Happy Guru

Have you recently bought a Happy Guru product from our store? Or maybe you’re thinking of purchasing something? Here is where we talk about products from Happy Guru’s collection - a place for you to have your say.

This will be a quick diversion from our normal shows. This podcast is nothing more than a single mp3 music track. The track is an electronica disco boogy number that I think is well worth a listen. To be posted next week. The name of the track is “Happy Guru Is A Mindset (The Sydney Sunny-Up Mix)”. It was produced by Duncan Carey a.k.a. Discobig.

I’m going to add the track by doing it as a podcast. That way it’s easier for me to upload. I’m still learning - but fast. Ok - the track will be Podcast 4. Out next week. Podcast 3 will be out by this weekend.

Most people think that a fridge is too cold for bacterias and bugs of all nasty sorts.This is not true. Bugs and germs can thrive in your fridge and contaminate food if not managed.At the very minimum, please always have food within closed lid containers.Opened packets of food should be twisted close and a rubber band around the item.Pizza boxes are a big no-no. Left over pizza should be store in sealed containers and the box out in to the recycling bin.Don’t pack the fridge too full. The cool air must flow freely to keep food safe.Read so much more on Kitchens – Hygiene Hotspots

Most of us love a nice curry. I particularly love hot and spicy Indian curries. Tonight I made a Jalfrezi Curry. I used chicked with peas and carrots accompanied with Jasmin rice. Here’s a three food item dip that can’t go wrong. Yoghurt is great with a curry to keep your mouth cool and ready for more hotness. I love the crunky cuccumber pieces in the cool yoghurt.

1 cuccumber
1 cup of plain yoghurt
half a cup of sour cream

Dice your fruit to small pieces and mix it all together well.

You can serve it chilled or close to room temp. But in between the two is best.

Keeps for a few days in the fridge.

Happy Guru To You

Thanks Klav - You know I love CAKE.

3 bananas
1/4 cup milk
1 tsp baking soda
1 egg
1/4 brown sugar
20gms butter
1sp vanilla essence
9oz self raising flour
1. Combine brown sugar, butter, vanilla essence
2. Whisk egg & combine together
3. Mash banana’s
4. Warm milk then add baking soda
Combine dry ingredients (1) then add warm milk &baking soda (4) then the mashed banana’s and the whisked egg. Sift in self raising flour folding mixture together.
Grease baking tin and pre heat oven 175 degrees (fan oven) bake for 30-35min until cake springs back when touched.

Hazelnut and raisin bread and butter pudding

Serving size: Serves 8
Cooking time: More than 1 hour

INGREDIENTS

¾ cup (105g) hazelnuts
2 cups (500ml) cream
1½ cups (375ml) milk
350g loaf ciabatta
50g butter, melted
½ cup (85g) raisins
4 eggs
2/3 cup (150g) caster sugar
½ teaspoon vanilla extract

NOTE: This recipe can be made several hours ahead.
METHOD

Preheat the oven to moderate (180°C/160°C fan-forced). Place hazelnuts on an oven tray; bake about 8 minutes or until the skins begin to split. Place nuts in a tea towel and rub to remove skins. Chop nuts coarsely.

Bring cream, milk and hazelnuts to the boil in a medium pan; cover and remove from the heat. Stand for 20 minutes.

Remove crust from base of bread. Cut bread into 1.5cm-thick slices; brush one side of slices with butter. Arrange bread, butter side up, slightly overlapping, in a shallow, 2-litre (8-cup capacity) ovenproof dish; sprinkle with raisins between layers.

Whisk eggs, sugar and extract in a large bowl until combined. Gradually whisk the cream mixture into the egg mixture until combined. Strain the mixture into a jug; reserve hazelnuts. Pour hot milk mixture over bread; sprinkle with reserved nuts.

Place dish in a large baking dish; add boiling water to come halfway up sides of dish. Bake, uncovered, about 50 minutes or until just set.

Guru Tuna Pie with Filo Pastry

2 large brown onions
2 425g cans tuna
6 medium sized mushrooms
2 tablespoons curry
1 teaspoon turmeric
1 teaspoon paprika
1 tablespoon honey
½ teaspoon nutmeg
1 cup peas
1½ cup grated cheese
½ cup corn kernels
Salt & cracked pepper
400g spiral pasta
500g sour cream
4 eggs
16 sheets filo pastry
Butter
½ cup parmesan
½ chopped Italian parsley or dill

Dice & fry onions in oil until slightly brown in a large pot on a moderate heat. Add tuna with the juices from the cans and continue to cook. Add curry, turmeric, paprika, honey, nutmeg and salt and pepper and mix in well. Cook for a further 10 minutes then add sour cream and mix in well. Add in peas, corn kernels and diced mushrooms – allow to heat then simmer for 5-10 minutes - turn off heat – sit aside.
Cook pasta, drain and rinse with cold water. Add pasta to the tuna mix and stir through thoroughly. Beat eggs and add to the mix.

Get two large oven baking dishes and grease them with olive oil spray or butter. Start laying in filo pastry sheets and brushing with melted butter with a pastry brush. Cover the sheets as much as possible – butter helps to brown and crisp the filo pastry when baking. Use about 8 sheets of filo per baking dish. Spoon in the tuna mix to the baking dishes then top with grated cheese.

Preheat oven to about 250ºc for 5 minutes – place baking dishes in oven and cook for 30-45 minutes. Keep an eye on them and turn dishes half way through cooking time to get good heat coverage. Pies are ready to remove from oven when browning occurs on the top and cheese has fully melted.

Serve hot or cold with some rocket salad or just on its own. Now that’s the best Tuna Pie you’ll ever have! As you have made two dishes – eat one now and save yourself a cook-up later. Freeze or keep in the fridge for lunches throughout the week.

Guru Lentil Soup

250 grams of Lentils
3 sticks of celery
1 teaspoon of nutmeg
1 onion
1 carrot
1 fennel bulb
500 grams of finely shredded spinach
20 grams of butter
I tablespoon of olive oil
1 large can of diced tomatoes
5 cups of water
2 vegetable stock cubes
3 tablespoons of Italian parsley

Dice all the vegetables into really small pieces and fry them slowly in oil and butter.
Through all the ingredients into a large pot and bring the mixture to the boil.
Once boiling point has been reached – drop the heat back to a simmer and leave itcontinue to simmer for about 90 minutes.
Add salt and pepper and some fresh Italian parsley.The soup is ready for serving when the lentils are soft.

Today’s Blog Roll was very proudly brought to you from from www.happyguru.com - Your online gifts and home wares gurus for all things good soul and guru for you & your home. Happy Guru have a wide selection of gifts and home wares including Men’s Bags, Ladies Handbags, Books, CD’s & DVD’s, Happy Guru T-Shirts, Incense Cones & Sticks, Chinese Massage and Healing Oils, Essential Oils, Tarot & Oracle - and a whole lot more home furnishing accessories and gift ware ideas. Happy Guru Home Wares & Gifts - always with a whole lot of Soul and your happiness at heart. Happy Guru to You.

This is from a dear friend of mine, Gizzy.
These are just divine:
Gizzy Wrote: My favourite recipe is Gis’ Famous Empanadas.
They are a fantastic hit for any occasion and I have not had 1 person decline a second helping of this delicious cocktail food idea!
500g Mince Meat
2 Large brown onions
2 Cups of Sultanas (add more if desired, this provides moistness)
1 teaspoon Cumin
2 teaspoons Paprika
Chilli to taste (optional)
Salt and Pepper to Taste
4 table spoons Olive Oil
Packet Puff Pastry
1 Egg (beaten)
Add olive oil into pan and heat.
Add mince and separate meat with a fork and fry until brown.
Separate the excess juice of the meat and leave in a bowl.
Keep mince in a separate bowl to cool.
Add olive oil into pan and heat. Add finely diced onions and fry until brown.
Add cumin, paprika and continue to brown. Add sultanas and mix well with onions.
Add mince to pan and mix all ingredients together.
Add salt and pepper to taste (and chilli which is optional and sensational!).
Once mixed through the dish is ready. Allow to cool down in a separate bowl.
Once cool, add the remainder of the mince meat juice (this will add moisture to the meat and not dry out) before adding mix to puff pastry.
Allow the puff pastry to defrost and cut each sheet into 9 squares.
Add a teaspoon of mix (once cool) to one square and fold over into a triangle.
Ensure you overlap the pastry to seal around the edges.
Place triangles on a baking tray. Once the tray is full, ensure you spike each triangle all over the top with a fork. Beat 1 egg and brush over each triangle just before you are ready to place into the oven.Preheat oven to 220 degrees. Add tray into oven and drop heat back to 180 degrees and bake until golden brown (approx 15mins depending on oven and number of trays)Great idea for a snack, appetizer, cocktail party, barbecue (whatever the occasion!) and can be eaten hot or cold…

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