WeChat with Anyone, Anywhere! : My 5 Favorites

WeChat With Anyone, Anywhere! : My 5 Favorites

1. Benjamin Spooner Briggs

What better way to solve the 140+ year old,world's greatest maritime mystery than to WeChat the captain featuring it!
Unheard of the mysterious...the bewildering...the controversial story of 'Mary Celeste'?(Name of the ship) I am not surprised.The Mary Celeste has not been written or talked about by the media as widely as some other ships,like Titanic.
Just to give a little brief,she was sailing from New York to Italy in the winter of 1872.A month later,she was discovered floating in the middle of the Atlantic ocean,unmanned!The ten people aboard her were never seen or heard from again!What happened to them?!

The above image is in the public domain.

• Piracy? It is not beyond belief that pirates may have attacked the crew and passengers,
  murdered them,and thrown them into the ocean.But the valuables of the crew/passengers were still on the ship when she was discovered!Why would pirates attack a ship,murder everyone aboard and not take away the valuables?!Also,there were no signs of violence on the Mary Celeste!
• Mutiny? Some believe that the crew,tired of Benjamin Briggs,the captain,and his attitude towards them,murdered him and his family,then escaped in a lifeboat.However,Briggs was in  no way an unfair captain!He was a respected man,known for his abilities and fairness.A mutiny hence,is very unlikely to be the cause behind Mary Celeste's abandonment.
• Bad Weather? Another theory suggests that the weather took a turn for the bad,and the captain,panicking and believing that the Mary Celeste was going to sink,ordered everyone aboard into the lifeboat,and abandoned it.But,again,why would an experienced and able captain make such a huge error of judgement?Also,another ship sailing through the Atlantic ocean at the same time as Mary Celeste came across no severe weather conditions.

So what really happened to the ten people aboard the ship to make them disappear,as if by magic?!
Once again,the opening statement,"What better way to solve the 140+ year old,world's greatest maritime mystery than to WeChat the captain featuring it"!

Thanks to WeChat's wide range of emoticons,I would be able to express myself well with the highlighted ones when the captain tells me the real account of what happened! 

2. Mahendra Singh Dhoni
From one captain to another!
The IPL spot fixing scandal has turned out to be much bigger than we ever imagined.Even as I write this post,new explosive twists emerge and the plot thickens.This has to be the most shameless Indian cricket expose of the modern era!
While Rahul Dravid and Sachin Tendulkar have broken their silence,and rightly so,one man continues to keep mum - M.S. Dhoni,the captain of the Indian national cricket team and Chennai Super Kings.He has refused to react to the scandal time and again,and considering that he does not want to talk to the media,perhaps he will prefer talking on WeChat?

Image Source
Photographer - Blnguyen

The journalist in me(Are we Bloggers not journalists,after all?) wants to ask him several questions via WeChat,but right now I am limiting myself to only three.

• Vice-presidentship of India Cements or the captaincy of the Indian cricket team?What means more to you?If the latter,why have you been silent?!
• Do you agree with the BCCI chief N. Srinivasan when he calls son-in-law Meiyappan a mere cricket enthusiast?If yes,what is your opinion on this tweet doing rounds on Twitter now days,"If Gurunath Meiyappan is just a Cricket Enthusiast, Veerappan was also just a wildlife enthusiast"?
• Is the BCCI gagging you?Or is staying silent your personal decision?

                                                   

Even as I ask these questions,I wonder if Dhoni will answer us(me and the other WeChat group members) .Or will he send us a blank voice message instead?

3. Aladdin

So far,it has been serious business in the group with Benjamin Spooner Briggs and Mahendra Singh Dhoni.On a lighter note,how about adding Aladdin?(The Disney character who has the Magic Carpet.Not the one from The Arabian Nights!)

Image Source

Creator - TomTom/~imwalkingwithaghost

I will try convincing him to land me his Persian designed...friendly...intelligent carpet.If unpersuaded,hopefully the others will chime in and help me!

Just imagine how cool would it be to send away all corrupt Indian politicians(Psst: And my annoying relatives!) to a deserted island,on the Magic Carpet?

If Aladdin remains unaffected by our persuasion and protests,the audio mode feature of WeChat group chat would come in handy!We all would be able to talk to him,to convince him better!

4. Mithun Chakraborty
This one is the simplest of them all!No-one can be more supportive that Mithun Da in a group chat,so I will like to have him there!He will keep saying "Koi shak" after every message of mine!

Image Source

Photographer - Graphikamaal

5. Paul Michael Levesque/Triple H
For a die-hard fan of sports entertainment,what can be better than chatting with one of the biggest and most influential names in the industry?
In case you are unaware,Triple H,also nicknamed 'The Game',is an American professional wrestler,actor and business executive.He is signed to WWE(World Wrestling Entertainment).
Not only is he a wrestler at WWE,but also the company's Executive Vice President Of Talent.
Inside the ring,his numerous achievements range from being a thirteen-time world champion to being a former Royal Rumble winner(A match with 30 participants!).

Image Source

Creator - MC VIRRIA/~mcvirria

I would love to have a tête-à-tête with him,and get to know at-least a couple of inside stories!

• What does the future of WWE hold,including that of my favorite superstar, Randy Orton ?
• Your signature sledgehammer - who's idea was it?What was its origin?
• Why hasn't WWE come to India for a show in over a decade now?

This summer...imagine...being dressed in tank top and shorts...relaxing by the pool...listening to 90's pop songs...drinking cold lemonade...and group chatting with these 5 enchanting personalities on WeChat!The good life!

To know more about WeChat,visit their YouTube channel or site .

DISCLAIMER
This post is strictly for entertainment purposes only.It does not reflect the views of WeChat or IndiBlogger.

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One Dish At A Time: Raspberry Mousse Cake at 'Costa Coffee',Delhi

ONE DISH AT A TIME: RASPBERRY MOUSSE CAKE AT 'COSTA COFFEE',DELHI

Costa Coffee serves some delectable desserts!I still remember their Chocolate Mousse & Banana Cake that I relished during the Xmas season - Smooth,luscious and creamy chocolate mousse layered with flavorful banana cake and topped with a generous piping of decadent ganache.I had picked it up as a takeaway,and microwaved it for a few seconds before eating,upon reaching home.An absolute treat!
So hopes were high as I ordered this Raspberry Mousse Cake,unknowing that it would leave me rather disappointed.

Priced at Rs. 105,for one I want to know,why is it called cake at all?Apart from that poppadom-thin layer of sponge at the bottom(Everyone,grab your magnifying glasses!) ,there was no cake to be seen.

Secondly,the mousse was too gelatinized(Firm and dense) ,not at all creamy like how it should be.

More Italian taste?I think not!

DISCLAIMER
All One Dish At A Time reviews on Simply Fahad-istic! express only the blog author's opinions and are strictly for educational purposes only.They are not to be considered endorsements or warnings for/against purchasing these dishes/preparations from the mentioned properties/entities.Since there have been no discussions with the owners of these properties/entities,no kitchen or back of the house visits,assumptions have been made about some situations pertaining to operating procedures and may not necessarily be true.Menu prices mentioned are of the time of the reviews and are subject to change.These reviews are not paid for by the property/entity owners and are a result of anonymous visit(s).

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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Christmas Treats: Chocolate Almond Fudge

Chocolate Almond Fudge can be packed in zip lock bags and small individual boxes for gifting.

CHOCOLATE ALMOND FUDGE

They say,"There's nothing better than a good friend,except a good friend with chocolate."!Here is your chance to be a good friend with chocolate - even better,with Chocolate Almond Fudge.
A wonderful confection for gift-giving,this very simple recipe with sweet condensed milk and almonds uses no sugar thermometers,involves no vigorous beating.The texture,is firm from the outside,yet soft and creamy inside.
So,go forth!Be a good friend with Chocolate Almond Fudge.

Cooking Time : 10 minutes
Servings : Makes 600 gm

INGREDIENTS
135 gm semisweet chocolate - chopped or grated
135 gm milk chocolate - chopped or grated
1/2 can sweetened condensed milk
70 gm almonds - lightly crushed using a rolling pin or roughly chopped in a food processor 
2 tablespoons butter

METHOD
Line a baking dish/square cake tin/thali with aluminium foil and grease the foil with some butter or cooking spray.
Now,stir the semisweet chocolate,milk chocolate,sweetened condensed milk and butter in a sauce pan over low heat.The moment chocolate melts,switch off the heat and add almonds.Mixing almonds may be a little difficult,since the chocolate will be thick and glossy,but do not worry,this is just a sign of good fudge.Transfer this mouthwatering sweet treat into the greased pan,smoothing  and pressing it down with a spatula,to release any air bubbles.Allow it to set for four to six hours.You may also like to refrigerate it once it cools down to room temperature.
Cut into 1" squares and store in an airtight container for yourself,or in zip lock bags for giving away to friends.

NOTE
1. Using a greased aluminium foil not only prevents the fudge from sticking,but also makes it easier to remove from the baking dish/cake tin/thali.
2. The chocolate should be removed from heat as soon as it melts,so that it does not become grainy.
3. If you like,sprinkle some cake sprinkles or Christmas sprinkles over the fudge,once it has been put in a vessel for setting.

VARIATION
Try using this recipe with walnuts or pistachios instead of almonds.

Making your own fudge is not at all difficult,rather very simple and fast;Economic too!

This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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Liquid Friday: Wonderful Homemade And Original Gifts For Christmas……….And All In A Jar by 'Karen S Burns-Booth'

"A thriving household depends on the use of seasonal produce and the application of common sense."
                           -Olivier de SerresThink of the English and visions of men in pinstripe suits and bowler hats,women dressed in elegant gowns come to ones mind.People who are polite,well mannered and have good sense of humor.
Images of this politeness and understanding come to life when one converses with Karen S Burns-Booth of Lavender and Lovage( http://www.lavenderandlovage.com ) ,this week's Food Blogger to be featured on Simply Fahad-istic! 's Best Ten/Most Talented Food Bloggers list!
In her own words,her blog/site brings "Seasonal fragrance and flavour from her French and English kitchens,celebrating local produce with traditional feasts and festivals,culinary notes,reviews and recipes" .Karen has to be one of the most influential Food Bloggers I ever came across - Lavender and Lovage is not just another food blog with recipes,it echos of a reason,a mission it aspires to accomplish.In Karen's words,I quote,"I have always been passionate about seasonal food and local produce and I feel sad that so many of our traditional British feasts and festivals are being marginalised and forgotten, something that I am attempting to highlight and remedy with my writing, photography, recipes and food articles".

BEST/TEN MOST TALENTED FOOD BLOGGERS: WONDERFUL HOMEMADE AND ORIGINAL GIFTS FOR CHRISTMAS……….AND ALL IN A JAR BY 'KAREN S BURNS-BOOTH'
It is better to give than to receive is the age-old adage – and Christmas is a wonderful time to give of course! But, what do you give your friends, family, colleagues or neighbors  especially when the finances are a little tight or you are stumped for original ideas. I first discovered Gifts in a Jar when I visited a craft fair many years ago, and I thought what a brilliant idea they were – the gift is IN the jar and you get to keep an attractive container as well – recycling at its best! The craft fair had rows and rows of beautiful jars, pots and containers, all displayed with an astonishing array of delicious and decadent contents – from luxury beverage mixes to herbal bath concoctions, I was hooked! Since then, I always include homemade gifts in a jar on my Christmas gift list; in fact, if I didn't, I would have an army of friends and family asking where they were this year!

The possibilities are endless, over the years I have perfected numerous recipes that work very well when arranged in a jar, or an attractive pot, bowl or even a pretty box or bag. There is NOTHING as popular as food or luxury bath products when given as gifts; and the beauty of these gifts in a jar is that the recipient can see how much thought and time went into creating such original gifts – MUCH better than an over-packaged gift box that is all cardboard and no contents!

You can decant most cake, pie, soup, beverage, biscuit, scone or beauty product mixtures into a jar to be given as a gift, the main criteria is to list the cooking, baking, preparation or serving suggestions and procedures on the label; and, you must also suggest how long and how to store it for optimum freshness. You can use any type of jar or container – again, be sure that the lid has an airtight seal for food mixtures. I find the best jars to use for gifts are Kilner jars, with the rubber seals. However, most jars with a tight fitting lid are suitable, and bags can even be used for beauty products, or even little porcelain pots and bowls.

What’s fun about this gift giving idea is that you can be so creative with your labels and how you decorate the jars. Marinated olives and cheese in oil look wonderful when a wooden serving spoon is attached by a ribbon to the neck of the jar. An herbal bath mixture looks so pretty if you tie a sprig or two of dried herbs or flowers to the label……..or a beverage mixture can be presented in a mug with a tea strainer or even a teapot! The list is endless, and you can get the children to help with the labels, paper lids and ribbons etc! I always buy a couple of sheets of handmade or beautifully decorated paper to cover the lids or to use as labels; each sheet can cost a couple of pounds, but you can get LOADS of covers or labels from one sheet of paper, and of course you can keep what’s left for future gift making projects. I find that garden twine, raffia and old gift bows also make wonderful additions to your jars, and you are recycling as well, which has to be good!

I have suggested several of my favorite Gifts in a Jar for this gift ideas feature – they should cover the most finicky of people, and will definitely be well received by foodies far and wide! One more important factor is sterile jars and general cleanliness; the jars and containers should ALL be washed before decanting the mixtures into them, and in the case of the food gifts, the jars should ideally be sterilized (in a hot oven before allowing to cool). The order of ingredients is also a very important, to avoid food spoilage and cross-contamination of ingredients with strong smells. A note on measuring ingredients, some beverage, soup and beauty mixtures are measured in cups – this is any size cup that you wish to use – bearing in mind the size of your jar or container.

I have hopefully covered most people with my gift ideas – real ale mustard for the men, snowman soup for the children and numerous cooking mixtures and bath products for the ladies. So, have fun whilst solving your gift ideas Lavender and Lovage 's Gifts in a Jar!

RECIPES FOR GIFTS IN A JAR

A Trio of Festive Beverages:

Christmas Eve Hot Chocolate

Christmas Morning Tea

Christmas Day Coffee

Three rich, spiced and decadent beverage mixes to cover ALL of your Christmas tea, coffee and hot chocolate requirements! These would look wonderful in a small wicker basket with some home-made biscuits, perfect for a festive cuppa!

CHRISTMAS EVE HOT CHOCOLATE

INGREDIENTS
4 cups dried milk powder

1/2 cup caster sugar

1/2 cup cocoa powder

1 teaspoon ground cinnamon

METHOD

Combine all the ingredients together and store in an attractive jar or container. Add a label to say: “Add 2 to 3 tablespoons to hot but not boiling water, mix well and add sugar to taste. Whipped cream and a tot of brandy can be added for a festive touch!”

CHRISTMAS MORNING TEA

INGREDIENTS
4 cups Earl Grey loose tea leaves, or tea of your choice

4 cinnamon sticks

½ teaspoon cloves

¼ teaspoon ground ginger

1 tablespoon dried orange peel

METHOD

Combine all the ingredients except the cinnamon sticks and add tea mixture to the jar. Push the cinnamon sticks into the middle of tea mixture in the jar. Add a label to say: “ Place one spoon tea mixture per person to teapot, add boiling water and allow to brew for desired time (according to preferred strength of tea). Pour through a tea strainer and sweeten to taste”.

CHRISTMAS DAY COFFEE

INGREDIENTS
2 cups fresh coffee, medium roast

2 tablespoons icing sugar

2 teaspoons ground cinnamon

2 teaspoons ground cardamom

1 teaspoon ground nutmeg

METHOD

Mix all the ingredients together well. Add them to a jar or tin with a label to say: “ Place one scoop per person into the coffee machine’s coffee filter; add water and allow to filter through. Pour the hot coffee into a mug or cup and add cream, milk and sugar to taste.”

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Liquid Friday: Melon"y" Sizzlers by 'Priya Sreeram'

"When I stand before God at the end of my life,I would hope that I would not have a single bit of talent left,and could say,'I used everything you gave me.'"
                                                                                                         -Erma Bombeck
A beautiful talent quote!Because 'Talent',is the first word that appears in my mind when I think of Priya Sreeram,the Blogger behind Bon Appetit( http://eq-myblog.blogspot.in ) !To me,(and I hope,to you too!) talented Food Bloggers are not those who merely have a bunch of pretty pictures - the pictures are of course important,but need to be accompanied with meaningful,captivating words and most importantly,mind blowing recipes.
For a Food Blogger who is as aware of Spanish cuisine(Yeah,I am trying her Churros tomorrow!) as of regional Indian fare(I tried her Urulai Thirattal ,a Tamil preparation sometime back - a delicious potato curry with South Indian flavors!) ,Priya obviously had to be on this Best/Ten Most Talented Food Bloggers list!Oh,and did I mention,her Charred Aubergine & Cottage Cheese In A White Gravy is on my 'To Cook' list?I know,I can go on talking about her neat blog,so before this turns into an essay,take over,Priya!

BEST/TEN MOST TALENTED FOOD BLOGGERS: MELON"Y" SIZZLERS BY 'PRIYA SREERAM'

Fruits, the delicious nature's bounty is a joy to dig in to. Dressed in rainbow colors and power packed with essential minerals, vitamins and nutrients; what is not to like about them? Plus most fruits are low in calories. Need I say more. I often indulge in mindless binging and guess what keeps me company. A bowl full of papayas or watermelons. They refresh the body and bring back the zing. Takes my mind off the unnecessary stress and rejuvenate me with peppy freshness. I so love fruits. Unfortunately my kids don't share the same passion when it comes to gulping them down and I constantly find ways to sneak these wholesome goodness into their diet. Salads, rices or cakes does the trick. But blending them into juices is the surest way of making my kids connect with these wondrous delights.

Watermelons and muskmelon are available around the year where I live and are staple ingredients in my hearth. The melons bring a radiant and vibrant touch when mixed into juices. For these recipes, I have used some sugar syrup for a sweet touch. You can use honey or agave nectar to up the health quotient.
{For the Sugar syrup boil a cup of water and add equal quantity of sugar. Let it simmer for a few minutes and take off flame. Add a few drops of Lime Juice. This will rid the impurities if any. Use as required and refrigerate the rest.}
Here is my take on the melons to up their uber coolness.....

COFFEE KISSED MELON MAGIC
It is a heady combo of coffee and melons with ginger bringing the heat. I have used the coffee decoction collected from the filter. Being a South Indian  I am partial to the filter kaapi and hence this twist to the drink. I guess you can also use Instant coffee powder if you don't have a filter.

Servings : Makes one tall glass
Tall Glass
INGREDIENTS
150 gms watermelon cubes
125 gms muskmelon cubes
3 tablespoons sugar syrup
5-6 mint leaves
Small piece of ginger - peeled
FOR THE DECOCTION:
3-4 heaped teaspoons filter coffee powder
Boiling water as required
FOR THE GARNISH:
Small sprig of mint
Slice of lemon

METHOD
Prepare the potent coffee decoction first. Add heaped spoons of the coffee powder to the perforated upper cup of the filter, top it with enough boiling water and keep covered. Wait for the decoction to collect in the lower cup.  
Blend watermelon and muskmelon cubes separately in a blender till fine and keep aside.
In a tall glass add the ginger and mint leaves. Muddle (crush) the peeled ginger and mint leaves gently using a pestle. Add the sugar syrup first. Pour the muskmelon/cantaloupe juice gently using a spoon so that the bottom layer is not disturbed. Top it with a big spoon of the coffee decoction similarly. Then add the watermelon juice. Build the juice like that. Garnish with a sprig of Mint and a slice of lemon.

WATERMELON AND TOMATO PUNCH
This is a spin-off on the Bloody Mary. Watermelon and tomatoes fuses well with the green chili. And what definitely ups the quotient is the salt rimmed glasses from which it is sipped. When I make them for the kids, the green chili is shown the boot and the drink is mellowed down.

INGREDIENTS
150 gms watermelon cubes
2 medium tomatoes - blanched,deskined and deseeded
Generous pinch of pepper or two
1 big green chili
Pinch of salt
2 tablespoons sugar syrup

TO SERVE:
Salt rimmed glasses

Crushed ice

METHOD

Blend the watermelon cubes along with the tomatoes and the green chili well. Mix the salt and the pepper powder.
Apply salt to the rims of the glasses and serve the juice with crushed ice.

SPICED MUSKMELON SHAKE
Now this one is my daughter's personal favorite. And why not  the cool letter ‘I’ is to be given the credit. Yup, a generous dollop of ice cream adds to the zing. When spiked with dry mango powder and chaat powder, the drink gets a real pep. Perfect for kiddo’s parties too. You can sit back and grin when the glasses are wiped clean.

Servings : Makes two tall glasses

Tall glass

INGREDIENTS
150 gms muskmelon cubes
2 scoops vanilla ice cream
4 tablespoons sugar syrup
Juice of 1 medium lemon
1/2 teaspoon chaat masala
1/4 teaspoon dry mango powder
Pinch of salt

METHOD
Blend all the ingredients well. Serve in a tall glass with mint leaves. Garnish with Mint Leaves and Chaat powder. Thank you so much Fahad for the lovely honour - it was a pleasure to ponder and pour my heart out !BON APPETIT :)
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Liquid Friday: Spiced Pomegranate Sangria by 'Rashmi Primlani'

"The food in such places is so tasteless because the members associate spices and garlic with just the sort of people they're trying to keep out."
                                                                                    -Calvin Trillin
Puzzling,isn't it?I personally have a hard time wondering why do some people let spices intimidate them!Are you one of them too?If yes is your answer,do not worry - Rashmi Primlani from Primlani Kitchen ,creator of #spicychat ,who knows spices like the back of her hand is here to help you!

BEST/TEN MOST TALENTED FOOD BLOGGERS: SPICED POMEGRANATE SANGRIA BY 'RASHMI PRIMLANI'
Fellow foodie from my home town @Pharaohkhan of Simply Fahad-istic has introduced a series called Liquid Friday, with the aim of introducing new concoctions alcoholic or non-alcoholic on Friday's to share with your friends and family. As no meal is complete without a touch of spice, Fahad graciously ask me to create a drink of my liking to compliment my own #spicychat series.What perfect timing! With the holidays round the corner, I am constantly seeking new variations with seasonal produce on the classic combinations that are especially designed for crowds.   Pomegranates and apples are both in season; ripe, sweet, boasting gorgeous hues, soaked in pomegranate wine, lightly spiced with cinnamon, star anise, and black pepper; the result, a strong but not overly sweet sangria that is an ideal start to your holiday gatherings. If you can't find pomegranate wine substitute with any dry and fruity red wine. Actually pomegranates taste excellent with sparkling wine too....Indulge in some champagne. This is a super easy make-ahead cocktail which will certainly kick start your holiday party.

SPICED POMEGRANATE SANGRIA
Start the festivities with a snazzy cocktail! Pomegranate & Apple spiced sangria is a fabulous way to entertain crowds. The wine-soaked apples get even more delicious as they spend more time in the pitcher. Feel free to double the recipe according to the number of guests.

INGREDIENTS
1 bottle (750 ml) pomegranate wine or your choice of dry fruity red wine
1/2 cup brandy
1 cup pomegranate seeds
2 apples, sliced
2 cinnamon sticks
2 star anise pods
1/2 tsp black pepper
1 sprig of fresh rosemary
1/2 cup ginger liqueur
1/2 tsp black salt (optional)

TO SERVE:
Ice cubes to serve
Sprite, soda, or sparkling water to garnish

METHOD
1. In a large pitcher combine all the ingredients for the sangria and stir until combined. Chill overnight.
2. To serve, fill glasses with ice, pour the sangria with fruits, top with sprite or sparkling water. Serve immediately.

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Liquid Friday: Wintery Gazpacho Aka A Mediterranean Taste Of Pumpkin by 'Alessio Fangano'

On 'Simply Fahad-istic!'s Best/Ten Most Talented Food Bloggers' series today,we are joined by our Albert Einstein Of Food AKA Recipe Taster AKA Alessio Fangano.I am sure all Food Blogger friends of mine know him well.A volcano of talent,Alessio was born and brought up in Italy,and then moved to Germany,where he discovered his true identity - as Recipe Taster.I love(And I am sure so do you!) his approach to food,the subtle combination of art as well as science,well evident in his recipes.Speaking of recipes,you need to try his no-fuss and hearty Sicilian Egg Gratin ,his Citrussy Crepes Soufflées that is almost screaming 'Eat Me!' and I,personally cannot wait to eat this Chocolate Rum Quinoa Pudding that looks like a dream!I feel hungry already!OK,over to you,Alessio!

BEST/TEN MOST TALENTED FOOD BLOGGERS: WINTERY GAZPACHO AKA A MEDITERRANEAN TASTE OF PUMPKIN BY 'ALESSIO FANGANO'
It was more than 1 month ago when I attended the Food Bloggers Connect conference in London. Beside soaking up every word of wisdom dispersed in the ether by the speakers, I hosted little daily sessions on Food Science.

The first one was devoted to water and the wonders we can do with it. For each session I had devised a few tastings and demos to distract the hungry bloggers from the food court (I hosted my session during dinner break). The star of the first day was my Wintery Gazpacho. 

I first created this recipe for an event I catered where the guests had it as lukewarm soup but for the London demo I wanted to underline its drink capability. The secret ingredient to this gazpacho, what made it wintery to my eyes, was caramelized pumpkin and, as any of us who have made a pumpkin soup knows, this made the gazpacho loaded with starches hence not so easy to drink.

There exists a quite straightforward procedure that allows us to create clear and smooth "waters" out of starchy and clouded liquids. It is called gelatin micro-filtration.

The rationale of this technique is rather simple. When a liquid gels under the influence of gelatin or agar-agar, the water gets trapped into a three-dimensional mesh created by the interlocking strands of the gelling agent. In this way the liquid appears solid to us, unless the gelling agent has the bad habit of leaking. 

Back to the 3D-mesh created by the gelling agent, this essentially is a very fine sieve that doesn't let the water (and all its inclusions) move freely. If only we could free just the watery phase of the liquid through this sieve, we would have a way to get a clear liquid from almost anything.

If we are using gelatin this can be obtained by simply freezing the gelled liquid. The watery phase will freeze into ice-crystals that, expanding as they grow during the freezing process, pierce the gelatin mesh. If we then thaw the whole block, the iced water will slowly treacle through the damaged gelatin mesh and end up in the appropriate container (most of the inclusions we have in sauces, broth and soups are way too big to pass through the little holes of the gelatin mesh).

This is the original technique as pioneered by Heston Blumenthal of the "Fat Duck" in UK. Despite the very simple rationale of the gelatin-micro filtration, the icing and thawing process takes quite some time (often up to 48 hours). 

If you use agar-agar though you can have a limpid tomato water out of the tastiest tomato sauce you can think of in just a few hours. How does it work?

Agar-agar gels have the characteristic of leaking the liquid they entrap over time (a process called syneresis). Normally this would be a bad thing but in our case we can harness this weakness at our advantage. If we had to gel with agar-agar our pumpkin gazpacho, for instance, and then break the gel into pieces using a knife or a whisk, the clear phase would slowly separate from the gel. 

Considering that agar-agar gels at room temperature in matter of minutes, all we have to wait for is the treacling of this clear essence into our container. Ease peasy!

Now that I have filled up you heads with little chemists on white coats, let's pass to the recipe.

WINTERY GAZPACHO AKA A MEDITERRANEAN TASTE OF PUMPKIN

Servings : Makes roughly 800 ml clear water

INGREDIENTS

1 tablespoon ghee

130 g Hokkaido/Japanese/Red kuri pumpkin, chopped 

80 g yellow onion, chopped

20 g celery, chopped

45 g green pepper, chopped

1 small can tomatoes in juice (400 g)

1-2 teaspoons ginger powder (to taste)

450 ml water

salt

3 g agar-agar

TO SERVE:

Tabasco, to taste

Vodka, to taste

METHOD

In a big pan melt the ghee and caramelize the pumpkin dices. When they will start to get some color, add the chopped onions and cook them until just softened.

In the bowl of a blender combine all the ingredients but the water. Blend the ingredients until smooth, dilute with almost all the water and season with salt and eventually more ginger powder.

In a little saucepan combine the leftover water (50-100ml will be enough) with the agar-agar powder and bring the whole to a simmer over medium fire. Without stopping stirring, let the agar-agar and water simmer for a full 5 minutes to hydrate the agar-agar.

Transfer all the agar mixture into the blender and blitz until well combined with the other ingredients. Pour the gazpacho into a shallow container and let gel at room temperature.

If you have the time, let the gel rest overnight in the refrigerator otherwise proceed with the next step.

Once the gel has firmed up, break it in pieces using a whisk and transfer it into a sieve lined with 2-3 layers of damp cheesecloth and set the whole over a container. Let the gazpacho water treacle down overnight, breaking the gel with the whisk every now and then. To speed up the process you could also squeeze the broken up gel through the multiple layers of cheesecloth but this will yield a less clear result (as of picture).

Serve the clarified gazpacho chilled with some drops of Tabasco and vodka if you fancy.

NOTE

The variety of pumpkin you use will dictate how much you will need to impart the flavor to your gazpacho. The Japanese pumpkin is quite strong in taste and very starchy, if you use butternut squash you will have to roughly double the pumpkin quantity and cook it longer since this variety has a higher water content.

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