Fooddish

Labor Day recipes

newswen — Fri, 03 Sep 2010 22:42:04 +0000

Which dishes do you love to prepare to Labor Day? Actually it can be whatever you just want, right? But however there are some special diches you kove the most. Which one?

Perhaps this is Spinach-Stuffed Portobellos, Orzo-Stuffed Tomatoes, Chicken with Mango-Raspberry Salsa or Strawberry Tiramisu Trifle? Would you share with your recipes?

I prefer such recipes that make for easy labor like tomato salad and quick Italian-style burgers.

1 pound of ground beef
1/2 pound of hot or mild Italian sausage removed from casing.
1 small red onion, finely chopped
2 cloves of garlic, finely chopped
1/2 cup of seasoned bread crumbs
¼ cup of freshly grated Romano cheese
1/4 cup of fresh parsley, chopped
1 egg
1 tsp of liquid smoke
1/4 tsp salt
1/4 tsp of fresh ground pepper

Toppings

6 slices of provolone cheese
1 small red onion, sliced thin
1 beefsteak tomato, sliced thin
1 jar of roasted red peppers
10 fresh basil leaves
8 small loaves of foccacia bread sliced in half

PREPARATION

Mix all the burger ingredients in a medium sized bowl.
Shape into burger shaped patties.
Place directly on grill for 10 minutes.
Turn once and grill the other side for 10 more minutes.
Top with provolone cheese until melted, about 1 minute.
Remove burgers and toast the foccacio face side down for I minute or you can use regular hamburger buns.
Top with sliced onion, tomato, roasted red peppers and fresh basil leaves.

You may top with other favorites but it’s delicious just like this. Serves 8.

Summer’s cold soups recipes

newswen — Tue, 10 Aug 2010 13:09:59 +0000

Cold soups are best choice for summer! All my family love cold soups especially during these heat summer days. No doubt it’s satisfying and healthy dish may be prepared at any season you want it but it’s the number one at summer of coirse:) So, today you can find incredible number of recipes of cold soups from around the world. But I love the most cold soups my grandmother prepared, I remember tastiest Strawberry cold soup, beer soup -( zupa piwna in Polish), Creamed Beet Barszcz (Barszcz Zabielany in Polish), Cold Rhubarb Soup.

It’s so pity that I didn’t note my grandmother’s recipe but I found online the one that can really be up to the mark as a good Rhubarb soup by it’s quality and taste.

•1 pound rhubarb, trimmed, peeled, if necesssary, and chopped
•5 cups water
•2 tablespoons cornstarch
•1/2 cup whole milk
•1 tablespoon seedless strawberry preserves
•Sugar to taste
•Cooked “kluski” egg noodles or croutons
•Sour cream for garnish
Preparation:
1.Place rhubarb and water in large pot. Bring to boil, reduce heat and simmer until rhubarb is tender, about 15 minutes. Remove pot from heat. Puree with an immersion blender or in a conventional blender or food processor.

2.Dissolve cornstarch in milk, temper and whisk into hot soup. Add strawberry preserves to improve the soup’s color (or add a drop of red food coloring) and sweeten to taste with sugar. Return to heat, bring to a boil and simmer 3 minutes.

3.Chill soup in an ice bath and refrigerate until ready to serve. Portion “kluski” (or croutons) into bowls, ladle soup over and add a dollop of sour cream.

Kakao Espresso Bar

newswen — Sat, 24 Jul 2010 12:03:24 +0000

We like to sit on the terrace of this nice, friendly cafe.
During all the day we can order there tasty soft breackfast including different sorts of cheese, vegetable salad, tuna salad, fresh bread and garlic-dill butter with juice and cup of coffee.

The prices are very reasonable as well.

Salad is not decorations

newswen — Fri, 04 Jun 2010 18:22:42 +0000

I love the idea when a restaurant obliges its diners to eat up or be fined and leave! The Wafu, a small 30-seat restaurant in the Sydney suburb of Surry Hills introduces a 30 percent discount for diners who eat all the food they have ordered otherwise they get a penalty and not return. Chef of restaurant Yukako Ichikawa describes it as “guilty free Japanese cuisine.” “To contribute toward creating a sustainable future we request a little more of our guests than most other restaurants,” she says in a list of her restaurant’s policies that is pinned on the door to the eatery, Reuters reported.

This list of rules includes finishing all dishes ordered which are organic and free of gluten, dairy, sugar and eggs and the chef and her staff tell people who don’t clear their plates to choose another restaurant next time.
“Finishing your meal requires that everything is eaten except lemon slices, gari (sushi ginger) and wasabi,” says the menu.
“Please also note that vegetables and salad on the side are NOT decorations; they are part of the meal too.”

wine cellar

Garraways

Summer cooking and entertaining

newswen — Fri, 28 May 2010 09:38:05 +0000

Summer is here and the sun is shining too, and so the time is perfect for BBQs. It was not too long ago that BBQs meant sausages and burgers, but nowadays people are getting more adventurous with their cooking choices and the menu has certainly expanded! Fresh Salmon steaks, homemade lamb kebabs and asparagus now grace the griddles of BBQs, crisp salads garnish the plates of diners and a BBQ is now much more vegetarian friendly!

Instead of buying burgers try to make your own, all you need is some good quality minced beef steak, a chopped onion, an egg yolk and salt and pepper to season. Mix the ingredients together and shape into the patties ready for the BBQ. You’ll be surprised at how much tastier homemade burgers from good quality meat are than the shop-bought frozen ones.

In the cool breeze of a summer evening, you’ve finished eating and the day is winding down there is nothing better than a glass of crisp white wine and what better choice to make than a Sauvignon Blanc from the fantastic variety of French wine available from the world’s greatest wine-producing nation. This crisp wine is dry and refreshing and is ideal for winding-down after a day of entertaining and cooking!

Frozen strawberry yogurt

newswen — Tue, 18 May 2010 13:17:10 +0000

I’ve found a video on how to make frozen yogurt without special machine but just with a help of regular mixer. Step by step – it’s really easy!

Homemade frozen yogurt

newswen — Tue, 18 May 2010 12:37:13 +0000

Frozen yogurt,a super delicious dessert is similar to ice cream, but made with yogurt and other pure dairy products. Sugar-free and fat-free frozen yogurts is the ideal alternative for fat content and calorie count ice cream. Similar to ice cream, frozen yogurt can be made in any flavor that you can think of instead of limiting your taste buds to a few varieties in your grocer’s freezer and finally homemade frozen yogurt is even easier to prepare than ice cream.

Low Fat Frozen Yogurt

2 cups plain low-fat yogurt
2 cups strawberries
1 medium sized banana (peeled and cut into chunks)
4 teaspoons sugar substitute
1/4 teaspoon vanilla extract
1 1/2 teaspoons unflavored gelatin
2 tablespoons water

Just combine a small saucepan,gelatin and water then heat slowly and stir constantly till gelatin dissolves completely. Remove it from heat and cool down. Then take your electric blender, add what you want – strawberries, banana chunks and whatever you just want, add gelatin. Blend it all together for 2 – 3 minutes, or until you get a consistently smooth paste. Add yogurt, sugar substitute and vanilla extract, and process for another 2- 3 minutes. Pour it in ice cream maker and freeze according to directions.

French Vanilla Frozen Yogurt

1/2 cup of evaporated milk
2 teaspoons of unflavored gelatin, softened
2/3 cup of raw sugar
pinch of salt
2 egg yolks, beaten
2 cups of plain, whole milk yogurt
2 tablespoons of vanilla
2 egg whites

Heat the milk to just below boiling in the top of a double boiler. Next, add the gelatin, sugar, and salt, and stir these ingredients until they’re dissolved.

By the way you have not yet ice cream maker it’s not expencive to buy. Right now I’ve found wide choice of ice cream makes – from $26 to $36, for instance – Hamilton Beach 68330R 4 QT Bucket Ice Cream Maker for $26, new, makes ice cream, frozen yogurt, custard, sherbet & gelato. Fully automatic. plus over 20 recipes included you can buy on google.com/products.

Lasagna

newswen — Wed, 21 Apr 2010 23:03:17 +0000

it’s interesting that many people are unaware of the humble origins of the name for this popular Italian food. ‘Lasagna’ got its name from the Greek lasanon, which means “chamber pot.” The Romans borrowed the word to refer to cooking pots of a similar shape, and eventually the word came to be used to refer to the noodles which were traditionally layered in a lasanum, a Roman lasagna dish. Here is one of various recopes to prepare Lasagna easy and quick:

Ingredients
1 lb lean ground beef
1/2 medium sweet white onion, diced
1/2 large green bell pepper, seeds and veins removed, diced
1/2 lb dry lasagna noodles (requires 9 lasagna noodles – unbroken)
1/4 cup sugar
1 28 oz can tomato sauce
1/2 28 oz can (16 oz) stewed tomatoes
1/2 6 oz can (3 oz) tomato paste
1 lb Ricotta cheese
1 1/2 lb Mozzarella cheese (large flat square slices)
3/4 lb freshly grated parmesan cheese
Garlic Powder
Oregano
Italian Spice
Salt
Garlic Salt
Parsley diced (fresh flat leaf preferred)
1 Garlic Cloves, minced
White wine vinegar

Find many useful pretty kitchen utensils for your kitchen.

Benefits of Fish Oils

newswen — Thu, 25 Mar 2010 14:55:45 +0000

Fish oils carry a range of vital health related benefits. Most of the health benefits are attributed to the presence of Omega 3 essential fatty acids. Various types of fish carry a substantial source of fish oil, with the most common types to obtain oil from being albacore tuna, herring, mackerel, sardines, lake trout and salmon. It is crucial to remember the type of fish used and the purity standards followed in the refining the oil dictate the quality of the fish oil.

The health benefits of fish oil include the following:
Heart Disease – According to studies conducted by the American Heart Association (AHA), omega 3 is effective in reducing the incidence of cardiovascular diseases (CVD). The risk of heart diseases and heart arrhythmias is substantially reduced because of the wealth of fish oil in omega 3.

Weight Loss – The university of South Australia has claimed fish oil improves the efficacy of exercise in reducing weight. Volunteers who were given fish oil diet showed greater weight loss as compared to those who did not consume fish oil diet. Combining exercise with fish oil had ever greater effects on body shape and body composition of patients.

Blood Circulation – By reducing triglyceride and serum cholesterol levels, it is believed the best fish oil has the ability to improve blood circulation.

Immunity – Frequent consumption of fish oil increases a persons immunity, it is believed. The omega 3 fatty acids present in fish oils help resist common diseases such as the cold, cough or flu. Furthermore, fish oil is also beneficial to patents suffering from lupus, a disease characterised by the attacks of the immune stystem.

Arthritis – Usage of fish oils is helpful for treated arthritis, theumatism, Raynaud’s symptoms and similar conditions. In the case of Osteoarthritis, fish oil is believed to be helpful in reducing the impact of enzymes that destroy cartilages.

Depression and Anxiety – Again, due to the presence of omega 3 fatty acids, fish oil is good for relieving depression, sadness, anxiety, restlessness, mental fatigue, stress, decreased sexual desire, suicidal tendencies as well as other nervous disorders. In addition, research conducted on prisoners has shown when prisoners were fed with sea food containing higher amount of omega 3 fatty acids, there was a significant drop in murder rates.

Fish oil is also known to be beneficial for other health related reasons such as for eye disorders, skin care, acne, diabetes, ulcers and also beneficial during pregnancy, as the DHA present in fish oil helps the development of eyes and brain of the baby.

Salmon for Dinner

newswen — Sun, 21 Mar 2010 14:35:02 +0000

The favourite a weeknight meal I cook often is Salmon in a different ways of. This is definately delicious, it’s worth cooking.

Recettly I prepared for a dinner a parmesan-crumbed baked Salmon and it was fantastic tasty.
Ingredients (serves 4)

1/2 cup fresh multi-grain breadcrumbs
1/4 cup flat-leaf parsley leaves, finely chopped
1/3 cup finely grated parmesan cheese
1 teaspoon finely grated lemon rind
1 teaspoon olive oil
4 (about 200g each) thick white fish steaks (such as blue eye or kingfish)
olive oil cooking spray
steamed green beans, boiled chat potatoes and lemon wedges, to serve

How to do?
Preheat oven to 200°C. Combine breadcrumbs, parsley, parmesan, lemon rind, and salt and pepper in a bowl. Stir to combine. Drizzle mixture with oil. Stir until breadcrumbs are coated in oil.

Press breadcrumb mixture onto flesh-side of fish fillets to form an even topping.

Place fish, skin-side down, onto a baking tray. Spray with oil. Bake for 15 minutes or until crumbs are light golden and fish is just cooked through. Serve with steamed beans, potatoes and lemon wedges.