Monday, August 26, 2013

Bold Buffalo

I recently tried Bossy Kitchen's buffalo cauliflower appetizer.  To say it was refreshingly delicious is an understatement.  I loved the simplicity of using cauliflower and the delectable result - bold buffalo sauce with a meaty base - minus the calories. 

The beauty of cauliflower, other than the fact that it's good for you, is that the taste can be easily disguised with other flavors - and this is no exception.

This was my first attempt at making my own buffalo sauce and I was so astonished at how easy it was I looked up over 10 recipes till I got convinced that no - it really is that easy.

All you need is a bottle of your favorite hot chilli sauce, 5 tablespoons of margarine (I used low fat Flora), a dash of Worcestershire sauce, a pinch of salt. And that. Is. It. 

First, I steamed a small head of cauliflower. I love my bamboo steamer. Fast. Efficient. And steams to the perfect crunch. 
For the sauce, empty the entire contents of your favorite chili sauce into a measuring cup.  
Recipe called for 3/4 of a cup but this was just right (a notch short of 3/4). 
Melt 5 tablespoons of butter or low-fat margarine. I realize it sounds like a lot but the sauce is double what I needed to feed two. So feel free to half this recipe. 
Stir in the chili sauce and keep stirring until well incorporated. 
Sprinkle in a dash of Worcestershire sauce and a pinch of salt. Toss it in the cauliflower and serve (immediately) with a side of ranch and carrot sticks. 
Perfect as a meal on its own or as a side to grilled chicken. 

Hope you find it as astro-gastronomical as we did!



Note: 
This receipe was inspired by Bossy Kitchen. Read more about her delicious cooking here. Ordering info available on Instagram at @bossykitchen 

Wednesday, August 14, 2013

Burn 200 in 30.

Working out has become a chore for me.  Taking time away from my family once I'm home after a full-day at the office is something I don't like to do.   Add to the fact that there aren't many options for classes in my area and a gym is just not for me.  Whatever excuse you can think of, I thought of it first and denied myself the workout opportunity.

But lately, I discovered an extremely effective exercise that left me (painfully) excuse-free.

Thursday, August 8, 2013

Eid Mubarak ❤

Wishing you and your loved ones a blessed Eid. 

Thursday, August 1, 2013

Banana puddin'

I constantly read about an ingredient in online recipes that I never find in Bahrain. So I actually gave up on those recipes and didn't bother look up any alternatives. This ingredient is Nilla wafers. 

I found this box sitting  on a shelf at Al Osra - looking at me. Patiently waiting. So I grabbed a couple. 

This Nabsico product is imported from the States so it's safe to say that it's the real deal. No local knock-offs. 

A good friend makes the most delicious banana pudding and she uses Nilla wafers. Her recipe however needs 24-hour planning and I only had 2 so I had to search for other options. I didn't have to look too far though - Nilla's most popular recipe is on the side of the box. 
I won't repost the ingredients nor recipe. But I will post the pictures and some tips. I used Splenda instead of regular sugar and used more bananas and wafers only because my dish was bigger. I did not change the quantity of the ingredients and found that the amount of custard was just fine. 

The most important step is making the custard (or pudding). You need to set up a double-boiler. Fill up a pot with some water and secure an oven-proof bowl on top. Make sure the water does not touch the bottom of the bowl. 
Also, remember to constantly stir or your pudding/custard will clot. Stir like there's no tomorrow. 
When the custard thickens, cool it briefly before you start layering. 
Also, don't skip the first layer -  custard at the base - or spooning out your dessert will be a mess. 
Cut your bananas approximately half a centimeter thick. This is the perfect amount of banana - not overpowering and not too subtle. 
I managed to get 3 layers. 
For the meringue topping, make sure you whip your room-temperpature egg whites to a stiff peak. This is what a stiff peak looks like:
Over-beating can make the fluff limp so keep your eye on your mixer. 

When topping your pudding, make sure you "seal" the top. Sealing avoids any custard from bubbling over and ruining your meringue topping. 
Bake until golden. 

I cooled mine completely and refrigerated it for an hour. And then...

I dove in. Bliss. 

Bon appetite!