Revisiting- Food for Thought Turns 1 and a Ramadan Special

Its now three years since I started 'Food For Thought', but here Im re visiting the first anniversary special.

Time flies and here we are on the 25th of June, 2014. (Oman time) Today, its exactly one year since I started 'Food For Thought' and this also happens to be my 50th post. I've had a really great time writing each and every one of these posts and my journey through this year has taken me to kitchens in France, Oman and India in addition to my very own.

However, 'Food For Thought' is not merely about cuisine- I have also tried to share my love for art and culture through some of these posts and am fairly satisfied with the outcome. I've received feedback from readers as well as many of the restaurants and locations that I've featured. Best of all, I know for a fact that I've learnt a great deal as well! Top of mind, I recall the three sessions I had at Paul Muscat, with Pastry Chef Mohammed Kessrwani who unhesitatingly shared his Chef's secrets, special tips and allowed me to ask him "anything at all". Similarly, a Chocolate fondue making experience at the Al Bustan Ritz Carlton, the delightful new Anar Cafe, Caramel Bakery, Le Cordon Bleu in Paris, I could go on and on....

A special occasion ought to be marked by something special and I'm going to try and do exactly that. Oman is currently in the grip of Football as well as Date fever and we are enjoying the very best of both. There are so many uses of dates in recipes and over a period of time, I will share some of these with you. Meanwhile, here's a glimpse at what most of the date palms in Oman look like at the moment.

Ripe for picking As mentioned in my previous post on Pre Ramadan musings, I'm going to to write about some of the Ramadan Specials that various hotels and restaurants in Oman will be offering during this one month period.I will also try and get into the kitchens of some of these places and watch the chefs at work creating the most amazing delicacies and share that with you as well. To start with, I've got some special Iftaar recipes which Erika Anggreini, the Public Relations Manager at the Al Bustan Palace, A Ritz-Carlton Hotel has very graciously shared with me. The first one is a Rose Water Rice Pudding served with Mango compote Rose Water Rice Pudding Ingredients · 114gr Arborio Rice · ½ Ltr water · ¼ Tblspn Salt · 1 Ltr Milk · 57g Powdered Sugar · 118 ml Heavy Cream · 60 ml Rose Water · 1 tbspn Cardamom Seeds Procedure Combine water, salt and rice.Cook until rice is tender, adding milk, cream and sugar and continue cooking on low heat until it becomes a pudding consistency. Add the rose water & cardamom seeds and cook for 10 min. Finally, chill before serving. Mango Compote Ingredients · 4 Mangoes · 2 Oranges/ Juice · 100gr Powder Sugar · 1 Vanilla bean stick Procedure Cut two mangoes. Place all ingredients in a pot and caramelize for about 10 minutes, then blend to make sauce. Once the sauce has chilled, cut the remaining two mangoes into small cubes and mix in with the compote. In a bowl serve the rice pudding and mango compote garnishing with pistachio crumbs. xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx And here is a great Summer cooler, a very special Ramadan inspired beverage also from the Al Bustan itz Carlton. This is Coconut Ice Tea which is really simple to make. Try it, I'm sure this will immediately become a family favourite! Coconut Ice Tea · ¼ cup of coconut puree · 8 black tea bags · Lemon for flavor · Sugar · Ice cubes Fill a blender with ice and blend all the ingredients. Finally, sit back, relax and enjoy!

To close for today, here's wishing all of you Ramadan Kareem and peace, happiness and joy in the month ahead and looking forward to hearing from you on what else you would like to see in Food For Thought. The Taimur Mosque -Muscat