Свежие записи

Архив за месяц: Октябрь 2011

Indian food give yourself the treat that you deserve

Indian Food – Give yourself the Treat That You Deserve!

Indian food has always been one of the best foods on the Globe. Whether you believe it or not, almost all of the best restaurants in the world serve different types of Indian dishes. And it is no wonder because the cooks from this country offer a wide range of flavors and tastes in gourmet food.
Indian food has always been known for its spicy and original flavor. In almost every part of the Globe this extraordinary food has been sold with great success and customer satisfaction. Indian food is especially appreciated in the United Kingdom where it has become a kind of fast food. Besides the traditional fish and chips, English people also appreciate curry. I am convinced that all of you reading this article are craving for some fresh curry. For me, if there is one thing that I always like to eat, no matter when and where, that is a good curry.
Indian grocery is one of the most diverse in the world, containing all sorts of snacks, instant food and also lots of beverages. Indian grocery is also based on a large amount of rice, Indians being some of the world’s biggest rice consumers. Sweets are also big favorites all around India. Different sweets have evolved to different shapes, sizes and tastes in time. Like any other type of cuisine, Indian cuisine has its signature sweets. But in our era, most of the traditional sweets have been replaced by snacks and lots of products that are based on chocolate. Too busy to make sweets, Indian people have let this skilled craft to chefs and bakeries.
I am pretty sure that most of the people reading this article have tried Indian food. For lots of non-Indian people, this unique cuisine has become their primary food just because of its taste and because of the speed at which it can be prepared. Most of the people living in Great Britain don’t spend too much time preparing their own food and prefer ordering some fast food, this being the reason why so many English people consider Indian cuisine ideal for their life style.
Indian grocery is one of the few on Earth to put an accent on different kinds of herbs and plants found in that area. The Indian agriculture is not so evolved, so you will find all the different plants in their natural form, without any preservatives or chemicals added. Usually, the food you will find in the Indian grocery is oriented towards health and spirit rather than taste. Lots of Indian plants have a religious and spiritual meaning.
In these days you can find Indian plants and groceries from thousands of miles away. Thanks to the easy access and the development of the Internet, people can now experience unique Indian grocery. The explosion of taste and beauty of colors are simply amazing.
Indian food recipes have always occupied a special place in the lives of Indians. Even though they didn’t “escape” from the American and British culture influences, Indian foods still occupy the first place in Indian society, especially in all festivals and occasions. The Indian cuisine lovers amongst us will surely agree with me when I say that this type of food is one of the most elaborated and delicious foods ever met on this planet.

Fat free desserts can be your sweet treats

Fat Free Desserts Can Be Your Sweet Treats

Man has always liked sweet things. In times past they braved bee stings before they learnt to control the bees. Later came sugar from cane — so precious that in earlier times it was used more as a condiment is today, merely being sprinkled over food. In more recent times, beets, parsnips, carrots and other foods that are naturally sweet have all been used to provide that sugary flavour. Then, with modern dietetics we began to realise that eating lots of very sweet, fat heavy foods wasn’t the best for the human body.
But we still like that little treat. Hence the popularity of low fat desserts.
1-1/2 cup yellow cornmeal
1-1/2 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
9 tablespoons low fat spread
3/4 cup sultanas
2 eggs, beaten
grated zest of 1 lemon or orange
1 teaspoon vanilla extract
2 tablespoons water
How many cookies you get will depend on how big you make them, but it averages at about 3 dozen. They keep well in an airtight container, but only if you don’t let anyone know they are there.
Pre-heat oven to 325 F, 170 C, Gas 3. Mix together the cornmeal and flour and then rub in the spread until the mixture resembles bread crumbs. You could do this in a food processor, but you will have to transfer to a bowl before adding the fruit and zest. Beat in the eggs, vanilla and water. Divide the dough into three parts and make these into long log shapes, about 8 inches long and 2-3 inches across. Place these on a non-stick baking tray and bake for 20 minutes. Let them cool for a few minutes and then slice diagonally into ¾ inch pieces. Place these cut surface down back on baking trays. These are then baked further for 5 minutes, before turning over for a further 5 minutes. Let them cool on racks and then either eat the lot or store them in an air tight container.
Coffee Brownies
These are great served after a not too rich meal with some fresh fruit — mango pieces, strawberries and so on.
½ cup low fat spread
I cup of sugar
I egg plus another white
I teaspoon of vanilla or almond extract
11/4 cups of all purpose flour
level tablespoon of instant coffee powder ( not granules)
1/3 cup of sifted cocoa powder
1 teaspoon of baking powder
1/3 cup raisins or choc chips
Preheat oven to 350F, 180C, Gas 4
In a large bowl beat together the egg, egg white, low fat spread, sugar and flavoring. Sift together the dry ingredients — cocoa, flour, baking powder and coffee powder and then mix these into the egg mixture. Stir in the fruit or chocolate chips. Pour into a greased or non-stick baking pan — 9 inches by 9. Bake for 20 — 25 minutes until a fork inserted comes out clean. Turn out and cut into 25 pieces or fewer larger ones.
Strawberry and Rhubarb Cobbler Serves about 6 unless you all have seconds
I f you haven’t tried the combination of strawberries and rhubarb then there is a taste sensation awaiting you.
For the filling
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon (optional)
Finely grated orange zest or a teaspoon of marmalade
4 cups rhubarb, chopped
2 cups strawberries halved or sliced
For the Topping
1 cup of all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons low fat spread
2/3 cup low fat buttermilk or yoghurt
Preheat oven to 400 F, 200 C, Gas 6.
Filling — In bowl, combine the sugar, flour, cinnamon and orange zest or marmalade. Add rhubarb and strawberries; toss to mix. Spread mixture in an 8-cup shallow glass or ceramic baking dish and bake in for 10 minutes.
Topping — Combine the flour, sugar, baking powder, baking soda and salt. Rub in the low fat spread until mixture resembles bread crumbs. Stir in the buttermilk or yoghurt until a soft dough forms. Drop by spoonfuls in 6 evenly spaced mounds on hot fruit. Bake for 25 minutes, or until top is golden. Serve with low fat vanilla ice cream or fromage frais.

Some basic tips of crockpot cooking

Some Basic Tips of Crock-pot Cooking

Crock-pot cooking can offer some very tasty meals and desserts however some basic rules should be followed when using a crock-pot to cook with. For more help visit to: www.classic-dessert-collection.com. You should be careful not to over stir their food while it’s cooking in a crock pot. Taking the lid off during cooking causes vast amounts of heat to escape, therefore the food should only be stirred if it is clearly stated in the recipe.
Some elements can only be added at the end of the cooking time. When using milk and sour cream be sure to wait until the last fifteen minutes of cooking time before adding these ingredients. Unless the recipe states otherwise, seafood only needs to be included during the last hour of cooking time.
Pasta and rice cook requirements are quite different for crock-pot cooking. For the best results with pasta, cook in boiling water until just tender, and then add the pasta to the main dish during the last thirty minutes of cooking time. You should also try to use long grain converted rice for the best results. If the rice does not appear cooked completely through, you can add another 1-1.5 cups of liquid per cup of rice. Always boil beans before adding them to the crock-pot for cooking.
Frozen foods can be used in crock-pot cooking. For more help visit to: www.cooking-chinese-style.com. When cooking frozen means you should use at least one cup of warm liquid along with the meat. When preparing these types of meals you should all for and additional four to six hours on low temperature or two hours on high.
Contrary to popular belief, cooking raw meat in the crock-pot is very safe. During the cooking process, the meat’s internal temperature reaches approximately 170 degrees in beef and 190 degrees in poultry. Two important things to remember however is to always cook the meat for its complete time recommended in the recipe recommend time. Secondly, do not remove the lid on the slow cooker. There is no requirement to brown meat beforehand unless the you prefer the look and taste of browned meat.
When cooking in a crock-pot the best flavors will come from whole herbs and spices. Crushed herbs and spices rapidly lose their flavor during the long cooking time, but whole spices keep their flavor during the entire cooking time because they take longer to let go of their flavor.
Crock-pots can be used to make desserts and baked goods as well. You should be sure not to over beat breads and cakes; and should always follow the recommended recipe guidelines. Never add water to the crock-pot unless it specifically says to do so. Always allow cakes and breads to sit and cool for five to seven minutes before taking them out of the pan.
Vegetables like potatoes and carrots should be cut no larger than 1″ thick, and put in the bottom of the pot, since they require more time to cook. Crock-pot cooking can be delicious for both meals and desserts when some basic guidelines are followed.

The best bread recipes you make the decision

The Best Bread Recipes? You Make the Decision

There is nothing like fresh homemade bread and these two will fill your home with all those lovely baking flavors so typical of bread baking.
Moist Potato Tea Bread
What You Need:
* 1 C of flour
* 1/2 t baking soda
* 1/4 t salt
* 1/2 t pumpkin pie spice
* 1 C cold sweet potatoes, mashed
* 1/2 C sugar
* 3 T canola oil
* 2 T of buttermilk
* 1 t vanilla extract
* 1 large egg
How to Make It:
1. Place the oven temperature on 350 degrees and allow the oven to preheat.
2. Lightly spray a loaf pan with a non stick cooking spray.
3. Dust the loaf pan lightly with flour and tap out any excess.
4. Place the flour into a mixing bowl.
5. Add the baking soda, salt and pumpkin spice.
6. Whisk together until the ingredients are blended well.
7. Place the mashed sweet potatoes into a separate mixing bowl.
8. Sprinkle the sugar over the top of the potatoes.
9. Pour the oil, buttermilk and the vanilla into the mixture.
10. Break the egg into the mixture then whisk until blended together well.
11. Transfer the sweet potato mixture into the bowl with the flour mixture.
12. Stir just enough to moisten the dry ingredients through.
13. Place the batter into the prepared loaf pan.
14. Bake 28 minutes or until a butter knife inserted in the center comes out clean.
15. Cool the loaf in the pan on a wire rack for 12 minutes.
16. Invert the pan over a wire rack and allow the loaf to cool 1 hour before serving.
Serves: 1 loaf
Sweet potatoes make breads very moist so there’s no need for the extra butter or oil. Sweet potatoes are also a great source of beta carotene along other nutrients making them a healthy choice any time of year. Pumpkin can be used in place the sweet potatoes if you prefer.
The vegetables in this best bread recipe make it a very healthy bread to treat your family with.
Farmer’s Country Loaf
What You Need:
* 1 C warm water (110 degrees)
* 2 1/2 t active dry yeast
* 1 1/2 t salt
* 1 1/2 C + 2 T bread flour
How to Make It:
1. Pour the warm water into a mixing bowl.
2. Sprinkle the yeast over the top of the water.
3. Allow the mixture to stand 5 minutes or until it begins to bubble.
4. Once the mixture begins to bubble, stir in the salt and the flour until well blended.
5. Use a flexible rubber spatula and knead the dough by folding it over and pushing it into the bottom of the bowl.
6. Knead the dough 4 times.
7. Sprinkle the remaining flour over the dough and continue to knead the dough as directed above for 5 minutes or until the dough is spongy.
8. Scrape down the sides of the bowl and push the dough into a ball shape.
9. Cover the bowl with a kitchen towel, place in a warm area and allow the dough to rise 1 hour.
10. Use the rubber spatula and stir the dough. Cover again and allow the dough to rise for another hour.
11. Sprinkle a flat surface lightly with flour.
12. Place the dough onto the floured surface and form a loaf.
13. Use additional flour on the board if the dough becomes too sticky.
14. Sprinkle a baking sheet with flour in an area about double the size of the loaf.
15. Place the loaf on the floured area, cover loosely with plastic wrap and let the dough rise 1 hour or until it is double in size.
16. Set the oven temperature to 375 and allow the oven to preheat.
17. Remove the plastic wrap from the loaf.
18. Fill a spray bottle with water and spray the inside of the oven with the water.
19. Bake the bread 5 minutes then spray the oven again being careful not to spray the bread.
20. Bake the bread 12 minutes then spray the oven again.
21. Continue baking the bread 12 more minutes or until the bread is browned and crusty on top.
22. Allow the bread to cool on a wire rack 1 hour before slicing.
Serves: 1 loaf
This is a wonderful bread to serve with that Easter dinner. Be sure to have plenty of butter or better yet apple butter to smother each slice with.
This is truly one of our best bread recipes. Do not be afraid of the yeast. It is easier than you think. If you wish you can add one teaspoon of sugar to your dough, with your yeast, it will make the raising process faster; I often do it when I’m in a hurry. I also place the bread in any warm place I can find. I have a friend who places it in her bed, under the duvet, with the electric blanket switched on!! Can you believe it?
Okay, so now you have two of our best bread recipes, what do you think of them?

Rachel ray show even cooking can be great fun

Rachel Ray Show — Even Cooking Can be Great Fun

Rachel Ray show is one of the most popular television programs in the United States of America. The show is popular not just because of the delicious 30-minutes recipes that she teaches you to cook, but it is also popular because of her beaming smile.
The Show Started From 2001
The show started in the year 2001 and it rose rapidly on the popularity chart. In the beginning, the show was featured on a local CBS affiliate. Within a few months, Food TV, a cooking channel, made it into a feature show on their network. For the last seven years, Rachel Ray show has been at the top of the TRP (Television Rating Point) list. It has always been a great fun to watch this show. Watching this show and you will learn how to have fully prepared meal on the table within thirty minutes.

Cooking Can Be Great Fun

It is the popularity of Rachel Ray show that tells us that even cooking can be fun. The show is not suitable for those who are looking for a step-by-step guide. In fact, most people find it boring when they are told about the measurements of the various food components. Rachel follows a different approach. She focuses on helping you get some very solid concepts about cooking in general. You can cook delicious foods by just following the basic concepts of cooking and from your own creativity.
In fact, it is the energy and enthusiasm of Rachel that makes Rachel Ray show such a big success. She has put the fun back into cooking. Watch this show and you will learn how to make some great dishes in a very short amount of time by just using some basic concepts of cooking.

Taurine in energy drinks

Taurine in Energy Drinks

A Japanese company released the first energy drink in 1962. The main ingredient is that drink is taurine and is still commonly used in energy drinks today. The first «energy drink» that came to the United States was actually a cola called Jolt Cola to which they added a whole lot more caffeine and sugar. It was introduced in the 1980s and quickly became the drink of college campuses.
First of all, let’s look at what most of these energy drinks are usually made of. Most of them are simply carbonated water loaded with gut-fattening high fructose corn syrup, caffeine, the amino acid taurine, and a few random B-vitamins thrown in for show to trick you into thinking there’s something healthy about these concoctions.
The main two ingredients of energy drinks are caffeine and taurine. These are the key elements that are supposed to «energize» our brain and body according to the plan of energy drinks creators. But practice shows different. The French scientists studied the composition and effects of energy drinks and came to the conclusion that the main ingredients of tonics do not go together and cause ambiguous body reactions.
Red Bull’s infamous ingredient is not from a bull’s semen or urine as reputed by urban legend, but rather, an amino acid, taurine, that was first discovered in bulls. This product is also banned in Denmark. Red Bull may be the best selling energy drink in the United States, but it isn’t so popular in other countries. It contains as much caffeine as two cans of Coke or Pepsi.
Another popular ingredient in energy drinks is taurine, which is actually something that we naturally get from foods that contain vitamin B6. We normally get more than enough taurine in out diet and the extra amount that we get from these energy drinks, depending on how much we consume, can become toxic in our systems.
The Energy drinks contain all kinds of vitamins, caffeine, and many other components that imitate the feeling of freshness and «refill» a person with vital energy to help in overcoming fatigue. Such components are Taurine or Carnitin. Those chemicals improve the metabolism and the concentration and cause significant withdrawal of tiredness symptoms.
Others point out that their only major concern is that people recognize the potential of these drinks and make use of them in moderation – in fact, many of the manufacturers of these drinks indicate on their packaging that they are not intended as fluid replacements and that there is a maximum advisable consumption per day.
Don’t be fooled by the small packaging bottle. 5-hour energy contains a huge 1870mg blend of delicious energy products such as taurine, citicoline, citicoline, tyrosine, phenylalanine, malic acid, glucuronolactone, and of course, caffeine. As well, 5-hour energy provides unparallel convenience, due to its small, 5 ounce bottle. A college student can carry it around with simple ease, and take shots whenever necessary.

Read about fish feeders.Also read about acne skin treatment and university of oxford

Cook french white sauces easy and delicious

Cook French White Sauces — Easy and Delicious!

French chefs are known for their splendid sauces—sauces that do not cover up the flavor of the food served with them, but rather compliment whatever they are eaten with. And while many American cooks assume French sauces are difficult and time consuming to make, nothing could be further from the truth.

While it makes good sense to at least begin with an excellent cooking recipe for a French sauce and complimentary menu, you’ll soon learn you can whip up a sauce quickly without looking at a recipe.

Here’s how to make a classic white sauce (or, as the French say, sauces blanches).

What you need:



Milk or stock (you can even use wine)

1. Begin by measuring out the roux, or the butter and flour base of the sauce. (As a general rule, follow these guidelines: For a thick sauce, use 1 T. of flour for every cup of liquid; for a medium-thickness sauce, use 1 ½ T. of flour per cup of liquid; and for a thick sauce, use 2 T. of flour per one cup of liquid.)

2. Over low heat, melt 2 T. of butter in a saucepan.

3. Blend in 3 T. flour. Cook these two ingredients together slowly for several minutes before adding any other ingredients, stirring constantly. After about 2 minutes, the roux should be frothy.

4. Meanwhile, in a saucepan, heat 2 cups of milk and a pinch of salt until they boil.

5. Remove the roux from heat. Once it stops bubbling, add to it the milky liquid. Beat with a wire whip.

6. Place the saucepan over medium-high heat and continue to use the wire whip until the sauce comes to a boil. While continuing to stir, boil for 1 minute.

7. Remove from heat and add salt and pepper to taste.

8. If desired, you may also add extra flavoring. Typical additions are butter (usually, about ½ to 1 T. per 1 cup of sauce) or cream (to taste).

9. Serve immediately or freeze for later use.

TIPS: If you follow these guidelines, your white sauce should turn out splendidly. But if for some reason the sauce is lumpy, you may use a blender to even it out. Sauce that’s too thick may be thinned with milk, stock, or cream. Sauce that’s too thin may be boiled down until the correct thickness is achieved.

Warning: Always use a heavy stainless steel, porcelain, enameled, or tin-lined copper saucepan when making white sauce, to avoid scorching and discoloration.