Making yog(h)urt

Partially continuing the trend of saving a bit of money on groceries, but more a case of improving choice, I just picked up a Yogurt maker. This one is a little different from many I have seen – one big (just over a quart) pot vs 6 or 8 little ones. It also seems to have a heating element on the sides rather than just the base.

I’ll report back in a few weeks on how it’s going. In terms of cost, Yogurt (unlike cheese making) gives what you put in – a quart of milk makes about a quart of yogurt and the only thing you need to add is some existing yogurt (so long as it has live cultures).

In terms of choice, you can use anything from skimmed to full fat milk and add whatever you like after it’s done. And for those on a diet, notice how store bought fat free yogurt can have sugar or other additives?

Finally if you don’t want to buy a maker (though the Salton costs $21) you can do it with a microwave or even an oven (so long as it goes down to 110F) though it can be a little fiddly compared to using a standalone maker.

Bean and corn burger

With the economy the way it is, paying $4-5 for 4 measly frozen vegeburgers doesn’t seem worth it anymore :)

Serves 6

• 1 can (15 oz) corn kernels (sweetcorn) drained and rinsed
• 1 can (15 oz) cannellini beans drained and rinsed
• 1 slice bread, crumbed (about a cup)
• 2 tbsp chickpea (garbanzo) flour
• 1 tbsp balsamic vinegar
• 1 tsp mixed herbs
• 1 tsp ground cumin
• 1 cup cooked brown rice

In a food processor (or a bowl and potato masher if you don’t have one) blend the breadcrumbs with 3/4 of the corn and 3/4 of the beans. Add the herbs, flour, vinegar and cumin then the rice and blend until it holds together – this should only take a minute or so.

Add the remaining beans and corn, then blend or pulse for a few seconds to incorporate – this leaves a little texture. Shape into about 6 burgers, then chill for at least 30 minutes in a refrigerator.

Fry in a little olive oil over medium heat until browned – make sure you leave it for a few minutes before first turning so it can ‘set’ a bit. If it starts to burn in that time, the heat is too high. Then serve in a bun with ketchup and mustard and any other favorites like fried onions or relish.

Options

The above is vegan, but adding grated cheese works well too. Want something spicier, then add some chilies or chili powder. Since the beans and corn have a lot of water content, be careful about adding fluid flavorings – the chickpea flour helps bind so if it gets too wet add a little more flour.

Other veges are good too – bell peppers for example, though add late to avoid them being too blended or just dice and mix in manually. If you need to boost your Omega 3 intake, add a little flaxseed – I dust each side of the burger in some flaxseed meal.

Pesto… again

I’ve been playing with my ‘green pesto’ recipe a bit and trying a few different things…

1. Toasting the pine nuts really does change the flavor – it makes them sweeter and more rounded. I also read it reduces the fat a bit.

2. I’ve also been trying herbs other than Basil, say Arugula or a mix.

3. Different nuts – pine nuts are high in Omega 6, but very low in Omega 3 and it seems the ratio is important as they ‘compete’ in the body. Walnuts for instance have a better ratio and are high in antioxidants.

I’ve also been playing with the texture – blending everything together is a little imprecise, so I’ve been trying either independent blending or adding in stages, like some herbs, some cheese, some nuts, then more herbs so I get a bit of variation.

Italians 'turn water into wine'

Wine started flowing through taps in dozens of homes during an Italian grape festival in Marino, south of Rome.

At the heart of the town's famous Sagra dell'Uva, or Grape Festival, is the moment when sparkling white wine flows from the fountains in the main square.

But this year locals and tourists had to make do with water, as bad plumbing meant the wine supply was switched by mistake to local homes.

http://news.bbc.co.uk/2/hi/europe/7658808.stm