Love is ...............

“I have found the paradox, that if you love until it hurts, there can be no more hurt, only more love.”
Mother Teresa quotes

Hummus

Ingredients:
1. Half a can or bottle of chick peas/garbanzo beans, drain but save about four tablespoons of water from can/bottle
2. Juice of a quarter lemon or more depending on taste
3. One or two cloves of garlic depending on taste
4. Sprinkling of hot paprika/cayenne pepper
5. Few stalks of parsley, plucked into tiny pieces or chopped finely
6. 3 tablespoons EVO
7. Pinch of sea salt
8. One tablespoon of Tahini (optional)

Method:
1. Set aside about a tablespoon of chick peas for garnishing. Place balance chick peas, juice of lemon, water of can/bottle, garlic, sea salt, tahini and blend till smooth on low to medium speed.
Add some oil or more juice from chick peas to help the blade along if necessary.
2. Spoon on serving bowl and use a fork to 'rake' the chick peas.
3. Pour EVO over chick peas.
4. Top with balance whole chick peas.
5. Sprinkle hot paprika/cayenne pepper and parsley
6. Serve at room temperature

Note: Delicious on it's own with warm tortillas/pita bread, served with crudités or as a dip for grilled meat.

Hummus can be refrigerated for about two days or freeze for half a month.
If hummus has dried up, simply add additional EVO and stir.

I have made some without tahini and it's delicious too.

Shout To The Lord

The first time I heard of this song and sang along, it touched my heart and gave me goose bumps. It's a very meaningful and soul searching song for me.
When I was back in England for two months and was feeling very down indeed, Pastor Edward and his wife, Christine from Spain sent me a CD in England on what he had preached in Church back in Spain during my absence. Amongst other songs, this song was also sung by the congregation. I broke down uncontrollably when I heard it. I replayed it many times and was comforted by the lyrics.

I hope you will find comfort and be uplifted in this song as much as I have benefited.

God bless!

..................
SHOUT TO THE LORD

My Jesus, My Saviour, Lord there is none like You
All of My Days, I want to praise,

The Wonders of Your Migh - ty Love.

My Comfort, My Shelter, Tower of Refuge and Strength

Let Every breath, All that I am,

Never cease to Wor - ship You.

CHORUS
Shout to the Lord, All the Earth let us Sing,

Power and Majesty praise to the King,

Mountains bow down and the seas will roar

At the sound of your Name.

I Sing for Joy at the Works of your Hands

Forever I´ll love you, Forever I´ll stand,

Nothing compares to the promise I have in You.

=============
CANTA AL SEÑOR
MI CRISTO, MI REY NADIE ES COMO TU.

TODA MI VIDA QUIERE EXALTAR

LAS MARAVILLAS DE TU AMOR.
CONSUELO, REFUGIO

TORRE DE FUERZA Y PODER

TODO MI SER, LO QUE YO SOY
NUNCA CESE DE ADORAR.

CANTA AL SEÑOR TODA LA CREACION

HONRA Y PODER, MAJESTAD SEAN AL REY

MONTES CAERAN Y EL MAR RUGIRA

AL SONAR DE TU NOMBRE.

CANTO CON GOZO AL MIRAR TU PODER

POR SIEMPRE YO TE AMARE Y DIRE
IMCOMPARABLES PROMESAS ME DAS , SEÑOR.

Radish Cake

The common food back home is all the more delicious when shared amongst families and friends. It's priceless when one is able to fulfill someone's yearning by producing a home made version.



I cooked this in Doha without incorporating dried mushrooms and caramelized onions into the mixture.



Ingredients including dried mushrooms and caramelized onions


Shredded radish (Some were sliced as I like to be able to discern pieces of radish during eating for extra texture)


Cooked mixture

Texture BEFORE steaming

Cover with cheese cloth before steaming

Texture AFTER steaming


Pan fried



I cannot remember whose recipe this is but I shall give due credit when I check up later.

Quote:
Ingredients:
1. 907g shredded white radish (strained)
2. 750ml water
3, 76g Chinese sausage, chopped finely
4. 38g dried shrimps, soaked, roasted and chopped finely
5. 3 tsp salt
6. 1 tbsp sugar
7. 2 tsp sesame oil
8. Pepper

For garnish: 6 shallots, sliced thinly and fried till crispy
Spring onions

Method:

Mix the following together to make batter
a. 340g rice flour
b. 2 tbsp tapioca flour
c. 600ml water

Combine radish, fried shrimp, sausages, and water in a saucepan and simmer over low heat for 10 to 15 minutes.

1. Lower heat and add batter, stir until mixture thickens.
2. Pour the thickened mixture to a tray and steam at high heat for ½ hour (smoothen surface with either the back of the spoon or spatula.
3. Test, if not cooked; continue cooking for a further 10 minutes.
Cool thoroughly before cutting. Garnish with dried shallots and spring onions.

Unquote:

Special thanks to Gina from Kitchen Capers for a good tip to cover radish cake with a cheese cloth before steaming.

Note for radish cake made on Saturday, June 28th 2008:
1. Colour of radish cake was brownish (first photo) as I had added dried mushrooms and caramelized onions into the mixture.
2. I love eating them with a sprinkling of toasted sesame seeds.
3. Baby leeks were used as I didn't have any spring onions nor coriander leaves for garnishing.

Tortilla Rellena (Stuffed Potato Omelette)

Served all over Spain, tortilla is a well-loved and versatile dish that can be eaten at breakfast, later in the day as a tapas or as a light supper. Perfect to pack for a picnic too.
Spain's version of fast food is served from street vendors. The tortilla de patata, or potato omelette, is sometimes called the national dish of Spain. It's always served during the fiestas that Hemingway loved so much.
Another common way to eat tortilla is to place it inside a bocadillo or baguette sandwich. Simply cut a length of baguette, slice in half lengthwise and insert a piece of tortilla.

Ingredients:
1. One ready made tortilla de patata
2. Eight pieces crab sticks - Sliced
3. Three tablespoons of mayonnaise
4. Dash of white pepper
5. Dash of hot paprika (optional)
6. Three pieces iceberg lettuces - shredded

Method:
1. Slice tortilla patata horizontally into halves.
2. Mix crab sticks, mayonnaise and white pepper - toss gently
3. Spread crab mixture on half of the tortilla
4. Sprinkle hot paprika on crab mixture (if using)
5. Spread iceberg lettuce and top with other half of tortilla.
6. Slice into serving portion and serve with a side salad of your choice.

Note:
1. It's delicious eaten warm or cold on its own without any stuffing.
2. Sometimes, I have combinations of shrimp, prawns and crab sticks as stuffing or tuna and hard boiled eggs.
3. If using frozen crab sticks, bring just enough water to cover crab stick to a boil. Plunge crab stick in boiling water for a minute, remove immediately, pat dry and slice.

Click on the external link below to find out how to cook tortilla de patata
http://en.wikipedia.org/wiki/Tortilla_de_patatas

Siew Mai

Method:
1. Boil enough water to steam the siew mai.
2. Once water comes to a rapid boil, place frozen siew mai on a plate and place in steamer.
3. Steam according to instructions on package and serve hot.

Note:
1. If you do not have a steamer. Place a metal rack in the pot tall enough that the plate does not touch the water.
2. Either method, I prefer adding an extra five minutes to the steaming time to ensure centre of meat is piping hot.

Guo Tie Jiao

They were flipped over after cooking for about ten minutes. See water has started to evaporate.




There was a talk about good Guo Tie in Makansutra. Folks like us living in different continents are deprived of authentic fresh food and are lucky if we are able to access frozen types.
With this in mind, I couldn't resist the temptation of getting a package when out on a trip to Seville a few days ago.

There are different methods of cooking from frozen but this is my style.

Method:
1. Add just enough cold water to cover Guo Tie in a non stick pan. Bring to a boil.
2. Add a tablespoon of vegetable/corn oil or oil of your choice to the boiling water and desired amount of Guo Tie to be consumed.
3. Spread Guo Tie out in pan. Let it boil. Shake the pan gently once in a while to prevent sticking or use a chopstick/ladle.
4. Between five to seven minutes of cooking, turn Guo Tie over. You may need to add more hot water if it dries up too quickly without heating through.
5. Be careful at this stage, as it will splatter when the Guo Tie starts to brown once the water has evaporated. You may want to consider using an oil splatter.
6. Lower heat to medium and turn Guo Tie for even browning.
7 Serve with Chin Kiang Vinegar with shredded young ginger if you have in stock.

This brand is good enough to eat on its own without any condiments but I enjoy eating it with some chilli sauce.