Posted by: nirmalamagazine on: May 29, 2009
for making this quick and famous fresh salad you will need:
lettuce
carrots
tomatoes
duck breast or ham slices
half spoon sesame seeds
good quality dark vinegar
1 teaspoon honey
olive oil, salt
wash, drain and cut the raw vegetables.
cut and stir fry in oil and honey (pour it at the end) the ham and add sesame
place the veggies in a bowl, the ham on [...]
Posted by: nirmalamagazine on: February 24, 2009
We tried it and cannot do without it anymore. Directly from the land of sashimi the sharpest knives ever.
Few of their unique qualities we could appreciate & enjoy in our nirmala kitchen:
new ceramic made [The strength and density of ceramic allows grinding to microscopic precision by diamond wheels.]
excellent sharpness [The result is a razor-sharp blade [...]
Posted by: nirmalamagazine on: August 22, 2008
Intercultural couples are growing in number as never before in the history of the humanity and of the human relationships. Why? The answers are very simple and logic:
As a reaction to the globalized market, all the sectors are interchanging places and people. Meaning that teh families send much more than before their sons to study in other countries [...]
Posted by: nirmalamagazine on: August 3, 2008
Edible flowers, ex. golden pin flowers
black seaweeds
babycorn
chicken meat
olive oil
celery
a glass of liquid green tea
Bring to boil and add tagliatelle o fettuccine (italian flat noodles), wait until it is tender. Serve the soup hot, it will taste really deli.
Posted by: nirmalamagazine on: July 13, 2008
A quick intro to the pharmacy we all want to visit:
A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye… and YES, science now shows carrots greatly enhance blood flow to and function of the eyes.
A Tomato has four chambers and is red. The heart has four chambers and [...]
Posted by: nirmalamagazine on: June 15, 2008
A sweet and delicious oven-baked side dish.
Stir-fry carrots, pumpkin and little onion in a wok with olive oil; the vegetables have to be cut in pieces, pumpkin with skin left on if you like. Add a glass of water at the end of the stirring and cover. Let them cook and stir occasionally. After 15/20 [...]
Posted by: nirmalamagazine on: April 12, 2008
Ingredients: fusilli pasta, broccoli, coconut milk, salt, garlic, oil, pork sausages in thick stripes
How to prepare it: PASTA: Bring to Boil a liter of water with salt and add the fusilli. Stir once in a while until they will be cooked. In the meantime…
VEG & MEAT: Fry minced garlic, add broccoli flowers and stir, add cocomilk [...]
Posted by: nirmalamagazine on: April 5, 2008
A genuine splash into the nature of India. I spreaded it on my toast this morning and it does taste really sublime. What is written on the jar:
You are holding a bottle of the purest honey gathered by tribals, natives of India’s untouched forests. These expert collectors tap honey from its naural environment, ensuring it [...]
Posted by: nirmalamagazine on: March 29, 2008
This cereal food is more nutritious than rice and couscous. Bulgur has a glycemic index of 46.
100 grams unprepared bulgur contains approximately:
Energy: 1500 kJ (360 kcal)
Dietary fiber: 8 g
Protein: 12.5 g
Carbohydrate: 69 g whereof 0.8 g sugars
Fat: 1.75 g whereof 0.2 g saturated fat
For this recipe you will need:
garlic
tomatoes
capsicums
onions
burghul
salt
olive oil
cilantro
Boil 100 gr. burghul with salt until water evaporates [...]
Posted by: nirmalamagazine on: February 17, 2008
Reporting an inteview in defense of food with Michael Pollan, Professor of science and environmental journalism at UC Berkeley. His previous book, The Omnivore’s Dilemma: A Natural History of Four Meals, was named one of the ten best books of 2006 by the New York Times and the Washington Post. His latest book, just published, is [...]
Posted by: nirmalamagazine on: February 3, 2008
Paneer is fun and easy to make. It comes much cheaper if home made than bought outside.
All you need is just milk, lemon and…cotton! 100% pure.
Bring to boil 1 liter of milk and add the juice of a lemon, stir and let it aside for 15 minuts. The curds will separate from the weath. Filter eveything and [...]
Posted by: nirmalamagazine on: January 30, 2008
What do cooking and film-making have in common? It may be the fact that they both mix stuff: food for the first and images for the second. Or that they both make use of electronical tools, a blender or a oven, a camcorder or a computer. Or even that they both [...]
Posted by: nirmalamagazine on: December 20, 2007
Do you want to offer something really delicious and simple for your guests to be tasted? And since a lovely Christmas dinner is almost arriving, here is a recipe of something exotic and easy to make:
You will need:
Boiled broccoli
(pure) Vanilla essence (for cakes)
A pinch of salt
A pinch of walfberry
Preparation: Blend the broccoli to form a cream, [...]
