Eat Cook Explore

Insatiably Curious

  • Reviews
    • Restaurants
    • Products
    • Sunday Selection
  • Travel
    • Hotels
    • Travel Gear
  • Recipes
  • Lifestyle
    • Giveaways
  • Store
  • About
    • Contact
    • PR and Disclosure
You are here: Home / Recipes / Ottolenghi Recipes on Masterchef

March 19, 2011 By May EatCookExplore 3 Comments

Ottolenghi Recipes on Masterchef

Sharing is caring!

If you have been following the new season of Masterchef, Yotam Ottolenghi was featured in a recent episode where the contestants had to cook from his vegetarian recipes. I have listed the recipes below here. Sometimes Ottolenghi recipes are a bit complicated and uses a lot of ingredients, the end results is always superb.

These are the recipes that were cooked:

  • Stuffed onion skins (Plenty)
  • Sweetcorn polenta, with feta, aubergine, tomato and oregano sauce
  • Chilli and black pepper tofu (Plenty)
  • Grilled vegetables and haloumi salad

Note: All the recipes can be found in these fab Ottolenghi Cookbooks.

Stuffed Onion Skins from Plenty –Serves 4

500ml veg stock
350ml white wine
4 large onions
3 small tomatoes
120g white breadcrumbs
90g feta, crumbled
80g parsley leaves, finely chopped
3 tablespoons olive oil
3 spring onions, finely chopped
3/4 teaspoon salt
Black pepper

Some butter, for greasing the dish

Preheat the oven to 180C and grease a baking dish with butter.

Combine the wine and stock in a saucepan and bring to the boil. While this is happening, trim the top and bottom from the onions, cut them lengthways in half and remove the skin. Carefully remove most of the insides to leave 3 or 4 outer layers of onion. Carefully separate these. Turn the stock to a simmer and put the onion layers in it, a few at a time. Cook them for 3-4 minutes or until just tender then set aside. Keep the stock.

To make the stuffing, grate the tomatoes into a bowl using a coarse cheese grater. Most of the skin will be left behind in your hands and you can discard it.

Add the feta, breadcrumbs, parsley, olive oil, spring onions, salt and some pepper. Mix well.

Fill each onion layer generously and roll into a ‘fat cigar shape’. Place fold side down in the dish. Pour over about 75ml of the stock.

Bake for 45-50 minutes or until they are brown and charred in places and bubbling underneath. You can add more stock if they look like they’re drying up during cooking. Serve warm.

 

Sweetcorn Polenta – serves 4

6 corn ears (560g scraped kernels)
500ml water
40g butter
200g feta, crumbled
½ tsp salt
Freshly ground black pepper

For the aubergine sauce

150ml vegetable oil
1 medium aubergine, in 2cm dice
2 tsp tomato paste
60ml white wine
200g chopped peeled tomatoes (fresh or tinned)
100ml water
½ tsp salt
½ tsp sugar
1 tbsp chopped oregano, plus whole leaves to garnish

First make the sauce. Heat the oil in a large pan, then fry the aubergine on medium heat for 15 minutes, until nicely browned. Drain and discard as much oil as you can. Stir in the tomato paste, and cook for two minutes on medium heat. Add the wine and cook for another minute. Add the tomatoes, water, salt, sugar and oregano, and cook for five minutes, to get a deep flavoured sauce. Set aside.

To make the polenta, chop the very top and bottom off every corn ear. Stand the ear on its base, and use a sharp knife to shave off the kernels. Place the kernels in a medium-sized saucepan and pour in the water, to cover. Add half the butter and cook on a low simmer for 12 minutes. Lift out the kernels with a slotted spoon, and transfer to a food processor. Process for quite a few minutes, to break as much of the kernel case as possible. If the mixture is too dry to process, add a little of the cooking water.

Return the corn paste to the water pan and, over low heat and stirring all the while, cook again for about 10-15 minutes, or until the mixture thickens to the consistency of mashed potato. Now fold in the remaining butter, feta, salt and pepper, and cook for two minutes longer. Taste and add more salt if needed.

Divide the polenta into shallow bowls and spoon some warm sauce in the centre. Garnish the aubergine sauce with picked oregano leaves and serve hot.

 

Chilli and black pepper tofu (Plenty)

800g firm, fresh tofu
Cornflour, to dust the tofu
Vegetable oil, for frying
150g butter
12 small shallots (350g), peeled and thinly sliced
8 red chillies, thinly sliced
12 garlic cloves, crushed
3 tbsp chopped ginger
5 tbsp crushed black peppercorns
3 tbsp sweet soy sauce
3 tbsp light soy sauce
4 tsp dark soy sauce
2 tbsp sugar
16 small, thin spring onions, cut into segments 3cm long

Cut the tofu into 3cm x 2cm blocks and toss them in cornflour, shaking off the excess. Pour in enough oil to come 0.5cm up the sides of a large frying pan, and bring up to frying heat. Fry the tofu in batches in the oil, turning the pieces as you go. Once they are golden all around, and have a thin crust, transfer to a paper towel.

Remove the oil and any sediment from the pan and throw in the butter. Once it has melted, add the shallots, chillies, garlic and ginger, and sauté for about 15 minutes on low-medium heat, stirring occasionally, until the contents of the pan are shiny and totally soft. While you wait, crush the peppercorns, using a pestle and mortar or a spice grinder. They should be quite coarse.

When the shallots and chillies are soft, add the soy sauces and the sugar, stir, then stir in the crushed pepper. Warm the tofu in the sauce for about a minute, then add the spring onion and stir through. Serve hot with steamed rice.

 

Grilled vegetables and haloumi salad (Plenty)

serves 4

350g cherry tomatoes, halved
140ml olive oil
coarse sea salt and black pepper
24 asparagus
2 courgettes
200g haloumi cheese, sliced 2cm thick (original recipe uses manouri cheese)
25g rocket

For the basil oil:
75ml olive oil
1 garlic clove, chopped
25g basil leaves
a pinch of salt
¼ tsp black pepper

1. Preheat the oven to 170c/325f/ gas mark 3. Mix the tomatoes with three tablespoons of olive oil and season. Spread them out, skin-side down, on a baking tray lined with parchment, and roast for 40 minutes, until semi-dried. Set aside to cool.

2. Prepare the asparagus by trimming the woody bases and blanch in boiling water for four minutes. Then drain, refresh in cold water until cooled,then drain. Then transfer to a bowl and toss with two tablespoons of olive oil, salt and pepper.

3. Slice the courgettes very thinly lengthwise (a mandolin would be very useful for this job, otherwise use a vegetable peeler) and mix with a tablespoon of olive oil, salt and pepper.

4. Heat up a ridged griddle pan on a high heat and leave for a few minutes until very hot. Grill the courgettes and asparagus, turning after a minute – you want nice char marks on all sides. remove and leave to cool.

5. Heat the remaining oil in a pan and fry the haloumi for three minutes a side, until golden. drain on kitchen paper. (or char-grill the cheese on the griddle for two minutes a side.)

6. For the basil oil, blitz all the ingredients in a blender until smooth.

6. Arrange the rocket, vegetables and cheese in layers on a flat serving plate – build up the salad while showing all the individual components. Drizzle with as much basil oil as you like (you can store any extra in the fridge)  and serve.

You can read about the London cooking club where we all made recipes from the Ottolenghi Cookbooks.

 

 

Sharing is caring!

Filed Under: Recipes Tagged With: chiili and black pepper tofu, grilled vegetable, Masterchef, ottolenghi, Ottolenghi recipes masterchef, stuffed onion skins, sweetcorn polenta

« IFE 2011 – The must see list
Cafe Luc – a mixed bag »

Comments

  1. Ute @ HungryinLondon says

    March 21, 2011 at 6:05 pm

    Particularly the halloumi salad sounds amazing! I love halloumi, nom.
    Shame we didn’t get to talk more yesterday at Jamie’s. Next time 🙂

    Reply
    • LondonFoodie says

      March 22, 2011 at 9:08 am

      The recipe uses manouri cheese as an alternative. Must be yum as well.

      We have to catch up again another time.

      Reply
  2. Hanna @ Swedish Meatball says

    March 22, 2011 at 8:22 am

    I have cooked the stuffed onions and the black pepper tofu before and I agree with you – his recipes are always brilliant, every single one I’ve tried has turned out fantastic. Will definitely have to watch that Masterchef episode!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.




Google
Custom Search
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Follow me on Twitter

Tweets by eatcookexplore_

Latest Posts

Pasta Aglio Olio with Mushrooms

How to rebrand your blog – A step by step guide

Cantonese Style Sweet and Sour Fillet Steak

Restaurants and companies around the country who are offering free meals for children

Dubai’s dining and nightclub scene

Restaurants By Cuisine

American
Argentinian
British
Chinese
French
Indian
Italian
Japanese
Malaysian
Mexican
Street Food
Afternoon Tea
BBQ
Michelin

Twitter Updates

Tweets by @eatcookexplore_

Sponsors

eatcookexplore

💉Done
🍣 Eater, Cook & Travel Writer Insatiably Curious
Hiker, Diver, Golfer, Adventurer
📷 iPhone
🧘🏻‍♀️🚵🏻‍♀️🏌🏻‍♀️Keeping Active #ecxtravel #ecxfood

May EatCookExplore 🏔🏖🏰
Spring has sprung! 🌸 London is coming alive wit Spring has sprung! 🌸 London is coming alive with colours. Blossoms on trees and longer days. Can’t wait for lockdown to be over. Not long now. 
#ecxtravel #prettylittlecities #lovelondon❤️ #ngtuk #guardiancities #passionpassport  #prettylittlelondon #destinationearth #exploringtheworld #TTOT #tripnatics #wearetravelgirls #girlswhotravel #guardiantravelsnaps #womenwhoexplore #mytinyatlas #natgeography #darlingescapes #girlmeetsglobe
Moroccan Orange and radish salad. The simplest rec Moroccan Orange and radish salad. The simplest recipe but oh so delicious. The dressing is just lemon juice, sugar, salt and pepper. I’ve seen variations where they’ve added cinnamon ( but I don’t like cinnamon) and where they’ve sliced the radishes instead of cutting them like this. I’d highly recommend a sprinkle of finishing salt on top, it made the world of difference. Serve it cold. Try it. Your salad world will be greatly enhanced. 
#foodstagram #foodpic #foodpicture #instafood #foodgasm #ecxfood #igfood #foodgawker #f52grams #food52  #foodspotting #igfood #igfoodie #instaeat #luxfood #foodblog #buzzfeat #yahoofood #foodism #thefeedfeed #eaterlondon
It’s #snowing❄️ in London! 😍 Little thin It’s #snowing❄️ in London! 😍
Little things that delight in the middle of lockdown. How is your weekend? 
#snow #snowday #snowflakes #lovelondon❤️ #londonlife #coventgarden #explorelondon #guardiancityscapes #travelgram #topeuropephotos
The annual fungi foray luncheon @hambleton_hall fo The annual fungi foray luncheon @hambleton_hall following a vigorous morning of mushroom hunting in nearby woods. Learnt so much from mycologist Paul Nichol. 
Lunch by Chef Aaron and team, who have had a Michelin star for 28 years. The longest in the UK!! 
The Menu: 1) Cepe tortellini, wild mushroom consommé 2) roast guineafowl, trumpets, one mushroom risotto & 3) sable Breton, caramelised apples and blackberries. 
Perfectly executed, beautifully presented and fab service. Highly recommend that you book early for next year’s event. 
@prideofbritainhotels @relaischateaux #instafood #foodgasm #ecxfood #igfood #foodgawker #f52grams #food52  #foodspotting #igfood #igfoodie #instaeat #luxfood #foodblog #buzzfeat #yahoofood #foodism #thefeedfeed
Bugs and beer pairing with @hobgoblinbeer . We had Bugs and beer pairing with @hobgoblinbeer . We had crispy grasshopper, crickets, cricket flour blini, buffalo worms.  Very deliciously concocted by @pidginlondon Followed by a luscious 3 course meal. Swipe for pics. #invite @londonunattached @jamesramsden_ 
#foodstagram #foodpic #foodpicture #instafood #foodgasm #ecxfood #igfood #foodgawker #f52gram #food52  #foodspotting #igfood #igfoodie #instaeat #luxfood #foodblog #buzzfeat #yahoofood #foodism #thefeedfeed #eaterlondon #beerpairing
Have you been foraging? The hedgerows were laden w Have you been foraging? The hedgerows were laden with these plump blackberries. I picked a ton and made a blackberry sorbet. The result is a dark rich wine colour and utterly delicious. 
The recipe is really simple- you just need some simple syrup, lemon juice and blackberries. And you don’t need an ice cream machine. You’ll find the recipe here: https://www.eatcookexplore.com/easy-blackberry-sorbet-recipe/
#foodstagram #foodpic #foraged #foodpicture #instafood #foodgasm #ecxfood #igfood #foodgawker #f52gram #food52  #foodspotting #igfood #igfoodie #instaeat #luxfood #foodblog #buzzfeat #yahoofood #foodism #thefeedfeed #eaterlondon
Recently, I’ve been exploring more of London. Th Recently, I’ve been exploring more of London. This weekend has been a revelation. I was #ebiking around Rickmansworth and found all these fab cycle routes. One of them took me along the canal to this very cute cafe at Lock 81. 
I think it’s a must to get lost while you go exploring. You never know what you’ll find. 
#visitlondon #visitengland #guardiancities #ecxtravel #travelogue #traveldiaries #travelawesome #wanderful #writetotravel #ngtuk #passionpassport  #destinationearth #exploringtheworld #TTOT #tripnatics #wearetravelgirls #girlswhotravel #cycletours #cyclinglife #guardiantravelsnaps #womenwhoexplore #mytinyatlas #natgeography #darlingescapes #girlmeetsglobe
Today is the UN International Day of the World's I Today is the UN International Day of the World's Indigenous Peoples. Did you know that Indigenous Peoples live in all regions of the world and own, occupy or use 22% of global land area (About 500m people who speak almost 7000 languages. 
Many of them face extreme poverty and marginalisation and human rights violations. They have a significant role to play in sustaining the world's diversity of the world's cultural and biological landscape. 
UNESCO works in partnership with indigenous peoples to provide support when facing all these challenges. 
This pic of the Totem poles in Stanley Park, Vancouver. The shortest one in front is the  Thunderbird House Post Totem Pole. These are used to support #FirstNation cedar house beams. This pole is a replica of a house post carved by Kwakwaka'wakw artist Charlie James in the early 1900s.
Totem poles are unique to the north west coast of #BritishColumbia and Lower Alaska. Each carving tells of a real of mythical event and every carving has a meaning. 
While in Vancouver, I tried to find out more about history and culture of the First Nation peoples'. More details on the blog.
#wonderfulplaces #ngtuk #natgeotravel #guardiantravelsnaps #guardiancities #prettylittlecities #visitBC #VisitVancouver #VisitCanada #firstnationsart #veryvancouver #explorebc #ecxtravel #traveldiaries #culturetrip #natgeoyourshot
#AD So glad to be able to venture out again. Vent #AD  So glad to be able to venture out again. Venturing out for a break from London, we went to explore some historic places not too far away. For a quick day trip as part of @Roadchef’s Great British Getaway, we ventured down to explore the old National Trust owned village of Chiddingstone in Kent. It's like a living museum. The whole street of Tudor buildings was bought to preserve them. You will find a well-stocked village shop that is like a throwback in time, including an old fashioned sweet shop display of pick and mix. Don't miss the tea shop in the back courtyard. 
You can visit Chiddingstone Castle and its 35 acres of beautiful grounds. (swipe for more pics) The house is worth a visit for its renowned art collection. 
On route, we stopped at Roadchef for some refreshments and were thrilled to find quite a few outlets open, including Chozen Noodles and Costa Coffee. We took our takeaway and had a socially distanced lunch al fresco in the garden outside. We would have picked @Leon but it was just being finished. To find more great roadtrip locations and explore more treasures that the UK has to offer, Roadchef has put together a handy guide, which is now available to view on its brand new website.
.
#roadchef #RoadchefGBGetaway #destressanddelight #culturetrip #ngtuk #natgeoyourshot #natgeoyourshot #ecxtravel #visitengland #ukstaycation
Escape to the country. It’s been a breathe of fr Escape to the country. It’s been a breathe of fresh air to be out of London. Visiting friends, doing outdoorsy things.
We’ve had cricket lunches, country walks, fresh air and wildlife. All with minimal human contact. 
Now to find more places to visit from London. Got any suggestions? 
Pic is of a one room castle, surrounded by a moat! 
#ecxtravel #travelogue #traveldiaries #culturetrip  #visitbritain #writetotravel #ngtuk #passionpassport  #destinationearth #exploringtheworld #TTOT #tripnatics #wearetravelgirls #girlswhotravel #guardiantravelsnaps #womenwhoexplore #mytinyatlas #natgeography #darlingescapes #girlmeetsglobe
AD (Pic- sunbathing mushrooms) 🔆Fun Fact : Did AD (Pic- sunbathing mushrooms) 
🔆Fun Fact : Did you know that Mushrooms can act in a similar way to human skin and produce vitamin D when exposed to sunlight. 
Chestnut mushroom are the same as button mushrooms but grown for longer?? 🤯
To boost the vitamin D content of your regular mushrooms at home, simply buy your UK or Irish mushrooms and lay them in the sun between 10-3pm for around 15-120 minutes to get a real vitamin D boost. 
When fresh button mushrooms are exposed to the midday light the can manufacture more than 10 mcg vitamin D per 100g mushrooms which is a substantial portion of our daily recommended intake! 
Second pic is one of my grandma’s favourite #homecooking recipe, minced pork & mushrooms in dark soy. 
#shiningalight @mushroom.miles
Nature. Seeing beauty soothes the soul. These blue Nature. Seeing beauty soothes the soul. These bluebells usually bloom in Spring. I’m a few weeks late in posting this but never mind. 
I’ll be back in here a bit more regularly now. More flowers to share. Hope everyone is keeping well. 
#travelblogger #earthwanderer #exploremore #phototravel #ecxtravel #travelogue #traveldiaries #travelawesome #wanderful #writetotravel #ngtuk #passionpassport  #destinationearth #exploringtheworld #TTOT #tripnatics #wearetravelgirls #girlswhotravel #guardiantravelsnaps #womenwhoexplore #mytinyatlas #natgeography #darlingescapes #girlmeetsglobe
AD It’s midsummer. It's time for some BBQ cookin AD It’s midsummer. It's time for some BBQ cooking over an open fire. Here is my recipe for the Weeping Tiger Beef using a piece of Dry-Aged @herefordbeefuk rump steak.  I love Thai flavours and the best way to eat a lovely piece of steak is to cook it simply, here it is cooked rare, the surface is charred to perfection. Then dress the steak salad with this spicy, tangy and umami-rich dressing (nam jim jaew). It takes just minutes to cook and assemble. A delicious and super quick mid-week meal and low carb too! 
Recipe below. See the blog post for more details and substitutions. 
Ingredients 
#HerefordBeef Dry Aged Steak ( Sirloin, Rump or Rib Eye) 
8 cherry tomatoes 
mixed salad leaves
Coriander
Steak marinade 
1 tbsp light soy sauce 
1 tbsp fish sauce 
Dressing 
5 birds eye chillies, finger chillies or chilli powder
3 tbsp fish sauce 
3 tbsp lime juice
1 tbsp tamarind juice
1 tbsp finely chopped shallots or spring onions
1 tbsp palm sugar or brown sugar
1 tbsp chopped coriander 
Recipe link in profile. .
.
.
.
.
.
.
#imadeit #thecookfeed #tastemade #f52grams #onthetable #shareyourtable #steakdinner #grassfedbeef #thefeedfeed #food52 #heresmyfood #foodbible #foodblogfeed #beautifulcuisines #thaifood
Do you feel the love in the air? @maddoxgallery ‘s stunning floral installation, #ithinkyouloveme , perfect for setting the mood. How are you showing your love this week? 💕 .
.
.
.
.
#lovelondon #ecxtravel #travelogue #traveldiaries #travelawesome #wanderful #writetotravel #ngtuk #passionpassport #destinationearth #exploringtheworld #TTOT #tripnatics #wearetravelgirls #girlswhotravel #guardiantravelsnaps #womenwhoexplore #mytinyatlas #natgeography #darlingescapes #prettycitieslondon #guardiancities #girlmeetsglobe
INVITE A #sustainablebreakfast with @huskihome @sm INVITE A #sustainablebreakfast with @huskihome @smegstorelondon -bowl of #high fibre @eattroo #porridge, berries, fruit, extra omega 3 with added seeds and nuts with a drizzle of Inulin fibre. Using coconut shell bowls, coconut tree spoons, making eco friendly substitutes where I can. .
.
.
.
.
#foodgasm #ecxfood #igfood #foodgawker #f52gram #food52 #foodspotting #igfood #igfoodie #instaeat #luxfood #foodblog #buzzfeat #yahoofood #foodism #thefeedfeed
Wishing you and yours a fabulous Christmas!! What Wishing you and yours a fabulous Christmas!! What did Santa bring you? 🎅🏼🎄 🎁 #christmas2019 #christmasinlondon
The Cartier shop on Bond St all wrapped up for #ch The Cartier shop on Bond St all wrapped up for #christmasinlondon . That’s a present I’d want under my tree!! What’s did you ask Santa for this year?  #ecxtravel #instapassport #londonigers #igerslondon  #thisislondon #lovelondon #prettycitylondon #prettylittlelondon
#invite A Sunday lunch with a difference @kricketl #invite A Sunday lunch with a difference @kricketlondon Brixton branch. Sitting in the buzzy dining room under the arches, we enjoyed a #roastbeef lunch with a spicy twist. Accompanying the beef was crispy roast potatoes, a rich beefy gravy, beets, spinach and a side of slow cooked beef. Preceding the main, we had chaat, crab and duck heart skewers. All quite unusual, balanced slicing, perfectly cooked. Pudding was a halwa ice cream with the shortest shortbread biscuit. Just fab. #bestsundaylunch.....................#foodstagram #foodpic #foodpicture #instafood #foodgasm #ecxfood #igfood #foodgawker #f52grams #food52  #foodspotting #igfood #igfoodie #instaeat #luxfood #foodblog #buzzfeat #yahoofood #foodism #thefeedfeed #eaterlondon
Load More… Follow on Instagram

Navigation

  • Restaurant Reviews
  • Product Reviews
  • Recipes
  • Sunday Selection
  • Food Producers
  • Travel
  • Hotel Reviews
  • Giveaways
  • Contact

Images and content unless otherwise indicated Copyright © Eat Cook Explore 2009-2020

Lastest on Tumblr

Moroccan Orange and radish salad

Moroccan Orange and radish salad

Moroccan Orange and radish salad. The simplest recipe but oh so delicious. The dressing is just lemon juice, sugar, salt and pepper. I’ve seen variations where they’ve added cinnamon ( but I don’t like cinnamon) and where they’ve sliced the radishes instead of cutting them like this. I’d highly recommend… [more]

It's #snowing❄️ in London

It’s #snowing❄️ in London

It’s #snowing❄️ in London! 😍

Little things that delight in the middle of lockdown. How is your weekend?

#snow #snowday #snowflakes #lovelondon❤️ #londonlife #coventgarden #explorelondon #guardiancityscapes #travelgram #topeuropephotos (at Covent Garden) https://www.instagram.com/p/CKbdsIMJYzY/?igshid=tu6oiuffnwn8

The annual fungi foray luncheon @hambleton_hall following a vigorous morning of mushroom hunting in nearby woods

The annual fungi foray luncheon @hambleton_hall following a vigorous morning of mushroom hunting in nearby woods

The annual fungi foray luncheon @hambleton_hall following a vigorous morning of mushroom hunting in nearby woods. Learnt so much from mycologist Paul Nichol.

Lunch by Chef Aaron and team, who have had a Michelin star for 28 years. The longest in the UK!!

The Menu: 1) Cepe tortellini,… [more]

Foodies100 Index of UK Food Blogs
Foodies100

You might also like

Pasta Aglio Olio with mushrooms

Pasta Aglio Olio with Mushrooms

Step by step guide to redesign your blog

How to rebrand your blog – A step by step guide

Cantonese Style Sweet and Sour Steak Recipe

Cantonese Style Sweet and Sour Fillet Steak

Vegetables

Restaurants and companies around the country who are offering free meals for children

Dubai Madinat

Dubai’s dining and nightclub scene

Affiliate Disclosure

Eat Cook Explore participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn commissions by linking to Amazon. In more human terms, this means that whenever you buy a product on Amazon from a link on here, I get a small percentage of its price and it doesn't cost you anything more. That helps support the site by offsetting a fraction of what it takes to maintain the site, and is very much appreciated.

Copyright © 2021

Copyright © 2021

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT