Trivia

Links to some food festivals in California.

Gilroy garlic festival
Castorville artichoke festival
Napa valley mustard festival
Indio Salsa festival near LA
Tamale festival
Placer county strawberry festival (near Sacramento)
Avacado festival
Date festival
California travel and tourism commission
Taste California travel

Now some healthy eating tips

Healthy eating habits
The most popular yoga teacher in India

Mashed Potatoes recipe

I got this recipe off the internet too. It looks yummy and easy to prepare.

Ingredients
900 grams baking potatoes, peeled and quartered
2 tbsp butter
1 cup milk
Salt, pepper to taste

Method
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm (this should take about 15 minutes); drain.

In a small saucepan, heat butter and milk over low heat until the butter melts.

Using a potato masher or electric beater, slowly blend milk mixture into the potatoes until smooth and creamy.

Season with salt and pepper.

2. Almond Meringue Cookies

This is actually a German recipe, but has always been popular for Christmas evenings. As the ingredients are easily available (almonds, eggs, cinnamon), they aren't too difficult to prepare either.

Ingredients
3 egg whites
1 tsp grated lemon zest
300 grams ground almonds
1 cup confectioner's sugar
3/4 ground cinnamon

Method
Preheat oven to 325° F (165°C).

Grease and lightly flour a pan or cookie sheet.

Whip the egg whites in a large bowl until soft peaks are formed.

Sprinkle in the sugar slowly and keep whipping for around five minutes until the whites can hold a stiff peak.

Add lemon zest and cinnamon, and put in the almonds until everything is blended evenly.

Drop little mounds using a big spoon onto the baking sheet/ pan. Place an almond on each cookie.

Bake for 15 minutes until golden brown.

Traditional Christmas cake recipe

I got this recipe off a website. It looks simple and hence finds a place on my blog.

Ingredients
2 sticks plus 2 tbsp butter at room temperature
1 ½ cups dark brown sugar
4 eggs
3 cups all-purpose flour
¼ tsp salt
1 tsp ground allspice
1 tsp cinnamon
½ tsp nutmeg
1 ½ cups each currants, golden raisins, dark raisins
1 1/3 cups soft dried figs, chopped
1 ¼ cups dates, pitted and chopped
1 cup chopped, deseeded, dried prunes
1 ¾ cups chopped dried apricots
¾ cup blanched almonds, chopped
2/3 cup plus 4 tbsp brandy
2 tsp instant espresso mixed with 1 tbsp water



Method
Preheat the oven to 300°F. Grease a round 9- or 10-inch cake pan and line the bottom and sides with several layers of waxed paper.

In a bowl, beat the butter and sugar until thick and creamy. Add the eggs, one at a time, beating well after each addition.

Sift together the flour, salt and spices, then fold into the creamed mixture. Add the fruit, almonds, 2/3 cup brandy, and espresso, folding in well.

Spoon the mixture into the prepared pan, levelling the surface.

Place the pan in the centre of the oven and bake for 30 minutes.

Reduce the temperature to 275°F and bake for 3 ½ hours longer or until a tester inserted into the centre of the cake comes out clean

Remove the pan from the oven, cover with first a kitchen towel and then a thick bath towel so that the cake will cool slowly.

When the cake is cool, prick the top with a skewer and drizzle with the extra brandy. Wrap in waxed paper and store in an airtight container. Keep in a cool place for about three hours before serving.