Other

Bolan


Makes 1 Servings

Active Time: 5 min

Total Time: 5 min

This cocktail from Uncle Boons in New York is made to pair well with Thai food.

Ingredients

  • 2 slices orange slices

  • 2–3 dashes Angostura bitters

  • 1 teaspoon palm sugar or ½ teaspoon granulated sugar

  • 3 oz. Mekhong or other whiskey

  • 1 lychee from a can (optional)

Recipe Preparation

  • Muddle orange slices, bitters, and palm sugar in an Old Fashioned glass. Fill with ice and add whiskey. Garnish with lychee, if desired.

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Photos by Marcus Nilsson

Reviews Section


Weaving Life

Pictures by David Everett

Mmm… crispy on the outside, soft and warm on the inside. The strong flavors of scallion and cilantro paired with a creamy, dill-yogurt sauce really make this dish stand out. When faced with something that is so fun to make and tasty to eat, how can you resist? This recipe definitely deserves to make it onto this week’s dinner menu in your house!

So… what exactly is a bolani? Well, a bolani is a vegan, unleavened, stuffed flatbread. It can be either savory or sweet, featuring fillings such as spinach, lentils, pumpkin, or potato and scallion (what we’re making today!). Bolanis are unique to Afghanistan, and are often served by street vendors or as an appetizer or side dish at special events and parties. Often enjoyed with chutney or yogurt sauce, this dish is treasured by many, Afghani or not. All that said, tell your tastebuds to get ready: here comes the bolani!

First we need to make the dough. Mix together salt and flour in a bowl.

Stir as you gradually add in water and oil.

Once the dough forms a ball, remove from bowl and knead for 10 minutes.

Place kneaded dough in a lightly oiled bowl, cover with a towel, and let rest for one hour.

Scrub potatoes, place in a pot, cover by two inches with cold water, and bring to a boil over high heat. After 20 minutes, check to see if the potatoes are done. Poke a skewer or knife through the center of the potato. If it easily goes straight through, drain the potatoes and set aside for 5-10 minutes to cool. Try not to check the potatoes too often if you do, the holes allow water to get inside the potatoes as they cook. You may need to remove smaller potatoes before the larger ones finish cooking.

In the meantime, go ahead and mix together your yogurt sauce!


Peel and quarter the potatoes once they are cool. Mash with 2 tbsp olive oil, salt, and pepper. Try to get this as smooth as possible, but some lumps are ok. Add in cilantro and scallions, mash thoroughly to combine.

Lightly flour a flat surface to roll out your dough.

Take a ball of dough, roughly the size of a small apple, and roll. The dough should form a tortilla shape: very thin and about 10-12 inches in diameter.

Place a little more than 1/4 c of your mashed potato filling on the rolled dough. Spread over one half.

Flatten the bolani, removing any excess air that may be trapped.

Press down the sides to seal the bolani.

You should end up with something that looks like this! Beautiful!

Fry the bolani two at a time in a large pan with 1/4 c olive oil. The oil should be hot enough that the bolani sizzles when you place it in the pan. It takes just a couple minutes for each side to get golden and crispy.

Place finished bolani on a plate or paper towel, and continue cooking the rest. Add more oil as needed. These are best served warm, but if you want to save them for later that’s ok too! Serve with yogurt sauce.

We loved the flavor of this popular snack and we’re sure you will too! Nooshe jaan, friends! See you next week.

Bolani (Makes 8)

Dough Ingredients:
3 ½ c all-purpose flour
1 c water room temperature
1 tsp salt
1 tsp olive oil

Filling Ingredients:
2 medium potatoes
1/2 c chopped cilantro
1/2 c chopped scallions (white and green parts)
2 tbsp. olive oil
1 ½ tsp salt
1 tsp ground black pepper

For frying:
1/4 c olive oil

Yogurt Sauce:
1 c plain greek yogurt
2 tbsp water
1 garlic clove, minced
1 tsp dried dill
1/4 tsp coriander
1/2 tsp salt

Directions:

Dough:
1. Mix flour and salt together. Gradually (while mixing) add in water and oil until dough forms a ball. If the dough is too dry, add more water one tablespoon at a time.
2. Knead dough for 10 minutes.
3. Place dough in lightly oiled bowl, cover with a cloth, and let rest for one hour.

Filling:
4. Scrub potatoes clean, place in a pot, cover by 2 inches with cold water, add a good pinch of salt, and bring to a boil over high heat.
5. After boiling for 20 minutes, check to see if the potatoes are done by poking them with a skewer. The skewer should easily pierce through the center of the potato. Try not to check the potatoes too much, as the holes allow water to seep into the potatoes as they cook. Smaller potatoes may get done sooner than larger ones.
6. Once the potatoes are done, drain them and let sit for 5-10 minutes.
7. Peel and quarter the potatoes. Mash with 2 tbsp olive oil, salt, and pepper. Try to get this as smooth as possible, but keep in mind having some lumps is ok.
8. Add in cilantro and scallions, continue mashing to combine.

Assembling and cooking the bolani:
9. Take a portion of the dough (about the size of a small apple) and roll it into a smooth ball.
10. Spread some flour onto your surface, and roll the ball with a rolling pin. The dough should be as thin as a tortilla and have a 10-12 inch diameter. The thinner, the better!
11. Spread a little more than 1/4 c of the filling on one half of the dough, leaving about 1/4 inch border around the rim.
12. Fold the dough in half over the filling and press to seal. If necessary, continue pressing and flattening the bolani to remove any excess air inside the pocket.
13. Heat 1/4 c olive oil in a pan. The oil should be hot enough that the bolani sizzles when placed in the pan. Brown the bolani, two at a time, until golden and crispy on both sides. This will only take a couple minutes on each side.
14. Place cooked bolani on a paper towel or plate as they finish. Add more oil to your pan as needed while you cook the rest.
15. Serve warm with a simple yogurt sauce of plain yogurt, garlic, dill, coriander, and salt.


Dr Rupy Aujla

"Dr Rupy Aujla is the NHS GP who started 'The Doctor's Kitchen'. A project to inspire patients about the beauty of food and the medicinal effects of eating well.

Not only does he create delicious recipes on his website and social media channels including Instagram, Facebook and YouTube - but Dr Aujla also talks about the amazing clinical research behind the ingredients he uses in his podcast.

He is the author of two cookbooks - ‘The Doctor’s Kitchen’ and his second book 'Eat to Beat Illness' which was released in March 2019.

In 2011, he overcame his own medical problem by changing his lifestyle and diet. He then realised that a lot of his patients could benefit from a doctor explaining the evidence-based benefits of healthy living.

Dr Aujla is also the founder of ‘Culinary Medicine’ – a non-profit organisation which aims to teach doctors and medical students the foundations of nutrition as well as teaching them how to cook.

"As a doctor, I see the effects of poor dietary and lifestyle choices every day. I got so many questions about nutrition whilst working as a general practitioner that I plucked up the courage to get behind a camera and literally show my patients how to get phenomenal ingredients onto their plate. I’m just a straight talking doctor giving healthy eating inspiration"


Bolani – An Afghan Stuffed Flat Bread

Bolani is a stuffed flat bread found in Afghanistan. They are easy to make and a tasty treat, these can be served as an appetizer or as a side dish. Bolani are best warm and are a true delight, especially served with a simple yogurt sauce. These are enjoyed at special occasions and celebrations but easy enough for any day.

What are the different types of filling for Bolani?

This Bolani recipe is made with potato, scallions and cilantro. A common and delicious filling but the possibilities are endless.

Here are a few suggestions if you want to experiment beyond potato:

Mince meat, spinach, leeks, eggplant, sweet potato, kale, lentils to name a few.

If you are pressed for time, they can also be made using flour tortillas or egg roll wrappers. However, if you have the time, they are authentic and delicious made from scratch. This recipe is a fried version, you can also bake them for a healthier alternative.

They are best served warm after being fried with yogurt sauce. For the simple yogurt sauce, simply mix together 1 cup of plain Greek yogurt, 1 garlic clove minced, 1 teaspoon of fresh dill, 1/4 teaspoon ground coriander, 1/2 teaspoon salt and 1 tablespoon of water.


Recipe Summary

  • 1 (16 ounce) package spaghetti
  • 2 tablespoons olive oil
  • 3 slices bacon, diced
  • 1 large onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 1 teaspoon dried oregano
  • 3 cloves garlic, minced
  • 1 pound lean ground beef
  • 2 tablespoons balsamic vinegar
  • 2 (28 ounce) cans crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons white sugar
  • salt and ground black pepper to taste
  • 2 tablespoons chopped fresh basil
  • ¼ cup freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes drain.

Heat the olive oil in a large pot over medium heat. Cook the bacon in the oil until crisp, 8 to 10 minutes. Stir the onion, celery, carrot, and oregano into the bacon continue cooking until the vegetables begin to soften, another 8 to 10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Crumble the ground beef into the vegetable mixture cook and stir until the beef is completely cooked and no longer pink, 8 to 10 minutes.

Pour the balsamic vinegar over the ground beef mixture allow to simmer until the liquid evaporates, about 5 minutes. Stir the crushed tomatoes, tomato paste, and sugar into the ground beef mixture bring the mixture to a boil, season with salt and black pepper, and remove from heat. Stir the fresh basil into the mixture.

Ladle the sauce over the cooked spaghetti. Top with Parmesan cheese to serve.


Homemade Smoked Bologna Recipe

You will need either wood chips or charcoal for smoked bologna. The type you need to purchase will depend on what type of smoker you have. When you are smoking meat, we recommend wood chips with an apple-wood or hickory flavor. If you prefer charcoal, you can find it with the same flavors. This will be an excellent complement to the flavor of your smoked bologna.

We have included a recipe for both a rub and a spicy barbeque sauce below. You can also use your favorite. For our rub you will need:

  • ​One-quarter cup brown sugar (dark)
  • ​Two teaspoons onion powder
  • ​Two teaspoons smoked paprika (mild or hot depending on your preference)
  • ​Two teaspoons cracked black pepper
  • ​One-half teaspoon cayenne pepper
  • ​One tablespoon sea salt (coarse)
  • ​One teaspoon ground mustard
  • ​Two teaspoons garlic powder

Use a small bowl for mixing all of your ingredients. Mix everything together thoroughly. You can store your rub in an airtight container. This way, you can continue using your rub for up to a full month. Another great accent for homemade smoked bologna is our spicy barbeque sauce. You will require:

  • ​One can containing fourteen ounces of crushed tomatoes
  • ​One-half cup apple cider vinegar
  • ​Three-quarters cup brown sugar
  • ​One teaspoon onion powder
  • ​One cup ketchup
  • ​One teaspoon chili powder
  • ​Two teaspoons ground black pepper
  • ​One-half teaspoon red pepper flakes
  • ​One-half cup molasses
  • ​One tablespoon of smoked paprika (mild or hot depending on your preference)
  • ​One tablespoon salt
  • ​One teaspoon garlic powder
  • ​One-half teaspoon ground mustard

Use a whisk and a medium saucepan for mixing all of your ingredients. Bring everything to a boil over medium heat. Now lower the heat so your barbeque sauce can simmer. Continue simmering for about twenty minutes. Take your pan off of the heat and let your sauce completely cool. Now you can pour your barbeque sauce into an air-tight container.

Although you can use your sauce immediately, we recommend putting it in the refrigerator overnight to enhance the flavor. If you keep your sauce in the refrigerator in your air-tight container, you can keep using it for two weeks.


Reviews

Easy and delicious, especially with whipped cream on top

I used 2 cups of strawberry pulp left from strawberry syrup, 1 cup of strawberries and one cup of light simple sugar I had from canning peaches. Perfect for my family who doesn't really sweet desserts perfect for a hot summer day and so easy to make.

I too used only half a cup of sugar. But I added a tablespoon of Framboise, (Raspberry liqueur). The alcohol was insufficient to interfere with freezing, and added a little to the taste. An excellent, tasty recipe. I served it overr vanilla bean ice cream

This recipe was delicious, I used 1/2 cup of sugar and it was plenty. I will probably try 1/3 cup next time to make it even healthier. This is a truly delicious and healthy dessert. It is a great way to use up old strawberries :)

Excellent granita - perfect on a hot summer day. I used 1/2 cup of sugar, grated zest and juice of 1 medium/large lemon. It's tart, but very refreshing.

I added 1/4 teaspoon of cardamom for a little kick. Delicious!

An amazingly easy recipe to which I am now addicted. I used strawberries that were on their way out - they looked terrible and were overripe. This recipe saved them! I reduced the sugar to 1/2 cup, added the zest of one lemon to the strawberry puree, and was generous with the lemon juice. The result was not the least bit tart, nor too sweet, but had an amazing strawberry-lemon flavor I can't get enough of.

Really yummy. Next time I can probably do with less sugar for a healthier snack.

A fresh and delicious dessert that's so easy to make! I used Splenda instead of sugar to make it diabetic-friendly, and I only used 1/2 cup - next time I would reduce it to 1/3 cup to let the fruit shine a little more. I also added an extra tablespoon of lemon. Goes well with a glass of Francis Coppola chardonnay, but I would also try pouring vodka overtop and serving as a cocktail.

I used a mix of berries (strawberries, blackberries and blueberries) and added the zest and flesh of one orange and a tablespoon of good balsamic vinegar. Delicious.

very good and easy. I actually forgot about it after I put it in the freezer and didn't stir it until about 2 hours later. It still turned out fine. I served in in drinking glasses over a scoop of vanilla ice cream and with a butter cookie on the rim.

what a great way to use fresh fruit! we had a ton of fresh strawberries from the farmer's market - more than we would have been able to eat before they spoiled. this is a wonderful, refreshing, easy treat! based on previous reviewers, i reduced the sugar to 1/2 cup instead of 3/4 and it was perfect!

It was great- the mint infused syrup was wonderful. Next time, I would use maybe 2/3 the amount of mascarpone to make it a little less creamy and a little more sorbet like.

Delicious! A little less sugar would probably be just fine. Tons of flavor. Everyone loved it!

Delicious and easy. I dissolved the sugar and water on stove. Maybe a little less sugar for others though I like mine sweet.

A wonderful, light dessert! I made it for dessert after lasagna-perfectly sweet and not too heavy after a meal like that. I actually chilled martini glasses and drizzled chilled vodka over the top with the lemon curl as a garnish, also very good! I also used frozen strawberries and they still tasted wonderful!

love the easy and fresh recipe. perhaps next time will prepare without sugar.


Best Bolognese Sauce

Bolognese is so much more than just a meat sauce. It&rsquos the ultimate way to transform a package of ground beef into something show-stopping. When the temperature starts to drop, what sounds better than pasta smothered in rich, hearty, umami-bomb bolognese? NOTHING.

Developing these delicious flavors, however, takes a little bit of time. Two hours. That might sound laborious, but it&rsquos really hands off. Time plus low heat allows each ingredient to &ldquodo its job,&rdquo lending its distinct flavor, melding, and transforming your bolognese into something magical. So yeah, we&rsquod say it&rsquos worth it. Here&rsquos how to nail it.

Build your base.

Starting out with a mirepoix, i.e. onion, carrot, and celery, is the foundation for a great bolognese. Finely chop your vegetables, &ldquosweat them out&rdquo in olive oil (you don't want too much color, sauté them until they're translucent), and they&rsquoll basically disappear into the sauce, leaving their sweet and savory flavors behind.

Maximize flavor.

Fragrant garlic, rich and tangy tomato paste, a splash of dry white wine (you can use red, too!), and aromatic bay leaf are what amp up the sauce even more, taking your bolognese to the next level. So don't skip any of these building blocks.

Give it time.

Cooking your sauce for a total of almost two hours might seem tedious, but trust us, it&rsquos worth it. Simmering allows the wine to cook off and concentrate and for all the flavors to really get to know each other.

Finish with milk.

Adding milk may sound strange here, but it&rsquos actually ESSENTIAL to rounding out a true bolognese. Simmering a whole cup of milk for 45 minutes turns the sauce silky and the meat tender.

Serve your bolognese over pasta and be sure to garnish with lots of freshly grated Parm. In fact this is one of our favorite meals to cook and store for later in the week, so why not double the recipe and freeze half? Think of it as a gift to yourself on a night when you&rsquore short on time and scary hangry.

Made this recipe? Comment below and let us know what you think!

Editor's Note: The introduction to this recipe was edited on September 30, 2020.


Article content

A gangster who shot to death his prominent Hells Angel pal after an all-night, drug fuelled party in 2016 has been denied full parole.

The Parole Board of Canada ruled recently that Jason Francis Wallace’s release from prison would leave the community at-risk because the bikers might retaliate for the fatal shooting of Bob Green in October 2016.

Gangster who killed Hells Angel denied parole Back to video

“It is the board’s opinion that you will present an undue risk to society if released on full parole,” board members Ashifa Dhanani and Harvey Silbernagel said in their written ruling.

Wallace, a member of the HA-aligned 856 gang, pleaded guilty to manslaughter and an unrelated drug-trafficking charge in 2017 and was sentenced to just under seven years in prison.

He told his sentencing hearing that he was extremely intoxicated when he shot Green, a close friend, at about 10 a.m. on Oct. 16, 2016, inside a Langley Quonset hut that his gang used as a makeshift clubhouse.


  • 2 tbsp olive oil or sun-dried tomato oil from the jar
  • 6 rashers of smoked streaky bacon, chopped
  • 2 large onions, chopped
  • 3 garlic cloves, crushed
  • 1kg/2¼lb lean minced beef
  • 2 large glasses of red wine
  • 2x400g cans chopped tomatoes
  • 1x290g jar antipasti marinated mushrooms, drained
  • 2 fresh or dried bay leaves
  • 1 tsp dried oregano or a small handful of fresh leaves, chopped
  • 1 tsp dried thyme or a small handful of fresh leaves, chopped
  • Drizzle balsamic vinegar
  • 12-14 sun-dried tomato halves, in oil
  • Salt and freshly ground black pepper
  • A good handful of fresh basil leaves, torn into small pieces
  • 800g-1kg/1¾-2¼lb dried spaghetti
  • Lots of freshly grated parmesan, to serve

Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.

Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.

Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.

Recipe Tips

You can make a veggie version of this recipe by substituting soya mince or Quorn for the meat, adding it to the sauce halfway through cooking. Or simply add lots of diced vegetables to the onions, such as courgettes, carrots, peppers and aubergines.


Watch the video: Marc Bolan u0026 T. Rex - Hot Love 1971 High Quality (January 2022).