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| Make simple dishes |
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At a cooking demo recently, two chefs from Toscano, Jean Michel and Gowtham Balasubramaniam showed people how to whip up a few simple dishes that are easy to put together and are universally popular.
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Bruschetta
 Ingredients
1/2 kg ripe juicy tomatoes
1 baguette French bread or similar Italian bread sliced diagonally
Garlic clove minced
Fresh oregano or basil leaves
Salt and pepper
Olive oil
Blanch tomatoes by plunging them first into boiling water for ten seconds and then into cold water. Peel the skin, scoop out seeds and chop finely. Brush bread lightly with olive oil and place over hot grill until golden on each side (The grilling of the bread prevents it from turning soggy once the toppings are placed). Put tomatoes, garlic and oregano or basil in a bowl. Season with salt and pepper. Add olive oil oil and mix. Spoon tomato mixture over each bread slice just before serving. Use variations like finely chopped and sauteed mushrooms, mixed vegetables, ham or cheese. The toppings can be prepared in
advance and stored in the fringe.
Tomato Gazpacho
(A cold soup)
Gazpacho is cool, refreshing and flavourful start to a meal on a hot summer day. It can be eaten from a soup bowl, or drunk from a glass. Either way, it is tasty, satisfying and very healthy, since it is made from nothing but fresh vegetables and a bit of olive oil and bread.
Ingredients
I kg ripe tomatoes, peeled, seeded, coarsely chopped
2 slices of white bread, crust removed
2 cucumbers, peeled, seeded, coarsely chopped
1 small red onion, coarsely chopped
3 cloves of garlic, minced
2 green bell peppers (or any sweet green pepper)
6 tablespoons olive oil
Salt to taste.
A cup orange juice or tomato juice will add to the flavour.
For garnish — finely chopped a teaspoon each of cucumber and green pepper. 3-4 croutons
(optional)
Preparation
Marinate the above ingredients with the seasoning in the fringe overnight with a drizzle of olive oil. Place in a blender and puree until the mixture is smooth.
Once completely blended, pour into a large non-metallic bowl. Add the remaining oil salt and pepper to taste. Mix well, cover and refrigerate for several hours.
Garnish with the chopped vegetables and croutons, if desired. Serve the gazpacho chilled( in pre -chilled glasses preferably).
Chocolate Walnut Brownies
Brownies should ideally have a dry cracked crust, a wonderfully moist texture, and a rich deep chocolate flavour. The secret is in the gentle mixing of the ingredients, the right proportions and correct baking time.
Ingredients
300 gms cooking chocolate chopped.
300 gms unsalted butter.
200 gms icing sugar
4 eggs
180 gms all-purpose flour
1 cup walnuts
Preparation
Preheat oven to 180 degrees C. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar.
Next, whisk in the eggs, one at a time, beating well after each addition. Finally, stir in the flour, a pinch of salt and walnuts.
Pour into a prepared mould preferably a greased loaf tin and bake for about 20-30 minutes, or until a toothpick inserted in the centre comes out with a little batter and a few moist clumps clinging to it.
Do not overbake. Remove from oven and let it cool on a wire rack. Serve at room temperature or chilled. Brownies also freeze very well. One can add zest of oranges, istachios or other nuts for a variation in flavour.
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