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Peter England Neem Tulsi Collection

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Peter England, a brand from the house of Aditya Birla Fashion and Retail Limited, has introduced Peter England Neem Tulsi Collection as part of their wellness fashion initiative.

Peter England Neem Tulsi Collection
Peter England Neem Tulsi Collection

Under this Collection, Peter England will be launching Shirts, Masks, Jeans, Bermudas, Kurtas and Pyjamas which are powered with a patented technology called Enliven. This is a mixture of 100% Herbal Neem, Tulsi and other healing herbs, to add comprehensive hygiene functions like anti-bacterial, anti-fungal and tested to provide defense against Ultraviolet rays for minimum UPF20.

Developed in technical collaboration with IIT Delhi, Enliven is a patented technology from Advantage Nature (A unit of ATPL)- Advantage Organic Naturals Technologies Pvt. Ltd, which is a start-up company incubated at Technology Business Incubation Unit of IIT Delhi. This groundbreaking technology in fabrics is tested as per AATCC 100-2012 and AATCC183 testing standards for the stated properties that can last up to 20 gentle washes.

Produced in a factory located in a small village in Himachal Pradesh, the making of these apparels involves ancient ways of extracting benefits from herbs, combined with new-age nano-biotechnology, to provide nature’s best in a sustainable way. The Shirt fabric particularly is developed under the Home-Made-Cotton Initiative through energy efficient small scale units where the cotton is directly procured from our farmers avoiding middlemen. And hence, these labours of love is just not an ode to our farmers but also a tribute to our rich Vedic heritage.

The Campaign communication is developed in creative collaboration with DDB Mudra, Bangalore.

SCHUTZEN WEAR SAFE Fabric Softener and Laundry Sanitiser

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SCHUTZEN WEAR SAFE Fabric Softener and Laundry Sanitiser

SCHUTZEN WEAR SAFE Fabric Softener and Laundry Sanitiser formulation removes 99% of Germs including Bacteria, Virus & Fungus in both hot and cold water such as Staphylococcus aureus ATCC 6538, which may manifest to cause minor skin infections to more serious brain or heart infections   Klebsiella Pneumoniae ATCC 4352 which are associated with infections such as urinary tract infections, pneumonia etc.

The active anti-viral ingredient in “SCHUTZEN Wear Safe” was also found to inactivate Human Coronavirus 229E (which is a known Surrogate for SARS CoV-2 COVID-19 Causing Virus).

The above claims are by the company which tested the product in laboratory conditions.

Penne Pasta with Pesto Sauce

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Ingredients

  • 200 Gram Del Monte Penne Pasta Boiled 
  • 2 TBSP Del Monte Extra Virgin Olive Oil 
  • 6 Clove Garlic 
  • 20 Cherry Tomatoes 
  • 2 TBSP Low Fat Cream 
  • ¾ Cup Fresh Basil Leaves 
  • 3 TBSP Groundnuts Or Cashew Nuts Toasted 
  • ¼ Cup Processed Cheese Crumbled 
  • 3 TBSP Del Monte Extra Virgin Olive Oil 
  • Black Peppercorns Crushed To Taste 
  • Pesto Sauce 
  • Salt To Taste 

Method: 

  • For the pesto sauce take basil leaves, groundnuts or cashew nuts, 4 garlic cloves, most of the processed cheese and 2 tbsp extra virgin olive oil in a grinder jar and grind. Add another 1 tbsp extra virgin olive oil and grind to a semi coarse paste. 
  • To make the pasta dish, heat 2 tbsp extra virgin olive oil in a non-stick pan. Slice the garlic cloves. 
  • Add garlic to the hot oil and sauté till golden. Add cherry tomatoes and sauté for 2-3 minutes, pressing the tomatoes a little with the back of the ladle. Add the pasta and toss for 2 minutes. Add ¼ cup water and mix. 
  • Add the pesto sauce and mix well. Add cream, salt and crushed peppercorns and toss. Cook for a minute. 
  • Serve hot garnished with the remaining processed cheese. 

Fruit Cocktail Fluff

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Ingredients: 

  • Cream Cheese – 100 g 
  • Heavy Whipping Cream – 1/4 cup 
  • Marshmallows – 1/4 cup 
  • Del Monte Fruit Cocktail – 1 cup 

Method: 

  • Whip the heavy whipping cream until stiff peak form. 
  • Add cream cheese and whisk until nicely combined. 
  • Add Marshmallows and Del Monte Fruit Cocktail and mix well. 
  • Refrigerate for a few hours. 
  • Serve chilled. 

Spaghetti Marinara

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Ingredients: 

  • 200 Gram Del Monte Spaghetti 
  • 2 ½ TBSP Olive Oil 
  • 2 Garlic Cloves (Minced) 
  • ½ Onion (Finely Chopped) 
  • ½ Cup White Wine Or White Wine Vinegar 
  • 2 Cups Tomato Puree 
  • 2 TBSP Fresh Parsley (Finely Chopped) 

Method: 

  • Bring a large pot of salted water to boil. Cook Del Monte Spaghetti as per the packet instructions. Reserve 1 Cup of pasta water, then drain.  
  • Now, heat some oil and add garlic and onion to it. Wait until the onion is translucent.  
  • Pour some wine and bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Make sure you simmer just for a minute or until the alcohol smell has evaporated.  
  • Add tomato puree, sugar, salt & pepper. Reduce heat to medium high and cook for 2 minutes.  
  • Adjust salt and pepper to taste. Add pasta, around 1⁄2 cup of reserved pasta cooking water into the sauce.  
  • Toss gently and cook for 1-2 minutes or until the sauce has thickened and coats the pasta.  
  • Garnish with some fresh parsley and treat your tastebuds! 

Chocolate Cranberry Nut Clusters

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INGREDIENTS-

  • 75g DEL MONTE dried cranberries
  • 50g walnuts
  • 50g almonds
  • 200g dark chocolate

     METHOD-
     
  • Chop the walnuts and almonds.
  • Melt the chocolate in a large heat proof bowl in a microwave for one minute. Stir until smooth.
  • Add the dried cranberries and chopped nuts to the melted chocolate. Stir well so that all the fruit
  • and nuts are coated with chocolate.
  • Lightly grease a baking tray or plate.
  • Drop teaspoonfuls of the chocolate mix on the tray. Chill for 15-20 minutes until set.
  • Once set, take off tray and store in a cool place

Coconut Cranberry Chocolate Fudge

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INGREDIENTS-

  • 400 GM Condensed Milk
  • 300 GM White Chocolate
  • 100 GM Desiccated Coconut
  • 130 GM Del Monte Dried Cranberries
  • 50 GM Dried Almonds, Finely Sliced
  • PINCH Of Salt

METHOD-

  • Layer a baking pan or any square pan with a parchment paper and keep it aside. Remember to leave enough paper on the edges so that you can pull the fudge out easily once it is set.
  • Spread the desiccated coconut out onto a pan and toast it till it turns golden brown.
  • Pour condensed milk into a saucepan and add finely chopped white chocolate. Turn the heat on medium and cook the milk until the chocolate melts.
  • Keep stirring to avoid it from burning. It would be a shame to have to restart after coming this far. Once it’s done, switch off the heat and mix the toasted coconut, salt and almonds with our star ingredient, Del Monte Dried Cranberries.
  • Give it a stir and then pour the mixture into the prepared baking pan.
  • Let it set in the refrigerator for 4 hrs and if it’s still not set, leave it overnight. Then cut it into bite-sized squares and store it in an air-tight jar in the refrigerator.

Olive Chocolate Truffles

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INGREDIENTS-

  • 175 G Del Monte Olives
  • 300 G   Dark Chocolate
  • 3 TBSP Butter
  • ½ CUP Cream
  • 1 TSP Lemon Zest
  • SOME Unsweetened Cocoa Powder

METHOD-

  • Let’s start by heating the chocolate and cream together, in a double boiler until it melts.
  • Then take the mixture off the heat and whisk well to smooth out any lumps.
  • Add some butter to the chocolate and cream mixture with a little bit of lemon zest to give it a subtle zing.
  • Now mix all the ingredients well.
  • Add the Del Monte olives to the mixture and fold it in.
  • Cover the chocolate mixture and let it sit in the refrigerator for a couple of hours. We know the wait is hard.
  • Once the mixture is set, scoop out a spoonful and roll it into a small lemon sized ball. Make these delicious chocolate balls out of the whole mixture.
  • Refrigerate the prepared truffles for another hour. The wait is almost over, promise!
  • Once chilled dust the truffles with cocoa powder.

Chocolate Prune Banana Muffin

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INGREDIENTS-

  • 1½ Cup All-Purpose Flour
  • 2 Ripened Big Bananas (Mashed)
  • Cup Del Monte Prunes
  • 175 G Dark Chocolate
  • ½ Cup Butter At Room Temperature
  • Eggs
  • ½ Cup Sugar
  • TBSP Vanilla Essence
  • TBSP Baking Powder
  • ½ TBSP Baking Soda
  • ¼ TBSP Salt

METHOD-

  • Preheat the oven at 170 degrees C.
  • Sift together flour, salt, baking powder and soda.
  • Cream together butter and sugar. Add 1 egg and beat until incorporated well. Add another egg and beat again. Add vanilla essence and mix. Now add melted chocolate and mix.
  • Add flour mixture in 3 batches and fold it until mixed. Add chopped prunes and fold.
  • Fill the muffin pans, lined with the muffin liners. Bake them in the preheated oven for 18 to 20 minutes or until skewers come out clean

Cranberry Brownies

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INGREDIENTS-

  • ¾ Cup, All-Purpose Flour, Sifted
  • ½ Cup, Cocoa Powder, Sifted
  • ¾ Cup, Brown Sugar
  • 3 Medium Sized Eggs
  • TBSP Vanilla Essence
  • 100 Gram Butter
  • ½ Cup, Del Monte Dried Cranberries
  • 50 Grams, Dark Chocolate, Chopped

METHOD-

  • Begin by preheating the oven at 180 degrees centigrade. Take an 8*8 inch square pan and line it with parchment paper.
  • While the oven preheats, melt the chocolate and butter together in the microwave for a couple of minutes. Carefully take out the molten ingredients and whisk them well.
  • Add a dash of sweetness with sugar and mix. Then add the eggs, one at a time. Finally, pour in the teaspoonful of vanilla essence and stir everything together.
  • Fold in the flour and cocoa powder and pour the mixture into the lined pan.
  • Now for the game-changer! Add the scrumptious Del Monte Dried Cranberries to the mix and level the batter evenly to give it a perfect texture.
  • Bake the brownies for 20 to 25 minutes or until skewers come out clean.
  • Let it cool before cutting the brownies.

-Drizzle some more chocolate on them and your homemade delights are ready to be relished!