When the winter comes, you may think about snowing places, icy roads, and other things. You may also think about some special activities you are able to do in winters. You are going to think interesting things to enjoy that season. But have you ever spent much time to think about the meals for winter? Here are some meals that you can prepare to eat in those cold days.
In cold temperatures, you need some food that can warm you up. Soup is a great option for you. There are some types of soup recipes you are able to choose from to eat. Delicious soup is also good for you when you are sick feeling unwell. The chicken soup can be called as the most popular soup. You can keep it in the fridge and warm it again when you would like to serve it later on.
Chili is another dish you are able to choose to warm your body in cold days. You are able to cook chili for some recipes you like. Chili can be cooked in very simple recipe. It is so good to warm up your cold body after doing some activities outside.
Or you are able to prepare any classic type of warm dishes, such as lasagna, casserole, pot roast, chicken chili, beef stew, etc. You even can make some experiments to some recipes you cook in order to warm your body. These meals are not only warming your body up, but also have delicious tastes, so you are not going to be bored to eat them for these cold days.
Gregory W. Ortiz, the author of this article, has written many articles about many things, such as beauty pageant, self-improvement, and some tips. For his newest website, he writes about kettler table tennis. You are suggested to visit kettler table tennis since it will help you find the best stiga table tennis and other information you need.
Article Source: http://EzineArticles.com/?expert=Gregory_W_Ortiz
Monday, 11 January 2010
Winter Comfort Foods For You
Winter is the best excuse to load up on your favorite comfort foods. Nothing beats a nice hot meal to warm you up on those cold nights, or unwind after a long day at work. Soups, sweets, barbecues-whatever you're into, there's sure to be a winter recipe that suits your tastes. To get your imagination going, here are five of the best winter comfort foods for the whole family.
Winter soups.
Soups and stews go down easily, so they're perfect for those really cold days when you need to warm up fast. And thanks to crock pot cooking, there's no need to wait all day for the soup to cook-just pop them in the slow cooker in the morning and you'll come home to a nice full pot in the afternoon.
Macaroni and cheese.
Comfort foods are all about bringing back the past, and what better way to do that than with a classic children's favorite? It's fairly simple and you can whip one up in half an hour. Serve your mac and cheese piping hot with your favorite topping: bacon, cream, mozzarella, you name it.
Sweets and desserts.
Got a sweet tooth? Head to the fridge and toss up a quick dessert snack. "Warm" desserts such as hot fudge and brownies make excellent winter comfort foods. If you're watching your weight, go for fruit-based foods like baked apples and peach cobblers, and use low-fat alternatives for butter, sugar, and other basic ingredients.
Wines.
Alcohol has an instant warming effect on the body and makes a good finish for winter meals. After dinner, enjoy a glass of your favorite wine while relaxing in front of the fireplace. Red wine is a classic, but if you're feeling adventurous, try some warm spiced wine or ale.
Fondues.
Having a winter party? Serve up a cheese or chocolate fondue and you've got a cheap but elegant-looking main course. Pair it with wine or offer a variety of hot drinks so your guests can help themselves. Spicy finger foods add warmth to the party and will keep everyone in a festive mood.
Simon Burke loves to cook delicious and nutritious meals for his family. And luckily for us he also enjoys sharing his cooking experiences and recipes with the rest of us. Find out more on Winter foods, click here [http://www.homehuddle.com/gardening-supplies/crock-pots-for-winter-soups.html].
Article Source: http://EzineArticles.com/?expert=Simon_G_Burke
Winter soups.
Soups and stews go down easily, so they're perfect for those really cold days when you need to warm up fast. And thanks to crock pot cooking, there's no need to wait all day for the soup to cook-just pop them in the slow cooker in the morning and you'll come home to a nice full pot in the afternoon.
Macaroni and cheese.
Comfort foods are all about bringing back the past, and what better way to do that than with a classic children's favorite? It's fairly simple and you can whip one up in half an hour. Serve your mac and cheese piping hot with your favorite topping: bacon, cream, mozzarella, you name it.
Sweets and desserts.
Got a sweet tooth? Head to the fridge and toss up a quick dessert snack. "Warm" desserts such as hot fudge and brownies make excellent winter comfort foods. If you're watching your weight, go for fruit-based foods like baked apples and peach cobblers, and use low-fat alternatives for butter, sugar, and other basic ingredients.
Wines.
Alcohol has an instant warming effect on the body and makes a good finish for winter meals. After dinner, enjoy a glass of your favorite wine while relaxing in front of the fireplace. Red wine is a classic, but if you're feeling adventurous, try some warm spiced wine or ale.
Fondues.
Having a winter party? Serve up a cheese or chocolate fondue and you've got a cheap but elegant-looking main course. Pair it with wine or offer a variety of hot drinks so your guests can help themselves. Spicy finger foods add warmth to the party and will keep everyone in a festive mood.
Simon Burke loves to cook delicious and nutritious meals for his family. And luckily for us he also enjoys sharing his cooking experiences and recipes with the rest of us. Find out more on Winter foods, click here [http://www.homehuddle.com/gardening-supplies/crock-pots-for-winter-soups.html].
Article Source: http://EzineArticles.com/?expert=Simon_G_Burke
Warming Winter Soups
When the weather turns bitterly cold then there is nothing much better than tucking into a hearty bowl of warming winter soup accompanied by a decent chunk of crusty bread. Even the act of making a soup is comforting and warming in and of itself.
Moreover, a soup can be as complex or as simple as you want. A little stock, some seasonings and a handful of watercress makes an excellent soup. Add a splash of cream and you have a satisfying meal.
The recipes below are for two classic soups: recipes for a winter Minestrone and a traditional Turkey and Cobnut (hazelnut) soup.
Winter Minestrone Soup
Ingredients:
8tbsp olive oil
40g butter
3 large onions, finely chopped
4 carrots, finely chopped
2 sticks celery, finely chopped
250g potatoes, finely chopped
200g cannellini beans soaked overnight (tinned beans are fine, too)
2 courgettes, finely chopped
100g French beans, finely chopped
200g Savoy cabbage, finely shredded
1.5l chicken stock (fresh is best, but stock cubes also work well)
1 piece Parmesan curst
175g tinned chopped tomatoes
50g grated Parmesan cheese
salt to taste
Method:
Add the oil and butter to a large heavy-bottomed saucepan. Once the butter has melted add the onion and cook gently until soft and golden brown in colour. Next add the carrot and fry for a few minutes. Add the celery and again fry for a few minutes. Now add the potatoes and again fry for a few minutes. Next add the cannellini beans (if using dried) and the courgettes. Again fry for a few minutes then add the cabbage. Once all the vegetables are in the pot continue to fry (stirring frequently) for six minutes then add the stock, Parmesan crust and the tomatoes. Season and cover with a heavy lid. Cook gently or about three hours checking every half an hour or so to ensure that the stock isn't over-thickening (add more water if it is) but remember that the desired consistency should be soupy and thick. (If using tinned beans add them some fifteen minutes before the three hours is up).
Finally, remove the Parmesan crust, add the grated parmesan and adjust the seasoning. To gain the best flavour leave over night in the fridge and re-heat before serving the following day. Serve sprinkled with freshly-grated parmesan, garnished with basil and accompanied by crusty bread.
The next recipe is for a classic winter soup that makes the most of Christmas turkey leftovers:
Turkey and Cobnut Soup
Ingredients
75g cobnuts (or hazelnuts)
15g butter
1 medium onion, roughly chopped
1/2 tsp paprika
225g left-over turkey meat
900ml chicken stock
1 egg yolk
150ml single cream
1 tbsp chopped fresh chervil
salt and black pepper
fresh chervil to garnish
Method:
Place the cobnuts on a baking sheet and toast under a hot grill for a few minutes, turning frequently to make certain they are evenly cooked. Transfer to a hand blender of food processor and chop finely.
Melt the butter in a pan, add the onion and paprika and fry for about 5 minutes, or until the onion is soft. Add the turkey meat and stock, bring to a simmer and cook for 5 minutes. Allow to cool slightly then transfer to a blender and purée. Return the soup to a pan.
Meanwhile whisk together the egg yolk and cream and add to the soup. Re-heat the soup (do not boil), stirring constantly then add the chopped hazelnuts and chervil. Cook for 1 more minute then ladle into warmed soup bowls. Garnish with the chervil sprigs and serve.
Dyfed Lloyd Evans is the creator of the Celtnet recipes website where you can find recipes for hundreds of both classic and modern soups as well as a huge range of traditional Christmas recipes and foods.
Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans
Moreover, a soup can be as complex or as simple as you want. A little stock, some seasonings and a handful of watercress makes an excellent soup. Add a splash of cream and you have a satisfying meal.
The recipes below are for two classic soups: recipes for a winter Minestrone and a traditional Turkey and Cobnut (hazelnut) soup.
Winter Minestrone Soup
Ingredients:
8tbsp olive oil
40g butter
3 large onions, finely chopped
4 carrots, finely chopped
2 sticks celery, finely chopped
250g potatoes, finely chopped
200g cannellini beans soaked overnight (tinned beans are fine, too)
2 courgettes, finely chopped
100g French beans, finely chopped
200g Savoy cabbage, finely shredded
1.5l chicken stock (fresh is best, but stock cubes also work well)
1 piece Parmesan curst
175g tinned chopped tomatoes
50g grated Parmesan cheese
salt to taste
Method:
Add the oil and butter to a large heavy-bottomed saucepan. Once the butter has melted add the onion and cook gently until soft and golden brown in colour. Next add the carrot and fry for a few minutes. Add the celery and again fry for a few minutes. Now add the potatoes and again fry for a few minutes. Next add the cannellini beans (if using dried) and the courgettes. Again fry for a few minutes then add the cabbage. Once all the vegetables are in the pot continue to fry (stirring frequently) for six minutes then add the stock, Parmesan crust and the tomatoes. Season and cover with a heavy lid. Cook gently or about three hours checking every half an hour or so to ensure that the stock isn't over-thickening (add more water if it is) but remember that the desired consistency should be soupy and thick. (If using tinned beans add them some fifteen minutes before the three hours is up).
Finally, remove the Parmesan crust, add the grated parmesan and adjust the seasoning. To gain the best flavour leave over night in the fridge and re-heat before serving the following day. Serve sprinkled with freshly-grated parmesan, garnished with basil and accompanied by crusty bread.
The next recipe is for a classic winter soup that makes the most of Christmas turkey leftovers:
Turkey and Cobnut Soup
Ingredients
75g cobnuts (or hazelnuts)
15g butter
1 medium onion, roughly chopped
1/2 tsp paprika
225g left-over turkey meat
900ml chicken stock
1 egg yolk
150ml single cream
1 tbsp chopped fresh chervil
salt and black pepper
fresh chervil to garnish
Method:
Place the cobnuts on a baking sheet and toast under a hot grill for a few minutes, turning frequently to make certain they are evenly cooked. Transfer to a hand blender of food processor and chop finely.
Melt the butter in a pan, add the onion and paprika and fry for about 5 minutes, or until the onion is soft. Add the turkey meat and stock, bring to a simmer and cook for 5 minutes. Allow to cool slightly then transfer to a blender and purée. Return the soup to a pan.
Meanwhile whisk together the egg yolk and cream and add to the soup. Re-heat the soup (do not boil), stirring constantly then add the chopped hazelnuts and chervil. Cook for 1 more minute then ladle into warmed soup bowls. Garnish with the chervil sprigs and serve.
Dyfed Lloyd Evans is the creator of the Celtnet recipes website where you can find recipes for hundreds of both classic and modern soups as well as a huge range of traditional Christmas recipes and foods.
Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans
Eating Foods to Improve Winter Health
According to the Ayurvedic medicine, a 5,000-year-old practice, eating foods according to their harvest seasons is essential to promoting balance, both in temperament and physical health.
It's easy to lose sight of the fact that certain foods aren't in season in a world where almost anything is available, at any time of the year. Fresh berries in December? No problem.
However, if we stop to notice the difference in taste and textures of seasonal foods, the fruits and vegetables that are harvested at their natural time of the year are the ones that really taste, smell and look their best. Butternut squash eaten in the fall and winter is far superior to the same squash eaten in the summer, after 8 months of storage. Summer lettuces and peppers can't be compared to the pale flavor of those transported vast distances mid-winter.
By eating seasonally, we can take advantage of more locally grown produce and we can support our vital organs that keep us strong, healthy and full of good energy. Eating with the seasons is also a great way to lose weight, beat food cravings and get fit.
The following foods are considered best eaten during the winter months. This isn't to say that you shouldn't eat anything that isn't on the list, but by increasing these foods and decreasing summer and spring foods, you can help boost your immune system, increase your energy and align yourself with the natural rhythms of the earth.
Fruit and Vegetables:
Cooked apples, bananas, dates, figs, grapefruit and oranges, grapes, lemons and limes, mango and papaya, persimmon, tangerines, avocado, beets, Brussels sprouts, carrots, chillies, garlic, squash, sweet potatoes
Grains:
Amaranth, oats, brown rice, quinoa, wheat
Nuts:
Almonds, brazil nuts, cashews, filberts, flax, macadamias, peanuts, pecans. pine nuts, pistachio
Dairy:
Butter, buttermilk, cheese, cottage cheese, cream, ghee, kefir
Meat/Fish/Seafood:
Eggs, beef, chicken, crab, duck, lamb, lobster, oceanfish, oysters, pork, shrimp, turkey, venison
Sweeteners:
Maple Syrup, molasses
Oils:
All nut and seed oils, olive oil
Spices/teas:
Cardamom, cinnamon, cloves, ginger, anise, basil, black pepper, cumin, fennel, saffron, turmeric
Salt:
Use good quality salt such as sea salt without additives to help warm the body. Think of how salt is used to melt road ice - it can do the same work for our bodies. But note: eating high sodium, processed foods is not the same as adding good quality salt to home prepared foods! And if you have a medical condition that prohibits salt, continue to avoid.
Easy Recipes for Winter Health!
Beet and Orange Salad
This easy to make salad looks beautiful on a plate and tastes great, even to those who claim they don't like beets.
Ingredients
6-8 beets
2 large navel oranges, rind cut off with a sharp knife and cut into quarter inch slices, drizzled with 1 tbsp. honey
4-5 thin slices of red onion
1/4 cup chopped walnuts
Dressing:
In a small jar, mix the following ingredients and shake to mix:
1/4 cup white wine or rice vinegar
1/3 cup olive oil
1 tablespoon dijon mustard
1-2 cloves crushed garlic
Salt and pepper to taste
Directions:
1. Cover beets with water and cook with skins on. Simmer for 30 minutes or until beets can easily be pierced with a fork. After cooking, allow the beets to come to room temperature, remove peels and slice into rounds. Marinate beets and sliced onion in dressing.
2. Compose salad by layering beets and onions with orange slices and top with chopped walnuts.
Your Choice Curry
This easy curry is extremely versatile.
It's a great way to use leftover and create a warm, tasty meal that improves circulation.
Serves 4
Choose a protein of your choice: legumes, chicken, turkey, beef, pork, fish, seafood, tofu or tempeh will all work with this warming recipe that takes minutes to make.
Ingredients
1 1/2 pounds cooked protein 3 tablespoons Olive Oil 1 cup sliced onions
1 (14-ounce) can coconut milk, light or regular
1 tablespoon red curry paste
2 1/2 cups mixed vegetables: broccoli, peppers, peas, cauliflower, green beans, okra, tomatoes, sweet potatoes, winter squash, bamboo shoots.....your choice, cut into bite sized pieces
Salt, to taste
3 tablespoons chopped cilantro
Directions
Slice protein and set aside. In large sauté pan or pot, heat oil over medium heat. Add onions; cook 3 minutes. Add coconut milk; whisk in curry paste. Add protein, cover; cook 3 minutes. Add vegetables, cover and cook an additional 5 minutes; stirring occasionally. Season with salt and garnish with cilantro. Serve hot over brown rice, quinoa, millet or couscous.
FREE HEALTH HISTORY CONSULTATION
When was the last time you talked with someone about your health and received the personal attention you deserve? Find out if you can improve your health by scheduling a free consultation with me.
Board Certified Holistic Health Counselor with certifications from the Institute of Integrative Nutrition & Columbia University Teachers College. I am also a Reiki Master, level 3, and a member of the American Association of Drugless Practitioners.
For more information or to sign up for FREE monthly newsletter, visit http://www.HealthyHappyYou.org
Article Source: http://EzineArticles.com/?expert=Jordana_Halpern_Geist
It's easy to lose sight of the fact that certain foods aren't in season in a world where almost anything is available, at any time of the year. Fresh berries in December? No problem.
However, if we stop to notice the difference in taste and textures of seasonal foods, the fruits and vegetables that are harvested at their natural time of the year are the ones that really taste, smell and look their best. Butternut squash eaten in the fall and winter is far superior to the same squash eaten in the summer, after 8 months of storage. Summer lettuces and peppers can't be compared to the pale flavor of those transported vast distances mid-winter.
By eating seasonally, we can take advantage of more locally grown produce and we can support our vital organs that keep us strong, healthy and full of good energy. Eating with the seasons is also a great way to lose weight, beat food cravings and get fit.
The following foods are considered best eaten during the winter months. This isn't to say that you shouldn't eat anything that isn't on the list, but by increasing these foods and decreasing summer and spring foods, you can help boost your immune system, increase your energy and align yourself with the natural rhythms of the earth.
Fruit and Vegetables:
Cooked apples, bananas, dates, figs, grapefruit and oranges, grapes, lemons and limes, mango and papaya, persimmon, tangerines, avocado, beets, Brussels sprouts, carrots, chillies, garlic, squash, sweet potatoes
Grains:
Amaranth, oats, brown rice, quinoa, wheat
Nuts:
Almonds, brazil nuts, cashews, filberts, flax, macadamias, peanuts, pecans. pine nuts, pistachio
Dairy:
Butter, buttermilk, cheese, cottage cheese, cream, ghee, kefir
Meat/Fish/Seafood:
Eggs, beef, chicken, crab, duck, lamb, lobster, oceanfish, oysters, pork, shrimp, turkey, venison
Sweeteners:
Maple Syrup, molasses
Oils:
All nut and seed oils, olive oil
Spices/teas:
Cardamom, cinnamon, cloves, ginger, anise, basil, black pepper, cumin, fennel, saffron, turmeric
Salt:
Use good quality salt such as sea salt without additives to help warm the body. Think of how salt is used to melt road ice - it can do the same work for our bodies. But note: eating high sodium, processed foods is not the same as adding good quality salt to home prepared foods! And if you have a medical condition that prohibits salt, continue to avoid.
Easy Recipes for Winter Health!
Beet and Orange Salad
This easy to make salad looks beautiful on a plate and tastes great, even to those who claim they don't like beets.
Ingredients
6-8 beets
2 large navel oranges, rind cut off with a sharp knife and cut into quarter inch slices, drizzled with 1 tbsp. honey
4-5 thin slices of red onion
1/4 cup chopped walnuts
Dressing:
In a small jar, mix the following ingredients and shake to mix:
1/4 cup white wine or rice vinegar
1/3 cup olive oil
1 tablespoon dijon mustard
1-2 cloves crushed garlic
Salt and pepper to taste
Directions:
1. Cover beets with water and cook with skins on. Simmer for 30 minutes or until beets can easily be pierced with a fork. After cooking, allow the beets to come to room temperature, remove peels and slice into rounds. Marinate beets and sliced onion in dressing.
2. Compose salad by layering beets and onions with orange slices and top with chopped walnuts.
Your Choice Curry
This easy curry is extremely versatile.
It's a great way to use leftover and create a warm, tasty meal that improves circulation.
Serves 4
Choose a protein of your choice: legumes, chicken, turkey, beef, pork, fish, seafood, tofu or tempeh will all work with this warming recipe that takes minutes to make.
Ingredients
1 1/2 pounds cooked protein 3 tablespoons Olive Oil 1 cup sliced onions
1 (14-ounce) can coconut milk, light or regular
1 tablespoon red curry paste
2 1/2 cups mixed vegetables: broccoli, peppers, peas, cauliflower, green beans, okra, tomatoes, sweet potatoes, winter squash, bamboo shoots.....your choice, cut into bite sized pieces
Salt, to taste
3 tablespoons chopped cilantro
Directions
Slice protein and set aside. In large sauté pan or pot, heat oil over medium heat. Add onions; cook 3 minutes. Add coconut milk; whisk in curry paste. Add protein, cover; cook 3 minutes. Add vegetables, cover and cook an additional 5 minutes; stirring occasionally. Season with salt and garnish with cilantro. Serve hot over brown rice, quinoa, millet or couscous.
FREE HEALTH HISTORY CONSULTATION
When was the last time you talked with someone about your health and received the personal attention you deserve? Find out if you can improve your health by scheduling a free consultation with me.
Board Certified Holistic Health Counselor with certifications from the Institute of Integrative Nutrition & Columbia University Teachers College. I am also a Reiki Master, level 3, and a member of the American Association of Drugless Practitioners.
For more information or to sign up for FREE monthly newsletter, visit http://www.HealthyHappyYou.org
Article Source: http://EzineArticles.com/?expert=Jordana_Halpern_Geist
Thursday, 7 January 2010
Freezing For a Winter Buffet Dinner Party
One of the nicest things about the cold winter days must surely be the reality and appreciation of one's own home. This simple pleasure enjoyed by generations of people sitting comfortably before an open log fire, listening to the wind and snow outside, talking and joking. Another welcome winter pleasure is to give a party for friends, proving them with the opportunity of sharing the comfort and warmth of your home. Providing you make full use of your deep freeze, preparing a buffet dinner party for a crowd will be easy.
Choose the menu first and then prepare and freeze as much as possible, so avoiding a last minute rush. A good hostess should be relaxed and happy to entertain her visitors, not hot, tired and completely 'fagged out'. Even if the meal is delicious, your guests will feel embarrassed by any obvious fatigue caused by providing the meal for them. Be well organized and use your deep freeze to store the party menu. Choose dishes that freeze well and are easy to serve, requiring little last minute attention. Choose dishes that will reheat in a casserole so that they may, if required be taken from the oven straight to the table.
Try the following menu for your next winter buffet dinner party. Follow the instructions carefully and serve your guests a delicious and hot meal. The menu and recipes serve 12. Serve beer, cider or chilled white wine with the main course.
Canapés
Chicken and Veal Curry
Sweet and Sour Pork
Boiled Rice
Pineapple Gateau
Coffee
Canapés Recipe
Makes: - 24
Ingredients:-
8 slices white bread
oil for frying
cream cheese topping:-
1 x 4 oz. packet cream cheese
2 tablespoons cream
salt and pepper
green peas for garnish
salmon topping:-
1 x 3¾ oz. can smoked salmon
Lemon and capers for garnish
Method:-
For croutes:- Cut bread into small circles, using a cutter approximately 1¾ inches in diameter. You can cut 3 circles from 1 slice of bread. Heat oil, ¼ inch deep, in a heavy based fry pan and fry circles of bread until golden brown on both sides. Drain well. For cream cheese topping:- Mix cream cheese with cream until smooth. Season and taste with salt and pepper.
For salmon topping:- Drain salmon well.
To freeze:- Package croutes in a plastic container or in a plastic bag, seal well, label and freeze. Package cream cheese mixture in a plastic container, allowing ½ inch head space, seal, label and freeze.
Package smoked salmon flat in a plastic bag, remove air, sea well, label and freeze.
To serve:- Thaw croutes, cream cheese and salmon in containers at room temperature. Spread 12 croutes with cream cheese mixture and garnish with green peas. Cut smoked salmon into 12 neat circles with a cutter, place on remaining croutes and garnish with thin slices of lemon and capers. Serve canapés on flat plate.
Chicken and Veal Curry Recipe
Serves:- 12
Cooking time:- 1 hour
Ingredients:-
2 chickens
1½ lb. veal steak
¾ cup rice flour
6 tablespoons oil
1 green apple, peeled and chopped
1 cup chopped onion
1 tablespoon curry powder
3 teaspoons salt
½ teaspoon ground ginger
¼ teaspoon dry mustard
extra 3 tablespoons rice flour
4 cups chicken stock (use stock cubes)
½ cup cream
Method:-
Remove chicken flesh from bone and cut into 1 inch pieces. Cut veal into 1 inch pieces. Coat the chicken and veal in rice flour. Heat 3 tablespoons oil in a large fry pan and sauté half the chicken and veal until golden brown. Transfer browned chicken and veal to a large heavy saucepan and keep warm over a very low heat. Heat remaining oil in fry pan, sauté remaining meat until golden and add to first half in saucepan.
Gently fry chopped apple and onion in remaining oil in fry pan, until soft. Stir in curry powder, salt, ginger, mustard and extra 3 tablespoons rice flour. Add stock and bring to the boil, stirring continuously.
Pour curry sauce over chicken and veal. Stir in cream. Simmer gently over a low heat for 30 minutes. Cool rapidly by standing saucepan in cold water.
To freeze:- Place a large thick plastic or polythene bag into a large casserole (to be used as a mould). Pour cold curry into bag, allow to settle in shape of casserole then seal well allowing 2 inch space for expansion. Place casserole into deep freeze until curry is frozen (approximately 4 hours). When frozen, block of curry may be removed from casserole and stored in freezer.
To serve:- Remove block of curry from plastic bag and place in original casserole. Thaw for 3-4 hours and reheat in a moderate oven (350-375ºF, Gas Number 4) for 1½ to 2 hours or until heated through. Stir in crushed garlic while reheating. Serve with boiled rice.
Note:- It is advisable to store the frozen curry for only 1 month, due to the large amount of onions and the curry powder which could develop 'off flavor' over a longer storage time.
Sweet and Sour Pork Recipe
Serves:- 12
Cooking time:- 45 minutes
Ingredients:-
3 lb. pork fillet
3 tablespoons soya sauce
1½ tablespoons dry sherry
5 tablespoons plain flour
¼ pint vegetable oil
Sauce:-
6 green peppers
2 red peppers
3 onions
8 oz. frozen green beans
8 oz. frozen 'baby' carrots
6 slices pineapple
¼ pint vegetable oil
3 tablespoons dry sherry
3 tablespoons lemon juice
6 tablespoons tomato sauce
3 tablespoons soya sauce
1 cup sugar
1½ tablespoons rice flour
1½ cups water
Method:-
For pork:- Cut pork into 1 inch cubes and mix with soya sauce and dry sherry. Drain off any excess liquid and toss pork in plain flour. Fry in hot oil until golden brown (about 15 minutes). Remove pork from pan and drain well.
For sauce:- Remove seeds from peppers and cut into thin strips. Chop onion, cut beans and carrot into strips and pineapple into cubes. Fry vegetables in heated oil in a large saucepan until slightly brown. Mix together the sherry, lemon juice, tomato sauce, soya sauce and sugar. Add to vegetables, along with pineapples cubes and bring to the boil. Blend rice flour with water to a smooth paste, add to mixture in pan and bring to the boil stirring continuously. Cool rapidly.
To freeze:- Spread partly cooked pork onto flat trays to cool. When cold freeze on trays for 2 hours (free flow method, see article of Packaging and Labeling the Food). Package in a plastic bag, remove air, seal well, label and freeze. Pour cold sauce into a plastic container, allowing 1 inch head space. Seal well, label and freeze.
To serve:- Thaw sauce for 6-8 hours and pork for 2 hours at room temperature. Heat ¼ pint oil in a large fry pan and fry pork until brown and hot. Drain well and place in a warm serving dish. Bring sauce to the boil, but do not simmer and pour immediately over the hot pork. Serve with boiled rice.
Boiled Rice Recipe
Serves:- 12
Ingredients:-
1 tablespoon salt
2 cups short grain rice
Method:-
Add ½ tablespoon salt to 8 cups boiling water. Gradually add 1 cup short grain rice. Boil rapidly, uncovered for approximately 12 minutes. Pour rice into a colander to drain. Repeat the whole process. Two lots of rice will give you approximately 6 cups of cooked rice. Once rice is drained, spread out to cool quickly.
To freeze:- Package cold rice in flat pack method (see article of Packaging and Labeling the Food) or in a plastic container. Seal well, label and freeze promptly.
To serve:- Break up frozen rice and drop into a large quantity of boiling water. Immediately rice returns to the boil drain through a large colander and serve hot.
Pineapple Gateau Recipe
Ingredients:-
2 large sponge cakes
1 pint cream
1 lb. apricot jam
1 x 1 lb. 13 oz. can pineapple slices
glace cherries
angelica
Method:-
Make or buy three 8 inch sponge cakes.
Whip the cream in a large bowl, cover and place in the refrigerator for 3-4 hours. Leaving whipped cream to stand, allows the water content to settle at the bottom of the bowl.
Slice sponge cakes across the center and fill with whipped cream and jam. Sieve remaining jam, heat gently and brush the tops of the sponges with warm apricot glaze. Decorate the tops with rings of well drained pineapple. Brush again with the glaze, place glace cherries and angelica leaves in a pattern on top of each sponge.
To freeze:- Freeze cakes in plastic containers without a cover for approximately 2 hours. Cover the containers with tight fitting lids or use biscuits tins as protection and seal well. Label it and freeze. Pineapple Gateau can be stored in your freezer for up to 4 weeks.
To thaw:- Simply thaw at room temperature for 3 to 4 hours. Do not break the container seal during thawing period. Glaze cakes again with warm apricot puree if necessary before serving.
Daphnie is a food lover who has been involved in food industry for 10 years. She learned the easy and simple way cooking style from her mother and grandmother. She prefer to have the home make cooking style instead of outside food. She knew how much housewives will appreciate the recipes. Special thought has been given to the speed and ease of preparation to streamline cooking chores whenever possible to the minimum. Not only are these dishes attractive, they really are simple and speedy to make. Test and try out any of these dishes and you will agree that as well as being entirely successful, they all live up to our claim that they are not only delicious but quick and easy to prepare.
You can visit my website at http://www.a1cookrecipes.com
Article Source: http://EzineArticles.com/?expert=Yao_Daphnie
Choose the menu first and then prepare and freeze as much as possible, so avoiding a last minute rush. A good hostess should be relaxed and happy to entertain her visitors, not hot, tired and completely 'fagged out'. Even if the meal is delicious, your guests will feel embarrassed by any obvious fatigue caused by providing the meal for them. Be well organized and use your deep freeze to store the party menu. Choose dishes that freeze well and are easy to serve, requiring little last minute attention. Choose dishes that will reheat in a casserole so that they may, if required be taken from the oven straight to the table.
Try the following menu for your next winter buffet dinner party. Follow the instructions carefully and serve your guests a delicious and hot meal. The menu and recipes serve 12. Serve beer, cider or chilled white wine with the main course.
Canapés
Chicken and Veal Curry
Sweet and Sour Pork
Boiled Rice
Pineapple Gateau
Coffee
Canapés Recipe
Makes: - 24
Ingredients:-
8 slices white bread
oil for frying
cream cheese topping:-
1 x 4 oz. packet cream cheese
2 tablespoons cream
salt and pepper
green peas for garnish
salmon topping:-
1 x 3¾ oz. can smoked salmon
Lemon and capers for garnish
Method:-
For croutes:- Cut bread into small circles, using a cutter approximately 1¾ inches in diameter. You can cut 3 circles from 1 slice of bread. Heat oil, ¼ inch deep, in a heavy based fry pan and fry circles of bread until golden brown on both sides. Drain well. For cream cheese topping:- Mix cream cheese with cream until smooth. Season and taste with salt and pepper.
For salmon topping:- Drain salmon well.
To freeze:- Package croutes in a plastic container or in a plastic bag, seal well, label and freeze. Package cream cheese mixture in a plastic container, allowing ½ inch head space, seal, label and freeze.
Package smoked salmon flat in a plastic bag, remove air, sea well, label and freeze.
To serve:- Thaw croutes, cream cheese and salmon in containers at room temperature. Spread 12 croutes with cream cheese mixture and garnish with green peas. Cut smoked salmon into 12 neat circles with a cutter, place on remaining croutes and garnish with thin slices of lemon and capers. Serve canapés on flat plate.
Chicken and Veal Curry Recipe
Serves:- 12
Cooking time:- 1 hour
Ingredients:-
2 chickens
1½ lb. veal steak
¾ cup rice flour
6 tablespoons oil
1 green apple, peeled and chopped
1 cup chopped onion
1 tablespoon curry powder
3 teaspoons salt
½ teaspoon ground ginger
¼ teaspoon dry mustard
extra 3 tablespoons rice flour
4 cups chicken stock (use stock cubes)
½ cup cream
Method:-
Remove chicken flesh from bone and cut into 1 inch pieces. Cut veal into 1 inch pieces. Coat the chicken and veal in rice flour. Heat 3 tablespoons oil in a large fry pan and sauté half the chicken and veal until golden brown. Transfer browned chicken and veal to a large heavy saucepan and keep warm over a very low heat. Heat remaining oil in fry pan, sauté remaining meat until golden and add to first half in saucepan.
Gently fry chopped apple and onion in remaining oil in fry pan, until soft. Stir in curry powder, salt, ginger, mustard and extra 3 tablespoons rice flour. Add stock and bring to the boil, stirring continuously.
Pour curry sauce over chicken and veal. Stir in cream. Simmer gently over a low heat for 30 minutes. Cool rapidly by standing saucepan in cold water.
To freeze:- Place a large thick plastic or polythene bag into a large casserole (to be used as a mould). Pour cold curry into bag, allow to settle in shape of casserole then seal well allowing 2 inch space for expansion. Place casserole into deep freeze until curry is frozen (approximately 4 hours). When frozen, block of curry may be removed from casserole and stored in freezer.
To serve:- Remove block of curry from plastic bag and place in original casserole. Thaw for 3-4 hours and reheat in a moderate oven (350-375ºF, Gas Number 4) for 1½ to 2 hours or until heated through. Stir in crushed garlic while reheating. Serve with boiled rice.
Note:- It is advisable to store the frozen curry for only 1 month, due to the large amount of onions and the curry powder which could develop 'off flavor' over a longer storage time.
Sweet and Sour Pork Recipe
Serves:- 12
Cooking time:- 45 minutes
Ingredients:-
3 lb. pork fillet
3 tablespoons soya sauce
1½ tablespoons dry sherry
5 tablespoons plain flour
¼ pint vegetable oil
Sauce:-
6 green peppers
2 red peppers
3 onions
8 oz. frozen green beans
8 oz. frozen 'baby' carrots
6 slices pineapple
¼ pint vegetable oil
3 tablespoons dry sherry
3 tablespoons lemon juice
6 tablespoons tomato sauce
3 tablespoons soya sauce
1 cup sugar
1½ tablespoons rice flour
1½ cups water
Method:-
For pork:- Cut pork into 1 inch cubes and mix with soya sauce and dry sherry. Drain off any excess liquid and toss pork in plain flour. Fry in hot oil until golden brown (about 15 minutes). Remove pork from pan and drain well.
For sauce:- Remove seeds from peppers and cut into thin strips. Chop onion, cut beans and carrot into strips and pineapple into cubes. Fry vegetables in heated oil in a large saucepan until slightly brown. Mix together the sherry, lemon juice, tomato sauce, soya sauce and sugar. Add to vegetables, along with pineapples cubes and bring to the boil. Blend rice flour with water to a smooth paste, add to mixture in pan and bring to the boil stirring continuously. Cool rapidly.
To freeze:- Spread partly cooked pork onto flat trays to cool. When cold freeze on trays for 2 hours (free flow method, see article of Packaging and Labeling the Food). Package in a plastic bag, remove air, seal well, label and freeze. Pour cold sauce into a plastic container, allowing 1 inch head space. Seal well, label and freeze.
To serve:- Thaw sauce for 6-8 hours and pork for 2 hours at room temperature. Heat ¼ pint oil in a large fry pan and fry pork until brown and hot. Drain well and place in a warm serving dish. Bring sauce to the boil, but do not simmer and pour immediately over the hot pork. Serve with boiled rice.
Boiled Rice Recipe
Serves:- 12
Ingredients:-
1 tablespoon salt
2 cups short grain rice
Method:-
Add ½ tablespoon salt to 8 cups boiling water. Gradually add 1 cup short grain rice. Boil rapidly, uncovered for approximately 12 minutes. Pour rice into a colander to drain. Repeat the whole process. Two lots of rice will give you approximately 6 cups of cooked rice. Once rice is drained, spread out to cool quickly.
To freeze:- Package cold rice in flat pack method (see article of Packaging and Labeling the Food) or in a plastic container. Seal well, label and freeze promptly.
To serve:- Break up frozen rice and drop into a large quantity of boiling water. Immediately rice returns to the boil drain through a large colander and serve hot.
Pineapple Gateau Recipe
Ingredients:-
2 large sponge cakes
1 pint cream
1 lb. apricot jam
1 x 1 lb. 13 oz. can pineapple slices
glace cherries
angelica
Method:-
Make or buy three 8 inch sponge cakes.
Whip the cream in a large bowl, cover and place in the refrigerator for 3-4 hours. Leaving whipped cream to stand, allows the water content to settle at the bottom of the bowl.
Slice sponge cakes across the center and fill with whipped cream and jam. Sieve remaining jam, heat gently and brush the tops of the sponges with warm apricot glaze. Decorate the tops with rings of well drained pineapple. Brush again with the glaze, place glace cherries and angelica leaves in a pattern on top of each sponge.
To freeze:- Freeze cakes in plastic containers without a cover for approximately 2 hours. Cover the containers with tight fitting lids or use biscuits tins as protection and seal well. Label it and freeze. Pineapple Gateau can be stored in your freezer for up to 4 weeks.
To thaw:- Simply thaw at room temperature for 3 to 4 hours. Do not break the container seal during thawing period. Glaze cakes again with warm apricot puree if necessary before serving.
Daphnie is a food lover who has been involved in food industry for 10 years. She learned the easy and simple way cooking style from her mother and grandmother. She prefer to have the home make cooking style instead of outside food. She knew how much housewives will appreciate the recipes. Special thought has been given to the speed and ease of preparation to streamline cooking chores whenever possible to the minimum. Not only are these dishes attractive, they really are simple and speedy to make. Test and try out any of these dishes and you will agree that as well as being entirely successful, they all live up to our claim that they are not only delicious but quick and easy to prepare.
You can visit my website at http://www.a1cookrecipes.com
Article Source: http://EzineArticles.com/?expert=Yao_Daphnie
Wednesday, 6 January 2010
Winter Recipes
Is it truth that sweets can be seasonal, like kinds of sport or cloth? Yes, they can. In winter it’s time for us to pass to all that dishes, we refused to eat in summer: thick, hot, nourishing and hearty.
What we need to eat in winter
All fruit with vitamin C – it strengthens immunity and prevent from colds, give forces to us, tones up and cheers you up, like tea or coffee. Plenty of vitamin A is vital, as it controls our good adaptation to long gloaming and short light day, moreover, it makes our skin elastic, able to resist cold and freeze. So, we generously add citrus juices, rich in vitamin C, or black-currant syrup in all desserts.
Sea-buckthorn juice contains a lot of carotenes (provitamin A). Yolks contain natural vitamin A.
Immune system needs a lot of protein – it produces antibodies of proteins, protecting us from flu and bugs. Milk, cream, sour cream are excellent sources of protein.
All hot dishes help nutritive materials to be completely assimilated and in cold weather protect us from excess weight – as completely processed food almost is not saved in our organism as hypodermic fat, but burn during calorification. That’s why we like hot dessert drinks in winter so much. Kitchen herbs, improving blood circulation, have the same warming effect – cinnamon, cloves, ginger, - and strong alcohol – rum, brandy, whiskey and cognac, - that are generously added in fillings for pies, cakes, puddings, spice-cakes and cookies.
Warming sweet drinks
Do you always boil tea with water? Try to cook a “mountain Scotch tea” on milk! Pour a table-spoon of black tea with boiling milk (400 ml), leave covered for 7 minutes, add 2 table-spoons of flower honey or brown sugar to your taste. Children like this drink.
A “mountain tea for a lady” is very interesting. Whisk 2 egg yolks and 100 g of sugar in white foam and mix with strained hot tea, boiled on milk. A drink will be very nutritious – obviously, in Scotland men liked chubby ladies with voluptuous shapes.
Note, - black tea, rich in tanning agents, helps organism to assimilate milk – including people who stand milk badly.
You can drink hot juices, instead of usual tea, - orange or black-current ones, adding sugar to them and serving up 35% of whipped cream without sugar. A hot grape juice with a pinch on cinnamon, couple of cloves and a tea-spoon of orange peel is very tasty.
Forget about calories!
Of course, we won’t do without hot chocolate in winter – aromatic and piquant. Melt 70% brown chocolate (150g) broken to pieces on a water bath with milk (100 ml), then add a peel of one orange, half of tea-spoon of cinnamon and again 200 ml of hot milk. Mix everything carefully and boil to the boiling point. Remove from cooker at once. Whip 35% cream (200 ml) with a table-spoon of powdered sugar and fixing agent (1 packet) in think wavy foam. Pour hot chocolate in 2 big cups, cover with whipped cream and powder with cocoa powder or cinnamon. You can add liqueurs – egg, amaretto, creamy, coffee, and also cognac or brandy – in hot chocolate, instead of peel and cinnamon.
Note! Cranberry, cowberry, banana and coconut liquors and vodka don’t go with hot chocolate.
It's as easy as pie
You never used half-stocks to cook cakes and pies? You’d have to. You will save powers, time and receive a wonderful tasty home product. Before baking, you can add melted butter to a half-finished product (instead of vegetable one, noted in receipt), and also candied fruits, raisins, dried apricots, prunes, orange peels, jam and grated black and white chocolate. As a result, you will receive a unique dessert. Or soak just baked chocolate cake you have taken out of oven 5 minutes ago with a mixture of 100 ml of brandy, warmed-up with a packet of vanilla sugar and a table-spoon of coffee. Then pour with chocolate icing of chocolate melted on a water bath (200 g).
Note! Almond or filbert you add in pastry before baking can greatly “refine” a cake you bought in a store. Calcine nuts in an oven under 200C during 5 minutes, peel them off and crush with a knife to big bits. You will need about 100 g of nuts for one cake.
Parfait “Winter sun”
Your husband will like this ice-cream with bitter sauce of brandy!
Cooking:
We will need: 5 egg yolks, 150 g of sugar, 100 g of powdered sugar, 100 g of sea-buckthorn juice, 3 egg-whites, 300 ml of 35% cream
1. Warm up sea-buckthorn juice with sugar, wait until sugar dissolves and the liquid thickens.
2. Whip hot sea-buckthorn syrup together with egg yolks using mixer. Mass should increase its volume twice.
3. Whip cream into a wave foam. Mix it with the rest egg mass.
4. Whip egg-whites and powdered sugar in elastic thick foam separately.
5. Mix creamy-yolk and egg-white mass together carefully.
Put into mould and place in freezer compartment for 6 hours, till mass hardens.
Cooking a black sauce
We will need: 200 g of black 70% chocolate, 6 table-spoons of water, 120 g of sugar, 50 ml of brandy.
1. Boil water with sugar in a pannikin. Remove from fire and leave for a while.
2. Add chocolate broken to pieces in syrup. Place on slow fire. Mix until chocolate melts, then pour brandy.
Cool sauce till room temperature and serve up with ice-cream.
Right winter desserts
1. Cake and pretzel
2. Hot patties with jam or nut filling
3. Pies with nuts, chocolate, cotton cheese
4. Biscuit pies
5. Pastry
6. Dessert cream
7. Creamy ice-cream
Wrong winter desserts
1. Fruit jelly
2. Yoghurt cakes
3. Curd cakes with gelatin
4. Open pies with berries
5. Berry mousse
6. Light yoghurt ice-cream
Yana Mikheeva is the creator of All about women site, it is an on-line resource for women and about women. Here you can find articles on various subjects, such as: diets, receipts, health, cellulite, figure, aromatherapy, wholesome food, psychology of relationships, pregnancy, parenting, fashion and many others. She also has Blog for women [http://www.womanspassions.com/blog/].
Article Source: http://EzineArticles.com/?expert=Yana_Mikheeva
What we need to eat in winter
All fruit with vitamin C – it strengthens immunity and prevent from colds, give forces to us, tones up and cheers you up, like tea or coffee. Plenty of vitamin A is vital, as it controls our good adaptation to long gloaming and short light day, moreover, it makes our skin elastic, able to resist cold and freeze. So, we generously add citrus juices, rich in vitamin C, or black-currant syrup in all desserts.
Sea-buckthorn juice contains a lot of carotenes (provitamin A). Yolks contain natural vitamin A.
Immune system needs a lot of protein – it produces antibodies of proteins, protecting us from flu and bugs. Milk, cream, sour cream are excellent sources of protein.
All hot dishes help nutritive materials to be completely assimilated and in cold weather protect us from excess weight – as completely processed food almost is not saved in our organism as hypodermic fat, but burn during calorification. That’s why we like hot dessert drinks in winter so much. Kitchen herbs, improving blood circulation, have the same warming effect – cinnamon, cloves, ginger, - and strong alcohol – rum, brandy, whiskey and cognac, - that are generously added in fillings for pies, cakes, puddings, spice-cakes and cookies.
Warming sweet drinks
Do you always boil tea with water? Try to cook a “mountain Scotch tea” on milk! Pour a table-spoon of black tea with boiling milk (400 ml), leave covered for 7 minutes, add 2 table-spoons of flower honey or brown sugar to your taste. Children like this drink.
A “mountain tea for a lady” is very interesting. Whisk 2 egg yolks and 100 g of sugar in white foam and mix with strained hot tea, boiled on milk. A drink will be very nutritious – obviously, in Scotland men liked chubby ladies with voluptuous shapes.
Note, - black tea, rich in tanning agents, helps organism to assimilate milk – including people who stand milk badly.
You can drink hot juices, instead of usual tea, - orange or black-current ones, adding sugar to them and serving up 35% of whipped cream without sugar. A hot grape juice with a pinch on cinnamon, couple of cloves and a tea-spoon of orange peel is very tasty.
Forget about calories!
Of course, we won’t do without hot chocolate in winter – aromatic and piquant. Melt 70% brown chocolate (150g) broken to pieces on a water bath with milk (100 ml), then add a peel of one orange, half of tea-spoon of cinnamon and again 200 ml of hot milk. Mix everything carefully and boil to the boiling point. Remove from cooker at once. Whip 35% cream (200 ml) with a table-spoon of powdered sugar and fixing agent (1 packet) in think wavy foam. Pour hot chocolate in 2 big cups, cover with whipped cream and powder with cocoa powder or cinnamon. You can add liqueurs – egg, amaretto, creamy, coffee, and also cognac or brandy – in hot chocolate, instead of peel and cinnamon.
Note! Cranberry, cowberry, banana and coconut liquors and vodka don’t go with hot chocolate.
It's as easy as pie
You never used half-stocks to cook cakes and pies? You’d have to. You will save powers, time and receive a wonderful tasty home product. Before baking, you can add melted butter to a half-finished product (instead of vegetable one, noted in receipt), and also candied fruits, raisins, dried apricots, prunes, orange peels, jam and grated black and white chocolate. As a result, you will receive a unique dessert. Or soak just baked chocolate cake you have taken out of oven 5 minutes ago with a mixture of 100 ml of brandy, warmed-up with a packet of vanilla sugar and a table-spoon of coffee. Then pour with chocolate icing of chocolate melted on a water bath (200 g).
Note! Almond or filbert you add in pastry before baking can greatly “refine” a cake you bought in a store. Calcine nuts in an oven under 200C during 5 minutes, peel them off and crush with a knife to big bits. You will need about 100 g of nuts for one cake.
Parfait “Winter sun”
Your husband will like this ice-cream with bitter sauce of brandy!
Cooking:
We will need: 5 egg yolks, 150 g of sugar, 100 g of powdered sugar, 100 g of sea-buckthorn juice, 3 egg-whites, 300 ml of 35% cream
1. Warm up sea-buckthorn juice with sugar, wait until sugar dissolves and the liquid thickens.
2. Whip hot sea-buckthorn syrup together with egg yolks using mixer. Mass should increase its volume twice.
3. Whip cream into a wave foam. Mix it with the rest egg mass.
4. Whip egg-whites and powdered sugar in elastic thick foam separately.
5. Mix creamy-yolk and egg-white mass together carefully.
Put into mould and place in freezer compartment for 6 hours, till mass hardens.
Cooking a black sauce
We will need: 200 g of black 70% chocolate, 6 table-spoons of water, 120 g of sugar, 50 ml of brandy.
1. Boil water with sugar in a pannikin. Remove from fire and leave for a while.
2. Add chocolate broken to pieces in syrup. Place on slow fire. Mix until chocolate melts, then pour brandy.
Cool sauce till room temperature and serve up with ice-cream.
Right winter desserts
1. Cake and pretzel
2. Hot patties with jam or nut filling
3. Pies with nuts, chocolate, cotton cheese
4. Biscuit pies
5. Pastry
6. Dessert cream
7. Creamy ice-cream
Wrong winter desserts
1. Fruit jelly
2. Yoghurt cakes
3. Curd cakes with gelatin
4. Open pies with berries
5. Berry mousse
6. Light yoghurt ice-cream
Yana Mikheeva is the creator of All about women site, it is an on-line resource for women and about women. Here you can find articles on various subjects, such as: diets, receipts, health, cellulite, figure, aromatherapy, wholesome food, psychology of relationships, pregnancy, parenting, fashion and many others. She also has Blog for women [http://www.womanspassions.com/blog/].
Article Source: http://EzineArticles.com/?expert=Yana_Mikheeva
Sunday, 3 January 2010
Chocolate Cake Recipe
Chocolate is termed as the drink of the Gods and it seems as if it is going to be a continuing indulgence of man. Chocolates obviously come in an array of shapes, variants, and sizes. One of which is the chocolate cake. Of course, the chocolate cake is made out of several recipes too. The chocolate recipe is of one great popularity that it is included in almost every single occasion that each family celebrates. Christmas, New Year, Thanksgiving, Christening, Anniversaries, Birthdays, and many others could never be held as complete without one or two chocolate cake recipes prepared therein.
A chocolate cake recipe could be made out of different kinds of chocolate. It could be that the recipe would include a bitter chocolate, a dark chocolate, a plain chocolate, or a chocolate that has very little or should no longer be added with sugar. The chocolate cake recipe may also be made out of white chocolates—that is, the taste is much sweeter, smooth, rich, and has basically the quality that states "it melts in your mouth". The chocolate cake recipes which are made out of pure and organic chocolate involve a great deal of cocoa solids therein. More so, such chocolate variety is too costly.
As technology advanced throughout time, the chocolate cake recipes had never been left behind as well. Several ingredients have been proven to add more luscious taste to these foods. Some of the mouth-watering chocolate cake recipes include the choco orange angel cake, the hot spicy chocolate ginger crunch cake with the ginger soup, the tangy cinnamon cake, the chocolate cake that is topped with some mild tempering banana sauce, and many others. As it seems, almost everything that you have there resting on your kitchen cupboard may be utilized as an ingredient to the chocolate cake recipes. Basically, hazelnut, cheese, raisins, and beetroot are primary components of the chocolate cake recipes.
The chocolate cakes are topped with decorations and toppings which may be truly remarkable. These toppings generally add up to the delicious look of the cake. Chocolate cakes are inherently rich in taste so the toppings placed in them are maintained to be light. Some of the common toppings are almonds, dates, fruit sauces, and honey. Some chocolate cake recipes enable you to peel off some of the chocolate curls, have designs of melted chocolate, and chocolate balls also. The "covertures" is the kind of chocolate which exudes a glossy finish and has become a favorite choice of all. For many people, anything which is compacted with chocolate is always and forever delicious.
It is now extremely easy to spot a chocolate cake recipe these days because these tasty products are also being marketed online. There are specialty stores that sell great chocolate cake recipes. Some pastry centers also make available the recipes of their products. If you are serious in working with chocolate cake recipes, remember that you need to find the right people to consult. As always, the family lineage you have is always the best source of recipes. And since chocolate has been a part of all family traditions, there is a great possibility that any of your relatives know of a chocolate cake recipe. As you venture into creating chocolate cakes, you could draw inspiration from your relatives who had been fond of chocolate cakes.
Another approach that you could make use of in search of a chocolate cake recipe is flipping through the pages of a cook book. Another is by searching through the Internet. You may join forums so that you could get the chance to talk to the expert individuals regarding the real scope of the chocolate cake recipes.
Baking is one way of keeping you busy. You might not be entirely engaged in any business, yet creating the luscious recipes may really be a fanciful hobby of yours. If feels nice to be mixing all these stuffs and turning them into one fine masterpiece. After which, you may let other people taste your output. You could be a business-minded individual who would be serious in making money. Your product could always be saleable. Who knows, your chocolate cake recipe could be a hit one of these days!
For more information on chocolate, please visit:
http://www.chocolatedotcom.com/
http://www.chocolatedotcom.com/Order_Chocolates_Online.html
http://www.drnathaliefiset.com
Article Source: http://EzineArticles.com/?expert=Nathalie_Fiset
A chocolate cake recipe could be made out of different kinds of chocolate. It could be that the recipe would include a bitter chocolate, a dark chocolate, a plain chocolate, or a chocolate that has very little or should no longer be added with sugar. The chocolate cake recipe may also be made out of white chocolates—that is, the taste is much sweeter, smooth, rich, and has basically the quality that states "it melts in your mouth". The chocolate cake recipes which are made out of pure and organic chocolate involve a great deal of cocoa solids therein. More so, such chocolate variety is too costly.
As technology advanced throughout time, the chocolate cake recipes had never been left behind as well. Several ingredients have been proven to add more luscious taste to these foods. Some of the mouth-watering chocolate cake recipes include the choco orange angel cake, the hot spicy chocolate ginger crunch cake with the ginger soup, the tangy cinnamon cake, the chocolate cake that is topped with some mild tempering banana sauce, and many others. As it seems, almost everything that you have there resting on your kitchen cupboard may be utilized as an ingredient to the chocolate cake recipes. Basically, hazelnut, cheese, raisins, and beetroot are primary components of the chocolate cake recipes.
The chocolate cakes are topped with decorations and toppings which may be truly remarkable. These toppings generally add up to the delicious look of the cake. Chocolate cakes are inherently rich in taste so the toppings placed in them are maintained to be light. Some of the common toppings are almonds, dates, fruit sauces, and honey. Some chocolate cake recipes enable you to peel off some of the chocolate curls, have designs of melted chocolate, and chocolate balls also. The "covertures" is the kind of chocolate which exudes a glossy finish and has become a favorite choice of all. For many people, anything which is compacted with chocolate is always and forever delicious.
It is now extremely easy to spot a chocolate cake recipe these days because these tasty products are also being marketed online. There are specialty stores that sell great chocolate cake recipes. Some pastry centers also make available the recipes of their products. If you are serious in working with chocolate cake recipes, remember that you need to find the right people to consult. As always, the family lineage you have is always the best source of recipes. And since chocolate has been a part of all family traditions, there is a great possibility that any of your relatives know of a chocolate cake recipe. As you venture into creating chocolate cakes, you could draw inspiration from your relatives who had been fond of chocolate cakes.
Another approach that you could make use of in search of a chocolate cake recipe is flipping through the pages of a cook book. Another is by searching through the Internet. You may join forums so that you could get the chance to talk to the expert individuals regarding the real scope of the chocolate cake recipes.
Baking is one way of keeping you busy. You might not be entirely engaged in any business, yet creating the luscious recipes may really be a fanciful hobby of yours. If feels nice to be mixing all these stuffs and turning them into one fine masterpiece. After which, you may let other people taste your output. You could be a business-minded individual who would be serious in making money. Your product could always be saleable. Who knows, your chocolate cake recipe could be a hit one of these days!
For more information on chocolate, please visit:
http://www.chocolatedotcom.com/
http://www.chocolatedotcom.com/Order_Chocolates_Online.html
http://www.drnathaliefiset.com
Article Source: http://EzineArticles.com/?expert=Nathalie_Fiset
Free Online Recipes
One reason people love the internet is due to the incredibly quick and pain-free way you can access information. Within seconds, you can access a wealth of information regarding almost any topic imaginable. While the majority of us don't utilize the internet for heavy duty research, one way almost anyone can enjoy the convenience and power of the internet is by locating free online recipes.
Just 15 years ago it didn't seem possible that in the near future, millions of recipes covering almost every kind of food would be readily available to anyone with a computer and an internet connection. The future has arrived so here are several ways to take advantage of free online recipes.
Without a doubt the free online recipes are extremely handy because you can pull up a recipe in a matter of seconds. While many use a search engine like Google, most people often have their preferred recipe websites that include vast databases of recipes. Simply input a key word or keyword phrase like "chili" or "chicken soup" and you will generally find several to dozens of flavorful recipes.
In addition to being easy to access, a lot of recipe websites are full of people that enjoy cooking, have their own favorite recipes and enjoy adding recipes to the database for others to use. These community recipe websites are an excellent way to share knowledge. In addition, the majority of recipe websites offer those that use recipes on the board to add comments. So whether you like a recipe or you didn't like it, you can easily share your comments with others. This is a great way to try out a recipe (especially if many people liked it) or avoid it the recipe if it received bad reviews.
In addition to being able to read recipes on your computer screen, many cooks take it one step further- they print out their favorite recipes. It is extremely easy to print out recipes and many free online recipe sites offer the option of special recipe formatted files which make it a snap to print out your favorite recipes. This way you no longer have to worry about ruining the recipe card while you cook or misplacing it. If you spill something on it, you can effortlessly print it out again.
top of all these advantages, a lot of free online recipe sites have gone one step further in providing quality information on how to make specific meals. Many free online recipe sites now provide images and some even include videos showing you step by step how to prepare a moderate to difficult dish.
Free online recipe web sites are perhaps the quickest way to locate new recipes, read reviews, and chat about the latest or best techniques on cooking and sharing with the world your favorite or time honored family recipe. Free online recipe websites are definitely the ultimate home recipe box.
For a large collection of family friendly free online recipes visit http://www.dinewithoutwhine.com/archives.htm
Article Source: http://EzineArticles.com/?expert=Christine_Steendahl
Just 15 years ago it didn't seem possible that in the near future, millions of recipes covering almost every kind of food would be readily available to anyone with a computer and an internet connection. The future has arrived so here are several ways to take advantage of free online recipes.
Without a doubt the free online recipes are extremely handy because you can pull up a recipe in a matter of seconds. While many use a search engine like Google, most people often have their preferred recipe websites that include vast databases of recipes. Simply input a key word or keyword phrase like "chili" or "chicken soup" and you will generally find several to dozens of flavorful recipes.
In addition to being easy to access, a lot of recipe websites are full of people that enjoy cooking, have their own favorite recipes and enjoy adding recipes to the database for others to use. These community recipe websites are an excellent way to share knowledge. In addition, the majority of recipe websites offer those that use recipes on the board to add comments. So whether you like a recipe or you didn't like it, you can easily share your comments with others. This is a great way to try out a recipe (especially if many people liked it) or avoid it the recipe if it received bad reviews.
In addition to being able to read recipes on your computer screen, many cooks take it one step further- they print out their favorite recipes. It is extremely easy to print out recipes and many free online recipe sites offer the option of special recipe formatted files which make it a snap to print out your favorite recipes. This way you no longer have to worry about ruining the recipe card while you cook or misplacing it. If you spill something on it, you can effortlessly print it out again.
top of all these advantages, a lot of free online recipe sites have gone one step further in providing quality information on how to make specific meals. Many free online recipe sites now provide images and some even include videos showing you step by step how to prepare a moderate to difficult dish.
Free online recipe web sites are perhaps the quickest way to locate new recipes, read reviews, and chat about the latest or best techniques on cooking and sharing with the world your favorite or time honored family recipe. Free online recipe websites are definitely the ultimate home recipe box.
For a large collection of family friendly free online recipes visit http://www.dinewithoutwhine.com/archives.htm
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