foaming, add 2 tosp golden caster ‘200g chickpeas in a food processor and axe to potato, Put na pan of sated Yiater and bol for sugar anc cook over a medium heat unt ‘the carrot mix with 1 beaten egg, 50g ‘aboot 18-20 mins unt oft Orin well and olden and the sugar has dissolved. Add beadcrumbs, 1 tsp ground cumin, zest 1____mash with 1 thsp olive oll. carrots and 410g canned butter beans, lemon and seasoning, Mix well and farm into Season to taste. Delicious ‘rained and rinsed, and sir to coat well “burgers, Goat burgers in 1 thsp cumin with roast chicken, Crumble over 200g feta and scatter witha seeds Chillin the fidse for 30 mins. EASERUNG {77 kdals proton 2 f handful roughly chopped parsley. Heat 2tsp vegetable ollin aan. Cook the cats tg ft saat i, nee, t> PERSERVING 3c, rien 1g cats 0g, thurgersfor'4 mins each side, turping carefully. ups ey, a0 29 fg sat greg ig sat a cag tered, sa Carrot tzatziht ere SERVES PREP 15 MINS. NO COOK IAN 72 Combine 2008 grated carrots with 2 erushed farllc cloves, 300ml natural Greok yogurt and 2 tbsp olive oll. Season to taste and mix tut well eombined. Roughly chop a hanaful ‘mint, stir through and sorve straight away ‘with toasted pita bread, PERSERVNES 7 eal pte a 1 s,s 7. STR Thal carrot slaw SERVES 4 PREP 15 MINS NO COOK oe Combine 4 large coarsely grated carrots; ~ ‘1 deseeded and finely silced red pepper and 1 smait finely sliced rea onion i's. bowl with 100g beansprouts. Finely ef ‘Vemall ree chil and moe with 2 tbsp fish ‘tsp ime Juice and 2 tsp castor sugar Pour ctessing over thesia and stir through a handful of roughly chopped cortandbr just before serving Pes tens prams. costes. la fa sta oe, fe gga 8p 235SPONSORED BY PUCK CUT OUT & KEEP RECIPES x oe Lasagna GD Pumpkin soupPumpkin soup “hig onion, chopped 6 doves get, chopped {Vp butter, combined with olive ot 1g orange pumpkin, cubed 2 tsp bute, mised with crushed gare 4 ep Puck cooking cream “Fry the onion and. gain a pan with the butter and live omit 2 pumpin cos andthe cheten etek anol for 23 Bond the ingelentsn a fond procnane ‘4 Ad Puck cooking cream anes wel Lasagna trove ot 0g paca thet 20g onions, chopped parmesan choca Zogenrts chopped Og montrala ces, bedded 20g ley chopped ‘SO (250 pa) Pack hk eam ‘00g mnces beet 59 ot baa 1005 tomato sauce + Pour olive ol into a caserle dish and hes. Addl onions leny nel arty 2 Tow lt ngacont ntl golden in color Aa minced baa and ‘ook or 20 mine 11d tomato sauce an ook fr another 30 mins. Sesson wt at snd papper. {ina baking ds start to ako the saga layer Lae one cp of sce reac along the bottom of te plate then add pata sheet, mest Sauce, parmesan and mazzarola chee. Add ha Puck hee cea wean each pasta sheet fora hr yee ' cookin the oven a 160 fr 30 mie, (6 Balng 2 thek nat of Puck hick eam, and sprinkowith 2 gonerour ‘mount of parmesan cheese, Grane nthe oven ul the Yop tue ‘rites bron Gara th ah al cl ob PUCK COOKING CREAM “hie cea hae a neu taste and doesn’t card nat It proc for pasts, roary Soups and sauces, s wl as heated dossrts Sawa oeael With neural ate and thick consistency, this coors ried hm on reel hr : ther tas an aternatve to chara hen fFatating ofa lng fr Arb sets, Chocolate ganache (cake filing or topping) 500m! Puck whipping cream 500g ders chocaiate 50g ursatted butor + ng th ers to bal wth ures ald enolate ane aval 2 Chil the chocolate ganache before ening. Uitto ‘cover the sae of any cake of your roe, sch ‘ania este ora ing Cocktail dip 85 (4 can) Puck eta 2 thap cil sauce tap lmon ee sat and pep 41 Moc he Puck cream ina boo Ad tomato ketchup, hil sco, Tebasco see, ae lomonie, Mixwall 2 Sesson to tae Serve with chip or crc, PUCK WHIPPING CREAM Beauty fay whom whipped ees! pare fr whipping OSC), ths cream can tented fw vale alae are dry sithera decoraton or ling, mB ruck cea The epi str of hsan adit Dayepion on comas vot con wanheroy ore Sakon oro prccomple by NicOLA MONTEATH Kitchen Nutrition advice, expert cooking tips and product picks for your pantry, Urban farming \Wantto plant vegetables and herbs this summer, but fear the soaring, temperatures wil damage your ‘lan, and not to mention hard work? Ifyou have a large backyard, you might went to nvestin the ‘novatve farm ina box’ concept from Agricuture box. For just ‘Dhsé,509, you ge the box, stand, roofing system (to protect plants ‘om harsh sunight), sol (Organic, \vegetaian compost, coco peat and vermicampast mie drainage and iigation system, and a variety of seeds such as tomato, parsley, basi coriander and rocket salad to jel your gardening started. Te handymen even delver and install the boxin your backyard Vis agricultureboxcom, Bountiful breakfasts, and more! ‘We've just discovered Go Organic, an online store that suoples al-organie produce such as fult ang vegetable boxes, home ellvered weekly and bi-weekly. t's not just fruit and veg though they also offer a weekly Breakfast box which includes a dozen local, organic, free-range eggs, organic ful juice, favoured rik, a breakfast cereal box, sunflower, pumpkin seed and soy four bread rolls, and USDA certified organic fruits. Now there's no excuse to skip breakfast! Prices start from Dns'20, cal 04-8877025, ae 3 great new products for your kitchen This Metona ram honey made with pure honey and blended we rapes, elmands and hazelnuts —wil be a big favour improvement ‘on sunermariat brands. Dhseo, a Panty cate one eau fond Enjoy these all-natural Aire-protain-and antoxidan- packed falafel chip, wit tahini i, ‘hes a Easifood com. Cred NOWH Reader tip of the month Health update> ‘Patrick Holford, nutritionist and ploncer of the Low Glycemic Load dist a measurement that estimates the rise of blood glucorelevalt after eating a cortatn fod) shares three simple food rules to ive by, ‘that wit Rep you lose and manage weight: Vist patricknolordcom for mors information on the Low GL. dist Give your alae, antipast ane pizzas an compa, with these naturally sweet Roasted red poppers ram Pelagona's ‘gourmet mozze range. Dis24 at Spinneys supermarkets fe = uz 2015 9c Gand Food Ml ast 37perfect Pasta is perfect pet for casual * entertaining as it's NM. cticcto cose ot can be dressed Up with a delicious sauice to make an extra-special dish, as MasterChef UK judge John Torade has done here. % —— Pasta with pesto & fresh herbs SERVES 5-6 PREP 5 MINS. ‘COOK 15 MINS E 500g pasta shapes 100 baby spinach 50g walnuts, chopped 50g wild rocket Small handful of lates parsley, eaves torn into finger tip-size places eaves torn sie pleces ‘Small antl of chives, snipped Some basil and tarragon, torn into pieces 4 tosp good-quality otve ol! 100g Parmesan or veggie alternative, grated FOR THE PESTO 50g toasted pine nuts 2 garlle cloves, oughly chopped Hanatul of basi Hanatul of fatten parstey 50m olve ol ‘Pound the pesto ingredients to paste in a pestle and mortar ot {ood processor. 2 Cook the pasta, Drain, return to the an with the pesto and str over a lows heat for 2-3 mins -not any longer or the sauce will go grey. Add the spinach and stir well for 1 min until it wits. Ad the walnuts, rocket, parsley, sage, chives, basil and tarragon, i using, and ol. Takeoff the heat and str wel before serving sprinkled with grated Parmesan PERSERWING 8) 48 cat, rah gate 95, fog sata fe, sia A alt 0.4%eee eee) Sey ey eee ice 2 tsp vegetable oll erie ” ee red eee ee rece Beret ees er Peers pee 5008 bag fettuccine , Se era eee Pee nt eer eee eee eae and sweeter. Add eo na els eo aay nese ec Cetera PicClassic Amatriciana bucatini SERVES 5-6 EASILY DOUBLED © PREP 5 MINS # COOK 15 MINS Tana sauce omy) ‘2g tomatoes ~ cherry, plum oF ‘ordinary, roughly chopped 250g beet bacon, cut nto strips 2 small ed chilies 500g bucatin| 200g Pecorino, grated Seasoning to taste required “ut the tomatoes inta food processor in batches and whizz toa fine pulp Sieve intoalrge pan in batches again, pressing through as much tomato as youcan with a wooden spoan, Simmer for 20 mins until the sauce has reduced by a tir 10 about 700m This homemade passata can now be fazen, 2 Meanutile, put the beef bacon into {8 col, large, neavy-based frying pan. Place over a medium heat - te fat vill sowiy melt and the bacon wi cook. Add the wile chilies (don't worry, they come out at the end) ana cook for 8-10 mins with the bacon nti the bacon is sizzling and golden all over. tirin the tomato sauce, bring to the boll and simmer on low heat for 4-5 mins, '3 Meanwhile, cook the pasta, then ‘rain well While stil hat, tipi into the sauce, sprinkle with most of the ‘cheese and stir well. Remove the whale chilies, dish the pasta onto plates and sprinkle with the remaining cheese PERSERUING ST ta, prt ng, carte ef 2 stat 1 fro sugar 88, eataarg Rigatoni with spiced prawns, tomatoes & sausages [SERVES 5-6 » PREP 5 MINS © {COOK 20 MINS 4 tsp ove oll 2 shallots, cleed 120g uncooked beet sausage, thinly sliced Sarge tomatoes, chopped 350g rigaton! 200 large prawns, shols and tals romoved If necessary, chopped 2 large spring onions, thinly sed, Keop the whites and greens separate 11 Put the oll shallots and a good tind of pepper in large, cold frying aan, Cook over a low heat for 10 mins tosoften, 2 Add the sausage, tum up the heat a Ite and colour. When the sausage releases itso, add the tomatoes and 2 00d pinch of sat Str for 10 mins unt the tomatoes met, Keeping the sauce bubbling. Add toom! water, bring to the boil, then simmer gently for afew mins. ‘3 Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min unt the prawns ‘change colour. ain the pasta and str Into the sauce withthe spring enion ‘whites. Cook ad stir for 1 min. serve sprinkled with the spring onion greens. SERN 442), prt 2, carbs OR fg sat, ted susr psa 14gSaturday nights will never be the same after you check out the Mediterraneo promotion at Shangri-la Hotel Dubai LAURENT BRUNACCI, EXECUTIVE ‘CHEF AT SHANGRI-LA HOTEL DUBAI, ‘TAKES US THROUGH THE EXCITING (MEDITERRANEAN-THEMED [PROMOTION AT THE ALLDAY DINING RESTAURANT, DUNES CAFE: Dune Cafe feature an open itch ‘th varius Fw cocking tions ineucing inet, akan, Arabic and @< you can ost yout the modom and radtinsl favour of Spain {80 sstione, Every Satur aveing, we er the Meira pore, hor (Greece, tay nd Lebanon with speciiie ke homemade posta and ih, seafood pacla, mez, gytes and an extensive cheese slection, along with ‘authentic deserts Rina bullt-stye cnet but there ae ioe cooking stations that {eet a ve talon Tks doner heb section pera and pasta ‘taton, ac wel asa lve seafood station whe youll beable oseloct your place ofoafoad and it wilbe prepared 0 exder. Other decades ke gyros, rmetze ard seafood pael are fered inthe bullet section, ‘The Medteanean encompasses a wide selection of favours and cooking methods, making ts perfect choice or people who lke a vastselecton of shes, So many countries nthe Maditaransan offer diferent cahes, but they areal prepared slay using hes, seasonal ingredients, anclof court, with ots fale ol Mos lhee ar baked oboqued or steam ‘making very healthy too, ‘The authantity ofthe food isha sets us part. As wth all ur other restaants, we have people rom the Mesteranean region prapanng our menue and esoking he food. Wo take pide nthe fact that we ae one of the only hates and restaurants inthe city that offers that i te guosts ‘One of my evourte dae from ths thamne nights the sesfood pala the sitforent estes, favours ane santa lod ino ons aah make + ‘tng forma, |am alo parte the focacca bread wth bss and posts| dlp think everyenshhar 2 weakness fr bread and dp! Thwart selacion on fer ter ts affordable forslmaed eeryons andith the pies ineiding hours baveragas, iewerthuhie for pope waning tenoy = good night but te alo pris conscious @ 6 The Mediterraneo promotion spiced ram Ohe7S fotenligas —perperon, Diu270 nelcing house beverages ‘Shangrita hotel sary evenings fom Jee anwar, cll Os + Thursday evening is Supper lib night, where you can anst onan “extensive dinner butte wile enjoying specially made cocktails ‘rom the bar, an lv entertainment From Dhs215 per person hs319,ncuing cocktails + Wlecknights reno less exiting with the intemational dinner buffet offering specalty stations incding Indian, Asian, poste end @ ashi station with mak sashimi, edamame and miso soup. From Dhst 75 3, Dha270 with unlimited beverages.‘Tomato & feta pesto bites MAKES 12 « PREP 20 MINS PLUS 20 MINS CHILLING » COOK 15-20 MINS ma {175g pack putt pastry 25g finely grated vegetarian Parmesarrstyle cheese 20 pack fresh fat teat parsley 2 thsp pine nuts ‘00g vegetarian feta, crumbled 1 game clove, rushed 4 tusp ote ot 12 small cherry tomatoes, halved, ‘and black oles, to serve Fol out te pastry ona surface ighty sted withthe grated cheese to ust cover mm thickness Stamp out 12 rounds using a écm plain cuter and tne ‘shallow 12hole bun tin Chil for 20 mins. reheat oven to 200C/180C. 2 rick each pastry base witha fork ‘an ake for 18-20 mins unt golgen, Remove fom the tn and lave to coal ‘on a wie ack '3 Meanwhile, tear the leaves from the parsley stalks and put all but 12 ofthe small sprigs in a food processor with tho pine nuts, thon whizz until ‘coarsely chopped. Then add the feta garlic and oil and whizz to make 2 thick paste, Keep the reserved sprigs in a bowl of water in the tidge, The pastry bases wil keepin atin for up to 2 days and the pesto wil keep inthe Ihidge overnight. 4 To serve, dollop a spoonful of the eta ‘esto onto the tats and tap ach one wth two cherry tomato halves. Garnish with the reserved parsley sprigs. Arrange on a patter ard han ound wth a bow f black aves. PERSERUINGZT ea prot, come Tg (a122y, sat at ag fre none ade ugar ones 096 whether it's for Mediterranean vegetables with lamb [SERVES 4 » PREP 15 MINS « COOK 30 MNS Ba OE 1 tsp ative oi 250g loan lamb filet, trimmed of any fat and thinly sliced ‘og shallots, nalved 2 large courgottes, cut nto chunks ‘tsp each ground cumin, paprika and ground coriander ‘110d, 1 orange and 1 groon popper, cut into chunks 1 garlic clove, sliced ‘150m vogotablo stock 250g cherry tomatoes Hanatul of cortanaer leaves, roughly chopped 4 Heat ee olin a arg, heavy-pased ‘tying pan. Cook the lamb anc shallots ‘over a igh neat for 2-3 mins unt golden. Add the courgettes and sity {or 34 mins untilbegining to soten, 2 Ald the spices and toss wel, then ad ‘the peppers and garic. Reduce the heat ‘end cook over a moderate hent for 5 45 mins unt they start to soften. '3Pour inthe stack and sito coat Ada ‘the tomatoes, season, then cover with ‘ligand simmer for 1S mins, string ‘occasionally until the vog ae tender. Sti through the coriander to serve PERSCRNG 12k, prot Vp cabs fag sata 3g fre, sugar 10g a 0.258Mushroom lasagne SERVES 8 » PREP 25 MINS PLUS RESTING » COOK 1 HRS MINS EC 50g butter 1 thsp olive ott ‘large onion, steed 2 garilecloves, chopped ‘kg mushrooms, siced (chestnut are g00¢ for this) 250ml vogetabio stock. 1 tsp tomato purée 375g pack fresh lasagne sheets ‘300g vegetarian Gruyére, grated 50g vegetarian hard cheese, finely grated FOR THE BECHAMEL SAUCE 50g butter 2 tsp plain four "Sor ff ‘Moke the bécheme sauce. Put the butter in saucepan set over medium heat. When the butter sizes, sin the ‘our Cook fr 7 min, string constant. Remove from the heat and pour the mike Ineo the pan, whisking constant Return the pan tolow heat and cook for Sins, string constant, uni the sauce is smooth and creamy, Season _2 Heat oven to 180/140 Fanvgas 4 Put the butter and alin frying pan ver high heat and add the onion and Bate. Cook for mins unt the onion has softened. Add the mushrooms, reduce te heat to medium and cook for 15 mins, string occasionally, until tho mushrooms ar evenly cooked. Add the stock and tomato purée and increase theheat co high. simmer rapidly unt the liquid has reduced by ha Season. 3 Line the bottom ofan old baking ish with asagne sheets. Spread over 8 ‘quarter ofthe héchamel sauce, Add ‘one-third each of the mushrooms and rated vegetarian Gruyére Repeat the Process an tnsh wih a ker of lasagne. spoon over the remaining sauce and sprinkle with the rated hard chasse. fake inthe oven for 45 mins, ntl golden oravm sna bubbling. Lave to rst fr 10 mins before serving PERSCUING 57 ial, pot 2 case 35, Yak 3, sat at 1 frog, sugar 7s 128 Greek-style filo ple SERVES 1 ¢ PREP 10 MINS © COOK 7025 MINS = 2 sheets filo pastry, each one cut Into quarters 25g melted butter FOR THE FILLING 30g vegetarian feta, crumbled 30g curd choose (ike mozarela) 30g plain yoghurt ‘% meaium courgette, grated 4% tosp fresh mint, shredded 1% gale cove, finely chopp 1 tomato, thinly sliced +1 Heat oven to 2006/1806 fan na bow, combine thefts, curd choose, yogurt, courgete, mint and geri Season with ots of feshiy ground black Depper and a ite sat ‘2 Brush a shal, individual pie dish ‘with aitle butter, then ayer the ple: place a sheet of fio tone the ish, brush wit butter then ade another flo sheet followed by half the feta fing and tomato sices. 3 Repeat with another 2 sheots of fl, buttered in between, and the rest ofthe Feta filing and tomato slices. Then fold ‘er the excess flo and serunch the rest ofthe sheets ontop ofthe pie and brush with butor: Bake for 20-25 mins, unt golden. >» ‘May 2013 92 caod Feed Mie ast 4 Crd aLamb, lemon & dill souviaki SERVES 4 AS MAIN OR 6 AS PART OF 'AMEZE o PREP 20 MINS PLUS MARINATING COOK 6 MINS a This recipe can be varied with erent ‘meas suchas chicken or beet, ard even fish, You can alsa use marinate whole boneless leg oF amb. 2 garlle cloves, finely chopped 2sp sea salt 4 tpsp atte ot! Zest and juice of 1 lemon 1 tosp finely chopped fresh dt 700g lean lamb such as neck filet or boneless teg, trimmed, then cut Into large chunks Pita or fatbread, to serve +1 Pound the gars with sea salt in a pestie and mortar (or use a smal food processor) until the garlic Frrs ‘2 paste. Whisk together the ol, lemon ule, zest, il and gare. Mic inthe lamb and combine wal. Cover ‘and marinate for atleast 2 hrs or overnight in the ridge. if you're going use bamboo skewers, soak them in cold water. 2 If youve prepared the lamb the Lamb, lemon & dill souvlaki VARY THE FLAVOUR Replace the ‘oxumberin the Tate wth sated coches beetroot oak samefinely ‘hopped and road reserves lemons. Foe tron at ‘hopped mint Instand ot the il previous day, take it out ofthe riige 30 mins before cocking, Thread the ‘eat onto the soaked or metal skewers. Heat the gilt high or have a hot grile pan or barbecue ready. Cook the skewers for 2-3 mins on each side, basting with the remaining marinade. Host the pita or treads brio, thon stuf withthe souvlak. PER SUING 457 kee, tan tg, ere rare, 9 St, ee nove sgt rare, e027 Greek salad SERVES 4 AS A SIDE -EASILY DOUBLED FOR MAIN COURSE © PREP 15 MINS » NO COOK =I large vine tomatoes, cut nto Irregular wedges ‘cucumber, peeled, deseeded, then roughly chopped Yea red onton, thinly siced 16 Kalamata olives {tsp dried oregano 5g fota, cut nto chunks (barrel ‘matured feta ls the best) 4 tosp Greek extra virgin ove oll Place ai ofthe ingredients in a lege ‘bow ighty season, then serve with ‘rusty broad to mop up al ho juices. PeRSERING 27OKERE, poten cat fag sat tg fre ag, sugars 2688 Taatziki SERVES 4 PREP 10 MINS PLUS 1 HR STANDING e NO COOK EI = 250g pot Greek yoghurt ‘a cucumber, peeled, deseeded, then coarsely grated 1 garic clove, crushed 3 tbsp chopped aii 2tsp vinegar pinch of sugar ‘Combine al ofthe ingredients in a how, season with some sa then mix wal Chil for 1 hr fine permis, letting the ‘tavours infuse, PERSERING 79 ical, pot, abe 2, fate, ee rane, sugar Ze et 128 iRaspberry & amaretti crunch cake ‘SERVES 6 » PREP 20 MINS © COOK 55-60 MINS I (CAKE ONLY 79g sort butter 175g golden castor sugar Begs: ‘40g sett-ratsing lour {85g ground almonas ‘og amarett bscults, roughly broken 250g punnet raspberries To SERVE Jeing sugar, to dust ‘Single cream ‘Heat oven to 1600/1400 fon. Butter and base ine 2 loose-bottomed 20cm ound cake tn, Put the butter, easter sugar, egg, flour and almonds into 8 large bow. Boat using an olectic hand ‘whisk unt wel bended 2 Sproad half tho cake mixture in tho lind tin. Scatter over half the amatets biscuits then a thi ofthe raspberries, ory lity press into the cako mixture, '3 Dollop dessert spoonfuls ofthe remaining cake mixture over the ‘amaratti and raspborrios and spread ‘evenly. Scatter the remeining amarati ‘and half the remaining raspberries ‘over the top. Bake fr 55-60 mins, Untila skewer inserted ito the centre comes out cleo. '4.C00! for 15 mins in the in, Run @ knife around the edge and turn out The cake can be frozen now, or il keep for upto 2 days in a covered Contalner in the ridge '5 Remove from the fridge an hour betore serving and lightly dust with icing sugar. Serve withthe remaining raspberries anda lite single cream PERScRUNG 640 cas roti 2, cars fat gst rw a acooa suai stor, PUTT ae A luxurious treat Italian-style decadence made easy! Porcini mushroom cake SERVES 1 PREP 15 mins # COOK 20 mins Knob of butter 1 shallot, chopped 15g porcini mushrooms, soaked in het water 1 gai clove, crushed 2 tosp vegetarian Parmesan-style cheese 1 tsp chopped fresh herbs, such as parsley 3 tap mashed potatoes Flour, for dusting 41egg, beaten 2 tbsp dried breaderumbs Vegetable ol, for fying Baby herbs, to garish ‘ruff oil for drizzling 1 Heat the butter in small pan, fy the shall for afew mins then draln the mushrooms and fry them wath the gale for 2 mins. Tip ther Into‘-emall bowl and mix with hal the cheese, all theherbs andthe potato. Leave to oo! 2 shape into ake, cil inthe frisge unt fl, then dustin the four and dip inthe egg. Mic the remaining chesse with breadcrumbs nd use to cost the ake, $3 hon ready to cook. fey the enke nthe ol for 3 mins exch side until golden ard hot Drain conkitchen paper and season wth sa Top wth ‘tho baby herbs anda eral of rfl oeThe seafoods lemon and parse. SERVES 4 7009 octopus 20 fresh shrimps 200g cuttlofish filet 2505 squid 50g chopped parsley 1 clove garle, minced 2 tsp lemon juice 5 thep extra virgin olive oil 1 carrot, julienned Salt and pepper, to taste BE of 4 lath al she sh under ning water | ) 2 inca tne octopus in spot full otcolswater sn $ bing ta the bl Cook for 1 minut withthe Ee FAR Prepare the shrimps, removing the head, vein The revamped menu at Zaytoun restaurant, cre yatertoike pot here he cciopucle ‘Crowne Plaza Dubai Festival City, offers a ‘cooking and add the cuttlefish and the squid. refreshingly different take on Mediterranean food, Cook or an adams ints an dd -_ simp, Let coo for nother minutes tal ooking te 20 mite Fi hed yy ae “usr and beautiful seaside sunsets. Floded with atte or Tui lambs chops. The fresh , é sunning wows of te plan than shrimps rotate xing ssuce highly recommend, 386 mritienen but noatere more so tan in the: serewd wth capaats (an tala wate) re men espersibte Tr ihe nent mentycheF’ ar the cee rer fats eth ie Francwace Dacca Foi Si vga wth kari rah efat at pat gbtnig a patsionfornetjusthis native cutive, but for Masltorranean meal sdiingclecom | ZQULOUD,Cee nog nner) ete ee ee cet Senor ee zaytoun Norge eeNow that the temperatures are rising, t's 1. time to start eating ight. Salvatore Barcellona, chef de cuisine at LOlivo, Rixos The Palm Dubai, shares three light, ‘Tesh italian dishes that ate perfect for a quick weekday lunch ‘or dinner. photographs ANAS CHERUR Mediterranean Way awe =| asses sai Barclona traned ata exinay scoot set) niier, ty af 2 8 oars acrssthe dobeto spn exbeence indir cunts inching Germany ad th US, v1 yrs. Hemost Dain 23,0 Pea Up Lovo, the net tata ned resurot a Rac The Pa 0, as crf cusine ~— Rustic vegetable salad with artichokes, rocket and mozzarella SERVES 4 « PREP 13 MINS ‘eNO COOKING 40g carrots {60 red, green ana yellow peppers 40m extra virgin ove ol! i s0mi lemon ol! E .; fom it alam vinegar = ma arastine i o- Seco sane 5 inayat 5 hance : Begins pier pecleceley sak Souuypuccaesronetoran Peace 3Free range chicken with pistachio and mushrooms SERVES 4 » PREP 15 MINS. (COOK 12. MINS ‘800g free range chicken breast 480 pistachios, ground 100g porcin! mushrooms 160g portobello mushrooms 2 sprig of thyme 2 garlic cloves 40g butter ‘90m veal jus anil of neros FORTHE VEAL,US 2g veal bones, roughly chop ‘onion, chopped 2 carrots, hopped 2 sticks coloy, chopped 2 bay loaves 2 big sprigs of fresh thyme ‘Small bunch parsley {tsp peppercorns, cold water 1 Suit the ground pistachio under the chicken skin, Season and roast at 190¢ for 15-18 mins. 2 Sauné the mushrooms, thyme ane garlic inbuate, for 3 mins or uni softened '3To make the veal us, ad all Ingredients toa large saucepan and cover with water Bring sloway tothe boil then reduce toa simmer and cook for 45 mins or unt the quid reduces by ‘wo-rds to sound 1. Cool oe 10 mins, then strain into ajug to cool ‘down. The stock ean be made afeod and chilad or frozen for up to 1 month 440na pate, pour the veal jus, add the sautbed mushrooms, and then the chicken ontop. Serve with a han of herbs sprinkled around. ‘Seafood stew with saffron, fennel and garlic bread SERVES de PREP 10 MINS. (COOK 5 MINS. 250g onions, sliced 100g ganic, sliced 180m otve lt 300g fennel, spit and cut nto strips ‘bunch thyme, chopped 1 pinen seftron 4 ay leaves ‘chicken stock ‘fish stock smussels ‘Two drops of apple vinogar 200g monkfish 90g tuna or seabass Cred fsa 8 glant prawns 90g tomatocs, skinned, desooded ‘ana aicea 2 slices of toasted garic bread + Sweat the onions and gain lve oll Add the fennel, thyme, saron bay leat and the chicken and fsh stock siowly add the apple vinegar anc ‘sre unt the fennel is sft = this shuld take sround S mins. 2 Use th stock as your base forthe stew and add mussels, al the fish and the prawns. siouly addin the tomatoes. 3 Pour the stew into a bow! andl garish with sprigs of fon, Serve with toasted sari broad. ‘May 2013 92 Gaod Feed Mi ast 49capeeeamionet i LA de RC Mu Mo at versatile cheese can be a hero ingredientyas TV ch ee CREST ae ease Te auc on) SERVES 4 PREP 35 MINS COOK ey iron Canstriy Se ee ey on Ce ee Ae eee ed ae 8008 plain four Ce eee Ten Cee og eee ees Ere ns ered een Dee era ay See ee Cee eee ten Cr eens Creer ut) ey Ee a Ssetiour ani shape the dough into a round eerie ean ‘hur sls the top 2 few ames and bake ee eta aay Co iar eerste ed Porter eas Bee ct tt See cd Some mt) pereen ene er ad Seen oo rote arnn ts ee eed Poe 3 embersCred EKEND aed Reet ee peeceinr penny rere try erate pane A tymd'sorigs Sen ce eee ee] cen : See ie eee ne ee ane ee ce nnn penrreneme iii tery Peed erent eens ee a Se ene i od eter al the inside ofthe pan, Bake for 25-30 Roa ra 4 Leave tartfor 5 mins t pene oe eset: ey 2013 Bac Coed ood Mle East 34Cr ac Peseckis Se eee came Sa Se ee mes this wi ge lavour and deep colour ners Pod ‘tbsp olive ot ae eee) Ce ert ened og nid Sane TdThe Cavendish reflects the city of Dubai - bustling with life and taste, ‘a melting pot of cultures and cuisines. Aperfect (business) breakfast, lunch & dinner spot in the midst of the Jumeirah Lakes Towers, The Cavendish tums into Dubal's best-kept fine- dining secret. Timings : Fridays 12.30pm 4pm Seer ee ucceeyy Timings: Every 2nd Tuesday of the month from ee) Pe ane aera et ene eerie area Se ene eee OO arn Teor)+ Splced roast side of salmon + New potato & tamarina salad + crunchy umme-drenched salad + Tomato chutney + Fresh mint & choc ehip lee cream Thi inden inspired penis eer ® and quicker to cook than . fractal roast. recpes toa cna asngaphs MAIASWEND withitsgentle spicing, uncomplicated » » recipes and light flavours can be made ahead.% 4 Roopa Gulati <2xd roast side of salmon 1 Hent aven to 2000/1806 fan. Une a big SERVES 6 PREP 10 MINS IGOOKroastin tin with baking parchment or NSE fol this nels to prevent the fish fom a ina ity, aside of salon makes sticking othe tn agi cooks. Brush the t ic main cours, end ts salmon skin with ot a ic honeved topping tates ana skin-side down, on tha aasted spe akourasieyoasts. 2M te ground gn Paprike, pooper must side of salmon, skin on tbsp olvo oll. Sproat 1p ove opus extra foros ery sce fe tn vrabine nous, need OFS 20 ns stored gees tna te aon ae 1 tsplpaprika - ‘check by poking a kr tho filet j ‘etefeonrey ground wack andmatng se te shies) Pe i #Serve directly from: jor use Portions and serve In wedges inthe side PERSERVING 2a fang stat New way to serve salmon « z NeuAc ey 2013 BC Goed Food Mast 88New potato & tamarind salad SERVES 6 e PREP 15 MINS » COOK 25 MINS EE a Tamarind sauce plays star raein ototo-based snacks saisot marke tals in Ina. tamarind pun mad by soaking ‘ied amar n eto, wil havea stronger favour tha ajar of reac made paste ‘1% tosp tamarind pulp or paste 50 golden muscovado sugar 1 tsp ground cumin ‘Thumb-sizedplece of ginger, chopped 1.2kg new potatoes 23 tbsp natural low-fat younurt «tsp chopped coriand ‘To make the dressing put the tamarind pub ina small pan, pour over 75 baling water and ad he sugar, currinand ‘ahngr. simmer, wit A, unt tho dressing thickens and becomes syrupy, out 1-15 ins. shoul nave a ploasan tang add extra sugar i ode, 2 While the tamarind is cooking, bing a largo par of sltod wator to tho boll and {2d the potatoes. Return to the oll and cook for 15 mins unl tence. rain, ten ool slighty before having them. Transfer toa bigmixig bow and spoon over the ‘oressing, gen stiring to make sure the potatoes are vel coated. Drizzle ove the yeaa, scatter over the coriander, and serve warm arat room temperature PERSERUING 196 als poten abs, or satorne re 36. supe TS a8 Crunchy lime-drenched salad SERVES 6 « PREP 15 MINS PLUS STANDING ¢ NO COOK ono sues of 2 mes 2-4 groon chilies, oseodod and finely enoppod GET AHEAD Make thee crosmuptoa month aneaa Make tne chutney 3-4 dans before an store intne tiogen a cewvered bout * The tamarind essing tastes eter tage 1-2.0ys anead Keep t chilled in jam ar it thlocens, aaa @ ash ot vata ‘Mate sce paste forthe salmon the oay| tore ana keep inthe ge 2tsp caster sugar ‘Marge cucumber, diced Large bunen of spring onions, finely chopped 250g charry tomatoes, quartered 5 thsp chopped coriander 2 tosp extra virgin ove ol ‘1Tomako the dressing, combine the lime juice, green chilies and caster ‘sugar, and leave to one side. x the ‘cucumber with th spring onions and ‘cary tomatoes, then spoon in enough lime dressing to moisten ~set aside for out 15 mis. 2 ti in tho colander, dp tho salad into a bowl, and dhizze with ol befor serving PERSERYNGS ial proton carbs ‘ac45 sat fe, sara, sa one Tomato chutney [SERVES 6 » PREP 15 MINS © COOK 30 MINS BO EC EE 23 tosp vegetable oll 2 tsp brown or black mustard seeds “tsp red chil lakes 8:10 curry leaves, Fresh or dried 2 red onions, iced 50g ginger, fnoly chopped 300g canned chopped tomatoos 754 raisins 3 tosp caster sugar ‘oom! vinegar ‘1Heat te ol ina mecium pan set over ‘amedium heat, Add the mustard seeds {allowed by the chili lakes an frosh curry leaves (you ae using dies leaves, add tem later with the tomatoes. Fry until they release @ worm, nutty aroma, about 30 secs, 2 Add the onions and ginger, put onthe Id and cook over alow heat, sting row and then, for about 10 mins unt softaned,Stiin the tomatoes, raisins, ‘caster sugar and vnagar, and simmer, uncovered, for about 15 mins unt thickened. By now it should have a sweet-sour four ~ ade! mote sugar ifyou tink I needs. Serve warm or at room tomporatre PERSCRYNG teak, proton 3g, cate 2, fag state 2, sugar 2 sak 02>Feed your soul At Center Cut, the signature steak house at The Ritz-Carlton, Dubai international Financial Centre, we'll satisfy more than just your appetite for great food, with live jazz and soulful blues now being served up alongside prime US and Australian beet. All the ingredients you need for a night to remember at the heart of DIFC. For reservations, call 04 372 2323 or email difcrestaurants@ritzcarlton.coma Fresh mint & choc chip Ice cream ‘SERVES 6 » PREP 20 MINS PLUS ‘OVERNIGHT STANDING AND FREEZING COOK 10 Mins EEE ‘40g dark chocotate 400mm ful fat mate ‘300m double cream ‘A yanila pod, spit 754 fresh mint leaves with stalks 4targe egg yous ‘Mog caster sugar Ice-cream cones, to serve (optional) 1 Put the chocolate in aplastic bag, Seal ‘and freeze for atlast 20 mins. Bash the ‘tozen chocolate wth oli pn unt haters mo smal chunks insite the bg, 2 Pour the mil and cream into a ‘medium heary-based pan then add ‘the vanla pod, scraping the seeds Jitothe mintue, Heat the creamy milk, stirring oscasionaly, unt almost boling. Ale the mint leaves and stalks, caver With al, and leave for 15 mins 3 strain the liquid, pressing the mint ‘ith 2 spatula to extract maximum ‘lavour. Discard the leaves an stalks, ‘and scoop out the vanila od, 4 whisk the egg yolks and caster sugar unt thik and palo ebout 5 ‘minsif youre using an lactic whisk Retr the minty cream toacean pan and bring bat, toaimostsaing, 's Pour half the bot liquid onto the eg ond sugor mixture, whisking combine everything beffe adding the semaininevguid, Rin ieTustara TO the rnsed-out pan and cock over a low heat, string al he te, uni ghey thickened - about 3-4 mins, Take care itdoesnit get too hot or it may cura. Strain the custard into a bowl ant eave to coo, string oceasionaly to prevent askin forming, chil the custard unt rally cold —it's a good fe t leave i overnight ‘ 7 Fabulous make- \ vee ahead dessert cre ex Ter NEE ae | “TF . usta in an ice-cream frozen. Ace the chocolate re it sets. you dont ne, pour the custard into a ead freeze or 23 es become ley. WhiskDried fruit salad SERVES 6 6 PREP 20 MINS » COOK 10, MINS Com wa 600g good-quality ready-to-eat dried ‘ruts (prunes, apricots, figs, cranberries) 3 thsp clear honey 4 vanilla pod, split lengthways ‘ear Groy toa bag ‘tbsp lemon julce Mascarpone or Greok yoghurt, to {Tp fits and 700m col wate intoa large pan. Acalhoney and vil, scrapie ‘the seeds frm the pod into the pan, Bring tothe bol, sti-wel, lower heat and ‘imme for 10 mins unt ust syrupy. 2 Take the pan of the heat and sti in the teabag. Leave tints for 10 mins. 3 Discard teabag and vanila ip tuts {and quid into a non-metal bow ard ‘pour an he lemon. str; cover and chit unt needed EX SERYING Wea pon ge cart A, a satan sugar et actualy improve ifmade aba, il keep inne fidget upto 1 wok. Mango, pear & ginger crumble SERVES 4 6 PREP 20 MINS « COOK 35 MIN EES 450g ripe pears, peeled, cored and thicky slices 1 tbsp muscovado sugar ‘2 mangoes, peeled, stoned and chunked 1 plece stem ginger, finely chopped FOR THE TOPPING 175g plain our 5g butter 85g muscovado sugar 854 pecans very roughly chopped ‘Heat oven to WOC/160C fan. Put pears In pan with tho suger and 4 tsp ‘water Cook over gone heat for 5 mins, until the pears are just tender Remove from heat; stirin the mangoes ‘and ginger. Spoon the mix into a shallow {175 froczorproot baking dish and leave 1000! 2 Make the topping, Rub butter into ‘lor str in sugar and pecans. sprinkle ‘over the tut then bake for 30 mins until brovied, Serve with cream or veanla ce cream, FERSERUIN AB As, ok fay att ig te ni, ts 958 sige 2g sat AA BAD wrapthe tshirt a lage freezer bag, olin fm and taze for upto 3 mnt 10 ake tm #azen a: woC40C fan for 50 mins or unl topping golden,‘Tastes even better ifmade ahead Best-ever tiramisu ‘SERVES 6 » PREP 30 MINS PLUS CHILLING =a 568m pot double cream 20g mascarpone ‘75ml marsala 5 thsp golden caster sugar ‘300m! strong coffee, made with 2 tosp coffee granules and 300m! bolting water 175g pack sponge fingers 25 chunk dark chocolate 2 tsp cocoa powder 4 Put the cream, mascarpone, Marsala ‘and suger ina large bowl Whisk until the cream and mascarpone have comptely combined and have the consistency of thickly whipped cream 2 Get your serving dish ready, Put the coffee into a shallow dish and dip ina couple of sponge fingers ata time, turing for few secs unt they are ricely soaked, but not sozgy Layer ‘these into your csh until you have used MAKE AHEAD half the Biscuits, then spread over half he ive for up ofthe creamy mix. Usingthe coarse 202days. st ie of the rater, grate over most ofthe before serving. chocolate. Then repeat the layers you sould use up all the cote, ishing ‘th the creamy layer. Cove and hil ntl ready 0 serve. PUR ScFN 885 ca, prota carb at eg sata cust wth cos ovate ane rte over the mainder of chocolate rere sua 35, <2 025 Das cot Pecan toffee meringue with poached pears SERVES 8-10 6 PREP 30 MINS (COOK 1 HR 10 MINS HED [UNFILLED MERINGUE ONLY FOR THE POACHED PEARS 600m water {6 smal, ripe. shapely pears, peeled, (quartered and cored ‘elnnamon stick Yetsp cloves 50g golden caster sugar FOR THE PECAN AND MERINGUE FILLING 225g golden caster sugar ‘tsp cornflour ‘Aarge egg wnites ‘tsp vinegar '0g/202 pecans, roughly chopped 500g Greek yosnurt 4 tosp caramel sauce (we used Carnation) ‘extra toasted pecans (optional) 1 Put the water, pears, spices and sugar ina pan and simmer for 10 mins. ‘2 Heat oven to 160C/ 406 fan, Draw 25cm cre on baking parchment then put ona baking shoot. Sti 225g sugar ‘and cornflour together ina jug. Whisk Crd c the egg writes unt sti, then whisk in ‘tho sugar mix, atosp at ate, unt thick and glossy, 3 Fold in vinegar and half the nuts, then pile miture onto the cele, bulaing yp ‘tho edges to make ‘nest’ Seattr wth rest of pecans, thon putin oven, turing tho tomporature down to 150¢/130¢ ‘an. Gake for 1 hr, ten turn oven off sna cool inside for 1 ‘4 Tako tho poers from tho juice, thon simer the juice until i's syrupy and lossy, Return the pears and col, tr tho yoghurt with tho caramol sauce. To serve, pile the fling into the meringue and artange te pears ontop. Scatter with nurs, fusing, Hand round the syrup for quests o spoon alte ver PERSERUNG BONE, prtain cass, fo ap cate re, i at 0.26¢ 2 4 MAKE AHEAD keepthe ‘aringue nan ange cortaier or up 1 1 ok The pears ere! sauce wil keap inthe ge for 4 dys. To rere, 20, putthe merngueint alors, ei comainac Pack she pears ina enter coc food bag and faze for upto 6 oaks tho sauce won't fea, ‘May 2013 92 caod Feed Mi ast 44rich dark chocolate tart and th sweet innocence of cookies andeream ice cream make the perfect marriage, ‘as Maxime Le Van, head chef at Kitchen 45, Embassy Dubai, Grosvenor House Dubai, shows us here. look out for the recipe with Mango Sorbet Dark chocolate tart SERVES 4 125g plain flour and extra for dusting 50g easter sugar 20g cocoa powder Zoggs 85g unsalted butter, diced 100m ik 2a anise 1809 double cream 80 (70%) dark chocolate, chopped 1 Mix the Four, sugar and cocoa powder and nid ono fat surlace, Add 1 agg and rx with your hands, Add butter and knead unt t smocth dough - donot overwork ss you don’t want the butter to malt Wrap in dling fim and refrigerate for one hour 2 Bring the mito abel nad the star arise, Remove from heat and cover with cing Fi before setting aside for 10 mins 2 Make 8 chocolate ganache by frst pacing ‘the chocolate in a mixing bowl. Bring the cream to 2 boil and oo! fora minute, then out over the chocolate, whila mixing with 2 spatula. ticunti the chocolate has melt Strain the mk and ad tothe chocolate. B anegg and add to the mix, constanty stir to mix thoroughly Pl ‘reheat oven oS0C Ro re tor dough o 2am ung igh with our Cane 4 minrger th meter of your tart pans, and lay the discs into individual tart pans, pressing down to ft tightly, lace ng fim sheet on top of each tart and fil wth baking beans upto the top. Close the fim to form a bag on top ofthe tat place inthe fridge for snother 30 mine and then bake for 10 mins. Remove the bag of and witha sharp knife, ut the excess dough around the rim ofthe pans and allow to cool 5 Spoon the chocolate ganache onto each ke again for 7 mins. Switch off © oven door slighty t2 ith a scoop af ice eream, piace of chocolate or honey comb, and 2 dusting of cing sugarFrench national, first step into a professional kitchen when he enrolled hime at culinary school in Menton, France, tthe age of 15. He has since worked in Monte Cari, Nice, St, Tropez and Michelin-str kitchens in Londen such as Club Gascon, where he became the head chef st the age of 23. He made his way to Dubai in 2012, and is now the kitchen 45, Embaeey Dubai Maxime Le Van, grew up in Niee, and took his CHEF'STIP: “tf you have difficulties rolling down the dough, place it in between two sheets of greaseproof paper and set in the tridge for a couple of minutes — it will be easier to handle.” Two other waysto enjoy London Dairy’s Cookies and Cream ice cream > © ‘Add pieces ofhoney comb anda Serve with chocolate fondant or ‘Shale of honey tos scoop. star chocolate cake, ag To see a step-by-step video or this recipe, visit © youtube.com/abegoodfoodme or facebook com! ondonDairy, oF you could simply sean this OR ‘code with your smartphoneThe tradition of a leading brand a ee epee Cer CL) vey}Instant style updates for your kitchen ‘smart, simple ways to give your kitchen a fresh new look without breaking the bank. By Nicola Monteath. Give ita new lick of paint Become | is erancen en abasket | sntercete case! atChelsea College of Art and Design. Place kitchen tovelsand sappliesnto a wicker basket, and keep tin the cabinet under the kitchen Refurbish sink, They nt only look seat, but are alo sel for keeping things onganised and within reach. old furniture Isyourold dieser notin need Go green ae ‘ould strip ff the color and viens i ge Alison Laws, International itanicbok.akivhen san isget or ; chopping quick bells and forthe isto operations manager at stdow tod herhoners oer mae school sack Lakeland, says, “Isa great idea to hang plant pots in bare ceiling corners to give alived-in feeling to a plain kitchen.” Plants and flowers not only bring nature in, but add colour and aroma to your kitchen ‘May 2013 92 c2od Feed Mie ast 48Create space ‘Ai ena counter and sorage space to your ich porable lle thathastwo ot more adjusable ‘elves, std groowesaong the sides to heep bots inpice,"sys mer McGowan, Regional brand communieations manager at hea, The ole ea store anything fom oe sian vinegar bottles, to bakes of onions and potaloes which would typically ike up counter or cabinet space Shine a light Mealisbnvate ted sta cesar his be ing some abit im makes Dien Desi mich main he bchea you vate tba puta bende ight ap tat es Cainer ablelanps Tis help daw pete beat oe wn popes attention oe dau 1."sys Lynda Pendant lumpsover the kitchen and and great option fovcreating cos fe Get picture-perfect Photo lames re not jus fo your living oom or hedroon. “Add an arty clement to your Lichen wallsby puting up fmed vintage recipe sheets, food photos or even kitchen valle” ays Ana Hayward, Senior Visual Merchandising manager at Home Cente. Clear out the clutter Accessorise! Aldinga few colourtul acceworiesto ‘outer 1093 o simply replacing old accesories can immediatly make ourkitshen amore stylish, functional space -Afew rategicaly placed acsesorescan give ou awhole new lok. Replace hey acessories Tike toaster covers, dish towels cams ses, tlk tnd pepper shakers and pot holders wth new nesin bright colours” ay leo, Freshen up the background Give yourkitchen pop ofsoloar ane texto by ddingasplas-hack. Coloured ge pis backs ae fishionsble andthe eflstive quality bringea sparkle your kitchen, They also dont have grout lincswhich collect di. Aterntiveiy small osics or patterned escan add estuse aad colour aswel sayeLyadal,11; Spruce up your walls ‘Change the colourscheme of your kichon with wallpaper Vinyl wallpapersare great asthey ean te wiped down ealy-smnething which i ‘sential fora hichen, wih all he ol nd grime that isineiable,Roula Recape, Marketing manager ofA adware, mggests purchasing wallpaper that cau he punted over juan case you want to change the colo next season! AE SA TN 42 Ser Scrat fateh the ‘Werktopsinstntly modi the look ofthe Hitchen, and beaify space while providing functionality. you are looking at enovatiag I saggest“replceexising qual stone, composite or worktops ate vail snd nines ae had wearing. bd don have aly aw ook, Composite lin awide range afcoloars ‘he natural out inesthat marble or one worktops have Take it to the top! Be lazy! Alazy susan isnt just useful for the dining table. Add efficiency to your kitchen, by keeping one in hard-to- reach corners for easy- acce rage. “You can place this convenient rotating tray in just about any cabinet or corner. Iteliminatesthe need to search through various stacked containers hidden at the back, and avoids mess,” says Alison. Use flower power “Always fememher ta Be eeative and make the most of what yo ae to hand in onthe to decorate," sys Florian Bash, Olobl Head ofProduct Management, Tableware, at Villeroy ‘Hoch, Instead of buying new ves. try sing prety gases to display Nor hougues or even & ‘all prigofblooms he sugges. This will add ad fest easonal twist o your décorTV presenter Loyd Grossman show’ Holly Oo Brooke-Smith around his | \ ] ‘west London kitchen, photoganhs GEOFF WILXINSON, ‘TV sereensthisyearasone ofthe judgeson Food, Glorious Food ‘What did you start with? makes the space cven ually Alo, don like ‘The space wasdivded in wobyan island, but aiding suf behing cabinet doors It wascither just wanted to haves single sp ‘What were you aiming fr? ‘So what is on show? [ind that when you haveloisofcupbourdsit Well Lwillometimes buy something because ts‘Where did you find the lights? Hiaew about the ain de ight ange called TolomcoandIjusthadafeclingthatTd seen them somethere mounted on «wall. They greatamps, reallyeayto use sndcan be angled anywhere. GET THE LOOK ‘And the table? [designed the tbl, Ishose the thicknesf the topand the type ofleg. The charscame aevards- jut wanted aig, indestructible table that doesnt reguire aay attention TvsFrench ak rom an old bar, sithas lovely fel moder tprovidesa nice conta think sitchen tblesare 0 important, it Because he re ofthe itchem isgute ‘What do you cook on? The aven ita Gaggenau, which Ike because itis ‘ery we, Lean pot tno roaing isin aie by sid, which see ascuier tha having one wader lhe other Fora domes oven. it's ny hey Cty And Ihave lo have gas hobs ean se why people lke induction, bu because like piling things and cooking Chinese fod. I've got to have gas. You can get pans hol at Ace Hardware. = on state inal =~ premted ee I _— at Lakeland. 1 Sscr ing Soho in rae izes Heavy duly Mae fom rte High quay double Slyeted por set coating Twenty yt ‘guarantee | the Cooking Chet {| uses induction 2 | technology along ‘wath planetary ‘and cook food Simultaneously, Unlocking 0 world | ofnew euinary potsibltien World renowned enaméled cost ‘ron cookwore:n unenstakable vibrant colours, with @ time honaured tradition for preparing one pot meals, stews "and other slow cooking lasis, Cast cians coskware tot alowe ourng eu igid tnt the cover on thanks tthe stain holeeinthe caver pee : Pouring spouts Japonese Kol Shun Chet jitiescrmedct ref darn sel gungecch infos Cig tea Forest for ‘retyday cooking Semen ‘ pe er pc Se % performance, ease of cooking and. c ‘e to pravent opening Functione| and quick ooking kitchenware icring after use under pressure. ‘vos energy and gos consump : Os. a 5 ‘Available al all Jasharmal Depariment Stores aoross the UAE ubal: The Dua Mali$253808 | Mallof the Erato 3850139 | Dubai Festival City Mal 2320023 | Mirdlf Cy Center 2689556 | ‘Al Ghutalt Center 2277780 | ABU Dhabi: Aou Dhab Mall 6456454 | Marina Mall 6216479 | Al Ain: Al Alp Mal. 7376070. pact die plus technology thot Ensures faster cookingwe Ye ur We er? Uv ky WAkeo spots 2 08S 10r Sins ono a mst rave 2 dane gap, ‘hey “Ove, Dor eave eer sean a cristata es Doe See amen mee eey een, Seater eee aoe Sremaret, ee eer eee cae eee, ere hee ome rn Sebago beeper epee cee arenes pene ems Spee, Serene nt pesos Se es rere Feoeorigeoe ran, cook and rea” NATURAL REMEDIES (Chemical ekeaning prauctsmake ave yur ‘ounteropsTooking aca clean, butheycomsin ‘compounds that are tox, bot for health end he ‘osironment asthe fumesteleised bysome of ‘them contributes aipllaon, Chemicals slthoughivisbe, can have a damagingetecton courbes asthe build up is ow en “ceive use of detergeatand wishing guide sre toi, asthe chemisals in thom can got ‘eansoed into ourbodies Without knowing. we ingest harmiachemicals daily, as we eegulaty toch various srfaes and pt those same hande ‘0 ob skin or nt ur mouthston," sys Gundecp. ‘Not aut through touch o inhalation, the indvet waysin which these chemicals make thet swayintoobr hodiescan be mind -ogaling For example did you know that the mater fom owe dishwashing goes into th drainage sem, and is somnetimesrelesed into the sa? Conventional ‘May 2013 92 Gaod Feed Mi ast 73Caer ae (olen = dishwashing products contain chemicals that break down in the sea~ whereas biadegradable productedon't—which then harm matin iE. A fish fiom that ery sca cou hen e caught and ptton your pte ~mesning you have just ingesed wme chemicals that were pinto the sea by ou inthe ist place ‘These chemiealspos a theat to heath — specially for babies and toddlers as they weaken the immune gitem and can contbute to various silments including thove related to heart health and he repisstory stem, Allstar cleaning products re nom toxic co endly and an esential way going geen, ‘By replacing cleaning products wth ecostiendly versions whether natural producisorhome remedies you ste one sep close to creating « txcen Kishen, A great variety of ecorendly dish ‘ashing lguidsand loorcesning products are ssailabe in sores nowadays, Swap cleaning products that hve high levelsof aminoni, bleach, chloride ad eborine, far eo friendly proche ate phosphateee, have sone form of cic aid and contain ingredients sch at coconut fit acksand natural dyes, You could ako goa sep futher and make your oven athomie, with ea asilale ingredients sich as emo, baking ods, vinegar and tae oil To eletvely sani kichen sures, sas countctsand windows Gundsep suggesting hal parts of white vinegar a emo jose. The rid acid in the vinegar and ivi com the lemon creat a form that ill erms"he sys, ‘Tola’sop tip, an age-old tick he inherited fom hisgrindmother ito rub douror baking sodaon taps sinless steel appliances and counters. and wipe it dose wth adamp cloth, ble bang ‘Thisremoves mesa and keeps sinless 61 surfaces germ tee and polished. ‘When mopping floors simply add emon joke or lente ilo water, ara allemaie ttre bought cleaning Hiqids=thissespeetly important whom you have bubesand toddlers asthe are always putingthe ane hands hey hen crawling aloverthe for with, nt their mouths! ‘THE THREE RS ‘The importance ofthe re-se,redusesecyele antes cannot be oseremphasced Even swe know about & mos ofwsstil dont remember to applytin our lives orhouseholds. “The with Cookthe ight portions and pack levers forlunch the next da.” sys undeep. “Als, buy PET botesand recyclable packaged products that canbe disposed into recycling bis.” rate into create lew wastage tabegin You ca soins diferent basin gourhows ‘one for reysing one fr general bse, and one forcomposing. "Composing sea to do snd not to mention make forges tile fr your garden, Make sce to includ dry mater sich asege tells snd paperrolstothe composing bia, asotherwie ‘the wel mater will or. And alaysuse ahi in the size hats snitable for our home,” ays Tolg ‘Other dimple nabiteyou can sar practicing include bringing reusable ote bag to he supermarket, switching of the ighsin and eceling plac and cans. You can gethe hole amily iol in going ree, paticuay the kids by traingitinto a fun game where they with teats everytime they remember ood habits into practice. itchen, ENERGY SAVING SOLUTIONS Interesedin knowing how to reduce yourenerzy Dill’ Regi wth presenting oars fom opening the refigerator several ies “Tnvestin aelgeator thathasmuiple dors this way the internal Jempersure ofthe dg doe tchange, whenever itisopened,"syeGundeep, Abo, wap and sich “offppliances when notin use, reduce energy consumption and adation ewited in yourhome The listing in your chen sts the ambiance sowie equa lighing for LED lights. "LED Ightslas for 8,000 hours and save energy by 9S percent, compact regula lighting ituresthat hows ate ited with sys Gundecp. Whi might requires sal investment nil i the longterm, yu wll enjoy pose impact on ectictybills. "LED lghtsao only consume ‘nergy bat alin proce leser best, which means there may no lange he eed for no i conditioniogin the kthen” yx Tolga "jou Ihave windowsin your kitchen allowing aturl light in, make suet een then, ill to come thaough while preventing heat -thiealo reduces the need frcoling in thet “Another grea cnetgy-sasng ide isiavesting in snore fo tps availble rom online sore ‘eocumel:me), which Togs highl recommends, asitgushes water ou ofthe tp in fll Now - even ‘when itisnt turned onto ts fal eapacity you havea gussove in sourtehen Gundeop sugges geting a small ablexop ‘induction hob, whic is2 per cent more efiient than gas. Use it to heat wate, inaead of using the us and warm ap dishes, at opposed to ming a ‘microwave — which produces raion Adishwatherisalio a geatinvestnent sit conames filer water than hand-washing dishes, When wings disnmashcr, low these co is from Gundeep ~ makeste you hae fil load, ‘he halfloa sting usesmore than energy, sack the dishes propery and use the eco enly seting fyourdihwasherhasone. Whetherit'souural products energy-efficient sudgets or simply being consciousof waste, going "teen in the hitchen is simple, Get started on your 0s, and you and your fly wil ep Iielong benefits. FABULOUSLY FRESH Try these homemade ‘eco-trenaly air resheners recommended by Tolga: + Perce cloves ina a whole Lnpected orang, rom tp to bottom, anawrapa rbd around. Herth near a fruit basket to reve uit fies, othe pantry to keept metre resh, + Place used coffee grrdsat thebotom of your binto prevent iefrom smn. “Rouse 8 tatoauay last box ty pling hoes int held and flrgitwith baking pov and lemon ins. This anos aireshaner can be kept nthe ridge to dissipate odours. * Creat herb bouquet an ple n your ridge oF panty 0 voit afresh hor garden arora,A SMALLER DOOR OUTSIDE @ LG A BIGGER WORLD INSIDE (ios eee Thoughtfully designed dual access door system featuring a unique panel that you ean open with a quick push of a button revealing an unexpected {pace far beter todd organisation Thanks to the innovative oor-in-Door you can (Ff Door-in-Door™ won lg.com/ae AL YOUSUF =Eessons ie) “The kitchen sa very good starting point ners apt ig kitchen there ai att ry he fo tpg working. 9 olive fected make a big lifrence to your il, and athe Aekdionally, Taka bul in microwaves have te plant any Pablo Pere, Maating Manager of icrowave hputsboth abowe and below the fea UAE. "Energy expendiue in any appllnce raypetronaeria rane Tissyote aprons is unavoidable =the ay ienet ony energy the hestinride the foe mero evenly inca they recliner todo had yu nee cite icc nto iflerent paints hile eae the ii ere plement the action ofthe urtabe ne! ‘One ofthe easiest waysto makes reeponebe ime cold ones, Some mod choice it smal folow the nara Label ore contolfuncton alow wha ceramic base that ep home appliances. The label shows the energy and hess only what ences dstrbuon of the waves, proving optimum rate or energy das f each produt, ands atest green technology i Hycroclean, the ng cantons in lees tne tasting based on strict standards and procedures, cn ta cay The highost mtg is A+ or 4 203 product, «lst your oven co0l soon, labeled se such the most anergy water nade and elect the appliances regula ‘senor ly soy eto, sty creating steam atverylow energy ‘THE OVEN Try this Use: Inthe oven, thy sand ‘THE MICROWAVE the most ffi ‘maui lower terperstureror cooking. 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As wall fthe peterpan ‘Snot touehng tehob surface, thereisna eneray expencture iremains.on stan by! mods ‘you don'thave an neicton cooker you can ‘tilde yourbitny cooking foodn ego batenoe mich canbe Frozen later cutting up ngredients ter cooking: andkeeping [ts nd pane covered to recues not les Buy thie> induction hobs were praiotvly ‘pensive forhomektchensin th pas, but not ny more, Teka oters range of nuction hobs, ‘rom avery accessible entry love postu othe Highest tan THE COOKER HOOD Try the> Yourcookar hood should match he ae ‘of your hob=ifyou havea 20cm cooking hob, you 3 20am ceakerhood. 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Ris also important to haep fatty ful, becaure thre wil be lews ata enol But be cach not ‘vena, Another ay thing to remember not pputhot fod ined the ridge the heat eleaeed ‘actually makes the compressor wodkharce. film that can block snow Buy this» Firmly committe tothe erwtonment Teka rofagerators are 100 percent free of CFC and comply with linternational regulations, of them being in the A+ energy rating ‘enes Thee many advanced feature incu the “Funny Logie’ or 'Eeo-Fuzzy’ sytem, which provides a constant and prcise automatic regulation af the temperature tough Independent sensor, which are dstnbuted throughout the erigerstor. Another innovative fetus the Ec! or Vacation! function = this anenergy saving mode in which the consumption cf slectiaty badusted toa minimum without clsconnecting the aplance—partactforthe holiday months ‘THE DISHWASHER “Ty thie Did you know matunga cerwashor can sbue more than 30 re othotwaterper cay Frearpmiom vt herd shin? 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Photographs GEOFF WILKINSON we had cook. remember tha ithad a mood buming dove and we ad a soda maker and old fushioned gla bots with nate toppers. The frst tehen Trememberclesly isthe one me had when we mowed to London -T wasabout en. was yery modern forthe ime, bigand open with ining tale the mide ‘What were you aiming for? Tew that wanted red and x concrete ste Irsa big oom, soit needed a bight ooloue~ 109 such white Would have looked like a hospital. leo know Iida want to have an ove that you have o bend over tows, ora cooker hood intheLULU'S TIPS ‘¢The temptation sto go realy modern ina thon lke this, but we sil held onto ‘some ofthe ot st, ike the sie cabinet from my hus ns, ‘et have a wooden floor — it makes such acifference if youae standing onitall day. A really hard floor becames painful ater awtile, My mum always sai thatthe tis ner restaurant kitchen were the death of he eps ‘eHaving an arctact gives yous great finish, as you pay for professional knowledge and craftsmanship, (9 The one thing altered rom the architect's ‘orignal pan was the cupboard hand choice. knew oaded thee tobe big snug te hangmy tea towels on. What were your priorities? Being abl tot what Luced is ly important forme. Inced fridge tate big enogh inside, notone that necessarily Iooks good fom the outa. 1m the kind of peron who wil go around the oven section ofa home store witha roasting tin, makingabsotely face 'm not buying something ‘tha too small. sll a mater ofsboiee How do you use the space? The window fom the kitchen tothe livingroom istelly usefel, Now Tan be working inthe ktchon and see thoogh to Oliver, without having to wut for yelp to now that something bas ‘What are you most pleased with? ‘The amoual af workspace | have is great. Our old cutlery drawers ere much smaller snd the new ones ft everthing in much more uly. ke deep dravers or biehen storage 45 uae acuphoard, you can ee cverthing atthe back We've designed the space around what we have, rather thaa the other way round, And ove the rotisserie fonction on myDe Dietrich oven, which ibriliat for toasting chicken or duck. ‘Any more plans? Kichensevole 005 this is Xarmount ofyeasisuneaitic, Whathsppeasifnes fectnology means tht weal begin to cook ina Alierent way, orifthe price of fuel meanswe need tochange he appliances we use? Has it changed the way you cook? Ie aotealiyhast Ymade any diference tothe smouat feook spend alt oftine in the Icon andam quite happy on myowa with ‘he radio on Olivers pain gor people ‘come ard itt means that now Lean cay ‘on with what mn doing. Tobe hones, Fa bein here 0 matlerhow it looked! ET THE LOOK Make tke Lui ane ‘stash your cookies ‘onthe kitchen ‘counter, n these ‘0x0 good grips pop ‘cook jar. S99, at Lakeland, ‘show of your ‘bakes on prety, ‘eclectic cake stands suchas {his Serine 3-ter wrougit iron cake stand from Home ‘centre. Dns129 ‘Ade an exate ‘oun with ese gorgeous glasses, ‘Dhsi80 for asi. place set, rom ‘Comptoir 102. Keeping your _aceossories handy on ‘the countertop is easy hen they look as ood as this Granite pestie and mortar. ‘hsm, at Laketna, ‘Add extra storage space to a ktenen wth {his Euroka sideboard. Dhs5 995, t The One,GECO. MEMBER OF ALBATHA tus dsnape de sate rete vonerroovers erode @) SG Scan aa att tnenak ewreROnsE 0.- oy ee A NEW WA¥ TO, COOK DELIGIOUS HEALTHY MEALS.uve Lifestyle hens and mor10 SUPERFOODS EVERYONE NEEDS Bursting with colour and fiavour, these fruit and veg are also packed with goodness, says Barbara Baker. APRICOTS A reat source of vitamin Avital for good eyesight ~but also a very good source of fibre. Apricots can also help to improve your ‘mood ~ their uyptophan content is converted 10 serotonin ihe body's happy hormone’) SPINACH With a epuiaion fr continings Wide ange ofphytonuteeas with ancancerpopeties spinach a cootins vitumin Khich wllielptokecphancsstong WATERMELON Onc ofthe Reale tee our afin, thirst quenchers on a sumane's day percent water. The magnesium content can improve your tod and aso help ng function az magnesiam-ichfaods are Particularly good for asthmatics. You an also roast the seeds to make a tasty snack. ont delicious sits 92 LETTUCE A gest source of tmin C and bet carotene which wor logelerto prevent the sholestero build wp in ater wallsbat causes heart disease and suoke Lettuce isheatthealhy in other nays- its be helpso lover cholesterol and its ptasum belpsto lover high blood pressure Interestingly, the darker the leaves. the ‘more notrtiosthe leuce = Romaine has ve TOMATOES A great source ofsitsmin tomatoes ce best known for thee high yeopene conten, a carotenoid that ean help oft bres, colorectl endometrial, ung and Timestnore vitamin C than keborg. and tosh | STRAWBERRIES A reat source of iismin C, prostate cancers. They alo contain biotin, leucebaea higherautitionlconteatthan stain K (good for bones an tet) and be, ‘hick improves energy levels and gives you bagged salad and sho anticancercompoundsthat may sow glowing kin ‘the growth ofcancercellsoractiate the body's natural defences One sudy found that people whocatthe mos siaubenisare thee tmestess likely to develop cancer than those who eat ew or none, Vitamin Ch fuitsare ao known 1 help relieve asthma [RED PEPPERS An cxsclent suice of immuse-boosting vitamin C and lycopene, ced peppers also contain vitamin B6and fac acid ‘which Relp to reduce the body's levels of homocystine, which causes damage to blood vessels giving you state protection apainst shear attack und stokeCO ats oat iit antosdantthough tence the fice nel damage hat ean lead tom } illnessesand diseases including cataracts, fe glacoma tent hese and concer. Theres curren some debate sto whee ‘ee tac fe asad ae thoaght, ut mos antondntcich foes ae high arane of benefice aunts i'sinporaattokeep « up your vay. Studeralo show hat, buchos could help ta improne brainpower and leaning. and, ests sufferers take noe they comin the same (CHERRIES There's rowing interest inthe [BASIL Studies hive shown that basil bas compounds found in cranberries that ower of cetries to relive the pain of antcbcterial properties, and als contains the wrinary trict health: Isrmpotant to thts and gout, Research wigpetsthat hey substance that works inthe sme way.soses- noe, buoberies contain oats, natal ray li lower the riskeTeuncerand heat ‘he-ounter antiinflammatory medications occurring subsancesthat may interfere with digas, Onestudy hashown that choxies sich asagpitin and ibuprofen, Thiswoggests the absorption ofcacivm, so avo eating ‘contain at est 7 dierent antioxidants, eating lots of basil may playa pact in siving ‘hem within thre hows of eating high ‘Theytea great ure ofmelstonin =a telieto inflammatory health problems, such calcium fod (uch aschees or milk) or hormone thatroguates seep patterns so they astheumatoidsetheits Isking alum supplement naval sida good aight slexp. ESSE en oschaerer Peete tan * Coffee comes to ‘Schaerer Coffee Joy ‘Schaerer Coffee Prime ‘Schaerer Coffee Vito Everything that's good for your coffee business Schaerer has the world’s largest selection of fully automatic be itfor restaurants, vending facilities, takeaways, calles coffee machines and technologies far milk preparation. Along shops, quick-service restaurants, hotels, chain restaurants, with numerous optional accessories and systems, they are the convenience stores, offices, cafés, universities, bistros, foundation for truly individual coffee machine configurations, hospitals, bars, sports centres, cultural events Schaerer Lt. or nds Mise East ane Alice Pe contact ur regen fice n Dutaion #9) 80 a smvrisehsereetestVV i AUNT AGE eos Ios, q MASHRABIYAChina! Farah Sawaf met up with Ken Hom of internationally renowned TV series, ‘Ken Hom's Chinese Cookery’ fame, and came back blown away by his humility sone oft wori'smos inertial and nN mite he, Ken Hom hatbeen aething ofan ambasdor of Chines isin othe wort, A beseling author aad TV show hos, Hom Chinese Cookerremaine a staple with millions ofhowseholé vais having teen printed in over ang Aaabic that wa published in 202 sad eal in print, sine ite fe run in SS, An that’s just fone of oer 2 he'speaned. Exploving Chins: A olizy Adventare ish most rent BBC TV Series, accompanied bya aex cookbook contsning one hundred recipes rom the journey Some of his ther popular books include Foolpmef Chinese Cookery and Complete Chinese wkbook He alo recently presented the documentary The Noodle Road What Ken has probably gninedintrmtione secogition fr, atongat the mass, isis lin of cookware sol throughout the world ince 186, ‘hic he asdesigned tn combine both prctcality nd cae of foreven the most casual ofcheb Born and bred ia the US, Ken moved to Europe CON ae tag INTERVIE serboing souted fora BBC TV show in 86 0d iscurratly based in southwest Fane, but spends ot fist wavellng. Ken was ‘srurded an OE in 2109 for ‘is services tothe colinary an With a constant focus on healthy cooking, Ken cam be ceites with demstiing authentic Chinese cvisine for nos Chines, helping bing its tue esence alive through his books, TV shows, products, and consalancies wih diferent resaurantsandbrandsaroon the world His Inlestendeavoor isin Ride lneito, where he has fn iting as food consultant fora new restaurant ated to open late this ye. However, when yo mest thischarming and incredibly humble msb who iscommitted o chariy he hasbeet global ambassador fo ‘Acton Agni Hunger since 2008 — you wouldn't be abe to tll is isan international celebrity. He coffersusa windaw ito hs Did you always know that cooking was a ‘career you wanted to dedicate yourself to? [ist stared cooking as an afer school job atthe age ofcleven when [joined my uncle'sChiese ‘estauant in Chicago. Working in a Chinese bichen wall very naaral to me, given that Thad spent a substantial portion ofmy leven shot savinetleat~myfamily put together msalstorwson a dlybess. Aesuch the intern Thad in what vastly a parsime job volved into bona fie pasion, and ultimately ‘wok overlie. This ist sep into a profesional bichen gave me the grewap, used tisexperiace to help pay or my ‘university fees My bigbreakcame about when BBC wi swing some kind ecommendations from sears beri oking fora Chinese chef and ‘other chefs, seemed tof te profile they were ooking for ‘There isa misconception on Chinese cuisine ~ that all dishes have the same favours and ae generally unhealthy. Your thoughts? Fizsofall Laced toemphasise he Bet that Chines euisne isnot ppicaly fed Frid dishes > ksi es favors ois nother words fan ingredient wey 013 aac cocaamt adhd bring thatout-On the other han, ying hides anything thatisaot es, Assuch, seaming sccentuatesMavoureofthe ingredient, whereas frying coversthem wp am a proponeatofkealthy eating and by doing what ove van share my expertise and help overcame commonly held eereotypes linking Chines cosine with fke favours Chinese cuisine also has a negative image Decause ofits use of MSG, whichis known to ‘bebad for health. What is your take on this? MSG isa white crystalline extract of grainsund vegeubles widely used to endense and enbance the naar flavoerof sera foods partic ‘meat it Japan and Chia, and in Western ood processing. Some people have an adverse eaction Toit experiencing ym ptomssich asheadaches, ‘xcesive thirst and palpitations Thisalergic regonseissometinesknostn a8 Chinese resaurant yndeome’Thoieve thatthe freshest and fines ingredients need no enhancing and therefore never ase MSG. ‘Textures’ ate a new criteria of sessment introduced by Michelin star ‘ratings in order to better review food. Can you please describe how this relates to Chinese cuisine? ‘Texture isindeed an itega lement of the Chines culinary landscape. Not only is our cine meant o be tasted aad sen itis just us ruck about how i feesin your mouth Frthcrmore, there ae certain meals that are intended tobe experienced through the sense of sound, Aeyou can se, there are dimensions of ooking hat only the Chinese tation bas broght othe global sage Ultimately. these are ‘sonal elemensof ou euliaey history hat make or foods welhrounded, ‘You're known the world over for your line cof woks. How important is a wok for Chinese cooking? Teicabulutly imperative to use awok when making my eipes, The wokisa perfect enmnple ofa waking wo! within the Chinese culinary tuadiions Not only sta hisorical implement, btevea om asientife point of view, a wok fetanenet extremely well. designe the pereet vrokbackia 886 and siace then millions have een sold weit How would you describe your cooking style? My cooking sal about es healthy fod wit deep favours, ‘What isthe one ingredient that you could ot live without? Say ce sone ingredient hata constant staple im myfitehen cabinet That ad, Lam a fi liver in working with wht yo have and ‘what locally available you. ‘Your work takes you around the world How ‘does all this travel inuence your cooking? ‘Travels important tome, asl want io explore ‘what the mold hasto ster, disk bydish, We all have mach in common when ileomesto ra ingedieatsi'sthe seasonings and methodsthat dierenit each eultee tom another, and | hope toeavel to many more placesin the world for enriching culral experincesthatadd depth omy hfe! Las year, vised Spain, Holand, Germany, Ausralia, Bear, USA, Hong Kong ‘Thailnd, Malaysia, UK, Sloveni, Belgium, Singapore and the Czech Republic in months Tin sare many more counties willbe coming on yp ‘You are very active in your charity work ‘with Action Against Hunger. Why is this ‘cause important to you? sachet fst noone inthe word should be hungry! Reganiles of whether wear pofestonal shefrata restaurant, oramateur oneshsting fun at home, we sll aged Yomake aconcered efor tact ova wastage. Restaurant chefin partici, have ‘responsiliy to init wastage even tellaychet friends to alvays take slook no teirwaste bi, a, ‘ven ftom abusinestefcency perspective, tis money theyhae josthrown aay ‘What are your thoughts on Dubai, would ‘you ever think about a project here? T woul love iodo something here in Dubs one day.since iis acity ith so much culinary poletil. Thisis my idea of paradise in that itis ‘oth simultaneously ext and elaning. Fam vas ising Duhatforbusines, oT have eto caperence the relaing side! Finally, what s your biggest tip for aspiring chefs? [hiak the most in portant thing ito lye what you and cooktrom your at: the more you Tne todo it. the ete the es wllhe. Tobe a g008 cook is act jus abou flloning arecipe, but more sbout the pasion and love ou investino your foo, Faraw Sawa the funder of bub besa {ood website, cooking witha Manicure ‘ist cookingurtnamaricurecom. Bren ‘Aubergine with sesame sauce SERVES 4 675g chinese aubergines or regular aubergines FOR THE SAUCE 2 tsp sesame paste or peanut butter “6 tsp roasted and ground Sichuan peppercorns (avaiable in specialty stores, can be swapped for cracked black pepper) 2 tsp sesame oll 2 tsp chu ot 2tsp sugar 1 tbsp gatle, finely chopped 2 tsp chil boan sauce 2 tap fresh coriander, finely ehopped Salt, to taste “1 Preheat the oven to 200/400, Put the ‘aubergine into roasting tn, and bake them, for about 35 minutos I they are the chinese variety or 30 minutes if they are the larger variety They should be charred outside and tender insite, allow them to cool thoroughly ‘and pee them, Set aside until you are ready touse them, ‘2 when you are ready to serve, mix al the sauce ingredients together, season with salt ‘add the cooked aubergines and mix wel Serve atonce, room temperature ot TIP Tis singles iscelceustothas star orasaste. Asa start, tered col orit maybemade roursin advance esuce, howe, shourotbe mies uit te coc exberpres ui you aero tosere,4 Nice CANS! The Same perrier you love in a sexy new can. Refreshingly Unique 4 Distributors: Gulf Trading & Refrigerating LLC (GULFCO) PO. Phone: +971 4 3371400 | Fax: +971 4 3372898 | Email: gulfcolhanna likila nt only waded icy Filan for sunny Dubai in 2004, bat ako snapped a rate arcerin IT and Telecom to et wp heron easel business ast yar, Although se ‘peat her cildhood in Finland, the well-traveled a working in sierent counties around the wold ~ fom the US and Mexico to China second pasion, ater fod: she hasbeen Blogging ince 2006 she ays. “Tlove wo et, oe 1 cook, Tove about es pasionate about food twexploresupermarketsand fod markets in Aiflernt counties. have made Finnish pancakes in Shanghat, seamed slmon dumplingsin Manhatian, enjoyed quesadillas con pico de gallo in Mew prepared moose meat hunted by my father in Southern Finland and baked cinnamon rosin San Disgo! Her lve of fod sem fom her grandinotee with uo she peat alot oftie during he childhood. My parensused to wok I practically sew up with my grandmother” she explains “She weld ook an bake several tesa eck That was when my ‘obsession with fod started" She then went Finland's only boarding school whca she was and ‘economiesthere."Aspato or education, students frm hat 0 had wo prpate every eal rm sath age. Tvehad the experience coking P Tike tomate foknow whatsinsde While widelybeackted ito the Scandinavian category along with neighbours Sweden and Norway, Finland isteshakcally ao part ofthe ‘Scandinavian Peninsula, Cotoraly however, it nasa tin common with Sweden, se wel asits Finland isa meeting 5 lotsof Rosin cuter neighbour Rusia, ofeastand west so here favours in our food." says Johanna ‘While the euisineinmoteo et thes aceossthe couaty. there ae a region bigncighbouring counties cleaty evident inthe al asitions, with the inluencesafth sine - western Finland ie more Swedish inflenced, while asters Finland ietnore shaped bythe cules traditions fom Russia, For cxample, peopl ia the west ate ard re bread while in eastern Finland, soft ye bread was more popular. Similarly the buttermilk sore smooth inthe wes, bt thicker and cloted inthe ex Europe aorheramst ovat. Finland is suprisingly large — almost as big as Germany in sire, However, most ofthe northern prt lee above ihe Arctic ciel, where the unforgiving iemperatues and landsepe mabe largely snliseable, “Mos! people live i southern Finland,” sys Johanna, who herselthals fom ‘ameeinns a small ova nese he espital With landscape tht scot o the oath, bordering he Hale Sea, GulfofFialnd, and Gulf ofBothaia and Artic ia the nor, Finland has been formed by thousands of years oFeomtinental glacial recension. Mos of ierioe Finland is cccupied by ake rivers and foests— which provide much ofthe produce used in Finnish cise. “My fondest childhood memoriesate szociaed with belping my grandmother in Collecting and conserving lotsa wild heres and svshioom during the simmer.” ales Johanna The predominantly cold Nordic climate means tbat summers are quite short —ssallyreaning from Juythrough to September with soomy winter lasing from December‘o about March in the southern pat ofthe country and from Cctoberto almost May‘ the north The log, winters ave led othe popelaiy of wrious including pskling, smoking, eezing and making jas summertime wth its long, ight days. is hen methodsor resting food people make the most of es vegetablesand fruit." Nothing much rowsher in wintertime eacept maybe some tomatocs and cucumbers Intel an es vegetables" ohanas sys Finland's culinary taditionsare bes defined having tes, clean, simple Bavours wi the pusty ofingrdicntsbeing paramount. AsJohanaa explains it "being clo to the mature can he tated Sothal mennsvery ith we of spies with al seppe and eh et ike dill and parsley beingsed for favouring. The msi protcinscateninclide sucet-ster fh (hed rom the manylakes Than doting the countryside), paricuay salmon and henting sthovgh disrentkindsol matincladigbeof and ork als playa big token the cuisine, asdoeszame, sich asmoos, rindose and even boa. Game bind sich asduck and grove sca popular. "People ve Fshingand hunting, Johanna Potatoesare als an esetil component of ‘most eleia Finland, astally eaten boiled and iashed. Boiling, seaming and baking ate the nos commonly used methods ofeoking, and deep fying iste. Equily poplar iscereal, with Aieren kinds of bread and pore being ery nich apartofthe dietary tradition, whether its ye bread or haley bread or semolina pote, The oer higlisht of Fiaish cuisine is becties— frum the commonly known sravberies, bluchoriesandrphecries tothe quintessentially Scandinavian lingoaberry, and ater unfmilir ‘aritce uch ascloudberes,bilberies nd arctic ased not ul for eakesand pis, but also asrelises mbleberix Beri, which vith meat and to mshe jamsandjoicesto use duringthe winter. ‘Many poople wold grow some vegetablesin their own garden, especialy poatoes cura, onions herbs We'd also usuallyhave at east one apple ce and ually drambenis,raspheviex suite fshionable gui o grow yourovn, Another sasnal ingredient is iM mushsooms which gowsabun daly in the county’ feats, isons peopein eaters Finland steal forms of dile mashooms including leserkown ones such ass and mikaps, wile hoe in ‘Westem Finland prefered io cat rarer species ke hanttellescepsand morels Mushrooms 2 lass exmple ofRusis'sinfance on Finnish sisine, ase the we ofingredientlikepskled sucumbersandbectoots which areeaen alot Fermented day producssuch schees an buterik te ako popularcomponentsot thecuisne While Finnish food say traditionally have sequied bad ap in andaess, moder influences, combined with the availabilty of wide varietof fresh, seasonal produce. has edit am break ie ofthat eputation, wi slip Michelin-staredrestarantsin Helsinki earning cuisine a wellseserved sppreciation Sohanoa’sinterntional atin fod is probably. 00d reflection ofthe modern Finnish kitchen, "While ditional recipes include pies sass and poridgs,in a modern Finnish hehe, wrap, ‘oodles ad light fesh dishes st often prepared, ‘The erm Perineruak’ which trandatesinto ttaditonal dish, isasully wed to ero socaes tha ae ods eaten only on special cession and are not tobe confused with daily Staples. Kotiruoks which means homemade food, iewhat mos people cat on aregese basi vith meatballs pea soup andy bread bein ‘ypical examples Most people at thece main one-couse meals, with breaks being en important one —astally coasting ofcerals. porridge or open sandwiches, Packing lanchesisaot a common Came oage GLOBAL CUISINE practice, asmany people eatat work ther are ‘ery quod subsidised canteens everywhere, bana cewhins-and diner seat a around Spa ‘spicy ah meal of eupsorcaserolesdaring Winer oTsh wih potatoes inthe samme. Like anywhere eli, special occasions sch as ad feivalesich ax Christmas nd Es imporiancolebration, and ever family has ham ll for special foo. “Chrisimasisour most wi tational easerves you only att CChristmasime,”says Johanna. "Easter isthe second biggest celebration, sd we usallyent Ihmb then -thisisomly time when many Finns a am, itis nt very popular dich otherwise MayD ys an in portant date ia the calendar however itisants Labour Day pay bat thera spring festa, celebatedon the FofMay.lohanna s3)x"Everpbody has noch ogether, alpen: syle ith potato sad and sausages ohana, who hasalwaysajoyed entertaining Siends wih hercooking, remembers hosting May Day partes arher fiends, where dhe cooked ‘verthing from scratch, She comtingesto share the "Bavoues fiom her Scandi” with f some offer classic favourite. >> shee in Dub, and we gt herto share ay 2013 80 Coed ood Me East 89Umar Lindstrom’s steak Burgers SERVES 4 2 beetroots, peeled and volled 2 plekled beotroots 1stles of wnite bread 200m! cream 500g minced beet salt tsp white pepper 1 ese 308 can of capers, chopped nto small pieces ‘Akad of butter ‘135 yellow onions ‘00m! cream FOR THE PICKLED CUCUMBERS 2 cucumbers ‘4 tsp sugar Ye tsp salt 1 tsp waite vinogar 2 tbsp fresh a 1 shed the peeled, boiled beetroots. Combine ‘with white bread with the cream, da oth kinds of beetrots, spices, egg and minced meat together and mix welt is a good dea to wear gloves wine doing this). Let tres for at least 30 mins (or even overnight possible. + Tomake the pickled cucumbers, slice the ‘cucumber with cheese slicer. Add sugar, salt, vinegar and chopped dl. sti quickly. Lett rest nthe fridge for a couple of hours 4 Heat the butter in a tying pan and fry a ‘small amount to check for seasoning. fits fine, form burger patties with your hands and ‘ry until they turn golden. Then place ona baking tray, 5 Slce the onions an fry inthe remaining butter. Add the cream and mx together. Place ‘them on top ofthe burgers and cook inthe ‘ven at 175C for 15mins. {6 Serve with the mashed potatoes and pickled cucumbers, Poached Salmon with creamed lemon potatoes and gravy SERVES 4 4x150g salmon filet one ott 1 aleek, chopped 1 garlic clove %afennet 1 small celery stake ‘100m! water 2 bay leaves White pepper 2 thsp fresh all, chopped Julee and pee! of 1 lemon FOR THE POTATOES, 600g baby potatoes 25m butter, motted Jules and zest of % lemon 00m! cream 2 tbsp fresh all, chopped 1 Make the poaching liquid by lightly frying leek, garic, fennel and celery for around 5 ‘mins. Ald water and ha the lemon juice ane the lemon zest, bol until itreduces to hat. ‘Add sices, and il, Bol for around 15mins, flavour lightly with salt Add rest ofthe lemon Jule and lett rst for 30min, strain, 2 Boil the baby potatoes in the sated water. Combine the melted butter with peel and Juice of v lemon. Lighty toss the potatoes withthe lemon buter. Keep warm, '3 Warm the poaching stock on alow heat and add the salmon filet. Poach unt salmon is tender but stil red inside (be careful not to boli, Take the flets out ane cover with fll Keep warm ‘Take 150M! of the poaching stock, ana boll ntl itreeuces to hal. acd the cream anc boll Add the dll and check for seasoning 5 Toserve, take the skin off the salman filets, spoon some sauce over it and serve with the potatoes.Watch out for our er explo SIhVet caer use. at Chet'siouse! Aste =I MAR DS RPh eM le) NU lame e- 10 Lh > Saree eRe WC IPA) N emu M UAL) UE oe) aa em Re Lia OLR Uae Every night you will be hooked on > OTe CMe Oc (1 Bee lee eR LL to serve the best our seas have to Offer along with a mouth watering choice of dips, sizzling sauces and CCT Tee Tot CTE COL RL > Soto UL exo UC =m « day” which will be cooked to ola Leare) > * SMTA TAMU TILA eso o) (STILLS Ela N=) E10 iat) e-ol i) SE Micren ATMA ales § arolUie) TN ieee = 2209) OLD meee Na ume Call Chef's House Restaurant at Or colon chefshouse mediacity.dubal@ radissonblu.coma AS Prema ey eT a ier Sei ecard ore eee ccna o2se Can we take your order, please? Fogo sll salads nd boring sandwiches = Aisi hast ake ight dining pa oth with ther inovate new online ‘mel ordering stem launching this month Pasca ges can ao and rig and drop iemson 0 3 vital ‘empy meal ta. choosing fom ose 2 ‘options, to make up a meal contain exactly what they want io eat, Nutritiooal lnfoemation onthe fod ioered a part of the service, and include options for luten-ie, lactseee and vegetarian reals. We cant wait for something similar to lavach with focal airines! Hot on the heels of its Food Safa success hand ofleading basin Londons popular foodie and aight district, Regen Stet, have some together offer the Regent Steet Cocktail Safa, Anew mustedo in London, this bar sa in the heart ofthe eit takes you om & food and drink tur int leading oatets sich asMash, Aqua, Gaucho, The Living Rooon, Le Meridien Poca, Dity Martini and Inamo Bar Américain at Brasserie Zé, to sample signature cocktails and tapas food ranging fro stuffed olives and charcateri, to salt beet bagels lies sushi and empanadas From £3.95 (Dks22 fr small plates, ‘st egenstrectaline com. (Gare) Monit All the foodie neyrs. from around the globe. 4 qd If you'e planning an sland getaway this month, check nat the {gorgeous San Giorgio, a33-room beach house popular with celebrity Dis like Bob Sinclar and Snoop Dog. f the intimate luxury of the designer hotel wasn’t reason enough to visi, thelr new community. style restaurant, Cantina, definitely will be- the Mediterranean-style dishes with a twist, created with fresh from the-market ingredients, offer the perfect complement to the trendy, pared back chic of the hotel. Room rates start from ¢ 190 per night (around Dhs710), visit wowwdesignhotels.com/san_glorgto for more, Travelling to Johannesburg? You won't have to worry about where to eat — popular restaurant listing website, Zomato, has launched a Jo’burg Just for the girls! Hyat hotetshas led cut aanique Women’ Experience’ initiative in allitshotels around the world, based on 18 oaths cofrewarch worldwide edition, which has over | {),twmmnume © @ 3 2,000 restaurants, female travellers, which inca des offering hey tens ems such at complete with menus, {fresh juices and smoothies, balanced portions, user reviews and and reate jour Gwn' options Other aspects of coordinates listed. Free = ean ising cnn sveatenp remover wipes ealingionsand yogs mobile apps also available, zomato.com. rmalson request, bathcoom products. ell ashish quality ‘May 2013 2c G2od Feed Mi ast 99PRETRIP MEETUP ‘our fist Culnary oumeystripto Morocco got off 03 gandstartinDuba. The patcpants mat up ‘uh te 88 Good Food ME and Wid Her Feet teams. a Matakech estaurantinStargita Hotel Out a couple of weeks before depart, ‘getto know eech other and get an eouetion tothe cuisine, ovr tasty canapés. The ‘camaraderie the group was evident fromthe 8-30 thos of ughter ar excterent about the tip, over Morecean ites ke Figand purkin Mansa with goat cheese; Chicken past Cinnamon la tagine with glazed ty prunes Bee ta stuffed wth ine nut couscous ar ren brvat The restaurant chef ao ned te soup tovardsthe end, ogvea shor talon the cue, whl the ret ofthe tme nas spent planning forthe trp. The aces cole wa to ead ot! eft aseig iho T set circ ht othe pining leaching deo Canna sve embed xenon ive Maras at pen deldeand nal igs conrad me fal cesar whist es eb stein advo, Te enon at ineconsndth tiptn bigh Wendt Dar Liem or hom rth seat anh le aeons weeome Stile Romem ae coke ad vam tril Lovato theo Maraech, a themlwfa tin gveoveoke bythe teat ls moti Dar Ligament frovlscomponed a lees ome tray botany hort rie om i fenton abumpy toad ck, DarLigemeranisinw Hon ofgen sinand in ote depois svat itome tone tthe Re SchonofCuise cooing hotly foumet can ver Deed embe frie] Mocs al -s otcuitamnad tench aon ans ight teinoms te jen Dar Lovins) ella soskingachookshen Landed fides ihamate hos edn ie stunning entrance lay which feat archways. an open atue-yl ceiling (vith a ‘tact voor ny dys and old nights) nother fountin gurgling the cea, and hand: picked aneficts placed aud the lounge area. Many genine amines ve been estned and incorporated int the design, rom the rand ‘wooden entace doo. tothe mabe fountain, traditional ‘hich pvesthe sla the Ke ofan athens id ‘vith none ofthe space limstations that ria within ‘the medina the walle inner city have Thesadional theme cris theough into the luxe hedeooms.each one of which fsdone pina iret aye (ome ofthem boas private replaces and terraces with copper wasasinsin the bathrooms; handpainted ile and td walls (a teaiional technique of polis Tinstne finish, The pide de ésitance ofthe ils, however. the sprawling fist oor eeace, whieh ofers wninerupted vewsofthe palm tcesandthe Ads mountinsbeyond, aswell asthe landscaped {ardens door Bchoa, and private poo yarhere at the Las Terres des Berberesthat we gthered for pre-dinner cocks our fest evening, whete the low seating andthe waren glow oftelightcendlescreated a magical atmosphere, For dinner, me proceeded tothe grand ding oom ~ whisk, velo itename, offered the perist The first BBC Good Food ME Culinary Journeys trip, in association \with The World At Her Feat, offered a fascinating discovery of colours, aromas and flavours in picturesque Marrakech. By Sudeshna Ghosh. seting fora formal dinner~ to enjoy lavish fast of sad, meatball and eps tagine, and pasties. It vasa te othingsto come, a there Would be lotsofeatiagoverthe nex few dye! cas! the next morning was alfesco air athe pookie, where varies dierent reads cakes snd pasties homemade jansand preserves, fresh eggs made o oer from the resident hens andthe swectest esly squezed orange juice Tyeevertasted, were al heaped on othe ube ‘With he pereet weather. inposshly ue sky sada background soundtrack oftwtering bins daytime _mealsere enjoyed outdoors every day LESSONS IN FOOD That moming, we commenced ou fisthandeon cooking cast which waseaded up hy Rafik, the sill manager, cooking instructor and defcta ‘hide during on ss A professional chef who hat ‘vorked in Michelin tarred esauants in London. monger things, Rak tasheshis coursesin a iendly chatly manner, Jncorporaing dels about the Moorish culinary culture an the esetial piesused in Moroecan ‘ooking busting mytis about the raditional cine ong the way there's sn much more tit, while sharing wef ooking lipsand ticks ll wth adose of humour, Th hat frst cooking class we were handed sll lupin each with eur names i, which wasto be ‘han taginesand couscous ‘ourcompanion thr the res of oar say = limos at every mes, we were ered masse portions of slow eoked something or the other in urinal tines! The daly cooking interactive ith ltsor questions and food Anowledge being bandied back nd forth. For example, we leartthat the popular couscous asses were al fun and salad ca modern Westra insention, nd ‘eaitionally, Moroccans would never et couscousin a salad form ut lade are x popular partof Moroccan cuisine, with he abuadance offesh produce ‘fom aroond te region. ft, at Dar Li ‘he coneeptoflocal produce is taken 102 whole other level they aot only se herbs and >> Pheagraps SUDESHWNA SHOSH, SUPEisle dete nee ‘egetables om the on-segurden,batals make their own olive ol the festhnessis evident from the dint fragrance nfolixscoming throwgh). se ceashatched by theirs chickens snd make thei ova boney! Whatever an mae or row in-house, the chen em go95 hopping fo, om the lca matketsach mouning cooking classparieipansare welcome tocome slongon These market vis, ‘Among other thing, we cooked Hara soup (a ditional etl soup) avatiey tages om lun and chicken o leser known ones auch ae antichoke tage ~ chicken pusilla almond cigars couscous with yegetibles, Bouse, Moraceat etd, aswell aslearat to make our oma preserved lemon and pesened butter. We ls goto cook ouidoorson coal fied sovesin the ritonal ak aswell as observed ookingin aTangi— large trahaped ly pot in which ensoned meats are lett sowecookovernigh, oreven overa couple of daya.in the wooden stoves wedi ham mans We tried oa im tangs too days ser, which had been cookingin the ills on har mam, and were Ietoot-ingsnd ah-ing verte Manourntised meat tht ost el othe Bone it ss tender ‘Other ighlghtsincladed leaping to make couscous fiom sera =a slow, lnbourdntensive proceso teaming andsoling the grains hand und baking our own bead inthe outdoor wood Fued oven. Some ofthe pasticipansia our group eres enthusiast to lean, they would come down early the morning to elp th lovely Kitchen team prepare bret, All he hard work vrarrewanded with acerca which wathanded outta each participant at formal ‘raduation dinner on te le evening. JOURNEYS OF DISCOVERY IRasaYas cooking athe tine, ower. as every dg, fer the clases we headed out to explore the cityand beyond, Marakech raleo known asthe ‘Red city’, beease ofthe eracorinhued valsof the orted medins aswell st mostofthe bung according oeoserament rang, no buiing in the styispermited tobe pind in say thercolou,o maint the uniform ie thisis guirkacrossMoroco, with erent cies having Allert signature coloursanigne wit ‘These ate plenty of other coloarsto asl the senses, ower, a the D JemanelFnsa squte, ‘he teobbing hese af the city inside the ancient, medina, Abudling chaotic, cratic snial string place the sprawling sare hast ‘hanged over the years, sill plying hos 193 medley of snake charmer, acrohats musicians, magicians. fortune ellersand other enteiners Labycinthine lleevoer outwards rom the nin square, where you can bargain avaytosourhear’s ‘conten fr traditional handicrafts suchas potery, ceramics mgs jewelery lamps, and bras ork, The suare is oerlooked bythe towering Koutoubia mosque, Morooso'slarest mosque surrounded hy beatfelyIndscaped gardens Neat ae some of Marakschsotherimpotant historical trations the Bahit plese, and the Suadian wombs. The Bahis place which dates backto the B® senor, real example of ‘Morvscan crafismanship, wih sunning stucco inate inlay work and zlige ~ataions technique wher ls painted in natural dyesare inlaid by hand wo crate geometieally-pattcrned mosiss. The Sain tombs, morbid 8 they may sound, are another exatple othe couatry'rich desiga egay with itsinticate decorations oft and carvings and come with an interesting sory tooo. centary’ hava rovnd forthe Saad yas, twas ater sealed when the tyrant euler Moulay lamaittook over, only tobe discovered as resent as 91, bythe French ‘With our appetite fr cule wheted, we headed back tha evening othe villa terace fora scire with Gnawa music ~ageare of African Mamie religious muss and dance. The fendly entertainers who 4 pial found perfoming inthe D eras el Fanaa square — san gin impassioned voices and danced-with complete shandon, and seinedtulyimeersed in the ‘music, weeping us long on their beavis spiral journey While it in had to find beauty myers in Marrakech one ofthe most picturesque sptsin te city has tobe he Jardin majrelle a Dacre botanical gurden owned by YoesSt Laurent, and a poplar ris atiaction, Designed by French aati Jacques Majorelle. who can probably cain the garden ashistultimate masterpiece, the colot Jardin Majorlleofersa suing ioverplay of mtuce'sboauty with human creativiy. ome toa saggering varity of eat in a arty ‘of sclpturlshapesthat lok too quirky tbe natural, ut are} and ther ish foliage, the _gurden oven has color named in is tibue =the Majorall, bright cobalt blue thatthe ais has sed extensivelyin the garden, alongwith sccents of right yellow and orange in decorative urnsplaced around the garden. This isa wondevally easing pace to meander around in, and presentsincom parable photo-ops Orexcuesionstookusaot oninto the hacy bly ofthe iy but als into the lap of nature, up ithe snow-capped Allasmountais.Adaytp to te Herr village fill et a he foots ot Sebel Toubkal te highest peak ofthe range. takes you pasta apdly changing landscape desert ‘ena ges way green mountainsides with baling brooks ergling de rsream, alongside We made wpittop st local market onthe way ap abusyhive ofindustious activity where > FOODIE SHOPPING IN MARRAKECH Yeusca ake a group of aces on ly, and nathave shopprighgh onthe aera you want to spare yourself the stress of bargaining, head othe Bouchai risa complexin the Medina, where youl nd erything you cou by ouside the markets at int-ie rates, arin ai coneoned cao cantemigs souvent’ We picked up Tages 1+ Rose Hancut spice, an esse n Morcecan cook " hanitaghosto serve dps al enutneysin ‘agar ol for cooking = Morocean teasats|From the publishers of BBC Good Food Middle East ThE 20 GUIDE SERIES ri wi ee HN DUBAI maT TN cea UAE BRUNCH GUIDE: Published bi-annually, FREE with your copy of BBC Good Food ME DUBAI F&B GUIDE: Published annually, FREE with your copy of BBC Good Food ME UAE, OMAN & QATAR GETAWAYS GUIDE: Published annuly, FREE with Lonely Planet traveller ME With detailed information on each restaurant or resort profile, easy to navigate layouts, and user-friendly icons, so you know exactly what to expect, these exclusive books are your ultimate guides to dining out and weekend breaks. == By YI Available at leading food and lifestyle events free!MONDAY 13TH MAY FROM 6PM UNTIL 9PM 3 Jack Daniel’s drinks tokens \upon arrival, The chance to enter, a prize draw for a dinner for 2 at The Gramercy, Live Entertainment kings of SwingiCiaranys Fox and Serik Iskakov Ladies Night with Galle 8 Unwind with Rachael & The Everyday People Bring on the weekend with our resident DJ The Gramercy DIFC, Precinct 3, Level 2 | www.thegramercybar.com | 04 437 7511rama cnc rything from second-hand Ralph Lauren lipperstoGesh fruits forsale, wih ubigutous tages bubbling avay food sll route al oer it then tke a geste hike upto Kasbah du Toubkal rate prfest hotel perched taucan which ep ommunitycentis eco rr, which is bul in & onvented Kasbah (rmer hore of eal ehitan in traditional fashion with ose water spray and ats dipped in milk, The restaurant at L800 metresahove ses-evel, is popula lunch spot for daytripperslike us we tweted into set sens offied salads, meltinthemouth tagine sous and re fait washed down with Moroccan ten finish al served with a good o Berber bowpitaliy ame back fom the ip witha ep book and erate fom the culinary las souvenir galore, and thousandsof photographs, the remory ofthat warm fizz feling you get fom ably bes suasup the overall ex sed. TRAVEL DIARY GETTING THERE Eritatos ors daly dec lunar tary, book nto business. where the nie-hour ih wil he STAYING THERE Dar tiga round one10.2“a “VVVS : 1 lucky winner can check in at the new Fairmont The Palm, for a lavish two-night stay, with breakfast, dinner and a cooking class. Set on the iconic Palm Jumeirah, this beachside hotel boasts incomparable views of the Arabian Gulf and the glamorous Dubai Marina. The luxury hotel chain's second establishment in Dubai, this beach haven boasts a 450 metre private beach, four swimming pools, and cabanas - complete with a butler service. (One lucky winner can win a two-night weekend stay in a luxurious Fairmont View room, and wake up to a delicious breakfast at the Flow Kitchen, which serves European, Middle Eastern and Asian cuisine. Dinner at Seagrll on 25° Restaurant & Lounge, which offers fresh seafood and signature drinks, is also included in the package. To top off the weekend, they also get to enjoy an Arabic cooking class for two, with a professional chet. cour web, Log on bcgoodfoodre.com to enter this competition and simply answer this question ‘00 ac Gord Foed mi kat May 203Straight from the heart! Canadian chef Thomas Pendarovski, executive chef at Sofitel Dubai Jumeirah Beach, has big plans for the different restaurants at the hotel. We asked him to share some of the details. To tart with, toll ue abit about yourself. My fatnerwae an wocutve cnet, nd 20 itwaskind ofnatural formeto getinto the Industry 00 ies in my blood woul hap my and sarod cooking thing hie soups ancbrothe theme, since the age ofeignt. ter gacusting ‘po cig ro uly actin Toronto, az ane of the top to percent af the em | got threo got ty opr hele ‘ya tala programme. got to work at wats, ‘navel crs the country, lear about iferent cae cera He riper rating with proces gan Es gi ‘After that, worked inthe US and Canada, before ‘mouing to St Kits inthe Carbbean, where smernged ten restarts Ive bth ‘opportunity to do events ike the GY summit in Englanlin 2005, and | even managed the 2007 Miamy superbowl which was a great experience Before moving her, Las wotking at London's Royal Howse Guard Hotel What is your cooking philosophy? cook fem the heart My biggest inspiration ‘wore my patents, who taught me to cook with ‘jet an dating, pra ‘se sertonal produce to bring out the favours in dishes. Win joined the hotel, | created the chat ew cooking techniques and Leaderhip ent taught and the same swith onking, You need team how tobe erative ia ca chan pa ene hy weet re niet ingredicits yo ewok ith What changes have you made at the outlets? "erevamped everything om the menus #9 the cooking techniques introducing a torent approach. Im licky tohave ata who give me the freedom to do so |joined a yar ator the hotel opened, and so my plan wasto ui the best qualty ngrelants and present the ches in a simple yet olagant way, to let the food spank or teat What are some of the signature dishes atthe restaurants that you would recommend? tthe moment wht aeparagu is ouingrechont cf the manth, but thor than dichos with hie ‘grace comma the lbse orn ther epoca ot occ eho itv Urge manner here Instead of serving te carpaccio as tlc, tis served 2r one big sce. ALAC French Brasserie oud auggest he Stk ites we use Ao dajeeiged US ye whch so tere ean be eutwith aspoon.Ancthergfeat ds she Scallops wth beetroot radish and tule mango virnigtetie At The Hub, tin defintely the Baby nibs and burgers, adtlona sh favours. ‘What plans do you have for the future? love to have ahero gard at the hotel, but not sure nowt wl tun ou. esi the summer. Softelilbe opening anew hot, Sofitel Dubai the Pam, as well one near the gin the naar tur, 20 tl ba grat to work with the hate from these hotee 199, Our Fanta rachael ooking forward to implementing a diferent ki cof chefstasting menu at Rocaca Int hiyoar “guests can choote oma lst of over 20 des, sree ie ruiz of cour ty vot, which ean rng argtere for our o ight Son TEL | For restaurant reservations, call 04-8484733.Italian bites ‘At last month's Food Club event held at the recently opened Marina Home Interiors store at Dubai Mall, members gathered to watch Chef Fabio Genghini from Pax restaurant, Dusit Thani Dubai, demonstrate three italian dishes, which they also got to sample. All guests walked away with goodie bags which included a 20 per cent ciscount card from Pax restaurant, and two gorgeous candle stands ~ perfect for @ candlelight dinner! One lucky raffle draw winner also won a blender from The Sharper image. Take @ look at the pictures and recipes from the evening, photons ANAS CHERUR,<¢ Bresaola and ricotta log on a rocket bed, parmesan cracker and balsamic dressing SERVES 4 e PREP 10 mins © COOK 1 hour 300g fresh ricotta Apinen of thyme Two drops of lemon juice Few drops of olive ol! 20 slees of bresaota 20 parmesan choose 50 rockot leaves Balsamic vinegar -1Using a spatula, fold the ricotta with thyme, leman and ol, Season and refrigerate nti ready to use 2 Place the bresaola slices ona sheet of ding fl, ina way that forms a rom or ‘overlapping I '3 Spoon the ricotta mixture onto the center ofthe bresaola slices and rol tight to create log. Refrigerate for 1 hr 4 To make the parmesan cracker, place abit of grated parmesan on a small piece of baking paper and cook for 1-2 minutes ina ‘microwave. Drizzle tne melted sem-lguid parmesan on around pin or upside down cup ~to get a tulle~ and cool down '5 Cut the bresaoa log nto slices, around 450m thick 6 T0 serve, place the rocket salad leaves on 2 plate and a bresadla slice ontop. Serve with the parmesan cracker and a drizzle of balsamic vinegar.Marinated tuna and prawns salad with melon, avocado and rocket SERVES 4 © PREP 18:20 mins © WO COOK 16 modium stzed prawns 2 oranges Few sprigs of parsley 6 temons 500 frosh tuna 1 rea chi, enopped 2 avocados Few basi leaves 2 cloves of gale, pooled and core removed 100m! otve ot 200g roman lettuce 100 rocket leaves 200g cherry tomatoes cantaloupe + Poach the prawns and bind them from the hhead side, so that you make an S shape, by tucking one into the othe. 22 uice all the lemons, and keep aside the juice of 1 lemon. Grate the est of a lemon ‘and mixin some chopped parsley. ‘3 Take a piece of fresh tuna and add to the lemon juice mature. Set asic to marinate for 1520mins. 4 Meanwhile, mash the avocado and add in half ofthe remaining lemon juice, chill and pinch of chopped parsley. Mix together to ‘orm a eream, season and set aside. 5 Make the lemon basil dressing by blending alitie zest, the rest ofthe lemon juice, basi garlic andthe olive oll. Dress the lettuce and rocket leaves withthe lemon basi dressing ‘6 Thinly sie the cantaloupe using a really sharp knife. 7 To serve, place the sala, adda sce of orange anda prawn on top, Then place the tuna ices ‘on both sides and ascaop of the avocado ‘team on top of each sce. Serve with iced ‘cherry tomatoes and cantaloupe Berry tiramisu [MAKES & « PREP 1S mins» Na cook ‘S00g mascarpone Soggs 5 tbsp sugar 30cmX30 cm Vanilla sponge biscults (avaltable at all supermarkets) ‘300g cream 2 cups Juleo of mixod berries ‘wixed berries, such as blueberries, cranberries, raspberries, or garnish “1 Whisk the egg wiite with half the sugar, nti firm, and refrigerate for 10 mins. 2.0n high speed, whisk the egg yolks with the rest of the sugar and once foamy, add the mascarpone cheese, ‘3 Reduce the speed ofthe mixer and slowly \whisk the eream until everythings combined. 4 Soak the biscults in the juce and make a layer on a shallow tray. Spread a layer of ‘mascarpone mix on top, and repeat the process to make two layers. 5 Add mixed berries on top of each portion when serving 108 ac Gord Foed ml east May 2013po) Ra ren) (=: GLOBAL TRAVEL INSPIRATION FROM LOCAL EXPERTS Want to get the best travel ideas delivered toyour doorevery month? —S = Get the world’s most exciting holiday inspiration once month for only Dhsi20 per year. | A veSploase sans me fRavell@ fr one yoar } enat TOORDEREY MAL:SSUES of the exclusive Reader Offer. Emai .group.com for details. Subscribe now to av: can save over 30%! Plus, you will get automat The W Club and Q SUBSCRIPTION OPTION Me Gi DO tyemiiue 7 o Lalesy suscrive Pease ete my suscrpion wh the oie pt i | tem selected above, eri ‘ PAYMENT DETAILS : Msgs eo eso genta mensions Enel: roda & J : Delicious desserts from James Martin Healthy vegetarian recipes Pn. a ue May2018 68 Caos Fonawidso ct 407Have you joined our GoodFood Sign up to the BBC Good Food ME Food Club and you can enjoy special privileges including: + Exclusive invitations to culinary masterclasses led by top chefs in the UAE * Access to exciting competitions + Weekly email newsletters packed with food news, views and recipes +A loyalty card which gives you fantastic discounts Pe ee a aL a Lee ee rer en ea ee Masterclass. It's my frst time in front of you, which makesit easy to great way! 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Zo re aponas Dna anna a : WINES gg veeazronturoarmam | see aTiora mace | “WIN! a To stand a chance to win these prizes, visit our competitions page on www-bbegoodfoodme.com, or simply scan this OR code with your mobile to go Sencaty Ht tt, se mnie Si ale ieee 190 ac Gord Foed ml east May 203YACHT CHARTERS & FISHING role enn i eter ra nae ia toh Riss Pe eee ers D r SERT Se SAFARI iniQlure CMOIS Capture the essence of laved ones ives by representing thet hobbies, newborn cebebralions and memorable moments ia talormade mbiature git set } Contact dotais: | Me 497150 428 54 21 T: 49714 366 43 8 mhiaturenemoirs@gmaicon facebookcom/ miiaturememois — THEVES CAN BE CUSTOMISED TO ORDER ‘carl owen ub 028Helping you connect to the UAE'S foodie oO er community, one blog post at a time. MW fauurite moie f oad scene In The Lacy andthe Tramp, when they share aplate of spaghetti and meatballs and aceidentally gt the same piece of 6:year old RINI SAVVA spaghetti Isa the movies inthe 80s isawie, meter ctanine “ies a clasiel month ol baby, ana founder ofthe fod bog hinisavva om, he South ates baba rom Gyrus oe tee , , Favourite restaurant vars ago, and is constantly | like to cook with { I lovethe food, and sharing ) cooking and writing, when her seasonal produce, and \\ coves at LePetit Maison, and would hands aren't fll ith the einitely go back just fr the baby wlenjoys acting «Ke Sure my dishes always pola gratin yora, end when snehastine have fruit or vegetables. tospare she loves C — experimenting and creating recipes - which she hopes 12 publish in & book someday. Mdday snack fix With young baby on my hands | usually have whatever he's having Ie fresh frutoryorhur. luxury I can’t live without Ecuadorian raw organic chocolate. ly make my cauliflower ‘ried calamant rings, ora blueberry smoothie -nutritious and ‘great as a snack on-the-go. My healthy treat ‘my French chocolate-beetroot cake, and summer [My mother used to cook Greek peach eake. Cypriot ashes such as Flaounes (cheese pastries made for aster) and homemade hallow! cheese, from seratch. never thought about the time and Preparation that went into one Nigel Sater— he would have lots of interesting stories to el dish, asa cle, but now that! 1 would cook my signature dish, aGreekstye slow roasted fam older and cook myself,m lamb, ae belleve ts always important to represent who you much more appreciative tare, and where you come fom, in your fod,years of serving you a world of taste aad Wallin dcgoro SALEH BIN LAHEJ GROUP — kkk ke 4s __l eLia_ HOSPITALITY DIVISION COME & CELEBRATE WITH US Visit any of our restaurants to avail FREE membership of our Distinction loyalty program this month of May Enjoy “Distinct” rewards and privileges with fast cashless payment and rewards upgrade to Dhs 200 worth of voucher * offer valid from M ay 1 to 31,2013, Terms and conditions apply @ *. Bt. wwwsalehbinlahejgroup.com ebaer