SaffronTrail is on YouTube | Recipe for a Winter Salad

Since I have decided that I will do something newsworthy, every single month of 2014 (at least newsworthy of the blog headlines), this is the big news of Jan 2014. Saffron Trail is on YouTube. After Blog--Facebook Page--Twitter--one might think YouTube is the natural progression to this train of things. We've started small, with some interesting tips, kitchen hacks, bite-sized recipe videos and will gradually go on to do slightly longer videos, but none too long that you'll get bored watching. 

But, let me admit, it is a tough one to crack. Hats off to those who have made the transition successfully and are keeping at it. I have teamed up with a fantastic bunch of people who pushed me into doing this thing and who are holding my hand all through this transition. I may not even have executed on my YouTube plan if it weren't for them. 

I'll tell you why this is difficult. That the camera adds ten twenty pounds to your body is only too evident when you are the center of a video. Am I looking too fat? Is my hair too frizzy? Am I talking through my nose? Is my accent laugh-worthy? All these questions and more, full of self-doubt, pop through your head while the lights are glaring into your face and the camera is on you. It takes a fair bit of strength to accept that "this is who I am" and "I am not going to be ashamed to be myself, no matter what", whether it is the extra weight or the mistimed boil on the chin or the throat that decided to take a break on the exact day that we had planned our shoot. In fact, all through our first round shoot, I was coughing non-stop and somehow managed to say my lines in the middle of bouts of cough. My team mate kept giving me sips of green tea, warm water and generous cough breaks, to keep me going. Being on video exposes the raw personality to the world - 'this is how I look, this is how I cook - take it or leave it', kind of exposure. Unless of course one is a seasoned actor who can successfully mask their real personality and play a role, which I can assure you I am not, and I doubt I can ever be. 

So the launch happened 10 days ago on 18th Jan. We've released a Garden to Plate trailer, a video on how to make balsamic vinegar and another fun video on how to cut a watermelon and remove every single seed, which has been quite popular so far.  The volume on the videos has a slight problem, so you may need to watch the videos on full volume, but I promise we are looking into setting that right. As my ever supportive and encouraging blog readers, I request you to subscribe to my channel and assure you that we are working hard to bring to you some excellent content over the next few months. 

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Here's a salad recipe that you can make using the Balsamic Vinaigrette you learn from my video below

Winter veggies salad
Serves 1


Ingredients

2 cups of mixed lettuce (I used a mix of winter gem, chicory, rocket and regular lettuce)
1 medium red carrot (also called Delhi carrots), julienned
2-3 handfuls of shelled fresh green peas (use frozen, if fresh not in season)
1/2 medium red bell pepper, cut into strips
handful of cherry tomatoes (red or yellow)
1 boiled egg, peeled and quartered (making the perfect boiled egg)
2-3 tbsp of balsamic vinaigrette dressing  

Directions
Add the peas to 2 cups water and bring this to a boil with a pinch of salt and sugar each. Let it simmer uncovered for 5-7 minutes, until peas are soft. Drain in a colander and refresh with cold water to keep the peas green. Adding a pinch of salt and sugar to the water is also to retain the green colour.
Wash the lettuce in a sink filled with water or a tub. Repeat the wash 2-3 times until the residual water is clean. Shake off excess water and dry on muslin cloth or absorbent towel, until the leaves are well dried. Chop or tear into bite sized pieces.
In a large bowl, place all salad ingredients, except eggs. Pour the dressing (reserving a teaspoon full) and toss gently using finger tips. Remove into a salad plate and arrange the boiled eggs on top, pouring the remaining dressing on the eggs.
Sprinkle some freshly ground black pepper or dried herbs over the top for extra zing. 
The recipe is indicative - you could use any and as much of greens and other veggies you like.

The workshops in the Saffron Trail Kitchen are on in full swing. Check out the Feb-March Calendar and let me know if you'd like to attend any of them. For details, you can email me. There's a Zesty Salad class on 29th Jan (wednesday) with a few seats open. If you want to attend that one, ping me FAST :)

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