How To Make A Cornish Pasty
Being Cornish by birth, I cringe when I walk into a store or shop that supposedly sells the famous Cornish Pasty. More times than not, I pick it up, read the ingredients and toss it down in disgust! Strange things appear within the ingredients such as peas and carrots. Then when you read on a bit further, you get a hint of why they have got it so wrong. These Cornish Pasty forgeries are often made anywhere other than Cornwall!
Then there's the pastry itself. Now I am not that brilliant at making pastry, but even I know the Cornish pasty has an outer layer of shortcrust and not puff pastry which is all air and nonsense!
Before we get into the recipe itself let's talk about size. Have you seen those apologetic things in the store or shop? Some of them should come with a magnifying glass so they can be seen! In my youth my mother would often make genuine Cornish pasties for us. By today's commercial standards they were huge! They would overlap the edges of a dinner plate and be around four to five inches across at their widest point! Now THAT was a pasty!
Okay, so how do you make a genuine Cornish pasty? What do you put in it? Let's go for it…it uses old style weights and measures sorry about that, but that's my history…
Ingredients:
1lb shortcrust pastry
6 ounces potatoes
12 ounces steak (in times back it could well have been mutton – it was cheaper).
3 tablespoons of cold water
1 small chopped onion
salt and pepper to taste – personally I prefer a little extra pepper myself.
Method:
Start with the pastry. (I hope you have better luck with it than I do!). If you are not used to such large pasties, roll it out to the size of a small plate and about a quarter of an inch thick (the ingredients above are about the right quantity for this). When I make Cornish pasties though, they tend to be dinner plate size and the ingredients increased accordingly.
Cut all the solid ingredients up into small pieces. The onion should be finely cut. They are not only easier to eat this way, but cook quicker too. Remember to get rid of any gristle or fat etc from the meat.
Mix the now chopped up potatoes, meat, water, onion and salt and pepper thoroughly. (That's another thing I find in those shop or store sold "Cornish" pasties – all the pepper seems to be concentrated into one spot! There you are munching away and then you suddenly hit that spot! I think you can guess the rest!)
Now we start getting toward the tricky bit. With the pastry laid out, use the ingredients to fill half of it in a bit of a pile – unless you want a flat pasty! Make sure though, that you leave about an inch clear pastry from the edge.
Dampen the exposed edge with water.
Carefully (if the pastry is too thin, this is the point at which holes start appearing – I speak from experience!), lift the empty half of the pastry over the top of the mixture. In effect, you are folding it in half.
At this point you could cheat to do the edging. If you want to, then press the edges together with the back of a fork to seal them. If you want a true-blue Cornish pasty though, you will need to master the art of "crimping".
How to crimp the edges of a Cornish pasty. Press the edges of the pastry together to seal them as before.
Now carefully turn the pasty so that the sealed edge is now along the top.
Start at the left edge of the pasty, take hold between the left finger and thumb and turn it so it points along the line of the sealed edge. This is to make sure nothing oozes out the end!
Now move your left finger and thumb over the bit you just turned.
Place your right finger and thumb on the edge immediately adjacent to it and do what I would describe as a lift-turnover toward you. Now go back to the previous paragraph until you reach the end of the line. At this point turn the end inwards like you did previously.
With that all done, make a knife slit in the top to allow air to escape whilst cooking. If you didn't get on with the crimping too well, then we will put it down to my explanation - or maybe you just have to be Cornish!
Brush the whole thing with beaten egg/milk if you want a glaze, but you don't have to.
Place the pasty on a baking tray and cook in a hot oven (about 450F) until the pastry is pale brown at which point reduce the temperature to around 350-370F for about 40 minutes. It is important to get it right as crunchy and chewy ingredients just doesn't make for a good pasty!
Enjoy it and make sure you fly the flag for a genuine Cornish pasty!
Sunday, February 24, 2008
Gazpacho boricua
gazpacho boricua
4 red tomatoes
1 onion, chopped
1 green pepper, chopped
1 tbsp coriander, chopped
1 cucumber, chopped, seedless
1 avocado, in squares
2 garlic cloves, smashed
2 cups clam/tomato juice
1/4 cup lemon juice
3 tbsp olive oil
1/2 tbsp paprika
1/2 worcester sauce
1/2 hot sauce
salt, pepper, and cumin
Servings: 4
Preparation Time: 2 Hrs. 0 Min.
Cooking Time: 0 Min.
INSTRUCTIONS FOR GAZPACHO BORICUA
cut the tomatoes in 4 segments and boil them for 30 seconds; remove
from hot water and place them in cold water for the skin to begin
peeling; peel the tomatoes, throw the seeds, and chop them. Mix the
chopped tomatoes with the cucumber, onion, green pepper, garlic, and
lemon juice. Let it settle for a few minutes; then add the clam/tomato
juice, olive oil, salt, some cumin, pepper, worcester sauce, paprika,
and hot sauce. Place in the refrigerator for half an hour and then
blend everything.
Simple Vegetarian Cooking for Children who hate vegetables
Simple Vegetarian Cooking for Children who hate
vegetables
Everyone knows that vegetable is a great food
that should be included in eveyday meal. However,
some children just do not appreciate the goodness
of vegetable enough to love them. It's a constant
fight between mums and children whenever it's
meal time.
In prepare vegetable dishes for the children, one
has to be very creative in the way of preparation.
The key is to make the vegetable tasty enough
for them or to camouflage them completely that
they didn't even know that they are eating
vegetables.
Here are some recipes of simple vegetable recipes
that is yummy and loved by everyone.
Hearty Vegetable Soup with pasta :
This soup is a good way for children to get all
the vitamins and minerals they need in vegetables.
Ingredients :
1 cup diced celery
1 cup diced carrots
1 cup diced pumpkin
1/2 cup peas
1/2 onion, diced
1 cup broth of your choice
1 cup tomoto juice
1/2 cup pasta
1 bay leaf
1/2 tsp finely chopped oregano
3 tsp olive oil
salt and pepper to taste
Method :
cook onions and vegetables until tender in a
small saucepan. Cool and then puree the mixture.
Return to pot and add broth, bay leaf and tomato
juice and bring to simmer.
Cook for 20 mins and add oregano and season to
taste. Stir in cooked pasta to serve.
Veggie burgers is also another great dish that
are easy to prepare and love by children. Use
vegetables like potatoes, carrots, cabbage, onion
or any vegetable of choice. Mash vegetables after
softening them in pot, make into patties and add
in seaoning. Dip in egg and bread crumbs before
pan frying them.
Tempeh is another great meat replacement in
simple vegetarian cooking. Tempeh is made from
whole fermented soybeans. It is recommended that
it should be braised in a flavored liquid before
being cooked for at least one hour. After
braising, individuals can choose to douse it in
flour or cornmeal and fry it up adding sauce for
more flavors. Seitan or wheat gluten, can be an
excellent substitute for chicken products. Bean
products can also make excellent protein
substitutes in soups salads, stews and rice
dishes.
vegetables
Everyone knows that vegetable is a great food
that should be included in eveyday meal. However,
some children just do not appreciate the goodness
of vegetable enough to love them. It's a constant
fight between mums and children whenever it's
meal time.
In prepare vegetable dishes for the children, one
has to be very creative in the way of preparation.
The key is to make the vegetable tasty enough
for them or to camouflage them completely that
they didn't even know that they are eating
vegetables.
Here are some recipes of simple vegetable recipes
that is yummy and loved by everyone.
Hearty Vegetable Soup with pasta :
This soup is a good way for children to get all
the vitamins and minerals they need in vegetables.
Ingredients :
1 cup diced celery
1 cup diced carrots
1 cup diced pumpkin
1/2 cup peas
1/2 onion, diced
1 cup broth of your choice
1 cup tomoto juice
1/2 cup pasta
1 bay leaf
1/2 tsp finely chopped oregano
3 tsp olive oil
salt and pepper to taste
Method :
cook onions and vegetables until tender in a
small saucepan. Cool and then puree the mixture.
Return to pot and add broth, bay leaf and tomato
juice and bring to simmer.
Cook for 20 mins and add oregano and season to
taste. Stir in cooked pasta to serve.
Veggie burgers is also another great dish that
are easy to prepare and love by children. Use
vegetables like potatoes, carrots, cabbage, onion
or any vegetable of choice. Mash vegetables after
softening them in pot, make into patties and add
in seaoning. Dip in egg and bread crumbs before
pan frying them.
Tempeh is another great meat replacement in
simple vegetarian cooking. Tempeh is made from
whole fermented soybeans. It is recommended that
it should be braised in a flavored liquid before
being cooked for at least one hour. After
braising, individuals can choose to douse it in
flour or cornmeal and fry it up adding sauce for
more flavors. Seitan or wheat gluten, can be an
excellent substitute for chicken products. Bean
products can also make excellent protein
substitutes in soups salads, stews and rice
dishes.
For A Traditional Irish-American Meal Try Cooking Corned Beef
First seen in Irish-American households in New York’s Lower East Side around the 1880’s, Irish immigrants were looking for something that would approximate the Irish bacon from their native Ireland. They found a cheaper alternative to Irish bacon from their of Jewish neighbors. If you smoke corned beef and add black pepper and other spices you have pastrami.
Many cooks want to copy this traditional Irish-American recipe on Saint Patrick’s Day. Finding a good recipe for cooking corned beef and cabbage that is easy to follow can be difficult, but this recipe is very easy even for a beginning Irish chef. Don’t forget a good Irish beer like Harp or Guinness or try a good micro-brewed stout, local is best.
The First Step In Cooking Corned Beef
Organization is the key whenever you start cooking and cooking corned beef is no exception. First, make sure that all of the utensils and ingredients you need are ready, you don’t want to start looking for that one spice you thought you had. As far as utensils, make sure you have measuring cups, spoons, knives and of course a pan big enough to cook the corned beef in. When cooking corned beef, selecting a cut of meat is important.
Meat Selection Is Very Important
What is corned beef anyway? Corning refers to the way the beef has been cured. Before there was any refrigeration salt was used to cure meat. The salt was placed on the meat in rows called “corns”. Today, beef brisket is cured in a salt-water brine to give it the traditional corned beef taste.
Freshness is important so before you start cooking, make sure you check the dates on the package. It is important to purchase a package that is fresh. If there is a sale on, you can freeze a sealed package of corned beef for 2 to 3 months, just make sure that the package is airtight. Leftovers are fresh for 3 to 4 day after cooking corned beef.
How To Cook Corned Beef
Corned beef may require a long cooking time to make it as tender as possible. Several options are available when cooking corned beef. You can cook the corned beef in the oven, with a slow cooker or even on the stove. Remember, like many peasant cuts of meat corned beef needs to a long cooking time. Because of the way corned beef is processed it may be slightly pink, even after cooking completely. You do not need to add any spices, but you can if you want to. Here are some suggestions, powdered mustard (English), thyme and parsley stalks.
It is important to place the meat fat side up if you are cooking corned beef in the oven. When a thermometer in the center of the cut reads 350 degrees it is done. To make the corned beef really tender, cover the corned beef with water in the pot. Remember, you need a big pot. Expect to cook the meat about an hour for each pound of meat.
Crock-pot cooking is an easy and convenient method of cooking corned beef. Cooking with a crock-pot allows you to cook the vegetables along with the meat. First, place the vegetables on the bottom of the crock-pot. Next, make sure you cut the corned beef in pieces. This allows the corned beef to cook completely. Next add about one cup of water, the cabbage will also add lots of water to the pot. Cook on low for 10-12 hours or high for 6-8 hours.
Cooking corned beef on the stove is similar to cooking it in the oven. First, place the meat fat side up in a large pan and add vegetables if you would like. Next, cover the meat with water and bring the to a boil. Reduce heat and simmer for about one hour per pound of meat.
Like most peasant dishes cooking corned beef is simple cooking. Remember, the original immigrants were living in tiny tenements in New York and did not have elaborate kitchens. Create a traditional family feast to be enjoyed by everyone, cook corned beef.
Fourth of July Recipe – Flag Cake
1 cup flour
1/2 teaspoon salt
3/4 cup ground almonds
6 eggs, separated
1 1/4 cup sugar
1/2 cup lemon juice
2 teaspoons grated lemon peel
1 1/2 cups heavy whipping cream
2 teaspoons confectioner’s sugar
1 teaspoon vanilla
1 pint of fresh strawberries
1 cup fresh or frozen blueberries
Sift the flour and salt together in a medium bowl. Add in the ground almonds and mix well. Put the six egg whites into a big mixing bowl and beat until foamy. Add in 3/4 cup of the sugar slowly. Beat the mixture until soft peaks form. Put the egg yolks into a small bowl and beat until they are very thick and have a lemon color. Slowly add in the rest of the sugar (1/2 cup). Put the lemon juice and lemon peel into the mixture and mix well. Beat the mixture for 1 minute. Fold the flour mixture in just until it is combined. Fold in the egg yolk mixture. Pour the batter into a 9 x 13 inch baking pan. Bake in a 350 degree oven for 35 minutes. Turn the pan upside down onto a wire rack and allow the cake to cool. Put the cooled cake onto a serving platter and cut it in half lengthwise. Put Lemon Filling (recipe follows) onto the bottom half of the cake. Put the top half back on top. Combine the heavy whipping cream with the confectioner’s sugar and vanilla. Take out 1/4 cup of this mixture so you can make the stars. Spread the rest of mixture onto the top and sides of the cake. Cut the strawberries in half and use them to make the stripes for the flag. Use the blueberries to make the area for the star field. Put the 1/4 cup cream mixture into a pastry bag and fit the top with a small star tip. Put stars on top of the blueberries. Use any remaining strawberries to decorate around the base of the cake.
Lemon Filling
1/2 cup sugar
1/8 teaspoon salt
1 egg
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 cup water
1 teaspoon butter
2 teaspoons grated lemon peel
Put the egg in a medium bowl and beat slightly. Put the sugar, cornstarch, and salt in a small saucepan and mix well. Add in the water and cook over medium heat. Stir the mixture constantly until it boils and thickens. Allow it to cook for another minute. Put half of the hot mixture with the egg and mix well. Then add that mixture into the one still on the stove, stirring quickly. Remove the mixture from the stove and add in the butter, lemon juice, and lemon peel. Allow mixture to cool before putting on the cake.
Mediterranean Diet Pyramid
This Pyramid, which represents the optimal, traditional Mediterranean diet, is based on the dietary traditions of Crete and southern Italy in the 1960s.
It is structured in the light of nutrition research carried out in 1993 and presented by Professor Walter Willet during the 1993 International Conference on the Diets of the Mediterranean, held in Cambridge, Massachusetts. The Mediterranean Diet Pyramid underlines the importance of the foods making up the principal food groups. Each of these individual food groups offers some, but not all, of the nutrients one needs. Food from one group cannot replace that of another group. All the groups are necessary for a healthy diet. The basic products of the Mediterranean diet, in descending order of quantity and frequency advised, are:
Grains: These form the base of the majority of meals in Mediterranean countries - bread (wholemeal or otherwise), pasta,
couscous and rice.
Fruit and vegetables: Meals are more flavoursome when in-season products are selected and they are cooked very simply. In most Mediterranean countries the dessert is generally fruit.
Legumes and nuts: A wide variety of legumes and nuts, such as chickpeas, lentils, haricot beans, pine kernels, almonds, hazelnuts, walnuts, etc. are used in cooking. Olive oil and olives: "Olive oil" and "Virgin olive oil" are used throughout the Mediterranean. The former is normally used for cooking. The latter, which is appropriate for all uses, is excellent when consumed raw to best appreciate its aroma and flavour and to benefit fully from all its natural components. The proportion of fats in the traditional diet of Crete
observed by Professor Ancel Keys, was >40 were saturated fats, 3 monounsaturated (olive oil).
Dairy products: Cheese, yoghurt and other dairy products, with no special mention of milk.
Fish: offered as a first class protein, before eggs and poultry.
The highest point of the Pyramid, meaning that its consumption is least advised, is occupied by red meat and just slightly below, but also of little importance,
are sweets and pastries.
Regular physical activity is vital to maintaining good health and optimal weight. Wine can be consumed in moderation,
primarily with meals (1-2 glasses/day). It is optional and should be avoided whenever it puts the individuals or others at risk.
It is structured in the light of nutrition research carried out in 1993 and presented by Professor Walter Willet during the 1993 International Conference on the Diets of the Mediterranean, held in Cambridge, Massachusetts. The Mediterranean Diet Pyramid underlines the importance of the foods making up the principal food groups. Each of these individual food groups offers some, but not all, of the nutrients one needs. Food from one group cannot replace that of another group. All the groups are necessary for a healthy diet. The basic products of the Mediterranean diet, in descending order of quantity and frequency advised, are:
Grains: These form the base of the majority of meals in Mediterranean countries - bread (wholemeal or otherwise), pasta,
couscous and rice.
Fruit and vegetables: Meals are more flavoursome when in-season products are selected and they are cooked very simply. In most Mediterranean countries the dessert is generally fruit.
Legumes and nuts: A wide variety of legumes and nuts, such as chickpeas, lentils, haricot beans, pine kernels, almonds, hazelnuts, walnuts, etc. are used in cooking. Olive oil and olives: "Olive oil" and "Virgin olive oil" are used throughout the Mediterranean. The former is normally used for cooking. The latter, which is appropriate for all uses, is excellent when consumed raw to best appreciate its aroma and flavour and to benefit fully from all its natural components. The proportion of fats in the traditional diet of Crete
observed by Professor Ancel Keys, was >40 were saturated fats, 3 monounsaturated (olive oil).
Dairy products: Cheese, yoghurt and other dairy products, with no special mention of milk.
Fish: offered as a first class protein, before eggs and poultry.
The highest point of the Pyramid, meaning that its consumption is least advised, is occupied by red meat and just slightly below, but also of little importance,
are sweets and pastries.
Regular physical activity is vital to maintaining good health and optimal weight. Wine can be consumed in moderation,
primarily with meals (1-2 glasses/day). It is optional and should be avoided whenever it puts the individuals or others at risk.
Coconut pudding
Coconut pudding
4 cups milk
1/4 cups sugar
1/2 cup grated coconut
cinnamon sticks
3/4 cup cornstarch
Servings: 10
Preparation Time: 1 Hr. 45 Min.
Cooking Time: 45 Min.
INSTRUCTIONS FOR COCONUT PUDDING
mix the milk, the sugar, the grated coconut and the cinnamon sticks in a pot. Cook on low flame and stir constantly until it boils.
In a separate container, add the remaining milk and the cornstarch until it is dissolved. Then add it to the previous mixture and stir it. Continue cooking on low fire until it gets thick; continue for 10 minutes as you continue stirring it.
Let it to rest and pour the mix in individual portions into glasses or into a big mold. Put the container in the fridge and wait for at least 3 hours before serving.
4 cups milk
1/4 cups sugar
1/2 cup grated coconut
cinnamon sticks
3/4 cup cornstarch
Servings: 10
Preparation Time: 1 Hr. 45 Min.
Cooking Time: 45 Min.
INSTRUCTIONS FOR COCONUT PUDDING
mix the milk, the sugar, the grated coconut and the cinnamon sticks in a pot. Cook on low flame and stir constantly until it boils.
In a separate container, add the remaining milk and the cornstarch until it is dissolved. Then add it to the previous mixture and stir it. Continue cooking on low fire until it gets thick; continue for 10 minutes as you continue stirring it.
Let it to rest and pour the mix in individual portions into glasses or into a big mold. Put the container in the fridge and wait for at least 3 hours before serving.
Chilled No Bake Dessert Recipes
Raspberry Revel
8 ounces of vanilla wafers
3/4 cup butter
2 1/2 cups powdered sugar
2 eggs
1 teaspoon vanilla
1 pint frozen raspberries, thawed and drained
8 ounce container of whipped topping
Grease a 9 x 11-inch pan. Crush the vanilla wafers. (The easiest way to do this is to put the wafers in a plastic bag and crush them with a rolling pin.) Reserve 1/4 cup of the crushed vanilla wafers and put the rest in the bottom of the greased pan. Beat the butter, powdered sugar, eggs, and vanilla together. Put this mixture on top of the crumbs. Spread the mixture from the edges of the pan inward to help keep the wafer crumbs in place. Spread the drained raspberries on top of that mixture. Add the whipped cream and sprinkle the 1/4 cup cookie crumbs over the top. Refrigerate overnight. Serves 12.
Chocolate Mint Dazzle
18 graham crackers
1/2 cup melted butter
1/3 cup sugar
1/2 cup softened butter
1 1/2 cup powdered sugar
3 eggs, slightly beaten
2 (1 ounce) squares chocolate, melted
1 1/2 cup cream
1 package miniature marshmallows
1/4 cup crushed peppermint candy
Grease a 9 x 13-inch pan. Crush the graham crackers and mix them with the 1/2 cup of melted butter and the sugar. Press the mixture into the prepared pan. Cream the 1/2 cup softened butter and powdered sugar together in a medium bowl. Add in the eggs and melted chocolate. Beat well and spread the mixture over the top of the graham cracker crust. Beat the cream and marshmallows together and put that over the chocolate layer. Sprinkle the top with the crushed peppermint candy. Refrigerate overnight.
Making Hard Boiled Eggs - The Correct Way
I wanted to make some hard boiled eggs today and figured I would do some research.
How did this experiment turn out? The eggs did not have the usual greenish tint on the yolk and were perfectly done.
Yes I know, you already know how to make hard boiled eggs. Well guess what, so do I. At least I thought I did. You see I have been making them different every time I cooked them. One time I started with hot water and let them boil for about 15 minutes. Another time, I would start with cold water and boil them for about 15 minutes. And sometimes I just stuck them in the water and prayed that when I took them out they were done.
Well I did some experimenting and tried a method that I had heard about before:
- Start with cold (tap) water and cover the eggs at least an inch with the water
- Bring them to a rolling boil, not a simmer a good rolling boil.
- Then reduce the heat to medium and cook for 10 minutes.
- After 10 minutes, remove the eggs from the heat (use a slotted spoon please) and run them under ice cold water.
If you live in Las Vegas like I do and don't have ice cold water, well you can simply place them in a bowl of ice water.
- When the egg is completely cooled you can peel it the normal way.
How did this experiment turn out? The eggs did not have the usual greenish tint on the yolk and were perfectly done.
Hummus: a name for many dishes
There are many different variations to the basic hummus, including hummus with meat, ful (broad beans), mashrooms, and so on. Also, there are many ways of making hummus and a series of different recipes.
Here are the main varieties of the basic dish:
Hummus (or "humus", "homous" and so on).
The basic dish made of dround cooked chickpeas with tahini, garlic, cumin salt and lemon. Sometimes served with olive oil, chopped parsley and paprika.
Hummus Ful.
The same, but with cooked brown broad beans (”Egyptian ful”) in a doughy texture. It’s usually mixed with cumin, lemon juice and salt.
Mesabha.
Made of the same ingredients as hummus, but with a very different texture. The chickpeas are not ground but mixed with the tahini, olive oil, garlic etc.
Triplet.
Hummus mixed with ful and masabha.
Lemon Pie Recipes
Lemon Sour Cream Pie
1 cup sugar
4 tablespoons cornstarch
dash of salt
1 cup milk
1/4 cup butter
1 (9-inch) pie shell, baked
1 teaspoon lemon peel
1/4 cup lemon juice
1 cup sour cream
3 eggs, separated
Meringue:
1/2 cup sugar
2 tablespoons sugar
1/4 teaspoon cream of tartar
In a large saucepan, add 1 cup sugar, cornstarch and salt. Mix together well so the cornstarch is thoroughly mixed. Add in the milk slowly. Cook over medium heat, stirring constantly, until the mixture boils and thickens. In a small bowl, beat the egg yolks. Add in a little bit of the hot mixture to the egg yolks and mix well. Then add the egg yolk mixture to the main mixture. Continue to let it cook, stirring constantly for 2 more minutes. Remove from heat and mix in the butter, lemon juice and lemon peel. Cover the mixture and allow it to cool. After mixture has cooled, add in the sour cream. Put the lemon mixture into the baked pie crust.
For the meringue: In a small bowl, beat together the egg whites and the cream of tartar. Gradually add in the 1/2 cup sugar and the 2 tablespoons of sugar. Beat the mixture until it is stiff and forms peaks. Put this mixture on top of the pie. Bake in a 350 degree oven for 13 to 15 minutes or until brown.
Strawberry Lemon Pie
4 ounces of cream cheese, softened
1 (6 ounce) ready-made graham cracker pie crust
1 tablespoon milk
1 tablespoon sugar
2 teaspoons grated lemon peel
1 tablespoon lemon juice
1 package (8 ounce) whipped topping
1 pint of strawberries, hulled and halved
2 cups cold milk
2 (3.4 ounce) packages instant pudding mix, vanilla or lemon
In a medium bowl, mix together the cream cheese, 1 tablespoon milk and sugar. Beat until the mixture is smooth. Add in the lemon juice and lemon peel. Add 1 1/2 cups whipped topping into the mixture. Pour this mixture into the pie crust and spread it out evenly over the bottom. Spread the strawberry halves evenly over the cream cheese mixture. Keep some to garnish the top.
In a large bowl, put the pudding mixes and the 2 cups of milk. Beat together for 1 minute. Let the mixture stand for a minute or until it has thickened. Add in 1 cup of the whipped topping. Put this mixture over the strawberry layer in the crust. Put the pie in the refrigerator for 4 hours or until the pie has set. Put the rest of the whipped topping and strawberries on top just before serving.
Peanut Butter and Jelly Recipes
Peanut Butter and Jelly Twists
2 1/4 cups all purpose flour
1/2 cup milk
1 teaspoon salt
1 egg
1/3 cup strawberry jam
1 tablespoon active dry yeast
1/4 cup sugar
3 tablespoons butter
1/3 cup peanut butter
1 tablespoon butter, melted
Mix together 1 cup of the flour and the yeast in a large bowl. In a small saucepan, put the milk, sugar, 3 tablespoons butter and salt. Stir together over low heat until the mixture is warm, making sure the butter is melted. Add this mixture to the flour and yeast mixture. Add in the egg. With an electric mixer, beat the mixture at low speed for 30 seconds. Then turn the speed on the mixer up to high and beat for 3 minutes. Add in the remaining flour and mix well. Cover the mixture and let it set for 30 minutes. Roll out the dough until it makes a 16 x 10 inch rectangle. Put the peanut butter mixture over half of the dough lengthwise to within 1/4 inch of the edge. Then put the jam on top of the peanut butter. Fold the dough in half so it makes a 16 x 5 inch rectangle. Press the edges of the dough together to seal it. Cut into 1 inch strips and twist each strip. Put onto a greased baking sheet and brush the twists with the melted butter. Cover them and let them rise until they have doubled in size. Bake in a 375 degree oven for 15 to 20 minutes. If desired, dust with powdered sugar or powdered sugar icing.
Peanut Butter and Jelly Cookies
2 1/2 cups all purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup shortening
1/2 cup peanut butter
1/4 cup applesauce
1/2 teaspoon vanilla extract
1 egg
1 cup oats
3 tablespoons strawberry jelly
Add all of the above baking ingredients above together except 1 cup of the flour, the oats and jelly into a large bowl. Mix well. Add in the 1 cup flour and oats. Roll into 1 inch balls and put them onto a baking sheet. With a fork that has been dipped in sugar, flatten the balls in a criss-cross pattern. Put 1/8 teaspoon of the jelly into the center of each cookie. Bake in a 350 degree oven for 12 to 14 minutes.
An introduction to Malaysian food
Malaysia is a country with rich culture. The population is made of mainly Malay, Chinese and Indians while the Borneo sub origins made out the most of west Malaysian population. Malaysian food, of course is very much reflective of the diversity of the people staying here. Located at the Southeast Asia, Malaysia is in between Thailand and Singapore while West Malaysia is next to the Sulawesi and Philippines.
It doesn’t take an adventurous traveler or food enthusiast to appreciate Malaysian food. There are just so much to choose from, whether traditional or modern cuisines, deem to satisfy the choosiest tastes buds. The staple food in Malaysia is rice, just like the other Asian countries. Due to its sunny weather all year round, fruits and vegetables are in abundance while meat, poultry and seafood is inexpensive and readily available. Malaysian food, just like its people, is divided into Malay, Chinese and Indian and is still prepared by their own unique ways.
Malay food, in general is rich with herbs like lemongrass, tamarind, dried and fresh chilies, ginger and garlic. Malay dishes can be distinguished into a few methods of cooking namely masak merah (tomato sauce), masak lemak (coconut milk), masak asam (sourish tamarind) and masak pedas (spicy). Popular dishes that cannot be missed are such as nasi lemak (coconut milk steamed rice), sambal belacan (shrimp paste with pounded chilies), beef rending (dried curry) and serunding (beef floss). Satay, or barbequs meat on a stick, is originated from Malay cuisine has presence in restaurants all over the world today.
Indian food, on the other hand, has very much integrated northern Indian and southern Indian cuisines when they reach Malaysian shores. Popular for their curries, banana leaf rice and breads such as chapati, naan and roti (prata in some countries). Indian food has also been assimilated with Malay food through their mix marriages of Indian Malay. The resultant is Mamak food, which cannot be found in India, itself. Examples are like teh tarik (tea with milk), murtabak and rojak (mixture of fruits with peanut sauce).
Chinese food, like Indian food, has been assimilated with local cuisines. In China itself, Chinese are divided into so many provinces namely the Cantonese, Hakka, Hokkien, Hainan, Teochew and so forth. In Malaysian, Cantonese food makes the most presence with its stir fry and steaming method. Chinese dishes such as dim sum, sweet and sour dishes, char siew (sweet barbecued pork),bak kut teh (herbal soup) are a few popular dishes. Steamboat or fondue is also widely available and can be a great experience.
There is no denial, Malaysia is a food heaven. Restaurants open very early through wee hours in the morning. There is food for every budget. Sometimes a hearty meal come with a small price, yet does not compromised on varieties. Head down to street stalls in Kuala Lumpur, the capital of the country and you will know what I mean.
It doesn’t take an adventurous traveler or food enthusiast to appreciate Malaysian food. There are just so much to choose from, whether traditional or modern cuisines, deem to satisfy the choosiest tastes buds. The staple food in Malaysia is rice, just like the other Asian countries. Due to its sunny weather all year round, fruits and vegetables are in abundance while meat, poultry and seafood is inexpensive and readily available. Malaysian food, just like its people, is divided into Malay, Chinese and Indian and is still prepared by their own unique ways.
Malay food, in general is rich with herbs like lemongrass, tamarind, dried and fresh chilies, ginger and garlic. Malay dishes can be distinguished into a few methods of cooking namely masak merah (tomato sauce), masak lemak (coconut milk), masak asam (sourish tamarind) and masak pedas (spicy). Popular dishes that cannot be missed are such as nasi lemak (coconut milk steamed rice), sambal belacan (shrimp paste with pounded chilies), beef rending (dried curry) and serunding (beef floss). Satay, or barbequs meat on a stick, is originated from Malay cuisine has presence in restaurants all over the world today.
Indian food, on the other hand, has very much integrated northern Indian and southern Indian cuisines when they reach Malaysian shores. Popular for their curries, banana leaf rice and breads such as chapati, naan and roti (prata in some countries). Indian food has also been assimilated with Malay food through their mix marriages of Indian Malay. The resultant is Mamak food, which cannot be found in India, itself. Examples are like teh tarik (tea with milk), murtabak and rojak (mixture of fruits with peanut sauce).
Chinese food, like Indian food, has been assimilated with local cuisines. In China itself, Chinese are divided into so many provinces namely the Cantonese, Hakka, Hokkien, Hainan, Teochew and so forth. In Malaysian, Cantonese food makes the most presence with its stir fry and steaming method. Chinese dishes such as dim sum, sweet and sour dishes, char siew (sweet barbecued pork),bak kut teh (herbal soup) are a few popular dishes. Steamboat or fondue is also widely available and can be a great experience.
There is no denial, Malaysia is a food heaven. Restaurants open very early through wee hours in the morning. There is food for every budget. Sometimes a hearty meal come with a small price, yet does not compromised on varieties. Head down to street stalls in Kuala Lumpur, the capital of the country and you will know what I mean.
A Tasty Summer Dish - Mushroom and Blue Cheese Quiche
This recipe uses a flan tin, which is perfect for a variety of different dishes such as quiches, tarts and cheesecakes.
Flan tins are available in many different shapes and sizes, from the simple round-shaped tin to a loving heart-shaped tin. You’ll also find that most common tins available on the market are made of traditional tin-ware, non-stick coated aluminium and non-stick coated steel or silicone. Providing the tin you choose is made to a high quality, it should be perfect for baking your delicious treats and last for years to come.
It’s worth remembering that flan tins are available with loose bases as well as fixed bases. This is because loose bases are really helpful in ensuring that flaky pastry crusts do not break when they are removed from the tin. Fixed base tins are more likely to be used for self-crusting quiches, baked cheese cakes or any recipes that have a very liquid mix.
Pastry Ingredients
1 cup flour (plain or wholemeal)
60g butter
50mls cold water
Pastry Method
Using a pastry blender, blend the butter into the flour until the mix resembles coarse breadcrumbs.
Add water a little at a time until the pastry comes together to form a ball.
Chill for 15 minutes.
Roll out thinly to line a 20-24cm flan tin.
Filling Ingredients
150g sliced mushrooms
1 medium onion, chopped
3 eggs
½ cup cream
¼ cup milk
1½ cups grated cheese
100g blue cheese
Salt and pepper
Filling Method
Sauté mushrooms and onions with a little butter until soft.
Cover the bottom of the uncooked pastry crust with grated cheese and then the mushroom and onion.
Mix together eggs, cream, milk and season with salt and pepper.
Pour into the pie crust and then sprinkle with blue cheese.
Bake at 220°C for 20-30 minutes until set and serve.
How to make delicious sushi rice
There are many kinds of sushi. For example, there are classic cases which is
Next, an important point is rice cleaning.
The 3rd point is how to cook rice.
The base of delicious sushi rice was done in the above-mentioned explanation.
How to make sushi rice briefly is explained from here.
sushi(hand-rolled sushi),sushi roll, sushi pocket. In addition, there are
pressed sushi, sushi bawl, TEMARI sushi(which is the shape of small ball.), etc.
The common feature of the sushi mentioned above is using rice.
The heading which I would like to mention first is about rice.
If it says why I would like to talk about rice, it is because the knowledge
about the rice which is an important point is required to make delicious sushi. Even if it can arrange however quality and fresh foods, if rice is bad,
we cannot make delicious sushi. Well, I itemize some points for making delicious sushi rice below.
- Choice: In order to make sushi rice, the rice which is moderately sticky
is good. When making sushi, the rice with strong stickiness
is easily collapsed, and it is sloppy texture. If sushi rice
is made from rice without stickiness. since it does not
have adhesive power, the rice does not stick each other,
and then it does not get a form of sushi well. The kind of
rice chosen in Japan is sasanisiki. In the overseas, is it
Californian rice? If you can not get the both kinds of rice,
there is a good way. When cooking rice, glutinous rice of
several percent is added. Let's adjust in order to take out
moderate stickiness.
Next, an important point is rice cleaning.
- Rice creaning: When cleaning rice, do no put much power.
Because the flavor ingredient of rice is also lost.
Let's replace water several times cleaning rice
until water gets clear. It cleans quickly so that
excessive moisture may not be included in rice.
If it finishes cleaning rice, excessive water will
fully be drained with a colander.
The 3rd point is how to cook rice.
- Cook rice: Before cooking rice, rice is soaked in water about 30 minutes.
Although it is convenient if there is a rice cooker, even
if it uses a pot, sufficiently delicious rice can be
cooked. The quantity of the water put into a pan is 200ml
of water to rice 180ml. How to cook the rice in a pan,
The pan is covered, and it cooks over middle-high
heat until it boils for about 10 to 15 minutes. If it
begins to boil strongly, it will lower the heat and will
heat it for 5 more minutes. If a lid is opened and
surface of moisture disappears, fire will be stopped and
rice will be steamed for 10 minutes. It is completion,
when opening a lid iafter 10 minutes and turning up the
whole rice with a flat wooden spoon.
The base of delicious sushi rice was done in the above-mentioned explanation.
How to make sushi rice briefly is explained from here.
- A sushi box is prepared and the inner side of that is wiped with the wet
dishcloth. - Cooked rice is moved from a pan to a sushi box, and the cooked rice is
placed so that it may spread in the whole sushi box. - A proper quantity of sushi vinegar is added to the cooked rice, turning a
sushi box with the left hand (right hand), the cooked rice is mixed so
that a character may be written with the flat wooden spoon which it had
with its dominant hand. Let's mix the cooked rice, sometimes cooling with
a fan. (Notice:At first, since the cooked rice is hot, be sufficiently
careful of a burn.)
Manzo Marinato Arrosto (Marinated Beef) - one of the most delicious Italian recipes
Manzo Marinato Arrosto (Marinated Beef) - one of the most delicious Italian recipes
Ingredients: Beef, larding bacon, salt, Burgundy, spices, vinegar, herbs, flour.
Flap a piece of rump steak, or fillet to make it gentle. With salt and some chopped herbs, dust it well. Now leave it for an hour; then lard it and marinate it as follows: Half a pint of red wine (Australian Harvest Burgundy is the best), half a glass of vinegar, a pinch of spice, and chopped herbs; leave it in this for twenty-four hours. Take it out after the scheduled time, drain it well, dust it with flour, and bake it for twenty minutes before a clear fire, cook it till it becomes absolutely soft and then squeeze and glaze it. The thin end of a sirloin can be cooked excellently this way. The dish is to be served cold.
Ingredients: Beef, larding bacon, salt, Burgundy, spices, vinegar, herbs, flour.
Flap a piece of rump steak, or fillet to make it gentle. With salt and some chopped herbs, dust it well. Now leave it for an hour; then lard it and marinate it as follows: Half a pint of red wine (Australian Harvest Burgundy is the best), half a glass of vinegar, a pinch of spice, and chopped herbs; leave it in this for twenty-four hours. Take it out after the scheduled time, drain it well, dust it with flour, and bake it for twenty minutes before a clear fire, cook it till it becomes absolutely soft and then squeeze and glaze it. The thin end of a sirloin can be cooked excellently this way. The dish is to be served cold.
Chicken Broccoli Casserole
Chicken Broccoli Casserole
1 (16oz. ) pkg. frozen broccoli, thawed
2 Tbsp. lemon juice
4 large whole chicken breasts, boned and cut in halves
1 ( 16 oz. ) can mushroom pieces
1 ( 10 ¾ oz. ) can cream of mushroom soup
1 c. sour cream
Paprika to taste
Salt and Pepper to taste
Place broccoli in a greased 9 x 13 inch baking dish. Sprinkle with
Lemon juice. Place chicken over broccoli. Mix mushrooms, soup,
and sour cream and pour over chicken. Add paprika, salt, and pepper.
Bake at 350 for 1 hour. Serves 6 to 8.
1 (16oz. ) pkg. frozen broccoli, thawed
2 Tbsp. lemon juice
4 large whole chicken breasts, boned and cut in halves
1 ( 16 oz. ) can mushroom pieces
1 ( 10 ¾ oz. ) can cream of mushroom soup
1 c. sour cream
Paprika to taste
Salt and Pepper to taste
Place broccoli in a greased 9 x 13 inch baking dish. Sprinkle with
Lemon juice. Place chicken over broccoli. Mix mushrooms, soup,
and sour cream and pour over chicken. Add paprika, salt, and pepper.
Bake at 350 for 1 hour. Serves 6 to 8.
How To Mix The Perfect Cocktail
While making a cocktail isn't "rocket science," one must follow some basic
principles to be successful. The keys to successful "mixology"are precision,
quality, and attention to detail. First and foremost, it is essential to use
premium ingredients, especially the liquors.
And every ingredient is important when trying to make the perfect mixed drink.
Ice, for example is an important ingredient. Use freshly frozen ice, as it won't
have "freezer burn" that can spoil the flavor of a mixed drink. If you are going
to mix a drink that requires a blender, start with crushed ice. For drinks that
call for ice cubes, make sure they are small and firm. Ice cubes must melt
slowly or they will spoil the flavor of the drink by diluting it too quickly.
Most of your fruity, tropical drinks taste much better with crushed ice.
When actually mixing the cocktail, there are several key tips to keep in mind.
Make sure to mix the ingredients thoroughly. Depending on the ingredients in
your drink, it may be more effective to shake or stir the drink. A "Black
Russian,"for example, must be stirred completely because of the heavy cream and
thick Kahlua. A gin and tonic doesn't require as thorough of a mixing because it
is much lighter.
Make sure that after blending or shaking a drink, you remove the contents
immediately into the appropriate glass. Leaving the mixture in the blender or
shaker too long will dilute the drink and rob it of it's flavor.
Should your drink call for a carbonated mixer, such as Champagne or club soda,
it is essential to add them last. Whatever you do, don't shake a drink with
carbonation. A light stirring to mix the ingredients is your best bet.
Your garnishes made from fruit should be fresh fruit whenever possible. Likewise
the juices you use in your cocktails. It's very important that you follow each
drink recipe exactly, and make your measurements accurate. "Guesswork" has
spoiled many a mixed drink!! Please don't add extra alcohol to a mixed drink,(no
matter how tempted you might be), as it often spoils the flavor
Finally, keep proper glassware behind your home bar. While glassware won't
affect the taste of your mixed drinks, your guests will always perceive your
drinks as being acceptable when served in appropriate glassware.
Hopefully these tips will help you create a mixed drink that will draw rave
reviews from your guests. Remember, don't "cut corners",take your time, purchase
premium ingredients, and you'll be well on your way to mixing the perfect
cocktail!
Feel free to reprint this article and distribute it to your favorite
newsletters, ezines, and websites. Please don't erase any links, change any
content, or alter the resource box.
What you need to know about cocktails
Needless to say, there are lots of people who are fans of mixing parties with alcoholic drinks and there are quite many types of mixed drink recipes that can be served on any occasion. Some of the mixed drinks are rather simple to make and may be served straight from the bottle in glasses with ice cubes. Other cocktails however have a mixed nature and are made of a number of different alcoholic beverages that give the drink a unique flavor. The many different types of mixed drink recipes come from all over the world and that is why the variety is so immense.
Most of the most popular mixed drink recipes are international and as they have traveled around various countries they have been added other interesting ingredients along the way. Bartenders around the world usually mix the new drinks coming up with a few other combinations of cocktails just to see what they are like. Of course, all new mixed drink recipes need to be carefully tested and refined before they are served to the large public in bars and clubs.
When the new cocktails are considered to have reached the stage where they are ready for customer tasting,
bartenders give them exotic names to fit the new creation. The names are quite original as the customers need to see the difference between two different drinks. In order to solve this problem, the a bartenders have created a book, Bartender Black Book, where anyone can see current mixed drink recipes that are being used.
Everyone can see that most mixed drink recipes bear quite exotic names, such as Sour Orange Daiquiri, Sex on the Beach, Coconut Pussycat, Top Banana, Fairy from Hell, Godiva Whisper and this is because their creators are trying to make them as appealing as they can be to the public. The most popular alcoholic drinks used in cocktails are Vodka, Champagne, Gin, Tequila, Cognac, and Rum. One or several of these drinks are used as base of the mixed drinks served in bars and clubs. Sometimes they will be part of the mixed drink itself and impart their own distinctive taste to the cocktails. If you want to make some of these mixed drinks at home you should definitely find some good mixed drink recipes that detail the various ingredients that are needed and the exact way that you should mix them.
Here is the recipe for one of the most popular cocktails:
Sour Orange Daiquiri – in order to make this mixed drink you need the following ingredients: the juice of one sour orange, three big dashes sugar syrup, 6 oz. aged rum, 1 1/2 oz. Grand Marnier or good curaçao, and an orange slice.
This cocktail recipe makes two Sour Orange Daiquiri in 5oz. martini glasses. In case you cannot find sugar syrup on the market or it is simply out of hand, you can simply make some ahead of time by boiling equal amounts of sugar and water together until the sugar dissolves and changes into light syrup. When you’re done make sure to refrigerate it. Also, you always need to remember to chill the cocktail glasses. Then, you need to put some ice in the cocktail shaker and then add the main ingredients listed above. Shake it thoroughly so that it is well mixed and chilled. When you’re done pour the mixture into glasses and garnish with orange slices.
Most of the most popular mixed drink recipes are international and as they have traveled around various countries they have been added other interesting ingredients along the way. Bartenders around the world usually mix the new drinks coming up with a few other combinations of cocktails just to see what they are like. Of course, all new mixed drink recipes need to be carefully tested and refined before they are served to the large public in bars and clubs.
When the new cocktails are considered to have reached the stage where they are ready for customer tasting,
bartenders give them exotic names to fit the new creation. The names are quite original as the customers need to see the difference between two different drinks. In order to solve this problem, the a bartenders have created a book, Bartender Black Book, where anyone can see current mixed drink recipes that are being used.
Everyone can see that most mixed drink recipes bear quite exotic names, such as Sour Orange Daiquiri, Sex on the Beach, Coconut Pussycat, Top Banana, Fairy from Hell, Godiva Whisper and this is because their creators are trying to make them as appealing as they can be to the public. The most popular alcoholic drinks used in cocktails are Vodka, Champagne, Gin, Tequila, Cognac, and Rum. One or several of these drinks are used as base of the mixed drinks served in bars and clubs. Sometimes they will be part of the mixed drink itself and impart their own distinctive taste to the cocktails. If you want to make some of these mixed drinks at home you should definitely find some good mixed drink recipes that detail the various ingredients that are needed and the exact way that you should mix them.
Here is the recipe for one of the most popular cocktails:
Sour Orange Daiquiri – in order to make this mixed drink you need the following ingredients: the juice of one sour orange, three big dashes sugar syrup, 6 oz. aged rum, 1 1/2 oz. Grand Marnier or good curaçao, and an orange slice.
This cocktail recipe makes two Sour Orange Daiquiri in 5oz. martini glasses. In case you cannot find sugar syrup on the market or it is simply out of hand, you can simply make some ahead of time by boiling equal amounts of sugar and water together until the sugar dissolves and changes into light syrup. When you’re done make sure to refrigerate it. Also, you always need to remember to chill the cocktail glasses. Then, you need to put some ice in the cocktail shaker and then add the main ingredients listed above. Shake it thoroughly so that it is well mixed and chilled. When you’re done pour the mixture into glasses and garnish with orange slices.
Healthy Soup Recipe
A strong immune system is your first line of defense against allergies, colds, flu and other illnesses. There are many disease causing viruses and bacteria that invade our systems each day. Having a strong immune system can reduce your chances of becoming ill. There are many ways that you can reduce your risk of catching diseases, including washing your hands well and often, eating a healthy diet and exercising regularly. There are also many herbal infusions and foods that can also help to boost your immune system.
Your mother's chicken soup cure was right on the money. Make your own by boiling the chicken and seasoning it well to make your own stock. Add fresh vegetables and fresh herbs, such as basil or tarragon, for a soothing, mild flavor. Tip: Basil can be really easy to grow in a garden pot on your back porch!
To make your own soup to strengthen your immune system, follow these guidelines.
For each person you are serving add this per person:
Chop at least one half an onion.
Chop or slice at least two cloves of garlic.
Sauté these well in olive oil until the onions are soft and translucent.
Add chopped fresh vegetables, whatever is in season is fine, or try these
Yellow Squash
Zucchini
Bell Pepper (red, green, yellow or orange)
Broccoli
Green beans
Corn
You can try any one or all of them together.
Also add a lot of seaweed, mushrooms and tonic roots. Add sea salt for flavor.
Use seasonings such as:
Tarragon
Basil
Oregano
Make your own vegetable stock by cooking the vegetables and seasonings in a pot of water. Alternatively, you can purchase vegetable stock or vegetable broth; just make sure that you get the low sodium kind.
Add your onions to your vegetables and seasonings, bring to a boil and simmer for about an hour. You can also add a little cooking sherry or white wine for a mild flavor. After your soup simmers, remove it from the heat and let it sit overnight in a cool place. This is called "mellowing." The next day you can serve the soup with hard, crusty bread.
Seaweed is very beneficial for removing radiation and heavy metals from the body's tissues. Mushrooms are great for strengthening the immune system. They also work to prevent cancer. Shitake mushrooms are most widely recognized for their medicinal properties and helping to prevent disease and cancer, but other mushrooms, including the button kind, work great too. Try different kinds of mushrooms, including Portobello's, porcinni or others.
Tonic roots, such as ginseng, dandelion, chicory, astragalus, burdock and yellow dock, help the liver, lymphatic system and the kidneys work efficiently. These are the organs that protect us from infection and by feeding them nutrients that optimize their capacity to do their jobs, you are protecting yourself from infection.
Seasoning herbs such as thyme, oregano, rosemary, basil, sage and marjoram are rich in antioxidants. Use them to season your soup as well as your favorite foods.
You can do a lot to prevent infection and illness, just remember that sometimes, despite our best efforts, we will become ill. In such cases, remember hydration and a healthy diet. This will help you heal faster.
What Makes Moroccan Cuisine and Recipes so Popular
Considered as one of the most diversified and sumptuous food, Moroccan cuisine offers a delightful experience. There primary reason contributed to the diverse Moroccan food is it’s interaction with the outside world for centuries. Food in Morocco has blended different cuisines from different cultures like Moorish, Arab, Middle Eastern, Berber, Jewish, Iberian and Mediterranean African.
Getting Adventurous With Filipino Food
When you think of Filipino food, the first thing that comes to mind is probably the usual fare: barbecue, kare-kare, bistek, or rice cakes. But we tend to forget the more interesting parts of Filipino cuisine, the foods we probably eat more often than the traditional Filipino recipes. I’m talking about adventurous food: street food, exotic dishes, and unusual regional delicacies.
Adventure eating has come a long way from its rough beginnings. From an infamous underground market, it has gained acceptance in mainstream cuisine and even become a considerable tourist attraction. If you’re up for something different, take to the streets and challenge your palate with bizarre Filipino cuisine. Here are some dishes definitely worth a try.
Grilled entrails
Their names are as interesting as they are: IUD, helmet, adidas, walkman, betamax. These are all made from chicken and pork innards grilled and basted over charcoal. They’re on practically every corner in Manila, drawing small crowds in the late afternoon and early evening. Some have even evolved from small stands into full-blown restaurants, service rice and beer along with the eccentric food.
Probably the best-known dish is chicken intestine, locally called isaw or IUD because of its appearance. Pork intestines are also available, but not as popular. The other names are sort of a giveaway: helmet is chicken head, adidas is chicken feet, and walkman is pig ears. Betamax is curdled pig or chicken blood, so called because it’s dark and rectangular.
Crickets
In Central Luzon, crickets are cooked adobo-style in soy sauce, salt and vinegar. The dish is locally known as camaro. A similar dish called baling can be made with field locusts. The insects are crunchy and slightly sweet, making them a great match for soft white rice. The dish is actually seasonal, as the insects only show up in the fields a few times a year. Camaro-eating contests are a local attraction in Pampanga, where the dish is traditionally served. Kamampangans like to wash it down with Filipino desserts recipes such as leche flan (a local specialty) and halo-halo.
Balut
This is perhaps the most notorious of all Filipino food recipes. Balut is a two-week old duck embryo, still in its shell, baked on high heat until the yolk is cooked. It is said that balut vendors only do business at night because no one would eat the food if they could see it in daylight. Foreigners (and some locals for that matter) find the idea repulsive, but can’t resist giving it a try.
The ways we eat balut are as interesting as the food itself. Some like to suck out the syrup before cracking the egg and eating the chick (feathers, beak and all). Others would eat the yolk first. Some would eat it on a plate with rice and a bit of salt. It’s even an ingredient in some exotic Filipino cooking recipes. If you’re not that daring, you can try penoy or hard-boiled duck egg, often sold with a dash of salt for flavor.
Soup Number Five
At first glance, it looks like your everyday meat soup, warm and rich and tempting. But a second look will either spark your interest or make you turn away in disgust. Soup #5 is made from cow or goat penis and testicles, seasoned with salt, ginger and a variety of other vegetables. The meat is usually scalded in boiling water before cooking to sear the outside, which is said to enhance flavor. Sometimes pork and chicken are added as well.
The soup is native to the Philippines, although some claim the Chinese were the first to discover it. It is said to be a potent aphrodisiac and a rich source of protein and vitamins, although that has yet to be proven.
Papaitan
If you think you’ve tried everything exotic, wait till you try this dish. The main ingredients are goat entrails and goat skin, although beef is sometimes used when goat meat is scarce. The meat is cooked in bile, which gives it its characteristic bitter flavor (papaitan comes from the word pait, which means bitter). A good papaitan may also include goat liver, heart, tripe, kidneys, and pancreas. Because of the heavy meat flavors, it usually comes with a generous dose of herbs and spices.
There are also regional variations of the dish. Bicolanos may add coconut milk and chili, while Cebuanos and Ilocanos like to season it with patis or fish sauce. Bagoong or sautéed shrimp paste may also be used to counter the bitter flavor.
Know All About Mexican Food
Mexican food has captured the hearts of people around the world. Mexican food varies in taste and style from region to region in the country. Climatic conditions and ethnic differences have cast their impact on Mexican gastronomy. In northern Mexico, you will find beef and meat items aplenty. To the contrary, the south-eastern part of the country is famous for its spicy vegetable and chicken items. Now let us taste virtually a few well-known Mexican delicacies.
If you were scared away from Mexican food by the Center for Disease Control’s last report about it-and even if you weren’t-you may be wondering if there are any healthy choices in Mexican cuisine. Mexican food is an American favorite-even if it is just the Taco Bell variety. The key to eating healthy and enjoying Mexican cuisine is to make simple changes in the ingredients that you use and to change your preparation techniques. Before “civilization” came, centuries ago, Mexican food was very healthful. By using the key elements of beans, corn, fresh vegetables, and lean meats you can make your Mexican food healthy.
One of the finest cuisines that satiate the gastronomic desires of people worldwide is Mexican food. Mexican food refers to a style of food that originated from Mexico. You will love Mexican cuisine due to its varied flavors, grand decoration and its enticing spicy taste.
The history of Mexican food can be traced back to pre-Hispanic traditions. The Aztecs and the Spanish colonists contributed handsomely to the evolution of the cuisine. Beef, chicken, pork etc. are some of the chief non-vegetarian ingredients. Pepper, broccoli, cauliflower, radish etc. are some of the vegetarian ingredients that are used in abundance. It is said that Mexican gastronomy is also to some extent influenced by the Caribbean and the French.
Enchiladas are a favorite Mexican dish-but they are usually loaded with fat as well. Just eliminate dipping the corn tortillas in the hot oil and soften them with a tomato or low fat broth based sauce and you can cut out a lot of calories. Aquas frescas is a refreshing beverage formed of fruits, cereals or seeds, sugar and water. The beverage is not only popular in Mexico, but also in Central America and the Caribbean islands. Aquas frescas has some highly sought-after flavors. Aagua de tamarindo is a popular variety of Aquas frescas that includes tamarind pods. Agua de jamaica is prepared with Roselle and agua de horchata includes rice. You can easily obtain the beverage from street vendors.
Another popular Mexican cuisine that will tickle your taste buds is "Arroz con Pollo". This is a dish comprising rice and chicken in Spanish. This item is considered to be a traditional delicacy. The highly luscious dish is prepared from rice, sofrito - a mixture of vegetables and fresh herbs, saffron and off course – chicken. Taco is a traditional Mexican offering comprising rolled maize tortilla with meat feelings. Generally grilled beef, picadillo, fish, pork or chicken is used for the filling. Taco tastes even yummier with chopped onion, chilli salsa, and other garnishes. In Mexico, you will find several varieties of Taco. The serving of a Taco is quite interesting. It is traditionally served flat on a tortilla and the tortilla itself is being warmed up on a comal. The tortilla being soft, it can be folded into a U-shape for ease of consumption. Cheese, lettuce and beef- all contribute to make Taco a mouth-watering dish.
Now this is up to you that when you are taste these Mexican dishes.
Potatoes Hot and Cold
Among the many thousands of favorite potato recipes handed down from generation to generation, the ultimate favorite has to be the simple, thick, white and delicious potato soup recipe everybody’s grandma used to make. But even though it’s comfort food, it’s not as easy to make as you might think. Below are a few basic potato soup recipes that really work.
TRIED AND TRUE GRANDMA’S POTATO SOUP RECIPE
(The trick is to take your time!)
3 teaspoons butter or margarine
3 cups chopped leeks (or onions)
3 tablespoons flour
2 quarts water
Salt & pepper to taste
4 cups chopped potato
½ cup heavy cream
3 tablespoons chopped parsley
In a five-quart pan, melt the butter and add the leeks (or onions). Cook over medium heat until for five minutes.
Carefully and slowly, add the water as you stir the mixture to avoid lumps, the bane of the potato soup. Your grandma would never make lumpy potato soup, and there’s no reason for you to, either.
Add the chopped potatoes and simmer, partially covered, for 45 minutes. Just before you serve this soup, stir in the cream and parsley, plus three more tablespoons of butter.
While there’s no better potato soup recipe for the bleak mid-winter months than the basic potato recipe above, during the sweltering summer months, nothing rivals the cold and classy Vichysoise.
This classic French potato soup recipe is famous the world over for a refreshing one-dish cold meal when the heat is fierce.
COLD POTATO SOUP RECIPE
(Vichysoise)
Make one liter (one quart) of vegetable stock using bouillon cubes. Pre-bake a half kilo (1 pound, 2 ounces) of potatoes. After they cool, peel them and crumble them loosely right into the vegetable stock. Using a hand-blender, mix until creamy and thick, then stir in about 2 ounces of sherry and sour cream, salt and pepper to taste. Let the soup get cold in the refrigerator, or use ice cubes in the mix.
You can boil the potatoes in the stock rather than bake them, and you can substitute wine for the sherry. Try using chicken stock or chicken bouillon instead of vegetable bouillon too, or even leftover mashed potatoes and leftover veggie soup! You can even use sweet potatoes or red potatoes instead of regular potatoes. It’s all good provender, and -- as my grandpa used to say – you put the hay down where the goats can get at it.
Filipino Recipes for Meat Lovers
Ask any Filipino what his favorite viand is and you’ll get a fairly small range of answers: adobo, sinigang, barbecue, roast beef. Filipinos are born meat lovers, and Filipino cuisine is naturally heavy in meat and meat-based dishes. Part of it is because livestock is one of our top industries. Sure, we have our vegetable soups and salads, but an everyday meal is rarely complete without a serving of meat.
But once in a while, we get tired of the same old meat dishes. Even the world’s most passionate meat lover can’t eat the same adobo recipe for a week. But that’s the best thing about Filipino food: no two Filipino recipes are alike. Whether it’s an extra pinch of salt or a whole new set of spices, you can always add your own personal touch to the old recipes and come up with something new. If your meat dishes could use a little boost, try these unique Filipino cooking recipes.
Tondo-Tondo
This dish is sort of a cross between steak and street food. It’s perfect for street food lovers who like a little spin on their old favorites. You can eat it as a snack with a vinegar dip, or with rice for lunch or dinner.
Ingredients:
½ kg deboned chicken thighs, cubed
½ kg lean pork, cubed
¼ kg chicken liver, cubed
¼ kg chicken gizzards, cubed
½ c soy sauce
2 tbsp Worcestershire sauce
½ c calamansi juice
1 head crushed garlic
1 tsp pepper
Procedure: Mix together the soy sauce, Worcestershire, calamansi juice, garlic, and pepper. Add the chicken, pork, liver and gizzards and marinate overnight. Skewer onto barbecue sticks. Grill or broil until the meats are cooked.
Linat-An
If you think you’ve tried every pork chop recipe in the book, wait till you try this one. Linat-an is native to northern Mindanao and uses gabi (taro root) and a variety of other vegetables. The main difference is that it’s not fried, but boiled and stewed like other Filipino food recipes.
Ingredients:
6 lean pork chops
3 pcs taro root, quartered
¼ c tomatoes, sliced
2 c string beans, chopped into 2-inch pieces
¼ c green onions
1 tbsp sweet pepper, sliced
1 pc tanglad (lemon grass)
1 pc yerba buena
6 c rice washing
2 ½ tsp salt
Procedure: Boil pork chops in the rice washing for about 40 minutes or until very tender. Add the gabi and salt, then let cook for about 5 minutes. Stir in the tomatoes, herbs, and onions and let stand for another 3 minutes. Serve hot.
Oxtail Menudo
This one puts a unique twist in one of the most popular Filipino cooking recipes. The original recipe stays pretty much the same except for the oxtail. The oxtail adds a lot of flavor, creating a hearty dish perfect for parties and everyday dinners.
Ingredients:
1 kg oxtail
1 c tomato sauce
1 pc each red and green bell pepper, diced
1 c garbanzos, cooked
1 garlic head, chopped
1 onion, chopped
1 c chorizo bilbao, diced
2 tbsp butter
Procedure: Pressure-cook the oxtail for about 25 minutes, or simmer until tender. Take off the bone and chop into bite-size cubes. Set aside. In a saucepan or casserole, melt the butter and sauté the garlic until golden brown. Add the onions and stir-fry until transparent. Stir in the bell peppers and fry for about 2 minutes. Add the oxtail, chorizo, and tomato sauce; mix well. Lower the heat and let it simmer for 10 minutes. Stir in the garbanzos and season to taste with salt and pepper.
Duck Wine Stew
Who says stews are only for Sunday lunch? This unusual duck recipe is festive enough to serve at parties, but still has the homey feel of native Filipino recipes. The sweetness of the wine complements the rich, meaty flavor of the duck. If you’re not a big fan of duck, you can also use chicken, turkey, or pork.
Ingredients:
1 whole duck, dressed and cut into serving pieces
2-3 c tuba or nipa wine
½ c soy sauce
1 c pineapple juice
1 c pineapple tidbits
1 c carrots, diced
MSG and peppercorns to taste
Procedure: Combine the duck, wine, and juice in a casserole. Bring the liquids to a boil, then cover and lower the heat. Keep cooking until the duck meat becomes soft. Remove the cover and let it boil down until the sauce is thick. Add the soy sauce, pineapple, carrots, MSG, and peppercorn. Cook for another 5 minutes before serving.
But once in a while, we get tired of the same old meat dishes. Even the world’s most passionate meat lover can’t eat the same adobo recipe for a week. But that’s the best thing about Filipino food: no two Filipino recipes are alike. Whether it’s an extra pinch of salt or a whole new set of spices, you can always add your own personal touch to the old recipes and come up with something new. If your meat dishes could use a little boost, try these unique Filipino cooking recipes.
Tondo-Tondo
This dish is sort of a cross between steak and street food. It’s perfect for street food lovers who like a little spin on their old favorites. You can eat it as a snack with a vinegar dip, or with rice for lunch or dinner.
Ingredients:
½ kg deboned chicken thighs, cubed
½ kg lean pork, cubed
¼ kg chicken liver, cubed
¼ kg chicken gizzards, cubed
½ c soy sauce
2 tbsp Worcestershire sauce
½ c calamansi juice
1 head crushed garlic
1 tsp pepper
Procedure: Mix together the soy sauce, Worcestershire, calamansi juice, garlic, and pepper. Add the chicken, pork, liver and gizzards and marinate overnight. Skewer onto barbecue sticks. Grill or broil until the meats are cooked.
Linat-An
If you think you’ve tried every pork chop recipe in the book, wait till you try this one. Linat-an is native to northern Mindanao and uses gabi (taro root) and a variety of other vegetables. The main difference is that it’s not fried, but boiled and stewed like other Filipino food recipes.
Ingredients:
6 lean pork chops
3 pcs taro root, quartered
¼ c tomatoes, sliced
2 c string beans, chopped into 2-inch pieces
¼ c green onions
1 tbsp sweet pepper, sliced
1 pc tanglad (lemon grass)
1 pc yerba buena
6 c rice washing
2 ½ tsp salt
Procedure: Boil pork chops in the rice washing for about 40 minutes or until very tender. Add the gabi and salt, then let cook for about 5 minutes. Stir in the tomatoes, herbs, and onions and let stand for another 3 minutes. Serve hot.
Oxtail Menudo
This one puts a unique twist in one of the most popular Filipino cooking recipes. The original recipe stays pretty much the same except for the oxtail. The oxtail adds a lot of flavor, creating a hearty dish perfect for parties and everyday dinners.
Ingredients:
1 kg oxtail
1 c tomato sauce
1 pc each red and green bell pepper, diced
1 c garbanzos, cooked
1 garlic head, chopped
1 onion, chopped
1 c chorizo bilbao, diced
2 tbsp butter
Procedure: Pressure-cook the oxtail for about 25 minutes, or simmer until tender. Take off the bone and chop into bite-size cubes. Set aside. In a saucepan or casserole, melt the butter and sauté the garlic until golden brown. Add the onions and stir-fry until transparent. Stir in the bell peppers and fry for about 2 minutes. Add the oxtail, chorizo, and tomato sauce; mix well. Lower the heat and let it simmer for 10 minutes. Stir in the garbanzos and season to taste with salt and pepper.
Duck Wine Stew
Who says stews are only for Sunday lunch? This unusual duck recipe is festive enough to serve at parties, but still has the homey feel of native Filipino recipes. The sweetness of the wine complements the rich, meaty flavor of the duck. If you’re not a big fan of duck, you can also use chicken, turkey, or pork.
Ingredients:
1 whole duck, dressed and cut into serving pieces
2-3 c tuba or nipa wine
½ c soy sauce
1 c pineapple juice
1 c pineapple tidbits
1 c carrots, diced
MSG and peppercorns to taste
Procedure: Combine the duck, wine, and juice in a casserole. Bring the liquids to a boil, then cover and lower the heat. Keep cooking until the duck meat becomes soft. Remove the cover and let it boil down until the sauce is thick. Add the soy sauce, pineapple, carrots, MSG, and peppercorn. Cook for another 5 minutes before serving.
Filipino Recipes for Meat Lovers
Ask any Filipino what his favorite viand is and you’ll get a fairly small range of answers: adobo, sinigang, barbecue, roast beef. Filipinos are born meat lovers, and Filipino cuisine is naturally heavy in meat and meat-based dishes. Part of it is because livestock is one of our top industries. Sure, we have our vegetable soups and salads, but an everyday meal is rarely complete without a serving of meat.
But once in a while, we get tired of the same old meat dishes. Even the world’s most passionate meat lover can’t eat the same adobo recipe for a week. But that’s the best thing about Filipino food: no two Filipino recipes are alike. Whether it’s an extra pinch of salt or a whole new set of spices, you can always add your own personal touch to the old recipes and come up with something new. If your meat dishes could use a little boost, try these unique Filipino cooking recipes.
Tondo-Tondo
This dish is sort of a cross between steak and street food. It’s perfect for street food lovers who like a little spin on their old favorites. You can eat it as a snack with a vinegar dip, or with rice for lunch or dinner.
Ingredients:
½ kg deboned chicken thighs, cubed
½ kg lean pork, cubed
¼ kg chicken liver, cubed
¼ kg chicken gizzards, cubed
½ c soy sauce
2 tbsp Worcestershire sauce
½ c calamansi juice
1 head crushed garlic
1 tsp pepper
Procedure: Mix together the soy sauce, Worcestershire, calamansi juice, garlic, and pepper. Add the chicken, pork, liver and gizzards and marinate overnight. Skewer onto barbecue sticks. Grill or broil until the meats are cooked.
Linat-An
If you think you’ve tried every pork chop recipe in the book, wait till you try this one. Linat-an is native to northern Mindanao and uses gabi (taro root) and a variety of other vegetables. The main difference is that it’s not fried, but boiled and stewed like other Filipino food recipes.
Ingredients:
6 lean pork chops
3 pcs taro root, quartered
¼ c tomatoes, sliced
2 c string beans, chopped into 2-inch pieces
¼ c green onions
1 tbsp sweet pepper, sliced
1 pc tanglad (lemon grass)
1 pc yerba buena
6 c rice washing
2 ½ tsp salt
Procedure: Boil pork chops in the rice washing for about 40 minutes or until very tender. Add the gabi and salt, then let cook for about 5 minutes. Stir in the tomatoes, herbs, and onions and let stand for another 3 minutes. Serve hot.
Oxtail Menudo
This one puts a unique twist in one of the most popular Filipino cooking recipes. The original recipe stays pretty much the same except for the oxtail. The oxtail adds a lot of flavor, creating a hearty dish perfect for parties and everyday dinners.
Ingredients:
1 kg oxtail
1 c tomato sauce
1 pc each red and green bell pepper, diced
1 c garbanzos, cooked
1 garlic head, chopped
1 onion, chopped
1 c chorizo bilbao, diced
2 tbsp butter
Procedure: Pressure-cook the oxtail for about 25 minutes, or simmer until tender. Take off the bone and chop into bite-size cubes. Set aside. In a saucepan or casserole, melt the butter and sauté the garlic until golden brown. Add the onions and stir-fry until transparent. Stir in the bell peppers and fry for about 2 minutes. Add the oxtail, chorizo, and tomato sauce; mix well. Lower the heat and let it simmer for 10 minutes. Stir in the garbanzos and season to taste with salt and pepper.
Duck Wine Stew
Who says stews are only for Sunday lunch? This unusual duck recipe is festive enough to serve at parties, but still has the homey feel of native Filipino recipes. The sweetness of the wine complements the rich, meaty flavor of the duck. If you’re not a big fan of duck, you can also use chicken, turkey, or pork.
Ingredients:
1 whole duck, dressed and cut into serving pieces
2-3 c tuba or nipa wine
½ c soy sauce
1 c pineapple juice
1 c pineapple tidbits
1 c carrots, diced
MSG and peppercorns to taste
Procedure: Combine the duck, wine, and juice in a casserole. Bring the liquids to a boil, then cover and lower the heat. Keep cooking until the duck meat becomes soft. Remove the cover and let it boil down until the sauce is thick. Add the soy sauce, pineapple, carrots, MSG, and peppercorn. Cook for another 5 minutes before serving.
But once in a while, we get tired of the same old meat dishes. Even the world’s most passionate meat lover can’t eat the same adobo recipe for a week. But that’s the best thing about Filipino food: no two Filipino recipes are alike. Whether it’s an extra pinch of salt or a whole new set of spices, you can always add your own personal touch to the old recipes and come up with something new. If your meat dishes could use a little boost, try these unique Filipino cooking recipes.
Tondo-Tondo
This dish is sort of a cross between steak and street food. It’s perfect for street food lovers who like a little spin on their old favorites. You can eat it as a snack with a vinegar dip, or with rice for lunch or dinner.
Ingredients:
½ kg deboned chicken thighs, cubed
½ kg lean pork, cubed
¼ kg chicken liver, cubed
¼ kg chicken gizzards, cubed
½ c soy sauce
2 tbsp Worcestershire sauce
½ c calamansi juice
1 head crushed garlic
1 tsp pepper
Procedure: Mix together the soy sauce, Worcestershire, calamansi juice, garlic, and pepper. Add the chicken, pork, liver and gizzards and marinate overnight. Skewer onto barbecue sticks. Grill or broil until the meats are cooked.
Linat-An
If you think you’ve tried every pork chop recipe in the book, wait till you try this one. Linat-an is native to northern Mindanao and uses gabi (taro root) and a variety of other vegetables. The main difference is that it’s not fried, but boiled and stewed like other Filipino food recipes.
Ingredients:
6 lean pork chops
3 pcs taro root, quartered
¼ c tomatoes, sliced
2 c string beans, chopped into 2-inch pieces
¼ c green onions
1 tbsp sweet pepper, sliced
1 pc tanglad (lemon grass)
1 pc yerba buena
6 c rice washing
2 ½ tsp salt
Procedure: Boil pork chops in the rice washing for about 40 minutes or until very tender. Add the gabi and salt, then let cook for about 5 minutes. Stir in the tomatoes, herbs, and onions and let stand for another 3 minutes. Serve hot.
Oxtail Menudo
This one puts a unique twist in one of the most popular Filipino cooking recipes. The original recipe stays pretty much the same except for the oxtail. The oxtail adds a lot of flavor, creating a hearty dish perfect for parties and everyday dinners.
Ingredients:
1 kg oxtail
1 c tomato sauce
1 pc each red and green bell pepper, diced
1 c garbanzos, cooked
1 garlic head, chopped
1 onion, chopped
1 c chorizo bilbao, diced
2 tbsp butter
Procedure: Pressure-cook the oxtail for about 25 minutes, or simmer until tender. Take off the bone and chop into bite-size cubes. Set aside. In a saucepan or casserole, melt the butter and sauté the garlic until golden brown. Add the onions and stir-fry until transparent. Stir in the bell peppers and fry for about 2 minutes. Add the oxtail, chorizo, and tomato sauce; mix well. Lower the heat and let it simmer for 10 minutes. Stir in the garbanzos and season to taste with salt and pepper.
Duck Wine Stew
Who says stews are only for Sunday lunch? This unusual duck recipe is festive enough to serve at parties, but still has the homey feel of native Filipino recipes. The sweetness of the wine complements the rich, meaty flavor of the duck. If you’re not a big fan of duck, you can also use chicken, turkey, or pork.
Ingredients:
1 whole duck, dressed and cut into serving pieces
2-3 c tuba or nipa wine
½ c soy sauce
1 c pineapple juice
1 c pineapple tidbits
1 c carrots, diced
MSG and peppercorns to taste
Procedure: Combine the duck, wine, and juice in a casserole. Bring the liquids to a boil, then cover and lower the heat. Keep cooking until the duck meat becomes soft. Remove the cover and let it boil down until the sauce is thick. Add the soy sauce, pineapple, carrots, MSG, and peppercorn. Cook for another 5 minutes before serving.
Potatoes Hot and Cold
Among the many thousands of favorite potato recipes handed down from generation to generation, the ultimate favorite has to be the simple, thick, white and delicious potato soup recipe everybody’s grandma used to make. But even though it’s comfort food, it’s not as easy to make as you might think. Below are a few basic potato soup recipes that really work.
TRIED AND TRUE GRANDMA’S POTATO SOUP RECIPE
(The trick is to take your time!)
3 teaspoons butter or margarine
3 cups chopped leeks (or onions)
3 tablespoons flour
2 quarts water
Salt & pepper to taste
4 cups chopped potato
½ cup heavy cream
3 tablespoons chopped parsley
In a five-quart pan, melt the butter and add the leeks (or onions). Cook over medium heat until for five minutes.
Carefully and slowly, add the water as you stir the mixture to avoid lumps, the bane of the potato soup. Your grandma would never make lumpy potato soup, and there’s no reason for you to, either.
Add the chopped potatoes and simmer, partially covered, for 45 minutes. Just before you serve this soup, stir in the cream and parsley, plus three more tablespoons of butter.
While there’s no better potato soup recipe for the bleak mid-winter months than the basic potato recipe above, during the sweltering summer months, nothing rivals the cold and classy Vichysoise.
This classic French potato soup recipe is famous the world over for a refreshing one-dish cold meal when the heat is fierce.
COLD POTATO SOUP RECIPE
(Vichysoise)
Make one liter (one quart) of vegetable stock using bouillon cubes. Pre-bake a half kilo (1 pound, 2 ounces) of potatoes. After they cool, peel them and crumble them loosely right into the vegetable stock. Using a hand-blender, mix until creamy and thick, then stir in about 2 ounces of sherry and sour cream, salt and pepper to taste. Let the soup get cold in the refrigerator, or use ice cubes in the mix.
You can boil the potatoes in the stock rather than bake them, and you can substitute wine for the sherry. Try using chicken stock or chicken bouillon instead of vegetable bouillon too, or even leftover mashed potatoes and leftover veggie soup! You can even use sweet potatoes or red potatoes instead of regular potatoes. It’s all good provender, and -- as my grandpa used to say – you put the hay down where the goats can get at it.
Tasty and Healthy Italian Food
Nowadays Italian food is getting popular day by day all over the world. People of every country have started liking this food. If you are one of them who like pasta very much then you must love this cooking because this is one of the main ingredients of most recipes. As with all ethnic foods, this eating uses its own group of spices. These are a number of most popular spices which are used in this cooking; these spices are garlic, oregano, basil and thyme. If you will use fresh spices in your cooking then it will really add a special touch to any dish, but if you are unable to find fresh and then you can use the dried spice. You can buy these spices in small quantities and you need not keep them stored in a cool, dark place, not over your stove on a rack.
The heart of this cooking or eating is the use of ingredients. These ingredients are available in all the seasons. These ingredients are used to change ordinary items into works of art in the form of pastas, side dishes, breads, sauces, main dishes, deserts and soups. The possibilities are rally endless and very exciting. If you are really Italian food lover then you must buy cookbooks so that you can easily increase the taste of your food. These are a number of recipe books that have pictures of the completed dish so that you will able to know what it should look like. These books can help you a lot if you have never seen the dish anywhere. It is really best to follow a recipe when you first start to learn a new recipe but don't be panic to start experimenting once you have the basics down.
Following are some ingredients that you need to have in your grocery list.
1) Tomato Sauce:
Tomato Sauce is one of the important ingredients. You need not have to buy the expensive tomato sauce. The national brand or house brand at your nearby local grocery store will be fine in your Italian dish. Try not to buy from the "pre-seasoned" blends, as you will be adding your own spices and herbs.
2) Pasta:
It is highly recommended that you should not buy a huge quantity of any specific pasta. It is preferable to keep a little amount of the most regular types such as wide egg noodle, large and small shells, elbow macaroni, linguine and spaghetti. It will be good if you have storage so that you can keep the long noodles in a long container. Moreover, you can find many Tupperware makers that are specially design to keep the pasta in to maintain freshness.
3) Parmesan Cheese:
Freshly ground Parmesan cheese is always a welcome addition to the top of any Italian dish even though it may not always be needed in the ingredients of the recipe you are cooking. The famous cheese brand, Kraft, has a new product with a block of cheese in its container along with its grater.
4) Olive oil:
Olive oil is also one of the integral parts of ingredients. One of the mistakes that many Italian food amateurs make is using pricey olive oil for things like pan-frying. Using the standard olive oil, which is yellow in color, is just fine for this.
The heart of this cooking or eating is the use of ingredients. These ingredients are available in all the seasons. These ingredients are used to change ordinary items into works of art in the form of pastas, side dishes, breads, sauces, main dishes, deserts and soups. The possibilities are rally endless and very exciting. If you are really Italian food lover then you must buy cookbooks so that you can easily increase the taste of your food. These are a number of recipe books that have pictures of the completed dish so that you will able to know what it should look like. These books can help you a lot if you have never seen the dish anywhere. It is really best to follow a recipe when you first start to learn a new recipe but don't be panic to start experimenting once you have the basics down.
Following are some ingredients that you need to have in your grocery list.
1) Tomato Sauce:
Tomato Sauce is one of the important ingredients. You need not have to buy the expensive tomato sauce. The national brand or house brand at your nearby local grocery store will be fine in your Italian dish. Try not to buy from the "pre-seasoned" blends, as you will be adding your own spices and herbs.
2) Pasta:
It is highly recommended that you should not buy a huge quantity of any specific pasta. It is preferable to keep a little amount of the most regular types such as wide egg noodle, large and small shells, elbow macaroni, linguine and spaghetti. It will be good if you have storage so that you can keep the long noodles in a long container. Moreover, you can find many Tupperware makers that are specially design to keep the pasta in to maintain freshness.
3) Parmesan Cheese:
Freshly ground Parmesan cheese is always a welcome addition to the top of any Italian dish even though it may not always be needed in the ingredients of the recipe you are cooking. The famous cheese brand, Kraft, has a new product with a block of cheese in its container along with its grater.
4) Olive oil:
Olive oil is also one of the integral parts of ingredients. One of the mistakes that many Italian food amateurs make is using pricey olive oil for things like pan-frying. Using the standard olive oil, which is yellow in color, is just fine for this.
Italian Cuisine A Great and Tasty Choice
Italy is one of the oldest countries in the world, and thanks to the geographical boundaries of the Mediterranean Sea and the Alps it has remained largely unchanged throughout history. Even during the Roman Empire, Italy was set apart. Legions that had been abroad always knew when they had returned to the mother country. Italian food history, however, reaches far beyond the country's borders.
The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separate identities and traditions. Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north developed Tuscan beef, while black truffles were very popular in Marches. Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits.
Even today, the history of this food continues to evolve. Much of the changes now, though, take place beyond the shores of Italy. In America, for example, chefs like Mario Batali have fused classic dishes with American cuisine to come up with dishes that combine the best of both worlds. In cities and towns all over the country, chefs are taking traditional ingredients and combining them in new ways. In what could perhaps be called a full circle journey for pasta, some Italian Asian fusion restaurants are even beginning to evolve.
No doubt that this food has captured the hearts of people around the world. People of this place have a gastronomical affair with food. Eating is a passion and an integral part of the culture in country. So when you are in this place, expect to add a few pounds to your frame. Italian cooking finds it roots back to different regions and is influenced by various factors. If you are looking for healthy and cheaper eating, then you must venture into South Italy.
The world famous and supremely popular Pizza was born in Campania along with tubular pizza and the various tomato based pizza and pasta sauces. Even if you are one of those few people who do not like pizzas, you should try one. The reason the pizza of place is popular is because of its simplicity and its fresh ingredients. Pizza margherita is the most popular pizza in Italy named after Queen Margherita.
No body can deny that, these dishes are some of the tastiest preparations in the world. Along with including various healthy ingredients like fresh vegetables and grains, a large number of recipes are served best with different types of specialized sauces and condiments. Among the rest, meat sauces, prepared in a variety of ways, form some of the most common parts of a variety of Italian recipes. From pastas and spaghetti preparations to lasagna and meatballs, meat sauces are served with a wide variety of the dishes. The desserts are probably the most unusual, at least to Americans. They include things with names like spumoni and tortoni. If you don't know what they are, find yourself a good Italian restaurant and experience them.
The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separate identities and traditions. Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north developed Tuscan beef, while black truffles were very popular in Marches. Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits.
Even today, the history of this food continues to evolve. Much of the changes now, though, take place beyond the shores of Italy. In America, for example, chefs like Mario Batali have fused classic dishes with American cuisine to come up with dishes that combine the best of both worlds. In cities and towns all over the country, chefs are taking traditional ingredients and combining them in new ways. In what could perhaps be called a full circle journey for pasta, some Italian Asian fusion restaurants are even beginning to evolve.
No doubt that this food has captured the hearts of people around the world. People of this place have a gastronomical affair with food. Eating is a passion and an integral part of the culture in country. So when you are in this place, expect to add a few pounds to your frame. Italian cooking finds it roots back to different regions and is influenced by various factors. If you are looking for healthy and cheaper eating, then you must venture into South Italy.
The world famous and supremely popular Pizza was born in Campania along with tubular pizza and the various tomato based pizza and pasta sauces. Even if you are one of those few people who do not like pizzas, you should try one. The reason the pizza of place is popular is because of its simplicity and its fresh ingredients. Pizza margherita is the most popular pizza in Italy named after Queen Margherita.
No body can deny that, these dishes are some of the tastiest preparations in the world. Along with including various healthy ingredients like fresh vegetables and grains, a large number of recipes are served best with different types of specialized sauces and condiments. Among the rest, meat sauces, prepared in a variety of ways, form some of the most common parts of a variety of Italian recipes. From pastas and spaghetti preparations to lasagna and meatballs, meat sauces are served with a wide variety of the dishes. The desserts are probably the most unusual, at least to Americans. They include things with names like spumoni and tortoni. If you don't know what they are, find yourself a good Italian restaurant and experience them.
Beauty benefits of Pomegranate juice
Pomegranate juice is food juice which is very helpful for the health. Pomegranate juice contains more amount of antioxidants which is more beneficial for the health. Pomegranate juice contains Vitamin A, C, E and folic acid in good quantities. Pomegranate juice is used as medicine for the various disease such as heart disease, cancer, blood thinner, blood pressure, hardening of the arteries, to maintain the levels of cholesterol. Pomegranate juice is generally safe to drink.
Pomegranate juice causes decreased blood flow which can lead to heart attacks and strokes.The pomegranate has a smooth, reddish-pink in colour. The pomegranate juice is to have anti-inflammatory effects and high levels of anti-oxidants. Pomegranate juice can protect the body from the free radical damage. Pomegranate fruits contain polyphenols, tannins and anthocyanins all are contain antioxidants which is health beneficial.
Now a days pomegranate juice is used as health beneficial. This is very popular juice than the other juice because it contain more amount of antioxidant. The antioxidant is very useful for to cure the various diseases. The antioxidant rich juice may reverse the progression of this disease. The pomegranate juice reduced the effects of stress on human blood vessel cells by stimulating the production of nitric oxide.
Benefits of the Pomegranate Juice
To reduce the cholesterol level
To reduce the blood vessel damage
To remove stress
Cancer
To protect from heart disease
To protect from diabetics
To reduce blood pressure
Pomegranate juice causes decreased blood flow which can lead to heart attacks and strokes.The pomegranate has a smooth, reddish-pink in colour. The pomegranate juice is to have anti-inflammatory effects and high levels of anti-oxidants. Pomegranate juice can protect the body from the free radical damage. Pomegranate fruits contain polyphenols, tannins and anthocyanins all are contain antioxidants which is health beneficial.
Now a days pomegranate juice is used as health beneficial. This is very popular juice than the other juice because it contain more amount of antioxidant. The antioxidant is very useful for to cure the various diseases. The antioxidant rich juice may reverse the progression of this disease. The pomegranate juice reduced the effects of stress on human blood vessel cells by stimulating the production of nitric oxide.
Benefits of the Pomegranate Juice
To reduce the cholesterol level
To reduce the blood vessel damage
To remove stress
Cancer
To protect from heart disease
To protect from diabetics
To reduce blood pressure
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