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Gold jewellery @ Aarong

Photo: Aarong

Aarong has just come up with a great new Gold Jewellery Collection this season that promises to keep up with the high expectations we have from them. It is an unique blend of the new with the timeless bringing in classic bridal ensembles as well as fusion contemporary styles. Set in gold in combination with gemstones like rubies, emeralds, garnets, sapphires and pearls and cut and designed to perfection, the collection includes chandelier and contemporary style earrings and sets that are now available at all Aarong outlets. They come with 21karat guarantees and are checked for purity through the GoldCheck Karatmeter machine, the only one in Bangladesh right now. And they have also introduced buyback facilities for the jewellery, so this season, these handcrafted masterpieces might be just the thing you are looking for.

-LS Desk

Dearest Diary
Winter!! Aaah... my favourite time of the year. Weddings, open-air parties, barbecues, Sylhet trips, no humidity, pashminas and picnics.

By this time if the political situation had been stable we would have been duly serenaded by the blaring picnic buses on their way to Gazipur or any other picnic spot outside Dhaka. Some office or garment factory having their annual picnic bash is normally the most common sight during this time of the year. But alas!

Every thing seems to be on hold due to reasons best left unsaid.

Anyway, as you can understand diary, I am getting on to the other side of the hill.

Why I say this, is because I keep on traipsing down memory lane. And you only do that when you are "nearly" on the other side of the hill. (Nearly being the operative word). So Alzheimer's be damned.

Memory lane it is.

While growing up in independent houses, with lawns and foliage, I am sure people from my generation had picnics in their own backyards. I know I did with my younger sister and brother in attendance. I remember with some help from the cook and darowan of the house, we built a makeshift stove out of stacked up brick, in which we stuffed dry leaves & twigs to get the fire going. And how we trembled with excitement sinisterly and quite menacingly if I may add. So with eyes stinging from the smoke and blisters forming, we would cook our egg curry and soggy khichuri and basically have the time of our lives. What fun we had indulging in such simple pleasures. Things and times have changed. Our children are now exposed to apartments and KFC chicken as picnic food.

So, it got me thinking; why don't I write some easy and fun recipes, which children with some parental guidance can make by themselves, have a picnic, enjoy and get a feeling of being involved and accomplishment.

I am sure not only will it be good for them, it will definitely bring out the best in them.

So, have a fun filled and safe picnic the Sam Q way.

Chocolate Fudge Cookies
Ingredients:
115 gm butter
100 gm icing sugar
200 gm plain flour
3 eggs
1 tsp baking powder
60 gm walnut, chopped (optional)
80 gm chocolate chips (whole chocolate chopped up can be used as chocolate chips)
80 gm cocoa powder
A pinch of salt

Method:
1) Preheat oven to 180°c and grease a baking tray.
2) With an electric hand mixer, blend butter and sugar until light and fluffy.
3) Beat the eggs & mix well into the mixture till it blends smoothly. Add cocoa powder to the mixture.
4) Sift flour, baking powder and salt over the mixture and blend well.
5) Add the chopped walnuts and the chocolate chips.
6) Drop round tablespoon of the batter onto the greased tray about 1½ inches apart.
7) Press gently into the back of a spoon to flatten them.
8) Put the tray into the pre heated oven and bake for 15 minutes till they turn light brown. Remove and cool and serve.

Cinnamon Tea Cake
Ingredients:
125 gm butter
125 gm sugar
5 eggs
125 gm four
10 gm cinnamon powder
1 tsp baking powder

Method:
1) Cream the butter and sugar till light & fluffy.
2) Add the eggs one at a time. Sieve the flour and mix it with cinnamon powder. Then add the baking powder to the flour and put the mixture in a cake pan.
3) Bake at 200°c for 30 minutes or till cake is done.

Cold Cut Salad
Ingredients:
200 gm of assorted cold cuts
30 gm cheese, grated
1 small red/green pepper, sliced
1 large tomato, sliced
Lettuce leaves, shredded
10 gm sugar
5 gm garlic
Salt & pepper to taste
45 ml salad oil or olive oil
50 ml vinegar

Method:
1) Shred your choice of meats. Tear lettuce to bite sized pieces and put in a bowl.
Sprinkle with grated cheese.
2) In a separate bowl whisk together garlic, salad oil, vinegar and sugar.
3) Drizzle dressing over the salad. Toss lightly so as not to damage the lettuce. Garnish with bell pepper & tomato.