Category Food

What is baklava? Where did it originate and how is it made?

Baklava is a rich sweet pastry that originated in West Asia. The word ‘baklava’ is Turkish in origin.

Baklava is made up of layers of filo, filled with chopped nuts and soaked in sugar syrup or honey. Filo (or phyllo) is a kind of dough that can be stretched into thin sheets.

There are regional variations- almonds are traditionally used in Iran, while walnuts are preferred in Turkey. In Iraq and Iran the sugar syrup is flavoured with rose water, but the Greeks use a mixture of honey, lemon juice and cinnamon instead.

Modern-day chefs have introduced innovations by adding dates or chocolate chips to the baklava. Baklava is made in different ways and the recipes are closely-guarded secrets handed down the generations.

Once the baklava is glazed with butter and naked, it is cut into diamonds, squares or triangles. It is served with Turkish coffee on special occasions.

Picture Credit : Google 

WHY IS BLACK FOREST CAKE CALLED BLACK FOREST CAKE?

The Black Forest cake is so called because it originated in the Black Forest region in Germany. The cake topped with shavings of chocolate and cherries is made up of layers of chocolate sponge cake, whipped cream and sour cherry brandy of the region.

Typically, Black Forest gateau consists of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. It is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions, sour cherries are used both between the layers and for decorating the top. Traditionally, kirschwasser, a clear spirit made from sour cherries, is added to the cake. Other spirits are sometimes used, such as rum, which is common in Austrian recipes. German law mandates that any dessert labeled Schwarzwälder Kirschtorte must have kirschwasser.

The dessert is not directly named after the Black Forest mountain range in southwestern Germany.

According to one school of thought, the name is derived from the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser), which is distilled from tart cherries. This is the ingredient that gives the dessert its distinctive cherry pit flavor and alcoholic content flavor.

Some sources claim that the name of the cake is inspired by the traditional costume of the women of the Black Forest region, with a characteristic hat with big, red pom-poms on top, called Bollenhut.

The confectioner Josef Keller [de] (1887–1981) claimed to have invented Schwarzwälder Kirschtorte in its present form in 1915 at the prominent Café Agner in Bad Godesberg, now a suburb of Bonn about 500 km (310 mi) north of the Black Forest. This claim, however, has never been substantiated.  A long time ago, cherries, cream, and Kirschwasser were combined in the form of a dessert in which cooked cherries were served with cream and Kirschwasser, originated in Black forest region famous for its cherry trees.

Schwarzwälder Kirschtorte was first mentioned in writing in 1934.  At the time it was particularly associated with Berlin but was also available from high-class confectioners in other German, Austrian, and Swiss cities. In 1949 it took 13th place in a list of best-known German cakes.

Credit : Wikipedia 

Picture Credit : Google 

IF FRESH GRAPES ARE PUT IN A THICK SUGAR SYRUP THEY SHRIVEL UP IN A FEW HOURS. WHY?

If two solutions of different concentrations are separated by a semi-permeable membrane (that is, a membrane that allows some substances but not others to pass through), the water from the weaker solution will start moving into the stronger solution. This is the process of osmosis.

The flow will continue till the solutions on both sides have the same concentration. When grapes are put in the thick sugar syrup, the skin of the grapes act as a semi-permeable membrane and water from the grapes moves into the sugar syrup. The grapes shrivel up as a result.

Picture Credit : Google 

WHAT FRUIT IS A CROSS BETWEEN A BLACKBERRY AND A RASPBERRY?

Loganberries are a cross between raspberries and blackberries. The loganberry (Rubus loganobaccus) was created in 1881 in California by American judge and horticulturist James Harvey Logan, when he planted two blackberry plants next to a raspberry plant, all of which flowered and fruited together. The 50 seedlings produced from this mix gave rise to larger plants, one of which was the loganberry. The deep red, conical shaped loganberries are rich in vitamins and minerals. They are processed into juice, syrup, frozen for jams or used for wine-making.

Loganberry plants are sturdy and more disease- and frost-resistant than many other berries. However, they are not very popular with commercial growers due to several problems which increase labor costs, since the plants tend to be thorny and the berries are often hidden by the leaves. Additionally, berries of varying maturity may grow on a single plant, making it difficult to completely harvest each plant. Loganberries are therefore more commonly grown in household gardens.

Loganberries are consumed fresh, or used for juice or in jams, pies, crumbles, fruit syrups, and country wines.

In the UK, fresh or canned (tinned) loganberries are often paired with English Sherry trifle, or their juice (or syrup) paired with the sherry.

Loganberry is a popular beverage flavoring in Western New York and parts of Southern Ontario, beginning there as a drink sold at Crystal Beach Park in Crystal Beach, Ontario. Even though the park has long been closed down, several companies still sell varieties of loganberry drinks through stores throughout the area, which are sold at several local fast-food franchises such as Mighty Taco in Buffalo, Sport of Kings Restaurant in Batavia, New York as well as at supermarkets. There are also milkshakes flavored with loganberry syrup.

Credit : Wikipedia 

Picture Credit : Google 

SIX SUPER FOODS THAT KEEP YOU HEALTHY

Include these locally-available foods that are rich in fibre, antioxidants, essential vitamins, minerls and healthy fats in your diet.

GOOSEBERRY

Few can resist the joy of eating a gooseberry preserved in brine. Offering a delicious mix of salty, sour and sweet after tastes, the gooseberry has always had a place in our hearts. Had as pickles or plucked directly off the tree and eaten, this every-day berry has a number of health properties. It is a natural blood purifier, boosts immunity, helps in weight management and is good for the skin and hair. Next time you find gooseberries, make sure you eat them.

MORINGA

Packed with anti-oxidants, vitamins and minerals, the moringa is a powerhouse of nutrients. Containing seven times more Vitamin C than oranges and 15 times more potassium than bananas, in addition to iron and amino acids, it helps build muscle and helps the body heal. Eat it as a simple curry or add it to a salad. You could even add moringa leaves to your pasta.

JACKFRUIT

The humble jackfruit is today celebrated for its multiple health benefits. It is considered more nutritious than other fruits because consuming a small cup of sliced jackfruit can give you carbohydrates, protein, fibre, Vitamin A and C, riboflavin, magnesium, pottassium. copper and manganese that your body needs. It helps prevent diseases, especially diabetes. You can eat it ripe or cook raw jackfruit into a stir-fry. Jackfruit is used to make chips, too, and its flour is now used to make cakes, biscuits and even papads.

RAGI

Also known as finger millet, ragi is a cereal rich in protein and minerals. Known for its anti-microbial properties, ragi helps boost immunity and bone health. Ragi is also known for its ability to prevent cancer. Normally had as a porridge or dosa or steamed like an idli or mudde, ragi ncan be had in fancy forms too – it can be added to cookies, muffins, and even in cakes.

BANANA BLOSSOM

A rich source of vitamins, minerals and fibre, the banana flower helps in development of a healthy body and mind. It has the power to cure infections, too and aids digestion. If you don’t want to have it as a traditional stir-fry, you could make an interesting salad out of it, by adding other vegetables or fruits, as the banana blossom can also be had raw.

TURMERIC

Many of us started consuming more of turmeric during the first wave of COVID-19. This is because turmeric can help build immunity against viral infections. It contains curcumin, a substance that helps reduce inflammation. In addition to turmeric’s anti-spectic and anti-bacterial properties, it can also help relieve pain. So, next time you have your favourite curry, add an extra spoon of turmeric to it.

Picture Credit : Google 

SOMETIMES WHEN WE UNWRAP OUR BAR OF CHOCOLATE IT HAS A WHITISH SURFACE. WHY?

In hot climates, chocolates tend to spoil fast and should be transported in refrigerated trucks. Usually, however, they are transported in ordinary vans. When chocolate that has melted during transportation is refrigerated, a white powdery layer called Fat Bloom forms on its surface due to migration of fat from the interior of the bar to the surface where it re-crystallises. As a result, the chocolate gets a whitish coat and does not taste as it should.

Picture Credit : Google