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Aroma – the Italian taste

I just have to tell you about the latest addition to the Muscat Restaurant scene.

Yes, Aroma is the name and it is officially open since the beginning of July. When you go into the restaurant it reminds you of the Colosseum, Rome and Italy.

 

 

The Italian owners Ciro, Anna, Maria and co-owner Naif, all work in the restaurant and with their fabulous Italian chef, Fabio Amodeo, from Rome.  Fabio understands the love of food and he goes about it with so much passion.  I had the privilege to spend an early morning with him. Showing me a few of the sweeter Italian delights they prepare in this well organized open kitchen.  The hustle and bustle of early morning preparation and the smell of yeast hanging in the air was just amazing.

I am sharing just a sneak peak of a few of the decadent menu items that you absolutely have to experience.

Double chocolate cake…

prepared with so much attention to detail…

    

 

Then there is the Symphony!

 

You can also indulge in…

  

 

…a Frappe with a cup of Aroma coffee.  

Believe me, I am a coffee snob and this is one of the best coffees I have ever tasted.

And just as I thought it can’t get any better,  Fabio started making this beautiful coloured plate of fruit with “Crèma”.

 

 

Well,  need I say more?  Go and visit Aroma, the Italian taste at Al Muzn Mall, Street no.72, Mawalih North.

I haven’t even got to the starters, the pastas, the salads, the pizzas or the main courses, yet!

I promise to keep you posted, in the mean time, treat yourself to this Italian experience, it is well worth it.

Red onions – a colour and crunch combination with a mighty punch

 

Red onions have this lovely   red to purple paper skin on the outside. Inside, their sweet, crisp white flesh is edged with a red to purple color.

I use this versatile vegetable in a variety of dishes and would love to share some ideas with you.

 

 

 

 

  

 

 

 

 

 

Red Onion in a Red Grape Vinegar

1 onion

½ tsp pink Himalaya salt

Enough red grape vinegar to cover the onion

10 Curry leaves (optional)

1 tsp pink peppercorns

Slice the onion, sprinkle salt on it, add curry leaves and peppercorns. Cover with Red Grape Vinegar.

Leave it for ten minutes.

The onions will become a lovely pink color.

Kept in a sealed container these onions will last for a week refrigerated


Serving suggestion

Serve it on oven roasted vegetables, to give the dish just that extra bit of texture and taste.  It also works well with meat and gives a plain sandwich a crunchy bite.

 

   

Red Onion Pickles in Vinegar and Sugar

A recipe inspired by one of my favourite culinary inspirations, Nina Timm, who developed the basic recipe, I just added a little bit of this and that to give it a different touch.

½ cup of Vinegar

¼ cup of sugar

½ tsp of fennel Seeds

1 thumb ginger

½ tsp green peppercorns

Salt to taste

1 large red onion

1 clove garlic (optional)

1 green chilli (optional)

Slice the onion and ginger into thin slices or thin half slices.

Prepare a pickling jar, add the raw onions and ginger into the jar up to the brim.

Combine the vinegar, sugar, fennel seeds, ginger, peppercorns and salt in a pot and bring to a boil.

Once the sugar melted and the syrup is infused with all the spices, pour it onto the raw onions and ginger in the pickling jar.

Seal the jar and leave for a few hours to pickle.

Keep refrigerated.  Will last up to a month.

Serving  suggestion

The fennel seeds give the onions a hint of liquorice taste, which combines well with the sweet and sour taste of the onions and ginger.  This is the perfect addidtion to a salad, or roasted vegetables, as well as meat dishes, and off course our staple, sandwiches and on smorgasbords with cheeses.

 

 

 

 

 

 

The deep fried red onion recipe  

2 Red onions

¼ tsp turmeric powder

Vegetable oil enough to deep fry

Smoked coarse salt (you can use plain coarse salt)

In a medium size pot heat the vegetable oil and add the turmeric.  Cut the onions into paper thin slices while the oil is heating.

Fry the onions in the turmeric oil until golden brown.  Remove from oil, put onions in a colander and drain most of the oil. The onions will be soft when you remove them from the oil but will become crispy when starting to cool down.  Add the smokey salt to the onions.

Useful tip

You can keep these onions up to two days in an airtight container and it will stay crispy.

Serving suggestions

Add onto salads, crunchy with couscous, tasty treat with meat and great on mash potatoes to name a few.