Archive for the ‘recipes’ Category
Author : Peter Finch
Popular Romanian food is made of sheep and goat milk products, which are the basis of veritable crafts, especially in the mountain areas (Bran, Sibiu, Vaideieni, Vrancea, Piatra-Neamt etc )
Fermented ewe cheese
After curdling, the milk may be easily detached manually off the walls of the caldron and thoroughly crumbled in pea-size bits, for 10 minutes, in order to remove the whey, and then it is carefully stirred for another 5 minutes
The next step is to add 5 litres of whey, warmed up to 40-42 C, for every 100 litres of milk in order to keep a constant 37 C temperature Then the curd (the coagulated milk) is “gathered” carefully, for 10 minutes, with both hands in a big round conglomerate, under which a special bag is arranged The result of work is placed on a special pot called crinta, under a small weight
After 5 minutes, it is “broken” in egg-size pieces, and then the bag is tied and pressed for about 2 minutes Another crumbling in pea-size bits follows, and then the bag is tied, exerting a uniform and moderate pressure for about 2 hours by using a thicker board made of beech or oak, and eventually, if necessary, a stone of a suitable size may be placed on top of it
Regarding the clot, in the absence of the industrial solution (pepsin), the stomach of the 3-week-old sacrificed lambs is used, after adding milk and a lot of salt After approximately 2-3 weeks, it is sectioned and the content is dissolved manually in about 2 litres of hot water and then it is filtered
For the same purpose, the mucus of the pig stomach may be used, after being rubbed with a lot of salt, placed in a pot, covered with milk, and left for about two weeks in this condition, and then filtered and used
Another popular Romanian food is barrel cheese, truckle cheese and cheese covered in fir-tree bark After it has been pressed for 2 hours, the “green” or “sweet” ewe cheese is removed from the bag and it is placed for fermentation on a shelf in “ewe cheese room”, which is a dark and cool room (12-14 C during summertime)
After 10-12 hours, the ewe cheese is minced by means of a mincing machine or it is kneaded with a “raval” which is a piece of carved beech wood, 5-6 cm thick, 60-70 cm long and 18-20 cm width, transversally chopped at small distances The kneaded cheese is introduced by pressing in truckle, blister, barrel etc , after it has been previously shaped into well-kneaded fist-size balls, so that to completely remove the air from it After each 8-10 cm sheet, a layer of slightly salted slices of fermented ewe cheese is inserted
Soft cow cheese is another appreciated popular Romanian food
The butter milk, which remains after the preparation of the “sweet ewe cheese”, is boiled for about 1 hour at an 85-90 C temperature, and the precipitation of the rest of the protein takes place during this period of time
During boiling, the whey is continuously stirred with a wooden spoon otherwise it sticks to the bottom of the caldron at gets “smoked”
Such popular Romanian food is, first of all, healthy and quite low in calories; therefore it can be served without hesitation in diets or on any possible occasions
Romanian women are known to be amongst the most beautiful, stylish, well dressed, educated & family orientated women on the planet. If you are serious about finding a Romanian bride, you must read our hard hitting and honest reviews of the top Romanian dating web sites. Don’t get scammed. Visit us now.
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Posted in recipes on February-9-2010
Author : Stephanie Foster
Some call it a food group It just means that much and tastes that good
While it’s not the healthiest food in some ways there are many health benefits to eating chocolate too
Dark chocolate is of course the best, as it has the most cocoa and therefore the flavonoids, which provide the benefits The flavonoids have antioxidant properties, which have the potential to help prevent cancer, heart disease, and stroke
Natural cocoa powders are the best, and when you’re shopping for chocolate you can get the best benefit from chocolates with the highest cocoa content In addition, milk chocolate has more fat and calories due to the milk content than darker chocolates do
The benefits aren’t extreme and unfortunately not worth overindulging in chocolate They do give a delightful bonus to one of life’s little pleasures The occasional dark chocolate is about as good for you as the occasional glass of red wine, which also contains flavonoids
A new potential benefit has been discovered by Children’s Hospital & Research Center Oakland They’ve found that chocolate can help with diarrhea by limiting the production of fluids The flavonoids appear to bind to a protein called CFTR, and then inhibit them This discovery is promising for its potential to be developed as a cheap treatment with few or no side effects Only time will tell on that possibility, of course
Some worry about the stearic acid found in chocolate Stearic acid is a saturated fat, but some say it’s a neutral so far as risk to the heart while others say it has been shown to be a problem As with many health topics it can be very hard to decide what to believe
You can call chocolate addictive but it isn’t really, or at least there’s no evidence that it is It’s just a delight to eat It contains a variety of chemicals that can improve your mood but in very small quantities
The absolute best way to indulge in chocolate is to use cocoa powder in recipes that have other healthy ingredients You can substitute cocoa powder for baking chocolate in some recipes to decrease the fat content To make many baked goods even better for you, use just egg whites rather than the entire egg and replace butter and oil with unsweetened applesauce
To finish this article off, I’d like to include a favorite recipe for chocolate meringue There’s a lot of sugar in this recipe, so it’s not 100% healthy but they’re quite decadent without a lot of calories
2 egg whites
1/2 cup sugar
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1/2 cup semisweet chocolate chips
Preheat oven to 250 degrees Beat the egg whites in a large bowl at high speed until peaks start to foam Slowly add sugar as you continue to beat Keeping beating until stiff peaks form
Mix in vanilla and cocoa powder while beating at a lower speed Mix chocolate chips in by hand
Cover a baking sheet in foil or parchment paper Drop spoonfuls of meringue about an inch apart
Bake for one hour Turn off oven and leave meringues in the cooling oven for at least two more hours to allow the meringues to completely dry Store in an airtight container
Stephanie Foster runs http://www.gimmechocolate.com/ and is maybe just a little obsessed with chocolate. Visit her site to find more chocolaterecipes.
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Posted in recipes on February-8-2010
Author : Peter Finch
Popular Romanian food is made of sheep and goat milk products, which are the basis of veritable crafts, especially in the mountain areas (Bran, Sibiu, Vaideieni, Vrancea, Piatra-Neamt etc )
Fermented ewe cheese
After curdling, the milk may be easily detached manually off the walls of the caldron and thoroughly crumbled in pea-size bits, for 10 minutes, in order to remove the whey, and then it is carefully stirred for another 5 minutes
The next step is to add 5 litres of whey, warmed up to 40-42 C, for every 100 litres of milk in order to keep a constant 37 C temperature Then the curd (the coagulated milk) is “gathered” carefully, for 10 minutes, with both hands in a big round conglomerate, under which a special bag is arranged The result of work is placed on a special pot called crinta, under a small weight
After 5 minutes, it is “broken” in egg-size pieces, and then the bag is tied and pressed for about 2 minutes Another crumbling in pea-size bits follows, and then the bag is tied, exerting a uniform and moderate pressure for about 2 hours by using a thicker board made of beech or oak, and eventually, if necessary, a stone of a suitable size may be placed on top of it
Regarding the clot, in the absence of the industrial solution (pepsin), the stomach of the 3-week-old sacrificed lambs is used, after adding milk and a lot of salt After approximately 2-3 weeks, it is sectioned and the content is dissolved manually in about 2 litres of hot water and then it is filtered
For the same purpose, the mucus of the pig stomach may be used, after being rubbed with a lot of salt, placed in a pot, covered with milk, and left for about two weeks in this condition, and then filtered and used
Another popular Romanian food is barrel cheese, truckle cheese and cheese covered in fir-tree bark After it has been pressed for 2 hours, the “green” or “sweet” ewe cheese is removed from the bag and it is placed for fermentation on a shelf in “ewe cheese room”, which is a dark and cool room (12-14 C during summertime)
After 10-12 hours, the ewe cheese is minced by means of a mincing machine or it is kneaded with a “raval” which is a piece of carved beech wood, 5-6 cm thick, 60-70 cm long and 18-20 cm width, transversally chopped at small distances The kneaded cheese is introduced by pressing in truckle, blister, barrel etc , after it has been previously shaped into well-kneaded fist-size balls, so that to completely remove the air from it After each 8-10 cm sheet, a layer of slightly salted slices of fermented ewe cheese is inserted
Soft cow cheese is another appreciated popular Romanian food
The butter milk, which remains after the preparation of the “sweet ewe cheese”, is boiled for about 1 hour at an 85-90 C temperature, and the precipitation of the rest of the protein takes place during this period of time
During boiling, the whey is continuously stirred with a wooden spoon otherwise it sticks to the bottom of the caldron at gets “smoked”
Such popular Romanian food is, first of all, healthy and quite low in calories; therefore it can be served without hesitation in diets or on any possible occasions
Romanian women are known to be amongst the most beautiful, stylish, well dressed, educated & family orientated women on the planet. If you are serious about finding a Romanian bride, you must read our hard hitting and honest reviews of the top Romanian dating web sites. Don’t get scammed. Visit us now.
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Posted in recipes on February-7-2010
Author : Stephanie Foster
Some call it a food group It just means that much and tastes that good
While it’s not the healthiest food in some ways there are many health benefits to eating chocolate too
Dark chocolate is of course the best, as it has the most cocoa and therefore the flavonoids, which provide the benefits The flavonoids have antioxidant properties, which have the potential to help prevent cancer, heart disease, and stroke
Natural cocoa powders are the best, and when you’re shopping for chocolate you can get the best benefit from chocolates with the highest cocoa content In addition, milk chocolate has more fat and calories due to the milk content than darker chocolates do
The benefits aren’t extreme and unfortunately not worth overindulging in chocolate They do give a delightful bonus to one of life’s little pleasures The occasional dark chocolate is about as good for you as the occasional glass of red wine, which also contains flavonoids
A new potential benefit has been discovered by Children’s Hospital & Research Center Oakland They’ve found that chocolate can help with diarrhea by limiting the production of fluids The flavonoids appear to bind to a protein called CFTR, and then inhibit them This discovery is promising for its potential to be developed as a cheap treatment with few or no side effects Only time will tell on that possibility, of course
Some worry about the stearic acid found in chocolate Stearic acid is a saturated fat, but some say it’s a neutral so far as risk to the heart while others say it has been shown to be a problem As with many health topics it can be very hard to decide what to believe
You can call chocolate addictive but it isn’t really, or at least there’s no evidence that it is It’s just a delight to eat It contains a variety of chemicals that can improve your mood but in very small quantities
The absolute best way to indulge in chocolate is to use cocoa powder in recipes that have other healthy ingredients You can substitute cocoa powder for baking chocolate in some recipes to decrease the fat content To make many baked goods even better for you, use just egg whites rather than the entire egg and replace butter and oil with unsweetened applesauce
To finish this article off, I’d like to include a favorite recipe for chocolate meringue There’s a lot of sugar in this recipe, so it’s not 100% healthy but they’re quite decadent without a lot of calories
2 egg whites
1/2 cup sugar
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1/2 cup semisweet chocolate chips
Preheat oven to 250 degrees Beat the egg whites in a large bowl at high speed until peaks start to foam Slowly add sugar as you continue to beat Keeping beating until stiff peaks form
Mix in vanilla and cocoa powder while beating at a lower speed Mix chocolate chips in by hand
Cover a baking sheet in foil or parchment paper Drop spoonfuls of meringue about an inch apart
Bake for one hour Turn off oven and leave meringues in the cooling oven for at least two more hours to allow the meringues to completely dry Store in an airtight container
Stephanie Foster runs http://www.gimmechocolate.com/ and is maybe just a little obsessed with chocolate. Visit her site to find more chocolaterecipes.
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Posted in recipes on February-6-2010
Author : Helen Hecker
If you’ve been wondering how to make raw flax seed crackers or just looking for a good basic easy, healthy raw flax seed cracker recipe then I’ll make it easy for you As a nurse, amateur chef and raw foodist - vegan I’ve been making raw food recipes for a decade and have made many different types of flax seed cracker recipes I’m, going to show you the simplest and fastest way to make flax seed crackers
There are many different types of raw food flax seed cracker recipes but starting with something simple and then adding spices or ingredients can make it much more flavorful
Flax seed crackers are dehydrated crackers Usually a dehydrator is needed, although you can try to make them in an oven and keep it under 120 degrees - if it has a fan in back However that can take quite a few hours and would be a major drain on your electric bill And I don’t recommend it - it may be too hot and damage the enzymes that dehydrating at a low temperature is supposed to preserve
Dehydrators use very little energy If you’re eating raw foods now and don’t have a dehydrator you definitely should get one I find it an indispensable piece of equipment for raw fooders It will give you much more in the way to choose from in terms of the number of raw food recipes you can prepare
I make many different raw recipes in the dehydrator - for example, cookies, other types of raw crackers, raw pizza, raw crepes, mushroom appetizers, appetizers, raw onion bread and much more Invest in a dehydrator if you can Get the big square one with the fan in the back, because those are the best and will not heat the food The 9-tray Excalibur is the one I use
Okay for the simple, easy, basic raw flax seed cracker recipe see below However it is bland and I would suggest my follow-up variations for the best and most flavorful crackers
How To Make Flax Seed Crackers
Ingredients: flax seeds and pure unfiltered water
2 cup flax seeds soaked for 5- 8 hours or overnight - not ground up or you can use 2 cups of flax seeds unsoaked ground in a food processor
2 tsp sun dried sea salt
2 1/2 - 3 cups or more of pure filtered water
Mix together in mixing bowl and add more water if necessary It should be very moist Don’t worry - it does not have to be perfect They always turn out Spread onto dehydrator trays about 1/4 inch thick
Use a pizza cutter to cut into squares Dehydrate at about 95 degrees for 12-24 hours or until they look dried and crispy About half way through the process, re-score with the pizza cutter and place another tray on top and flip over and continue dehydrating
Now this is a very basic flax seed cracker recipe But you’ll want to add spices or additional ingredients to make them flavorful Otherwise they will be bland
Optional: 3 teaspoons of Italian seasoning for a more pizza-like cracker or add 3 T caraway seeds for a caraway seed cracker or add 4 dates for a sweeter cracker or add 1 T coriander seeds or add 2 cups of unsoaked sunflower seeds that have been ground up fine in a food processor or any combination of any of these You can also add 5 stalks of celery or the pulp from juicing carrots instead of some of the water as long as your final mixture is a little moist
Now you know how to make raw flax seed crackers Follow these simple directions and make sure to add the variations for the best flax seed crackers There are many other raw food diet recipes you can make with or without a dehydrator And even more variations of crackers
For raw food recipes, raw food diets, losing weight with raw foods, curing breast cancer, arthritis, fibromyalgia, sinus, digestive and sleeping issues, acid reflux, headaches, allergies, etc. see a nurse/raw food expert’s: http://www.RecipesRaw.com
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Posted in recipes on February-5-2010
Author : Peter Finch
There are times, when we are on the lookout for something really tasty to eat, and do not know what to do about it The food available off the shelf is mostly not good enough, because it has too many preservatives and do not taste natural Again, we might not have time enough to cook some gourmet dishes by ourselves In such situations, easy to cook Romanian delicacies can come to your aid
Take the simple Romanian doughnuts, for example All you need to make this delicious treat are 500 grams of flour, 120 grams of butter, about 40 grams of yeast, 250 ml of warm milk, a tablespoon of sugar, a pinch of salt, a teaspoon of rum, some lemon peel, and two egg yolks
Mix the yeast and the sugar first and rub them together until they get a syrupy appearance Next, put in one by one the butter, the yolks one at a time, the rum, the peel, the milk, and finally the flour Set the dough aside for about 20 minutes and let it rise Spread the dough out so that it is about a couple of centimeters thick and use a glass tumbler to cut out doughnut shapes Let them rise for another 20 minutes and they are ready to bake
Another easy Romanian recipe that is good for the taste buds is the potato broth The ingredients you require are 600 grams of potatoes, 100 grams of onions, 100 grams of carrots, 50 grams of parsley, a liter of borsch, a bunch of green parsley and another of lovage along with a little salt
Chop the onions and the verdure and fry them together in oil Next, pour in some water and add a pinch of salt Cut the potatoes into square shapes and put them in, allowing the whole thing to boil Also boil the borsch separately, and add it into the mixture once the potatoes are done Add salt to taste Garnish with some more verdure and it is ready to serve
If you would like to cook a meat preparation, meat balls could be what you are looking for It is a typical Romanian dish that takes very little of your effort and time You are going to need 500 grams of minced meat, 50 grams of bread, 50 grams of onions, 3 to 4 garlic cloves, an egg, oil, pepper, salt, and parsley or dill to cook this delicious preparation
To start off, get the meat minced with the help of a mincing machine Dip the bread a little in water and then squeeze the water out Also fry the onions in a couple spoons of oil for about one minute
Add together the minced meat, minced parsley or dill, one egg, a bit of pepper, salt, and garlic and mix them well Pour some flour or breadcrumbs on a plate and keep it aside Next, make small ball shapes using the meat mixture and roll them over the flour or crust Now preheat a pan for a few minutes at a medium temperature, pour in oil half a centimeter deep and fry the meatballs quickly Fry them on one side, turn them over and fry some more and then take them off the pan to put in new ones To keep them warm and soft, place them in a bowl over a pot of hot water and cover with a lid
Serve hot with vegetables or salad like beans, cabbage, spinach or lettuce To serve cold, garnish with green pepper, tomatoes, radish or mustard You now have ready an easy to cook, delicious Romanian dish, something you can prepare whenever you are short of time
Romanian women are known to be amongst the most gorgeous, chic, immaculately dressed, well read & family orientated women on earth. Don’t even think about searching for a Romanian bride, until you have read our hard hitting and honest reviews of the best Romanian dating web sites. Don’t get scammed. Visit us now.
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Posted in recipes on February-4-2010
Author : William Smith
Whether you’re making an unforgettable gift on your own or entertaining a crowd of kids, they’re a guaranteed good time
Hershey’s Flower Pot Bouquet
What You’ll Need
Small flower pot
6″ lengths of 12 gauge floral wire
Silk flower leaves
Green floral tape
Clear cellophane
Glue
Scissors
1 yard of ribbon or pre-made bow
Jolly Rancher Jelly Beans
Assortment of Hershey’s pastel foil wrapped candy such as Hershey’s Kisses Brand Chocolates, Rolo Caramels in Milk Chocolate, Reese’s Peanut Butter Miniatures, and York Peppermint Patties
Instructions
To Create Hershey’s Kisses Brand Chocolates Roses:
1 For each candy rose, spread glue on the bottom of one foil-wrapped chocolate
2 Firmly press the bottom of another chocolate to it Insert florist wire into one pointed end of the double kisses, twisting cellophane, continuing down the full length of wire with tape
3 Add 1 or 2 artificial leaves, if desired, securing leaves in place with florist tape
To create Rolo Caramels in Milk Chocolate Blue Bells:
1 Insert one length of floral wire through the center of 3-4 blue foil chocolate to form blossoms
2 Wrap remaining lengths of wire with green floral tape, inserting silk leaves at the base of the chocolate
To create all other Candy Blossoms:
1 Insert one length of floral wire partially through the center of York Peppermint Patty, or Reeses’s Peanut Butter Miniature
2 Wrap candy with a 4″ square of clear cellophane, twisting the remainder of clear wrap around the top of the floral wire Wrap wire beginning at the base of the candy, over the extra clear wrap, inserting silk leaves
Hershey’s Kisses Mice:
These adorable little mice will make you shriek, but with delight
What You’ll Need
Materials needed to make a pair of mice:
1/4 yard of 1/2 inch pink gross grain ribbon
1 sheet pink felt
4 shaky eyes
4 Hershey’s Kisses Brand Chocolates per pair of mice
Glue (low heat gun, non-toxic craft glue, glue stick or confectioners’ glue)
Scissors
Instructions
1 Create tails by cutting 2″ lengths of pink gross grain ribbons, pinch one end of the ribbon in half and glue to point of one chocolate
2 Cut the ears out of the pink felt and glue the base of the heart shape to the top of the flat side of one chocolate, leaving the two curved shapes extending over the edge to form the ears
3 Glue both chocolates together flat end to flat end with felt ears nesting in between
4 Complete by gluing on the jiggly eyes
Vanella Cream Sauce:
Beat to a cream three tablespoonfuls of butter, and gradually beat into this two-thirds of a cupful of powdered sugar When this is light and creamy, add a teaspoonful of vanilla; then gradually beat in two cupfuls of whipped cream
Place the bowl in a pan of boiling water, and stir constantly for three minutes Pour the sauce into a warm bowl, and serve
William Smith the author provides many more delicious chocolate recipes for you free at Hershey Candy
(All is Free)
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Posted in recipes on February-3-2010
Author : Rene Graeber
If you are trying to lose weight, skipping desserts can be a real challenge The great thing is you do not have to give up eating your favorite desert in order to lose those stubborn inches There are plenty of low fat dessert recipes that you can try for a delicious and healthy treat
Making your own low faat dessert is actually simple The key is to substitute the fattening ingredients in the recipe for low faat items For example, if the recipe calls for cream cheese skip the regular one and look for fat free or l f cream cheese Likewise, use margarine or applesauce instead of butter Chill evaporated milk and you have a low faat substitute for whipped cream When using eggs, just use the egg whites or instead of using whole eggs, try an egg substitute product Also, replace the sugar with a sugar free sweetener such as the product Splenda
Another good idea is to use cooking spray to coat your cake pan instead of grease A cooking spray will have less fat and cholesterol than oil and will cover the pan completely and evenly so your l f dessert will slide perfectly onto a plate much easier
If you are thinking that your options in making l f t dessert are limited, you would be happy to know that you can in fact make almost any type of desert into a low fat dessert Again, the key is using low fat ingredients, which are easily available from grocery stores So, you can make your own low fat pudding, cake, cobbler, pie and even l f ice cream
To get you started right away in making a delicious low fat dessert, here is an easy recipe for a popular dessert, strawberry cream cheese shortcake It uses substitutes to make a low sugar, low calorie and low fat desert
Beat 8 oz of softened fat free cream cheese and half a cup of powdered sugar Fold in 8 oz carton of a Cool Whip Free, a fat-free whipped cream substitute Pour into a 9×13 pan and spread evenly Cover the pan and chill for 2 hours While you are waiting, sweeten 5 cups of sliced strawberries with cup of Splenda or any sugar substitute Before you serve your delicious low fat dessert, spread the strawberries on top Add some Cool Whip on top of each serving
The recipe above is just one of many low fat desert recipes out there that you can try so you can still satisfy your sweet tooth and not have to worry about gaining weight
If you want to get more information, please visit my blog at http://how-i-lost-my-weight.blogspot.com/
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Posted in recipes on February-2-2010
Author : Jimmy Cox
Of all types of food, that which comes out of the water is probably the most versatile In some form or other it can be served at breakfast or at luncheon It makes ideal supper dishes
Huitres Aphrodites - Serves 2 to 4
This dish could well appear as the fish course at a formal dinner Moreover, it may be prepared equally well in chafing dish or skillet The proportions listed below are more or less a compromise A pint of oysters is not excessive for a reasonably hungry man at luncheon or supper, but it is too much if other courses follow This recipe, then, will be about right if it is to be the chief item at a meal for two; otherwise it is sufficient for four
1 quart large oysters
1 tablespoon butter
1 clove garlic
1/2 teaspoon mint, very fine
1/4 teaspoon marjoram
3/4 teaspoon powdered cinnamon
1 pinch cayenne
salt
3 dashes scotch bonnet
1/4 cup malmsey
4 sprigs parsley
Drain the oysters Melt the butter in a chafing dish blazer or in a skillet, cook the garlic for a few moments, and add the oysters Sprinkle them with the mint, marjoram, cinnamon, and cayenne Season with salt and Scotch Bonnet, and stir well Saute the oysters, stirring occasionally, until the edges begin to curl Remove the garlic, and pour in the wine Continue to cook until the oysters are plump Serve on hot plates, garnished with parsley
The oysters may be placed on buttered triangles of hot toast, or, and I think better, be accompanied by French bread
Clams Oz - Serves 4
Unless you like pepper, this dish is not for you, but if you do, you will find it exhilarating and, as the English say, “absolutely wizard ”
The recipe is controlled completely by the quantity and the quality of the pepper put into the sauce It must be freshly ground black Java pepper, and you should use at least a teaspoonful, or more, depending on your tolerance Properly made it is an ideal clam dish for luncheon or supper; it has merit as a fish course at dinner; and if you are fond of soft clams you may wish to serve it as a main course for that meal If you do, you would be well advised to add a fourth tin of clams
3 tins underwood soft clams
2 bottles clam juice
1 bay leaf
1/2 teaspoon thyme
3 tablespoons butter
2 tablespoons flour
1/2 tablespoon dry mustard
2 tablespoons white wine
1/2 teaspoon salt
1 teaspoon monosodium glutamate
1/2 tablespoon fresh ground black pepper
Drain the clams and discard the liquid Place the bottled clam juice in a saucepan, add the bay leaf and thyme, and place, covered, over a low flame to simmer for about fifteen minutes Melt the butter in another and larger saucepan, add the flour and dry mustard to make a roux, and cook for five minutes over a low flame
When cooked, remove the bay leaf from the clam juice, and gradually add the juice to the roux to make a sauce Cook the sauce slowly, stirring constantly, for about ten minutes Add the white wine, the salt, the monosodium glutamate, and grind in the black pepper Still stirring, cook until the sauce comes to a boil, but do not allow it to boil Put the clams in the sauce, heat through, and serve at once
You may serve the clams on toast triangles, but French bread on the side is better For vegetables: baby beets, to give color, or baby lima beans are suggestions
Both these dishes will be appreciated by your guests
Now Cooking Will Be Exciting And Joyful By Knowing How To Whip Up A Storm In Only 30 Minutes
Click Here For Free Online Ebook
http://www.gourmethomemade.com/
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Posted in recipes on January-31-2010
Author : Jeff Ryan
Making your own bread is a great way to express your culinary abilities, while creating something that you and your entire family can enjoy Making bread is a simple process, but it takes time
Ingredients that are needed to make regular bread include:
16 ounces of bread flour, an extra ounce or so, for shaping
1 teaspoon of rapid-rise instant yeast
10 ounces of filtered water
2 teaspoons of salt
You can include these ingredients at your leisure:
2 teaspoons honey or sugar (for added flavor)
1 tbsp of cornstarch
An extra 1/3 cup of water (to make up for the added ingredients)
Other Ingredients Needed:
2 quarts of hot water
A non-stick agent, such as vegetable oil, (for greasing the rising container0
2 tablespoons of cornmeal
Steps
Begin by first combining 5 ounces of the flour, a 1/4 tsp of the yeast, all of the honey planned for use (if any), and add the 10 ounces of filtered water into a container that can be loosely sealed, and allow it to set in the refrigerator for 8 to 12 hours By adding the yeast now, we allow for slower fermentation, and increased production of gases by the yeast, providing more flavorful and textured bread The yeast also helps to create strong gluten strands, which are very important when it comes to making bread
(Doing this before going to bed in the evening is a good idea, because the bread will be ready to be handled in the morning )
In a large bowl for a mixer, add the remaining 11 ounces of flower, the rest of the yeast, and the 2 teaspoons of salt into the bowl At this time add the bread mixture from the refrigerator into the bowl as well Using either your hands or the hook attachment to your bowl mixer, knead the dough for about 2 - 3 minutes on a slower setting, allowing it to come together Then after the 2 - 3 minutes of kneading is complete, cover the bowl the bread was mixed in with a towel, and let it rest for 20 min After the 20 minutes knead the dough once more for another 5 - 10 minutes, or on a medium speed in a mixer The point is to be able to do this until the dough is able to be slowly pulled from the bowl onto a thin sheet of material that light is capable of passing through Most likely the dough will still be sticky, but there isn’t a need to be alarmed
While kneading the dough, or when it is setting, put about a quart of the hot water into a dish that can be placed on the bottom rack of your oven, this is to ensure that the bread that you are making doesn’t come out dry on its outside, and give the dough an environment that allows it to expand as quickly as possible The dish can be glass, or metal, whatever works for you
After the water is added, place the dough into a large greased pan, and place it on a rack in your oven, make sure it is on a rack that is above the hot water The oven shouldn’t be on at this time, we are just using the oven as a place to ensure an even distribution of moisture and heat around the bread, in an enclosed area Give the bread approximately 1 - 2 hours, enough time to allow it to double in size
Once the dough appears to have doubled its original size, put it onto a lightly floured surface, like a countertop Dust your hands with flower, and press into the dough using your knuckles, folding one side of the dough into its center, and then the other side Repeat this several times, and then cover the dough with a (clean) towel and let the dough rest for 10 - 15 minutes At this time, add extra ingredients such as nuts or herbs that you may wish to add
Take the dough after it has been allowed to rest, and fold it inward onto itself Put the folded side facing the counter and roll it inward, the dough should, after doing this, look smooth on all visible sides Then begin to gently move the dough with your hands, in a circular and harmonic motion This is to allow the dough to tighten up as much as possible
At this point, take the dough and move it carefully to a pizza board or a large baking sheet, first sprinkling cornmeal onto the pan or board (to allow the bread to slide off much more efficiently) Now place a towel over it and allow it to Bench proof, (the rest before baking), for 1 hour It is ready when you can lightly push on the dough, and it quickly goes back to how it was
Take an unglazed terra-cotta dish (material that most plant pots are made from), and place it upside down into the oven, before you preheat it! Set the oven to 400 degrees Fahrenheit to preheat You want the terra cotta to heat with the oven, putting it into a fully-preheated oven will most likely make it crack
If you would like to have a more crispy crust on your bread, take 1/3 cup of water and cornstarch, the mixture should still be a liquid similar to water Lightly brush this onto the surface of your dough
Take your bread-knife, and gently cut the surface of the bread in several places These cuts need to be about a 1/2 in deep You could cut a square shape on top of the bread, lines, an X, or just about any shape or design you could want You want to put cuts into the surface of the bread so that it can expand as it cooks more easily If there are no cuts, the bread cannot expand, and it causes the bread to be too dense The water that is in the pan below the bread provides the bread with steam, which slows the formation of crust to allow cooking to be more thorough
Make sure there is sufficient water in the pan that was added to the oven in earlier steps, if it has evaporated, then add more
Slide the bread dough on to the terra-cotta dish that has preheated, and allow it to bake for 50 - 60 minutes (This time varies because of different ovens), just be sure to regularly check on the bread as it backs When the bread has completed the baking process, its internal temperature should be around 205 to 210 degrees Fahrenheit If it is done, remove the bread and place it onto a cooling rack and allow it to rest for another 30 minutes before it is sliced
After the 30 minutes, slice to preference, and enjoy with the utmost satisfaction!
Jeff Ryan creates quality articles to help you learn more on interest(s) you may have. His portfolio spans a medley of informational websites.
To find out more about making your own bread, checkout How to Make Bread.
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Posted in recipes on January-30-2010
Author : Sami Fab
Have you ever caught a trout yourself? If you haven’t I must tell you it is quite an experience It really does go beyond a fishing rod and a fish And of course it is a very healthy outdoor activity too
If you have caught the trout yourself, I congratulate you and well done! Another part of the great fishing experience is the cooking of the fish I’m now going to show you a great cooking recipe
Trout are an excellent fish to catch This is because when caught on a rod and line they give you that extra adrenalin rush and excitement Trout are after all, a great fighting fish, especially for their size
I love fishing for trout and I know you’ll enjoy it too Just find an opportunity and see for yourself
If you have bought your trout from a shop, it will probably be a farmed trout It still has the same high content of vitamins, minerals and omega 3 fatty acids as with wild trout I find farmed trout doesn’t quite have as much flavor as the wild variety but still extremely tasty and much healthier for you than fast foods
The same applies to all domestic and wild foods They tend to taste slightly different but hey they still have the same goodness in them
Below is an excellent cooking recipe that is simple and quick It’ll get maximum flavor and health benefits from the fish by using a barbeque, whether you have farmed or wild trout
Ingredients:
Serves 2
4 trout approximately 8-10 inches long
1 fresh lemon
2 knobs of butter
Salt and pepper
4 pieces of tin foil (approximately 12 inches long by 8 inches wide)
Method:
Take the trout and gut them, leaving the heads on if you prefer Once you have gutted them wash them thoroughly Cut the fish with a sharp knife starting at the underbelly back to the tail, only going as deep as the backbone Once that is done, open up the fish flat
Sprinkle on the salt and pepper for seasoning and then add a knob of butter Place two thin slices of lemon on top of each fish Close up the fish so the lemon slices and the seasoning end up inside the fish Now place the fish onto the tin foil
Gently wrap each fish individually in the foil into a parcel and seal all around by folding in the sides This keeps in the moisture and prevents the fish from quickly going dry Sealing in the moisture preserves more of the vitamins, minerals and omega 3 fatty acids and of course keeps the fish succulent
Barbeque for approximately 10 minutes each side Once done take off the barbeque and open up the tin foil Before eating, take a moment and savour that wonderful aroma of the freshly cooked trout Fantastic!
Serve with a selection of lightly boiled vegetables which adds more vitamins and minerals to provide a satisfying and wholesome meal Enjoy your meal and enjoy your camping
Question: Where do you think you will find free more healthy eating information and great cooking recipes?
Answer: Easy, Quick and healthy cooking recipes at http://www.CookingRecipe-DietEating.com
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Posted in recipes on January-29-2010
Author : Gregg Forscher
You can make some occasions unforgettable with a well decorated cake and here are some examples like birthdays, weddings, personal events, holidays and religious occasions
Some ideas to make your occasion special are:
You may take a New Years champagne toast
Take a 9×12 cake in rectangle and bake a 9 inch cake, which is round
To keep on the champagne glass, cut the round cake and keep one half on the glass
To make a champagne a glass shape cut 2 or 3 inches of cake and make the stem of the glass and freeze it before you combine both the pieces together Make a base part for the glass
Place all the pieces on a board and apply white icing on it to the base Add light yellow colored icing and pink color icing to resemble a champagne glass
Prepare an Easter Egg Hunt, which the kids can do easily
You have to bake 6 muffins, large in size Apply green icing and keep some colored jellybeans and sprinkle some coconut and cover the top with bunny toppers
Applying Halloween brownie:
You may bake the brownies and after they are cooled cut them into 3-inch circles and place a Halloween stencil, sprinkle sugar on it Also place some star shaped icing on the edge of it and remove the stencil
Placing Christmas ornaments which are shinny:
You bake a one or two-layered cake and apply white colored icing with tip 5 across the top Also vary the shape of the lines by putting zigzag, curves and lines to make it an ornament Apply icing balls and 16 starts in between the lines
Special occasion or Adult birthday:
You bake a big heart shaped cake and a small one Then apply pink icing on the large cake, keep the smaller one on it and take tip 16 with red icing stars and cover the small one Apply tip 14 at the border of the small cake and write your wordings with tip 3 in pink icing
Prepare for Kids Birthday
Here are tips to make a Rainbow Train for a childs birthday:
Take four mini loafs with the size of 3 1/2 to 4 1/2 inches and bake them
Ice smoothly each loaf with colors like red, blue, green and yellow icing Use the red on the engine and make a smokestack with two marshmallows Attach a white curly ribbon on the top for the smokestack and two toothpicks Also attach two drops of yellow gum in front for headlight Decorate others with some small candies on top to resemble some coal Add some car candies in the train to make it attractive
Up and away
Bake the following: flower, tulip and butterfly cookies along with a 9×12 inch cake Also decorate the butterfly cookie Start icing the cake with a white color at the bottom and a green color at top for grass Arrange flowers, butterfly cookies and tulips accordingly & write your message on the cake in white icing with tip 3
There is no limit to the creativeness that you can apply in baking cakes and in decorating them You can get ideas from others but you should also be able to create your own ideas As with any art the sky is the limit and it is up to you to push the limits Happy baking to you
Gregg Forscher of Discount Web
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Posted in recipes on January-28-2010
Author : Michael Sheridan
For well over a century professional cooks have known that adding bicarbonate of soda to cooking vegetables enhances their color; greens turn bright green and old carrots look like new
It’s a chef’s trick that has crept into some recipe collections and often appears in lists of cooking tips and hints It is not a good practice
The main use of bicarb in the kitchen is as a raising agent for things like cakes and some types of bread It makes them lighter
This happens because bicarb reacts with liquid and gives off bubbles of carbon dioxide, which are then trapped by the cake mixture It’s like filling your dough with lots of tiny balloons
Now, carbon dioxide is also the gas that is used by supermarkets to make your fruit and vegetables look good Those rosy red apples didn’t ripen that way In fact, they’re not even fully ripe They got their color through being exposed to carbon dioxide while still in storage
So did much of the other stuff which looks so good on the shelves and tastes so much like the cardboard boxes it comes in, and with about as much juice
So why not take advantage of this known quality of bicarbonate of soda and use it in cooking to improve the appearance of your green beans?
The answer is simple and direct: the chemical reaction that produces the carbon dioxide also destroys the nutrients in food, and in particular the vitamins You are trading nutritional content for the sake of appearance And it is a severe trade; almost total loss
There is not even any need to do it Most color loss in vegetables occurs either as a result of overcooking, or through covering during the cooking process
You can avoid the first by cooking your vegetables until just done - when they still have a certain amount of ‘bite’ to them - and then immediately refreshing in ice-cold water You reheat them by plunging them into boiling or very hot water for a few seconds
The second problem mainly affects pulses such as green beans and peas Cook these uncovered in the minimum amount of water and without adding any salt Try using a little sugar instead This will enhance the flavor without any noticeable adverse effect
Refreshing green beans is also a great way to ensure they remain slightly crisp, particularly if you intend to add some kind of sauce or vinaigrette just before serving them They will also keep in the fridge, in the iced water, for several days after cooking
Of course, for the occasional dinner party appearance may be what is uppermost in your mind Should that prove to be the case, you can always cheat Just remember what a little bicarb can do
Michael Sheridan is an acknowledged authority and published writer on cooking matters. His website at http://www.thecoolcook.com contains a wealth of information, hints, tips and recipes for busy home cooks.
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Posted in recipes on January-26-2010
Author : Sarah Jones
For those of you new to the grilling world- here are some tips to making a super juicy steak at your next cookout
Now keep in mind that great BBQ isn’t born in a day While it may take a bit of time to perfect your technique, it is well worth it in the end So fire up the grill as often as possible, and try out the tips and techniques listed here And feel free to play around with flavors and cuts of meat as well Some of my favorite meals came out of experimentation and a little bit of creativity
Do not carve cooked meat on the board used to hold or cut raw meat
Cut the fatty edge of steaks and chops to prevent curling Slice through the fat at 2 to 3 inch intervals, cutting just to the meat
Most basting sauces can be brushed on throughout the cooking process; the exception is sugar based sauces Many commercial barbecue sauce preparations fall in this category These tend to burn if applied too early, so apply during the last few minutes of cooking
Marinades should be boiled if they are to be used as basting sauce as well Or go ahead and make a second batch
Poking and stabbing the meat will cause the loss of juices that keep your meat moist and tender Instead touch it with your index finger to feel for doneness You can also use a meat thermometer Insert it into the thickest part of the meat, away from the bone, to measure the internal temp of the steak or pork chop The most popular method of deciding the doneness of the meal is, again, the caveman BBQ method Slice the meat, and observe the color of the juices If the juices are red, the meat is rare Pink juices indicate medium rare, and well done meat will have clear juices
Handle your food carefully Prepare all ingredients before you begin grilling Not only is it unsafe to leave a hot grill unattended, but it is also a major pain Running back and forth to get supplies- will leave you exhausted and your BBQ lacking something Also do not allow raw meat and fish to come into contact with other ingredients Use separate cutting boards, or thoroughly sanitize the one you are using, before cutting up something else Wash with hot soapy water, and then spray with a 5 % solution of chlorine bleach, and then let it air dry Plastic cutting boards can also be sanitized in the dishwasher, which makes them very convenient
Happy Grilling!
Pat Jones grew up loving all things BBQ.
When he isn’t trying out new marinades or grilling in the backyard he is sharing his love of BBQ with others.
Learn more about his BBQ secrets at ForBBQ.com
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Posted in recipes on January-25-2010
Author : William Doggett
The wife and I sat down to one of the best rib eye steaks that I think I have ever cooked on the grill I hate to brag, but they came out excellent The only thing you need for this recipe is a good set of kitchen knives to include a good set of steak knives, a grill, a couple of rib eye steaks and a few ingredients
You do not want to have to sharpen your steak knife after cutting your steak So, you will want to make sure that your rib eye steaks are at room temperature before throwing them on the grill The reason for this is that a cold or partially frozen steak will be a bit tough in cooked on the grill before reaching room temperature
Now, put your steak knives and rib eyes aside and grab a piece of tin foil You should fold the tin foil, doubling it, and make sure that the piece is about ten by ten inches Take a garlic clove and remove the paper outer protection from the bulb Do not break the bulb up Just set that in the middle of your foil Arrange the foil around the bulb in the form of a cup Sprinkle basil and rosemary over the garlic and then add some oil; I prefer olive oil
You may want to use your steak knife to spread the garlic clove open a little bit, but do not break it apart Just allow the oil to get inside of it Once this is completed, wrap the clove up completely and set it on the grill You will need to cook this clove for about thirty minutes You can cook it while you cook your steaks
Now, prepare your rib eye steaks You will not need to cut your steak or trim any fat with your steak knife I leave my steaks the way they come before grilling due to the fact that the grill will melt down some of the fat
I season my steaks with salt and pepper for this recipe as the garlic will provide a lot of the seasoning flavor You have two choices when it comes to cooking your steaks and I do both not preferring one to the other You can sear you rib eyes by pan searing them in hot oil on each side four about forty five seconds, or you can throw them straight onto the grill without searing
May I suggest a couple of corn on the cobs to go with your meal? I love grilled corn on the cob There are a dozen ways to make it, but I like to keep it simple I wash of the corn leaving the husk on it and throw it on the grill just like that I leave the husk on to protect the kernels from burning or drying out while cooking
You may want to take your steak knife and cut the end of the corn off where it was attached to the plant That is up to you but if you have a small grill and need the room, it may be a good idea
Throw the corn on the grill with your garlic in foil Now the corn will need to cook for only about fifteen to twenty minutes Ensure that you have a pair of thick glow to pick the corn up and remove the husk when it is done You can check the corn every now and then by pulling back the husk near the top and penetrating one of the kernels with your steak knife If it is full of fluid, then it is ready
Put you steak knife aside and throw your steaks on the grill They will need to cook for about ten to fifteen minutes for medium rare; which has the most flavor in my humble opinion Or you can cook them an additional five minutes or so for medium and well done
It is fine if the flames grow and lick your steaks a bit This will not hurt them and in fact will add a bit more flavor to the meat It will also give your steaks those nifty looking grill marks If things get out of control and your grill starts to look like a blazing inferno, squirt the flames lightly with a water filled squirt bottle Once everything is done, remove it all from the grill
Take your steak knife and cut into one of the rib eyes and check to ensure that it is cooked to your liking by observation Then, open the foil up and remove the garlic You will want to use a fork to mash the garlic cloves into the steak Remove any of the papery coverings that come off on your steaks Then, pour the oil and spices over your steaks that remain in the foil
Wear your thick gloves to remove the husk from the corn Butter them up real good and slap them on your plate next to your steaks and pick your favorite side item to add to the plate Sit down with your significant other, your favorite steak knife and dig in
William ‘Cole’ Doggett is a Rib Eye steak loving fool. His website is Knife & Supply Company, LLC at Steak Knife Spot - KnifeSupplyCompany.com. His shop contains stunning steak knives that would make a professional chef drool with envy and a variety of other kitchen knives. Stop by!
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Posted in recipes on January-24-2010
Author : Victor Epand
You can save time by cooking meals days in advance and storing them If you are a busy individual and you don’t have time during your crazy work week to cook dinner, try cooking on the weekends
If you plan your meals carefully, you can quickly and easily prepare them Try purchasing meats and seasoning them on Saturday or Sunday Then, you can use a vacuum food sealer to keep them fresh and store them until you are ready to cook and eat them If you would like, you can even cook the meats, and then vacuum seal them Once you have sealed them in a bag, put them in the freezer so that they won’t go bad
Another way that you can save on cooking time during the week is cutting up ingredients like bell peppers, garlic, celery, or onions and storing them away Chop or slice the vegetable into the size and amount required for your recipe, and use your vacuum food sealer to store them and keep them fresh All you will have to do during the week is open up the bags and add the ingredients together You can also put everything together as a meal, vacuum seal it, and freeze it for a quick microwave meal
You can even prepare dessert in advance Fruits make a wonderful dessert, and you can keep your fruit fresh with a vacuum food sealer You can prepare toppings for a cheesecake, filling for a pie, or prepare a fruit salad Strawberries, grapes, blueberries, pineapples and watermelon can all go into a fruit salad and you can put it together at the beginning of the week for easy access later on Just make sure that you keep it nice and cold
The final tips for saving time by cooking on the weekend is making sandwiches You may be thinking, “Sandwiches for dinner? How can I do that?” Many sandwiches are delicious when they are toasted or heated up You can prepare the sandwiches early, seal them up, and when you are ready, just pop them in the oven They can be nice and filling Hot sandwiches are a great option for a quick and easy dinner that you can prepare in advance
Now that you know all of the ways you can save time cooking, go ahead and start planning your meals Be creative I am sure that you will come up with more ideas on your own
Victor Epand is an expert consultant for used clothing, used watches, and vacuum food sealers. When shopping for used clothing, used watches, and vacuum food sealers, shop only at the best online stores for used clothing, used watches, and vacuum sealed dinner.
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Posted in recipes on January-23-2010
Author : Sarah Jones
Do you love the smell of charcoal on the grill, or eagerly await that first bite of a juicy cut of meat? Then you must be a barbeque fan! There are thousands of us around the world, that know that there is nothing better than a perfectly seasoned pork chop straight off the grill My mouth is watering just thinking about the possibilities YUM!
Unfortunatly, one of the hardest things for many grill enthusiasts to figure out is just how to get their meat seasoned correctly You can build a fire and learn the ins and outs of cooking it properly (which will get you pretty far) but you really need to understand about seasonings and marinades to truly be a grill master Want to know more? Keep reading
No matter what you are barbequing, marinades for any piece of meat centers around three basic ingredients First, you need is cooking oil The next thing you need is an acid such as lemon juice or vinegar The third ingredient is spices and/or herbs Then you are ready to grill!
To start off with you need to get down to some basic rules so that you can begin creating some of your own barbeque masterpieces
#1 Make the oil/vinegar proportional One cup of each, etc This will make it super easy to make enough marinade for any amount of meat that you may be cooking
#2 Don’t over power the marinade with too many spices Salt, sugar and garlic are strong flavors So are, peppers, basil, oregano, dried mustard, onion and the list goes on Use them sparingly for the best possible taste and texture
When mixing add the vinegar to the bowl first and then begin blending in the oil in small quantities until it is all combined together Take your time with this and don’t add the spices until the oil and acid are combined thoroughly Skip this step and your marinade will never quite mix correct
Once the marinade is complete, let it soak into the meat as long as possible I try to go my meat marinated overnight for optimum flavor Then when you are ready to grill simply remove the meat from the marinate and cook to perfection What could be easier!
Tip: Don’t reuse the marinating mixture to baste your bbq You run the risk of cross contamination and other problems Instead, try making up a second batch of your marinade and then brush over your meat during the cooking process It will help give it an extra oomph of taste and aroma before hitting your plate
Sarah Jones grew up loving all things BBQ.
When she isn’t trying out new marinades or grilling in the backyard she is sharing her love of BBQ with others.
Learn more about her BBQ secrets at ForBBQ.com
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Posted in recipes on January-22-2010
Author : Stephanie Foster
When you’re trying to live a healthier lifestyle, choosing party snacks can be a real problem The classic ones just aren’t that healthy and you don’t want to bore everyone else by putting out nothing but fruits and vegetables
Now, there’s nothing wrong with having a solid fruit or veggie tray out at a party; in fact, I recommend it highly A little dip will make people more enthusiastic about the vegetables Get a little creative with the kinds of fruits and vegetables offered Try including things like papaya or berries to make the selection really stand out
But for a good party you need more options Fortunately, many favorite party snacks can be made in a relatively healthy manner so long as you pick healthy ingredients Remember that the secret to healthy cooking is in choosing the right ingredients
Pigs in a blanket are always popular, and if you want a healthier variety choose chicken or turkey franks If they aren’t available in mini frank size just chop up larger ones into smaller sizes Wrap in crescent roll dough and cook at 375 degrees for about 12 minutes or until dough is golden brown
When my family gets together the shrimp ring is always popular You can find these in most grocery stores with the other frozen seafood and it comes with cocktail sauce If not, just buy the shrimp on your own and buy the cocktail sauce separately Very indulgent, sometimes a little pricey, but always a hit
Seasoned popcorn can be a great alternative to potato chips You can find recipes all over the place online or come up with your own recipe You can also get creative and make your own recipe I like to add things like garlic and Parmesan to my popcorn’s butter or oil before pouring it over
Baked tortilla chips with a good salsa are reasonably healthy too Guacamole is also rather healthy
Mini pizzas go over well too Rather than buy them, make them yourself on English muffin halves Use salsa if you want a little spice rather than tomato sauce, and keep the toppings healthy Sorry, that does mean avoid pepperoni
Even at a party healthy food doesn’t have to mean boring There are many foods out there that are good for you and will delight your guests Use some creativity and no one will complain that you only have healthy foods available
Stephanie Foster started http://www.makehealthymeals.com/ as an excuse to research more healthy eating options for her family. You can get healthy recipes and more from her site.
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Posted in recipes on January-21-2010
Author : Brue Baker
Cakes, cookies, and pies are just a few of the many desserts that are both known and loved Many people can’t say no to a sweet treat, but others feel the need to refuse desserts that they consider to be high in calories and sugar This makes it hard to find a dessert recipe that pleases everyone
However, strawberry shortcake recipes can do just that! Although they are relatively healthy compared to most other desserts, strawberry shortcake recipes are extremely delicious as well
A Strawberry Shortcake Recipe
The first step in following a strawberry shortcake recipe is to make the filling In order to make the filling, you will need:
* One-half teaspoon of organic vanilla extract
* One cup of organic heavy whipping cream
* Two tablespoons of organic sugar
* Four cups of sliced organic strawberries
First, combine the berries and sugar in a bowl and allow them to macerate in the refrigerator for several hours In a separate bowl, whip the cream with the sugar and vanilla; cover and refrigerate
The next part of the strawberry shortcake recipe involves making the shortcake portion of the dessert The ingredients needed for this include:
* Two-thirds cup of organic cream or buttermilk
* Two cups of self-rising organic flour
* Eight tablespoons of unsalted organic butter
* One large organic egg
* Two tablespoons of organic sugar
First, preheat the oven to 450 degrees Combine the sugar and flour in the bowl of a food processor and pulse several times
Divide the butter into eight pieces and add to the mixture Pulse approximately fifteen times to mix Next, whisk together the egg and cream, add this to the mixture, and pulse once again Place the dough in a pan and bake for fifteen to twenty minutes on the middle rack of the oven Invert and allow to cool
Next, you will need to assemble the strawberry shortcake Split the shortcake in two and place one round on a platter Place half of the berries and cream on top, and then add the second shortcake round Top with the remaining berries and cream Now it is time to serve and enjoy!
Shortcake Recipe For Success
You can’t go wrong if you follow this strawberry shortcake recipe Not only will you please the sugar-loving crowd, and the health crowd, but you will not be weighed down after you eat it like a lot of cakes and pies tend to do
Brue M. Baker, is an expert on natural health and fitness who has helped people from across the world sky-rocket their health and well-being. Rather than hitting your head against a wall trying to find unbiased health information let Brue take you by the hand and give you the best natural health information found anywhere on the web. Visit DietHealthAndFitness.com to learn more.
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Posted in recipes on January-20-2010
Author : Patrick Tang
Olive oil refers to the juices extracted from olives removed from the trees and is sought after by many due to its health benefits It is the monounsaturated fatty acids which are believed to be beneficial, in particular with regards to the control of cholesterol levels Olive oil is, of course, used not only for health reasons; it also has a great taste Olive oil is a major element within a Mediterranean diet and is utilized for food and cooking purposes in addition to other uses such as an ingredient for skin products
Cold Pressing Olive to Produce the Oil
Olive oil is oil that is produced from the crushing of the fruit without the addition of chemical substances If you want natural, go for a good olive oil Extra virgin olive oil is the best there is The first preserve is usually referred to as extra virgin olive oil This excellent oil is produced from the first pressing of the olives and is considered to be the finest, as it has gone through the least procedures
Cold pressing uses no chemicals, just pure pressure to extract the fine juices from the olive fruit The use of the word ‘cold’ in the term ‘cold pressed’ is important as sometimes hot water or steam is added to the olive paste in order to extract more oil from the fruit, but it is believed that this changes the composition of the olive oil Thus, cold press basically means that the fine taste of the olives will not have been altered by heat or chemicals
How Does Olive Oil Taste Like
Olive oil can appear in different colors Many consider the tasting of a good olive oil to be rather like the tasting of a good wine The scent of a good olive oil should smell of olives and the oil should have a taste of olives You may also note other vague flavors such as apple Upon tasting one of the best olive oils you may appreciate a peppery touch at the end This is usually due to the olive fruit being harvested early and this is a good sign If a sharp taste is noticed, the oil may be rancid, or bad
Although it is a generalization, it can be said that the deeper the color of the olive oil, the stronger the taste of the olive fruit Experts in the field of olive harvesting would probably believe that the art is in the picking The best time to pick the olives for oil is when they are not fully ripe but are purple or almost black in color If the fruit is left longer on the trees the acidity levels become higher and this in turn reduces the quality of the olive oil
Storage
Bottles of olive oil should always be kept tightly closed in a dark place that is preferably cool Such oil may be kept in the fridge However, it should be noted that this may alter its appearance, but the flavor should not be affected
Recipe of the Day
Grilled Prawns with Lemon Infused Olive Oil
This is a very simple recipe and can be used for cooked prawns, grilled baby octopus or other type of cooked seafood The key to this recipe is not to cook the precious olive oil As the olive oil is produced from cold press, it will be considered as committing the ‘cardinal sin’ to now cook it The key reason the cold press extraction process is used is to preserve the original composition of the oil
The lemon infused oil gives that fresh fragrance that compliments any seafood dish
Serving Size
1 One Person
Ingredients
1 10 Large Green Prawns shelled and de-veined
2 A good bottle of cold pressed extra-virgin olive oil
3 Garden salad
4 1/4 cup coriander leaves finely chopped
5 1 tsp Balsamic vinegar (optional)
Method
1 Grilled your prawns until it is cooked, place them in a plate to cool down for a while If you use cooked prawns, just shelled them;
2 Wash your salad vegetables and mix in the finely chopped coriander leaves;
3 Arrange this salad mixture on your serving plate Use different colour vegetables to brighten the dish;
4 Drizzle the balsamic vinegar on the salad mixture if you choose to use it It will gives it a bit of a kick but do not over do it otherwise it will destroy the flavour of the olive oil;
5 Arrange your slightly cool prawns on top of the bed of salad or on the side depending on your creativity on the day;
6 Now, drizzle generously the precious olive oil over the whole dish, use as much or as little as you like and serve
Patrick Tang is the author of this article. His passion for good quality gourmet food and gifts has driven him to setup Fabulously Gourmet for the Australian Community.
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