Do people still go camping these days? With all these internet memes popping up you’d think that the current generation avoids outdoor activities like the plague - which is kinda bad news for outdoor foods such as this baked banana in foil.

In case you’re wondering, No, I didn’t go camping today. Instead I had a 10cmx10cm square of end-piece tinfoil,an overripe banana and a craving for something sweet.

Take the banana and with a sharp knife, cut a slit through banana peel and banana on one side {make sure not to go all the way through banana}.

Cut chocolate chunks {you can also use chocolate chips or chocolate spread} and stuff it inside the banana. Go ahead and sprinkle some nuts on top too, if you’re feeling rather indulgent.

Or even add a smidgen of butter on top for extra sauciness.

Wrap the stuffed banana in tin foil and seal the edges of the foil tightly.

Now, if you happen to be outdoor or using an outdoor grill, cook the banana on a rack over the last embers of the campfire or barbeque for 20-25 minutes.

Or, if you prefer the shade of the indoors, bake this in a preheated oven at 350 degrees F for the same amount of time.

Serve at once, straight out of the foil as it is or with some cream or vanilla ice cream spooned on top.

Enjoy!

First of all let me just apologize for being such a flake; I said I wasn’t going to do a post this weekend but hey, old habits die hard. And I just happen to be on a “two-post on the weekend” habit. And so when the cooking monkey was screeching in my ear, I knew I had to make something - ergo this. This was made during my 30 minute study break and it is every bit as good as it looks. I’m not really sure as to how the name Milo Dinosaur (a cup of Milo with an extra spoonful of powdered undissolved Milo added to it) came about, but I do know that there’s also something called Milo Godzilla, which is a cup of Milo with ice cream and/or topped with whipped cream; it’s just too bad that I didn’t have neither ice cream nor whipped cream on hand or I would’ve made some godzilla instead. 

If you’ve never heard of Milo then you’re seriously missing out. I used to secretly sneak spoonfuls of it into my mouth when I was a kid, and haven’t had it since. Today was the first time in about a decade plus that I’m having it, and boy is it as good (if not better) as I remembered.

MILO DINOSAUR:

[ 4-5 tablespoons of Milo powder plus 2-3 tablespoons extra + 1 teaspoon cocoa powder + sugar to your taste + 2 tablespoons hot water + 1/2 to 3/4 cup cold water; can be substituted with cold milk  + crushed ice ] OPTIONAL: Condensed milk or creamer to your taste.

Dissolve the 4-5 tablespoon Milo powder, cocoa powder and sugar (and condensed milk, if using) in the hot water to make a paste.

Add enough cold water (or cold milk) until it is chocolatey enough to your liking.

Fill your glass with some crushed ice.

Pour the Milo mixture.

Remember that extra heap of Milo powder?

Now it’s time to sprinkle a heaping tablespoon or two (or three!) on top of the cold Milo.

And slurp.

Don’t worry, you’re pardoned.

MILO DINOSAUR:

[ 4-5 tablespoons of Milo powder plus 2-3 tablespoons extra + 1 teaspoon cocoa powder + sugar to your taste + 2 tablespoons hot water + 1/2 to 3/4 cup cold water; can be substituted with cold milk + crushed ice ] OPTIONAL: Condensed milk or creamer, to taste.

1. Dissolve the 4-5 tablespoon Milo powder, cocoa powder and sugar (and condensed milk, if using) in the hot water to make a paste.
2. Add enough cold water (or cold milk) until it is chocolatey enough to your liking.
3. Fill your glass with some crushed ice.
4. Pour the Milo mixture.
5. Sprinkle a heaping tablespoon or two (or three!) on top of the cold Milo.

Enjoy!

Count Fosco reminds me of my grandfather, in a sense that he loves l’eau de sucre, or sugar water. My grandfather used to take a cucumber and slice it thinly, put it in a deep-set plate (not bowl, mind you) and then drown it in sugar water. He’d then put it inside the fridge and teach me how to play the national anthem and folk songs on the keyboard (the musical kind) while he waits for it to cool. After a few tunes, he’d take the plate out with some forks and we’d pick the cool, sweet cucumber slices out of the plate until there were none. Then we’d exchange a look and take turns draining the plate empty of cold sugar water. My parents used to forbid me to drink anything too cold back then in fear of me getting sick, so I valued these sessions very highly.

Now this recipe is a little tweak from my Ginger Ale post, and I’m posting this now because I felt bad for yesterday’s re-toast [read: re-post]. And also because Kinddesmeeres

asked this:

Now my veteran readers would know the policy behind making foodwishes and I hope this post could be useful albeit very late. If not, see if you might like some of my other drink posts (recipes linked to pictures).

Let’s proceed!

CUCUMBER & GINGER-LIME COOLER (recipe adapted from Berlin’s Whimsy) :

[ 1 large piece of fresh ginger (yields about 1 cup) + 3/4 cup sugar + 1 cup water +  + 2-3 fresh limes + 1-2 cucumbers + 1 bottle cold sparkling or normal water ]

Make the ginger-lime syrup:

Slice the ginger thinly and juice the limes.

In a heavy-bottomed saucepan, heat the water, lime juice and ginger pieces until barely simmering. Simmer for five minutes, turn off heat, cover. I left it to steep for 30 minutes to get a milder flavour, but if you want it stronger then let it steep for at least one hour.

Drain the ginger water over a fine mesh strainer into a measuring cup.

Pour the mixture back into the same saucepan, add the sugar and gently heat this mixture until the sugar dissolves. 

Wash and trim the ends off the cucumbers and coarsely grate them. 

Set aside until needed.

ASSEMBLY:

[ 2 parts ginger-lime syrup + 2-3 parts grated cucumbers + 3 parts sparkling water ]

I made mine in a large glass jug and then pour it into individual glasses loaded with ice.

Serve it with the syrup, slices of lime, a couple of mint leaves and ice on the side so that people can adjust the amount to their liking. Don’t forget the spoon to scoop out the cucumbers!

CUCUMBER & GINGER-LIME COOLER (recipe adapted from Berlin’s Whimsy):

[ 1 large piece of fresh ginger (yields about 1 cup) + 3/4 cup sugar + 1 cup water +  + 2-3 fresh limes + 1-2 cucumbers + 1 bottle cold sparkling or normal water ]

Make the ginger-lime syrup:

1. Slice the ginger thinly and juice the limes.
2. In a heavy-bottomed saucepan, heat the water, lime juice and ginger pieces until barely simmering. Simmer for five minutes, turn off heat, cover. I left it to steep for 30 minutes to get a milder flavour, but if you want it stronger then let it steep for at least one hour.
3. Drain the ginger water over a fine mesh strainer into a measuring cup.
4. Pour the mixture back into the same saucepan, add the sugar and gently heat this mixture until the sugar dissolves. 

After making the syrup, wash and trim the ends off the cucumbers and coarsely grate them. 

Set aside until needed.

ASSEMBLY:

[ 2 parts ginger-lime syrup + 2-3 parts grated cucumbers + 3 parts sparkling water ]

Combine all the components together. I made mine in a large glass jug and then pour it into individual glasses loaded with ice.

Serve it with the syrup, slices of lime, a couple of mint leaves and ice on the side so that people can adjust the amount to their liking. Don’t forget the spoon to scoop out the cucumbers!

Enjoy!

[I wonder if anyone gets the tagline] I am now nearing the end of my internal medicine rotation and approaching the post-test date (t-6 days!) so there will be no posts this weekend. Instead I thought I’d put this up (while brushing up on dyspepsia) and call this a social experiment of some sort. It’s a more indulgent take on the ballerina Anna-Pavlova inspired dessert, with the addition of cocoa powder and dark chocolate splinters, courtesy of the lovely Nigella Lawson’s Forever Summer series.

CHOCOLATE PAVLOVA with STRAWBERRIES ( adapted from Nigella Lawson’s recipe ) : 

I halved the amount of ingredients on the original recipe (except for the cocoa powder and vinegar) for the simple reason that I wasn’t planning to serve this to 10 people. 

CHOCOLATE PAVLOVA:

[ 4 egg whites (my eggs were small. 3 if large) + 1 cup of caster sugar + 3 tablespoons unsweetened cocoa powder + 1 teaspoon balsamic vinegar + 1 ounce dark chocolate, finely chopped ]

TOPPING:

[ 1 cup heavy cream, whipped + 2 cups strawberries (or raspberries) + 1 ounce dark chocolate ]

Prepare the pan: Preheat the oven to 150 degrees Celsius and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, then flip the paper over so the pavlova won’t touch the pencil mark (you’ll still be able to see the circle).

Make the meringue:

Beat the egg whites with a mixer until soft peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.

Add the vinegar, sift the cocoa powder in and add in the chopped dark chocolate. Gently fold into the meringue. 

Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.

Place in the 150 degrees Celsius oven for 1 minute, then immediately turn the temperature down to 120 degrees Celsius.

This makes sure that the outside of the meringue crisps up and will not loose its shape.

Cook for 1 to 1 1/4 hours. When it’s ready, it should look crisp and dry on top, but when you prod the center it will still be gooey and soft.

Turn off the oven and open the door slightly; let the pavlova completely in the oven. When you’re ready to serve, transfer onto a big  plate and peel off the parchment.

When the pavlova cools, spread the whipped heavy cream on top. 

Then get some dark chocolate…

and some fresh strawberries (or raspberries).

Halve and scatter the strawberries (or raspberries). Coarsely grate the dark chocolate on top of the strawberries and sprinkle on a handful of chopped pistachio (optional).

CHOCOLATE PAVLOVA ( adapted from Nigella Lawson’s recipe ):

[ 4 egg whites (my eggs were small. 3 if large) + 1 cup of caster sugar + 3 tablespoons unsweetened cocoa powder + 1 teaspoon balsamic vinegar + 1 ounce dark chocolate, finely chopped ]

TOPPING:

[ 1 cup heavy cream, whipped + 2 cups strawberries (or raspberries) + 1 ounce dark chocolate ]

Prepare the pan:

1. Preheat the oven to 150 degrees Celsius and line a baking sheet with parchment.
2. Draw a 9-inch-diameter circle on the paper with a pencil, then flip the paper over so the pavlova won’t touch the pencil mark (you’ll still be able to see the circle).

Make the meringue:

1. Beat the egg whites with a mixer until soft peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
2. Add the vinegar, sift the cocoa powder in and add in the chopped dark chocolate. Gently fold into the meringue. 
3. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.
4. Place in the 150 degrees Celsius oven for 1 minute, then immediately turn the temperature down to 120 degrees Celsius.

This makes sure that the outside of the meringue crisps up and will not loose its shape.

• Cook for 1 to 1 1/4 hours. When it’s ready, it should look crisp and dry on top, but when you prod the center it will still be gooey and soft.
• Turn off the oven and open the door slightly; let the pavlova completely in the oven. When you’re ready to serve, transfer onto a big  plate and peel off the parchment.
• When the pavlova cools, spread the whipped heavy cream on top. 
• Then get some dark chocolate and some fresh strawberries (or raspberries).
• Halve and scatter the strawberries (or raspberries). Coarsely grate the dark chocolate on top of the strawberries and sprinkle on a handful of chopped pistachio (optional).

Enjoy!

Kulfi reminds me of summer days too hot to play outside. Of hours spent in air-conditioned rooms watching Encino Man or playing Runescape. Or re-reading Grandpa’s Indian Summer and imagining being Sanjay when he saw the milkman pouring ladles of fresh milk into a metal jug for his grandmother. 

Back then kulfi was the answer to battling unbearable heats. It was the cheapest ice-treat one could find in the supermarket; very suitable for a then 12-year old me who was put under quite the strict allowance. It’s sweet and spicy with a fragrant smell of cardamoms; and every bite includes the nutty, almost savoury pistachio. One would hardly believe that there is no cream in this recipe. Or eggs, for that matter. Just humble milk boiled down with bread added to it in order to give its chewy consistency and prevent ice crystals from forming. 

Try it once, you might just find yourself falling in love with it.

PISTA KULFI (recipe adapted from Manjula’s Kitchen):

[ 4 cups whole milk + 1 slice of white bread + 1 teaspoon cornstarch + 1/4 cup sugar, adjust to taste + 1/2 teaspoon coarsely ground cardamom  + 1/4 cup blanched and skinned almonds, ground + 10 pistachios sliced ]

Remove the crust from all sides of the bread and cut the bread in small pieces.

Blend bread pieces, cornstarch, and a 1/2 cup of milk, making a smooth paste. Set aside.

Boil the remaining milk (3 1/2 cups) in a saucepan on medium high heat. Stir milk as needed to keep milk from burning on the bottom of the saucepan and also scrape the sides.

After the milk comes to a boil, let the milk boil for another 12 minutes. The goal is to boil down the milk from 3 1/2 cups to about 2 1/2 cups.

Add the bread mixture to the milk in the saucepan and cook for another 4 minutes, reducing the heat to medium. Add the ground almonds and stir until combined.

Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.

Next add the sugar and pistachios and cook for 2 more minutes. Turn off the heat and add ground cardamom.

Cool the mixture to room temperature and pour into a bowl. Take cellophane wrap and place it right over the milk covering it completely.

Note: It is important that the cellophane wrap touches the milk.

Put it in the freezer. It will take about 5- hours for the kulfi to be ready to serve.

PISTA KULFI (recipe adapted from Manjula’s Kitchen):

[ 4 cups whole milk + 1 slice of white bread + 1 teaspoon cornstarch + 1/4 cup sugar, adjust to taste + 1/2 teaspoon coarsely ground cardamom  + 1/4 cup blanched and skinned almonds, ground + 10 pistachios sliced ]

1. Remove the crust from all sides of the bread and cut the bread in small pieces.
2. Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste. Set aside.
3. Boil the remaining milk (3 1/2 cups) in a saucepan on medium high heat. Stir milk as needed to keep the milk from burning on the bottom of the saucepan and also scrape the sides.
4. After the milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil down the milk from 3 1/2 cups to about 2 1/2 cups.
5. Add the bread mixture to the milk in the saucepan and cook for another 4 minutes, reducing the heat to medium. Add the ground almonds and stir until combined.

Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.

1. Next add the sugar and pistachios and cook for 2 more minutes. Turn off the heat and add ground cardamom.
2. Cool the mixture to room temperature and pour into a bowl. Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
3. Put it in freezer. It will take about 5- hours for the kulfi to be ready to serve.

Enjoy!

Don’t worry, the recipe that contains the pistachio I posted earlier is still firming up in the freezer (any guesses?). This is simply something I made to distract me during the 5 hour wait. 

Growing up in Qatar food like Shawarma, Kofta and the Shish Kebabs are the epitome of summer. They’re served practically everywhere and is the go-to food for barbeques and/or picnics. Fresh off the grill and then wrapped in a warm and pillow-y pita; and let’s not forget the ritual slathering of lemon-garlic mayo or even toum; a traditional Lebanese dipping sauce that really packs a punch and goes perfect with everything from meat to bread. Serve it with a side of Fattoush or Tabouleh and you’ve got yourself an unforgettable meal.

SHISH TAOUK (شيش طاووق) (recipe adapted from Choosy Beggars) :

[ 2 boneless, skinless chicken breast + 1/4 cup of yoghurt + 3 tablespoons olive oil + 6 cloves of garlic + juice of 1 lemon + 1 tablespoon sweet paprika + 3/4 teaspoon dried thyme + 1/2 teaspoon ground cumin + 1 teaspoon of yellow mustard + 1 teaspoon salt + 1/2 teaspoon ground pepper, or to taste ]

OPTIONAL (but highly recommended): Vegetables to thread the chicken skewers with:

[ 1 each of a medium red and yellow or green bell pepper + 1/2 of a large sweet onion ]

Finely chop the garlic and put it  in a medium bowl along with the yogurt, tomato paste, olive oil and lemon juice.  Add in the dried spices, salt and pepper and stir or whisk until the mixture is uniform.

Cut the chicken into bite sized cubes, each about 1 – 1.5″ in length and as uniform in size as possible. You want the chicken to cook at a fairly consistent rate. 

Coat the chicken with the marinade and leave it to soak up those flavors in the fridge for 2-8 hours . 

The yogurt marinade will make the chicken decidedly juicy, but if you leave it in the marinade too long the meat will actually get soft and lose it’s texture because the acid from the lemon and yoghurt will start to break down the proteins in the chicken.

If you’re using bamboo skewers, be sure to soak them for at least 30 minutes in cold water before you start threading on the meat.

If you’re using vegetables, start by threading a piece of onion onto the bottom of the skewer, top with 2-3 pieces of chicken, more slice of onion and pepper, 2-3 more pieces of chicken, and so on until the skewer is full.  Tuck one more piece of onion or pepper onto the top and you’re done.

Grill the chicken over moderately high to high heat for about 5-7 minutes per side, flipping only once, until you see visible char marks and the chicken is cooked through.

Serve alongside buttery rice pilaf and braised vegetables or wrapped in a warm pita bread with some toum (garlic paste) and a side of salad.

SHISH TAOUK (شيش طاووق):

[ 2 boneless, skinless chicken breast + 1/4 cup of yoghurt + 3 tablespoons olive oil + 6 cloves of garlic + juice of 1 lemon + 1 tablespoon sweet paprika + 3/4 teaspoon dried thyme + 1/2 teaspoon ground cumin + 1 teaspoon of yellow mustard + 1 teaspoon salt + 1/2 teaspoon ground pepper, or to taste ]

OPTIONAL (but highly recommended): Vegetables to thread the chicken skewers with:

[ 1 each of a medium red and yellow or green bell pepper + 1/2 of a large sweet onion ]

1. Finely chop the garlic and put it  in a medium bowl along with the yogurt, tomato paste, olive oil and lemon juice.  Add in the dried spices, salt and pepper and stir or whisk until the mixture is uniform.
2. Cut the chicken into bite sized cubes, each about 1 – 1.5″ in length and as uniform in size as possible. You want the chicken to cook at a fairly consistent rate. 
3. Coat the chicken with the marinade and leave it to soak up those flavors in the fridge for 2-8 hours . 
4. If you’re using bamboo skewers, be sure to soak them for at least 30 minutes in cold water before you start threading on the meat.
5. If you’re using vegetables, start by threading a piece of onion onto the bottom of the skewer, top with 2-3 pieces of chicken, more slice of onion and pepper, 2-3 more pieces of chicken, and so on until the skewer is full.  Tuck one more piece of onion or pepper onto the top and you’re done.
6. Grill the chicken over moderately high to high heat for about 5-7 minutes per side, flipping only once, until you see visible char marks and the chicken is cooked through.Serve alongside buttery rice pilaf and braised vegetables or wrapped in a warm pita bread with some toum (garlic paste) and a side of salad.

Enjoy!