Wednesday, January 28, 2015

World famous butter and fat production



There is a wide choice of hard fats for both cooking and spreading and, in these health-conscious days, many people opt for the low-cholesterol, polyunsaturated varieties. Nevertheless notwithstanding health warnings, butter is still the preferred spread for bread and toast, and almost all professional cooks choose butter in cooking, whether it's for sauces, pastries or cakes. The very best butters mostly come from France. They are unsalted (sweet) and have a slightly sweet flavor and smooth texture. There are also a huge number of blended butters, which are produced in any number of countries, although among the favorites are Australia and New Zealand, Denmark, Ireland and England. There are two basic types of butter-sweet cream and lactic, which may be salted or unsalted. In Britain and the United States, sweet cream butters tend in Europe also butter make lactic. Different type of milk can make butter. For example, in India, butter is made from water buffalo milk and in the Middle East it is made from ewe's milk.

UNSALTED/SWEET BUTTER

This butter has a mild aroma and a slightly sweet flavor and is particularly suited for making sweet pastries and cakes. It also makes an excellent table butter, although some people, who are accustomed to the most distinctive flavor of salted butter, may find it rather bland and insipid.

SALTED BUTTER

Butter was originally salted to preserve it for the winter months when fresh butter was not made. Today, salt is still added to butter and is normally the only added ingredient. The salt not only adds flavor but still has a preserving effect and salted butter will keep fresher for longer than the unsalted variety. Different brands often have varying amounts of salt added, and it is a matter of taste which you prefer. Some very salty butters are not ideal for baking and should be avoided if you are making desserts or cakes. Butter with less than 3 percent salt does not have to be labelled salted, but is sometimes labelled slightly salted.

CLARIFIED BUTTER

This type of butter is used for cooking. It is made by slowly melting butter and then skimming off the milk solids that rise to the top and pouring or spooning the melted fat off the sediment that is removed from the pan. Can able to see golden liquid. It contains no milk solids, clarified butter can be heated to a higher temperature than ordinary butter and is excellent for butter sauces and certain fried dishes.

GHEE

This type of clarified butter originated in India but is now produced in many other countries. It has a stronger, more caramelized flavor than clarified butter because it is heated for a little longer in the clarifying process. It is also made from a stronger flavored cream. Ghee is usually sold in cans and, as it no longer contains milk solids that will rapidly go off, it is not necessary to keep it in the refrigerator.

CONCENTRATED BUTTER

Specially developed for use in cooking, concentrated butter is produced by removing the milk solids, salt and other impurities, leaving about 96 percent butterfat. It can be heated to higher temperatures than ordinary butter and less of it is required-about 75 g / 30 z/6 tbsp concentrated butter for every 90 g/3 1/2 Oz/7 tbsp ordinary butter. To use it for baking, extra liquid will have to add. Concentrated butter at least three months in the refrigerator.

BUTTER SUBSTITUTES

There are many butter-type products on the market. They are designed to taste and look like butter, but are actually made from combinations of animal and vegetable fats, coloring, stabilizers and preservatives. Some have the same butter fat content as, although others contain a large portion of water, less fat and have fewer calories.

LACTIC BUTTER

This is the type of butter traditionally made in Denmark, Holland and France. The cream is mostly pasteurized inoculated with a culture that ripens the butter, then pasteurized once more to arrest the ripening process.

Tuesday, January 27, 2015

Most essential herbs frequency use


These have been highly prized for centuries, both for their aroma and flavor, and for their healing and medicinal properties. In cooking, herbs can make a significant difference to a dish, enlivening the simplest meals. Fresh herbs can be grown easily at home in the garden, or in a pot or window box, and are also widely available from supermarkets, as sprigs, leaves and growing in pots. Dried and frozen herbs are also available.

DILL


It thrives in the warmer regions of the northern hemisphere and is widely used in Scandinavian cooking. Dill goes well in potato salads, and with courgettes (zucchini) and cucumber. It makes a good addition to creamy sauces and can be added to a wide variety of egg dishes. It has a great affinity with fish, especially oily fish such as mackerel, herring and salmon, and is an essential ingredient for making Gravadlax (Scandinavian marinated salmon). It can also be used as a flavoring for dressings and marinades, and is a good partner for mustard. Add to dishes just before serving, as its mild, delicate flavor diminishes with cooking.


SWEET CICELY


This pretty, fern-like herb is rarely available today, although is often grown in old-fashioned gardens and by gardening enthusiasts. The herb has a sweet, faintly aniseed or licorice flavor and can be used in salads and fruit pies and desserts. It also makes a very attractive decoration.


LOVAGE


This strongly flavored herb was once a popular addition to stocks and soups, but is not so widely available today. The plant has large, rather tough-looking leaves that have a distinctive smell. Use sparingly in casseroles and soups. It goes especially well with potato dishes and omelettes.


LEMON BALM


With its distinctive lemon fragrance and flavor, this herb complements all ingredients that go well with citrus fruit or juice-fish, veal, poultry and beans. Whole or finely chopped leaves are excellent in salads and stuffing and adds delicious flavor to cream, syrup and custard for desserts. Lemon balm also makes a refreshing herbal tea.


ANGELICA


Although best known in its candied form, Angelica is actually an herb. The stem of this pretty plant is soft and fibrous and, once candied, has an unassuming flavor. The leaves of the Angelica plant are delicate and can be used for flavoring desserts. It has a particular affinity with sharply flavored rhubarb.


MINT


There are many different varieties of mint, each with subtle differences in flavor and aroma. Spearmint is the most popular mint. It has pointed, serrated leaves with the fresh familiar flavor we mostly associate with mint. This is the preferred type for mint sauce or mint jelly to accompany the lamb. It is also used for the tea that is such a favorite in North Africa and the Middle East, and for Kentucky mint julep. Peppermint, with its longer, darker leaves, has a stronger flavor. The pretty, soft green leaves of apple mint have a more subtle, fruitier flavor. There is also lemon and pineapple mint, which may come your way via a friendly gardener since they are not readily available in the shops. These, like apple mint, have a nice fruity flavor and make a refreshing summer drink. Mint is used as a flavoring in a wide variety of dishes, from stuffing to fruit salads. It is an essential ingredient in the Middle Eastern salad, tabbouleh, and is also mixed with natural (plain) yogurt to make Raita, a soothing accompaniment to curries. In Thai cooking, mint is added to soups and to some highly spiced curries. Asian mint is much more strongly flavored than most European types, with a Sweet, cool aftertaste.


THYME


This Mediterranean herb has a Wonderfully aromatic and heady scent. It has small, gray-green leaves and purple flowers and values for the antiseptic properties of its essential oil as well as for its culinary usefulness. There are a number of varieties besides common thyme. Lemon thyme, which has a spicy. Lemon flavor, has an affinity with fish. One of the most frequently used kitchen herbs, thyme goes particularly well in slow-cooked dishes, adding an earthy, sweet pungent flavor. It harmonizes well with Mediterranean vegetables-tomatoes, (bell) peppers, courgettes (zucchini) and aubergines (eggplant) and is also wonderful in stuffing, pâtés and terrines. It is widely used in marinades for beef, pork, lamb and game and goes well with baked fish. It also makes a tasty addition to plain lentils and scrambled eggs.


BAY LEAVES


This herb, from a Mediterranean evergreen, has a heady aroma and adds a distinct pungency to food. For this reason bay leaves go best with strongly flavored dishes-beef, lamb or game casseroles and broths, as well as pâtés and terrines. They are also used to line the grill (broiler) pan when cooking fish and may be threaded onto kebab skewers. They are traditionally included in a bouquet garni, along with parsley and thyme, and used in making stocks, marinades and court-bouillons for fish. Bay leaves may also be used to flavor sweet dishes such as apple pie. Place a bay leaf in a jar of caster (superfine) sugar to flavor it in the same way as a vanilla pod (bean) and use the sugar for desserts. Bay leaves are best left to dry for a few days, and if you do have your own bay tree, the leaves are easy to dry and can be used for up to a year. To dry bay leaves, place them in a single layer on a large sheet of plain paper and leave in a dry, dark place for several days. 


LEMON GRASS


Few ingredients have seized the Western imagination in recent years quite so dramatically as lemon grass. At one time, this scented grass was little known outside the tropics of Southeast Asia, but today it is widely grown in many parts of the world. Lemon grass is a perennial tufted plant with a bulbous base that grows in dense clumps. The cut stems are about 20 cm/8 in length, and resemble fat spring onions (scallions). It is only when the stems are cut that the citrus aroma can be most demand. This is matched by a clean, dynamic lemon flavor which has the citrus tang, but none of the acidity associated with lemon or grapefruit. Only the bottom 7.5 cm/3 in of the stem is edible and this part can be finely chopped or lean slice every other, the total stem can be scrubbed, added to a dish to flavor it and then discarded before serving. Lemon grass can collect to curries. Soups and casseroles, information those made with chicken and seafood.


WASABI


This is the Japanese answer to horseradish, although the flavor is not so harsh. It comes from a plant related to watercress and also grows with its roots in running water. The peeled root reveals delicate, apple-green flesh, which is either finely grated, or dried and powdered. The dried powder is made into a cream with a little soy sauce or water. Wasabi is always served as an accompaniment to sashimi, a dish of raw fish. It is fairly expensive, so beware of bargain-price "wasabi" which may be made from horseradish.


HORSERADISH


This is a member of the same family as mustard, cabbage and, curiously, wallflowers. The plant has large, long leaves with pronounced pale veins. The long, tapering root is not unlike a parsnip, with rings and rootlets sprouting from the main root. Fresh horseradish has a powerful smell and fiery taste and should be handled with great care. A bright green wasabi paste is made from wasabi powder mixed with water or soy sauce. Horseradish is a good accompaniment for rich or rather fatty foods. It is richer in vitamin C than lemons or oranges. To prepare fresh horseradish, peel only the amount needed and grate, or shred in a food processor. Once grated, it quickly loses its pungency, so prepare in small quantities. Horseradish sauce, with a creamy consistency, varies in strength according to the brand. Creamed horseradish is milder and slightly sweeter. Both can be used as an accompaniment to

Beef, steaks and venison, served with strong-flavored, oily fish such as mackerel, tuna or smoked trout, or spread on toast with meat pâtés.

Creamy flavors classic hard cheese


Throughout the rest of Europe, there are a number of delicious hard cheeses that are worthy of note, all with their own unique appearance, texture and flavor.

BERGKASE (AUSTRIA)

This cheese closely resembles Bavarian Bergkase, with the same creamy, fudge-like flavor. The holes in the cheese are smaller than those in the German cheese.

BEAUVOORDE (BELGIUM)

This semi-hard hexagona, cow's milk cheese has an open texture that is firm. Yet supple, with a mild flavor and a spicy aroma.

GJETOST (NORWAY)

This semi-hard cheese is noticeably less compact that most hard cheeses. The unusual fudge-colored cheese is made from the whey and was originally made entirely from goat's milk. Although now it is more often made with a blend of goat's and cow's milk or pure cow's milk. The pure cow's milk version is called Gjetost is Norway's most popular cheese. Belgian Beauvoorde was created in the early 1900s by Arthur Dies. Mysost and the pure goat's milk version, Ekta Gjetost. Gjetost has a distinct sweet flavor and a rather unusual aromatic quality that is not to everyone's taste. It is traditionally eaten for breakfast, but may also be served as a dessert, with coffee and is also used in cooking, melted into savory dishes Jarlsberg has a springy texture and slightly sweet nutty flavor.

JARLSBERG (NORWAY)

This old Norwegian cheese based on Emmental, was all but forgotten before its rediscovery in the mid-1900s. Today it is extremely popular and a great deal of Jarlsberg is exported, particularly to the United States. Made from the rich milk of the high summer pastures, Jarlsberg is sweeter and less nutty than Emmental. Although it lacks the depth of that great cheese, Jarlsberg has a pleasant flavor. The paste is golden yellow, with holes of various sizes. It is best served as a table cheese and can also be used for meting grilling (broiling) and for snacks.

NOKKELOST (NORWAY)

This is the Norwegian version of the Dutch cheese Leyden and has been made in Norway since the seventeenth century. It comes in 5-12kg wheels or blocks flecked with cumin seeds and is marked with the imprint of cross keys the emblem of the city of Leiden.

GREVEOST/GREVE (SWEDEN)

Often known simply as Greve, this cow's milk cheese is a slightly milder, more commercial copy of Swiss Emmental. It is supple and dense in texture, with some large holes. It is pale yellow, has a creamy texture and a sweet, slightly nutty flavor, which becomes more pronounced as the cheese matures, but it lacks the depth and character of Emmental. Serve as a table cheese or use for grating and melting.

MESOST (SWEDEN)

Like a number of Swedish cheeses. Mesost is made by caramelizing the whey, a practice that is peculiar to Scandinavia. The whey is heated so that the residual proteins and fats separate. The liquid slowly evaporates to leave a sticky, toffee-like mass of caramelized milk sugars. The cheese is then left to set before being cut into blocks and wrapped for sale. The cheese can be anything from a pale tan to dark coffee in color and looks rather like fudge. Mesost has a creamy caramel flavor with a strangely bitter aftertaste.

HERRGÅRDSOST (SWEDEN)

Meaning manor house in Swedish, Herrgårdsost is an all-round family cheese, created at the beginning of the twentieth century as an alternative to Gruyère. Although there are similarities between the two- it melts easily and keeps well it is a much softer and more supple cheese, with smaller round holes. Herrgårdsost has a mild nuttiness and fresh tang. Greve is a modern semi-hard cheese made from cow's milk.

PRÄSTOST (SWEDEN)

The word prätost means priests cheese and dates back to the sixteenth century, when farmers regularly paid a tithe in milk to the local pastor. It was then the job of the pastor's wife to make the milk into cheese to be sold at the local market. The pastors personal popularity was as important a factor in success in the marketplace as his wife's skills in cheese making. Today, Prastost is made only in factories. It is a supple, semi-hard cheese with a pale yellow rind covered in fine cloth and with a yellow wax coat. The interior has a slightly mushy texture and many irregular, rice-sized holes. It has a mellow to robust, sweet-sour flavor with a sharp, fruity aftertaste. A version washed in whisky and known as Saaland Pfarr is also produced. It has the robust character of a French washed rind cheese. Prástost may be served as a table cheese.

SVENCIAOST (SWEDEN)

Svencia is the Latin name for Sweden and is here used to describe a range of cheeses made in the traditional Swedish style that were introduced to compete with the cheeses of the Netherlands such as Edam and Gouda. Available in different sizes, these semi-hard, cow's milk cheeses are frequently waxed and sold in a variety of flavors, including cloves, cumin and caraway. The texture is moist and supple and the cheese has a number of small holes. It has a pleasant, fresh acidity that matures to a more assertive piquancy.

VÄSTERBOTTENOST (SWEDEN)

This firm and very crumbly semi-hard cheese has small irregular eyes and some trapped moisture. Vasterbottenost, which was invented in the middle of the nineteenth century by West Bothnia, is still exclusive to the area. It has a granular texture and a definite, fruity bite, and is excellent for grating and melting in sauces.

Saturday, January 24, 2015

Natural harvest fresh foods and manufacturer






Spanish food is a delight to the eye and the palate, using a variety of fresh  ingredients and aromatic flavorings.

Dairy Products

Both milk and cream feature in desserts, but are not so widely used in savory dishes. The best-known Spanish cheese is Manchego, from La Mancha, made from ewe's milk. Young Manchego, which is soft and creamy is difficult to find outside Spain, but the tangy, full-flavored mature cheese is widely available.

Fish & Seafood

Hake, fresh sardines and salt cod, bacalao, are among the most popular fish in Spain and other favorites include anchovies, monk-fish and mullet. Other popular seafood includes mussels, clams, prawns, squid, crab and lobster.

Fruit

Spain is rich in fruit, particularly oranges, lemons, figs, peaches and melons, and is a large commercial producer of strawberries.

Grains & Pulses

The ideal rice for paella is Valencia rice, but as it may be difficult to obtain outside Spain, Italian risotto or long grain rice can be used instead. Plain boiled or saffron-flavored rice is a common accompaniment to meat and seafood dishes. Cornmeal, made from the abundant sweet corn grown all over Spain, and many varieties of dried beans and peas often feature in Spanish soups and stews.

Herbs & Spices 

Garlic is a popular flavoring throughout Spain and features prominently in a number of tapas. Flat leaf parsley is popular both for flavor and as a garnish. Saffron consists of the dark orange stigmas from crocus flowers, and La Mancha is said to produce the best in the world. Paprika is a mild seasoning made from ground red pepper that can be used to add flavor and color to many Spanish dishes.

Meat & Poultry 

Pork is the country's most popular meat and beef, mostly in the form of steak, is frequently served in city restaurants and in the north of the country. Chicken both whole and in cuts is prepared in a wide variety of ways throughout Spain. Other favorites include duck and game: Jamón Serrano, a raw, salt-cured rosy pink ham a little like prosciutto; Chorizo, a pork sausage flavored with paprika, and black pudding, which is an important ingredient all over Spain.

Nuts

Many varieties of nuts, especially almonds, grow abundantly in Spain, but they tend to be eaten as snacks and simple tapas, rather than incorporated into cooked dishes. Some traditional desserts are flavored or decorated with almonds or pine nuts, and they are popular fillings and toppings for pastries.

Vegetables


Strictly speaking, olives are a fruit, but are used as a vegetable. Where possible, choose olives with their stones and pit them yourself. Those sold loose in brine are better than the ones packed in oil. Spanish onions have a sweet, mild flavor and are usually quite large. Other popular vegetables include green beans, courgettes, potatoes, spinach, peppers, sweetcorn and tomatoes.

Ideal mexico and spain culinary experience



Many of the foods we take for granted in the West were unknown before Christopher Columbus reached the Americas in 1492. The list is impressive. We had no corn (maize), tomatoes or peppers sweet, pungent and hot no beans, such as red kidney or pinto beans, no pumpkins or other winter squashes. Courgettes, avocados and guavas were equally unfamiliar, and we had never tasted chocolate or vanilla. Even turkeys were unknown All these foods originated in Mexico, where agriculture is believed to have been practiced as long ago as 7.000 BC, about the same time, give or take a century or two, as the cultivation of food crops began in the Middle East.

The food of Mexico is strongly regional in character, featuring a wide variety of unique and delicious recipes It is famous for its hot and spicy flavors and tomato-based sauces, although there are plenty more subtle dishes to try. In Mexico you will find a representative collection of the most celebrated dishes of this culinary diverse country, from quick snacks such as Tacos and Tortillas to special occasion recipes including Veal in Sauce and Mole Poblano de Guajolote.

Eating is a serious, but enjoyable business in Spain.The day usually begins early with coffee and a pastry, then a light lunch (almuerzo) follows in the late morning before the sun is too hot for eating. The main meal of  the day comida is served in the mid-afternoon and usually consists of at least three courses. This is traditionally followed by a siesta until the cool of the early evening. When work has finished, it is time to relax with a glass of chilled sherry and a few tapas dishes. The day ends with a light supper in the late evening. Tapas originated in Andalusia in southern Spain, but are now popular in dozens of other countries. A tapas is a lid, so called because sherry was served with the glass covered with a slice of bread topped with ham or cheese to keep out the flies. Tapas are designed to be easy to eat, usually with the fingers or speared on cocktail sticks. Although intended as snacks, an entire meal vegetarian or mixed can be constructed from a selection of six or more different tapas dishes. Those including the classic dishes, from chilled soups to paella, from tapas to meat casseroles, with refreshing desserts, which make the most of Spain's luscious fruits.

How important food safety to better business




Safer food better business is a food safety management system  developed by the Food Standards for use by small caterers and retailers. The developed Cook Safe Catering for use by small, medium and large caterers. All three systems take advantage of the flexibility. Catering or retail organizations throughout may adapt any of these systems to meet their specific needs and to comply with the law. Alternatively, businesses may wish to develop their own bespoke food safety management system based on Hazard Analysis & Critical Control Points (HACCP) Principles. In any event the system needs to be approved by the local environmental health department.

What is an important food safer to better business. The first part provides safe methods and the second part is concerned with monitoring and verification. The safe methods relate to cross-contamination (including personal hygiene) cleaning (including hand washing), chilling and cooking, There is also a section on management which provides guidance on opening and closing checks, proving methods are safe, a safe method completion record, training and supervision, stock control and selecting suppliers and contractors. The monitoring section includes a cleaning schedule, a suppliers' list, staff training records, a diary to record daily events, and a four-weekly review to support verification.

The safe method sheets are based on good catering practice, They identify generic hazards and critical control points and describe how to prepare safe food. Safe method sheets must be completed by each business to ensure that the pack is customized to reflect the critical control points specific to their operation. The business must complete all safe methods relative to their operation and, if necessary, develop their own safe methods for menu items or practices not included in the pack. The manager must sign the diary every day to confirm that all safety checks were carried out and that the safe methods were followed. If something different happens or something went wrong, this should be recorded in the diary, together with the corrective action that was taken to make the food safe to eat.

Verification that the system remains effective is achieved by the four weekly audits, inspections by environmental health practitioners/officers and the validation (prove-it) part of the management section. Safer food, better business (SFBB) does not require the daily use of a probe thermometer. However, the correct use of a probe thermometer, for example, to check deliveries and storage temperatures, to confirm cooking temperatures and to confirm that food on display is kept below 8°C or above 63°C will enhance the safety of the operation.

Thursday, January 22, 2015

Instruction to food safety and health



Food poisoning is a dangerous illness which normally happens during one to 36 hours of eating contaminated or poisonous food. Symptoms normally last from one to seven days and include one or more of the following: stomach pain, dysentery. Sickness, nausea, fever, dehydration and collapse. Every day, thousands of people suffer from food poisoning. Many of these will be extremely ill and some of them will die. Those most at risk include the very young, the elderly persons who are already ill or recovering and pregnant women and their unborn babies. Food poisoning is seriously under reported and it is estimated that the actual levels are around 15 times greater. The main reasons for food poisoning are negligent, ignorance, poor management and a failure to implement use best practices of hygiene. Protect the food poisoning developing a food safety culture in all food businesses. This involves effective supervision and the instruction and practice of food handlers by knowledgeable managers and trainers. Internal or external food safety courses can provide the knowledge of food safety required by food handlers to reduce food complaints and the risk of food poisoning. However, food handlers must implement this knowledge through good hygiene practice if they are to comply with the legal requirement regarding training. Some bacteria are able to produce spores, which protect them against adverse conditions such as high temperatures drying and disinfection. Some spores can survive boiling for up to 5 hours. Spores are a resting phase and they do not multiply. When favorable conditions return the spore releases the bacterium, which can then start to grow and multiply. This process is known as germination. Food and moisture High protein foods are preferred by bacteria, especially raw or cooked meat, poultry and dairy produce. These foods contain the nutrients and moisture required by bacteria. Foods such as dried egg, or milk powder does not provide the moisture necessary for the growth of bacteria. Low-risk foods Bacteria are not able to multiply in dry food or food containing high concentrations of sugar, salt, sour (vinegar) with preservatives. These foods are known as low-risk. They are stored in cool, dry places and include cereal, dried pasta, bread, biscuits, jam, canned food and crisps. However, when water is added to dried food such as milk powder, it becomes high-risk and must be stored under refrigeration or used immediately. Ready-to-eat raw foods Raw foods such as lettuce or fruit may be contaminated with bacteria and viruses which only need to be present in low numbers to cause illness. They must always be washed in running water before eating. (Are cutting melons, tomatoes, raspberries, spinach and lettuce have been implicated in food poisoning outbreaks.)

Tuesday, January 20, 2015

Seafood bundal shaped sushi






This sushi is packed full of a variety of flavors. But with a heavy emphasis on seafood that will appeal to the Western palate.


INGREDIENTS

480 g/1 lb l Oz/2 1/5 cups Japanese rice, washed and drained for 1 hour

600 ml/1 pint/2 1/2 cups water

30 ml/2 tbsp sake or dry white wine

Wasabi paste

Salt

Soy sauce and Gari, to serve


FOR THE SUSHI VINEGAR

60 ml/4 tbsp rice vinegar

15 ml/1 tbsp sugar


FOR THE SEAFOOD GARNISH

I squid body sac, skinned (about 200 g/7 Oz total weight)

I boiled octopus tentacle

200 g/7 Oz block tuna for sashimi

200 g/7 Oz block salmon for sashimi

4 large raw prawns, heads removed


FOR THE MARINADE

15 ml/1 tbsp rice vinegar

5 ml/1 tsp sugar


FOR THE ROLLED OMELETTE

3 eggs

15 ml/l tbsp each of sake or dry white wine, sugar and water

1 cm/ 1/2 in strips yaki-nori seaweed


1  Cook the rice, replacing 30 ml/2 tbsp of the measured cooking water with the sake or wine. Meanwhile, heat the ingredients for the sushi vinegar, adding 5 ml/1 tsp salt, stir well and cool. Add this to the hot cooked rice, and stir well with a spatula, at the same time fanning the rice constantly. Cover with a damp cloth and leave to cool.

2  Cut the squid into strips 2-3 cm/ 3/4-1 1/4 in by 5 cm/2 in. Slice the octopus into strips about the same size. Cut the tuna and salmon into similar size pieces, but about 3 mm/ 1/8 in thick.

3  Thread the prawns onto bamboo skewers from tail to head. Boil for 1 minute, then remove the skewers and shells, leaving the tails intact. Slit each prawn along the belly, taking care not to cut right through, and remove the dark vein, then open it up like a book. Mix the marinade ingredients in a dish, adding a pinch of salt, add the prawns and leave for 10 minutes.

4  Make a rolled omelette with the ingredients listed, following the technique in Rolled omelette but adding 2 ml/ 1/3 tsp salt. Cool, then slice into 5 mm/ 1/4 in thick pieces.

5  Wet your hands, then shape about 15-20 g/ 1/2-3/4 Oz rice into a rectangle measuring 1 cm/ 1/2 in thick, 2 cm/ 3/4 in wide and 5 cm/2 in long.


6  Repeat with the remaining rice. Use your finger to spread a little wasabi on the middle of the rice oblongs and lay the seafood on top. Do not add wasabi to egg sushi, but tie together with the seaweed. Serve with soy sauce, and Gari to cleanse the palate after each mouthful.

World popular japanese seasoning



Flavorings & Seasonings

Shoyu, soy sauce, is the best-known seasoning ingredient. There are several different types: usukuchi is light in color and saltier than tamari, dark soy sauce, which is used as a dip for sashimi (sliced raw fish) and other dishes. Do not use Chinese soy sauce, which is much stronger. Sushi vinegar is a seasoned and sweetened vinegar product. Rice vinegar is pale in color and delicately flavored. Sake, rice wine, is available in many qualities. It is not necessary to buy expensive sake, for cooking. Mirin is a sweet wine used for cooking.

Miso is a fermented soya bean paste: white miso has a lighter flavor than red, and dark brown miso is strongly flavored. Tonkatsu sauce has a fruity flavor and is served with deep-fried pork and croquettes. Seven spice flavor or pepper, shichimi, is a chili based spice containing hemp, poppy, rape and sesame seeds, anise pepper leaves and tangerine peel. It is a popular ingredient in Japanese cooking.

The strongly flavored bonito, related to the tuna, is used to dry in thin flakes, known as Katsuo-Bushi, to flavor stock and season dishes. Wasabi is an extremely hot green horseradish. It is available as a paste or powder to which water is added. Gary is pale pink ginger pickles, served with sushi or sashimi to refresh the palate. Umeboshi are small, red pickled plums with a sharp and salty taste. They are used as filling for onigiri, rice triangles.

Tofu

Also known as bean curd, this soy product is high in protein and, while it has little flavor of its own, readily absorbs that of the other ingredients. It is available in various forms: soft, firm, silken, grilled (known as Yankee-tofu). Fried or dried.

Noodles & Grains

Various types of noodles are used. Somen are wheat noodles, while hiritaki noodles are made from the starch of the devil's tongue plant, which is a root vegetable. Canned or packed in water, they are good for sukiyaki. Katakuriko is potato starch or flour. Cornflour may be used instead.

Vegetables & Seaweed

Gobo, edible burdock, is a long, thin root vegetable. It may be soaked to remove the bitterness. The blue-green stems of Japanese spring onions, Negi, are long and thick. Mooli, or daikon, is a long white radish. Black or white konnyaku is a cake also made from flour produced from the devil's tongue plant. Tear it, rather than cut it, before cooking so that it absorbs more flavor. Shiitake mushrooms have a good flavor, especially dried. Use the soaking water for stock. Enoki have long, thin stems and tiny white caps. They are crisp with a delicate flavor and are eaten raw or cooked. Several varieties of dried seaweed are used. These include kombu, kelp (used to flavor stocks and served as a vegetable), and nori, dried and processed laver. This is sold in paper thin sheets, which are tested and used as a sushi wrapping. Ready-toasted and seasoned sheets, yaki-nori, are also available. Wakame is used for salads.


Healthy cultivations spices commonly used in kitchen





It is the blending of spices, seasonings and flavorings that gives Indian food its character. The quantities specified in the recipes are merely a guide, so feel free to increase or decrease these as you wish.


CARDAMOM

These pods are green, black the taste will be creamy. The pods commonly used in rice and meat dishes to add flavor should not be eaten. Use the black seeds in desserts.

CINNAMON

It is available whole or ground. The sticks are used for flavor and are not eaten.

CLOVES

These are used in spice mixtures, such as garam masala, and in meat and rice dishes.

CORIANDER

One of the most popular spices, these small beige seeds are used whole and ground, giving a slightly sweet flavor. Coriander leaves are used for flavoring and as a garnish.

CUMIN

Available as whole dark-brown seeds and ground. The whole seeds are often fried in oil, releasing a strong musky flavor and
Aroma.

CURRY LEAVES

These  aromatic leaves are the Indian version of bay leaves.

CURRY POWDER

There are many types of this spice mixture, varying in both flavor and color.

FENNEL SEEDS

Similar in smell and taste to aniseed, they are used in many vegetable and meat dishes. Roasted fennel seeds are also eaten use as mouth fresh with having after food like sweet.

FENUGREEK SEEDS

These small pungent seeds are used sparingly in spice mixtures.

FRESH AND DRIED CHILLIES

These red chillies are often fried in oil to release their strong flavor The small ones are the most pungent. Chili powder is ground dried chilies. The strength varies. Depending on the chili. It is very hot and used often.

GARAM MASALA

This is the main spice mixture of Indian cooking. It is a hot and aromatic powder and is added at the end of cooking.

GINGER

Both fresh and ground ginger has a sharp, refreshing flavor. Peel fresh root ginger before using.

MUSTARD SEEDS

Whole seeds are added to hot oil to release a nutty flavor. They are used with vegetables and pulses.

ONION SEEDS

These black and triangular seeds are used in pickles and to flavor vegetable curries.

PEPPERCORNS

Black peppercorns are used whole and ground. They are also used in garam masala.

SAFFRON

The dried stigmas of the saffron crocus are used in savory and sweet dishes for their distinctive aroma and bright orange color.

TURMERIC

A bright yellow powder, it is primarily used for its coloring properties. Because of its strong, bitter flavor it should be used quite sparingly.

Harvesting healthy nutritious of greece cereal



A walk through a Greek market provides a wonderful introduction to local ingredients. Shop after shop is packed with aromas and spices, and colorful displays of fruit and vegetables constantly catch the eye.

CONDIMENTS

The most widely used condiment in Greek cooking is olive oil. With its slightly peppery flavor it enhances both cooked dishes and salads. Other useful ingredients are olives, tahini (sesame seed paste), Greek honey and filo pastry, which will keep in the freezer for several months.

DAIRY PRODUCE

Greece is famous for Halloumi, Feta and Kefalotiri cheeses made from goat's and sheep s milk. Halloumi is often grilled, while Feta is used in salads. Rich, creamy Greek yogurt is used in both savory and sweet dishes.

FISH & SEAFOOD

Many Greek recipes feature the abundant range of fish and seafood in the region such as cod, whitebait, calamari (squid) and octopus.

FRUIT

The warm climate of Greece produces many delicious seasonal fruits including lemons, oranges, grapes for the table and wine, melons and figs.

HERBS & SPICES

Herbs such as coriander, thyme, garlic, rosemary, mint, oregano, dill and parsley are used liberally in their flavor and health-giving properties. Spices are usually used in their ground form and favorites include cinnamon, cumin, nutmeg, paprika and saffron strands which add a spicy warmth and flavor to a wide variety of dishes.

POULTRY & MEAT

Greek cuisine has many famous meat dishes such as moussaka and kleftiko. Lamb is most widely used, but chicken and beef are also popular.

NUTS & SEEDS

Nuts are widely used in Greek cooking and are often combined with rice. Almonds, hazelnuts, pistachios, pine nuts and sesame seeds are found in savories and sweetmeats, such as the spicy pie, baklava.

PULSES & GRAINS

Many starters and soups include pulses, such as chickpeas in hummus and lentils in faki. Rice is also a common ingredient for stuffing vegetables and serving with kebabs. Long grain is mainly used for savory dishes.

VEGETABLES

No Greek meal would be complete without an array of raw and cooked vegetable dishes. Aubergines and tomatoes are perhaps the two which feature most, but there are many others which are associated with Greece. Spinach is used in many dishes, as are red peppers, which can be stuffed or cooked with meat and Aubergine's. When grilled they acquire a smoky flavor, and are a tasty salad ingredient. The vine leaves are used to wrap an aromatic rice mixture for dolmades, while the delicate flavor of shelled and skinned broad beans are a wonderful addition to casseroles.

Friday, January 16, 2015

Cereal and vegetable plantation in mexico



AVOCADOS

The avocado, which is now grown all over the world, originated in Central America. There are many recipes for the classic salsa, guacamole. In its simplest form it is made by mashing avocados with a squeeze or two of lemon or lime juice, a handful of chopped fresh coriander, a little crushed garlic, chopped spring onions. Salt and chopped fresh Serrano chilies.

BEANS

Dried beans (frijoles) are a Mexican staple, either served with a little cooking liquid, or mashed and fried as refritos. Pink, red and black haricot beans are native to Mexico, as are speckled pinto beans. Also popular are lima beans from Peru and fresh green beans.

CHILLIES AND PEPPERS

These are indigenous to Mexico and there are innumerable varieties. The most commonly used fresh green chilies are serrano, jalapeño and poblano, all hot.The Habanero is small, flavorful and the hottest chili in the world. It may be red or green and is used fresh. The most popular dried chiles are ancho (full-flavored and mild) and chipotle (very hot). Other varieties include the mulato, which is pungent, and the hot pasilla. In addition, there are the bell-shaped sweet peppers, otherwise known as capsicums. These may be green, yellow or red, depending on their ripeness, and they are not hot. Canned or bottled red peppers are called pimientos.

CHOCOLATE

Chocolate originated in Mexico thousands of years ago. It was drunk hot or cold, and foam-topped. Today it is sold in blocks flavored with cinnamon, almonds and vanilla and is used in drinks and cooking.

CHORIZO

A highly seasoned, reddish-colored link sausage much used in Mexican cooking. It comes in many varieties, but all contain pork and paprika, which gives them their distinctive color.

CORIAN DER

This fresh green feathery herb resembles Italian parsley or chervil in appearance and is widely used in Mexican cooking. The seeds are also used, but less extensively.

CORN (MAIZE)

Corn was one of the first plants cultivated in Mexico. The dried kernels are ground to make masa harina (dough flour), which is used to make tortillas and tamales.

TOMATILLOS (MEXICAN GREEN TOMATOES)

These are not unripe tomatoes, but come from a different plant. They are known as "husk tomatoes" because of their papery covering. Buy them in cans from specialist shops.

Varieties of food cultivation and harvesting




Meat & Poultry

Irish beef is world-famous for its superb quality. Both baby and yearling lambs are produced and most chickens and turkeys are free-range. Pork features less in Irish cooking, except in the form of bacon and gammon.

Fish & Seafood

Ireland is well-known for its excellent salmon. Other popular fish include plaice, cod and brill. Smoked fish is a specialty of some coastal areas, especially in County Cork. The choice of seafood is extensive fresh mussels. Clams, lobster, crab and prawns, including Dublin Bay prawns, are widely available. Oysters feature in the traditional Guinness & oyster Pie, but this is no longer the inexpensive meal it once was.

Vegetables & Fruit

Potatoes are paramount, and floury varieties are the most popular. Waxy varieties are called "soapy" by the Irish. Cabbage probably ranks second in importance, closely followed by root vegetables, such as carrots, turnips and Swedes. Other widely grown vegetables include onions, leeks, peas and beans. Seasonal fruits are popular as summer desserts and include gooseberries, strawberries, blackberries, plums and raspberries. Apples and pears are also cultivated.

Dairy Products

Irish butter and cream have a well deserved reputation and, even in these days of cholesterol awareness and low fat cooking, are often included in a wide variety of dishes. Irish cheeses include Cashel Blue from Tipperary. Million from County Cork and St Killian from County Wexford.

Herbs & flavor

In many parts of Ireland, herbs, including garlic, grow wild. Parsley chives, thyme and mint are the most popular flavor. Carragheen moss is a reddish purple seaweed harvested on the west coast of Ireland. It is rich in a natural gelling agent and minerals. It can be eaten as a vegetable like spinach, but is also available dried to a yellowish pink color and used as a thickening agent. It is available from health food shops. Young wild nettles are also harvested, especially in the spring. Only the tender young tips are used as the lower leaves and stems are too tough. If picking wild nettles, wear protective gloves and choose plants well away from traffic pollution. Sorrel is another wild herb which is used in Irish cooking. It has a refreshing lemony flavor and can be type of sauce, salad and soup.

Drinks

Ireland has a venerable history of brewing and stout, accounts for about half of all the beer sold in the country. Besides enjoying a convivial pint or two in the pub, the Irish also cooks with it, classically combining it with beef and with oysters. The Guinness Brewery in Dublin is now world famous. Another popular Irish stouts are produced by Beamish and Crawford and by Murphy's, both in Cork.

Thursday, January 15, 2015

Through spices utility essential favourite



BLACK BEAN PRODUCTS

Black bean sauce or paste is made from salted fermented soy beans, mixed to a paste with flavorings. It is highly concentrated and usually added at the start of cooking to release the flavor. a sweet version is also available. Preserved black beans are very salty and pungent.

CHILLIES, FRESH & DRIED

A wide variety of these hot capsicums are available. Sweet chili sauce is made from chillies, vinegar, sugar and salt. Use sparingly for cooking and dipping. Chili bean paste is made from a fermented bean paste with hot chilies added.

CHINESE RICE WINE

Shaohsing wine is reputedly the finest variety. It has a rich, sherry-like flavor.

CHINESE SESAME PASTE

This has a stronger flavor than the Middle Eastern version.

FIVE-SPICE POWDER

A finely ground mixture of fennel seeds, star anise, Sichuan peppercorns cloves and cinnamon. It has a fairly strong liquorice taste and a pungent aroma and should be used sparingly during cooking.

GARLIC

This aromatic vegetable is one of the most important flavorings in Chinese cooking. The most common way of preparing garlic is to peel it, then chop it finely or mince it in a garlic press.

GINGER

Fresh root ginger is an essential flavoring ingredient in Chinese cooking. It is peeled, then sliced, shredded or minced before use. It can also be pickled.

HOISIN SAUCE

A thick, rich, dark sauce often used for flavoring meat and poultry before cooking, or in a dipping sauce.

OYSTER SAUCE

This thick, dark sauce is made from oyster juice, flour, salt and sugar. It is usually added at the end of cooking.

PLUM SAUCE

This has a unique fruity flavor with a Sweet and sour taste.

RICE VINEGAR

A colorless, slightly sweet vinegar used to add sharpness to sweet and sour dishes. If rice vinegar is not obtainable, use white wine vinegar or cider vinegar sweetened with sugar.

SESAME OIL

This aromatic oil is made from roasted sesame seeds. Small quantities are used at the end of cooking.

SICHUAN PEPPERCORNS

Red aromatic peppercorns, which are best used roasted and ground.

SOY SAUCE (LIGHT & DARK)

This is made from fermented soy beans, yeast, salt and sugar. Light soy sauce is a thin sauce used for flavoring and also as a table accompaniment. The flavor is lighter and fresher than dark soy sauce, but a little more salty.

Classic irish and chinese traditional favorites



The Irish are a hospitable people, and sharing a meal with family and friends is an integral part of their lives in cities and villages alike. Food is fussy, and dishes are often hearty and substantial.

They all have one thing in common the freshest and best of seasonal ingredients. The fertile soil ensures a ready supply of excellent beef, dairy products and vegetables. An island with miles of coastline and an extensive network of unpolluted rivers and lakes, Ireland is bountifully supplied with superb fish and seafood.

Potatoes are to the Irish what pasta is to the Italians and rice to the Chinese. In the past, the potato was almost all the poor had to eat; bleak necessity has given rise to a vast repertoire of tasty recipes using this versatile vegetable, including savory soups, delicious side dishes and mouthwatering desserts.

This paragraph includes all the classic dishes and traditional favorite, as well as many other recipes for all courses and occasions, from heartwarming soups to delicate desserts and delicious breads. A collection of side dishes using the potato is also included. Irish food is good food in the truest sense of the word and the best of it is very good indeed.

The Chinese have perfected the art of rapid cooking over a period of many centuries. They invented the wok, which ensured ingredients cooked quickly and evenly. This, coincidentally, helped to preserve the color, texture, flavor and nutrients of the food. Stir-frying is the best-known Chinese cooking technique. The ingredients are chopped, sliced or shredded into even-size pieces and then fried in sizzling hot oil in which they are constantly tossed and stirred. The wok is also ideal for other fast-food techniques, such as deep frying and steaming. Bamboo steamers are available in a range of sizes from kitchenware shops and Chinese supermarkets. In Chinese cooking, the emphasis is on quality and freshness: cuts of meat should be lean and tender and vegetables and herbs bright and fresh. 

Mention those recipes include favorites, such as Hot & Sour Soup and Pork Chop and more unusual dishes, such as Three Sea Flavors Stir-fry. All can be cooked in less than 20 minutes. The ingredients are generally available from large supermarkets and Chinese food stores, so you can easily enjoy the authentic taste of Chinese cooking in your home.

Useful manner to cutting vegetable



Cleaning Potatoes

Locally grown potatoes from a farm shop or homegrown potatoes may still have some earth attached to them.

1 If the potatoes are dirty, use a small scrubbing brush or a gentle scourer to clean them. This will also remove the peel of new potatoes.

2 Remove any green or discolored patches or black eyes carefully, using a sharp pointed knife or potato peeler, unless you are going to peel them after cooking.

Peeling Potatoes

Much of the goodness and flavor of a potato is in the skin and just below it.

1 Use a very sharp potato peeler to remove the thinnest layer possible in long even strips.

2 If you cook unpeeled potatoes and want to peel them immediately, hold the hot potato with a fork and gently peel off the skin.

Slicing Potatoes

Try to cut all the slices the same thickness so that they cook evenly.

1 Put the tip of the knife on the work surface or board first, then press the heel of the knife down firmly to create even slices.

Dicing Potatoes

If the recipe calls for dice, this means you have to be more precise and cut the potato into evenly shaped cubes.

1 Trim the potato into a neat rectangle first keep the outside pieces for mash, or to add to a soup), then cut the rectangles into thick, even slices.

2 Turn the stack of slices over and cut into thick batons and finally into even cubes of the size needed for the recipe you are using.

Boiling Potatoes

1 Place the potatoes in a large pan and just cover with lightly salted water and a tight-fitting lid. Bring to the boil over a gentle heat and boil gently for 15-20 minutes. Boiling too fast tends to cook the potato on the outside first so it becomes mushy and falls apart before the middle is cooked.

2 Drain the potatoes through a colander and then return them to the pan to dry off.

Chopping Onions

Many dishes use chopped onions as an essential flavoring. Onions can be finely chopped easily and quickly using this method.

1 Peel the onion. Cut it in half and set it cut side down on a board. Make length ways, vertical cuts along it, cutting almost but not quite through to the root.

2 Make two horizontal cuts from the stalk end towards the root, but not through it. Cut the onion cross ways to form small, even dice.

Chopping Herbs

Chop herbs just before you use them: the flavors will then be at its best.

1 Place the leaves on a clean, dry board. Use a large, sharp cook's knife (if you use a blunt knife you will bruise the herbs rather than slice them) and chop them until they are as coarse or as fine as needed.

2 Alternatively, use an herb chopper, also called a Mezzaluna, which is a very useful tool for finely chopping herbs or vegetables and consists of a sharp, curved blade with two handles. Use the Mezzaluna in a seesaw motion for best results.

Wednesday, January 14, 2015

Popular natural spices custom of morocco


If you are planning to cook Moroccan food, you will find that certain essential ingredients are called for again and again: they are the essence of the flavor of Morocco.

Fish & Seafood: Morocco boasts thousands of wonderful fish recipes as each region tends to have its own traditional dishes. Larger fish, like sea bass and sea bream, are cooked whole, either stuffed or baked with vegetables. Fish is also often marinated in a combination of herbs and spices called charmoula.

Fruit: Moroccan markets are brimming with fabulous fresh fruit. Lemons, figs, apricots and, of course, dates are used in both sweet and savory dishes. They are often used in their dried form, especially apricots.

Herbs: Coriander and garlic are essential herbs in Moroccan cookery, adding a wonderful pungency. Flat leaf parsley, which has a mild, fragrant flavor, is also used. Mint is very popular in salads and no Moroccan meal would be complete without refreshing mint tea.

Meat & Poultry: Lamb is the most popular red meat, featuring in Tagines and simple but succulent roasts. Chicken, too, is widely enjoyed. Meat and poultry are usually cooked with spices and herbs to enhance their flavor.

Nuts: The most widely used nuts in Moroccan cuisine are almonds and pine nuts, which are found in both savory and sweet dishes, and cashews.

Pulses & Grains: chickpeas and dried broad beans are popular for dips, stews and soups. Couscous, which consists of tiny pellets of grain, is the national dish of Morocco. It is steamed and served warm with Tagines, or allowed to cool and used as the basis for delicious salads. Bulgur wheat is also enjoyed.

Spices: Cinnamon is widely used in soups and Tagines and mixed with sugar to dust over fried dessert pastries. Cumin is popular with fish and poultry dishes. Saffron is used in small amounts to add color and a subtle aroma. Turmeric is enjoyed for its characteristic pungency. Ground ginger, which adds a more mellow flavor than the fresh root, is the preferred choice of Moroccan cooks. Paprika is an essential element in charmoula. Cayenne is enjoyed in southern Morocco where food is more highly spiced.


Vegetables: Morocco grows an abundance of fresh vegetables, such as tomatoes, sweet peppers, olives, courgettes, broad beans, artichokes and aubergine's. They feature in Tagines and couscous dishes as well as in side dishes and salads.

Oval contain vegetable with sea bream



Recipes List

1  whole bream big or small fish
  1.5 kg 3-3 1/2 lb, washable and measure, with
   The head and tail left on

2 onions

2-3 Courgettes 

4 tomatoes

45 ml/3 tbsp olive oil

5 ml/1 tsp fresh thyme

400g/14 Oz can artichoke hearts

Lemon wedges and finely pared rind.
 Garden of olives with picking coriander,
  To garnish


FOR THE CHARMOULA

1 onion, chopped

2 garlic cloves, halved

1/2 bunch fresh parsley

3-4 fresh coriander sprigs

Pinch of paprika

45 ml/3 tbsp olive oil

30 ml/2 tbsp white wine vinegar

15 ml/1 tbsp lemon juice

Salt and freshly ground
 Black pepper



1 To make the charmoula marinade, process all the ingredients together in a food processor or blender with 45 ml/3 tbsp water until the onion is finely chopped and all the ingredients are well combined.


2 Make three or four slashes on both sides of the fish. Place it in a shallow bowl and spread with the prepared charmoula marinade, pressing the marinade into both sides of the fish. Set aside for 2-3 hours, turning the fish over occasionally to ensure it is evenly coated.


3 Slice the onions. Top and tail the courgettes and cut them into julienne strips. Peel the tomatoes by first submerging them in boiling water for 30 seconds. Discard the seeds and chop the flesh roughly.


4 Preheat the oven to 220°C/425°F/ Gas 7. Place the prepared onions, courgette strips and tomatoes in a shallow ovenproof dish. Sprinkle with the olive oil, salt and the fresh thyme and roast the vegetables in the oven for 15-20 minutes, until they are softened and slightly charred.


5 Reduce the oven temperature to 180°C/350°F/Gas 4. Add the artichokes to the dish and place the fish, together with the marinade, on top. Pour over 150 ml/1/4 pint/2/3 cup water and cover with foil.



6 Bake for 30-35 minutes, until the fish is tender. For the last 5 minutes of cooking, remove the foil to allow the skin to brown lightly. Serve garnished with lemon wedges and strips of rind, olives and coriander.

Saturday, January 10, 2015

Associate quick make healthy appetizers



Whether served as a summery main course, a refreshing side dish, an intriguing warm appetizer, an easy to transport picnic dish, or a quick lunch, salads are wonderfully versatile.

With ingredients ranging from meat, poultry, fish, cheese, and eggs to vegetables, beans, fruit, seeds, pasta, and grains can be mixed and matched into endless delicious combinations. Dressings may be an equally diverse squeeze of lemon and a drizzle of oil or a classic herb vinaigrette, creamy mayonnaise or a low-fat yogurt sauce, a combination of subtle Asian herbs and spices or a mind-blowing Caribbean concoction of tropical fruit juice and chilies.

Successful salads depend on using the best-quality ingredients. Limp greens, overripe tomatoes, dried-up cheese, and soggy pasta will not be improved by mixing them together or disguised by smothering them with dressing. Traditional salad ingredients, such as lettuce, cucumber, and celery, must be really fresh. Fruit, whether mangoes and strawberries or those that are considered vegetables, such as tomatoes and bell peppers, should be ripe and bursting with flavor. Keep an eye on the expiration dates of pantry ingredients-nuts, seeds, and oils quickly become rancid and ground spices son lose their flavor. Finally, as a general rule, don't add the dressing to a salad until you are ready to serve it.

We are driven crazy these days with advice to eat more healthily and to include more fruit and vegetables in our diet. Salads make this easy because a mixture of different colored fruit and vegetables a typical salad-is guaranteed to provide a wide range of nutrients and plenty of fiber. Many ingredients are used raw thus conserving their vitamin content. Monounsaturated oils, such as olive and canola, can help protect against high blood cholesterol, while the addition of seeds supplies essential omega-6. Finally, as flavorings for dressings-garlic, herbs, mustard, fruit juice, wine vinegar, nut oils are so tasty, you'll find it easy to cut down your salt intake. Super foods with super flavor on a plate.

Dressing oil and vinegars



Salad dressings are not a last-minute afterthought, but an essential part of the whole dish. Freshly made dressings are always tastier than any bottle you can buy at the supermarket and you can adjust the proportions and important from the health point of view the amount of salt--to suit you. You will be aware from the recipes in the previous chapters that dressings are intended to complement and enhance the flavors of the salad ingredients not to smother and overpower them, and no single dressing will be satisfactory for every kind of salad. However, there are some, such as flavored vinaigrette, that work well with many different salads and these forms a useful addition to your repertoire.

An easy and delightful way of enhancing salad dressings and giving them a personal touch is to use flavored oils and vinegar. You can pay a lot of money if you buy these in the supermarket or delicatessen but they are actually astonishingly easy and economical to make at home and will keep well in a cool, dark place. Herb oils can be used for cooking as well as salad dressings, and spiced vinegar, add a real gourmet touch to many meals.

GROUNDNUT-PEANUT OIL

This relatively tasteless oil is useful for frying, cooking and dressing salads. Because it is very stable, it can be heated to the high temperatures required for deep- and stir-frying and also the same batch of oil can be safely used more than once. Chinese peanut oil is darker in color than groundnut oil and has a more distinctive nutty flavor. It is good in Asian salads and stir-fries. Groundnut oil is also widely used in the canning industry and in the manufacture of various types of margarine. Anyone with an allergy to peanuts should avoid using the oil.

VEGETABLE OIL

This blend of various oils, including coconut oil, rape seed, cottonseed and palm oil is usually very cheap It is highly refined and common a deep golden color. It is a good choice for frying, as it has a high smoke point, but is not a good choice of dressings, as it lacks any discernible character or flavor and has a rather greasy texture.

PALM OIL

A bright orange waxy oil from the oil palm, this is one of the main cooking fats in Central and South America, the Caribbean and West Africa, Elsewhere, it is usually heavily refined, losing its color, and is used in the manufacture of vegetable fats and oils. If you find unrefined palm oil, use it in highly colored and spiced dishes, as it has a nutty flavor. It is high in saturated fats.

COCONUT OIL

Solid at room temperature, coconut oil is white and buttery in texture. It as a distinctive coconut flavor and is widely used in Southeast Asia and India. It is high in saturated fats.

MALT VINEGAR

Made from soured beer, malt vinegar is used in Britain and other northern European countries for pickling onions and other vegetables, or for sprinkling over potato chips (French fries). It can be clear, but is more often sold colored with caramel, making it dark brown in color. Malt vinegar has a robust, harsh flavor and is not suitable for salad dressings.

DISTILLED VINEGAR

This is a colorless vinegar that is mostly used for pickling onions and other vegetables when you wish to preserve the color of the vegetable.

FLAVORED VINEGAR

Wine vinegar is the most popular choice as the base for making vinegar flavored thought cider vinegar can use. Herbs such as tarragon, basil, thyme and mint can be added. Will be chilies, garlic, capers and anchovies. Soft fruit can be used to enhance the flavor of white wine vinegar, with raspberries being the most popular choice. Flavored vinegar can be bought ready-made, but are also very easy to make at home, simply using red or white wine vinegar and very fresh unblemished fruit or herbs. Flavored vinegar should always be stored in a cool dark place. When using flavored vinegar. Pair them with the appropriate ingredients. For example, robust meats will go well with more pungently flavored vinegar such as rosemary, whereas a delicately flavored fish will be better suited to a milder vinegar such as a fruit vinegar,

COCONUT VINEGAR


This amber colored vinegar is highly regarded in the Philippines. It is made from coconut nectar tapped from the flower sheaves of mature coconut palms. The tip of the flower stem is cut off to release the sap, which then ferments naturally. The "toddy" is either drunk as it is, or it is allowed to ferment further to become flavorsome coconut vinegar.

Natural fruit and nuts with healthy seeds


Fruits, nuts and seeds are some of nature 's most bountiful and interesting created. Without foods offer such a difference color, textures, scents and flavors. They are also supremely healthy foods, bursting with natural energy-giving sugars, minerals and vitamins. Most fruits, nuts and seeds, eat would be cooked with can able to eat raw are enjoyed all over the world.

Preparing and Cooking of Pears

The majority of pears is eaten raw, by themselves or with a robust cheese such as Stilton or Roquefort. Pears Savarin, halved fruit filled with Roquefort mashed with a little butter and served chilled with double (heavy) cream and paprika, is a popular appetizer. Pears also make a good addition to winter salads. Whether or not to peel pears before eating raw is a matter of preference, but they should always be peeled before cooking. Pears discolor quickly once they are peeled, so rub the cut surface with lemon juice or place in a bowl of water acidulated with lemon juice. If the recipe involves cooking the pears in wine or sugar syrup, the fruit can be put directly into these to prevent them turning brown. Most varieties of pears are suitable for cooking, but some are specifically designated cooking pears, although commercial production of these is now decreasing. If appearance is important, choose even-size, classic, pear-shape pears such as Comice, Conference or Williams (Bartlett). For whole poached pears, simply peel with a stainless steel vegetable peeler, leaving the stalk on. Use an apple corer to core the pears if you want to stuff them with nuts or dried fruit. Poach in port or red wine spiced with cinnamon, cloves and thinly the pared lemon rind, or in a vanilla-flavored syrup. For sauteed or grilled (broiled) pears, peel and quarter the fruit and scoop out the cores with a melon baller. Saute over a low heat in unsalted (sweet) butter or grill (broil), turning once, watching very closely to avoid the fruit scorching. Pears can be used in a wide variety of desserts, including tarts, mousses, souffles, sorbets (sherbets) and ice creams. Pears go particularly well with nuts, especially walnuts and almonds, in both sweet tarts and savory winter salads. 

Like apples, pears complement games, particularly duck and hare, while venison garnished with pears is a German specialty. For additional luxury, the pears may be cooked with pear brandy, also known as Williamine, or pear liqueur. Pears can also be roasted with small game birds and then rubbed through a sieve and served as a sauce. A slightly more unusual, but delicious combination is lamb and pears, slow-cooked in a casserole. Pears also feature in soups, most famously with watercress and also with garden peas. Fruit vinegar's are coming back into fashion and steeping pears in vinegar to flavor it has a long history in country and farmhouse cooking, The vinegar is a rich golden color, It can be used in salad dressings, as part of a basting mixture when roasting rich meats, especially duck, or for dog lazing the cooking juices after pan-frying liver or duck to make a sauce. Pear chutney is also a traditional rural favorite, not least because you can use hard, windfall pears that would otherwise have to be thrown away. Pears can also be steeped in brandy for several weeks to make a liqueur for drinking after dinner. A more modern variation of this is to steep the fruit in vodka.

QUINCES

These highly aromatic fruits are known as apple or pear quinces, according to their shape. Unripe fruits have a downy skin, while ripe quinces have the smooth texture of a pear. Raw quinces are inedible, but they make excellent natural air fresheners a quince kept in the glove compartment of a car will shrivel, but will not rot, and will fill your vehicle with the most delicious aroma for up to six months. Quinces are not readily available in stores, but can be found growing in gardens. They keep well and are best stored in a bowl.

GRAPEFRUIT

This is one of the largest citrus fruits and can vary in diameter from 10-18 cm/4-7 in. Most grapefruits have deep yellow skins, but the flesh can range from very pale yellow (confusingly called white). Through rosy pink to deep pink (known as ruby). Generally speaking, the pinker the flesh, the sweeter the grapefruit will be. Grapefruits are an excellent source of dietary fibre and vitamin C. When buying, choose a fruit that feels heavy for its size, as it will be juicy. The skin can be thick or thin depending on the variety, but it should be plump and firm, if it is puffy and coarse, the flesh will be dry. Avoid grapefruit with bruised or damaged skin. You cannot ripen grapefruits once they have been picked, but they can be kept in a cool place or in the refrigerator for a week. Grapefruits can be squeezed for their juice, or eaten for breakfast Segmenting a grapefruit is simple all you need is a curved, serrated grapefruit knife. Run the knife between the skin and flesh, then use a small sharp paring knife to cut carefully between the membrane that separates the segments.

POMEGRANATES

This attractive, apple-shaped fruit has leathery, reddish-gold skin. Inside is a mass of creamy-white edible seeds, each encased in a translucent sac of crimson pulp. Pomegranates have been a symbol of fertility since ancient times. Venus, the goddess of love, was said to have given pomegranates as gifts to her favorites. Pomegranate seeds are rich in vitamin C and are a good source of fibre. Buy fruit that feels heavy for its size, as it is likely to be full of juice. The fruit will keep in the refrigerator for up to a week. Dried pomegranate seeds are used in Middle Eastern cooking.


POPPY SEEDS

These are the seeds of the opium poppy, but without any of the habit-forming alkaloids. Poppy seeds can be blue (they are usually described as black) or white. The black variety looks good sprinkled over cakes and breads, and they add a pleasant crunchiness. Black poppy seeds can be used to make delicious seed cakes and tea breads, and they are used in German and Eastern European pastries, strudels and tarts. They combine well with creamy cheeses. In India, the ground white seeds are used to thicken sauces and curries, adding a nutty flavor. In Jewish cookery, they pound to a paste, sweetened with honey and used to coat dumplings and bagels. Poppy seeds-on their own or combined with breadcrumbs are also useful for adding a color contrast to pale dishes such as noodles.

SUNFLOWER SEEDS

These are the seeds of the sunflower a symbol of summer and an important crop throughout the world. The impressive golden-yellow flowers are grown for their seeds and oil, the leaves are used to treat malaria and the stalks are made into fertilizer. Rich in vitamin E, the pale green teardrop-shaped seeds have a semi-crunchy texture and an oily taste that is much improved by dry-roasting. Sprinkle sunflower seeds over salads, rice pilaffs and couscous, or use in bread dough's, muffins, casseroles and baked dishes.

PEANUTS

Actually a member of the pulse family, peanuts bury themselves just below the earth after the plant has flowered. They are a staple food in many countries and are widely used in Southeast Asia, notably in satay sauce, and in African cuisines, where they are used as an ingredient in stews. They are one of the ingredients of the Indian paans, a mixture of chopped betel nuts and other nuts, spices and shreds of coconut that is wrapped in betel leaves and offered to guests after a meal. In the West, peanuts are a popular snack food, mostly eaten roasted and salted. They are also used to make peanut butter, which, in turn, can be used as an ingredient for example in peanut butter cookies. Peanuts are highly nutritious, but they are also particularly high in fat, so should be eaten in moderation.

CASHEW NUTS

These are the seeds of the "cashew apple"- a Brazilian evergreen tree with bright orange fruit. Cashew nuts are now widely cultivated in India and other tropical countries. They have a sweet flavor and crumbly texture. They make delicious nut butters, or can be sprinkled into stir-fries- Chinese chicken with cashew nuts is a hugely popular dish or over salads. They also feature in a variety of Indian dishes, including lamb curries and rice with prawns (shrimp), as well as in cakes and biscuits (cookies). Cashew nuts are never sold in the shell because they have to undergo an extensive heating process to remove the seed from its outer casing. The cashew apple is eaten on its own with a little sugar, as it is rather tart, or made into jams and jellies.