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Food & Health

3 Heart-Friendly Recipes For You To Try This World Heart Day!

Photo credit: Bosch

Want to have a hearty meal without sacrificing your health? Have a go at these heart-friendly recipes this World Heart Day!

Photo credit: Bosch

Photo credit: Bosch

Carrot and Orange with Candied Ginger Soup (by Bosch Partner Joseph Yeo)

Serves: 6
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients:
Soup
1 kg Carrots – washed, peeled and sliced thinly
100 ml Cooking oil
1 tbsp Unsalted butter
50 g White onion – peeled and sliced
20 g Chopped garlic
1 L Chicken stock
20 g Fresh thyme
2 Oranges – peeled and cut one into wedges
To Taste, salt and white pepper powder

Garnish
5 g Sea salt crystal
5 g Fresh ground black pepper
10 ml Extra virgin olive oil
20 g Dried candied ginger

Instructions:
1. In a heated medium pot, add oil and onions.
2. Fry till softened and add garlic, carrots and butter.
3. When slightly softened, add chicken stock, orange juice and thyme.
4. Bring to a boil, then simmer to allow carrots to cook and flavours to infuse.
5. Remove the thyme. With a sieve, strain ingredients from the soup and set aside half of the strained liquid.
6. Blend the ingredients. Adjust the consistency of the soup with the blended ingredients to your preference.
7. Adjust taste of soup with salt and pepper.
8. Garnish with dried candied ginger, sea salt crystals, fresh ground pepper and extra virgin olive oil.

Photo credit: Bosch

Photo credit: Bosch

Salt Baked Fish (by Bosch Partner Chef John See)

Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients:
Cream Sauce
5 tbsp Cooking oil
4 tbsp Chopped white onion
400 ml Low-fat whipping cream
40 ml Dry white wine
To taste, salt and white pepper powder

Baked Fish
2 kg White meat fish (Barramundi, Sea Bass, etc) whole, gutted
1 kg Rough salt
100 g Egg white
20 g Fresh Italian parsley
20 g Fresh rosemary
20 g Fresh thyme
2 Lemons

Instructions:
1. Heat up a small pan on low heat and pour in the cooking oil.
2. Fry the white onions until they soften and deglazed the pan with the white wine.
3. Pour in the whipping cream and bring to a simmer. Add in salt and pepper to taste.
4. Preheat the oven to 200̊C in fan-heat mode.
5. Add egg white to the rough salt to make a paste.
6. Stuff all the herbs into the belly of the fish.
* Chef’s tip: Allow the fish to reach room temperature before baking it to shorten cooking time.
7. Line the tray with a piece of aluminium foil and pour some salt mixture onto the foil.
8. Place fish on the salt mixture and cover it completely with the same. Bake for 40 minutes.
9. Cut away the salt crust and remove skin of fish.
10. Avoid touching the salt crust and scrap the meat of fish with spoon.
11. Serve with sauce and lemon wedge.

Shop Bosch products to help you with these recipes here!

Soft Boiled Eggs Over Whole Grain Farro & Red Pepper Pesto (by Culinary Host & Consultant Angela May, courtesy of Philips Singapore)

Serves: 4
Preparation time: 7 minutes
Cooking time: 35 minutes

Ingredients:
4 Eggs
100 g Whole grain farro
200 g Red peppers
3 Large red chillies, de-seeded
20 Raw almonds
30 ml Olive Oil
1 Clove garlic
2 tbsp Light soy sauce
1 tsp Dark soy sauce
To taste, black pepper and salt

Instructions:
1. Rinse farro lightly in fresh water. Add farro to rice cooker with 200ml of water. Turn on for 35 minutes.
2. Boil enough water to fully submerge the eggs (the amount depends on pot size). Turn off heat, add eggs which are at room temperature, then allow to cook for 7 minutes. Remove eggs and rinse in cool water, then remove shells and set aside.
3. Clean red peppers and place directly on an open fire on the stove top. Allow to blacken and turn to roast all sides.
4. Remove roasted red peppers from heat and place in a metal bowl. Cover with cling film and gently steam for 5 minutes.
5. Remove roasted red peppers from bowl and wash under fresh water to remove charred skin. Cut into chunks, throwing away seeds and stem.
6. Place roasted peppers, Place roasted peppers, red chilies, almonds, and garlic in the blender. Blend to combine, adding olive oil and real light soy sauce. Blend again to make a smooth emulsion. Taste and adjust seasoning with salt and pepper.
7. Assemble – Using a shallow soup plate, spoon warm farro into the bowl, top with red pepper puree and cooked egg. Drizzle dark soy sauce for colour.

Check out these Philips appliances to help you to ease the cooking process.

Enjoy!

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