HOW TO MAKE SPICY APPLE SOUP: IDEAL FOR WINTER: EASY AND TASTY RECIPE

WINTER APPLE SOUP

A tasty soup to help ward off colds and flu as it has vitamins and minerals that boost the immune system.

  Broken rice is rice that has been damaged during hulling and so is cheaper than perfect basmati rice. It is commonly used in Pakistan as an addition to soups (as here) or for desserts. Ordinary rice can be used too.

   You can also add crushed roasted chestnuts or shelled walnuts to this soup for added flavour and nutrition when you add the rice.

 

Ingredients

1 onion, chopped finely

3 cloves garlic, finely chopped

½ inch ginger root, finely chopped

1 apple, peeled, cored and finely chopped

3 tbsps besan (chickpea flour)

3 tbsps tomato puree (peel and chop a tomato and fry to a paste)

1 tsp freshly ground black pepper

½ tsp garam masala

½ tsp ground coriander seeds

2 tbsps white vinegar

2 tbsps fresh lemon juice

salt to taste

2 tbsps butter

1 tbsp oil

2 glasses chicken stock

1 cup broken rice cleaned washed and soaked

6 glasses water

3-4 green chillies, chopped for garnish

Method

Heat the butter and oil over a low heat so that they don’t burn. Add the onion and fry until soft. Add garlic and ginger and cook for 1 min.

Add the besan and fry but stir so that it doesn’t burn.

Now add the tomato paste and the apple. Cook over a low heat for 5 mins taking care that they do not burn- stir well.

Add the chicken stock slowly and stir to mix completely. Then add the garam masala, coriander, black pepper and rice. Allow the soup to boil, and then add the vinegar, water and cook for 45 mins or until the mixture thickens.

Add the lemon juice and salt, garnish and serve.

If you want to you can keep this in the fridge until ready and just add a little more water and reheat.

This has Taste and is a Treat.

WHAT IS PIPPALI? PIPER LONGUM OR LONG PEPPER: MEDICINAL BENEFITS AND USES OF PIPPALI: LONG PEPPER PEARS RECIPE

LONG PEPPER, PIPER LONGUM, PIPPALI

There are two kinds of long pepper, one is Piper longum, which comes from the Indian subcontinent and the other is Piper retrofractum which grows in South East Asia, notably in Indonesia and Thailand and is sometimes referred to as Balinese pepper. Long pepper was known to the Romans and ancient Greeks and has been used in Ayurvedic medicine since time immemorial.

Theophrastus described it as “elongated and black and has seeds like those of the poppy…”He goes on to say that it was used as an antidote, along with other pepper as an antidote “for poisoning by hemlock.” In the first century AD Dioscorides describes it as “a tree that grows in India. It produces fruit, which is at first oblong-like pods; this is the long pepper, the contents of which closely resemble millet.” He says that it was used to treat poisonous bites. Parsimonious Pliny also refers to long pepper, “Long pepper is very easily adulterated with Alexandrian mustard; its price is 15 denarii per pound, while that of white pepper is 7 and of black, 4.” It actually reached Europe before black pepper did, and it was used in mediaeval cooking.

   It is dried and only a little is needed to flavour a dish. When it is fresh and wet it has a sweet taste but the drying process makes it much more pungent. It grows on a vine and is believed to be native to the Himalayan regions of the Indian subcontinent. Now it is cultivated in Assam, Tamil Nadu and Andhra Pradesh, where it is called pippali.

  It has traditionally been used to cure STDs, menstrual pain, TB, leprosy, chronic stomach pain, sleeping disorders, a diuretic, for relaxation of the muscles, to relieve tension and alleviate anxiety, to strengthen the immune system, treat respiratory problems, reduce fevers, as an abortifacient, an emmenogogue, for piles, recurrent fevers, to aid digestion, to boost reproductive functions and so as an aphrodisiac.

   A paste made from the peppers may be applied externally to painful swellings, and when mixed with ghee and honey as a remedy for coughs and TB. Long peppers and Indian gooseberries are used together to treat anaemia. This is a remedy for respiratory problems etc: 3 long peppers boiled in 4 parts milk to 1 part water, for a few minutes, and then drunk. You should take this for 10 days adding one long pepper a day, then for a further 10 days decrease the number of peppers per day by one. This is supposed to also be good for the treatment of recurrent fevers, piles and digestive problems. An infusion is also given after childbirth to expel the placenta.

   Modern medical research has shown that the long pepper had antifertility activity in rats, and that it has antiamoebic properties. It is also an analgesic (has the ability to relieve pain), has anti-tumour properties, and regulates the immune system. Research on the properties of the long pepper is ongoing. However it has proven to be an effective anti-inflammatory and is a diuretic.

   Long pepper is one of the spice ingredients of Ras el Hanout (a Moroccan spice mixture) and berbere which is an Ethiopian spice mixture which contains dried red chillies, long pepper, ginger, cinnamon, cloves and cardamom seeds. The following recipe is a Mediaeval one, and the proportions might not be quite right, so you will have to experiment.

LONG PEPPER PEARS

Ingredients

6 pears

 a little water

¼ pint white wine

2 tbsps sugar

1 vanilla pod

4-6 long peppers

Method

Stand the pears upright in a saucepan and add the liquids, vanilla pod and long peppers. Bring to a boil then cover and simmer for 20-30 mins or until the pears are tender.

This has Taste and is a Treat.

WHAT IS ALOO BUKHARA? PLUMS: MEDICINAL BENEFITS AND USES OF PLUMS: PLUM JAM RECIPE

PLUMS, PRUNES, ALOO BUKHARA

There are more than 2000 varieties of plum which grow around the world. The aloo bukhara, (which in Urdu means the potato of Bukhara, is in fact a corruption of  alu in Farsi, which means plum) grows in Iran, Iraq, Pakistan and India. Bukhara is a famous ancient city, and was founded long before AD 800 when the modern city was founded on an older site. It was the centre of learning along with Samarkand and is now situated in Uzbekistan. It is now famous in the region for its rare books which date from the 13^th century, (Genghis Khan destroyed the city in 1220, but it was rebuilt) when it was the centre of Sufi Islam. Now it is famous for carpets as well as rare books.

 It was an important centre of trade on the Great Silk Road. The plums come into season soon, and we are looking forward to their arrival as they help to ward ff colds and flu. The Latin name for these plums is Prunus bokharensis. They are eaten raw, cooked and dried, and can be used to clean metal. The name Bukhara comes from the Sanskrit, “vihara” meaning “monastery”

   All plum trees are thought to have originated in the area around the Caspian Sea, and were introduced into Britain by the Romans, it is thought. In Roman times there were 300 known varieties. These go under the general name of Prunus domestica. The pilgrims took plums with them to America. In The Vale of Evesham, in the UK plums have been commercially produced since the 19^th century and in Pershore there is an annual Plum Fayre held in August. I had a great aunt who lived close to Pershore and in plum season I particularly liked the Yellow Egg Plum, perhaps because of its name. It is said that this plum tree was found growing wild in nearby Tiddesley Wood in the early 19^th century and records show that in 1870, 900 tons were taken to market at the harvest. In Britain the most popular plum is probably the Victoria, and Pershore is also famous for this and the Pershore Purple, and more recently the Pershore Emblem.

Yellow egg plum

    Plums are related to almonds and apricots and are members of the rose family. It is best not to eat any part of the plum (especially the seeds) which is bitter as they contain amygdalin and prunasin which are water-soluble substances which form hydrocyanic acid which is extremely toxic. However, in small amounts, this stimulates respiration, improves digestion and gives a sense of well-being.

Plums also contain selenium which is probably responsible for this feeling. They also contain chromium, potassium and other minerals as well as the vitamins A and C so they help the eyesight and help the body to absorb iron. Plums also contain amino acids and Omega-6 fatty acid, and unique phytonutrients, neaocholorogenic acid and cholorogenic acid, which are classed as phenols, and have potent antioxidant properties. Regular consumption of plums can help to prevent cancer, heart disease and macular degeneration. Dried plums or prunes have a laxative effect and are used to cure constipation. However they are not as potent in this regards as jamalgota (Croton tiglium) which incidentally, you only need a pinch of to have the desired effect. Plums are also useful to asthma sufferers and those who have rheumatoid arthritis and osteoarthritis.

U K plum

  Each species of plum has its individual stone, so archaeologists could tell which plums were carried on Henry VIII’s flagship the “Mary Rose” when it was raised from the seabed.

PLUM JAM

Ingredients

6 lbs plums

6 lbs sugar

1½ pints water

Method

Pakistani plum

Put the plums in the water and bring to a rolling boil. When tender lower the heat and the sugar. Stir continuously and bring to a rolling boil again. Test to see if it has reached setting point after 15 mins. You do this by putting a drop from a metal spoon onto a cold saucer, waiting for a minute or two then pushing it with your finger. If it wrinkles, it has reached setting point and you can turn off the heat.

You need sterile jars, warmed, to pour the jam into and wax paper to cover it, then cellophane and then put a secure lid on the jar.

This is wonderful with toast or in creamy desserts and custards.

This has Taste and is a Treat.

HOW TO MAKE HERBAL HONEY WINTER SYRUP

WARMING WINTER SYRUP FOR WELL-BEING

In winter most people feel down and rather jaded after a fun, warm summer, but this syrup helps boost the immune system so that you can ward off colds and flu, as well as coughs. If you have any of these then this will help get rid of it and it also helps to ease muscle pains. It also raises your spirits and can be taken every morning before you brave the cold outside world.

    One of Nature’s most beneficial gifts is honey, and if you take honey in hot milk or water every night, you will see a general improvement in your overall health.

   The following syrup recipe will help to keep you healthy through the winter, so you can avoid the doctor and illnesses associated with winter.

Borage

Ingredients

500 gr honey

20 gr cinnamon

20 gr cloves

20 gr green tea

50 gr kolanjan (galangal)

20 gr violet flowers (banafshah)

20 gr goazban (borage) flowers

2 litres water

Method

Alpinia galanga

In a pestle and mortar, crush all the ingredients except for the honey and water, very well.

Steep these ingredients in the water for 24 hours.

After 24 hours heat the liquid and boil so that the liquid is reduced by half.

Add the honey and cook on a low heat for 5 mins.

Leave to cool then pour into sterile bottles and make sure the tops are airtight.

Dosages

Infants 2-5 drops a day only.

Children aged 3-5 years half a teaspoon per day.

Older children 1 teaspoon per day.

Violet

Adults 2-4 teaspoons per day.

You can use the syrup with hot milk or hot water.

This has Taste and is a Treat(ment).

WHAT IS KULANJAN? ALPINIA GALANGA: MEDICINAL BENEFITS AND USES OF ALPINIA GALANGA: SPICY JAVA CHICKEN RECIPE

GALINGAL(E), KHOLINJAN, KULANJAN, ALPINIA GALANGA, A. OFFICINARUM

Although you may not have heard of this particular plant the rhizome was very popular in Europe as a spice in the Middle Ages. Chaucer mentions it in “The Canterbury Tales” and spells it “galyngale”, but it was the lesser galangal, Alpinia officinarum, that was popular in his time as it is more pungent than the Greater one which is Alpinia galanga. There is yet another variety, Keampferia galanga, all of which have rhizomes which resemble ginger and turmeric. They are members of the ginger family.

   You may be forgiven for thinking that the Latin name Alpinia has something to do with the Alps, but you would be mistaken as this genus was named after a famous 17^th century Italian botanist, Prospero Alpino.

   The Greater galangal grows to a height of 5 feet and the Lesser one to around 3 feet. The rhizomes are about three inches long, and have an aromatic smell similar to pine needles when fresh. When dried the smell is more like cinnamon. The root has been used as a spice for more than a thousand years, in both Europe and Asia, although it has long since gone out of favour. It was introduced wither by Greek or Arab physicians. In Russia it is used to flavour vinegar and in a liqueur called “nastoika” and in Lithuania and Estonia it has been used as a medicine and spice for centuries. In India it is still used in medicine, perfumery and brewing. It is believed to be native to China and Indonesia, but grows in South West India and the Eastern Himalayas too.

    The fruits of the plant (berries) can be used in cooking as a substitute for cardamom seeds, and galangal powder goes well with fish and seafood as well as poultry, but you only need a little to flavour a dish.

   It has gone by other names in English and these testify to the uses it had in medicine, Colic Root, East India Catarrh Root, China Root and India Root. It is supposed to make an excellent remedy for sea-sickness, and was given to those who suffered from flatulence, dyspepsia, vomiting and other stomach disorders. It was also used for fevers and to generally strengthen the body and as an aphrodisiac. Modern medical studies have shown that it increases the sperm count of rats, and the mobility of the sperm, and it has also tentatively suggested that the plant and its extracts could be potentially beneficial as an anti-tumour, anti-allergy, anti-inflammatory, antibacterial and anti-microbial agent. It may also help lower cholesterol levels. It contains the bioflavonoids quercetin and kaempferol and has strong antioxidant effects. The seeds may have anti-ulcer properties.

   Traditionally on the Indian subcontinent it has been used to control incontinence and fever, and also as an anti-fungal. Apart from its medicinal qualities it was once used as a deodorant and for combating bad breath. It has also been used in the same ways as in Europe. Modern research shows that it might be able to alleviate some of the symptoms of dementia.

 As to its reputation as an aphrodisiac, this is what Gerard, writing in 1597 says of the roots “they conduce the venery, and heate the too cold reines (loins).”

SPICY JAVA CHICKEN

Ingredients

3 lbs chicken cut into 4 or 6 serving pieces and scored

4 brazil nuts, ground

1 tsp chilli powder

2 tsps ground coriander seeds

1 tsp galangal powder

4 garlic cloves, finely chopped or minced

½ tsp turmeric

4 tbsps oil*

2 medium onions, chopped

3 cups coconut milk

2 inch stick of cinnamon or cassia bark

1 stalk of lemon grass

2 tbsps fresh lemon juice

salt to taste

fresh coriander leaves to garnish

Method

Mix the nuts, chilli, coriander seeds, galangal, garlic and turmeric into a paste with a little oil (*sesame mixed with olive oil is good) and rub over and into the chicken.

Leave to marinate for at least 3 hours, preferably leave overnight in the fridge.

Heat some oil in a pan, and fry the onions until golden, then add the chicken pieces and again fry til golden.

Gradually add the coconut milk stirring continuously until it boils.

Add the lemon grass and cinnamon stick and simmer for 30 mins.

Remove from the heat and stir in the lemon juice and salt to taste.

Serve with plain rice and chutneys.

This has Taste and is a Treat.

  

SUNFLOWERS: MEDICINAL BENEFITS OF SUNFLOWERS: HOW TO MAKE SUNFLOWER SEED COUGH MEDICINE

SUNFLOWERS, SURAJ MUKHI IN URDU, HELIANTHUS ANNUS

Sunflowers can grow to 10 feet high and are very attractive to birds and butterflies as well as bees. I first saw a sunflower in a neighbour’s garden in Britain and was awed by its size (I was 2 years old). It was then pointed out to me that the black and white seeds the parrot my great-aunt’s friend owned ate sunflower seeds, and since then I have always thought of them as bird food, although I have eaten them as a snack with pumpkin seeds. They are often eaten in this way in Greece and Italy, but I can’t quite get rid of the thought of the parrot snacking on them.

   I have since seen fields of sunflowers in Italy in Tuscany and the Marche regions and have been impressed with their sun turning abilities. They face one way in the morning and in the evening, on the return journey they face in the opposite direction; truly sun turners or girasole as they are called in Italian. Another member of the Helianthus (literally sun=Helios and anthus=flower in Greek) family is the Jerusalem artichoke, Helianthus tuberosus.

   Sunflowers are native to the Americas and were domesticated by the Native Americans three thousand years ago. They were revered by the Aztecs and the priestess in the temples of the sun used to carry the flowers and wear wreaths of them in their hair. The Spaniards found delicately wrought golden sunflowers when they arrived in Peru in the 16^th century. It was the conquistadores who were responsible for introducing the flowers to Europe in the 16^th century where they were grown as curiosities.

Sunflower Seeds

  The oil yield of the seeds was increased by the Russians from 28% to nearly 50 % in the 19^th century and now the oil is extensively used in cooking as it has a high smoke point and can be mixed with oils that have a lower smoke point such as olive and sesame oils. Sunflowers are also sources of biodiesel, but the cost of the oil prohibits it from being widely used as biodiesel currently.

    The seeds and oil are rich in vitamins A and E and the oil may be used as a moisturizer for oily skins as it has drying properties, but improves the elasticity of facial skin.

  No part of the plant is wasted as the stems are good for fuel when dry and the stems and leaves can be given to domestic animals as tasty fodder. The oil-cake left after the oil has been extracted from the seeds is also used as animal fodder. Even the flowers can be used to make a yellow dye.

Painting by Van Gogh

  Sunflower oil contains a high proportion of unsaturated fatty acids (90%) with the remaining 10% made up of saturated acids, palmitic and stearic. The oil is good as salad dressing, for cooking and is made into margarine.

   The seeds have diuretic and expectorant properties and have been used to treat bronchial, laryngeal and pulmonary problems, as well as coughs and colds. The recipe for a cough medicine is given below. The tincture made from the seeds has been used to reduce fevers, while the leaves from the plant have been incorporated into some herbal tobaccos.

SUNFLOWER SEED COUGH MEDICINE

Ingredients

2 oz sunflower seeds

2 pints water

6 fl.oz. gin

6 oz sugar

Method

Boil the seeds in the water until it is reduced to 12 fl ozs.

Strain and add the gin and sugar stirring until the sugar dissolves.

Dose: 1-2 tsps 3 or 4 times a day.

This has Taste and is a Treat(ment).

OLIVE TREE: MEDICINAL BENEFITS OF OLIVE TREE, USES AND HISTORY: BLACK OLIVE SAUCE ARAB STYLE RECIPE

THE OLIVE TREE, OLEA EUROPAEA

Olive trees are native to Anatolia Turkey, from where they spread to the rest of the Mediterranean region. The olive tree has many legends associated with it and perhaps the most famous is that it came into being when the goddess of wisdom, Athena planted her spear firmly into the ground and it became an olive tree. This was said to have happened in Athena, Athens, the capital city of Greece which is named after the goddess. Greeks will tell you that all Greek olive trees came from cuttings taken from this original tree. In his writings, Homer says that the olive tree created by Athena was 10,000 years old and still growing when he was writing. He also mentions that if anyone destroyed an olive tree, they were sentenced to death, so sacred were they to the ancient Greeks. They appear in paintings from the Minoan period of Greek history dating back to 3,500 BC. On ancient gold coins, Athena is depicted wearing olive leaves on her helmet.

   In ancient Olympia in 775 BC, where athletes trained for and competed in the ancient Olympic Games, victors were awarded crowns made from olive branches, and of course the dove and the olive twig is an international symbol of peace. Olive trees are mentioned in the Bible and the dove took an olive twig to Noah after the great flood.

   Olive trees have been cultivated for thousands of years, and can live for a thousand years or more, although 500 years is more common. They can grow up to 50 feet high and can have a spread of 30 feet or more. However they are usually pruned to 20 feet so that collection of the fruit is easier. Olives are traditionally harvested by shaking the trees and hitting the branches with long poles so that the olives fall into a net or cloth that has been placed under the tree.

   Olives, olive oil and olive leaves are very much a part of the Mediterranean diet, and modern medical research has shown that they are all beneficial to our health. Eating olives or olive oil can help prevent wrinkles, and slow the aging process, can help stop hot flushes in menopausal women, combat the ravages of alcohol, prevent dandruff (rub some oil into a dry scalp), make the hair shiny and healthy, prevent dry skin and acne, stop muscles aching, lower blood pressure and strengthen nails. Olive oil is said to be the reason why Greeks and Italians live to a ripe old age.

   Olives and their oil are rich in Vitamin E, iron, copper, dietary fibre and the good monounsaturated fats. The leaves are full of bioflavonoids and have potent antioxidant properties. Traditionally Greeks make a tisane from the leaves to calm frazzled nerves and relieve stress, and give a cup to their city-dwelling relatives when they arrive in their ancestral villages after working in Athens. The tisane can be made from a handful of leaves, and pouring a cupful of water on them and allowing them to steep for 10 to 15 mins, then straining and draining and sweetening with honey. The bark from the tree can also be added to a tisane. The tisane is a diuretic, so you shouldn’t have too many cups of it. Studies have shown that the leaves can help with arrhythmia (irregular heartbeat) and have antimicrobial properties. They may be useful in helping treat HIV/AIDS; they certainly can relieve hypertension, and lower cholesterol levels. They have been used to treat inflammation, diabetes, and infections. The cholesterol lowering effects are believed to come from oleuropein contained in the leaf.

   In 1843 a fever, possibly caused by malaria bearing mosquitoes, spread like wildfire through the island of Lesbos (Mytilene) and the decoction made from the leaves of the olive tree were found to be effective in reducing fever. It was reported that this decoction was even better than quinine for reducing malarial fever. This quality had been reported by French and Spanish physicians after the Spanish war between these two countries which lasted from 1808-1813.

   I have always been amazed by early people’s imagination, and the leaps they took from tasting a hard, bitter olive picked from the tree, to the deliciousness of olive oil. It’s also amazing that something that tastes so good is so beneficial for our health. In Greece the best olive oil is to be found in villages, and the colour depends on where it comes from. For example, in Northern Greece, around Igoumenitsa, the oil is a golden colour, whereas in the Peloponnesus it is a rich green. The oil from villages is extra virgin, and probably not for sale as it comes from family olive groves and is made for the use of those families. I was lucky enough to have friends who kept me well supplied with oil when I lived in Greece, and it was by far superior to the oil sold in supermarkets. Olive trees produce creamy white flowers, but don’t bear fruit every year, only in alternate years, so to have an annual supply, families plant many olive trees so that they will have a harvest every year.

   Black olives from Kalamata are probably the best in the world, as is the oil produced from them. After tasting these any others pale in comparison. However olives are wonderful whether they are black, green, and green stuffed with pimentos or almonds. They can be used on pizzas, in drinks, as mezes with ouzo along with grilled pieces of octopus, or in a tomato sauce with capers for the Italian “putanesca” sauce. Olive oil is wonderful poured over freshly cooked pasta with garlic and basil for a light lunch Italian style, or just dip a piece of bread into the extra virgin oil for a real taste of the Mediterranean.

   Olives the olive leaves and olive oil can give you so many health benefits, that you really should invest in the products of the olive tree. Give your taste buds a treat.

  The recipe below was given me by a Greek friend, Vassiliki, try it and see what you think.

BLACK OLIVE SAUCE ARAB STYLE

Ingredients

½ kilo fresh tomatoes, peeled and chopped

1 large onion, finely sliced

3 cloves garlic, finely chopped

200 gr black olives, pitted and sliced

1 tbsp capers

1 tsp cayenne pepper

½ tsp chilli powder

½ tsp paprika

dash of Tabasco

olive oil

Method

Heat olive oil in a pan and add the onion. Fry until it is transparent then add the garlic.

Fry over a low heat for 5 mins.

Add all the other ingredients and stir well. It may need a little water, but not much. Bring to the boil then turn the heat down to very low and simmer for 20 mins.

Serve with pasta. If you like, add fresh chopped coriander leaves as a garnish.

This has Taste and is a Treat.