Summer Plumbing and Heating Tips

Most people breathe a sigh of relief when they are able to turn off their heating for the summer. But not needing to use your home heating system for a few months doesn't mean you should forget all about it. The summer is the best time to have your boiler serviced, get any pipe repairs done, add an extra radiator to eliminate a cold spot, or just check that everything's in perfect working order.

A complete inspection

Recent announcements about yet more energy price rises have made it even more important not to waste expensive fuel. Paying for a thorough check of your hot water and heating system in the summer could save you money next winter if it reveals any efficiency problems. Hillcrest Plumbing and Heating LTD will also carry out safety checks to minimize any risks of carbon monoxide poisoning, gas leaks, and fire.

Repair or replace

Repairing a small fault discovered in the summer could prevent a big problem in the depths of winter. Hillcrest Plumbing and Heating LTD can carry out a simple repair in a short time with little or no disruption to your daily routine. Coping with a sudden breakdown of your whole heating system at a time when you need it most is a very different matter! It could take days to sort out, and result in a hefty bill.

With an old heating system, replacement is sometimes the best option. Many boilers over 15 years old can be repaired to keep them working but they will always be far less efficient than modern boilers. If your boiler is coming to the end of its useful life ask a reputable heating company for advice on the best type of boiler for your home and do the sums yourself. Balance the cost of a new boiler against the reduced energy bills you can expect in the years ahead. Don't forget to take into account the fact that a new boiler is less likely to break down and, in any case, will be covered by a guarantee.

If you do decide on a new boiler – or to replace old-fashioned radiators with more modern designs – the ideal time for installation is in the summer when you're not using your heating system.

Prepare for winter

No one can predict how long a Vancouver summer will last, but you can avoid being caught out by the first frosts of autumn by making sure all exposed water pipes, especially those in the attic, are well insulated. It also makes sense to deal with any weak spots, such as pipes that have been accidentally damaged and joints or connections that have become loose, before they cause problems. Better still, let the experience of Hillcrest Plumbing and Heating LTD do this job for you and they will be able to test for leaks in all those lengths of pipes that are hidden from view.

If you don't want to risk having a heating or plumbing emergency in the middle of a cold, winter's night ask Hillcrest Plumbing and Heating LTD to check and service your system before the end of summer. Hillcrest Plumbing and Heating LTD offers a full range of heating and plumbing services, is staffed by fully qualified and experienced plumbers and engineers, and is highly recommended by its existing customers.

www.hillcrestplumbingandheating.com

(604) 879-5301

Lauki Whole Moong Curry

Today, I decided to make a gravy with bottle gourd. As I wrote before, I have been including bottle gourd in gravies as substitute veggie. For the first time, I cooked with kokum. I liked the subtle tanginess of kokum. I was hesistant to add more kokum since I did not have much idea about the sourness level of this.

You need

• Bottle gourd/Lauki/Sorakkai - cubed, around 1 cup
• Cooked whole moong - 1 cup
• Kokum rind - 1 whole
• Coriander powder - 2 tspn
• Red chilli powder - 1 tspn
• Salt to taste
• tumeric - 1/4 tspn
• Hing 1/4 tspn
• Tomato - 1 no, grated

Tempering

• Oil - 1 tspn
• Mustard seeds - 1/2 tspn
• Urad dal - 1/2 tspn
• Red chilli - 2nos, broken into two

• Curry leaves
• Coriander leaves

Method

Pressure cook whole moong till it is cooked and not too mushy. Peel, de-seed the bottle gourd. Cut the gourd into bite sized cubes. Take the chopped gourd in a vessel. Add two cups of water. Add turmeric, salt, red chilly powder, coriander powder and kokum. When the veggie is cooked, add the cooked whole moong.  Grate a tomato and add to the cooking gravy. I added tomato to give a body to the gravy.Simmer for few minutes. Add curry leaves and coriander leaves.

Heat oil in a seasoning ladle and add the tempering ingredients. When the mustard seeds crackle and urad dal starts browning, tip it to the gravy. 

The gravy is not very thick. If you want it to make it slightly thicker, add a teaspoon of rice flour to half cup of water and mix well. Add this to the gravy when it starts simmering.  I did not add this. The gravy was not too thin like rasam. 

Check out what my fellow marathoners are cooking today.

Rasmalai with Ricotta Cheese

I wanted to try this recipe from the time I came to US, because most of the time when I hear my neighbor having guests at home, she makes this recipe as most of her friends like it and her husband too, but she used to tell me that she used to get the ricotta cheese from a particular store which is 1 1/2hr from our place. So I never tried it, or give it a try buying the ricotta cheese from a local grocery store.

Once before a year or so, I did try it, but didn't come out well and after making it I forgot to keep it in the fridge and left it over the counter and by morning, it got spoiled, so didn't have the guts to try it again. 

But this time I wanted to make it easy for me, It turned out very good and I almost ate all of the rasmalai. :-)

Ingredients:

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1 (16oz) Whole Milk Ricotta Cheese

1 + 1/4 cup Sugar

1 pint Light Whipping Cream or Half and Half

1 pinch Saffron

3 tbsp sliced Almonds

3 tbsp Pistachios Chopped 

1/4 tsp Cardamom powder

Method:

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1. In a heavy bottom sauce pan simmer the whipping cream or half and half, 1 cup sugar, cardamom powder and saffron for about 10 mins.

2. Preheat the oven to 350F. 

3. Meanwhile in a microwave safe bowl ( choose a square glass bowl), mix together 1/4 cup sugar and ricotta cheese and bake it in oven for about 35-40 mins.

4. Allow it to come to room temperature, cut to the desired shape and add the whipping cream or half and half mixture over the top until all the ricotta is well drenched. 

5. Sprinkle the nuts over the top or while serving into individual bowls.