how-to-cut-a-pineappleWho doesn't love Pineapple, but only if its served to you in a plate! When it comes to cutting one yourself, the inclination goes down a bit:) Its always been a challenge for me to cut a pineapple correctly, and I'm sure many of you share these inhibitions! But though it looks extremely hard to do with a few neat tricks, the right method, and a bit of concentration, you might just nail the menacing task of slicing a pineapple! Whether you want perfect round rings, cubes, or just some chunks to add to your salad, the trick lies in removing the skin and brown-spots, without losing much of the meat. So here are a few tips that'll help you cut a pineapple, hopefully, the right way!

This post is largely based on the ideas presented originally in Mahalo's article that discusses tips on how to cut a pineapple. [image courtesy of wikimedia]

1. Place the pineapple on its side on a flat cutting board.

2. Using a large Butcher's knife, cut the leafy crown(top) and the base (bottom) off of the pineapple.

3. Stand the pineapple up on one end. Using a serrated knife, slice the skin off on each side, from top to bottom. When doing this, it's important to leave the greatest amount of flesh possible on the pineapple, so try not to slice off too much fruit along with the skin. Its best to do it in parts, removing a 2 inch strip each time and circle around the whole fruit.

4. Once you are done removing skin from all sides, take an apple-corer, or potato-peeler, and remove the eye spots. With the top of the peeler, gouge out each brown-spot carefully. You should be able to twist out the knobs without too much resistance.

5. For pineapple circles, simply slice the pineapple into circles of required width. Core each circle slice after cutting to remove the hard white core at the center.

6. For pineapple cubes, simply cut the pineapple into 4 pieces vertically, then cut into quarters for cubes or wedges. For each quarter, cut off the core that will be on its edge.

There, its not as difficult as it looks. Just use caution while doing it, and you'll find it's actually fun to cut a pineapple. For step-by-step pictures, check out this great article on How to Cut a Pineapple.

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cherry-spice-sconesScones come next in my list of breakfast goodies, right after coffee cakes and muffins. This time, I tried to make Cherry Scones instead of using blueberries or black currents, and it was a welcome flavor indeed! Cherries have a lot of nutritional and medicinal value, not to mention the burst of flavor trapped in these tiny fruits. Made from whole-grain flour, paired with almonds, sprinkled with a little all-spice and made soft and moist using sour cream, these Cherry Almond Scones will prove to be a great beginning to your day!

I'm sending my Cherry Scones over to Rachel who's hosting AFAM-Cherry this month, an event originally started by Maheshwari.

Ingredients
3/4 cup fresh or dried sweet cherries - pitted and chopped
** If you use dried cherries, soak them in warm water for an hour to plump them up
2 cups whole-grain pastry flour
2 teaspoons baking powder
1/2 tspn baking soda
1/2 tspn salt
1/4 cup brown sugar
1/3 cup cold butter - cut into chunks
1 cup sour cream
1 large egg
1/2 teaspoon almond extract
a pinch of allspice
1/4 cup slivered almonds

Method
Preheat the oven to 400 degrees. Keep a cookie baking dish ready, lined with parchment paper.

With a pastry knife, cut the butter into the dry ingredients until it is granular in appearance, like sand, just more grainier.

Mix the sour cream, egg, nutmeg and almond extract together in a small bowl. Make a well in the center of the dry ingredients and add the liquid mixture.

Fold in the slivered almonds and cherries, leaving a few for garnish. Stir with a spatula just until moistened. (Note: DO not mix a lot else the cherries will leave out juice and color the entire dough)

Dust the counter-top with all-purpose flour and turn the dough out. Pat the dough into a disk about 12 inches in diameter. Cut the disk into small discs or wedges, whatever shape you like.

Place them on an un-greased baking sheet with room around them to expand. (Note: Do not use grease as that can turn your scones more brown in color!) You can use a parchment paper if you want.

Top each scone with split cherries and pinch them slightly in the dough. Bake for 12-15 minutes or until they are lightly golden. Transfer to a wire rack till they cool down.

Variations: Try these with golden raisins or dried currants, and use shredded coconut instead of almonds.

These Cherry Scones taste wonderful straight out of the oven; the tartness of cherries is wonderfully paired with almonds, and sour cream imparts a smooth rich texture. Top them with some butter or jam, and enjoy with a cup of hot tea for breakfast!

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cake-bananaWho could ever say No to a warm, luscious and moist piece of Banana Cake!! The easiest cake to bake when you want to use your ripe almost-brown bananas, this cake has also traditionally been a favorite for almost everyone; its ideal to enjoy with your morning tea or coffee, carry in small sandwich bags for your road-trips, or cover with some vanilla ice cream for a lavish relaxing dessert. This classic recipe for Banana Cake, which also includes sour cream, some chopped walnuts, chocolate-chips, and a drizzling of Nutella, is a such a winner, that it'll have you likcing the crumbs right off your plate!

[Recipe & photo courtesy of Mandy from Fresh From the Oven; adapted from an original recipe by Rose Levy Beranbaum's book "The Bread Bible"]

Ingredients
2 very ripe banana, peeled and lightly mashed
1/2 cup sour cream (about 4 oz)
2 large eggs
grated lemon zest from 1 lemon
1 1/2 tsp vanilla extract
1 1/2 cups bleached all-purpose flour
10 tbsp granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
10 tbsp unsalted butter, softened
a handful of chopped walnut and chocolate chips (optional)
Nutella or Chocolate spread (optional, but highly recommended!)

Method
Heat oven to 350 F. In the bowl, combine the mashed banana and sour cream until smooth. Add egg, lemon zest, and vanilla, mix well.

In a mixer bowl, combine flour, sugar, baking powder, baking soda, and salt on low speed for 1 min. Add in all the butter and half of the banana mixture, beat on low until dry ingredients are moistened. Increase mixer speed to medium, beat for another 1 1/2 minutes, then add the remaining banana mix in 2 parts, beating well after each addition.

Pour the batter into a greased pan (you can use muffin pan or a loaf pan). Sprinkle your choice of toppings on the cake. As the cake bakes, most of the topping will sink. Bake for 20-35 minutes, if you are using the muffin pan, and 40-50 minutes for a loaf pan or until a knife inserted into the center comes out clean.

This Banana Cake tastes heavenly, and will surely be unlike any other you've ever eaten! Try it for yourself and experience the magic!

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low-fat-pizzaHoliday season means lots of baked goodies and treats, which, unfortunately, also translates into loads of unnecessary pounds on your body! So, to keep your holiday weight gain in check, here's a simple recipe for a delicious and extremely healthy Low-Fat Muffin Pizza, made with using tomatoes, vegetables and cheese, all layered upon an English Muffin! It will take you 5 minutes to make this pizza, and you wouldn't believe how tasty it is! I tried this last night for an evening snack, and I'm telling you its one heck of a healthy recipe to kill your mid-day cravings! So go on, enjoy a Low-fat Pizza, without the tonnes of guilt that you are used to!

[Recipe & photo courtesy of Roni from Green Lite Bites]

Ingredients
Whole Grain or Lite English Muffin
4 thin slices of a large tomato
1 oz shredded mozzarella cheese
Garlic powder
Oregano
Salt & Pepper
Any veggie topping you like ( broccoli, green peppers, onions, corn, olives, etc)

Method

Preheat oven or toaster oven to 425 degrees. Toast the muffin till light golden on both sides (about 3-4 mins). Brush with a light layer of olive oil if you like.

Measure out the mozzarella cheese and slice the tomato. Add a little sprinkle of the cheese on each toasted muffin (will help the tomatoes stick). Place a slice of tomato on each and sprinkle with all the spices. Add bit more of the cheese to help the next tomato slices stick.

Layer with more tomato slices, sprinkle with spices, top with any veggie toppings and remaining cheese. Bake for a few minutes until cheese melts.

Enjoy this delicious Low-Fat Healthy Pizza that's appealing to your taste-buds, and to your waste line!

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pineapple-drinkWhen it comes to fresh fruit juices, Pineapple will always be a preferred choice! With its sweet taste, loads of fiber content, bunch of Vitamins, and the ability to blend well with any other fruits, Pineapple drinks are a safe and favorite option, even while entertaining. This recipe is a great combination of health and taste - with pineapples mixed with the goodness of cucumber and apples, it is indeed a powerhouse of energy, and vitamins good for your skin and body. It is believed that a glass of this Pineapple Cucumber Juice will help eliminate toxins from your body, and also bring a fresh glow to your skin! Try it for yourself and see!

[Recipe & photo courtesy of Tarla Dalal]

Ingredients
Makes 2 servings
4 big slices of pineapple
1/2 medium cucumber, peeled
1/2 medium apple, peeled and cored

Directions
Cut the pineapple, cucumber and apple into big pieces. Add the fruits to a blender and blend to form a smooth fruit puree. Add about 2 tbsp water if needed to make a smooth fresh fruit juice.

Serve the healthy and tasty Pineapple Drink, garnished with a sprig of mint, if you like!

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