Archive for July, 2014

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The last couple of weeks Britain has had the perfect weather for growing the much loved chilli!

Say hello to the five domesticated species
of the genus Capsicum:

  • Capsicum annuum: The most common domesticated species; includes sweet peppers and the majority of garden grown chillies
  • Chinense: Generically known as ‘habaneros’; includes the hottest chillies ever measured.
  • Frutescens: Best known for the notorious Tabasco chilli.
  • Baccatum: Known as aji throughout South America.
  • Pubescens: Often called rocoto, these fruits have dark purple seeds.

Chillies are heat loving, long-lived plants that are started as transplants. Seeds must be sown early in the year; the emerging seedlings are then pricked out and grown in small pots or modular trays. It takes about eight weeks for the seedlings to grow into a suitable size for being transplanted into their final growing place. To the inexperienced pepper grower, chillies can seem quite fiddly to grow, so we have come up with twelve simple rules that will help ensure success…

PART ONE chillies

With thousands of varieties, choosing the right ones to grow can be challenging. Getting the right variety, though, doesn’t have to be confusing: it’s simply a matter of deconstructing chillies by considering these essential traits:

Heat level
The heat in chillies is caused by a group of chemicals called capsaicinoids. Their concentration is expressed in Scoville Heat Units (SHU), and the higher the concentration, the hotter the fruit are. Heat levels can range from 700 SHU in mild ones such as Apricot to over a million for the superhots like Dorset Naga, Bhut Jolokia and Trinidad Scorpion. As a rule of thumb, most Brits find heat levels of about 5,000 to 20,000 SHU high enough to suit their needs.
Culininary types
Chillies can be broadly divided into two culinary types. The more familiar of the two are the spice-type chillies which have small, relatively thin-fleshed fruit valued mainly for their heat. They include the cayennes and habaneros that are normally added to a dish in such small quantities that their physical presence goes unnoticed.
In contrast are the vegetable types such as Hungarian Hot Wax and the poblanos that have larger fruit with thicker flesh. They add bulk to a dish, in much the same way as sweet peppers, and tend to be milder.

Plant Growth and Habitat

The natural height and spread of chilli plants varies substantially. This is an important consideration for gardeners with limited space. Some varieties, for example, are short (Prairie Fire and Medusa); others look like shrubs (Hungarian Hot Wax and Early Jalapeño); and still others are tall and gangly (the rocotos and poblanos). Planting in pots rather then in the ground often reduces plant size, while pinching out the growing tips of young plants can make them bushier.

Look out for part 2

Thank you to Sea Spring Seeds!

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Anjum’s Quick & Easy Indian is a collection of 80 recipes inspired by Indian flavours and spicing, showcasing
Anjum’s evolving tastes with the use of surprising ingredients such as chorizo and ricotta and the inclusion of
other cuisines. Anjum demonstrates how to create a delicious meal in just 20 minutes, provides tips on stocking
your cupboards with time-saving ‘cheat’ ingredients and gives numerous hints on how to make cooking Indian
at home as easy as possible

YOU CAN ENTER IN ONE OF THREE WAYS:

EMAIL: Send your details to competition @britishcurryclub.co.uk with “ANJUM’”in the subject line

TWITTER: Re-tweet our competition post and follow us

FACEBOOK: ‘Like’ our page and share our competition post
Please enter by August 30th 2014. Good luck!

 

UK Delivery Only

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If we have encouraged you to grow your own Indian curry recipe ingredients that’s brilliant, or if you have your  own regular garden here are some tips for you.  We’ve had some really sunny days lately perfect for spending extra time out doors!

Do’s & Don’ts!
DO…

  •  Water your veg regularly. The morning or evening is the most effective time as less moisture is lost through evaporation.
  •  Give plants a good deep drench once a day or every two days. This encourages them to send their roots deep into the ground. 
  • Keep harvesting veg like tomatoes, beans and spinach regularly to encourage plants to keep producing more. 
  • Look out for tiny butterfly eggs on the underside of cabbage leaves. Gently rub them off between finger and thumb. 
  • Weed little and often. Use a hoe between your rows of veg, or pull up weeds by hand, before they get a chance to become established.

DON’T…

  • Stop planting new seeds. Get into a routine of sowing a few rows every few weeks so you have a succession of fresh, tender crops.
  • Waste any of your crops – if you have more than you can eat, cook large pots of your favourite dishes and freeze them in handy portion sizes, or invite friends and family round for a feast!
  • Don’t be afraid to experiment – a long, hot summer is the perfect time to try growing more exotic veg like okra or aubergines.
  • Skimp on plant food – a regular application of an organic feed such as liquid seaweed makes all the difference to the health, vigour and flavour of your crops.

Jeannine McAndrew Chaat! magazine

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Do you have a question about cooking spicy food? Chaat! Your Curry Magazine’s team of chefs at the Duchess of Delhi are on hand to help!

Cooking with spices can often be a tricky business, even for the most experienced of cooks! Whenever we have a query about a recipe or an ingredient, we’re lucky enough to be able to go down to the kitchen and get an answer immediately. We’d like to extend the acquisition of knowledge at our fingertips to you, our lovely readers.

Do you have problems such as: What can I cook for my mother-in-law? What is star anise? How do I grind spices?

If you’ve got burning questions about anything to do with South Asian cuisine, spice or cooking methods, get in touch with us, and we’ll answer your question in the next issue.

SO ASK AWAY AND YOU COULD BE IN WITH A CHANCE TO WIN THIS FANTASTIC PRIZE…

AN EXCLUSIVE DUCHESS OF DELHI COOKERY COURSE FOR 2 PEOPLE, WITH A COMPLIMENTARY DINNER AND OVERNIGHT STAY IN THE BEAUTIFUL CARDIFF BAY.

Not only will one lucky reader get their queries answered by our resident chefs, but they will also be treated to:

A private afternoon cookery course for 2 at the Duchess of Delhi.
The course will be taught by one of our expert chefs in our restaurant, who will introduce you to the wonders that are a professional South Asian Kitchen. Learn all the cookery skills and secrets you need to create your own authentic dishes at home!

A meal for 2 at the Duchess of Delhi.
Enjoy dinner in our stunning restaurant, overlooking the heart of Cardiff Bay. Immerse yourself in our luxurious surroundings, enjoy our specially prepared South Asian dishes, and be treated to an unforgettable, authentic dining experience.

www.duchessofdelhi.com

An overnight stay at the Holiday Inn Express Cardiff Bay.
A complimentary 1 night stay for 2 people in the inviting Holiday Inn Express Cardiff Bay, set on the picturesque old east dock. Many of the modern bedrooms overlook the canal and you can wake up to a complimentary buffet breakfast in the morning. The hotel also offers wifi throughout the building at no extra charge.

www.exhicardiff.co.uk

What a prize! You’ll even get to meet us!

To be in with a chance of winning simply get in touch by either:

EMAIL: Send your question with the subject ‘ASK CHEF’ to [email protected]

FACEBOOK: Post your question on our Facebook Wall /ChaatMagazine or /Duchessofdelhi

TWITTER: Tweet your question to @curryclubuk using #askchef

CLOSING DATE: 31st August 2014

Terms and Conditions

Entrants must be 18 or over. Winner to be chosen at random by Chaat Magazine. Date subject to availability. Winner to arrange date of stay with Holiday Inn Express Cardiff Bay. Travel Expenses not included. Room service not included. All rights reserved.

 

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Food magazines and books come up with some varied content but this is one we like at Chaat!

You’ve probably noticed the rise in trendy new street-food recently; old classics given a twist by innovative young chefs. Haute Dogs is a perfect example of this; throughout the book its Texan author, Van Kraayenburg demonstrates his love for the American staple: the hot dog, while infusing countless other cultures and styles to create something entirely new and exciting.  Van Kraayenburg takes the old classic; the ‘Plain Jane’ as he calls it, and livens her up with an array of accompaniments, variants in the essential ingredients, and new and exciting cooking methods. This leads to over 100 exciting twists on the conventional hot dog; from the ‘Swedish Shrimp Dog’, which includes flatbread and shrimp, to the ‘Danger Dog’, a bacon wrapped hot dog. All recipes also include a background on the inception on the recipe, most of which are variants on street-food classics from around the world. This book is perfect for those who like trying new, exciting foods and aren’t afraid of straying from convention.

Russel Van Kraayenburg – Haute Dogs

Here is one that we liked with a bit of a kick!Haute Dogs - Jacket Image

WASABI DOG

Place of Origin: Houston, TX

Other Names: Happy Endings Dog, Spicy Japa Dog

Like most Japanese – inspired hot  dogs, this combination of  wasabi and dog comes not from Japan, but from the states…though not the states you might expect. Where most fusion dogs came from the Pacific Northwest, this particular spicy fusion wiener comes from deep down in Texas. Despite being a relative newcomer, it has lost its origins amid the burgeoning fusion-dog trend among restaurants, food trucks, and stands that swamped the United States in the early 2000s. Today you can find just about any Japanese ingredient mixed in and the dogs are in nearly every city. This particular Wasabi Dog recipe is inspired by a food truck, happy endings, in Houston, Texas. The use of a Hawaiian roll gives it a sweet bite that pairs nicely with the salty, savory sauces.

Ingredients

Wasabi Mayonnaise 

Katsu sauce

Hawaiian sweet roll

All-beef hot dog

Katsuobushi or bonito flakes

Sliced nori

 

Prep: Make wasabi mayonnaise and katsu sauce, if using homemade.

Assembly: Get out a Hawaiian sweet roll. Grill an all-beef hot dog as instructed on page 16. Place the hot dog in the roll. Top with a smear of wasabi mayo, a line of katsu sauce, a sprinkle of katsuobushi, and a handful of seaweed strips.

Pair this dog with Wasabi Fries (page 154) – if you can handle the heat!

Katsu sauce is a sweet and tangy condiment traditionally made with applesauce, tomatoes, carrots, onions, spices, and soy sauce.

Kitchen Notes: You can find recipes for Hawaiian sweet rolls and all-beef hot dogs starting on page 127. Katsuobushi are dried fish flakes made from skipjack tuna; they can be expensive, but bonito flakes are an affordable alternative. Nori is edible seaweed sold in dried sheets that can be sliced into strips and piled on top of this dog.

 

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The Spice Tailor Chutnis are authentic  in flavour and based on regional favourites, but are so versatile that they can be used to create delicious fusion dishes.  Here’s a recipe idea to get the most out of The Spice Tailor Green Papaya Chutni. Indian spice recipe

 

Goat’s Cheese, Beetroot and Papaya Chutni Tartlets

 

Serve these superbly easy and rustic tartlets with a leafy salad for a light vegetarian meal.  For extra crunch, scatter some chopped pecans or almond slivers on top of the goat’s cheese before baking.

 

Makes about 10 tartlets

 

INGREDIENTS

 

375g ready rolled all butter puff pastry

1 medium egg, lightly beaten

125g rindless soft goat’s cheese

2 tbs. The Spice Tailor Green Papaya Chutni, plus extra to serve

Sea salt and freshly ground black pepper

100g cocktail beetroot, cut into small wedges

120g goat’s cheese log with rind, sliced

1 tsp. nigella seeds

1 tsp. cumin seeds,

1 tsp. black mustard seeds

 

METHOD

 

Unroll the puff pastry onto a lightly floured surface.  Use a flour dusted 9cm pastry cutter to stamp out neat discs.  Place the pastry discs on two large baking sheets, preferably lined with a silicone mat.  Brush a little beaten egg over each pastry disc to glaze, then put the baking sheets into the refrigerator for at least 20 minutes to allow the pastry to firm up.

 

Preheat the oven to 180°C/Gas 4.  Put the soft goat’s cheese and papaya chutni in a bowl with a little salt and pepper to taste.  Beat until well combined.  Remove the baking trays from the fridge.  Neatly spread a teaspoonful of the goat’s cheese mixture in the middle of each pastry disc, leaving a small border around the pastry.  Arrange a few beetroot wedges on each tart, then top with a slice of firm goat’s cheese.  Mix the nigella seeds, cumin seeds and mustard seeds together in a small bowl and sprinkle a little of this spice mixture on top of the goat’s cheese.

 

Bake the tartlets for 20-25 minutes until the pastries are golden brown and crisp.  (Check underneath the pastries to make sure that the base is golden brown before you remove them from the oven).  Leave to cool slightly.  If you wish, spoon a little papaya chutni from the jar on top of the goat’s cheese to glaze it.  Serve while still warm or at room temperature.

 

 

To find out more about The Spice Tailor range please visit www.thespicetailor.com

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Korma is quite literally the curry of kings! Originating from the expensive tastes of Indian Mughals, this rich and creamy Indian curry recipe dish is the height of indulgence and decadence! And with that information to hand, you need never be at the mercy of teasing when ordering a korma!

You can re-create your own lavish, fragrant and authentic curry in under 20 minutes at home and beat the takeaway time and cost using Ferns’ Korma Curry Paste for under £5 ! The paste contains enough for over 20 portions so is great value for money. Buy a jar here: http://www.theasiancookshop.co.uk/ferns-korma-curry-paste-9185-p.asp

(P.S. It’s Gluten Free!)

FERNS’ AUTHENTIC CHICKEN KORMA

INGREDIENTS

  • 3 tsp Ferns’ Korma Paste
  • 2x chicken breast (diced)
  • 1 large onion (finely chopped)
  • 2 tomatoes (chopped)
  • 30ml coconut milk or 50g creamed coconut
  • 1 tbsp fresh chopped coriander
  • 1 tbsp flaked or ground almonds
  • 1/2 tsp chopped root ginger
  • 1tsp oil

METHOD

  1. Heat the oil in a large frying pan, then add the onions and the chicken and sauté for 5 minutes.
  2. Add Fern’s Korma Paste and continue frying for 2 minutes.
  3. Once the chicken is cooked thoroughly add the ginger, coriander, tomatoes, almonds and coconut milk.
  4. Continue to cook for a further 2 minutes and then serve.

Why not try a lamb, beef or prawn korma? There are many other varieties in the range. Visit http://www.fernsofindia.co.uk to see what’s available.

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The Cardiff International Food & Drink Festival returns to Cardiff Bay on the door step of the Duchess of Delhi, with a glorious spread of farmhouse cheese, handmade chocolates, specialist liqueurs and much, much more to tempt the taste buds.  After your walk around the stalls come in to the Duchess of Delhi for a coffee, snack or meal.  The restaurant looks over the festival so enjoy a ring side seat from our comfortable venue.

Come in for a browse and say hello the Chaat! magazine team will be at hand to meet you as well.Cardiff bay food festival 20140225_150340_HDR small 2

Book in advance to organise your time go to our website www.duchessofdelhi.com  or give us a call 029 21153574

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“INJECT SOME ZEST TO YOUR BBQ WITH SPICE RUBS TO ENHANCE YOUR FOOD TENFOLD!”

www.JustIngredients.co.uk offering 15% discount to our readers code CHAAT15

THERE’S THE SUN! Quick, dust off that barbecue, and get grilling! Us Brits love nothing better than a BBQ in the (rare) sunshine filled days. If, like us, you’ve become bored of the same old burnt beef burgers or cremated somethings-on-a-stick, you’ll be looking for inspiration on how to spice things up a little. Injecting some zest with spice rubs and adding some extra flavourings will enhance
your barbecued food tenfold. Try some of these suggestions and you’ll never go back to plain char-grilled meat again!

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The potato is an interesting vegetable, isn’t it? Actually, perhaps that’s the wrong way to start. After all, I don’t think there are many of you who would apply the adjective ‘interesting’ to the humble tuber. Filling, perhaps. Bolstering. Comforting. Blandly starchy. But probably not interesting.

What I meant by ‘interesting’ is that it’s curious how little we showcase the potato in its own right, unlike a lot of other vegetables. It’s rarely the centrepiece of a recipe. Potatoes are generally just there as a blank canvas against which other ingredients are allowed to come to the fore. Think of a lovely pillow of fluffy mashed potato, the perfect vehicle for transferring a dark, unctuous, rich, meaty gravy into your mouth. Or crispy roast potatoes, ideal again for soaking up that gravy. Chips, a blandly salty and crispy accompaniment to a piece of fried fish or a juicy burger. Potatoes so often sit there on the side, fulfilling the role of bolstering carbohydrate, but not really receiving much attention.

Sometimes, however, a recipe comes along that makes you reconsider the potato. Cooked in certain ways, you remember that the potato actually has a flavour in its own right. Different varieties have different measures of earthiness and creaminess, different textures to bring to a recipe. They’re subtle, yes, but they can also stand up to lots of strong flavours that seem only to enhance their own, rather than overpower it.

Many of these recipes involve roasting. Yes, mashed potato is a delicious thing, especially when made with lots of butter and wholegrain mustard. But I think the potato really comes into its own with the application of ferocious heat, crisping up all its edges in contrast with its creamy interior. This is particularly true if you’ve seasoned the potato generously with salt and something a little bit tangy or spicy: lemon, perhaps, or smoked paprika, or garlic, or chilli.

One of my favourite ways to do this is to thinly slice waxy baby potatoes about 5mm thick, then toss them with salt, a generous amount of olive oil, and some garlic and rosemary. The end result is addictive: part of the potato slices has crisped and caramelised, while the other part is soft and gooey, and everything is salty and garlicky and perfumed with rosemary. It’s a fabulous combination.

The other night, I decided to throw some baby tomatoes in too, to collapse and char a little and turn everything tangy and juicy and delicious. This formed a bed for thick fillets of cod, made interesting with a crunchy, deeply flavoured crust of breadcrumbs, smoked paprika, lemon salt (a JustIngredients find), strong cheddar and olive oil. It’s salty and tangy from the cheddar and lemon, and given that moreish smokiness from paprika.

This is a delicious way both to celebrate the humble potato and to make what is otherwise a fairly boring white fish interesting. It’s absolutely crammed full of flavour, making it a healthy but deeply satisfying dinner. It’s quick and easy to prepare, and delivers on taste and texture in droves.

Lemon and paprika crusted cod with rosemary and garlic roast potatoes (serves 2):

12 baby potatoes
200g baby plum tomatoes
A sprig of fresh rosemary, leaves finely chopped
1 tsp garlic and rosemary salt
3 tbsp olive oil
Freshly ground black pepper
2 cod fillets, skin on
6 tbsp fresh breadcrumbs
4 heaped tbsp grated strong cheddar or parmesan
½ tsp lemon salt
1 tsp smoked paprika
½ tsp dried thyme
Squeeze of lemon juice
3 tbsp olive oil

Pre-heat the oven to 200C. Thinly slice the potatoes (about as thick as a pound coin) and put in an ovenproof dish with the tomatoes. Scatter over the rosemary, garlic and rosemary salt, olive oil and black pepper, then toss together well. Roast for 30 minutes, or until just tender.

Meanwhile, make the cod crust. In a small bowl, mix together the breadcrumbs, cheese, lemon salt, paprika, thyme, lemon juice and olive oil. Spread thickly over the skin side of the cod fillets. When the potatoes are done, put the cod fillets on top of them, lower the oven heat to 180C and cook for a further 20 minutes. Serve with baby spinach.

Get your ingredients from www.justingredients.co.uk 

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Fine quality ingredients in a meal full of flavour usually results in spending a long time on preparation, right? Wrong!

Really Indian was thought up by Sharon Rauth in 2011, who was appalled by the use of additives and the lack of texture and taste in shop-bought ready made cooking sauces. Sharon and her husband Amrik decided to launch the Really Indian range so that people with a busy lifestyle could still make delicious, healthy Indian meals without spending ages in the kitchen.

Containing less than 1% fat and no additives, but packed with a blend of 15 different spices, there really is no better option if you want quick and simple but healthy, mouth-watering meals!

To discover more about Really Indian visit their website: www.reallyindian.com or contact them on their Twitter: @FreshCurrySauce and on Facebook /ReallyIndianLtd

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The fresh fragrant leafy coriander we all know so well in Britain on our Balti dishes as a tale to tell!

The variety we see mostly in Britain is Coriandrum Sativum sometimes called Chinese parsley was said to be introduced to Northern Europe by the Romans and Cilantro which is less popular. The Romans don’t know how thankful we are! Amazingly both varieties have been around for at least three thousand years with little change to what we buy in our shops today, so we are experiencing a real part of history daily!  The herb is used extensively all over the world for its culinary uses for the garden-fresh leaves, ground spice coriander, and the versatile seeds!

Corianders culinary usage is endless in curries, pickles, chutney, sauces and sprinkled over fresh salads. The herb is added for flavouring in cheeses, soups and breads. Coriander ingredient and a garnish for cakes, meat, fish and vegetables, the flexibility is infinite!

Coriander’s Amazing life, Do We Really know it!

Ancient tales!

There is gossip coriander Cilantro was found in Tutankhamun’s tomb in ancient Egypt.

An Arabic tale says that a man that remained childless was cured from infertility with a marvellous concoction that included coriander!

Ancient Chinese Stories say that coriander can stimulate potency, thought for our partners!

Mythical stories say that the herb was used as an aphrodisiac to spice up sexual life, so watch out if a loved one keeps using coriander in meal!

Romans used the leaves for food and the robust roots for essential oils for perfume making, and we pay so much for perfume when we just could use coriander!

Around the world Today!

In Germany, coriander seeds are used in pickling.

In Belgium they sometimes brew beer with the seeds and paired with orange peel for a citrus flavour, so watch out too much could therment and send you over the limit!

Thai cuisine chef don’t waste any part of the herb; roots can be used in soups and curries.  The roots cook quickly, so they are add at the latter stages of cooking.

Coriander seeds are used a lot in Indian cookery, for instance as well as a spice is used as a thickener and the seeds can be roasted and eaten as a snack.

They also boil the seeds in water as a cold relief remedy, wonder why we have the flue jab!

Extensive use of the herb in Mexico, Mediterranean, Kenya in many of their everyday dishes!

Herbal Medicine*

Coriander oil is used in soaps, body lotions, creams, and exfoliating face masks, the amazing herb is competing with our high street labels!

The plant is used within a lotion externally, to help painful joints and rheumatism.

Coriander can be given to those partners who suffer from bad breath, either chewing the seeds, which incidentally help digestive issues; – in many cases the two may go hand in hand. – or even in a gargle/mouth wash or even drink as a simple tea.

The herb is noted to help memory,  probably because it helps circulation and anything that helps circulation, by cleaning, moving and cooling the blood is good for health generally, well I’m sure we all need a little help with our memory!

The plant is excellent for masking herbal medicine if it is bitter or has a strong taste so watch out who’s trying to hide a secret!

Cilantro is full of vitamins and minerals, namely A B C E and K; it contains Potassium, Phosphorus, Calcium and Magnesium, just what is the doctor ordered!

There is research as you are reading in universities all over the world using Coriander!

Page 2 I have attached the pictures for each step.

Growing your own coriander could be the easiest gardening you do!  This herb is one of those plants that should be grown straight outside your kitchen door or even inside your kitchen on the window sill…

For continual fresh leaves sow a few seeds every three to four weeks in a prepared bed or container. Where possible add aged manure or compost when planting to produce a faster and more luxurious growth, which should survive in most gardens. Coriander plants should always be kept as moist environment for longer as possible to maintain succulent growth and extend the time for when the plant goes to seed.

Here is your step guide to easy successful coriander plants

Step 1

Buy coriander seeds from your local garden centre or delicatessen; make sure these seeds from a deli have not been roasted or they will not grow, opps! Off you go!

Step 2

Soak the seed in water over night.

Step 3

Use a square piece of muslin or even an old tea towel will do, place the soaked seeds in the centre.

Step 4

Tie the seeds tightly into a knot and leave for a couple of days to grow roots, make sure the seeds do not dry out, a further sprinkle of water daily is advisable.

Step 5

After 3-4 days the seeds should have grown little white roots.

Step 6

Now get your container or bed ready with lots of drainage and compost.

Step 7

Carefully spread the rooted seeds so not to damage the growing roots, delicate!

Step 8

Cover the seeds with compost, and water in well.

Step 9

If you are using a container place in partial shade, keep moist within 5 days your plants should have a couple of leaves

Step 10

By 3 weeks your coriander should be ready for your table!

Once your plants have gone to seed, these seeds can be kept for planting in the future or for recipes, place the seeds in a paper bag and put them on top of a kitchen cupboard where it is nice and warm and allow to dry before storing!

If you feel that when harvesting you have excess leaves; grind the leaves, stems and water to form a coarse paste then put the paste in small container or even ice cube container to freeze overnight. The next day empty the cubes into a bag store in the freezer for use in the future recipes!

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Six Simple Steps to Feng Shui Your Kitchen

Feng Shui is the ancient Chinese practice of arranging objects and furniture in a certain way in compliance with the flow of healthy energy called chi, resulting in a balance of ying and yang and ultimately leading to harmonious surroundings. Feng (meaning wind) and shui (meaning water) symbolise the contrasting elements of ying and yang, the belief that we need both positive and negative energy to result in good fortune and tranquillity. Many devotees of feng shui believe it is a fundamental practice when it comes to the kitchen quarters. We are all familiar with that feeling of franticness when creating a complicated meal, or cooking for a large number.

Here at Chaat! magazine we believe that cooking should always be a pleasure, no matter how challenging a recipe may seem, and the art of feng shui may just be the answer if you often find yourself cursing in the kitchen.

In accordance with Chinese belief, the kitchen symbolises the element of fire, which is believed to channel the energy that creates wealth and prosperity. If you are a bit strapped for cash, then there’s no harm in giving your kitchen a feng shui make-over! The feng shui philosophy dictates that having your kitchen near the front or back door could cause positive feng shui energy to escape your kitchen, so perhaps that is why your purse is feeling a bit bare! But no need to give your house a complete renovation just yet, these simple changes to your kitchen can realign the flow of chi and leave you stress-free!

  1. The number one rule of feng shui in the kitchen is to make sure you do not have too much clutter. A cluttered kitchen can lead to a muddled mind, and no one wants to feel confused while cooking! Keep your kitchen simple and spacious, with any kitchen appliances neatly stored away.
  2. Fresh flowers not only look and smell gorgeous, but feng shui philosophy states that flowers also harness enriching energy. A happy cook creates heart-warming food, so if you have been feeling frustrated lately and it’s affecting your cooking, place a vase of flowers on your kitchen table or windowsill.
  3. When it comes to colours, the art of feng shui dictates that yellow symbolises good digestion, so there couldn’t be a better colour to paint your kitchen! Yellow is a bright, sunny and vibrant colour, refusing to keep a smile from your face while cooking.
  4. Make sure your oven is working correctly and kept clean. The oven generates wealth and prosperity, so if your oven is not functioning correctly, neither will your funds!
  5. Be aware of any leakages and make sure they are fixed as soon as possible. Water represents your emotions and the flow of income. If your refrigerator or sink tap is leaking, the rules of feng shui believe that this can result in an out-pouring of your negative emotions and your money draining away.
  6. If you prefer the old-fashioned method of hanging your pans over-head on hooks, this could affect your flow of chi. Feng shui law states that a safe kitchen protects you from negative energy and secures your acquisition of wealth. It is best to neatly store away your pans in cupboards and keep your knives in knife blocks.

These six simple steps of feng shui for the kitchen can lead to stress-free cooking, and who knows, you may just find your bank balance is a little brighter too!

Words by Rebecca Trussell

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