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Gajar Halwa Cheesecake recipe video online – LivingFoodz
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Ripe plantain
Image by Thomas Cizauskas
1) Ripen an unpeeled plantain to tomottled dark-brown.
2) Cut off both ends and slice the peel along the curved edge. Pull back the peel.
3) Heat oil (peanut, or non-hydrogenated vegetable shortening) until it reaches approximately 350 °F (medium-high heat). When one slice begins to sizzle, it’s ready. Carefully add all slices.
4) Fry plantain slices 2 minutes until golden-brown on one side. Turn the slices over and fry the second side, another 2 minutes.
5) Immediately remove plantains (slotted spoon) from pan and remove excess oil with paper towel. Great as is, or lightly salted (and/or sprinkled with a dash of cayenne). Enjoy!
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Photo by Yours For Good Fermentables.com.
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Commercial use requires explicit permission, as per Creative Commons.
Cooking an Artichoke: Plate it!
Image by Thomas Cizauskas
After simmering the prepared artichoke upside-down for 20 minutes, and right-side-up for 20 more minutes, remove with tongs, and drain. Squeeze the juice of a lemon between the leaves. Sprinkle with Kosher salt.
Remove a leaf from the artichoke bulb, dip in olive oil (many folk prefer butter) and scrape the meaty part off with your teeth. Discard the rest of the leaf. The inner leaves should be tender enough to be eaten whole.
Step 1. Trimming the leaves.
Step 2. Simmer upside-down
Step 3. Simmer right-side up.
Step 4. Eat the leaves.
Step 5. Preparing the choke.
Step 6. Removing the ‘hair.’
Step 7: Eating the choke.
Adapted from:
"How To Make (And Eat) A Perfect Steamed Artichoke"
—Summer Tomato.
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Photo by Yours For Good Fermentables.com.
— Follow on Twitter @Cizauskas.
— Follow on Facebook.
Commercial use requires explicit permission, as per Creative Commons.
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