METRO.CO.

IN

A P R I L 2 0 13

COLD SOUPS
Tasty and refreshing

CUCUMBERS
Pleasantly uncomplicated

SALAD CREATIONS
From savoury to fruity
AND MUCH MORE ...

TOP TOPIC:

All-rounders to experiment with

Videos on www.metro.co.in

L ET AUN R CH CU O ST BO ISS M O R M RI UE P ER VA F R s. LI OR S! 1 0 0

TOMATOES
FR

EE

C o n te n t

APRIL 2013
TOMATOES 04 All-rounders to experiment with COLD SOUPS 10 Tasty and refreshing CUCUMBERS 14 Pleasantly uncomplicated SALAD CREATIONS 18 From savoury to fruity 20 Salad from 1001 nights: Tabouleh VEGGIE VARIATIONS 22 The presentation makes it JUICES 24 Tasty vitamin bombs OLIVE OIL 26 Pomace Olive oil in Indian cooking de-mystied METRO OWN BRANDS 27 Overview Dear Customer, Real enjoyment without meat and fish just for once: how to make delicious dishes from vegetables and co. in a really clever way is what we want to show you in this veggie special. Look forward to lots of freshness and flavour that you can put before your guests with, for example, the unbelievably versatile tomato and refreshing cucumber. Pleasantly light and yet exclusive in late summer: various cold soups that look good on the menu. And, of course, vegetarian specialities, too, must also feast the eye. How to achieve spectacular effects by simple means thats what you will nd out in this issue.

COLD SOUPS 10

Your METRO INSPIRATIONS Team

VEGGIE VARIATIONS 22

INSPIRATIONS A PRI L 2013

CUCUMBERS CUC 14

TOMATOES
ALL-ROUNDERS TO EXPERIMENT WITH

04

SALAD CREATIONS 18

JUICES 24

OLIVE OIL 26
3

To m a to e s

All-rounders to experiment with

TOMATOES
Once just grown for decoration and even thought to be poisonous, today the tomato is one of the worlds top ten food plants. Almost 100 million tons of tomatoes are consumed around the globe every year.
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INSPIRATIONS A PRI L 2013

THERE ARE ABOUT 4,000 REGISTERED VARIETIES OF TOMATO WORLDWIDE. THE MOST IMPORTANT OF THESE ARE:
1 Plum tomatoes are longish and especially juicy. Many of them are processed in the growing areas to make tinned tomatoes, tomato juice or ketchup. When fresh, they make a good base for home-made sugo. 2 2 Cherry tomatoes are especially suitable for colourful salads because of their shape and size. Peeled or unpeeled, they are also perfect for fast pasta for example, in combination with black olives. 3 Bulls heart tomatoes can be so big they barely t into your hand. In a carpaccio the pink esh simply melts in the mouth.

4 Beefsteak tomatoes are red, fat and knobbly and have a high proportion of fruit esh. They are especially good in salads and vegetable casseroles. 5 Yellow tomatoes: A few hundred years ago most tomato varieties were probably yellow which is why the Italians called them pomodori, or golden apples. 6 Green tomatoes like the tomatillo, which in Mexico are a basic ingredient in salsa verde and chillis, are good for barbecuing or in a ne ratatouille. 7 Black tomatoes, whose colour tends towards black or violet, are gaining in popularity. Eaten with buffalo mozzarella, stuffed or baked, they are a real pleasure.

Date tomatoes come mainly from southern Italy and have an especially sweet note when ripe. They go best in antipasti and pasta.
5

To m a to e s

IT ALL DEPENDS ON THE KNIFE

Professionals know that a ripe tomato is the best test of whether a kitchen knife is really sharp. It should cut into the tomato skin almost by itself without any appreciable effort. The most suitable knives for cutting tomatoes are ones with a scalloped edge or fine teeth.
Regan Peeler
301398

Nirosta Peeling Knife

306895

Rs.55.00 / MRP 60.00

Rs.39.00 / MRP 40.00

TIP
THE RIGHT WAY ES TO STORE TOMATOES
Tomatoes have no place in the refrigerator! They lose avour and turn squashy. Ideally they should be stored away from other fruit and vegetables at a temperature of between 13 and 18 degrees, then they will not lose any of their valuable vitamins and minerals for 2 to 3 weeks.
6 INSPIRATIONS A PRI L 20 13

Regan Ss Egg Beater Small

262662

Ocean Glass Pitcher 1265 ml

313339

Rs.89.00 / MRP 99.00

Rs.199.00 / MRP 389.00

3 METHODS TO PEEL TOMATOES:

1

Cut ripe tomatoes into quarters or eighths, depending on size. Place each piece on the cutting board skinside down, grasp the skin by the tip and cut the esh away at from the skin.

Larger and rmer tomatoes can be freed of their skin like a potato with a very good peeler. There are also tomato peelers with toothed blades designed specially for this.

LG Glass Bowl
278081

A&C Pudding set

302997

Ocean Glasses
317460

Rs.109.00 / MRP 114.00

Rs.599.00 / MRP 895.00

Rs.330.00 / MRP 440.00

DID YOU KNOW?

The reason that tomato juice is so popular high above the clouds is because the pressure of the air in aircraft cabins is low, scientic studies have revealed: up there the taste is different from down below, being particularly fruity, sweet and refreshing.

Score the tomatoes crosswise on the end opposite the stalk. Remove the stalk. Pour boiling water over to scald the tomatoes and leave them to draw until the skin starts to peel away. Then place the tomatoes in iced water to prevent them from cooking any more. Finally, carefully pull away the skin.

To m a to e s

Among the highlights of ne cooking are the most varied tomato variations, for example:

Tomato consomm with yoghurt and basil foam Oven-dried tomatoes

Consomm terrine with zucchini and cheese rolls

Tomato pesto

Bruschetta

Preserved tomatoes

Tomato and chilli jelly with white tomato mousse

8 INSPIRATIONS A PRI L 2013

EVERY VARIANT A TASTE EXPERIENCE

In the kitchen you can do almost anything with a tomato: it tastes good raw or cooked, peeled or unpeeled, on its own or flavoured, whole, stuffed or liquefied as juice, soup or sauce. It goes marvellously with meat, sh, poultry, other vegetables and eggs. And it is precisely this that makes it so interesting to enterprising cooks: they can experiment with it and try out newer and newer dishes of their own.
Serving Spoon T 1130
291580

Rs.99.00 / MRP 199.00

TOMATO AND CHILLI JELLY WITH WHITE TOMATO MOUSSE

Tempered Glass Casserole Set 4Pcs
305100

INGREDIENTS (serves 6):

For the jelly: 500 g tomatoes 250 ml tomato juice 3 shallots chilli 10 tbsp. honey 5 tbsp. white balsamic vinegar Salt, pepper 2 tbsp. gin 8 leaves of gelatine Coarsely dice the tomatoes, dice the shallots and simmer them together with the seasonings and the tomato juice for 15 minutes. Puree everything and press it through a strainer. Soften the gelatine in cold water, dissolve it in gin over a low heat and blend it with the tomatoes. Pour the jelly into a terrine mould and chill it over night.
1

Rs.495.00 / MRP 549.00

ARO SS Juice & Soup Strainer Sz2

261151

Rs.219.00 / MRP 243.00

Tomato Country
250417

DAILY GREAT PRICE

For the mousse: 750 g ripe tomatoes 2 shallots clove of garlic 5 sprigs of thyme bunch of basil Salt, pepper 8 leaves of gelatine 200 ml cream Finely puree shallots, garlic and tomatoes together with seasonings and herbs and leave them to hang in the straining cloth over night, collecting the stock (1). Soften the gelatine in cold water, dissolve it in a little tomato stock over a low heat and add it to the rest of the tomato stock. Whip cream until stiff and carefully fold it in (2). Pour everything into a terrine mould and chill it over night (3). Arrange the mousse on the jelly and top it off with a deep-fried tomato chip (4).

Tomato - Cherry Red

250631

DAILY GREAT PRICE

Tomato - Cherry Yellow

250632

DAILY GREAT PRICE

9
4

C o ld So u p s

The people of the Mediterranean lands have known about them for centuries, and they are becoming more and more popular elsewhere, too: cold soups refresh and offer both light and tasty enjoyment.

10

INSPIRATIONS A PRI L 20 13

COLD

TH Rocket Blender RB230s

296205

Rs.1950.00 / MRP 2490.00

TH Spatula set of 3
318848

Rs.119.00 / MRP 259.00

Tarrington House Tbl Soup Spoon Megosa1.8mm Pk3

277803

Rs.51.36 / MRP 100.00

SOUPS

Tasty and refreshing

11

C o ld So u p s

THE DIFFERENT WAYS OF PREPARATION ARE ILLUSTRATED BY THESE TWO CLASSICS:

Usually vegetable soups are used for savoury refreshment: tomatoes, cucumbers, zucchini, capsicums and co. are especially good. As well as water and stock, coconut milk or buttermilk make suitable bases. There are two ways of making cold soups: either you make a hot soup and let it cool down, or you make it cold from the start. However you do it, cold here means really cold often chefs even serve these dishes on ice.

GAZPACHO
Actually, so runs the legend, Roman soldiers just wanted to make their sour wine drinkable and put bread, olive oil and cucumber into it. The result was gazpacho, the cold soup made from raw vegetables. Since the 18th Century tomatoes as well as cucumber have been an essential part of the recipe; onions, garlic, vinegar and capsicums are also added. One half of the vegetables is pureed and added to cold vegetable stock or water, the other is nely diced and put into the rst half.

Capsicums DAILY GREAT PRICE

Onions DAILY GREAT PRICE

Broccoli DAILY GREAT PRICE

12

INSPIRATIONS A PR I L 2013

VICHYSSOISE
This classic dish was invented at the beginning of the 20th Century by Louis Diat, the French cook at the Ritz Carlton in New York, who named it Vichyssoise after his birthplace, Vichy. Equal amounts of leek and potato are sweated with onion, boiled in stock, pureed, covered with cream and then cooled down. Meanwhile the traditional recipe has been varied in innumerable ways by many famous cooks.

Philips Food Processor Hl1659

294721

Kenstar Mixer Grinder Prince

305998

Rs.7,199.00 / MRP 8,995.00

Rs.1,499.00 / MRP 3,075.00

Havells Super Chopper

312206

Prestige Hand Blender - Phb 6.0 A

303092

Casserole 1 Ltr
305098

TH ALU Saucepan Ceramic Coat 18 cm

290981

Rs.359.00 / MRP 399.00

Rs.1,799.00 / MRP 2,695.00

Rs.1,499.00 / MRP 2,095.00

Rs.699.00 / MRP 1,065.00

13

Cucumbers

14

INSPIRATIONS A PRI L 20 13

Pleasantly uncomplicated

CUCUMBERS
It is a refreshing and easy-to-prepare vegetable and is welcome in nearly every kitchen: the cucumber is the worlds fourth most popular vegetable.
Because cucumbers are grown in greenhouses (and have been since antiquity!), they are available all the year round. Nevertheless, cooks should not miss the opportunity of also preparing the avoursome, outdoor-grown cucumbers now in season. Worldwide there are about 40 varieties of cucumber, which can be either eaten raw or are suitable for cooking and preserving. Within these groups there are differences, particularly in size. The thin, long salad cucumbers (in the market 30 to 40 cm long, in nature up to as much as two metres) are the most widespread variety. They are served in salads and soups or raw. Slightly stronger in taste and for that reason rather more popular are the 15 cm-long mini-cucumbers. Just as with salad cucumbers, many cooks remove the cores, because they contain a great deal of water. Garden cucumbers, which are grown outside, are appreciably fatter than salad cucumbers and instead of being green all over have light-coloured patches. They are harvested only when ripe. Because of their rmer, less watery esh they are very suitable for boiling and stewing. Pickling cucumbers are harvested before they ripen and immediately preserved. Depending on their size, they are bottled in pieces or whole. The bestknown kinds are the little cornichons. The most varied seasonings are used to give them their avours.

TIP
Cucumbers must not be stored too warm, but should never be stored in the refrigerator. The ideal temperature is one between 12 and 15 degrees. That way cucumbers will keep for about a week. They cannot be frozen.

Th Square Grater
315129

Bergner Knife Set 6 Pcs

321211

Avani Chopping Board

262621

Rs.158.58 / MRP 225.00

Rs.329.00 / MRP 349.00

Rs.299.00 / MRP 330.00

15

Cucumbers

FINGERFOOD
Hollowed-out cucumbers or cucumber boats make excellent and refreshing ngerfood specialities. They can be lled and decorated as taste requires for example, with quark and spices or ricotta and olives.

Cucumber DAILY GREAT PRICE

ARO Pitted Olives DAILY GREAT PRICE

ARO IS AN EXCLUSIVE

BRAND OF METRO

16

INSPIRATIONS A PRI L 20 13

ICED CUCUMBER SOUP

INGREDIENTS (serves 6):
1 kg salad cucumber 4 tbsp. cress 100 ml vegetable stock 1 tbsp. white wine vinegar clove of garlic 75 g yoghurt Dill chilli, mild White bread Butter Salt, sugar, pepper

Peel the salad cucumbers (1) halve them longways, remove the seeds with a spoon (2) and cut them up mediumsmall. Then puree the cucumbers with the cress, the stock, the vinegar and, as required, a little chilli in the mixer (3, 4). Add salt, pepper and a pinch of sugar to taste. Leave to cool in the refrigerator for 12 hours. Finely dice the white bread and brown it in the pan with a little butter, adding a little salt. Garnish the iced cucumber soup with some yoghurt and dill and serve it with the white bread croutons (5).

DID YOU KNOW ?

In the cucumber, which incidentally is related to the pumpkin and the melon, the important nutrients are just under the skin. For that reason young cucumbers should not be peeled at all and riper ones should be peeled only very thinly. The professional cook cuts off the stalk end, because that part of the cucumber often tastes bitter.
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Sa la d C r e a tio n s

From savoury to fruity

SALAD CREATIONS
Whether as a starter, an accompaniment or as a main dish, crisp salads are an indispensable feature in food, and with cleverly composed dressings cooks can surprise and please their guests.
18 INSPIRATIONS A PRI L 20 13

SUMMER DRESSING: Olive oil Balsamic vinegar Basil Honey Capsicums Tomatoes Sunower seeds Salt, pepper

During the warm season leaf salads are the big feature on the menu so long as they are properly dressed and presented. In combination with cucumbers, tomatoes, grated carrots, capsicums and tangy radishes they make a colourful blend on the plate. They can be given even greater crunch with a few sunower seeds, crispy croutons or walnuts. Toppings like fried mushrooms, baked sheeps cheese, peperoni, olives, egg, or coarsely ground cheese give a savoury avour. And even fruit like pears, apples and oranges go well with leaf salads.

CREATE THE ULTIMATE TOUCH: A finely coordinated dressing that really puts the flavours of salad and topping centre-stage is called for. And that is where the cooks creativity comes in. A lovely vinaigrette or yoghurt or a cocktail sauce is fine but for an outstanding house dressing to set the guests talking, a little more fantasy and imagination are needed.

Lemon Pack 6 Nos

204461

Herbs - Thyme
250673

Herbs - Lemon Grass

250669

DAILY GREAT PRICE

DAILY GREAT PRICE

DAILY GREAT PRICE

Strawberry DAILY GREAT PRICE

Balsamic Vinegar
281168

Yera Bowl Set 6 Pcs B6FL

279907

Rs.238.10 / MRP 250.00

Rs.89.00 / MRP 110.00

STRAWBERRY CREAM DRESSING: Vinegar Strawberry Orange juice Honey Cream Parsley Tabasco, salt, pepper

Tabasco Garlic Pepper Sauce 150ml

220060

Rs.261.90 / MRP 275.00

19

Sa la d C r e a tio n s

Salad from 1001 nights:

TABOULEH
With tabouleh cooks can serve their guests delicious variations with an Oriental touch. The basis of this speciality is couscous (millet, wheat or barley grains) or bulgur (preboiled wheat). Combined with parsley, tomatoes, onions, mint and lemon juice, these make a refreshing salad which can be served as a starter or as an accompaniment to barbecue specialities. And, of course, tabouleh can also be given an individual touch:

TABOULEH SALAD
INGREDIENTS (serves 6):
250 g couscous (or bulgur) 2 tbsp. grenadine syrup pomegranate 1 yellow capsicum 1 bunch of at parsley bunch of mint 1 lemon 5 tbsp. olive oil Salt, pepper, 1 pinch of cumin
1

Briey boil up the couscous together with the cumin in 250 ml of salt water (1). Cover and let it stand until done, stirring frequently with a whisk. Finely dice the capsicum. Remove the seeds from the pomegranate (2) and nely chop the herbs (3). Mix everything together and marinade in the juice of the lemon (4), the grenadine syrup and the olive oil. Add salt and pepper to taste. Tip: For a ner avour add a little spiced yoghurt (5).

Pomegrate (Anaar) DAILY GREAT PRICE

TH Utility Tong 9 0.5 Mm

315146

Induction Stove - Pic1.Ov2

286911

Parsley DAILY GREAT PRICE

Rs.35.00 / MRP 55.00

Rs.3,899.00 / MRP 3,995

20

INSPIRATIONS A PR I L 2 01 3

TH Alu Saucepot Ceramic Coat 24cm

290982

Fresh Mint DAILY GREAT PRICE

Glass Mixing Bowl 0.5 Ltr

305103

Fragata Pomace Olive Oil

299736

Rs.135.00 / MRP 149.00

Rs.1,099.00 / MRP 1645.00

Rs.210.00 / MRP 400.00

21

Ve g g ie Va r ia tio n s

The presentation makes it

VEGGIE VARIATIONS
Sliced thinly, avoured imaginatively and arranged artistically, vegetables served in a carpaccio are vegetables in their most elegant form. It is hard to imagine good cooking without these delicious dishes.

BEETROOT CARPACCIO WITH PARMESAN AND PINE NUTS

22 INSPIRATIONS A PR I L 2 01 3

ENJOYMENT IN SLICES
The many carpaccio variants, in which the vegetable is either sliced raw or blanched beforehand, inspire many professional cooks creative imagination. Carrots, avocados, aubergines, zucchini, kohlrabi, radish, beetroot (precooked and peeled), sugar peas and many other kinds add colour to the plate. Each carpaccio gets its individual flavour from the choice of appropriate vinaigrette or a dip or by combination with fine cheeses like goats cheese, ricotta or parmesan. The finishing touch is a decoration with crunch: sesame seeds, roasted pine nuts or even walnuts round off this vegetable delight. Incidentally: combinations with fruit like mangoes or pears are extremely tasty and the finest variant for special occasions is a carpaccio with truffles.

MEDITERRANEAN ZUCCHINI CARPACCIO WITH OLIVES AND TOMATOES

PEAR CARPACCIO WITH FRESH GOATS CHEESE AND WALNUTS

Beetroot DAILY GREAT PRICE

Zucchini DAILY GREAT PRICE

Britannia Cheese Block 1KG

127358

Walnuts DAILY GREAT PRICE

Rs.245.00 / MRP 352.00

23

J u ic e s

Tasty vitamin bombs

FRUIT AND VEGETABLE JUICES

Fruit and crisp vegetables in a liquid form are attractive and packed with vitamins. When made up of different kinds of vegetables and freshly prepared, these colourful creations give delight with their unique avours.
No ready-made product can match them for freshness. Home-made drinks from fruit and vegetables retain many vitamins and natural avourings in full. Citrus fruits can be squeezed with the lemon squeezer, while other fruit like bananas, berries or melons have rst to be pureed with a little liquid and then pressed through a strainer. Firmer fruit and most kinds of vegetables can be made into a delicious drink by means of the juicer. USE SQUEEZER

BLENDER AND

JUICER.

Philips Black Juicer Hl 1858 294722 Rs.6,299.00 / MRP 7,495.00

Kenwood Smoothie SB266 22900968 Rs.3,999.00 / MRP 4,395.00

Kenwood Juicer JE290 22900937 Rs.1,499.00 / MRP 1,695.00

24

INSPIRATIONS A PRI L 2013

CREATE YOUR OWN SPECIALS Where juices are concerned, the imagination knows no bounds. The various kinds of fruit and vegetables can be combined and recombined over and over sweet or savoury avoured with seasonings. A mix of fruit and vegetables in particular promises exceptional taste experiences.

Make a powerfully orange-coloured orange-and-carrot juice from 4 oranges, 3 carrots, the juice of half a lime and a small piece of ginger.

For an exotically fresh taste experience blend 1 pineapple, 2 apples, the juice of half a lime and a little ginger. To make a fruit cocktail blend 250 g raspberries, 1 grapefruit, 2 bananas and 3 tbsp. honey in the mixer.

TIP
Always prepare juice ce freshly in small amounts, as unpreserved juices go off very quickly.
25

Tips, Trends, Ideas

Oils

OLIVE OIL IN INDIAN COOKING De-mystied

Why Olive Oil ?

Helps ght Heart Desease Reduces Bad Cholesterol & Blood Pressure Equally suited for Indian Cooking

Types of Olive Oil

Extra Virgin Olive Oil
Aro Pomace Olive Oil 5 ltr 261374 Rs.920.00 / MRP 1,599.00

Used for dressings, vinaigrettes, salads - foods where no heat/ cooking is involved

Virgin Olive Oil

Differs from Extra Virgin in the acidity levels, can be used as replacement for Extra Virgin

Pure Olive Oil

For baking, frying, except deep frying & Stir Frying. Not recommended for Indian food as it has a distinct olive oil avour
ARO Pomace Olive Oil 1 ltr 261373 Rs.195.00 / MRP 400.00

Olive Pomace Oil

Recommended for Indian cooking, high smoking point, neutral avour. Deep Frying, Stir Fry - high heat cooking.

26

INSPIRATIONS A PRI L 2013

O wnb r a nd s

Be Inspired, Buy Inspired!

METROs Quality Own Brands 2013
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27

Exclusive in your METRO-Store!

TARRINGTON HOUSE
An exclusive brand from METRO, offers you great products & ideas for any season!
The rst issue of METRO Inspiration; dedicated to our own brand Tarrington House brings you a banquet of ideas to beat the summer heat. Everything from recipes to food styling tips, specially designed by our agency partners in Germany for METRO customers. These products span categories from crockery to appliances. They combine a stylish & modern look with outstanding functionality & convenience. We invite you to browse through just some of the exciting offers and look out for even more in your METRO Borivali store.

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Tarrington House Ceramic Non Stick Induction Range
Wholesale Centre, Borivali :
Western Edge I, Commercial Bldg No.5, Near Kanakia Spaces, Western Express Highway (Opp. Magathane Bus Depot) Borivali (E) MUMBAI - 400066. Call: 022-61839308/399

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