EATALLFRESH

Bring Freshness To Your Life


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Midnight Breakfast

Fresh eggs Eggs with coffee and green tea Midnight breakfast

Sometimes in the middle of the night in your time alone, you feel like you are living. There is no one to bother you, no noise, nothing. Just a whistling wind outside the window,the cracking sound of the leaves and just a tiny bit of moon light. I wonder in these times what has life come to and the special things I may have lost or left behind. I am thinking and talking to myself that I just need to go on searching for my destiny, in search of me and in search of my passion. Just like the wind which knocks on my window reminding me that I still have a lot of reason to go on and do what needs to be done. I need to be strong and aim towards my goal and keep working towards it with my righteous heart irrespective of how hard the decision may be. They say your destiny is already written and one should accept the way things are, but I ain’t that weak to believe that. I believe one really needs to work hard towards their goal and may have to sacrifice a lot, and I ain’t scared anymore. I have just started to feel pure.

It’s 4 am in the morning and with passage of these unending thoughts and desires, I have started to feel hungry.  So just going to end this night with some eggs, coffee and green tea.

I wish everyone good luck and wish everyone a beautiful future. Stay strong, stay determined. Don’t let anyone come in the middle of your choices because if your heart feels righteous and honest then do what needs to be done.

Goodnight and Good morning.

  • EAT ALL FRESH


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Fresh Chocolate Recipe

Easter is here and we all know what is Easter known for – Yes you are thinking right, it’s time for chocolates.

This Easter we are bringing you some great information on chocolates and also a recipe from a young talented pastry chef from Sydney, Isha Gadhok. She has completed her degree from Le Cordon Bleu, Sydney University and has worked as a pastry chef for Max Brenner Australia and Inter Continental, Sydney.

ISHA GADHOK  AND SOME OF HER WORK LAST SUMMER 

Isha Pastry Chef Moulded Chocolates Two Moulded Chocolates Main Moulded Chocolates1

About Couverture Chocolate

Couverture chocolate is a high quality chocolate which is majorly used by chefs for cooking and preparing confectionery. This chocolate is made from pure cocoa solids (a good content is at least 35%). Its richness is guaranteed due to high presence of cocoa solids and cocoa butter (at least 32%). Cocoa butter is what gives couverture chocolate a melt in the mouth delectability. Couverture chocolate can be of three types – Dark, milk and white chocolate.

Dark chocolate is what we recommend. This is broadly famous among connoisseurs and chefs. The reason for its popularity is the higher content of cocoa solids as compared to milk and white couverture chocolates. Dark couverture is made from cocoa solids, cocoa butter, sugar, vanilla and lecithin (an emulsifying agent). This chocolate has no added milk solids as compared to milk and white couvertures, therefore is the most pure form of chocolate.

Couverture chocolate requires skilful handling to get best results.  It requires a process of tempering before it can be used as a mould, coating or decorating. This process is difficult in a home environment, as special machine may be required with careful monitoring. However the good news is, that you can now pre-tempered couverture chocolate to use for recipes.

Where to buy pre-tempered couverture chocolate?

Now there are many online shops selling pre-tempered couverture chocolates. You can also ask your local pastry shop or contact some local suppliers.

Before melting pre-tempered dark couverture to put to use, keep in mind that if heated at more than 32 degree Celsius you may have to re-temper the chocolate. Hence under any circumstances do not exceed the temperature by 32 degree Celsius and store it in a cool place.

How To Make Moulded Dark Couverture Chocolate?

-Recipe by Isha Gadhok.

You Need:

1. Polycarbonate Moulds                     2. One Soft Cloth 3. One Cotton wool                                                 4. 500 grams of pre-tempered Dark Couverture           

Stage1. Polish inside of polycarbonate mould with cotton wool.

Stage2. Melt the dark chocolate, until it forms a ganache (smooth texture). Make sure temperature does not exceed 32 degree Celsius.

Stage3. Fill the polycarbonate mould with the ganache. Clean the excess with soft cloth.

Stage4. Seal it to make sure the product has good shelf life. Store it in a cool place away from heat. To speed up the process use the refrigerator and enjoy fresh chocolates.

Moulded Chocolates1

Here the green color is due to cocoa butter mixed with food color and spray paint.

Hope you all enjoyed the recipe and the information on fresh and healthy chocolate. Special thanks to the chef for sharing her recipe and her work with Eat All Fresh.

Ending Note: Not all chocolates are unhealthy. Research suggests dark chocolate is rich in anti-oxidants. Some of the bitter ones due to their high cocoa content, help in fat loss. So if you are following a diet program, a bit of bitter dark chocolate made from couverture chocolate can be a good option.

HAPPY EASTER TO EVERYONE

-Nakul Bajaj


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How Well Do You Know Your Olive Oil

Olive Oil

There are a lot of us who prefer using olive oil as compared to other vegetable oils for daily consumption. Some of us enjoy the flavour, some of us love its smell and majority of us consume it to reap out the extra benefits for our health. Yes, olive oil does offer extra health benefits. I will share two most important benefits for our health:

1. Richer In Antioxidants: What are antioxidants and how do we benefit from them?Before we understand antioxidants and their benefits for us, it is important to understand the process of Oxidation. In simple words, oxidation is a chemical reaction which if occurs, can produce free radicals. These free radicals are very chemically reactive and thus result in chain reactions. When a chain reaction occurs in a cell it can cause damage to the cell or even can destroy a cell.
Antioxidants help to inhibit the process of oxidation and in some instances help to inhibit the other chain reactions taking place in the cell.
Hence olive oil being richer in antioxidants provides the benefit of repairing damaged cells and helps to maintain these cells in good condition.

2. Monounsaturated Fats: Olive oil is rich in ‘unsaturated fats’ such as monounsaturated fats as compared to saturated and trans-fats which are found in many vegetable and animal based cooking oils.Monounsaturated fats help in lowering the risk of heart disease by reducing the cholesterol level and reducing the level of low-density lipoprotein cholesterol (bad cholesterol that sticks to the artery walls).
Some research has also indicated that monounsaturated fats help in normalizing blood clots in our body and normalizing insulin levels thus controlling blood sugar. Hence olive oil is a much better alternative for maintaining a healthy heart and for people who have already reached a stage of type 2 diabetes.
However keep in mind that like most oils olive oil is rich in calories, so only if consumed in moderation one can reap out the maximum benefits.

As shared in my previous blog ‘MAKING INFORMED AND THUS BETTER DECISIONSmost of the olive oils especially ‘extra virgin’ olive oils sold in today’s market are not pure and thus do not offer the benefits as indicated above. Most of these olive oils are either blended with other vegetable oils, processed or have already lost most of the benefits. These are some points you should consider before buying your Olive Oil:

1. Make sure the bottle is dark tinted. Exposure to light can destroy the smell and flavour of olive oil. Avoid buying olive oil packaged in clear containers especially plastic ones. Also at home store them away in a cabinet away from light and heat.

2. Don’t buy if the label of extra virgin oil uses words such as purified, refined or blended. These brands are often produced with lower quality, blended with other vegetable oils to enhance the taste and are processed. In other words the product is not truly extra virgin or pure.

3. As compared to wines, oils do not improve in taste or quality with age. Oils lose their taste and quality with time. Please check the date to make sure you are not buying anything more than two years old.

4. As some of you may know that even small producers who grow olives, engage in making of fresh olive oil that makes it way to the market. Often such olive oil brands include their estate name on the bottle. Hence an estate name on the bottle is a mark of fine quality. Equally good is that some of the products may even have an official seal which guarantees that the oil comes from a designated region that specializes in producing oils – PDO( European Union’s official ‘Protected Designation Of Origin’ Seal) or a similar seal from Italy DOP (‘Denominazione di Origine Protetta‘). Just do not blindly buy if the product says ‘Product of Spain’ or ‘Product of Italy’, as some of these products may have been packaged or processed in these places and the actual olives are grown somewhere else.

5. A USDA (Certification ofUS department of Agriculture’) organic seal on olive oil bottle guarantees that the ninety-five per cent of the olive oil is made from olives that are grown free from pesticides and synthetic fertilizers. Some brands may use their own country’s agriculture department seal or even get them certified by country they are exporting to. Again this seal guarantees a product of fine quality. However not all bottles may have it as some small producers cannot afford to get this certification.

I hope from tomorrow we can go to supermarket and purchase good quality of olive oils without hesitation. Please share your experiences and some information that I may have missed out in regards to this post.

Please do not hesitate to ask questions or to send your feedback.

Eat Healthy and Stay Fresh.

–          NAKUL BAJAJ