Sweet Miso Udon


Noodles...in the asian culture they symbolize longevity...and what could be better than a long life filled with slurping delicious noodles? In the dogs days of summer, I love to make zaru-soba to cool me down and in the chilly nights of winter, nothing warms me up quicker then going out for a pipin' hot bowl of ramen. Today though, I was craving something warm but not too soupy and it definitely had to be something bursting with flavor. Some chewy udon noodles...oh and definitely some mushrooms! I had stopped by Oto's on Sunday night and had been entranced with the mushroom display and had picked up some lovely shimeji mushrooms that had called out to me. (Have you been to Oto's? They have a fantastic mushroom selection.)


Sweet Miso Udon (adapted from a recipe by Love & Lemons)

Ingredients

1 package pre-cooked fresh udon noodles

1-2 cloves garlic, minced

2 teaspoons grated, fresh ginger

4 oz. shimeji mushrooms, base cut off & mushrooms gently separated

1.5 tablespoons sesame seeds, lightly toasted

3 scallions, chopped (whites & greens)

1 tablespoon butter

salt, to taste


Sweet Miso Mixture:

2 tablespoons shiro miso paste

1.5 tablespoons sugar

2 tablespoons mirin


Instructions

- Prep chopped items and set aside.

- In a small saucepan, combine shiro miso paste, sugar and mirin. Bring to a gentle boil, turn heat down and simmer for 2-3 minutes while whisking continuously. The mixture should bubble slightly but take care to not let it burn. Set aside.

- Boil 1.5 cups water. Add udon noodles, cook for 2 minutes.

- In a medium pot, heat butter until melted. Add garlic, ginger, mushrooms, scallion whites and a pinch of salt and saute until mushrooms are cooked down.

- Drain noodles and add to pot with mushroom/butter mixture.

- Add the sweet miso mixture to noodles, 2 tablespoons at a time and taste. (You might not use all of it and if necessary, add a little water to thin the sauce to your desired consistency.)

- Turn heat off and stir in half the scallion greens and sesame seeds. Taste and adjust seasonings, adding more sauce if necessary.

- Portion into bowls and garnish with the remaining scallion greens and sesame seeds.

Fly540 Introduces Jet Flights to Kisumu

LOW cost airline Fly540 has introduced jet aircraft on the Kisumu - Nairobi route as part of its plan to expand and reach a wider market. The airline officially announced plans to introduce jet flights in all its destinations as parts of its new expansion strategy.

The introduction of the jet flights will replace the turbo propeller aircraft previously used by the airline on the  route and will enable Fly540 meet the increased customer demand in other regional and  domestic routes. Fly540 is Kenya's only low cost carrier and early this month, the Lonrho group and Easy Jet Founder Stelios, took full control of the airline.

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Racism in Kenyan Tourism: Kenyans Denied Access to Flavio Briatore Resort

Post republished from Wolfgang H Thome blog
The tourism industry in Kenya, both private and public sector, are investigating claims made over the Christmas and New Year period, when African Kenyans went public on Twitter and Facebook, narrating experiences of being denied access to hotels and resorts and in one case being asked to leave from Flavio Briatore's Billionaire Resort in Malindi.

At the time did Mohamed Hersi, General Manager of the Sarova Whitesands Resort, make a few visits to the places mentioned in his capacity as an elected representative of the tourism industry, and found to his disdain that he too was denied access to some resorts for not being booked or having come without making prior arrangements with management.

While most resorts, hotels and safari lodges and camps in Kenya, and East Africa as a whole, treat ANY guest as a valued guest, there seem to be exceptions to this rule, and the now closed African Safari Club was most notorious for discriminating against local Kenyan visitors attempting to come into their maximum security facilities as one stakeholder from Mombasa put it at the time trying to spend their money on drinks and food.
It is Kenyas declared policy to achieve a 50 : 50 ratio in a few years between domestic and foreign tourists, something which will hopefully compel a few errant hotels and resorts to open their doors to any and all visitors coming in, as incidentally mandated by their terms and conditions of business, licensed by government, unless they are operating as a private members club, which was not the case in any of the incidents reported.

Most disturbing at the time when the tweets and FB posts were flying around en masse, were reports that African kids had been ushered to other pools leaving the main pools for the wagenis or foreign tourists, which if found correct investigations are still ongoing would amount to a clear case of racism, based on the colour of ones skin and not the colour of the money in their wallets. Such management has no place in todays East Africa and should be told to pack and go, while the owners ought to be taken to court to face charges for violating license conditions and for racism. 

Post Courtesy

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Mango Mousse Cake


At Hardik and Shweni's farewell party, there was this mango mousse cake that I liked a lot. The first bite into it and I wanted to make my own cake :) In fact the cake was such a hit that people wanted to leave Seattle so that they get farewell and this cake :) When everybody were talking about this, I was quite and when they turned to me, somebody mentioned: "No, Sheetal doesn't need to leave Seattle, she will make it herself :)". I thought the expectations from me are rising, so i didn't say anything that time, but that was the very moment I had decided to try this out over weekend itself. The one we ate had used artificial mango flavor, I decided to use using Alphonso mango pulp, the taste has come out really well. Now I just need to invite all the party attendees to validate if Cake is at least as good as the one they had got :)

Mango Mousse Cake
Ingredients
1 Cup Maida
3 Eggs
200g Cream Cheese
3 Cup Whipping Cream
5 Cup Alphonso Mango Pulp
1 Spoon Corn Starch
2 Spoon Milk Powder
1/4 Spoon Baking Powder
1.75 Cup Sugar
4 Spoon Gelatin
4 Spoon Lemon Juice
2 Spoon Oil
1.25 Spoon Vanilla Essence
1/4 Spoon Salt

Method
  • Preheat oven at 350F/175C.
  • Sieve through Maida, corn starch 5 times. Add in milk powder, baking powder and sieve couple of times. Keep aside
  • In a standing mixer whip egg whites and salt together till foamy.
  • Add in 1/4 Cup Sugar and whip till peaks can hold. Keep aside.
  • In a bowl whisk egg yolks, 1/2 Spoon Vanilla Essence and 1/4 cup Sugar and whisk till sugar dissolves.
  • Add in oil and another 1/2 spoon Vanilla Essence and whisk for 30 seconds.
  • Carefully fold in egg whites.
  • Fold in Maida mixture 1/3rd at a time. Don't over stir.
  • Line the springform or any 9inch round baking pan with parchment paper, grease it and pour in the batter.
  • Bake the cake in oven at 350F/175C for 20 minutes.
  • Immediately take out the cake on the wire-rack and let it cool down.
  • In the mean time, in a pan heat 1/4 Cup Sugar and 1/4 Cup Water together with stirring till it boils. Let it cook for another 2-3 minutes and then take off the heat. Add in 1/4 Spoon Vanilla Essence and let the mixture cool down a bit.
  • While the sugar syrup is cooling down, in a bowl whip cream cheese, 1 cup sugar and 2 spoon lemon juice together till soft.
  • Heat 1/4 Cup Water in microwave for 1 minute. Add in 2 spoon gelatin and mix till it dissolves completely. Whip it in cream cheese mixture.
  • In separate bowl, whip whipping cream till its fluffy and can hold peaks. Fold it in the cream cheese mixture.
  • Fold in 3 cup mango pulp till mixture is smooth consistency.
  • Now divide the cake into two layers. Put one layer at bottom of the 9inch springform pan. Brush 1/2 of sugar syrup over the cake. Pour in half of mango cream mixture. smooth it with spatula. Put the second layer of cake, brush it with remaining sugar syrup. Pour remaining mango cream mixture and smooth it with spatula. Refrigerate for 1 hour.
  • After the cake has refrigerated for 45 minutes, take remaining 2 cup mango puree in bowl, add in 2 spoon lemon juice and heat it over medium flame. Cook the mixture till its hot, don't let it boil or you will loose the flavor. Take off heat.
  • In a bowl microwave 1/4 cup of water for 1 minute. Add in remaining 2 spoon gelatin and let it dissolve completely. Mix this mixture in mango puree and stir thoroughly. Let it stand still so that its warm to touch. Stir the mixture again.
  • Take off the cake from refrigerator and pour the mango puree over all over the cake. It should form uniform layer over the cake.
  • Refrigerate for at least 8 hours before serving. Remove the ring, decorate with fruits and cut into pieces.

Notes
The second layer of cake if is of same diameter as the spring form cake, cut its side so that when you remove the cake there is only base layer visible. My cake was fluffy in the middle so when i cut it into two layers, the top one was automatically less in diameter so worked out perfect.
If you let the cake cool out in pan itself, it will stick to the pan so it is very important to flip it on wire-rack immediately.
I have used mango pulp which is sweetened hence if you are using fresh mango puree then sweeten it with sugar.
Even though process looks lengthy, after first try you will know that the process isn't tedious. Once you know what to do, it is easier and off course the end result is mind blowing :)

Tule Lake: Recipes of Resistance

Usually on Sunday evenings, I like to stay home, cook and relax but this Sunday I had an opportunity to attend a community gathering where internees from the Tule Lake Segregation Center spoke about their camp experiences. Additionally, internment camp recipes and foods were discussed. The event was held at the Sacramento Buddhist Church on W Street, a conjoined effort between Allan and Meriko Hoshida (Mark's parents met at Tule Lake as teenagers) and Stacy Kono and Nina Fallenbaum (project coordinators for The Tule Lake Community Cookbook Project).



( Japanese community cookbooks and Tule Lake literature
at the event for guests to peruse)


The gathering started out with the Tanimoto brothers, Mori and Jim, recounting how they were evacuated from their homes, put on a train and advised that they were being imprisoned for their own safety. In a moving account they told how they could only take what they could carry and from there they endured degradation, segregation and alienation from a country that kept demanding that they prove their allegiance by signing it's "loyalty oath."




Then Mary Fong shared her experience of growing up as a child at Tule Lake. How she went to school during the day and worked in the mess hall in the evenings, all while behind a barbed wire fence and surrounded by watchtowers manned by armed guards. She also discussed the pilgrimage back to Tule Lake as an adult decades later and the emotions that arose within her.


Once the speakers were done, there was some historical background given on Tule Lake and how it had been known as the "NO NO camp." Audience members were encouraged to share their own experiences of Tule Lake as well as at other Japanese internment camps and then the conversation segued into the food that was eaten in the camps- from dishes like the infamous weenie royale and the chewy, slimy mutton stew. Also discussed were the various creative measures the internees took to make tastier or familiar foods...by growing a vegetable garden, smuggling rice from the mess hall or cutting a hole into their barrack's floor to brew and hide sake. Even digging a foot-wide ditch and spreading grains for the migrating geese...then lying in wait for the geese to land, get stuck (they were unable to re-open their wings in the narrow space) and catching them in sacks.


The evening concluded with a cooking demonstration of some weenie royale by Stacy Kono and each guest was provided with a bowl to sample the dish for himself/herself.



(Weenie Royale photo by photographer, Gabe Martinez)

 
Weenie Royale (adapted from recipe by A. Chow)

Ingredients

1/2  yellow onion, chopped

1-2 Tablespoon soy sauce

2 hot dogs

3 eggs

Serve with steamed white Japanese rice


Instructions

- Saute the chopped onions with a tablespoon of soy sauce and cook at medium to high heat until they are caramelized.

- While you wait for the onions to caramelize, cut the hot dogs in julienne slices and beat the eggs.

- After the onions are caramelized, add the other vegetables, then hot dogs and cook for 2-3 minutes.

- Finally, add the beaten eggs to the onions and hot dogs and cook until the eggs are done.

- Serve on top of steamed white rice.

- Drizzle soy sauce on top. (optional)


[ If you or someone you know spent time at Tule Lake and would like to submit a recipe or food/camp story, please contact tulelakecommunitycookbook@gmail.com. They're hoping to be able to put the Recipes of Resistance and stories (of before, during, after, redress and the pilgrimage) together to share with the next generation. ]

AviaAssist Foundations Calls for Nomination for the African Aviator Award

The London-based AviAssist Foundation has called for nominations for the African Aviator Award, a statement said on Saturday.

The statement stated that the prestigious African Aviator Award was aimed at rewarding safety champions and promote entry of Africans in the aviation industry.

African Aviator Award to Promote Entry of Africans into the Aviation Industry
It will include a trip to the awarding event, US$500 in cash and a hand-lettered citation.
"Everyday, thousands of professionals in Africa contribute to making commercial aviation the safest form of transportation,"the statement said.

"They do so not because they expect special recognition. They think safety and act in ways that promote safety because they know the aviation industry depends on it, and because it is the right thing to do."

It said aggregate data for the entire continent masks the gains from their professionalism and the role of safety champions among them.

The statement said that AviAssist Foundation could not salute all these men and women individually, "although it pays tribute to them through its work".

"From 2012 onwards, the AviAssist Foundation will single out individuals or teams that have made especially outstanding contributions to risk reduction, often during long periods or entire careers and award the African Aviator Award," AviAssist Director Tom Kok, said.

He disclosed that each year, the AviAssist Foundation will select a particular aviation profession as the focus for the award.

For 2012, the selected profession for the award is Air Traffic Management/Control in its widest sense, with the award being offered in co-operation with the Civil Air Navigation Services Organisation (CANSO), Kok stated.

The recipient of this prestigious international award will be selected by an independent selection board from among candidates nominated by aviation professionals and organizations worldwide.
The winner of the 2012 award will be selected from the nominations.

The deadline for nominations for the African Aviator award is September 1, 2012.

The award will be presented during an award dinner and awards ceremony at the 2012 CANSO Global ATM Safety Conference in Cape Town, South Africa on 29 October-2 November, in front of an audience of industry leaders and colleagues.

The 2012 award was instituted by the AviAssist Foundation in co-operation with the Civil Air Navigation Services Organisation CANSO with sponsoring from among others CANSO, ATNS South Africa and KLM Airlines 


Read More on African Aviator Award
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Sweet And Sour Tilapia Fish

Ingredients:
1 tilapia fish
2 tbsp cornflour
1/2 tsp salt
1/2 tsp pepper
oil for frying
2 cloves garlic
2 cm ginger

Sauce:
2 tbsp tomato sauce
1 tbsp chili sauce
1tsp oyster sauce
1 tsp light sauce
1 tsp sugar
1/2 cup water
1 tsp corn flour

Method:
1. Season the fish with salt and pepper.
2. Coat the fish with corn flour.
3. Mix all the sauce ingredients together. Take out and put on a plate.
4. Heat up a wok with 2 tablespoons of oil and fry chopped garlic and ginger till fragrant.
5. Add in the sauce and let it boil. Pour on top of the fish. Garnish the fish.
6, Serve with rice.

Saturday's Southwest Chicken Chili & Bowling

I'll admit sometimes dating someone with kidlets can be a bit trying...instead of cocktails with friends or a romantic getaway to the City, weekends can be full of meltdowns, pouting and attitude. But more often then not, they're a lot of fun...like today. Mr. S. and I took the kidlets to go bowling. Bowling---I honestly don't recollect having gone bowling in at least eight years. It was a bit retro but we had a total blast and Mr.S. even scored a turkey (3 strikes in a row)!




For dinner, I wanted to make something fun and casual so I had Mr.S. grill up a couple of juicy chicken breasts on the BBQ and I threw together a batch of Southwest Chicken Chili. It went over like gangbusters with the dinner crowd. The flavoring of this chili is amazing! Even chili haters will love it. The only thing I'm worried about now is having fed preteen boys a lot of beans for dinner...I think there's going to be a lot of "musical fruit" action tonight while we watch some movies. Yipes!



Southwest Chicken Chili  (recipe from Simply Scratch)

Ingredients

3-4 cups Cooked Chicken, shredded

2 cans Pinto Beans, drained and rinsed

1 cup Corn

1 medium Green Pepper, diced (I left this out since 3 out of the 4 of us dislike green peppers)

1 medium Onion, diced

1 Jalapeno, diced small (seeds and ribs removed)

2 Garlic Cloves, minced

3 tablespoons Flour

4 teaspoons Ancho Chili Powder

2 teaspoons Cumin

2-1/2 teaspoons Kosher Salt (more or less to taste)

2 tablespoons Tomato Paste

3 cups Chicken Broth

3/4 cup Heavy Cream

3 tablespoons Butter


Optional for serving:

Sour Cream

Cilantro, torn

Tortilla Chips, crushed

Grated Pepper Jack or Cheddar Cheese


Instruction

- In a dutch oven sauté the green pepper, onions, jalapenos and minced garlic in three tablespoons of butter over medium-low heat.


- Once soft, season with the ancho chili powder and cumin. Sprinkle with the flour and stir until the flour is absorbed and cook for one minute.

- Add in one cup chicken broth and the 3/4 cream stir and bring to a simmer. Stir in two tablespoons tomato paste.

- Add in the drained beans, shredded chicken and corn. Stir and add in more broth {as needed}. Cover and simmer for 45 minutes to an hour over medium-low, then remove the lid and simmer for 15 minutes.

- Serve with a dollop of sour cream, torn cilantro, crushed corn tortilla chips or grated cheese.

Spicy Appe / Spicy Appam


Ingredients :
  • 1/4 cup urad dal
  • 3/4 cup rice
  • 1-2 Tsp Coriander-Green chillies-Ginger Paste
  • Oil for frying
  • Salt to taste

Method :
Soak rice and dal separately for 3-4 hours. Grind them separately to a smooth paste and keep in different containers. Allow it to ferment for 10-12 hours. Mix both the batter together, add salt , add Coriander-Green chillies-Ginger Paste and mix well. Heat Appe Maker and add some oil to all the moulds. Now Half fill the moulds with batter and prepare appam by cooking on both sides.
Serve hot with coconut chutney.

Steamed Patin FIsh

Patin or also known as cat fish is a famous fresh water fish. The flesh is smooth and juicy. It is often cooked in restaurants.


Ingredients:
1 Patin fish
1 tbsp oyster sauce
1 tbsp light sauce
2 cloves chopped garlic
2 cm ginger
1tbsp sesame oil
some celery
some lettuce leaves

Method:
1. Clean the fish and cut open it. Rub some salt over the fish and steam it for 7 minutes.
2. Clean and slice ginger into strips. To prepare the sauce, heat up a wok and put in some sesame oil. When it is hot, fry some sliced ginger and chopped garlic till aromatic.
3. Pour the fried ingredients over the steamed fish. Garnish some celery and lettuce leaves on top of the fish.
4.Serve hot with rice.

Qatar Airways opens new Premium Lounge at London Heathrow

Qatar Airways has opened its new Premium Lounge at London Heathrow, reinforcing the importance of one of the airline’s busiest routes.

The Premium Lounge at Terminal 4 is the airline’s first dedicated facility for First and Business Class passengers outside its Doha hub.

The carrier currently operates the award-winning Premium Terminal at Doha International Airport, exclusively for use by passengers travelling in First or Business Class.

The opening marks the start of another busy year for the carrier, with the launch of new routes, as well as additional capacity on the London Heathrow – Doha route, which was stepped up from four to five flights a day from March 25th.

Following a landmark year in 2011, which saw Qatar Airways introduce 15 new destinations to its network and win the coveted World Travel Awards, the airline’s new Heathrow lounge is set to become the benchmark for international airport lounges.

Qatar Airways Premium Lounge at London Heathrow

Designed to resemble a boutique hotel or private member’s club rather than a conventional airport lounge, the new Qatar Airways Premium Lounge at Heathrow has been created to provide the ultimate in luxury and Five-Star service.

Qatar Airways recruited lounge staff from Five Star hotels and restaurants to work in the theatre-style Global Brasserie kitchen, innovative Delicatessen, and elegant Signature Martini bar.

The lounge also includes private shower facilities, with heated floors and mirrors, hotel-style towels and luxury brand toiletries and amenities.

Business and leisure travellers can stay connected with free Wi-Fi throughout the lounge, discreet power sockets at every seat and a business centre that includes PCs and printers.

Qatar Airways Premium Lounge at London Heathrow

Qatar Airways chief executive Akbar Al Baker said that the new lounge reflected the importance of extending the airline’s award-winning service beyond the signature Premium Terminal in Doha.

“London has long been one of our best-performing routes, so Heathrow was an obvious choice for our first Premium Lounge outside Doha,” he said.

“With the London 2012 Olympic and Paralympic Games taking place this summer, the international spotlight will be on the British capital and we look forward to the increase in capacity and welcoming more premium travellers on our high demand services to London.

“The lounge is the latest development in our expanding global network and will enable both loyal customers and those travelling with us for the first time, to take full advantage of the high levels of service we provide.”


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Crispy Quinoa Cakes with Sriracha-Mayo


I can't believe it's been nearly two years since I moved into my little cottage in the Grid. Coming from a flat in an old 4-plex on the busy end of Midtown with loud neighbors; I can't express how much I love my adorable girly cottage with it's cute hardwood floors, modern fixtures, quiet neighbors, and ample parking. I love how I can step outside my door and pick juicy Meyer lemons in the winter and how bright yellow daffodils poke their heads up every spring like clockwork. I also love how everyday some unknown person moves the small raccoon statue in my courtyard to a new location (it was a bit creepy at first, but now it's just funny). There's just something about the place that makes it really feel like a home...a mini-oasis. My only beef with the place is during the winter when I do some heavy duty cooking, even with the kitchen fan on, odors linger...especially seafood smells. Last month when I made crab cakes, the cottage smelled like a seafood grotto for days. DAYS. So when I ran across this recipe recently for quinoa cakes, I thought I'd give them a try. The crispiness of a crab cake without the stench of the ocean...yes, please! Well, they turned out to be really delish especially when paired with my fav remoulade or spicy sriracha-mayo. I've been making these quinoa cakes a lot the past couple of weeks...they're stink-free AND healthy (quinoa is a "superfood," didn't you know?). Win-win.


Crispy Quinoa Cakes with Sriracha-Mayo
(quinoa cakes recipe from Running To The Kitchen)
(sriracha-mayo recipe from White on Rice Couple)

Quinoa Cakes

Ingredients

1 1/3 cups cooked quinoa

1/2 small onion, finely chopped

1 clove of garlic, minced

1 egg

1/2 cup freshly grated Parmesan cheese

1 tablespoon capers (rinsed of brine)

zest of 1 lemon

2 tablespoons parsley, chopped

2 tablespoons AP flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper

juice of 1/2 a lemon

3-4 tablespoons extra virgin olive oil, for frying


Instructions

- Combine all ingredients except olive oil in a large bowl and mix until fully combined.

- Heat a large skillet with 2 tablespoons of olive oil over medium heat.

- In quarter cup scoops, form the quinoa mixture into patties.

- Place patties in skillet and pan fry 2-3 minutes per side until golden brown, adding additional olive oil as needed.

- Serve with additional lemon or your favorite sauce.


Sriracha-Mayo

Ingredients

3 tablespoons mayo

1 tablespoon Sriracha style chili sauce

1 teaspoon lemon juice

1/4 teaspoon soy sauce  

 
Instructions
 
- In bowl, combine ingredients until smooth.

Cabbage Broccoli Kabab


You may notice that the last recipe I posted used Cabbage too.. Its because, this is left over from the last week's Cabbage :) I had lot of left over Broccoli too.. So last evening I decided to make a mix vegetable out of it but it was only when I actually started making it I thought this would make great Kababs. They are really tasty and very easy and quick to make. I made them in half an hour.

Cabbage Broccoli Kabab
Ingredients
2 Cups Cabbage
3 Cups Broccoli
1 Tomato
1 Spoon Oregano
1 Spoon Jeera
1 Spoon Mustard
1 Spoon Chaat Masala
1/2 Spoon Red Chilli Powder
1/2 Lemon
1 Spoon Coriander Leaves
1 Spoon Pudina Leaves
2 Spoon Maida
1 Spoon Rice Powder
A Pinch of Asafoetida
1/4 Cup Cashews
Salt to taste
Oil

Method
  • Heat half spoon of oil and add in tomato puree.
  • Add in oregano and red chilli powder and cook till completely done. Keep aside.
  • In a pan, heat another spoon of oil and let mustard, jeera splutter. Add in Asafoetida.
  • Add in Broccoli chopped into small pieces and cook with constant stirring till broccoli is almost done
  • Add in finely chopped cabbage, pudina leaves, coriander leaves and cook till cabbage turns light brown.
  • Add in earlier cooked tomato paste, lemon juice and salt to taste and cook for another minute. Take off heat and let it cool down.
  • Add in maida, rice powder and chaat masala. Mix well. Make balls with these mixture and press them between palms with a cashew.
  • Heat pan and add 2 spoons of oil and cook on both sides till they are brown.

Notes
I even had tomato paste ready for I had made it for Rice Bowl last week. I had made double quantity and had used half of it. Its a great item to store in fridge for quick flavoring

Seychelles government and Etihad Airways team up in new strategic partnership in Air Seychelles Ltd

The Government of Seychelles and Etihad Airways, the national airline of the United Arab Emirates, have signed a Memorandum of Understanding wherein Etihad will invest to acquire a 40 per cent stake in Air Seychelles Ltd as part of a strategic partnership alliance initiative between Air Seychelles and Etihad Airways.

The deal was announced today by Joel Morgan, Seychelles Minister of Home Affairs, Environment, Transport and Energy and James Hogan, President and Chief Executive Officer of Etihad Airways.

Etihad Airways’ investment of USD 20 million will be matched by an equal capital injection from the Government of Seychelles. In addition, Etihad Airways will also provide a shareholder’s loan of USD 25 million to meet working capital requirements and support network development.
 Mr Morgan said: “This is a game-changing strategic partnership for us, establishing Air Seychelles on a sustainable growth trajectory and offering a realistic way forward for long-term commercial growth.”

“The partnership simultaneously provides international presence, strategic penetration and a bright future for our national carrier.”

“The aviation industry is under enormous pressure right now, with small airlines especially vulnerable to global economic instability and ongoing oil price volatility. In this context, consolidation offers the best possible solution for Air Seychelles. This agreement will allow Air Seychelles to share the benefits of the visionary strategy of one of the world’s leading airlines and leverage its economies of scale and synergies.”

Mr Hogan said: “This deal is consistent with our approach to expansion, which relies on the strength of strategic partnerships across the globe. The investment in the national carrier of Seychelles is a natural next step towards growing our operations in the increasingly important leisure markets of the Indian Ocean and Africa.

“The Seychelles is a renowned leisure destination and its tourism industry is surging, as indicated by record-setting visitor numbers for the island nation in 2011. There is a need for greater connectivity to support this tourism boom, and both Air Seychelles and Etihad Airways are well-positioned to leverage that demand into substantial commercial growth.

The integration of the networks will give Air Seychelles greater opportunity to tap into key tourism feeder markets across Europe – such as Germany, France, Italy and the UK – where Etihad Airways’ presence is strong and growing.”

Asia, and more specifically China, is increasingly important to the Seychelles national economy. Apart from the Seychelles strategic geographic significance as a stepping stone between China and Africa, the island nation is also an important trading partner for Chinese business and an increasingly popular leisure destination for significant numbers of Chinese travellers.

The agreement, which is the first of its kind in Africa, makes for provision for a five-year management contract for Etihad Airways which will see the implementation of strategic measures to encourage Air Seychelles’ long-term commercial growth.

Importantly, the partnership will offer unprecedented career development opportunities and access to Etihad Airways state-of-the-art training academy and facilities in Abu Dhabi for Seychellois aviation professionals.

Etihad Airways has achieved a high level of success in encouraging and facilitating the professional growth and increased presence of nationals in the organisation following the implementation of its localisation program, and will support a similar knowledge and skill transfer for Seychellois within Air Seychelles.

Another important element of the agreement gives Air Seychelles office presence in Etihad Airways offices across the Etihad Airways network. This means vastly improved marketing possibilities for the country and its national carrier.

Finally, the new partnership will further drive consolidation of key functions, resulting in significant cost savings and process optimisation.

Also under the partnership:

- Etihad Airways will seek to increase frequency of flights between Abu Dhabi and Mahé from four per week to daily, as well as providing new services to the islands;
- Etihad Airways will work in conjunction with Air Seychelles to develop a renewed fleet and network growth plan for the island-based carrier;
- The airlines will sign a comprehensive codeshare agreement to include Etihad Airways-marketed flights across Air Seychelles’ network and Air Seychelles-marketed flights to Abu Dhabi and Etihad Airways destinations across Europe, the Middle East, the GCC, Asia and Australia.
- Etihad Guest and Seychelles Bonus, the airlines’ frequent flyer programs, will be integrated to include mileage earning and redemption on each other’s flights.

This agreement is Etihad Airways’ second equity investment, following its December 2011 announcement that it would increase its stake in airberlin to 29.21 per cent, making it the single biggest shareholder in Europe’s sixth largest airline.


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Tiranga Pulao / TriColor rice



Ingredients :

  • 3  Cups Cooked rice
  • 2 Finely Chopped Onion
  • 8 Green chillies
  • 1 bunch Mint leaves
  • 3 Tomatoes
  • A pinch of  Turmeric powder
  • 6 Cardamom
  • 8 Cloves
  • 2 ” piece Cinnamon stick
  • 2 Tsp Shahijeera / caraway seeds
  • Small piece Ginger
  • 1 Tsp Ginger garlic paste
  • 1/4 Tsp Cumin seeds
  • 4 Tbsp Ghee / Clarified Butter
Method :
Chop the tomatoes into small pieces and grind into fine paste in mixie. Clean the mint leaves from the bunch and grind them into paste along with two green chillies.  Divide the cooked rice into three equal parts. Heat  a tbsp of ghee in a pan. Fry some chopped onion and saute till they are soft. Add half the ginger garlic paste, 1/3 of garam masala (cardamom, cloves, cinnamon, shahijeera) , little turmeric powder and saute a little more. Now add the tomato paste and let it boil for few minutes to remove the raw smell. Add one part of rice along with salt as per taste. Mix well and fry for few minutes more. Remove from fire and keep it aside. This is tomaro rice.

Now Clean the pan and heat 1 tsp of ghee and add chopped onions, 2-3 slit green chillies, cumin seeds and chopped ginger. Saute them till onion is soft  and add another part of rice, some garam masala  along with salt as required. Mix and fry it well till all spices are mixed well. Take it out and keep aside. This is jeera rice..



Clean the pan and heat the remaining Ghee. Fry the remaining chopped  onions and green chilies till soft. Add ginger garlic paste,  little turmeric powder , garam masala and fry for a  minute. Now add the mint leaves paste and fry a little. Add the remaining rice along with salt and mix well.  Fry for two minutes  more and remove from fire.This is pudina rice.along with salt and mix well.  Fry for two minutes  more and remove from fire.This is pudina rice.
Spread the green pudina  rice first in  a serving plate. Next put the jeera rice. Lastly put the tomato rice neatly. Garnish with onion and lemon slices and serve hot.. This tricolor pulao looks very bright, colorful and attractive without any artificial colors..










South African Air Force to Continue using Standby Aircraft for President Zuma

The SA Air Force has stuck to its guns on the use of standby planes when President Jacob Zuma travels abroad.

"The SAAF will continue to act responsibly by providing a plan B with standby abroad, especially for time critical and very important missions," it said in a statement on Wednesday.

Defending its decision to charter two standby planes for Zuma's recent trip to the United States, the SAAF added: "[This will be done] to ensure the president's on time and [has] safe transportation to destinations."

Zuma attended a UN Security Council meeting two weeks ago. After this meeting, Zuma had to return to South Africa immediately for another "important commitment", SAAF said.

According to weekend media reports, a SAA Boeing A340-200 shadowed Zuma's Boeing business jet Inkwazi as far as Las Palmas, Canary Islands, on Zuma's outbound leg to New York.
Inkwazi: South African Presidential jet
A second aircraft, a chartered Bombardier Global Express, was on standby in New York and followed the presidential jet back to South Africa at the conclusion of Zuma’s visit.

SAAF said its mandate was to ensure an efficient and safe flight service to the president and his deputy, to avoid any possible embarrassment to the country.

"Departure and arrival times for the entire mission were critically important and standby aircraft in South Africa simply would not have sufficed, taken into consideration the reaction time required over the long distance in this case, over-flight clearance etc."

There were fears the aircraft could have "unforeseen technical difficulties", it said.

The Inkwazi had been in Switzerland for several months for a major service. Upon its return to South Africa, it was used extensively for training flights to ensure all possible "snags" were fixed.

"Any slightest possible glitch had to be avoided and thus a plan B was put in place, albeit the standby aircraft."

The incident riled opposition parties and raised questions about the costs of such arrangements.


On Wednesday, the SAAF said "fresh" crew were made available to take over in a bid to avoid pilot fatigue.

"The aircraft does not have a special rest area facility on board for standby crew and thus could not be accommodated on board," it said.

"A standby crew in South Africa would not have sufficed, due to critical time constraints and reaction time."

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Meyer Lemon Upside-Down Cake



Although most of my posts are upbeat, I get just as crabby and moody from time to time as everyone else. I'll even admit, I'm the worst during PMS- I sob during those stupid Hallmark commercials and will go ballistic if some jerkoff cuts me off on the freeway. In fact as a joke, this year Mr. S. bought me these cute mood rings from Restoration Hardware as a Christmas stocking stuffer but secretly I think he was really hoping they'd warn him of my impending mood swings during PMS week.

(photo from restorationhardware.com)

Anyhow, nothing usually gets me out of a bad mood faster than chopping, grating and stirring in the kitchen. I just zone out, focus on the task at hand and it calms me down within minutes. So the next time you feel like screaming into a pillow or choke-holding someone...step back, take a deeeeeeep breath, grab your favorite apron, head into your kitchen and try making this gem of a recipe.

Meyer Lemon Upside-Down Cake (from LA Times, March 14, 2007)

Ingredients

4 small lemons (about 4 ounces each)

One-half cup plus 2 tablespoons (1 1/4 sticks) butter, divided

3/4 cup packed light brown sugar

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 vanilla bean, split ( or 1 tablespoon vanilla paste)

3/4 cup sugar

2 eggs

1/2 cup milk


Instructions

1. Cut 3 of the lemons into one-eighth inch thick slices. Remove seeds and set aside. You will have about 30 lemon slices. Grate 1 teaspoon lemon peel from the remaining lemon. Set aside the grated peel; save the lemon for another use.

2. Heat 4 tablespoons of the butter in a 10-inch cast iron skillet or an ovenproof 10-inch saute pan until melted. Brush the sides of skillet with a little of the melted butter. Add the brown sugar, stir until it is moistened with the butter and spread it into an even layer. Arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Set aside.

3. Heat the oven to 350 degrees. Combine the flour, baking powder and salt in a bowl and set aside.

4. Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape the seeds from the vanilla bean with the point of a knife onto the butter. Using an electric mixer, beat the butter, scraping down the sides of the bowl, until creamy. Add the sugar and grated lemon peel and beat until light and fluffy. Beat in the eggs one at a time.

5. Add half the flour mixture and beat until blended. Add milk and beat until combined, then add the remaining flour mixture and beat until blended.

6. Spread the batter over the lemons in the skillet to cover evenly. Bake 30 to 35 minutes, or until the cake is golden and the center tests done. Let the cake stand 5 minutes, then invert the skillet onto a platter. To serve, slice into wedges with a sharp knife.

Why the Airlines are Bankrupt (INFOGRAPHIC)

FrugalDad.com has put up an awesome Infographic on why airlines charge high fees for their services and at the end of the year, make very large losses. Yet another reason to invest your money elsewhere, but at least in Africa, aviation is booming, so some airlines in this region will continue making marginal profits.

A throw back to the years before 1978, American aviation was highly regulated including fares, schedules and routes. The only American airline that could fly international was PanAm and airlines then had to compete purely on services. With the deregulation came in new players and competitors and many airlines soon went under or filed for bankruptcy.

Airlines are also losing cash, lots of it, through Online Travel Agencies like Priceline, Orbitz, Expedia, Opodo. American Airlines alone paid 4% of their operating expenses to OTAs or an estimated $976million in 2010. Learn more on why your favorite airline filed for bankruptcy below:

flight
Source: http://frugaldad.com

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Have You Checked This Out?

Do you think they have addiction support groups for juice addicts? Not THAT kind of "juice" but actual juice...I've been going through Ocean Spray's Cran-Tangerine Juice like the zombie apocalypse is descending. I bought the stuff on a whim when it was on sale for $2 a bottle at the grocery store and like a crack whore needing her daily fix I've been chugging the stuff and returning to buy a couple of bottles a week. It tastes great straight or mixed with some fizzy water. Although I may have to cut down on buying so much of it at the same grocery store, the last time I was in there my elderly checker looked at all of my bottles of cran-tang goodness and commented, "Cranberry juice, LOVE this stuff---it's great for urinary tract infections, you know?"  Um, yeah...TMI ma'am.


Garlic White Bean Dip

"One day it started raining, and it didn't quit for four months. We've been through every kind of rain there is. Little bitty stinging rain...and big old fat rain. Rain that flew in sideways. And sometimes rain even seemed to come straight up from underneath. Shoot, it even rained at night."
~Forrest Gump, 1994


Well, it looks like the winter rains have finally hit Sacramento. It was so cold, wet and nasty out this weekend that I took it as an opportunity to cozy up on the couch with a throw and catch up on some TV (Southland, Shameless and Californication). I also watched a movie based on the memoir by food writer Nigel Slater called, "Toast." It was actually quite cute. Next on my must-watch list is "Artois the Goat," a comedy about a lab tech on a journey to invent the greatest goat cheese ever known to man (this was recommended by a friend with high praise). Surprise, surprise!--some of my favorite films to watch have been foodcentric films- "Tampopo," "The Big Night," and "Eat Drink Man Woman" are just a few that instantly come to mind (I LOVE that opening scene of the father cooking in "Eat Drink Man Woman"). What are some of your favorite food flicks?

Anyhow, if you're looking for something to nosh on while watching your movies that's not full of fat, sugar or loads of salt try this creamy garlic white bean dip. Paired with tortilla chips, veggies or pita bread it's a healthier route to go than some greasy nachos. It's also a great dish to take to parties...you can fancy it up it with a drizzle of your favorite olive oil, add some sprinklings of parsley or throw on a pinch or two of sumac.

Garlic White Bean Dip

Ingredients

2  15-ounce cans of cannellini (white kidney) beans, drained and washed

2/3 cup tahini*

1/3 cup fresh lemon juice

3-4 garlic cloves, minced

1/2 teaspoon cumin

1/4 cup room temperature water

salt


Instructions

1. In a food processor, place all ingredients and pulse until you achieve a creamy consistency. Scrape the sides of the food processor bowl if you need to.

2. Taste. Add more salt, lemon juice or garlic to liking.

3. Slowly add a tablespoon of water at a time to the dip through the food chute at the top of the food processor. Continue to pulse the dip at intervals, until the dip becomes fluffy.

4. Serve the dip at room temperature with your favorite accompaniment.

* TIP: If you don't already, buy your tahini at your local Mediterranean market...it's MUCH cheaper and you get a lot more product for your buck. Sacramento folks, there's several places in the vicinity of Fulton Ave.

South African President Zuma travels with two "shadow jets"

The issue of travel by Presidents in Africa is always a source of hot debate. Many will not fly commercial(even if their national carriers fly to the destinations of state visit. Is a first class cabin "too low" for an African President?) and prefer commandeering national airlines, many buy business jets for their travel while some use charter services, all three options on the sweat and toil and of taxpayers.

Recently, South African President  flew to the United States with two back-up aircraft used to "shadow" the President's Boeing Business Jet ("Inkwazi"). The two back-up aircraft were used as backup in case mechanical failures were experienced by the presidential jet. The South African authorities are also busy shopping for additional business jets for use by the President and his VP.

The Inkwazi: South African Presidential Jet. Are more business jets necessary for South African leaders?
The government justifies this expense as a consequence of South Africa's increasing international obligations and stature in the world. According to South African Airforce Lieutenant General Carlo Gagiano,  the requirements(for international travel) had changed vastly since 1994 when the SAAF had only operated two aircraft for VIP transport to a limited number of international engagements. He pointed out that South Africa had considerably more international obligations as far afield as Australia and the United States. Being able to get leaders to high-profile engagements on time was a matter of national prestige.

The question now becomes, should President Zuma be making all these international trips? What's the value add to the South African economy and society? Could a foreign Minister not undertake some of these roles? It's question South Africans will have to ask their government, especially if domestic economic and social conditions are not moving in congruence with South Africa's new "international standing".

Perhaps, it's time to adopt fiscal responsibility and move away from the vestiges of the past...perhaps borrow a lesson  from David Cameron, leader of much more developed and richer country with even bigger international obligations, who traveled to South Africa on a scheduled commercial flight during his state visit.

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Charter Service for Governments? Modest Growth in the VIP Charter Services

Swiss charter services provider Comlux sees a modestly growing charter  services of widebody passenger jets as more governments turn from owning aircraft in the face of increased scrutiny of their spending. While not all Presidents can afford to travel like the President of the United States, a good number still have habit of commandeering aircraft of national flag carriers or purchasing presidential jets, a waste that's no longer justifiable especially in the poorer countries.

Comlux is an important Airbus operator for the high end clientele. The company buys aircraft and refits the aircraft interior to suit chartering needs and its targeted clientele includes heads of state, royals families and high networth individuals.

According to Comlux President, "We see this as a niche market, which could probably expand as governments move away from being able to justify owning aircraft,"

"This is very much a type of aircraft for a certain market. When people ask how expensive it is to charter, I say it is cheaper than two [737-based] BBJs."

Comlux launched its Middle East operations in Bahrain two years ago with a VIP-configured Airbus A318 airliner on display.

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Emissions Trading System: Europe Isolated

The EU has been further isolated from the world by last month’s ruling to include aviation in the Emissions Trading Scheme (ETS) by the Court of Justice of the European Union (CJEU) according to Airlines for America (A4A). “This further isolates the EU from the rest of the world and will keep in place a unilateral scheme that is counterproductive to concerted global action on aviation and climate change,” A4A said in an initial reaction.

A4A said the CJEU “did not fully address legal issues raised and has established a damaging and questionable precedent by ruling that the European Union can ignore the Chicago Convention and other longstanding international provisions that have enabled governments around the world to work cooperatively to make flying safer and more secure, and to reduce aviation’s environmental footprint.”
Hot Issue: The Emissions Trading System(ETS)
 A4A, together with two of its members—United Continental and American Airlines—initiated the legal challenge to the EU’s inclusion of aviation in its ETS in 2009 and said it will review its options to pursue in the English High Court.

IATA said it was disappointed at the CJEU’s ruling to uphold EU plans to include international aviation in its ETS from 2012 and noted the decision represents a “European legal interpretation of EU ETS.”
“The CJEU decision may reflect European confidence in European plans. But that confidence is by no means shared by the outside world where opposition is growing,” IATA’s DG and CEO Tony Tyler said.

 Article Source
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ICAO Chief Pledges a Global Emissions Proposal by end of 2012

As airlines come to terms with the implementation of the EU Emissions Trading System, the ICAO Secretary General Raymond Benjamin pledged last week to have a proposal on how to regulate airline emissions on a global basis by the end of this year.


Speaking at the International Aviation Club in Washington, Mr Benjamin said that in the same way as airline safety is a global program, so the industry’s environmental program is also a global issue. “While there are clear differences among member states, we still have to come to a global solution,” he said.

ICAO Secretary General Raymond Benjamin
 Raymond declined to give details on what the emissions proposal might contain. But he said it would use the ICAO resolution that was agreed in 2010 as a framework and it would be put on the table by the end of the year. “You have my word on that”

With specific regard to the controversial EU Emissions Trading Scheme (ETS) that went into effect Jan. 1, Benjamin said he preferred not to resort to using Article 84 of the Chicago Convention to resolve the dispute between the European Commission and those who are against the EC’s unilateral imposition of an emissions tax. Article 84 gives the ICAO council the authority to decide on disputes that cannot be settled between member states and was ultimately used to settle the hushkit dispute between the US and Europe.
Article 84 would not progress the issue and would deviate resources, Benjamin said.  “I am very happy that I don’t have Article 84 [legal proceedings] right now because that means we can keep working on the issue,” Benjamin said. But he added, “I am sure the legal file is ready.”


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South Africa's Velvet Sky Airlines Grounded due to Financial Problems

There is a rumour milling about that South Africa's LCC Velvet Sky has been hit by a severe cash crisis and there's a possibility that airline might shut down soon due to failure in paying outstanding debts. The airline is said to have run into heavy debts with aviation service providers in South Africa including SwissPort.

Several flights were delayed indefinitely by the airline on Friday and irate passengers were kept on the wait throughout the day. The airline grounded its fleet after failing to pay fees to South African Technical (SAT), a 100%-owned subsidiary of South African Airways (SAA), and is used to repair and maintain the fleet of SAA, Comair (Kulula and British Airways South Africa), Kulula airline, KLM and Air France) amongst others.
Chairman of Velvet Sky, Cecil Reddy, following the launch of Velvet Sky Airlines flights in March  last year
Last week, the airline ditched flights to the Polokwane International Airport with the intention of cancelling its controversial agreement with the Gateway Airport Authority Limited (GAAL). According to the airline spin, the flights were cancelled for "ethical" reasons following a preferential treatment afforded Velvet Sky by the Limpopo authorities exempting the airline from paying Passenger Service Charges. The airline apparently cancelled the flights to protect its "brand image".

Flights to Polokwane wee launched only three months ago and the abrupt cancellation was the first signal to observers that the airline was facing financial difficulties.

According to a source, shortly after Velvet’s landing, its deal with GAAL, the state authority charged with overseeing the management of Limpopo’s airports, became embroiled in controversy. In October, GAAL had offered Velvet preferential concessions that would exempt the airliner from paying certain airport charges. The concessions were understood to be necessary in order to make the route economically viable for Velvet Sky while bringing increasing tourism and business traffic to the Limpopo province, something that was encouraged by Limpopo government officials, keen on giving the province's economy a shot in the arm.

However, SA Airlink - previously the only airliner to run scheduled flights into Polokwane – was not offered the same privileges and the concessions, bringing the legality of the deal between GAAL and Velvet Sky  under question. Citing concerns over its agreement with GAAL, Velvet Sky has now unceremoniously left the building, vacating its offices and pulling its staff from the airport over the weekend.

Travelers to the Limpopo province can once again brace themselves for high fares as SA Airlink regains its monopoly on the route. I might be wrong but Velvet Sky is an airline which will soon drop off the skies.

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Air Nigeria to acquire four aircraft for $280m

 Air Nigeria is to spend $280 million on the acquisition of four aircraft as part of move to expand its routes to Europe, America and other African countries this year.

Its Managing Director, Mr Kinfe Kahssaye, who made this known to reporters in Lagos, said each aircraft will cost $70 million.

According to Kahssaye, the airline hopes to introduce two A330-200 and two B737 NG/e-jets to raise its fleet to 15 from 11 aircraft.

The additional aircraft will be deployed in some of its long haul routes, such as the United Kingdom, Johannesburg, Dubai, Middle East, West and Central African countries, which it hopes to begin in the first quarter of this year while some of the routes would be completed in the next three to five years.

Kahssaye said local routes, such as Benin, Calabar and Uyo will be introduced in its domestic operations this year, adding that with the co-operation of the government, indigenous airlines will make progress.

He said: “The year has been good not only for Air Nigeria, but for other domestic airlines. Last year, none of the airlines had a serious incident unlike in the past. We should give kudos to the Nigerian Civil Aviation Authority (NCAA) that properly monitored the sector and ensured that the right things were done.

“Within the year under review, we entered into strategic alliance-code share with Delta Airlines and several interline agreements were signed. Before the turn-around, the airline had only five aircraft in its fleet, but today, we can conveniently boast of 11 aircraft in our fleet. Without operations in 2011, we can now say we are on the path of profitable growth.

“Where we want to go from here is to reposition the airline to be the leading player in West Africa, build competitive and strong global network based on the Lagos hub. Also, we want to build a maintenance, repair and overhaul (MRO) facility and further build a competitive workforce.”

He maintained that before the turn-around embarked upon by Dr. Jimoh Ibrahim in 2010, the airline between 2005 and 2009 had a huge loss of $370 million, but with the injection of funds by the new management, the airline was now on the path of profitability.

Also, the management would embark on the construction of maintenance hangar from 2013, but declined to comment on where the hangar would be sited by the management.

He, however, emphasised that aviation business globally is not profitable as research carried out over the last 40 years revealed that profit among the airlines under the period was 1.1 per cent, but called for support from the Federal Government to the indigenous airlines.

In a bid for the Nigerian airlines to effectively compete with its counterparts, Kahssaye has called for waivers on aircraft imported spare parts and aircraft acquisition by the indigenous airline.
Kahssaye lamented that the huge Customs duties paid on imported spare parts and acquisition or lease of aircraft is having its toll on the airlines, saying Nigeria is the only country in the world where indigenous airlines pay Customs and import duties on spare parts and aircraft acquired or leased.

He also itemised lack of long term financing for investments, lack of training and high aviation fuel rate as part of the challenges facing indigenous airlines in the country. He decried that aviation fuel alone took about 50 per cent of the airlines’ operating cost in 2011.

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South African Aviation: Emirates Expanding Capacity to Durban

Although most foreign airlines are so far declining to fly to Durban’s King Shaka International Airport, preferring to take Durban-bound passengers to Johannesburg from where they transfer to local flights, Emirates is boosting its capacity on the route “in response to strong demand”.

The Dubai-based airline announced yesterday that it would substitute a larger, 354-seat Boeing 777-Extended Range aircraft for the Airbus A330-200 it has been using on the route, increasing capacity by almost 30 percent.

Emirates
So far the only other international airline flying into Durban is Air Mauritius, although British Airways (BA) has regularly investigated the market. BA/Comair suggested extending its BA franchise for southern Africa to serve the route last year, but was advised against it after BA carried out a feasibility study.

However, Jean-luc Grillet, Emirates senior vice-president for commercial operations in Africa, said yesterday that it had carried more than 165 000 passengers between Durban and its home airport of Dubai since October 2009, with average passenger loads of 83 percent. It has also carried more than 5 240 tons of high value export cargo on the route.

“We have experienced positive growth which we attribute to a growing recognition of this city as a popular tourist destination and one of the key trading hubs in South Africa,” Grillet said.

Emirates was the first airline from the Persian Gulf to fly into South Africa. After starting a daily service from Johannesburg in 1995, it expanded to Cape Town, from where it flies twice a day. It is also expanding throughout Africa, currently serving 20 passenger and cargo destinations on the continent.

Dubai has been developed as a hub airport serving destinations worldwide including Europe, North and South America and the Far East. It opened the first branch of Emirates Holidays outside Dubai in Johannesburg last year, enabling passengers and tour operators to book flights and accommodation to any of its destinations.

SAA views its expansion as a threat. SAA chief executive Siza Mzimela said in Parliament last year that the number of Emirates flights to South Africa meant that it was taking business from point-to-point airlines bringing passengers directly to this country. 

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Kenya Police Air Wing first African customer of Eurocopter’s AS350B3e

The Kenya Police Air Wing has become the first African customer to receive Eurocopter’s AS350B3e Ecureuil helicopter, which features an uprated power plant for better overall performance aimed at expanding the force's airborne law enforcement and crime prevention unit.

The aircraft is dedicated to police law enforcement and crime prevention missions including anti-poaching, anti-terrorism operations. It will also be deployed in search & rescue, casualty evacuation, personnel transport and various other civic protection roles.
EuroCopter's AS350B3e
The Kenya Police Air-Wing is the first African customer for the AS350 B3e, which features an uprated Turbomeca Arriel 2D turbine engine allowing better takeoff performance.

Range and payload was a primary consideration in selecting the AS350 B3e as the Air-Wing required a helicopter capable of patrolling both the dense built up area around the major cities, Nairobi and Mombasa, but also to cover smaller towns and communities spread over large areas. Kenya has a land area of 580 000 square kilometres and a population of nearly 39 million residents. It has a diverse geography including a long Indian Ocean coastline. Inland, the terrain varies from savannah grasslands to forests, mountains and even dessert regions.

The AS350 has also been ordered by law enforcement agencies in Angola, Namibia, Botswana and South Africa. Some 5 000 Ecureuil helicopters have been delivered in 98 countries for some 1 600 operators. These aircraft have cumulated more than 21 million flight hours.

The AS350 was assembled by Eurocopter’s subsidiary Eurocopter Southern Africa at Grand Central airport, South Africa, and ferried to Kenya in early December. Eurocopter Southern Africa won the Kenyan order after a competitive tender.

Established in 1994, the subsidiary employs 80 people to generate an annual turnover of over R300 million through the sale of helicopters and the maintenance of approximately 250 in the region. Able to provide technical as well as pilot training, Eurocopter Southern Africa is currently deploying a full flight Super Puma simulator in Johannesburg to offer basic and advanced simulator training to its African customers’ base.




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Satay Peanut Sauce


Ingredients:
4 fresh red chili
4 dried chili
2 slices ginger
1 stalk lemon grass
2 candle nuts,
1 tbsp oil
½ tsp tamarind paste, add  150ml water
½ tsp salt,
2 tbsp  sugar,
3 tbsp grounded peanut

Method
1. Pound chili, ginger, lemongrass and candle nut until fine.

2. Heat oil in a wok, fry the spice paste for 1 minute or until fragrant. Stir in tamarind juice and bring to a boil.

3. Stir in sugar, salt, peanut powder and bring to a boil. If the sauce is too thick, add some water. To thicken the sauce, add a little bit more peanut powder. Set aside.

4. Serve peanut sauce with satay.

Chicken Satay

Ingredients:
2 pcs chicken breast
1 tbsp coriander powder
1 tsp turmeric powder
1tbsp sugar
some salt and pepper

Method:
1.Cut chicken breast meat into 1 cm thick by 2 cm in length. Season with coriander powder, turmeric powder, salt, pepper and sugar. Refrigerate for 8 hours or overnight.

2. Take a few pieces of the seasoned meat and thread it into a satay stick.

3. Grill the satay  until golden brown.

4. Serve with satay peanut sauce.

Crispy Spiral Curry Puff

This special curry puff will remain crispy even though it has been left for many hours. The crispy skin has many layers due to the folding and rolling process.

Ingredients:
Water Dough:
200 g wheat flour
100 ml cold water
1/2 tsp salt

Oil Dough:
200 g wheat flour
100 g shortening

Filling:
4 potatoes
2 onions
1tbsp curry powder
1/2 tsp salt

Method:

Prepare the filling:
1. Cut potatoes into small cubes. Slice the onions thinly.
2. Heat up a wok. Add onions and fry till fragrant. Add curry powder and mix well. Mix in the potatoes. Add some water, salt and cook till the mixture is dry.
3. Leave to cool in a bowl.

Prepare the dough:
1. Mix all the ingredients for the water dough.Knead till it forms a smooth ball. Leave aside for 20 minutes for it to rest,
2. Mix all the ingredients for the oil dough.



3.Knead till it forms a dough.



4.Flatten the water dough and wrap with the oil dough.

5.Flatten the dough again until about 1/2 cm thick.

6. Roll the dough tightly like a Swiss roll.

7. Turn the dough 90 degrees and flatten the dough again. Repeat the process twice.

8. Cut the rolled dough into 1cm thick. Flatten the dough into rounds.

9. Take 1 tablespoon of the filling and put in the centre of the rolled dough.

10. Close the dough and pinch the edges securely.

11. Heat up a wok and fry curry puff till golden brown.